tag:blogger.com,1999:blog-78476575860415429902023-11-15T09:18:27.223-05:00Adele Hagan's food blog - secrets from a food stylistAdele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-7847657586041542990.post-4000646078860876452011-07-28T19:31:00.012-04:002011-07-28T20:15:30.000-04:00entertaining basics for summer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-pKetqPMALWw/TjH3VB_rLaI/AAAAAAAAAwY/jrs3TIcNUUU/s1600/Screen%2BShot%2B2011-07-28%2Bat%2B7.43.55%2BPM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 186px;" src="http://3.bp.blogspot.com/-pKetqPMALWw/TjH3VB_rLaI/AAAAAAAAAwY/jrs3TIcNUUU/s320/Screen%2BShot%2B2011-07-28%2Bat%2B7.43.55%2BPM.png" alt="" id="BLOGGER_PHOTO_ID_5634556549502021026" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-SiuEJCyMngU/TjH3I9JTaDI/AAAAAAAAAwQ/eol6TuOpWOQ/s1600/Screen%2BShot%2B2011-07-28%2Bat%2B7.41.34%2BPM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 186px;" src="http://2.bp.blogspot.com/-SiuEJCyMngU/TjH3I9JTaDI/AAAAAAAAAwQ/eol6TuOpWOQ/s320/Screen%2BShot%2B2011-07-28%2Bat%2B7.41.34%2BPM.png" alt="" id="BLOGGER_PHOTO_ID_5634556342041798706" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-chOtT7El3Xs/TjH27715I9I/AAAAAAAAAwI/TtBLE3LTLd4/s1600/Screen%2BShot%2B2011-07-28%2Bat%2B7.39.26%2BPM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 190px;" src="http://4.bp.blogspot.com/-chOtT7El3Xs/TjH27715I9I/AAAAAAAAAwI/TtBLE3LTLd4/s320/Screen%2BShot%2B2011-07-28%2Bat%2B7.39.26%2BPM.png" alt="" id="BLOGGER_PHOTO_ID_5634556118353650642" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-sLsLobxuM6Q/TjH1RlMqliI/AAAAAAAAAv8/mxN4lJCea6Y/s1600/Screen%2BShot%2B2011-07-28%2Bat%2B7.41.27%2BPM.png"><br /></a><br />Happy summer everyone ! I have a few fun summer entertaining videos that I thought you might want to check out for inspiration if you are hosting some gatherings in the next little while.<br /><br />The first is how to make an <a href="http://www.theglobeandmail.com/life/food-and-wine/entertaining/entertaining-essentials/video-wow-guests-with-a-lush-herb-centrepiece/article2090956/"><span style="font-weight: bold;">Herb Centrepiece</span></a>.<br /><br />The next one is how to make your own <a href="http://www.theglobeandmail.com/life/food-and-wine/entertaining/entertaining-essentials/video-give-lemonade-a-grown-up-twist-at-your-next-cocktail-party/article2096361/"><span style="font-weight: bold;">Spiked Lemonade</span> <span style="font-weight: bold;">with different garnishes for an assortment of flavour options.</span></a><br /><br />And the last video is how to take <a href="http://www.theglobeandmail.com/life/food-and-wine/entertaining/entertaining-essentials/video-salad-fixings-skewers-perfect-outdoor-party-food/article2096362/"><span style="font-weight: bold;">salads and transform them into skewers</span>.</a> Its a great outdoor entertaining option as you don't need any plates or bowls to hold (or figure out where to set down) while you are mingling.<br /><br /><br />http://www.theglobeandmail.com/life/food-and-wine/entertaining/entertaining-essentials/video-wow-guests-with-a-lush-herb-centrepiece/article2090956/<br /><br />http://www.theglobeandmail.com/life/food-and-wine/entertaining/entertaining-essentials/video-give-lemonade-a-grown-up-twist-at-your-next-cocktail-party/article2096361/<br /><br />http://www.theglobeandmail.com/life/food-and-wine/entertaining/entertaining-essentials/video-salad-fixings-skewers-perfect-outdoor-party-food/article2096362/<br /><br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-44507573569683246502011-06-08T18:54:00.008-04:002011-06-08T19:26:43.951-04:00Add fireworks to your PicnicPicnic on the wild side. Here are four fun and portable dishes to pack up and bring along...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Ny-Wsk477pU/TfAAaFaM0RI/AAAAAAAAAuw/u3rr0xTwTZM/s1600/picnic%2Bequations.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-Ny-Wsk477pU/TfAAaFaM0RI/AAAAAAAAAuw/u3rr0xTwTZM/s320/picnic%2Bequations.png" alt="" id="BLOGGER_PHOTO_ID_5615989183459676434" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-HDt1wuxB17I/TfAAg16ciQI/AAAAAAAAAu4/FVpl5bt-Knw/s1600/picnic%2Bequations2.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/-HDt1wuxB17I/TfAAg16ciQI/AAAAAAAAAu4/FVpl5bt-Knw/s320/picnic%2Bequations2.png" alt="" id="BLOGGER_PHOTO_ID_5615989299559041282" border="0" /></a><br /><br />For full pictures click <a href="http://www.theglobeandmail.com/life/food-and-wine/summer/add-fireworks-to-your-picnic-with-4-portable-dishes/article2050435/"> HERE</a>. Enjoy !<br /><br /><p> </p><h2 class="regserif largex mbx">Edible Mojitos</h2><p>For easy picnic transportation, try making individual edible mojitos in paper or silicone muffin cups. This recipe is concentrated so the gelatin should hold for a picnic, but keep out of direct sunlight or they’ll slowly melt. </p> <div class="servings switchcopysize"> </div> <div class="ingredients switchcopysize mbxx"> <h2 class="regserif largex mbx">Ingredients</h2> <p> 1 package lime Jell-O </p> <p> 1 cup club soda </p> <p> 6 oz. white rum </p> <p> 1 handful of chopped mint </p> <p> 1 package of Pop Rocks (watermelon flavour) </p> </div> <h2 class="regserif mbx mtxx recipelabel">Method</h2> <p> Pour 1/2 cup of boiling club soda over lime Jell-O and mix until dissolved. Add 1/2 cup of chilled club soda, six ounces white rum and a handful of chopped mint and stir. Line a loaf pan with plastic wrap and pour in Jell-O mixture. Refrigerate to set for two hours or overnight. Cut into squares and serve on limes slices with a sprinkle of Pop Rocks. </p><br /><p> </p><h2 class="regserif largex mbx">Never-Melt Ice Cream Cones</h2> <p>For easy picnic transportation, keep everything separate and simply bring an ice cream scoop for serving. Instead of a cone you can also serve in a waffle cup with spoons for even more picnic sophistication. </p> <div class="servings