Food Photography and creating edible Food Photos with food styling

Did you know that you can grow your own coffee beans? Well, you can! Be advised that it takes four ‘4’ years before you’ll be able to harvest your first, very own, beans or cherries if you will. On the plus side of things, during that four years and there on, you will enjoy a very pretty evergreen type shrub that sports a very pretty white flowers that have a pleasant fragrance.

INGREDIENTS:

• 2 Tbsp. oil
• 4 boneless, skinless chicken breasts, cut into thin strips
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 cup orange juice
• 2 Tbsp. honey
• 1 Tbsp. cornstarch
• 2 cups frozen baby peas, thawed
• 1/2 cup cashew pieces

• 1 1/2 pounds ground turkey
• 1 egg
• 1 pouch onion soup mix
• 1/4 cup dry bread crumbs
• 1 tablespoon prepared mustard
• 2 green onions, chopped
• 1/2 teaspoon pepper

1. In a medium bowl, combine all ingredients.
2. Form into six patties.
3. Barbeque, broil or fry until completely cooked through and juices are no longer pink.
4. Serve on toasted hamburger buns and garnish with your favourite toppings.

• 4 tablespoons Szechuan peppercorns (or you can substitute other peppercorns)
• 4 tablespoons whole cloves
• 4 tablespoons broken cinnamon sticks
• 4 tablespoons fennel seed
• 12 whole star anise

Directions:

1. Place all the ingredients in a dry non-stick fry pan and toast lightly over medium heat.
2. Remove from heat and let cool.
3. Place in spice grinder and pulse until finely ground. You may need to grind in batches.
4. Store in an air-tight container in a cool, dark place.

Cooking times will vary depending on the style of cooking, cut of meat, required doneness, etc.

Ingredients:

• 2 green onions
• 2 tablespoons chopped fresh ginger
• 1 tablespoon soy sauce
• 1/2 cup beef stock
• 1/4 cup orange marmalade
• 1/2 cup of orange juice
• 1 tablespoon of five-spice powder
• 1/4 cup of fresh cilantro, leaves and stems

Directions:

1. Place the ingredients in food processor and whiz until blended.
2. Pour over meat and marinade for at least 2 hours.
3. Remove meat from marinade a grill until cooked.

Technorati Tags: Marinade, BBQ, Grilling, Recipe, Beef, Chicken, Ginger, Orange

• 2 tablespoons Sesame Oil
• 2 tablespoons vegetable oil
• 1/4 C Honey
• 1/2 C Lemon Juice

Ingredients:

• 3 C packed, shredded carrots
• 1 C Golden Raisins (or black raisins, they are pretty, too)
• 1 very tart apple, diced (I use Granny Smith)
• 3/4 C Toasted almond slivers
• Cilantro (optional, to taste)

Make it:

1. Whisk the dressing ingredients together. It should make a thick, dressing, but still easy to pour. The honey is the thickening agent, so it will not be as thick as the honey itself. By the way, this is not the time to use artisan honey, just use the stuff from the bear.
2. Add the peeled, diced apple to the dressing. The acid in the lemon juice will prevent it from turning brown.
3. Add all the rest of the ingredients — except the cilantro — and mix well.
4. Just before serving, garnish with the cilantro. Be sure to ask your guests if they like it or not. Strangely enough, some people do not.

There are also some pastry recipes. Again, Starbucks in this area have pastry supplied by a local bakery, so I’m not sure what constitutes a “Starbucks” pastry.

• Java Chip Frappucino
• Mocha Frappucino
• Double-Strength Coffee
• Frappuccino (Starbucks Clone)
• Recipe(tried): Starbuck's Frappuccino
• Recipe: Starbucks Chai Tea
• Starbucks Caramel Macchiato
• Starbucks Frappuccino
• Starbucks Frappucino II

GourmetSleuth.com - Starbucks Copycat Recipes.

• 1/2 cup packed dark brown sugar
• 1/2 cup apple juice
• 1/4 cup soy sauce
• 1 tsp freshly ground pepper
• 3 1/2 lb salmon fillet
• 1 cup chopped pecans, toasted
  
• 1 tbsp butter, melted
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
  
  

1. Combine brown sugar, apple juice, soy sauce and 1 tsp pepper in a bowl, mix well and pour into an extra-large freezer bag.
   
2. Add salmon and squeeze bag to coat salmon with marinade. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for 2 - 3 hours. NB. If you don't have a freezer bag, marinade the salmon in a 9 X 13 pan.
   
3. Line a large rimmed baking sheet with parchment paper. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on the parchment paper.
4. Combine pecans, melted butter, salt and 1/4 tsp pepper. Gently press pecan mixture evenly on top of salmon. Bake at 425ºF for 40 - 45 minutes or until fish flakes easily with a fork.