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Weekly Photo Challenge: Pattern

MixerUpper — Fri, 10 May 2013 15:24:04 +0000

I like to make patterns when I’m cooking and baking:

Making Apfelkuchen

And pierogi…

and Polish Cake!

I love the pattern on this cappuccino:

I Heart Coffee!!

And most of all, I love the pattern on this little orange guy… but don’t worry, I’m not gonna eat him!:

Find more great photos at the Daily Post Weekly Photo Challenge: Pattern!

Weekly Photo Challenge: From Above

MixerUpper — Fri, 03 May 2013 14:09:40 +0000

This is one of my absolute favorite angles for food photography – from above:

See more great photos at the Daily Post Weekly Photo Challenge: From Above

Weekly Photo Challenge: Culture

MixerUpper — Fri, 26 Apr 2013 16:47:04 +0000

I love culture, and I love food! Most of all, I love the culture of food. Here’s an array of some of my favorite cuisines: Japanese, Puerto Rican, and German:

See what other folks are cooking up for Weekly Photo Challenge: Culture

The Food of French St. Martin – Part 3, Grocery Shopping

MixerUpper — Fri, 19 Apr 2013 17:24:57 +0000

Sorry, I’m still harping on about the food of French St. Martin. Could be I’m a little obsessed? It’s just that I have all these lovely photos to share:

At the Bakery

The combination of imported French products and local fare is just too tempting. And the bread, oooh the bread. I couldn’t get enough of these poppy-encrusted loaves. Would love to have an authentic recipe if anyone has one!

Poppy Seed-Encrusted Bread

Years ago, grocery shopping was a little more difficult in French St. Martin. But now, there are several modern “supermarches” on the island that bring in fresh fish, meats and produce on a daily basis:

Simply Market Produce

French Sausage

Simply Avacadoes

Haggling over Sausage

Fromage!

Here’s a nifty little mayo / mustard combo product I wish I could get in the States. Makes the perfect deviled eggs:

I adora Amora!

And there’s plenty of vin! All kinds!

Le Vin!

There are also lots of fantastic local products. This hot sauce works wonderfully in sauces, glazes or dips:

Hot! Hot! Hot!

And the flavor-infused rum in French St. Martin is perfectly addictive. Oops! We drank all that so there’s no photo.

Going to the supermarche is an everyday thrill for me when we visit French St. Martin. I do get a few sideways glances with all my photo-taking, but what the heck?

Another day, another basket.

I need a sugar daddy to pay for all this stuff!

Well, that’s not quite what I meant, but it is kinda cute.

Sugar Daddy

Weekly Photo Challenge: Up

MixerUpper — Fri, 19 Apr 2013 16:07:52 +0000

As usual, the weekly photo challenge takes me into my kitchen.

Looking up into my pantry – what a mess!

Amazing spicy Bermuda Jam

Stacked up and ready to eat – Blue Moon Apple Fritters!

Here are more great interpretations of Weekly Photo Challenge: Up.

Weekly Photo Challenge: Color

MixerUpper — Fri, 05 Apr 2013 17:13:32 +0000

One of the best things about food photography is showcasing the beauty of nature – the color of earth’s bounty!

See more Color photos at The Daily Post!

Weekly Photo Challenge: A Day in My Life

MixerUpper — Fri, 29 Mar 2013 16:16:57 +0000

Sometimes I work, but fortunately not today. That would be boring.

You can see more photos at The Daily Post!

Irish Parsnip and Apple Soup

MixerUpper — Fri, 22 Mar 2013 16:01:47 +0000

In my mind I see a woman, head slightly bent against the wind and hefting long skirts. There is still a blustery nip in the air. Fields lie fallow, awaiting spring. She walks purposefully across the yard, her thatched-roof cottage behind her, cozy smoke rising from its stone chimney. She lifts a heavy door, and carefully treads down to the cool, dark root cellar. In the scant light, she can see that winter stores are nearing their end. “What to make for dinner?” she silently frets, when she recalls the few sweet parsnips and some tart, late-harvest apples she had tucked away before the first frost. “Well, then. It’ll be Parsnip and Apple Soup!”

A delightful surprise can be tasted in every bite of this lightly sweet and fragrant cream soup. Parsnips, somewhat reminiscent in flavor and texture of other vegetables (celery, carrots, turnips, potatoes), look like fat white carrots and have a unique sweet and nutty taste all their own. A mellow sweet-savory marriage with apples brings a lightness and dimension, with depths of flavors as elusive as my imagination…

Ingredients
2 pounds parsnips
1 pound (2 medium) tart cooking apples
4 tablespoons butter
1 shallot, finely chopped
1 clove garlic, minced
⅓ cup flour
1 package (32 oz.) vegetable broth
¼ cup Irish whiskey (optional)
½ teaspoon salt
½ teaspoon white pepper
2 fresh sage leaves
1 cup heavy cream

Preparation
Pare and trim parsnips. Chop coarsely and set aside. Pare, core and coarsely chop apples. Add to parsnips.

Melt butter in a heavy saucepan over medium heat. Add shallot and sauté until soft but not browned, about 2 to 3 minutes, stirring occasionally. Add minced garlic and stir for another minute.

Stir in flour until thick paste forms. Gradually add broth, stirring into flour mixture until smooth. Add whiskey, parsnips, apples, salt, pepper, and fresh sage leaves. Bring to a boil. Reduce heat, cover, and simmer for about 25 to 30 minutes.

Stir in heavy cream. Lightly purée using an immersion blender, traditional blender or food processor. Reheat if necessary. Serve warm, garnished with additional fresh sage, if you like.

Makes approximately 6 1-cup servings.

Weekly Photo Challenge: Future Tense

MixerUpper — Fri, 22 Mar 2013 15:30:16 +0000

Here is the portent of soup to come:

Check back later for the recipe: Irish Parsnip and Apple Soup

And, see here for more fun interpretations of Weekly Photo Challenge: Future Tense

Weekly Photo Challenge: Lunchtime

MixerUpper — Fri, 15 Mar 2013 16:17:15 +0000

If I’m not working or running around, you’ll find me at home with a beautiful, bountiful salad.

First the shopping…

Some greens…

Some veggies…

Maybe some cheese…

Some odds and ends…

Or maybe some fruit…

Then the eating!

Hard-Boiled Egg, Asparagus and Avocado Salad

Carrot Salad, Cucumber Dill Salad, and German Potato Salad

Watermelon Cucumber Salad

Grilled Chicken Caesar Salad

Spicy Grilled Shrimp Salad

After lunch today, I’ll start cooking for St. Patrick’s Day dinner. What do you think of the menu?

Parsnip and Apple Soup

St. Patrick’s Day Soda Bread

Guiness-Glazed Ham with Braised Cabbage and Baby Potatoes

Slieve Na Mbam Carrots

Irish Chocolate Pots de Creme with Irish Oatmeal Cookies

Take a look at more inspiring lunchtime photos at The Daily Post!