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Stan Santos
Professional hobbit, amateur food photographer and food blogger.
Professional hobbit, amateur food photographer and food blogger.


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New Post: Cranberry Cream Cheese Hot Cross Buns. I love the mellowness that the cream cheese adds. These guys are sweet and bursting with dried cranberries and orange zest. I think you will dig them!

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I'm ordinarily not a big dessert eater, but I could see myself having a couple of slices of this extravaganza.

#foodpic #dessert #recipe #pastry  
Dark Chocolate Raspberry Port Wine Cake with Dark Chocolate Glaze and Fresh Raspberries

This is my take on the "Wine Chocolate Cake" as done by +Dirk Reul that can be found here: except that I used a Chocolate Raspberry Port Wine and a rose-shaped bundt cake.

This version is a bit of a 'redemption' cake because the original recipe did not work terribly well for me the first time, and was very dry.

This time, it was spot on.  Also, because people like to taunt me with raspberries, and I needed some fresh ones, I decided to fill the hole in the middle of the cake with raspberries and chocolate glaze.  I sprinkled a bit of confectioners sugar to play up the folds of the petals of the bundt form. 

I will post more pictures of the sliced cake when I cut into it.  I so tired from baking this monster and some cupcakes that I just don't have much energy to do it justice.  I have an assistant that assures me that when it is cut into it won't be done horribly.

I hope you enjoy my take on this recipe and the accompanying wine.  I fully endorse it! 

If you would like to be notified of when I tackle food in the future, just ask, and I'll add you to my foodie notification circle!

#foodporn #chocolatecake #chocolate #raspberry
Chocolate Raspberry Port Cake with Glaze and Fresh Raspberries
27 Photos - View album

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Ricotta gnocchi, with fava beans, chanterelle mushrooms and leeks.

I'll have the recipe posted on the blog in a few days.  As you can see, I'm definitely ready for spring.

This will take about 45 minutes to make, most of which is due to prepping the fava beans.

#vegetarian #gnocchi #foodpic #appetizer

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Late breakfast today -- poached farm egg, with fried leeks and bacon.

There aren't too many things you can make with five ingredients or less, counting salt and pepper.  This is one of them.

#breakfast #foodpic #winter #glutenfree  

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I love the combination of blackberries, baby bok choy and greens.

#salad #vegetarian #recipe  
Are you feeling it? The whispered promise of Spring? I hope you enjoy this delicious betrothal-of-Spring salad as much as we did.

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When you exercise frugality out of habit, you can create wonders.

#cooking #recipe  
I love making something good to eat out of “nothing.”

In our home, nothing ever goes to waste—in particular food. Vegetable peelings and herb ends are saved in freezer bags, as are chicken bones. Why purchase bones when you can use what you have? With the addition of a bay leaf or two, some pepper corns, these then become a flavourful broth. Do not add any salt! 

The vegetable peelings and skins from onions, carrots and celery as well as other root vegetables work particularly well for chicken broth. Parsley stems and roots add complexity. You can place the peelings  straight out of the freezer into a roasting pan, drizzle with olive oil and roast in the oven or on the stove top until light brown for extra flavor. More onion skins will yield a darker broth. 

It took me decades to purchase a pressure cooker. Today, I find it invaluable for cooking broths and making bean soup bases. 

If you make your chicken broth in a pressure cooker, you will not need to skim and the result will be a clear broth as if you had clarified it. Just fill 3/4 of the way up with bones and veggie peelings, add bay leaves, pepper corns and water to barely cover.  If you don’t have enough peelings, just add a cut up carrot, some celery and onions. Cook on high for about 1 hour. Let cool in the pot until it is safe to open the pressure cooker. 

Pour your broth through a sieve. If there is a lot of fat, skim off the top or refrigerate and take the fat solids off. 

You now have a chicken broth that is superior to any of the salty, flavourless bouillon you can purchase. I typically freeze the broth in quart containers or in ice cube trays.  Store cubes in baggies in the freezer. Those little cubes of broth add a burst of flavor to many dishes. 

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Can you say "awesome"?  I knew you could.

#foodpic #chicken #recipe  
I'm still in the sharing mood today.  Here's another fun and easy recipe for you to prepare at home for family and friends.

Five Spice Southern Fried Chicken


1 Whole Fryer
1 cup enriched or whole wheat flour
1/2 cup plain bread crumbs
2 tablespoons Garlic Powder
2 tablespoons Black Pepper
2 tablespoons Cinnamon
2 tablespoons Paprika
3 tablespoons Cayenne Pepper
2 tablespoons Fine Sea Salt
1.5 quarts Vegetable, Canola or Peanut Oil

Place oil in a cast iron skillet, large wok or deep fryer.  Heat oil between 350-375 degrees Fahrenheit. Clean chicken, place in a large mixing bowl and then pour all of your five spices on top.  Using a metal or wooden spoon and a tablespoon of oil, completely coat the chicken with all the spices and salt and let it rest.

Place your flour and bread crumb mixture in another bowl.  Then dredge your your seasoned chicken in the flour bowl with your hands and coat it with the flour mix everywhere.  After you finish your dredging place the chicken in your pan to fry.

Depending on the piece of chicken it could take anywhere from 12-15 minutes to completely cook.  My typical rule of thumb, it to fry until it begins to float.  Of course, you don't want to burn your skin.  I typically stand over my wok and using tongs turn the chicken until it's golden brown as you see in this photo.

And that's it. Voila, you've got yourself some tasty and moist Southern Fried Chicken.  Try this recipe at home and let me know how it works out for you.  Enjoy. ;)

#ChefDadisiCreation #GourmetComfortFood #EatGoodLiveGREAT 

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I've been dreaming of making rice pudding recently.  Looks great.

#foodpic #IndianFood #rice #vegetarian  
{New} Indian Rice Pudding (Kheer)!The perfectly rich and luscious dessert!

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Ricotta gnocchi with Marcella's tomato sauce.

I adore ricotta gnocchi, moreso than potato or chestnut gnocchi.  They're very easy -- just ricotta cheese, flour, egg, nutmeg, sea salt, black pepper.  I prefer a ratio of ricotta to flour on a 3:1 basis, so the gnocchi end up feathery light.

As for the sauce, it's quite simple -- a can of crushed San Marzano tomatoes, one onion sliced in half, 5 tablespoons unsalted butter, sea salt and black pepper.

By the way, this sauce is so delicious that you'll want to skip the gnocchi and eat it straight out of the pot.

#ItalianFood #foodpic #gnocchi #vegetarian  

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who knew that unleavened bread could seem so sexy?
Just in case you want a close up shot...
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