Today we are in Oakland, visiting family. Tomorrow we leave for So Cal, where I am teaching on Saturday.
I hope you will follow along on our adventures! Oh, and be warned... I am having far too much fun with Instagram.
Wednesday, April 18, 2012
the cross country roadtrip extravaganza is ON!
We are on the road!! The car is packed, the tunes are playing, and the dog isn't really sure what to make of any of it.
Today we are in Oakland, visiting family. Tomorrow we leave for So Cal, where I am teaching on Saturday.
I hope you will follow along on our adventures! Oh, and be warned... I am having far too much fun with Instagram.
Today we are in Oakland, visiting family. Tomorrow we leave for So Cal, where I am teaching on Saturday.
I hope you will follow along on our adventures! Oh, and be warned... I am having far too much fun with Instagram.
Friday, April 6, 2012
why, look at that cover!
Remember back in January when I wrote about the cookbook shoot for Kim O'Donnel's second book, The Meat Lovers Meatless Celebrations? You can find those posts here, here, and here.
In that last post, I shared the process behind shooting a potential cover. Well, guess what? The publisher ended up choosing the cover I had hoped for! AND the book is now available for pre-order on Amazon! It won't be out until October, but it's definitely worth reserving a copy now.
In that last post, I shared the process behind shooting a potential cover. Well, guess what? The publisher ended up choosing the cover I had hoped for! AND the book is now available for pre-order on Amazon! It won't be out until October, but it's definitely worth reserving a copy now.
Wednesday, April 4, 2012
green soup
I have a favorite soup.
It's my go-to easy comfort soup, a soup I make several times a month in large batches so I can eat it throughout the week. It's delicious, soothing, nutritious, and it reminds me of home.
This is not a recipe blog and I have no intention of making it into one. But I thought I'd share my recipe for this soup because it's special to me. It's also super easy, which is how I like my cooking to be.
Broccoli and Spinach Soup
(Makes a very large pot)
3 cloves garlic, minced
1 onion, chopped,
2 stalks celery, chopped
1 carrot, chopped
2 TB butter (or coconut oil)
fresh or frozen broccoli, (I use frozen organic broccoli and usually use about 3 10-oz. bags)
several big handfuls of baby spinach
6+ cups chicken or vegetable stock, preferably homemade (I use chicken)
1-2 cups whole milk (coconut milk works great, too)
spices (see note about this below)
Melt butter in a large soup pot, and saute garlic, onion, celery and carrot until soft. Season with salt and pepper.
I add my various seasonings at this point, which change every time I make this. Currently, my favorites are lots of dill and some dried sage. I don't measure anything, I just toss some in, stir, taste, and adjust.
Add broccoli and spinach, stir and let cook down for a few minutes. Then add your stock. I add enough so that it barely covers the vegetables.
Cover and cook at med-high for about 10 minutes, (this is an estimate. Basically, I heat until the soup just begins to boil and everything is soft.)
Take soup off the heat and, in sections, run through a blender until super smooth. When all is blended, add soup back to the pot, and add your milk. For a big pot of soup, I probably use about a cup and a half although, again, I don't really measure. You can adjust the amount, based on how you like it. I recommend you taste it before adding too much, though, because the soup is incredibly flavorful on its own.
Taste, season with more salt and pepper and heat until all warmed through.
Enjoy!
It's my go-to easy comfort soup, a soup I make several times a month in large batches so I can eat it throughout the week. It's delicious, soothing, nutritious, and it reminds me of home.
This is not a recipe blog and I have no intention of making it into one. But I thought I'd share my recipe for this soup because it's special to me. It's also super easy, which is how I like my cooking to be.
