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TORONTO BASED Food Photographer and Stylist team bringing their professional-grade equipment to your location at your chosen time. You can relax in the hands of experienced creatives that have an intimate knowledge of ingredients, cooking processes, recipe development, and flavor pairings so they can capture drool-worthy shots for your projects

We use specialized equipment to shape and manipulate light to bring out the colors, textures, contrasts, and flavors of your food. If you are looking for an experienced food photographer for advertising, packaging, editorial, cookbook projects, menu boards, or website marketing, then let us help you – we will not waste your time.

Eggnog French toast featuring Hokkaido Japanese milk bread served alongside Whampoa-style fried eggs and sliced English cucumber. With the holidays behind us, grocery stores are placing their eggnog stock on sale, so what better way to welcome in a beautiful Sunday than this take on a traditional brunch. The secrets to French toast with slightly crispy edges and a nice dry surface have a lot to do with a combination of the egg mixture, the bread of choice, and the amount of heat applied. The use of eggnog in this recipe adds a rich ice cream-like smoothness to every bite and the addition of cinnamon, zested nutmeg, vanilla, and ginger gives a savory pop against the powdered sugar and maple syrup that soon follow. The pairing with the high-heat golden curls of the Whampoa-style fried eggs adds a light and fluffy contrast while also allowing you to meet the minimum requirements to call this a meal, instead of simply mid-day dessert! Bon appétit!

Recipe (Yields 4-6 slices)
1) BREAD: Use Hokkaido Milk Bread, brioche, challah, or French baguette. Cut 1.5” thick slices.
2) PREHEAT: Oven to 400F.
3) BATTER: Whisk together ½ cup of eggnog, 1 large egg, 1 tsp Ceylon cinnamon, 1/8 tsp grated nutmeg, 1/8 tsp pure vanilla extract, ¼ tsp ginger.
4) SOAK: Soak each side of the bread in the batter, ensuring good coverage.
5) HEAT: Preheat pan over medium heat, then add 1 Tbsp of butter in a pan until melted.
6) SEAR: Place battered toast in pan, sear 3 min per side. Remove, and repeat for the batch.
7) BAKE: Transfer seared toast to a baking sheet, bake for 12-15 min or until edges are crispy.
8) SERVE: With a topping of powdered sugar and pure Canadian maple syrup.

Nutritional: 160 #calories 19g #carbs 7g #fat 7g #protein per slice

#eggs #scrambledeggs #toast #frenchtoast #milkbread #homebaker #homebaked #bread #breadmaking #breakfast #brunch #maplesyrup #dessert #vanilla #eggnog

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #homemade #homemadefood #foodie #tasty
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“Kentucky for Christmas!” - Fried Chicken, Triple-cooked Fries, Miso-butter Corn, Amish Slaw, and Strawberry Shortcake (not shown). It may come as a surprise, but during this time of year, lines are out the door at KFC’s across Japan as people line up for a bucket of the Colonel’s best. In fact, KFC Japan stands to make about $85 Million during the Christmas rush alone! How in the world did this become a thing you ask? Well, as with many beginnings it was the smart marketing of a franchisee owner-operator, who in the 1970s convinced the Japanese that the traditional American Christmas dinner is centered around the chicken. It was a white lie, but one the public ate up and continues to do so to this day all while proudly exclaiming “Kentucky for Christmas!”

Recipe
1) WET BRINE: Place thigh and leg pieces in 120ml hot Sauce (Louisiana/Red Hot), ½ Tbsp Seasoning salt. Cover. Refrigerate 8 hrs. Remove 1 hr before cooking.
2) FLOUR DREDGE: 125g Flour in a bowl. Set Aside.
3) BATTER: 250g Flour, 3 Eggs, ½ Tbsp Seasoning Salt, 1 Can Club Soda. Whisk. Set Aside.
4) SEASONED DREDGE: 250g Flour, ½ Tbsp Seasoning Salt, 1 Tbsp Pepper, Paprika, Poultry Seasoning, Cayenne Pepper
5) OIL: Using a heavy bottom pan or wok heat 2L of oil to 375F
6) COAT: One by one, take chicken and coat well using flour dredge, really pack it in, then shake off excess. Dip in batter, handling chicken minimally by holding from one end, allow excess to drip off. Finally, coat piece in the seasoned dredge, ensuring all batter is covered, shake off excess. Place onto a wire rack. Repeat.
7) FRY: Fry each piece aiming to maintain a temperature of 350F – for 10-12 minutes. Remove onto a wire rack and let stand for 4 min. The chicken will continue to cook during this time. Using a thermometer ensure internal temperature has reached 165F before serving.

Nutritional: 180 #calories 4g #carbs 12g #fat 15g #protein avg per drumstick/thigh

#chicken #spicy #chickenrecipes #popeyes #kfc #brunch #appetizers #vegetables #greens #corn #coleslaw #kentuckyforchristmas #japan

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Chinese Youtiao served with roasted pumpkin, chicken, and corn congee. A breakfast favorite, this long, golden-brown deep-fried cruller translates to “oil-fried-devil” and properly so, as its irresistible when dipped into congee, warm soy-milk, or eaten alone with hot chili oil and just a splash of vinegar. Youtiao is best eaten fresh, and with the ease of making this side at home, say goodbye to stale store-bought imposter-devils!

