Food that should be on a wanted poster

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It's quite simple really. I'm going to post food that I desperately want and crave. Dangerously delicious looking food, if you will.
Any suggestions, questions, or comments are welcome in my ask box. Enjoy foodies!

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83 posts tagged recipe

no-more-ramen:

Heston Blumenthal’s 2 Ingredient Chocolate Mousse 
Incredibly easy to make, requires ingredients that you can count on one hand ad requires no rest in the fridge! Furthermore, the flavour of the chocolate isn’t diluted at all but rather, more smooth and intense.
Ingredients 
265g 70% cocoa solids chocolate, chopped
240mL water 
4tb sugar, optional (Otherwise it is somewhat bitter)
Pinch of sea salt (optional)
Pinch of instant coffee (optional)
Method
Prepare a large bowl filled with ice and cold water.
Put chocolate and water (and optional ingredients) in a medium-sized pan and melt chocolate over medium heat, stirring occasionally. 
Place pan so that the bottom contacts the ice and whisk until thick. Heed the texture as upon over-whipping it becomes grainy. If this occurs, reheat until half melted, resume previous whisking briefly. 
Divide into serving cups and serve immediately. 

no-more-ramen:

Heston Blumenthal’s 2 Ingredient Chocolate Mousse 

Incredibly easy to make, requires ingredients that you can count on one hand ad requires no rest in the fridge! Furthermore, the flavour of the chocolate isn’t diluted at all but rather, more smooth and intense.

Ingredients 

265g 70% cocoa solids chocolate, chopped

240mL water 

4tb sugar, optional (Otherwise it is somewhat bitter)

Pinch of sea salt (optional)

Pinch of instant coffee (optional)

Method

Prepare a large bowl filled with ice and cold water.

Put chocolate and water (and optional ingredients) in a medium-sized pan and melt chocolate over medium heat, stirring occasionally. 

Place pan so that the bottom contacts the ice and whisk until thick. Heed the texture as upon over-whipping it becomes grainy. If this occurs, reheat until half melted, resume previous whisking briefly. 

Divide into serving cups and serve immediately. 

Biscuit Lime Fish Tacos

damndelicious:

image

I don’t even know where to begin with these tacos. Seriously. It’s probably the best tacos I’ve had in my entire life. No joke. If I could, I’d eat this every. single. day. I mean, it’s a buttery biscuit base as the tortilla filled with super zesty lime tilapia blooming with chipotle pepper flavor topped with fresh mango salsa drizzled with chipotle sour cream and topped with fresh avocado (wow that was a mouthful). Are you not dying yet?! I mean I’m having some major fish taco cravings just looking at these photos!

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prettygirlfood:

Black Bean Burgers
Ingredients:3/4 cup panko3 tablespoons plus 2 teaspoons olive oil, divided2 (15 ounce) cans black beans, drained and rinsed, divided2 large eggs1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon cayenne pepper2 cloves garlic, minced1 red bell pepper, stemmed, seeded and finely diced1/4 cup fresh cilantro, minced1 shallot, minced
Directions:Place a medium skillet over medium-high heat. Using a fork, toss together the panko and 2 teaspoons of oil in a small bowl. Add to the skillet and stir frequently until light golden brown and toasted. Remove from heat and cool to room temperature.
Set aside 1/2 cup of the beans and place remaining beans in a large bowl. Mash with a potato masher or fork until mostly smooth. In a separate bowl, whisk together the eggs, 1 tablespoon of oil, cumin, salt and cayenne. Add the egg mixture, toasted panko, remaining beans, bell pepper, garlic, cilantro and shallot to the bowl with the mashed beans. Stir until evenly combined.
Divide mixture into 6 equal portions, about 1/2 cup each. Shape into patties about 1-inch thick. (If not cooking immediately, cover tightly with plastic wrap and refrigerate up to 24 hours. Alternately, place on a parchment lined baking sheet and freeze, then store in an airtight plastic bag.) Heat 1 tablespoon of oil in a large skillet over medium heat until shimmering. Carefully place three of the patties in the skillet and cook until well browned on both sides, 8-10 minutes total. Transfer to a plate, tent with foil and repeat with remaining oil and patties.
(Makes 6)

prettygirlfood:

Black Bean Burgers

Ingredients:
3/4 cup panko
3 tablespoons plus 2 teaspoons olive oil, divided
2 (15 ounce) cans black beans, drained and rinsed, divided
2 large eggs
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 red bell pepper, stemmed, seeded and finely diced
1/4 cup fresh cilantro, minced
1 shallot, minced

Directions:
Place a medium skillet over medium-high heat. Using a fork, toss together the panko and 2 teaspoons of oil in a small bowl. Add to the skillet and stir frequently until light golden brown and toasted. Remove from heat and cool to room temperature.

Set aside 1/2 cup of the beans and place remaining beans in a large bowl. Mash with a potato masher or fork until mostly smooth. In a separate bowl, whisk together the eggs, 1 tablespoon of oil, cumin, salt and cayenne. Add the egg mixture, toasted panko, remaining beans, bell pepper, garlic, cilantro and shallot to the bowl with the mashed beans. Stir until evenly combined.

Divide mixture into 6 equal portions, about 1/2 cup each. Shape into patties about 1-inch thick. (If not cooking immediately, cover tightly with plastic wrap and refrigerate up to 24 hours. Alternately, place on a parchment lined baking sheet and freeze, then store in an airtight plastic bag.) Heat 1 tablespoon of oil in a large skillet over medium heat until shimmering. Carefully place three of the patties in the skillet and cook until well browned on both sides, 8-10 minutes total. Transfer to a plate, tent with foil and repeat with remaining oil and patties.

(Makes 6)

f-o-o-d-p-o-r-n:

Deep-Dish Chocolate Chip Cookie for One

 Ingredients (1 serving):

1 Tbsp unsalted butter, at room temperature

1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice

1/2 Tbsp packed light brown sugar

1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)

tiny splash pure vanilla extract

2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)

1/8 tsp baking soda

tiny pinch salt

heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire

Instructions

In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.

Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.

Nutritional Information:

253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein

http://f-o-o-d-p-o-r-n.tumblr.com/post/41401180290/deep-dish-chocolate-chip-cookie-for-one f-o-o-d-p-o-r-n
prettygirlfood:

Fettuccine with Artichokes
1 (12-ounce) packages frozen artichoke hearts (not thawed)1/4 cup extra-virgin olive oil2 tablespoons unsalted butter1 large onion, chopped (2 cups)1 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon dried hot red-pepper flakes1 to 2 tablespoons fresh lemon juice3/4 lb dried egg fettuccine1/2 cup chopped fresh flat-leaf parsley1/2 oz. finely grated Parmigiano-Regiano (1/4 cup) plus additional for serving

Preheat the oven to 375 degrees. Roast artichoke hearts on a cookie pan in the oven until they are fragrant and thawed, about 20 minutes. Transfer to a bowl.
Boil a large pot of salted water in anticipation of the pasta.
Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, and red-pepper flakes, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

prettygirlfood:

Fettuccine with Artichokes

1 (12-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried hot red-pepper flakes
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz. finely grated Parmigiano-Regiano (1/4 cup) plus additional for serving

Preheat the oven to 375 degrees. Roast artichoke hearts on a cookie pan in the oven until they are fragrant and thawed, about 20 minutes. Transfer to a bowl.

Boil a large pot of salted water in anticipation of the pasta.

Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, and red-pepper flakes, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.

While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.