Posted Wed May 23, 2012 10:54AM
Forum members are invited to prepare any recipes listed below and submit your photographs to iStock. Once accepted, they may be considered for publication in our magazine. All recipes should be created as is. If you decide to substitute something, that is okay as long as it is not visible. For example, don’t garnish a salad with ham if it calls for chicken, don’t add oranges if it calls for strawberries, etc. Feel free to add something to the photo near the recipe that will enhance the image as long as the focus is still on the main recipe....tablecloth, silverware, a side dish, etc.
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Images used will be credited next to the image. You will receive a copy of the final printed publication.
Please post a low res image on the forum thread so we can see what you have submitted to iStock. We do not need exclusive rights to the image, so you are free to sell it multiple times.
Thanks, Sharri, aka ecsc
This month’s theme is
Savoring summer flavors
BEST EGGPLANT FRITTERS
2 cups eggplant, peeled, cooked and mashed
1 tablespoon all-purpose flour (more flour may be needed)
1 egg, beaten
Vegetable oil for frying
Salt and pepper
Combine eggplant, flour and egg into medium bowl. Stir well. In a heavy pan, heat oil. Drop in batter by the tablespoon and fry until golden brown. Salt and pepper to taste. Remove with slotted spoon.
KATHY’S SPAGHETTI SAUCE
Makes 6–8 quarts
¼ cup olive oil
2 tablespoons garlic, minced
2 onions, chopped
3 stalks celery, chopped
2 green bell peppers, chopped
2 medium zucchini, chopped (can substitute 1 zucchini with 1 yellow squash)
14–16 tomatoes, chopped
2 bay leaves
2 26.5-ounce cans spaghetti sauce
2 12-ounce cans tomato paste
¼ cup granulated sugar
Salt and pepper
1 pound box pasta of choice, cooked according to package directions
In large cooking pot, heat olive oil. Add garlic, onion, celery and green pepper. Saute on medium heat for 3–4 minutes. Add zucchini and cook until soft. Add tomatoes and bay leaves. Simmer on low heat about two hours, stirring regularly, to reduce liquid. Add spaghetti sauce, tomato paste, and sugar. Cook slowly, stirring regularly, about another hour. Salt and pepper to taste. Serve over hot pasta.
ZIPPY ZUCCHINI BREAD
Makes nine mini loaves or five 8.5 x 4.5 x 2.5-inch loaves
2 cups zucchini, unpeeled, grated
3 medium eggs
1 cup vegetable oil
3 teaspoons vanilla extract
3 cups all-purpose flour
2 ½ cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts and/or raisins (optional)
Preheat oven to 325 degrees. In medium mixing bowl, cream eggs and oil. Add zucchini and vanilla extract. Mix well. In a separate bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt. Gradually add dry ingredients into mixing bowl with zucchini mixture until blended. Fold in nuts and/or raisins. Grease and flour loaf pans, then fill two-thirds full. Bake for one hour or until toothpick comes out clean. Cool on wire rack.
MAMA’S STRAWBERRY DESSERT
½ cup butter, melted
1 cup all-purpose flour
½ cup brown sugar
½ cup walnuts, chopped
2 cups strawberries, sliced
2 egg whites
1 cup granulated sugar
2 tablespoons lemon juice
½ pint heavy cream
Preheat oven to 350 degrees.
To make crumb mixture: In a medium bowl, mix together butter, flour, brown sugar and walnuts. Place on lipped cookie sheet and bake 18–20 minutes, stirring occasionally while baking to avoid burning.
Spread half of the crumb mixture into the bottom of a 13-by-9-by-2-inch pan. Set aside the rest. Beat sliced strawberries, egg whites, sugar and lemon juice on high speed for 10 minutes. Set aside.
Whip heavy cream, then fold into strawberry mixture. Pour strawberry mixture over crumbs then sprinkle the rest of the crumbs on top. Cover and freeze until set.
Posted Thu May 24, 2012 3:56AM
Strawberry dessert looks interesting
Posted Thu May 24, 2012 6:50AM
The recipe for spaghetti sauce has spaghetti sauce as an ingredient. Is this the same as passata?
Posted Sun May 27, 2012 2:27AM
Posted Tue May 29, 2012 8:03AM
The spaghetti sauce recipe is all about doctoring up store-bought spaghetti sauce. But if you can your own tomato sauce, that's a perfectly fine (probably tastier) substitute.
Posted Thu May 31, 2012 3:50AM
Posted Sat Jun 2, 2012 10:12AM
Posted Wed Jun 6, 2012 12:02PM
Nice work, Silberkorn!
Posted Thu Jun 7, 2012 4:24AM
Thank you, jonathansloane!
Posted Fri Jun 8, 2012 12:53PM
Posted Mon Jun 11, 2012 9:30AM
Posted Tue Jun 19, 2012 3:36PM
Posted Wed Jun 20, 2012 6:08AM
Posted Mon Jun 25, 2012 8:31AM
I'm sorry the eggplant fritters didn't get posted in time (Sasha, for whatever reason, yours didn't show yet when I checked at the deadline)... I ended up making them--they were good!!--but my photo isn't so great. Luckily it's running small.
Thank you all so much for contributing.
This issue we're running:
Spaghetti Sauce MarkAndrewPhotography 20366712
Zucchini Bread Silberkorn 20432410
Strawberry dessert dsmoulton 20481505
(Edited on 2012-06-25 08:34:41 by ecsc)