The Well-Seasoned Cook

How to Shoot Tabletop Photography without Shooting Yourself in the Head - Tips for the Greenest Beginners

2012-01-25T10:05:00.010-05:00

A photographer went to a socialite party in New York. As he entered the front door, the host said 'I love your pictures - they're wonderful; you must have a fantastic camera.' He said nothing until dinner was finished, then: 'That was a wonderful dinner; you must have a terrific stove.' - Sam Haskins (South African photographer, 1926 - 2009.)

You've heard it all before: it's not the camera; it's the photographer. You don't need the most high-end equipment to shoot something that pleases you or your readers, but you do have to know *some* basic operating skills, and the little tricks and tips that can make your life easier on your path to higher quality images – if indeed you want to go there. It only matters if it matters to you.

I have been asked many times how others can improve their photos without having to lose their minds with too much technical advice too soon. As a self-taught photographer, who is just starting to earn something of a living selling images (including to National Geographic), I can offer hard-won instructions, guidance, and encouragement which will further you along a little faster towards your goals. My methods are not written in stone; some are unorthodox; and others take delight in flouting the rules. There will undoubtedly be some that will not work for you. I also expect I will be challenged by other photogs, who can be a very rancorous, uppity group of know-it-alls. But all I share here is on the chance that you will come away with something you can use. I hope you do.

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* Less is More. As you learn composition, start with 1, 3, or 5 subjects. Do not clutter. Odd numbers are more pleasing to the eye. Place your focal point off center. The primitive tribal eye likes and needs the safety and security of symmetry in animal features and cars (it's the survival mechanism kicking in) but enjoys asymmetry otherwise. Consider the shape of negative space, which is everywhere that is blank in the composition surrounding the subjects.

* Keep props simple, the fewer the better. You don't have to trot out every utensil, napkin, glassware, vase, etc., in one composition with the food dish/es. If you really think you must, do so, then walk away for a few minutes – walk away for an hour – a day or two is even better. When you come back, remove at least 2, if not more props. What can you do without? Rearrange what you have left; rearrange it again. Then rearrange it yet again. Think of your composition like a woman getting dressed for a drop-dead gorgeous gala. She is wearing earrings, a necklace, a bracelet, a brooch, and a ring. She should now take off at least 2 pieces of jewelry, lest no one can see her face, which should be the focal point of her look. The eye cannot focus on all of it at once and does not know where to look. Complicated compositions can be beautiful, but build toward it after you have mastered simplicity.

*Use small plates, bowls, utensils. Large pieces throw off scale and diminish the food. Forget dinner plates.

* Wear white, gray, or black when you shoot. You don't want to have to edit out a reflection of your pink sweater on fork tines. It's very time-consuming and meticulous work. Significant color around your composition (like vividly painted walls or draperies) can derange your white balance, too.

* To assist with color, invest in an inexpensive color selector wheel, available at art or craft stores. Or you could find one online and print it for reference. It very easily targets which colors work with which, if you don't feel like feeling your way through intuitively like I usually do.

* Edit your photos in complete darkness, as if you were processing film in a dark room. At the very least, do not let any light shine directly on your monitor. You want to view your work with the utmost accuracy without distractions.

* Although I am sure you have all been drilled in the use of natural light over flash by many food bloggers before me, sometimes even natural light, such as direct sunlight, will produce harsh shadows and blown highlights, which will be difficult to bring details back to. Just moving your shooting table farther from the window can help or wait for the sun to shift. You can also string up a sheer true-white (not yellow-white nor blue-white) cheap curtain to soften the light that falls on your tabletop. Not sure about your whites? Go to a paint store and select any number of chips. Compare them against each other under a neutral light monitor (most home-improvement stores have these). Sometimes you can't tell just how yellow or blue white is until you fan out the chips and look at one against the next. This is also how gemologists grade diamond colors – against each other on a pure white background.

* Overcast or cloudy days may seem dreary and gloomy, but treasure them. The light is naturally diffused, and you will have to fuss far less or dispense entirely with those sheer curtains I just referenced. My favorite light is a solid white sky bounced with the light of snow on ground and buildings. Hardly gloomy.

* Food-safe earthenware, crockery, and ceramics make wonderful props. Many, like terracotta, have no reflective qualities. Love them for that. Absorption of light is just as fantastic as blowing light back in your face.

* Old wooden cutting boards are wonderful backgrounds, full of character. Is yours a mess? Then go stain it. Mores the better if you rub some color into it; don't be confined to browns. A turquoise or Burgundy or mustard can be a wonderful complement to your comp.

* For a very deep black background, use a large square of black velvet fabric. It absorbs light better. If you see dust or less-than-black areas, use your processing software to heal or clone it out. Sometimes you can't tell if your tones are dark enough. Get up and look at your image from the top of the monitor. You will see the spots that you missed.

* If your food is very busy, like a colorful salad, keep your dishes and/or napkins/other props more subdued. They do not have to be pure white, but no crazy-busy patterns.

* If your food is austere, consider plates that have bas or high-relief design for some texture. It can be monochromatic or a contrasting color. (I have to tell you, Wiki is not my first choice for imparting knowledge, yet they hardly gets basics wrong like what color the sky is and why.)

* If you want someone to critique your work, choose that person very carefully. Don't let a decline from Foodgawker or Tastespotting ruin your day. Select someone whose work you admire, whose character and personality you trust, and who can make the time to assess your work in a respectful and truly helpful way. Know, too, that even those who critique well, diplomatically and honorably, have their own subdued levels of subjectivity. If you ask a vegan to critique a crown roast of lamb, no matter how technically sublime your image, you may not get the feedback you desire. Don't hold it against him/her.

* If you've never touched a camera in your life, invest in an inexpensive Point and Shoot first. Learn what you can from how it operates, however automatically it may be programmed. Give it at least 6 months. If you still like to shoot, then invest in an entry level Digital Single Reflex Camera body with a separate 50mm all-purpose lens. A 50 with an aperture of 1.8 is a very good deal. Or you can just enjoy the Point and Shoot without having to go to the next level. I must emphasize that you do not have to go to the next level.

* Consider used equipment from reputable dealers. There is a huge market in trade-ins & refurbished gear. Many serious photographers trade-in for the cash to upgrade their kits.

* Consider renting equipment before you commit to buying it.

* It's OK to shoot fully automatic with a more sophisticated camera. You can learn from its settings, then switch to manual mode using those same settings to replicate what the camera's done. From there you will be experimenting on your own at your comfort level, using automatic on rare occasions. This is how I taught myself. I used the camera as my teacher, then I was off on my own.

* Photoshop Elements* is a good trimmed-down version of the very expensive and complex professional Photoshop. It even has a feature where you can use some RAW controls on JPEGs.

* Lightroom* has some very efficient editing tools, but know that it is primarily a database for organizing your photos in a very meticulous way. You will still need Photoshop* or Photoshop Elements* to select parts of your image to refine.

* There are several free or lower-cost editing tools available like GIMP.

* You do not have to shoot RAW (the equivalent of a digital negative) unless you truly need absolute control over every granular detail in your photos. RAW files take up enormous storage space and require greater time to edit. If you believe you are on a professional track, RAW will ultimately be your goal, but do take your time learning the ropes in JPEG first.

* Buy books on photography. They are available at all price ranges, some covering general techniques; others, discuss specialties. Keep a book at your bedside. Read one paragraph, concept, or chart before lights out. It is a good way to learn without pressure. You would be surprised how your dreams will imprint what you read before retiring.

Does any of this help? I'll take questions in my comments and write more posts in future to help you. I am unburdened by competition. Competition brings out the best work in artists, which is something we should all consider striving for. Don't lower yourself by smiting others whose talents you might envy. Work harder on your own skills and let them shine alone in their own light. I am convinced that everyone who has even one talented bone in his/her body can go the distance if he/she is willing to do the work.

I'll be back later on with BWW. I've had such problems getting both these posts up. The coding is all screwed up. I have to correct some very messy bulleting in this one, as well as reload all the BWW photos again. Will get up as soon as possible. This is my life's mission. See you later!

*Any mention of brand names is purely by my own experience and not to be interpreted as brand marketing. I have no professional nor personal connection with Abobe. I must make this very clear.

Breaking Bread in the New Year

2012-01-24T16:31:00.004-05:00

On January 24, I am absurdly late in the tradition of the long look back at 2011 while gliding forward on a magic carpet ride into a future of resolutions and hopes. My life in 2011 can be charted on the sensitive stylus of a zig-zagging seismograph. In the spring, I was lying on my belly, on damp and cold ground, entranced by a wiry thatch of Siberian squill, of a blue so rarely found in nature that it taunted me with the idea that it was fake. It wasn't.

By the winter, I was on my belly again, sick with fever so galloping that it came in on those four white horses, taunting me, too, that it was fake. It wasn't. Either. For twenty-three straight hours, I could not sleep, I could not eat, I could not complete sentences. Yet I was lucid enough as I levitated. I met Roethke's ghost. He wrapped me close in the swaddling cloth of his wisdom, that dark time of his, of all of us.

