Angie and Virginia: not bad when your call sheet for the day starts with an outstanding caramel cake!
I was on a week long cookbook shoot this past week and I admit I did not cook or bake much since I was surrounded daily with the most fabulous dishes that will be in Virginia Willis upcoming book Basic To Brilliant Ya’ll published by Ten Speed Press and released next Fall. I am now in a few rounds of editing the manuscript for Foodography but I did not want to pass on the opportunities to upload a few phone snapshots from this past week.
I love photographing cookbooks. The dynamics are so completely different and crazy in their own way and I have been so very lucky to work with extremely talented cooks, writers and chefs who are passionate about their job as I am about mine. I LOVE my job! Not only do I get to play with my camera settings, lights, composition, styling all day long but I am also privileged to eat some wonderful dishes.
I love that shooting is as much about improvising a composition as it is capturing it properly.
Virginia’s recipes are no exception. I laughed every time Virginia graciously accepted my compliments about her dishes. Are you kidding me lady?Every bite that graced my lips warmed my soul and made my feet dance a little twist under the table. I can’t wait for everyone to get this book in their home. Oh yes…
I renamed Angie, the Prop Guru.
We shot Viriginia’s cookbook in my studio and being stuck up there with the kitchen downstairs, I did not have the chance to take a picture of the unsung heroes of this shoot, Gena Berry and her crew of interns who made such beautiful foods and kept us well fed and rolling the whole time.
I admit I was in prop heaven when Angie unloaded what looked like another 10 houses worth of dishes and linens in the studio space. "Yes please!" were my words to having the space packed up with dishes. I was loving it…ah! It was so smooth and easy working with Angie which made the magnitude of the task at hand really enjoyable.
Betsy from Ten Speed Press and Angie Mosier and my personal assistant, Bailey a.k.a "Wiggle Butt".
Finally, having Betsy from Ten Speed Press join us for the whole week was the icing on the cake. I particularly loved seeing her take on some Southern ways while down here. It’s easy to fall in love with the South and its charming hospitality. I did.
It’s easy to create wonderful recipes when there is such wonderful produce as Melissa’s and Whole Foods in our baskets and no, they did not pay me to say that…!
An easy recipe combining good food, great people, great spirits and a love of a job well done.
I’ll be back later this week with some exciting news to share!
Wow…A year. And what a year…Hard to sit down and reflect on the whirlwind that 2010 has been because my whole body, mind and soul are still twirling from everything that’s happened and is happening. Gratitude sinks in. A sense of accomplishment. Hopes fulfilled. Goals simmering. I hope it’s not too long. There is some photo talk, some cookbook talk, some love and friendship talk, some travel and food talk. I want to write it all down to make sure I did not just dream 2010, it was so incredibly wonderful.
You guys have made this year special with your words, both online and off, sharing your thoughts with me as I came here each week to share some food and a few stories. With this post, I also wish to show the most important persons in my life, my parents and my husband that their patience and support, unconditional love pushed me harder. And the close friends who have shared many a "shoot meal" to help out!
I love reading everyone’s end of the year posts and I especially loved this quote from Matt Armendariz from Matt Bites: "I realized that everything I’ve ever done has led me to this point of my life, even when I hadn’t a clue. I realized the best is yet to come." He is so right! The hours I have spent working and honing my skills have given something that make me whole and thrilled to share with you. I am forever changed by the people I have met this year and the relationships I have fostered.
The year started with a bang setting the tone for the rest of the year. Traveling, teaching, meeting, learning, working. I flew to Atlanta to meet my favorite peeps and delve into a Sugar Coma experience culminating by teaching a macarons workshop.
I came home to start photographing my first cookbook for Carrie of Deliciously Organic (available next week!). Not only did I learn a lot about books, publishing, logistics, etc…I also gained a close friend in Carrie and fell completely in love with her personality and the way she is in life as she is on paper. Honest, genuine and patient. We loved working so closely together that we are co-authoring a cookbook together in 2011. I can’t wait to get started!
Right after, I flew to L.A to teach more macaron workshops as well as some on photography, all so cleverly and perfectly organized by three amazing ladies I miss everyday, Rachael, Jen and Gaby. Why is this country so wide? From L.A, I flew to Seattle to teach more workshops on macarons and photography this time organized by Viv, the hostess with the mostess (no seriously) and I was eccastic to be able to visit with my favorite peeps: Anita, Jeanne, Jen, Shauna, Danny and Lu. Dang that was a good time!
