Shooting the recipe pages for the upcoming book for Fleisher’s Grass-fed & Organic Meats – in the studio in Woodstock, NY.
Been spending time in the meat locker and crawling around the cutting room floor at Fleisher’s, working on pictures for their upcoming book, to be published by Clarkson Potter.
Back from another three-day shoot for Joe Beef restaurant in Montreal. We shot dishes in the restaurant, made excursions to the outskirts of Montreal for poutine and hamburgers, and then there was Chinatown to eat jellyfish (and other things “not for Canadians”) with the Joe Beef chef, sous-chefs, and bartender at 3 a.m.
I just got back from two weeks visiting family & friends on and around Vancouver Island. We took 6 ferries in 12 days and…
Two of my favorite people, Amelia Posada and Erika Nakamura, have finished their internship programs at Fleisher’s and are moving to Los Angeles to open their own sustainable butcher shop. In the next few weeks they are signing the lease on their building, getting married legally in Connecticut, driving across the country, having a wedding ceremony on the west coast, and opening their new shop, Lindy & Grundy’s Meats. I will miss them, but it is California’s gain.
Check out Amy Scattergood’s post on the LA Weekly blog (with more photos of Erika & Amelia).
Hot off the press: A cookbook published by the Kripalu Center for Yoga & Health – the largest center of its kind in the United States and located in the rolling hills of the Berkshires. I photographed the dishes, executive chef Deb Morgan and helpers cooked, Jessica Bard styled, and it was overseen by Kripalu creative director Elena Erber. May the recipes inspire clean eating everywhere.
For a recent issue of Edible Hudson Valley, writer Lee Bernstein and I visited New York’s medium security Fishkill Correctional Facility for a tour of the kitchen, messhall, and food storage rooms. No food is actually cooked on the premises – it is prepared off-site, trucked in, and the packaged contents are heated in large stainless steel tubs and served by inmate staff. Meal names are often glamorized (“creamy chicken dinner” consists of bagged chunks of soy protein mixed with bagged white powder, plus water). For the full story see the Summer 2010 issue of Edible Hudson Valley.
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.