Category Archives: Food Photography

Bee’s Knees Supply – Photography Sneak Peek!

I wish I lived in South Boston, just so I could be closer to this awesome neighborhood market. Seriously.

Chef Jason Owens (Local 149, American Provisions, and M3) opened Bee’s Knees Supply about five weeks ago in Boston’s Fort Point Channel neighborhood. Tucked away on a side street near the Boston Children’s Museum, it’s a gourmet grocery gem. Wine, cheese, chocolate, craft beer, sandwiches, fresh produce, Batch Ice Cream by the scoop 

I’m so excited to be working with them! Here’s a (very) little preview of what I worked on so far. More to come soon!

Bee's Knees Supply

Bee’s Knees Supply is located at 12 Farnsworth Street in South Boston.

1 Year Blogiversary and Ricotta Egg Biscuits for Easter

My little space on the internet turns 1 this week! I started a blog to get a fresh start with photography and get into the practice of writing more often. Food photography was just starting to catch my eye, and I had no idea it would become the center of this website. Last year at this time, I didn’t know I would work for a few small businesses, second shoot a few weddings, and photograph several events. So thank you to everyone I worked with last year, and to my friends and family for their support! I’m hoping year 2 will be just as surprising!

Looking back through the blog, I see a lot of room for growth! I’d love to be more consistent with posts, take my time styling each food photograph before taking the picture, and incorporate a little something else I’ve specialized in since I was 16 years old – video.

 

FUN. No, really, it was really fun to create the video. While I’m looking at this short video and seeing things I want to fix and improve, I’m so excited to start offering short promo videos like this to clients! I’ve worked in video production for the past 17 years – I was a junior in high school when I first picked up a video camera and been working in TV professionally for 11 years, so this is a natural addition. I’m thrilled to offer a service that combines my video production, photography, and marketing skills to clients who want a visual boost on their websites and social media pages.

Easter cookies ricotta egg biscuits

So with Easter coming up this weekend, I whipped up some ricotta egg biscuits to share. Mom and I made these together all the time, and they’re a dessert staple on Easter. Can’t have Easter dinner without egg biscuits for dessert – they’re one of my favorite holiday cookies!

Enjoy the rest of your week, and hope you have a great weekend! xoxo

Frosting for Ricotta Egg Biscuits
Recipe type: Cookie
Cuisine: Italian
 
Ingredients
  • Cookie batter:
  • ½ pound butter
  • 2 cups sugar
  • 2 eggs
  • 2 TSP lemon flavoring
  • 4 cups flour (gluten-free all purposed flour can be used)
  • 1 TSP baking soda
  • 1 TSP baking powder
  • 1 15 oz container of ricotta cheese
  • Frosting:
  • 1 box confectionary sugar
  • 1 stick of butter
  • 1 TSP of vanilla or lemon flavoring
  • Milk
Instructions
  1. Mix butter and sugar together, and add eggs one at a time.
  2. Mix in lemon flavoring, and flour, one cup at a time.
  3. Mix in baking soda, baking powder, and ricotta cheese. Combine until completely blended.
  4. Drop by rounded tablespoons onto ungreased cookie sheet and bake at 350 degrees for 15 minutes. Do not brown tops. Frost when cool.
  5. Frosting:
  6. Soften butter and mix with sugar.
  7. Add vanilla or lemon flavoring to taste and enough milk to make the mixture spread easily. Frost cooled egg biscuits.

EH Chocolatier’s Easter Chocolate Collection

EH Chocolatier Artisan Chocolates

Just a quick post to say hi and share some new work, just in time for Easter!  EH Chocolatier is an artisan chocolate company based in Somerville, MA. Elaine and Catherine create beautiful, delicious bonbons and confections! Right before Valentine’s Day, their salted caramels were selected by the New York Times as one of the “Best in the Box”. For Easter, they’re offering these cute chocolate bunnies, and bonbons filled with flavors like marshmallow, honey caramel, and maple pecan butter, just to name a few.

