Tag Archives: Boston food photography

DRINKmaple Smoothie Recipe

I’m not ready to let go of summer… I know it’s nearing the end of September, and the weather today feels more like late October, but I’m still grasping on to the warmth of the sun and whatever summertime recipes I can easily whip up! Maybe you’re feeling the same way, which is why I’m sharing two delicious smoothie recipes from DRINKmaple. Forget coconut water – maple water is where it’s at! (Okay, I’m just partial to maple flavor anything. 😉 ) It’s a refreshing bottled water with just a hint of maple – perfect for a hot day.

I spent an afternoon this summer photographing these recipes with DRINKmaple co-founder Kate Weiler. And here’s a link to locations where DRINKmaple is sold. Enjoy!

 

DRINKmaple smoothie

 

 

Watermelon Mint Maple Water Cooler

1 cup of seedless watermelon
1/2 container (1/2 cup) of DRINKmaple pure maple water
1/2 cup ice
6 leaves of fresh mint
optional: to make this an alcoholic drink add a shot of cucumber vodka

Combine all ingredients into a blender and blend until smooth.
Strawberry Vanilla Maple Water Smoothie

1 cup frozen strawberries
1/4 cup raw cashews
1 tbsp chia seeds
2 medjool dates
1/2 tsp vanilla
1/2 cup ice
1 container (1 cup) of DRINKmaple pure maple water

Combine all ingredients into a blender and blend until smooth. Enjoy!

 

 

Easy Vegetable Quiche – the Anytime Comfort Food

It’s been so long since my last post… How y’all doing? 🙂 It’s been a looong winter, and I needed to step away from this space for a little bit. A few folks (including a dear photography client) suddenly and unexpectedly passed away this fall, then the holidays came around, then there was a carbon monoxide leak in my apartment building on a -6 degree evening, ended up suddenly moving to a new place, and was sick for almost a month.

Phew. It was a long winter. There was barely time to cook, never mind photograph, write, or indulge in the things that bring any sense of creative joy.

It’s now the end of March, and I’m just starting to get back into a normal routine. So, hi there! Happy almost spring! Let’s defrost and come out of hibernation, shall we?

Moving created an interesting culinary “problem”. I found a lot of dry and frozen ingredients stuffed in the back of my pantry and freezer that I totally forgot about. So there’s an effort right now to use up everything that’s still good, but has been totally neglected. And I want to make healthy meals that are quick to prepare. (There have been many whole chickens tossed in the crockpot with lemon and herbs over the past two months!)

Since my boyfriend is gluten-free, most of the recipes I make include gluten-free flours or bread products. One of the items stuck in the back of my freezer was a quiche and pie crust from Gillian’s, which happens to be based nearby in Lynn, Massachusetts. We had some leftover fresh red pepper, a few mushrooms, some leftover shredded cheese from a pizza, a carton of eggs, and a bunch of herbs.

Quiche! The perfect dish to use up leftover fresh produce. And I was in the mood for some comfort food that was not in the form of cookies.

Gluten Free Vegetable Quiche

No lie – the quiche came out so well, I could eat this whole thing in one sitting. But I will control myself. (Maybe.) I’m not sure if it’s the vegetables, the seasoning (this is what I used), or what, but it’s delicious. The Gillian’s gluten free pie crust tastes exactly like a regular pie crust! It’s so good!

Gluten Free Vegetable Quiche

I would have liked to style these photos a little more, but my props are still packed in boxes, buried in the basement. This is the first time I’ve picked up my camera since I moved. And now I have more space to work in, which is such a wonderful thing! It’s so good to be back in this creative space. 🙂 xoxo