switchcopysize"> </div> <div class="ingredients switchcopysize mbxx"> <h2 class="regserif largex mbx">Ingredients</h2> <p> 8 ice cream cones </p> <p> 4 cups mixed berries </p> <p> 1 tub (2 cups) mascarpone </p> <p> Seeds scraped from 1 vanilla pod (or 1 tsp. pure vanilla extract) </p> <p> 1/2 cup icing sugar </p> <p> Handful of assorted toppers (chopped candy canes, Oreo crumbs, sprinkles, toffee bits) </p> </div> <div class="method switchcopysize mbxx"> <h2 class="regserif mbx mtxx recipelabel">Method</h2> <p> In a medium sized bowl, beat together mascarpone, vanilla and icing sugar. Keep refrigerated until ready to use. To assemble scoop 1/2 cup of berries into each cone. Add a scoop (1/4 cup) of mascarpone cream. Sprinkle with your choice of topper and serve. </p> </div><br /><p> </p><h2 class="regserif largex mbx">Hot & Sour Shrimp Ceviche</h2><p>Serve in a hollowed out red pepper, lemon or lime. </p> <div class="servings switchcopysize"> </div> <div class="ingredients switchcopysize mbxx"> <h2 class="regserif largex mbx">Ingredients</h2> <p> 16 large cooked peeled shrimp </p> <p> Juice of 1 lemon and 2 limes </p> <p> 4 tbsp. cider vinegar </p> <p> 1/2 cup chopped red onion </p> <p> 1 cup chopped yellow and green peppers </p> <p> 1 tbsp. Tabasco sauce </p> <p> 1 tbsp. Worcestershire sauce </p> <p> 1 tsp. mustard powder </p> </div> <h2 class="regserif mbx mtxx recipelabel">Method</h2> <p> Mix all the liquids in a bowl with the mustard powder. Add chopped vegetables and shrimp. Mix to combine and refrigerate. </p><br /><p> </p><h2 class="regserif largex mbx">One Bite Cheese Course </h2> <p>Line a Chinese takeout box with wax paper for elegant and easy transport. </p> <div class="servings switchcopysize"> </div> <div class="ingredients switchcopysize mbxx"> <h2 class="regserif largex mbx">Ingredients</h2> <p> 1 lb. (about 24) seedless grapes </p> <p> 2 oz. (11/2 cups) goat cheese </p> <p> 1/2 cup your favourite finely chopped nuts </p> <p> 1/4 cup your favourite finely chopped herbs </p> </div> <h2 class="regserif mbx mtxx recipelabel">Method</h2> <p> Using a fork or hand mixer soften the goat cheese. Coat each grape with a thin layer of cheese (about one tablespoon) and roll in your palm until round. Roll in your choice of chopped nuts (almond, pistachio, pecan, walnut) and herbs (thyme, parsley, chives). Keep refrigerated until ready to serve.<br /></p><p><br /></p><p><br /></p><p><br /></p>x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com1tag:blogger.com,1999:blog-7847657586041542990.post-14714090305373201242010-12-24T00:00:00.007-05:002010-12-24T00:35:27.233-05:00Last Minute Entertaining<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.theglobeandmail.com/life/holiday/last-minute-holiday-guests-no-problem/article1847333/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 280px;" src="http://4.bp.blogspot.com/_s6gmjqrh5eA/TRQtaghTpAI/AAAAAAAAAtk/vJpea90kZRQ/s320/Screen%2Bshot%2B2010-12-24%2Bat%2B12.18.13%2BAM.png" alt="" id="BLOGGER_PHOTO_ID_5554114173884146690" border="0" /></a>Looking for a little something extra to add to your holiday entertaining this weekend ?<br /><br />Try serving parmesan marshmallows with your charcuterie plate or alongside your favourite soup. If you love the salty sweet combination - try some chocolate bacon bark. Or simply add a cucumber ribbon to any salad already on your menu.<br /><br />Hope you enjoy !<br /><br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-16800372957623603432010-12-01T10:09:00.007-05:002010-12-01T10:55:50.646-05:00Behind the scenes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/TPZuLLuRyhI/AAAAAAAAAtA/BvzW9B3oaqQ/s1600/Picture%2B33.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 210px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/TPZuLLuRyhI/AAAAAAAAAtA/BvzW9B3oaqQ/s320/Picture%2B33.png" alt="" id="BLOGGER_PHOTO_ID_5545741129557854738" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/TPZuKsWvNdI/AAAAAAAAAs4/kRCSYhMU-vw/s1600/Picture%2B32.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 161px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/TPZuKsWvNdI/AAAAAAAAAs4/kRCSYhMU-vw/s320/Picture%2B32.png" alt="" id="BLOGGER_PHOTO_ID_5545741121137620434" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/TPZrslhvoPI/AAAAAAAAAsk/-IyLVysxe2Q/s1600/Picture%2B30.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 148px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/TPZrslhvoPI/AAAAAAAAAsk/-IyLVysxe2Q/s320/Picture%2B30.png" alt="" id="BLOGGER_PHOTO_ID_5545738404885405938" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/TPZrsGP6qeI/AAAAAAAAAsc/ptDgKTkbGPs/s1600/Picture%2B29.png"><br /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/TPZrr2FejPI/AAAAAAAAAsU/ZRHtJFE8WRw/s1600/Picture%2B28.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 491px; height: 108px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/TPZrr2FejPI/AAAAAAAAAsU/ZRHtJFE8WRw/s320/Picture%2B28.png" alt="" id="BLOGGER_PHOTO_ID_5545738392150379762" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s6gmjqrh5eA/TPZrrdKWDFI/AAAAAAAAAsM/KVLqEqULaVY/s1600/Picture%2B27.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_s6gmjqrh5eA/TPZrrdKWDFI/AAAAAAAAAsM/KVLqEqULaVY/s320/Picture%2B27.png" alt="" id="BLOGGER_PHOTO_ID_5545738385459907666" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s6gmjqrh5eA/TPZrsxfQ_CI/AAAAAAAAAss/ya-h_pE2lik/s1600/Picture%2B31.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 180px; height: 231px;" src="http://4.bp.blogspot.com/_s6gmjqrh5eA/TPZrsxfQ_CI/AAAAAAAAAss/ya-h_pE2lik/s320/Picture%2B31.png" alt="" id="BLOGGER_PHOTO_ID_5545738408096234530" border="0" /></a><br />Since I've been working like a mad woman and haven't had a chance to create a new 'how to' blog I thought I'd bring my camera to work and show you a behind the scenes glance at a food shoot. So when I wasn't swamped with baking, frying, grilling, chilling and glistening in the studio I grabbed my camera and took a shot. My favourite shot is the final one. Unfortunately that week of shooting was too busy and dirty for me to bring out my camera - I literally had my arm in a turkey ! So at the end of a great week the photographer kindly rewarded me with his signature cocktail and I indeed had a chance to capture that moment.