Birthday Baking FAIL – Stories in Baking Disasters

Happy Saturday! I’m soooo glad it’s the weekend. Was it one of those weeks that just wouldn’t end for you too? After hanging out with “lil’ sis” after work, I promised myself a quiet night in to recharge. February is always a drab month and I wanted to charge into March with motivation and energy. I have a three-day weekend! I was going to get up early! I was going to make pre-birthday cupcakes for myself and my friend Stephanie, whose birthday is the day after mine! YAY! We both love a good cupcake!

Or so I thought. My alarm went off at 7:45. It was another horrible night of sleep for no good reason. Coffee. Music. That would wake me up. Flipping through recipes, I decided I would make a gluten-free version so Jeff could enjoy a cupcake too. These would be great! I’m seeing a lot of friends tonight, so I could share the deliciousness! And I’d have fun photographing the cupcakes! (You can see where this is going…)

The recipe I liked called for chocolate, and I don’t have chocolate in my apartment right now… (The horror!) Oh, well, I’ll just adapt a similar recipe for a cake and use the measurements and baking times for this cupcake recipe…

Cupcake batter

Bad idea. Really, really, really bad idea. I’m so glad I decided to hold off on making frosting! The edges burned to the pan. The inside of the cupcake is basically raw. I’m not going to pretend I know anything about developing a recipe for baked goods because at this point, I don’t. I’m going to add that to the growing “things I need to learn” list. But after how this week unfolded, how could I be surprised? All I can do is laugh and photograph my failure.

cupcake baking fail

Sorry, Stephanie!!! I will buy us cupcakes from a baker who knows what they’re doing. It’s always better to have cupcakes on your actual birthday anyway, right???

For those of you who bake often, do you have any advice for adapting baking recipes or swapping ingredients? I’d love to hear it!

Harpoon Beer Hall Preview

Believe the hype – the Harpoon Beer Hall is as awesome as you’re anticipating it to be. Jeff and I attended a Friends of Harpoon preview of the hall on Wednesday night and cannot wait to go back!

The hall is part of a larger renovation at the brewery. Set in a prime spot along the waterfront, the hall offers a beautiful view of the city. Long tables line the room, and there are no televisions to distract people from the company surrounding them. The tables, benches, and bar are gorgeous – they’re made from Vermont butternut, and recycled wood. And interesting phenomenon occurred – strangers talked to each other! Friends were made! Shock! Awe! (For those of you not from Boston, this is not common occurrence.) Jeff and I chatted with a really nice couple sitting next to us, some guys sitting on our other side gave us one of their pretzels, and a random other person gave Jeff an extra beer token.

Harpoon Beer Hall

Being a television director, I had to try the 100 Barrel Series Directors’ Cut.

 

I love Harpoon beers, so it’s fun to try new batches and see what they’re experimenting with.

Harpoon Beer Hall

Plenty to choose from or sample…

 

Harpoon Beer Hall

Harpoon Beer Hall

According to Harpoon’s Twitter account, they’re waiting for final permit approvals and should be open very soon. (Update: According to Eater.com, it’s opening tonight at 5pm!) Cheers!

Harpoon Brewery and Beer Hall is located at 306 Northern Ave., Boston. Take the T – there’s a silver line stop right across the street!

Breakfast Reinvented

So what are you up to this weekend? I’m totally procrastinating right now – I *should* be cleaning out my closets like I’ve been promising myself. (The clutter is driving me nuts!) I should be cutting up and freezing the organic strawberries I got at Haymarket yesterday for $1. ($1! Seriously!) But instead, I got sucked into Pinterest, and ended up coming across a delicious recipe for blueberry baked oatmeal. I’m bored with having cereal or eggs every morning, so this is a welcome change in routine! You can find the recipe over on the blog, So, How’s It Taste. It’s really simple, and nice to have leftovers for the week!

Hope you have a fantastic weekend!

