foodphoria No grating #carrot salad! I hate grating... Like really really hate it! But I love carrot salads, especially for #summerbbqs so I developed this salad instead. The carrots are roasted so they're softer, and tossed in a #coriander #vinaigrette, can be served cold or at room temperature and can be made ahead of time. Peel & chop 1lb carrots and roast in a cast iron pan at 425F with a little butter, if you have a small pan try roasting in 2 batches to let the carrots caramelize nicely. Toast 1 tbsp coriander seed and crush with mortar and pestle. Add 1 tsp Dijon mustard, juice of 1 lemon (about 1 1/2 tbsp), 1/2 tsp herb de Provence, crushed coriander seed, and 1/3 cup olive oil, 1/2 tsp fresh chopped oregano, and salt & pepper to taste. The dressing should be a little tart at the start but will balance with the sweetness of the carrots in a couple of hours. You can vary up the vinaigrette as you like but I really love this chopped then roasted carrot method for salad instead of grated carrots. It's also a great substitute to the traditional starchy potato salad. #foodphoria #carrotsalad #summerbbq #bbq #recipe 2mon

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foodphoria Easy #FoolProof #Fajitas | I try to always make time for good food. Personally I think it's tied to just about everything else from how I look, to how I feel, to how I think. However even I have days when making something seems impossible. These #fajitas can be made with beef or chicken or a meaty portobello mushroom or eggplant, the key as always is to start with good ingredients, char, slice, toss back in. I used organic skirt steak here (it's a cheaper cut of steak but from a quality cow making it more affordable, and I sliced it thin). My favourite fajita seasoning is super easy. Season the meat with Montreal steak spice and grill on hot pan, I like a cast iron pan. The time it takes to heat up the pan is about the time needed to let the seasoning sit on the meat. Let the steak nicely grill on both sides. Turning once on each side is best to get a nice char, don't over turn or it will take longer to brown. Remove from heat to rest and don't worry if it's not fully cooked through. Slice 1 medium red onion and 1 medium red pepper and grill on hot pan until they soften. Turn heat to low and add 1/2 tsp cumin, and 1/2 tsp smoked paprika. Slice meat against the grain and toss back into pan. Cooked until cooked how you like your steak. Since its sliced it'll be easy to tell when it's done, which is why this is foolproof. You can finish with the juice of 1/2 a lime, chopped cilantro and even toss a little salsa in if you like. I love corn tortillas so that's what I have here and I top with salsa and guac. Also chipotle Tabasco sauce is a great topping. But even just the meat with peppers is delicious. Oh and of course salt & pepper to taste. #food #Foodphoria #recipe #cooking 4mon

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foodphoria #EggplantCaponata | I recently joined @freshcityfarms and I'm still adjusting to the abundance of fresh produce. Today I realized I still hadn't touched the #eggplants I received last week and they were a little wrinkly, still good but wrinkly. I also had a lot of onions and parsley and some passata in the fridge. Eggplant caponata is an easy way to extend the life of eggplants and great to have on toast. The key is a lot of olive oil and some unusual seasonings. Heat 1/3 cup olive oil, sautée 3 small onions (1 medium onion), until fragrant and a little brown at the edges. Add 1/2 tsp chilli flakes, 1/4 tsp cinnamon, 1/2 tsp unsweetened cocoa powder, and cook til fragrant (1-2 min). And 2 medium eggplants, diced and cook until soft (10-15 min), add 1/3 cup balsamic vinegar and cook until reduced and sticky. Add 1/4 cup passata (crushed canned tomatoes) and cook until reduced. Add salt, pepper & sugar to taste. I used 1 tsp sea salt, 1/2 tsp fresh cracked black pepper, 1 tsp granulated sugar. Add fresh or dried herbs just before turning off heat. I added 1/4 tsp dried thyme, 1/4 cup chopped fresh parsley cause I had it, and 1 tbsp chopped fresh basil but I think next time I'll try oregano. You can also add chopped Kalamata olives, or currants, add at the start with onions but don't stress if you don't have them, I didn't :). Caponata tastes better the next day so it's a great #fridgecleanup dish and a quick spread on toast fridge staple. Enjoy! #food #Foodphoria #recipe #antipasto #leftovers 4mon