<br /><br />Post any questions you have about the shots and I'd be happy to explain.<br /><br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-80380362913871850292010-09-07T22:32:00.004-04:002010-09-07T22:47:18.669-04:00Tone on Tone (PART 2 & 3)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/TIb40JGs47I/AAAAAAAAAr0/e0FMFmqDDfk/s1600/Screen+shot+2010-09-07+at+10.43.47+PM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 177px;" src="http://1.bp.blogspot.com/_s6gmjqrh5eA/TIb40JGs47I/AAAAAAAAAr0/e0FMFmqDDfk/s320/Screen+shot+2010-09-07+at+10.43.47+PM.png" alt="" id="BLOGGER_PHOTO_ID_5514368368442663858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/TIb4zt9GyAI/AAAAAAAAArs/6DaT0AJJ8os/s1600/Screen+shot+2010-09-07+at+10.42.58+PM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 179px;" src="http://1.bp.blogspot.com/_s6gmjqrh5eA/TIb4zt9GyAI/AAAAAAAAArs/6DaT0AJJ8os/s320/Screen+shot+2010-09-07+at+10.42.58+PM.png" alt="" id="BLOGGER_PHOTO_ID_5514368361154660354" border="0" /></a><br />Here are the two follow-up videos for more tone on tone ideas. One is with <a href="http://www.youtube.com/user/torontofoodie#p/a/u/1/VT8dSR8h4J0">pancakes</a> - a really easy way to make your pancakes a little more special. The other is how to make a simple <a href="http://www.youtube.com/user/torontofoodie#p/a/u/0/AHTNQoAiADs">chocolate wrap</a> to elevate your next dessert.<br /><br />Pancakes<br />http://www.youtube.com/user/torontofoodie#p/a/u/1/VT8dSR8h4J0<br /><br />Chocolate Wrap<br />http://www.youtube.com/user/torontofoodie#p/a/u/0/AHTNQoAiADs<br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com3tag:blogger.com,1999:blog-7847657586041542990.post-36293379231592833622010-08-31T23:55:00.006-04:002010-09-01T00:11:10.947-04:00lunch box ideas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/TH3QWyDH1aI/AAAAAAAAArg/Ge6BNIRGaZo/s1600/Picture+7.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 93px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/TH3QWyDH1aI/AAAAAAAAArg/Ge6BNIRGaZo/s200/Picture+7.png" alt="" id="BLOGGER_PHOTO_ID_5511790608781923746" border="0" /></a><br /><br />If you are looking for a little inspiration to fill your kids lunch boxes next week here is my latest assignment for the Globe & Mail. <a href="http://www.theglobeandmail.com/life/family-and-relationships/back-to-school/bye-bye-brown-bag-fun-tasty-lunches-for-your-kid/article1691964/">Lunchbox dilemmas</a> (after reading the comments it looks like I was a really lucky girl growing up. My mom always sent me with the best lunches - always including surprises and personalized notes ! )<br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com2tag:blogger.com,1999:blog-7847657586041542990.post-7409268901613496792010-07-12T15:49:00.004-04:002010-07-12T15:55:22.643-04:00Tone on Tone (PART 1)Here is my latest webisode.... I've recently filmed a few so there is more to come soon !<br /><br />The only thing to note is that the white cake level is quite low in the tight shots. When you make this at home fill it at least 1/2 if not 2/3 full. (I ran out of cake batter while filming)<br /><br />Enjoy !<br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com1tag:blogger.com,1999:blog-7847657586041542990.post-78693664326690985782010-04-17T14:12:00.003-04:002010-04-17T14:15:45.404-04:00Andrew Coppolino's "The Food Show"Just a quick note to say that I'm going to be interviewed about food styling on Andrew Coppolino's "the food show" on AM 570 this Sunday (12-1pm) if anyone feels like listening online or on the radio... Its my first radio show so guaranteed you'll hear me say uummm ;)<br /><br /><br />http://www.570news.com/listenLive<br /><br />http://www.andrewcoppolino.com/listen-live-on-570-news/<br /><br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-33680953838373207612009-12-30T12:11:00.004-05:002009-12-30T12:20:18.957-05:00Last Minute Stress Free New Years<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/SzuLQ4PgNbI/AAAAAAAAAn8/Kqw4DTNE45U/s1600-h/Picture+26.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 168px;" src="http://1.bp.blogspot.com/_s6gmjqrh5eA/SzuLQ4PgNbI/AAAAAAAAAn8/Kqw4DTNE45U/s200/Picture+26.png" alt="" id="BLOGGER_PHOTO_ID_5421079698562102706" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/SzuLQgfpnsI/AAAAAAAAAn0/LKbIRtF55a8/s1600-h/Picture+32.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 174px;" src="http://1.bp.blogspot.com/_s6gmjqrh5eA/SzuLQgfpnsI/AAAAAAAAAn0/LKbIRtF55a8/s200/Picture+32.png" alt="" id="BLOGGER_PHOTO_ID_5421079692187377346" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/SzuLQTLqmsI/AAAAAAAAAns/ptyViywbJ-w/s1600-h/Picture+33.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 177px;" src="http://1.bp.blogspot.com/_s6gmjqrh5eA/SzuLQTLqmsI/AAAAAAAAAns/ptyViywbJ-w/s200/Picture+33.png" alt="" id="BLOGGER_PHOTO_ID_5421079688613894850" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/SzuLQMVpjTI/AAAAAAAAAnk/OeMphQ3kZmc/s1600-h/Picture+34.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 166px;" src="http://3.bp.blogspot.com/_s6gmjqrh5eA/SzuLQMVpjTI/AAAAAAAAAnk/OeMphQ3kZmc/s200/Picture+34.png" alt="" id="BLOGGER_PHOTO_ID_5421079686776720690" border="0" /></a><br />Turn leftovers and pantry items into last minute party treats. My latest article in the Globe and Mail today shows you how.<br /><br /><a href="http://www.theglobeandmail.com/life/new-year/stress-free-new-years-party-food/article1410871/"><br /></a>Here is the link - <a href="http://www.theglobeandmail.com/life/new-year/stress-free-new-years-party-food/article1410871/">Stress Free New Years Party Food</a> or pick up a Globe and Mail Newspaper today.