Tag Archives: food photography

Playing With Food

For this month’s 10 on 10 post I’m playing with food!

Though I already love cooking, I’ve been in the kitchen even more than usual these days.   I think because it’s fall and there’s something even more special about the aroma and the warmth it provides as it permeates the house this time of year.

Walking through the produce section at the grocery store one day last week, I passed some figs and knew I needed to cook with them.  The closest I’d ever come to eating one was the fig newtons my grandma used to give me as a kid.    So I grabbed a bunch and headed home to see what I could do.

 

Before I figured out a recipe, I took a few shots because I think they’re so beautiful alone and make great subjects for still life.   I love the burgundy/green colors — they remind me of the upcoming Holidays.

Then I started looking online for fig recipes.   Not that this recipe needed figs, but these pancakes looked so good with their crispy brownness, they were vegan and gluten free, so I thought I’d give them a go and have some figs on the side.   I’m not vegan, but I do try to eat gluten free whenever possible because I like the way it makes me feel.

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They were delicious, and so were the figs!

Then I looked through a new cookbook of mine by world renown chef,  Yotam Ottolengi.  The book, ‘Jersusalem’ is filled with gourmet vegetarian dishes.  I hadn’t made any of his recipes yet, and noticed there was this one savory recipe that included figs–Roasted Sweet Potatoes & Fresh Fig.   I loved all the ingredients together– sweet potatoes, figs, green onions, red chile,  topped with a balsamic reduction.   This was absolutely delish!!   Both Phil and I gobbled it up the second I finished photographing it.

For this recipe, go here.   I replaced the sugar with honey and it was amazing!

Continuing with figs, this was my go-to snack for as long as my figs lasted.

A slice of toasted gluten free bread, topped with thinly sliced Machengo cheese, fresh fig slices, and sprinkled with a balsamic reduction.  To die for!

That was it for the fig portion of my cooking fest.   I am also really drawn to pomegranates so I picked up a few!

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I hadn’t actually eaten a pomegranate since I was a kid so I thoroughly enjoyed munching on these yummy seeds. I didn’t even mind the work it took to get to them.

I decided to try a savory recipe so again chose one by Yotam — Aubergine with Buttermilk Sauce.

Well, I’m not a big fan of eggplant, but decided to give it a try anyway.   I figured maybe I just needed to try them prepared a different way.  I was excited to try something completely new, sprinkled with za’atar – a middle eastern spice I’ve never used, but is common in Yotam’s recipes.

Needless to say, I didn’t like this recipe, but I gave myself props for trying!  Phil ate part of it because he was super hungry, but didn’t think pomegranate seeds worked well with eggplant.  It could be that I left out buttermilk because I don’t eat much dairy.  If you want to give it a try, the recipe is here.   Sure is pretty,  eh?  Looks like Christmas to me.

So…lastly, on this particular cooking spree I made paleo brownies.   While in Australia last month, my friend Cath and I frequented a paleo cafe called Primal Pantry.  Nearly every day we’d grab one of these treats to take with us on our daily adventures.   Fortunately they had the recipe available to go.

I like that there’s no sugar, grains or dairy, yet they’re still moist and taste fantastic!!   Some of the ingredients…

And here’s the finished product!  They didn’t last long!

Paleo Brownies

If you’d like the recipes for the pancakes (gluten free and vegan), or the paleo brownies, please let me know in the comments, and I’ll be sure to post.

Please follow around the 10 on 10 circle starting with my dearest friend, the very talented, Kathleen Ries.

Enjoy the upcoming holidays!  For Thanksgiving I’ll be trying a new recipe.. paleo pumpkin pie!  What will you be making?

P.S.  My still life images are available at my Society 6 shop!

 

 

 

 

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