Posts tagged ‘food photography and styling’

June 19, 2012

Mango – Ginger Ice Cream Floats

 

Mango – Ginger Ice Cream Floats

Mango season is in full swing here in Florida. Everywhere we look there are trees overloaded with mangoes in every color and shape you can imagine. The varieties are endless, each with a different taste and texture. (When I say endless, I’m not kidding, we have about 200 of the 500 varieties world wide). My pal Valerie and I were coming back from a bike ride and stumbled across a tiny beach chair filled with the most beautiful mangoes, perfectly ripe and warm from the sun. And what a bargain at 2 for $1, these suckers weighed about a pound and a half each! Valerie treated us to $2 worth (thanks Val!). I barely made it inside the back door before eating the first one, leaning over the sink. I immediately knew the second one would be transformed into an ice cream. If you can’t find super ripe mangoes, you can use a mango puree for this ice cream – make sure to add the lime juice and sugar.

The first time I tried this Jamaican Ginger “beer” (a.k.a ginger ale) it knocked my flip-flops off. Sharp, gingery, unlike any ginger ale I’ve had in the past. I’m sure most of you can’t get your hands on this brand, but do try to find another good quality ginger ale for this recipe, it’ll make all the difference. For an extra kick, top the floats off with an extra squeeze of lime and ginger juice.

 

June 12, 2012

Baby Heirloom Tomatoes with Sorrel, Avocado & Yogurt Puree, Marinated Fennel, Brazil Nuts


Summer is in the air, and I’m California dreaming……

It’s just about time to shutter up the house, pack our bags, our little dog, and head to the West coast. How blessed are we, to be able to spend the summers with our much missed family and friends, and in my opinion, in one of the best places on the planet – Santa Cruz, CA! Ok, I may be a little bias, considering this is my hometown and all. So, dust off those winter lists girls (you know who you are), we have lots of exciting things to see, eat, smell, discover ~ and most importantly, enjoy our time spent together.


I’d like you to meet Bailey Sterling…

Baby Heirloom Tomatoes with Sorrel, Avocado & Yogurt Puree, Marinated Fennel, Brazil Nut Powder

Now, about this amazing salad.
I know, I know… it’s not quite summer, but I couldn’t resist these beautiful baby heirlooms. By layering the salad, not tossing it with the dressings, you get to enjoy all of the components; each bite is slightly different from the last. The subtle sorrel – avocado puree pools the bottom of the platter, allowing you to coat each tomato as you go. I made the marinated fennel slightly acidic so it wakes up the entire dish as it runs through the tomatoes. The sweetness of the brazil nut powder ties everything together.

May 15, 2012

Almond – Brazil Nut Tarts with Fig, Date & Goat Cheese Pâté, Golden Beets, Red Leaf Watercress

Almond – Brazil Nut Tarts with Fig, Date & Goat Cheese Pâté, Golden Beets, Red Leaf Watercress

My inspiration for these tarts derived from a salad we eat often. I thought it would be fun to figure out how to restructure it into a tart. For the almond & brazil nut tart shells, I chose to use unsalted butter but you can use grape seed oil or a nut oil if you’d like. I used almonds and brazil nuts, which is what I had on hand, use your favorites, mix and match. This isn’t your typical tart shell as there’s no flour or eggs,  and that makes it’s pretty delicate. It’s simple to work with though, just grind up the nuts and toss in the garlic, salt and butter and press it into the pans. After they bake, let them sit on the cooling rack for about 15 minutes then refrigerate for another 15 minutes, this will firm them up a little. I filled them while they were still in the tart tins, this way they won’t break apart before you get them on the plates. If you make the fig, date & goat cheese pâté ahead of time and refrigerate it, bring it to room temperature and give it a good stir before spreading it into the shells. I used golden beets here, but any other kind will work great. I found this amazingly beautiful red leaf watercress at the market, but young watercress, arugula or even radish sprouts would be a few of my other choices.

April 24, 2012

Roasted Rhubarb and Lemon Frozen Yogurt with Ginger and Pistachios

 

Food Photography & Styling Workshop

Food Photography & Styling Workshop

I returned from my (amazing, yet extended) road trip just in time to teach another Food Photography and Styling Workshop at Galerie Jenner. Lots of food to photograph (and eat!), everyone left with full bellies and memory cards, what a fun day! I want to thank Jeremiah for sharing his gallery space (and snapping these shots of us!) and all the wonderful students who attended. Also, big thanks to my pal’s Valerie and Catalina for letting me raid your houses for the amazing props!

 

 

 

Road Trip!

[Chorus:]

I’ve been everywhere, man.
I’ve been everywhere, man.
Crossed the desert’s bare, man.
I’ve breathed the mountain air, man.
Of travel I’ve had my share, man.
I’ve been everywhere.   ~ J. CASH


36 days, 7466 miles, 162 cups of coffee, 373 gallons of gas, 2 oil changes, 13 states (some twice), 68 hotel rooms, 1 fleabag motel, 64 free breakfasts, 3 doggy baths, dodged a few tornadoes, a 2 day dirt storm through Texas followed by snow, 2 packs of allergy pills, towed once, celebrated St. Patrick’s day, visited Elvis, 3 home cooked meals, commandeered a “wash-o-rama” with 18 loads of laundry, more BBQ and tacos than we care to admit, beignets & chicory coffee in the french quarter & a mini Mardi Gras parade, alligators, 2 airplane rides…. ZERO squabbling.

Those of you who didn’t read my last post, (oh, so long ago….) My cousin Tammie, her service dog Robby, our friend Karen and I spent 5 weeks together on an amazing road trip from Santa Cruz, California to Fort Lauderdale, Florida AND back to Santa Cruz. So many sites, stories and memories… too many mention, it’s a trip I will always cherish. Here are a just few highlights.

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