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    Jeffrey Kimura
    @jeffreykimura

Images by jeffreykimura

Strawberry Tart, Vanilla Pastry Cream, Basil Whipped Cream

Sweet tart shell filled with vanilla pastry cream and topped with quartered strawberries from the farmers market and basil whipped cream. I made these tarts over the course of two days, infusing the whipped cream and making the tart dough the night before baking and assembling everything the following day. I wanted to do something with strawberry and basil since the market is so filled with them right now, but also wanted something quick.

Brought the heavy cream to a bare simmer with chiffonade basil and then covered and removed from heat, letting cool completely. Then I strained out the basil and added about 1 Tb of vanilla sugar for every cup of cream, and cooled in the fridge overnight.

The pastry cream was the same that I’ve always done, but I tried using less cornstarch/flour in an attempt to get a slightly smoother texture in the end. This actually ended up backfiring because the final cream was too runny, and barely could hold up the strawberries when I placed them on top.

Whipped the cream using a stick blender and just barely managed to keep it from breaking (shocking, I know) and had another opportunity to practice making rochers with whipped cream. This one turned out pretty good, but I’ve since thrifted a couple new spoons and watched some more videos and am ready for another shot at it.

Happy with the result of these tarts and surprised by how much flavor the basil was able to give the cream. Another thing that surprised me was that the basil didn’t dye the cream at all, which could have some interesting applications in the future.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #strawberry #basil #tart #dessert #sweet #vanilla #cream #pastry
Strawberry Tart, Vanilla Pastry Cream, Basil Whipped Cream Sweet tart shell filled with vanilla pastry cream and topped with quartered strawberries from the farmers market and basil whipped cream. I made these tarts over the course of two days, infusing the whipped cream and making the tart dough the night before baking and assembling everything the following day. I wanted to do something with strawberry and basil since the market is so filled with them right now, but also wanted something quick. Brought the heavy cream to a bare simmer with chiffonade basil and then covered and removed from heat, letting cool completely. Then I strained out the basil and added about 1 Tb of vanilla sugar for every cup of cream, and cooled in the fridge overnight. The pastry cream was the same that I’ve always done, but I tried using less cornstarch/flour in an attempt to get a slightly smoother texture in the end. This actually ended up backfiring because the final cream was too runny, and barely could hold up the strawberries when I placed them on top. Whipped the cream using a stick blender and just barely managed to keep it from breaking (shocking, I know) and had another opportunity to practice making rochers with whipped cream. This one turned out pretty good, but I’ve since thrifted a couple new spoons and watched some more videos and am ready for another shot at it. Happy with the result of these tarts and surprised by how much flavor the basil was able to give the cream. Another thing that surprised me was that the basil didn’t dye the cream at all, which could have some interesting applications in the future. . . . . .  #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #strawberry  #basil  #tart  #dessert  #sweet  #vanilla  #cream  #pastry 
Sous Vide Pork Tenderloin, Smashed Red Potatoes, Roasted Garlic-Carrot Purée, Caramelized Carrot, Pearl Onion, Chive Blossom

The original idea for this dish started out with me wanting to improve upon the ginger carrot puree that I had made previously, and with pork tenderloin on sale I used those two components as a base and built everything around them.

Started out by roasting whole garlic cloves with thyme, olive oil, and some water covered until mostly soft, then uncovered until browned. Steamed carrots with chicken stock until completely soft, then blended (in the actual blender this time, not the food processor) with butter, the roasted garlic, and salt until completely smooth.

Cooked two tenderloins sous vide at 136°F for about an hour and a half, then seared in a cast iron, finishing with butter, oregano, and thyme.

For the carrots and pearl onion, I heated sunflower oil in a pan until smoking and added halved carrots and onions cut side down, pressing down to get a good sear. When they were well browned I added water, covered, and turned the heat down to steam until cooked through.

In the pan still hot from searing the pork, I deglazed with minced shallot and then white wine. Reduced the wine then added the pork juices from the sous vide bags, reduced and finished with butter.

This dish turned out incredible and I'm really happy with pretty much everything except for the chive oil. I tried to make a smaller batch by hand in the mortar and pestle but it took waaay too long and didn't produce the bright green color or strong flavor that I wanted.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dinner #pork #sousvide #carrot #potato #garlic #veggie #chive
Sous Vide Pork Tenderloin, Smashed Red Potatoes, Roasted Garlic-Carrot Purée, Caramelized Carrot, Pearl Onion, Chive Blossom The original idea for this dish started out with me wanting to improve upon the ginger carrot puree that I had made previously, and with pork tenderloin on sale I used those two components as a base and built everything around them. Started out by roasting whole garlic cloves with thyme, olive oil, and some water covered until mostly soft, then uncovered until browned. Steamed carrots with chicken stock until completely soft, then blended (in the actual blender this time, not the food processor) with butter, the roasted garlic, and salt until completely smooth. Cooked two tenderloins sous vide at 136°F for about an hour and a half, then seared in a cast iron, finishing with butter, oregano, and thyme. For the carrots and pearl onion, I heated sunflower oil in a pan until smoking and added halved carrots and onions cut side down, pressing down to get a good sear. When they were well browned I added water, covered, and turned the heat down to steam until cooked through. In the pan still hot from searing the pork, I deglazed with minced shallot and then white wine. Reduced the wine then added the pork juices from the sous vide bags, reduced and finished with butter. This dish turned out incredible and I'm really happy with pretty much everything except for the chive oil. I tried to make a smaller batch by hand in the mortar and pestle but it took waaay too long and didn't produce the bright green color or strong flavor that I wanted. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dinner  #pork  #sousvide  #carrot  #potato  #garlic  #veggie  #chive 
Flourless Chocolate Cake, Honey Almond Crumble, Red Wine Lemon Gel, Whipped Vanilla Crème Fraiche

I made this shortly after I had put together the red wine poached pear because I still had a lot of the gels, crumble, and whipped cream but ran out of pear to go with it. I made the cake with semisweet chocolate, and in the past have used raspberry sauce to cut the sweetness and richness of the cake. The lemon gel that I had leftover immediately made me think of making flourless chocolate cake because of how tart it was.

When I was putting away the leftover red wine and lemon gels after making the poached pears, I ended up mixing some together in the same container. The flavor of both of them together was actually perfect to go with the cake. A lot of the sweetness from the pear was still in the red wine gel, and the lemon was still tart enough when mixed together.

I baked a full 9” pan of the cake, and then used a heated pastry cutter to punch out smaller portions. After getting a smaller disc of the cake, I used the same sized pastry cutter as a mold to put a layer of the gel, and then the almond crumble to (partially) hold things in place. I think that it would have been nice to have toasted almonds along with this but I didn’t have any at the time. The crumble did have a slight nutty flavor but having pieces of almonds would have given it a bigger boost of flavor and texture. Overall this was a great way to use up some leftovers.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dessert #cake #chocolate #wine #lemon #almond #pear #honey
Flourless Chocolate Cake, Honey Almond Crumble, Red Wine Lemon Gel, Whipped Vanilla Crème Fraiche I made this shortly after I had put together the red wine poached pear because I still had a lot of the gels, crumble, and whipped cream but ran out of pear to go with it. I made the cake with semisweet chocolate, and in the past have used raspberry sauce to cut the sweetness and richness of the cake. The lemon gel that I had leftover immediately made me think of making flourless chocolate cake because of how tart it was. When I was putting away the leftover red wine and lemon gels after making the poached pears, I ended up mixing some together in the same container. The flavor of both of them together was actually perfect to go with the cake. A lot of the sweetness from the pear was still in the red wine gel, and the lemon was still tart enough when mixed together. I baked a full 9” pan of the cake, and then used a heated pastry cutter to punch out smaller portions. After getting a smaller disc of the cake, I used the same sized pastry cutter as a mold to put a layer of the gel, and then the almond crumble to (partially) hold things in place. I think that it would have been nice to have toasted almonds along with this but I didn’t have any at the time. The crumble did have a slight nutty flavor but having pieces of almonds would have given it a bigger boost of flavor and texture. Overall this was a great way to use up some leftovers. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dessert  #cake  #chocolate  #wine  #lemon  #almond  #pear  #honey 
Pan Roasted Chicken, Seared Bok Choy, Ginger Carrot Puree, Crispy Garlic, Orange Honey Pan Sauce

I started by simmering chopped carrots with ginger and a small amount of chicken stock covered until completely soft, then transfered into a food processor (reserving about half the ginger) to blend smooth with butter and heavy cream. For the garlic I sliced about 6 cloves thinly and then browned in sunflower oil over medium high heat, then drained well.

