#Victoria Granof

[sourcherrymag]

The two of us/a spicebag by cormac kirby @filter_head (he/him)   The tuna always disappears I always finish the peanut butter You want more vegetable proteins I am famished without my daily meat We toast glutinous and gluten free They take different time in your dad’s old toaster You make light work of wilted spinach Garlic, sunflower oil and frying pan, not much can go wrong You like short grain I like long grain sometimes, but I’ve learned to appreciate those fat little things. You can drink coffee at 10pm I can toss endlessly and sweat after just one in the late afternoon We’re both for butter, which is a relief margarine is for losers You don’t eat it for breakfast though, you run out of the house empty Liquid confidence, without the alcohol I stuff myself with bread or cereal, stumble out satiated  at a clip, full You used to have ice cream for dinner every night In the summer I’d get grapes My mum can’t eat garlic Your mum can’t eat chilli How’s that for pungency? It’s like we share a matriarch deep down - plain old chicken stock The shared Chinese-Irish connection It’s the only shared thing apart Dave’s Irish-Chinese on Barkly St Where they learned to put double fried chicken and vinegar together and called it a spice-bag are we are spice-bag? Sounds pretty hot.

@filter_head is a poet living on Wurundjeri land. He has been published by Rabbit Poetry, No More Poetry and has exhibited poetic work at TCB Gallery and Blindside Gallery.

Photography Credit : A Carp in the Tub is a photographic series created by a collaboration between photographer Louise Hagger, prop stylist JoJo Li and food stylist Victoria Granof 

[allwaysfull]

Chickpeas | Victoria Granof

[allwayshungry]

Pasta con Ceci

Serves: 2 Cook time: 25 min

Ingredients

4tablespoons extra-virgin olive oil, plus more for drizzling

3cloves garlic, peeled and smashed

3tablespoons good tomato paste

1teaspoon kosher salt, or more to taste

1 1/2cups cooked chickpeas (or one 15-ounce can, drained and rinsed)

1/2cup uncooked ditalini pasta (or another small shape, like macaroni)

2cups boiling water

Crushed red pepper flakes, for serving

Directions

In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

[fantasticdeergalaxy]

quick pasta and chickpeas

Pasta e ceci (pasta and chickpeas) is one of Rome’s most iconic dishes, the only dish so essential that it shows up on both Tuesdays and Fridays on the informal meal calendar.* And while there are no two matching ways to make it (a fine excuse to spend as many weeks in Rome as it takes to try them all, if you ask me), the rough guiding recipe principles are fairly consistent: a sautéed base of garlic, sometimes onion, celery and carrot too, and seasonings to which chickpeas, water or chickpea cooking broth, and pasta are added. Some are a more brothy like soup, some blend some chickpeas for a thicker base, some more herby with rosemary or sage, some are light and others are heavy on tomatoes. And then then came Victoria Granof’s version that took the internet by storm over the last couple years as word of it trickled out from her Chickpeas cookbook (which goes so far beyond hummus in ways that only a Le Cordon Bleu-trained chef and famous food stylist would think of) in the lovely Short Stack single ingredient cookbook series.

[notable-law-music-tech-news]

A Spicy, Hearty Soup You Can Make in 15 Minutes Flat

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re rethinking pasta e ceci.

I have a lot of favorite Genius Recipes, like banana-avocado toast, caramelized-cream eggs, cobbler with hot-sugar crust, but perhaps the simplest—the one I turn to on the tiredest of weeknights—is Victoria Granof’s pasta con ceci.

This dish looks like SpaghettiOs, which I mean in the nicest way, and comes together almost as quickly: You crisp garlic in olive oil, stir in tomato paste, add drained chickpeas, itty-bitty ditalini, and boiling water, and ta-da, you just made dinner. More olive oil and chile flakes come in at the end. Maybe you pour yourself a glass of red wine.

Photo by Julia Gartland. Prop stylist: Amanda Widis. Food stylist: Anna Billingskog.

But the tomato paste is the ingredient to pay attention to. Though this pantry staple is already concentrated, caramelizing it (which happens almost instantly) super-charges its umami flavor. Which got me thinking: What other ingredients are paste-like and chock-full of umami?

Miso. When you swap this ingredient into Granof’s recipe, you end up with a just as easy but entirely different result—halfway between miso soup and pasta e ceci. Like tomato paste, miso becomes more complex once stir-fried.

With respect to type: White miso works best here. Not only is its lighter color easier to caramelize (going from dark brown to darker brown can be tricky to judge), but its mellower, sweeter flavor compliments (and doesn’t overpower) the pasta and chickpeas. I love Miso Master, whose Organic Mellow White Miso is delicious enough to eat by the spoonful, which I may or may not have done once or twice in the testing of this recipe, but who’s to say?