I came home right on time to pick up my parents at the airport and take my mom inside the airport bookstore to show her the first magazine cover I had styled (!) I wanted to show her that all the time and patience they invested in believing and supporting my endeavors was paying off. I thoroughly enjoyed the 3 weeks we spent together this Spring. I was thrilled to be busy working on several magazine shoots to show parents how my job goes on a daily basis whether for clients, charity or events that friends were organizing. Volunteer to go beyond what is asked of you. Always.
The summer was looking just about as busy and quite frankly I was just about to burst at the seam from gratitude having this much work and being able to contribute my fair share of experiences to the household. In late June I flew to Utah to speak at Evo 10 and finally met lots of bloggers I had know online for years. From small group gathering to big room lectures, I finally met in the flesh authors and photographers I had been admiring for years and from too far. They reinforced my belief that I was on the right track, that being authentic and vulnerable is the way to open yourself to incredible experiences. From Utah, it was on to Colorado and the Food&Light Photography Workshop. I wish I could have stayed longer and enjoy the beauty of my surroundings but there was more work calling back home.
In one week, I had cleared my head and met some of the most gracious people out there. It would be hard to top. Oh wait! Flying home to celebrate my grandfather’s 100th birthday was seriously THE event of 2010. Forget work, forget deadlines, pending contracts and bills. Forget it all. The man is my Superhero. I wish I could have taken him on the road trip I took shortly after his birthday, heading down to the Alps and my native Provence. I bet you he would have had 100 more stories to tell. It was an amazing trip but there was more work awaiting at home.
Pretty much the day after I landed back in SC, I started doing the photography for another cookbook, this time written by the talented Holly Herrick and all about tarts. I know! One of my favorite topics! It was a ton of work cooking, styling and photographing but again I was teaching myself and learning so much in the process that it made the experience that much more fulfilling. I was looking to a little break during the fall and was thrilled to go back to San Francisco to speak at BlogHer Food once again and give back some of what I had learned. I really re-discovered and fell in love with the city again. Not to mention spending quality time with dear friends again.
I went home and started on my biggest project yet to date with Wiley Publishing and before I could realize I’d do the bulk of it during the holiday season, Thanksgiving rolled around, marking the start of what B. and I label "End Of The Year Craziness". Being able to spend time with both friends and family as much as we have been able to this year has been the key to keeping us grounded. And going. And energized. And peaceful. And grateful
So what’s in store for 2011? I am looking forward to having my friend Taylor here for a few days in January and then driving to Alabama together for the FoodBlog South conference. I’m looking forward to meeting creative people I have been following for years and seeing friends again. I’ll be meeting for the first time celebrated author Virginia Willis, whose cookbook I will be photographing in February. I am also working on finalizing plans and dates for other jobs, shooting more cookbooks, writing my own (I know! That part is crazy!)
See, there is much known and much unknown to 2011 but you know what? I am looking forward to it all. Blog, friends, family, work. They make me whole. I try to take everything as a possibility for growth, good or bad and the kind words, support and frienships you have extended to me this year have made me do this move (from Love Actually) a thousand times over.
This year has been nothing short of feeling like Christmas mornings most days. So to you dear readers, I wish you a lots and more of these moments for 2011!
People I meet when on travels are often wondering whether I am exaggerating when I enthusiastically mention getting our dinner fresh from the dock or the sea. The answer as you can see from the pictures below is no. Not at all. All the possessions in the world will never equate the intense sense of gratitude we feel from being so close to the water and taking some time receiving from the ocean some of its bounty.
View from the dock – what we call "the extended backyard".
We are indeed lucky to be able to just go catch a dozen crabs on a sunny Sunday afternoon or cast our net during shrimp season to make fresh shrimp and pesto linguine for dinner. Yes. We know. Once that first shrimp hits our lips, we can smell and taste all the depths of the ocean in just one bite. Slightly sweet, a bit salty, strong earthy flavor. It’s like that first sip of perfectly cold beer on a sweltering day. Magic.
Bailey is one happy puppy!
I sort of apply the same feelings to the first soup enjoyed on the first chilly day of the year. I’ve been making the same ones every season. Crab soup and lentil soup with a poached egg on top. I can’t say we get really cold weather here, maybe for a few weeks, but the little nip of crisp and chill weather is enough to turn everyone to light fires and make soup. Just because it’s a bit chilly. Just to take the edge off.
Bailey and Bill checking on the crab catching progress.
Impatiently waiting for a drop in temperature last week, I got the pups and the husband to the dock to enjoy the cool ocean breeze for a little while. Once home, I opened up all the windows one night and let the breeze come wafting in while I started simmering this soup.
