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Gayle

Delicious things ahead…

January 27, 2019 by Gayle Leave a Comment

Thanks for joining me!

Come back soon, and bring your appetite.

xo

Gayle

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Gayle McLeod

Enthusiastic family-feeder. Intrepid home cook. Recipe maker. Picture taker. Sharing everyday recipes that fuel our family life.

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Nothing reminds me more of growing up in the 80’

Nothing reminds me more of growing up in the 80’s than iceberg lettuce... except maybe rotary phones and leg warmers 😆

@moroccochris’s iceberg salad with Italian dressing for @bonappetitmag is serving up all the retro vibes with this one and I’ll take it. Requiring very little effort to toss on a platter for a weeknight and yes, even fancy-ish dinners with friends. With pasta and red sauce, of course.
Large crumbles of feta work for me instead of mozza & provolone just because I always have it, and I’ll sub castelvetrano olives for the peperoncini when I run out.

Uncomplicated and tasty. Check and check.
#letsmakeiceberglettucegreatagain #bareaders #saladsofinstagram

French Onion Soup: A Love Story 🥰🤗⁣
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French Onion Soup is one of those meals that I never use a recipe for and thoroughly enjoy the process of making. A product of hardy produce and pantry staples, this soup is favourite to cook when I have the time but not the will to go to the grocery store. #snowday ⁣
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Here’s what you’ll need:⁣
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• plenty of TIME⁣
• salted butter⁣
• a lot of plain ol’ yellow onions (like, at least 3 lbs)⁣
• aromatics like fresh thyme, and/or a bay leaf⁣
• beef stock (I’ve been known to use chicken or veggie in a pinch and will add a little oomph in the form of @betterthanbouillon, if needed)⁣
• dry sherry or white wine⁣
• day-old bread (sourdough works great)⁣
• cheese (Emmental or gruyere are pretty classic, but mozzarella or parmesan work great too)⁣
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Warm a large pot with a few pats of butter and the aromatics over medium-low heat and, as you peel and slice the onions, add handfuls to the pot to get the caramelizing under way. Stir every so often to ensure even cooking. This step alone will take nearly an hour and is where flavour happens. The more intense (not to be confused with burnt!) the onions are, the more flavour your soup will have. If the onions dry out, just add more butter.⁣
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Once the onions are a glossy, deep brown; deglaze the pot with a big splash of dry sherry or wine. Stir to scrape up all the browned bits then pour in the stock. The amount you need will depend on the quantity of the onions. Pour in enough stock until you reach the familiar consistency of French onion soup, then add a little more as the stock will reduce while simmering. ⁣
Simmer very gently for 45 minutes to an hour, then taste and adjust, adding more salt if needed and even an extra splash of sherry. ⁣
Ladle the soup into oven proof bowls and, rather than use a slice of bread to top the soup, use torn pieces or cubes of stale bread that are more readily scooped up with a spoon. Top the croutons with shredded cheese and bake in a hot oven until bubbly around the edges. Broil for a minute or two if needed and serve. ⁣
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Now, who’s making some soup today?⁣
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#cs_nourish with @frenchlyphotography @creativelysquared ⁣
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Currently crushing hard on these BLOOD ORANGE NEGR

Currently crushing hard on these BLOOD ORANGE NEGRONIS 🍊🥃✨⁣⁣
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and, if you haven’t met yet, let me introduce you. ⁣⁣
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Impossible to mess up, the Negroni is a delicious balance of bitter & sweet, and is incredibly straightforth in the fact that it requires just three ingredients by equal parts: gin, Campari, & sweet Vermouth. ⁣⁣
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They do pack a bit of a boozy punch, so to lighten mine up just a little, I opt for a generous squeeze of fresh citrus (in lieu of the customary orange peel garnish) and plenty of ice. A splash of soda, though not at all typical, was added in concept to get the image, but turned out to help with further dilution of the boozy-ness and was incredibly refreshing. I would do it again in a heartbeat. ⁣⁣
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Here’s how to make it:⁣⁣
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Blood Orange Negroni (serves 1)⁣⁣
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1oz freshly squeezed blood orange juice⁣⁣
1oz Campari⁣⁣
1oz Vermouth Rosso⁣⁣
1oz gin⁣⁣
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Pour over plenty of ice in a glass and stir well to chill. If you’re not lazy like me and really want to do this up right, shake the spirits with ice to chill thoroughly, then strain over fresh ice in a rocks glass, or straight up in something fancier. Garnish with a wedge of orange (lazy method) or a wide strip of orange peel, twisted over the finished drink.⁣⁣
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Oh, and uh, THANK YOU 🙏🏻🤗🥰 for all your thoughtful comments and votes over in stories for this one! This image was the clear winner, with my personal favourite coming in at a close second (swipe to see 👉🏻). This shoot was a ton of fun and I love you guys for participating in the poll. Cheers to you and have a fabulous weekend!⁣⁣
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#imbibegram #negroni #campari #vermouthrosso #drinks #cocktail #happyhour #drink #food #weekend #cheers #instagood #foodie #drinkup #gin #drinkstagram #cocktailhour #yum #imbibegram #foodandwinewomen #bareaders #fridaymood⁣⁣
#beveragephotographer #foodphotography #foodstylist #vancouverfoodphotographer #gaylemcleodfoodphotography⁣⁣
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Smoothies are cool, but until summer returns I’l

