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! 2mon

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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! 2mon

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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!! 2mon

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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 4mon

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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 :) 4mon

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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 :) 4mon

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foodphoria Today I experiment w smoked duck ramen... Wish me luck! 5mon

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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 5mon

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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 5mon

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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 :) 6mon

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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. :) 6mon

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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! 6mon

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foodphoria As promised an #AllButter #PieCrust for All Occasions | #Simple #Versatile #Delicious! This #pie crust makes it easy to have pie whenever, great for using #leftovers or a quick dessert. 1/3 cup unsalted #butter, crumbled with 1 1/2 cup all-purpose flour, 1/4 tsp fine salt OR 2 tbsp granulated sugar depending on if you want a sweet or savoury crust. A pastry blender is best for this I find. Your hands are too warm, a food processor is too much fuss, a grater wastes too much butter for me but you can try them all. You want the mix to be crumbly like crumble on a pie. Put mix in freezer for 2-5 min. Some recipes say to chill the butter first but I find then it's too hard to crumble. Mix 1/3 cup water and 1 tsp white vinegar and chill as well. Combine and mix with the back end of a wooden spoon until it just comes together. Form it into a disc and wrap and chill for another 10-15 min. Depending on your flour, humidity, you may need to add more flour or water, I've sometimes added as much as an additional 1/4 cup of water during a dry winter day so don't worry but add 1 tbsp at a time. The dough should not be sticky, but just come together. When working with it think fold not knead to keep it tender and flakey. It's ok to see smears of butter. I like using an oven-safe fry pan as a pie pan. I find this is perfect for a thick crust in my 10 inch fry pan. It's also good to line a muffin tin for mini pies. You can double the recipe if you want a top tho I still prefer to make each batch separately. Enjoy! 7mon

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foodphoria #Cauliflower, #Bacon & #Gruyere #Quiche | Cauliflower seems to be my favourite vegetable these days, & cauliflower & egg, well that's just delicious! This recipe is so simple & a great easy brunch. My basic quiche egg mix is 4 eggs, 1 cup whipping cream, 1.5 tsp sea salt, 1/4 tsp fresh ground black pepper. Mix well and set aside. For the rest of the filling, chop 2-4 strips of bacon and place in pan on medium heat. When the bacon starts to brown add 1/2 a head of cauliflower cut into bite size florets, cover and cook for 4-8 minutes until the cauliflower becomes translucent. Remove lid and let brown slightly. Add 1/2 tsp of sea salt, 1/4 tsp of fresh ground pepper, 1/4 tsp white pepper. Remove from heat and let cool slightly. Cauliflower should be just under cooked. Place cauliflower & bacon on pastry shell. You can use a frozen pie shell or make your own but that's another post. Top the veg with grated gruyere & pour egg filling gently to fill the shell. Depending on the size of your shell you may need more egg filling. 1 egg + 1/4 cup cream plus a scant 1/4 tsp of salt until you have enough. Filling to fill the shell about 1/2 cm from rim. Do not over fill. Bake in preheated oven at 375F for 30-45 minutes until the pastry is brown, the egg filling set and the cheese starts to brown. Let cool for 10-15 min before serving. 8mon

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foodphoria #Easy #Roast #Chicken | I know it's often cheaper to buy a #roastchicken from the supermarket these days but there are some benefits to roasting your own. 1st you can catch all the drippings and make a gravy or roast vegetables with it or both. 2nd you can season it to your taste and experiment with flavours. 3rd you can use better quality chickens which makes a huge difference in taste and tenderness. This is a #BlueGoose organic chicken. It was a small bird but more than enough for 2 people and one of the most moist and flavourful chickens I've ever made. Start with a small roasting pan or cast iron pan that can go in the oven. Place a layer of vegetables you'd like to roast (potatoes, carrots, parsnips, onions, garlic). Try to keep it a single layer of veg so it doesn't overcrowd the pan and prevent browning. The veg can also be a relatively large cut because it'll cook for at least an hour. Coat with a little oil and season with salt and pepper and your chicken seasonings. For this chicken I used 4 tbsp of Dijon mustard, 4 tbsp olive oil, 2 tsp onion powder, 1 tsp garlic powder, 1/2 tsp poultry seasoning and 2 tsp salt, 1/2 tsp fresh ground pepper. I added about a tsp to the veg and tossed. Placed the rinsed chicken on top of the veg and smeared the seasoning on the chicken. Preheat the oven to 500F. When the oven reaches 500F place chicken on centre rack and turn the oven down to 375F. Check on the chicken every 30 minutes preferably through the oven window as opening the oven door will release the heat. Turn the pan if the chicken is not browning evenly. I like to use a probe thermometer for poultry so I know what temperature the chicken is at. You want an internal temperature of at least 175F or until the juices run clear when you poke the chicken. Move the chicken on to a plate to rest and put the pan with the veg back in the oven for 10-15 min to brown. When the veg is brown the chicken is ready to serve. Or if you like, remove the veg and use the fat and juices to make a gravy (another post). 8mon

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8mon foodphoria
Normal foodphoria
foodphoria Everyday #Dark #Chocolate #Orange #Cookies | If I kept cookies in the house... Well let's say there'd just never be any cookies left in my house. Rather than buy them and eat them all, I prefer to make myself work for them. Luckily it's not really that much work. Beat 1/2 cup butter at room temperature, 1/2 cup brown sugar, 1/2 cup sugar in a mixing bowl with a wooden spoon. No need for a mixer for this recipe. If the butter is at room temperature it should come together easily. Add 1 tsp vanilla, 1 egg and beat with spoon until light and fluffy. In a separate bowl mix 1 tsp hot water with 1/2 tsp baking soda and 1/4 tsp salt (omit salt if using salted butter). Mix and add 1 1/2 cup all-purpose flour. That's your cookie dough! Now I like to add a broken up Lindt dark chocolate orange bar instead of chocolate chips but if chocolate chips is easier, add 1 cup chocolate chips and spoon half the batter onto a cookie sheet. I like 6 big cookies. Bake in preheated oven at 350F for about 8-10 min. Until just brown. I like these under cooked slightly. Let cool on cooling rack just til cool enough to handle and enjoy! 8mon