Broccoli and Spinach Soup
(Makes a very large pot)
3 cloves garlic, minced
1 onion, chopped,
2 stalks celery, chopped
1 carrot, chopped
2 TB butter (or coconut oil)
fresh or frozen broccoli, (I use frozen organic broccoli and usually use about 3 10-oz. bags)
several big handfuls of baby spinach
6+ cups chicken or vegetable stock, preferably homemade (I use chicken)
1-2 cups whole milk (coconut milk works great, too)
spices (see note about this below)
Melt butter in a large soup pot, and saute garlic, onion, celery and carrot until soft. Season with salt and pepper.
I add my various seasonings at this point, which change every time I make this. Currently, my favorites are lots of dill and some dried sage. I don't measure anything, I just toss some in, stir, taste, and adjust.
Add broccoli and spinach, stir and let cook down for a few minutes. Then add your stock. I add enough so that it barely covers the vegetables.
Cover and cook at med-high for about 10 minutes, (this is an estimate. Basically, I heat until the soup just begins to boil and everything is soft.)
Take soup off the heat and, in sections, run through a blender until super smooth. When all is blended, add soup back to the pot, and add your milk. For a big pot of soup, I probably use about a cup and a half although, again, I don't really measure. You can adjust the amount, based on how you like it. I recommend you taste it before adding too much, though, because the soup is incredibly flavorful on its own.
Taste, season with more salt and pepper and heat until all warmed through.
Enjoy!
Tuesday, April 3, 2012
some good cookbooks
This is a big year for me in the cookbook department----five of the books I have photographed over the past year or two are being released in 2012.
FIVE.
And out of those five, three of them are on Amazon and ready for pre-order.
The first, Washington Food Artisans, is coming out in mid April and has been a long time in the making. The book, written by Leora Bloom, beautifully profiles several Washington state producers, from cheese makers and meat & vegetable farmers to foragers and wine makers.
This project was an absolute dream to shoot because it gave me the opportunity to get out in the field (literally) and shoot in some stunning locations. I met so many incredible people and was floored by the passion and love they put into the food they produce. The time I spent on the road, taking photos of potatoes and farm animals, donning a bee suit and getting up close and personal with some hives, standing in the middle of a gorgeous field of lavender on a summer evening, and sampling warm fruit right off the tree, changed the way I look at food and the choices I make every day.
Thank you, Sasquatch Books, for giving me such a gift. Working on this book was a joy from start to finish.
Pike Place Market Recipes, written by the fabulous Jess Thomson, is another book due out this Spring.
As a Seattle native, I have spent my whole life going to Pike Place Market, and yet it wasn't until shooting this book that I realized how little I knew about the place. Walking through the market with Jess, sampling food from the various vendors and getting the chance to photograph so many Seattle gems, (like Market Spice, DeLaurenti, Don and Joe's Meats, to name just a few) was such a treat.
And the recipes in the book are delicious-- you will not be disappointed.
And last, but definitely NOT least, is Jeanne Sauvage's Gluten-Free Baking for the Holidays, due out in mid-October.
This shoot could not have gone more smoothly or been more fun. I hired the uber talented Helene Dujardin to do the baking/food styling for the shoot and she went above and beyond. It was on this shoot that Jeanne, Helene and I became great friends. There was a LOT of laughing and some fantastic collaboration.
If your experience with gluten free has equaled dry, crumbly, and grainy baked goods, then this is a perfect book for you. Jeanne's gluten free recipes are the best I have ever tried, hands down.
FIVE.
And out of those five, three of them are on Amazon and ready for pre-order.
The first, Washington Food Artisans, is coming out in mid April and has been a long time in the making. The book, written by Leora Bloom, beautifully profiles several Washington state producers, from cheese makers and meat & vegetable farmers to foragers and wine makers.
This project was an absolute dream to shoot because it gave me the opportunity to get out in the field (literally) and shoot in some stunning locations. I met so many incredible people and was floored by the passion and love they put into the food they produce. The time I spent on the road, taking photos of potatoes and farm animals, donning a bee suit and getting up close and personal with some hives, standing in the middle of a gorgeous field of lavender on a summer evening, and sampling warm fruit right off the tree, changed the way I look at food and the choices I make every day.
