Dalla Mia Cucina

The Inspired Plate | April Challenge | Snack Foods

noreply@blogger.com (Laurie V) — Tue, 30 Apr 2013 12:50:00 +0000

This months Inspired Plate photo challenge is "Snack Food" with a story! My story.. a family reunion to celebrate my mom and dad turning 80!! What a glorious time we all had! The snack.. ahem, "healthy dessert", was a trifle in a jar!

Our celebration was held in beautiful Santa Barbara, California, where two of my sisters live. We had a few days of play and scavenging the country side, hiking and picnicking to boot! I must admit, I was pretty busy this trip and took my camera out of it's bag just a few times!

Here we all are, our happy Italian family! From left to right, my little sister Faith, Laurie (that's me), Mom, Dad, Valerie and Cynthia! That's us. I love my family!! xo

My sister Valerie's family top left, and my mom and dad with a few of the Granddaughters'. We were missing quite a few of the Grandkids, whether at work or away at college, their presence was surely missed!

Sweet cousins who drove up from Southern Cal. It was wonderful to see many of them too!

Our sweet sister Faith and her darling husband Jeff hosted this shindig at their casa over looking the Santa Barbara coast and mountain range. It was a spectacular view!

These boys aren't camera shy at all! My nephews Matt and David with my brother in law Mike!

My sisters and I. Photo courtesy of my niece Ashley Cimino!

I hope you enjoyed a little of my "Snack Food" story through these photos! Now be sure to head on over to my sweet Southern California girlfriend's blog, Allison Jacobs, Orange County Food Photographer, to see her take on "Snack Foods"!

Ciao!

Laurie

The Inspired Plate | March Challenge | Breakfast

noreply@blogger.com (Laurie V) — Mon, 25 Mar 2013 13:00:00 +0000

This month The Inspired Plate is celebrating our monthly challenge with "Breakfast".

I know this looks like a simple breakfast.. with not too many ingredients, but I so often eat alone

in the mornings after the kids have all gone to school and this for me is quick and satisfying. A soft cooked egg, thinly sliced and buttered sourdough toast.. perfect for dipping, and a cup of tea.

A few of the gals added a challenge element to their photos, Morning Sunlight. The top photo was shot early in the day with my place setting in front of the light source. Creating a "Backlit" effect. I love the warm glow it gives and you can almost see a faint outline of the trees in my backyard.

I had so much fun shopping for props this month. Spring is definitely in the air and all the beautiful hues of yellow, pink and lavender set the tone for this place setting beautifully. I LOVE this tea cup and saucer. And this egg cup.. so adorable! Right before Easter isn't really the best time to be looking for egg cups. I scoured the antique market and probably spent 3 hours perusing the aisles to find one that would match this lovely tea set. But, I have an idea that many hostesses thinking of serving soft cooked eggs on Easter.. and throughout Spring, was a very good idea!

My garden is in bloom with a variety of lavender plants and daisies. I just love this pop of color streaming through my kitchen and family room windows!

Soft Boiled Eggs are easy to cook. Take out your eggs ahead of time and allow them to come to room temperature. This will prevent them from cracking when you put them into the water. Boil water in a small saucepan. Make sure you have at least 3/4 of the pan filled. Bring to a rolling boil. Lower temperature to medium high, carefully place eggs in water. Allow them to come back to a soft boil. (not simmer) Cook exactly for 4 minutes for firm whites and a soft yolk. Season with salt and pepper and enjoy with your favorite toast! I drizzle my sourdough toast with honey. yum. I love the salty savory taste with the sweetness of a little honey! :)

Please be sure to head on over to Stacey Siegal | Bradenton FL Food Photographer. I am sure she will have some beautiful and scrumptious photos and recipes to share! My lucky friend sits pretty on the warm beaches of Bradenton and rocks her camera! She is SO talented and it is a privilege having her join us for a second year!

Ciao and Buon Appetito!
Laurie

An Open Face Sandwich DMC Style

noreply@blogger.com (Laurie V) — Fri, 22 Mar 2013 23:28:00 +0000

My favorite way to eat a snack.. :)

French bread drizzled with Extra Virgin Olive Oil
Freshly Grated Parmesan Cheese
Sliced Roma Tomatoes
Buffalo Mozzarella
Dried Oregano
Fresh Cracked Pepper
Sea Salt (to taste)
Fresh Basil chiffonaud
Extra basil to top after broiled

I first toast the bread on one side in the broiler at 500 degrees.. for just around 30 seconds to get crisp and golden. ** Watch CAREFULLY!!

Top the un-toasted side with the above ingredients in the order listed. Place back in broiler keeping a CLOSE watch on it. (I keep the oven door ajar) Broil just for around 1-2 minutes or till the cheese is melted and golden. Buffalo Mozzarella is so soft it melts quickly.

Enjoy from my kitchen to yours!

Collard Greens with Andouille Sausage

noreply@blogger.com (Laurie V) — Fri, 01 Mar 2013 03:24:00 +0000

This recipe is for my dad!

Last week when I was visiting my parents’, he asked me if I had ever made collard greens. I love greens.. but collards weren’t one of the vegetables we grew up with in our Italian home. My research and investigation begun at the grocery store with my first purchase of this Southern favorite.

The texture was hearty and firm with a mild taste. This vegetable could hold up to a protein and spice! I have always wanted to make Andouille sausage, and I totally envisioned the spiciness with the mild flavor of the collards. So my mixing and matching began. Really simple ingredients, but such a beautiful melding of flavors and texture. You can almost do without the extra heat of the red pepper flakes because the sausage is so spicy, but the greens really need the seasoning. Be sure to cook your sausage separately to let them keep their own unique flavor. It was really the collards that I intended to enhance. This dish was a success, and my introduction to Cajun style cooking! Can’t wait to make blackened fish!! :)

Collard Greens with Andouille Sausage

Ingredients
1 Large Bunch Collard Greens
1 Pkg. Spicy Andouille Sausage (4 links)
1 Whole Shallot thinly sliced
2 Cloves Garlic finely minced
½ Teaspoon Red Pepper Flakes
2 Teaspoons Lemon zest
¼ of a lemon
Olive Oil

Directions

Clean Collard greens, drain and slice. Set a side.

Slice sausage on the diagonal. Set a side.

In a large cooking pan, brown sausage in a few tablespoons of olive oil.