The chicken was just boneless skinless chicken breast (I would have loved to use airline breasts for this but rarely am able to find them) patted very dry and seasoned with salt and pepper. Seared both sides in a stainless skillet and transferred to a 400 degree F oven after flipping. While the chicken roasted I took bok choy that I split in half lengthwise and seared it cut side down in a ripping hot pan. After maybe 30 seconds I added a couple Tb of water and covered to steam until softened.

When the chicken was cooked through I set it aside, and in the same pan reduced a mixture of fresh orange juice, honey, shoyu, and a tiny bit of oyster sauce. After scraping up all the bits of fond and reducing slightly I finished the sauce with butter, salt, and pepper.

I liked how everything turned out and went together, but there were a couple of things that really held the dish back. For one, the food processor couldn’t properly puree the small amount of carrots that I made, so it has some larger pieces left in it. Second, I think that the chicken really could have benefitted from having skin, while the crispy garlic was tasty and spicy; it wasn’t enough texture to offset the puree and bok choy. I did like how the orange sauce turned out, but I think that something brighter (maybe a splash of lemon juice as well) would have helped the dish as a whole.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dinner #carrot #veggies #garlic #orange #chicken #ginger #honey
Pan Roasted Chicken, Seared Bok Choy, Ginger Carrot Puree, Crispy Garlic, Orange Honey Pan Sauce I started by simmering chopped carrots with ginger and a small amount of chicken stock covered until completely soft, then transfered into a food processor (reserving about half the ginger) to blend smooth with butter and heavy cream. For the garlic I sliced about 6 cloves thinly and then browned in sunflower oil over medium high heat, then drained well. The chicken was just boneless skinless chicken breast (I would have loved to use airline breasts for this but rarely am able to find them) patted very dry and seasoned with salt and pepper. Seared both sides in a stainless skillet and transferred to a 400 degree F oven after flipping. While the chicken roasted I took bok choy that I split in half lengthwise and seared it cut side down in a ripping hot pan. After maybe 30 seconds I added a couple Tb of water and covered to steam until softened. When the chicken was cooked through I set it aside, and in the same pan reduced a mixture of fresh orange juice, honey, shoyu, and a tiny bit of oyster sauce. After scraping up all the bits of fond and reducing slightly I finished the sauce with butter, salt, and pepper. I liked how everything turned out and went together, but there were a couple of things that really held the dish back. For one, the food processor couldn’t properly puree the small amount of carrots that I made, so it has some larger pieces left in it. Second, I think that the chicken really could have benefitted from having skin, while the crispy garlic was tasty and spicy; it wasn’t enough texture to offset the puree and bok choy. I did like how the orange sauce turned out, but I think that something brighter (maybe a splash of lemon juice as well) would have helped the dish as a whole. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dinner  #carrot  #veggies  #garlic  #orange  #chicken  #ginger  #honey 
Pan Seared Chicken, Lemon Asparagus Orzo, Bacon, Chili Oil

I had some asparagus sitting in the fridge for a while that I wanted to use up but wanted to do something other than cream based pasta which is my normal go to, and settled on making a brighter lemon orzo.

Started out by patting dry chicken thighs and seasoning with salt and pepper then browned skin side down in a large skillet. Once the chicken had a golden brown I added some unsalted butter to really get a nice crust and even deeper color, then flipped and baked at 400F until cooked through.

While the chicken baked I cooked the bacon in a separate pan until very crispy, and drained. When the thighs were finished, I set them aside and started sweating leeks, garlic, parsley, and white onion in the same pan, picking up any fond leftover from the chicken. Added asparagus that was chopped into 1” pieces, and cooked until just softened, and then added the orzo. Lightly toasted the orzo then added white wine, and once the wine was almost completely cooked off added chicken stock in sections until the orzo was cooked through. I added butter, lemon juice, and zest right at the very end with salt/pepper/chili oil to taste.

For the lemon garnish, I sprinkled sugar on a thin slice of lemon, and then browned on med-high heat in a small nonstick pan until golden.

I really loved how this pasta turned out. Prep time was short and easy and the final dish had great contrast in flavor and texture. I think next time I will start out the orzo in a different skillet than the chicken, and simply deglaze and add anything from the chicken pan once it comes out of the oven. While the orzo came together pretty fast, I would have preferred to be able to serve the chicken hot right out of the oven.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgam #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #dinner #pasta #bacon #asparagus #lemon #chicken #butter #chili
Pan Seared Chicken, Lemon Asparagus Orzo, Bacon, Chili Oil I had some asparagus sitting in the fridge for a while that I wanted to use up but wanted to do something other than cream based pasta which is my normal go to, and settled on making a brighter lemon orzo. Started out by patting dry chicken thighs and seasoning with salt and pepper then browned skin side down in a large skillet. Once the chicken had a golden brown I added some unsalted butter to really get a nice crust and even deeper color, then flipped and baked at 400F until cooked through. While the chicken baked I cooked the bacon in a separate pan until very crispy, and drained. When the thighs were finished, I set them aside and started sweating leeks, garlic, parsley, and white onion in the same pan, picking up any fond leftover from the chicken. Added asparagus that was chopped into 1” pieces, and cooked until just softened, and then added the orzo. Lightly toasted the orzo then added white wine, and once the wine was almost completely cooked off added chicken stock in sections until the orzo was cooked through. I added butter, lemon juice, and zest right at the very end with salt/pepper/chili oil to taste. For the lemon garnish, I sprinkled sugar on a thin slice of lemon, and then browned on med-high heat in a small nonstick pan until golden. I really loved how this pasta turned out. Prep time was short and easy and the final dish had great contrast in flavor and texture. I think next time I will start out the orzo in a different skillet than the chicken, and simply deglaze and add anything from the chicken pan once it comes out of the oven. While the orzo came together pretty fast, I would have preferred to be able to serve the chicken hot right out of the oven. . . . . .  #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgam  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #dinner  #pasta  #bacon  #asparagus  #lemon  #chicken  #butter  #chili 
Pan Roasted Chicken, Sesame Spinach, Crispy Rice Cake, Garlic Gochujang Sauce, Sweet Soy

Decided to revisit a recipe that I made in the past from @bonappetitmag that I originally tried about a year and a half ago, and give it a couple twists. 
https://www.bonappetit.com/recipe/gochujang-braised-chicken-and-crispy-rice#recipe-ingredients

The recipe uses dark meat cooked in a great braising liquid made from onion, garlic, ginger, gochujang, shoyu, sugar, mirin, sesame oil, and pepper. I decided to use pan seared and roasted chicken breasts instead of thighs because that’s what I had on hand, and used the braising liquid to deglaze the pan and create a thicker sauce with. Browned the chicken breast on med-high heat, flipped and finished in the oven. Once the chicken was cooked through, I set it aside, used the braising liquid (as written in the recipe) to deglaze, then added pieces of green onion, and finally butter. Once the butter was emulsified and the sauce thickened, strained everything through a fine mesh strainer, and reserved the solids.

