https://www.kindleandforage.com/home daily 0.75 2017-04-28 https://www.kindleandforage.com/home/2017/4/28/noodles-noodles-noodles monthly 0.5 2017-07-12 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499363980623-G8CTVYWQZFK6L1WIWG2X/image-asset.jpeg Home - We are... The visual combinations of the reds and greens with textures of rough cheese and smooth balsamic were impossible not to take photos of… https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499364233886-IPDQTHP7SMCS8M7VJTU8/image-asset.jpeg Home - We are... Yum! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499363664132-VHGC5QDY804R8CZ70Z1I/image-asset.jpeg Home - We are... https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499364162004-4O9KOEGJHWLTZGZ5KQZJ/image-asset.jpeg Home - We are... https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499363774691-W9FFHIVMH6S4VURLJW47/BTS_DSC5198.jpg Home - We are... Living in Colorado for more than over 30 years, finding excellent food while traveling in the Rocky Mountains, except in the expensive resorts, was a challenge. Well that is no longer true!! We went to a Spanish restaurant in Basalt Colorado called Tempranillo and had the most exquisite Summer salad. Cubed watermelon with shredded basil, sliced heirloom tomatoes, feta cheese and balsamic vinegar (reduced) drizzled on top. It’s just the most interesting and refreshing flavor combination. Yummy!! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499363898089-O8DENRLVV3MF9UURKFKP/image-asset.jpeg Home - We are... Our salad at Tempranillo in Basalt Colorado. https://www.kindleandforage.com/home/2017/4/28/mansfield-loves-pasta monthly 0.5 2017-04-29 https://www.kindleandforage.com/home/2017/4/28/umbrian-pasta monthly 0.5 2017-04-28 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1493416655305-NDZ4WI7BSOCWO80H1E4M/image-asset.jpeg Home - Umbrian Pasta Started off with homemade pasta. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1493416772525-TN4JCQDA94FA89RCBNIQ/image-asset.jpeg Home - Umbrian Pasta Setting the stage. And trying not to eat the props. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1493416822507-7IIA7RZLNGVGAW4LA8P7/image-asset.jpeg Home - Umbrian Pasta The final shot. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1493416742121-6IT7CL4H6QBRXD3SLY1J/image-asset.jpeg Home - Umbrian Pasta https://www.kindleandforage.com/about-1 daily 0.75 2018-03-02 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1520031546222-5DGC1NDJWOKZJ7RQFVQQ/IMG_2598.jpg About So now, with the proper inspirations, our experiences with food and travel will be conveyed thru our passion for photography! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499978995260-2ZYVYNUBQP7XX1V2OPKH/_DSC4280+Ancient+walls.jpg About https://www.kindleandforage.com/work daily 0.75 2017-08-31 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499983534049-TRGB7T9R9C7UAY2H9PS5/Lima01.jpg HOME Monteleone d'Orvieto, Italy https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499983073312-6Y7AJGIQLA7FU9ZZUFVZ/_DSC4221.jpg HOME Assisi, Italy https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499982268862-8XVH5X0YJY6FBM0T09H4/image-asset.jpeg HOME Lunch at SPQR, San Francisco https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1501441915637-Q7AA13U1JU5SQSZX5JYU/bts_DSC4812.jpg HOME PRISCILLAMONTOYAPHOTOGRAPHY.COM https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1501442337730-N2HM6IG7ZJDLO496SR2W/image-asset.jpeg HOME Anchovy, parmesan, celery and olive appetizer at Zuni Cafe, San Francisco Total inspiration!   We, like so many people, love to eat and find restaurants that push us in new directions. Trying new dishes becomes an interesting challenge at times... asking for ingredients and recipes at restaurants and then recreating the photographic representation of them in the studio is illuminating. It has taught us to be better cooks because we are constantly learning new processes. This blog allows us to show and share our exploration of food, beverage and travel. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1504207039084-L71SOV79L8SMX7XBDYX8/red+wine+graphic+2.jpg HOME BRIANMARKPHOTOGRAPHY.COM https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499981017953-QFJERFPMXVASX2SHQO8D/Italian+coffee+w-newpaper+copy+1.jpg HOME https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1500056707733-WEJ56E4GJYSG4XU9221K/IMG_1811.JPG HOME https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1501443548295-3Z6SFRWGS3T8YER9Z86D/Italy+landscape.jpg HOME https://www.kindleandforage.com/blog daily 1.0 2018-10-09 https://www.kindleandforage.com/blog/5mkrmwcbjxrx88476l9ynxd5gcsbyn monthly 0.5 2018-10-09 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1539114784078-QWRLYUB5HQRETLWYEVF5/PMontoyaphotography_00018.jpg Blog - Apple Galette Denver Neighborhood apples - Newton Wonder Apple and/or Orange Pippin Apple Galette Recipe Dough 1 1/2 cup of flour 1 tsp of sugar 1tsp of salt 1 stick of butter ( I know everyone uses unsalted but I use salted) 2 Tablespoons Vegetable Shortening Transfer dry ingredients to a food processor and pulse about 5 times to blend. Then add cold butter and pulse till it looks like coarse meal. Add the vegetable shortening and pulse about 5 times. Add 1 Tablespoon at a time of ice water till mixture turns into a ball or spins to one side of the food processor. Dough should hold together but