And instead of garlic and crushed red pepper flakes, I turn to one ingredient that gets both jobs done: Lao Gan Ma’s spicy chili crisp. A year-ish ago, I wrote about how this is “good on everything,” and, you know, it’s still true. This spicy, oily condiment has chiles, of course—but also crunchy soy nuts, onion, and garlic. It's perfect slicked across the broth, where it adds even more umami (thank you, MSG!) and a sunset-red hue.

In a moment when everyone is stock-piling pantry staples (you can read more about practical steps to prepare for the COVID-19 outbreak here), this is the comforting, nourishing recipe I make, from ingredients I always have around.

Pasta & Chickpea Soup With Miso & Chile Oil

View Recipe

Ingredients

2 tablespoons canola oil 3 tablespoons white miso 2 1/2 cups just-boiled water 1 (15-ounce) can chickpeas, drained 1/2 cup ditalini 2 teaspoons chili crisp (such as Lao Gan Ma or Fly By Jing), with oil, adjusted to taste

2 tablespoons canola oil 3 tablespoons white miso 2 1/2 cups just-boiled water

1 (15-ounce) can chickpeas, drained 1/2 cup ditalini 2 teaspoons chili crisp (such as Lao Gan Ma or Fly By Jing), with oil, adjusted to taste

What’s a pantry dish that you love? Share in the comments below.

from Food52 https://ift.tt/2Q4U8GJ

[tedcavanaugh]

New work for Refinery 29! Photo Editor Deb Wenof, Food Stylist Victoria Granof, Prop Stylist Megumi Emoto, Photographer Ted Cavanaugh.

[rainbeauphoto]

[louisehagger]

Thank you @charliekgiles @williamson_carson for the lovely interview! Repost @williamson_carson with @get_repost ・・・ @louisehagger is the most wonderful food & drinks photographer, whose work regularly appears in weekend glossies. Bold, colourful and expressive, her confident style works wonderfully with the delicious food offerings she shoots. We catch up with her to find out how she got to this point, hear about some exciting projects and what she got up to during lockdown. Louise tells us about A Carp in the Tub: My collaboration A Carp in the Tub which is an artist collaboration with Food Stylist Victoria Granof @victoriagranof and Prop Stylist JoJo Li @bossgonecrazy. Retouching by @darkroomdigital_uk. I shot this in New York in Victoria’s home with minimal rented kit and the day just flowed in perfect harmony. In words, pictures and recipes, it tells the weird and wonderful story of Granof's winter-long journey to adopt her infant son in Ukraine. After shooting the images, I thought they would be fantastic to be viewed in a book format. Victoria loved the images so much that she wrote recipes for them, and the self published book evolved, with @owen_evans designing it. A Carp in the Tub is stocked in The Photographers’ Gallery @thephotographersgallery , Magma Books @magma_books, magCulture @magculture, Donlon Books @donlonbooks, Ti Pi Tin Books @tipitinbooks, magazines Brighton @magazinebrighton , Magazine isn’t dead Japan and in NYC. Read the full interview with Louise - link in bio. ©Louise Hagger, from A Carp in the Tub #louisehagger #supportingphotographers #supportingcreatives #standoutproject #foodphotography #collaboration . . . #stilllifephotography #acarpinthetub @assocphoto @f22aop @equallens @wyatt_clarke_jones @patbates_associates #selfpublish #artistbook #foodart #selfpublished #artphotography #adoption #womeninphotography #pdn #pdntaste #artist #printisnotdead #thephotographersgallery #recipes #home #family #awardwinning #memories #1854Awards #GalerieHuitArles #LesRencontresdArles #OpenWalls #carp (at Ukraine) https://www.instagram.com/p/CI2YvmQnX1l/?igshid=1bgnhrn9cyglm

[mannfarms]

Classic Cannoli Recipe Victoria Granof, who developed this cannoli recipe, typically makes hers with sheep’s-milk ricotta. If you can find it, skip the goat cheese and cow’s-milk ricotta and use a total of 27 oz. sheep’s-milk ricotta. Alternatively, if you don’t want to use goat cheese, use a total of 27 oz. cow..... https://ift.tt/2ASC7mp

[binsofchaos]

18 Pasta dishes you can Macgyver out of anything in your kitchen

If You Have Eggs...

The formula: 1/4 pound pasta + 2 fried eggs 

We learned this trick from our co-founder Amanda’s sister Rhonda, who learned it from [Naples at Table] by Arthur Schwartz. Permission to eat pasta for breakfast: granted. (Sorry, toast.) Rhonda tops her version with pangrattato, or olive oil–fried breadcrumbs with lemon zest and herbs.

The possibilities: Spaghetti + crispy bacon + fried eggs + crumbled toast Rigatoni + so much lemony sautéed kale + fried eggs Bucatini + miso–brown butter + fried eggs + nori pieces

If You Have Canned Tuna...

The formula: 1/2 pound pasta + 1 can tuna 

Better than George Clooney? You have to try it to believe it. Food52er boulangere had this “best thing I have ever tasted in my entire life” combination on her first night in Florence. She adds in pan-fried tomatoes, wilted spinach, and lemon juice.