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6mon foodphoria
Hudson Foodphoria
foodphoria #PekingDuck #Confit aka #CrispyDuck #Confit | I haven't seen this anywhere and I have no idea why not, it's delicious and the easiest way to have Peking or Crispy #duck at home. Follow the usual steps for #duckconfit, score the skin and salt the duck, let it sit overnight in the fridge and wash off salt and cook on very low heat submerged in #DuckFat for 2-3hrs, except add about 1/2 tsp of #FiveSpice per #duckleg, and add sliced shallots and/or green onions, ginger, and star anise to fat. I reuse the oil so I like adding things I can easily remove but you could also add five spice into the oil as well or the spices whole. Half a cinnamon stick maybe or even some dried orange peel but I skipped the fennel, Szechuan pepper, so I could skip straining the oil. Traditionally duck confit is stored in the fat to keep and pan seared individually when needed. The skin gets really crispy because it's coated in fat, giving it that amazing crispy duck texture, but the meat is more moist and flavourful having been cooked in oil. And the duck fat is now infused with amazing flavour for roasting, frying, rillettes, and more! Just remember it may over power some flavours so use it when you want that hint of five spice, shallot & ginger. #food #Foodphoria #recipe #foodig #igfiodie #northerncomfort #wintercomfortfood #comfortfood 6mon

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foodphoria #JapaneseCurry #FromScratch | I love a good #Japanese #curry but I usually need to go to Chinatown to get the curry paste and even then I'm a little concerned about the msg and hydrogenated oil so I decided to try making my own and turns out its a lot easier than I thought. The key is a roux and an apple for that sweeter taste. For this recipe I'm giving a simple version but you can adjust spices to your taste and grind them fresh if you like. I use a two pot method to speed up the cooking process. Toss 1lb of meat (I used chuck cut into chunks) in a little flour, salt and pepper and brown in a little oil (canola or clarified butter would be good). Remove meat from pan and brown 2 diced onions on medium low heat. The more caramelized the better so take your time. Add 2-3 cloves minced garlic and about the equal amount minced ginger. I like to peel then freeze my ginger and grate with a microplane when needed. Grate one apple into the pot as well and cook until fragrant. Add back meat and any vegetables (carrots, potatoes) and add about 2 cups stock or water until meat and veg are just covered. Ideally you want to braise the meat not boil it. In another pot, melt 3 tbsp butter and add 1 tbsp curry powder, 2 tsp garam masala and 1/4-1/2 tsp cayenne pepper depending on your preferred level of spice, cook until fragrant (1-2 min). Add 3 tbsp all purpose flour and cook for 2-4 min to make a roux. You can also add 1 tbsp ketchup and/or tbsp Worcestershire sauce for added flavour, cook 1-2 min to incorporate. When meat is tender add a little of the cooking broth from the meat pot into the curry pot to make a sauce. Keep adding liquid a little at a time and stir until smooth before adding more. When you have a thick sauce add meat and other vegetables to make one pot. Cook until desired thickness and season with salt and pepper. Timing the veg, meat and curry to all be ready at the same time will take a little practice but once you get it down, it'll be easier than finding curry at the store :) btw this is a great recipe for #leftover #turkey and roasted veg from #Christmas dinner, no need to brown meat but do cook with onions, garlic and ginger. 7mon

