Cibophilia: The obsession with food. Welcome to my food blog! This is just a miscellaneous mishmash of food porn of all kinds :) DO NOT SELF-PROMOTE ON MY ORIGINAL POSTS
This broccoli salad recipe is a blend of fresh broccoli florets, apples, bacon, red onion and sunflower seeds, all tossed in a creamy dressing. A classic salad that feeds a crowd and is perfect for potlucks and family gatherings.
many years ago (over a decade ago) there was a blog called herriott grace which was also a store. it had a series called the saturday sandwich which was a series of sandwich recipes accompanied by lovely photos. sadly the whole website is password locked; happily the wayback machine exists so i grabbed the ones i could, under the cut. was feeling quite blue that these might disappear from the net forever so here we are (click the wayback link for more photos)
A ROAST BEEF BAGUETTE WITH FINGERLING CHIPS
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YOU’LL NEED
-1 batch homemade potato chips
(here’s a basic recipe, i like to substitute fingerlings for russets)
-baguette, sliced & pan fried in butter
-roast beef, thinly sliced
(leftovers from the night before are best, but your local deli will likely carry it ready to go)
-1 batch horseradish cream
(recipe follows)
-a hard white cheese, very thinly sliced (optional)
(i used parmesan this time, it’s okay if it’s a little crumbly)
-enoki mushrooms, sauteed
-spanish onion, thinly sliced
-frissee lettuce
-salt & pepper to taste
HORSERADISH CREAM
-crème fraîche
-fresh grated or prepared horseradish mustard
(i like Kolzlik’s Horseradish Mustard if you’re using prepared)
-a touch of pommery mustard
-a large pinch of fresh tarragon leaves, finely chopped
-a few stems of fresh chives, finely chopped
Mix together equal parts crème fraîche and horseradish.
(i was serving 2 so i used between 2 & 3 tablespoons of crème fraîche and less than a teaspoon of mustard)Stir in a touch of pommery mustard and a small handful of tarragon leaves and chive stems.
Finish with salt & pepper.
HERE’S HOW:
Slice the potatoes, while they’re drying make the horseradish cream. Refrigerate.
Next, saute the mushrooms, slice the onions, bread and cheese.
Pan fry the bread in salted butter.
Next, build your sandwiches! I like a dollop of horseradish cream on the bottom,
then all the toppings and then a little more cream.
Serve alongside a good helping of chips and a touch bowl of ketchup.
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a steak sandwich worth crossing the street for
the process
make the tarragon and lemon crème fraîche, refrigerate
wash and dry the greens, set aside
slice and butter the bread, set aside
season and grill or pan fry the steak
allow it to rest for at least 5 minutes
pan fry both sides of 4 slices of bread that has been buttered on both side
fry two eggs, season with sel gris and bali pepper
slice the steak
mash the avocado with the back of a spoon
get ready to assemble
ingredients
1/4 loaf of country white bread, sliced
unsalted butter, room temperature
1 strip loin steak, seared or grilled
2 eggs, seasoned and fried sunny side up
1/2 a ripe avocado, roughly mashed
a couple handfuls of fresh arugula
a few dollops of tarragon and lemon crème fraîche
a small bit of cloth bound cheddar, shaved*
long bali peppercorns, cracked
fleur de sel
tarragon and lemon crème fraîche
1/4 cup crème fraîche
the juice of half a lemon, strained
2 1/2 teaspoons kozliks triple crunch mustard
1/4 of a small shallot, finely diced
a large handful of fresh tarragon leaves, lightly chopped
a couple pinches bali long peppercorns, freshly cracked
a couple pinches sel gris
wash and dry the tarragon, remove the leaves, discard the stems, chop and set aside
with a mortar and pestle grind a couple long bali peppercorns, set aside
juice and strain half a lemon and chop the shallots
in a small bowl mix the crème fraîche and lemon juice
add the mustard and shallots and mix in the tarragon
season to taste, cover and refrigerate
to assemble
spread the avocado on the bottom slice of each sandwich
arrange the arugula atop the avocado
divide the steak between the two sandwiches
add a couple dollops of the tarragon and lemon crème fraiche
season with fleur de sel and bali pepper
gingerly place the sunny side up egg atop there
shave a liberal portion of cloth bound cheddar on each
place the remaining pieces of bread
squish down a little and that’s it, you’re all done.
yum!