The possibilities: Linguine + olive oil + canned tuna + parsley Bucatini + tomato sauce + canned tuna + olives Penne + lemony mayo + canned tuna + capers

If You Have Yogurt...

The formula: 1/2 pound pasta + 1 cup Greek yogurt 

Saved by our community members 1,845 times, it’s safe to say you’re as obsessed with Diane Kochilas’ yogurt pasta as we are. The creamiest, dreamiest sauce comes together like that (snaps fingers) and we love its tangy, bright flavor. Just don’t forget to save the pasta water to thin the yogurt—it makes the dish.

The possibilities: Shells + Greek yogurt + frozen peas + mint (like this) Tagliatelle + Greek yogurt + sautéed spinach (like this) Rigatoni + Greek yogurt + tons of lemon zest + pecorino

If You Have Alliums...

The formula: 3/4 pound pasta + 1 1/2 pounds alliums 

The recipe above knows this, too: Cooked-into-oblivion alliums are a pasta’s best friend. They also last a lifetime a while in your pantry, so you probably always have some around. This version, adapted from Beard on Pasta cooks a boatload of onions for 1 hour (yep, 1 hour!), stirs in some booze, and tops the whole thing off with cheese.

The possibilities: Tagliatelle + braised leeks + fried breadcrumbs Penne + braised red onions + radicchio + Manchego Pappardelle + onions + minced anchovies

If You Have Cheese...

The formula: 1 pound pasta + 1 1/2 cups grated cheese 

Cacio e pepe is the lazy way to make mac and cheese. And I mean that as a compliment. Most recipes opt for Pecorino Romano, but who are you if not a rule-breaker? Try Parmesan, asiago, even fontina or Gruyère or extra-sharp cheddar. And the pepper? Feel free to showcase another spice, too—just add to taste.

The possibilities: Bucatini + Pecorino Romano + ground pink pepper Penne + cheddar + ground mustard + ground cayenne Fusilli + Gruyère + crushed, toasted fennel seeds

If You Have Canned Beans...

The formula: 1/2 cup bean-sized pasta + 1 can beans 

You know what’s just as shelf-stable as pasta? Beans. Victoria Granof’s Pasta con Ceci takes chickpeas, tomato pasta, garlic, and olive oil and makes dinner magic. But chickpeas don’t deserve all the fun. (A lot of it, sure, but not all of it.)

The possibilities: Orzo + white beans + olive oil + lemon zest + dill Elbows + pintos + sautéed kielbasa, bell peppers Ditalini + chickpeas + any-greens pesto

(martha stewart’s one pan pasta recipe)

[heylookheressomefoodimade]

Pasta con Ceci https://food52.com/recipes/66790-victoria-granof-s-pasta-con-ceci

[signaturekitchen]

quick pasta and chickpeas

Pasta e ceci (pasta and chickpeas) is one of Rome’s most iconic dishes, the only dish so essential that it shows up on both Tuesdays and Fridays on the informal meal calendar.* And while there are no two matching ways to make it (a fine excuse to spend as many weeks in Rome as it takes to try them all, if you ask me), the rough guiding recipe principles are fairly consistent: a sautéed base of garlic, sometimes onion, celery and carrot too, and seasonings to which chickpeas, water or chickpea cooking broth, and pasta are added. Some are a more brothy like soup, some blend some chickpeas for a thicker base, some more herby with rosemary or sage, some are light and others are heavy on tomatoes. And then then came Victoria Granof’s version that took the internet by storm over the last couple years as word of it trickled out from her Chickpeas cookbook (which goes so far beyond hummus in ways that only a Le Cordon Bleu-trained chef and famous food stylist would think of) in the lovely Short Stack single ingredient cookbook series.

I bet you think this means it will be complicated. It is, in fact, the opposite. Granof’s version has 5 ingredients, I bet every single one is in your pantry right now, and takes 20 minutes, which is why there’s no making it just once. We all need more 20-minute dinner magic in our lives, so it’s not surprising that it’s already made the web rounds from Food52 to Dinner: A Love Story.

Read more »

Via deb https://smittenkitchen.com

[allwayshungry]

Victoria Granof’s Pasta con Ceci {5 Ingredient Pasta and Chickpeas}

[dalieats]

This is slightly more grown up and healthy spahgetti-os, which I am into. It was very easy. Took more like 12 minutes than 20 in the pot, and could have been soupier (taking less). Threw in some frozen parmesan rind for creaminess/cheesiness. One recipe made two cereal-sized bowls full; would be more meal-sized with a salad on the side. Would be nice to double.

Thumbs up.

[tedcavanaugh]

New work for Refinery 29! Photo Editor Deb Wenof, Food Stylist Victoria Granof, Prop Stylist Megumi Emoto, Photographer Ted Cavanaugh.