For the last couple of months I’ve been shooting some tasty foods for the cookbook on Canadian cuisine. Chef Suman Roy is behind the book:
We’ve had some great time cooking, styling and shooting. This is the first cookbook I’ve been working on, and it is amazing how much work actually goes into such publication.
Little accidents always happen. Here is salmon went on fire:
Happy holidays everyone! This year for Christmas I did some serious cooking, at least it was serious for me 
We decided to skip on turkey for main entree and go with more traditional Ukrainian dish called Chicken Kiev in North America. These are chicken cutlets named after my hometown Kiev, supposedly where recipe came from. I watched my mom and my wife making these many times but this time I was all alone on the this. The trick with this dish is that fairly large piece of butter is enclosed in tenderized chicken breast and then whole cutlet is deep fried, and if done properly melted butter should stay inside the cutlet when dish is served. To my amazement I screwed only the first cutlet I’ve made (and I had to eat it), the rest was nice and crunchy outside and juicy inside. Must be my luck as it’s considered one of the advanced level dishes to make. I snapped couple of shots of finished product here:
The outside is not perfect for food photography but they are completely cooked. Chicken Kiev are traditionally served with roasted or fried potatoes.
We also had cod liver stuffed eggs, another holiday dish from our home country.