Remove sausage and set a side. In same pan, add a few more teaspoons of olive oil, sauté shallots and garlic till translucent and golden. Add red pepper flakes. Add sliced collards and stir till cooked. I like my stems to be aldente, but the leaves to be semi-soft.

You can cook them to your desired tenderness. Add lemon zest and toss to incorporate. Squeeze around a ¼ of the lemon over the greens. Add the Andouille Sausage back to the collard greens and stir to warm them through.

Serve on a pretty platter and enjoy!

Through The Bible with Food Photos | February | Leviticus 7:11-13

noreply@blogger.com (Laurie V) — Fri, 01 Mar 2013 02:54:00 +0000

The Inspired Plate | February | Eggs

noreply@blogger.com (Laurie V) — Mon, 25 Feb 2013 14:00:00 +0000

Welcome to The Inspired Plate’s February edition of our monthly food photography challenge. Today we are celebrating the “Egg”. This was a last minute photo shoot for me and I needed to make something quick! With the cold weather we have been experiencing ‘Egg Flower Soup’ sounded like the perfect choice! Although.. I really wasn’t pleased with the lack of “egg lustre”. Eggs really are the prettiest subject matter and I had to at least offer a photo in it’s traditional form. So, a Sunday afternoon brunch dish of ‘Eggs with Andouille Sausage and Fried Potatoes’ made a quick appearance on my photo table too.

The recipe for the Egg Flower Soup is as simple as a few cups of chicken broth and stirred up eggs. It goes as follows;

EGG FLOWER SOUP (Egg Drop Soup)

Ingredients

4 Cups Chicken Broth

1 Tsp. White peppercorns finely milled

1 Tsp. Freshly grated ginger, or ground dried ginger

2 Tbs. Corn starch plus water to make a thin slurry

2 eggs well beaten with 2 teaspoons of water

2-3 green onions sliced

(Sea Salt if needed)

Chow-Mein Noodles

Directions

Heat 4 cups of chicken broth. Meanwhile, clean and slice green onions and set aside.

Make the cornstarch slurry by adding a few teaspoons of water the cornstarch. Set aside. Add pepper and ginger. Stir till simmering. Add the cornstarch slurry and stir till it thickens a bit. Let come to a gentle simmer and then turn the heat off.

Give the eggs and water another quick whip.. Take soup pot off of the heat. While stirring the soup around, slowly add the egg mixture in a thin stream. The egg will cook in thin shreds. Mix in your green onions and top with chow-mien noodles. Enjoy!! :)

I hope you enjoy our challenge round this month. I am so excited to see what the rest of the gals are sharing today. I'm also excited to share with you, my friend Jayme Franklin | Family Portrait and Film Photographer, has come to join our team. I first met Jayme a few years ago when we shared in a few other personal photo projects. I am SO glad that she has finally taken the foodie plunge!!! Welcome Jayme! xoxo

Now make sure you head on over to my Southern California comadre (girl-friend), Kim Kelly | San Diego Photographer and Writer!! If I haven't told you before, I LOVE this gal and she is an amazing cook, travel and food writer as well as photographer! Please leave her a sweet note, and then make your way through the Inspired Plate Circle!

And here is our Cajun style Sunday Brunch with spicy Andouille Sausage, Fried White Rose Potatoes and Eggs Sunny Side Up!

Ciao,

Laurie V.

Custard Filled Cream Puffs

noreply@blogger.com (Laurie V) — Tue, 19 Feb 2013 03:55:00 +0000

We celebrated our youngest daughter's 9th birthday on Valentines Day. My little sweets request.. my Lusciously Rich Custard Filled Cream Puffs! They really are the best and never disappoint If you want to get the wows and kudos' from your family and friends.. definitely use my DMC recipe here!

I originally posted this recipe in 2010. You can find it here also; Lusciously Rich Custard Filled Cream Puffs.

I hope you had an amazing Valentines Day! xoxo

Custard Filled Cream Puffs

Pastry Cream

1 1/4 cups milk

1/2 vanilla bean split lengthwise (not vanilla extract)

3 large egg yolks

1/4 cup + 1 Tbsp. granulated white sugar

2 Tbsp. all-purpose flour

1 Tablespoons butter

Directions

In a saucepan on medium heat, combine the milk and the split vanilla bean; cook till it begins to simmer. Watch carefully so your milk doesn’t scald or you will have a skin on top. If you do notice a skin forming, remove it before you are ready to add it to your egg mixture. Turn heat off.

Meanwhile, in a stand mixer or with a handheld mixer, beat eggs and sugar together until creamy pale yellow. You can also do this in a medium size stainless steel bowl with a wire whisk, but beat hard and consistently. (This is how I start my Zabaione when making an Italian custard) Next add the flour and beat hard till well incorporated and it has the texture of a thick paste.

Slowly pour hot milk into egg mixture in a very thin stream whisking constantly to prevent curdling. When incorporated, remove vanilla bean. Scrape the seeds from the pod and stir them into the custard mix. Return custard to pan you heated the milk in and place on medium heat till mixture begins to thicken and come to a soft boil. Stir constantly and mix from bottom of pan to prevent custard from scalding. When it begins to come to a slow boil time it for another minute or so.. custard will be a medium consistency. Turn off heat.

Add the 1 tablespoons of butter and mix well. Scrape the custard into a bowl. Smoothe plastic wrap directly on top of the custard. The first time I read this in directions I was kind of disconcerted thinking I would waste much of the top layer of custard when I pulled it from the top. When refrigerated and cooled, the plastic comes off clean from the top of the custard. No waste!

Choux Pastry Puffs

Ingredients

1-cup water

1/2-cup butter (no substitutes)

1-cup all-purpose flour

1/4-teaspoon salt

4 eggs

Directions

In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough.

Through the Bible in Food Photography | January | Southern California Food Photographer

noreply@blogger.com (Laurie V) — Tue, 29 Jan 2013 23:51:00 +0000

Through the Bible in Food Photography

The idea for this project came to me last year while reading through the gospel of Luke in the Bible. "Jesus our Savior, after being raised from the dead came to His disciples, flesh and blood, and ate". The meal served Him was a fish and a honeycomb.

