Recipes, Food Photos & Discussion at Open Source Food

Grilled Pizza

Thu, 07 Jun 2007 13:11:22 +0100

1. Heat up your BBQ. You can use a gas grill or charcoal – I prefer charcoal, but use what you’ve got. 2. In the meantime, stretch out the pizza dough to pie size of your choice (don’t make it bigger than your grill!) and form a crust. If you’re…

Watermelon Boozer

Thu, 07 Jun 2007 06:18:58 +0100

1. Put the ice cubes in a blender or food processor and blend a bit. 2. Add the watermelon and vodka and keep blending until you get a nice slushy consistency. Add more ice, watermelon or vodka as needs be. 3. This is not a crazy recipe and will serve…

Chocolate Cupcakes w/Cream Cheese Frosting

Fri, 18 May 2007 13:27:18 +0100

1. Preheat oven to 350 degrees and line muffin pan with foil liners (if you want to keep clean up easy). Grease liners or muffin tin. 2. Put chocolate in a small bowl and melt in microwave for 2 minutes. Stir until smooth. Alternatively, melt using a double boiler on…

Yogurt Cake w/Fresh Whipped Cream & Berries

Thu, 17 May 2007 06:50:28 +0100

This is a great dessert to make for the summer. Super fast and delicious. 1. Preheat oven to 350F and grease a large tart pan or 9-10″ cake pan. Mix the flour and baking powder together in a two cup measuring cup and set aside. Whisk the eggs and sugar…

Israeli Couscous w/Caramelized Onions, Eggplant & Feta

Wed, 16 May 2007 06:19:51 +0100

1. Boil a pot of water and place couscous in the water with a pinch of salt. Cook until couscous is al dente (3-5 minutes). Drain couscous and rinse with cold water. Set aside. 2. Heat up the olive oil and sauté the onions in a small pan. The trick…

Mint Julep

Fri, 11 May 2007 06:48:08 +0100

1. Moisten the top of the old fashioned glass with a damp paper towel and rim with sugar. 2. Tear the mint leaves and place them in the glass. Pour the simple syrup on top. Use a muddler to bruise the leaves (if you don’t have one, use the back…

Homemade Granola

Tue, 01 May 2007 06:56:37 +0100

1. Preheat oven to 350 degrees. Cover a large sheet pan with tinfoil or parchment paper. In a large bowl, combine oats, nuts and seeds, cinnamon, vanilla, salt, oil and maple syrup. 3. Place mixture on baking sheet and bake for 20 minutes, stirring and flipping the granola around a…

Cannoli Cookies with Coffee Cream

Thu, 19 Apr 2007 12:27:04 +0100

This dessert is seriously impressive and is off the hook in terms of flavors. 1. Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Trace three 4-inch circles (as dark as you can) on each with a pencil; turn the parchment over. 2. In a medium bowl,…

Asparagus Risotto

Mon, 16 Apr 2007 11:09:10 +0100

Perfect for celebrating spring, this asparagus risotto is very simple and delicious. Try telling that to my little sister. This past Easter she wanted to help me and my brother cook up a meal for our folks, which turned into a dinner party for 8, and I had her stirring…

Portuguese Easter Bread

Fri, 13 Apr 2007 07:35:21 +0100

Easter Bread is a big deal in my house. After losing my grandmother’s recipe, my mom has been unable to replicate the perfect loaves that we would gobble up at all hours of the day. The sweet bread is almost like a Challah, but not as fluffy. It’s a heartier…

Mocha Chip Gelato

Thu, 05 Apr 2007 06:49:12 +0100

1. Get a large bowl full of ice cold water. 2. Stir together 1/4 of the milk and the cornstarch in a measuring cup and let it sit while you whisk together sugar, cocao and remaining milk in a saucepan over medium heat. Bring to a boil while continuing to…

Lemon Cakes With Basil Lemon Syrup

Thu, 05 Apr 2007 06:44:31 +0100

I made this for a Passover Seder the other day and it was a hit! First time working with matzo meal and it came out allright, although I would love to try it with regular cake flour. The syrup is amazing - probably good in a vodka drink as well.…

Chocolate and Zucchini Bread

Thu, 05 Apr 2007 06:40:52 +0100

The smell of the bread while cooking is fantastic. Cinnamony with the hint of the applesauce and nutmeg coming through. The outside crust is perfect - a shell to contain the extremely moist and fluffy inside. You can’t taste the zucchini or the olive oil and the nutmeg and cloves…

Bagels (Everything)

Thu, 05 Apr 2007 06:34:17 +0100

1. Bring a wide pot to boil and add 1 tablespoon of sugar. The water only needs to be 4 - 6 inches deep. 2. Dissolve yeast in warm water. Let it sit for a few minutes so it fully dissolves. Mix all the ingredients together and knead for a…

Edamame, Radish & Ginger Salad

Thu, 29 Mar 2007 08:12:24 +0100

1. Cook the edamame in boiling water for about 5 minutes, drain and rinse under cold water. Add the radishes and the rest of the ingredients. 2. Let sit for about 10 minutes before eating. It would probably be even better after a night’s rest in the fridge. Serves about…

Persian Rice

Mon, 26 Mar 2007 11:35:54 +0100

1. Soak the basmati rice overnight, or for an hour, if you can and then rinse the rice twice in a colander. If you donÃ¢â‚¬â„¢t have that much time, soak the rice for 10 minutes and then rinse it out 5 times. This helps for fluffier rice. 2. Place the…

Zuchinni “Pasta” with Tomato Sauce

Fri, 23 Mar 2007 12:28:54 +0100

This recipe was created during a very brief, but neat, raw food phase. It's pretty tasty. 1. If you have a food processor, use the grating plate to grate all the zuchinni up. If you don’t, use a vegetable peeler and slice ribbons of the zuchinni to create “noodles.” This…

Island Kale Sweet Potato Soup

Fri, 23 Mar 2007 12:21:43 +0100

I had some sweet potatoes and kale - it all worked out with this warming soup. 1. In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Throw in the garlic and red pepper flakes and cook…

Eggplant Po'Boy

Fri, 23 Mar 2007 12:19:24 +0100

Not the real deal since it vegetarian and all, but still delicious. I love po'boys. 1. Slice up the eggplant, sprinkle slices with salt and place in a colander to drain for an hour. If you don’t have an hour, it’s okay, just let it sweat for a little while.…

Portuguese Custard Cups

Fri, 23 Mar 2007 12:14:55 +0100

My family is Portuguese and these little treats are a favorite that I haven't had since I was little. I was craving them one day and managed to make something very similar! 1. Preheat oven to 425F and grease a 12-hole (1/3 cup capacity) muffin pan. 2. Cut the pastry…