WELCOME!
It has taken many years of shopping, prepping, cooking, propping and shooting to put this gallery together.
This is what happens when my love of food and "fotography" collide! Yes... the 2 F's!
Please... take this gallery into the kitchen and cook from it and I would love to hear back from you.
You will find an index of all recipes on the bottom of the last page so you can easily access them!
Now... get in the kitchen and start cooking!
Bon Appetit!
Better Food Photography...
Last year I completed a month-long challenge to improve my food photography thanks to Neel and his blog:
Learn Food Photography and Food Styling
Each day required the participants to post a food photo as we learned together.
I was so inspired by the photos I was seeing from all over the world and it was wonderful meeting the food fanatics behind those images.
As I review my entries on this gallery, I can see my food photography gradually improving.
It is indeed a challenge to have it all come together.
For those of you interested in food, cooking, styling and photography... be sure to check out Neel's blog and tell him that Fay sent you!
http://www.learnfoodphotography.com/
Celebration Chicken Salad
8 oz. CREAM CHEESE softened
l c. MAYONNAISE
2 tsp. HOT CURRY POWDER
1 tsp. SALT
6 c. chopped cooked CHICKEN
8 oz. CRUSHED PINEAPPLE
2/3 c. DRIED CRANBERRIES
2 chopped SCALLIONS
1 c. chopped ROASTED SALTED ALMONDS
Garnish: SPRING MIX SALAD GREENS, sliced PEACHES, STRAWBERRIES, BLACKBERRIES, RASPBERRIES, GRAPES
Whisk together cream cheese, mayo, curry, and salt.
Add chicken, pineapple, cranberries and scallions.
Spoon mixture into an 8-inch cake pan that has been lined with plastic wrap.
Chill at least 8 hours or up to 24 hours.
Invert chicken salad over serving dish or cake stand.
Remove plastic wrap. Press chopped almonds onto the sides of the salad.
Garnish with salad greens and fruits of your choosing.
Makes 6-8 servings
(This is an adaptation of a Southern Living recipe)
Zesty Blueberry and Pineapple Medley
1 lb. BLUEBERRIES
1/2 fresh PINEAPPLE diced
juice of large LIME
1-2 JALAPENOS finely diced and seeded
1 small RED ONION finely diced
1/2 c. MINT (optional)
1 RED BELL PEPPER finely diced
1 ORANGE BELL PEPPER finely diced
1 tsp. freshly ground PEPPER
2 tsp. SALT
1/4 c. APRICOT-PINEAPPLE JAM
Mix all ingredients together.
Serve with barbequed beef, pork, chicken, or grilled fish.
Makes 8 servings.
(This recipe from Chef Eva Greer of Greer Farms appeared in the Dallas Morning News)
Cranberry Cream Salad
1 small package MINIATURE MARSHMALLOWS
1 lb. fresh CRANBERRIES (ground in a food processor)
1 can (20 oz.) CRUSHED PINEAPPLE
1/2 c. SUGAR
3 packages RASPBERRY-FLAVORED JELLO
5 c. boiling WATER
1 pint HEAVY CREAM (whipped)
1/2 c. SUGAR
1 c. chopped NUTS
Combine marshmallows, cranberries, pineapple, and l/2 c. sugar. REFRIGERATE OVERNIGHT.
Dissolve gelatin in boiling water. Let stand in refrigerator until syrupy; whip.
Fold in whipped cream sweetened with 1/2 c. sugar. Stir in nuts and cranberry mixture.
Refrigerate until set.
Serves 12-14
We always make this at Christmas when fresh cranberries are plentiful. I had a friend who said that this "tastes like Christmas".
HAPPY HOLIDAYS Y'ALL...
Roasted Plum Tomatoes with Fresh Herbs
THIS RECIPE APPEARED IN THE DALLAS MORNING NEWS (BY JIM ROMANOFF OF THE ASSOCIATED PRESS).
IT HAS BECOME A FAVORITE OF MINE FOR IT'S EASE OF PREPARATION AND FOR THE INTENSE TOMATO FLAVOR.
12 ripe PLUM TOMATOES (washed, dried and halved lengthwise)
2 Tbsp. extra-virgin OLIVE OIL
SALT
PEPPER, freshly ground
1-1/2 tsp. chopped fresh THYME (or 1/2 tsp. dried thyme)
1 Tbsp. minced GARLIC
Preheat the oven to 425 degrees. Line a large baking sheet with foil. Place the tomatoes cut side up and drizzle with 1 Tbsp. of the olive oil and season with salt and pepper. Roast for 1 hour, or until the tomatoes are shriveled and beginning to brown on the bottom.
Meanwhile, in a small bowl, mix the remaining oil (I use 2 Tbsp.), parsley, thyme and garlic. Remove the tomatoes from the oven and place a small dollop of the herb mixture on each tomato half and use the back of a spoon to gently spread on the tomatoes. Return to the oven for about 15 more minutes, or until the herbs are just beginning to brown. Makes 24 tomato halves.
Serving suggestions:
Toast baguette slices, spread with goat cheese, and top with a tomato half.
Add to sandwiches or panninis.
Use as a pizza topping.
Coarsely chop and toss with pasta, some additional olive oil, and parmesan cheese.
Toss with a green salad.
Add to scrambled eggs or an omelet.
Chop and use to garnish grilled chicken or fish.
My Recipe for Pimento Cheese
Summertime is here and peppers are becoming plentiful in the garden and markets.
This recipe can be adjusted easily to be your own, depending on your preferences.
It is easy to make and can be put in the refrigerator for multiple uses.
