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Posts Tagged ‘food photography’

I have written of Steve’s kitchen quite often and in various ways, from the dishes he prepares to the memories evoked by his simple act of making coffee.  This autumn, I have found that even with that cup of coffee in hand, I like to sit in the quiet of his warming kitchen.  Like ritual, I watch the remaining leaves on the towering oak tree flutter in a morning breeze, and then … it happens.  I look across the table at Steve and I say, “The sun is coming around the corner on its sled.”  He says, “Mmmmhmm.”

It does not flood the room, this autumn light.  It moves slowly like honey or light maple syrup across a plate.  My favorite part?  How light pours upon the pot of sage.

It soaks into dusty leaves, alive and dead, and runs along unruly stems.

Truth be told, there are other herbs in the room, on the same little table, buckets of basil, rosemary stalks and more.  But my favorite sight in the morning light, this autumn so far anyway, remains the sage …

…even when its leaves are not green.

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As I sorted through these images taken at Friday’s Copley Square Farmer’s Market, I realized that one of the most unexpected pleasures of this year (so far) has been discovering the flavor, texture and just plain visual beauty of the oyster mushroom.  Sauteed in olive oil with garlic and black pepper and served on toast …. delicious! Hmmm. I do wonder what the winter holds. 😉

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No story with these images of flying fish roe.  Just a good find at the local Asian market. Delicious sprinkled on smoked salmon or even by themselves on a bit of garlic toast.  And on this cold rainy day, I’ve been having fun photographing the warmly colored little bits.

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Now I do not think that everyone would describe black walnuts as a beautiful food.  Even for me it is a bit like cilantro.  I can have a little, not a lot.  But for Steve, black walnuts are one of those pungent, decidedly earthy fruits that should be savored and recognized as a culinary treasure. He and I have trekked through the woods of New England with plastic bags in hand searching out the trees, digging at their roots for the nuts covered in their brown-green husks, knocking squirrels out of the way if necessary.

The husks have come back home, sat in a basket in the hallway to dry out, and then the onerous process begins of extracting the nut from the husk.  That process usually involves a hammer or vice grips.  Now you see why these nuts are such a treasure. Steve has been experimenting with these nuts quite a bit.  As unofficial taste tester, I’ve enjoyed Black Walnut Chocolate Chip Cookies, Wild Rice with Black Walnuts  (served alongside Duck and Kale), and I think there was even Black Walnuts with Strawberries spooned over vanilla ice cream (or I might be making that one up!).  Most recently, he served up Black Walnut French Toast.  I’ve told enough folks about this dish that I thought I should share the recipe along with the few photos I managed before all I could think about was eating. Enjoy. 😉

Steve’s Black Walnut French Toast

enough for 2 people for Sunday brunch or perhaps a decadent dessert

leftover bread, sliced thick

3 eggs

black walnuts, chopped, approx. half a cup

cinnamon

nutmeg

cream

In large bowl, mix the eggs, add cinnamon, nutmeg and little bit of cream.  Once well mixed, toss in the black walnuts.  Warm a frying pan and add some butter.  Dip the bread in the egg mixture.  Coat well and then drop in the frying pan, browning on both sides.

For those who might like the crunch of nuts, be sure to scoop out nuts from the mixing bowl and press into the toast.

Serve with butter, warm maple syrup and perhaps some bacon on the side.

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As you walk around Kyoto, you’ll notice in the windows of restaurants or any type of establishment selling food items, the most beautiful displays of freshly prepared delicacies.  Shrimp, appearing as if caught just that morning, top noodles and float in bowls of clear broth.  Sushi artfully arranged on bamboo platters glistens in the sunlight.  In front of the Italian restaurants, calzones spill melted cheese onto white plates.  It is amazing as you press your face against the windows to realize that every single dish is a fake.  Every scale, every shell, every bit of liquid is synthetic.  But the craftsmanship is of such a level as to make the mouth water even after you realize the dishes are plastic!

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Warm butter and olive oil in frying pan.  Add small clove of garlic that has been finely minced.  When butter is browned and garlic perfumes the air, add rabbit loin that has been cut into medium-sized pieces.  Toss in coarsely chopped fresh tarragon.  Cook until rabbit is lightly browned (or  to your preference).   Serve with crusty bread on the side.

Recipe copyrighted  SFH.

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Stack five to six slices of bacon.  Cut along short end into smaller pieces.  Then cut those slices in half to make chunks.  Toss into cold cast iron pan and cook over high to medium-high heat until brown.  Remove browned bacon pieces and set aside.

While bacon is cooking, dice half a medium onion and set aside.

Once  bacon is cooked, add 1 to 1 1/2 pounds of large peeled and deveined shrimp to bacon grease.  Cook until shrimp are  pink, 1 – 3 minutes.  Remove shrimp.  Add onion to remaining oil, cook for 1 – 2 minutes, then add two cloves of minced  garlic.  Stir and cook for an additional 2 minutes.  Add one 14.5 oz can of diced tomatoes to pan.  Stir to mix onions, garlic and tomatoes.  Add 1 T tomato paste and mix in.  Reduce heat.

Add herbs of your choice (italian seasoning, oregano, etc.) salt and pepper to taste.  Add cayenne pepper to taste if you want a little kick.  Add in six to 7 leaves of fresh basil, cook over med heat until sauce thickens a little. Add bacon and shrimp and heat through.  Add more salt and pepper if needed.

Serve over pasta of your choice.  Thin spaghetti or thin linguine are good choices.  Or just serve with rice and good, crusty bread to dip in juices.

Photography copyrighted Cynthia Staples.  Recipe copyrighted LMM.

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Weekend Snack

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