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CRISPY GINGER SNAPS
2. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. 3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and PISTACHIO AND SOUR CREAM COFFEE CAKE WELCOME! Thanks for stopping off at A Thought For Food. I'm Brian, a food and beverage photographer, and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like a journal!!!). I'm based in Boston and live with my husband, Eric, and our dog, Maki (named after the sushi). CHOCOLATE-DIPPED MACAROONS (PASSOVER) Chocolate-Dipped Macaroons. 1. Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter foil. 2. Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir incoconut.
THAI BRAISED BRUSSELS SPROUTS Directions. 1. In a bowl, whisk together the rice wine vinegar, sesame oil, fish sauce, chili paste, sugar, ginger, and garlic. Set aside. 2. Heat olive oil over high heat in a sautee pan that has a lid. Add Brussels sprouts to the pan cut side down and cook until browned, approximately 3-4 minutes. GRILLED SWORDFISH KABOBS WITH GARLIC YOGURT SAUCE 1. Put the swordfish, red pepper, zucchini, and red onion in a large, non-reactive mixing bowl. In a separate bowl, whisk together the lemon and lime zest, lime juice, minced garlic, garam masala, salt and olive oil. Pour the marinade over the swordfish and vegetables and toss to combine. Cover bowl with plastic wrap and refrigerate for at SWEET POTATO, BLACK BEAN, AND QUINOA BURGER Directions. For the veggie burgers. 1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Place sweet potato halves on the baking sheet and drizzle with 1 ½ tablespoons olive oil and sprinkle with kosher salt. Cook sweet potato for 30 minutes, flipping them once halfway through. 2. LEMON AND GARLIC ROASTED ARTICHOKES Position an oven rack in the center and preheat the oven to 375 degrees. 2. Cut the stem and 1 inch off the top of the artichokes. Trim the outer leaves using scissors. Cut the artichokes in half lengthwise. Use a knife to carefully core out the hairs from the center of the artichoke. 3. BAKED HADDOCK SANDWICH WITH ROASTED GARLIC AIOLI (RECIPE WELCOME! Thanks for stopping off at A Thought For Food. I'm Brian, a food and beverage photographer, and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like a journal!!!). I'm based in Boston and live with my husband, Eric, and our dog, Maki (named after the sushi). CREAMY PENNE WITH SHRIMP AND BROCCOLI Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. In a mixing bowl, toss broccoli and shrimp with 1 tablespoon olive oil. Season with 2 teaspoons salt. Spread across baking sheet and place in oven. Cook for 16 minutes, taking it out half way through to give it a stir. Melt butter in a saucepan over medium-high heat. FIG AND BALSAMIC ICE CREAM To make the ice cream, start by stirring together the milk and cornstarch in a small bowl. Set this slurry aside. In a separate bowl, whisk together the cream cheese and salt. 3. Prepare a large bowl of ice and water. 4. Combine the rest of the milk, asCRISPY GINGER SNAPS
2. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. 3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and PISTACHIO AND SOUR CREAM COFFEE CAKE WELCOME! Thanks for stopping off at A Thought For Food. I'm Brian, a food and beverage photographer, and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like a journal!!!). I'm based in Boston and live with my husband, Eric, and our dog, Maki (named after the sushi). CHOCOLATE-DIPPED MACAROONS (PASSOVER) Chocolate-Dipped Macaroons. 1. Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter foil. 2. Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir incoconut.
THAI BRAISED BRUSSELS SPROUTS Directions. 1. In a bowl, whisk together the rice wine vinegar, sesame oil, fish sauce, chili paste, sugar, ginger, and garlic. Set aside. 2. Heat olive oil over high heat in a sautee pan that has a lid. Add Brussels sprouts to the pan cut side down and cook until browned, approximately 3-4 minutes.A THOUGHT FOR FOOD
Directions: Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add the vegetable broth to the pot. Once the broth comes to a boil, cover the saucepan with a lid and reduce heatto a simmer.
LEMONY LENTILS WITH ASPARAGUS AND ZA'ATAR 1. Place the lentils, onion and carrot to a pot. Cover with water by 1 inch. Bring to a boil, and then reduce to a simmer. Cook for 10-15 minutes, until lentils are tender. Drain the lentils and vegetables in a colander and set aside. 2. Heat 1 tablespoon of olive oil over medium-high heat. Add asparagus and cook for 3-5 minutes. FIG AND BALSAMIC ICE CREAM To make the ice cream, start by stirring together the milk and cornstarch in a small bowl. Set this slurry aside. In a separate bowl, whisk together the cream cheese and salt. 3. Prepare a large bowl of ice and water. 4. Combine the rest of the milk, as SPINACH, MUSHROOM AND GOAT CHEESE CREPES Spinach, Mushroom and Goat Cheese Crepes. In a large mixing bowl, whisk together the eggs, flour, and salt until thoroughly combined. Whisk in milk. Alternatively, you can put the ingredients in a blender, mix at low speed for 10 seconds and then high speed for 1 minute. Allow batter to rest for at least 30 minutes to an hour beforemaking crêpes.
