I dropped in at the Applestone Meat Co for some new meat shots. The Applestone team took care of cooking all the meats. And Barb Fritz was on hand to deliver the props and style these pretty moments. Small team packing a punch.
The second issue of Edible Westchester Magazine features a photograph I took of Chef Chris Vergara. He took me on a foraging walk through some public lands in Westchester County. We looked for ramps, wild onions, and mushrooms. While squatting in the bushes, to get this shot, I also kept my eyes open for ticks and poison ivy. I love photographing in nature, but I am a little bit obsessed with the pests and hazards.
And, here is a shot Chef Vergara took of me, from my perch behind a log.
A video I made became a top 5 finalist for an Eddy Award. It’s not a win, but it’s not a loss! (The Eddy Awards are brought to us by the people who put together the family of Edible magazines.) I made the video during a cover shoot for the premier issue of Edible Westchester magazine. Chef Christian Petroni, co-chefs and friends gathered to cook a local lamb using an Argentinian style of cooking. Petroni had a steel cross, of sorts, fabricated by a steel-worker, and he lit a fire underneath. They spent the day stoking coals, watching the meat get “more and more sexy by the minute.” Check out the video, above.
How to prep a double crust pie… look at it! It looks just like the ones my grandmother used to bake. Erin Jeanne McDowell, the Fearless Baker, shows you how to prep that dough, so you can make one, too. We made this pair of pie videos in the week prior to Thanksgiving. Although, there is a whole season of pie-appropriate holidays to come. I’m definitely going to see if I can make one to match Erin’s.
If you have ever wondered how to prep a single crust pie, here is a very clear demonstration. Erin Jeanne McDowell, the Fearless Baker herself, and I made a video showing you how to do it. This video shows the step between making your dough and filling and baking your pie. This shows the very crucial rolling out, trimming, and crimping of a single crust pie.
Look at all that butter! No matter how many times I work with Erin (and I have worked with her a lot, both when I hire her to make food for my photoshoots, or when she hired me to photograph her baking cookbook) I am always surprised by the butter in the dough. One day I will get it right, and stop over-mixing mine. One day.
The Fearless Baker Cookbook was published yesterday. My friend and colleague, Erin McDowell, wrote it and I photographed it for her last summer. Erin wrote a beautiful story about the process for Food52, complete with lots of behind-the-scenes pictures I took for her. Check it out for a sample of her terrific writing. And here are some photos of recipes you will find in the book. As Erin writes: 200 recipes, 1000 photos later, The Fearless Baker is born…
A stop motion animation for Maille mustard. I get a lot of calls to create content for Instagram accounts. This one, for Maille, was particularly fun. I staged, shot and edited the entire thing, with just a very small crew.
This summer I spent the better part of July on the west coast of Canada. It was a work trip combined with a family trip. One of the projects I worked on was this short video, which demonstrates how to make a fresh tulsi tincture.
Tulsi, also called Holy Basil, is a sacred plant in India. It has been used for thousands of years for detox, to help alleviate stress, and to increase stamina. My sister uses tulsi in her Ayurvedic practice. My brother grows the herb in his greenhouse at the Earth Lab on Hornby Island. I photograph food stories. We put our passions together and this is one of the projects we created.
I recently visited the Canoe Hill Restaurant on assignment for Hudson Valley Magazine. The restaurant is owned by Michael DelGrosso and his wife, Lauren Lancaster. They are Hudson Valley transplants, via Brooklyn, where Michael helped create the aesthetic of many of Manhattan’s and Brooklyn’s most beautiful restaurants. I only wish he would bring his eye to Woodstock. I would be a regular.
We grilled tacos in the Catskills this weekend. There was skirt steak from the Applestone Meat Co, Chris’s pickled red onions and salsa, friends brought rhubarb margaritas (genius), kids ate cheese quesadillas and guacamole. We may never grill burgers again.
I returned from a week photographing a cookbook in Montreal and decided to spend a month cooking French food. I turned to a book that is already on my bookshelf: Julia Child’s Mastering the Art of French Cooking.
These photos are not examples of what the recipes should technically look like – only what they did look like. But I am excited. The stock that simmered on my stove for two days, eventually became Glace de Viande (meat glaze). We reduced a tablespoon of that glaze with wine and shallots and made Beurre Marchand de Vins (Shallot Butter with Red Wine). We put slabs of it on an inexpensive cut of beef, and transformed the steak into a delicacy.
I am really loving preparing simple ingredients in a different way than my standard, and creating entirely new flavor profiles. I make soup all the time. But Soupe au Pistou (Provencal Vegetable Soup with Garlic, Basil & Herbs) is a fresh take in my kitchen.
I am working on my baking. Now that I have made “cream puff paste,” I will use that basic recipe and make gnocchis.
We hosted Easter weekend for some grown ups and a trio of children. Here are some food memories… Thank you to Kendra McKnight for making mince-meat tarts, home-made raspberry marshmallows, charcuterie, French 75s, lakeside grilled leg of lamb with yogurt-garlic sauce, and so much more. She even delayed her family’s morning departure so she could teach me step-by-step her favorite pie crust recipe.
This winter, I spent some time with Erin McDowell, filming baking videos. These videos will roll out as social media spots in advance of her upcoming cookbook, The Fearless Baker. Erin is an incredible baker, and also a food stylist. I work with her often on shoots for my clients, and last summer she asked me to photograph her own cookbook. We ended up shooting every single recipe, which is unusual. But if you know Erin, you know she is not only fearless, but has boundless enthusiasm and energy. The book will be published by Houghton Mifflin Harcourt this October. Until then, here area a few videos showing the techniques you will find in those pages.