1 lb. SHARP CHEDDAR CHEESE
1 large RED PEPPER, finely chopped
1 JALAPENO PEPPER, minced
Handful of chopped CILANTRO
SALT and PEPPER to taste
Optional additions: 1 clove of GARLIC, minced
2 SCALLIONS, finely chopped
Combine these ingredients. (I usually put red pepper and jalapeno pepper in a food processor and pulse until finely chopped).
Now... here is the good part. This is what you can do with it:
Fix a green salad and add a hefty amount of this mixture to the salad and toss with your favorite dressing.
Use as a filling for quesadillas.
Add to scrambled eggs or an omelet.
Use as a topping for a baked potato.
Mix with some MAYONNAISE (just enough to bind) and...
Use it to make a bacon, lettuce, and tomato sandwich.
Use it to top a burger.
Add to filling for deviled eggs.
Add to a macaroni salad.
Makes a great grilled cheese sandwich.
Slice a baguette in thin rounds, toast lightly, top with cheese mixture and sprinkle with smoked paprika and put under broiler until the cheese is bubbly. Serve as an appetizer.
Now... think up your own inventive uses for this colorful, flavorful and adaptable recipe!
Fried Green Tomatoes with Garlic Mayonnaise
3 lb. sliced GREEN TOMATOES
3/4 cup WHITE FLOUR
1 tsp. SALT
1/2 tsp. PEPPER
1 1/2 cups YELLOW CORNMEAL
1 Tbsp. chopped fresh ROSEMARY
1 Tbsp. chopped fresh OREGANO
2 beaten EGGS
OLIVE OIL or BACON FAT for frying
6 strips of BACON, fried and crumbled
Dry tomato slices and dust with flour. Dip in beaten eggs and then in the cornmeal that has been seasoned with salt and pepper, rosemary and oregano. Heat the olive oil or bacon fat in a skillet and fry the tomato slices until golden. Remove and drain on a paper towel. Serve topped with garlic mayonnaise.
Garlic Mayonnaise: Stir together...
1 cup MAYONNAISE
1 clove of GARLIC, minced
1/4 tsp. SALT
1/4 tsp. PAPRIKA
Juice of 1/2 LEMON
CAYENNE PEPPER, to taste
Texas Corn Dip
2 cans SHOEPEG CORN, drained
8 oz. SHARP CHEDDAR CHEESE, shredded
1 cup MAYONNAISE
1 cup SOUR CREAM
2 JALAPENO PEPPERS, finely minced
2 SCALLIONS, chopped
CILANTRO, to taste, chopped
Mix all ingredients together and serve with corn chips and blue corn chips.
Bon Appetit!
(Thanks to my friend, Sheila for the lovely flowers from her garden!)
Oven Roasted Vegetables
This recipe can be adjusted according to what veggies you have on hand and how many people you will be feeding.
It is easy to prepare, smells wonderful as it is roasting and gives you time to enjoy your guests or post more photos on Pbase!
For this presentation I used...
4 PEPPERS halved, including stems (yellow, orange, red, and green)
3 SWEET POTATOES, peeled and cut in chunks
1 RED ONION cut in wedges
ASPARAGUS
6 OZ. GOAT CHEESE
1 JAR OF STORE-BOUGHT PESTO
CHERRY TOMATOES
OLIVE OIL
1 RUSTIC LOAF OF BREAD
Toss all veggies with olive oil. Put potatoes and onion in a large shallow roasting pan.
Put pepper halves in pan and fill each with 1 or 2 cherry tomatoes. Top with several dollops of goat cheese and several spoonfuls of pesto in each pepper half.
Drizzle all veggies with additional olive oil. Sprinkle with coarse salt.
Roast at 425-450 degrees for about 40 minutes, stirring the potatoes several times.
You will want the veggies to have dark edges.
If roasting the asparagus, add to the pan part way through the roasting or roast in a separate pan until done.
Grill the bread slices until crispy.
Serve with the roasted vegetables to dip in the olive oil, pesto, goat cheese mixture.
(If you wish... you may add cooked Italian sausage slices or bulk sausage to the peppers along with the tomatoes, goat cheese, and pesto.)
Tunisian Tomato Soup
2 15 oz. cans of CHICKPEAS, drained
1 cup of LENTILS
1 CINNAMON STICK
2 Tbsp. OLIVE OIL
4 cups ONION, minced
2 Tbsp. GARLIC, minced
2 tsp. SALT
1 tsp. TURMERIC
1-1/2 TSP. CUMIN SEEDS
2 tsp. GROUND CUMIN
2 BAY LEAVES
1 28 oz. can CRUSHED TOMATOES
BLACK PEPPER, to taste
CAYENNE PEPPER, to taste
2 Tbsp. LEMON JUICE, to taste
Cook lentils and cinnamon stick in 7 cups of water until tender, but not mushy (about 30 minutes). Discard cinnamon stick, drain the lentils (SAVE THE WATER!).
Heat oil in a soup pot and saute onion, garlic, salt, turmeric, cumin seeds, ground cumin and bay leaves over medium heat for 5-8 minutes, or until onions are soft.
Add 6 cups of water (if need be, add some to what you have saved). Also add the tomatoes and bring to a boil. Simmer partially covered for another 15 minutes. Discard the bay leaves.
Stir in the chickpeas and lentils. Cook for about 5 minutes. Season to taste with black pepper, cayenne pepper, and lemon juice. Serve hot.
Afternoon Delight
1/2 c. MILK
1 1/2 BANANAS, thickly sliced
1/2 c. COFFEE, cold
3 Tbsp. MALTED MILK POWDER
2 Tbsp. SUGAR
1/8 TSP. NUTMEG
Pour milk in 1 cup measuring cup and add enough ice to equal 1 cup. In a blender, combine the milk and ice mixture, banana, coffee, malted milk powder, sugar and nutmeg. Buzz for about 1 minute until thick and frothy. Pour into glass and sprinkle with additional nutmeg if desired. Serves 1