Recipe – Yields 5 crullers
1) MIX: 125g of cold milk, 1.5g baking soda, 5g baking powder
2) WHISK: 175g all-purpose flour, 6g canola oil, 3g salt
3) COMBINE: Steps 1 and 2. Form a dough. Cover. Let rest for 30 min.
4) KNEAD: for 5 min.
5) ROLL: on a cutting board into 1/4” thick x 6” wide x 10” long rectangle.
6) BRUSH: Top of dough with oil. Cover. Refrigerate overnight.
7) CUT: Dough into smaller 1” wide x 6” long strips.
8) STACK: 2 strips at a time with the un-oiled sides touching each other.
9) PRESS: The side of a chopstick along the middle of each stacked strip, creating a small trench.
10) PREHEAT: 9” or larger heavy bottom pan with 2” oil to 400F.
11) ELONGATE: Hold a stacked strip from both ends, stretch gently by 2”. Pinch each end.
12) FRY: Place the stacked strip into the oil. When it floats, rotate it gently to cook evenly. Remove when golden brown. Roughly 1-2 min per strip. Repeat Steps 11 and 12 for the remaining strips.

Nutritional: 103 #calories 13g #carbs 4.7g #fat 2g #protein per cruller

#dimsum #appetizer #appetizers #chinesefood #deepfried #donuts #breakfast #breakfastideas #brunch #congee

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty #recipe #recipes
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Steamed Beef Crystal Chiu Chow, Shrimp Har Gow, and Beef with Bean Curd dumplings served alongside blanched baby bok choy and stewed kabocha squash. Yum cha is the Cantonese tradition of brunch involving small plates of steamed and fried dim sum dishes served in bamboo steamers. This delightful treat takes hours to make yet minutes to eat which is why dim sum restaurants provide such a valuable culinary experience and service to their local communities. Trying to recreate this experience at home need not be daunting – it simply requires planning and some freezer room! Let’s start getting you ready by focusing on how to create a single dish, and working our way up! Today’s recipe focuses on the ‘meatball’ which features a very light and airy texture owing to staged mixing, and a bouncy, spring-like mouthfeel thanks to potassium carbonate. This dim sum also features intermittent bursts of flavor from orange zest, water chestnuts, green onion, and cilantro which perk up your tastebuds!

Recipe – 14 balls:
1) MARINATE: 0.5KG of ground beef with 98g water, 5g baking soda, and 2ml of potassium carbonate. Refrigerate for 1 hr.
2) SEASON 1: mix beef, 5g MSG, 7.5g salt, 16g sugar with a stand mixer and paddle attachment.
3) SEASON 2: Add 1g rehydrated orange zest, 62g vegetable shortening, 20g potato starch, 52g chopped water chestnuts, 12g chopped scallions, 4g chopped cilantro. Mix until incorporated.
4) SEASON 3: Add 1g white pepper, 1g sesame oil, 4g vegetable shortening. Mix 1.5 min.
5) REST: Refrigerate 1 hr.
6) SHEET: Cut 0.5 dried bean curd sheet into 2x2” squares and placing onto small plates
7) FORM: Create meatballs by squeezing your palm into a fist to extruding a handful of meat between your index and thumb, similar to a balloon. Form a sphere. Pinch the end closed. Place individually on bean curd sheets.
8) STEAM: 8 min. Serve immediately.

Nutritional: 316 #calories 5g #carbs 23g #fat 16g #protein

#dumplings #dimsum #horsdoeuvres #appetizer #appetizers #greens #vegetables #chinesefood #beef
#meatballs
#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty #recipe #recipes
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Spicy Korean Gamjatang 감자탕. This rich and spicy bone soup provides so much comfort that it’s also known as “bone hangover soup” and used as a cure after a wild night of adventures. For the Torontonians that had their own ‘wild adventure’ this weekend completing shopping before Today’s lockdown deadline – this soup is for you! Its secret lies in the use of delicious, fall-off-the-bone neck meat coupled with fresh perilla leaves, and nutty perilla seed powder. Traditionally made from pork, this variation substitutes beef neck bone and brisket for a delicious depth of flavor.

Recipe:
1) SOAK: 1KG of beef neck bones and 0.5KG beef brisket in cold water for 30m. Drain. Wash.
2) PURIFY: Boil bones for 10m. Drain. Wash.
3) BROTH: Boil bones in 2.5L of water. Add 2” of ginger, 2 Tbsp of doenjang (Soybean paste), 2 red chili peppers, 5 shiitake mushrooms, 1 med sliced onion. Reduce heat to med. Simmer 2 Hrs.
4) SAUCE: Combine 10 cloves minced garlic, 1 Tbsp gochujang (pepper paste), 1 Tbsp cooking wine, 3 Tbsp fish sauce, 3 Tbsp perilla seed powder, and 2 Tbsp gonchugaru (pepper flakes). Set Aside.
5) CABBAGE: Blanch and drain napa cabbage. Shred longitudinally by hand. Set aside.
6) PERILLA LEAVES: Wash and dry 8 perilla leaves, chiffonade. Set aside.
7) ONIONS: Chop 4 green onions into 1” lengths. Set aside.
8) SPROUTS: Wash 225g of soybean sprouts, remove all tails by hand. Set aside.
9) POTATOES: Wash and peel 4 small Yukon gold potatoes. Cut in half. Set aside.
10) MUSHROOMS: Remove shiitake mushrooms from the broth. Slice. Set aside.
11) COOK: Combine sauce and vegetables into simmering broth. Cook 20m or until potatoes are softened.
12) SERVE: Serve immediately with a side of steamed rice, kimchi, pickled radish, and other banchan. Garnish with green onion, sesame seeds, and perilla leaves.

