Archive for the ‘visual art’ Category

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Share. (REMEDY ISSUE 19)

December 16, 2015

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Remedy Quarterly is an extra-lovely culinary zine that assigns a single word to be the backbone of each issue. Participants are invited to widely interpret words like Risk, Triumph and the latest issue, Share, shown above, into stories and recipes. The founder of this beautifully bound collection, Kelly Caråmbula, is encouraging and enthusiastic towards her writers as she guides the work into a cohesive package. Kelly also edits, designs and tests all of the food preparations to ensure the book goes out exactly as she envisions.

This is my second contribution to Remedy (Issues 9 and 19) and the first where I have offered up not only an essay and a recipe but also accompanying artwork. I cannot take all the credit! My own little voracious offspring agreed that she would add life to the illustrations with all the color she wanted. I told her that the drawings represent our pizza recipe, which would also be in the book, and she was excited because she loves dough… (verbatim).

 

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A ‘bundle’ of issues could be a great surprise for a food lover you love. See the Remedy website for lots of ideas. Happy Holidays!

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Five more food photos. (BY ORI)

February 24, 2015

 

 

 

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Homemade pizza with ricotta and sauteed kale.

Salmon tartare, creme fraiche, arugula, buckwheat corn pancake.

Salmon tartare, creme fraiche, arugula, buckwheat corn pancake.

Smokey butternut squash soup with parmesan tuiles and pepitas

Smokey butternut squash soup with parmesan tuiles and pepitas

Spices for mulled wine.

Spices for mulled wine.

Hamachi crudo.

Hamachi crudo.

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Five food photos. (BY ORI)

February 1, 2015
Raw beets with peanut-sesame hummus and fried chickpeas.

Beet rounds with peanut-sesame hummus and fried chickpeas.

Chicken with 40 cloves (of garlic) ready for a slow cooking.

Chicken with 40 cloves (of garlic) seared and ready for a slow cooking.

Homemade pizza: half shrimp, half ham and artichoke.

Homemade pizza: half shrimp, half ham and artichoke.

Caviar for breakfast (with tiny shots of gin).

Caviar for breakfast (with tiny shots of gin).

Chopped salad, buttermilk dressing… healthy times.

Chopped salad, dill buttermilk dressing… healthy times.

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Branching out. (FOOD STYLING)

July 10, 2014

It was like Thanksgiving in July (exactly like Thanksgiving in July, actually) on a shoot for Campbell’s classic green bean casserole that rolled out last year. I did not make/style the green beans (it had an entourage of its own) but I did cook the surrounding feast:

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See the whole commercial here:

http://www.ispot.tv/ad/75y5/campbells-cream-of-mushroom-soup-wisest-kid-holidays

I’m into it. Keep me in mind for all of your styling needs: omcooking@gmail.com

 

 

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Market Sketches. (MEXICAN PRODUCE)

January 15, 2013

MX_oranges

Orange Limes

MX_hotnuts

Spicy Peanut Mix with Crispy Garlic

MX_frutas

Mixed Fruit

MX_guajillos

All drawings made in Oaxaca, México (2008) Watercolor and Ink on Paper

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You know you love it. (SRIRACHA)

July 10, 2012

Aren’t you glad to know.

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WAYS TO START. (PEA SHOOTS)

April 19, 2012

Eat them now or  forever wait til next year. Healthy, fascinating pea shoots are the young leaves and tendrils of a pea plant. Though available all over the place in spring/early summer, they are supposedly dead simple to grow, as in, buy a box of dried peas from the store and put them in some good dirt. Water them, give sun and you’re grazing! They do well in pots and the dirt doesn’t have to be deep. Easy things. And because they are so tasty, nutritious and versatile, I just might put number one green thumb, MG, on the task of home production.

Give a little green love to whatever dish you come up with, raw or cooked. Here are some ideas.

BELUGA LENTILS WITH WILTED PEA SHOOTS

(serves 4-5)

1 cup small lentils, rinsed

1 tablespoon oil

1 carrot, small dice

2 celery ribs, small dice

1/2 onion, small dice

2 cloves garlic minced + 2 whole

pinch red pepper flakes

1 jalapeno, halved

1 lemon, juiced

1/2 cup extra virgin olive oil

3 tablespoons vinegar (any one will do)

2 handfuls of pea shoots

salt and pepper

  • Heat the oil in a medium sized pot. Saute the carrot, celery and onion over high heat until lightly browned.
  • Stir in the minced garlic, red pepper flakes, some salt and pepper. Remove from pan and set aside.
  • Delgaze the pan with 2 1/2 cups water and add lentils, two whole garlic cloves (smash them!) and 1/2 of the jalapeno. Bring to a boil and reduce heat to a simmer. Cook until lentils are tender, about 25 minutes but timing could vary.
  • Once tender, drain the lentils and discard the garlic and jalapeno. Return to pot.
  • While the lentils are still hot, stir in the sauteed vegetables, lemon juice, evoo, vinegar, and season generously with salt and pepper. Next, stir in the pea shoots and let the residual heat of the lentils wilt the leaves.
  • Chop up remaining 1/2 of jalapeno to garnish, if desired.

TANGLED PEA SHOOTS IN BROWN GARLIC BUTTER

(serves 2 as an accompaniment)

1 tablespoon butter

1 clove garlic, sliced thin

1 large handful pea shoots

salt and pepper

  • Drop butter into a hot skillet (especially one that has just cooked two steaks).
  • Add garlic slices and cook until butter and garlic are both brown.
  • Season with salt and pepper.
  • Add shoots and stir constantly until wilted and coated in sauce. Transfer to plate.

PEA SHOOT SALAD WITH ENDIVE, SCALLION, SHAVED APPLE AND GROUND ALMONDS

2 handfuls pea shoots

1 head endive, core removed, sliced lengthwise

3 scallions, chopped

1/2 apple, shaved into curls with a vegetable peeler

1/4 cup almonds, ground

cider vinaigrette (recipe follows)

  • Layer vegetables together and drizzle with vinaigrette. Toss gently. Top with almonds.

QUICK CIDER VINAIGRETTE

1/4 cup apple cider vinegar

1 scant tablespoon honey

1 teaspoon dijon vinegar

6 tablespoons extra virgin olive oil

salt and pepper

  • Add all ingredients to a bowl and whisk together until combined. Or place ingredients into a lidded container and shake to combine. Check for seasoning. Adjust.