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10mon foodphoria
Valencia foodphoria
foodphoria #PorkChop #Noodles | these pork chops are a classic from my childhood. My mom would make them at least once a week and I never got sick of them. We'd usually have them with rice but pork chop noodles are a classic dish in #Taipei. This post will focus on the chops. Pound the pork chops until they're about 1 cm thick. You can also poke the pork chops with a fork to tenderize if you like. Marinade the pork chops with 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp garlic powder (not garlic salt) and 4 tbsp water. Optional is Chinese BBQ sauce (沙茶醬), I like the Bullhead brand, it's a sauce often used in hotspot with shrimp paste and other seasons. Make sure you get the paste with the oil. Coat each chop and turn every 30 min for 2hrs. Heat a pan to medium heat and add just enough oil to coat the bottom of the pan. Coat each pork chop light in cornstarch and fry until crispy and cooked through. You can deep fry the chops instead but I find that too messy to do at home. Prepare noodles add some chicken or other broth heated with some ginger and garlic, pour into bowl with noodles and sliced pork chops without ginger and garlic, add some balanced bok choy and sliced spring onions. #food #foodphoria #taiwanesefood 10mon
  •   fashionforrealpeople Making this tomorrow with left overs!!! 10mon
  •   biteintoheaven Love your food pictures! They look delicious and I love the detailed instructions. I run a food instagram as well, check it out :) 9mon

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foodphoria #Mushroom #Cauliflower & #Leek #WildRice | I can't get enough of this side! With turkey, steak, chicken, pork chops, it goes with anything. It's the #perfectside and pretty easy with only #onepan to wash. The key is to brown the veg, set aside, cook rice, and add veg back when the rice is almost done. I like about 1-2 cups of sliced cremini mushrooms, 1 leek sliced, and about 1-2 cups of cauliflower cut into small florets. I made this just after #thanksgiving so I cooked the veg in about 2 tsp of turkey fat but you can use olive oil or another oil of your choice. I think it might even be great w bacon fat and bits of bacon. In a 12 inch pan with tight fitting lid, cook mushrooms first until the water evaporates, about 5-10 minutes. Add leeks and let brown, then add cauliflower and brown until just cooked al dente. Add 1/4 tsp of white pepper, 1-2 tsp of salt (start with 1 and taste), and 1/4 tsp black pepper. Remove veg to a bowl and add another 2 tsp of fat or oil and add 450g of wild rice. Cook until slightly toasty (2-4 min). Add enough liquid to cover by 1-5 cm (I used turkey stock, but you can use any stock or even water, just add a little more salt with water). Bring to a simmer, turn to low and cover with lid and let cook until almost dry. Add back veg, stir, cover and let rest off heat for 5 minutes and it's ready to serve. 10mon

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foodphoria Best way to heat up #thanksgiving #leftovers | oven-safe pan w lid, a little #stuffing, a little #turkey, #gravy, maybe mashed potatoes and a tiny bit of turkey stock or other stock to create steam, enough to cover about 1 cm of the pan. Put the lid on it and place in 350F oven. Fry pan works best because it's shallow. I like a clear lid so you can see what's happening without releasing the steam. This is a #caphlon fry pan with lid. If it's too wet you can remove the lid and let it cook a little longer. Way better than the microwave, especially if you want to heat up a lot of turkey. Plus I find poultry always tastes funny when microwaved. 10mon

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foodphoria #PumpkinPie & #PumpkinSpiceSyrup | At the farmers market this year a farmer threw in a free pumpkin with my load of produce and I thought maybe it's time I made pumpkin #pie. I had already started making pumpkin spice #syrup for my morning #coffee and I loved that. Luckily you'll get both recipes in this post and they go great together. Start with 2 tsp of dry ground ginger, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, 1 1/2 cups of sugar, 1 1/2 cups of water in a pot. Bring to a boil and let thicken (5 min or so) then cool and let the spices settle to the bottom. Pour off syrup into a mason jar and use in morning coffee or tea or even apple cider. Keep sludge (it'll be a bit wet and sticky) for pie. Cut pumpkin in half, scoop out seeds and place halves on baking sheet and bake at 350F for 30-45 min until soft. Let cool and scoop out pumpkin, leaving skin. You'll want 2 to 2 1/2 cups of pumpkin. Add sludge and 1/2 cup of brown sugar and taste. If you like it a bit sweeter add another 1/4-1/2 cup of brown sugar. Even tho it'll be a little less sweet once you add the evaporated milk and egg, for food safety reasons taste before adding these ingredients. Add 1 can evaporated milk and 2 beaten large eggs and mix thoroughly but careful not to create air bubbles by whisking. You can make a pastry (recipe to come) or use a store bought pastry. Personally I like to line an oven-safe fry pan instead of a pie pan but use what you have. The filling is enough for one deep dish pie or two thinner pies. Bake at 425F for 10 min then finish at 350F for 30-45 min. The pie is ready when the filling doesn't jiggle when moved and the crust is brown. The pie will not set until slightly cooled so let it rest for 30 min otherwise it'll be wet when you cut it. 11mon

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