Spicy Pork and Kale Soup With Harissa and A Root Vegetable Soup

7

Thursday, January 30, 2014


Pork Kale Soup
We had an unexpected snow day yesterday and since our offices at Oxmoor House were closed, my husband and I decided to enjoy it to the fullest. Took the dogs for walks in the snow and around the neighborhoods to check if we can help anyone. Tidied up the house floor to ceiling, caught up on our reading and watched a couple of movies. Oh, and had a couple of cocktails in front of the fireplace.
 
Kale
Things are slowly going back to normal today and we'll have to catch up on our photo schedule the best we can. I secretly wished the roads were still undrivable just so that I could watch the pup frolic in the snow. Bailey is like a kid with a new toy everytime he steps outside (5 year old lab-pit mix), while Tippy (17 year-old collie-sheltie) enjoys the freezing temperatures on his old bones.
 
Roasted Veggie Soup
It's been a fun day also spent in the kitchen making soups to keep us warm and cozy. Lunch was an old Food&Wine recipe I had clipped a while back (Bon Appetit also has a version of it in this month's issue that I have not tried yet), Spicy Pork And Kale Soup With Harissa. It's an interesting blend of Asian flavors (soy sauce, galangal,..) and Moroccan ones (harissa). It works really well together and we polished off a couple of bowls with joy. The original recipe called for ground chicken but without the possibility to go the store, I used what I had in the fridge. Dinner was super aromatic Root Vegetable Soup, thick and creamy, that I served with Croque Monsieur.

A simple and good eating day...


Announcing 3 Workshops in New Zealand - March 2014!

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Thursday, January 23, 2014


WkshopNZ
I am so thrilled to be able to share with you a project that has been in the works for a little while now. I will be teaching three workshops in New Zealand at the end of March. I have never been there but always daydreamed about the possibility of traveling to this gorgeous part of the world one day. And now, it's a reality and my husband Bill is coming along to discover it all with me. 

The folks of the gorgeous magazine Nourish for which I have worked in the past is taking care of all the logistics while I focus on the finer details...such as sharing with attendees techniques, exercises and tips to work on their camera and styling skills. We will cover camera basics, how to optimize your use of natural light, basic and more advanced food and prop styling techniques and tips. 

I will be teaching two half day workshops in Auckland on Monday March 24th. Details for each session HERE. You can decide to do one or the other or join me for the whole day as both sessions will be different and the afternoon one builds on the morning one. Please head over HERE to register. 

The third workshop I will be teaching takes us to the beautiful region of Lake Rotoiti, Rotorua March 26th-28th for a complete two day intensive course (details HERE). We will be able to explore food photography and styling trends of the last few years, work on mini photo assignments throughout the day with my complete guidance along the way. Through hands on demos, I will give you the techniques and tips to improve your skills whether you are photographing for blogging, future editorial work or just for fun. A mini immersion of sort in a magical setting. Please head over HERE to register for the 2 day workshop. 

Looking forward to meeting everyone!
 
WkshopNZ

A Tamarind Beef & Kohlrabi Salad and A Brand New Year!

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Monday, January 06, 2014


Thai Beef Salad
A new year! Wishing you a great 2014. May it be filled with all the things you work, wish, hope for! May it be filled with creative energy, engaging people and wonderful moment! It's been a whirlwind of a year for us. A new position, a move, living apart for most of the year. Seeing friends get married, others have babies. There has been some really tough times too, which I may come back and share with you although I am not quite ready for that yet. You have been there all along, reading and sharing with me and it has made 2013 very dear to me.
 
Shallots
It's been a perfect mix of busy and quiet around here. My parents arrived the week before Christmas and are staying a couple more weeks. In the middle of work and play, we have had a wonderful time with friends and family, taking short and longer road trips, dogs in tow. We've enjoyed long simmered meals and new restaurants, quiet reading time and effervescent card games. A nice cozying time. For sure.

Thai Beef Salad
When my parents come visit, I like to spoil them a bit and won't let them do too much around the house. It gives them time to really enjoy each other's company, take walks, make plans, etc... I love cooking dinner for them and making them dishes I know they don't usually try at home. I cook from so many different cuisines that I always enjoy making them discover something new. A typical week ranges from French, to American, Mexican, Asian, Italian, Moroccan. It keeps me immensely happy in the kitchen. 

One of the cuisines I find myself cooking and craving a lot is Vietnamese. Thai is definitely a really close seconds. Can't explain why. It comes in waves. We could have an entire month of Vietnamese and Thai dishes and dive right away in another of Italian and French or Northern African. I love spices and herbs. I love the play that each cuisines does with them, so different in taste and flavor, and yet intrinsically similar blending the sweet, sour, salty, and bitter. Umami. To our palates and in our plates.
 
In Love With...
One of the highlights of December for me was this Tamarind Beef & Kohlrabi Salad from Luke N'Guyen's "My Vietnam". This books is both a delight for the eyes as it is to the taste buds. This dish is great post heavy holiday party meals with the refreshing crunch of beets, carrots, kohlrabi and the deep flavors of mint and fresh coriander. It's hard to stop at one serving, let's just put it this way. 

Hope you enjoy it too! Best served with a cold refreshing beer I might add...

Thai Beef Salad


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