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foodphoria #Samosa #Pastry | found myself with a lot of leftover potatoes that were a little past their prime... You know the type, sprouting, a little wrinkly, a few dents. Wasting food is never an option, at least not until I've tried to make the most of it so I scrubbed them down, boiled them, then peeled off the skins/undesirable bits. I like boiling potatoes with skins cause they're less likely to be mushy, and it's hard to peel wrinkled skin potatoes so boiling them then peeling is easier, tho still fussy. But this isn't about potatoes. In the process of using the potatoes, I developed a delicious samosa pastry! 1 cup all purpose flour, 1/2 tsp salt, 2 tsp melted butter or ghee but I'm more likely to have butter on hand, 2 tsp canola oil, rub fats and flour together til well incorporated. When you squeeze the mixture together it should clump together then fall apart easily like wet sand. Add enough water to make a dough, sorry, this is hard to give measurements but you want to add 1/4 cup then 2 tbsp at a time until a dough forms, knead and let rest for 15 minutes. Divide into 8 equal portions and roll out into a circle about 2 millimetres thick. Cut the circle in half, brush a little water on the cut side and form into a cone. Fill the cone with filling, then brush a little water on the opening and seal. Fill as the cone as much as possible and press out as much air as possible so they are less likely to open when fried. Heat canola oil to 350F and fry until golden brown. What I love about this dough is it reheats in the oven at 350F very well. This is a recipe for 16 medium size samosas but you can easily double it for more. Enjoy! 8mon

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10mon foodphoria
Nashville Foodphoria
foodphoria Also I've perfected my #pie #crust technique and it goes something like this... Cut cold #butter into cubes (this is 250g unsalted butter on 2 1/2 cups all purpose flour. Toss the butter cubes in the flour. Smear the butter into the flour with your hands. Use a pastry scraper to lift off counter and smear again until large flakes of butter and flour appear. Resist the urge to knead or over mix, the more you mix the tougher the pastry will be. Just press the butter down and away from you. Sprinkle 1/4 cup ice cold water and press dough together to form a disc as best you can. It's ok if it's a bit crumbly. Wrap and refrigerate for an hour and place on floured surface. Press dough down and away from you again then fold over. Repeat a few times to make dough workable. If it's too loose add a teaspoon of water at a time and fold. Add just enough water to get dough to stick enough to roll. It will still be a little lose. Avoid adding too much water or kneading. This was enough dough for the top and bottom of a pie so you can cut dough roughly into 1/3 and 2/3 and work with the 2/3 to form the bottom crust. You can always add the trimmings to the top crust. Place the 1/3 in the fridge until ready. The key to pie crust is keep it cold, do not over work it, smear and fold to make flakey crust, do not knead or mix or the dough will be tough, add as little water as possible just so the dough forms. It may take a little practice but this is definitely the best technique for making a #flakey pie crust without the need for a food processor and I find this works better than a food processor. #pastry #PieCrust #food #foodphoria 10mon

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foodphoria This #Thanksgiving has been all about #pie (or #tarts) and this #pumpkin #brûlée tart was a winner! I've already posted my pumpkin pie recipe below but you could use any pie recipe and just top with sugar and torch :) #food #foodphoria 10mon

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foodphoria Mmm #Pizza! | I've already posted my pizza dough #recipe below and it hasn't changed but I have few tips to make pizza making an easy go to when you want to use up #leftovers, #eatcheap, #eatquick or #experiment with new flavours. 1. Get a pizza stone & pizza peel (wood board to slide pizza in and out of the oven). The basics will likely be a $30 investment but it's worth it and pretty much the cost of one pizza dinner delivered. 2. Heat the oven super hot (525F), let it hear for at least 15 min more even after the oven beats that it's at the right temperature. 3. Do not over top the pizza. A little goes a long way but also too much topping will likely just end up all over your oven. 4. Use a little whipping cream to get the cheese to melt more uniformly for white sauce pizzas. Put the cream & cheese on the base first to create a nice cheese base. 5. Some ingredients like avocado, arugula, dried oregano, basil, cracked pepper, can be topped on a hot pizza just out of the oven instead of baking with the pizza. 6. Great ingredients = great pizza. I always use organic flour, and stick to quality toppings but a little goes a long way. 7. Don't be afraid to mix it up, this pizza has avocado and grilled corn for Mexican inspired pizza. I also love hoisin sauce as a base for an Asian inspired pizza. 8. Cook topping first if they require long cooking times and/or to remove excess moisture. You can even cook some things in the oven as it preheats, like mushrooms, spinach, fresh corn. Enjoy! 12mon