Thank you, Sasquatch Books, for giving me such a gift. Working on this book was a joy from start to finish.
Pike Place Market Recipes, written by the fabulous Jess Thomson, is another book due out this Spring.
As a Seattle native, I have spent my whole life going to Pike Place Market, and yet it wasn't until shooting this book that I realized how little I knew about the place. Walking through the market with Jess, sampling food from the various vendors and getting the chance to photograph so many Seattle gems, (like Market Spice, DeLaurenti, Don and Joe's Meats, to name just a few) was such a treat.
And the recipes in the book are delicious-- you will not be disappointed.
And last, but definitely NOT least, is Jeanne Sauvage's Gluten-Free Baking for the Holidays, due out in mid-October.
This shoot could not have gone more smoothly or been more fun. I hired the uber talented Helene Dujardin to do the baking/food styling for the shoot and she went above and beyond. It was on this shoot that Jeanne, Helene and I became great friends. There was a LOT of laughing and some fantastic collaboration.
If your experience with gluten free has equaled dry, crumbly, and grainy baked goods, then this is a perfect book for you. Jeanne's gluten free recipes are the best I have ever tried, hands down.
Saturday, March 31, 2012
restaurant bea
A little sneak peek into the charming and cozy new Restaurant Bea, owned by Kate Perry and Chef Tom Black.
Monday, March 26, 2012
tickets on sale!
Tickets are on sale for the 3-day food photography and styling workshop co-taught with Helene and Becky!
Get them HERE.
Friday, March 23, 2012
seattle 3-day workshop with helene dujardin and becky selengut
Yup, it's another multi-day workshop! And it's being co-taught with 2 of my favorite people.
Read on....
Join photographers Clare Barboza and Helene Dujardin and chef & cookbook author Becky Selengut for a 3 day workshop full of photography, styling, and delicious food in Seattle, Washington!
When: August 10th, 11th, and 12th 2012
Where: Clare Barboza's studio, as well as other locations out and about in Seattle
What: This is a 3-day hands-on workshop. Over the course of three days, students will learn about natural light, composition, exposure, utilizing props, and food styling from the perspectives of both the photographer and the chef. They will practice their photography skills in a studio setting, in the busy kitchen of Poppy Restaurant, as well as an outdoor setting.
Additionally, Clare and Helene will share their processes with post-production and workflow in both Photoshop and Lightroom.
There will be delicious food prepared by Becky each day, and a dinner party for the entire group on the third night.
How much: $1250, which includes 3 days of instruction, lunch each day, and a dinner party with wine pairings from sommelier April Pogue on Sunday night.
How to get a ticket: Tickets will go on sale on Monday, March 26 at 8am PST/11am Eastern right here on the blog. So be sure to check back! :)
Space is limited to 10 attendees.
Read on....
Join photographers Clare Barboza and Helene Dujardin and chef & cookbook author Becky Selengut for a 3 day workshop full of photography, styling, and delicious food in Seattle, Washington!
When: August 10th, 11th, and 12th 2012
Where: Clare Barboza's studio, as well as other locations out and about in Seattle
What: This is a 3-day hands-on workshop. Over the course of three days, students will learn about natural light, composition, exposure, utilizing props, and food styling from the perspectives of both the photographer and the chef. They will practice their photography skills in a studio setting, in the busy kitchen of Poppy Restaurant, as well as an outdoor setting.
Additionally, Clare and Helene will share their processes with post-production and workflow in both Photoshop and Lightroom.
There will be delicious food prepared by Becky each day, and a dinner party for the entire group on the third night.
How much: $1250, which includes 3 days of instruction, lunch each day, and a dinner party with wine pairings from sommelier April Pogue on Sunday night.
How to get a ticket: Tickets will go on sale on Monday, March 26 at 8am PST/11am Eastern right here on the blog. So be sure to check back! :)
Space is limited to 10 attendees.
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