Nutritional: 693 #calories 26g #carbs 54g #fat g 62g #protein

#koreanfood #meatlover #beef #comfortfood #soup #stew #hangovercure #potato #bonebroth

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Jamaican beef patty with provolone and mozzarella cheese. As the colder temperature and possibility of a lockdown in Toronto looms, all of us could use some additional comfort and warmth. I’d like to share with you this popular variation on a turnover, but one that is more savory and filled with spices and meat. The crust has been made with butter and enhanced through the classical use of beef suet, the raw, hard fat of beef found near the kidneys, as opposed to hydrogenated fats commonly found in commercial preparations. When making the dough, the flour coats the globules of hard fat and acts as a partition, separating the layers of gluten from each other. During baking, the fat renders, leaving behind a void. This void is what creates the beautiful flaky layers we all love creating the perfect pick-me-up for a cloudy and cold day!

Recipe:
1) DRY: Combine 480g all-purpose flour, 30g sugar, 1g baking powder, 69g salt, 25g curry powder, 16g turmeric in a food processor. Pulse 2 times.
2) FAT: Add 113g butter and 345g beef suet. Pulse until no dry flour remains and the dough begins to form in clumps – about 30 short pulses.
3) LIQUID: Whisk together 15g vinegar, 1 large egg, and 158ml ice-water. Add slowly to the processor, while pulsing until dough comes together in a ball.
4) WRAP: Remove dough from processor, form into a 4-inch disc, wrap tightly in plastic and refrigerate for 45 minutes.
5) ROLL: Roll disc into a large circle, fold in half. Repeat x4.
6) DIVIDE: Divide dough into 8 portions, roll each portion into an 8” oval.
7) FILLING: Add a cooked filling of your choice to one half of the 8” oval.
8) FOLD: Fold the pastry in half, and seal the edges with a fork
9) WASH: Whisk 1 large egg in a bowl, brush mixture over dough
10) BAKE: Bake at 375F in a sheet pan lined with parchment paper – 30m or until golden.

Nutritional: 336 #calories 37g #carbs 28g #fat g 20g #protein

#homebaker #homebaked #pastry #pastrychef #meatlover #cheese #jamaicanfood #beefpatty #beef #pie #comfortfood

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Cá Chiên Sốt Cà Chua with a side of blanched Chinese broccoli and steamed jasmine rice. Today’s travels take us to Vietnam, where we prepare a delightful combination of sweet, tart, crispy, and flavorful ingredients into a simple yet elegant dish that takes only minutes to prepare! This dish requires that you fry filleted or whole fish (I used salmon steak) and then mix it into a tangy tomato sauce before serving. You won’t find this dish at a fancy restaurant, it’s the type of dish your friend’s grandma would make to comfort all your woes away as you laugh at the family dinner table. Give it a try, it may become your new favorite!

Recipe:
1) MINCE: 4 cloves of garlic, 1 small shallot
2) CHOP: 2 tomatoes, 1 cup of pineapple, 1 green onion
3) CLEAN: Wash fish, add 1 tsp salt, 1 cap full of michiu, score fish on both sides, pat dry
4) SEASON: Add 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder
5) DUST: dust fish with all-purpose flour on both sides
6) FRY: Heat your wok, pan, air fryer, or convection bake oven to 375F, add the appropriate amount of canola oil based on your method. Fry until the flesh on each side is cooked through and the skin is deeply browned and crisp, around 4 minutes per side.
7) REMOVE: Remove fish and set aside. Drain oil from wok or pan leaving 1-2 Tbsp behind.
8) SAUTÉ: med-high - garlic, onions, and shallots until fragrant. Add tomatoes, cook until softened. Add pineapple and allow to heat through.
9) FINISH: Add 1 tsp fish sauce and 1 tsp of sugar. Stir. Remove from heat
10) PLATE: Place fish, top with your sauce, garnish with green onion, and serve immediately

Nutritional: 434 #calories 30g #carbs 17g #fat 29g #protein

#salmon #seafood #healthyfood #healthy #chinesefood #vietnamesefood #scallions #recipes #pescatarian #comfortfood #tomatoes #pineapple

#food #foodporn #foodphotography #homemade #homemadefood #foodie #tasty #recipe
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Spelt sourdough bread with roasted garlic, topped with triple-crème brie served alongside a medley of fresh fruit including rambutan, hami melon, and clementine. The high butterfat content of the cheese is cut with cool cucumber and a side of century egg, chicken, and mushroom congee to yield a delicious brunch that is packed full of flavor and still contains a balance of nutrition for healthy weight control. Today’s wonderfully simple recipe focuses on a small component with big impact; can you spot it in the photo? It’s the roasted garlic! Use it as a spread on bread, add them to pasta, doughs, or mix it with sauces to create a dip. If you are sensitive to garlic, fear not – this process changes the chemical makeup of the garlic so it’s easier to digest.

Recipe:
1) PREHEAT: Oven to 400F
2) PREPARE: Peel outer layers of whole garlic bulb, leaving the inner layer intact
3) HAIRCUT: Chop ¼ inch from the top AND the bottom of the garlic
4) FOIL: Make a firm bowl with two layers of aluminum foil and nest clove inside
5) DRIZZLE: Add 1 tsp of canola or olive oil over each head
6) WRAP: Pinch closed the foil bowl to securely wrap the garlic head
7) BAKE: 45m or until soft when poked
8) SQUEEZE: Remove from oven, cloves can be extracted by applying light pressure or if you wish to present the cloves, extract by peeling outer wrapper

Nutritional: 552 #calories 52g #carbs 22g #fat 30g #protein

#sourdough #sourdoughstarter #sourdoughbread #homebaker #homebaked #bread #breadmaking #speltbread #congee #garlic #rambutan #melon

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Hawaiian Spam Musubi (Onigiri). It’s a rainy October day in Toronto and nothing brings back the sunshine in my days like thoughts of Hawaii and Waikiki street food. Onigiri is a hand-held Japanese snack where rice is compacted and wrapped in nori, a black seaweed paper. This specific type of Onigiri became popular after World War II when Spam luncheon meat was introduced as a main course for troops during the war, but like hotdogs, don’t let the description turn you off from enjoying truly delicious comfort food. It’s also ridiculously simple and satisfies sushi cravings – so why not give it a try!

