Tuesday, April 9, 2013

Increased Options

Fennel & Arugula Salad

I associate spring with lots of things...warmer weather, birds chirping, flowers blooming, and eating a bit lighter. 

This also becomes easier to do as the farmers market finally starts to look like it's old self again. Increased options in the fruit & vegetable category allows for quick and easy salad assembling. 

Above is a basic fennel salad with arugula, blood oranges and cured olives tossed in a dressing of white balsamic, olive oil and a splash of freshly squeezed orange juice. Light and refreshing. Perhaps add some artichoke hearts and a few shaves of parmesan for a more hearty version. 

Monday, March 11, 2013

More Thought

Quail Eggs
























Over the years I have shot with a variety of cameras. One of my favorites happens to be an old school Nikon 35mm (black & white) film camera.

I find there is something very exciting about not knowing how an image will look until the entire process of shooting and developing is complete. It also forces (in a nice way) the photographer to put more thought into the details, such as texture and angles.

These days I primarily shoot with a digital camera, but this attention to detail is still very important to me. I love finding a surface that is basically damaged, and pairing it with a delicate food, in order to create a more captivating image for the viewer. 

Tuesday, February 26, 2013

All Ages

























One of the first things I do when checking out a new recipe is to see a) how many ingredients it has and b) how many steps it takes to make it. Too many of either and I typically move along.

However, I recently came across a chocolate mousse that anyone can make - we're talking all ages and skill levels.

Ingredients:
7 oz. dark chocolate, broken into small pieces
1/4 cup of boiling water 
1/2 cup (warm, not boiling) heavy cream* 
1/2 teaspoon vanilla extract 
1 egg

*Warming the cream was not part of the original recipe, but it helps to melt the chocolate.

Steps:
1) put chocolate in blender
2) pour boiling water on top, blend for 30 seconds
3) pour rest of ingredients into blender, blend until smooth
4) pour into dishes and chill for 1 hour 

Of course, you could also substitute espresso or a liqueur for the water, and feel free to add a dusting of chocolate to top it off.

Wednesday, February 20, 2013

Small Sip

Spiced Melon & Avocado Purée
























Over the past week, I've been trying out some new grain free recipes. As a person that truly loves the entire experience of eating, from visual to texture and taste, I was, in a word - skeptical.

However, after making lasagna (sans noodles), cauliflower crust pizza, and spaghetti squash & meatballs, I can assure you they were delicious and will be made again. 

The photo above is one of my new favorites, a small sip of spiced melon & avocado purée - an ideal starter for a summer luncheon or served as an afternoon treat!

Wednesday, February 6, 2013

Fruit To Nuts

























I'm typically a fan of eating in moderation. However, lately I've been in a dip-whatever-we-have-available-in-melted-dark-chocolate mode. It's taken my afternoon (although occasionally mid-morning & sometimes early afternoon) sweet treat to a whole new level. 

In the past few weeks I have literally dipped everything from fruit to nuts. I would like to suggest 2 things, 1) make small batches and 2)post dip, sprinkle a few sea salt flakes on top - you'll thank me for it later.