<br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-77003532815912119812009-12-17T17:36:00.009-05:002009-12-17T17:57:46.688-05:00Holiday Table Decorations... Part 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.theglobeandmail.com/life/holiday/entertaining/a-festive-holiday-table/article1404037/?view=life"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 112px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/SyqyqacMCRI/AAAAAAAAAnU/E1LnC3ag8zA/s200/Picture+25.png" alt="" id="BLOGGER_PHOTO_ID_5416337943588243730" border="0" /></a><br /><br />Here is my second video on ways to decorate your holiday table. This one is a little more over-the-top ornate. But perhaps one of the concepts will inspire you for your next holiday party.<br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com2tag:blogger.com,1999:blog-7847657586041542990.post-71546133303764295432009-12-01T21:12:00.003-05:002009-12-02T00:05:20.140-05:00Holiday Table Decorations... Part 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.theglobeandmail.com/life/holiday/entertaining/watch-how-to-set-your-holiday-table/article1384093/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 114px;" src="http://1.bp.blogspot.com/_s6gmjqrh5eA/SxX1X5wKtEI/AAAAAAAAAm4/cX9AvXkmu1g/s200/Picture+25.png" alt="" id="BLOGGER_PHOTO_ID_5410500318344164418" border="0" /></a><br /><br />Hi ! I have a couple videos that will be online on the globe and mail's web site about <a href="http://www.theglobeandmail.com/life/holiday/entertaining/watch-how-to-set-your-holiday-table/article1384093/">Holiday Table Decorations</a>. This time there will be no articles to go with them. Apparently people are more excited about watching videos than reading articles..... but that's ok because I'm one of them.<br /><br />Hope you enjoy - there are more to come !<br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-88764726121944068102009-10-05T10:38:00.025-04:002009-10-05T14:00:25.316-04:00theme party/ wedding shower<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s6gmjqrh5eA/SsoIV-uwxgI/AAAAAAAAAlI/BnjuM42nEQQ/s1600-h/005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 133px;" src="http://4.bp.blogspot.com/_s6gmjqrh5eA/SsoIV-uwxgI/AAAAAAAAAlI/BnjuM42nEQQ/s200/005.jpg" alt="" id="BLOGGER_PHOTO_ID_5389129077811627522" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s6gmjqrh5eA/SsoO8JezErI/AAAAAAAAAlY/XfTzo0H7L5g/s1600-h/P8070816.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_s6gmjqrh5eA/SsoO8JezErI/AAAAAAAAAlY/XfTzo0H7L5g/s200/P8070816.JPG" alt="" id="BLOGGER_PHOTO_ID_5389136330602255026" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s6gmjqrh5eA/SsoIHcR-yII/AAAAAAAAAlA/fE32oOf7xms/s1600-h/P8070809.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_s6gmjqrh5eA/SsoIHcR-yII/AAAAAAAAAlA/fE32oOf7xms/s200/P8070809.JPG" alt="" id="BLOGGER_PHOTO_ID_5389128828045936770" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/SsoPfzT9DkI/AAAAAAAAAlg/CV-wtgU36tU/s1600-h/016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 133px;" src="http://1.bp.blogspot.com/_s6gmjqrh5eA/SsoPfzT9DkI/AAAAAAAAAlg/CV-wtgU36tU/s200/016.jpg" alt="" id="BLOGGER_PHOTO_ID_5389136943126482498" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/SsoHx5oeVdI/AAAAAAAAAk4/WzFgsjinYUc/s1600-h/P8070810.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/SsoHx5oeVdI/AAAAAAAAAk4/WzFgsjinYUc/s200/P8070810.JPG" alt="" id="BLOGGER_PHOTO_ID_5389128457967785426" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s6gmjqrh5eA/SsoIce9a9rI/AAAAAAAAAlQ/PHkRQbp8jXk/s1600-h/P8070824.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_s6gmjqrh5eA/SsoIce9a9rI/AAAAAAAAAlQ/PHkRQbp8jXk/s200/P8070824.JPG" alt="" id="BLOGGER_PHOTO_ID_5389129189542262450" border="0" /></a><br /><br />Hi ! Its been a while since my last blog and I blame wedding silliness (my wedding was Sept 5th). I thought perhaps I'd write a blog based on the shower my foodie friend (and mentor!) Susan threw for me as she also has many beautiful Martha Stewart style tricks up her sleeve.<br /><br />When you're having people over for a party, something you can do to keep it unified is to have a simple theme to tie everything together. An effortless theme that is quite effective is COLOUR. Pick any colour - since halloween/ thanksgiving are on their way I'd suggest oranges, reds, or even purples (my fav). Then use that colour as the accent for the party. Buy flowers, napkins, a table runner, print out the menu in the colour - or simply make cocktails with that colour. With very minimal effort you can really make your dinner party look stunning and well thought-out.<br /><br />Of course - that was just one thing Susan did to create this gorgeous party. She went above and beyond with "if you don't ask you don't get" Veuve Clicquot & Belvedere Vodka glassware, accessories and of course beverages - thank you Matt @ Charton Hobbs. Take a look at the photos to get even more ideas and as always, if you have any questions let me know.<br /><br /><br />x<br />Adele<br />www.foodstylist.caAdele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-64366459133693708032009-08-01T17:54:00.001-04:002009-08-01T17:59:21.162-04:00BBQ Tasting Menu - restaurant style in your own backyardMy latest article is in the life section of the globe and mail today. If you want a few ideas to have a restaurant style tasting menu in your own backyard - check it out.<br /><br />Bite-sized backyard bonanza<br /><br />"Isn't it time you moved beyond burgers? Just in time for the long weekend, food stylist Adele Hagan prepares an elegant outdoor tasting menu packed with seasonal ingredients, savoury sauces – and even a splash of rum"<br /><br />http://www.theglobeandmail.com/life/food-and-wine/bite-sized-backyard-bonanza/article1237892/<br /><br /><br />Have a great weekend !!