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Posts Tagged ‘food’

Today, I could stand it no longer.  I raced to the grocery store in the rain.  You see, over the past couple of weeks I read two very different literary works that had me hungering to purchase specific food items.  For what purpose?  Photography followed by consumption.  First I read Elizabeth Langosy’s article, A.S. Byatt’s Plums.  In a nutshell, the article explores the challenge for writers in conveying sensory experiences to the reader.  It is a powerful read accompanied by visually striking images of plums that have yet to leave my mind.  I couldn’t find them in the store today, but thankfully I did find green beans.  You see, I had also read Mary Oliver’s poem, Beans.

In Oliver’s same book, she writes of walking through blueberry fields and of gathering honeyed blossoms with crispy seeds.  But in the grocery store, the blueberries did not jump into my basket nor did bottles of bright gold honey.  I did buy one red pepper and a bit of garlic to stir fry with the green beans.

After one last look for plums,  I found an asian pear on sale.  FYI, later at home, after a bit of slicing and dicing, that made a tasty snack!

I also found sitting alone at the bottom of a shallow basket, a passion fruit.  In my literary frame of mind, I was instantly reminded of the women’s travel magazine called Passion Fruit that I had found very inspiring when I first dabbled at travel writing.  I bought it and, once home,  immediately sliced into it.

I have since learned that I probably should not have sliced it open just yet, but there is a part of me that is not sorry to see such pale beauty.

 

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I was recently lucky enough to attend a fancy restaurant where I sat at the bar watching the chef prepare her culinary masterpieces.  They were all quite frankly little bite size works of art.  Well, with a lot of undirected energy this afternoon, I decided to play around with the leftovers in Steve’s kitchen using the chef as my creative inspiration. First up, a few radishes sliced thin, arranged on a simple plate, then each slice either topped with quarter teaspoon of guacamole or quarter teaspoon of Steve’s homemade pesto.

Then I found some tomatoes, sliced up a couple, and then paired the slices on a long glass tray.  The slices were drizzled with basil-infused olive oil, and I’m considering topping them with some finely chopped garlic.

I dug around the refrigerator and came across a tub of roasted pine nut hummus.  Scooped some into a tiny white ceramic ramekin and then mixed the hummus with a drizzle of hot sesame oil to add a bit of kick.  Final garnish is a couple of fresh peeled carrot sticks.

In progress are the mushrooms.  I’m of a mixed mind about mushrooms.  Sometimes I like them and sometimes I don’t.  I’m contemplating taking three small mushrooms and stuffing them with bacon, cheddar cheese, and fresh parsley. So far the mushrooms have been selected.  What do you think? 😉

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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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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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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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… in the kitchen, of course.

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Around Christmas, my mother used to invite the gentleman across the street over for dinner.  We called him Mr. Joe Boy.  He was mentally challenged but living independently with the support of family.  My mom would assemble a plate of food so that he could eat in the living room, and the rest of us could hang out in the kitchen.  She then left Joe Boy to my dad.  My dad was more a people-person than my mom.  He would make small talk with Joe Boy.  The two of them would watch westerns or whatever was on television.  Sometimes Joe Boy would nod off in his chair and we kids would sigh wondering when he was going home.  My mother would frown at us but we knew she was thinking the same thing.  Eventually my dad would nudge him awake and see him to the door.  Over many Christmas holidays that same act would be repeated.  Not because this man was starving for food or asking for anything.  We did it because my mom felt it was the right thing to do, to be neighborly to this man who spent most of his time alone.  It is a trait that I admire in Steve who practices a similar ethos around food and dining.  Food is on my mind today because I finally stopped turning away from the pictures coming out of Somalia and East Africa. Most disturbing are the pictures of the skeletal children.

 

AP Photo/Schalk van Zuydam

This little man in particular gave me pause because he is in such contrast to the picture I shared earlier of my young nephew growing up in this country.  What to do?   If I find some money to give, where should I send it?  Will it have any impact?  I decided I needed to do my homework.  Here’s a bit of what I’ve found so far.

* In response to a donor query, Charity Navigator, an independent charity evaluator, asked different aid agencies to share what they are doing in the region.  Read more here.

*Interaction, an alliance of U.S.-based international NGOs, has produced a straight forward list of 45 aid agencies with contact information viewable here.

*CNN just posted an article, Famine in East Africa: How You Can Help, providing basic information including simple ways to give via texting and other social networking tools.

 

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Yesterday’s article highlighted how much the kitchen inspires the photographer in me like in the above image.  Here I remember I just wanted to play around with the colors white and blue.  The kitchen also inspires the writer in me, in part, because the sights and the scents bring back so many happy childhood memories of growing up in Virginia.  For most of my childhood my parents and my brothers and I only went into the living room for a few hours at night to watch television and on Sunday afternoons to greet family and friends visiting after church.  Otherwise, we were in the kitchen around the table eating or playing games.  In talking with my oldest brother, I recently realized that when he shares family stories they most often center in the kitchen as well.  The latest stories focused on our father’s wine making.  More to follow about that! 😉

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