In my mind I couldn't help but think what a beautiful portrayal this was.. what a beautiful photograph this would be! It was then that I knew I wanted my food photography to take on a more personal message. That message is the Word of God in my life on a daily basis. One of the ways I commit to that is through a reading program where I read with the intention of completing the bible in a whole year. Yep.. it can be done! I started doing this 15 years ago. I wish I could say that I have repeated it every year.. but when I have, it has been SO worth it and I gain new perspective, and a closer relationship with the Lord. There are times when I will have read a verse and think, "wow.. I never saw that before", or didn't quite know how to apply it to my life at the time. It's no coincidence the power that scripture has over our lives and our minds... "For the word of God is living and powerful, and sharper than any two-edged sword, piercing even to the division of soul and spirit, and of joints and marrow, and is a discerner of the thoughts and intents of the heart." Hebrews 4:12

So this is my new personal photography journey, to style and shoot a monthly image of food or a meal, portrayed in scripture as I read through the bible in a year. "Sound fun"? I am SO excited and really looking forward to this challenge each month!!

January.. a new start and such fun stories in the book of Genesis to read. Really!! Who needs TV or Soap Operas! This Red Lentil Stew photo comes from a story where there's brotherly rivalry, a mom who prefers one child over the other, and the dad likewise prefers the other! Huge, HUGE wealth and property, an inheritance to divide, and a plan to devise. Phew!! And then.. for a bowl of lentils one brother gives it all away just to satisfy his flesh in the moment! Ok.. so maybe he DID think he was going to die from hunger. HAH! You can read about it here on the One Year Bible web site.

I hope you enjoy this new series.. and I would really RELLY love your feedback and comments. Artists are such emotional and sensitive creatures. :) Ciao, abbracci e baci!!

The Inspired Plate Monthly Challenge | January | Healthy

noreply@blogger.com (Laurie V) — Mon, 28 Jan 2013 14:00:00 +0000

Welcome to The Inspired Plate January challenge. This month our theme is "Healthy". Whew!! I have total baking and heavy food fare burnout. It has been so refreshing cooking on the lighter side with a New Years resolution I am trying to commit to.

With our cool weather I have still been craving dishes on the warmer side, so using Pinterest as a design tool, I pinned salad ideas, fruits and hearty vegetables that looked pretty and would handle my grill pan. (one of my favorite cast iron beauties) And this is what we created! One of my favorite DMC recipes is the toast and crouton embellishments. It is a fantastical way to add "bling" to a simple salad. Your guests won't be able to figure out why your simple looking salad tastes like a gourmet epicurean delight! Check out my "Olive and Anchovy" Crouton on this salad here!

I'm going to tell you a secret that I follow for these TIP challenges. I first choose my props and colors. I set the stage a few times before I actually cook any of the food, and then I photograph my prop table with empty dishes and plates using all sorts of different angles. For this shoot I changed dishes, bowls and napkins.. even my prop boards three times before I was happy with my decision. Then I decide on my recipe. I create my recipe around my shoot for these challenges. That won't be the case if you are shooting commercially or an editorial piece. Usually the food and recipe articles are pre-planned a year in advance by the publication or the vendor who hired you. Stay tuned throughout the year, one of our challenges will be a food vendor shoot. :)

My DMC recipe.. I couldn't have enjoyed a salad better than this one! It was so delicious and healthy! Hope you try it.. you'll LOVE it! And make sure you top some of the toast with the pear, chevre cheese and walnuts. It is SOOO good!

The DMC "Grilled Sweet & Savory Salad"

Ingredients
Small head of Green Leaf lettuce cleaned and dried
Small head of Radicchio cleaned and dried
2 medium firm Bosc Pears cut into quarters brushed lightly with olive oil
1 Baguette sliced
4 Tbs. Red Current Port Jam
Olive Oil
2 cups Baby Brussel Sprouts cleaned and outer leaves removed and cut in 1/2
1/2 cup Walnuts
Chevre Goat Cheese; log or crumbles
Italian Parsley cleaned and dried
Balsamic Glaze

Preparation
Preheat oven to 450˚.
Mix 4 Tbs. of Red Current Port Jam with 5 Tbs. of olive oil together in a bowl. Brush baguette slices with oil and jam dressing on both sides. *Reserve remainder of dressing. Place bread slices on baking sheet lined with parchment paper. Bake for 10 - 15 minutes, till golden. Oven temperatures vary. Keep an eye on them so they don't over bake.

In a cast iron pan heat up 2 tsp. olive oil. Add the brussel sprout halves and a few dashes of salt. Add 1 tsp. of butter and saute turning often till sprouts are browned and begin to get tender. Add walnuts and continue tossing so the walnuts don't burn. After a minute or two, take the brussel sprouts and walnuts off the heat and set a side.

On a preheated grill pan.. or any skillet if you don't have a grill, place pears cut side down pressing firmly for a few seconds to get grill lines. Let cook for two minutes and turn to the other sliced side of pear. Repeat until pear is tender but still has a nice bite. (not too soft) Set a side.

Time to arrange your salad!

With the remainder Red Current Port Jam and Olive oil, add a few tsp. of Balsamic glaze and stir to mix.

In any fashion, tear apart your lettuce and radicchio in a salad bowl. Arrange the toasts, pears, brussel sprouts, walnuts, parsley and chevre cheese. Drizzle a small amount of the dressing over the salad. Enjoy!

I served my healthy salad with a healthy glass of apple juice. Healthy you ask, isn't all apple juice healthy?? :) Simple 1/2 water and 1/2 apple juice makes for a much less sugary drink. We have been serving apple juice to our 4 kids like this FOREVER!

Apple Juice and Water.. 1/2 and 1/2

I am so glad you visit us here at The Inspired Plate month to month.
We have a great line up of gals and I can't wait to see what "Healthy" delicacies they have in store for us! Next up is my sweet and amazing friend Kim Kelly | Food Photographer and Writer. I'll tell you what.. Kim is the health guru.. umm, except for those killer brownies, :) and I am sure you won't be disappointed with her amazing recipes! After you visit her blog make sure you check out her Pinterest page too!

Please stop by The Inspired Plate's Facebook page, we look forward to being friends!

Ciao,
Laurie

DMC Cooking School ~ Crepes

noreply@blogger.com (Laurie V) — Sat, 29 Dec 2012 22:28:00 +0000

DMC Cooking school - Crepe’s

Ingredients

6 eggs
1 ½ cups flour
¼ tsp. salt
1 ½ cups water
2 tablespoons melted butter

small amount of butter, for coating the pan
Parchment Paper

Pre cut your parchment sheets.. I usually have 3 dozen
ready to go!