<br /><br />Adele<br /><br /><br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-74178980995940311582009-07-13T19:51:00.004-04:002009-07-13T21:02:33.266-04:00Cutting TechniquesI thought that perhaps I'd post a webisode of some basic cutting techniques.... just to make sure that everyone has a good foundation before we do anything fancy with veggies.<br /><br />Enjoy !!<br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-61244465746683850042009-06-26T07:38:00.003-04:002009-06-28T13:03:41.678-04:00Chocolate BarkHere is my second webisode - demonstrating chocolate bark. I've used the bark to create what I call "Chocolate Millefeuille" as well chocolate dipped strawberries to garnish the plate.<br /><br />Enjoy !<br /><br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-2067609101025121322009-06-10T18:08:00.016-04:002009-06-10T18:53:51.038-04:00Fire Roasted Orange Chocolate Cakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/SjA3b8pXdjI/AAAAAAAAAgo/IY4qKYDBZjQ/s1600-h/DSC01577.JPG"></a><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/SjA3b8pXdjI/AAAAAAAAAgo/IY4qKYDBZjQ/s1600-h/DSC01577.JPG"></a><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/SjAysKGUJII/AAAAAAAAAfg/3CB-iXpIhS4/s1600-h/DSC01534.JPG"><img src="http://3.bp.blogspot.com/_s6gmjqrh5eA/SjAysKGUJII/AAAAAAAAAfg/3CB-iXpIhS4/s200/DSC01534.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5345828491895252098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a><br /></span></div></span><div>This idea was given to me from 2 good friends when we were brainstorming an article I'm writing about gourmet camping food. Since I mainly boat on weekends I thought I'd attempt to take it to our mini bbq on the boat. The chocolate orange cakes were a hit this weekend if you want to add them to your camping for bbq repertoire here is how I made them...</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/SjA0o9x5gpI/AAAAAAAAAgQ/uEEoKdY1NRA/s1600-h/DSC01542.JPG"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s6gmjqrh5eA/SjA0YHqp6lI/AAAAAAAAAgI/g-u-XreUrE4/s1600-h/DSC01535.JPG"><img src="http://4.bp.blogspot.com/_s6gmjqrh5eA/SjA0YHqp6lI/AAAAAAAAAgI/g-u-XreUrE4/s200/DSC01535.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5345830346668239442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a><br /><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">Simply cut the top off an orange. Hollow it out (I prepared them in the morning so I drank the juice for breakfast). <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/SjAyslkwSHI/AAAAAAAAAfw/MiIy7NCkpiU/s1600-h/DSC01566.JPG" style="text-decoration: none; "><br /></a><div style="text-align: center; "><br /></div></span><div style="text-align: center; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://3.bp.blogspot.com/_s6gmjqrh5eA/SjA0o9x5gpI/AAAAAAAAAgQ/uEEoKdY1NRA/s200/DSC01542.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5345830636072043154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); "></span></div><div>Then fill your orange 1/2 full with your favourite chocolate cake or cupcake mixture and place the orange top back on. I wrapped them in 2 layers of strong aluminum foil and placed them on the bbq on medium heat for about 20 minutes. If you are camping add an extra layer of foil then bury them in the coals for 20 minutes.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/SjA3b8pXdjI/AAAAAAAAAgo/IY4qKYDBZjQ/s1600-h/DSC01577.JPG"><img src="http://1.bp.blogspot.com/_s6gmjqrh5eA/SjA3b8pXdjI/AAAAAAAAAgo/IY4qKYDBZjQ/s200/DSC01577.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5345833710964405810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " /></a><br /></div><div>Voila ! Gourmet camping, boating or bbq food with little waste.</div><div><br /></div>x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-75965246778708142272009-05-25T11:41:00.004-04:002009-05-25T12:09:04.020-04:00Caramel DecorationsFor this blog entry I've made a little video for your viewing pleasure showing you how to make caramel decorations. Its the first of several "webisodes". Hope you enjoy !<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyEoNpyLcw9ZFjFkCsEnt4Z6xWrD_urrO6S8dPZhlUMQszjbg3bbmhvgco0JpX1lFt0JIVOhKb3Vs9RZzbzDQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br />If there are other foodie tricks you'd like me to demonstrate - just write me a comment and I'll get on it.<br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com1tag:blogger.com,1999:blog-7847657586041542990.post-78465803100533882242009-05-02T19:35:00.008-04:002009-05-02T20:39:29.890-04:00Lettuce Wraps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/SfzZdVUzt_I/AAAAAAAAAe4/hMWBhUrotVM/s1600-h/IMG_2111.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="http://3.bp.blogspot.com/_s6gmjqrh5eA/SfzZdVUzt_I/AAAAAAAAAe4/hMWBhUrotVM/s200/IMG_2111.JPG" alt="" id="BLOGGER_PHOTO_ID_5331375156863678450" border="0" /></a>A healthy, delicious and good looking meal or snack - Lettuce Wraps ! I often crave these... not only are they are fun to eat - they are low in fat.<br /><br />If I'm making these for a casual dinner at home I simply toss the mixture on a bed of shredded lettuce. But they are just as easy to jazz up for a dinner party appetizer by using small leaves of bib or Boston lettuce, placing your filling inside and securing each bundle with a chive. To make your ties just dip the chives in hot water to soften. I use chives, strips of green onion or strips of leeks to tie bundles of anything.... carrots and beans for an elegant side, wild mushroom crepes for a delicate canapé or petit Peking duck rolls.