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stemsandforks

STEMS AND FORKS
flora and fare
Photography/video, botanical sculptor, food writer. Toronto, Canada

Photoshopped something into this shot and no. It w

Photoshopped something into this shot and no. It was not the fire. Swipe to find out.
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An outtake shot from client work last week. I had forgotten how violent flambés are. Singed a couple eyebrows. Don’t try this at home kids.
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Many thanks to my sweet Moineau for helping me shoot this x
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#photoshop #lr_taste #flambé #wok #foodphotography #toronto #gta #firewalkwithme #onthetable

A hodge-podge still life including my shoulder. .

A hodge-podge still life including my shoulder.
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I’m not one to publicly talk about my woes. But I have frozen shoulder (adhesive capsulitis) on both sides. Left started last year November and right started 3 months ago.
I’ll never take brushing my hair, pulling up my slacks or reaching for the top shelf of the cupboard for granted again.
#stilllife #stilllifephotography #rembrandtwithacamera #concordgrapes #onthetable #inmykitchen #hodgepodge #foodfluffer #autumnvibes #darkandlight #lr_taste #foodart #intothedark #foodandwine #torontofood

Stuffed Korean Chili Peppers with tofu, mushrooms,

Stuffed Korean Chili Peppers with tofu, mushrooms, kimchi and Korean garlic chives. Korean garlic chives (Buchu), perilla leaves and Korean chili peppers from the garden.Recipe below.
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I confess…the most tedious part of creating recipes is measuring things out and writing it down while cooking. Breaks the rhythm. Just me?
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Stuffed Korean Chili Peppers
Peppers:
1/2 cup corn starch
10-12 Korean Chili peppers

Stuffing:
4 perilla leaves, chiffonade
225 g or 1 1/2 cup tofu drained
3 medium mushrooms (any type)
15 grams or 1/4 cup Garlic chives minced
5 heads of garlic chive blossoms
1/4 cup kimchi drained and diced
1 teaspoon gochugaru (Korean Chili flakes)
1 tablespoon soysauce
1 teaspoon sesame seeds

Tempura batter
1 cup flour
1 cup ice water
1/2 teaspoon salt
1 egg lightly beaten
Vegetable or canola oil for deep frying.

Dressing
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/2 teaspoon gochugaru
Chive blossoms to garnish
A couple stems of minced garlic chives to garnish

Mix all the stuffing ingredients together and set aside.
Cut down one side of peppers and deseed.
Dust the peppers with cornstarch making sure you also coat the inside.
Stuff the peppers with filling.
Fill heavy skillet with about 3-4 inches of oil and heat over medium-high until it registers 350° on a deep-fry thermometer.
For the tempura batter mix the flour, ice water, salt and egg with chopsticks or fork lightly for no more than 20 seconds. Do not over beat. Lumpy flour is good.
Reduce heat to medium, dredge the stuffed peppers in the tempura batter and fry about 4-5 minutes each turning once.
Drain on paper towel.

For the dressing, mix all the ingredients.
Drizzle over the peppers and garnish with chive blossoms and minced chives. Enjoy.

Japanese Watermelon Summer Salad with cucumbers, e

Japanese Watermelon Summer Salad with cucumbers, edamame, shishito peppers, red onions, cilantro tossed with some soy sauce, lime juice and @MetroOntario ’s Irresistibles Organic Toasted Sesame Oil. A little twist on the classic summer watermelon salad. It’s sweet, crunchy and cool with a toasted nutty flavour from the sesame oil and a subtle bite from the shishito. Makes for a lovely evening meal or lunch. Find the recipe @MetroOntario. #mymetro #summerrecipes

Veggies and Boursin Shallot & Chive Kimbap, starri

Veggies and Boursin Shallot & Chive Kimbap, starring @Boursin_Canada Shallot & Chive. Wondering why I never thought to add Boursin into my kimbap rolls. Seriously, so delicious, and extremely easy to prepare. The Boursin Shallot & Chive adds a perfect amount of umami to compliment the vegetables and rice. It’s a lovely meal to pack for a summer outdoor picnic or outing. And an elevated alternative to simple sandwiches. See below for recipe and stories for a quick tutorial. #BoursinCreations #SummerLikeNeverBefore #ad