Measure all ingredients into a

blender jar; blend for 30 seconds.

Scrape down sides. Blend for 15

seconds more. Cover and let sit

for 1 hour to allow flour to absorb

more of the liquids.

Very (very) lightly butter a pre-heated crepe pan or non

stick saute pan to medium low heat. Pour 1/4 ladle full

of batter into pan and quickly turn and rotate to coat pan.

Let crepe sit till it begins to release from the sides of pan.

See how the sides are starting to pull away from the pan? !

Only cook on one side. With spatula, transfer to parchment paper
sheet. And voila!

Celebrate | The Inspired Plate's December Issue

noreply@blogger.com (Laurie V) — Thu, 27 Dec 2012 14:00:00 +0000

Celebrate.. The Inspired Plate's theme for the month of December! We all came to this

month with different idea's and varying plans, but all of our ideas were novel just the same.

I really intended to end this year with a "BANG".. photographically that is. Until December

actually came along and that BANG went "BUST" with all sorts of unexpected expectations.

Do you ever feel like your head is in a whirlwind and it's spinning round and round like one

of those awful tea cup rides at Disneyland? :) Honestly, I have been feeling overwhelmed

like that since October!

"I’m hurried and frazzled and sometimes bedazzled,

I’m a jewel in the rough on a pink powder puff,

I’ve got here to go there to go everywhere a kids show,

Behind me, beside me, around me, “Please guide me!”

Mom do this and mom do that, My dear husband reminds,

“Don’t forget that”. I need a break, and I really do mean it,

Just need to slow down so I don’t go ballistic,

Inhale, exhale, don’t forget to breathe,

I think if I pray, I’ll remember what I believe,

On the wings of an eagle, He mounts me up high,

Don’t have to be weary, with Him I can fly,

He gives strength to the tuckered, and to him who lacks might,

He increases with power to those who’d take flight.

How absolutely awesome the Creator I know,

So down on my knees in prayer I shall go."

By Laurie M.Vengoechea ©

It's in one of these moments that I wrote this.. tap tap tap.. "I must remember to take

my own advice!" Needless to say, I didn't get everything done for this post that I would

have liked to. I did do all the shooting, but some of the other AMAZING gals are putting

together their end of the year Magazine Covers. WOW! I am so impressed and if time permits..

which, by golly Miss Molly I'm going to make happen, I too will put my efforts in creating

my magazine issue with the recipes included! I did start my Prep School layout.. but by 7pm

I knew I was too fizzled out to get beyond these photos. So here we go...

One of the photos I'm including here is my DMC Italian Filled Cookie. It's my favorite

cookie that our family has been making for years. It's quite similar to the Sicilian

Cucidati Fig Cookie, with the exception that mine is made with apple butter instead of Fig.

I will have this recipe up soon! Over the years my Dalla Mia Cucina cookie has had

quite a few searches and raves. If you are looking to get your hands on this recipe soon..

you can find it here. Although.. in my updated recipe I add a new ingredient that cuts down a bit on the sweetness and ads another flavor component that rocks the recipe! "Espresso Powder". :)

Our yearly Christmas celebration wouldn't even start without my Manicotti, Meatballs and Sausage! My kids beg us to stay home for the holidays to ensure they get their fill of this Holiday

favorite. And then there is my traditional hot spiced cider with my DMC twist.. cherries!

It's yummy for the whole family.. and perfect for a night of playing kid friendly games by the fire!

Before you go any further, please be sure to visit my friend Jennifer Grant | Metro Detroit Editorial Food Photographer. I'm so pleased that she has been with us all year and will continue

to rock our socks off with her amazing photography for another year!

I am SOOO excited to get through the circle this month.. we have some amazing talent here

at The Inspired Plate and it has been an honor to watch them grow throughout this year. I have

made friendships that I will forever treasure.. and even though some of the girls may not be with us full time this next year, we will see them for Alumni Posts and they will still be an ear shot away for us to chat and gab about creativity and business advise for new growth

within our group and our own successes.

Coming January we have new themes and some new talent too, so please come back,

we look forward to your visits and your comments too! If you haven't done so yet, visit our Facebook page and become a "friend"! We love visitors!

The Inspired Plate Challenge | November | The Holiday Table

noreply@blogger.com (Laurie V) — Mon, 03 Dec 2012 14:00:00 +0000

Welcome to The Inspired Plate monthly challenge!

This month's Inspired Plate Challenge takes you into our personal spaces to see our Holiday Tables. Another busy month for all of us gals.. as you can see, our November post rolled a few days into December as we are all trying to gather ourselves back together after a very eventful Thanksgiving day of feasting and family gathering. I hope you all had wonderful visits with family and friends.. and I hope you had a chance to stop and take a few minutes to be thankful.. even the small things in my life that seem to have subtle value, if placed in the right perspective and light can make the dull and mundane liven up and bring life and worth to my everyday.

My holiday table here is dressed simply with dishes of dessert, nuts and fruit.. and a delicious coffee with a special frothed eggnog. Yum!

Mini Pecan Tarts with a Shortbread Crust, Raspberry Thumbprint and Pirouette Cookies.

Fuyu Persimmon's

Persimmons in season.. PERFECTLY DIVINE! I was introduced to Fuyu Persimmons last year. I had grown up with the Hachiya persimmon.. which I ate sparingly, but now I'm addicted to the crispness of the fuyu which can be cooked into a glaze for a pork or baked liked apples alongside a roast.

Black and Whites

The shear blue fabric draped across the table made a delicate center piece dressed with glittery aqua, silver and blue balls and little votives decorated with festive holiday stars and battery operated candles. I added silver sprayed eucalyptus branches for added festoon frillery.

The China is called "Liberty" by Lenox. Our wedding set that I love using and photographing whenever I get a chance!

Little snow painted pine cones tousled throughout the table decor adds a seasonal touch. I love the fanciful with the whimsy of nature. When you have kids.. it's inevitable that they will want to add some of their own touches too.

Coffee with Egg Nog Cream

I hope you have enjoyed my holiday table! I ALWAYS enjoy your visits and if I haven't told you lately.. I am very Thankful for YOU!