Blanched bunches of spinach for about 30 seconds and shocked in ice water. Drained as much liquid as possible and then mixed with salt, pepper, garlic, green onion, shoyu, sugar, and sesame oil, and topped with sesame seeds. Placed the sauce solids on top of the rice cake, covered with the sesame spinach, then the chicken and drizzled the gochujang sauce and sweet soy.

This meal turned out absolutely incredible, I was so happy with it. The sauce itself was awesome and just the right amount of spice. I made the rice cakes taller this time and the resulting texture was a lot better. I slightly overcooked the green onion, but not enough to really take away too much from the dish.
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 #food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #chicken #dinner #gochujang #spicy #peppers #spinach #sesame
Pan Roasted Chicken, Sesame Spinach, Crispy Rice Cake, Garlic Gochujang Sauce, Sweet Soy Decided to revisit a recipe that I made in the past from @bonappetitmag that I originally tried about a year and a half ago, and give it a couple twists. https://www.bonappetit.com/recipe/gochujang-braised-chicken-and-crispy-rice#recipe -ingredients The recipe uses dark meat cooked in a great braising liquid made from onion, garlic, ginger, gochujang, shoyu, sugar, mirin, sesame oil, and pepper. I decided to use pan seared and roasted chicken breasts instead of thighs because that’s what I had on hand, and used the braising liquid to deglaze the pan and create a thicker sauce with. Browned the chicken breast on med-high heat, flipped and finished in the oven. Once the chicken was cooked through, I set it aside, used the braising liquid (as written in the recipe) to deglaze, then added pieces of green onion, and finally butter. Once the butter was emulsified and the sauce thickened, strained everything through a fine mesh strainer, and reserved the solids. Blanched bunches of spinach for about 30 seconds and shocked in ice water. Drained as much liquid as possible and then mixed with salt, pepper, garlic, green onion, shoyu, sugar, and sesame oil, and topped with sesame seeds. Placed the sauce solids on top of the rice cake, covered with the sesame spinach, then the chicken and drizzled the gochujang sauce and sweet soy. This meal turned out absolutely incredible, I was so happy with it. The sauce itself was awesome and just the right amount of spice. I made the rice cakes taller this time and the resulting texture was a lot better. I slightly overcooked the green onion, but not enough to really take away too much from the dish. . . . . .  #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #chicken  #dinner  #gochujang  #spicy  #peppers  #spinach  #sesame 
Red Wine Poached Pear, Honey Almond Crumble, Lemon Gel, Whipped Vanilla Crème Fraîche, Spiced Red Wine Gel

Started out by reducing red wine with cinnamon, nutmeg, and sugar until slightly thickened. Peeled the pears and then smoothed the surface of the flesh with the back of a paring knife, then sealed in bags with the red wine. Cooked them sous vide at 175 F for about 45 minutes until softened then cooled.

For the crumble, I used a simple shortbread cookie recipe, but substituted all of the sugar for honey, and about half of the AP flour for almond meal. Once it was about halfway baked, I broke it up into small pieces to get more surface area browned.

Heated 1:1 ratio of sugar to water with some agar, then mixed in fresh lemon juice for the lemon gel. Once cooled slightly blended smooth and stored in the fridge. I took the remaining juices from the pears and strained out any pieces of pear and nutmeg, then heated with agar. This time I whisked the mixture constantly, and used .7% agar to juice by weight. This produced a much better set than with the lemon gel and was much smoother after I blended it.

I once again over whipped the cream and just about started to break it, but it was still usable if slightly lumpy. I also definitely need to practice making quenelles. The pears turned out great, and the gels were both awesome. The red wine gel actually picked up a surprising amount of flavor and sweetness from the pears, which was great contrast to the bright tart flavor from the lemon gel. I also think I could have used even more almond meal in the crumble, and maybe some almond extract as well.
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm#foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #wine #redwine #pear #dessert #cream #vanilla #honey #poachedpear
Red Wine Poached Pear, Honey Almond Crumble, Lemon Gel, Whipped Vanilla Crème Fraîche, Spiced Red Wine Gel Started out by reducing red wine with cinnamon, nutmeg, and sugar until slightly thickened. Peeled the pears and then smoothed the surface of the flesh with the back of a paring knife, then sealed in bags with the red wine. Cooked them sous vide at 175 F for about 45 minutes until softened then cooled. For the crumble, I used a simple shortbread cookie recipe, but substituted all of the sugar for honey, and about half of the AP flour for almond meal. Once it was about halfway baked, I broke it up into small pieces to get more surface area browned. Heated 1:1 ratio of sugar to water with some agar, then mixed in fresh lemon juice for the lemon gel. Once cooled slightly blended smooth and stored in the fridge. I took the remaining juices from the pears and strained out any pieces of pear and nutmeg, then heated with agar. This time I whisked the mixture constantly, and used .7% agar to juice by weight. This produced a much better set than with the lemon gel and was much smoother after I blended it. I once again over whipped the cream and just about started to break it, but it was still usable if slightly lumpy. I also definitely need to practice making quenelles. The pears turned out great, and the gels were both awesome. The red wine gel actually picked up a surprising amount of flavor and sweetness from the pears, which was great contrast to the bright tart flavor from the lemon gel. I also think I could have used even more almond meal in the crumble, and maybe some almond extract as well. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #wine  #redwine  #pear  #dessert  #cream  #vanilla  #honey  #poachedpear 
Sous Vide Strip Steak, Roasted Asparagus, Garlic Herb Compound Butter, Crispy Red Potatoes, Garlic Shrimp

I finally got around to using my sous vide cooker for the first time and it was such a huge upgrade from doing everything on the stove top. Having an actual cooker is great because it not only handles the temperature by itself but it also clears up valuable space on the stove. Seasoned the steaks with kosher salt and pepper in the bag, along with some smashed cloves of garlic and some thyme. Cooked @ 129F for a little over an hour, then let them air dry slightly before searing in a cast iron pan that was around 450-500 degrees F. Rested the steaks for a few minutes while the asparagus/shrimp/potatoes finished before slicing and topping with fleur de sel and the compound butter.