Veggies and Boursin Shallot & Chive Kimbap (Korean Roll)
Serves: 4

150 g Boursin Shallot & Chive divided into 4
4 sheets Nori
5 cups cooked short grain sushi rice
80 g or 1 mini cucumber cut lengthwise
100 g or 1/2 small zucchini cut julienned
120 g or 4 heaping cups of fresh spinach
80 g or 1 red bell pepper julienned
1 tbsp for frying zucchini
2 tsp sesame seed oil
1 tsp toasted sesame
1/2 tsp salt

Toss rice, sesame seed oil and salt evenly. Cover and set aside to cool.
Over medium high heat, fry the zucchini and olive oil and sprinkle with salt and pepper about 3 minutes.
Transfer zucchini to plate and set aside to cool.
Blanch spinach in boiling water about 20 seconds and wring water out.
Place the sheet of Nori on a bamboo mat, shiny side down.
Spread 1 1/4 cup of sushi rice on the Nori sheet, leaving a 1 inch gap at the top of the roll.
Fill the middle of the rice covered nori with all the vegetables.
Spread the Boursin Shallot & Chive in the centre of sheet.
Roll the kimbap with the bamboo mat until taut.
Slice with sharp knife, cleaning with damp cloth between slices.
Enjoy.

Gnocchi and Burrata Salad starring @MetroOntario S

Gnocchi and Burrata Salad starring @MetroOntario Selection Potato Gnocchi, spinach, tomatoes, fresh green peas, basil and capers. It’s a lovely dinner that satiates one’s appetite with the warmth from the gnocchi, creaminess from the burrata and coolness from the fresh spinach and basil. Find the recipe and all ingredients @MetroOntario . I’ll also put a swipe up link in stories. #mymetro #summerrecipes
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#gnocchi #recipes #burrata #salad #feedfeed #torontoblogger

Summer fruit still life’s. First slide from 4 ye

Summer fruit still life’s. First slide from 4 years ago refreshed with new edits. Second from the other day.
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Getting ready for a road trip to cottage country north east of here in a couple days to see a very old friend. Looking forward to breathing fresh air and seeing stars at night.
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#lr_taste #stilllife #grapes #stonefruit #darkandlight #chiaroscuro #shadows

Vodka Tonic… a classic. Had fun styling with rye

Vodka Tonic… a classic. Had fun styling with rye for this series of my go to vodka @BelvedereVodka And my go to cocktail when entertaining as it’s super easy to prepare and a palate pleaser for everyone. This classic vodka tonic does a lovely job hitting those distinct and nuanced flavours @BelvedereVodka offers.

Yields 1 cocktail
Ingredients:
2 oz Belvedere Vodka
4 oz tonic water
1/4 oz fresh squeezed lime juice
Instructions:
Fill a lowball glass with ice.
Add the Belvedere Vodka.
Pour all the tonic water and lime juice and stir.
Garnish with a lime wedge or peel.
Find more recipes at https://www.belvederevodka.com/en-int/vodka-cocktails #BelvedereCanada #MadeWithNature #ad Please Enjoy Responsibly.

Spicy Ginger Apple Vodka Cocktail starring @Belved

Spicy Ginger Apple Vodka Cocktail starring @BelvedereVodka While the kids toast s’mores, mom is sipping on this spicy cocktail by the bonfire. It’s sweet, fiery, tart with a kick of spice from the fresh ginger. The rich @BelvedereVodka blends it all smoothly making this cocktail a pleasant evening libation.

Yields 1 cocktail
Ingredients:
2 oz Belvedere Vodka
2 oz ginger beer
2 oz apple cider
1/4 oz freshly squeezed lime juice
1/4 teaspoon minced ginger
Candied ginger to garnish
Apple slice to garnish
Instructions:
Pour Belvedere Vodka, ginger beer, apple cider, lime juice, minced ginger, and ice in a shaker and shake vigorously.
Strain into a chilled coupe glass.
Garnish with slice of apple and candied ginger and serve.
Visit at https://www.belvederevodka.com/en-int/vodka-cocktails for more recipes #BelvedereCanada #MadeWithNature #ad Please Enjoy Responsibly.