I am sooo excited to head on over to the amazingly talented Jennifer Grant | Metro Detroit Food Photographer. She never disappoints and it's a thrill each month to see what she's styled for us!

Peppermint Chocolate Cherry Almond Bark

noreply@blogger.com (Laurie V) — Sat, 10 Nov 2012 18:12:00 +0000

Who doesn't love chocolate.. and what better, than to make it and give it away as gifts! In

my home it's a tradition to start our baking when the kids have Thanksgiving break. This week

our youngest was off earlier than usual so here we are, celebrating mom and daughter time and looking forward to the holidays with Peppermint Chocolate Cherry Almond Bark.

This is the easiest candy to make.. you don't even need a candy thermometer, which I love. Every year when I pull mine out to use, it's either broken or just not calculating the correct temperature. So voila!! No stress about running out to grab a thermometer.. this time! While I have a link to Callebaut chocolates, you can use another good quality chocolate, I think Ghirardelli Chocolates are yummy too. Quite a few years ago I was fortunate enough to find this chocolate in a local candy making store and I fell in love with the taste and texture. Oh my.. it's so buttery and smooth! I hope you enjoy.. Buon Appetito and Happy Holidays!!

Ingredients
1 block good quality dark chocolate (minus a few extra squares)
1 block good quality milk chocolate (minus a few extra squares)
* a few extra squares of chocolate for tempering
1 cup white chocolate nibs or chips
2 tsp. solid coconut oil (you can use vegetable oil also)
1 cup crushed peppermint candies
1 cup chopped almonds
1 cup dried cherries
Offset spatula
Baking sheet covered with parchment paper
Wooden skewer or knife

Directions
1. In a heat proof bowl, add your white chocolate nibs and 1 tsp. of coconut oil. Heat for 1 minute in microwave oven. Stir and heat again for 30 seconds. Stir again and it should be ready.
2. On the stove top in a heavy duty pan, add 1 tsp. of coconut oil and all but a few blocks of the dark and milk chocolate. *The saved chocolate will be used for tempering. Heat on medium low heat so the chocolate melts slowly without it scorching.
3. When chocolate is melted, take it off the heat and add a few of the extra chocolate squares.
Stir till incorporated.
4. On prepared baking sheet, pour your dark/milk chocolate blend onto the paper. With the offset spatula smooth it out across the paper to fill the parchment.
5. With a spoon, drizzle the white chocolate horizontally across the dark chocolate to create lines.
((Pictured below))
6. With your skewer or knife, run up and down through the white and dark chocolates to create the swirl pattern. ((Pictured below))
7. Sprinkle Peppermint candies, dried cherries and chopped almonds on top.
8. Chill in refrigerator till firm. Cut diagonally or in long strips, or for a rough look, break into pieces. Store in an airtight container in refrigerator.

Quite a few years ago I was fortunate enough to find Callebaut Chocolate in a local candy

making store, and I fell in love with the taste and texture.

Pour the white chocolate horizontally across the dark chocolate to create lines.

With your skewer or knife, run up and down through the white and dark chocolates to create the swirl pattern.

White Asparagus and Broccoli Custard Tart

noreply@blogger.com (Laurie V) — Mon, 29 Oct 2012 21:00:00 +0000

This is a wonderful and light version of a quiche without the cheese. It's very airy and tender.. both the custard and the pastry shell. I considered adding some Fontina cheese but resisted the urge. :) I was still well pleased with the outcome of this custard, but will try the addition of Fontina next time for a more dense custard. I substituted the herb with fresh rosemary which tasted wonderful with the broccoli and asparagus. This is well suited for an afternoon brunch or tea with a nice salad!
Buon Appetito.. Laurie

Adapted from the Asparagus Custard Tart Recipe found in;
“Best of Gourmet 2006” Cookbook

For Pastry
This is my go to "Italian Pasta Frolla Dough" recipe which can be found in almost any Italian cookbook or Nonna's kitchen collection.

Ingredients1 1/3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 freshly grated lemons, zest of or 1 oranges
1/2 cup cold unsalted butter, cut into bits
1 large eggs, beaten lightly
1 teaspoon vanilla

Directions1.In a bowl, whisk together the flour, sugar, salt, and zest.
2.Cut in the butter, until it resembles coarse meal.
3.Add the egg and the vanilla and toss the mixture until incorporated.

4. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.

5. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.

For Filling 
1 head broccoli separated into florets, cleaned
1 lb medium white asparagus, trimmed 
1 tablespoon unsalted butter 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1 1/3 cups heavy cream 
3 large eggs 
2 teaspoons finely chopped fresh Rosemary
2 teaspoons water
*Special equipment: parchment paper; a 9 1/4-inch flan ring* (see cooks' note, below)

Make filling while pastry chills 
Wash broccoli florets in cold water. Pat dry. Cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise.

Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then saute broccoli with 1/4 teaspoon salt, 2-3 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.

Finish filling and assemble and bake tart
Put oven rack in middle position and preheat oven to 375°F.
Line a baking sheet with parchment paper and put flan ring in center of baking sheet. Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside flan ring, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
Whisk together cream, 2 eggs, rosemary, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water in a small bowl and brush tart shell all over with some egg wash. Spoon asparagus and broccoli mixture into shell, spreading evenly, then pour cream mixture over vegetables.

Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. If you have any extra broccoli tips, scatter over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).

Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.

Cooks' notes:
Pastry dough can be chilled up to 1 day. Let stand at room temperature until slightly softened before rolling out. • If you don't have a flan ring, you can use a 9- to 9 1/4-inch tart pan with a removable bottom instead. Put a baking sheet in oven while preheating, then bake tart on sheet. • Tart can be baked 2 hours ahead and cooled completely, then kept, loosely covered with plastic wrap, at room temperature. If desired, reheat in a preheated 350°F oven until warm, 15 to 20 minutes.

Masala Chai Tea

noreply@blogger.com (Laurie V) — Thu, 25 Oct 2012 04:31:00 +0000

Today was the first morning I woke up feeling the nip in the air and the urge to make soups, chili and Chai Tea! I know.. your all probably thinking chai tea is one of those amazing teas that should be made all year long! Well, "you're right".. but for some reason it's the smell of spice in the air, stores perfumed with brooms of cinnamon, candles infused with pumpkin and ginger bread cookies lined up on the bakers shelves that call my senses to those fragrant aromas . They smell oh_so_spicy.. and so does chai tea! :)

We have this wonderful little spice shop in Temecula called

"The Old Town Spice Merchant". It's a gorgeous shop and so festive this time of year.