There was a photograph that helped me through, too. I thought of Frodo going West for good with the Elves because he was so, so weary from his tribulations and journey. I wanted to round that bend in the water and never return; I wanted to heal, no matter how long it took. Yet I did return. When the sweats, and the shivering, and the shakes were chased away, and my mind fused back into my skull, I knew I could not/would not go back to life as usual.

So I am slowing things down to retool my online life to ensure that I don't fall off the map again. If anything, I will be better connected to you by being better connected to myself. I cannot foretell the future, even with a crystal ball, but I do know that you need to look in before you can look out.

I'll be back early tomorrow before the start of BWW with some quick tips to help make your camera see the light better, too.

Black and White Wednesday - A Culinary Gallery - Week #26

2012-01-18T23:07:00.015-05:00

Welcome to Week #26 of Black and White Wednesday. I hope you enjoy viewing your culinary comrades' stylish photos as much as I enjoy pulling together your talented contributions every week. I don't know about you, but weeks have never blurred by so quickly since I launched this get-together exactly six months ago. Where did the time go? Why, with clicking, of course.

Do let me know if any corrections/omissions need to be addressed. Thanks always for joining in. I will be making the rounds on each of your blogs on Saturday. Tomorrow is a special day, my mom's birthday. I'm preparing lunch and baking a gloriously elegant, yet simple, French cake of ancient origins which has deeply personal nostalgic significance for both of us. With any luck, the cake will be a hit. With further luck, I will keep everyone busy with lunch while I steal the gâteau away for a quick few dozen frames. Bon Appétit, everyone! See you next week!

Monochromed Ghee by Sohini of Foodie Joint

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Hot Apple Cider by Paz of The Cooking Adventures of Chez Paz

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The Barn by Rhonda of The Kitchen Witch

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Beautiful Hand Holding Pretty Pear Payassam by Lubna of Yummy Food

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USA Pears Brochure by Lubna of Yummy Foods

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Chef Ratnani in Action by Lubna of Yummy Foods

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Chet Ratnani Posing for the Media with his Yummy Dish by Lubna of Yummy Foods

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Dripping Sauce from Spring Rolls by Lubna of Yummy Foods

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Pear Goodie Bag by Lubna of Yummy Foods

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Gourmet-Style Stir-Fried Pears with Bok Choy and Water Chestnuts

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Live Cooking Demo Invitation by Lubna of Yummy Foods

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My Friend Holding Gorgeous-Looking, Deletable Spring Rolls by Lubna of Yummy Foods

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Nice to Get Tangled by Lubna of Yummy Foods

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Lemon Rice by Chandrani of Cuisine Delights

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Steamed Savory by Kalyani of Sizzling Tastebuds

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Pantry Cachepot by Rosa of Rosa's Yummy Yums

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Floral Flavors by Rosa of Rosa's Yummy Yums

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Leapin' Lizards Condiment Bowls by Rosa of Rosa's Yummy Yums

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Eggplant and Garlic - A Match Made in Heaven by Raji of Vegetarian Tastebuds

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Cheese 1 by Sandy of Sandhya's Kitchen

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Cheese 2 by Sandy of Sandhya's Kitchen

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Potato Thoran by Ramya of Ramya's Recipe

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Sweet Pongal by Shruthi of Yummy 4 Tummy

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Eggbeater by Jayashee of Photo Gallerie

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Cups and Spoons by Cinzia of Cindystar

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Unmanned Honey Stand in Kalapana (Big Island) by Simona of Briciole

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Teacup in a Winter Garden by Brii of Brii is Home

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Candied Ginger by Anusha of Tomato Blues

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Backyard Limes by Susie of Eat Little, Eat Big

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Spinach and Wild Rice Pulao by Nandita of Paaka-Shaale

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Afternoon Treats in a Northern Italian Patisserie by Alessandra of Alessandra Zecchini

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Petite Cinnamon Puffs by Jaya of Spice and Curry

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Raised Irish Soda Bread by Lynne of Cafe Lynnylu

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Brioche Mold by Susan of The Well-Seasoned Cook

Black and White Wednesday - A Culinary Gallery - Week #25

2012-01-11T19:18:00.007-05:00

Welcome to Week #25 of Black and White Wednesday. It is well past the new end time of 9:00 p.m. New York time. Thanks for making this week another success. I appreciate the time you took to read the new guidelines along with refreshing some other points in the original announcement. Both posts are now combined into the announcement and can be found on my sidebar. If you ever have any questions, I can most easily be reached via email. A few more photos have popped in since I last left you early this evening. From what I have been hearing, many of you click into Black and White Wednesday with your Thursday morning coffee, enjoying the different interpretations of different ingredients and dishes from different parts of the world. It's quite an enjoyable and lengthy presentation. I hope you plan on brewing an entire pot. ; )

If there are any errors or omissions, please leave word in a comment. I will make the correction/s as soon as I know. Thanks again for your great work and long-term commitment to participate whenever the time, energy, and muse hit. See you next week!

An Apple a Day by Sohini of Foodie Joint

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Tender Shoots of Sweet Potato by Veena of In Focus

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Nuts Over Peanuts by Anusha of Tomato Blues

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Land of Grass by Rhonda of The Kitchen Witch

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Bread of Gold by Paz of The Cooking Adventures of Chez Paz

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Fafda by Hema of Hema's Blog

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Nature Morte Läckerli by Rosa of Rosa's Yummy Yums

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Sweet Geneva by Rosa of Rosa's Yummy Yums

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Sparkling Cranberries by Rosa of Rosa's Yummy Yums

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Styling for Me by Lubna of A Click a Day

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Yam Fries by Ramya of Ramya's Recipe

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New Year's Eve Dinner Table Setting by Cinzia of Cindystar

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Street Vendor 1 by Rajani of My Kitchen Trials

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Street Vendor 2 by Rajani of My Kitchen Trials

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Street Vendor 3 by Rajani of My Kitchen Trials

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Street Vendor 4 by Rajani of My Kitchen Trials

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Can You Imagine Pulp's Texture and Flavor from the Skin? by Simona of Briciole

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Pasta Rustica with Italian Sausages by Lynne of Cafe Lynnylu

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Walnuts by Alessandra of Alessandra Zecchini

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Rustic Ham Loaf by Susie of Eat Little, Eat Big

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Kitchen with Mountain View by Brii of Brii is Home

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Hummus by Rinku of Cooking in Westchester

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Traditional Lemonade by Shruti of Yummy 4 Tummy

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I Heart Heat by Susan of The Well-Seasoned Cook

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Holiday Fudge by Deepika of My Life & Spice

Black and White Wednesday - A Bit of Fine Tuning for the Weekly Event

2012-01-08T02:29:00.017-05:00

As Black and White Wednesday approaches its six-month milestone, it has become necessary for me to implement a few small changes and gentle reminders to improve my efficiency so that I can post the weekly galleries somewhat sooner without breaking my stride in the very specific series of tasks I must do. With this saved time, I can get back to visiting your photo posts, where I can linger and leave a thoughtful comment. What I will kindly request of you, please, are the following -

1) Ensure that your entry will arrive via email by the new close of the event, 9:00 p.m. New York Time, with special attention to the approximate sizes I had previously requested for each of your photos: portrait/500 wide & 700 long - landscape/700 wide & 500 long - or 600 square. If you send photos that are smaller than these approximate dimensions, I might not be able to enlarge them without loosing resolution integrity;

2) Attach your photo/s to your email message rather than cutting and pasting it/them into the body of the email. If you have not sent me any photos, and your site is programmed to disable Right Click for pulling an image, I will not be able to add them to the gallery;

3) Please double check that you have sent me the URL for the photo post rather than your generic homepage URL; and

4) Although I am happy to present multiple photos, if all of your photos capture exactly the same subject in the same manner, please send me the one that represents your best work or the one you like best. If you do not, please allow me the latitude to choose one.

I would greatly appreciate if you would keep in mind the above four points just before you press SEND. This will ensure that I won't burn out, keeping this going for as long as you have the strong interest in participating and perusing.

These guidelines supersede some of those in the original announcement. Thanks for your assistance and contributions in making BWW such a striking success. I'll see you on the 11th with bells on. ~

Black and White Wednesday - A Culinary Gallery - Week #24

2012-01-04T21:46:00.059-05:00

Happy New Year and welcome to the nearly six-month point of Black and White Wednesday - Week #24. Thank you for your wonderful explorations in black and white culinary photography. There's plenty here to contemplate and enjoy despite the fact that we are all returning and adjusting to the natural rhythms of life after the holidays. I do not anticipate another hiatus from hosting this event until Easter/Spring Break. In the meantime, though, I will be fine tuning ways to streamline my processes, and will be posting a short note ~~tomorrow~~ ~~Friday~~ late Saturday to that effect. None of the changes are major, but will free up some time and energy for me to resume visiting and commenting on your photo posts, a routine I've taken great pleasure in and miss.

