I have fallen so behind in blogging. I have some recipes and new cool interior shots to share soon!! Here are some random shot from my iphone.
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Feb
04
how does this happen?
Jan
07
winter flowers
Wow, its been awhile since I have blogged. I hope everyone is enjoying the new year. I did a little test shoot with a new prop stylist, Micheline Cherie. We did a lot of flowers. I really really love white garden flowers, they are so flopsy and pretty. We also shot some lilies. Here are some of the images from the shoot.
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Dec
07
spoon
This is what happens when you finally have a day off, and its raining. You make fun unproductive drawings on the computer.
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Nov
25
Decorative Pie Crusts
I love Thanksgiving because I get to make pretty pies. Baking pies is so much fun and super rewarding. Giving pies a special touch by making the pie crust fancy is so fun. I got these ideas from who else but Martha Stewart. The circle pie crust is in her Holiday Treats Magazine that is out now, and the others are from her website. Its so easy to do with cookie cutters.
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Nov
16
Mini Crab Cakes
This is one more recipe from the shoot I did with Jenny Park. Thanks Jenny so much for sharing these!
Mini Crab Cakes
Servings: 6-8
Ingredients:
12 oz lump crab meat
½ cup mascarpone cheese, softened
2 tbsp mayonnaise
1 tbsp parmesan cheese, grated
¾ cup pimento peppers, minced
½ cup frozen corn
2 tbsp egg substitute (ex. Egg Beaters)
3 tbsp chives, thinly sliced
Salt and freshly ground black pepper to taste
crust:
1 cup panko
3 tbsp butter, melted
1 tbsp parmesan, grated
2 tbsp chives, thinly sliced
Directions:
1.Preheat oven to 375 degrees F.
2.In a bowl, combine the crab meat, mascarpone, mayonnaise, and parmesan and gently fold together.
3.Fold in the remaining ingredients and season with salt and pepper for taste. Set aside.
4.For the crust, place all the ingredients in a small bowl and mix together until thoroughly combined.
5.Scoop a teaspoon of the crust mixture into each hole of a greased nonstick mini muffin tin. Press down gently to form an even layer. Place a small amount of crab mixture over each crust bottom and top each cake with a sprinkle of the remaining crust mixture. Place in oven for 15 to 20 minutes or until crab cakes are golden brown and hold together.
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Nov
09
Chilaquilies
Here is another recipe from Jenny Park from out test shoot together. Chilaquilies! Enjoy!
Chilaquiles
Servings: 3-5
Ingredients:
1 tbsp vegetable oil
½ sweet onion, minced
2 cloves garlic, minced
2 cups chicken stock
3 cups fresh salsa, divided
5 cups tortilla chips
1 cup queso fresco
½ cup black beans
1 avocado, roughly chopped
Directions:
- Preheat oven to 350 degrees F.
- Pour oil into a large skillet and sauté onions and garlic for 3 to 5 minutes.
- Add chicken stock and a third of the salsa. Stir and bring to a boil.
- Once at a boil, turn heat down and begin folding in chips, until all chips are covered in liquid and begin to slightly soften.
- Pour remaining salsa over chip mixture and gently stir.
- Top chilaquiles with queso fresco and back beans and bake in oven for about 15 to 20 minutes.
- Remove from oven and top with avocado. Serve warm.
Thank you Jenny!!!
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Nov
07
Mexican Couscous
I did a test shoot a couple of days ago with the talented food stylist Jenny Park. We did a kind of Mexican themed buffet with a bunch of dishes. Jenny was kind enough to share some recipes of the food I photographed. One of the dishes we photographed was a beautiful Mexican couscous.
Mexican Couscous
Servings: 3-5
Ingredients:
2 cups chicken stock
1 tbsp cumin
2 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 chipotle pepper in adobe, minced
Salt and freshly ground black pepper to taste
1½ cups couscous
½ cup black beans, drained
½ cup tomatoes, seeded and diced
1/3 cup red onions, minced
¼ cup cilantro, minced
¼ cup cotija cheese for garnish, optional
Directions:
1) In a medium saucepan combine first seven ingredients and stir. Bring to a boil and pour in couscous. Gently stir, cover and remove from heat. Allow to sit for 5 minutes. Fluff mixture with a fork and fold in remaining ingredients. Place in refrigerator for at least an hour and serve cold topped with cotija cheese (optional).
Recipe by Jenny Park. Thank so much Jenny!
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