Recipe:
1) SLICE: Purchase Spam – I prefer to use Turkey or Chicken. Slice into even pieces.
2) MARINADE: Mix ¼ cup soy sauce, 50g sugar
3) MAKE RICE: Prepare rice as directed, then add 115g rice vinegar, 50g sugar, and 1 Tsp salt
4) FRY: Pan-fry slices of spam over medium heat – 2 minutes. Add marinade. Brown and remove.
5) SHAPE: Use hands, musubi mold, or the empty spam can with the bottom cut out to form rice
6) TOP: Add toasted sesame seeds and furikake seasoning to top of rice. Place spam last.
7) WRAP: Cut Nori to fit two-thirds of the length of your spam musubi, wrap.

Nutritional: 155 #calories 22.3g #carbs 4.2g #fat 6.6g #protein

#musubi #spammusubi #spam #sushi #japanesefood #chicken #aloha #hawaiifood #streetfood #comfortfood #rice #nori #onigiri

#food #foodporn #foodphotography #homemade #homemadefood #foodie #tasty #recipe #recipes
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Cantonese-style ginger and scallion lobster served alongside Chinese broccoli and steamed jasmine rice. Dealing with live lobsters is not for everyone, and in fact, dealing with cooked lobster can be just as difficult! What I love about Cantonese preparation is that the shellfish is cut up into presentable pieces that are easy to manage. The claws are separated, cut, and cracked so that flavors can penetrate deep giving delicious ginger and scallion bursts with each sweet bite. If now isn’t the time to have a lobster potentially running around your kitchen, not to worry – the following recipe will also work with frozen lobster tail.

Recipe:
1) PREPARE: Store lobster in the fridge to slow movement for safer handling
2) DISPATCH: Insert knife point right below the eyes – there is a natural “x”. Cut through the head
3) SPLIT: Cut from head to tail to form two halves
4) DISCARD: Remove small sac at the base of the head, digestive tract along the center of the tail, gills, liver, pancreas, and any light green material. Roe (in females) can be eaten as a delicacy
5) CLAWS: Remove at joint, split claw lengthwise, and smash to slightly crack
6) LEGS: Remove legs, and smash to slightly crack
7) TAIL: Cut each half into three pieces
8) WASH: Pieces thoroughly. Dry well
9) DUST: Sprinkle 2 Tbsp cornstarch over pieces
10) OIL BLANCH: Heat 2C canola oil in a pot to 375F. Lower pieces in for 25s. Remove, drain
11) STIR FRY: Heat 2 Tbsp canola oil in a wok/pan and fry 7 slices of ginger until fragrant. Increase heat to max, add lobster and the whites of 3 scallions, cut into 1.5” pieces – finely slice remaining and reserve. Toss for 25 seconds
12) STEAM: Add 2 Tbsp Shaoxing wine and cover. 2 Minutes
13) FINISHING: Add 1 tsp sugar, ½ tsp sesame oil, 1 tsp white pepper, 1 Tbsp soy sauce, and the reserved scallions to the wok/pan. Toss. Remove from heat. Serve immediately

Nutritional: 285 #calories 10g #carbs 14g #fat 15g #protein

#lobster #seafood #healthyfood #healthy #chinesefood #scallions #ginger #recipes #steamed #pescatarian

#food #foodporn #foodphotography #homemade #homemadefood #foodie #tasty #recipe
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Sous Vide salmon seasoned with Tandoori Spices served alongside grilled zucchini, king oyster mushrooms, and fragrant steamed jasmine rice. Sous vide in the home kitchen has reached lots of attention in recent years due to the low-cost availability of equipment and tools. The technique primarily consists of cooking ‘low and slow’ in a temperature-controlled water bath until desired doneness is reached. This allows you to cook food uniformly, but often results in a poor overall flavor profile as the cooking process is missing the high-heat fireworks and chemical reactions between amino acids and reducing sugars that makes food enticing to us. This complex set of processes is known as the Maillard reaction. To unlock the aroma and flavor imparted by this reaction in the home kitchen, you need a ripping-hot skillet, and a protein that has had its surface dried of any sauces or marinades. By using a combination of two methods in today’s recipe, we get a perfectly done protein, a rich crust, and a delicious flavor profile – all in your home kitchen!

Simplified Recipe:
- Select salmon fillet/steak roughly 1-2 inch thick
- Marinate in Aly’s Tandoori paste and salt for 8-12 hours
- Cook min 1 hour to internal temperature of 124F for a moist, tender, and flaky fish
- Remove salmon from sous vide, drain, pat dry
- Heat cast iron pan, grill, or skillet to 300F – add canola oil
- Carefully place salmon skin side down. Cook for 1-1.5 minutes, flip, cook for 20 seconds
- Remove from pan, blot off any excess oil – serve immediately

Nutritional: 208 #calories 0g #carbs 13g #fat 20g #protein per 100 grams

#salmon #mushrooms #zucchini #sousvide #tandoori #grilled #bbq #castironcooking

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Panko-crusted Korean Cheese “corn dogs” filled with pizza mozzarella, all-beef sausage, and topped with cane sugar, sriracha ketchup, and honey mustard. One of the most memorable events of the summer for me is the opening of the Canadian National Exhibition (CNE). The sights, sounds, and food attract over 1.5 million people annually, some on first dates, some on the hunt for the newest deep-fried goodies – but all looking for a truly Toronto summer experience. With the closure of the CNE this year due to COVID-19, today’s dish pays homage to the CNE’s food hall and the delicious creations it houses. This isn’t your standard carnival corn dog however, this dish has been amped up by using panko crumbs and a dusting of cane sugar so that upon your first bite you get an incredibly crispy treat that is sure to put a devilish smile on your face!

