Tag Archives: bad food photography

Serpent’s Tooth and Thankless Children

(Cockles & Mussels in Garlic Cream Dip)

1 jar (2½-oz size) cockles
1 jar (2¼-oz size) mussels
2 cups heavy cream
¼ cup (½ stick) butter
4 cloves garlic
1 dash hot sauce
½ teaspoon salt
¼ teaspoon pepper
¼ cup finely chopped chives

Drain cockles and mussels and set aside; reserving juices. Pour heavy cream into a heavy skillet and bring to rapid boil, uncovered and stirring constantly, until thick and reduced by one half (15-20 minutes).

Remove pan from heat. Meal butter in saucepans and add garlic; simmer 3-4 minutes or until garlic is tender but not browned. Add reserved fish juices, hot sauce, salt and pepper.

Pour reduced cream into butter 1 tablespoonful at a time, stirring constantly. Gently fold in cockles and mussels and transfer to wide fondue pot or chafing dish. Sprinkle with chives. Serve warm over candle flame with toast or French bread dippers.

Yield: About 2 cups sauce.

Note: Cockles and mussels are available, canned, in appetizer or fish sections of many supermarkets; if unavailable, canned or smoke oysters or other shellfish may be substituted.

Corned Beef Hash

3 cups chopped cooked corned beef
3 cups chopped cooked potatoes
¼ cup chopped onion
½ cup milk
Salt and pepper
¼ cup fat or cooking oil
Quick Tomato Sauce, see below

Combine corned beef and next 3 ingredients. Season to taste with salt and paper. Heat fat in a skillet. Spread corned beef mixture evenly in skillet; heat and brown slowly, stirring often. Spoon mixture onto a heated platter, forming a ring; fill center with hot kidney beans. Garnish has with parsley and several spoonfuls of Quick Tomato Sauce; serve remaining sauce in a bowl. Makes 6 servings.

Quick Tomato Sauce

1 can (6 ounces) tomato paste
1 clove garlic
½ teaspoon onion salt
1 tablespoon brown sugar
½ teaspoon salt
Dash Tabasco sauce
2 to 3 teaspoons chili powder
¼ cup lemon juice
1 cup water

Combine all ingredients in a saucepan; stir to mix well. Heat and stir about 15 minutes. Makes about 1½ cups.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York

Suffering Bastard and Rosemary Shrimp Spiedini

Rosemary is a fragrant, pine-flavored herb, a cross between sage and lavender with a touch of ginger. It serves as an attractive house plant in cold climates and in temperate regions will flourish out-of-doors all year long. In my herb garden in Princeton, I have several rosemary plants which, over the years have grown to the height of about 5 feet, and form a handsome hedge.

If you do not have access to fresh rosemary (and you will need a rather large plant for this recipe), add 3 teaspoons dried rosemary leaves to the marinade and skewer the storm on bamboo conceal skiers (as pictured) instead of rosemary branches. If you have only a small rosemary plant, with branches not long enough to accommodate 6 shrimp each, skewer use 1 or 2 shrimp on each short branch for bite wised hors d’oeuvre.

36 medium shrimp, peeled and deveined
6 rosemary branches, 8-10 inches
½ cup olive oil
2 cloves garlic, pressed
2 tablespoons red wine vinegar
2½ tablespoons lemon juice
½ teaspoon dry mustard
Paprika
Optional: 3 teaspoons dried rosemary leaves (see above)

Skewer shrimp on rosemary branches or bamboo skewers (6 per branch) as pictured a place on bottom of baking dish. Mix remaining ingredients together and shake well in screw-top jar; pour over shrimp. Cover with plastic wrap or foil and marinate in refrigerator at least 6 hours.

Preheat oven to 350°F. Drain shrimp. Arrange on lightly greased baking sheet and sprinkle with paprika. Bake 20 minutes. Serve hot with lemon wedges.
Yield: 6 skewers


Copyright ©️1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Crown Roast of Lamb

1 double crown roast of lamb (14 to 17 ribs) filled with ground lamb
3 to 4 cups soft bread crumbs
¼ cup butter or margarine, melted
1 ½ teaspoons salt
Few grains pepper
1 medium onion, chopped
2 stalks celery, minced
2 cups canned crushed pineapple
Water

Remove ground meat from center of roast. Cook ground meat in a skillet over low heat until it loses its pink color. (Stir and break it into small pieces with the side of a spoon as it cooks.) Drain fat off meat and discard. Add soft crumbs to cooked meat with remaining ingredients; toss with two forks. to make a stuffing. If stuffing is not moist enough, add a little water until ingredients hold together. Form part of the stuffing mixture into small balls (one ball for each rib). Chill balls. Fill center of crown with remaining stuffing. Place roast, rib side up, on rack in open pan. Cover tips of ribs with foil to prevent burning.