MOROCCAN CARROT AND LENTIL SALAD Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil. In a small bowl, whisk together the cumin, cinnamon, garlic powder, onion powder, paprika, and 1/2 teaspoon salt. Add the carrots to a separate bowl and toss with 2 teaspoons olive oil, followed bythe spice mix.
CHOCOLATE-DIPPED MACAROONS (PASSOVER) Chocolate-Dipped Macaroons. 1. Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter foil. 2. Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir incoconut.
FLAT-AND-CHEWY CHOCOLATE CHIP COOKIES (WITH DRIED DARK Set racks to the top 1/3 and bottom 1/3 of the oven. Preheat to 325 degrees. Roll 2 1/2 tablespoons of the dough into balls and place on the prepared baking sheets. Flatten the dough into 1/2 inch thick disks and make sure they’re 2 inches apart. Bake in the oven for 14-16 minutes, swapping racks halfway through bake time. PISTACHIO AND SOUR CREAM COFFEE CAKE WELCOME! Thanks for stopping off at A Thought For Food. I'm Brian, a food and beverage photographer, and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like a journal!!!). I'm based in Boston and live with my husband, Eric, and our dog, Maki (named after the sushi). SMOKED SALMON BREAKFAST BOWL WITH A 6-MINUTE EGG SMOKED SALMON BREAKFAST BOWL WITH 6-MINUTE EGG. 1. Bring rice, 1 1/2 cups water, and 1/4 teaspoon of salt to a boil in a saucepan. Cover and reduce heat to a simmer. Cook for 45 minutes. Turn off heat and let rest, with the lid still on, for another 10 minutes. HOW I PHOTOGRAPH FOOD + RESTAURANTS WITH CANON LENSES The majority of the time, I’m using one of two lenses: the EF 17-40mm f/4L or the EF 50mm f/1.2L. The EF 17-40mm f/4L is a wide-angle lens, and, therefore, is able to take in a large amount of space in a single shot. The lens also works well in tighter spaces, such as restaurant kitchens. A THOUGHT FOR FOODRECIPE ARCHIVELINKSSTUFF I LOVEABOUTWORKPHOTOGRAPHYJUST A FOOD FOR THOUGHTFOOD THOUGHTS FOR THE DAYTHE BOOKS THOUGHT FOR FOOD Directions: Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add the vegetable broth to the pot. Once the broth comes to a boil, cover the saucepan with a lid and reduce heatto a simmer.
LEMONY LENTILS WITH ASPARAGUS AND ZA'ATAR 1. Place the lentils, onion and carrot to a pot. Cover with water by 1 inch. Bring to a boil, and then reduce to a simmer. Cook for 10-15 minutes, until lentils are tender. Drain the lentils and vegetables in a colander and set aside. 2. Heat 1 tablespoon of olive oil over medium-high heat. Add asparagus and cook for 3-5 minutes. CREAMY PENNE WITH SHRIMP AND BROCCOLI Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. In a mixing bowl, toss broccoli and shrimp with 1 tablespoon olive oil. Season with 2 teaspoons salt. Spread across baking sheet and place in oven. Cook for 16 minutes, taking it out half way through to give it a stir. Melt butter in a saucepan over medium-high heat. LEMON AND GARLIC ROASTED ARTICHOKES Position an oven rack in the center and preheat the oven to 375 degrees. 2. Cut the stem and 1 inch off the top of the artichokes. Trim the outer leaves using scissors. Cut the artichokes in half lengthwise. Use a knife to carefully core out the hairs from the center of the artichoke. 3. SWEET POTATO, BLACK BEAN, AND QUINOA BURGER Directions. For the veggie burgers. 1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Place sweet potato halves on the baking sheet and drizzle with 1 ½ tablespoons olive oil and sprinkle with kosher salt. Cook sweet potato for 30 minutes, flipping them once halfway through. 2. GRILLED SWORDFISH KABOBS WITH GARLIC YOGURT SAUCE 1. Put the swordfish, red pepper, zucchini, and red onion in a large, non-reactive mixing bowl. In a separate bowl, whisk together the lemon and lime zest, lime juice, minced garlic, garam masala, salt and olive oil. Pour the marinade over the swordfish and vegetables and toss to combine. Cover bowl with plastic wrap and refrigerate for at BAKED HADDOCK SANDWICH WITH ROASTED GARLIC AIOLI (RECIPE WELCOME! Thanks for stopping off at A Thought For Food. I'm Brian, a food and beverage photographer, and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like a journal!!!). I'm based in Boston and live with my husband, Eric, and our dog, Maki (named after the sushi). HOW I PHOTOGRAPH FOOD + RESTAURANTS WITH CANON LENSES The majority of the time, I’m using one of two lenses: the EF 17-40mm f/4L or the EF 50mm f/1.2L. The EF 17-40mm f/4L is a wide-angle lens, and, therefore, is able to take in a large amount of space in a single shot. The lens also works well in tighter spaces, such as restaurant kitchens. THE KICKING BULL (KAHLUA AND TEQUILA COCKTAIL) 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper. Directions. 