<br /><br />My favourite recipe for Lettuce Wraps is one mom has used for years out of Chatelaine Magazine - its a family favourite. Here it is for you to add to your repertoire:<br /><br />Chicken Lettuce Wraps<br /><br />Dinner is all wrapped up in this fragrant stir-fry mixture using lower-fat ground chicken. After cooking, it's rolled in or heaped onto lettuce leaves to make a nutrient-rich meal. Try them at a buffet or informal family dinner.<br /><br />Cooking time 10 minutes<br />Preparation time 10 minutes<br />Makes 4 servings<br /><br />Ingredients<br /><br /> * 2 heads Boston lettuce<br /> * 1/4 tsp (1 mL) each of ground cardamom, cayenne pepper, cinnamon, ground coriander and cumin<br /> * 1/2 tsp (2 mL) garlic powder<br /> * 1 tsp (5 mL) vegetable oil<br /> * 1 lb (500 g) ground chicken<br /> * 1 small onion, chopped<br /> * 10 oz (284 mL) can sliced water chestnuts, drained<br /> * 1 small carrot<br /> * 2 celery stalks<br /> * 4 green onions<br /> * 8 medium-size shitake mushrooms<br /> * 1/3 cup (75 mL) water<br /> * 2 tbsp (30 mL) oyster or hoisin sauce<br /> * 2 tbsp (30 mL) dry sherry<br /> * 1 cup (250 mL) bean sprouts (optional)<br /> <br />1. Separate lettuce into leaves. Wash and pat dry. Refrigerate while preparing filling. Heat a large frying pan over medium heat. Without adding any oil, sprinkle in cardamom, cayenne, cinnamon, coriander, cumin and garlic powder. Stir spices until lightly toasted and fragrant, about 1 minute. Add oil, ground chicken and onion to pan. Stir often with a fork to keep mixture crumbly until chicken is no longer pink, from 4 to 5 minutes.<br /> 2. Meanwhile, coarsely chop water chestnuts. Grate or julienne carrot. Slice celery diagonally into 1/4-inch (0.5-cm) pieces. Finely chop green onions. Thinly slice mushrooms. Mushrooms should measure about 1 cup (250 mL).<br /> 3. When chicken is cooked, increase heat to high. Stir in water chestnuts, carrot, celery, green onions and mushrooms. Pour in water. Cook, uncovered and stirring often to develop flavour and reduce sauce, about 3 minutes. Stir in oyster sauce and sherry. Remove pan from heat. Taste and adjust seasonings, if needed. Stir in bean sprouts, if using. Turn mixture into a serving bowl.<br /> 4. To serve, set bowl with chicken mixture in centre of a large platter and arrange lettuce around bowl. Or place a few lettuce leaves on a plate to make a ¿cup,¿ then fill with chicken. Or spoon 2 heaping tablespoons (30 mL) mixture onto centre of lettuce leaf, fold top part of leaf down over some of mixture, fold one open side over filling, then roll to enclose. The stalk end of lettuce leaf will still be open and filling will show. Serve with hoisin sauce for dipping or drizzle over chicken mixture once it is spooned onto lettuce.<br /><br />Note: Cooked chicken mixture will keep well, covered and refrigerated, overnight. If using bean sprouts, do not add them until after reheating chicken mixture.<br /><br />*<br />Hope you enjoy them as much as we do !<br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-91805593308145678702009-04-08T16:32:00.006-04:002009-04-08T18:13:47.674-04:00Chocolate Curls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s6gmjqrh5eA/Sd0NlWj3NtI/AAAAAAAAAeY/kaFpYM2nLbM/s1600-h/Chocolate-0004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="http://4.bp.blogspot.com/_s6gmjqrh5eA/Sd0NlWj3NtI/AAAAAAAAAeY/kaFpYM2nLbM/s200/Chocolate-0004.jpg" alt="" id="BLOGGER_PHOTO_ID_5322425269984114386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/Sd0NlRgCJ3I/AAAAAAAAAeQ/ClC9DXE620o/s1600-h/Chocolate-0006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 134px; height: 200px;" src="http://3.bp.blogspot.com/_s6gmjqrh5eA/Sd0NlRgCJ3I/AAAAAAAAAeQ/ClC9DXE620o/s200/Chocolate-0006.jpg" alt="" id="BLOGGER_PHOTO_ID_5322425268625876850" border="0" /></a><br />My mom asked me a few days ago how to make chocolate curls or the decorative chocolate on cakes. Its actually quite simple ! I demonstrated them for her and a bunch of women at my future sister-in-law's bridal shower. Here's how ....<br /><br />Pour melted chocolate on to the back of an oven tray. Spread it around to cover the entire back side. It can be anywhere from a few millimeters thick to half a centimeter. Let it cool. If you are in a rush - 5 minutes in the fridge will do it. Otherwise you can just set it in a cool place in your kitchen. To test if its ready you want it to be mostly dry to the touch - but just a little wet that you can see your fingerprint.<br /><br />Take a paint scrapper and press firmly against the pan. Slow and steady wins the race ! Either brace the baking sheet against a wall or get a helper to hold the other end so it doesn't slip away while you're making your curls. You can make small curls with small scrappers or large curls with large scrappers. If you are daring - hold one end of the chocolate while you are pulling it off so you get one long strip. Use this to wrap around a cake for a sleek polished chocolate look.<br /><br />Hope this makes sense... Post questions if you need any further help !<br /><br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com1tag:blogger.com,1999:blog-7847657586041542990.post-42315768979813675332009-03-21T10:01:00.005-04:002009-03-22T17:39:30.086-04:00Fruit & Veggie Crisps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s6gmjqrh5eA/ScTz-vfHRuI/AAAAAAAAAeI/ProUjSoJd88/s1600-h/IMG_2167.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="http://4.bp.blogspot.com/_s6gmjqrh5eA/ScTz-vfHRuI/AAAAAAAAAeI/ProUjSoJd88/s200/IMG_2167.JPG" alt="" id="BLOGGER_PHOTO_ID_5315641719428433634" border="0" /></a><br />I was asked recently if I had any suggestions for passover alternatives to crackers. Yes - Fruit Crisps! They are absolutely wonderful to have with cheese as fruit and cheese have always been a perfect pair. They look stunning and impressive to guests AND they are easy to make.<br />You can use fruit and vegetable crisps to garnish just about anything - soups, cakes, salads, as a base for an hors d'oeuvre, etc.