*i like cloth bound cheddar in this sandwich but any white cheddar will do just fine
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a spicy crab brioche!
a sandwich all about the season just past.
here’s my process:
pop into your local bakery and pick up some small brioche buns.
or the day before make a brioche dough, then bake it off, day of.
i like the way they look braided and washed with egg but simple buns are cute too.
i made the ones in the photos here since homemade brioche is always a favourite.
either way i figure you can’t really go wrong.
cook, cool, and shell two or three whole crab
make the sauce and fold in the prepared crab
slice the bread
gather your peashoots (or at this time of year, your lettuce greens) and wash
toast the bread
slice an advocado
assemble
enjoy!
for the crab mixture:
3 tablespoons homemade mayonnaise
(store brand would also be fine here, but the fresh flavour of homemade is better)
2 teaspoons grain mustard
1 teaspoon chopped parsley
the juice of 1/2 a lemon, strained
1 serrano pepper, finely chopped
1/2 a scallion, chopped
3 teaspoons tarragon vinegar
2 teaspoons capers
3/4 cup fresh crab (give or take)
pink australian salt to taste
cracked black pepper to taste
mix all ingredients together and fold in the crab
to assemble:
slice brioche lengthwise and toast
place a small handful of pea shoots or salad greens on toasted base
slice avocado and place atop that
scoop a few spoonfuls of the crab mix
place the top of the braided bread on top that
finish with a touch of sea salt if need be
and that’s it, you’re done
super simple stuff and super tasty
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yorkshires and beef and little beet greens
it’s an assemble your own sorta dinner, fun and simple, perfect for hot summer nights!
here’s my process:
grill the scapes on the barbecue
[i think although a wood fired barbecue is often best, it's rarely possible. we used one in these photos with leftover HG plum wood which, was great but a charcoal or gas barbecue works perfectly too.]
make the yorkshire pudding mix
put the steak on the grill
mix the aioli (i have the mayonnaise ready in the fridge)
pop the yorkshires in the oven
remove the steak, let rest, then slice against the grain
wash the small greens
carry everything outside (including a little block of hard cheese and a peeler for slicing, i used reggiano here)
for the scape aoili:
1/4 cup homemade mayonnaise (store brand would also be fine here, but the fresh flavour of homemade lends itself well)
2 tablespoons garlic scapes, grilled and coarsely chopped
2 teaspoons grain mustard
2 teaspoons caper juice
salt to taste
i think homemade mayonnaise is best here, the kick of lemon compliments well, the garlic scapes and the smooth eggy feel sits nicely with the caper juice. so, if you’ve the time, make it fresh, you’ll be happy you did. i don’t really use a recipe, but you can find one here and if you’re first time a little video here.
otherwise this bit is super simple
grill the garlic scapes, let cool and blend coarsley to chop
to make it easy, just drop them into a blender and pulse
next mix the grilled scapes with all other ingrediants and set aside
for the steak:
1 or 2 well marbled strip loins (marinated or not)
salt and pepper to taste
if not marinated i take the steak out of the package 6 hours or the night before to let it dry a little
before grilling i rub with a touch of oil and season with salt and pepper
if marinated i do so the night before, for the sandwich in the photo i used
a mix of apple cider vinegar, homemade garlic salt, pepper, and a speck of honey [my dad's recipe]
for the yorkshires puddings:
(the recipe originally from martha, i think)
2 eggs
1 1/2 cups milk
2 tablespoons oil
1 cup all purpose flour
a pinch of salt
+ a bit of veg oil for the muffin pan
preheat the oven to 450
mix all the wet ingredients together and whisk in the flour, let stand for 10 minutes or so
add about a teaspoon of vegetable oil to the bottom of each tin
once the oven is ready pop the oiled pan in and allow it to remain there until the oil is hot and bubbly carefully remove from the oven and fill each tin 1/3-1/2 full
return the pan to the oven and bake for 20-25 minutes or until perfectly golden and big
carefully remove each pudding and place on a wire rack
i sometimes make a double batch, if so, repeat
to assemble:
tear warm puddings apart a little to add the filling
place a handful of beet or other fresh small greens
add a 3-5 slices of sliced striploin
add a dollop of the scape aoili and a small pile of cheese
a touch of sea salt and you’re done
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the saturday sandwich – a spot prawn croissant!