Thanks again for sharing your talents. I'll see you ~~tomorrow~~ ~~Friday~~ soon with my own contribution to this week's eye candy.

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Homemade Gnocchi by Michelle of Ms. Chef

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Ladies Special by Kadhyaa of Kadhyaa

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Homemade Mascarpone Cheese by Anisha of Experiments

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Some Chocolate - Some Toffee by Anusha of Tomato Blues

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Crepes for Breakfast by Anusha of Tomato Blues

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Crumbs by Princy of Spicyfoood

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Berkel Slicer by Francesca of BurroeZucchero

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Unspoken by Kyleen of sixteenbeans .

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Warmth by Kadhyaa of Kadhyaa

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Vada by Vaishali of Ribbon's to Pasta's

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Heat by Cynthia of Black and White

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Vegetable Pulao by Ramya of Ramya's Recipe...

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Homemade Strawberry Ice Cream by La of Food Slice

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Lobia and Rajma Curry by Chandrani of Cuisine Delights

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Fougasse by Veena of In Focus

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A Promise of Avocados to Come to the Table by Simona of Briciole

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The Avocado Tree House by Simona of Briciole

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Vanilla Beans by Susie of Eat Little, Eat Big

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Spices at Naschmarkt, Vienna, Austria, by Astrid of Paulchen's FoodBlog?!

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Russian Teacup by Brii of Brii is Home

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Pear Trinity by Lynne of Cafe Lynnylu

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Memories of Summer by Lana of Bibberche

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Sizzling Kabobs by Shruthi of 365 Days of Sweet Memories

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Passing Through Paddy Fields by Rajani of My Kitchen Trials

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Hot Chocolate in Italy by Alessandra of Alessandra Zecchini

Please advise me through a comment should there be any errors or omissions. I will correct them as soon as notified.

Black-Eyed Pea Tabbouleh with Pomegranate Molasses Dressing

2012-01-02T22:24:00.010-05:00

The New Year is the only holiday in the United States when you get to extend well wishes to everyone for more than a week, which is about the time it takes to stop writing your checks and correspondence incorrectly with the previous year. This is a very generous custom, since it cuts me a break to post a recipe today that was due on December 31, 2011, the very first day those well wishes began to circulate with building enthusiasm. And as is also custom in this country, black-eyed peas are enjoying their annual spotlight as harbingers of good luck for the months ahead - so here's to your health and happiness for 2012 and beyond!

Black-Eyed Pea Tabbouleh with Pomegranate Molasses Dressing - My own recipe

Serves 4 as a main dish; 6 as a salad

Ingredients

2 cups quick-cooking, coarse bulgur
2 cups cold water
1 teaspoon cumin seeds
1/2 teaspoon ground coriander seeds
2 teaspoons salt
1/4 teaspoon ground black pepper
1 medium red onion, diced
2 cups finely chopped flat-leaf parsley, no stems
1/3 cup chopped mint leaves
3 cups cooked black-eyed peas
6 tablespoons pomegranate molasses (available in Middle Eastern, gourmet, and some larger metropolitan grocers)
3 tablespoons olive oil
1 tablespoon mild-flavored honey
Additional salt and/or ground black pepper to taste (optional)

Method

In a large serving bowl, combine bulgur with water. Set aside for 1 hour for water to be absorbed. In a dry skillet, toast cumin seeds and ground coriander over low heat until they are fragrant. Mix spices, salt and pepper, onion, parsley, and mint into prepared bulgur. Taste for and add more salt and/or black pepper if needed. Carefully stir in black-eyed peas to prevent breakage, or arrange them in a layer on top of bulgur. In a separate small bowl, mix pomegranate molasses, olive oil, and honey. Serve tabbouleh with dressing on the side. Tightly cover and refrigerate leftovers. This recipe is better the second day when the flavors develop. More dressing can be easily prepared, but use a very light hand when first drizzling on salad. It has a concentrated, powerful flavor which some diners may enjoy just a hint of.

This recipe is for Kiran of SUMADHURA, host of December's My Legume Love Affair. Kiran will have the round-up online shortly. Claire of Chez Cayenne is currently hosting the January event. I will soon be booking MLLA for 2013. Although I do have some hosts waiting to arrange their months, there are a few spots still open. If you are interested, please send me an email rather than leave a comment. It is much easier and quicker for me to contact you. Thanks always!

I am also sending this on to Lisa of Lisa's Kitchen, co-creator and January's host of No Croutons Required , the monthly soup-and-salad event which she and Jac of Tinned Tomatoes collaborate on. This month's theme is Black-Eyed Peas.

SEASON'S GREETINGS

2011-12-24T17:00:00.008-05:00

Whether in Cold or Warm Clime,
May December's Joy, Peace, and Love Extend Your Whole Life Long ~

Rava Uttapam - A Guest Post for Sia of Monsoon Spice

2011-12-22T15:40:00.015-05:00

Albeit red and green, it's beginning to look a lot like Indian around here. Yes, there is an unadorned mixed-conifer wreath on the door; a safe, candled light in every window; and a scripted font of smoke, as damp and dark green and indescribable as forest floor, dragging its finger across my face every time I light my fake fireplace, a coveted slim punk of Parisian joss stick, no longer in production.

For those who know me enough through this space, I have always embraced the cuisines of many cultures. My history of exploration spans some years before I ever tapped out my first post. Creating Indian meals with even a marginal authenticity of home cooking carries an enormous learning curve for the average Westerner. Fright of spices? Perhaps that's the typical reaction. But my own trepidation was strictly based on what, at the earliest times, felt like enigmatic methods of rendering those spices suitable for particular recipes. There was grinding for some; tempering for others; and often, the sizzling a tadka to drizzle over a dish as an essential finishing touch.

I have forever to go before I consider myself an accomplished Indian cook, but I am happy with my progress over the last few years. I am delighted, too, that Sia of Monsoon Spice asked me to create a meal for a guest post while she is back home this month in India. There is a gorgeous, uniquely pucker-y, yet refreshing kokum beverage included, as well as a blazing sweet and sour golden raisin and currant chutney. Will some quibble that my offerings are not exactly what they are used to or follow strict methods of pairings and preparation? Undoubtedly. But people feel security in the grub they grew up with. That's as it should be.

I'm not a late-born hippie, nor yoga practitioner, nor hipster. I am just a cook who follows the beat of her own drummer. May you feel the tattoo of spices in your own kitchen, too.

Desaturated Saturday - A Culinary Gallery - Week #23

2011-12-17T18:38:00.062-05:00

Black and White Wednesday came a little late this week. Thanks so much for your great photos and patience while I endured a rather nasty bit of the flu. It's quite possible that given my delirium that I have made errors or omissions. If that is the case, please drop me a comment, and I will make the correction/s. For the moment, though, I'm pleased to present this last gallery of 2011 until we meet again on January 4, 2012. God willing it will be a Wednesday.

Christmas Cookies by Fragoliva of Fragoliva

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Whole Spelt Pie Crust Aftermath by JJ of 84th & 3rd

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Chinese Pick-Up Sticks by Rhonda of The Kitchen Witch

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Artichokes by Paz of The Cooking Adventures of Chef Paz

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Martina Preparing Carote al Burro by Alessandra of Alessandra Zecchini

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Breakfast by Princy of Spicyfoood

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Making Cookies by Brii of Brii is Home

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Fruit Chaat by Kadhyaa of Kadhyaa

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All Done! by Rajani of My Kitchen Trials

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Apples on My Table by Anusha of Tomato Blues

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Noodle Enlightenment by Cool Lassie of Pan Gravy Kadai Curry

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Nutella - Utterly Delicious by Sandhya of Sandhya's Kitchen

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Coffee in the Sunshine by Rosa of Rosa's Yummy Yums

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Chantilly Art

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Empty (Carouge Market Place) by Rosa of Rosa's Yummy Yums

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Pale Hot Cocoa by Lauren of The Past on a Plate

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Steam by Soma of eCurry

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Crunchy Cashews by Vaishali of Ribbon's to Pasta's

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Christmas Baking by Ruhama of Rumahama

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Stirring the Curds by Simona of Briciole

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Amadeus Praline Marzipan Chocolates with Orange by Julia of Nagel & Gabel

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La Grande Epicerie in Paris by Cinzia of Cindystar

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Nostalgia by Lynne of Cafe Lynnylu

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Persimmons and Meyer Lemons by Shri of Tiffin Carrier Antic/que's

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Isaac and Scout's Christmas Cake by Ally of What's Cooking Today!

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"Green" Tomatoes by Susan of The Well-Seasoned Cook

Crustless Coconut Custard Pie - December Bake-A-Thon Day 4

2011-12-09T15:38:00.005-05:00

Yes, I know I am very late running, five days behind, for Champa's challenging December Bake-A-Thon, but if the gods are in my corner, I should have every post up to speed before the next BWW. BWW is very dear to me, and I know that it is growing on you, too, but it is a major commitment which is just starting to show chinks in my armor (more about that in the next post. No, I'm not giving it up, but just retooling a bit for greater efficiency.)