Kombu & Asian Pear Smash Vodka Cocktail starring @

Kombu & Asian Pear Smash Vodka Cocktail starring @BelvedereVodka is an homage to flavours from my childhood.
I remember during hot summer days, my mom would make my fave summer snacks like crispy kombu dusted with sugar and Asian pear slices. Now as an adult I enjoy bringing in those fresh nostalgic notes into my evening cocktails. This concoction is refreshing, light, mildly sweet, and has a very subtle hint of the sea. I kept this recipe simple to showcase the silky clean taste of @BelvedereVodka And echo its natural process of purified water and zero additives.
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Yields 1 Cocktail:
Ingredients:
2 oz Belvedere Vodka
2 oz tonic water
1/2 oz simple syrup
100 grams or 1/2 Japanese pear
10 g kombu (half for garnish and half for cocktail)
1 tablespoon vegetable oil
Pinch of turbinado sugar
Instructions:
Rehydrate half the kombu in fresh cool water for 15 minutes.
Over med high heat, fry the other half of kombu in oil on a non stick pan for about 1 minute each side or until the kombu turns crispy and a few air bubbles appear.
Remove from pan and sprinkle the turbinado sugar and set aside.
Peel and core the Asian pear and chop into large chunks.
Muddle the pear and the rehydrated kombu in a cocktail shaker until most of the liquid has been released and the kombu flavours have been released.
Add Belvedere Vodka, simple syrup, tonic water and ice.
Stir vigorously to mix, strain and serve in a chilled coupe glass.
Garnish with the fried kombu chip.
Visit https://www.belvederevodka.com/en-int/vodka-cocktails for more recipe ideas #BelvedereCanada #MadeWithNature *ad Please Enjoy Responsibly.

Grilled veggie skewers with Portobello mushrooms,

Grilled veggie skewers with Portobello mushrooms, red bell peppers, Sweet red Italian jumbo onion, grape tomatoes, eggplants centre. Arugula, red and green Boston lettuce salad with avocado, yellow Vidalia onions, and plum tomatoes. Grilled corn on the cob. And ready made @metroontario fruit skewers. Did I miss anything? Ha!
A very simple but fresh and easy summer family meal. Find all the ingredients at your local @metroontario #mymetro #summertime #salad #freshproduce

A floral arrangement I used for a client’s video

A floral arrangement I used for a client’s video this past month. Peonies, roses and lilacs.
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I’ve been spotty here with Instagram for the past month. Work has consumed me. Catching up now and keep reading how it’s gonna be the next TikTok here…. Sigh.
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#photographyforinstagram #botanicalart #chiaroscuro #flowerarrangements #vandela #lilacs #sahara

Chocolate-zucchini cake with strawberry frosting f

Chocolate-zucchini cake with strawberry frosting from @kelsey_thefarmersdaughter beautiful bake book The Farmers Daughter. Originally a sheet cake I made it a layer cake with the strawberries and zucchini we harvested from our backyard. It was delicious Kelsey. A belated congratulations.
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#bakingfromscratch #strawberries #chocolatecake #cookbooks #onmytable #lr_taste

Friday night feast. After trying the west location

Friday night feast. After trying the west location, I knew I had to try @kitchenhub East on Parliament. A few faves were @chubbysjamaican Caribbean Veggie Stew, the pomegranate kale salad, Likkle patties and the little festival dumplings. We ate well tonight.
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Not sponsored, just a fan.
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PS. @kitchenhub will be giving out free soft serve and drinks at Corktown Common, Sugar Beach, Queensway and Riverdale Park W today - Saturday.

Cool sweets and cranberry cocktails... A fun sweet

Cool sweets and cranberry cocktails... A fun sweet way to celebrate the warm weather and fathers day this weekend. We Shin-Binons are massive fans of frozen treats even during the colder months. Pictured above are some of our personal favourites. Irresistibles Raspberry Sorbet topped with frozen raspberries, Irresistibles Vanilla & Chocolate Brownie Frozen Yogourt (so good), Frozen Raspberries and Cranberry Juice. Find these flavours plus more at your local @MetroOntario #mymetro

Parsnip Cake from multitalented Australian chef @m

Parsnip Cake from multitalented Australian chef @markbest cookbook Best Kitchen Basics, A Chef’s Compendium for Home. Its a brilliant book filled with simple ingredients elevated into extraordinary creations. Chef’s explanation for the birth of this cake: “For me the carrot cake has now reached a level of banality where I would rather saw off an appendage than submit to a piece. It was from this dark emotional place that the parsnip cake had its inception. This cake if carefully made, is a revelation in terms of the sweet, moist nuttiness and perhaps counter-intuitively, the delicacy the parsnip brings to the game.”
Thoroughly enjoying @markbest ’s writing style. It’s mischievous, crisp and filled with acerbic wit. Highly recommend this cookbook. It’s a cut above the rest.

#bundtcake #parsnips #bakingfromscratch #onthetable

Just another pic of me looking stoic. I should try

Just another pic of me looking stoic. I should try to smile next time. Ha!
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#outtake shot.
Between online homeschooling kids and work, it’s been a challenge creating new material. Hoping the announcement from the province this week will be good news.
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#upinsmoke #onmytable #mandu #koreanfood #dumplings #thiskoreanbakes #fromscratch #foodstyling #herewegoagain #foodphotography #mememe #fromwhereistand #torontofood #ontario #stayhome #ohcanada

From my corner of the world… When @foodstoriesb

From my corner of the world…

When @foodstoriesbysupriyadamera @happytummybyritumbhara asked to help spread the news of a fundraiser they organized to help the devastation of the pandemic in India it was a resounding yes. The goal is 35K USD with all proceeds going directly to Sewa International, an NGO dedicated in helping provide desperate Covid relief to India.
Join @ful.filled @thelittleplantation @useyournoodles and I in spreading the word. I’ll put a link in my bio to Milaap to donate. Collectively every little bit helps. Merci.

Finally…sunshine, warm weather and an opportunit

Finally…sunshine, warm weather and an opportunity to get out into our gardens. This weekend I’m planting all the usual suspects. Strawberries, lettuce, cauliflower, peppers, loads of herbs, a few annuals and perennials. And of course I’ll be using a massive fresh haul of @MetroOntario Selection 3-Way Mix earth.
Pictured above, clockwise from top left, tiarella cordifolia (perennial) lettuce, parsley, cauliflower, gypsophila cerastoides (perennial) strawberries and rosemary. Find these plus more at select @MetroOntario locations #mymetro #gardening #ontario

Cooking with Georgy is truly the best. Lately our

Cooking with Georgy is truly the best. Lately our ornate weekend meals have found its way into weekday cook-alongs together. And despite the massive mess Georgy makes, it’s still utter joy cooking with my little man. He’s the only one left in the family who’s genuinely interested in cooking with me. Hoping that interest stays for a long time. Pictured above is a Veggie Salad Tart with a warm browned butter dijon vinaigrette starring @GayLeaFoodsCoop Farmhouse Salted Whey Butter. It’s a warm/cold tart served on a buttery seed encrusted pastry, drizzled with a warm browned butter, dijon and maple syrup vinaigrette then topped with fresh horseradish. Soo good. The Farmhouse Salted Whey Butter is 82% milk fat giving off a different colour, flavour and texture from standard butters. The flavour: nutty, earthy with mild hints of cheese. It’s truly a luxurious butter. Elevating even the simplest things like toast. #ad #MomentsElevated

Recipe:

Ingredients:
Pastry Dough:
240 g or 2 cups spelt flour
1/2 cup Gay Lea Farmhouse Salted Whey Butter (chilled)
6-8 tbsp ice cold water
30 g or 1/4 cup raw sesame seeds
30 g or 1/4 cup raw pumpkin seeds
30 g or 1/4 cup raw sunflower seeds
1 egg beaten for egg wash
Veggie Filling:
50 g or 2 cups Micro greens
65 g or 1/2 cup fresh peas
180 g or 2 medium carrots thinly sliced lengthwise
400 g or 2 medium zucchini thinly sliced lengthwise
15 g or 2 shallots sliced
4-5 cherry or grape tomatoes
1 stem mint leaves
1 stem dill leaves
2 tbsp Dijon mustard
Dressing:
3 tbsp Gay Lea Farmhouse Salted Whey Butter
1 tbsp Dijon
1 tsp rice vinegar or vinegar of your choice
1 tsp maple syrup
Pepper to taste
1 tsp finely grated fresh horseradish to garnish (optional)
DIRECTIONS in comments below.

Mothers and mothers of mothers. Initially when I b

Mothers and mothers of mothers. Initially when I began to write the caption for this image, it was light, cheery and flighty. But as I reflected on their lives, something didn’t feel quite right. Their lives have been anything but. Sadness, tragedy and hardship is what they endured. But strength, perseverance, and steadfast love for their children is what they rendered.
My paternal Japanese grandmother while living in Korea during the Japanese annexation was cast aside by her compatriots for marrying a Korean man and despised by Koreans for being the nationality of their political oppressor. Eventually she moved back to Japan with an early onset of Alzheimer’s only to be tragically hit by a car after she wandered out from home.