Recipe:
- DRY: Whisk 136g flour, 25g sugar, 6g salt, 10g baking powder in a bowl
- WET: Mix 1 large egg, 175ml milk into DRY ingredients until smooth. Pour batter into a tall glass – ideally tall enough to accommodate your skewers for later dipping, reserve in the fridge.
- SKEWER: Each length of skewer will consist of half sausage and half cheese. Cut your sausage in half if the length is too long, and make your cheese blocks the same size.
- DUST: Sprinkle flour on your skewers, and freeze them for 10 minutes
- DIP AND ROLL: Remove skewers from the freezer, and batter from the fridge. Dip your skewers into the batter and then roll with panko crumbs
- HEAT: Heavy vessel with enough canola oil to deep fry your skewers. 360F
- FRY: 5 minutes or until golden brown. Turn occasionally. Remove from heat onto a cooling rack to let the oil drain after cooking.
- TOP: Evenly dust the corn dogs with sugar while still hot. Serve with your favorite sauce.
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Nutritional: 242 #calories 18g #carbs 14g #fat 10g #protein

#koreanfood #corndog #hotdog #sausage #deepfried #carnivalfood @letsgototheex #cne #sriracha #ketchup #honeymustard #mustard #junkfood #panko

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Spaghetti Bolognese with grilled eggplant, king oyster mushroom, and red pepper served atop a sauce of San Marzano tomato and lean ground beef. Garnished with Parmigiano Reggiano and parsley. When preparing a dish, many people give vegetables a second seat when compared to the usual star of the show, the protein. One way to change this is to take your preparation game to the next level. Grilled vegetables provide a simple way for you to add depth of flavor and umami to your dish. These benefits are above and beyond the nutritional value, fiber, and feeling of satiety veggies bring – helping you control portions and maintain your waistline – even on pasta night!

Recipe:
- PREPARE: Wash, *thoroughly dry*, and cut vegetables into 1” thick slices. Create biased cuts whenever possible to extend the length of vegetables such as carrots, celery, snap peas, green onions, oyster mushrooms, and Asian eggplant.
- MARINATE: Put vegetables in a mixing bowl, coat with canola or other high heat oil (do not use olive oil), 1 tsp salt, 1 tsp pepper, 1 tsp dried basil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano. Toss well.
- PRE-HEAT: Use a well-seasoned cast iron grill pan, set cooktop to Medium-high. Allow to reach 400F (4-5m) – you should see small wisps of smoke.
- GRILL: Place vegetables' largest surface down on a single layer on the grill pan. Do not crowd.
- RESIST: Temptation to touch, flip, or move your vegetables. You should flip every 5-6m – most vegetables only requiring 10m total cook time. Vegetables should be removed when tender and browned.
- ADD: Add directly to your pasta sauce while it is simmering so that the flavors can blend and enrich your sauce.

Nutritional: Varies based on vegetables used

#beef #tomatoes #parmigianoreggiano #sanmarzano #spaghetti #pasta #mushrooms #eggplant #pepper #cheese

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Grilled marinated Korean beef short ribs (LA Galbi) served alongside baby bok choy and grilled garden tomatoes. Nothing screams summer like grilled meats and the laughter of friends. This popular Korean food can be easily made indoors or out, and when served with vegetables and steamed rice make for a healthy and balanced meal. These beef ribs have been cut thinly across the bones and marinated overnight in a mixture of natural fruit tenderizers that impart a sweet and savory flavor before BBQing at home on a cast iron grill pan.

Recipe:
- PURCHASE: Flanken cut beef short ribs (cut across AND along the bone)
- CLEAN: Soak the ribs in cold water for 15 minutes to clean, then remove and dry
- MARINADE: Blend 40ml water, 40ml Michu (cooking wine), 80ml light soy sauce, 30ml sesame oil, 85g Honey, 1 tsp pepper along with 1 Korean pear, 1/2 Kiwi, 10 cloves garlic, 1cm of ginger and ½ onion.
- MARINATE: Combine marinade and beef in a large ziplock bag or container with lid and refrigerate overnight
- REST: Remove from refrigerator, drain excess liquids, allow to rest on rack one hour before cooking
- COOK: BBQ, grill, pan-sear over medium-high heat, turning only once, roughly 3 mins per side

Nutritional: 460 #calories 26g #carbs 35g #fat 10g #protein per 4oz

#beef #grilled #bbq #castironcooking #koreanfood #ribs #galbi #kalbi #bokchoy #tomatoes

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Cantonese style Maryland blue crab steamed with pure bean soy sauce, fermented black bean, ginger, and scallions. The dish is served with red vinegar tableside. Before trying seafood in Hong Kong, my idea of cooked crab was something that was boiled in Old Bay seasoning, potatoes, corn, and sausage and then eaten on a newspaper-covered table. Although this style is delicious and makes for a wonderful social gathering – the Cantonese style keeps the social environment and uses a preparation that highlights the sweetness of the crab meat. The marinade and aromatics yield balanced pops of umami and salty flavors, and the red vinegar adds the final taste of tartness resulting in flavors that delight all your tastebuds! Although seemingly daunting, I highly recommend giving this dish a try.
Recipe:
1) Prepare and clean blue crab, removing apron, gills, and organs. For females – indicated by their wide apron on the bottom of the shell, the roe may be kept and eaten as a delicacy
2) Dry: Dust the crabs with 1 tsp tapioca starch
3) Prepare: Soak 1 Tbsp fermented black bean in warm water for 5 minutes, drain, and mash lightly with the back of a spoon.
4) Marinade: black bean, 2 chopped scallions, finely chopped 1” piece of ginger, 2 tsp light soy sauce, and 1 tsp sugar. Toss crabs in the marinade. Transfer all marinade and crabs to a shallow dish.
5) Cook: steam shallow dish over 1-2 inches of water by placing it on a steam rack or other device to keep the dish above water. Cover. Let steam for 15 minutes.
6) Garnish: the green portion of chopped scallions and 1 tsp sesame oil

