Flourless Chocolate Cake With A Twist.
Monday, April 20, 2015
You say Easter and it generates something of a Pavlov response in me. Easter meant roasted leg of lamb, green beans with lots of garlic, new potatoes and chocolate in my family. It also seemed to be my grandmother's favorite holiday, after Christmas. To this day, I still can remember the decorative chick and chickadees she would put in the middle of the table. The menu very rarely changed one year to the next and everyone would flock my grandparents' house for a long, well wined dinner.
Oh did we cook! Stay tuned for more recipes and photos in the coming weeks!
Because chocolate and caramel go together like blue skies and sunshine. I added a bit of cinnamon and black pepper (yes) to add some kick to it and end our Mexican night on a lovely note.
Vietnamese BBQ Shrimp Noodle Bowl
Wednesday, April 08, 2015
I often go for Middle Eastern or Asian seasonings and inspiration. Sometimes not. There are no rule, just a little balance of veggies, starch and protein. And always extra veggies and sauce or spices. On the day that food stylist Nathan Carrabba got together and make that sunchoke soup and tartine I posted recently, we also made and shot this incredibly satisfying Vietnamese BBQ Shrimp Noodle Bowl (Bun Tom Heo Nuong). He is my partner in crime in anything Asian and pickled. We both love all the flavors of Vietnamese and Thai cooking in particular.
After a long and fun day shooting, nothing made me happier than diving in this lovely bowl bursting with fresh and comforting flavors.
Kumquat Buttermilk Panna Cotta
Tuesday, March 31, 2015
Still, give me a good piece of cheese and that is my dessert. I do however have a particular affinity for panna cotta. It's creamy, soft, can be flavored or plain, topped or layered. There are so many possibilities on a simple panna cotta recipes as there are recipes for chocolate chip cookies. Variations are as endless as your creativity and desire to play.
I found myself with an abundance of kumquats and not enough days to eat them before they'd go bad. I like to snack on them raw as I edit pictures or catch up on emails after work but I had simply too many on my hands at this point! With my husband out of town, I didn't really feel like baking or doing something complicated with them. A panna cotta seemed like a simple and super satisfying dessert.
Infusing the cream and buttermilk for the panna cotta with pureed kumquats gave a whisper of citrus to the cream while fresh slices of the fruit on top providing that little pucker I was looking for. Perfectly light and creamy. And decadent...
A Two Day Food Styling & Photography April 25th-26th 2015!
Sunday, March 22, 2015
But, I am excited to announce that I am teaming up with my bestie, food stylist Tami Hardeman to bring you 2 day food styling and photography workshop in Birmingham, Alabama where I reside. I love this town and its art community. So many great restaurants, talented photographers, exhibitions and so on. We will be spending two days creating, playing, working, sharing.
We both work in this field as our everyday life but the need to come together and teach and create independently from clients fuels us with lots of energy and passion that we want to pass on to you.
The class is targeted to all levels and we will be there to take your photography and styling to the next level. Gently and efficiently, we will give you the tools to let you express your creativity with your styling and photography.
We will guide you on several photo assignments where we'll share all our tips and techniques. Whether you have a blog, write for a local or national magazine, work with brands and need to supply food photography, want to establish a career in the world of food styling and/or food photography, etc... this workshop is for you.
We'll share the tools and philosophy we use in our daily workflow: defining a mood and feel, working with mood boards and sketches, sourcing ingredients and styling, choosing the best props to showcase the food, composition through lighting, best camera angles and tools for the task at hand, editing and post processing.,etc...
Here are the details:
When: April 25th &26th
Where: Studio 410 in Birmingham, Alabama
Number of attendees: 8
Fee: Early bird of $850 until March 30th then $875 til day of the workshop
- Meet and Greet on Friday April 24th from 7pm til 9pm,
- 2 days full of instructions with Tami and Helene
- dinner Saturday night (location TBA)
- lunch, snacks and refreshments for both days (travel costs, transportation and lodging not included)
Please go HERE to register. See you soon!
Jerusalem Artichoke & Parsnip Soup With White Bean, Dill and Smoked Tartines.
Tuesday, March 17, 2015
I work with amazing talented people. I will never stop saying that. We bring our experience, our truths, our personalities and we let each other talk through our craft. Sure, some days we hit the proverbial wall. But we pull each other up and we talk it out, work through it and keep the intensity and quality going. I love the different teams I work with. They are the unsung heroes of a beautiful photograph. It takes a village to make a cookbook and I am proud to be living on a passionate, goofy, funny and dedicated block of that village. There I said it. I wanted to say it.
That said, most of us have a little of weird streak in that we can't wait for the weekend to come so we can get together and cook, style and shoot some more. Even after a full week. Gluttons for punishment? No. Not really. We come together to play with the food we want at that moment, no schedule or call sheet in hand, just us. I get to play with my props in my own space at our own pace. There might be a couple of tasting breaks involved, maybe a couple of cocktails. Always a pup keeping a watchful eyes on us. It's relaxed, it's fun and it's good for the brain, eye and soul.
This past weekend, I got together with food stylist Nathan Carraba for a Sunday Play Day in the kitchen and my home studio. We worked on three different stories and this is part one of the series. It was a gorgeous day to turn on the grill (and we did) but also to make the best of this transitional weather has to offer. It's a bit too early here for Spring produce and winter ingredients are starting to look and taste less than seasonal. This is the South. Transition is happening. We're just anxiously waiting on the other side of the fence...!
We started with one of my favorite weekend lunch combos. Soup and tartines. A silky Jerusalem artichoke and parsnip soup paired with a white bean, radish and smoked trout tartine. Nathan cooked and styled, I propped and shoot. And then we sat down to a lovely lunch before moving on to part deux of our plan (which I will post later).
Recipes follow. Stay tuned for more fun!