This guy is a little cold – not too speedy to realize what the heck is going on…
Anyone who has spent some time with the ocean will tell you that the world moves at a different pace. It tells you when your dinner is caught, not the other way around. It tells you to slow down for a while and just be. Observe. You might see some pretty nifty things this way.
A fiddler crab that looks straight out of "Pirates of The Caribbean" he spent so much time under water. A baby shrimp almost translucent as it’s still building strength and character. A few porpoises at sunset playing hide and seek on the horizon (pics next time).
Trust me….he’s not reaching for a hug.
Yes. I like traveling but I also like coming home. I am a mountain girl from the rocky side hills of Provence. I can also crack, pull apart and pick a crab faster than my mother in law now. Ha! I’m still discovering all that the ocean has to give and the abundant seafood culture of the South. But trust me I do my best every week while cooking to appreciate it even more. Starting with crab soup.
Simple, naturally sweet from the crab and with a tiny little kick to it, this soup is great as a starter for a celebration meal or on its own for a casual and cozy dinner. As with anything in life, it’s best shared with loved ones and friends even though you might be tempted to hoard it all for yourself. Fair warning.
A bowl of hot crab soup, a piece of bread and a crackling fire. It’s good to be home and take a breather before the next adventure.
P.S: Congratulations to Karin Alisa Houben and Kathy from Foodiebia – each winners of a copy of Food Heroes by Georgia Pelligrini. Send me your addresses at mytartelette {at} gmail {dot} com so that Georgia’s publisher can get those out to you pronto!
Crab Soup, adapted from Cooking Light 2003.
Notes: If you get the chance to get fresh crabs, just cook them in a pot of lightly salted boiling water for about 8 minutes per crab. To pick a crab, this video is really easy to follow.
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
1 cup chopped red bell pepper
3 garlic cloves, minced
1 jalapeno, seeded and chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon herbes de Provence
1 bay leaf
4 cups water
1/4 cup cornstarch (or arrowroot) dissolved in 1/4 cup water
1 1/2 cups whole milk
1/2 cup heavy cream
1 pound lump crab meat
2 tablespoons Cognac
Melt the butter with the olive oil in a Dutch oven over medium-high heat. Add the carrot and the next 5 ingredients (through jalapeno), and sauté 5 minutes until the vegetables are tender. Add salt, black pepper, herbes de Provence, and bay leaf. Cook for 1 minute. Stir in the water, and cornstarch/water mixture and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until slightly thick, stirring frequently.
Stir in the milk and cream and cook 5 minutes. Stir in crabmeat and cognac cook 5 minutes or until the soup is thoroughly heated. Serve.
I am home. Or what I like to call “my parents home”. I have always been happy where they live now but I left my heart in the South when we moved to be closer to my grandparents. I do however like their present close proximity to Paris and the surrounding areas. I am spending a week there in the lush and cool climate of the Yvelines before heading down to Provence where I grew up.
As I was heading out to the Boulangerie-Patisserie the other day and took a few snapshots of their town. So typical of the area. A mix of old and new. Hope you enjoy the tour…
I know I am by the greenery around me. When we first moved here, we were mesmerized by how green and different trees and gardens were compared to Provence. You can bet I still have the same reaction now in South Carolina where things.
You know you are in France by the road signs and the very messed up unusual intersections.
I think I can safely say that every small town in France is built around the church and here is no exception. This is where I spent many Sunday mornings wondering if sermons were this long the world around!
Old stones always bring about respect. Last time I said that my grandfather laughed that himself was an old stone. I can’t even begin imagine what he thinks as he looks at the Veterans Monument. The guy is a century old. He’s seen both wars. He’s got stories. That’s why we are all gathering. We can’t stop listening. And learning.
I remember sitting on this bench outside the church impatiently waiting for my parents to stop chatting with their friends and to take us to the patisserie for a little Sunday treat. Today I thought what a great background for my pictures this piece of old wood could be!
That afternoon, instead of coming straight home, I decided to take my niece Lea on a little walk through the park around the corner from my parents’ house. I handed her a little point and shoot and hop we went.
We walked for a few minutes and then I looked behind me and the picture before me filled my heart with love and pride. A budding photographer…
The ducks at the castle were there to welcome us. As kids we used to take them day old bread. I completely forgot about it this time that I was with Lea and they figured it in no time and turned around.
Yes, there is a castle in their town. One that lived through the French Revolution and that has been used after that in many different ways. It has been the City Hall for many many years now.
Everywhere you walk around the castle you can spot remnants of times long gone. A mix of overgrown and preserved.