Nutritional: 316 #calories 10g #carbs 5g #fat 55g #protein

#crab #seafood #healthyfood #healthy #chinesefood #scallions #ginger #recipes #steamed #pescatarian

#food #foodporn #foodphotography #homemade #homemadefood #foodie #tasty #recipe
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Biga preferment vegetarian curry buns filled with textured vegetable protein (TVP) and chickpeas. These Chinese style bakery buns have been topped with mixed sesame seeds, and are complemented by a cup of bold SFTGFOP second flush Assam mokalbari. This style of preferment was developed in Italy and features less hydration than a poolish resulting in a stiffer mother dough. The benefit of using a preferment is that it utilizes instant yeast, allowing you to achieve an aromatic and flavorful dough when you don’t have seven days to cultivate a sourdough culture.

Recipe:
1) Biga: Mix 210g Bread flour, 135g water, 3g instant yeast in a bowl. Kneed for 5 mins. Transfer to sealed container. Refrigerate overnight
2) Bread: Combine 90g bread flour, 12g milk powder, 25g sugar, 65ml milk and Biga. Mix for 3 mins.
3) Once dough is formed add 5g salt. Mix for additional 10 minutes.
4) Add 25g unsalted butter. Mix for additional 10 minutes.
5) Windowpane test: Take a small amount of dough and stretch apart. If you cannot achieve a translucent membrane, keep mixing, and try again until your dough passes.
6) Fermentation: Transfer to bowl. Cover for 45 minutes.
7) Shape and rest: Remove dough from bowl, divide and form into 8 circular portions. Cover with damp towel. Rest for 20 minutes.
8) Flatten dough balls into 5” circles. Spoon filling on top. Gather and seal loose edges to form a balloon. Place seam face down on tray. Repeat for remaining balls.
9) Fermentation: Place uncovered tray of dough balls in cold oven with light on. Rest 1 hour. Remove.
10) Egg wash: Mix 1 egg in a bowl, whisk, use a brush to brush egg wash on to dough balls.
11) Topping: Sprinkle sesame onto dough balls
12) Bake: Preheat oven to 355F. Bake for 15 minutes. Remove. Let cool. Enjoy.

Nutritional: 190 #calories 30g #carbs 5g #fat 5g #protein

#bun #butter #bread #vegetarian #curry #soy #tea #dessert #sweet #sweettooth

#food #foodporn #foodphotography #homemade #homemadefood #homebaker #baker #bakery #foodie #tasty #recipe
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Cantonese style shrimp and scallop wontons, Chinese broccoli, and noodles atop a bed of crisp iceberg lettuce served in a base of bone broth with umami flavors extracted from seared shrimp shells and chicken bones. Essentially bone broth is a really good stock; it’s made by simmering water with vegetables, aromatics, and bones in order to extract collagen, glucosamine, amino acids, electrolytes, calcium, and other great stuff from connective tissue. When chilled, a good extraction should gel resulting in texture and jiggles of Jello-O. Making bone broth at home saves money, and results in a far superior product. You can use it in everything from soups, sauces, and marinades, or as a cooking liquid when making rice and quinoa. Outside of the intense and pure flavors, an additional benefit came for me in the form of weight loss; all that collagen and other goodness really makes you feel full!

Recipe:
1) Collect: Save bones over time by adding them to a bag in the freezer until ready. For chicken, collect whole chicken, wingtips, frames, and chicken feet.
2) Blanch: Add bones to cold water, bring to boil, reduce to simmer for 20 minutes. Drain.
3) Roast: Bones + aromatics at 450F for 40m. Turn once.
4) Extract: Add enough water to cover bones, use pressure cooker at 15 psi for 3 hours or simmer in a pot for 6+ hours. Add roasted onions, carrots, and celery to yield a stock. I also add roasted garlic, ginger, shiitake mushrooms, 1 Tbsp vinegar, and bay leaf which yields a broth. Spoon off impurities and fat that float to the surface.
5) Strain: Use a fine mesh to strain into containers.
6) Cool: Put containers in an ice bath *before* placing in the fridge
7) Enjoy: Prior to reheating remove any visible fat from top of the container.

#dumplings #dimsum #horsdoeuvres #appetizer #appetizers #soup #greens #vegetables #bonebroth #chinesefood #beef #stock #keto #whole30 #paleo #veggies

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty #recipes
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Gai lan (Chinese broccoli) with sesame oil and hoisin sauce. This dark leafy green has an amazing depth of flavor and crisp crunch, making it one of my favorite side dishes in the Chinese kitchen. Today, I wanted to discuss how to achieve that beautiful dark green color on ALL your vegetables, from asparagus to broccoli, and achieve that perfect “crisp-tender” texture. We utilize a technique known as big-pot blanching, and it’s like the method you use to make pasta! Simply pick a large pot, bring water to a boil, add a generous amount of salt (think triple to what you are thinking now), cook, and then cold shock. The salt helps dissolve the vegetable’s natural pectin, preserve natural sugars, and works to minimize hydrogen ions that seek to displace the magnesium in the green chlorophyll we are so keen to preserve. When the water is at a rolling boil, our vegetables take a quick dip – bursting air pockets trapped around cells allowing the chlorophyll to shine and simultaneously rupturing cell walls to release sugar and other flavor compounds. After all this craziness, we plunge our vegetables into an ice-bath to set our new-found texture, taste, and color. Who would have thought this single plate of greens had gone through so much?