Easy Vegetable Quiche - the Anytime Comfort Food
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 frozen pie crust (I used Gillian's Gluten-Free Quiche and Pie Crust)
  • 1 cup chopped red pepper
  • 1 cup chopped mushrooms
  • Handfull of fresh baby spinach, chopped
  • A few cherry tomatoes, quartered
  • 1 cup shredded cheese (I used a Mexican blend)
  • 4 large eggs
  • ¼ cup milk
  • 1 Tbsp quinoa flour
  • 1Tbsp no-salt dry seasoning mix (I used Kirkland Organic No-Salt Seasoning sold at Costco and Amazon.com.)
  • ½ tsp salt
  • Pinch of dried parsley
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spread the chopped red peppers, mushrooms, spinach evenly over the crust and sprinkle with the cheese.
  3. In a medium bowl, whisk together the eggs, milk, quinoa flour, salt, and seasoning blend.
  4. Pour the mixture over the vegetables. Top with the tomatoes.
  5. Place the quiche on the center rack and bake for 40-45 minutes, or until the center is set. Remove from oven and sprinkle the dried parsley on top. Let it stand for 5-10 minutes before serving.

 

 

 

 

EH Chocolatier’s CSC (Community Supported Chocolate!)

CSA’s are pretty fantastic and convenient, but Boston’s first community supported chocolate?! YES. It’s starting up next month, and runs through March 2014. This was a really fun photography project to work on! Find out more about EH Chocolatier’s CSC program here.

EH Chocolatier

Mmmmm, bacon! Food Photography for Bacon Lab

The quest for the perfect slice of bacon is on! It seems like it’s everywhere these days, appearing on traditional BLT sandwiches, to donuts and ice cream. Kim Courtney of Bacon Lab is on a mission to create a flavored, shelf-stable bacon product and recently launched a Kickstarter campaign to get her vision off the ground. I recently spent an afternoon photographing (and tasting!) the four flavors she’s developed so far – maple and brown sugar, bourbon, sriracha, and chocolate and almond. Bacon Lab has already received a mention on Boston Magazine’s website, and has a little under a month to reach the fundraising goal.

Bacon Lab Cambridge MA

Boston Food Photographer

Boston Food Photographer

Mama’s banana bread, with a twist!

The cool, rainy, dreary weather created an irresistible urge to play in the kitchen… As I went through my cookbooks, I found a little book my mother put together a few years ago, containing several of my grandmother’s favorite dessert recipes. Her banana bread was always delicious, and I luckily had a few overripe bananas on hand.

I also have a variety of flours I’ve been wanting to experiment with. I stocked up on almond, millet, quinoa, and other types of gluten-free flours awhile ago for a few different cookbook recipes. So instead of using the all-purpose flour the recipe called for, I created my own flour combination. Regular wheat flour (all-purpose flour) is made by grinding roots and grains together, and each gluten-free flour is a particular kind of grain, starch, bean, or nut. They taste best when a few are combined together.

I chose quinoa, millet, and buckwheat flours for a few simple reasons. I never tried quinoa or buckwheat flours, and I had just a little bit of millet leftover. I also wanted to use millet flour because it’s slightly sweet and adds a crumbly texture to baked goods. Quinoa flour was an easy choice because I’ve seen several recipes for cakes and cupcakes that use it, and I read that buckwheat flour pairs great with chocolate. (Have to love anything that pairs well with chocolate!)

Back to Mama’s recipe. The first ingredient – 1/2 cup of shortening. That was quickly replaced with a 1/2 stick of unsalted butter. The 2 cups of all-purpose flour was replaced with 2/3 cups of each gluten-free flour. Chocolate isn’t in her original recipe, but I had a bag of semi-sweet chips on hand, so why not add that too?

Gluten-Free Banana Bread

The first attempt was pretty decent. The loaf could have stayed in the oven for another 10 minutes – it took a lot longer to bake than what Mama’s recipe instructed. It also came out really sweet, and a bit dense for my liking. So I tried again. I cut down the sugar from 1 1/2 cups to 1 cup, and traded in the semi-sweet chocolate chips for dark chocolate. I also made sure the butter was at room temperature before mixing it in with the sugar, and mixed it for a lot longer than what I did the first time around. (It took about 6-7 minutes for the sugar and butter to cream together.)

The result was much better the second time around. While banana bread isn’t meant to be light and spongy, it came out less dense than the first loaf. Cutting down the sugar and changing the chocolate was another good call. This is a rich bread – not a super sweet cake. That, and dark chocolate rules. Enjoy the weekend!

