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?
Amazing place! People were friendly, the wares were beautiful, and the unfamiliar food was delicious. The talented ladies of their Armenian Church made everything from stuffed eggplant to Ich (bulgur salad simmered in tomatoes) to Fasolia (think delicious green beans with tomatoes). I was in heaven. Everything was either heavily spiced (in a good way) or brightly sour. Speaking of which, do you know a good Ich recipe?
Besides stuffing my face with savory goodness, I also stocked up on fresh fruit. When I first walked into the bazaar, a man selling pomegranate syrup and nuts welcomed me to try any one of his seven varieties of grapes. (I was dying to tell him “Goodness grapeness!” but thankfully resisted. Haha) Needless to say I ended up with a pound of juicy fruits, then came back later for another pound. Half purple Autumn Royal, half green Princess. The former were rich and sweet, but I dug the latter’s tartness.
Later at home I was itching to use those darlings for my upcoming dinner party. Whenever guests come over, my favorite dessert to serve is fresh sorbet – it highlights the season’s fruit and lifts up the palate after a huge meal. So for this special dish, grapes would be awesome. Keep reading for the hacked recipe below.
Apparently the internet holds tons of tested recipes for grape sorbet. After researching several articles and experimenting between two batches of grapes, I landed on the secret to good “grapey” flavor. Cook down the fruit, then strain the juices; this condenses the flavor and yields the most product.
I hope you enjoy the dessert! Please let me know if you have any questions. And if you’re too hungry/tired/silly to try out the recipe, I hope your raw grapes treat you just fine. 🙂
I shared this with Waste Not Want Not Wednesday.