not sticky. Filling 15 small apples peeled and sliced 1/3 cup brown sugar 1/3 cup white sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. salt 1 lemon (squeeze juice from) After mixing the filling all together I cook it for about 5-10 minutes. Let cool for about 10 minutes. Preheat oven to 450 degrees Roll out dough to approximately 14 inches so when you fold over apples the galette will be approximately 12 inches. I found this to be immensely important to roll out dough on parchment paper because it is easy to pick up paper and place it on the full sheet pan. Spread 1/4 cup of apricot jam in the center of dough approximately 11 inches in diameter Then place sliced apples on top of jam in center of dough and gently fold dough over apples. Brush a beaten egg on dough and then sprinkle large sugar crystals. Bake for 15 minutes at 450 degrees. Then lower heat to 375 degrees for 45 minutes. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1539116023520-XAIX2Y6TYOR4TJ18HEGL/PMontoyaphotography_00025.jpg Blog - Apple Galette Newton Wonder Apple or a Orange Pippin https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1539112368815-RWX9LYX1RJ4UB89ZZWQ7/PMontoyaphotography_00034.jpg Blog - Apple Galette Walking my dog, Charlotte, this Fall around my neighborhood I noticed many apple trees loaded with apples. They were so plentiful and so many of the apples were just falling off the trees. More than the birds and squirrels can eat. My friend, Norma, has two large apple trees and offered to give me a bunch of the beautiful green and red patched apples. I just had to photograph them and make something out of them. Must not let them go to waste! So I made a apple galette and froze a bunch of apples to make two more galettes over the winter. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1539115929018-B1PBH0L2JLU5XUKHWWBP/IMG_3661.JPG Blog - Apple Galette Ready to slide into the oven!! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1539115491107-JXRCB4O36L11I2ZYDZ0Q/IMG_3667.JPG Blog - Apple Galette Apricot jam in the middle of dough. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1539115573247-B1KJGV2J2VR3GGFBIM9X/IMG_3668.JPG Blog - Apple Galette Gently folding dough over apples. https://www.kindleandforage.com/blog/2l2hd3x45lr2df25w7azj2lfba7zlc monthly 0.5 2018-09-21 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1537564295406-5GU4VTIQM84D9F95R5SP/IMG_3697.JPG Blog - Tomato Melon Salad Tomato Melon Salad at Hedge Row, Denver, Colorado Tomato Melon Salad Recipe You could make this salad for however many people you wanted. The photo was designed to serve one or two people. Just a wedge of watermelon and honeydew, a bunch of tomatoes cut in half with a sprinkle of micro greens or basil. The restaurant served their salad with a sweet sesame cracker that they made themselves—very delicious!! Since I did not make a homemade sesame cracker I showed it with a store bought one that gave the salad a bit of crunch. 1 small wedge of watermelon cubed 1 small wedge of honeydew cubed 22 tomatoes of varying colors and sizes sliced in half Toss tomatoes in 3oz of white balsamic with a 1 1/2 oz of olive oil-then plate 5 basil leaves (you could use more if you like) or micro greens One to two sesame crackers cracked https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1537564156581-OT611KNF17G9LLM4IPUE/PMontoyaphotography_00050.jpg Blog - Tomato Melon Salad Mid-Summer we went to a fairly new restaurant here in Denver called Hedge Row. Everything we ate there was delicious and presented very nicely. One dish captured our attention over the others, that was their Tomato Melon Salad with white balsamic and olive oil dressing. So simple and refreshing. Tomatoes are still out in the stores and a wonderful dish to keep summer going into Fall. https://www.kindleandforage.com/blog/p85exh2a3erlxahrhstxns9d7kjgcc monthly 0.5 2018-09-06 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1536266248388-3HI8QE764YQNMH6I73WP/IMG_2387.JPG Blog - Pole Bean Salad Georgia O'Keefe Exhibit at the Brooklyn Art Museum https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1536265670223-AF1NNSGYP56QFD6IJXVV/image-asset.jpeg Blog - Pole Bean Salad The challenge in making this salad was finding the pole beans. Never could locate white pole beans here in Colorado but did locate green pole beans at Whole Foods. Instead of grilling the pole beans we steamed them for a good twelve minutes and then let them marinate in the white balsamic vinegar for about a half hour. We did grill the peaches and I also made peach puree to drizzle on top. And a few sprinkles of pickled ginger on top. Delicious!! Pole Bean Recipe Serves two 6 green pole beans (steamed for 12 minutes and marinate in white balsamic vinegar 30min) 6 white pole beans (steamed for 12 minutes and marinate in white balsamic vinegar 30min) 1 peach peeled and slice then grilled till markings show Sprinkle pickled ginger 1 tsp. of black sesame seeds Additional drizzle of white Balsamic on top of salad 2 peaches peeled and placed in a blender to puree Then drizzle puree on top. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1536266136531-HS9PHQTX4SFBGB3BF8U0/NYC+7323.jpeg Blog - Pole Bean Salad New York evening in July https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1536265609865-P505JXOLOBJJAEYXZYFL/CroppedPoleBeanSalad.jpg Blog - Pole Bean Salad   My husband and I went to New York City in July. There were two art exhibits that we wanted to see and one was going to end at the end of July. Not the best time of year because it is so hot and humid. So what possessed us!!!! The Irving Penn, famous photographer, at the Metropolitan Museum was worth the heat and humidity. As young aspiring photographers, Penn was and still is a source of inspiration for us. The other exhibit was the Georgia O’Keefe at the Brooklyn Museum. Equally as beautiful and interesting. Of course being in New York City there is a plethora of restaurants that were desirable to try. The restaurant at the Whitney Museum called, “Untitled” had this wonderful summer salad with grilled white and green pole beans, sliced peaches, pickled ginger, white balsamic vinegar and peach puree on top. A refreshing summer salad to start the evening. Side note, we saw Martha Stewart and family there!!! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1536266182531-9W4373NM9HFYGUM12HLS/IMG_2311.JPG Blog - Pole Bean Salad Irving Penn Exhibit at the Met https://www.kindleandforage.com/blog/yrj4j9erykne6xybafy8w9x58a27lc monthly 0.5 2018-08-06 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1533588675113-DXCVVVB5G43S6NWLHX75/Riesling+2.jpg Blog - Riesling My iphone inspiration photo made me want to capture (in focus which is easier to control on a real camera) the chill and freshness of the Riesling. I wanted the image to be more intimate with the wine! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1533588612231-TC3O2B1F5IDT6CE3SNK0/Riesling+vinyards+sm.jpg Blog - Riesling Riesling in the states has a bad reputation of being a “sweet wine”, and of course, it can be. Germany has five classifications of Riesling. Trocken (fairly dry in the German classification) Riesling is anything but sweet! Refreshing, slightly chilled, there were tastes of citrus, peach and minerals that made these crisp, dry wines a fantastic summer drink. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1533588423962-VKV8MMLFEDORHMAF1U3C/Riesling+hero.jpg Blog - Riesling Steep, lush vineyards planted with Riesling vines were the predominate view on our bike ride along the Mosel river in Germany. We knew when we were ready to stop for the day that either a Biergarten or a chilled glass of Riesling awaited us. https://www.kindleandforage.com/blog/8y27enkagpezwtkp2bxkhah75hfyrs monthly 0.5 2018-07-16 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1531774606593-U4FY62WDHDRY8NL4OM29/Mosel+Path+1.jpeg Blog - Flammkuchen Bike path and vineyards along the Mosel River.   PIZZA CRUST RECIPE The pizza crust recipe was from “Cracker-Crust Mushroom Pizza Recipe /My Recipes” I only used the crust recipe and added our items to it. After cooking the crust for 5 minutes we spread the pizza sauce over the crust leaving a 1/2 inch border. Then we put crumbled goat cheese, sliced artichoke hearts (leaving a bit of the oil they are soaked in), pepperoni, sliced grape tomatoes, sliced olives. Place it back in oven for another 4 to 5 minutes or until crust is golden. Top off with fresh basil. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1531775020861-TS6BRG6KZUJKVV5FO053/Flammkuchen+slice+2.jpg Blog - Flammkuchen Have a slice!!! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1531774316915-GB8I1RVL6UWJ71JKGWSS/Flammkuchen+1.jpg Blog - Flammkuchen   In late May my husband and I met friends in Germany to take a bike ride along the Mosel river. It was so beautiful-green, green and green. So green I had to take two Claritins a day. It was just great fun rolling along the river listening to all the birds and admiring the Riesling vineyards. At the end of each day we really looked forward to a shower and a wonderful dinner. One of those dinners involved Flammkuchen which is German pizza. This pizza had tomato sauce, red onions, black olives, mush- rooms, pepperoncinis and a sprinkling of chives on top.I guess you would say this was a veggie pizza but what we found so interesting was the crust. It was thin and crispy and felt like we were eating a light pizza—not heavy. So we recreated it but added meat and cheese and made it slightly heavier and delicious!! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1531774545516-5L9B9UW0E9OBZQJYUHB6/Saar_3196.jpeg Blog - Flammkuchen Mosel River, Germany https://www.kindleandforage.com/blog/kfee3zrfega452pnmtpjzzptf8pf3k monthly 0.5 2018-05-21 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1526937846139-RYB75RGA8UDQR3QEIY5I/Montoya_00037+RT.jpg Blog - Spring Lilacs During this time of year it is hard not to look at the flowers and listen to the birds. It is just so beautiful. A little still-life to to try and capture the season. More food and travel on the next blog. https://www.kindleandforage.com/blog/2an56ll8dm7b48xhx6n3g3kkbt2kfz monthly 0.5 2018-05-10 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1525975135469-V5U7UFHELPN75EGSQE4Z/KA+all+focus.jpg Blog - Kouign Amann My friend, Norma again inspired me to pursue more baking with yeast. She showed me a video of Martha Stewart making Kouign Amann, which is layered yeast dough. It looked like a lot of fun, but a challenge. This would be great to do on a cold snowy day. You need to appreciate all the phases to get to the wonderful end result, dense sweet rolls that are delicious and worth the effort. You can also make other pastries from this dough such as poppy seed snails and cinnamon sugar knots. We added a little apricot jam in the middle on the Kouign Amann—delicious!! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1525976684247-FUA83HJZYBYCTDUSAV31/IMG_2983.JPG Blog - Kouign Amann Rolling the dough with the sugar. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1525976929967-IDM73HR48MU154OI6X04/hardware.jpg Blog - Kouign Amann We tried both the muffin pan and the rings. We used the recipe from Martha Stewart. She has a great video on line that we thought was very helpful. It was sometimes a bit challenging to find it but if we could locate it on youtube under layered yeast dough or Kouign Amann. We thought it was successful but I think the next time I would try wet yeast instead of the powder just to see the difference. I also thought the rings worked wonderfully for this because the dough could flatten out and got crispier than the muffin shape. I also thought the apricot jam really added to the flavor. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1525977440760-YIVHZ3T09NU2D0K1BFCL/KA+select+focus.jpg Blog - Kouign Amann We ended this post with the selected focus version because we liked it too. We thought the all sharp version made the Kouign Amann look crispier. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1525976737913-QOE5RJHGASS713KMAFHO/IMG_2928.jpg Blog - Kouign Amann Pinching of the dough. You can see all the layers!!! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1525976864251-EN1C5HSRMK7RSQ9S8SO4/IMG_2989.JPG Blog - Kouign Amann These are a few that were done with the muffin pan. https://www.kindleandforage.com/blog/8fpmk494827g2c2ptaachxkld76kdx monthly 0.5 2018-04-24 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1524605702484-DNWAUDY44WBNAR6AHB2J/Muddling.jpg Blog - Thyme and Again Cocktail Muddling behind the scenes. Thyme and Again Cocktail Recipe We did change the drink a little bit. We changed the amounts of the drink to make a 4 1/2 ounces of liquid—so by the time you pour over three ice cubes we have a nice full drink in a old fashion glass. First you muddle your rosemary, thyme and anise seeds in the simple syrup, fresh lemon juice and diluted ginger syrup in a glass that allows you to transfer liquid to a shaker with ice cubes. You can double strain this but we preferred a bit of the particulates in the drink. So we did not strain carefully! Once the muddled liquid is in the shaker, you then pour your gin in and shake. Pour into a old fashion glass and top off with ice and a bit of thyme garnish. Now you have a delicious drink! Gin 2oz Simple Syrup 1oz Lemon Juice 1oz Ginger Syrup-we felt it necessary to dilute (with water) this 1-4. Then used the diluted ginger syrup. 1/2oz Anise 1 pinch https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1524605624469-YG9CCMZUUCQP4D0JJA1C/T%26A+Woody+Creek.jpeg Blog - Thyme and Again Cocktail Our original drink at Woody Creek Distillery. Basalt, Colorado https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1524605393284-OF77TAM13T8PTGZJRPOJ/Thyme+and+Again+hero.jpg Blog - Thyme and Again Cocktail While in Aspen, my friends and I took a break from the ski slopes to visit Woody Creek Distillery located in Basalt, Colorado. The bar manager, Christian, took us on a quick tour of the distillery. Very different from wine making!! Our friends did a flight of bourbon, rye and brandy. They loved it!! Brian and I tried a gin cocktail called Thyme and Again and we loved it too. So much so we want to share it with you. We would also highly recommend a visit to their distillery. There is a wonderful bar with a great seating area, it looked very relaxing. During the summer there is outdoor seating and they said bring a pizza and enjoy their spirits. Very hospitable and wonderful tasting! Of course we all bought some bottles to take home. https://www.kindleandforage.com/blog/mcb4wjgb6myj53gc7b92hld5e7734l monthly 0.5 2018-03-26 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1522003813005-J7TI2W2DXUBZBN9434T4/North+Close+up.jpg Blog - Grilled Cauliflower https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1522002077678-BANJ8QJJ9M4WRFTPVXR2/North+inspire.jpg Blog - Grilled Cauliflower Our dish at North Italia. It seemed fairly simple after we asked out waiter how it was prepared. Well, not exactly so simple! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1522002384961-R7NHTZ15UJRB0JXRPH9C/Grilled+Cauliflower.jpg Blog - Grilled Cauliflower Of course we had to photograph the dish without the egg as well... The colors we're amazing! Ingredients for the Pancetta cream 1 tbsp (15 mL) butter 1 tbsp (15 ) finely chopped garlic 1 tbsp (15 mL) finely chopped shallots 3 oz (90 g) pancetta, diced 2 tbsp (30 mL) white wine 1 cup (250 mL) 35 % cream Ingredients to marinate the Cauliflower Juice of 2 lemons 4 or 5 cloves garlic, cut into very thin slivers 1/2 c. olive oil 1/2 tsp. oregano 1/2 tsp. salt Freshly ground black pepper to taste 1 tbsp. finely grated lemon zest (yellow part only - opt.) Trim the cauliflower, breaking off the buds. You may also peel the stems and cut them into 1" sections. Put in a pan with salted water to cover. Also cut the Asparagus into 2 inch sections and put to the side. Put the Cauliflower in the marinade for about two hours. In a pan sizzle up a bit of Pancetta and set aside. Remove the Cauliflower from the marinade and heat in the same hot pan with a little olive oil and the remains Pancetta oil for about 5 minutes, then add the asparagus for about 3 minutes so as not to overcook . While this is being done put the small cast iron dish on a burner on low and when the veggies are ready, pour into the hot cast Iron dish and add the crispy Pancetta. (Put a fried egg on if you wish!) Drizzle a bit of the Pancetta cream, shred some Parmesan and crispy bread crumbs on there and your done! Careful, it's hot! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1522001804725-SR69GWNAOOJX4JJH8AS0/Cauliflower+w+egg+hero.jpg Blog - Grilled Cauliflower North Italian restaurant is one of our regular places… This winter they put Grilled Cauliflower on the menu. An instant favorite! Already interesting visually, adding different colors of Cauliflower we thought would be nice because it was in season https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1522002270430-BDIWZ029ABP5ZROVXX30/Stove+prep.jpg Blog - Grilled Cauliflower It took us 3 times trying to figure out how to reproduce the flavors of grilling; slight citrus and light cream with Pancetta. We don’t have a wood burning oven either, so this recipe improvises a little. https://www.kindleandforage.com/blog/3tglzptra4kh2gta4pwrbezztz4k2l monthly 0.5 2018-03-13 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1520979699286-KH72W6O3Y6TZSVF80VAQ/IMG_2793.jpg Blog - Pane Bianco Norma and I worked on this post together. We made our first pane bianco together just like the recipe said. I thought it was little bland, so I added a table spoon and a half of butter and a tablespoon of sugar to the dough. I realized the first time I used an Italian cheese that was heavy on the mozzarella so we tried another blend with more parmesan and asiago. Much more flavorful. We approximated that we doubled the amount of cheese and and sun-dried tomatoes than recipe called for. You just slice it like sandwich bread to serve, or toasted and it’s almost like a pizza. Pane Bianco Recipe from King Arthur Dough 3 cups King Arthur Unbleached Bread Flour* 2 teaspoons instant yeast 1 1/4 teaspoons salt 1 large egg 1/2 cup lukewarm milk 1/3 cup lukewarm water 3 tablespoons olive oil Filling 3/4 cup shredded Italian-blend cheese or the cheese of your choice 1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes 3 to 6 cloves garlic, peeled and minced 1/3 cup chopped fresh basil, green or purple Directions To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet. Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes. While the loaf is rising, preheat the oven to 350°F. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage. Tips from our bakers Substitute all-purpose flour 1:1 for the bread flour in the recipe, if desired. Reduce the water to 1/4 cup. When making anything with yeast, including this bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise until it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time. Chop your basil with kitchen shears, just as you do the sun-dried tomatoes. Want to make a gluten-free version of this bread? See our gluten-free focaccia recipe, with its tips for adding filling. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1520979590541-FSDFOLBGRTDJLXDUJXR7/IMG_2431.JPG Blog - Pane Bianco Izzio Bakery at Denver Central Market https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1520981649977-XPZXP6SAP9YTYZVQSOUW/New+Pane+bianco_00023.jpg Blog - Pane Bianco I visited Izzio bakery at the Denver Central Market a while ago and was very inspired by the artisan look of the bread (and pastries!) I’ve not worked with yeast before, but I was up for the challenge! So when my friend, Norma, shared a recipe she really liked called, “Pane Bianco” via King Arthur’s recipe and photo on the web site. I saw how rustic and savory it looked I knew it was time to try my hand at bread. I even envisioned exactly what kind of scene I would create…now the baking part.   https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1520979640101-BB28EPDV5VPHQ6CVJZEU/IMG_2789.jpg Blog - Pane Bianco Rolling the dough out. https://www.kindleandforage.com/blog/gelfxclrls4znmdl6rpf42936m7y76 monthly 0.5 2018-03-02 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1520029754755-4U7YZ6KJ7NLQF22EZTPV/IMG_2777.JPG Blog - Inspired Still Life Props for the shoot. Delicious ... https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1520029470510-CB7C3TZF9XFW9L3K0FAB/013-irving-penn-theredlist.jpg Blog - Inspired Still Life photo by Irving Penn https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1520029564473-QSPFJHHSRI59975X21L5/NYC+fire+escapes.jpg Blog - Inspired Still Life NYC in July... travel, even when it's hot, is great! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1520029246000-RI0ESP3DS6II80OIVV64/Cheese+2+RT.jpg Blog - Inspired Still Life Irving Penn is a huge inspiration for us in our journey as photographers. From our desires to create images as young adults and thru out our careers, Irving Penn’s work has influenced our lighting and compositions. Looking back at all of the work we have produced in the last 30 years, some of my favorite still lifes and portraits have a spark of his work in them.   https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1520029504516-D1LUX2U915CJFFNA99M3/irving_penn_still_life.jpg Blog - Inspired Still Life photo by Irving Penn Last summer there was a retrospective show at the Met in New York. We had to make our pilgrimage and see the show… even though it was July in NYC! The trip was filled with museum visits and inspiration at every turn. Thank you Irving Penn! https://www.kindleandforage.com/blog/7y3mej8sm7xrnyaxmtnzhtrdh7b9cs monthly 0.5 2018-03-02 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1516909528296-HGQGC479IX9FLYIEGE1P/Pasta+lunch.jpg Blog - Pasta in Umbria Our lunch inspired a recreation ... https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1516909829634-8W6QMPCUPTUKHLFFJ7AO/Home+made+pasta.jpg Blog - Pasta in Umbria Our home made pasta... https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1516909982172-1UYN6L7I0I0CO6GHMFNP/Styling+pasta.jpg Blog - Pasta in Umbria Styling the pasta in the Italian rustic way... In our studio! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1516909391550-53TL8T7H3ZSSVDA8PQ1H/PastawPecorinoandParm_final.jpg Blog - Pasta in Umbria On our latest trip to Umbria we had, of course, a lot of pasta, and it was all fabulous. Because we were in the mid to northern part of Italy the pasta was cheesy, al dente and with very little red sauce, mostly noodles with excellent flavors—so delicious! We were inspired to try to do our take on a home made pasta with cheese and butter. The classic Cacio e Pepe pasta. We thought it was great in Umbria, but when we made it here in the states it needed something more. We added some items like cooked pancetta, crimini and shiitake mushrooms and capers. Also we split the difference half pecorino cheese and half parmesan. Just a bit more flavor and visual pizazz. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1516910090923-L6MUS3HTES40BY492K18/Umbrain+Villa.jpg Blog - Pasta in Umbria Umbria and Tuscany… are there better places in the world to eat (Pasta), drink wine and soak up history? In February the hills are a vibrant green, the dormant vines a rusty brown and a cold mist often covers a valley floor. Perfect time for a hearty lunch of pastas, cheese, bread and more wine than should be had before the Sun goes down.   https://www.kindleandforage.com/blog/p52l7th6pdgy2x33bzll6lrlrxthpf monthly 0.5 2018-01-03 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1515021156377-MSDSWJSF87UPDET14MFC/Priscilla+Montoya_00046.jpg Blog - Short Rib Tacos Brian and I had a photo shoot up in Aspen this last Fall. When our day ended we went to the historic Hotel Jerome on Main street to have dinner. They have a renovated sit down bar, the Living Room Bar, that is just so cozy—fire place and all. Looking over the menu we decided to try their short rib street tacos. Delicious! So that inspired us to search for a recipe and make them. I’ve made these tacos five times since we had them at the Hotel Jerome. Thanks to Bobby Flay’s recipe. Just the best! There is some work to these but so worth it. We made them for Xmas dinner. For the best visual the meat first, then guacamole, pickled red onions (Bobby Flay) and then Cotija cheese on top. #bobbyflay #hoteljerome #aspen #shortribs https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1515022572377-899GDT6PAW7EPGXHEI4N/Tacos.jpeg Blog - Short Rib Tacos Sorry! Horrible bar lighting and shaky i phone. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1515023007611-ZRUDBZIBJ0D9ITPHQ24R/IMG_2362.jpg Blog - Short Rib Tacos Dusting of snow during mid Fall in Aspen. https://www.kindleandforage.com/blog/4awebmfnme2ktkja4m6abmwkpy69es monthly 0.5 2017-12-13 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1513029800643-U91ERUXC5LV3QZ3ALZNB/DSC_264.jpg Blog - Beef Stew Cold outside, warm in the kitchen. #aspen #maroonvalley #maroonbells #10degrees https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1513029896491-BBVBAS9O18SYZRTCFGN4/BTS.jpg Blog - Beef Stew View of the set. Large format camera--used to control focus. Just like before photoshop. #sinar #selectivefocus https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1513029670358-SBADW7QL7EAUK7ZJUWS7/Beef+Stew+1_00008.jpg Blog - Beef Stew When it is snowy outside or when I’m skiing in the Rocky Mountains the first comfort food that comes to mind is beef stew. Its hearty, robust and flavorful. And it just warms the heart. I think what made me like beef stew originally is all those times my mom would heat up a frozen meat pie when I was a little girl. Love, love, love them!! So I wanted to learn how to make a really good beef stew. Cook’s Illustrated has a excellent recipe. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1513030118640-S1BP1ARQZ466MITWKUF0/stew+close.jpg Blog - Beef Stew Looking for recipe? Check out Cooks Illustrated, November 2016 issue. Official title of recipe is "The Best Beef Stew". www.cooksIllustrated.com   https://www.kindleandforage.com/blog/6xkdpek8ngbsb5fnwgy8a6lex7rbcj monthly 0.5 2017-11-20 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1510862061547-NNY0WTX2GQYSO2AS9WCD/IMG_0245.jpg Blog - Thanksgiving Pumpkin Pie We were meeting family in Aspen and I wanted to do something special for Thanksgiving. Thinking of warm colors,William Sonoma catalogs and family I remembered my Dad's recipe from his bakery. I grew up watching my dad run his own bakery. I was always fascinated at how physical and proficient he worked in such a small space. I loved most everything my dad made and his pumpkin pies always had a bright and wonderful flavor to them. Looking through his recipe book for pumpkin pie I had to try to change the amounts because all his recipes made ten pies and I was making one! With the help of a few cookbooks and the web I got close to making the pumpkin pie my dad made as a little girl. One trick I found on the web from Chef John is using unsweetened condensed milk. As he says it does help to prevent cracks if you use the whole 14 oz. can. I tried using half a can because I felt like it was too rich. I did get one crack—a real looking pie. But I found most recipes did not add brown sugar or honey which my dad did—I think that makes the difference.   