For the butter I brought a half cup of unsalted butter to room temp, then mixed in finely chopped chives, parsley, and thyme. Then added lemon juice, zest, smashed and minced garlic, kosher salt, and pepper. Once it was mixed well I dumped it out onto a piece of parchment to loosely form it into a log, then rolled it onto plastic wrap, spinning both ends to seal and compress the butter. Cooled in the fridge until the steaks were ready. 
Searing the steaks with the pan as hot as it was this time around, the steaks were almost a perfect medium rare all the way through. The texture was pretty awesome, although compared to steaks done reverse sear in the oven, the thickness of the outside crust was minimal. In the future I might try basting the steak with butter, or using a blowtorch on the outside while also searing it in the pan to build up a slightly better crust. I'm very much looking forward to finding out what else I can make sous vide now, having an actual cooker is a dream come true. .
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#food #homemadefood #foodphotography #foodie #foodpic #foodlover #foodphoto #tophomecooking #foodpics #delicious #yum #eat #yummy #homemade #foodgasm #foodporn #foodstagram #baking #cooking #fresh #picoftheday #artofplating #sousvide #dinner #castiron #steak #shrimp #asparagus #potatoes #butter
Sous Vide Strip Steak, Roasted Asparagus, Garlic Herb Compound Butter, Crispy Red Potatoes, Garlic Shrimp I finally got around to using my sous vide cooker for the first time and it was such a huge upgrade from doing everything on the stove top. Having an actual cooker is great because it not only handles the temperature by itself but it also clears up valuable space on the stove. Seasoned the steaks with kosher salt and pepper in the bag, along with some smashed cloves of garlic and some thyme. Cooked @ 129F for a little over an hour, then let them air dry slightly before searing in a cast iron pan that was around 450-500 degrees F. Rested the steaks for a few minutes while the asparagus/shrimp/potatoes finished before slicing and topping with fleur de sel and the compound butter. For the butter I brought a half cup of unsalted butter to room temp, then mixed in finely chopped chives, parsley, and thyme. Then added lemon juice, zest, smashed and minced garlic, kosher salt, and pepper. Once it was mixed well I dumped it out onto a piece of parchment to loosely form it into a log, then rolled it onto plastic wrap, spinning both ends to seal and compress the butter. Cooled in the fridge until the steaks were ready. Searing the steaks with the pan as hot as it was this time around, the steaks were almost a perfect medium rare all the way through. The texture was pretty awesome, although compared to steaks done reverse sear in the oven, the thickness of the outside crust was minimal. In the future I might try basting the steak with butter, or using a blowtorch on the outside while also searing it in the pan to build up a slightly better crust. I'm very much looking forward to finding out what else I can make sous vide now, having an actual cooker is a dream come true. . . . . . #food  #homemadefood  #foodphotography  #foodie  #foodpic  #foodlover  #foodphoto  #tophomecooking  #foodpics  #delicious  #yum  #eat  #yummy  #homemade  #foodgasm  #foodporn  #foodstagram  #baking  #cooking  #fresh  #picoftheday  #artofplating  #sousvide  #dinner  #castiron  #steak  #shrimp  #asparagus  #potatoes  #butter 
Wonton Kimchi Noodle Soup

I made this soup using the same wontons that I posted earlier and threw in almost everything that I could think of. All in all it had the wontons, bok choy, kimchi and juice, ramen noodles, garlic/ginger, rice cake, green onion, spinach, egg, fish sauce, shoyu, gochujang, oyster sauce, and tofu. 
Started by softening bok choy and green onion in the pot, then added the garlic and ginger and cooked lightly. Added dashi, brought to a simmer and then added everything else except the wontons and the noodles. Brought to a simmer while I cooked the wontons. After the wontons were cooked through I fished them out of the water and added them straight into the soup. I cooked the noodles into the same water that I had cooked the wontons in and added them into the pot once they were cooked. 
I made a mistake in thinking the bok choy would take a lot to cook through, it turned out to be much more tender than I initially thought and by the time the soup was all ready it was overcooked. Same goes for the spinach, I could have added that right at the very end. Next time I might remove the bok choy after sauteing it lightly, just to take some of the rawness out of it before finishing it in the soup. 
Initially after adding all of the kimchi and kimchi juice the soup tasted basically only like kimchi, and it took a decent amount of shoyu/gochujang/oyster sauce to really round out the flavor. While I was tasting the soup before finishing it the broth seemed WAY too spicy, but eating everything together it was much more manageable. I think the spice while tasting was a result of all the oils floating on top. 
The only other problem was that there was so much stuff in the pot that it was almost impossible to fish some of everything out, and the first servings were missing a lot of the ingredients.

All in all happy with the result, next time I want to make my own dashi though. 
#food #foodporn #foodie #foodpic #foodphoto #foodphotography #homemade #homemadefood #homebcooking #cooking #delicious #yum #fresh #eat #instaeat #sweet #instapic #wonton #tophomecooking #pork #instayum #eats #foodpics #foodgasm #foodlove #dumpling #noodles #soup #dinner #f52bowl
Wonton Kimchi Noodle Soup I made this soup using the same wontons that I posted earlier and threw in almost everything that I could think of. All in all it had the wontons, bok choy, kimchi and juice, ramen noodles, garlic/ginger, rice cake, green onion, spinach, egg, fish sauce, shoyu, gochujang, oyster sauce, and tofu. Started by softening bok choy and green onion in the pot, then added the garlic and ginger and cooked lightly. Added dashi, brought to a simmer and then added everything else except the wontons and the noodles. Brought to a simmer while I cooked the wontons. After the wontons were cooked through I fished them out of the water and added them straight into the soup. I cooked the noodles into the same water that I had cooked the wontons in and added them into the pot once they were cooked. I made a mistake in thinking the bok choy would take a lot to cook through, it turned out to be much more tender than I initially thought and by the time the soup was all ready it was overcooked. Same goes for the spinach, I could have added that right at the very end. Next time I might remove the bok choy after sauteing it lightly, just to take some of the rawness out of it before finishing it in the soup. Initially after adding all of the kimchi and kimchi juice the soup tasted basically only like kimchi, and it took a decent amount of shoyu/gochujang/oyster sauce to really round out the flavor. While I was tasting the soup before finishing it the broth seemed WAY too spicy, but eating everything together it was much more manageable. I think the spice while tasting was a result of all the oils floating on top. The only other problem was that there was so much stuff in the pot that it was almost impossible to fish some of everything out, and the first servings were missing a lot of the ingredients. All in all happy with the result, next time I want to make my own dashi though. #food  #foodporn  #foodie  #foodpic  #foodphoto  #foodphotography  #homemade  #homemadefood  #homebcooking  #cooking  #delicious  #yum  #fresh  #eat  #instaeat  #sweet  #instapic  #wonton  #tophomecooking  #pork  #instayum  #eats  #foodpics  #foodgasm  #foodlove  #dumpling  #noodles  #soup  #dinner  #f52bowl 
Pork Wonton with Chili Oil, Pickled Ginger, and Sweet Soy Reduction