So let me leave you now with a timeless classic baked the more easily since the whole of it is tipped in a blender before pouring into a pie plate. Out of desperate necessity, I commandeered a recipe off a bag of sweetened coconut, making a few minor tweaks along the way. It lists vanilla extract, but other flavoring agents such as orange, lime, or rose, I do believe would each individually enhance the wobbly filling with an elusive aroma and flavor that would be hard pressed to overwhelm the realm of coconut. A rich and sweet dessert, it will serve 8-12 easily depending on appetite.

Amazing Coconut Pie - Slightly modified from the Baker's Angel Flake Recipe.

Ingredients

4 eggs
2 cups milk
1 stick butter, slightly softened and cut into cubes
3/4 cup sugar
1/2 cup self-rising flour (make sure it has baking powder in it)
1 teaspoon vanilla extra, or other flavoring of your choice
1 1/3 cups sweetened shredded coconut flakes

Method

Preheat oven to 350° F, and line the middle rack with foil or an aluminum cookie sheet. Set ungreased 1-inch pie pan on protected rack.

Reserve 1/3 coconut flakes.

Add all ingredients into a blender container. Set speed to blend, pulsing every 15 seconds to ensure uniform batter. Even so, coconut flakes will rise to top. Carefully pour mixture into pie pan. Bake for 35 minutes or until lightly, uniformly golden, then sprinkle reserved coconut flakes on top. Bake another 10-15 minutes. Do not over bake. Remove carefully and promptly from oven to cooling rake. Transfer pie to refrigerator after 15 minutes to let fully cool to set the custard. Make first cut with a knife, but use a wedged pie cutter for subsequent wedges. --

Please note the links to the other four of us stall worth bakers who are making the utility company very happy by burning fuel.
Champa
Veena
Priya
Preeti

Black and White Wednesday - A Culinary Gallery - Week #22

2011-12-07T23:49:00.004-05:00

Welcome to Black and White Wednesday Week #22. I regret that I have run late this week since there are so many fabulous photos to enjoy, but I'm also juggling a baking marathon for the entire month of December. In between sorting through your talented images, I have been setting up and shooting four different recipes for baked goods. While I go crawl into bed now, those who are up on the other side of the world can preview all the wonderful shots everyone's brought to the table. Should there be any errors, please slip me a note, and I will correct as soon as known. Thanks once again for a wonderful week of your fine work. You are the best. See you next week!

Fresh Veggies at Commercial Road, Ooty by Anusha of Tomato Blues

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Braided Bread by verO of Delimoon

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Cored and Peeled by Rhonda of The Kitchen Witch

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Chocolate and Zucchini by Alessandra of Alessandra Zecchini

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Black Blues / Blues Black by Bron of Bron Marshall

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Cups and Saucers by Aliena of What's Cooking Today?

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Pressure Cooker in Action by La of Food Slice

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Ice Cream at Corner House by Kadhyaa of Kadhyaa

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Custard Apples by Siri of Cooking with Siri

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Kaffir Lime Panna Cotta by Ms. Chef

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Green Tea, Green Celery by Francesca of BurroeZucchero

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Gandhi Bazaar Market by Chinmayie of Love Food Eat

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Lotus Roots 1 by Sandhya of Sandhya's Kitchen

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Lotus Roots 2 by Sandhya of Sandhya's Kitchen

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Meringue Peaks by Anna of Adobo Down Under

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Spoonful by Princy of Spicyfoood

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Nature's Bounty 1 by Kalyani of Sizzling Tastebuds

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Nature's Bounty 2 by Kalyani of Sizzling Tastebuds

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Nature's Harvest 3 by Kalyani of Sizzling Tastebuds

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Golden by Rosa of Rosa's Yummy Yums

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The Last Days of Summer Sun by Rosa of Rosa's Yummy Yums

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Imposing Bernese Oberland Chalet by Rosa of Rosa's Yummy Yums

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Organic Garlic at the Capital Region Farmers Market by Liz of Bizzy Lizzy's Good Things

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At the Farmer's Market on a Winter Morning by Simona of Briciole

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Berghoff Restaurant - Oldest in Chicago by Lynne of CafeLynnylu

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Pinkberry in Black and White by Paz of the Cooking Adventures of Chez Paz

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Coffee Break by Susie of Eat Little, Eat Big

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Golden Hues by Rosa of LaCaffetierosa

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Sunday Brunch by Brii of Brii is Home

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The Mistake by Pia of Peppercorns in my Pocket

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Les Macarons, oh là là! by Cinzia of Cindystar

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Steamed and Served by Shri of Tiffin Carrier Antic/que's!

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Brown Demerara Sugar Crystals by Cynthia of Black and White

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Comforting Plate of Pasta by Rinku of Cooking in Westchester

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Yorkshire Parkin with Lemon Neufchâtel Frosting - December Bake-A-Thon - Day 4

2011-12-04T23:40:00.003-05:00

Yorkshire Parkin with Lemon Neufchâtel Frosting

A sturdy, oatmeal gingerbread of northern England,
Yorkshire parkin is a warming treat even if you aren't
in the neighborhood to watch the burning of the Guy
whose yearly commemoration was a month ago.

Traditionally served without frosting, it is best
cut with a very sharp knife after it cools, but you
will want to tear into it fresh from the oven.

Yorkshire Parkin with Lemon Neufchâtel Frosting
(Parkin adapted from The Argenta Cookbook recipe; frosting, my own recipe)

Ingredients

2 cups all-purpose flour
½ cup dark brown sugar
2 teaspoons baking powder
3 teaspoons very fresh ground ginger
1 cup quick-cooking oats (also known as thin oats)
1 cup milk
4 tablespoons butter (or margarine)
½ cup golden syrup (or honey or corn syrup)
½ cup treacle (or molasses)

(N.B. – There is no egg in this recipe.)

8 ounces American Neufchâtel or cream cheese
4 tablespoons butter or margarine
1-2 cups confectioners sugar (according to your texture preference)
1 teaspoon pure lemon extract (or 2 tablespoons lemon juice with 1 tablespoon grated lemon peel)

Candied lemon peel for garnish (optional)

Method

Preheat oven to 350 degrees F.

In a medium bowl, soak oats in milk for one hour. In a large bowl, combine flour, brown sugar, baking powder and ground ginger. In a small saucepan, melt butter over low heat. Add melted butter to oatmeal along with golden syrup and treacle. Mix well to combine, then add the wet mixture to the dry ingredients. Beat with a large spoon until very well blended. Pour batter into a greased 13-inch by 9-inch cake tin or glass baking dish. Position on middle rack of oven to bake for 30 minutes or until cake is lightly browned, and a knife inserted into its center comes out clean.

In medium bowl, beat cheese and butter together until light and fluffy. Incrementally add confectioners sugar, beating very well, until desired consistency is reached. Beat in lemon flavoring. Adjust consistency one last time, if necessary. Dollop or pipe frosting onto cut squares of fully cooled cake. Garnish with candied lemon peel. Well-wrapped, leftovers without frosting will keep beautifully for days. Leftover frosting must be refrigerated. Serves 12. --

This, though an archived post over three years old, is my contribution to December Baking-A-Thon - Day 4. I'm having a hard time keeping up, but I expect to celebrate wildly when December 31 comes to town.

Please see what my fellow bakers are fussing with in their kitchens:
Champa
Veena
Priya
Preeti

Molten Chocolate Mint Ramekin Cakes - December Bake-A-Thon - Day 3

2011-12-03T23:56:00.005-05:00

Little lava cakes have been around for a while now, with at least two chefs claiming these sybaritic brownies as their creations. Although Jacques Torres and Jean-Georges Vongerichten can cross swords all they like, I prefer to dip and scoop with a demi-tasse spoon into these voluptuously hot cups of too-much melted chocolate and butter with the seasonal zip of natural mint extract. Such indulgences, though, do require significant penance, such as cross-country skiing or snow-shoeing for at least two hours. Both the dessert and the exercise cause the heart to skip more than one beat.

Molten Chocolate Mint Ramekin Cakes - Marginally adapted from the Kraft* recipe. The only alternation I made was to add 1 tablespoon natural mint extract to the final batter, and garnish each with a miniature candy cake after dusting with confectioners sugar. Although these cakes are traditionally inverted from their baking vessels for plating, I prefer to enjoy them without the extra step to confine every crumb and ooze of chocolate without loss to either. (Please note that these cakes will rise in oven, then fall slightly, forming craters on the surface. These craters are really the wells from which to zero in on the lava, and nothing to be disappointed about.)

This is my Day 3 contribution to December Bake-A-Thon.

Please stop by my other baking comrades' sites to see what they've been firing their ovens for:

Champa
Veena
Priya
Preeti

* I have no business nor personal relationship with Kraft Foods nor their agents.

