Still Life with Squash Blossoms

 

Every now and then in this messed up world, I see something and my heart just aches with an overload of beauty.

Well, this photo I took this morning of fresh squash blossoms from the garden is really doing it for me. Almost inspiring me to get back into food photography once again.

Hope you enjoy it too.

Mid-summer Blueberries

So, what's been going on over the last three years, you might ask. Well, I'd answer, I fell in love with a man who I first met when we were kids. On the other side of the world. Long story.

So I left the West side of what's-left-of-America and moved to the Boston area, as he had the better job over here. And now I live on the East side of what's-left-of-America. It's very green, in all interpretations of the word, which I appreciate immensely.

I've been working in tech, and doing some jewelry/metalwork when I have a chance. But I'm missing the food photography and may be dangling my toes back into it. We'll see!

Here are some amazing blueberries I just picked from the backyard. Happy summer!!

The Beauty of Imperfect

 

 While hanging in Santa Barbara this week, I came across these blemished beauties at the Saturday Farmer's Market. I was struck by the vibrance and color of these second class fruits. Ideal for jams, ideal for sauces and compotes, but discounted and overlooked by most. 

This got me to thinking, why does everything have to be perfect these days? It didn't used to be like that. Perfect fruit, perfect shoes, perfect dress, perfect house, perfect shampoo. Sadly, I even buy into this mindset somewhat. Clearly it's time in the world to start embracing, even celebrating, the imperfect. The world holds many vibrant gems that sport a few dings and scratches, but are perfectly fine in every other way. Viva la imperfections!

Experiencing the Oregon Truffle Festival!!

Wow folks. What an awesome experience. I just recently found out about the Oregon Truffle Festival (OTF). The yearly festival celebrates the burgeoning local truffle industry.

Had an opportunity to catch up with the event at the OTF marketplace today. My gosh, truffle cheeses, truffle charcuterie, truffle ice cream : ) And some amazing local wines as well! All in all, a very tasty day.

Now it's time to find some yummy truffle recipes. First up? It's truffle fondue!!!

The foods of Istanbul

Well, we've been here for maybe 12 hours or so, and we are already just loving the churning excitement of Istanbul!

This is pomegranate and pistachio lokum, found at an incredible shop just down the street. A thing of beauty.

I'll let this picture be worth a thousand words. More soon...

In Praise of Plain Berries

It used to be that every fourth of July, I would make a plump and perfect strawberry shortcake. This involved carefully picking out the strawberries, baking up an enormous homemade shortcake full of white flour and refined sugar, and whipping up pints of sugary whipped cream. 

So delicious!! But majorly unhealthy.

We live in a different age now — thankfully it's a more health conscious time. So, with that in mind, I've decided that this fourth of July, I'll go ahead and prepare a large bowl of mixed berries with nary a hint of added sweetness. Pure food... perfect, healthy, and naturally sweet. I think it's a better choice for the times. And my waistline!

Green Tomatillos, Black Plate

So, if food can be brooding, these tomatillos are acing it!

In any case, today we are preparing these beautiful tomatillos for a chicken chile verde dish. Did you know... cooking time is the key to any chile verde worth it's salt. Lots of cooking time! Time allows the flavors to mix, mingle and develop into a savory and complex stew.

I found a great recipe here — http://allrecipes.com/recipe/chicken-chile-verde/— although I tend to cook the stew for a little longer, about three hours total. Enjoy!

Kumquats, baby...

TART!!! And a little sweet. It's time, once again, for the noble kumquat to bear forth it's impeccable fruit. In the San Francisco bay area, we see these bright, sunny morsels in farmer's markets during the January, February and March timeframe.

In all honesty, this is the first year I've ever tried a kumquat. To me, they are one of the "food as a challenge" types of foods. They are eaten whole, peels and all.

I find them to be super tart, yet super yummy. And they are also incredibly healthy, it turns out. Kumquats are rich in vitamin C, flavinoids, iron, potassium and many other minerals. Good stuff!

