For the July 2010 issue of Chronogram magazine, I met a Benedictine monk who makes artisanal vinegar at a monastery in Lagrangeville, NY. Read Peter Barrett’s full story here.
The Elephant Wine & Tapas Bar, in Kingston, NY, is located directly across the street from Fleisher’s Grass-Fed & Organic Meats. This is convenient as that is where chef Rich Reeve sources much of the meat on his menu. He buys the inexpensive cuts and turns them into adventurous tapas dishes. The menu changes regularly, but one night’s offering included beef heart tacos, lamb sliders, “porchetta” roulade, Basque style bbq lamb ribs, and crispy blood sausage. I spent an evening speaking to and photographing chef Reeve and will make a complete post later, but for now, one of my favorite dishes of the evening, bone marrow:
One part mother starter, one part 00 flour, five parts resting time… writer Oliver Strand cooked 200 pizzas and rediscovered the beauty of long-rise pizza dough for an article in the New York Times. I photographed the comparison. Here is the full article, and here is a recipe for Radicchio Pizza with Gremolata… so good.
On Prince Edward Island, Canada, oysters are harvested today much as they were 100 years ago. Oyster farmers float above oyster beds in dories, and they use long forked tongs to collect the shellfish from the red sandy bottom below. On board, they sort the oysters by shape and size, and pack them into crates. Here is a glimpse into one oyster fisherman’s morning on the sea, when the spring season opened this May.
Kendra McKnight, of Magpie Kitchen, introduced me to mackerel ceviche. It was a refreshing homecoming after a week of butter-dipped lobsters and clams, cheese-baked oysters, and cream-based mussel chowder on Prince Edward Island. I borrowed her recipe and lime-cured a version.
After a week-long journey – by train – to Prince Edward Island, Canada, to photograph oyster, mussel, and lobster fishermen with the chefs and writer of the Joe Beef cookbook, I stayed with friends Kendra & Joost in Montreal.
Kendra just finished a two year stint at a culinary school and she has been cooking private parties around Montreal and styling food for magazines and newspapers. We photographed the food she cooked for us to eat. For this rhubarb tart recipe visit Magpie Kitchen
Maya Kaimal launched her eponymous Fine Indian Foods line after coworkers raved about the sumptuous feasts she cooked for them. You can find Maya Kaimal Fine Indian Foods products in over 1000 stores across the country: Whole Foods Market carries the sauces, as do gourmet and specialty shops. We photographed a selection of dishes the home-cook can easily prepare at home.
All of Maya’s sauces are delicious combined with almost any combination of vegetable or protein. Here is one idea:
Maya Kaimal’s Tamarind Curry Grilled Shrimp Kebabs
1 ½ lb extra large shrimp, peeled and deveined
1 cup Maya Kaimal Tamarind Curry
2 tablespoons chopped cilantro (optional)
2 tablespoons sliced scallions (optional)
Indian Naan or other flatbread (optional)
1. Pre-heat grill to medium.
2. Toss shrimp with ½ cup of Tamarind Curry. Thread shrimp onto 8 skewers.
3. Place kebabs on grill and cook for 2 minutes on the first side. Turn the kebabs over and baste with some of the remaining Tamarind Curry. Continue grilling and basting the kebabs until the shrimp are cooked through, a few minutes more.
4. If you like, garnish kebabs with the cilantro and scallions and serve with grilled naan or other flatbread.
Find more recipes at www.mayakaimal.com
While wandering around Rhinebeck, NY, shooting a story on the town, I visited the Blue Cashew Kitchen Pharmacy. The staff was squeezing limes for the mojitos they were preparing for the annual Taste of Rhinebeck event that night. This shot probably doesn’t sum up Rhinebeck enough to make it into the magazine, but it is a reminder that summer is on the way.
In April 2010 Fleisher’s Grass-fed & Organic Meats hosted a full-day class in butchery. Students observed master butcher Hans Sebold slaughter a locally-raised heritage pig at a family-owned farm in Stone Ridge, NY. Back at the shop, Joshua Applestone and Thomas Schneller, master butcher and CIA instructor, led demonstrations in pig butchery, sausage-making, and curing charcuterie.
I am not including the more graphic of my photos, but if you are sensitive you may want to skip this one.
At Mint Premium Foods in Tarrytown, NY you may trip when reaching for an obscure food product on the haphazardly stacked shelves, but it might be worth the risk for all the fine cheese you will sample while tending your bruise. Shot for the Spring 2010 issue of Edible Hudson Valley.
On location in Montreal, Canada on a shoot for the Joe Beef Cookbook we are doing for Ten Speed Press.
I was asked to visit a rabbit farm to photograph a rabbit for the front page of the New York Times’s Dining section. Of course, I gave them a bunch of options. Here is the one that ran, and if you click through you will see more of the Dining editor’s favorites on the NYT Blog. You will also read a lot of irate comments from readers. People canceled subscriptions they were so angry about this story. To paraphrase a poster with a different attitude, ‘It seems it’s only edible if it’s not cute.’
The ultimate food blogger, Julie Powell, author of Julie & Julia, on location at Fleisher’s – the butcher shop where she interned for her new book Cleaving. This portrait of Julie did double duty for a profile about her in Chronogram magazine, and it will also be included in my upcoming book, River of Words: Portraits of Hudson Valley Writers (SUNY Press, August 2010).
New York Times bestselling author of The $64 Tomato William Alexander baked one loaf of peasant bread per week for a year in his quest to get the perfect crust and the perfect crumb. His new book, 52 Loaves, will be published in May, 2010. He describes the quest below in this audio slide show.
I hosted a holiday dinner party for 12 friends who love food. One friend makes his own sausages and grills pizzas in the wood-fired oven he built in his backyard, other friends work at such publications as New York magazine, or write about food for the New York Times, or are the editor of the Hudson Valley’s Chronogram magazine, and one friend just likes to open restaurants. Of course, the thought of cooking for such a crowd made me shiver.
That’s where Chef David Matthew Lydick, executive chef of Revolution Cuisine stepped in. He and his sous chef shopped for and cooked a 12 course dinner for us, while the rest of us made our way through two cases of wines. It was an unforgettable evening of extravagance. Thank you, Chef Dave.
The full menu:
coconut chicken satay on banana bread muffin
macaroni and kunik goat cheese bites
Catskill venison carppacio local baby arugula roasted shallot and grape relish garlic croustini
carrot pea raisin cilantro lime raw kale and lemon garlic fresh grilled vegetable caponata
pigs in a bacon blanket inside out smore
Swiss chard gratin local baby arugula walnut black olive pesto
pan seared cape diver scallop apple nut salad peanut vinaigrette
smoked salmon chowder smoked trout lox rainbow trout caviar
mixed game burger applewood smoked bacon Vermont cheddar polenta cookie Morroccan chutney
baby back riblets asian cole slaw maple ginger bourbon sauce
garlic studded leg of lamb root vegetable latke grilled apple sauce cider reduction herb crème’
brie and red grape rum pudding with saffron crème anglaise and rosemary
Prepared by Chef David Matthew Lydick, Executive Chef, Revolution Cuisine
Micro-distilled Core vodka is made exclusively from apples grown on Derek Grout’s family farm in Valatie, NY. The pear brandy is amazing, too.
Hopping around Puerto Vallarta, Mexico with my brother was a blast. He has been bicycling around the world for ten years (favorite stops: Argentina, Brazil, Mexico, Thailand, India, France, Ireland, and Greece) learning languages and planting trees. His olive skin has turned a darker shade from years of exposure to the sun and elements and he speaks Spanish with a Portuguese accent. Everywhere we ate in Mexico he asked the chefs if his sister could take pictures in the kitchen.
Stony Creek Farm in Walton, NY, offers tent style camping (complete with flushing toilets, indoor gas stove, a wood floor platform, and furniture) to people who want the farm and camping experience without all the roughing it. I shot a story about it for the New York Times.