photos: produce portraits

 

 

Who does that? Who decides that the produce sitting in the fridge needs to have it’s portrait taken? Sometimes I wonder if I am wired right. My mother wonders too.

I am in a sort of “dip”, if you will, with my food photography. I follow a few food stylist and photographers online, and oh my gosh! Why are they so good?! I guess at some point they were 18, trying to teach themselves how to properly photograph a dish to look like a mouth-watering delicacy? Even at one time the famous Pioneer Women was figuring out what color dishes look best when styling a dish. One day, one day, I will figure this out…

recipe: red raspberry muffens

We have a h.u.g.e box of recipes that my mom has collected, or that I cut out from magazines at a very young age (I remember my mom trying convincing a 6-year-old-me that I didn’t need to cutout another chocolate cake recipe). Most of them I have never tried, others are tried and true. This recipe was one of the never tried before. But they will become a tried and true. Though I would consider this much more like a cupcake, but I am not complaining.

1/2 cup butter

1 1/4 cup sugar

2 eggs

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup milk

2 cups raspberries

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Oven:375

Cream the butter, and sugar until light. Add eggs one at a time, beating well after each addition. Combine dry ingredients in a seprete bowl. Alternate the milk and the flour mixture into the creamed butter. fold in the raspberries.  Spoon into greased or lined muffin tins. Bake for 30 minutes.

books: two books you have to know about

I just have to share with you two books that I am reading that I am absolutely taken with.

The first is Plate to Pixel by Helene Dujarin I love, love, love this book! I read it cover to cover when I first got it, and now I keep it always close at hand to browse for food photography, and styling inspiration. If you are at all interested in food photography get this book. I am not joking, it’s worth it.

 

Right now, my bedtime reading is Will Write for Food  by Dianne Jacob. I am only about a quarter of the way though it, and it is so inspirational. It covers everything from food blogging, food writing, writing cookbooks, and so, so, so much more. When I read it, and I get so excited, it makes me want to jump up and down, sing, and finish my cookbook and show the world (you know that feeling?).

 

Do you have any good book recommendations? I am eating up (no pun intended) anything that has to do with cookbooks, blogging, and food writing. What are your thoughts?

recipe: mini rhubarb tarts

I can’t remember in what movie it is, but there is a scene where a lady is talking on the phone to a caterer, I think, and orders a tart with a warm rhubarb filling. I couldn’t seem to get that idea out of my head, and this is what I came up with. Do you remember what movie that it? I think it’s ether the re-make of “Freaky Friday”, or “The Devil Wears Prada”? It’s driving me crazy.

Crust:

1 1/2 cups flour

a dash of salt

1/4 cup cocoanut oil

1/4 cup butter, cut into cubes

2 tablespoons icy cold water

Mix the flour and salt together. Toss in the butter, and cocoanut oil. Using your fingers, break the cocoanut oil and butter into the flour until you get a cornmeal-like mixture. Slowly add the water until it becomes a dough. Form the dough into a ball, wrap in plastic wrap and chill for 1 hour.

Pre-heat your oven to 350.

Pull the dough out of fridge, and tear off small pieces and press into small tart pans. Bake the shells for 20 minutes, or until pale golden.

Remove the shells from the pans, and fill with rhubarb sauce recipe, below, serve warm.

Filling:

1 1/2 cups ruhbarb, cut into small cubes

2 tablespoons sugar

1 tablespoon corn starch, dissolved in 2 tablespoons cold water

Put the cubed rhubarb into a small sauce pan, add about 1/4 of an inch of water. Cook the rhubarb until tender, then add the dissolved corn starch and sugar. Continue to cook the mixture until thickened, and the rhubarb has fallen apart.

recipe: croissants

Oh croissants, one of God’s greatest gifts to mankind.

This is my third, or fourth time making croissants, and each time they get better and better. I am no where near a well made bakery croissant, but dang, these are good. I filled some with cheeses, others with chocolate (highly recomended) and just left some plain. I love to do some ham and cheese when I have it on hand, what a perfect lunch.

I use Tartine’s recipe for croissants, you can find it here. Of course, who else would you bother following when it comes to pastry?








recipe: kale chips

Healthy, salty snack…

Hummm…

 

  • 1/2 bunch kale, sliced into 1/3rds, washed and stem removed
  • olive oil
  • salt

Oven:350

Wash the kale. Spin dry. Spread out the washed kale on a large cookie sheet, douce with a good amount of olive oil, and salt. Bake for about 30 minutes, or until the kale is crispy and has lost all of it’s color. Drain on a paper towel.