Wednesday, May 16, 2012

Food Photography Workshop In Charleston - A Recap.


Charleston - Our Dock

Thank you all for your words of comfort and virtual hugs. I came to you from a very vulnerable place and your words held me strong throughout some pretty dark hours. Some comfort came from learning that since he was an organ donor, my cousin's heart is beating for someone else. This bit of news calms some of my anger.

Charleston - Our Dock

Looking at old family albums helped a lot. Also did diving head first into editing and reflecting over the workshop that Clare Barboza and I instructed together a couple of weekends ago. Each and everyone of these pictures made me smile and brought me back to a good place. The place Clare and I would call "the life we want to lead and the work we do to get there". Teaching workshops is one of the things we do to find ourselves in that good place. It's about sharing information, connecting with people and helping them find the way to what makes them happy with photography.

Charleston Food Photography Workshop May 2012


Charleston Food Photography Workshop May 2012


I wasn't nervous co-teaching with Clare as much as I was hosting our first duo workshop in my town. Clare and I jive. There is only support and care. Genuine interest and zero drama. We work through things at different or similar paces, depending, but always with the understanding of the greater picture. In this case, the workshop, the attendees, the info dispersed and the well being of everyone. Debriefing over Prosecco each night was also a genius idea...eheheh

Charleston Food Photography Workshop May 2012

Charleston Food Photography Workshop May 2012

Charleston Food Photography Workshop May 2012

Over the course of the few days we had planned, the attendees participated in 5 different themed photo shoots, visited the Charleston farmers market and had dinner at Lana for on-location shoots. It was intense, and yet we made sure to have plenty of downtime to enjoy the beach house, the waves and the gorgeous weather all the while editing and sharing tips over wine and cheese each evening .

Charleston Food Photography Workshop May 2012

Charleston Food Photography Workshop May 2012
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We tried to create vignettes and photo opps at every turn of the house, providing the attendees with lots of props and surfaces from both our studios and finds that Clare had scored along the road trip from Seattle to Charleston. We might have packed more than our husbands would have liked to carry up and down the stairs but at least we had plenty to play with for 3 days!
Ice Cream Bar

Props


Props & Surfaces



I love Charleston. I love everything about it. The people. The places. The artisans, artists and farmers. I also love everything that is bizarre and antiquated about this town. I love how forward and backward it can be at times. Thus, my worry that the attendees would only see certain facets of Charleston and miss the good details. I needn't worry. We had an amazing group of smart, talented and beautiful women join us on this workshop. I fell in love with each and everyone of them for their generosity and wit. I left the workshop exhausted but completely inspired.


Charleston Food Photography Workshop May 2012

Charleston Food Photography Workshop May 2012

Kuddos to our super awesome assistant and kitchen manager Laura who kept us well fed and organized. Could not have done it without her! It was pretty much non stop action in the kitchen. I can't believe she's moving at the end of the month!!

Charleston - Our Dock

I am really glad that Clare, her husband Joe and their pup Nina stayed a couple of days after the workshop. Our husbands developed a similar friendship to ours while we were at the beach house workshopping. We knew they would. They are awesome guys...!

Puppies!



I was curious to see how our pups would bond and no surprise there either. They loved each other. Bailey and Nina had a great puppy romance. Full of love bites, nips, runs and even sharing a bed a couple of times. Tippy, the older dog was pretty much unphased but give a dozen years, I am sure he would have fought Bailey for a spot next to Nina...


Charleston - Our Dock

We took those extra days with them to chill by the dock, process the whole weekend, plan even more fun for next year (stay tuned!) and walk around downtown. The old streets, old stones. Our favorite spots.

Charleston - Downtown

Gave us the chance to discover new and fun places to go back to like Black tap Coffee Shop. A new favorite of mine.


Charleston - Black Tap Coffee Shop

Charleston - Black Tap Coffee Shop

Charleston - Black Tap Coffee Shop

A much needed rest and recovery. A time to focus on the details as well as the broad strokes. 