Coconut and Lychee Flaugnarde - December Bake-A-Thon - Day 2

2011-12-02T23:52:00.002-05:00

The French have a word for it. Don't they always? They call it a flaugnarde, although you might think it is a clafoutis. No dice. The famed black cherry-studded flan pancake from the Limousin cannot be properly called a clafoutis unless it is baked with cherries. All other similarly battered fruit recipes are assigned the flaugnarde moniker. But let's leave these wise and romantic linguists to wrangle while we get out some flour, eggs, and fruit, for a dish that, confidentially speaking, I will call bread pudding.

Coconut Lychee Flaugnarde - My own recipe based on the similar-still Dutch Oven Pancake that I grew up on.

Serves 4

Ingredients

3 tablespoons softened butter to grease the pan
4 large eggs
1 can (approximately 2 cups) sweetened cream of coconut (not coconut milk)
1/4 cup unsweetened coconut milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 can lychees in heavy syrup, drained
1 cup sweetened shredded coconut, toasted lightly in a dry skillet over medium heat (optional) or 1/2 cup powdered sugar, the traditional finishing touch.

Method

Preheat oven 350 ° F

Grease a large cast iron or stainless 9-inch pan with the butter. (I used 1-cup capacity porcelain gratin dishes for their style, but metal will hold heat better to puff up the pancake.)

In a large bowl, beat the eggs until light yellow, very thick, and form an undulating ribbon when poured off a spoon. Add and beat in well the cream of coconut, coconut milk, and vanilla extract. Incrementally beat in the flour until you produce a smooth batter. Pour batter into pan, then arrange lychees over the batter. Bake for 20 minutes on the center rack of oven. The flaugnarde is done when a knife inserted into batter away from fruit comes out moist, but not runny, and the top has risen and is golden brown. You may need to bake and test again in 5-minute increments, but it is critical that the batter not become to dry and hard as bread. Ideally it should have the consistency of a moist, custard-like (ahem) bread pudding. Remove from oven when properly set. Cool for 5 minutes, then top with toasted coconut or powdered sugar. Can be served warm or cold, but if you've never had it before, I would try it warm first.

This is my contribution for Day 2 of December Bake-A-Thon.

You can see here what my fellow bakers have been up to in their kitchens today:
Champa
Veena
Priya
Preeti

Brown Sugar Spiced Shortbread Stars - December Bake-A-Thon - Day 1

2011-12-01T22:43:00.022-05:00

December has always been my favorite month. Not only does it make official the winter solstice, but it's cramped with the celebrations of Christmas and New Year's Eve, as well as my birthday and that of my brother. It's a busy month. So, of course, I've taken on more with a December Bake-A-Thon, the brain child of Champa of Versatile Vegetarian Kitchen, a friend who spends far more time baking than I ever have. A group of five intrepid bakers (see the list after the recipe) have pledged to prepare and post a recipe every day throughout December.

Not everything I will feature will be traditional to the season, but shortbread stars seemed like the best place to start, especially since I got a very late start tonight in pulling this post together. This is the very easiest, most foolproof shortbread recipe I've ever baked. I guarantee you will have no problems with it. In fact, I am so sure it will be a success, that if you have a failure, I'll come over and bake them for you, even if you live in Tahiti, although I will have to kiss my winter solstice goodbye.

Brown Sugar Spice Shortbread Stars - Adapted from the Scotch Shortbread recipe on page 757 of Culinary Arts Institute Encyclopedic Cookbook - Edited by Ruth Berolzheimer

Yields approximately 36 2-in cookies.

Measurement Conversion Calculator

Ingredients

1/2 pound salted butter (2 sticks), softened, almost mushy
2/3 cup packed light brown sugar, sifted unless free of grit and/or lumps
2 2/3 cups cake flour
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
(The spices are optional if you prefer a traditional shortbread.)

Method

Preheat oven 325 ° F

In a very large bowl with a large and wide wooden spoon, cream butter and sugar until smooth and fluffy as frosting. Beat in vanilla extract. Combine dry ingredients in a separate bowl until spices are well blended. Add 1/4 dry ingredients into butter mixture, beating and working it in until it is full incorporated and smooth. Continue this process 3 more times. You will find that the dough will be very stiff and harder to work by the last addition, but patience and extra elbow grease will get it to the right consistency. The dough will ultimately be very moist and pliable, working up easily into a ball.

Prepare a work surface with a generous dusting of flour. Flour your rolling pin. Cut dough ball in half. Cover other half with plastic to prevent drying. Shape a new ball on the work surface. Roll out dough slowly and carefully to a thickness of approximately 1/4 inch. Using a 2-inch cookie cutter (of any shape of your choosing), cut dough and transfer each cookie to either a non-stick cookie sheet or a regular sheet that is prepared with a light greasing of non-stick spray or a ply of baking parchment paper. (Any dough scraps can easily be gathered up to roll out and cut again.) Space cookies 2-inches apart. Place on center rack of oven and bake for 20* minutes or until cookies are lightly brown. Remove to cooling rack. Serve as they are or dust with powdered sugar and/or additional cinnamon; or decorate with a glaze or royal icing.

* Because these cookies are thin, the bottoms will brown more quickly than the top, so even though they may not seem dark enough at 20 minutes, test one to see. You can experiment, too, with a higher oven rack position. They will harden as they cool, too. You could also roll them thicker for a more substantial cookie, increasing the baking time incrementally.

See why my other baking friends are up to their elbows in flour:
Champa
Veena
Priya
Preeti

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Warm Buttered Black Beluga Lentil and Pasta Salad

2011-11-30T23:46:00.003-05:00

Although chickpeas are at the top of my list of legume favorites, there is something particularly homey, easy, and comforting about lentils. They cook up in no time, are effortlessly versatile in menu planning, and are wildly high in protein and iron. Ancient in origin, and with nearly as many varieties as there are rices, a bag of lentils is as essential in my cupboard as coffee beans.

Of course, legume aficionado that I am, one bag of lentils is just the tip of my rather innocuous iceberg of obsession for them. There are Umbrians and Puys, Masoors and Red Chiefs, Pardinas and Urads. The list goes on with the recent discovery of Black Belugas, so named for their remarkable resemblance to Beluga caviar, of a pitch black that fades to a luxurious, shiny sable brown when cooked. My quest for them had been several months long. Yes, I could have ordered them, but is there any domestic joy so immediate as the serendipitous reaching for a product on the shelf and securing it in your shopping cart? I've never tasted Beluga caviar and doubt that I ever will, but I am feeling no less rich for it.

Warm Buttered Beluga Lentil and Pasta Salad - My own recipe

Serves 4 as a starter; 2 as a main meal

Ingredients

4 cups water
1 cup dried black lentils (or other lentil that will hold its shape when cooked)
3 tablespoons butter (or olive oil, if you prefer to prepare this for a vegan diet)
4 additional cups water
1 cup dried small-shaped pasta of your choice (I used Sagnette Abruzzesi)
3 tablespoons drained capers
1/3 cup finely chopped red onion
1/4 cup chopped yellow or red tomatoes
1/3 teaspoon ground black pepper
Additional salt, but only to taste; capers are very salty

Method

In a large pot, bring 4 cups water to boil. Add lentils. Return to boil, then reduce heat to a low simmer. Maintain simmer for approximately 20 minutes, or until lentils are al dente but not mushy. Immediately drain them and transfer to a large bowl. Add butter, stirring to melt and coat lentils. Reserve and cover to keep warm.

Cook pasta according to package directions. Drain, then add immediately to lentils, stirring carefully to combine to avoid breaking lentils or pasta. Stir in capers, onion, and tomatoes. Taste for salt; season accordingly. Scatter black pepper over bowl. Serve immediately. Leftovers can be reheated in a microwave until butter liquifies. --

This is for Simona of Briciole closing out November's My Legume Love Affair 41. Simona will have her round-up online soon. Do stop back to see what luscious dishes we have created with our love of legumes. Thanks to Simona for hosting MLLA on more than one occasion.

Kiran of SUMADHURA is now welcoming your recipes as host for My Legume Love Affair 42 through December 31.

Black and White Wednesday - A Culinary Gallery - Week #21

2011-11-30T18:17:00.086-05:00

Welcome to Week #21 of Black and White Wednesday. There are many fine photos for your viewing pleasure. The event is now closed for the week with a count of around forty. I hope you will enjoy the creative work of your comrades in the kitchen and behind the camera as much as I do. Thanks so much for your wonderful contributions. See you next week!

Rosemary by Siri of Cooking with Siri

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Making Scialatielli by Cinzia of Cindystar

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Mango Ginger by Hyma of Hyma's Flavours

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Pound Cake by Shruti of Eat Healthy for Better Life

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Lemon, Basil Pasta Salad by Vaishali of Ribbon's and Pasta's

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Robert Owen's Apple Dumpling Recipe at New Lanark World Heritage Site
by Shaheen of Allotment 2 Kitchen

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Precious Roots by Rosa of Rosa's Yummy Yums

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Meringue by Susie of Eat Little, Eat Big

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Payasa by Archana of The Mad Scientist's Kitchen!!

