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!!

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.

Petite Fruit Galettes

I LOVE discovering new cafes and restaurants that really get pastry right. Found these petite fruit galettes over at the Mayfield Bakery in Palo Alto, CA. The pastry itself was flaky as all get out and the fruit was fresh and local, but the glaze was what really did it for me. The glaze was honey-based, rather than the (kind of gross) gelatin-based glaze that is so often used for pastries. A little sticky, but really mighty good. http://www.mayfieldbakery.com/

Cappuccino with Sugar

Good morning, sunshine : )  Just wanted to share a lovely, foamy cappuccino with you on this wonderful Wednesday.

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!

Happy New Year Beans!

Happy New Year, everyone!!!

Today we are making good luck heirloom vaquero beans in the kitchen to bring forth happiness and prosperity in the new year. I think we all could use a little good fortune for 2014 : )

This recipe is a cross between the New Years Day black eyed peas found commonly in the southern states, and savory cannellini beans from Italy, with a smidge of Napa Valley coolness on the side.

Ingredients

1 lb of vaquero (or similar) beans
1/4 cup plus one tbsp extra virgin olive oil
4 cloves of garlic
salt and pepper to taste

Preparation

1. Soak the beans in water for 6-12 hours. Yes... 6-12 hours.
2. Transfer the beans into a large pot and cover with water. The water should be about 1 to 1.5 inches above the beans.
3. Finely chop the garlic.
4. Using a small saute pan, saute the garlic until soft in one tbsp of the olive oil.
5. Add the sauteed garlic yummieness to the beans.
6. Now add the remaining 1/4 cup of olive oil directly to the bean mixture.
7. Bring the bean mixture to a boil, then lower to a simmer. Simmer for approximately 2 hours.
8. Add the salt and pepper, then continue to simmer on low for another 30 minutes.

Serve and enjoy!!

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!