Pumpkin Pie Recipe (for a 9 to 9 1/2 inch Pie) Oven is at 425 degrees for 45 minutes 1 [15 oz.} can pumpkin 2 eggs 1 [14 oz.} can of unsweetened condensed milk 1 tsp. ground cinnamon 1 tsp. ground ginger 1/4 tsp. grated nutmeg 1/8 tsp. of allspice or Chinese 5 spice powder 1/4 cup of brown sugar 1 Tablespoon of honey Use your favorite crust recipe!!! Make two crusts one for the bottom of pie and another to make the leaves. I use the leaf molds from William Sonoma. I use a egg wash which consists of a little cream and a egg stirred. Then sprinkle sugar crystals on top. You will need to watch the leaves bake---they will not need to bake as long as the pie. Approximately 10 to 15 minutes till golden brown.   https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1510861846871-NB0HSKJBBIP8M8TXN2XD/IMG_2700.jpeg Blog - Thanksgiving Pumpkin Pie The fall leaves on the sidewalk was all I needed for inspiration to decorate. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1510860702166-F1FZK7SBJITW8OCOUFXG/PumpkinPie_00022.jpg Blog - Thanksgiving Pumpkin Pie Beautiful browns, reds and yellows dotted the sidewalk on a crisp Fall day making me think of the holidays and, of course, pumpkin Pie. Unfortunately for those who love Thanksgiving, it’s being overlooked! This country dives straight into the Christmas frenzy right after Halloween. I love Thanksgiving because it’s not complicated with gifts, traffic or beliefs… it’s about giving thanks! (If we have resources enough to create and view this blog there’s a lot to be thankful for!) #takebackthanksgiving #pumpkinpie https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1510862216767-P4OLJ94ZO2JEJ9QK83CT/FullSizeRender.jpeg Blog - Thanksgiving Pumpkin Pie https://www.kindleandforage.com/blog/5zmj9wg4cprfdwnh4gy83pyd4cddt7 monthly 0.5 2017-11-09 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1510088862397-4LE8NLN9JSTBA1BAB27P/Port+2.jpg Blog - Tawny Port Tawny Port is one of my favorite indulgences after dinner. The rich, complex flavors of caramel, nuts, leather and earth (and other notes) are a great way to end a meal. It’s amber and ruby color only add to the pleasure of this drink. #port #tawnyport #afterdinnerdrink https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1510089139995-LM37DLENQ5SG9KVLDAB6/IMG_1790.jpg Blog - Tawny Port Our good friends that we share many adventures with invited us to go ride bikes in Portugal. Who would say no? Six days and 220 miles later on winding paths and dirt roads I could see a “no” as a possibility! But in truth, it was awesome. Cute beach towns, fields of cork trees, Cows by the river in green valleys and Storks nested on high cliffs above pristine oceans. All seen slowly on a bike… #portugalbestcycling #cyclingoffroad https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1510089248373-YMD2AOWPB65J1XL1CKT0/port+Lisbon.jpg Blog - Tawny Port Port in Portugal! Awesome... https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1510089016758-AC8ASDSJQKIG0GLHHOL1/IMG_2277.JPG Blog - Tawny Port After another wonderful meal in Portugal, made even better by the hard won 40 miles on a bike, I threw my napkin on the empty table. It looked beautiful. The only thing missing was my glass of Port. #inspiration https://www.kindleandforage.com/blog/https//www.kindleandforage.com/blog-page-url/2017/8/28/new-post-title monthly 0.5 2017-11-09 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1509400175451-S05YDWQQ51N2UN9JTOKW/Pear+salad+BTS.jpg Blog - Umbrian Pear Salad First, I sliced some soft Pecorino cheese using a mandolin and put the slices on the bottom of the plate. You can layer as much as you like. Go to a fine grocery store to find a softer Pecorino cheese. Then thinly slice a Bosc pear and make a slight curl. Then I sprinkled sliced almonds, pomegranate seeds, white raisens and used a very light salad dressing. Umbrian Pear Salad Recipe A block of pecorino cheese One Bosc Pear Sliced almonds Pomegranate Seeds A light lemon dressing, light balsamic dressing or a raspberry vinaigrette. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1509400117840-25AQ1ZA86HMSFWH4963V/PearSaladTwo_00020.jpg Blog - Umbrian Pear Salad Ingredients https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1509399848572-HNWPDCSRPPNR8Y45PO1R/Pear+salad+Insp.jpg Blog - Umbrian Pear Salad Our inspiration!! This was the salad we were served at Oleum or "olevm" in Montefalco. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1509399670596-7YCV5ZVQTPL2B550KJFH/Umbria+landscape+blog.jpg Blog - Umbrian Pear Salad The agenda was to tool around Umbria and take on a few wine tours. On one of those wine tours, our guide, Alberto http://www.winetourscortona.com, would always take us to a local restaurant for lunch, this time in Montefalco. One dish in particular stood out, a salad consisting of pecorino cheese, pears, shaved almonds, raisins and pomegranates. It was fabulous!!! And so easy to do!! (A mandolin might come in handy.) https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1509399286313-1THZIEKCAI1R88X0CIP7/PearSalad_00016.jpg Blog - Umbrian Pear Salad https://www.kindleandforage.com/blog/he7xrys7b2zg6gnwml4dyp58m9l4tt monthly 0.5 2018-03-26 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1507835041227-LGSA5XL45HQFJVW75KK5/RG+test.jpg Blog - Rosemary Gimlet Sometimes the vision of a shot starts somewhere in your mind and finishes really differently. This was the beginning... We discussed the overall feeling and lighting and decided this was not it! Changed the background, lighting and props. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1507834906867-9BF1DGKKQZPGU9W0VZCS/BrianMarkPhotography_00036.jpg Blog - Rosemary Gimlet Last Fall, our friend whom we’ve coined “cocktail maestro” mixed up an incredible Rosemary Gimlet for us. Terriffic! A soul warmed by spirits to be sure… and a visually inspiring drink as well. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1507835313827-SLQYMD1R6GCH3K9XDRG3/crushin+it.jpg Blog - Rosemary Gimlet In the making... #stgeorgegin #freshlime #crushinit https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1507835771218-JZEZ7W1K8INV0NC29S2Z/_DSC6628.jpg Blog - Rosemary Gimlet Our friend got the recipe from www.davidlebovitz.com http://www.davidlebovitz.com/rosemary-gimlet-gin-cocktail-recipe/     To make 4 gimlets… Rosemary Syrup 1/2 cup (125ml) water 1/2 cup (100g) sugar 2 tablespoons (4g) coarsely chopped fresh rosemary leaves   Rosemary Gimlet 2 ounces gin 3/4 ounce fresh lime juice 3/4 ounce rosemary syrup   1. To make the rosemary syrup, heat the water, sugar and chopped rosemary leaves in a small saucepan, stirring occasionally, until the mixture is hot and sugar is dissolved. Remove from heat and let cool completely. Once cool, strain the rosemary syrup into a jar, and refrigerate until ready to use. 2. To make the rosemary gimlet, chill a stemmed cocktail glass in the freezer. 3. Measure the gin, lime juice and rosemary syrup into a cocktail shaker. Fill the shaker halfway with ice, preferably slightly crushed, cover, and shake the cocktail mixture about thirty seconds. Pour into a chilled cocktail glass. Garnish with a sprig of rosemary or a slice of fresh lime.     https://www.kindleandforage.com/blog/xjl9djdykkgdxbkmedwdnasaefe4jz monthly 0.5 2017-10-03 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1507064644766-3ROI81XD12HTPS89IG1E/Rosemary9179.jpeg Blog - Rosemary Potato Medley Fresh Rosemary from the garden. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1507064293796-K7I0J0WR5CS04SJOAZZP/Montoya_00039.jpg Blog - Rosemary Potato Medley This is one of our favorite dishes to make in the Fall. We made this dish quite a few years ago after first discovering it at a restaurant that is long gone called “Dixons” which was located in downtown Denver. Then we had similar potatoes at another Cherry Creek favorite restaurant called “Piatti.” They added sweet potatoes. So we combined the two along with lots of rosemary. #rosemary #fallpotatoes #naturallightphotography #piatti   https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1507065149809-MS4Q5NOJJ47SG5XOHRMY/RosemaryPotatoes_close.jpg Blog - Rosemary Potato Medley Rosemary Potato Medley Recipe serves 4-6 people 2 russet potatoes cubed (half to 3/4 inch cubes) 2 sweet potatoes cubed (same) 5 sprigs of rosemary (no branches) chopped lightly Olive oil a good sprinkling of sea salt a good sprinking of pepper Cube potatoes and place in a large bowl. Drizzle olive oil on potatoes to stir and coat. I do sprinkle the potatoes with a bit of salt and pepper but not much because I add more before serving. We like to use a iron rectangle pan and place on the grill at 350-400 degrees. But if your using the oven you can still use a iron pan or a 1/2 sheet pan using the same temperature. This takes approximately 30 minutes. 20 minutes into the cooking process we add the rosemary. I add more salt and pepper before serving.   https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1507064734960-DZWW8ZJX95XPJPGFPF94/IMG_0810.JPG Blog - Rosemary Potato Medley Priscilla photo styling... https://www.kindleandforage.com/blog/https//www.kindleandforage.com/blog-page-url/2017/8/28/new-post-title-4 monthly 0.5 2017-10-03 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1505770297898-6S6SDYMS2HJNKW1TRFX2/_DSC4580.jpg Blog - Polenta Fries Our inspiration #oneferrybuilding #embacadero https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1505769908786-PO8HNT17YP2K2FE7GUS8/PolentaFries_00042.jpg Blog - Polenta Fries Polenta Fries in San Francisco The late afternoon sun was lightly hazy when we stopped to have a pre dinner appetizer by the Ferry Building at the Embarcadero. We ordered Polenta Fries with some chilled, classic California Chardonnay. The Polenta was slightly fried to a crisp and was served with a Harissa spiced aioli. Fantastic! I thought the graphic quality of the fries with round shapes was interesting. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1505770400091-SWA9WUVJBMCWDFJ3ITLH/_DSC6652.jpg Blog - Polenta Fries Behind the scenes. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1505770440818-TI9MDR2WGZPL8OZPJDU4/PolentaFries_close.jpg Blog - