#food52

Playing with Christmas today. Loving this shot. .
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#christmas #cookie #holiday #tistheseason #cookies #sweettooth #photography #foodphotographer #f52grams #food52 #food52gram #thefeedfeed #feedfeed

From Gastroposter Deanna Duguid, via Instagram:

The Last Bite! Apple pie. Gastropostvan Thx again for inspiring me, week after week! You will be missed!

Shaheen Peerbhai & Jennie Levitt’s Cold-Oven Roast Chicken

Servings: 4
Prep: 20 minutes
Cook: 45 minutes

STUFF
8 chicken thighs (or 1 whole chicken)
Coarse sea salt
2 tablespoons olive oil
1 head garlic, cloves separated and peeled but kept whole
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 to 5 fresh sage leaves
Peel and juice of 1 lemon (the yellow part of the peel only, using a vegetable peeler)
Coarse sea salt and freshly ground black pepper

STEPS
Pat the chicken dry with paper towels and rub it all over with coarse sea salt. Loosen the skin with your fingertips and rub the salt into the flesh, and then pull the skin back over it. Let the salted chicken rest for 15 minutes. (If you have time to do this for longer, even overnight in the refrigerator, do!)

Coat the bottom of a lidded cast iron pot (or another ovenproof pot) with the olive oil. (Choose a large pot with enough room that the chicken won’t be too packed in—it should have a bit of room to breathe around each piece.) Add the garlic cloves, rosemary, thyme, sage, and lemon peel. Place the chicken on top (skin side up for thighs, breast side up for whole chicken). Squeeze the lemon juice over it, and then season with salt and pepper. Cover the pot with the lid.

Place the pot in a cold oven. Turn up the temperature to 450°F (225°C) and cook the chicken for 30 minutes for thighs or 45 for whole chicken, then remove the lid and cook until the skin is golden and crisped, about 15 minutes. To make sure the chicken is cooked, the flesh shouldn’t be pink on the inside or should measure 165° F (75° C) with an instant-read thermometer. If the juices in the bottom evaporate too quickly and look like they’re beginning to burn, you can pour a little water in the bottom of the pan.

Remove the pot from the oven and let the chicken cool to warm or room temperature to serve. Serve the chicken with spoonfuls of the pan juices and garlic.

Tip: When using the chicken in salads, discard the herb sprigs, shred the chicken into the pot, and coat in its juices.

Cucumber Salad With Magic Spice Blend

Servings: 1
Prep: 5 min

STUFF
1 cucumber, sliced into medallions
¹/₂ lime, juiced
1 teaspoon Magic Spice Blend, recipe follows

Magic Spice Blend
¹/₃ cup dark brown sugar
3 tablespoons kosher salt
3 tablespoons smoked paprika (you can use regular sweet paprika if you don’t like the taste of smoked)
1 tablespoon garlic powder
1 tablespoon freshly cracked black pepper
2 teaspoons cayenne pepper
1 teaspoon celery seed, crushed in the palm of your hand

STEPS
On a large plate, lay the cucumber slices in a single layer.

Sprinkle over the lime juice and 1 teaspoon of the Magic Spice Blend.

Magic Spice Blend

Spoon all of the ingredients into a Mason jar and shake.

Basic Yeast Donuts 

Servings: ~2 dozen large donuts
Time: 1 hr 30 min

STUFF
1¹/₂ cups whole milk (12 ½ ounces)
¹/₃ cup water (2 ½ ounces)
4 tablespoons butter (2 ounces)
5 cups all-purpose flour (25 ounces)
1 pinch nutmeg
1 pinch cinnamon
1 teaspoon salt
¹/₄ cup sugar (2 ounces)
1 tablespoon instant yeast
2 eggs
6 cups oil, for frying (use more if needed)

STEPS
In a small pot, heat the milk, water, and butter until the butter has melted and the mixture is warm. Remove from heat and allow to cool slightly.

Mix the flour, nutmeg, cinnamon, salt, sugar, and yeast in the bowl of a mixer (or a large bowl if mixing by hand). Add the warm milk mixture and mix to combine. Add the eggs, scraping the bowl well. 

Turn the mixer up to medium speed, and, using a dough hook, mix until the dough begins to pull away from the edges. If mixing by hand, knead until it easily pulls away from the sides of the bowl while as you knead (it will still be quite sticky).

Transfer the finished dough to a well-oiled container and cover. Allow it to rise until doubled in size, about 1 hour. Alternatively, you can refrigerate the dough overnight so that it’s ready to make in the morning—but you may need to punch the dough down once or twice during that period to prevent it from over-fermenting.

To shape the doughnuts, roll out half of the dough on a lightly floured surface to about ½-inch thick. Use a doughnut cutter to cut doughnuts (alternatively you can use two circle cutters, or even the rim of a drinking glass and the rim of a shot glass, to shape the doughnuts). I also like to cut the doughnuts into squares (about 2 inches by 2 inches) using a pizza cutter – this is especially great for filled doughnuts.

Heat the oil to about 360° F. (You can use a candy/fryer thermometer, but I just do a test with one of the donut holes or a scrap piece of dough: If it rises rapidly to the surface, the oil is ready. If the donuts begin to brown too quickly, the oil is too hot.)

Fry the doughnuts, turning them halfway through cooking, until they’re golden brown on each side. Drain on absorbent paper towels. Finish as desired. (You can glaze the donuts by dunking them, or by pouring the glaze over donuts on a rack).

FINISHING OPTIONS
Cinnamon sugar: ½ cup sugar with 2 tablespoons cinnamon

Powdered: Toss in powdered sugar or cinnamon sugar.

Glazed: Mix ¾ cup powdered sugar, 3 to 4 tablespoons heavy cream or milk (enough to make a runny glaze), and ½ teaspoon vanilla (optional).

Chocolate-Glazed: Mix ¾ cup powdered sugar, 2 tablespoons dark cocoa powder, and 4 to 5 tablespoons milk or cream.

Chocolate-Coated: Dip doughnuts in tempered chocolate thinned with 1 to 2 tablespoons vegetable oil.

Fruit-Glazed: Mix 1 cup powdered sugar and ¼ cup fruit purée.

Violet-Glazed: Mix 1 cup powdered sugar, ¼ cup cream or milk, and 1 teaspoon violet extract. Garnish with candied violets.

Pistachio: Glaze donuts with basic glaze, then press in chopped toasted pistachios.

Coconut: Glaze with coconut glaze (1 cup powdered sugar, ¼ cup coconut milk, and ½ teaspoon vanilla), and press in toasted coconut flakes.

Black and White: Make a dark chocolate ganache with 1 cup chopped dark chocolate and ½ cup heavy cream. Make a white chocolate ganache with 1 cup chopped white chocolate with ¼ cup heavy cream. Glaze half the doughnut with the chocolate glaze and half with the white glaze.

Caramel-Glazed: Melt 1 cup of caramel candies with 1/3 cup heavy cream in the microwave in 10-second blasts until fully melted. Thin the glaze with additional milk or cream as needed to get a pourable glaze.

Meyer Lemon: Mix 1 cup powdered sugar with the zest and juice of 1 Meyer lemon, then add enough milk to form a pourable glaze.

Cinnamon Roll: Roll out the dough to ¼-inch thick. Mix together 1 stick melted butter with 1 cup granulated sugar and 2 tablespoons ground cinnamon. Spread the mixture evenly all over the dough, then roll tightly into a cylinder. Cut into 1 inch-thick pieces, then fry until golden brown. Glaze with basic glaze.

Magically Caramelized Cream Eggs 

Time: 5 minutes
Servings: as many as you like

STUFF
Heavy cream
Salt
Eggs

STEPS
Choose a nonstick skillet with a lid that’s large enough to hold the number of eggs you’d like to cook, without leaving lots of extra room (an 8-inch skillet fits 2 large eggs nicely). If you don’t have a lid that fits your pan, a baking sheet or another skillet will work well.

Without heating the pan, pour enough heavy cream into the bottom of the skillet to make a thin layer (this will depend on the size of the pan, but for an 8-inch skillet, a few tablespoons is enough). Sprinkle the cream with salt to taste and add the eggs.

Now turn the heat to medium-high to start cooking the eggs. The cream will boil, steam, and eventually separate into liquid butterfat and butter solids. If you are using a gas stove, the cream will likely caramelize at the edges; electric or induction will likely only caramelize the bottom.

When the egg whites are almost set and the cream has mostly become butter and butter solids, remove the pan from the heat and cover it for a minute to finish setting the whites, specifically in the center of the pan.

Remove the eggs from the pan and serve up breakfast. The bottoms should be caramelized, the whites tender and cream-coated, the yolk firm but runny. Now you have a new way to cook delicious eggs and a path to explore adding flavors.

From Gastroposter Apostolos Papanastasiou, via Instagram:

Linguine con crema di gorgonzola dolce e noci

Easter Bunnies
@oliveandsinclair @seersuckercandyco
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#oliveandsinclair #nashville #pastrychef #pastrylife #chefrubber #cocoabutter #chocolate #chocolatebunny #easter #eastercandy #chefroll #foodporn #truecooks #food52 #instasweets #cheflife #craftchocolate #beantobar #artisian #pastel #f52grams #foodie #local (at Olive and Sinclair Chocolate Co.)

Easter candies for @oliveandsinclair!
Blue: Amaretto Caramel
White: Creamsicle Seersucker Egg
Pink: Marshmallow Creme/Strawberry
Green: Malted Buttermilk White Chocolate
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#pastrylife #pastrychef #cheflife #chocolate #bonbons #oliveandsinclair #nashvilletn #franklintn #downtownfranklin #pink #green #blue #white #egg #cadbury #amaretto #caramel #creamsicle #marshmallow #starwberry #patdefruit #maltedmilkballs #robinsegg #craftchocolate #artisianchocolate #beantobar #foodporn #instasweets #sweets #easter #2017 #paigemakesthings #eastercandy #chefroll #foodie #food52 #truecooks #pastryroll #pastry @chefrubber (at Olive and Sinclair Chocolate Co.)

The secret to a successful waffle recipe really is realizing your waffle machine doesn’t work and you’ll have to toaster machine them to the point of burning (the riskier the better), messing up your countertop so that your mother yells at you, and cussing at yourself because you’ll have to spend the next hour scrubbing hardened chocolate off your cheese board. Happy #Easter long weekend everyone!
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#wholefoods #plantbased #food #healthy #healthyfood #healthyeating #igdaily #photography #feedfeed @thefeedfeed #vegan #foodporn #vegetarian #instafood #eathealthy #food52 #f52grams #eeeeeats #yummy #delicious #waffles #foodporn #instafood #healthyfood #foodgasm #foodstagram #foodpics #foodpic #foodphotography #foodlover #foodblogger #foodies #spring

It’s Sunday, which means it’s time once again for another Instagram takeover! Today we’re featuring Ali Waxman of @waxmanphotography, professional food and cocktail photographer and the corporate in-house photographer for @GiantFoodStores. “I figured I’d kick this off with a splash! Working for @giantfoodstores as their in-house photographer, I am so fortunate to work for such an amazing company. Collaborating alongside such creative and brilliance, we have fun shoots like this all the time! This shot was part of the National Cookie Day campaign, and when I’m photographing for our social media platforms, I’m lucky to work with JV, Kim, Rachita and others…"⠀
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#f #food #foods #foodie #foodiesofinstagram #foodphotography #foodgasm #foodstagram #foodlover #foods4thought #food52 #foodcoma #foodinspiration #chef #cheflife #cooking #finedining #culinary #chefclub #waxmanphotography #actionwaxman #cookie #cookies #splash⠀
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https://www.instagram.com/p/BqCvIo7HK8g/?utm_source=ig_tumblr_share&igshid=zvbottqykudn

Got to illustrate a feature on Food52! “How Indian is Your Turmeric Latte?” by Mayukh Sen, a really interesting piece on turmeric and the non-monolithic nature of Indian food and also appropriative food and drink trends in Western cuture.