October 24, 2011
I typically use lavender buds in sweets like creme brulee, scones and cookies. While I was in Santa Cruz, CA over the summer there was a vender at the farmers market who sold roasted potatoes with lavender and rosemary, they were magic. I found myself stopping and picking up a small box each week to eat on my walk home – by mid summer I didn’t even have to place my order, they just knew as I walked up (I don’t know if that’s a good or bad thing!). I wanted to recreate these potatoes, since being back in Florida, I can’t walk down and get any until next summer. I balanced out the lavender and rosemary with the salt a bit, so you’ll get a bigger punch of the aromatics without the chance of over salting the potatoes. This is a finishing salt blend, so toss with the potatoes after they come out of the oven while still hot – you’re going to love these! What makes this salt blend so special (other than the lavender buds!) is the use of Fleur de Sel, a very special French sea salt harvested by hand (here’s a fun article written by David Lebovitz on the topic). The salt makes all the difference, so splurge, a little goes a long way! And if you’re wondering where to find Lavender buds, I get mine at The San Francisco Herb Company – while you’re at it, take a look at their amazing selection of spices.
October 17, 2011
My apologies for not posting for a several weeks, I decided to take some R&R and enjoy our final weeks in California with my family and friends. What an amazing summer. So much to do, eat and see…and I don’t get tired of any of it. I’m not sure what I’ll miss the most, but towards the top of my list would have to be Hapa Ramen. I couldn’t leave without sharing a bowl with you. As always, it’s something I look forward to all year and eat as much humanly possible. You can catch them at the Ferry Building, San Francisco in their modest but super busy booth on Tuesdays and Thursdays 10-2. Aside from the homemade Ramen, a heavenly broth (word is, it’s cooked at a low temperature for 4 days–could this be true?!), farm to table vegetables, they’ve figured out how to cook the perfect egg–sous vide style. Seriously, I dream about this egg – it’s that good. Read the Hapa Ramen story here, and the next time you find your self in San Francisco, grab a “Bid Daddy” bowl…made with love.
After a 4 month stay in northern California, it was time to head back. Two days after my feet hit the warm south Florida ground, I was invited to teach a Food Photography & Styling workshop at Galerie Jenner (full house, whoo-hoo). We all had a great time, the students were amazing and creative, they were able to take tons of pictures throughout the 4 hour class. With help from my lovely assistant Camille West, we had 5 sets for the students to shoot, plus numerous still life with all the lovely props from my pal Valerie (thanks Val!). As the day went on, we set out platters of hors d’oeuvres, desserts and wine for everyone to enjoy while discussing their shots and asking lots of great questions. I’d like to thank Jeremiah Jenner for hosting this super fun class. Check back at Galerie Jenner, we’re already planning upcoming classes!
Here’s the menu from class;
1. Citrus Salad – Pomegranate, Dragon Fruit, Prickly Pear.
2. Asian Spiced Pork Crostini with Caramelized Orange Onions and Asiago.
3. Black Mission Fig Crostini with Brie, Pistachios and Honey Balsamic Glaze.
4. Fresh Berry Tart with Lemon Pastry Cream and Toasted Almond Shortbread.
5. Boston Cream Cupcakes!
Now that I’m settling back in, I am truly inspired and can’t wait to share some exciting new recipes with you. ~K.