Recipes, Food Photos & Discussion at Open Source Food

Slow roasted whole snapper

Sun, 05 Oct 2008 19:35:29 +0100

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Preheat oven to 250 degrees F.

Make sure the fish is thoroughly cleaned and scaled. Rub with a tablespoon of oil and sprinkle some salt and pepper both inside and out. Stuff it with 1 sprig of rosemary.

Toss the potatoes,…

Chirashi Sushi

Thu, 11 Sep 2008 18:31:24 +0100

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making the shitake
Combine all the ingredients in a small saucepan (including the 2 Tbs of reserved soaking liquid). If you’re using fresh shitake mushrooms, just replace the soaking liquid with water. Boil until the mushrooms have absorbed most of the…

Sukiyaki

Thu, 11 Sep 2008 18:26:26 +0100

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for table top cooking
If you’re cooking it at the table (I use a fondue pot), double or triple the recipe for the broth and mix all ingredients in the pot and heat. You’ll need enough broth to mostly submerge your…

Green tea pulled pork with spicy asian bbq sauce

Thu, 11 Sep 2008 18:24:30 +0100

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The day before you make your roast, put the ingredients for the rub in a spice grinder or blender and blitz until it ground into a relatively fine powder. Rub this into your roast then wrap with a couple layers of…

Slow roasted salmon with peanut curry sauce and sn

Thu, 11 Sep 2008 18:22:09 +0100

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About 30 minutes before putting it in the oven sprinkle a large pinch of brown sugar and small pinch of salt on each salmon fillet and rub onto the flesh side, cover and let them come to room temperature. Preheat the oven to 200…

Bay Scallops in Basil Cream Sauce

Thu, 11 Sep 2008 18:19:53 +0100

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The trick with this recipe is to make the sauce ahead, then time the pasta and scallops so they are done at the same time. Depending on the type of pasta you’re using it will take different amounts of time, so I’ll leave it…

Strawberry Buttermilkshake

Thu, 11 Sep 2008 18:16:33 +0100

Add some frozen strawberries to a blender and pour half water half buttermilk until the strawberries are sumberged. Add some sweetened condensed milk, blend, then add some more if it needs it.

Grilled shrimp with tamarind noodles

Thu, 11 Sep 2008 18:12:38 +0100

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Soak the rice noodles in warm water for about 20 minutes until they are no longer stiff then drain.

Using a negi cutter, or sharp knife, cut the green onion lengthwise into thin strips. Soak the onions in a bowl of…

Paella

Sun, 24 Aug 2008 19:54:15 +0100

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Marinate the prawns in some olive oil, garlic, paprika, salt and pepper about 30 minutes before starting the rest of the paella.

In a chef’s pan (or other large flat pan with a lid), fry the chorizo. There should…

Karei raisu (Japanese curry rice)

Sat, 19 Jul 2008 10:32:46 +0100

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Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown.

Add the…

Roast olives with Kumquats and almonds

Sat, 28 Jun 2008 09:03:12 +0100

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Preheat oven to 350 degrees (F).

In a non-reactive baking sheet, spread an single layer of olives, then scatter the almonds and kumquats. Strip the sprigs of thyme of their leaves and sprinkle on top along with some black pepper. Cover with a good…

Green Peach Salad with Feta

Sat, 28 Jun 2008 09:00:00 +0100

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Whisk the dressing ingredients together.

Lightly dress the salad greens, toss to coat then plate. Dress the peach batons separately, tossing to coat then scatter over the greens. Sprinkle some feta on top then grind some black pepper. Serve immediately.

…

Salmon with Minty Miso Glaze

Sat, 28 Jun 2008 08:55:27 +0100

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Whisk the sesame seeds, miso, mirin, and sugar together with a fork (you might need to use the back of the fork to mash up the miso a little first). Add the mint, cilantro and garlic stir to combine.

If you’re BBQing,…

Chicken Biryani

Thu, 12 Jun 2008 22:10:16 +0100

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Wash the chicken, pat dry and trim any excess fat or skin off the chicken. Mash together the garlic, salt, ginger, garam masala, black pepper and oil to make a paste. Coat all the pieces of chicken rubbing into all the…

Buta Udon

Thu, 12 Jun 2008 22:08:27 +0100

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Put the dashi and braising liquid in a pot and simmer. Taste the soup adding up to 2 tablespoons of soy sauce if needed. If after adding 2 tablespoons of soy sauce, it’s still not salty enough, supplement with salt until…

Stir Fried Lettuce

Thu, 12 Jun 2008 22:06:20 +0100

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Dissolve the cornstarch and white pepper in the braising liquid.

Get a saute pan very hot over high heat then add the oil. Quickly add the lettuce to the pan. The leaves should keep the oil from spattering too much, but be…

Buta Kakuni (Japanese braised porkbelly)

Sun, 01 Jun 2008 20:03:57 +0100

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Choosing the right pork belly is important. The meat part should be well marbled, and there should be even layers of fat between the layers of meet (you don’t want thicker meat layers or thicker fat layers).

Wrap the dried…

Eggplant & Quinoa Involtini

Mon, 26 May 2008 20:57:53 +0100

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Slice the eggplant lengthwise just a bit thinner than 1/4″. I used a french mandoline, but you could probably do this with a sharp knife. Toss the end pieces. You should have 12 uniform slices. Use a pastry brush or…

Homemade Nettle Pasta with Fava Beans

Tue, 20 May 2008 21:11:53 +0100

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Put the flour in the bowl of an electric mixer fitted with a dough hook. Make a well in the flour and add the nettles and egg. Run the mixer at medium low speed until it more or less comes together.…

Unagi Kamameshi (iron pot rice with eel)

Mon, 19 May 2008 18:13:12 +0100

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Rinse the rice by filling the bowl containing the rice with cold water then draining and repeat until the water is almost clear. Drain the water using a colander.

In a heavy iron pot with a lid, bring the dashi, sugar, mirin…