My maternal Korean grandmother, a sharp witted, intelligent woman, married a prominent but hollow man and tragically died blind, sick and heartbroken.

Both women experienced the Korean War, a conflict considered to be one of the bloodiest in modern history. Yet despite all the hardships, both women dismissed their own discomforts to be an anchor for their children. If their lives were destined to be strife-ridden they were hell-bent on doing everything in their power to spare their children from the same fate.
My mother’s adversities were different. Although she wasn’t living in a war-torn environment, she faced her own battles. Bright-eyed and eager, my parents immigrated to Canada in 1977 with 3 children in tow with dreams of a new life full of opportunity and freedom. Within hours of landing, my mother would come to experience a breed of oppression she had never encountered before. Pure, raw, unapologetic racism.

I am extraordinarily grateful to have Moineau and Georges in my life to teach me the great lesson I have learned from mothers before me. The true meaning of unconditional love.
Come accomplishments, triumphs, follies or wrongdoings, my love will always be unconditional for my children. #mothersday

Clockwise from top left:
엄마 아빠 mom, dad
외할머니 maternal grandma
부 할머니 아버지의 할아버지 paternal grandma, grandpa
Mom, dad on wedding day
Both grandmothers
Mom holding flowers with siblings
Mom, dad
Mom at university

Hockley Valley Spelt Flour Chocolate Cake with Cho

Hockley Valley Spelt Flour Chocolate Cake with Chocolate Buttercream Frosting - A spin off from the classic one bowl chocolate cake…except lighter, moister and fluffier with @simplyspelt Hockley Valley Premium Spelt Flour. TBH, it’s hard to go back to all purpose after trying spelt. The soft, and light texture of Hockley Valley’s Premium Spelt Flour is exquisite and elevates even the simplest recipes. It’s also healthier. Unbleached, unbromated, additive free and a natural boost of fibre and nutrients. And all locally made in Ontario by farmers dedicated to land sustainability and environmental preservation.
This super easy one bowl (for the cake) recipe is kid friendly and a great bake to make this weekend for Mothers Day. #simplyspelt #hockleyvalleyflour“

Ingredients
240 g or 2 cups Hockley Valley Premium Light Spelt Flour
100 g or 1 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
400 g or 2 cups white granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs room temp
2 tsp vanilla extract
1 cup very strong hot coffee

Icing:
454 g or 2 cups unsalted butter room temperature
225 g or 8 oz semi-sweet chocolate chopped
500 g or 4 cups icing sugar
Directions in comments.

https://hockleyvalley.com

Normally I’d preface this recipe with “…a pe

Normally I’d preface this recipe with “…a perfect weekend brunch”. But the reality is that brunch has become endangered this past year as weekends and weekdays have pretty much blurred into one. That said, I’ve decided to revive the long lost brunch. This weekend I’m making this scrumptious Asparagus and Tomato Crustless Quiche with @MetroOntario Selection 35% Whipping Cream. The rich cream made with 100% Ontario dairy compliments the eggs perfectly yielding a delicious texture and flavour. And it’s healthy. Milk/cream is packed with 15 essential nutrients that can benefit your health in so many ways. Find this uncomplicated and easy recipe below. Makes a great Mothers day brunch.
#WhatCantMilkDo #sponsored

Asparagus and Tomato Crustless Quiche with Selection 35% Cream
Serves 4-5
Ingredients:
6 large eggs
3/4 cup Selection 35% cream
1/4 cup milk
2 cups or 470 g shredded sharp cheddar cheese
1/2 tsp salt
Fresh cracked pepper to taste
2 cloves garlic minced
2 shallots julienned
1 tbsp olive oil
14 asparagus spears or 375 g cut length wise
275 g tomatoes of your choice about 2 medium diced or a mix of 15 small cherry/grape tomatoes halved

Preheat oven to 375 F
Wash and cut all your vegetables as per noted in ingredients.
In an oven safe or cast iron skillet with 1 tblspoon lightly cook asparagus about 5 minutes over medium heat. Transfer asparagus to plate with paper towel and set aside.
Whisk together the eggs, Selection 35% cream, milk, salt, pepper, cheese, garlic and shallots.
Pour the egg mixture into the oven safe skillet.
Add the asparagus and tomatoes.
Bake for 35-40 minutes or until the centre of the quiche sets