I was recently asked to do some butcher shop meat photography. The Applestone Meat Company wanted pretty much all of their cuts of meat documented. The challenge was to come up with an attractive way to photograph this glorious meat in its raw form. We wanted appetite appeal, and that can be a tough ask from a raw piece of meat. We brainstormed. They suggested white. I suggested marble. We decided to show the raw meat in the very early stages of cooking. The higher end cuts were dressed up in only salt and pepper. Some of the other cuts were given marinades and dry spice rubs.
This butcher shop also produces a lot of sausages – andouille, bratwurst, hot Italian, chorizo, Parmesan and broccoli rabe and many more… well over a dozen different blends. We wanted to show these, but we didn’t want to show them raw with raw ingredients around them. So, we cooked the sausages in a way that reflected their particular characters. One of the butchers at the shop happens to be a trained chef. He and the Applestone team came up with recipes, and he cooked them for the camera.
Look for these images rolling out on the Applestone Meat Company’s website and social media channels in the near future.
On a chilly day in January, I made preserved Meyer lemons. I will give them a shake every day, and in about three weeks they should be ready. I am collecting recipes for pasta, gremolata, roasted potatoes, relish and fish dishes. I am excited to see what new dimension this condiment will bring to the food we cook at home!
I have always wanted to explore Nova Scotia. My grandfather grew up in Cape Breton, during the Depression. He wrote a memoir for his family, and it is one of the most powerful stories I have ever read. When Angela’s Ashes became a literary sensation my family and I nodded in unison. Frank McCourt’s story reminded us all of my grandfather’s, William O’Hagan. As a child, he had to help support his family. He gardened with his brother and was compensated in carrot thinnings. His mother bathed the children twice a year, and boiled their clothes. To his classmates, he was known as Stinky Billy. We grandchildren called him Buzz.
How someone could have survived what my grandfather lived through with an endless sense of humor, and whose favorite taste descriptor was “Beautiful,” is beyond me. Home-pickled herring, with a slice of onion, and a smear of mayonnaise on toast: Beautiful. My grandmother’s piroski (a recipe passed down from her mother, who was raised in Russia): Beautiful. Pan-fried cod, steamed clams, grilled salmon… we caught all of these things on the west coast, we ate them, and Buzz declared: Beautiful.
This summer, my husband, daughter and I took an impromptu Nova Scotia road trip. Our route started in Yarmouth, after a 5-hour catamaran ferry ride from Portland, ME. We camped in as many provincial parks as we could. We swam in beautiful beaches along the South Shore. We visited Lunenberg and stocked up on reading material at Lexicon Books. On our way to somewhere else, we found a white sandy beach and swam at the side of the road. We arrived on the Northumberland Shore, walked on red sandy beaches, and swam in the famously warm ocean waters. The rest of our trip took us through Halifax and then along the Bay of Fundy where, in some places, tides rise and retreat 50′ in one cycle.
We sought out seafood. I’m sorry to say it, but we had high expectations and were often disappointed. Of course, I probably should not have ordered lobster poutine at a touristy lobster pound.
Overall, it was an incredible trip. Different, in some ways, than what I had expected. We looked for places to buy fresh seafood near the docks, and found we were out-of-season, or the fish shacks were only open once a week and not on they day we were there. We did not make it to where my grandfather grew up. Cape Breton Island, and the Cabot Trail, await us on a follow up journey. There would be no sense driving a magnificent roadway with a carsick and road-weary child in the back, I figured. More camping awaits us, more beaches.
More than anything, as a west coaster, who only really feels home when I am in sight of an ocean, I think of Buzz. I imagine how he must have felt, when he left the east coast for the west, and made a home on the Pacific.
This July, we returned to my homeland, in Canada’s Pacific Northwest. I have already made a couple of posts about this trip, below, but before the summer completely gets away from me, I wanted to collect a bunch of images together. Below, in order of appearance: The wide open beaches of Tofino, BC. The view from the new family home on Hornby Island, BC (complete with rainbow). My brother, the permaculture farmer. The view from where we stayed 10 nights on Cortes Island, BC. The seaplane that delivered friends from Vancouver. My sister running with her dog. My dad swimming. A last bonfire on the beach. My girl looking out the ferry window. July, Pacific Northwest, I miss you.
Scott noticed them first. “Come here,” he said, beckoning with his finger. “Did you see these?” He pointed to a fig tree in the front yard of our rented house. The figs were just beginning to ripen, and he had picked some to roast with blue cheese, honey & walnuts. After few more days of heat, more figs ripened. Then they began to over-ripen. Sap oozed from their bottoms. “Better use these,” Craig said. He picked a soft one and ate it on the spot.
I had been trying to keep my daughter off of the tree’s slender branches, but once she realized the prizes were fair game, up she went. We picked a basket full, and I roasted them for breakfast. Simple, if you’ve got a tree full of fresh figs nearby. Recipe below.
Honey Roasted Fresh Figs, with Ricotta:
Fresh figs, halved
Butter, a couple of tablespoons
Honey, a couple of tablespoons
Kosher salt, a pinch
Fresh ricotta, for serving
Preheat the oven to 400 F degrees. Lay the halved figs, cut side up, in a baking dish. In a separate pan, melt the butter, honey & salt. Drizzle the syrup over the figs. Roast for 10 – 15 minutes, until hot and bubbling. Serve with fresh ricotta, drizzle on the sauce.