It is official. I am done with college assignments for EVER! I am so excited to be done. Without school to think about, I was able to cook up a storm last weekend while dog sitting for my parents’ 8-month-old golden retriever, Ellie. The great thing about cooking in my mom’s kitchen is that her pantry is always stocked and she has the greatest food photo lighting tools and accessories. This recipe was a little experiment that I did with my avocados while there.
This week I had a fresh pomegranate for the first time. I know that probably sounds crazy but I had only eaten pomegranate flavored things before, never an actual pomegranate. At first, I struggled with peeling it correctly and getting all the good stuff out. Once I had all the seeds out, I could not stop snacking even though I knew I needed them for this recipe! I found this recipe from Clean Eating magazine on the Kahakai Kitchen blog.
Being a food blogger is great. I get to share my delicious recipes with all of you great people, plus I have them all stored in one handy place. I also get to participate in cool things like the Driscoll’s berry twitter event and Secret Recipe Club. On top of all that, I get to look at other food blogs constantly, all filled with AWESOME recipes. I have a notepad on my desktop that has been filling up with links to recipes that I “must” make. It is hard trying to think up your own original recipes sometimes when you are surrounded by so many other delicious ones! I have been on a spree lately making all sorts of things from other bloggers. This specific recipe is from one of my favorite blogs, Taste With the Eyes. She has complex recipes with awesome food photography.
Finally, to the cooking part of my cooking trip! We headed to a small town called Spongano the morning after our welcome dinner in Lecce. This is where the castle was located. Some people may call this a manor house, but call it what you want. There were like 20 bedrooms and bathrooms and an awesome pool and a garden filled with all sorts of fruit trees… I’d call that a castle. (Also, thanks to my mom, the host of the trip, for most of these photos! I was too preoccupied to take pictures most of the week. If you think you would like to go on this trip next time she takes people, check out her site here!)
The GoodWill near my house recently had a half off sale. I know that seems ridiculous since everything is already priced so low, but it mean shopping time for me! It was like Christmas going through their kitchen section. There were so many cute accessories and dishes for my food photos. I came out with multiple textured mats, plates, bowls, silverware and more all for only $14! This picture shows a few of my new accessories. I love the textures in this photo even though the colors are a bit off.
Have you ever had your freezer melt and lose all of your food? Well, this almost just happened to me. I had all of my proteins in the basement freezer, including a bag of salmon, a bag of shrimp, a bag of mahi mahi, a 3 lb tri-tip, 2 strip steaks, 1 pack of bacon and 6 chicken breasts. While cooking dinner last week, my roommate came upstairs with a bag of dripping, melted, rotten bananas in her hand saying, “You might not want to eat anything in that freezer down there….” Of course, I immediately panicked. Luckily, the door hadn’t been open long enough to melt all of the proteins; I only lost the pack of bacon and two strip steaks. Now all of my proteins have a new home in my mini fridge freezer.
One thing I love about summertime is the Farmer’s Market. During my last visit to the farmers market, I got these delicious heirloom tomatoes and Palisade Peaches (some of the best peaches in Colorado!). I knew I had to make something delicious with them. If you have never eaten an heirloom tomato, I highly suggest that you get on it! They are so delicious and not to mention super cool looking! I love just looking at all the different heirloom tomatoes in the bunch.
Working in a fine dining restaurant has been amazing. In only a month, I have already learned so many things that I never knew before. I have learned how to shuck oysters, how to make an immulsion, seasoning techniques, flavor concepts, how to prepare mussels and much more. After watching all of the mussels that go out to guests at SALT, I really began to crave them. I went home a little bit ago to have dinner with my family and ended up spending the entire day learning about and working on my food photography with my mom (aren’t I lucky to have a mom who can show me that!?).
When I first heard green chile and coconut in the same recipe, I was immediately intrigued. I couldn’t decide if the combination would be delicious or disgusting. There was only one way to find out. While all of my roommates hung out in the basement eating take-out and some delicious Lemon-Artichoke Hummus to avoid the heat of cooking in our boiling house, I was sweating in the kitchen.
Since most of my new roommates are vegetarians, I had to provide another option along with the beef for my Foodbuzz 24×24 party. For them I chose to do tequila-lime marinated shrimp for kebabs. Shrimp only need to marinate for about 20 minutes, if you marinate them too long the acid in the marinade will begin to cook the shrimp.