Julia Moskin and Melissa Clark compiled all of the essentials for a successful Thanksgiving Feast in this sprawling NYT interactive. We shot for a week and then ate like it was already the holidays. Go check out all the goodies before you plan your holiday meals.
Category Archives: Food Tips
So, today we had a really great Google Hangout with the folks at creativeLIVE and Foodista. We had excellent questions from the audience and it was a lot of fun as a warmup to my creativeLIVE workshop
One day left to enroll. It’s still FREE!
Here is another stir fry from Martha. We’ll be talking about how to noodle around with noodles on Day 1. See you there.
I was home and under the weather. Hungry. Cranky. Not a whole lot in the fridge and even less motivation to make lunch or leave the house to find something to eat. I scanned the cupboard and only found a little of this and a little of that…a handful of walnuts, a few dried cranberries, half a Granny Smith apple left from the Recipes for Health Apples shoot and some bread. Through the haze of my head cold I had some inspiration. I am really fond of the tuna salad with cranberries and apples that I get at the Whole Foods prepared foods section, so I crossed my fingers and searched for some canned tuna in the cabinet. I was in luck… and here is my approximation of that dish. I was a little less grumpy after lunch.
Half a small onion cut in small dice
1/4 C. walnut pieces
1/4 C. dried cranberries, chopped
1/2 Granny Smith apple, cut in small dice
2 6 oz. cans of Albacore packed in water, drained
2 Tbsp. mayonaise
salt and pepper to taste
toasted whole wheat bread
Mix all ingredients, add more mayo if you feel it’s too dry for you, serve on toasted bread and add some lettuce and tomato, celery, carrot…whatever you have laying around..it’s ok. Enjoy.
Last week we took Melissa Clark’s Appetite column out of my studio and to a dinner party. It deserves a night out once in a while. Melissa hosted a Modernist Cuisine inspired soiree and I was there to document all of the the mad scientist activities. Check out the article and the accompanying slide show of my shots.
One of the things that I often have to contend with in my kitchen, particularly after a shoot, is what to do with all of the leftovers and odds and ends in the fridge. I hate to waste food. In fact, it bothers me at a cellular level. I often feed my extended family, my neighbors, friends who have office jobs and their co-workers…basically whoever will take the food off my hands. Even with all of these outlets, I still end up with all manner of things in my fridge that need to be eaten or more often re-purposed. I realized lately that I have evolved into a different type of cook. One who more often than not reuses ingredients and makes things from the scraps. I’d like to think I’m like the artist who uses found objects to create rather than starting with fresh, new materials.
So, after a discussion with friend recently about how to re-incorporate recipes into this space…something that has been sorely lacking…I want to introduce a new recurring feature called…Reclamation Recipes. I will be posting recipes that I concoct out of what is in my fridge after a shoot. Should be fun.
RR# 1: Odd’s & End’s Chicken Soup
At the end of the week I always seem to be left with a mish-mash of things in the vegetable crisper…2 carrots, a leek, a couple of celery stalks…This time I also had a poached chicken breast and a handful of small Yukon gold potatoes. Realizing this stuff had about another day of life in the fridge before their replacements arrived from Fresh Direct for the next round of shooting, a chicken soup was in their future. Here is how I put it together but you can substitute, add or delete items based on what you have in your fridge. No protein? Vegetarian? Vegan? Add a can of beans instead of the chicken.
2 Tbs. Olive oil
1 large Onion, diced
2 large Carrots, diced
2 Celery Stalks, diced
1 large Leek, halved lengthwise then sliced thick
4 cloves of Garlic, smashed and peeled
6 small Yukon Gold potatoes
1 poached Chicken Breast, diced
Bouquet Garni of parmesan rind, thyme and parsley tied with string
1 Qt. of Chicken Stock
Salt and Pepper to taste
Heat the oil in a large soup pot over medium high heat and add the onion, leek, carrot and celery. Saute, stirring occasionally for about 7 minutes until the vegetables begin to soften and add the garlic, salt and pepper. Saute for an additional minute.
Add the stock, the potatoes, chicken and the bouquet garni and bring to a boil. Lower heat to bring pot to a simmer, cover and cook over low heat for about an hour or until potatoes are starting to fall apart. Adjust salt and pepper to taste.