Thrilled with my new black light weight and washab

Thrilled with my new black light weight and washable tiled backdrops made by my chums @bessiebakesbackdrops and @twolovesstudio they’re super lightweight and water resistant. I’ve been using them for client shoots non stop. Merci Beaucoup ladies! Head to my stories for Swipe up link for more info and/or to purchase.
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Pictured above...a garlic, onion, shallot and potato pyramid. It was a friends bday a couple weeks ago and she insisted no gifts as she had everything she needed in life except onions and garlic for her dinner that evening....I went a bit #extra #produce

Sometimes it feels like my kitchen is a restaurant

Sometimes it feels like my kitchen is a restaurant where I'm constantly making separate dishes for everyone in the family. During the pandemic with everyone at home I have to admit I've been getting takeout more often than ever because it just gets overwhelming at times. And of course, I want to support restaurants who are barely hanging on as each month drags on with no dine-in.
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Recently I discovered @kitchenhub a virtual food hall that has various restos under one roof - I was able to order a ton of amazing vegan/vegetarian dishes from @paitoronto and everything tasted consistent with what I've come to expect from @chefnuitregular (one of my favourite chefs in the city). The kids loved the tater tots and KFC cauliflower from @thecarbonbar and this was seriously one of the easiest, tastiest meals I was able to put on the table effortlessly while keeping everyone happy. (Not sponsored;) #takeout #supportrestaurants #tdot #thesix #nowtoronto #thesix

Vegetarian Kimchi Mac & Cheese starring @MetroOnta

Vegetarian Kimchi Mac & Cheese starring @MetroOntario Irresistible Smoked Gouda has definitely become a family favourite. It's cheesy, creamy, and smoky with just a hint of heat and sharpness to balance it all out. I used Metro’s My Health, My Choices program to easily find all the vegetarian ingredients for this dish. Try going meatless today for earth day and beyond. Find the recipe in the link in stories or visit metro.ca #mymetro #metroontario

Black, stainless steel, dishwasher safe, sleek and

Black, stainless steel, dishwasher safe, sleek and uber dark and moody. I feel like @PadernoKitchenware made the Black Belvedere Polished Flatware just for me. Lol. Was thrilled to get a set which includes 4 Dinner Knives, 4 Salad Forks, 4 Dinner Forks, 4 Dinner Spoons, and 4 Teaspoons. Definitely a unique addition to my kitchenware collection.
#Itsacookingthing #padernokitchenware

Did some massive spring cleaning in the kitchen th

Did some massive spring cleaning in the kitchen this week and got the kids to organize the pantry and kitchenware. We donated loads of mismatched dinnerware and replaced with @PadernoKitchenware's Cranbrook Coupe Stoneware Series. It felt great to get organized and as a reward, I treated the family to some take out. Pictured above, Cranbrook Coupe Stoneware: Salad Plates, Soup Bowls, Dinner Plates and Dinner Bowls. #itsacookingthing #padernokitchenware

CLOSED - GIVEAWAY. Open worldwide. Creative Food P

CLOSED - GIVEAWAY. Open worldwide. Creative Food Photography.
A masterpiece by my friend Kimberly Espinel @thelittleplantation An inspiring and utterly breathtaking book on how to style and capture food in still photography. Kimberly generously shares her knowledge on how to snap captivating food art that tells a story. It’s an informative book packed with incredible instructions and tips that appeals to both the beginner and seasoned photographer. And for any foodie that's not a photographer, this book is pure candy for the eyes and soul.
To enter:
1. Follow @Thelittleplantation
2. Tag a friend or two
3. Story this post for an additional entry and tag @thelittleplantation

-Contest ends with winner selection on Monday April 19th 2021 at 12 PM Noon, EST.
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To purchase a copy now, visit https://www.bookdepository.com/Creative-food-photography-Kimberly-Espinel/9781527258358 or @amazon I’ll also add a swipe up link in my stories.
Congratulations sweet Kimberly xo
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One winner will be chosen by a random number generator on Monday April 19th 2021 and will be contacted via DM. Per Instagram rules, this contest is not sponsored, associated, endorsed or administered with Instagram Inc. By entering, entrants confirm they are 18+ years of age, release Instagram of responsibility and agree to Instagram’s Terms of use.