1. Add the sugar to a small plate. Add the cinnamon and cayenne and mix to combine. 2. Moisten the rim of a rocks glass with a lime wedge. Dip the rim into the sugar-spice mixture and rotate slowly until therim is coated.
THAI BRAISED BRUSSELS SPROUTS Directions. 1. In a bowl, whisk together the rice wine vinegar, sesame oil, fish sauce, chili paste, sugar, ginger, and garlic. Set aside. 2. Heat olive oil over high heat in a sautee pan that has a lid. Add Brussels sprouts to the pan cut side down and cook until browned, approximately 3-4 minutes. A THOUGHT FOR FOODRECIPE ARCHIVELINKSSTUFF I LOVEABOUTWORKPHOTOGRAPHYJUST A FOOD FOR THOUGHTFOOD THOUGHTS FOR THE DAYTHE BOOKS THOUGHT FOR FOOD Directions: Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add the vegetable broth to the pot. Once the broth comes to a boil, cover the saucepan with a lid and reduce heatto a simmer.
LEMONY LENTILS WITH ASPARAGUS AND ZA'ATAR 1. Place the lentils, onion and carrot to a pot. Cover with water by 1 inch. Bring to a boil, and then reduce to a simmer. Cook for 10-15 minutes, until lentils are tender. Drain the lentils and vegetables in a colander and set aside. 2. Heat 1 tablespoon of olive oil over medium-high heat. Add asparagus and cook for 3-5 minutes. CREAMY PENNE WITH SHRIMP AND BROCCOLI Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. In a mixing bowl, toss broccoli and shrimp with 1 tablespoon olive oil. Season with 2 teaspoons salt. Spread across baking sheet and place in oven. Cook for 16 minutes, taking it out half way through to give it a stir. Melt butter in a saucepan over medium-high heat. LEMON AND GARLIC ROASTED ARTICHOKES Position an oven rack in the center and preheat the oven to 375 degrees. 2. Cut the stem and 1 inch off the top of the artichokes. Trim the outer leaves using scissors. Cut the artichokes in half lengthwise. Use a knife to carefully core out the hairs from the center of the artichoke. 3. SWEET POTATO, BLACK BEAN, AND QUINOA BURGER Directions. For the veggie burgers. 1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Place sweet potato halves on the baking sheet and drizzle with 1 ½ tablespoons olive oil and sprinkle with kosher salt. Cook sweet potato for 30 minutes, flipping them once halfway through. 2. GRILLED SWORDFISH KABOBS WITH GARLIC YOGURT SAUCE 1. Put the swordfish, red pepper, zucchini, and red onion in a large, non-reactive mixing bowl. In a separate bowl, whisk together the lemon and lime zest, lime juice, minced garlic, garam masala, salt and olive oil. Pour the marinade over the swordfish and vegetables and toss to combine. Cover bowl with plastic wrap and refrigerate for at BAKED HADDOCK SANDWICH WITH ROASTED GARLIC AIOLI (RECIPE WELCOME! Thanks for stopping off at A Thought For Food. I'm Brian, a food and beverage photographer, and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like a journal!!!). I'm based in Boston and live with my husband, Eric, and our dog, Maki (named after the sushi). HOW I PHOTOGRAPH FOOD + RESTAURANTS WITH CANON LENSES The majority of the time, I’m using one of two lenses: the EF 17-40mm f/4L or the EF 50mm f/1.2L. The EF 17-40mm f/4L is a wide-angle lens, and, therefore, is able to take in a large amount of space in a single shot. The lens also works well in tighter spaces, such as restaurant kitchens. THE KICKING BULL (KAHLUA AND TEQUILA COCKTAIL) 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper. Directions. 1. Add the sugar to a small plate. Add the cinnamon and cayenne and mix to combine. 2. Moisten the rim of a rocks glass with a lime wedge. Dip the rim into the sugar-spice mixture and rotate slowly until therim is coated.