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Drinking Tea at Home by Simona of Briciole

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Sweet Corn Khasta Kachori by Jaya of Spice and Curry

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Vanilla Cake with Royal Icing by Anisha of Experiments!

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Swiss Farniente by Rosa of Rosa's Yummy Yums

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Yam Suvarnagedde by Kadhyaa of Kadhyaa

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Musabaha (Hummus Made by Hand) by Allon of Street Food Markets

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Musabaha 2 by Allon of Street Food Markets

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Musabaha 3 by Allon of Street Food Markets

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In the Middle of Making a One-Bowl Cake by Farwin of Love and Other Spices

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In My Kitchen - Preparing for Season's Eatings by Liz of Bizzy Lizzy's Good Things

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Caramelized Peanut Vendor by Sandhya of Sandhya's Kitchen

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Caramelized Peanuts by Sandhya of Sandhya's Kitchen

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Shiro Plums by Susan of The Well-Seasoned Cook

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Holy Cow! by Rosa of Rosa's Yummy Yums

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Olive Oil Window Display by Paz of The Cooking Adventures of Chez Paz

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Fried Rice Crispies by Princy of Spicyfoood

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Spices I Use by Lata of Lata's Flavour's and Tastes

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More Spices I Use by Lata of Lata's Flavours and Tastes

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Alaru Makes Cookies 1 by Chinmayie of Love Food Eat

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Alaru Makes Cookies 2 by Chinmayie of Love Food Eat

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Alaru's Cookies by Chinmayie of Love Food Eat

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Pavlova by Michelle of Ms. Chef Kitchen

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Wheat Field in Sepia by Rhonda of The Kitchen Witch

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Wheat Field in Black and White by Rhonda of The Kitchen Witch

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Amaretti and Espresso by Lynne of Cafe Lynnylu

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There's Always a Way to Send a Message by Sarah of Prairies on Petals

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A Spice in the Mushrooms by Vidhya of Sweet Karam Kapi

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Plate of Plenty 1 by Shilpa of Yummilicious Food

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Plate of Plenty 2 by Shilpa of Yummilicious Food

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Plate of Plenty 3 by Shilpa of Yummilicious Food

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Cafè Globetrotter - Kastrup Airport (Copenhagen/Denmark) by Brii of Brii is Home

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Crispy Tofu by Wulan of Yummy Mommy Diary

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Ridge Gourd Plant by Usha of My Spicy Kitchen

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Canned Lychee by Jexorie of Jexorie is Addictive and Consuming

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Chocolate Caramel Slice by Nashira of Plateful

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Black and White Wednesday - A Culinary Gallery - Week #20

2011-11-23T20:10:00.091-05:00

Welcome to Week #20 of Black and White Wednesday. Your talented contributions always inspire and delight week after week. It's been five months already, and you never run out of steam. Today's gallery presents a wonderful array of whimsy, glamor, temptation, hominess, geometry, stillness, minimalism, street life, and surrealism. I value each and every one of your photos and thank you for the enjoyment of our weekly galleries. See you next week!

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Need Help in the Kitchen? by Brii of Brii is Home

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Chocolate Dress by Finla of My Kitchen Treasures

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Bread by Susie of Eat Little, Eat Big

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60 Beef Dumplings by Genie of Bunny Eats Design

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Potatoes Can Be Sexy by Rosa of Rosa's Yummy Yums

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Childhood is Calling by Sia of Monsoon Spice

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Cheese Straw Dough by Cynthia of Black and White

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Reminiscing on Summer by Cool Lassie of Pan Gravy Kadai Curry

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Green Cardamon by Shuchi of Spicy Tangy

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Romanesco Broccoli - Fractal Vegetable by Simona of Briciole

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Bread Basket by Siri of Cooking with Siri

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Turkey Pastry Apple Pie by Ricki, My Sister-in-Law

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Leele Doongri ne Kadhi ane Rotlo by Vaishali of Ribbon's and Pasta's

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Puy Lentils, Red Onion and Herb Soup by Alessandra by Alessandra Zecchini

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Prosciutto and Salami by Francesca of BurroeZucchero

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Almond Bread by Anna of Adobo Down Under

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Fresh Figs by Ribbon Clown of Ribbon and Circus

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Pineapple, King of Fruits Chills Out on Vintage Cape Cod Deck Chair by Liz of Bizzy Lizzy's Good Things

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Autumn Offerings by Rosa of Rosa's Yummy Yums

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Straight from the Garden by Ruhama of Rumahama

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Lemon Meringue Pie with Strawberry Coulis by Ally of What's Cooking Today!!

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Shadowed Still Life by Sandhya of Sandhya's Kitchen

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Fig Tart by Ribbon Clown of Ribbon and Circus

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Iced Whisk by Rhonda of The Kitchen Witch

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Nature Morte by Rosa of Rosa's Yummy Yums

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Snack Bowls by Rajani of My Kitchen Trials

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Pickled Raw Mangoes and Indian Gooseberries by Sia of Monsoon Spice

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Coconut Scraper by Hyma of Hyma's Flavours

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Eggless Mayonnaise by Nadita of Paaka-Shaale - My Virtual Kitchen

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Ink Risotto by Michelle of Ms. Chef's Kitchen

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Starbucks by Shruti of Eat Healthy for Better Life

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Big Heat Artichoke by Susan of The Well-Seasoned Cook

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Ma'amouls by Princy of Spicyfoood

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Those Little Things That Live On - The Milk Man Checks His Inventory
by Lata of Flavours and Tastes

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Those Little Things That Live On - Ladies Marketing with the Milk Man
by Lata of Flavours and Tastes

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Those Little Things That Live On - The Milk Man Ready to Roll by Lata of Flavous and Tastes

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Chillies by Kadhayya of Kadhyaa

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Dried Red Cherries in Spice Dabba by Saee of My jhola

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Street Food by Sandhya of Sandhya's Kitchen

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Pecan Pie Tartlets by Rinku of Cooking in Westchester

Black and White Wednesday - A Culinary Gallery - Week #19

2011-11-16T15:02:00.094-05:00

Welcome to Black and White Wednesday Week #19. As usual, there are so many very fine photos for you to enjoy scrolling through. Thanks to all who have joined with your very talented and beautiful work. See you next week!

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"Life is like a good black and white photograph, there's black, there's white,
and lots of shades in between." - Karl Heine
by Lubna of Yummy Food

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A Wedding in the Sixties by Sra's Dad - When My Soup Came Alive

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Wooden Kitchen Utensils by Alessandra of Alessandra Zecchini

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Butterflies by Pia of Peppercorns in my Pocket

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Steamin' Sweet Taters by Rhonda of The Kitchen Witch

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Water by Karen of Buried Carrots

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Crescents by Princy of Spicyfoood

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Rolling Stones of Wet Grinder by Lata of Flavours and Tastes

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Focaccia Olive Cheese by Paz of The Cooking Adventures of Chez Paz

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Ivy Gourd/Tindla from Backyard by Kadhyaa of Kadhyaa

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Rice Wine by Swapna of Swapna's Cuisine

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Winter Squash at the Farmer's Market: They Come in Many Shapes and Sizes
by Simona of Briciole

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Array of Spices by Shanavi of Kitchen Secrets!!!

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Black and White Bean Soup by La Caffetiiera Rosa of La Caffetiiera Rosa

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Preserving Summer's Bounty by Sia of Monsoon Spice

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Peel It by Sandhyaa of Sandhyaa's Kitchen

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Brahmi 1 by Chinmayie of Love Food Eat

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Brahmi 2 by Chinmayie of Love Food Eat

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Italian Flair by Rosa of Rosa's Yummy Yums

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Farmer's Market Goodness by Rosa of Rosa's Yummy Yums

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The Dark Side of Eplepai by Rosa of Rosa's Yummy Yums

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Look Who's More Cuddly than an Idly by Sketch by Siri of Cooking with Siri

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Calamansi (Filipino Limes) by Anna of Adobo Down Under

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Kaju Mithai by Vaishali of Ribbon's and Pasta's

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White Radishes by Nandita of Paaka-Shaale - My Virtual Kitchen

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Chocolates by Madhur of Madhur Recipes

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Breakfast at Coswarth House, Cornwall by Lynne of Cafe Lynnylu

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Mangoes by Mallika of Eve's Lungs

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Sailing Out of New York on the QM2, 2011 by Susie of Eat Little, Eat Big

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Acorn Squash by Shruti of Eat Healthy for Better Life

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Iris's Garden - Tribute 1 by Brii of Brii is Home

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Iris's Garden - Tribute 2 by Brii of Brii is Home

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Spice Blend by Divya of Divya Times

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Chalky Chocolate Baking Tiles by Susan of The Well-Seasoned Cook

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Drowned in Sugar Making Kouign Amann by Aqua of Served with Love

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Chocolate Cake with Chantilly and Fresh Fruit Filling
by Donatella of Cucina Abitabile

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Carved Coconuts by Usha of My Spicy Kitchen

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Apples from Bellavista by Cinzia of Cindystar

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No-Hassle Hasselback Blue Potatoes for Novel Food

2011-11-13T23:18:00.022-05:00

Some old tins and a few shriveled potatoes occupied a shelf and some vague
vegetable refuse the window.