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foodphoria #BBQ #SweetPotato #Corn & #Quinoa Salad | #SweetCorn in the summer is just about my favourite thing in the world but sometimes we have a few leftover so I came up with this easy BBQ #leftover salad. I used leftover #grilled sweet potato, corn, & red pepper but you can use just about any grilled summer veg. Heat up a pan with a little canola oil on a low heat, add 1 tsp cumin and 1 tsp smoked paprika and cook slightly tile fragrant. Add chopped sweet potato, diced roasted red pepper, and corn removed from the cob. I used about 4 sweet potatoes, 4 ears of corn, and two red peppers. Toss veg in pan until warmed through. You can also cook in oven at 375F turning occasionally until warmed. Cook 1 cup quinoa in 2 cups salted water for about 15 min (or according to package). Drain and set aside. Place warm veg in a bowl and add the juice of one lime, about 1/4 cup of chimichurri (see recipe below) and 2 tbsp olive oil. Toss and add quinoa. Add an extra 1/4 cup of chopped cilantro if you like cilantro and salt & pepper to taste. Serve warm, room temperature or cold & enjoy! 1y

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foodphoria #Chimichurri = Easiest #SummerBBQ | When I #BBQ in the #summer it's usually for 10+ people at a time and individual #steaks, burgers, even hot dogs can be a pain and less than impressive. My favourite party #BBQ is skirt #steak, flank steak, or any large piece of grainy meat that I can slice up against the grain for instant tenderness! Turn and watch one large item instead of many small items, it's all done at once and everyone eats together including the chef! And when preparing for a party sometimes even marinading meat can be a challenge especially if you're not sure about the #recipe or length of time. Rather than risk it I love making chimichurri, an instant flavour boost you add after the fact that will never be too salty or not flavourful enough. Mix 1/2 cup red wine vinegar with 1 1/2 cup olive oil, 1 tsp sea salt, 1/2 tsp fresh ground pepper, 1/2 tsp cumin. Add a bunch of chopped flat leaf #parsley (about 1 cup chopped), a bunch of #cilantro (about 1/3 cup chopped), a small red onion diced, 2-3 cloves of garlic minced. You can also add some chopped oregano, thyme, basil and marjoram. About 1/2 tsp chopped of each. Be sure to use good meat, flank and skirt steak are much cheaper than a ribeye or sirloin so visit a #butcher and invest in good meat. Plus it goes a long way. #Grill on a high heat turning just once on each side if possible. Let rest for 10 minutes before slicing. Slice thin and add chimichurri on warm #meat and serve with a nice salad (recipe to follow). Enjoy!! 1y

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foodphoria #CreamPuff #ChouxPastry #Profiteroles | Whatever you want to call them, they're delicious and really easy to make. I also find they're a great way to use up dessert leftovers like ganache, curd, icing. If you've baked a cake or make Danishes and find you have some extra filling you can add it to whipped cream or creme patissiere. These use some leftover #lemoncurd for a delicious #lemon cream puff and leftover white chocolate chai ganache mixed with whipped cream for a yummy white #chocolate #chai puff. Start with 1/2 cup water and 1/4 cup unsalted butter in a sauce pan on low heat until the butter melts. Turn to high and bring just to a boil. Do not let boil too long or you'll evaporate too much water. Add 1/2 cup all-purpose flour, 1/2 tsp sugar, 1/4 tsp salt and mix over low heat until the dough looks smooth and pulls away from the side. Move into a mixing bowl and beat for about a minute until slightly cooled then add one large beaten egg until smooth, then another large egg until smooth. The dough should be sticky and uniform. Pipe or spoon onto baking sheet lined with parchment into small smooth circles. Brush with egg wash or water to smooth top. Bake in preheated oven at 400F for 15 minutes, reduce heat to 350F and bake for another 30 minutes. Turn puffs upside down and poke a small hole in the bottom to release some steam. Return to oven, turn off oven and leave the door slightly ajar until completely cool and dry. Fill puffs by injecting filling into hole at bottom or cut puff 2/3 the way up and spoon in filling and top with lid. I mixed a little curd and ganache to whipped cream to make filling reserving a little curd/ganache to glaze the top without whipping #cream. #pastry #foodphoria 1y