THAI BRAISED BRUSSELS SPROUTS Directions. 1. In a bowl, whisk together the rice wine vinegar, sesame oil, fish sauce, chili paste, sugar, ginger, and garlic. Set aside. 2. Heat olive oil over high heat in a sautee pan that has a lid. Add Brussels sprouts to the pan cut side down and cook until browned, approximately 3-4 minutes.A THOUGHT FOR FOOD
Directions: Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add the vegetable broth to the pot. Once the broth comes to a boil, cover the saucepan with a lid and reduce heatto a simmer.
RECIPE ARCHIVE
WELCOME! Thanks for stopping off at A Thought For Food. I'm Brian, a food and beverage photographer, and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like a journal!!!). I'm based in Boston and live with my husband, Eric, and our dog, Maki (named after the sushi). FLAT-AND-CHEWY CHOCOLATE CHIP COOKIES (WITH DRIED DARK Set racks to the top 1/3 and bottom 1/3 of the oven. Preheat to 325 degrees. Roll 2 1/2 tablespoons of the dough into balls and place on the prepared baking sheets. Flatten the dough into 1/2 inch thick disks and make sure they’re 2 inches apart. Bake in the oven for 14-16 minutes, swapping racks halfway through bake time. SPINACH, MUSHROOM AND GOAT CHEESE CREPES Spinach, Mushroom and Goat Cheese Crepes. In a large mixing bowl, whisk together the eggs, flour, and salt until thoroughly combined. Whisk in milk. Alternatively, you can put the ingredients in a blender, mix at low speed for 10 seconds and then high speed for 1 minute. Allow batter to rest for at least 30 minutes to an hour beforemaking crêpes.
COCONUT MILK WHITE RUSSIANS 1 part Kahlúa ®. 1 part full-fat coconut milk. Directions. Place the coconut milk in a jar (or plastic container) with a lid. Give it a good shake for about 10 seconds. Fill a rocks glass with ice. Add the vodka, followed by the Kahlúa ®. Top with coconut milk. You can give it a stir, or let the alcohol and coconut milk mix together TUNA AND FIDDLEHEAD SALAD WITH RAMP Tuna and Fiddlehead Salad with Ramp Dressing. Yield 2 servings. Ingredients For the salad 2 eggs 1/2 lb fiddleheads, rinsed 1/2 lb small new potatoes, cut in half (or, if larger, quartered)CRISPY GINGER SNAPS
2. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. 3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and FIG AND BALSAMIC ICE CREAM To make the ice cream, start by stirring together the milk and cornstarch in a small bowl. Set this slurry aside. In a separate bowl, whisk together the cream cheese and salt. 3. Prepare a large bowl of ice and water. 4. Combine the rest of the milk, as SMOKED SALMON BREAKFAST BOWL WITH A 6-MINUTE EGG SMOKED SALMON BREAKFAST BOWL WITH 6-MINUTE EGG. 1. Bring rice, 1 1/2 cups water, and 1/4 teaspoon of salt to a boil in a saucepan. Cover and reduce heat to a simmer. Cook for 45 minutes. Turn off heat and let rest, with the lid still on, for another 10 minutes. MUSSELS WITH SWEET POTATO FRIES AND GARLIC AIOLI Preheat oven to 425 degrees. While it is heating, line a baking sheet with parchment paper. Cut sweet potatoes into sticks that are 1/4 inch by 1/2 inch wide by 3 inch long. In a small bowl, stir together salt, cayenne pepper, garlic powder and paprika. In a large mixing bowl, toss the sweet potato with the cornstarch until lightly coated.No results found.
