foodphoria

for the love of food

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#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

#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

Filed under lemon lemoncurd chai creampuff chocolate foodphoria pastry chouxpastry profiteroles cream

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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 :)

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 :)

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#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 :)

#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 :)

Filed under cakes whitechocolate cardamom tea chai ganache cookies cinnamon cream icing

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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

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

Filed under sumiso food sushi japanese foodphoria delicious dip

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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

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

Filed under mushroom food savourypies pie foodphoria pastry eggplant puffpastry chicken

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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 :) #food #foodphoria #sweetpotato #sweetpotatofries #sushi #handroll

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 :) #food #foodphoria #sweetpotato #sweetpotatofries #sushi #handroll

Filed under food sushi handroll sweetpotatofries foodphoria sweetpotato

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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. :) #baking #cookingtip #usingleftovers #scones #biscuits #cheese #savoury

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. :) #baking #cookingtip #usingleftovers #scones #biscuits #cheese #savoury

Filed under cheese baking leftovers recipe cookingtip usingleftovers scones savoury biscuits

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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! #beanpaste #zhajiangmien #zhajiangnoodles #noodles #chinesefood #taiwanesefood #foodphoria #food #foodie #homemade #lessprocessed

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! #beanpaste #zhajiangmien #zhajiangnoodles #noodles #chinesefood #taiwanesefood #foodphoria #food #foodie #homemade #lessprocessed

Filed under lessprocessed chinesefood zhajiangnoodles foodie food beanpaste taiwanesefood foodphoria homemade noodles zhajiangmien

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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!

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!

Filed under butter simple leftovers pie allbutter delicious piecrust versatile

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#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.

#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.

Filed under quiche gruyere bacon cauliflower