I saw a picture of army stew recently that had wontons and kimchi in it and felt inspired to make boiled wontons. I've only ever deep fried wontons so it seemed worth checking out. 
The filling for these wontons was a mixture of ground pork, ginger, garlic, salt, black pepper, green onion, shoyu, ketchup, sugar, and garlic chili paste. I cooked up small little nuggets of the filling to tweak the filling to a point where I liked it, and it took more ketchup and salt than I had originally expected. I made the filling right before wrapping and cooking them, but I'm guessing that the flavors would have gotten better if I had left them overnight. It'll have to be something I experiment with in the future. Boiled the wontons for about 5-6 minutes until cooked through, trying not to disturb them too much so they wouldn't rip open. 
The sweet soy was just a mix of soy sauce and sugar, with a very small amount of gelatin mixed in. On my first try reducing the mix I accidentally took it too far and it was thicker than molasses, but some hot water lossened it up. I think next time I'll keep it just a touch thicker so that it stands up on its own. When I drizzled it over the hot wontons it melted almost immediately, and I'd like for it to have better definition and concentration. 
For the pickled ginger I peeled small pieces with a vegetable peeler, then lightly salted and let sit. Heated up a mix of rice vinegar, salt and sugar for the liquid. Boiled the ginger for about 3 minutes, then poured over the vinegar mixture and let sit. The initial smell of the pickled ginger seemed WAY too strong and I thought that it would be overpowering. Once I drained the excess liquid off of the ginger the flavor was actually surprisingly good, though I could have boiled it less to keep more of the spice from the ginger. 
#food #foodporn #foodie #foodpic #foodphoto #foodphotography #homemade #homemadefood #homebcooking #cooking #delicious #yum #fresh #eat #instaeat #sweet #instapic #wonton #tophomecooking #pork #instayum #eats #foodpics #foodgasm #foodlove #dumplings #soy #chili #dinner #tasty
Pork Wonton with Chili Oil, Pickled Ginger, and Sweet Soy Reduction I saw a picture of army stew recently that had wontons and kimchi in it and felt inspired to make boiled wontons. I've only ever deep fried wontons so it seemed worth checking out. The filling for these wontons was a mixture of ground pork, ginger, garlic, salt, black pepper, green onion, shoyu, ketchup, sugar, and garlic chili paste. I cooked up small little nuggets of the filling to tweak the filling to a point where I liked it, and it took more ketchup and salt than I had originally expected. I made the filling right before wrapping and cooking them, but I'm guessing that the flavors would have gotten better if I had left them overnight. It'll have to be something I experiment with in the future. Boiled the wontons for about 5-6 minutes until cooked through, trying not to disturb them too much so they wouldn't rip open. The sweet soy was just a mix of soy sauce and sugar, with a very small amount of gelatin mixed in. On my first try reducing the mix I accidentally took it too far and it was thicker than molasses, but some hot water lossened it up. I think next time I'll keep it just a touch thicker so that it stands up on its own. When I drizzled it over the hot wontons it melted almost immediately, and I'd like for it to have better definition and concentration. For the pickled ginger I peeled small pieces with a vegetable peeler, then lightly salted and let sit. Heated up a mix of rice vinegar, salt and sugar for the liquid. Boiled the ginger for about 3 minutes, then poured over the vinegar mixture and let sit. The initial smell of the pickled ginger seemed WAY too strong and I thought that it would be overpowering. Once I drained the excess liquid off of the ginger the flavor was actually surprisingly good, though I could have boiled it less to keep more of the spice from the ginger. #food  #foodporn  #foodie  #foodpic  #foodphoto  #foodphotography  #homemade  #homemadefood  #homebcooking  #cooking  #delicious  #yum  #fresh  #eat  #instaeat  #sweet  #instapic  #wonton  #tophomecooking  #pork  #instayum  #eats  #foodpics  #foodgasm  #foodlove  #dumplings  #soy  #chili  #dinner  #tasty 
@bonappetitmag Fried Chicken Sandwich with Seasoned Mayo, Franks, Bread and Butter Pickles, and Iceberg Slaw. 
I've had this recipe bookmarked for what feels like forever and figured it was a good time to finally try it since I had already used oil to fry the scotch eggs. 
https://www.bonappetit.com/recipe/bas-best-fried-chicken-sandwich

The method to put it all together is very simple, and takes a relatively small amount of prep time. Used boneless skinless chicken thighs, seasoned and let sit overnight before breading and frying. I was really impressed with the seasoned mayo, it was much better than I originally imagined and fantastic with everything else. I would definitely recommend this recipe and the video that goes with it.

A great tip from the recipe is to add some of the wet mix into the dry before breading the chicken, to give you larger crispy bits of breading after they fry. I hadn't ever seen that before and it was such a great addition to the final texture. I'm also not normally the biggest fan of sweet pickles, but they were great in this sandwich.

Next time I'll have to try and bake my own buns that will be able to hold up to everything that goes into this sandwich. The ones that I had squished down quite a bit and were just barely enough to contain everything. I'll also have to try make my own pickles next time. .
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#food #foodporn #foodie #foodpic #foodphoto #foodphotography #homemade #homemadefood #homecooking #friedchicken #delicious #yum #fresh #eat #instaeat #chicken #instapic #sandwich #tophomecooking #hotsauce #instayum #eats #foodpics #foodgasm #foodlove #spicy #pickles #dinner #instafood #tasty
@bonappetitmag Fried Chicken Sandwich with Seasoned Mayo, Franks, Bread and Butter Pickles, and Iceberg Slaw. I've had this recipe bookmarked for what feels like forever and figured it was a good time to finally try it since I had already used oil to fry the scotch eggs. https://www.bonappetit.com/recipe/bas-best-fried-chicken-sandwich The method to put it all together is very simple, and takes a relatively small amount of prep time. Used boneless skinless chicken thighs, seasoned and let sit overnight before breading and frying. I was really impressed with the seasoned mayo, it was much better than I originally imagined and fantastic with everything else. I would definitely recommend this recipe and the video that goes with it. A great tip from the recipe is to add some of the wet mix into the dry before breading the chicken, to give you larger crispy bits of breading after they fry. I hadn't ever seen that before and it was such a great addition to the final texture. I'm also not normally the biggest fan of sweet pickles, but they were great in this sandwich. Next time I'll have to try and bake my own buns that will be able to hold up to everything that goes into this sandwich. The ones that I had squished down quite a bit and were just barely enough to contain everything. I'll also have to try make my own pickles next time. . . . . . #food  #foodporn  #foodie  #foodpic  #foodphoto  #foodphotography  #homemade  #homemadefood  #homecooking  #friedchicken  #delicious  #yum  #fresh  #eat  #instaeat  #chicken  #instapic  #sandwich  #tophomecooking  #hotsauce  #instayum  #eats  #foodpics  #foodgasm  #foodlove  #spicy  #pickles  #dinner  #instafood  #tasty 
Scotch Eggs, Shakshuka, and Dutch Baby with Blueberry Bourbon Compote and Candied Lemon Zest

I was able to put brunch together today with LOTS of help from my family, and it was wonderful. It was my first time making anything besides fried eggs in over a month. What a relief to be back in the kitchen, even if in limited capacity.

Used ground pork for the scotch eggs, seasoned with sugar, garlic powder, cayenne, salt/pepper, and fresh thyme. I meant to add nutmeg and fennel but forgot about them. Soft boiled the eggs a day before and then covered in the pork, then rolled in flour-egg-panko. Plated on top of spinach and arugula. 
Started the shakshuka by charring onion, red bell pepper, and jalapeno in the skillet, then adding garlic, cumin, and smoked paprika. Added crushed whole tomatoes and simmered before seasoning with salt and pepper. Added spinach and parsley, then the eggs and covered until the egg whites set. Topped with feta and more parsley. Served with grilled baguette brushed with the butter solids leftover from the dutch baby.