Well-used Copper Cookware

 

Spectacular, gleaming copper cookware found in the Filoli Gardens kitchen. Outside of the sheer beauty of the pots, I was wondering about the advantages of cooking with copper. This article elaborates on the pros and cons - http://www.essentialingredient.com.au/kitchen/cooking-with-copper/

Maybe it's time for a change!!

Spanish Padron Peppers

Alright. I've had these Spanish padron peppers at restaurants twice before, but I have never made them myself. Until tonight, that is. Wowser! So DELICIOUS! And simple as heck:

1. Heat very good olive oil in a pan over medium heat.
2. Add washed padron peppers.
3. Saute the peppers until soft and blistered and brown.
4. Sprinkle a bit of sea salt over the peppers and serve.

Swoon : )

Prickly Pear Fruit Harvest, Saratoga, CA

Is prickly pear cactus the next superfood? Mayo Clinic says... maybe so! http://www.mayoclinic.com/health/prickly-pear-cactus/AN02193

Cabernet on the Vine

Oh, it is GO time for the grapes up in Napa and Sonoma! Found at one of my favorite vineyards - Plumpjack Winery - http://www.plumpjackwinery.com/

Eggs a la fresh

Last Sunday I had a wandering day in Paris. Well, actually I had a very specific plan for the day, but it all fell by the wayside as I came across these amazing markets and shops and sights. So I just kind of went with it... what the heck.

One of the things I came across was the flower and pet market on île de la Cité in Paris. I had walked by it many times before, but had never gone through it. Well the Sunday pet market is a noisy, amazing, exotic jumble of rabbits and chinchillas and birds, birds, birds. And it was there that I found possibly the freshest eggs in Paris. I thought they were so beautiful in their earthy simplicity.

Roasted Brussels Sprouts, aka Mon Petite Choux

And here's the after shot. So, in addition to these looking all roasty and warm and browned and gorgeous, they TASTE incredibly flavorful and delicious! I think it's the lemon zest that puts these humble veggies over the top. Yum!

Brussels Sprouts Ready for Roasting

 

It's brussels sprouts season in California. The time of the year when you can drive out to the coast and see the tall, funny looking stalks populating the fields of the local farms.

I've never roasted them before, but am preparing to use Nigella Lawson's recipe which is essentially:

425 oven

Garlic infused olive oil

a little rosemary

salt 

lemon zest

pecorino cheese

Simple.

Mix the brussels sprouts together with the olive oil, rosemary and lemon zest. I'm adding a little salt here, but Nigella prefers to add after roasting.

Roast for 20-25 minutes or so.  

Remove from the oven, add salt, pepper, and the pecorino cheese.

Results soon!!!

Mustard Magic

Last spring when I was out running around eastern France, I was surprised to come across softly rolling hills covered with fields and fields of zappity bright yellow mustard farms. It was astounding and enchanting to see cultivated mustard, as I had only really seen mustard grow wild over here in California. I suspect we don't value the humble mustard seed as much as the French, but we should. A good mustard is the core of everything that is right with the world. Ok, well, maybe not that, but it really can be the best part of a sandwich, or a salad dressing or a meal. Viva flavor! Viva mustard!

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 : )

Dark Grapes on the Vine

Dark Grapes on the Vine
Originally uploaded by pixelish
Today it's all about wine grapes, not food per se. I was out in my happy place, running around in vineyards this afternoon. The temperature hit about 100 degrees and the winds were blowing like crazy. Because of the wind, I was really having a problem with blur. So I started messing with my shutter speed and got, what I think, is a lovely series of dark and moody vineyard photos. Really kind of love this one in particular.

Raisin Pastries Paris

Raisin Pastries Paris
Originally uploaded by pixelish
These raisin pastries are similar to cinnamon buns, but with a delicious twist. They use a flaky French pastry for the dough to make them ultra light and uber yummy.

I think I may try to reverse engineer the recipe for these delicate morsels... they were just too good!