Asparagus from Orchards of Concklin
Well, hello! It’s good to be back from my extended self-imposed exile. It’s a long, tedious story that involves dealing with a vexatious situation for the past two months with no end in sight. Also? Mid-life crisis and the eternal question of what do I really want to do with the rest of my life all tied up in a nice, black bow. My heart’s telling me food photography is the way to go: I love it and already have made some money at it without self-promoting too crazily, but is it something I can really do as my almost-sole source of income? Maybe it’s time for a leap of faith.
Last weekend marked the start of our weekly farmers’ market in Ringwood, which also means the start of my 2012 Farmers’ Market Feast series. Above, you see my first local (delicious, amazing, worth-waiting-all-winter-for) asparagus of the season treated very simply using an idea from Home Cooking with Jean-Georges, one of my new favorite cookbooks: toss blanched asparagus with a tiny bit of butter instead of olive oil and sprinkle liberally with parmesan shavings and lemon zest. I added a little truffle salt and turned it into breakfast with the addition of a sunny side-up egg, and it really lightened my mood.
Spinach & radishes from Bialas Farms, strawberries from Orchards of Concklin, salad greens from Nina’s Red Barn Farm
Then I got a little creative for lunch Sunday afternoon. I was far too sweatystanky to bother cooking with any form of heat because our air conditioner is not only merely dead, it’s really most sincerely dead. The panting and lethargy going on in our house was ridiculous, and it wasn’t just the dogs this time. So I made a fresh version of a summer salad roll with spinach & salad greens, fresh mint, peppery radishes, green onions, and the sweetest strawberries you can imagine rolled up in a softened rice paper wrapper. I went with a spicy fish sauce-based dipping sauce that provided a perfect salty accent to the rolls. Sure it would’ve been a lot easier just to have a salad, but where’s the fun in that? This could be a nice treat to serve at the start of a dinner party or to bring to a cookout, provided you keep the rolls covered with a damp paper towel.
This probably doesn’t seem like much cooking for three days, but I’m doing another cookbook shoot on weekends. It’s a lot of work, but a good time doing what I love — cooking and taking pictures. I’m not sure of the release date yet, but I’ll certainly keep you posted.
And on the cookbook front, I can’t let the unofficial start of summer go by without telling you about Grilling Vegan Style by John Schlimm. I spent a bit of last summer shooting it and just got to see the fruits of my labors a few weeks ago, just in time for grilling season. So exciting. If you’ve spent any time here at all, you know I’m pretty far from vegan, but these recipes were delightful. It’s a lot of fun to be able to eat your work at the end of a long day.
Grilled Corn on the Cob with Piquant Sauce (left) and Shiny Happy Poppers (right)
A great thing about John’s recipes is that little twist he adds that elevates them beyond normal everyday fare.
Two-Faced Avocado Sandwiches (left) and Mojito Mojo (right)
I also love the creative names and funny introductions he gives to each recipe.
Romaine Holiday (left) and Tattooed Watermelon Salad (right)
I’d never HEARD of grilled watermelon till I shot this book. Now it’s all I want to eat, and I never really liked watermelon at all.
Presto Pesto Lasagna
No need to turn on the oven and heat up the house when you’re making a vegan lasagna. It’s the perfect summer recipe!
S’More is Always Better!
How is it possible that I never had s’mores until I shot this book?! They might just be the perfect dessert and there really isn’t a meal that isn’t made better by a s’more finish. I speak from experience. (Vegan marshmallows and graham crackers can be a little tough to find, but many Whole Foods carry the Sweet & Sara brand, which are virtually indistinguishable from the animal-based thing. In fact, I might give the nod to the vegan grahams, so you definitely should give this a try.)