One side of the castle used to be a primary school where I spent one year there. It was downright awesome… Going up stone cold stairways to get to our classroom. Daydreaming while looking through the windows over looking the water underneath us.
The doors are the same. The paint chips the same. Even the cobblestone have remained.
I will be back and show you more of the trip. Other places where I grew up and lived. In the meantime, I promised my two adorable nieces to bake a tart and a cake.
Note: from reading the comments there seems to be a misunderstanding: this is not the place where I was born and grew up.
I’m coming here empty handed today. Well almost…Looks like I won’t be around here much this week and I apologize for that. I was hoping to have pictures of some of the behind the scene moment of the work for Carrie’s cookbook but I got to tell you, when 2am rolls around…I have no more energy left to bake and write.
Carrie is here, staying at the house for a few days working with me on her book. It’s the first time we meet in person and it really feels special to be part of making her dream come true. Above is an out take of one of the dessert for a her book. I was putting things together and wanted to check the morning light in the studio one morning.
I fall asleep flipping through pages of other people’s cookbooks knowing that I am never going to have time to bake or cook anything from them. Instead of seeing them collect dust, I thought about holding a giveaway for a couple I have enjoyed reading so far. More like salivating as I read! I have two wonderful books up for grabs for you today: Amy’s Bread and Unforgettable Desserts.
All you have to do is leave a comment here (one entry per person) between Tuesday February 9th and Friday February 12th midnight eastern US time. I’ll ship anywhere in the world. My dear B. will pick at random a winner for each cookbook.
I really am bad at having a pool of recipes ready to go for busy times. I wish I was as organized as my buddy Jen. Sigh…I have a post in draft mode. I don’t have things properly aligned in my head yet. Ha…that could be a goal for 2010 right – a sort of late resolution. Hmmmm. I promise to work on that.
There are times blogging is not about food, travels and the pursuit of all things sweet. It’s about the people. How they come to have a special place in your heart no matter how far away they are or how frequent the interactions may be. Yes, I will post plenty of sweet recipes next week but today I want to stop and celebrate.
The picture above is dedicated my dear friend Barbara of Winos and Foodies to celebrate the end of her chemotherapy. I’ve entitled it "Reach". A couple of years ago, Barbara posted a picture of her dancing shoes on New Year’s Eve and these words "Dance like no one is watching" while she was still going through life with cancer, its ups and downs and all that it affects. It inspired me. It moved me. It was "so Barbara". Strong, funny, witty. I shot this one thinking of her dancing shoes. She inspires me to stay strong, focused and to try to reach new heights everyday.
Today a few of us are also reaching out beyond our screens to extend a virtual hug to Barbara and toast her to life, to health and to her family and friends. Yeah baby!
I have had the priviledge to laugh, cry and get hungry with Barbara over the past few years in the emails we shared. Her ability to see things so clearly was painful to me sometimes. Raw. Reality. Fear. Pain. Sadness. Hope. I’d share my miscarriages and she would share her cancer. Not fair, eiher way in their own ways. I had it easy compared to the hell that she was going through. That’s Barbara. Grace and generosity. Class and moxie.
Barbar, my friend, cheers to you and your wonderful family! Reach for the moon my dear!
There are times in your life when you need to pull out all the stops, set up a special table, make an extraordinary tasty meal and just twirl some caramel strands around pretty mousse cakes. When crap hits the fan outside of my comprehension I just try to deal with it the best way I can: doing the things I know, doing them with dedication and focus. Yes, like twirling caramel strands around Peach and Chamomille Mousse Cakes.
Granted, my normalcy may not be yours but we all deal differently with stress and incredible circumstances. You might set out to clean your closet or reorganize your files. B. takes the house on a vaccum marathon. I usually go to the dock, take a huge breath in and go home to try to find some way to reconnect and it always ends up with the kitchen counter covered in sugar and flour. I also forge ahead in the photography and writing projects I have (portfolio is up!) happy not to have a minute to think too much about the telephone ringing. (I did previously established that I had a weird sense of logic, didn’t I?!)
I have been quite open here in the past, sharing painful sentiments and emotions, bringing you to share with me the positive in rather difficult moments. But there are circumstances that only a handful of people (if that many) have been made aware of and I wish to keep for ourselves for now. Sorry to tell you that things are not always as they seem without elaborating but not having to formulate yet again things into words here is such a relief.
All day long we make plans, rationalize, explain, and I find peace knowing that I can come here and just hint at stuff and then tell you in the lightest manner possible to go bake a cake because things are prettier all wrapped up in sugar. Thank you for allowing me to do that. Being here with you and sharing what I am passionate about whether it be pastry, baking, photography, ingredients is one of the best part of the day. Thank you.