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foodphoria So I'm just gonna throw this out there... Big Mac Sauce Egg Salad... Amazing! You can find Big Mac sauce in one of my posts and well add a couple of hard boiled eggs and there you have it. Maybe a little salt & pepper :) 1y

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foodphoria #WhiteChocolate #Chai #Ganache | I had intended to make a filling for macarons but this turned out to be pretty good as #icing for #cakes, #cookies and other yummy treats. And it's pretty easy to make. In a small saucepan heat 1 cup whipping #cream with 4 cloves, 1 star anise, 1/2 #cinnamon stick, 2 green #cardamom pods (cracked to release the flavour), 1/2 tsp powder ginger tho next time I'd like to try fresh ginger. Bring to a boil and remove from heat, add 1 tsp loose leaf black #tea and let steep for 10 min. Chop 200g of white chocolate into small pieces. Bring cream back to just a light boil and strain liquid over white chocolate and stir gently starting in centre and swirling out until completely melted. Add 2-4 tsp of room temperature butter depending on how rich you'd like it to be. Stir occasionally until cool and thickened. The better the tea the better the result so pick a nice black tea with large leaves with great flavour and enjoy :) 1y

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foodphoria Today I experiment w smoked duck ramen... Wish me luck! 1y

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foodphoria Sumiso | I mentioned #sumiso a few posts ago but since then I've made it 5 more times and brought it to a house party so I think it's fair to say I'm officially obsessed. This miso, rice wine vinegar, mirin dip is just so delicious with seaweed and whatever seaweed happens to be wrapping. It's a bit tricky to narrow down a recipe because different rice wine vinegars will be different but I'd say start with 1/2 tsp white miso, 1 tbsp rice wine vinegar, 1 tsp mirin and 1/2 tsp granulated sugar. You may need to adjust sugar if you'd like it a bit sweeter or you can add more mirin which is also sweet. If I have time I'll make hand rolls because I like the extra seaweed in hand rolls but lately I've also been buying sushi and dipping it. This recipe makes enough for 4 rolls but it does keep if you want to make more. It's strong tho and relatively easy to make so I often jus make it as needed. #japanese #sushi #dip #delicious #food #foodphoria 1y

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foodphoria Two Pot #Chicken, #Mushroom & #Eggplant #Pie (well 3 if you count this muffin tin but you can easily bake it in a cast iron pan) | So if you love #savourypies like I do, here's a great way to get that slow cooked flavour without everything tasting the same or having too many pots and pans to wash up. Start with a cast iron pan heated on medium low with a little canola oil and an oven preheated to 425F. Sauté the 1 cubed eggplant in the pan til the eggplant starts to brown and place in oven. Next get a pot and sauté 2 small onions diced, 4 cloves garlic in a little canola oil until it's just starting to brown. Toss in 10-14 cremini mushrooms quartered. And cook for 5-10 minutes, remove eggplant from the oven and add veg to eggplant pan. Next in the pot with a little more oil cooked 1lb cubed boneless, skinless chicken thigh meat with 1 tsp white pepper and 1 tsp salt until just browned. Add just enough water to cover the chicken and simmer for 30 min until tender. Scoop out chicken and add to pan of eggplant and veg. It's ok if the veg is starting to cool a little. Reduce remaining liquid by half and add to veg as well. In pot add tbsp of butter and 2 tbsp flour and cook to make a rue. Add 1 1/2 cups whole mix and 1/2 tsp salt. Cook til thickened and add to veg. You now have a delicious pie filling, taste and adjust for salt. You can also add fresh basil or Parmesan if you like. If I'm in a hurry I might just top the cast iron pan with puff pastry and bake without a bottom shell or let it cool and make a proper pie with a bottom savoury short crust and top puff pastry. The puffy pastry on top is totally worth it. In this photo I made mini pies with a muffin tin with savoury short crust at the bottom and puff pastry on top. It's a bit fussy but it's easier if you plan on bringing them somewhere. #food #foodphoria #puffpastry #pastry 1y