I have never been disappointed nor have I left empty handed when I go there to make a purchase or to just browse. You really can't leave this adorable spice boutique without a

bag of goodies!

This particular visit I did just intend to browse around with another foodie friend of mine, Celine from Celine's Cuisine. We had just stopped in after a wonderful little breakfast at Cafe Daniel in Old Town Temecula. A splendid little cafe specializing in fresh French baked goods and crepes. The most tender and sweetly filled crepes in the Southern California region!

My attention caught on some beautiful cardamom pods. I immediately knew that chai tea was on the Fall menu at the Vengo Homestead. I didn't have a recipe with me, but chai spices must be on everyones list who enter this little shop, for a recipe sat neatly at the check out register. I gathered up my spices and when I arrived home opened up my baggies and inhaled the glorious perfume of exotic fragrances. I was in heaven and SO excited at the notion of Masala Chai!

You will LOVE making your own chai! I suggest even if you don't intend to make it soon, just having the spices on hand is a good idea! I use most of them often.. well, except for the cardamom, that I save for my Masala Chai!
Buon Appetito!

Masala Chai Ingredients

9 whole cloves 
4 cardamom pods 
4 star anise
1 cup water 
2 cups milk 
1/2 teaspoon ground ginger 
5 pepper berries
2 rounded tablespoons raw sugar 
2 heaping tablespoons Cinnamon Orange Black Tea (or black tea of your choice)

Masala Chai Directions

In a mortar (or a mini prep grinder), crush the cloves, cardamom pods, star anise and blackpepper berries.

Transfer the crushed spices to a small saucepan, add the water and ginger and bring to a boil. Turn heat to low and let simmer for 8 minutes.

This gorgeous loose tea is a black tea with crushed cinnamon stick and dried orange peel.

After spices have simmered for around 8 minutes, add the milk, loose tea and sugar.

At a low temperature, let the Masala chai simmer for 5-7 more minutes.

When it starts to get frothy turn off the heat and and let it sit for 5 minutes. Strain 2 times

through a sieve into a teapot.

As you can see from my messy stove top, I double refined this chai tea through two strainers. It wouldn't even be a bad idea to run it through a cheese cloth if you have that on hand. Enjoy your chai tea.. definitely with someone who's company you enjoy! It's so fun to make this from scratch, and so worth the taste !

The Inspired Plate Challenge | October | Food Photography on a Black Background

noreply@blogger.com (Laurie V) — Mon, 22 Oct 2012 13:00:00 +0000

Welcome to this months edition of The Inspired Plate, our "Food Photography & Styling Challenge". This month we focused on shooting food images on a black background. I had a vision folks.. and I set out to replicate the picture in my mind. It wasn't easy.. I had to search high and low for my props and backdrop. But come Saturday.. as in 2 days before I was to publish, I finally found the piece of the puzzle that made it ALL fit! It was a piece of black slate.

My husband my hero came to the rescue! He puts up with my prop hunting and I have to say even supports it with enthusiasm. Saturday, our first full fledged Fall day with cooler temps and drizzle in the air, he, our youngest daughter "E" and I headed out for a rock hunt at Southwest Boulder and Stone in Rainbow, Ca. Fun? It was a blast!! I was like a girl in a candy store with colors, shapes and sizes all at my finger tips. I found exactly what I was looking for! :) Insert glee and all smiles here!

I set out this month (of October) to shoot everything food related on black! I was hoping the adage of "practice makes perfect" would apply here. I had some successes.. and definitely some failures. While I don't generally like posting photographs that in my opinion fail, I did publish the images of my Orange Scented Olive Oil Cake because that was all I had before that deliciously amazing moist cake was gobbled up by my family! I know this blog post is about TIP's photo challenge, but really.. you HAVE to try that cake! :)

Speaking of other recipes and food delights that you must try.. "OH_MY".. figs and honey my friends!! I can tell you that this combination with a soft ripened cheese like Brie is an amazing epicurean delight!

Just like you see above, I placed the honey and figs on top of a round of brie on a baking tray and roasted in a 400 degree oven for around 8 minutes. You want to keep an eye on it, and make sure your oven is hot before you put it in. The cheese is a soft ripened cheese and melts beautifully, but it will make a bit of a mess if you let it heat up too long. I also sliced up some italian bread and toasted in the oven. The hot cheese, figs and honey on toast.. oh yummmm!

Thank you for visiting today! I'd love to hear what you think so leave me a note, and please make your way around The Inspired Plate blog circle to see how the other gals interpreted Food Photography on a Black Background!

Up next is my dear friend Jen Olson | San Luis Obispo, Ca Food Photographer. She is an amazing photographer and I know she'll have something Bon Appétit worthy for you! I can't wait to head over there myself! :) Buon Appetito!! Laurie

Sage Roasted Red Potatoes

noreply@blogger.com (Laurie V) — Sun, 21 Oct 2012 01:16:00 +0000

You'll love these sage infused potatoes. One of our families favorites for Thanksgiving.. or any time of year!

Sage Roasted Red Potatoes

Ingredients
2 pounds small red potatoes cut in half
3 tablespoons olive oil
2 tablespoons fresh sage leaves, chopped
Salt and freshly ground pepper
2 cloves garlic, *unpeeled, root end removed

Directions
Preheat oven to 400°
In a bowl, toss potatoes with oil, sage, salt and pepper. Place cut-side down in roasting pan and cover pan with foil.

Roast covered for 30 minutes, toss and add garlic cloves. Return to oven and roast uncovered for 30 minutes longer or until potatoes are tender and browned and garlic has softened. *Squeeze garlic from skin before serving.

Orange Scented Olive Oil Cake

noreply@blogger.com (Laurie V) — Mon, 15 Oct 2012 18:41:00 +0000

I have the pleasure of sharing with you today a recipe for a luxurious olive oil cake made with a beautiful aromatic olive oil from O&Co. This fruity oil is made of whole clementines & green lemons crushed together with the olives to release their natural essential oils that blend harmoniously with the subtle flavors of the olive oil. The result is a perfect fusion of olive, clementine and lemon, which is representative of the flavors of Mediterranean summers.

For more than ten years since its creation, O&CO. has forged a new image of the olive tree, rooted in tradition but firmly anchored in the modern world.