 Charleston - Downtown

I leave you with some images from Charleston taken after the workshop was over.  This is the town as I see now. Fall is different. And magical too which is why I am thrilled that Clare and I will be teaching two more workshops here in November. Can't wait!

Charleston - Downtown

Charleston - Downtown


Charleston - Downtown


Charleston - Downtown


Charleston - Downtown


Charleston - Downtown


Here are some of the posts written by the attendees about the workshop. Thank you ladies, it was an honor!

Claire McCormack Photography: Farmers Market - Snapshots
Lorie at Savory Nest.
Shannon at No8Photography.
Kay at The Church Cook: Day 1 - Day 2 - Day 3

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Sunday, May 13, 2012

Holding...


May Flower

Today holds all the promises of a good day. It is my birthday. It is Mother's Day here in the US.

And yet, it is a difficult day for my family yet again. In the last 5 months we have had to say goodbye to three very close family members. My grandfather, my uncle and just this Friday, my cousin passed away. He was 26 years old. We are once again being tested. We are once again holding each other up and saying goodbye to a person we loved and loved even more.

Please keep us in your thoughts as you hug and cheer today. Whether you celebrate a birthday, a mother, a graduate or simply the fact that it is Sunday and you have a day off. Just celebrate it.

 xoxo

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Wednesday, May 09, 2012

Squash Blossom Quiche With Feta & Basil


Squash Blossom Quiche

My voice is raspy. My eyelids are heavy. My clothes are still in a pile by my bed. And I still have to find my slippers. Yet, my heart is full, my memories wonderful and my mind is a big mumble jumble of pressure drop, happiness and everything that is good and wonderful.


Squash Blossoms


Clare and I held our first 3 day workshop together this passed weekend and I still have to process it all. To say we had a great time would not do it justice. We met one of the most wonderful group of women we had had the chance to instruct in everything food photography related. One word that I have used so far to describe the workshop and this weekend is "generosity". I will go back to that when I post more about the workshop in the next couple of days.


Eggs


As I mentioned, I still have to process the emotions and thoughts of this weekend. All wonderful. All making me completely aware that I am doing what I am supposed to be doing. What I have set out to do and giving it my all everyday. Food photography allowed me to become my own. It is my responsibility to nurture that path.


Squash Blossoms

For Clare and myself, the workshop was both a way to nurture the attendees' interest and skills in food photography as it was a way to offer them the time and the place to unwind and focus for a few days. Something we don't always have the opportunity to do in the midst of careers, families, children, etc... We wanted to take care of them. We made them work. We made them laugh. We fed and wined them.


Squash Blossom Quiche

One of the lunches we prepared consisted of several salads and quiches. One of them was a variation on the one I am posting here today, a Squash Blossom Quiche with Feta and Basil. Unusual and completely tasty. Squash blossoms are in season here right now and every where at the farmers market these past couple of weeks. I can't get enough of them. Simply chopped and tossed in salads. Slightly grilled and sprinkled with sea salt. Filled and pan fried until crisp. It's a love affair I hate to see end in a few weeks when they will disappear from the stalls.

Watermelon Radishes Salad

Another love affair of mine lately is with radishes. Watermelon radishes, heirloom French radishes (Jaune D'or radishes), French breakfast radishes, early Scarlet, Sicilian reds, etc... Raw with a sprinkle of salt, roasted with a sprig of rosemary. Or simply dressed with a drizzle of pungent olive oil, celtic salt and freshly ground pepper. I bought many bunches to use during the workshop and they were the perfect peppery or spicy touch to the giant salads that accompanied all our dinners.


Radishes

Lowland Farms, Farmers Market

We are very lucky to have the folks at Lowland Farms grow as many interesting varieties of radishes, greens, kales, etc...with that much care and passion. A simple radish salad was the perfect buttery-peppery partner to the soft and delicate squash blossom quiche.

