I’m working on creating a recipe calendar as a fund raising project for a food bank. Here are the photo’s that I have so far. Let me know what you think about them.
This one is one of my all-time favorite food photographs, it’s a simple Lemon Curd tart garnished with a sliced fresh strawberry.
Again, staying with the Lemon Curd Tart we have now topped it with some locally picked wild Saskatoon Berries.
Switching now to beef, we have a beef stew with a bit of a twist, instead of using beef stock for the cooking liquid we replaced it with a couple of bottles of Hard Apple Cider.
You would think that this luscious looking piece of Lasagna would be carrying on with the idea of beef, but you would be wrong because this lasagna is all vegetarian covered in a rich diary free béchamel sauce.
This dish comes from Spicy Green Restaurant in Prince George, BC, and if you ever find your self in Prince George, you will want to make it a must stop for their South Indian menu.
And this Butter Chicken dish is also from the Spicy Green Restaurant, and quite frankly it is so good, that it’s worth making the trip to Prince George just to eat it. It comes with a big side of rice, Naan Bread, and Papadam.
Makes about 2 cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 6 egg yolks
- 1 cup sugar
- 1/3 cup fresh lemon juice (about 4-5 lemons)
- 2 tbsps grated lemon zest
- 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices
- Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
- Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.
- Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into prepared tart shells and refrigerate until you are ready to eat.
- Camera Nikon D7000
- Lens Tamaron 90 mm
- Light – Single SB 800 placed right rear, crumpled aluminum foil used to provide front fill light.
Spicy Greens is a restaurant in Prince George, BC that specializes in South Indian, Srilankan and Singaporean cuisine. We first encountered them at their booth at the Prince George Outdoor Farmers Market where we decided to try the Butter Chicken. Unsure of what Butter Chicken was, or whether or not we would like it, we ordered only one bowl. That one bowl turned into another bowl, which turned into a third bowl, which turned into a fourth bowl. It would have turned into even more bowls, but we ran out of time.
We tracked them down to their restaurant in the Hart and discovered that they actually needed some photographs of their food to use in advertisements and to update their menu with. So we grabbed our gear and photographed a number of their dishes. The first naturally was their Butter Chicken. I tell you, this stuff is so good, that once the snow is gone in the spring we will be making a trip back to Prince George just for the Butter Chicken.
And I’m not the only one that thinks the Butter Chicken is good, check out these reviews http://www.tripadvisor.ca/Restaurant_Review-g154938-d793434-Reviews-Spicy_Green-Prince_George_British_Columbia.html