It reads like a sentence out of Dickens, and in more than one way, the thirty-seven page account of John (Joseph) Merrick in The Elephant Man and Other Reminiscences by Dr. Frederick Treves reveals just as much about the dreadful poverty, social ignorance, cruelty, and compassion of Victorian times as the thick tomes written by one of the preeminent novelists of the day.

John Merrick, less commonly known as Joseph, his true given name, is far better known still as The Elephant Man. He suffered from what is now believed to be Proteus Syndrome, an affliction that dramatically distorts and disables the human form. Although a dramatization of his life was filmed in 1980 by the surrealist director David Lynch, it is Dr. Treves' careful and kind recollections of his discovery of and subsequent enriching friendship with Mr. Merrick which leaves the strongest imprint of the folly of judging by appearances. It also shows the rewards of suspending such judgment until a measured and patient evaluation can be made.

Dr. Treves' first encounter with Mr. Merrick was a circumstance of chance. The storefront where Mr. Merrick was exploited as a freak was directly across from the hospital where Dr. Treves practiced surgery. It was in this godforsaken place of business where Dr. Treves observed the ghastly lack of sustenance and comfort due every human being as birthright.

Although Dr. Treves lost touch with Mr. Merrick after their initial meeting, another circumstance of chance ultimately reunited them, this time preempting any other separation until the end of Mr. Merrick's life four years later at the age of twenty-seven. In was during these last years that Dr. Treves saw to it that Mr. Merrick, a man discovered to be of high intellect, manners, and sensitivity, enjoyed a secluded, comfortable, and dignified life in a quiet suite of rooms at the hospital. His wishes, however simple or fanciful, were indulged, and acknowledged with a sincere and moving gratitude which is an enduring lesson in humanity for all the ages.

It is probable that Mr. Merrick and Dr. Treves had never encountered the anomaly of blue potatoes arranged on their dinner plates. But I know that given each man's remarkable character, and joy in living and giving, that neither would have refrained from a single mouthful.

No-Hassle Hasselback Blue Potatoes - My own recipe
[Hassleback potatoes are traditionally made with large, very round, evenly shaped potatoes. Because I am using fingerlings, I have halved and slit them on their cut sides, which is a much easier and more practical method.)

Serves 2-3.

Conversion Calculator

Ingredients

1 pound blue fingerling potatoes
2 tablespoons butter
1 tablespoon paprika
3 tablespoons minced fresh or dried chives
1/4 teaspoon ground black pepper
Coarsely ground salt

Method

Soak potatoes in large bowl of cold water for 10 minutes. Tick or trim off any bruises with the tip of a sharp knife. Remove potatoes from water onto kitchen towel, covering them to dry.

Preheat oven to 350° F.

Cut potatoes in half lengthwise. Make several short cuts across cut side of potatoes with a very sharp knife while holding the potato half vertically. (You do not have to cut very deeply, only enough that the seasoning will catch in the slits. The look is rustic and casual rather than elegant.) Place cut side up on an ungreased cookie sheet. Bake for ten minutes. Remove from oven. Melt and mix butter, paprika, chives, and black pepper in a small saucepan. With a pastry brush, coat the cut side of each potato half with butter mixture. Return potatoes to oven and bake another 20 minutes. Remove from oven. Scatter with salt and serve immediately.

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This recipe is for Simona of Briciole, hosting Novel Food, the quarterly event featuring the comestibles we find within the pages that we love to read. Simona will soon have her round-up online. Do stop by for a read and a nibble.

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Been There, Done That ~

Roasted Rosemary Blue Potatoes
Duchess Potatoes
Sweatbox Potatoes with Herbs and Butter

Other People's Eats ~

Herby Purple Potatoes from The Purple Foodie
Baked Blue Potato Chips from Laura Rebecca's Kitchen
What Can I Do with Purple Potatoes? from The Kitchn

Miso Shirataki Noodles with Edamame and Shichimi Togarashi Seasoning

2011-11-12T22:35:00.006-05:00

This was our Saturday night slurpy supper, a classically healthy Japanese broth-based bowl filled with innumerable soy-based ingredients that take it over the top for legume-centrity. Easy, naturally vegan and gluten-free, as well as very low in carbs, it warms the bones and soothes the hackles after a long day of obligations and futile attempts to squeeze more minutes out a clock that can only register sixty.

Most ingredients can be found in health-food stores, but the optional shichimi tagarashi, a fine but gritty mix of chile peppers, black sesame seeds, pepper, and spices is usually reserved for Japanese markets. Some crushed sesame seeds, pepper corns, and dried red chiles would similarly work. As dazzling a finishing flavor as shichimi tagarashi imparts to the broth, it is the amazing shirataki noodles made exclusively of tofu and yam powder that intrigue the most. Although it can be used in stir-fries, I find its beautifully delicate texture ideal as a floating, tangled anchor for ribbons of seaweed, tiny cubes of tofu, and bobbing, bright-green edamame beans. For best results, eat with spoon and chopsticks, but don't be so polite that you won't lift your bowl to your lips for every last drop.

Miso Shikataki Noodles with Edamame and Shichimi Togarashi Seasoning - My own recipe based on the traditional Japanese miso, tofu, and seaweed soup.

Serves 2 generously.

Ingredients

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4 cups water
1 generous tablespoon miso paste
6 large, fresh shiitake mushrooms, rinsed, stemmed, and sliced
2 teaspoons dried wakame flakes (a kind of seaweed)
1 8-oz. package shirataki noodles (found in the refrigerated case)
1 cup freshly shelled or frozen edamame beans
10 small cubes of extra-firm tofu
1 small green blade from a scallion, cut into short slivers
1/2 teaspoon shichimi togarashi seasoning, optional
1/2 teaspoon sesame oil, optional

Method

In a large sauce pan over medium heat combine water and miso. Bring to boil, then reduce heat to simmer. Stirring occasionally, simmer until miso is completely dissolved (5 minutes). Add shiitake mushroom slices. Simmer for 10 minutes. Add wakame flakes.

In a separate medium saucepan filled with boiling water, lower shirataki noodles in a large strainer into the water. Heat for 2 minutes, drain, then add noodles to miso base. Add tofu cubes, edamame beans, and scallion slivers. Simmer for 2 minutes. Divide soup into 2 large bowls. Garish each with 1/4 teaspoon shichimi togarashi seasoning and sesame oil. No salt is necessary. Serve immediately.

This recipe is my extremely tardy contribution to Suma of Veggie Platter who hosted October's MLLA 40. Suma's round-up is already online, and it is a beauty. Do stop over to see what she's cooked up for those who cooked up for her.

Simona of Briciole is now hosting November's MLLA 41. Please send her your delicious legume recipes, which she will be welcoming through November 30.

I am also sending this across the Pacific to Deb of Kahakai Kitchen, creator and host of her weekly Souper (Soup, Salad & Sammies) Sunday Event.

Black and White Wednesday - A Culinary Gallery - Week #18

2011-11-09T19:14:00.087-05:00

Welcome to Week #18 of Black and White Wednesday. I am very pleased to present another amazing gallery of deliciously talented photos in marvelous shades of monochrome. All photos, this time, are presented in the order they were received. The final count is around fifty. Thank you so much for sharing. I have read many a kind word about how this event nicely breaks up and brightens what would otherwise be a long week. This is true for me as well. My commitment to catch up on commenting on your photo posts still stands, but I am yet quite behind, juggling several projects behind the scenes. Thanks for your patience and good will.

I wish you all a happy Wednesday or Thursday wherever you are. See you soon!