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A THOUGHT FOR FOOD
Home
Recipe Archive
Info
About
Work
Photography
Follow On Instagram
Social
Feedly
Links
Stuff I love
January 16, 2019
Soup, Vegetarian
Brian Samuels
Kale and White Bean SoupMay 30, 2018
Side Dish, VegetarianBrian Samuels
Spring Vegetable TotsMarch 28, 2018
Seafood, Salads
Brian Samuels
Roasted Salmon Burrito Bowl + Cookbook GiveawayFebruary 26, 2018
Breakfast, Side DishBrian Samuels
Olive and Shiitake Mushroom Spanish TortillaFebruary 21, 2018
Seafood
Brian Samuels
Shrimp and Israeli Couscous Salad with Mango ...Brian Samuels
January 4, 2021
Vegetarian , Side Dish LEMON PARSLEY COUSCOUS AND CHICKPEA SALADBrian Samuels
January 4, 2021
Vegetarian , Side Dish When we moved into our house six years ago, we had plans to redo our kitchen. It’s on the small side (not really big enough to dine in and definitely not for congregating with friends) and there wasn’t much in the way of pantry cabinets. We’ve gone back and forth about whether to renovate and after lots of research we have decided against it. The cost just doesn’t make sense when we could find another house at some point. In the meantime, modifications are being made to make it a bit more functional. Over the holidays, Eric added shelves to a cabinet that was used mostly for storage (I think the previous owners used it as a coat closet… which seems funny for a kitchen) so that we didn’t have to jam our food in a few tight spaces or keep it all it in the basement. This means I have easier access to canned goods, a staple ingredient for us. There’s never a moment we don’t have stacks of canned tomatoes, tuna, coconut milk, and beans. I love finding ways to use these items to create a meal. Paired with something fresh and bright, some herbs and citrus, maybe a little crunch from chopped vegetables. It feels doubly impressive when the results are as super satisfying as this lemony couscous salad. It’s the kind of dish that nourishes but also makes you forget that winter has just begun. LEMON PARSLEY COUSCOUS AND CHICKPEA SALADYIELD:
4-6 servings, as a sideIngredients:
1 1/2 cups Israeli couscous 3 cups vegetable brothOlive oil
1 - 15 oz can chickpeas, drained Green beans, washed and trimmed 3/4 cup chopped roasted red pepper 1 garlic clove, minced 1 lemon, zest and juice 1 packed cup parsley leavesSmoked paprika
Salt
Pepper
DIRECTIONS:
Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add the vegetable broth to the pot. Once the broth comes to a boil, cover the saucepan with a lid and reduce heat to a simmer. Cook until all the liquid has been absorbed and the couscous is tender, about 15 minutes. Take the lid off and let the couscous cool to roomtemperature.
While this is cooking, prepare the green beans. Start by creating an ice bath. Bring a medium pot of salted water to a rapid boil. Add green beans and cook about 3-5 minutes. Using a slotted spoon, immediately transfer the cooked green beans to the ice bath and let chill for 5 minutes. This will stop the cooking process and will leave them bright and crisp. Drain the green beans, transfer to a cutting board, and cut them in half (or smaller, if necessary). Make the dressing by adding the garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper to a medium mixing bowl. Whisk these ingredients together and then slowly drizzle in 1/2 cup oliveoil.
Add couscous and toss to combine. Add green beans, chickpeas, roasted red pepper, and parsley leaves and combine. Sprinkle smoked paprika ontop before serving.
Tagged: vegetarian , vegan , side dish , salad , couscous , israeli couscous ,green beans
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Brian Samuels
December 21, 2020
Cocktails
THE LAST WORD
Brian Samuels
December 21, 2020
Cocktails
This isn’t my first draft of this post. It’s more like my fifth. I’ve been feeling the weight of everything and I unloaded a lot in those words… all in a long, somewhat sensical paragraph. It was good to get it down, to express my heartbreak over the pandemic, to share a bit about these complicated emotions that I (and so many others) are having to deal with. What came out was something along the lines of “Everything is awful. How will anything get better?” Elements of this linger in my thoughts. But I don’t want to leave out the good, the joy, the gratitude. When I revisit this entry years from now, the mixture of devastation and hope and uncertainty and warmth is what Iwish to remember.