Blueberry oatmeal

Macaron Sweeterie

All anyone is talking about this week is the extreme cold weather we’re experiencing. It’s been incredibly cold in Boston lately, and I just want to curl up somewhere warm with a cup of tea, and not move until summer!

Speaking of tea, I recently photographed a perfect companion to a cup of tea – French macaron cookies from Macaron Sweeterie in Lexington, MA. Here are a few photos from the shoot. Enjoy!

Macaron Sweeterie

Macaron Sweeterie

Wedding Favors from Macaron Sweeterie

Macarons

 

The Great Food Blogger Cookie Swap – Cranberry Chocolate Biscotti

 The Great Food Blogger Cookie Swap 2012

I’m so excited to participate in The Great Food Blogger Cookie Swap this year! It’s a great cause because we’re raising money for Cookies for Kids’ Cancer. Each participating blogger made a donation to the charity, and our donations are being matched by OXO, dollar for dollar, up to $100,000! My friend Julie of The Little Kitchen and Lindsey of Love and Olive Oil put a lot of work into this, and I wanted to support them as well. I also like cookies. A lot. Can’t resist ’em. I mean, who doesn’t love a good cookie?! C’mon!

Gluten-free biscotti

I haven’t tried baking gluten-free cookies yet, so I figured this was a great opportunity to give it a try. Biscotti seemed like a good choice because it would ship well, and it’s a great holiday cookie to dunk in coffee, hot chocolate, or milk. And although it takes some time to bake, it’s a very simple recipe. This recipe is slightly adapted from one on elanaspantry.com – hers calls for pecans and I decided to leave them out. It’s just a personal preference.

gluten-free biscotti

 Thanks to OXO for the adorable “Be a Good Cookie” spatula! They’re being sold to raise money for pediatric cancer research, as part of their partnership with Cookies for Kids’ Cancer. If you’re interested in purchasing one, you can find it here.

And thanks to Heather from A Sweet Simple Life, Desiree at Unconventional Kitchen, and Lesley Palmer from Healthy Meals to You for the cookies they sent me! Happy holidays!

 

The Great Food Blogger Cookie Swap - Cranberry Chocolate Biscotti
Author: 
Recipe type: Cookie
Cuisine: Gluten-Free
Serves: 24 biscotti
 
Ingredients
  • ½ cup agave nectar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups blanched almond flour
  • ¼ teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ cup dark chocolate chips
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, combine agave, eggs, and vanilla. Blend with a mixer until fluffy. (About 5 minutes.)
  3. In a separate bowl, stir together the almond flour, salt, and baking soda.
  4. Add dry ingredients to wet, stir until combined, then stir in chocolate and cranberries.
  5. On a parchment paper lined cookie sheet, transfer the mixture and form a log about 12 inches long and 3 inches wide.
  6. Bake at 325 degrees for 30 minutes
  7. Remove from oven and cool for 20 minutes
  8. Transfer the log to a cutting board and cut once lengthwise, then ½ inch slices widthwise.
  9. Place the biscotti back on the parchment lined cookie sheet, and bake for 15 minutes.
  10. Turn each slice over, and bake for another 15 minutes, until they are golden brown.
  11. Remove from oven and allow them to cool for about 20 minutes, until they turn crunchy

 

Food Bloggers Support For Sandy – Roasted Butternut Squash

We watched and waited… A storm so big, weather models tracking it all over the place, and not knowing how bad Sandy would be if or when she hit. So odd that some models showed Hurricane Sandy taking a sharp left hand turn into New Jersey…

I was 11 years old when Hurricane Bob hit Rhode Island. Although the eye of the category 2 storm drifted right over us, I don’t recall the destruction being nearly as bad as what Hurricane Sandy brought. But then again, I was 11, living in the middle of the woods, and we lived without power for a week. Our neighborhood made the best out of the situation – we sat in each other’s garages, listening to battery-powered radios, and cooking on a camp grill. We ate a lot of canned soup and pasta.