O&CO. is a destination for your own cooking experience!

Orange Scented Olive Oil Cake

Recipe Adapted By Nick Malgieri

Makes 2 - 9 inch round cakes

Cake Ingredients

3 large navel oranges

3 large eggs

2 1/4 cups sugar

1 1/2 cups Clementine and Green Lemon Olive Oil or light Olive Oil

1 1/2 cups whole milk

2 tsp. Dark Rum

2 1/2 cups all purpose flour (spoon flour into dry-measure cup and level off)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Candied Orange and Syrup

1 cup sugar

3/4 cup orange blossom honey

3 tablespoons green cardamom pods, crushed

1 orange, thinly sliced

Cake Directions

Set a rack in the middle level of the oven and preheat to 350 degrees. Oil two 9-inch round pans, 2 inches deep, and line the bottoms with disks of parchment paper cut to fit.

Grate the zests from the oranges into the bowl of a stand mixer. Then use a knife to completely cut away the remaining skin from the oranges. Cut the oranges into 3/8-inch thick slices and refrigerate them covered for serving with the cake.

Add the eggs to the bowl containing the orange zest and whisk well to mix. Whisk in 1 cup of the sugar. Place the bowl on the mixer and whip with the whisk attachment until light, about 2 minutes.

By hand, whisk in the oil, followed by the milk.

In another bowl, stir together the remaining 1 1/4 cups sugar with the flour, baking powder, baking soda, and salt. Whisk into the egg mixture in three separate additions, whisking smooth after each addition. *Now add 2 tsp. Rum

Divide the batter equally between the prepared pans.

Bake the cakes until they are well risen, deep golden, and firm in the center when pressed with a fingertip, about 50 to 55 minutes.

Cool the cakes on racks for 5 minutes, then un mold, turn right side up again, and cool completely.

Syrup Preparations

Line a baking sheet with parchment paper. Bring sugar, honey, cardamom, and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add orange slices. Reduce heat to medium-low; simmer, turning orange slices occasionally, until tender and syrup is reduced to 3 1/4cups, about 40 minutes. Arrange orange slices in a single layer on prepared baking sheet; remove cardamom pods and seeds. Strain syrup.

DO AHEAD: Can be made 1 day ahead. Cover syrup and orange slices separately; chill. Return orange slices to room temperature and rewarm syrup slightly before using.

TO STORE: Double wrap the cakes in plastic wrap, keep them at room temperature, and use them within 24 hours. Or freeze them for up to a month. Defrost and bring them to room temperature before serving.

O&CO. was founded in 1996, it's mission is to provide customers with the finest olive oils and Mediterranean food products in stores and online. While olive oils serve as the foundation, O&CO. also offers an exclusive collection of vinegars, tapenades, spreads, crackers, and sweets as well as an organic skincare line that showcase the flavors and the spirit of the Mediterranean.

Make sure to visit them and Like O&CO on Facebook here : www.facebook.com/oliviersandco.

This sponsorship is brought to you by O&CO. who we have partnered with for this promotion.

Wordless Wednesday | Mortar and Pestle

noreply@blogger.com (Laurie V) — Wed, 10 Oct 2012 20:52:00 +0000

The Inspired Plate's Weekly Facebook Challenge

noreply@blogger.com (Laurie V) — Mon, 08 Oct 2012 21:07:00 +0000

Welcome to The Inspired Plate's weekly Facebook Photo Challenge
Monday October 8th ~ “Orange”

This will be a once a week challenge that will run Monday through Friday.

Each week there will be a new "Food Photography" related theme. Please upload your submission to our F

B wall with the title “Inspire Me Weekly”. You can take a new image or share with us images from “your” photo files.

The Inspired Plate team is looking forward to having everyone participate and have fun with Inspire Me Weekly!

Here is my "Orange" photo for this week's challenge.

I hope you join us!
Laurie

Pumpkin Pancakes with Buttered Port Syrup

noreply@blogger.com (Laurie V) — Thu, 04 Oct 2012 21:57:00 +0000

What do you do when you have a whole carton of coconut milk in the fridge that you don't want to go to waste.. bake with it! I don't particularly love the flavor alone.. I tried it on granola but I just can't get used to it as a drinking beverage. But seeing how my husband bought this for his "heart health" and he is still craving foods that aren't "heart healthy" per se.. I have been substituting with it when possible and cutting back on yolks, salt, butters and milk products as much as I can. This "ISN'T" a low cholesterol pancake.. but I think I aided in his attempt to eat "better" by skipping the dairy milk and using the coconut milk instead. We are using the Silk Pure Coconut brand that has 0 grams of cholesterol in a 1 cup serving, plus only 80 calories compared to the 120 calories in reduced fat dairy milk and... 6 grams of sugar compared to 12 grams. Coconut milk.. definitely a good health choice as WELL as a baking alternative. The pancakes were light and fluffy.. great texture and taste too! LOVE!

Definitely try my Pumpkin Pancake recipe.. and if you "need" to, you can skip the Buttered Port Syrup.. but I hope you don't have to.. because it lends itself to a wonderful Fall flavor that's goes perfectly with pumpkin!

Enjoy these pancakes for your Holidays!

Buon Appetito,
Laurie

Pumpkin Pancakes & Buttered Port Syrup

Ingredients

3/4 cup all-purpose flour
½ cup whole wheat flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1 cup coconut milk
½ cup canned pumpkin

1 large egg
2 Tbsp. vegetable oil
2 tsp. molasses

Directions

In a large mixing bowl, whisk together flours, sugar, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

In a medium bowl, whisk together coconut milk, egg, pumpkin, vegetable oil, and molasses. Add wet ingredients to the flour mixture and blend until just combined. Batter will be a bit lumpy. Let rest for 2-3 minutes.

Heat pan to medium low. Add a tsp. of vegetable oil and a tsp. of butter. Drop 1/3 cup of batter onto heated skillet. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over. Cook for another 2-3 minutes or until golden brown. Continue to make the rest of the pancakes.

Serve pancakes warm with Buttered Port Syrup. (Recipe Follows)

Buttered Port Syrup

Ingredients

½ cup Sugar

1 cup Port Wine

1/4 cup Corn Syrup

2 tsp. Unsalted butter

Directions

In a sauce pan add all the ingredients except butter. With heat on medium let come to a simmer.