For the dutch baby, blended together milk, eggs, vanilla extract, and AP flour, and heated clarified butter in cast irons. Poured in batter and transferred to 425 degree F oven for 20 minutes. For the sauce I cooked half of the blueberries until slightly thickened, added bourbon, maple syrup, lemon zest, sugar, and more whole blueberries. Reduced again until thickened and finished with more bourbon. Sprinkled with powdered sugar right out of the oven and topped with the candied lemon zest. 
Everything was pretty simple, it just took a bit of prep to get it all ready. One of the hard things bringing it all together was that each component needed to get started and finished within the same 30 minute window, so I really needed the extra hands to get everything finished in time. .
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#food #foodporn #foodie #foodpic #foodphoto #foodphotography #homemade #homemadefood #homebaking #baking #delicious #yum #fresh #eat #instaeat #sweet #instapic #brunch #tophomecooking #blueberry #instayum #eats #foodpics #foodgasm #foodlove #tomato #citrus #fruit #sausage #tasty
Scotch Eggs, Shakshuka, and Dutch Baby with Blueberry Bourbon Compote and Candied Lemon Zest I was able to put brunch together today with LOTS of help from my family, and it was wonderful. It was my first time making anything besides fried eggs in over a month. What a relief to be back in the kitchen, even if in limited capacity. Used ground pork for the scotch eggs, seasoned with sugar, garlic powder, cayenne, salt/pepper, and fresh thyme. I meant to add nutmeg and fennel but forgot about them. Soft boiled the eggs a day before and then covered in the pork, then rolled in flour-egg-panko. Plated on top of spinach and arugula. Started the shakshuka by charring onion, red bell pepper, and jalapeno in the skillet, then adding garlic, cumin, and smoked paprika. Added crushed whole tomatoes and simmered before seasoning with salt and pepper. Added spinach and parsley, then the eggs and covered until the egg whites set. Topped with feta and more parsley. Served with grilled baguette brushed with the butter solids leftover from the dutch baby. For the dutch baby, blended together milk, eggs, vanilla extract, and AP flour, and heated clarified butter in cast irons. Poured in batter and transferred to 425 degree F oven for 20 minutes. For the sauce I cooked half of the blueberries until slightly thickened, added bourbon, maple syrup, lemon zest, sugar, and more whole blueberries. Reduced again until thickened and finished with more bourbon. Sprinkled with powdered sugar right out of the oven and topped with the candied lemon zest. Everything was pretty simple, it just took a bit of prep to get it all ready. One of the hard things bringing it all together was that each component needed to get started and finished within the same 30 minute window, so I really needed the extra hands to get everything finished in time. . . . . . #food  #foodporn  #foodie  #foodpic  #foodphoto  #foodphotography  #homemade  #homemadefood  #homebaking  #baking  #delicious  #yum  #fresh  #eat  #instaeat  #sweet  #instapic  #brunch  #tophomecooking  #blueberry  #instayum  #eats  #foodpics  #foodgasm  #foodlove  #tomato  #citrus  #fruit  #sausage  #tasty 
Red Coconut Curry with Chicken and Red Peppers

Due to a recent injury I won't be able to really cook for at least the next few weeks, so here's a curry that I made a bit ago in the mean time.

The base of this curry was full fat coconut cream and chicken stock, filled with red peppers, shallots, garlic, ginger, chicken breast, and lots of red curry paste. Started out by browning the cubed chicken, then deglazing the pan with the shallots, garlic, and ginger. Added red peppers until softened, then added reduced chicken stock and coconut cream. Seasoned with salt, fish sauce, and lime juice. Simmered until slightly reduced, returned the chicken back to the pan, adjusted seasoning and added cayenne for some extra heat. Served over white rice and topped with more coconut cream, shaved shallots, fresh lime, cilantro, and basil. I also had some thin sliced chilis that I forgot to add before taking the picture.

I can't remember if I've made curry before with a coconut base, but this batch turned out great. I made sure to not crowd the pan while browning the chicken, which produced a significant amount of fond to return back into the sauce. One thing that I wasn't sure about was adding the red curry paste after the stock and cream. I'm not sure if it would have an effect but I was thinking that maybe cooking the paste lightly before would have boosted its flavor. As it was it felt like I had to add a BUNCH of the paste to get the flavor and color that I was looking for. 
The final result was wonderfully rich and bright, I loved this combination of flavors. It was also easy to put together and didn't take very long. Next time I'll have to make way more, this disappeared way too fast. I also want to be able to make this with proper thai chilis and thai basil. .
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#food #foodporn #foodie #foodpic #foodphoto #foodphotography #homemade #homemadefood #homebaking #cooking #delicious #yum #fresh #eat #instaeat #sweet #instapic #curry #tophomecooking #thai #instayum #eats #foodpics #foogasm #foodlove #thaicurry #citrus #chicken #dinner #tasty
Red Coconut Curry with Chicken and Red Peppers Due to a recent injury I won't be able to really cook for at least the next few weeks, so here's a curry that I made a bit ago in the mean time. The base of this curry was full fat coconut cream and chicken stock, filled with red peppers, shallots, garlic, ginger, chicken breast, and lots of red curry paste. Started out by browning the cubed chicken, then deglazing the pan with the shallots, garlic, and ginger. Added red peppers until softened, then added reduced chicken stock and coconut cream. Seasoned with salt, fish sauce, and lime juice. Simmered until slightly reduced, returned the chicken back to the pan, adjusted seasoning and added cayenne for some extra heat. Served over white rice and topped with more coconut cream, shaved shallots, fresh lime, cilantro, and basil. I also had some thin sliced chilis that I forgot to add before taking the picture. I can't remember if I've made curry before with a coconut base, but this batch turned out great. I made sure to not crowd the pan while browning the chicken, which produced a significant amount of fond to return back into the sauce. One thing that I wasn't sure about was adding the red curry paste after the stock and cream. I'm not sure if it would have an effect but I was thinking that maybe cooking the paste lightly before would have boosted its flavor. As it was it felt like I had to add a BUNCH of the paste to get the flavor and color that I was looking for. The final result was wonderfully rich and bright, I loved this combination of flavors. It was also easy to put together and didn't take very long. Next time I'll have to make way more, this disappeared way too fast. I also want to be able to make this with proper thai chilis and thai basil. . . . . . #food  #foodporn  #foodie  #foodpic  #foodphoto  #foodphotography  #homemade  #homemadefood  #homebaking  #cooking  #delicious  #yum  #fresh  #eat  #instaeat  #sweet  #instapic  #curry  #tophomecooking  #thai  #instayum  #eats  #foodpics  #foogasm  #foodlove  #thaicurry  #citrus  #chicken  #dinner  #tasty 
Mushroom Pappardelle with Crispy Prosciutto

This was a quick dinner that I put together after work a little bit ago. Started out by browning the prosciutto in olive oil until crisp, then browned mushrooms in batches. I used a mix of crimini, maitake, oyster, and winter chanterelle mushrooms which gave a good variety of tastes and textures. Next added shallots, garlic, and fresh thyme and cooked until the shallots started to deglaze the pan. Then added white wine, chicken stock, reduced slightly, then heavy cream. Cooked the dried pappardelle al dente then added to the sauce along with 2/3 of the prosciutto. Finally topped everything with more crumbled prosciutto, lemon zest, and fresh thyme. 
I loved the way that this pasta turned out and how easily it all came together. In the past I've added too much lemon juice/zest to my pasta and it has been overpowering. This time I managed to get the perfect amount of lemon zest on top which really made the whole dish work.

I learned right before making this pasta that browning prosciutto BEFORE you cut it into small pieces is infinitely easier than cutting it before and trying to separate a bunch of clumped together prosciutto mush. That simple change saved me so much time and produced a better result in the end as well. The last time that I used the crispy prosciutto in pasta I put it all in the sauce instead of saving some to top at the end. Having some pieces right on top was a huge improvement in texture and taste. 
One mistake that I made that I have also made in the past is reducing the sauce too far. I'll end up thickening the sauce to the right consistency before I add my pasta, and once I add the noodles it continues to lose moisture and doesn't quite coat all of them. It should be a simple fix in the future, I'll just have to keep it in mind and stop cooking the sauce just a touch before it looks perfect.
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#food #foodporn #foodie #foodpic #foodphoto #foodphotography #homemade #homemadefood #homecooking #cooking #delicious #yum #fresh #eat #instaeat #cream #instapic #mushrooms #tophomecooking #prosciutto #instayum #eats #foodpics #foodgasm #foodlove #lemon #pasta #mushroom #dinner #tasty
Mushroom Pappardelle with Crispy Prosciutto This was a quick dinner that I put together after work a little bit ago. Started out by browning the prosciutto in olive oil until crisp, then browned mushrooms in batches. I used a mix of crimini, maitake, oyster, and winter chanterelle mushrooms which gave a good variety of tastes and textures. Next added shallots, garlic, and fresh thyme and cooked until the shallots started to deglaze the pan. Then added white wine, chicken stock, reduced slightly, then heavy cream. Cooked the dried pappardelle al dente then added to the sauce along with 2/3 of the prosciutto. Finally topped everything with more crumbled prosciutto, lemon zest, and fresh thyme. I loved the way that this pasta turned out and how easily it all came together. In the past I've added too much lemon juice/zest to my pasta and it has been overpowering. This time I managed to get the perfect amount of lemon zest on top which really made the whole dish work. I learned right before making this pasta that browning prosciutto BEFORE you cut it into small pieces is infinitely easier than cutting it before and trying to separate a bunch of clumped together prosciutto mush. That simple change saved me so much time and produced a better result in the end as well. The last time that I used the crispy prosciutto in pasta I put it all in the sauce instead of saving some to top at the end. Having some pieces right on top was a huge improvement in texture and taste. One mistake that I made that I have also made in the past is reducing the sauce too far. I'll end up thickening the sauce to the right consistency before I add my pasta, and once I add the noodles it continues to lose moisture and doesn't quite coat all of them. It should be a simple fix in the future, I'll just have to keep it in mind and stop cooking the sauce just a touch before it looks perfect. . . . . . #food  #foodporn  #foodie  #foodpic  #foodphoto  #foodphotography  #homemade  #homemadefood  #homecooking  #cooking  #delicious  #yum  #fresh  #eat  #instaeat  #cream  #instapic  #mushrooms  #tophomecooking  #prosciutto  #instayum  #eats  #foodpics  #foodgasm  #foodlove  #lemon  #pasta  #mushroom  #dinner  #tasty 
Dark Chocolate Tart with Coffee Buttercream, Chocolate Ganache, and Almond Praline Crunch

After seeing this type of piping around instagram I became obsessed with finding something to make that I could try it on. I settled on making chocolate coffee tartlets after a couple days and tried to figure out what to put inside them. I included the almonds and rice for texture, and used the chocolate ganache ratio that I normally use for fillings. I also wanted to finally figure out this coffee buttercream because I broke it both times that I tried it in the past.

For the crust I substituted some of the flour for cocoa powder to get a darker color and formed the shells in english muffin rings. Toasted sliced and slivered almonds before coating in caramelized sugar, let cool then blended until smooth. Mixed the blended praline with melted chocolate and puffed rice and placed in the bottom of each cooled shell. Poured over chocolate ganache and cooled completely before piping on the buttercream. 
The tarts were great all together, but I would have like to have more of the buttercream to balance out the other flavors. I liked all of the components taste and texture, however the ratio was off. I also made the shells too thick, and wasn't able to get as much filling in as I would have liked. I think making the crust about half as thick next time would greatly improve the final product. I also tried baking them without pie weights because I thought their small size would help them retain their shape. After only 5 minutes the sides of EVERY tart had collapsed and I had to pull them out, reshape and weight them while they were warm and greasy. It wasn't the easiest thing but I managed to save almost all of them. 
Next time I might also leave larger chunks of toasted almonds for texture, possibly in place of or in addition to the puffed rice. .
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#food #foodporn #foodie #foodpic #foodphoto #foodphotography #homemade #homemadefood #homebaking #baking #delicious #yum #fresh #eat #instaeat #sweet #instapic #pastry #tophomecooking #chocolate #instayum #eats #foodpics #foodgasm #foodlove #tart #almond #coffee #dessert #tasty
Dark Chocolate Tart with Coffee Buttercream, Chocolate Ganache, and Almond Praline Crunch After seeing this type of piping around instagram I became obsessed with finding something to make that I could try it on. I settled on making chocolate coffee tartlets after a couple days and tried to figure out what to put inside them. I included the almonds and rice for texture, and used the chocolate ganache ratio that I normally use for fillings. I also wanted to finally figure out this coffee buttercream because I broke it both times that I tried it in the past. For the crust I substituted some of the flour for cocoa powder to get a darker color and formed the shells in english muffin rings. Toasted sliced and slivered almonds before coating in caramelized sugar, let cool then blended until smooth. Mixed the blended praline with melted chocolate and puffed rice and placed in the bottom of each cooled shell. Poured over chocolate ganache and cooled completely before piping on the buttercream. The tarts were great all together, but I would have like to have more of the buttercream to balance out the other flavors. I liked all of the components taste and texture, however the ratio was off. I also made the shells too thick, and wasn't able to get as much filling in as I would have liked. I think making the crust about half as thick next time would greatly improve the final product. I also tried baking them without pie weights because I thought their small size would help them retain their shape. After only 5 minutes the sides of EVERY tart had collapsed and I had to pull them out, reshape and weight them while they were warm and greasy. It wasn't the easiest thing but I managed to save almost all of them. Next time I might also leave larger chunks of toasted almonds for texture, possibly in place of or in addition to the puffed rice. . . . . . #food  #foodporn  #foodie  #foodpic  #foodphoto  #foodphotography  #homemade  #homemadefood  #homebaking  #baking  #delicious  #yum  #fresh  #eat  #instaeat  #sweet  #instapic  #pastry  #tophomecooking  #chocolate  #instayum  #eats  #foodpics  #foodgasm  #foodlove  #tart  #almond  #coffee  #dessert  #tasty 
Fresh Baked Focaccia

