Comments for Fotocuisine

Comment on Pork Charcutière (and a giveaway!) by petermarcus

petermarcus — Wed, 10 Mar 2010 03:25:04 +0000

Congratulations to The Ravenous Couple (a really awesome foodblog) for winning the garlic giveaway!

Or, maybe I should put it as: “The much delayed garlic giveaway”! Sorry for the delay, business travel interfered with the contest, but we’ll be back in the next few days with more posts!

Comment on Pork Charcutière (and a giveaway!) by Maryann

Maryann — Thu, 04 Mar 2010 19:55:58 +0000

Wow. Looks amazing. Love the addition of the pickles in this dish. Always looking for new ways to serve pork tenderloin. Thanks for the great post.

Comment on Pork Charcutière (and a giveaway!) by Kati

Kati — Wed, 24 Feb 2010 19:54:26 +0000

I ate an ill-advised amount of garlic naan last night. I would like to do so again.

Comment on Pork Charcutière (and a giveaway!) by ravenouscouple

ravenouscouple — Mon, 22 Feb 2010 20:12:02 +0000

another great recipe…love that pan sauce

Comment on Pork Charcutière (and a giveaway!) by Dan @ IslandEAT

Dan @ IslandEAT — Mon, 22 Feb 2010 07:17:17 +0000

The exceptional photos do justice to a very tempting dish. Your site is very appealing in its visuals and content alike.

Keep up the fine work!

Dan

Comment on Pork Charcutière (and a giveaway!) by Ginny

Ginny — Sun, 21 Feb 2010 05:11:20 +0000

Delicious! I made pork tenderloin tonight… I’ll keep this in mind for next time!

Comment on Pork Charcutière (and a giveaway!) by Mary919

Mary919 — Sat, 20 Feb 2010 23:38:08 +0000

Mmmmm… pork, mustard, pickles and wine… four of my favorite things. Great pictures too. I did stop at the one and think “He’s going to cut his finger off!” so I’m glad you wrote about it. The pork coating pictures are my favorite– maybe because I can taste the mustard just looking at them and they’re good hand shots. I think I might attempt this one.

Comment on Lamb Loin Chops with a POM Pomegranate Bordelaise by Chef Maven - Leah

Chef Maven - Leah — Fri, 12 Feb 2010 23:18:26 +0000

I happen to be over at foodgawker and found your photos as delicious as your recipe – I wanted to say thank you for sharing – and as I look at this particular post’s pics – I love the one especially of the lemon bring squeezed – great timing!

Keep up the amazing work!

Comment on Asiago Roasted Garlic and Mushroom Stuffed Shells with Bertolli Vodka Sauce by petermarcus

petermarcus — Sun, 07 Feb 2010 21:51:08 +0000

Hi Barbara, I’ve been traveling, so I hope the ricotta didn’t go bad before I had a chance to post this!

1 package large shells
1 15oz container ricotta cheese
1 head garlic
2 tablespoons Bertolli Extra Light Tasting Olive Oil (divided)
8 oz baby portobello mushrooms, chopped medium
2 oz asiago cheese, grated
2 cups shredded mozzarella cheese
1 24oz jar Bertolli Vodka Sauce
1 bunch basil, shredded
Salt to taste

• Cook shells according to package directions
• Preheat oven to 375. Chop the top off the head of garlic 1/4 of the way down, to expose the cloves. Drizzle with 1 tbsp Bertolli Extra Light Tasting Olive Oil, wrap gently in foil, and roast in oven for 45-50 minutes.
• Heat medium sauté pan and add 1 tbsp Bertolli Extra Light Tasting Olive Oil. Once the oil is heated, add chopped mushrooms and sauté
• Remove the garlic cloves from the garlic head and chop roughly. Add to a bowl with the ricotta, grated asiago, mushrooms, and 3/4s of the shredded basil.
• Fill each shell with 1 to 3 tablespoons cheese mixture (depending on size of shell) and place each in a 9×13 baking dish
• Pour vodka sauce over and around shells. Sprinkle mozzarella cheese over sauce and shells. Bake in 375 degree oven for 20-25 minutes, or until cheese melts on top and starts to brown. Cheese can be further browned by placing under broiler for the last 1-2 minutes.
• Garnish with shredded asiago and basil

Comment on Key Lime Pie by The Guest Baker! by Krissy

Krissy — Thu, 04 Feb 2010 17:32:24 +0000

Thanks for the feedback Lisa! Glad you enjoyed it