I recently baked up my Facebook photos and found lots of photos that I use to torture my friends stomachs so that they come round (or from far and distant places) so I can cook for them.
I've been trying to get better at photographing food, but I'm not sure I've really made an improvement. Tackling the aesthetic side of food is something I plan to explore this summer from plating to photographing to setting a gorgeous table. If you have any recommendations, they're greatly appreciated.
I posted these two dishes - the first is a oven roasted thick pork chop rubbed with fennel and cumin in a roasted fennel and apple puree and the second is a pork chop cooked osso bucco style for a challenge I gave myself to cook cheaper cuts of meats.
This looks like a pumpkin pie, but what it really is a poitron pie. Poitron is something I grew up eating a lot of being from the south of France from roasted to soups cooked with cream & bacon right inside the vegetable itself, but since pumpkin is harder to find in France (well you can find them in the markets sometimes in the fall), I decided to see if this pumpkin like but sweeter squash could be made into a pumpkin pie. It really can, and it may be slightly even better. You need to roast the poitron and then mash it, which is no more or less time consuming than preparing your own fresh pumpkin for a pie. My only problem with these poitron as pumpkin experiments is that on this particular pie my crust was a bit too thin and got a bit scorched since the poitron as a pumpkin replacement needs more time in the oven.
Poires amandines chocolat. This was the perfect dessert for our Révillion meal in Amsterdam this New Year's after the decadence that was my grandmother's recipe for goose stuffed with foie gras & Agen prunes, bacon wrapped asparagus, and my mascarpone & chive whipped potatoes. Very easy to make too and went really well with the Oban whiskey I thought it'd be a bit of fun to serve it with.
Lots of pictures of Korean food, with the last being a dumpling soup called mandu guk with some mushrooms added.
My famous fried chicken. While I've given lots of tips on making fried chicken I don't know if I've ever given anyone my main go-to fried chicken recipe what my friends call "Ama's Kickin' Chicken". I think every cook has that one thing they excel at and for some reason mine happens to be anything to do with meat, especially if it's breaded and then deep-fried. If you're up on the food trends in the states then you know KFC now means Korean Fried Chicken and well, there's a reason so try some if you can!
I've been trying to get better at photographing food, but I'm not sure I've really made an improvement. Tackling the aesthetic side of food is something I plan to explore this summer from plating to photographing to setting a gorgeous table. If you have any recommendations, they're greatly appreciated.
I posted these two dishes - the first is a oven roasted thick pork chop rubbed with fennel and cumin in a roasted fennel and apple puree and the second is a pork chop cooked osso bucco style for a challenge I gave myself to cook cheaper cuts of meats.
This looks like a pumpkin pie, but what it really is a poitron pie. Poitron is something I grew up eating a lot of being from the south of France from roasted to soups cooked with cream & bacon right inside the vegetable itself, but since pumpkin is harder to find in France (well you can find them in the markets sometimes in the fall), I decided to see if this pumpkin like but sweeter squash could be made into a pumpkin pie. It really can, and it may be slightly even better. You need to roast the poitron and then mash it, which is no more or less time consuming than preparing your own fresh pumpkin for a pie. My only problem with these poitron as pumpkin experiments is that on this particular pie my crust was a bit too thin and got a bit scorched since the poitron as a pumpkin replacement needs more time in the oven.
Poires amandines chocolat. This was the perfect dessert for our Révillion meal in Amsterdam this New Year's after the decadence that was my grandmother's recipe for goose stuffed with foie gras & Agen prunes, bacon wrapped asparagus, and my mascarpone & chive whipped potatoes. Very easy to make too and went really well with the Oban whiskey I thought it'd be a bit of fun to serve it with.
Lots of pictures of Korean food, with the last being a dumpling soup called mandu guk with some mushrooms added.
My famous fried chicken. While I've given lots of tips on making fried chicken I don't know if I've ever given anyone my main go-to fried chicken recipe what my friends call "Ama's Kickin' Chicken". I think every cook has that one thing they excel at and for some reason mine happens to be anything to do with meat, especially if it's breaded and then deep-fried. If you're up on the food trends in the states then you know KFC now means Korean Fried Chicken and well, there's a reason so try some if you can!
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