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Valencia Foodphoria
foodphoria Sweet Potato Fries Hand Roll | I'm not sure this is easier, I'm not even sure it's cheaper but I discovered this today and felt I had to share in case there are people out there who a) love yam tempura rolls b) prefer hand rolls c) think sweet potato hand rolls are hard to find and a bit pricey d) happen to always have sushi rice & seaweed on hand but don't like to deep fry at home. I picked up sweet potato fries at the pub next to my house, made sushi rice and made my own hand rolls. The chipotle mayo even made a nice dipping sauce. I usually have sushi ginger as well. And prefer sumiso (vinegar, miso, mirin dip) to a wasabi dipping sauce. It's also a great option for a vegetarian sushi night, slice some cucumber, avocado, carrot and pick up sweet potato fries or use the oven bake ones. I know it's not fancy but I think it's delicious :) 1y

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foodphoria Kitchen Cleanup #Scones | I've posted a similar scone #recipe awhile back but since then I've found that recipe was particularly handy for cleaning up #leftovers in the fridge so I thought I'd share it again with a new take. This scone recipe is great for using leftover dairy (#cheese & expired milk), herbs, and other small bits. Preheat oven to 425F. Start with 1/2 cup unsalted butter and 2 1/2 cups all-purpose flour, cut butter into flour until crumbly and put in freezer. If you're like me you probably have some leftover cheese in the fridge, that's too small to grate or a little dry cause you forgot about it, the better the cheese, the more flavourful the scone, and it's ok to mix different scraps. This is cheddar, gruyere, and Swiss. I like cutting the cheese into cubes because you get melty pockets of cheese when baked and my leftover bits are usually bits I can't grate. You can also add leftover herbs like thyme or rosemary. And leftover scraps of ham, bacon, or chicken, just no raw meat. Caramelized onion and other flavourful cooked veg or dried fruit could also work. Be creative with want you have as long as it's not too wet or too much, usually about 1/2 cup in total is more than enough. Add 4 tsp of baking powder and 1/3 cup sugar to the butter flour mix and any other dried ingredients, herbs, spices, etc. If the extras aren't too salty add 1/2 tsp of salt too. mix one egg with 1 cup milk (great time to use expired milk that doesn't smell off but you're skeptical to drink). Combine to form a wet dough and spoon on to a baking sheet, preferably lined with a silicon mat if you have one. Baked until golden brown, 10-20 min depending on the size of your scones. I usually make 6-8 scones with this recipe because I like bigger scones. You could try more but try to ensure the height of the scone is about an inch. Too thin and the scone will dry out too quickly. Too thick and it'll not cook through before the outside burns. Let cool on a rack for a few minutes before tucking in. :) 1y

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foodphoria Homemade Bean Paste | This isn't really a recipe but a technique or tip? A staple in Chinese cooking but not always on hand, I find it easier, cheaper, and less of a mystery to keep fermented black beans and shao xing wine on hand and make your own bean paste as needed, and maybe a good chilli sauce if you want to make chilli bean paste. That way you can control the sugar, salt and preservatives. It's less jars in the fridge and it keeps longer too. Just rise the black beans and mush with a splash of shao xing wine in a mortar and pestle. No measurements, just enough wine to get the beans going. I like making a slightly runnier paste than traditional bean paste so the wine and beans can cook a little when added to the pan. Bean paste is usually stir fried a little before adding other ingredients anyway, this allows more time to develop flavour. Because the paste is hard to taste raw, I add sugar during the cooking process instead of adding it directly to the paste. Just keep in mind you may need to add sugar & salt to taste at the end. Traditional bean paste has a lot of sugar so at first you may find yourself adding more sugar to compensate but over time I've adjusted and now prefer that my dishes are less sweet and more flavourful. I tested this out on a traditional Zha Jiang Noodle recipe and it was delicious! 1y

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