I do remember the Coast Guard House being heavily damaged, and how big of a deal that was… It’s a Rhode Island landmark and institution – there is really nothing better than hanging out on their roof deck bar, overlooking Narragansett Bay during the summer. Once again, it has to be rebuilt. The wrath of Sandy stirred up the ocean, hurling the rocky shoreline up into the restaurant and all over the road, causing a lot of damage to what we Rhode Islanders call “The Wall”. But as the owner of the Coast Guard House said on the news, they’ll be “better than ever before”. Rebuilding has already begun.

In Westerly, RI, the damage is much worse. Houses were lifted off their foundations and tossed around like toys. Sand is everywhere. And to think that my little home state was spared the worst…

When I heard about Food Bloggers Support for Sandy, I decided to participate because it’s the least I can do to help my Rhode Island neighbors, and our friends in New Jersey and New York. In times of crisis, we tend to come together, and find some comfort through meals and the loving company of others. Warm, hearty meals are so soothing and satisfying…

Butternut Squash

I chose to share this recipe for roasted butternut squash because squash is so plentiful right now, and it can be roasted in an oven, or on a grill.

 

Roasted Butternut Squash

 

In times of stress, pasta is one of my go-to foods – it’s cheap, quick to make, and it reminds me of home. And it’s so versatile – you can add anything to it and have a wonderful meal within minutes, so adding the butternut squash over a bowl of pasta makes a perfect fall comfort meal.

The worst of Hurricane Sandy could have hit any of us who live on the East Coast. Those of us in New England are incredibly lucky this time around. Please consider donating just a few dollars to the Red Cross to help provide warm meals and shelter to our neighbors who have to rebuild.

 

Roasted Butternut Squash

 
 
Food Bloggers Support For Sandy - Roasted Butternut Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 medium butternut squash
  • 1 medium onion, chopped
  • 3 cloves of garlic, chopped
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • All purpose seasoning, to taste
Instructions
  1. Peel the butternut squash, cut in half lengthwise, and scoop out the seeds.
  2. Cut the squash into 1-inch cubes.
  3. Place the cubes in a large bowl.
  4. Combine the squash with the onion, garlic, olive oil, and salt.
  5. Spread the mixture in a roasting pan, and sprinkle all purpose seasoning on top. (Salt and pepper work too.)
  6. Bake for 45 minutes at 375 degrees.

 

Trip to Toronto – Home Cookin’

A few weeks ago, Jeff and I took a road trip to Toronto. I have so many photos, I have to break everything down into separate blog posts! Every fall, my friend Kelly and her husband Pat open their home to friends for a weekend of food, wine, and conversation. Folks from New York, D.C., Montreal, California, and occasionally from Hong Kong and Perth, make their way to Toronto to catch up with each other.

Kelly is solely responsible for opening up my culinary palette. We met during my freshman year of college, when my diet consisted of pasta, cereal, iceberg lettuce, chicken, and not much else. Being from Hong Kong, Kelly enjoyed convincing her friends to join her for dinner in Chinatown, and ordering in Cantonese so we had no idea what would show up at the table. Having a choice between cafeteria food and eating out, I was convinced to try new things. But Kelly also loves to cook, and she treated many of us to wonderful meals at her apartment. I learned to like asparagus. I learned that real Chinese food does not consist of chicken fingers or beef teriyaki. And ginger in chicken soup? Sure!

Friends Cooking Together

But now Kelly lives in Toronto. (*tear*) This annual weekend away started off as five of us renting a house in Niagara-On-The-Lake , and has now grown into a group of 15+ who invade Kelly and Pat’s house for a weekend. Kelly still cooks for all of us. We still go to asian restaurants, she still orders in Cantonese, and we still have no idea what will show up at the table. And we wouldn’t have it any other way!

Images of cooking

Friends cooking together

Boston Food Photography

Photos of friends cooking together

I have to give Kelly some props here – not only is she a fabulous cook, but she’s a very talented jewelry designer as well. Check out her website, Elementals Jewellery Design!

More to come!