Watermelon Radishes

Time to unwind, get myself situated again and get ready for the busy weeks ahead. All by nurturing creativity and self with good food and good people...

Squash Blossom Quiche



Squash Blossom Quiche With Feta And Basil:


Serves 6 to 8 (I used a 9.5-inch round Le Creuset pie pan and had plenty for 8)

Ingredients:
For the crust:
1 1/4 cups all purpose flour (or same amount of Jeanne's gluten free flour mix)
generous pinch sea salt or kosher salt
1 stick (115gr) cold, unsalted butter, cut into 1/2" cubes
1/4 cup ice cold water, or enough to just hold together the pastry
1 egg wash - yolk, pinch salt, splash water, blended together



For the filling:
2 large eggs
1 cup milk
salt and pepper to taste
1/2 cup loosely packed fresh basil
1/4 teaspoon freshly grated nutmeg
4 oz feta cheese, crumbled
8 to 10 squash blossoms


Directions:
In the bowl of a food processor fitted with a plastic blade, pulse together the flour and salt. Add the cold butter all at once. Pulse until the flour is the size of tiny peas. Drizzle the ice water through the mouth of the food processor, while pulsing. Stop just when the pastry begins to come together. Empty the bowl onto a lightly floured surface and form into a disk using your hands. Wrap with plastic wrap and refrigerate for at least 30 minutes. This can be done up to 2-3 days in advance. You can of course, do the whole thing by hand.

Once the pastry has rested, preheat the oven to 350F. Roll it out on a lightly floured surface, to about 1/4" thickness. Refrigerate while you prepare the filling.



In a food processor, pulse together the eggs, milk, salt, pepper and basil leaves until the basil gives the filling a light green color. By hand, nutmeg and feta. Do not pulse but stir them in with a spoon. Pour at the bottom of the refrigerated pie crust and top with the squash blossoms in a circle all around the filling.
Bake for 45 minutes to an hour until the quiche is golden brown. Let cool slightly before eating.

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Monday, April 30, 2012

Creamy Polenta With Russian Kale & Shitake Mushrooms


Polenta With Russian Kale, Shitake Mushrooms


I just absolutely love this time of year. The temperatures may be higher than Spring feels like in other part of the world but we are still (and I insist on still) a few weeks away from scorching 100F (minimum) and 100% humidity (also a minimum). That means I can meander the farmers market without melting or rushing to get home once the milk and eggs find their way to my basket.

 
Russian Kale


Every Saturday that I am in town, from April to December you will find me right at opening hour at the market. I like to be able to talk to the vendors who have now become friends. Instead of "hey we're back!" when the market opened again this season, it was hugs and stories shared all around. We had months to catch up on and lots of good news to share. New breeds for Jason at Meathouse. New lasagna and fresh pasta flavors for Brian at Rio Bertolini, new farmland for Ken and his crew. So proud to see so many young talents share their craft and passion with produce- intense people like me.

 
Shitake Mushrooms


They know my habits. I am not special. They know the habits of all their regulars. I am grateful for their enthusiasm and little extras they put in my basket once in a while. I love that they never mind my taking pictures as if they were about to disappear with their next breath. Charleston is lucky to have caring farmers and individuals. We are lucky to have this amount of gorgeousness so many months out of the year. I do my weekly shopping there and right now I am all about the greens, mushrooms and radishes. In a few weeks it will be heirloom tomatoes and squash that will be prominent.

 
Farmers' Market


Going with the rythm of the season is a treat. I am aware of it. If you have access to a farmers market or to a farm, make a trip there. There are fantastic passionate people working to get you the best produce possible. I like to honor them with photographs and still life shots. They make my work so much easy. Clients are always thrilled to see ingredients as fresh as these!