Recipe:
- Prepare an ice bath by putting water and ice into a large bowl
- Heat a large pot of water to a rolling boil
- Add salt to the water, ideally up to 3% or 30g per litre
- Add prepared vegetables, for best results ensure cut sizes are consistent
- Vegetables will turn bright in color – most American vegetables will be cooked within 3 minutes, whereas more delicate vegetables like bok choy, snow pea leaves, and Chinese broccoli require 20 seconds
- Remove vegetables from pot, and add to ice bath
- Once cool, remove and pat dry
- After this stage the vegetables can be further stir fried, or plated and seasoned

Nutritional: 16 #calories 3g #carbs 0g #fat 1g #protein

#broccoli #chinesefood #appetizer #appetizers #vegetables #greens #keto #whole30 #paleo #veggies #recipes

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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‘Mishkhaki’ Grilled beef sirloin brochettes with homemade garlic naan, roasted tomato, and a side of pickled English cucumber topped with garden-fresh dill. This classic east African BBQ street food involves marinating beef in garlic, ginger, vinegar, and spices then skewering it prior to grilling over charcoal. However – with the limitations of condo living, a cast iron grill pan produced these excellent results on a stovetop. The naan also used a cast iron pan and resulted in a blistered, puffed, and soft but chewy flatbread – a perfect accompaniment! Our friends over at Aly’s Farms – a local producer in Mount Forest, Ontario simplify all the work by producing a delicious Paste allowing you to concentrate on your sides and presentation.

Recipe:
- Prepare beef into 1.5” cubes, remember, they will shrink when cooked
- Marinate in Aly’s Mishkaki paste and salt for 8-12 hours
- Remove beef from fridge at least 1 hour prior to cooking, skewer on soaked bamboo or metal skewers
- Heat cast iron grill pan, BBQ, or oven to 400F
- Cook until desired doneness, for good color do not turn frequently

Nutritional: 170 #calories 7g #carbs 6g #fat 23g #protein per 8oz

#beef #grilled #bbq #castironcooking #naan #garlic #dill #tomato #cucumber #homebaker #homebaked #bread #breadmaking

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Open-crumb sprouted-spelt sourdough bread with Kalamata olives and pickled Jalapeño. There’s nothing quite like the smell of fresh bread, and I’m so thankful to be able to work at home during the pandemic to enjoy it. In fact, I have a lot of things to thank my workplace for, including a trip to San Francisco where I first fell in love with sourdough bread at the iconic Boudin Bakery on Fisherman’s Wharf. This bakery prides itself on using the same mother dough for the last 160 years. It all begins with a starter. This is a concoction of filtered water and flour that is regularly fed additional flour and water on a schedule. Think of starter as a simple plant, or a Tamagotchi (on mute). Over time a natural process occurs, and the result is used to rise (leaven) the bread as well as give it texture and flavor. You may not have a 160 year old mother culture in your kitchen, but don’t let that stop you from trying the recipe below, it can produce a loaf in as early as 7 days, and produce even better tasting bread in the weeks to come! Bonus: once you begin, you can use the same starter for all your wonderful baking projects – goodbye commercial yeast!

A great beginner’s recipe is available from The Clever Carrot https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

Nutritional: 98 #calories 19.6g #carbs 0.4g #fat 2.8g #protein per slice

#toast #sandwhich #sourdough #sourdoughstarter #sourdoughbread #homebaker #homebaked #bread #breadmaking #olive #olives #jalapeno #speltbread

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Thank you everyone for the birthday wishes! Instead of a cake, this day was celebrated with a rich brioche based cinnamon bun, topped with buttery caramel and toasted pecans for an irresistibly warm depth of flavor. Brioche, aka Viennoiserie is a bread characterized by its rich egg and butter content resulting in a tender pull apart crumb and cloud like tooth-feel.

Recipe:
1) Topping: Make caramel, pour into greased pan, sprinkle 50g toasted pecans. Set aside.
2) Combine 1 Tsp sugar, 7g yeast and 120ml water. Set aside.
3) Melt 57g butter, 120ml milk, 50g sugar, 6g salt together. Set aside.
4) Dough: Combine steps 2+3, add 500g flour, knead. Cover for 1hr.
5) Filling: Combine 165g brown sugar, 50g pecans, and 1 Tbsp cinnamon. Set aside.
6) Flatten the dough into a rectangle, brush with melted butter, sprinkle with filling
7) Buns: Roll dough into a log, slice into 12 servings, and place upright in pan from step 1
8) Bake: 20 Minutes @ 375F, remove, invert onto serving plate

Nutritional: 390 #calories 45g #carbs 22g #fat 5.5g #protein

#dessert #sweet #sweettooth #pecans #cinnamon #butter #cinnamonrolls #cinnamon #brioche #bread #eggs #caramel

#food #foodporn #foodphotography #homemade #homemadefood #homebaker #baker #bakery #foodie #tasty #recipe
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Spicy Southern fried chicken wings served with grilled sweet corn, baby bok choy, sugar baby watermelon, English cucumber, and matchstick carrots. The secret to this dish is a three-step process. First, an 8-hour marinade in cayenne pepper sauce, paprika, garlic, onion powder, and salt + pepper ensures that flavors penetrate deep into the meat ensuring a flavorful bite. Second, a dredge through club-soda based batter followed by a roll through dry seasoning lends to a craggy, lighter, and crispier final texture. After frying, the wings get their final enhancement by way of a dusting of seasoned salt, and sweet, smoky gochugaru hot chili pepper – DELICIOUS!