Smoothies are cool, but until summer returns I’ll take my greens in pesto form 🥬💚✨⁣
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Pappardelle with kale pesto inspired by @healthy_ish #feelgoodfoodplan and my pal, Jenny @forevermunchies 🤗⁣
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If you saw me make the kale pesto in my stories the other day and boldly adding an avocado to the pesto, you’ll probably realized this isn’t it because that one was noticably different in texture (yes, it was referred to as pasty 😭🤦🏻‍♀️😒).⁣
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It tasted great (thank god) and the colour was ridiculously gorgeous, but it didn’t end up like I imagined. Maybe the texture of the fresh pasta I used (which always seems sticker than dried) was the culprit, or I was too skimpy on the oil. I could have also processed it too long with my recipe-tweaking shenanigans 🤔🤷🏻‍♀️⁣
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Pictured above is my rescued version with a small, fresh batch of deliciously cheesy and avocado-less pesto stirred in. My girl and I ate the whole pot of yum ourselves and she’s made her lunch request known for today.⁣
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Now, go forth, make some kale pesto and save your avocados for toast 🥑🍞🙏🏻⁣
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#myfamilyfoodlife #kale #pesto #healthyish #bareaders #gastropost #pastalove #fromscratch #food4thought #foodphotography #foodstylist #foodforfoodies #eatprettythings #tastingtable #yahoofood #picoftheday #gastronomia #feedfeed #beautifulcuisines #thekitchn #vscocook #mycommontable #makeitdelicious #lifeandthyme #foodwinewomen #foodfluffer

All in favour of spiced ‘n roasted cauli & chick

All in favour of spiced ‘n roasted cauli & chickpeas 🙋🏻‍♀️🙌🏻🔥⁣⁣
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A quick moment from my cooking adventures yesterday (bless you if you watched my stories all the way through 😅😁), and not much of a recipe for this one, but here’s how I made it:⁣⁣
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Preheat oven to 400ºF and position a rack on the lowest setting. Line a large rimmed baking sheet with parchment for minimal clean-up ✨⁣⁣
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In a large bowl, toss cauli florets and well-drained chickpeas (I used a 540 ml can and I let them sit in the colander or spread out on a baking sheet to air-dry if I have time) with plenty of olive oil, and the following spices:⁣⁣
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(measures are approx, so use what feels right 👌🏻)⁣⁣
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• 1½ tbsp garlic powder⁣⁣
• 1½ tbsp onion powder⁣⁣
• 1 tsp garam masala⁣⁣
• ½ tsp turmeric⁣⁣
• ½ tsp paprika⁣⁣
• salt & pepper to taste⁣⁣
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Roast for 20 minutes, then shake the tray to move the chickpeas around. I like to leave the flat, cut sides of the cauliflower in contact with the tray at all times to achieve that dark, roasted, nearly crispy texture. Keep roasting and checking every 10 minutes or so until done to your liking. This tray went about 40 minutes 👍🏻
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Enjoy! ⁣⁣
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#myfamilyfoodlife #healthyish #roastedcauliflower #roastedchickpeas #turmeric #feedfeed @thefeedfeed #vegan #plantbased #recipeshare #veganuary #plantpowered #traybake #bhgfood #heresmyfood #bombesquad #makesmewhole #food52 #foodphotgraphy #foodpic #foodstylist

Pro Tip: To help make salad feel more satisfying a

Pro Tip: To help make salad feel more satisfying as a meal, serve the lettuce in whole leaves and dig in with a knife and fork. OK – the rotisserie chicken and bacon help too 😆👍🏻⁣
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Since this rotisserie chicken BLT salad with avocado and a sassy dijon-chive vinaigrette still reigns as the most-pinned recipe at myfamilyfoodlife.com, I thought a re-introduction was in order. ⁣
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Just 9 ingredients and the convenience of a rotisserie chicken make this ideal for the first Monday back after the holidays, don’t you think? Swipe for the assembled glory shot 👉🏻✨⁣
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Happy first Monday of the year! Grab the recipe link via my bio (tap where it says: linktr.ee/gaylemcleod, then choose the first link), or use the one below.⁣
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https://myfamilyfoodlife.com/2019/07/16/rotisserie-chicken-b-l-t-salad-with-avocado-and-a-dijon-chive-vinaigrette/⁣
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#myfamilyfoodlife #BLTsalad #firstweeat #makeitdelicious #foodtography #createtoinspire #foodphotographer #eatcaptureshare #healthyish #feedfeed #beautifulcuisines #getinmybelly #bareaders #yahoofood #huffposttaste #foodoftheday #foodwinewomen #vscocook #f52salad #foodblogfeed #heresmyfood #eeeeeats #onmytable⁠ #foodfluffer