 
Polenta With Russian Kale, Shitake Mushrooms


It makes getting home after a long shoot and staring at the content of the fridge with a hungry stomach that much easier. I can look at the chalkboard pantry door and see what I can combine from both dry and fresh goods to make dinner. (Side note: when we built the house back in 2005, I took the pantry door off its hinges and painted it with a coat of chalkboard paint. It makes tracking one's fridge and pantry content that much more efficient). Lately, I have renewed a love affair with soft and creamy polenta, topped with lots of greens and once in while with an egg or a few grilled shrimp. (season kick off here was a few weeks ago)

 
Shitake Mushrooms


Fresh, easy, quick and completely satisfying. I have to thank my mother for reminding me of the wonders of polenta. When they visited last and she was so sick the whole time, it was the only thing she could eat without being bothered much afterwards. Instead of making different meals for everyone, we would just make one big batch and partake. Months after, I still reach for the tin of polenta whenever I want something light, yet comforting. Here is my favorite way to serve it at the moment: topped with sauteed Russian kale and shitake mushrooms, plenty of garlic and parsley and with a poached egg on top.

What is your favorite easy dinner to make?



Polenta With Russian Kale, Shitake Mushrooms & Poached Egg



Creamy Polenta with Russian Kale Shitake Mushrooms (with option to be topped with a poached egg):


Serves 4 

Ingredients: 
For the kale and mushroom mix:
2 teaspoons olive oil

4 cups cleaned and roughly chopped Russian kale
1/2 pound fresh shitake mushrooms, stemmed and sliced thin
1/2 cup loosely packed fresh parsley
2 cloves garlic, minced
1/3 cup water or vegetable stock
salt and pepper to taste


For the polenta:
2 cups water
1/2 teaspoon salt
1/3 cup fine grain yellow polenta
dash of freshly ground nutmeg
1 tablespoon heavy cream

For the poached egg (optional) (but oh so tasty!)
I find that Elise's post about poached eggs is the best one to date. You can check it out here.

Directions:
Start by preparing the kale and mushroom mix.
Heat the oil in a large skillet set over medium high. Add the kale and mushrooms and sauteed for about 5 minutes. Add the parsley and garlic and cook for another 2 to 3 minutes. Add the stock (or water), salt and pepper, cook for another minute and remove from the heat. Let cool while you prepare the polenta.

In large pot, bring the water to a boil. Add the salt and polenta at once and stir quickly with a whisk or wooden spoon to prevent the polenta from clumping. Add the nutmeg. Reduce the heat to a simmer. Let the polenta cook, uncovered for about 20 minutes. Remove from the heat and stir in the heavy cream. Check the seasoning once again.

Divide into four portions, top with the kale and mushroom mix, adding a few tablespoons of the juice as you go along and top with a poached egg if desired.

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Tuesday, April 24, 2012

Creamy Salmon Bisque & Rhubarb Tarte Tatin


Salmon Bisque

A little update before I talk Salmon Bisque and Rhubarb Tarte Tatin...The workshop in Ireland sold out so fast that we decided to exceptionally open up four more spots. There are three remaining. So, if you missed registration and would love to be able to join us for an amazing three day- four night food photography workshop on the grounds of Belle Isle Castle and Belle Isle Cookery School (all details here), here is your chance! Follow this link to the registration page. Hope to see you there!

Salmon Bisque

 Back to today's recipes...


Multi Potato Goodness

Let's back track to a couple of weeks ago when I had tooth issues. Bear with me, something incredibly tasty came out of one little inconvenience. Well, it did not feel "little" at the time but in the grand scheme of things and with two more family members in bad shape, you won't hear me complain of anything. It was just a tooth and one minor setback not the end of the world...


Salmon Bisque

I could not eat more than two or three spoonfuls of soup at at time. I started dropping weight. If you know me, you know this is the last thing I need. I was starting to lack energy while my gigs were getting more intense. Not a good combination. I knew I could easily fix this by making meals that packed a punch in nutrients. I could eat soups. I devised a plan to make a big batch of a super nutritious soup and to keep a bowl by my side at all time during the day. A few spoonfuls there, another couple here and within the course of the morning, I would finally have eaten a normal lunch. Same thing for dinner.