Gluten-Free Banana Bread

Mama's (Gluten-Free!) Banana Bread
Author: 
Recipe type: Gluten-Free
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
 
The prep time is approximate.
Ingredients
  • ½ cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • ¼ cup sour milk
  • 1 teaspoon vanilla
  • ⅔ cup quinoa flour
  • ⅔ cup millet flour
  • ⅔ cup buckwheat flour
  • ¼ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2-3 mashed ripe bananas
  • 1 11.5 package of extra dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. To make sour milk, add 1 teaspoon of vinegar to the ¼ cup of milk.
  3. Prepare the flour mixture - in a bowl, whisk together all the dry ingredients until well combined.
  4. In a separate large mixing bowl, mix together the butter and sugar.
  5. Beat in the eggs, then add the sour milk and vanilla. Mix until everything is combined.
  6. Continuing to mix the wet ingredients, gradually add the dry.
  7. Once the dry ingredients are fully mixed in, add the bananas.
  8. Pour in the chocolate chips and fold into the batter.
  9. Line a 5" x 9" loaf pan with parchment paper, and pour the mixture in.
  10. Bake at 350 degrees for 1 hour 30 minutes.

 

Easiest Healthy Breakfast Ever – Granola Parfaits

Besides pouring some cereal into a bowl and drowning it in milk, how much easier can breakfast get? After a few weeks of eating too many bagels on-the-go, a change in routine was a necessity. One of the brunch items at the Food Blog Forum conference was a mason jar parfait filled with yogurt, fruit, and granola. With a package of Bear Naked granola tucked in the conference swag bag (fruit and nut mix), there was no good reason to skip making this at home!

Breakfast Granola parfait

I picked up Choboni greek yogurt, tossed in some blackberries and sliced strawberries, and topped it off with the fruit and nut granola. I made several small containers for the week so I could save time each morning. I’m not a ball of sunshine and energy at 6am – the less I have to do before a few cups of coffee, the better! Since the fruit is layered between the yogurt and granola, the granola never got soggy. The serving size container kept everything fresh.

breakfast granola parfaits

 

Easiest Breakfast Ever - Granola Parfaits
Cuisine: Breakfast
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup plain greek yogurt
  • ¼ cup granola
  • Whatever berries or other fruit you would like
Instructions
  1. Yogurt goes on the bottom
  2. Layer the fruit on top of the yogurt (this prevents the granola from becoming soggy)
  3. Top it off with the granola

 

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

 

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.

 

Cheers, Hurricane Sandy!

Being a bit north of Boston, I’m certainly not experiencing the full force of Hurricane Sandy. My lights flickered once, but thankfully I still have power. I don’t live near the ocean, so flooding isn’t a concern. Yes, it’s windy as anything out there right now, and I’m really hoping the gigantic oak tree in front of my car stays intact!

What a perfect day to catch up on things around here… Yes, the sock drawer finally got organized, laundry got done, and my closets are about to get tackled. It’s one of those great days when there’s nothing else to distract me, and I don’t feel like I’m missing out on a precious fall day outside. And there’s one meal I love making on dreary days like these – a beef stew recipe a friend of mine found on the Food Network.  I didn’t have any green beans on hand, but it’s still sooooo good!

How are you riding out the storm? Stay safe out there, everyone!

 

Beef Stew

 

A Look Inside Nashoba Brook Bakery & Cafe in Concord, MA

Catching up on blog posts…whoo-hoo! This one is a photo post. Michelle Martin of Table of Two invited me to tag along with her to Nashoba Brook Bakery and Cafe for a blog post she wrote for the Boston Local Food Festival. The company makes slow rise breads, meaning that it takes a full day (seriously, 24 hours) to make a loaf of bread. The slow breaking down process of carbohydrates, proteins, and yeast makes the bread more nutritious.

It was a fun opportunity to photograph a bakery, working around all the action and resisting the smell of freshly baked bread. Thanks for inviting me along, Michelle!

Nashoba Brook Bakery

Nashoba Brook Bakery

Nashoba Brook Bakery

Nashoba Brook Bakery