iphone pictures from a recent shoot:
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28
Aug
Coffee…
23
Aug
Emily Henderson’s Digs
As some of you may know, Emily Henderson won HGTV’s Design Star last night. Here are some pictures of her amazing apartment we shot a couple weeks ago. Go Emily! Yay!!
See more at Apartment Therapy.
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30
Jul
Stuffed Shells
I was looking through some images I shot for fun with food stylist Jenny Park. She did this beautiful recipe of stuffed shells. It seemed really simple and came out so pretty. Cooked large pasta shells, stuffed with whatever you want then baked. Yum.
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12
Jul
Out takes
09
Jul
So… Guess What?
I’ve been working on a really amazing personal project. I can’t tell you what it is, but I can give you some quotes from people who have seen it. I am only 19.23% done, and I have a long way to go.
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11
May
Chocolate Almond Pastry
I found this super easy recipe on Martha Stewart.com. I changed the recipe slightly. Very very yummy.
Go make it.
Chocolate Almond Pastry:
Ingredients:
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
1 large egg, lightly beaten, for egg wash
1 1/2 ounces semisweet chocolate chips
Best-quality honey, for drizzling
half a bag of sliced almonds, or however much you prefer
Directions:
1. Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. Fold edges to make a 10 inch square.
2. Prick the middle of the dough all over with a fork. Brush edges with an egg wash. 3. Cook for 15 minutes or until done.
4. Meanwhile melt the chocolate using a double boiler.
5. Spread the melted chocolate into the baked pastry tart, sprinkle with almonds and drizzle with honey.
The End.
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08
Apr
Crispy Potato Roast
Here is an interesting recipe I found on Martha Stewart.com. It has such pretty presentation that I had to try it.
Find the recipe here.
And here:
Crispy Potato Roast
Serves 8
Ingredients:
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme
Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
*Please note that the recipe is the photo is doubled.
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