Fresh From The Market

What soup did it? A Salmon Bisque, full of good-for-you wholesome ingredients such as wild pacific salmon, potatoes, Vidalia onions, zucchini, garlic, fish stock and herbs. I could make it thin, chunky. I could change the vegetables with whatever was in the fridge such as subbing carrots for the zucchini, lefover rice instead of potatoes, etc... As long as I had a good combo of protein, carbs, fat and veggies, I was good to go. Getting all my nutrients helped heal at a normal pace. I did that for five days and it worked. Hooray!


Radishes

Not going to lie, but the first thing I sank my teeth into after that episode was a big plate of crunchy radishes, a plump kebab of local shrimp and a big slice of tarte tatin. Rhubarb tarte tatin. With plenty of buttery goodness from the puff pastry crust and long pieces of caramelized rhubarb that just melted in your mouth. The latest edition of Donna Hay magazine was just chock full of tatin recipes with puff pastry. And well, those two words tend to make weak in the knees as soon as I see them..


Rhubarb Tarte Tatin

Since I can occasionally eat gluten (once or twice a week without showing signs of Meniere's) I figured a Tarte Tatin would be a darn good way to go for it. And it was. And I have one in the oven as we speak. I wish I were kidding. But this one is for my in-laws. Because they can't ever have too much tarte tatins. Or rhubarb.

After a nice bowl of soup. This tarte is definitely melt in your mouth decadence of the best kind.


Rhubarb Tarte Tatin



Creamy Salmon Bisque:

Makes enough for 6 to 8 large portions.

Ingredients: 
 1 tablespoon olive oil 
3 small baby Vidalia onions (sweet onion) or 1 large onion, sliced 
1 tablespoon chopped fresh rosemary 
3 zucchini, sliced 
1/2 pound small potatoes 
3 garlic cloves, minced 
1 pound wild salmon, boned, skinned and cut into large cubes 
4 to 6 cups seafood stock 
salt and pepper to taste

Directions: In a large stock pot, heat the olive oil over medium high heat and sautee the onions and rosemary for 2 to 3 minutes or until the onion is translucent. Add the zucchini and potatoes and sautee another 2 minutes. Add the garlic and salmon and saute for a couple of minutes, making sure not to burn the garlic. Add about 4 cups of seafood stock and pinch of salt and pepper. Bring the mixture to a boil, reduce the heat and simmer, uncovered for 10 minutes. Remove from the heat, let cool for about another 10 minutes and puree in a food processor or blender (immersion blender works great too) until completely smooth. Add more stock to adjust the consistency to your liking. For example, we like thick soups but some don't - adjust accordingly. Salt and pepper to taste if needed. Serve warm.



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Rhubarb Tarte Tatin, very slightly adapted from Donna Hay magazine: 


Serves 6 


Ingredients: 
1 sheet of puff pastry (I made my own using this recipe) (you can also find a gluten free puff pastry here) 3/4 cup (165g) sugar 
1/4 cup (60ml) water 
2 tablespoons (50gr) butter 
1/4 teaspoon cardamom 
1 1/2 pounds rhubarb, cut into 10cm long pieces (4 inches long) 

Directions: 
Preheat oven to 375F. Roll the puff pastry to 1/8-inch thick. Cut out a 22cmx32cm (8.5 inch x 12.5inch) rectangle from the pastry and set aside. Place the sugar and the water in a small saucepan over medium low hear and cook, stirring until the sugar dissolves. Increase the heat to medium high and cook for 8 minutes, until the sugar turns to a caramel color Add the butter and cardamom and stir until the butter is completely melted and combined with the caramel. Pour the caramel into a 20cmx30cm (8x12-inch) baking pan and arrange the rhubarb pieces over it. Top with the puff pastry and tuck the edges under a little. Place on a larger baking sheet and bake for 30 to 45 minutes. or until the puff pastry is cooked through. Allow to cool for five minutes or so. Loosen the edges with a knife. Invert the tart onto a serving tray.

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