Holiday Desserts!

This scrumptious poached pear dessert is courtesy of my son, an amazing chef in his own right. These are anjou pears poached in red wine, raw sugar and mulling spices.

I truly hope this holiday season has been filled with love and joy for you all.

Yours,

Alison

The Yearly Pilgrimage — Tartine

Ooh baby. I've said it before, but if you are ever in San Francisco, might I suggest a visit to heaven on earth, AKA, Tartine Bakery? I really think it's one of the high points for a foodie spending time in SF.

If you go, know that there will be a line out the door. And know making it through that line will be well worth the wait. From the croque monsieur, to the bread pudding, to the meringues, to the ever-so-delicate lemon tart, it is seriously all good.

And consider yourself lucky if you can catch a glimpse into the kitchen. The hero chefs are all players in a controlled symphony of baking, frosting and dolloping. Enjoy the show!

Portrait of a Morning Bun

There are gargantuan numbers of folks doing food photography these days. Now that I am actually lucky enough to have a chance to turn my focus back to photography, I'm faced with a dilemma. How do I differentiate my work from the rest of the pack? It's a really good question.

Maybe I'll start with this... I'm thinking of doing a series of food "portraits" after the Old Masters. Perhaps another trip to Amsterdam is in order. I get so inspired by the light there. And the art. And the pancakes.

Passion Fruit Dessert

Today I had the amazing good fortune to join my dear friends at the French Laundry in Yountville, CA. This was the first of, oh, six desserts or so. So beautiful, so delicious. I may never recover!

Simple Candied Orange Peel

One of my favorite sweetical holiday treats... candied orange peel! When talking about candied peel, you have a decision to make. You can either pay $8 or so for a few ounces of the delicate deliciousness from Whole Foods, or you can invest a little time and a couple of bucks to DIY and make about two cups of the sparkling goodness.

My fave recipe is the perfect no-nonsense version found over at Epicurious - http://www.epicurious.com/recipes/food/views/simple-candied-orange-peel-350798

What they don't mention is the incredible bonus you'll get from making the peels. The leftover sugar and water solution the peels are cooked in? Omg- it's the best orange syrup EVER! Try the syrup slathered over pancakes. Yum! Or try mixing it with sparkling water for an elegant, continental soda.

I suspect even Julia would approve. So, in that case... Bon appetit!

Fruity Obsession

This morning I made my yearly pilgrimage to Tartine Bakery in San Francisco. This tradition just started last year, but I seriously cannot go there more than once a year. If I did, I swear I would chuck my day job out the window, pick up the nearest cook's apron and start baking like there's no tomorrow. Yes, it is that good. Pinky swear.

Gelato!

Gelato!
Originally uploaded by pixelish
This photo of delicious gelato was taken mere moments before my beloved Nikon D300 slid off my shoulder and went crashing to the ground.

Well, I guess it was time for a new camera anyway! I'll be trying out various cameras over the next few weeks before I decide which direction I go in. Ping me if you have any suggestions. The Nikon D800 is looming large though, just gotta say it.

Sugary Beignets

These sugary sweet beignets have a secret inside! There is homemade pear jam lurking just under the fried deliciousness. Mmmm... what an unusual and yummy flavor.

The presentation also caught my eye — the fried morsels are laid out in a worn, rustic toolbox. Captured at the Farmer's Market outside of the Ferry Building in San Francisco.

Meringues in Luxembourg

It is a strange thing to realize I am so, well... obsessed with photographing food in European light that I am now planning a trip back over there not for the museums, not for the architecture, not to visit friends, not for a romantic getaway, but for no other reason than to shoot food. Ah... bliss : )

Lemon Tart 2- Tartine

Lemon Tart 2- Tartine
Originally uploaded by pixelish
Amazingly delicate and perfectly flavored lemon meringue tart. From the legendary Tartine Bakery in San Francisco.

I pretty much need to go back there soon. Real soon : )

Cranberry Bread Pudding - Tartine

Cranberry Bread Pudding - Tartine
Originally uploaded by pixelish
Utterly delicious bread pudding with cranberries from Tartine Bakery, San Francisco. http://www.tartinebakery.com/

Hand Whipped Cream

Wow. Forgot what it was like to actually make whipped cream by hand. It's just two wonderful ingredients, 1 cup of heavy cream and 1/3 cup of sugar. Using a hand wisk, wisk it up for about 12 minutes or so, or until the cream gets thick and forms peaks.

Talk about scrumptious, wow.  Happy Thanksgiving you all!

Rustic Rose Marzipan

Long, LONG ago, (as in 20-30 years ago), Sunset magazine published a delicious recipe for home- made marzipan. I carefully tore out the page and kept it for years, but alas, I must have lost it somewhere along the winding road of my life.

Well, I've taken the idea of that recipe and turned it on it's head a bit.

So here's my unique take on home-made marzipan. Instead of a really fine grind on the almonds, I grind them a bit more coarsely, just to get that yummy nutty flavor going on.

When adding flavoring to the mixture, it's much more typical to use orange flower water or almond extract. But I've been experimenting a bit. I've found that rose water mixes very well with the almonds for a delicate and wonderful new flavor.

And in an homage to the original Sunset recipe, I shaped the candies just as they did long ago, into little loaves of "bread."

Rustic Rose Marzipan

Ingredients:

1 cup blanched almonds
2 cups of powdered sugar
1 tbsp + 1 tsp rose water (found in ethnic or specialty food markets)
4 tbsp of corn syrup

Place the almonds in a food processor.
Grind for approximately 1 minute until the almonds resemble fine crumbs.
Add 1 and 1/2 cups of the powdered sugar, the rose water and the corn syrup and process until the mixture resembles a thick paste.
Turn the mixture into a mixing bowl.
Knead the dough in the bowl, and, if needed, mix the remaining powdered sugar in little by little. Knead until the dough is smooth, pliable and not sticky anymore.

Line a cookie sheet with parchment paper. Shape the marzipan mixture and place on the parchment. The dough can be shaped into balls, fruits, animals, breads or whatever you like. Let dry for 2 hours. And enjoy!

Fruit Tarts in Luxembourg

Found these phenomenally delicious fruit tarts at a GREAT boulangerie while bicycling through Luxembourg today. Noticed the window light and ducked inside to take some images of the rustic sweets.

FYI- I think it's always the right thing to do to ask before taking images in a shop. It is rare that you will get turned turned down.

French macaroons in natural light

French macaroons
Originally uploaded by pixelish
Thinking about my trip to France next week. C'est an affaire gastronomique! I plan to document the lovely foods I come across in Paris, Champagne and Alsace-Lorraine. Zut alors! Both fun and yummy!

Tilting towards yumminess

A wise man once told me a food photography secret... Never underestimate the power of a good tilt! Sometimes, just having a nice little tilt when shooting your food subject can make the difference between an ordinary photo and a extraordinary one. Mangia!

Cranberry Claufoutis copy

Cranberry Claufoutis copy
Originally uploaded by pixelish

Claufoutis day today! Used a modified version of Martha Stewart's recipe. ABSOLUTELY DELICIOUS!!! Just saying.