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Seasonal Salads

Seasonal Salads mini e-cookbook by Darcie Hunter and Amy Roth.

Welcome to the unofficial start of summer, everyone. With Memorial Day upon us and May being National Salad Month, I can think of no better time to introduce you to my latest collaboration with Darcie Hunter of Gourmet Creative. We wanted to do a fun project on our own and realized that, between the two of us, we could put together a terrific cookbook. Our mini e-cookbook Seasonal Salads: Perfectly Dressed Dishes Using What’s Available Now gives you a taste of what’s to come.

With one flavorful salad featuring ingredients appropriate for each season (depending on your location, naturally), we hope this will whet your appetite and get you thinking locally and seasonally for your table. Start off your year with a Thai Papaya Salad that will make your mouth happy, then work your way through the seasons. To claim your copy, simply sign up for either of our newsletters (click the link or sign up at the bottom of this post for mine) and you’ll be directed to a download link for the pdf. Easy-peasy!

When you try the recipes, please let us know what you think! Any feedback on recipes or formatting will be welcome as we make the deep dive into the expanded version.

Have a great weekend!

May 26, 2017|Amy Roth Photo, E-Cookbooks, Salad|0 Comments

Gingered Pomelo Sorbet

Pomelo Sorbet with Ginger

Do you do pomelo? The first time I had one, I had no idea about the pith situation, nor the thick skin on the segments and had a time with it. I’d heard they were delicious, saw one at a market, and picked it up for lunch thinking it’d be a nutritious option and I’d get to try something new to boot. Hah! Back in my office, I went to work peeling it with the steak knife I had in my drawer. And I kept working. And peeling, and working, and peeling. Until finally — no lie, about 10 minutes later — I got to the good stuff! I never made the mistake of tackling one outside of my own kitchen again, and have gotten more adept at it over time, but still don’t have them as often as I should.

Then a month or so ago, Darcie mentioned that she wanted to do a tutorial on prepping pomelo (which, by the way, is a terrific guide). I casually mentioned that maybe we should do a sorbet with the sections, and the next thing I knew, she’d come up with an amazing recipe. Let me tell you, it pays to be friends with a recipe developer!

Gingered Pomelo Sorbet

It was an overcast day, so we decided to use natural light to give the photos a soft feel. I really enjoyed taking a break from my strobes, which I’ve come to rely on even when going for a daylight look; it was nice to get back to my magic window and take a WYSIWYG approach to lighting. The props and backgrounds came together easily as well once we saw the prepared sorbet. The […]

April 20, 2017|Amy Roth Photo, citrus, Dairy-free, dessert, Desserts, Fruit, Ginger, Gluten-free, Pomelo, Sorbet|Comments Off on Gingered Pomelo Sorbet

It’s 5 O’Clock Somewhere

Happy Hour | Amy Roth Photo
A few items from The Ultimate Beer Lover’s Happy Hour. Clockwise, from top: Grilled Portobello Burger, Alehouse Agave and Chipotle Mixed Nuts and Beach Party Punch.

Last weekend, I had the opportunity to shoot some promotional photos for the new cookbook, The Ultimate Beer Lover’s Happy Hour, which is out today! The author is John Schlimm, whose three vegan cookbooks I’ve been lucky enough to photograph (The Tipsy Vegan, Grilling Vegan Style and The Cheesy Vegan), so I knew I was in for a treat. His latest cookbook features bar snacks and beer cocktails that are perfect for parties and pair nicely with craft beers and seasonal brews. I have to say everything I prepared for the shoot was wonderful, but the ones pictured above were my favorites. And with permission from the publisher, I get to share the recipes with you!

I’m pretty sure I ate my weight in those mixed nuts, so be careful with them; they’re addictive!

Grilled Portobello Burgers

1/4 cup canola or vegetable oil
1/4 cup balsamic vinegar
2 tablespoons dry white vermouth
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon Old Bay Seasoning
2 teaspoons low-sodium soy sauce
1/2 to 1 teaspoon Tabasco sauce
1 teaspoon freshly ground white pepper, divided
2 Anaheim chile peppers, seeded, each pepper carved into 2 wedges
2 jalapeños, finely chopped
8 portobello mushrooms (about 1 pound), black gills under the caps scraped away
4 potato bread rolls/buns or regular hamburger buns
2 to 3 […]

August 5, 2014|Amy Roth Photo, Mushrooms, Nuts|0 Comments

Cuteness Overload — Dogs & Kids Edition

I spent the weekend taking lots of pictures, processing lots of pictures and eating out. It was a great change of pace, but leaves me with no recipe to share with you today as I did ZERO cooking. I did open an excellent rosé, but that probably doesn’t qualify, right? On the bright side, this post has a big cuteness factor.

As you know if you’ve spent some time here, I volunteer at the West Milford Animal Shelter each week handling the dogs that are staying with us. But I also take pictures and compose flyers to help spread the word about these wonderful animals. We did a big shoot with all of the adoptables on Saturday morning and I tried a different flyer design this time around to really showcase their sweet faces and winning personalities. Check out the slideshow at the top of this page to get to know them, and if you’re local, stop by the shelter for a meeting. You’ll be swept off your feet, I guarantee.

Later in the day, Gil and I met up with one of his old high school friends and his family for lunch at Tuptim Thai in Montclair. The noodles were excellent, I’m very happy to report! After lunch, we ambled across the street so I could take head shots of his friend for a book he’s publishing and I just couldn’t stop myself from photographing his son, too. I mean, how stinkin’ adorable is this kid? (And he has a very adventurous palate, too! I hear he even craves chutney for breakfast, making him a kindred spirit, even if he is only three years old).

I hope you had a great weekend, too. What did you get up to?

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Pop-Tarts for All You Adults Out There

Concord Grapes | Minimally Invasive

There’s something about Concord grapes that makes my toes curl. Until a few years ago, my only experience with them was in the form of Welch’s Grape Jelly, and I’ll admit that whenever I pop a Concord grape into my mouth, memories of Welch’s spread on buttered, crustless bread (thank you, Maw-Maw) come flooding back. I tried my hand at a grape focaccia a couple of times with decent results, but I wanted to focus on something more obviously dessert-y this time and ended up with hand pies and a LOT of leftover jam.

I won’t lie — making grape jam from scratch is a big pain in the ass because you have to pop the grapes from their skins, cook the pulp, then remove the seeds, but it’s worth the trouble (and the purple-stained fingers if you forget to wear gloves). Sweet, tangy and dusky all at once, it bears little resemblance to industrialized jelly and is just the thing to set off a flaky, buttery crust. Get the jam recipe at Apt. 2B Baking Co.

Fraisage | Minimally Invasive

I read about the promise of a flaky, buttery and gluten-free pie crust at the new-to-me blog The Bojon Gourmet and couldn’t wait to get started. It uses a manageable blend of gluten-free flours, lots of butter, and the fraisage method of bringing the […]

October 17, 2013|Amy Roth Photo, Baking, Desserts, Gluten-free, Grapes, Vegetarian|3 Comments