Feel free to follow me on Instagram: @kaccreative Twitter: @kaccreative This footage was taken up in Haliburton, Ontario during the summer. I foraged for some wild strawberries, wood sorrel and wild roses then plated them all to create a bit of a play on strawberries and cream. I made a creme anglaise, candied the rose petals and let the wood sorrel and wild strawberries as they are since they're flavour is best untampered with. The plate I used came from a local Potter named Rickie Woods, ( http://rickiewoodspotter.ca) there will be a longer video coming that highlights her story in more detail. Essentially this is a bit of a cooking and travel video showing off Haliburton and the food available locally. The poem read over the video is called No Leaders Please and it's by Charles Bukowski. It's one of my favourite poems ever. Voice over by Tom O'Bedlam or Spoke Verse: https://www.youtube.com/user/SpokenVerse/featured Some of the Equipment I use to film this: My Camera: http://amzn.to/2vGJehn My Favourite Lens: http://amzn.to/2fuLQbM ... https://www.youtube.com/watch?v=mqi3cSLkRkU

Today, I’m showing you how to make a beautiful vibrant green basil oil. Fresh and full of flavour, this bright green plating oil can be used as garnish, on salads, in dressings, on cheese and anywhere else that the bright flavour of basil is normally goes. I’ve done a similar video to this in the past which you can check out here: That method is slightly more complicated and time consuming while this method is super easy and only takes about 5 minutes. Bright Green Basil Oil Recipe: 100 g fresh basil 50 g fresh baby spinach 250 ml neutral flavoured oil (light canola/ vegetable) Method: Blitz everything together on high in a blender for approximately 3 minutes. The heat from the base of the blender will heat through the herbs and release a more vibrant colour. Once the oil is warm to the touch and steaming a little, place a medium sized bowl over an ice bath and line it with a strainer lined with cheesecloth or a coffee filter. Pour in the oil into the strainer and leave to seep through. Once all the oil has strained through, place in a container or squeeze bottle and store in the fridge for up to 5 days. Consider Subscribing for More: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ FACEBOOK: https://www.facebook.com/chefstudio86/ MY WEBSITE: chef.studio TWITTER: https://twitter.com/ChefStudio_ My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: https://amzn.to/2wgcrly My Lens: https://amzn.to/3dVFNq7 My Tripod: https://amzn.to/2RbS5RK The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing! ... https://www.youtube.com/watch?v=zfeUfDulldw

Want to know how to make fluffy Japanese souffle pancakes? I’m showing you the recipe for these super thick pancakes as well as everything I learned from spending a whole day perfecting them. They take a bit of work but the results are jiggly, super fluffy pancakes. Consider Subscribing for More: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Japanese Souffle Pancakes Recipes: 2 egg yolks 15 g milk 1/4 tsp vanilla 33 grams all purpose flour 4 grams baking powder 3 egg whites 50 grams sugar Method For the recipe, you’ll need two egg yolks and 3 egg whites in separate bowls. To the yolks add in 15 grams of milk and 1/4 tsp of vanilla extract and stir to combine. For the dry ingredients. Measure 33 grams of all purpose flour and 4 grams of baking powder. Then sift into the wet ingredients. Stir this all together until smooth. Take the three egg whites from earlier and whisk them until they light and fluffy at the soft peak stage. Measure 50 grams of sugar and add to the whipped whites. Whip until the whites are stiff peaks. This is super important, the meringue needs to be very firm or the batter will be too runny. Gently Fold the meringue into the yolk and flour mixture in three additions trying not to knock out too much air. We want the batter to be fluffy and light. I tried different methods of adding the batter to the pan and using a piping bag is best. You need to use a non stick pan on low heat and make sure it is well greased with a neutral cooking oil. When you pipe the batter in the pan focus on piping the mixture high rather than wide. The batter will spread slightly on its own. Another note is this batter is best when cooked immediately so if you can get multiple pans on at once so you can all the batter in one go this will yield the best results. Pour a small amount of water in the pan and then cover with a lid. I cooked mine for about 5 minutes on low but yours might need more or less time depending on your stove. You’ll know that the pancakes are ready to be flipped when the batter is matte like this not sticky to the touch. Gently flip the pancakes, add in another splash of water and cover until cooked through. I cooked mine on this side for another five minutes. The pancakes are done when they’re firm and springy to the touch. It’s best to serve them right away at the peak of their fluffiness. As they sit they start to deflate like mine have here a bit. Serve with whatever pancake toppings you please. I wasn’t sure if I would like the taste of these but they’re actually really nice almost like angel food cake. They’re really delicately sweet and of course have a nice light texture. Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ FACEBOOK: https://w ... https://www.youtube.com/watch?v=xdnwEjRYsVM

Inspired by a quote I read by Missy Robbins on Italian food recently, I wanted to make one of the most simple but delicious recipes I know; basic tomato sauce. Everyone has their own way of making tomato sauce which I think is incredibly important. If all our food was the same well, where's the fun in that? This is my favourite way of making it. I first had this sauce when I was working for an incredibly talented Chef who trained in Italy after fleeing his home country as a refugee. Later, he went on to open some of the most successful restaurants in Toronto. I'm forever grateful for everything he has taught me over the years and this recipe is one of those things. I hope you enjoy. Rough Basic Tomato Sauce Recipe: 3 medium white onions, small dice 1 bulb of garlic, minced 4 cans San Marzano tomatoes Salt ... https://www.youtube.com/watch?v=gHp4OZmq6Gg