Smoked Pork Jowl

…with pickled mustard seed and an orange-soy reduction.

This weekend we came across some smoked pork jowl at the local farmers market. We simply couldn’t pass on this succulent cut of fatty meat (really more like fat with a touch of meat…sorry arteries, my taste buds thank you). Although quite delicious on it’s own, we added some pickled mustard seeds (a la Chefsteps.com) and an orange-soy reduction to make it truly shine. Not a dish I could eat often, but certainly a tasty treat.

smokedporkjowl

Brussels sprouts, two ways

brussles sprouts

Ah, the humble brussels sprout; a once despised vegetable that has recently (and happily!) made a culinary comeback. Gone are the days when the only way to cook a sprout (or any vegetable for that matter) was to steam it until you had a mushy mess, we have finally discovered that roasting is a much more desirable method.

I’m in no way inventing the wheel with these recipes, but if you haven’t tried roasting a brussels sprout, be sure to consider it for your next side dish.

Plus, from one batch of sprouts you can create two delicious (and simple) dishes.

(side note: this is the first time I’ve ever tried to write out a recipe. Please forgive if it’s confusing. I tried! My strengths lie more in the photography :) )

brussles sprouts3Roasted Balsamic Brussels Sprouts

Ingredients:
1 cup brussels sprouts
2 tbs olive oil (or enough to coat)
1 tbs balsamic vinegar
salt & pepper to taste

Directions:
preheat oven to 350.
cut off ends of brussels sprouts (toss the ends but keep the leaves that fall off, we’ll use these for the next recipe)
split sprouts in half
mix sprouts, oil, vinegar, salt & pepper
spread evenly on baking sheet
bake 30-40 min, until edges begin to char

brussles sprout chips

Brussels Sprout Chips

Ingredients:
brussels sprout leaves (those outer leaves that fell off previously, although I recommend tossing the especially wilty ones…)
olive oil (enough to coat leaves)
salt to taste

Directions:
preheat oven to 350.
mix leaves, oil and salt.
spread evenly on baking sheet.
bake for 10-15 min, or until leaves are fully crispy

 

 

Honeymoon memories

During our recent trek back east to visit family and friends, the husband and I decided to end our trip with a few days in Ogunquit, at the inn where we spent our honeymoon. The area is rather serene this time of year, just how we like it.

Although, I must admit, we went mostly because we were having a major craving for some fresh Maine lobster. It was just over week ago and we already want to go back.

Maine

Maine2

Let them play!

When it comes to photographing children, my philosophy is ‘let them play.’ Taking a child and forcing them to corporate and pose for a photo is not going to get us anywhere….well nowhere fun at least. Instead, let’s play, run around and get to know each other. This is how the authentic moments happen.

Last week I got together with these five beautiful cousins and their grandparents for a fun, spirited session. They certainty kept me on my toes! Here are a few of my favorite moments.

Grandkids2

And my personal favorite, showing Grandpa some love. Playing isn’t just for the kids!

Grandkids

Salmon Crudo

Now that I’m working for myself I finally have some time to focus on my food photography. My goal is to start a series of posts in which I share one dish a week (by announcing this, hopefully I’ll actually follow through :) ) . This project is not just about the photography but also my actual skills in the kitchen. My husband has been in charge of most of our meals and while I have happily played sous-chef to his head chef it’s time to get my hands dirty and try out some recipes for myself!

That being said, for this week’s dish, I must give all the chef-credit to the Husband. Although I did plate, and of course, photograph it.

Salmon Crudo

This delectable bite started out as an attempt to recreate Chef Steps’ Salmon Crudo. The original recipe calls for Ikura conesthinly sliced and pickled beets shaped into a cone and stuffed with salmon roe. Sadly our cheap mandoline proved useless for slicing the beets and is now sitting in our Goodwill pile. As we were unable to construct the Ikura cones, we opted to dice the pickled beets and lay them directly on top of the fish, along with the Ikura. Although not pictured, our final version included some pickled asparagus, which was a perfect final touch. All together it created a lovely blend of flavors.

Whether or not you like crudo, you must try the Horseradish Cream! Perhaps with a juicy steak? Or whatever else might fancy. :)

 

One year in…

Last week was my one-year anniversary of starting this blog. It’s been an interesting and fulfilling project. I’m still struggling with trying to find my voice and direction but I’m enjoying the journey. Mostly because, by having the blog, I have a reason to go out and photograph random things. And who knows where these random outings may lead?

This anniversary also happens to coincide with some big changes in my life. I am finally working solely for myself! This (hopefully!) means I will have more time to devote to my various projects and passions. Many of which I hope to share with you all here. So stay tuned as I catch up on some past travel pieces, delve further into food photography and continue to explore.

Thank you to all who enjoy and support my photography, it means the world to me.

Oh…and just because… here’s a shot from one of my wanderings that I’ve yet to post.

One year...