for the prawn salad:
24 medium sized spot prawns, cooked and peeled
5 tablespoons sour cream
1 teaspoon dijon mustard
the juice of half a lemon, strained
2.5 teaspoons fresh dill, finely chopped
2 pinches pink australian salt
1 pinch coarsely ground pepper
bring a pot of water to a rolling boil
drop in the prawns with the shells on still
allow to cook for 4-5 minutes, give or take
let cool and peel
in a separate bowl mix together sour cream and dijon
let out with the lemon juice and add the dill and salt and pepper
fold in the cooked, cooled and peeled shrimp
cover and refrigerate for at least an hour
for the croissants:
2 day old croissants
fresh is fine of course, but i like the structure for sandwiches a day later
i’ve always thought: day-of croissants are perfect for breakfast, whereas day-olds are perfect for lunch
slice in half and toast under the broiler until golden
for the sandwiches: (yield 2)
a couple handfuls of local salad greens
about 10 interior celery leaves, the small tender ones
1 japanese cucumber, thinly sliced
to assemble:
in a small bowl toss together the salad green and celery leaves
divide evenly among the bottom halves of each sandwich
divide your prawn mixture between the two, about 12 each
place thinly sliced cucumber amongst the prawns
season to taste
and then place atop the top of your croissant
squish down a little and there you are!
Classic Cafe Napolitan from Rokuhoudou Yotsuiro Biyori
Finally had a bit of a breather to type this out!
So I’ve decided to recreate all 3 Napolitans from the past season’s food anime! (Isekai Izakaya, now Rokuhoudou Yotsuiro Biyori, and Kakuriyo no Yadomeshi to follow.)
This time, we have the ‘nostalgic’ classic Napolitan from Rokuhoudou Yotsuiro Biyori, a heartwarming slice of life series about 4 guys who run a cafe.
As usual, there’s the semi-italian guy who ‘used’ to diss the dish:
When thinking about nostalgia, the mushrooms in the pasta caught my eye, because they reminded me of something I hadn’t had in a long time - canned button mushrooms! (Can on the left in the ingredient pic below). When I was young, I used to think that those mushrooms, chopped and thrown into Campbells cream of mushroom soup with macaroni, was the epitome of gourmet ‘western’ food. (My family has come a long way since then XD.) So that’s my own version of nostalgia thrown into this Napolitan!
Ingredients
Ketchup - have a bottle ready
Spaghetti - follow package instructions for 2 portions.
6-8 canned button mushrooms, sliced
1 green pepper/capsicum, sliced,
1 small yellow onion, sliced
Optional: Parsley for garnish (the supermarket was out of this)
And also:
3-4 japanese sausages (’wieners’), sliced.
(But Rokuhoudou guys, you can have Napolitan without wieners as shown by Isekai Izakaya’s bacon Napolitan!)
Method
1. Heat some olive oil in a pan.
2. Toss in the onions, peppers, sausages, and mushrooms. If you don’t like crunchy onions, toss the onions in before the rest to saute for a while.
3. Meanwhile, cook the pasta as per the instructions on the packet. One thing I’ve found about Asian pastas - they tend to be more overcooked - serving it al dente means having the dish sent back to the kitchen.
4. Toss in the pasta to the pan full of ingredients, and cover liberally with ketchup, stirring as you go along!
5.Make sure Sui stays away from the stove or the pasta will end up like this:
6. Enjoy / Serve to your customers.
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Admin Update: thanks to anyone who has tried clicking on my Amazon Associates link! Unfortunately I didn’t meet the required number of sales so they shut my account. I mean, they did say friends wouldn’t count towards the sales but I wonder how they knew they were my friends in RL! Maybe there’s a way for them to track through Facebook…
Easy Soy Milk Ramen
This Easy Soy Milk Ramen is flavorful, lightly creamy, and can be ready in 20 minutes. The broth has miso and lots of aromatics and it’s topped with avocado, zucchini, and tomato. Homemade chili oil takes it to the next level.
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