Category Archives: Cooking light recipes

azafrán

azafrán

"Azafrán" is a Spanish word of Arabic origin, meaning "yellow". The area around La Mancha in central Spain produces some of the best quality saffron in the world. Saffron is the stigma of a variety of lilac crocus called "crocus sativus". Saffron is highly prized in cooking, particularly in rices and fish stews, for it has a distictive, earthy flavor that is at the heart of Spanish cooking specially.

(moro cookbook)

Posted by gabo_ on 2006-08-10 02:10:58

Tagged: , azafran , zafferano , saffron , moro cookbook , red , spice , spanish , cooking , recipe , cookbook , bokeh , 60mm , macro , natural light , backlight , contraluz , mancha , shadows , letters , lilacs , highly priced , stigmas , crocus sativus , yellow , in the kitchen

Sweet Light Angel Fo http://ift.tt/1sXlwqK

Sweet Light Angel Fo http://ift.tt/1sXlwqK

via Tumblr ift.tt/1JbUeiy

Posted by factormatt on 2015-01-21 06:03:19

Tagged: , food , foodie , meal , mealtime , yum , yummy , recipe , recipes , delicious , foodporn , eat , eatthis , eatme , foodgasm , nom , noms , nomnomnom , deliciousness , epicmeal , love , cook , cooking , bake , baking , chef , tasty , dish , bestfood , bestmeal , bestdish

Ready to Come out of the Oven

Ready to Come out of the Oven

BLUE is the Our Daily Challenge topic for Saturday 3rd January 2015.
www.flickr.com/groups/ourdailychallenge/discuss/721576496…

I had thought of doing something else, but when I mentioned "blue" to la familia, I was reminded that there was an orphan blue velvet cake mix box in the pantry. I changed it around to make it less sweet and a bit healthier.

Here is what I did:

BLUEBERRY BREAD ( or maybe less-sweet cake is more accurate)
Ingredients:
box Duncan Hines blue velvet cake mix
4 eggs
one half cup coconut oil
1 cup cooked oatmeal
one half cup mixed walnuts and pecans, chopped
two-thirds cup freeze-dried blueberries soaked in two-thirds cup water

Process:
1. Preheat oven to 325 degrees Fahrenheit.
2. Spray sides and bottom of 13 x 9 inch baking sides with spray such as Pam.
3. Mix all ingredients.
4. Spread batter in pan.
5. Bake approximately 40 minutes or until toothpick inserted in center comes out clean.
6. Cool for about 15 minutes on a wire rack

Posted by garlandcannon on 2015-01-03 17:22:59

Tagged: , blueberry bread , oven light , reflection in oven door , recipe

Salmon tartar with arugola oil 2/2

Salmon tartar with arugola oil 2/2

Another try-out for our christmas dinner and a very tasty one!! I had to shoot it handheld as the light was fading, so the sharpness could have been better.

Recipe and story can be found here

Posted by Simone’s Kitchen on 2008-12-14 07:42:17

Tagged: , salmon , junglefrog , tartar , appetizer

#Sausage – h4392

#Sausage - h4392

Yup, my friends… here’s another tee-totally SOOC image.

F’sho!

I’m serious.
Just look at the EXIF data if you don’t believe me.

This is the sliced sausage and finely chopped celery which will be added to the roux – the celery, that is. Adding the meat comes later.

Hey… gotta’ have some fun while cooking, eh?

Posted by SouthernBreeze on 2015-04-19 03:30:01

Tagged: , 2015 , Southern Breeze , Apple , iOS , i6 , iPhone , iPhoneography , light , SOOC , travel , food , trip , family , fun , friends , stir , roux , Louisiana , Cajun , cooking , kitchen , grease , flour , whisk , pot , pan , USA , color , art , Southern , Bayou , history , tradition , craft , culinary , bacon , process , steps , instructions , recipe , make , making , how to , Filé , gumbo , song , music , chicken , protein , pork , sausage , meat , ground , United States , AL , Alabama , tasty , delicious , beef , chopped , celery , onion , okra , bell pepper , pepper , bell , ingredients , T41915

divinity

divinity

Divinity

2 1/2 cups sugar
1/2 cup water
pinch salt
1/2 cup light corn syrup
2 large egg whites
1 teaspoon vanilla extract
1 cup pecans, chopped

Combine sugar, water, salt, and corn syrup in a 3-quart saucepan; cook over medium heat, without stirring, to hard ball stage (260 degrees F, 125 C). It will be boiling rapidly for about ten minutes to reach this temperature (Time depends on the BTU output of your stove). Remove from heat.

Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form. Pour hot sugar mixture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Add vanilla, and continue beating just until mixture begins to hold its shape (3 minutes). Stir in pecans and spread on foil that’s been stuck to the counter with a bit of water underneath. Let cool 1 hour and slice into squares with a butter knife. Let sit overnight and transfer to wax paper lined air-tight tins in the morning.

Posted by Stoneview on 2011-12-21 13:21:03

Tagged: , divinity , candy , cooking , recipe

243/365 – “Metamorfoodist” nr.1 – EXPLORED – Oct 14, 2013 #343

Day Two-Hundred and Forty Three, "Metamofoodist" theme, first shot.

In short, with the chef Lorenzo Mazzoni I’ll be working on food photography for a month. We’ll present a series of "menus" (sets of recipes which follow a common philosophy), and we’re starting with one about "Metamorphosis". The fact is, metamorphosis is somehow the main concept behind this work (and that’s for the title, "Metamorfoodist"…). If you’d like to know more, please refer to my Blog 🙂

And here’s what the Chef says about this very first recipe:
Tartare of Salmon’s Fillet with Ginger, EVO oil, Apple Cider Vinegar and Pink Pepper in Celery Sauce and Light Broth of Salmon. (Tartare di Filetto di Salmone allo Zenzero, Olio EVO, Aceto di Mele e Pepe Rosa in Salsa di Sedano e Brodetto di Salmone.)
The salmon’s tartare is minced with the knife to avoid that the heat of a mixer could ruin its aroma. It then gets immersed in an EVO oil emulsion, with a few drops of apple cider vinegar and a bit of pink pepper, and put in the fridge, where takes place the maceration. Head and remnants are overcooked with herbs, whipped, and finally sifted. This light broth, mixed with a mash tun of celery, is used as the base of the tartare.

365 Days of RX1 – one camera, one lens, 12 projects
www.lucarossini.it/category/365-days-of-rx1/

www.lucarossini.it
www.facebook.com/LucaRossiniPhotographer

Posted by Luca Rossini on 2013-10-14 22:09:07

Tagged: , rx1 , orange , starter , strobes , sony , case , 365 , project , metamorphosis , green , lights , cooking , appetizer , food , salmon , metamorfoodist , studio , tartare , blog , cook , theme , 365 days of rx1 – one camera one lens 12 projects , chef , recipe , glass , celery