I baked this focaccia a couple weeks back after realizing that I had extra prosciutto leftover from my pasta. Immediately after seeing I had extra I was already planning on making focaccia, and grabbing some olives and cheese to go with it. Ended up getting assorted olives and fresh mozzarella from the store (didn't quite have the time or energy to make my own mozz). I tried making focaccia once before last year and it turned out being a soggy mess, and I couldn't figure out why. I decided to give it another try and realized that I had done my math wrong while up scaling the recipe, and was 100 grams shy on flour, resulting in a doughy wet final product. I actually only realized after I kneaded this batch of dough for about 10 minutes and it still wasn't coming together like I thought it should. I added the missing flour and it all came together perfectly, much to my relief. 
The dough was incredibly simple, just semolina, bread flour, yeast, salt, olive oil, and water. After the initial knead it rises a few times, readjusting the size and shape in between. I made enough for an entire half sheet pan, which was pretty difficult to knead by hand but also great practice. Before the final rise I spread more olive oil over the surface and poked the holes, then sprinkled on some fleur de sel. The focaccia only bakes for 15 minutes, and it smells absolutely wonderful. Something about this bread makes it smell so much better than anything I've ever baked, maybe it's the olive oil. 
This loaf turned out SO GOOD. I ended up eating almost a quarter all by myself in one sitting. Next time I may try bake it on a pizza stone to get a thicker and more crispy crust underneath, and maybe add more oil onto the pan before shaping the dough on top. The crumb turned out wonderfully soft, though I would like the crust to be crispier next time. .
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#food #foodporn #foodie #foodpic #foodphoto #foodphotography #homemade #homemadefood #homebaking #baking #delicious #yum #fresh #eat #instaeat #italian #instapic #bread #tophomecooking #freshbread #instayum #eats #foodpics #foodgasm #foodlove #focaccia #bake #dough #tasty #dinner
Fresh Baked Focaccia I baked this focaccia a couple weeks back after realizing that I had extra prosciutto leftover from my pasta. Immediately after seeing I had extra I was already planning on making focaccia, and grabbing some olives and cheese to go with it. Ended up getting assorted olives and fresh mozzarella from the store (didn't quite have the time or energy to make my own mozz). I tried making focaccia once before last year and it turned out being a soggy mess, and I couldn't figure out why. I decided to give it another try and realized that I had done my math wrong while up scaling the recipe, and was 100 grams shy on flour, resulting in a doughy wet final product. I actually only realized after I kneaded this batch of dough for about 10 minutes and it still wasn't coming together like I thought it should. I added the missing flour and it all came together perfectly, much to my relief. The dough was incredibly simple, just semolina, bread flour, yeast, salt, olive oil, and water. After the initial knead it rises a few times, readjusting the size and shape in between. I made enough for an entire half sheet pan, which was pretty difficult to knead by hand but also great practice. Before the final rise I spread more olive oil over the surface and poked the holes, then sprinkled on some fleur de sel. The focaccia only bakes for 15 minutes, and it smells absolutely wonderful. Something about this bread makes it smell so much better than anything I've ever baked, maybe it's the olive oil. This loaf turned out SO GOOD. I ended up eating almost a quarter all by myself in one sitting. Next time I may try bake it on a pizza stone to get a thicker and more crispy crust underneath, and maybe add more oil onto the pan before shaping the dough on top. The crumb turned out wonderfully soft, though I would like the crust to be crispier next time. . . . . . #food  #foodporn  #foodie  #foodpic  #foodphoto  #foodphotography  #homemade  #homemadefood  #homebaking  #baking  #delicious  #yum  #fresh  #eat  #instaeat  #italian  #instapic  #bread  #tophomecooking  #freshbread  #instayum  #eats  #foodpics  #foodgasm  #foodlove  #focaccia  #bake  #dough  #tasty  #dinner 
Cod à la Grenobloise, Roasted Kale, and Red Potato Pancake

Ever since I learned how to make this sauce it's been one of my favorite things to make for other people. The mix of capers, lemon, and butter is absolutely incredible and paired with roasted veg and potatoes it's hard to beat.

Steamed red potatoes until just cooked through, then crushed and mixed them with sour cream, green onion, salt, pepper, and parsley. Formed small patties and browned in butter on both sides. Tossed the kale in olive oil, salt, and pepper the roasted until just browned around the edges. Seasoned  the cod with salt and pepper, seared both sides and finished in the oven. Melted butter in pan until bubbling, then added cubes of baguette and toasted until light brown. Finished the sauce with capers, meyer lemon supremes, parsley, shallots, and garlic.

I've made a few variations of this dish with different veg and fish before and they've all turned out pretty great. This time I messed up and the croutons weren't cooked quite as crispy as they should have been. I think it was because I started with too much butter and was having trouble regulating the heat in the pan. I also didn't get as much color on the cod as I would have liked. I rushed flipping the pieces because they started to break apart and lose their shape faster than I expected.
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#food #foodporn #foodie #foodpic #foodphoto #foodphotography #homemade #homemadefood #homebaking #baking #delicious #yum #fresh #eat #instaeat #butter #instapic #fish #tophomecooking #lemon #instayum #eats #foodpics #foodgasm #foodlove #potatoes #citrus #cod #dinner #tasty
Cod à la Grenobloise, Roasted Kale, and Red Potato Pancake Ever since I learned how to make this sauce it's been one of my favorite things to make for other people. The mix of capers, lemon, and butter is absolutely incredible and paired with roasted veg and potatoes it's hard to beat. Steamed red potatoes until just cooked through, then crushed and mixed them with sour cream, green onion, salt, pepper, and parsley. Formed small patties and browned in butter on both sides. Tossed the kale in olive oil, salt, and pepper the roasted until just browned around the edges. Seasoned the cod with salt and pepper, seared both sides and finished in the oven. Melted butter in pan until bubbling, then added cubes of baguette and toasted until light brown. Finished the sauce with capers, meyer lemon supremes, parsley, shallots, and garlic. I've made a few variations of this dish with different veg and fish before and they've all turned out pretty great. This time I messed up and the croutons weren't cooked quite as crispy as they should have been. I think it was because I started with too much butter and was having trouble regulating the heat in the pan. I also didn't get as much color on the cod as I would have liked. I rushed flipping the pieces because they started to break apart and lose their shape faster than I expected. . . . . . #food  #foodporn  #foodie  #foodpic  #foodphoto  #foodphotography  #homemade  #homemadefood  #homebaking  #baking  #delicious  #yum  #fresh  #eat  #instaeat  #butter  #instapic  #fish  #tophomecooking  #lemon  #instayum  #eats  #foodpics  #foodgasm  #foodlove  #potatoes  #citrus  #cod  #dinner  #tasty 
Marscapone Stuffed Challah French Toast with Bourbon Blueberry Compote and Candied Lemon Zest

Here it is finally, the challah french toast! I pulled some blueberries from the freezer that were from the garden the night before making the french toast for the sauce. Started the next morning by cooking down half of the berries and adding bourbon, then adding the other half of the berries to give texture. I also added a small amount of sugar and a splash of orange juice and water.

Sliced the challah to about 2 inches thick then I piped in the marscapone with a bismark tip. The piping worked much better than I had hoped, and I was able to fit quite a bit inside by piping in three places along the bottom of each slice. 
Browned each piece in butter after sprinkling some sugar on top, cut in half and topped with maple syrup, powdered sugar, and candied lemon zest. 
Each piece ended up being enormous and so very delicious. Next time I might add more bourbon to the sauce, and maybe small pieces of the candied zest. Other than that I was completely satisfied with the results. Thanks @hajar.zaki for the fantastic idea!
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#food #foodporn #foodie #foodpic #foodphoto #foodphotography #homemade #homemadefood #homebaking #baking #delicious #yum #fresh #eat #instaeat #sweet #instapic #cheese #tophomecooking #blueberry #instayum #eats #foodpics #foodgasm #foodlove #frenchtoast #marscapone #fruit #breakfast #tasty
Marscapone Stuffed Challah French Toast with Bourbon Blueberry Compote and Candied Lemon Zest Here it is finally, the challah french toast! I pulled some blueberries from the freezer that were from the garden the night before making the french toast for the sauce. Started the next morning by cooking down half of the berries and adding bourbon, then adding the other half of the berries to give texture. I also added a small amount of sugar and a splash of orange juice and water. Sliced the challah to about 2 inches thick then I piped in the marscapone with a bismark tip. The piping worked much better than I had hoped, and I was able to fit quite a bit inside by piping in three places along the bottom of each slice. Browned each piece in butter after sprinkling some sugar on top, cut in half and topped with maple syrup, powdered sugar, and candied lemon zest. Each piece ended up being enormous and so very delicious. Next time I might add more bourbon to the sauce, and maybe small pieces of the candied zest. Other than that I was completely satisfied with the results. Thanks @hajar.zaki for the fantastic idea! . . . . . #food  #foodporn  #foodie  #foodpic  #foodphoto  #foodphotography  #homemade  #homemadefood  #homebaking  #baking  #delicious  #yum  #fresh  #eat  #instaeat  #sweet  #instapic  #cheese  #tophomecooking  #blueberry  #instayum  #eats  #foodpics  #foodgasm  #foodlove  #frenchtoast  #marscapone  #fruit  #breakfast  #tasty