The Dishwasher by Alessandra of Alessandra Zecchini

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Mushroom Anatomy by Kanchan of Person Tadka

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Navel Orange Tree by Hyma of Hyma's Flavours

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Coconut Tree by Hyma of Hyma's Flavours

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Chinese Tea Eggs by Rhonda of The Kitchen Witch

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Melting Moments by Kadhyaa of Kadhyaa

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String Hoppers by Lata of Flavours and Tastes

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Oven Glove by Deepti of ! Recipes @ Panchamrutham

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Alfresco Lunch by Paz of The Cooking Adventures of Paz

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Jar of Cookies by Princy of Spicyfoood

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Wild Okra by Aparna of My Diverse Kitchen

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Pears in a Basket by Aparna of My Diverse Kitchen

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Bartlett Pears by Aparna of My Diverse Kitchen

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Thumbprint Cookies by Aparna of My Diverse Kitchen

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No-Bake Pinwheel Cookies by Aparna of My Diverse Kitchen

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Even the Chef Takes Photos of His Food by Haalo of Cook Almost Anything at Least Once

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Food that Actually Heals by Chinmayie of Love Food Eat

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Tiny Teapot by Saee of My jhola

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Healthy Bowl of Couscous Salad by Kalyani of Sizzling Tastebuds

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Forks by Anna of Adobe Down Under

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Oh, it is Hot! by Sia of Monsoon Spice

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Chickpeas Rolling Off the Mudpot by Sandhya of Sandhya's Kitchen

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Past, Present and Future? by Rosa of Rosa's Yummy Yums

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Raclette, A Winter Delight by Rosa of Rosa's Yummy Yums

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Cheese Store in Lenk, Bernese Oberland by Rosa of Rosa's Yummy Yums

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"Beehive" Pumpkin Art by Cool Lassie of Pan Gravy Kadai Curry

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Daily Bread by Cinzia of Cindystar

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Blackberry Plum Sangria by Lynne of Cafe Lynnylu

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Ginger Beer by Lynne of Cafe Lynnylu

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Shiso Leaves by Simona of Briciole

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Pretend Food by Laura of Tiramisu'

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Tea by Susie of Eat Little, Eat Big

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Pizza by Siri of Cooking with Siri

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Salt and Pepper Grinders by Shruti of Eat Healthy for Better Life

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Jalebi and Chai by Notyet 100 of Asan Khana

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Nassello (Hake) and Leek Loaf by Brii of Brii is Home

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Parmesan Black Pepper Biscotti by Julia of Nadel & Gabel

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Squeezed! by Rajani of My Kitchen Trials

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Aunt Shirley's Date Bread by Elizabeth of blog from OUR kitchen

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The Soda Shoppe by Lidia of Bianca's and Jordan's Mom

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Peeling Carrot by Allon of Street Food and Markets

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Gulab Jamun by Nandita of Paaka-Shaale - My Virtual Kitchen

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Fruits of the Season by Pushpa of Eternal Earth

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Potato Fritters & Pan-Fried Sirloin in Creamy Pepper Sauce by Astrid of Paulchen's Food Blog?!

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Bread Dough by Cynthia of Black and White

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Big Pumpkin Painted with Wine-Making Scene in Ancient Times by Sukanya of Saffron Streaks

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Spicy Pickings by Rinku of Cooking in Westchester

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Barbecued Fish by Wulan of Yummy Mummy Diary

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Darjeeling by Susan of The Well-Seasoned Cook

Black and White Wednesday - A Culinary Gallery - Week #17

2011-11-02T21:40:00.002-04:00

Welcome to Week #17 of Black and White Wednesday! The hits just keep on coming. Thank you for sharing your stylish and delicious photos.

UPDATE Saturday, November 5: Finally the final. After completely losing Internet connectivity from Wednesday late evening until earlier today, I was not able to add the last four photos which had arrived before the close of the gallery. Since they are days behind in getting exposure, they are now the first presented. Thanks so much for your patience. I am also dreadfully behind in visiting and commenting on your individual posts for this gallery as well as Week #16. I plan on stopping by to catch-up before Week #18 on the 9th. See you soon!

Tea Plantation
Pushpa - Eternal Earth

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Chocolate Cupcake with Oreo Cookie "Dirt" and Meringue Topping
Laura - Tiramisu'

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Array of Peppers
Usha - My Spicy Kitchen

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Vada
Archana - Mad Scientist's Kitchen!!

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Spooning Up Traditional Ingredients
Wulan - Yummy Mommy Diary

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Fallen Persimmon
Brii - Brii is Home

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Smoky Cajun Spiced Pumpkin Seeds
Rhonda - The Kitchen Witch

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French Breakfast: Croissants and Baguette
Cinzia - Cindystar

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Sitaphals (Sugar Apples)
Hyma - Hyma's Flavours

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Strange Food Encounters
Rosa - Rosa's Yummy Yums

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Kawakawa Tea with New Zealand Honey
Alessandra - Alessandra Zecchini

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Water
Chinmayie - Love Food Eat

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Worked Overtime
Lata - Flavours and Tastes

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Lemons in Pot at Floriade
Liz - Bizzy Lizzy's Good Things

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Breakfast in Perugia - Variations on the Theme of Whipped Cream
Simona - Briciole

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Lanhydrock House Scullery
Lynne - Cafe Lynnylu

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Tapeli - Traditional Maharashtrian Copper Utensil for Cooking Rice
Saee - My jhola

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Fish
Mallika - Eve's Lungs

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A Slow Day
Pia - Peppercorns in my Pocket

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"Yellow" Split Mung Beans
Susan - The Well-Seasoned Cook

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Queen of the Pack
Rosa - Rosa's Yummy Yums

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Empty Bottles
Julie - Gourmet Getaways

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Let's Dine
Siri - Cooking with Siri

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Steamed Corn Cobs
Kadhyaa - Kadhyaa

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Green Tea
Shruti - Eat Healthy for Better Life

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The Fruit Stand
Paz - The Cooking Adventures of Chez Paz

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Tea Ladies at My Cancer Clinic
Barbara - Winos and Foodies

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Repose
Sudha - Wit, Wok & Wisdom

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Season's Favorites - Apples
Farwin - Love and Other Spices

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A Healthy Bowl
Kalyani - Sizzling Tastebuds

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Garlic
Soma - eCurry

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Bananas
Rajani - My Kitchen Trials

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Corn Pearls
Princy - Spicyfoood

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Corks
Susie - Eat Little, Eat Big

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Kulfi with Blueberry Sauce
Vaishali - Ribbon's to Pasta's

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Corn Dogs
Anna - Adobo Down Under

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Typical Bernese Oberland Chalet with Garden
Rosa - Rosa's Yummy Yums

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Halved Orange
Indrani - Recipe Junction

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Fire-Roasted Brinjals
Hyma - Hyma's Flavours

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White Bean and Red Curry Soup in Coconut Milk - An MLLA Guest Post from Courtney of Coco Cooks

2011-10-31T18:07:00.000-04:00

Although she is glamorous, a sophisticated Chicagoan, international traveler, and connoisseur of the finer things in life, Courtney of Coco Cooks is also a passionate cook, baker, and hostess. After frequent requests to create meals, events, and demos, in additional to her full-time career with a national cosmetics brand, Courtney has moved on to parlay her natural talents in the culinary arts into an exciting entrepreneurship. As the force behind her recently launched Coco Cooks Catering, Courtney has been designing menus under the credo of "Food that Makes You Happy."

And happy I am, too, to welcome Courtney as featured guest blogger for October's My Legume Love Affair. I thank her for setting aside some time from her wildly busy schedule to create a soup that is as bright and delightful to the eye as it is to the taste buds.

While Courtney still maintains her five-year old blog, she can also be reached on Twitter and Facebook.

A Fusion of Taste

I’m not a big soup person. Maybe growing up and not having memorable soup experiences but bland grayish watery soups outside the home, just threw me off. There wasn’t a lot of soup made in my house, except for what my father called his Soup, which was more of red tomato based spicy Nigerian stew. It was his staple every day with FuFu, and I believe my boredom with it continued to throw me off the term soup. It wasn’t that the soup or stew was bad, but imagine watching a man eat the same thing day after day, no matter what enticing other soulful options my mother made. I knew from an early age that food shouldn’t be limiting, but adventurous and your taste buds must always be dazzled. Otherwise, what’s the point really?

As I advance as a cook, I find myself creating satisfying tasteful soups, influenced by so many other cultures. Soup is no longer some boring salty water, made of cast offs from the kitchen, to me, but an enticing pottage of flavors that both restore and warm the soul. This month’s theme was vegetarian or vegan, forcing me to explore more out of my culinary box and create. Not having a lot of time these days to cook after work, I turned to my pantry and its reserves. To achieve the creaminess I adore in chowders and bisques, I knew there would be coconut milk as a base. I then got to thinking of my beloved Thai soups and decided red curry would add the heat. The richness and fullness would come from white cannellini beans pureed to give structure. And the finish, influenced by the Thai culture again, would be squirt of lime and cilantro finished with drops of red chili oil. A little different, but in the end it all came together into a satisfying soup to ward off the oncoming autumnal chill.

White Bean and Red Curry Soup in Coconut Milk

15.5 oz can of white cannellini beans rinsed or fresh-cooked beans
1 tablespoon vegetable oil or pomace oil
1 large shallot minced
3-4 cloves garlic minced
4 -5 cups vegetable broth
3 teaspoons red curry paste
1 can coconut milk
Cilantro to garnish
Lime wedges to garnish
*Thai Golden Mountain Sauce (a soy-based vegan alternative to fish sauce) optional
Red chili oil

In a heated stock pot add oil.
Add your minced shallots and garlic and cook on medium heat until translucent and softened.
Add the rinsed beans and allow to cook for a few minutes to absorb the flavors.
Add the red curry paste and mix while cooking.
Take a ½ cup of the vegetable broth and add to the bean and red curry mix. The mixture should dissolve and blend into the broth. Remove from the heat and blend a bit at a time in the blender until puréed. Transfer back to the stock pot.
Add the remaining vegetable broth and bring to a simmer.
Add the coconut milk and simmer. Serves 4.