Recipes -- Deadline 10/24 -- CLOSED

Hello,


I am looking for horizontal shots to illustrate the four recipes listed below. The deadline is October 24. Please let me know if you have any questions, and thank you for your help.


RHUBARB FOOL

Start to finish: About two hours
Servings: 8

2 cups rhubarb, roughly chopped
1/2 cup sugar
1 1/2 cup whipping cream
16 oz Greek yoghurt

Place the rhubarb in a pan with the sugar over low heat. Simmer, covered, until tender. Uncover, turn up the heat to medium, and allow some of the juice to evaporate. Set aside and cool.

Whip the cream until it forms soft peaks, then carefully fold in the yoghurt. Loosely swirl in the cooled rhubarb (you should still be able to see bright red streaks amid the pale white cream and yoghurt mixture), and chill in refrigerator for at least an hour.

Serve in shallow dishes or glasses.

QUEEN VICTORIA’S SCONES (OR SOMETHING VERY LIKE THEM)

Start to finish: 30 minutes
Servings: 10

2 cups flour, sifted
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, cold
2/3 cup milk

Heat the oven to 400 degrees. Line a baking sheet with nonstick parchment paper or silicone mat.

Mix the dry ingredients (flour, sugar, baking powder, salt) in a large bowl. Cut the butter into small pieces and work into the dry mixture, using either two knives  or your fingertips. Once butter is fully worked in, add milk until mixture becomes a soft, bread-like dough. Turn dough out onto floured surface or a wooden cutting board and pat into a disk about one inch thick. Cut into rounds with a biscuit cutter or the rim of a small glass. Place on the prepared baking sheet and coat the tops with a thin film of milk to seal them up.

Bake for 12 minutes until lightly golden and well risen. Remove from the oven and place on a wire rack to cool.

MUSHROOM THYME SOUP

Serves 4

1 clove garlic, minced
2 medium shallots, finely chopped
1 Tbs olive oil
8 oz cremini mushrooms, thinly sliced
4 oz shiitake mushrooms, stems removed and caps thinly sliced
2 Tbs fresh thyme, finely chopped
1 Tbs fresh sage, finely chopped
6 cups vegetable stock
Salt
Pepper

Saute the garlic and shallot in the olive oil over low heat until the shallots are translucent. Add the mushrooms, thyme, and sage and stir together over low heat for about 1 minute. Add the vegetable stock. Bring to a rolling boil and then reduce heat and simmer uncovered for 15 minutes. Add salt and pepper to taste.

MULLIGATAWNY SOUP

Start to finish: 1 hour
Servings: 4-6

2 tablespoons butter
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon fresh ground black pepper
3 tablespoons chopped fresh ginger
3 tablespoons curry powder
3 cloves chopped garlic
2 yellow onions, chopped
2 stalks of celery, chopped
2 carrots, chopped
2 apples, chopped
1 15 oz can crushed tomatoes
1 ½ cup lentils
8 cups vegetable stock
1 tablespoon turmeric
1 cinnamon stick
1 bay leaf
1 lime, juice and zest
2 cups cooked shredded chicken meat (optional)
Chopped cilantro, mint, or green onions (optional garnish)

In large, heavy-bottomed Dutch oven or soup pot, melt butter on medium heat. Add salt, cumin, coriander, pepper, ginger, and garlic, and cook until garlic is aromatic but not browned, about one minute. Add curry powder, onions, celery, carrots and apples and sauté until vegetables are soft, about five minutes. Next add crushed tomatoes, lentils, 6 cups of the vegetable stock, turmeric, cinnamon and bay, stirring continuously. Bring to a boil, lower heat to a simmer, and cook for approximately 40 minutes or until lentils are soft. If liquid level seems low, add up to two cups of the vegetable stock. When lentils and vegetables are tender, puree soup with immersion blender or in a blender until smooth. Add lime juice and zest, chicken if desired, and season with salt to taste. Garnish with optional cilantro, mint, or green onions.

(Edited on 2012-10-24 16:26:27 by HistoryTeam)

I have got photos of homemade scones (almost exactly your recipe, but with eggs):


preparing:


 


 


and ready to eat:


 


  


 


 

(Edited on 2012-09-24 10:55:20 by hipokrat)

PS. they are coated with beaten egg, not milk

(Edited on 2012-09-24 10:54:18 by hipokrat)

We shot these a few weeks ago, the only difference in the recipe is buttermilk. Which would not change the over all apperance.














 

I have a Mulligatawny Soup with an apple & pistachio haroseth topping on it.
I've got a few more in different set ups, with and without the haroseth, that I can upload for you, as well.  I'll work on that for you this week.
For now:
  

Here are some biscuits and scones.
Some of them are round and some of them are "traditional" in that they are little wedges:
 
 


 


 


 


 

These images are pending approval and should be available to purchase by this weekend:


 


 


 


  

Old fashioned scones


 

Here are a few of the Queen Victoria Scones, using the recipe in your request that I have in the inspection queue, hopefully they will be accepted soon:


 


 


 


 

(Edited on 2012-10-09 03:43:39 by funkcanna)

(Edited on 2012-10-11 00:22:46 by funkcanna)

Queen Victoria's Scones (or something very like them!)


 

I have some Rhubarb Fool and Mushroom Soup photos in the queue that I hope will be approved by next week sometime.


Here are two approved Rhubarb Fool photos:






and another approved....





Mushroom soup approved.............







(Edited on 2012-10-21 13:38:51 by dsmoulton)

(Edited on 2012-10-22 07:29:09 by dsmoulton)

(Edited on 2012-10-22 13:09:52 by dsmoulton)

scone, but with fruit


 

Thank you, everyone! We will be using dsmoulton's rhubarb fool and mushroom soup images, and SashaFoxWalters' scones image.

thanks all! and thanks for posting what you chose, HistoryTeam!