View allAll Photos Tagged vegetable
Baby Vegetables
Turnips, cucumber, carrots, lettuce, and ice plant. (All sprayed with a slightly salty medium spiked with white pepper.)
Blue Hill at Stone Barns
Pocantico Hills, New York
(May 9, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
This isn't very soupy and it's a bit thin to be real stew. I could have (but didn't) thickened this up with some cornstarch. I just whipped up this dish with whatever I could find, which was a lot of vegetables, a container of soft and firm tofu, and a can of red curry paste. As I didn't have any nam pla, I used soy sauce thus making this dish vegan. I didn't bother to cut the tofu in neat cubes and just mushed them with my spoon - less work, but not so pretty.
2 blocks tofu
1 can Thai red curry paste
1 red bell pepper
1 head broccoli
1 medium onion
1 large zucchini
4 cloves garlic
1 knob ginger
few tbsps oil
handful of white mushrooms
3 carrots
dribbles of soy sauce
Heat the oil in a soup pot and add the sliced onion. Let it sweat and pick up some color. Add grated ginger and minced garlic and let them get a little soft and mix with the onion. Add the entire (or some of) can of curry and cook it over a hot spot of the pan to allow the flavors to develop and deepen. Don't put your head directly over the pan like I did, or the peppery fumes from the curry will go right up your nose. Add the rest of the vegetables you've cut up however you like and let them release their water and dilute the curry paste a bit. Add some soy sauce to taste and then the tofu - you really should cut them into cubes. You might want to adjust the taste with some water but let everything come to a simmer before you do. Ordinarily I'd add nam pla because it has a deep salty flavor and a pleasant stink but as I didn't, soy sauce was a good substitution.
after a lengthy trip i craved to cook again. and eat a bit more healthy.
... so, why not combine the two ;)
i opted for a celery-peach cream soup and sauteed cucumbers.
and this is the raw material for it (spare that for the vegetable fond)
Vegetables are hardly my favorite on my plate, but I have to had it to whoever gave them their colors. They sure look very, very tasty. "Hun, let's have some 'piment' for diner, shall we?"
Bad pic, sorry. But, they're actually playing vegetables!
Click here to see where this photo was taken.
...couldn't fit any more in my apron pockets. The first tomatoes to ripen have been small, but there are big green ones on the vine. This is the first year we've grown yellow tomatoes. I like them because they're not as acidic as some of the red ones. The basil will help to fill our pesto cravings!
Mysore is commonly described as the City of Palaces, however, the term "Mysore Palace" specifically refers to one within the old fort.
By Sherrie Thai of ShaireProductions.com
Feel free to download and use these as a background for commercial or noncommercial projects. If you decide to use them, please let me know how it goes by sending a link or an image. Enjoy!
Food Font is an art project where people can make alphabets out of food, take pictures of each letter, and later use these and other food alphabets to create images and other creative projects. The project supports dialogue and builds community around food, health, and sustainability.
The Food Font project allows you to download Food Font alphabets that you can use.
Goto: www.foodfont.com/download to view alphabets in other forms.
All Food Alphabets files are licensed under a Creative Commons Attribution 4.0 International License. You can use the alphabet images and files but you must mention the project and where the images came from in documentation, promotion, labels, etc. You also can sell what you make if you wish.
The ten or so litres of vegetable curry that I cooked up over the weekend. The curry isn't that amazing. It's very basic, but very nutritous. It is also guranteed to simplify my cooking for a week to come.
باذنجان يقطع شرايح طويلة ،وردات زهرة مسلوقة ومقلية،شرايح بطاطس بقشرها مسلوقة،بروكلي مسلوق،كوسا شرايح طويلة مقلية..ترتب في طبق التقديم الباذنجان اولا ثم البطاطس المسلوقة ثم الزهرة..نشوح شرايح صدور دجاااج مع 3ملاعق صلصة ايطالية و3ملاعق زيت زيتون. وشوي صلصة الصويا حتى تشقر ثم تضاف للطبق..بنفس مقلاة الدجاااج نشوح مكعبات فلفل بارد الوان..وممكن تضيفين خبز محمص ويزين الطبق بالصلصة التالية:
2م مايونيز،2م كريمة حامضة(انا حطيت 3نقط ليمون مع كريمة الخفق)ربع كاس طحينية سايلة ،1م صلصة الصويا، فص ثوم مهروس،عصير ليمون وخل وشوي ماء وملح ..تخلط الصلصة وتسكب وقت التقديم وتزين بشرايح البصل والخبز المحمص وبالهنا والعااافية
Gnocchi with vegetables.
Strobist info: main light - softbox behind on the left, fill - brolly front on the right.
more here: dineathome.tumblr.com/
By aaanouel
Did you know that some impressionists and even old Dutch Masters from the 15th century, as Vermeer, secretly leaned on photographic (optics) techniques to achieve their hyper-realistic artworks?. The difficult part for me still, is doing good enough photos, ha!.
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The left overs from all the veg that Gemma put into a stir fry. We stole the recipe somewhat from Jamie Oliver but it is so much better than the stir frys we used to have. We used to get the packs of sauce and pour it over. Stir fry used to be my least favourite meal, but with Jamie's recipe, the only work I can use to describe it is pukka!
All comments, critiques, thoughts and favourites are more than welcome.