<br /><br />How to make them - Use a mandolin to thinly slice fruit (apples and pears work best) or vegetables (beets and sweet potatoes look amazing). Spread them out on a very lightly greased baking tray. Then bake them at a low temperature (200F) for about 2 hours, flipping every 20 minutes. Cool on a wire rack rack.<br /><br />Let me know how it goes !<br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-89435182887753721802009-03-03T17:25:00.004-05:002009-03-03T17:57:58.547-05:00Cucumber Salad Ribbons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/Sa2vD-QDNNI/AAAAAAAAAeA/w1uyMylJYDY/s1600-h/salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 140px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/Sa2vD-QDNNI/AAAAAAAAAeA/w1uyMylJYDY/s200/salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5309092018524468434" /></a>Since my last blog entry was all about the formula to make a delicious salad - this entry is how to present it ! I saw this in a restaurant (MoRoCo) earlier this year and thought it was a great idea. Simply use your vegetable peeler and cut strips of an english cucumber lengthwise. In order to use the cucumber ribbon like a belt around your salad, make two small slits halfway through the ribbon at each end (use this to fasten the cucumber together). Fill with your favourite salad and voila - gorgeous and tasty ! <div><div><br /></div><div><br /><div><br /></div><div>x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div></div></div></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-78742539020458684072009-02-09T19:59:00.007-05:002009-02-10T17:58:08.638-05:00Crunchy, Salty, Sweet & Creamy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_s6gmjqrh5eA/SZH2eiXfxNI/AAAAAAAAAdc/Hzb7TKn6VVM/s1600-h/PearSalad-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_s6gmjqrh5eA/SZH2eiXfxNI/AAAAAAAAAdc/Hzb7TKn6VVM/s200/PearSalad-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5301289240873649362" border="0" /></a><br />For my valentines blog - instead of a chocolate tip I thought I’d give a salad tip this year to keep things on a healthy but delicious note. I have some simple rules to follow and you’ll always have a crowd pleaser… I promise !<br /><br />Every great salad is composed of 4 simple elements - crunchy, salty, sweet & creamy. If you think about it… all the best and most famous salads have these. Caesar, Greek, Waldorf.<br /><br />Now for crunchy – it can be anything that gives your salad some texture.<br />(eg. Croutons, nuts, crispy noodles, bacon)<br /><br />For salty it can be anything that has a bit of that brackish flavour<br />(eg. feta, olives, peanuts, cashews, Roquefort, sea salt, soy sauce)<br /><br />Sweet is exactly that something that gives you a layer of sugary flavour. (eg. apples, pears, cranberries, raisins, red pepper, feta, mango, figs, basil, carrot, coriander, candied nuts, oranges)<br /><br />Creamy is essential to give the salad some depth and sustenance.<br />(eg. avocado, goats cheese, mayonnaise, mustard, yogurt, mozzarella)<br /><br />Some of the categories have foods that overlap – which is the beauty of the list. As long as you have all 4 elements you will have an amazingly delicious salad.<br /><br />Here is my favourite salad -<br /><br />Candied walnut, Pear and Gorgonzola salad<br />Serves 4<br /><br />Ingredients <br />115g/4oz granulated sugar <br />120ml/4fl oz orange juice <br />115g/4oz walnut halves<br /> 2.5g/½ tsp salt<br /> 2.5g/½ tsp cayenne pepper <br />2 tbsp walnut oil<br /> 2 tbsp extra virgin olive oil <br />2 tsp dijon mustard <br />2 tbsp white wine vinegar <br />1 radicchio, split into separate leaves <br />55g/2oz wild rocket <br />2 heads chicory, split into separate leaves <br />2 conference pears<br /> 175g/6oz gorgonzola<br /><br />Method<br /> 1. Place the sugar and the orange juice in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and keep boiling until the syrup has reached a golden brown colour. Take off the heat and stir in the walnuts, salt and cayenne. Place the walnuts onto a non-stick baking sheet using two warm wet spoons to prevent sticking. Allow to cool completely. <br />2. In a small bowl whisk together the walnut oil, olive oil, mustard and vinegar. Season with salt and pepper. <br />3. In a large bowl toss together the rocket, radicchio and chicory with most of the dressing, reserving 2 tbsp. <br />4. Cut the pears into quarters, core, cut into thin slices and toss with the remaining dressing. 5. Arrange the salad leaves on a large serving dish, scatter over the pears and walnuts and crumble over the gorgonzola. Serve immediately<br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com2tag:blogger.com,1999:blog-7847657586041542990.post-14681600690148795172009-01-28T14:49:00.007-05:002009-01-29T12:08:46.060-05:00Superbowl Party !<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/SYC4ySXaEZI/AAAAAAAAAdU/12MN0xWS-OQ/s1600-h/Picture+10.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 200px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/SYC4ySXaEZI/AAAAAAAAAdU/12MN0xWS-OQ/s200/Picture+10.png" alt="" id="BLOGGER_PHOTO_ID_5296436335850688914" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/SYC4yczSpJI/AAAAAAAAAdM/y3xRbINsFcs/s1600-h/Picture+11.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 200px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/SYC4yczSpJI/AAAAAAAAAdM/y3xRbINsFcs/s200/Picture+11.png" alt="" id="BLOGGER_PHOTO_ID_5296436338651997330" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/SYC4yKfINmI/AAAAAAAAAdE/cg1I61jMg0Q/s1600-h/Picture+12.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 140px;" src="http://3.bp.blogspot.com/_s6gmjqrh5eA/SYC4yKfINmI/AAAAAAAAAdE/cg1I61jMg0Q/s200/Picture+12.png" alt="" id="BLOGGER_PHOTO_ID_5296436333735589474" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/SYC4yF2L2NI/AAAAAAAAAc8/nq9sdC00y7w/s1600-h/Picture+13.