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Archive for the ‘Kitchen Inspirations’ Category

I am now used to going to the store and spying some cool vegetable, bringing it home to photograph and then turning to a startled Steve and saying, “Okay, you can cook it now.”  In our time together, I have come to greatly respect both the aesthetics and the flavor of his off-the-cuff culinary expressions.  What I’m not used to is walking through the door and him saying, “Wait until you see what I picked up at the market.  You have to photograph it before we eat it!”  It quickly became clear why this edible excited a science guy. 😉

I’ve seen exotic cauliflowers before but never one quite like this.  A Romanesco.  “Reminds me of the Mandlebrot set,” Steve said matter of factly.  “See how each little sprig is self-referential?”  Well … while I did have to look up a few terms later,  I do understand what he was saying about the fractal nature of this little guy.  It was fun to photograph, and more fun to eat.

In the end, Steve chopped it up then sauteed it in olive oil with minced garlic, a little chopped red onion and a small handful of chanterelle mushrooms.   I can’t wait to see what he picks up at the farmer’s market this weekend!

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A paper umbrella, its red fading in the sunlight.

Powdered cinnamon about to be measured for apple crisp.

Steve’s well-used cook books. 😉

A golden yolk … too runny for me to eat, but so beautiful in the morning light.

 

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This morning, after a hearty breakfast, I set out with my camera, up and down the spiral staircase, snapping photos.  At first I tried shooting randomly.  Butterflies.  Light filled bottles.  Coffee grounds and unfinished toast.  But, quite frankly, I can only be random for so long.  My brain started to look for patterns in terms of what was drawing my eye.  In the end, of all the beauty around me, I decided to keep focus on the color blue.  Like a blue marble left by a child in a crack in the floor.

Dish soap drizzled onto a china white plate.

Milk in an indigo glass.

And turquoise paint on a brush.

 

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On a gray day in Somerville, a fun respite to quickly capture colors in the kitchen.  Hope your day goes well. 😉

Oregano in Salt

Greek Oregano Drying

Lemon Thyme & Peppercorn

Clementines

Toasted Bread

Tomatoes and Cheese

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I am lucky enough to live in a house with many windows on all sides.  It is a Victorian house built in the early 1900s.  Light is constantly streaming into just about every room, even at night from the street lights.  Whenever and wherever possible, the owner has filled the window frames with old glass from the period and so the glass has ripples and little bubbles.  As I have written many times, arching over the house is a  mighty oak tree.  All that to say, that in my time in this house with a camera in my hand, I have come to love silhouettes and reflections, and all the scenes to be seen through — and in — the looking glass.

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While I only occasionally consume a mushroom, I do love to photograph them.  These I recently photographed in Newburyport, Massachusetts.

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sunset through my kitchen window

When I was a child, I used to shadow my mother as she roamed about our house.  Together, through all manner of windows, we would peer out into the day.  These were often quiet times with my mother deep in thought.  But always eventually she would remember that I was by her side, and she would say, “Do you see it?”  As I pressed my face to the kitchen window, she’d point out things like, “The robin in the walnut tree?  See the sunlight on its breast?”  At night, gazing through the glass living room door, she would nod toward a single star.  “See that one?  Sparkling in the branches of the pear tree.  That’s mine,” she’d say with a grin.

blowing bubbles through an open window

As I grew older, the tables turned, so to speak.   In college and well-beyond, whenever and wherever I traveled (before the days of cell phones), I would drag the hotel phone to my perch at a window and describe to her all that I saw through my portal.  Her reactions to what I shared certainly influenced by storytelling skills.  From her I learned that windows framed moments as well as provided sources of light.

I’ve been lucky at this phase of my life to live in a space with many windows. With camera in-hand I am able to take full advantage of what mom taught me.  She is on my mind today as a soft light falls illuminating the oak tree outside my window.  On one branch a gray squirrel sits with cheeks bulging with acorns.  Two branches up, a blue jay diligently cracks and consumes its own share of nuts.  They both ignore me though I must be as viewable to them as they are to me.  As I watch this sight, I think of the past and my window-time with mom but I also think of the present and future.  That young friend I mention on occasion, the one with whom I draw, is older.  A whopping four-years old.  And as she visits now, one of her first requests of me is, “Can we look out all the windows?”  How can I say no?

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Yesterday I walked into my local grocery store with a very specific agenda:  buy bread, butter and carrots.  Somehow I left with those items plus a package of two large black radishes, a vegetable completely new to me.   I decided to photograph them, and I was curious what Steve might do with them in the kitchen.  Thanks to a Chowhound thread and his own imagination, it was a lovely experiment.  The following recipe made one pancake-like serving that we split as an appetizer.

Steve’s Black Radish Latkes

Peel one large black radish.  Grate approximately one-quarter of this radish into a bowl.  Squeeze a tablespoon or so of lime juice over the top to help preserve color and cut the strong horseradish flavor.

To the bowl add the following items, grated as well or finely chopped:  white potatoes (the grated amount should be double the amount of grated radish), a small to medium red onion and a clove or more of garlic.

Salt and pepper to taste.

Mix with olive oil.

In a small frying pan, heat olive oil and butter. When hot, press the potato-radish mixture into the pan.

Initially cook the cake over high heat so that the bottom browns forming a crust.  Once crust is formed on one side, flip it over to brown the second side.  Once each side is browned, turn down flame and cover.

Cook over low flame for about 15 minutes or until potatoes are done in the middle.  Watch carefully to avoid burning.

For added deliciousness, add grated parmesan cheese as part of the overall mixture or specifically to the crust.  Steve thought adding grated apples might also be tasty.  As for what variety of apple, when I asked him that question, he looked at me perplexed and asked, “Is there another apple beside Macintosh?”

Ahem.  In the end, it’s your choice.  If you can track down a black radish, try your own variation on a latke-theme. 😉

 

 

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