After the past couple weeks of getting married and exploring Italy, I am almost done sifting through photos and recipes to share. Hang tight!
Monday, September 22, 2014
Exciting news: I got a new job! Although it does help pay the bills, this venture is mainly an enthusiastic leap toward the goal of owning my own commercial food photography studio. Ever since coming to San Francisco, I’ve felt excited but a little lost on how to take my business by the horns and coax it into something bigger and better. My new job working for Thomas Kuoh Photography will give me the skills, experience, and connections to do just that. Super grateful for the opportunity! Meanwhile I’m shooting more and digging into photography books. And rewatching HTMIIA for inspiration. (Seriously, where is Season 3?!)
Even more recently, I checked out the Armenian Food Festival the other weekend. I knew nothing about Armenian culture before going, so what better excuse to check it out?
Monday, August 18, 2014
Let’s be honest – when summer rolls around, I get lazy with cooking. When I’d rather stroll outside than sweat in the kitchen, I fancy simple dishes like Shakshuka that yield delicious results. One pot, one casual hour of stirring, and tons of forgivability. Don’t have the exact amount of garlic? Forget the cumin? Only have 4 eggs instead of 6? That is quite alright. It will still taste amazing. As a thick stew of rich, fragrant tomatoes with soft-boiled eggs, Shakshuka is the ultimate breakfast.
I love to serve this as a no-hassle, tasty, and healthful brunch item when friends come over. Shakshuka is impressively flavorful and hearty without the fuss, so I can get on with making actually intensive food. (Like homemade grissini. Wow, never again.)
Tuesday, August 5, 2014
It’s awesome being in San Francisco. Besides the crazy notion that every day is the same beautiful weather, this city has incredible farmers markets, fresh sour batard in any store, and Baja-style Mexican food on every corner. Wedding diet, say what?
So despite the temptation to eat out every night, the insanely-fresh California produce makes it easy to cook at home. And, come on, it’s summer! In my opinion all the best veggies, fruits, and herbs come out in style ahora, namely cukes, tomatoes, watermelon, and basil.
This recipe, Roasted Tomato Romesco and Zucchini, definitely celebrates my all-time favorite season. Juicy, ripe tomatoes are roasted until they burst, mixed with garlic and toasted almonds for a chunky, flavorful sauce, then laden on a meaty base of lightly sautéed zucchini. (I’ve always loved tomatoes…but not zucchini. That limp-noodle-of-a-veggie didn’t impress me as a kid, but now I realize it was unjustly overcooked. With just a simple sauté, this green squash has a beautiful grassy flavor with a slight sweetness.)