Roast lamb in moderately low oven, 325°, about 4 hours. During last 45 minutes of cooking time, remove foil and place meat balls on tips of ribs. When roast is done, remove to chop plate. If desired, garnish lamb, as shown, with pineapple chunks and parsley. Decorate top of roast with slices of Sautéed Lamb Kidneys (See Index G). Makes about 8 servings (2 ribs per person).


Published by —COOKINDEX— Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Institute, Inc., New York

Okara with Chicken and Vegetables

Okara is the soy bean residue from making tofu (bean cake). It is usually available at tofu shops. Okara itself is an excellent ingredient used as an extender for making meat loves or hamburger patties. Highly nutritious and uses what might ordinarily be wasted.

2 cups okara (soy bean residue)
⅓ cup boneless chicken meat, chopped
2 dried mushrooms (shiitake, stems removed, soaked in ½ cup warm water for 15 minutes, squeezed dry and chopped
¼ cup fresh string beans, diced
1 medium size carrot, cut short like matchsticks
1 Tablespoon soy sauce (Japanese shoyu)
2 Tablespoons sugar
1 teaspoon salt
dashes MSG (optional)
1 Tablespoon oil for frying
2 green onions, chopped

Save mushrooms soaking water and add it to saucepans along with ingredients. Cook over low heat for 8 minutes. Stir occasionally so contents will not scorch. Set aside. Heat a frying pan and add oil. Add okara. Stir so it will not burn. Add cooked mixture. Cook about 4 minutes more on low heat until well heated throughout. Stir constantly to prevent bringing. Taste and adjust seasonings, if desired. Add chopped green onions just before removing from heat. Mix together.

Serves 6


©️ Shufunotomo Co., Ltd. Japan 1974

Feijoada (Pork, beef tongue, and beans – Brazil)

Ingredients:

1 pound black beans
1 small smoked beef tongue
1 pound smoked and salted pork
2 onions
4 tomatoes
1 tablespoon bacon fat
2 small green hot peppers

Instructions:

  1. Soak the beans overnight in unsalted cold water. Soak the meat separately in cold water for 5 to 6 hours to remove the salt.
  2. Chop the onions. Peel, seed and quarter the tomatoes. Brown these ingredients together with the. whole green peppers in lard in a frying pan. Simmer for a few minutes.
  3. Place the beans in a pot. Cover with cold water and cook over a low flame for 45 minutes. Add the contents of the frying pan together with the mean. Cover. Continue cooking for 3 hours. If necessary, correct seasoning at the end.

In Brazil, this nourishing dish is almost always served with small grilled hot sausages.


©️Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Nasi Rames (Indonesian Lunch)

1 serving

You will need

a bowl of cooked rice
Various dishes; Semur ATI, see recipe 9; SAMBAL GORENG KRECEK, see recipe 8; TUMIS SYURAN, see recipe 10; DADAR TELOR, see recipe 16; KURUPUK UDANG, see below; AYAM GORENG, see below.
Serve with ACAR, see recipe 7 and SAMBAL, see recipe 5.

Mold rice and turn out on a plate. Make and use any or all of UDANG RICA-RICA, DADAR TOLOR, AYAM GORENG, KURUPUK UDANG and SAMBAL GORENG KRECEK. Slice and decorate around the rice with each thing.

Serve with SAMBAL.

NASI RAMES is very famous among Indonesian people. They use it as lunch and dinner. SAMBAL is usually eaten with NASI RAMES and it is hot because it contains chili pepper.

AYAM GORENG (Crisp Fried Chicken)
Cut chicken into serving pieces. Season with salt, garlic powder and MSG. Deep-fry chicken until golden brown.

KURUPUK UDANG
(Shrimp Crackers)

KURUPUK UDANG is available everywhere in Indonesia. It is very crispy and flavorful.

⅘ lb. large shrimps
1 lb. tapioca-flour
2 teaspoon salt
2½ tablespoons MSG
3 eggs

Wash the shrimps, and mince. Mix the eggs until foamy. Add the sugar, salt and MSG. Add the shrimps and mix again. Lastly, add the tapioca-flour a little at a time. Mix well.

It will become thick and heavy like cake before baking. If it is too hard, add another beaten egg. Roll the ingredients in a oblong circle. Cover it with foil paper and then steam it for one hour. (Do not boil directly; put them in a container above boiling water.)

Remove from the fire, open the foil paper, and leave them overnight. The next day they will become harder. Then cut into thin pieces. Dry in the sun.

Deep-fry and drain. This dish has a good shrimp flavour, and will serve many.