Nutritional: 595 #calories 19g #carbs 43g #fat 34g #protein per pound of wings

#chicken #wings #spicy #chickenrecipes #popeyes #kfc #brunch #appetizers #vegetables #greens #corn #watermelon #garlic

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Open crumb spelt sourdough with mixed black Kalamata and green olives. Achieving an open crumb requires a healthy starter, good flour, and a gentle hand to create a dough with a well developed gluten network. The network acts like a balloon, and traps CO2 as the yeast ‘eats’ sugar and gives off gas as an end product. The balance between a strong balloon and an extensible one is key, as it needs to be strong enough to trap gas for a beautiful crumb, but also, remain elastic enough to yield a good rise.

Nutritional: 98 #calories 19.6g #carbs 0.4g #fat 2.8g #protein

#toast #sandwhich #sourdough #sourdoughstarter #sourdoughbread #homebaker #homebaked #bread #breadmaking #olive #olives

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Handmade Gluten-free Crystal Chiu Chow dumplings with ground beef, peanut, jicama, shiitake mushrooms, pickled radish, garlic chives, and scallions. The peanut and jicama provide a textural contrast, while the delicate handling of the water and starch during folding gives the skin a beautiful transparent appearance when steamed. This dish was served with a side of Chinese broccoli, a red vinegar and soy sauce dip, and a serving of papaya, snow fungus, and apricot seed soup.

Nutritional: 237 #calories 41g #carbs 6g #fat 4g #protein

#shitakemushrooms #dumplings #dimsum #horsdoeuvres #appetizer #appetizers #soup #greens #vegetables #bonebroth #chinesefood #beef #glutenfree

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Spelt and rosemary Hokkaido Japanese milk bread served alongside nutrient-rich boiled egg, sliced English cucumber, clementine, kiwi, and red lychee. This breakfast pairing provides daily fruit sugar intake upfront allowing my body to use it throughout the day and the high-protein spelt bread alongside the eggs keeps me full until lunch without snacking.

Nutritional: 202 #calories 26g #carbs 6g #fat 9g #protein

#lychee #eggs #boiledeggs #clementine #toast #sandwhich #milkbread #homebaker #homebaked #bread #breadmaking #breakfast #kiwi

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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As the Islamic world observes Eid al-Adha today and celebrates values such as compassion and generosity, today’s dish pays homage and celebrates beautiful ingredients from the middle east.

Aromatic and fluffy golden sella basmati saffron rice served with braised turmeric chicken drumsticks, naan, and side salad consisting of cucumber, lettuce, carrot, and mango topped with coconut balsamic vinaigrette. This variety of rice by Saleem Caravan is parboiled to keep nutrients intact, a process that also helps the grains become long, slender, and adopt a soft golden color. The rice was then soaked for 4 hours before cooking to soften and further elongate the grain, and lower cooking time, preserving the natural sweet aroma and flavor of the rice.

Nutritional: 557 #calories 80g #carbs 14g #fat 18g #protein
#chicken #persian #basmatirice #saffron #saffronrice #tumeric #eidmubarak #mango #braised

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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A few days ago, I posted a sandwich featuring Japanese milk bread. Today I want to shed some light on this light and pillowy Asian yeast-based bread and introduce it to those who might have previously only enjoyed the coarser grain American or chewy French bread with their lunch. This bread features perfectly square corners, thanks to its preparation in a Pullman pan which constrains its rise during baking. It also uses a roux in the dough that helps keep the loaf fresh for days without any preservatives. When toasted milk bread has a sweet flavor that requires no toppings or spreads and it perfectly paired in the morning with eggs and fruit for a healthy start to the day. The next time you are at a grocery store – try it out!

Nutritional: 60 #calories 11g #carbs 1g #fat 2g #protein

#toast #sandwhich #milkbread #homebaker #homebaked #bread #breadmaking

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tastyPosted
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Chicken bone broth with blanched yu choy, thinly sliced beef ribeye, Vietnamese beef meatballs (Bo Vien), fried egg, and fresh udon noodles garnished with thai red chilies, scallions, and basil. Yu choy is one of the sweetest tasting Chinese leafy green vegetables and adds a fresh taste to the dish that makes this a great year-around soup and single bowl meal that will keep you full!

Nutritional: 710 #calories 39g #carbs 11g #fat 33g #protein

#soup #greens #vegetables #bonebroth #chicken #spinach #chinesefood #basil #asianfood #spicy #beef #ribeye #meatballs

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Pad Thai made with toasted dry baby shrimp, tamarind, simple syrup, bean sprouts, farm-fresh eggs, chicken, fish sauce, and tofu. Garnished with scallions, hand-chopped peanuts, and a squeeze of lime juice. The lightly stated sweet and sour undertones help emphasize the true flavor of the tofu and shrimp, bringing me back to travels through Thailand and the joy of Thai local cuisine.

Nutritional: 857 #calories 86g #carbs 39g #fat 46g #protein

#padthai #thaifood #noodles #chicken #chickenrecipes #vegetables #greens

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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Baked chicken tenders seasoned with the Colonel's KFC 'secret recipe' of 11 herbs and spices as published in the Chicago Tribune and encrusted with cornflakes to make a healthy variation with CRUNCH! Lunchtime power ups include kiwi, red lychee, baby bok choy, and sugar baby watermelon. Dipping sauce is a hot sauce + ketchup mixed with vinegar to further enhance flavors.

Nutritional: 326 #calories 46g #carbs 3g #fat 31g #protein

#chicken #tenders #chickenrecipes #chickentenders #kfc #brunch #appetizers #vegetables #greens

#food #foodporn #foodphotography #1200calories #entree #lunch #lunchideas #dinner #dinnerideas #homemade #homemadefood #foodie #tasty
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food is our common ground, a universal experience.