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 200px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/SYC4yF2L2NI/AAAAAAAAAc8/nq9sdC00y7w/s200/Picture+13.png" alt="" id="BLOGGER_PHOTO_ID_5296436332490119378" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/SYC4KfETcnI/AAAAAAAAAc0/5-4Bi_U8HKI/s1600-h/Picture+8.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 200px;" src="http://3.bp.blogspot.com/_s6gmjqrh5eA/SYC4KfETcnI/AAAAAAAAAc0/5-4Bi_U8HKI/s200/Picture+8.png" alt="" id="BLOGGER_PHOTO_ID_5296435652065456754" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/SYC4J8W5RMI/AAAAAAAAAcs/QSTjWopC4xc/s1600-h/Picture+7.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="http://3.bp.blogspot.com/_s6gmjqrh5eA/SYC4J8W5RMI/AAAAAAAAAcs/QSTjWopC4xc/s200/Picture+7.png" alt="" id="BLOGGER_PHOTO_ID_5296435642748191938" border="0" /></a><br /><br /><br />Hosting a Superbowl party this weekend ?<br /><a href="http://www.nflcanada.com/News/2009/01/28/8178226.html">Try this championship spread I have on NFL Canada !</a><br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0tag:blogger.com,1999:blog-7847657586041542990.post-74723435711907589532009-01-19T10:43:00.010-05:002009-01-20T11:21:18.507-05:00mini food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/SXX58PWe5eI/AAAAAAAAAcM/T6r14vfShRo/s1600-h/100_0961.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/SXX58PWe5eI/AAAAAAAAAcM/T6r14vfShRo/s200/100_0961.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293411750352184802" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/SXX57xyo3cI/AAAAAAAAAcE/fR-3eDqnDm4/s1600-h/100_0942.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_s6gmjqrh5eA/SXX57xyo3cI/AAAAAAAAAcE/fR-3eDqnDm4/s200/100_0942.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293411742417214914" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_s6gmjqrh5eA/SXX57jypDuI/AAAAAAAAAb8/NLYbHeNz-zA/s1600-h/100_0948.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_s6gmjqrh5eA/SXX57jypDuI/AAAAAAAAAb8/NLYbHeNz-zA/s200/100_0948.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293411738659131106" /></a><br />This weekend was my boyfriend's birthday and he made the special request of having all his favourite food but in mini / bite sized versions. So I happily took on this challenge.<br /><br />On the menu were mini hamburgers, mini hot dogs, mini grilled cheese sandwiches and to finish off the meal - mini apple pies. It was a huge hit and very easy to do.<br /><br />I ordered the buns from a great local bakery (Silverstein's) and simply used a cookie cutter to punch out the appropriate sized patties. Topped them with cheese and bacon and let the guests top them however they liked. Here is also a link to a kit that helps you make "sliders" at home. <a href="http://www.uncrate.com/men/gear/grilling/slider-miniburger-tools/" target="_blank">http://www.uncrate.com/men/gear/grilling/slider-miniburger-tools/</a><br /><br />The mini grilled cheeses were the easiest. I simply sliced small buns width-wise a few times to create small slices of bread. You could also simply cut regular bread into squares (The birthday boy requested that each piece still have the crusts intact as this was his favourite part!) Since I was doing a large volume, I buttered each slice on the outside and but a slice of cheddar on the inside and popped them in the oven at 450 for about 3-5 mins per side.<br /><br />For the mini apple pies I bought those rinky dinky aluminum foil tins from the grocery store and cut pastry to fit inside, (actually the birthday boy did that step for me) then filled the shells with diced apples, brown sugar, flour, cinnamon and a tiny bit of butter. We then cut smaller circles for the top and I made small leaf shaped holes on tops - both for decoration and to let out steam, baked them for about 15mins at 350C and simply re-heated them when guests arrived.<br /><br />Since this was a big hit I'm looking for suggestions of what else I should make mini ?<br /><br /><br />x Adele<div><a href="http://www.foodstylist.ca/" target="_blank">www.foodstylist.ca</a></div>Adele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com1tag:blogger.com,1999:blog-7847657586041542990.post-6418655869110479232008-10-27T10:25:00.002-04:002009-01-12T13:21:11.008-05:00Edible Parmesan Cups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s6gmjqrh5eA/SWuJhVSd2VI/AAAAAAAAAbE/KLhZXIKs98g/s1600-h/100_0609.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_s6gmjqrh5eA/SWuJhfDzJtI/AAAAAAAAAa8/sX7QBtw3uKQ/s1600-h/100_0607.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 319px;" src="http://2.bp.blogspot.com/_s6gmjqrh5eA/SWuJhfDzJtI/AAAAAAAAAa8/sX7QBtw3uKQ/s320/100_0607.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5290473395642902226" /></a><br />Caesar salad is one of my most favourite things to eat. Not only does it have oodles of garlic, it has cheese & bacon and to top it off my dad has a killer recipe for homemade dressing ! So I love to serve it at dinner parties.<br />Friday night we had friends over for dinner and I didn’t want to overload them with multiple courses so I made mini parmesan cups to serve mini caesar salads.<br />First you grate fresh parmesan cheese on baking trays. The cheese is oily enough not to stick but if you’re worried use a non-stick mat. Spread the grated cheese in rounds on your tray. They wont spread much so don’t worry about having them close together.<br />Next bake it in the oven at 425F/220C until melted and golden - about 5 minutes.<br />Let cool for 30 sec - only long enough for the cheese to harden slightly. Using your fingers or a spatula lift each round and place it over a narrow glass or upside down muffin tin. Let cool completely.<br />Un-mold when cooled and hardened and use as a serving vessel for any salad, pasta, etc.<br /><br />x AdeleAdele Haganhttp://www.blogger.com/profile/05279526645031096523noreply@blogger.com0