I tried to make a salad for my first post of 2020,

I tried to make a salad for my first post of 2020, but it turned out CARNITAS 🙌🏻💥🤤⁣
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Ever since Susana @holasus shared her carnitas in adobo back in the fall, I’ve had some serious cravings. ⁣
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Carnitas – tender, braised pieces of pork shoulder, fried until crispy – are something special on their own, but when Susy shared her version in adobo (a thick, richly flavoured chile puree), I knew I had to make it. ⁣
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This is a take on Susy’s recipe from her blog at lifelimonysal.com made with a batch of guajillo adobo I had stashed in the freezer and OMG, YOU GUYS 🤗🙆🏻‍♀️⁣
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Served enveloped in warm, fresh corn tortillas with a little crumbled cotija cheese (similar to feta), thinly sliced radishes, cilantro, and more, but Susana is right that they need only a squeeze of fresh lime and finely diced red onion. So, so good. ⁣
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For those in Vancouver interested in getting their hands on dried chiles & good, fresh corn tortillas (among other things like Mexican oregano, cheese and such), my two regular sources are Los Guerreros on Kingsway and @freshisbest.co in Kits. ⁣
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We’ll be finishing the leftovers of this feast today and wishing you a slow Sunday 😌❤️⁣ ⁣

Happy NYE, all you beautiful people, you! 🎆🍾

Happy NYE, all you beautiful people, you! 🎆🍾💫⁣
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Loving and leaving you with another view of these savoury caramelized onion flatbreads (recipe is my last post!) in case you need a crowd-pleasing appy for tonight, or ever, really 😏😉⁣
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Peace out 2019 ✌🏻✨ The past year was a bit of a whirlwind over here and looking back, I’m left feeling incredibly grateful for all of YOU who choose to spend a slice of your time here with me 🙏🏻🥰❤️⁣
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Have a happy & safe celebration tonight and see you all in 2020! 🥳🥂💫⁣
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xo⁣
G

#happynewyear2020 #myfamilyfoodlife #gaylemcleodfoodphotography #vancouverfoodphotographer #eatwellbewell #f52grams #beautifulcuisines #makeitdelicious #foodwinewomen #foodstyle #foodblogfeed #foodphotgraphy #goodmoodfood #foodphotographer #foodphotooftheday #bareaders #foodstyling #foodfluffer #feedfeed @thefeedfeed

Laid-back but still kinda fancy, these caramelized

Laid-back but still kinda fancy, these caramelized onion flatbreads are a crowd pleaser and just happen to pair perfectly with glass of dry, crisp bubbly 🥂👌🏻⁣ ⁣
Soft, jammy onions and melted cheese on a ready-made flatbread is already delicious enough, but when topped with crispy toasted walnut crumbs and a fresh peppery arugula salad, these will disappear long before midnight. ⁣
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Tip ✨ Since the onions take the better part of an hour to properly caramelize, make them ahead of time along with the walnut rosemary crumbs, then assemble & bake right before your guests arrive and look like a total rockstar 👏🏻👏🏻⁣
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Here’s the recipe!⁣
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Flatbreads:⁣
• 3 lbs yellow onions⁣
• 5 tbsp salted butter⁣
• 10 springs of fresh thyme⁣
• 1 tsp kosher salt, plus more to taste⁣
• 1 tbsp sherry vinegar⁣
• 3 tbsp Dijon mustard⁣
• 3 flatbreads or naan (mine were 10x5”)⁣
• 3/4 cup shredded Emmental cheese⁣
• Arugula, olive oil & balsamic to serve⁣
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Walnut & Rosemary Pangrattato:⁣
• 1-1/2 tbsp olive oil⁣
• 1/4 cup walnuts, coarsely chopped⁣
• 1 tbsp chopped fresh rosemary⁣
• 1/2 cup panko bread crumbs⁣
• zest of half a lemon ⁣
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Instructions:⁣
Peel & slice the onions 1/4” thick or less. Melt the butter in a large skillet with high sides over medium-low heat. Add onions, thyme and salt. Cook, stirring every few minutes until fully caramelized. Stir more frequently near then end to prevent burning. This will take around 45 mins to an hour.⁣
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Deglaze the skillet with the sherry vinegar, scraping up all the browned bits. Remove herbs, check seasoning and add more salt if needed. ⁣
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Meanwhile, toast the walnuts in the olive oil over medium heat in a small skillet. Add the rosemary, breadcrumbs and stir frequently until toasted. Turn off the heat, season with salt and add the lemon zest. Set aside. ⁣
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Preheat oven to 400ºF and line a large baking sheet with parchment.⁣
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Spread a thin layer of Dijon on the flatbreads then top with onions and cheese. Bake for 10-12 minutes. Cut into wedges and place on a serving tray. Sprinkle with walnut breadcrumbs and top with arugula dressed very lightly in olive oil and a touch of balsamic vinegar. Finish with freshly cracked black pepper.

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