Turn heat to low and let cook till syrup reduces to ½. Around 15 minutes When done add the butter and stir to blend.

The Inspired Plate's Weekly Challenge | Props

noreply@blogger.com (Laurie V) — Mon, 01 Oct 2012 20:31:00 +0000

Hey Friends!! I'm excited to announce that The Inspired Plate on Facebook is having a weekly
food photography challenge. It's all about Fun and Participation, no matter what your photography level is! I want to invite you all to come "Like" our page and join in the fun. :) This weeks challenge reads like this; :)

Welcome to “Inspire Me Weekly”!

This will be a once a week challenge that will run Monday through Friday.

Each week there will be a new food photography related theme. Please upload your submission to our page with the title “Inspire Me Weekly”. You can take a new image or share with us images from “your” own photo files.

The Inspired Plate team is looking forward to having everyone participate and have fun with "Inspire Me Weekly"!

Monday October 1^st 20012 ~ “Props”

Hope to see you there!

Laurie xo

The Inspired Plate Challenge | September | Food Photography enhanced with Digital Texture

noreply@blogger.com (Laurie V) — Mon, 24 Sep 2012 13:00:00 +0000

I am always thrilled for this time of the month when my photography group “The Inspired Plate” shares our monthly challenges. Each month we dare to stretch ourselves with a theme, topic or technique that is widely used in the field of photography, but may not be a regular in our own genre or style.

This month we introduce to you Texture Overlays in Food Photography.

I have to say, I am a little jealous of the food photographers who use this technique of “Texturizing” with such mastery. I’m proud of the fact that one of our own TIPpers, Caroline from "Nowordz Photography" is one of those professionals who use it with ease and subtlety. Her work is beautiful!

You may not see texture overlay’s on food often. It’s not really an editorial type style. Usually in publications vendors want their food to look clean, crisp, appetizing. Good enough to eat! But it does have it’s place, and with a delicate application the photograph takes on a very artsy expression.

This month was a challenge in using my time wisely! Which I have to say, I was NOT very successful at. Of course like many of us do, I waited almost till the last day to even think about my photograph. I did play with textures on other food photo’s and sought out textures of variation.. but when it came time to actually plan out and style my photo for this challenge.. I came up a little short. Sans a bowl of cereal! I did have some fun props though. I have been keeping these old magazine advertisements encased in plastic for YEARS now! I love them and have planned on framing a whole series of them for my kitchenette.. which I don’t seem to have much wall space for. But I was so glad to take them out of my prop box and use them in this simply styled shoot. I even tried to recreate what is happening in the photo. A bowl of cereal with a side dish of fruit.. And some vintage silver ware. I wish you could see the actual texture on the jar.. It is beautiful and has this elaborate cross hatch finish on it. It doesn’t look like it here, but it has a very pretty aged patina on it.. And the lid that came with it.

There is one more bit of news that I am excited to share.. The Inspired Plate now has a Facebook Page! We have all been talking about it for awhile now, and I finally set it up Saturday.. Just in time for this months challenge post. I invite you to share and join in on the conversations there, take part in some of our on line events and even tell us what you would like to see in Food Photography! So please click on The Inspired Plate FB link and we’ll see you there!

Please take the time to visit my sweet and talented friend Jennifer Grant | Metro Detroit Photographer to see how she used textures in this months challenge!

Ciao!!
Laurie

Jono Vengo and his "Amazing" African Safari Animals!

noreply@blogger.com (Laurie V) — Sat, 22 Sep 2012 00:43:00 +0000

Jono and Kat.. my oldest kids setting up the giraffe

Worthy of a blog post.. my son Jono's amazing art work! I am so proud of this boy. He has been working for our cities planning and events department as a team co-ordinator and one of his duties is to paint murals for their special events.

This event.. African Safari Animals. His talent get's better and better. He even sings and was awarded a position to sing the National Anthem at our cities 9/11 remembrance ceremony. I see big things in his future!! :)

Jono and giraffe

Kat holding up the tallllll beastie! She's so petite! :)

The end.. or should I say "the beginning"!

Colored Sugar Shapes

noreply@blogger.com (Laurie V) — Wed, 19 Sep 2012 15:53:00 +0000

This isn't my first post about sugar shapes, in 2008 I also wrote about these wonderful sugar creations that are SO easy and quick to make. I actually have to give the credit for this batch to my 8 year old daughter who was so excited about playing in the color stained water and filling the candy molds. I was happy to have her help.. because at this point I was more interested in clicking away with my camera and getting some pretty photo's.

I wasn't just shooting for Dalla Mia Cucina this time around, Simone from Jungle Frog Cooking is a professional Food Photographer who periodically has food photo challenges on her blog. I thought it would be fun to join in THIS particular one, themed on the use of "white". My experience with shooting all white has usually left me with burned and over exposed images. Even this time around, the light in my studio wasn't "all that", and I had the wrong bulbs in my lamp stands (which cast a yellow light) so I went "tout naturel" and upped my exposure trying to eliminate the shadows. Oh how I HATE shadows! :)

I usually use my 24 -70 mm lens f2.8, but I knew I was going to need as much light as possible filtering in, so I used my 50mm f1.4 lens. Other than having a smaller cropping area to play with, it was a pretty good choice. Hope you enjoy the photo's.. and the Sugar Shapes!!

Colored Sugar Shapes

This is an easy and elegant way to serve sugar at your holiday or everyday table. My children and I started making these a few years ago and now regularly enjoy these shaped and colorful cubes for our coffee and tea.
With holiday dinners and family gatherings just around the corner definitely make time for this easy preparation.

Ingredients
Sugar
Food Coloring *
Water
Candy or Chocolate Molds

Instructions
Color your water to desired shades.
Add 2 teaspoons of water to 1 cup of sugar, combine until it's the consistency of wet sand.
Pack moistened sugar into plastic mold trays (with shapes 1 to 1 1/2 inches wide available at Joanns Fabrics & Crafts or kitchen-supply stores).
Scrape level with a spatula.
Let harden.
Turn plastic molds over gently on cookie sheet, they should release easily.
Store in an airtight container in a cool, dry place.

* My son came up with an alternative to colored water. He places colored sugar crystals (sold in craft stores) on the bottom of the plastic molds before he adds un-colored sugar. This also lends to a very beautiful display!

Enjoy and Buon Appetito!
Laurie