©️ Shufunotomo Co., Ltd., Tokyo, 1973

Crab Omelette (Foo yung hai)

Preparation time: 5-6 minutes
Cooking time: 3 minutes
To serve: 4

You will need
3 oz. Crab meat
4 tablespoons peanut oil
1 small spring onion, shredded
1 oz. Bamboo shoots, shredded
5 eggs; salt
½ teaspoon monosodium glutamate
6 tablespoons chicken stock; pinch sugar
1 teaspoon soy sauce; 2 teaspoons tomato ketchup
1 teaspoon cornflour
Lettuce; radish, tomato; cucumber

Remove any soft bones from crab meat and shred. Heat 1 tablespoon oil in a pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, ¼ teaspoon salt, ¼ teaspoon monosodium glutamate, 2 tablespoons water and crab. Heat another tablespoon oil in the pan, add chicken stock, pinch of salt, remaining monosodium glutamate, sugar, soy sauce, tomato ketchup and cornflour. Mix all well, bring to a boil and keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook for ½ minute. Fold omelette and finish cooking. Put on to hot dish, pour sauce over, garnish as photograph.

Chicken, Ham, Bamboo Shoots and Mushroom Omelette
(Gai See Chow Dan)

Preparation time: 6-8 minutes
Cooking time: 6 minutes
To serve: 4

You will need
2 oz. Shredded chicken meat; salt
1¼ teaspoons cornflour
5 tablespoons oil
Few shredded bamboo shoots
Little shredded ham
1 oz. Shredded onion
1 large mushroom, shredded; 5 eggs
¼ teaspoon monosodium glutamate
3 tablespoons water
Radishes; cucumber

Mix the chicken with a pinch of salt and 1 teaspoon cornflour. Fry for 1 minute in 1 tablespoon hot oil. Remove from pan. Heat 2 tablespoons oil in same pan and fry bamboo shoots, ham, onion and mushroom for 2 minutes. Remove from pan. Beat the eggs, and ½ teaspoon salt, monosodium glutamate, ¼ teaspoon cornflour and water. Add cooked chicken and vegetable mixture. Heat 2 tablespoons oil in omelette pan and pour in the mixture. Cook the omelette in the usual way. Place on a hot dish and garnish with radish and cucumber.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Hot Mushroom Barbecue Sauce

2 cups tomato puree
2 tablespoons dehydrated onion flakes
2 tablespoons wine vinegar
2 teaspoons garlic powder
1 teaspoon barbecue spice
⅛ teaspoon peppercorns
⅛ teaspoon thyme leaves
⅛ teaspoon basil leaves
⅔ cup fresh mushrooms, sliced
Dash artificial sweetener, or to taste

Combine all ingredients, except mushrooms and sweetener. Cook over low heat, uncovered, 5 minutes. Add mushrooms. Cook 5 minutes longer. Stir in sweetener. Use with meat. Divide evenly. Makes 6 servings, about ⅓ cup each.


© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Zuppa Inglese

4 eggs, separated
4 ounces sugar
4 ounces plain flour, sifted
Pinch of salt
Strega liqueur (or a mixture of cognac and rum)
½ pint double cream, whipped
¾ pint vanilla pastry cream (see below)
1 pint chocolate pastry cream (see below)
2 ounces chopped nuts
Coarsely grated orange peel
Chopped glacé cherries

Combine eggs and sugar in the top of a double saucepan and whisk over hot but not boiling water until thick and creamy. The mixture must not boil, or eggs will curdle. Remove from heat and allow to cool a little. Then lightly fold in sifted flour and salt.

Divide mixture into 3 sponge tins (7-inch, 6-inch, and 4-inch) and bake layers in a moderately hot oven (400° – M5) for 12 to 15 minutes. Cool and turn out of tins.

Cut each of the three sponge cakes into 2 layers and then cut 1 layer of each pair 1 inch smaller than the other. Sprinkle each layer with a little liqueur. Then sandwich sponge layers alternately with whipped cream, vanilla pastry cream, and chocolate pastry cream mixed with chopped nuts.

Assemble cake like an upturned “flowerpot”. Spread outside of cake with remaining chocolate pastry cream. Pipe with whipped cream and decorate with grated orange peel and glacé cherries.

Vanilla pastry cream: Cream 3 ounces sugar, 3 egg yolks and 11/2 ounces plan flour with a little milk in a bowl. Heat 3/4 pint milk infused with a vanilla pod in the top of a double saucepan. Stir gradually into the sugar and egg yolk mixture. Return mixture to top of double saucepan and cook over water, stirring constantly until mixture is thick and creamy. (Note: do not let mixture boil or eggs will curdle.) Cool.

Chocolate pastry cream: Cream 4 ounces sugar, 4 egg yolks and 2 ounces plain flour with a little milk in a bowl. Heat 1 pint milk with 3 ounces grated chocolate in the top of a double saucepan. Stir gradually into sugar and egg yolk mixture. Return mixture to top of double saucepan and cook over water, stirring constantly, until mixture is thick and creamy. (Do not let boil.) Allow to cool before using.


Thomas Nelson & Sons Ltd., 36 Park Street, London W.1. © Robert Carrier 1968