One thing I am passionate about when Spring comes around is going down to the farmer’s market and get all my produce fresh and at ridiculously low prices. Egss, raw milk, vegetables and fruits galore. Happy, happy! I got so excited the other day when I got the first local peaches of the season. Velvet skin, rich colors and intoxicating scent. Happier, happier!
With peaches this fresh and juicy in my basket, I could only think about making ice creams and mousse. I wanted to create something soft and subtle, something that makes you want to close your eyes and focus on what it is you are eating and not only just eating it. I made a simple lemon and olive oil cake for the base, opting for a grassy flavored oil to play up with the peaches. The two different mousses start with the same base, a pate a bombe for which I flavored the sugar syrup with a good handful of dried chamomille buds (organic, usually by the bulk teas), and added pureed peaches to half of the mousse base. You can simply refrigerate the cakes until set and enjoy them chilled or freeze them and let them soften a bit for 10-15 minutes. We had them both ways and enjoyed them equally.
Makes four 3-inch cakes Notes: I build these cakes in 3-inch wide entremet or mousse cake rings but you could build one single cake in a 8-inch round or 8×8-inch cake pan. Only the look will be different. Instead of using rhodoid to line the rings, (nothing against it, just did not have any on hand), I used a much less expensive medium: plastic proctector sheets (yes the ones used around the office to protect documents) and cut them to fit the inside of the rings.
I did brush the cake base with Limoncello but you can skip this step if you wish. For the lemon olive oil cakes:
1 1/2 cups (185gr) all purpose flour
1 cup (200gr) sugar
1 tablespoon (14gr) baking powder
1/4 (1.5gr) teaspoon salt
1/2 cup egg whites (about 3-4)
3/4 (175ml) cup milk
1/4 cup (62.5ml) lemon juice
grated zest of one lemon
6 tablespoons (80gr) olive oil
For the chamomille and peach mousses:
1.5 tablespoons powdered gelatin
7 Tablespoons (130gr water), divided
2 cups (500 ml) heavy cream
6 egg yolks
1/2 cup (100 gr) sugar
2 tablespoons dried organic chamomille buds
3/4 to 1 cup peach puree (I process 2-3 cut peaches until finely pureed)
For the caramel decorations, please read here and here. I just twirled the caramel around a large tin can instead of a wooden spoon.
Prepare the cakes:
Preheat oven to 300F and position a rack in the center.
In a bowl, stir together all the dry ingredients for the cake. Set aside.
In a separate medium bowl, whisk the egg whites and the milk. Make a well in the center of the flour mix and slowly add in the egg white mixture while stirring with a whisk. Add lemon juice, zest and the olive oil. Mix with a whisk until smooth. Line a quarter sheet pan with parchment paper, lightly spray with cooking spray and pour in the batter. Bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let cool and cut out four 3-inch rounds to fit your cake rings (extra cakes freeze well for up to 3 months). Line 4 cake rings with rhodoid or plastic sheets cut to fit and place your cake bases at the bottom. Place the rings on a baking tray and set aside.
Prepare the mousses:
In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand while you prepare the pate a bombe.
In the bowl of a stand mixer fitted with the whisk attachment (or hand held beaters), beat the cream until it holds soft peaks. Chill it while you prepare the mousse base. Wash your bowl and whisk attachment.
In a heavy saucepan, stir together 5 tablespoons of water, sugar and chamomille buds. Bring to a boil over medium heat. Since you are not making caramel, it is ok to stir occasionally until the sugar is dissolved. Let it boil and bring the mixture to 238°F on thermometer (soft-ball stage). Strain the syrup to remove the chamomille over a container with a spout (makes it easier to pour over the egg yolks)
In the clean bowl of your mixer, still using the whisk attachment, beat the yolks slightly to break them up. Increase the speed to medium high and slowly pour the hot syrup over the yolks. Go fast enough to prevent the eggs from scrambling but not so fast that you end up with most of the syrup on the wall of the bowl or the whisk. Dissolve the gelatin in the microwave for 10-12 seconds and quickly add it to the pate a bombe. Continue to whip until the mass is completely cold and airy.
Fold about one third of the pate a bombe base into the chilled whipped cream to loosen it up and make it easier to incorporate homogeneously. Fold in the remaining pate a bombe.
Assemble: Divide the mixture in half and carefully fold the peach puree into one part. Spoon or pipe the chamomille mousse over the cake base and do the same with the peach mousse. Refrigerate or freeze until set.
