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Entries in Halifax food photographer (128)

Saturday
Sep272014

Overnight Crockpot Apple Butter

Overnight Crockpot Apple Butter

5 large apples, peeled, chopped

1 C dark brown sugar

juice from half a lemon

2 Tbsp water

1.5 tsp pumpkin pie spice

1 tsp sea salt

0.5 tsp cinnamon

1 tsp vanilla

- in a large bowl toss chopped apples with brown sugar, lemon juice and water to coat - place in crockpot and cook on low overnight

- the next morning, stir in pumpkin pie spice, sea salt, cinnamon and vanilla - cook 2 hours more with lid slightly ajar to allow steam to escape - jar and eat*

* I love apple butter dolloped on homemade granola, on pancakes or French toast, on ice cream, on cake, on toast or by itself with a spoon.

Sunday
Aug172014

Raspberry Thyme Scones

Raspberry Thyme Scones (makes approximately 12 x 60g scones)

2 1/4 C flour

1 tsp baking powder

1/2 tsp salt

1 Tbsp fresh thyme leaves, stems removed

1/2 C Greek yogurt

1/2 tsp baking soda

1/2 C butter

3/4 C sugar

1 egg

1 tsp vanilla + 1/2 vanilla bean, seeds scraped

1/2 - 1 C fresh raspberries

1 egg + coarse sugar for garnish

- preheat 350º

- in a bowl, whisk flour, baking powder, salt and thyme leaves together - set aside

- in another bowl, mix Greek yogurt and baking soda together - set aside

- combine butter, sugar, one egg and vanilla in mixer - beat until light and fluffy - add flour mixture to butter and mix until just combined - add Greek yogurt in and mix until just combined

- portion dough into 60g balls - roll between hands with pieces of raspberry - use as much or as little raspberry as you like - lay out 8 dough portions on a parchment lined baking sheet - flatten each scone lightly with fingertips - in a small bowl, beat second egg with a fork - brush tops of scones liberally with beaten egg - sprinkle each scone generously with coarse sugar - bake 15-17 minutes, until bottoms are golden

Tuesday
Jul152014

Prosciutto, Asparagus and Fontina Quiche with Oven-Roasted Honeyed Tomatoes featuring The Food Girl In Town

A few weeks ago, my friend Gabby, aka The Food Girl In Town (whom I met through Halifax Food Bloggers) and I decided to make a food video together. We've both visited France and Italy (in fact, Gabby was in Paris, Normandy, Bologna and Rome just over a month ago), and are both head-over-heels in love with French and Italian food culture, so we thought making a French-Italian-inspired Quiche would be a delicious way to spend the day. I have always wanted to make a quiche but have never made one from scratch. My heavens it was tasty. Salty, creamy, buttery, cheesy - who wouldn't want to eat that? It took us six hours to shoot the footage for our 3-minute video, but don't worry, you can make yours in probably about an hour.

Below are some still photos I took throughout the day and at the very bottom of the post is the recipe for the quiche.

 

 

 

 

 

 

 

 

Prosciutto, Asparagus, Fontina Quiche with Oven-Roasted Honeyed Tomatoes

Oven-Roasted Honeyed Tomatoes

1 Roma tomato

2 Tbsp honey

1Tbsp olive oil

kosher salt

Crust

1 C flour

2 Tbsp grated Fontina

1/4 tsp kosher salt

1/2 C butter, cut into small pieces then frozen

2-3 Tbsp ice water

Filling

1 C blanched asparagus, chopped

1 C chopped prosciutto

2 C grated cheese

3 eggs

1 C milk

1/2 C heavy cream

1 tsp salt

Oven-roasted honeyed tomato slices

- preheat oven 225º - slice tomato thinly into 6-8 round slices – arrange on parchment lined baking sheet – drizzle with honey and olive oil - sprinkle each slice with kosher salt– bake 1-1.5 hours until dark red and shriveled

combine flour, Fontina and salt in food processor – pulse to mix - add frozen butter pieces and pulse until crumbly - with the machine running, add ice water, 1 Tbsp at a time until the dough starts to form into a ball - dump dough onto floured surface, gather loosely into a ball, wrap with plastic wrap, chill in fridge 30 minutes

- preheat oven 350º - roll dough on well-floured surface, large enough to cover the bottom plus inside walls of 9-inch tart pan – pick up dough with hands, drape over pan, press dough into bottom, in along  the edges and up the sides of the tin –roll pin over the edges of the tin to cut off the excess dough – prick bottom of dough all over with a fork and bake dough 35-40 minutes until golden – remove from oven and cool on rack

bring 2-3 cups water to a boil (we used the kettle) – chop asparagus into 1-inch pieces – in a heat-proof dish, cover asparagus pieces with boiling water and let sit two minutes – rinse asparagus under cold water until cool - drain

sprinkle half of cheese over bottom of baked crust - top with prosciutto and asparagus - sprinkle remaining cheese on top - whisk eggs, milk, cream, and salt until frothy - pour egg mixture into pie crust – top with oven-roasted honeyed tomato slices

bake quiche at 350º 30-40 minutes until edges are set but still jiggly in center – cool 20 minutes minimum

Our crust recipe was inspired by THIS recipe by Ina Garten (we subtracted the sugar and added cheese in it's place) and our filling was inspired by THIS link from The Kitchn. 

If you have a moment, please visit Gabby's awesome blog www.thefoodgirlintown.com!