food film

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!

Wild Strawberry Honey Pop

Wild Strawberry Honey Pop from Kelly Neil on Vimeo.

 

This year I discovered a ton of wild strawberries growing around our property so I decided to try my hand at homemade soda using brewer's yeast for carbonation. I'm still getting the hang of the soda thing but thought the strawberries would make a pretty video.

Also featured is Smeltzer's honey from Kentville, Nova Scotia, part of the Taste of Nova Scotia roster.

***Maverick, my 14 year old diabetic cat, who I love pretty much more than anything, makes an appearance in this film. He gets insulin injections every 12 hours and has permanent neural damage from the diabetes so he has trouble walking. Please don't make fun.***

Sage and Pancetta Wrapped Shrimp

Sean and our very good friend JC met years ago when they both worked in the kitchen of il Mercato on Spring Garden Road (the old location). At the time, JC was the youngest chef to run a Bertossi kitchen - just 22 years old. 

Years later, after Sean and I were engaged, we knew, without a doubt, who we wanted to ask to be Sean's best man at our wedding. 

Sean and JC WEB.jpg

Sean and JC at our wedding - photo credit : Mike Tompkins

The first time I met JC, I felt as if we'd already been friends for years. He has a personality that feels like a warm hug, plus, he's super smart and knows a lot of stuff about stuff. He and I bonded over our passion for being creative in the kitchen and I often receive random texts like:

'$2 8oz side order of Canadian back bacon at the market, produced by a local farmer and fried up fresh this morning. Singing to me. And I don't mean that round ham lookin' shit either. Long, leggy, crisp and chewy, glorious back bacon. Maybe it'll actually make it past the line up next week.'

'Molasses cookies, root beer fudge, fresh honey comb, garlic jelly, fresh cheese, artisan sausage, zucchini relish, ammolite necklaces... It's market day in Lethbridge!'

'Friend of ours is flying in for the night tomorrow on her way through town (she's a relaxed vegetarian). To my inquiry "Dinner plans yet? Spag garlic? Shrimp? Lemon, capers, arugula?" I get back "No! OMG YES! ALL OF IT!" Lol, had to share the love. Hope you guys had a great week!'

You can see why I absolutely adore him. In fact, there simply isn't enough space on this blog to tell you how awesome he is.

A few years ago, JC moved to Edmonton (insert sad face here), and when he comes home to visit, he always stays with us. The last time he was home he said, 'Hey guys, I've been making this super easy little appetizer for friends out West and they go nuts for it. Wanna try it?'. We've been making JC's Sage and Pancetta Wrapped Shrimp for every cocktail / dinner party we've hosted ever since.

JC's Sage and Pancetta Wrapped Shrimp

24 shrimp, thawed, patted dry with paper towel

24 leaves fresh sage

24 pieces thinly sliced pancetta

- lay one sage leaf on each shrimp  - wrap each shrimp with one piece of pancetta - grill until pancetta is crispy

Pancetta and Sage Wrapped Grilled Shrimp-1 825 WEB.jpg
Pancetta and Sage Wrapped Grilled Shrimp-2 WEB.jpg
Pancetta and Sage Wrapped Grilled Shrimp-3 WEB.jpg

If you watch the video posted at the top, you'll see that Sean likes to gently stretch out each shrimp before wrapping. Also, between the sage and the pancetta, the shrimp have a ton of flavour so we never serve them with dip - they're always one of the first things to go!

Enjoy :)

Food Film #2 : Nanny Jean Coleman's Banana Bread

Nanny Jean Coleman's Banana Bread - food photography : food styling from Kelly Neil on Vimeo.

My friend Patrick gave my his Nanny's recipe for Banana Bread a couple of years ago and it's still the best I've ever had, so I thought it would be the perfect choice for my second food film. I'm teaching myself how to make these films, and I see things in this one that I would do differently next time, but that's what learning is right? I can live with it. A huge thank you to Padde for permission to share!

Nanny Jean Coleman's Banana Bread (aka The Best Banana Bread Ever Recipe!!!)

1/2 C butter, room temperature + 1/4 C for greasing pan

1/2 C white sugar

1/2 C brown sugar, packed

2 eggs, room temperature

1 1/2 C flour, sifted

1 tsp baking soda

1 tsp salt

3 very ripe bananas, mashed

1/2 cup sour cream (I use Greek yogurt if I don't have sour cream on hand)

1 Tbsp vanilla

1/2 C dark chocolate chips, tossed lightly in flour (optional)

- Preheat oven to 350°F

- Butter loaf pan w/ 1/4 c butter, lightly flour (I like to use a piece of crumpled up Reynold's Wax Paper to butter my loaf and cake pans - it's what my Mum taught me to do many years ago!)

- In stand mixer with paddle attachment, cream the butter and sugar until light and fluffy, about 10 minutes on medium speed

- Add the eggs, one at a time, beating well until combined

- Sift the dry ingredients together and combine with butter mixture - blend well

- Add the bananas, sour cream, and vanilla - mix well

- Add floured chocolate chips, if desired

- Bake 50-60 minutes - I test with a toothpick at 50 minutes and then continue to check every 3 minutes  until toothpick comes out clean - mine takes about 60 minutes

Enjoy!