_Support. Laughter. Anger. Learning. Tears. Books. Connecting. Dancing. Hugs. Alone. Together. Fear. Confusion. Singing. Volunteer. Distant. Zoom. Birthdays. Backyard drinks. Bread. Companionship. Masks. Walks. Funerals. Debates. Tension. Vote. Relax. _THE LAST WORD
YIELD:
1 cocktail
Ingredients:
3/4 oz gin
3/4 oz green Chartreuse 3/4 oz Luxardo maraschino liqueur3/4 oz lime juice
Lime twist (optional garnish) Maraschino cherry (optional garnish)DIRECTIONS:
Add all ingredients to a cocktail shaker filled with ice. Shake until chilled, about 10 seconds. Strain into a coupe (or cocktail glass of an equivalent size). Garnish with lime twist and/or maraschino cherry. Tagged: drink , gin , beverage, cocktail
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Brian Samuels
April 30, 2020
Dessert , Baking
FLAT-AND-CHEWY CHOCOLATE CHIP COOKIES (WITH DRIED DARK CHERRIES)Brian Samuels
April 30, 2020
Dessert , Baking
No matter the stresses that come our way, Eric and I try our best to find little things each night to end on a bright note. We’ve become avid viewers of Wheel of Fortune and Jeopardy, two shows that always remain light and invite us to interact with one another while also decompressing. While we watch, we’ll often scream out whatever we think the answer is. Sometimes we’re correct and we’ll congratulate one another. When we’re not, we laugh at our silly guesses. It’s a little bit of joy to end our day. Most weeknights, after a glass of wine with dinner and before a nightcap of whiskey, Eric and I will pour mugs of tea and cozy up on the couch together. I bring out something sweet to nibble on, typically cookies or cake or one of the many other treats tucked inour freezer.
Now, I know everyone has strong feelings about chocolate chip cookies and, for me, I’m looking for a few things. One, they need to have a decent amount of salt. Salt and chocolate are meant to go together and if my cookies don’t have a pronounced saltiness, then they really won’t do much for me. Next, I’m looking for crunch and chew. Crispy outside, chewy inside. When I stumbled across this recipe fromAmanda Hesser
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I knew I had to give it a try. And oh have they delivered. I’ve made these a few times over the last couple of months and they truly hitthe spot.
While I don’t mind nuts in my baked goods, there are people out there (I won’t name names) who are not fans and when you’re under quarantine with such an individual, sometimes you have to concede. The first time I made the recipe as is, with toasted walnuts, and I got a few comments (that person, however, continued to eat them for many weeks, so I guess they could get over it). For the next batch, I decided to use up some dried tart cherries we had tucked in our cabinet and I really feel like it brought these cookies to a whole new place. Just like salt, a little sourness pairs magically with chocolate. Anyway, I think it’s the perfect balance. Of course, you do you… add other things or leave them out. No matter what, these cookies won’t disappoint. AMANDA HESSER'S FLAT AND CHEWY CHOCOLATE CHIP COOKIES (WITH DRIEDCHERRIES)
Source:
Slightly modified from Amanda Hesser’s recipe in The New York TimesYield:
30-35 cookies
Ingredients:
2 cups all-purpose flour 1 ¼ teaspoons baking soda 1 tablespoon kosher salt 8 ounces butter, softened 1 ½ cups packed light brown sugarcup sugar
2 eggs
1 tablespoon vanilla extract 2 cups chopped bittersweet chocolate (chunks and shavings) (Or, if all you have are chocolate chips, those work just fine) 3/4 cup dried dark sour cherries (unsweetened)DIRECTIONS:
Line two large baking sheets with parchment paper. In a bowl, sift together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or, alternatively, this can be done using a hand mixer), blend together the butter and both sugars until fluffy, approximately 3 minutes. Add the eggs in one at a time, mixing until thoroughly incorporated, followed by thevanilla extract.
Carefully pour in the flour mixture and mix until a dough has formed. Using a wooden spoon or rubber spatula, spoon in the chocolate and dried cherries. Transfer the dough to the refrigerator and let chillfor 1 hour.
Set racks to the top 1/3 and bottom 1/3 of the oven. Preheat to 325degrees.
Roll 2 1/2 tablespoons of the dough into balls and place on the prepared baking sheets. Flatten the dough into 1/2 inch thick disks and make sure they’re 2 inches apart. Bake in the oven for 14-16 minutes, swapping racks halfway through bake time. Remove from oven and let the cookies cool on baking sheets for 10 minutes before transferring to baking racks. Tagged: cookies , baked goods , chocolate chip cookies, chocolate ,
dessert , cherries , driedcherries , baking
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------------------------- I'm Brian, a food and beverage photographe r, and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like a journal!!!). READ MORE -------------------------RECIPE CATEGORIES
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------------------------- WELCOME! Thanks for stopping off at A Thought For Food. I'm Brian, a food and beverage photographer , and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like ajournal!!!).
I'm based in Boston and live with my husband, Eric, and our dog, Maki (named after the sushi). You may see them pop up in photos once in a while (though, if not here, definitely on Instagram).
Hope you enjoy your time on my site and that you leave feelinginspired to cook!
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