Chocolate Dipped Red Grapes and Plums from Chile.

Chocolate Dipped Red Grapes and Plums from Chile. A decadent way to get rid of all those chocolate Easter eggs and so easy to put together. Something mother use to do when we were kids. The hard crunch of the chocolate coating with the tart sweet juicy grape centre makes these @fruitsfromchile grapes and plums a clever riff from the typical chocolate covered strawberries. Be forewarned: they’re addictive.
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A couple tips: when selecting grapes, make sure the stems are green and flexible. As well that the grapes are plump and firmly attached to the stem. When storing grapes, store in an airtight container or the bag they come in, unwashed, in the fridge. #fruitsfromchile #plums #grapes
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Chocolate Dipped Red Chilean Grapes and Plums
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Ingredients:
2 large bunches or 900g red grapes from Chile
6 plums from Chile
400 g or 2.5 cups chopped dark chocolate or white chocolate (as pictured) or feel free to use any type of chocolate.
2 tablespoons chopped pistachios or granola
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Directions:
Wash fruits and set aside to completely dry.
Roughly chop your chocolate.
Simmer a large pot of water about 1 inch high.
Place a large heat proof bowl on the mouth of the pot making sure the bowl doesn’t touch the water at bottom of the pot.
Stir chocolate occasionally until it all melts.
Prepare a tray with some parchment paper.
Dip entire bunch of grapes in the chocolate.
Spoon some chocolate over and into all the nooks and crannies.
Partially dip your plums.
Place all your Chilean grapes/plums on parchment paper.
Sprinkle some granola or chopped pistachio over the chocolate while its still warm.
Refrigerate for at least 3 hours or until chocolate has hardened.
Enjoy.

*The quantity of chocolate is based on covering all the grapes. For a partial/light coating, consider using half the quantity of chocolate stated in ingredients.

Every Easter the kids and I get a bit carried away

Every Easter the kids and I get a bit carried away dying eggs and end up making egg salad sandwiches for days. This year, I’ve come up with something a bit different. After dying the hard boiled Selection Eggs from @MetroOntario with natural ingredients such as blueberries, onion skins, and beets as seen above, I deviled them with a miso, sriracha mayo and sprinkled with green onions and sesame seeds.
It was a great activity developing this recipe with the kids and I’ll definitely be making this again for Easter with the kids. And the Miso deviled eggs made for a umami packed delicious appetizer. Find the recipe and instructions over at @MetroOntario Website. I’ll put a link in stories with a swipe up #mymetro
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#eastereggs #deviledeggs #goodfriday #activityforkids

Thin roasted potatoes…always take me back to gra

Thin roasted potatoes…always take me back to grade school. As a child, my mom use to make me sesame potatoes to snack on while I trained chess with dad. It was fitting to continue the tradition of roasted potatoes while teaching my little ones the game on the very same board I trained on. This time a Potato & Dill Galette with a Gochujang Yogurt Drizzle featuring @LibertéCanada Greek 2% Plain, AKA the ‘drizzle' for your potatoes. The Liberté Greek 2% Plain beautifully balances the heat of the gochujang which gives it a lovely light taste but still has some kick. See below for recipe. Enjoy!
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….Pawn promotion…that’s how I won the tournament.
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#TheTasteLiberté #LibertéPlainCollection #Sponsored
Recipe in comments.

It’s been a long winter in Ontario and has felt

It’s been a long winter in Ontario and has felt even longer being stuck indoors all the time. But finally...spring is here and with it a sense of hope and renewal. Seeing how the earth has shown signs of renewing itself in some aspects while us humans have been indoors en masse, I’m inspired to change daily practices to be better at sustaining our resources. In particular, I’ve been coming up with ways to waste less - especially when it comes to fridge scraps such as veggie tops. We often discard these incredible greens when in fact they’re full of flavour and vitamins. Pictured above I’ve made a Low Waste Carrot Top Pesto with @MetroOntario Irresistibles Pine Nuts. This could easily be substituted with beet or radish tops or even a mixture of various leftover greens and fronds from your fridge. Spread the pesto on garlic toasted bread or toss in your favourite pasta. The pesto is easy to make and comes together in less than 15 minutes. Find the recipe link in stories. #mymetro #MetroOntario

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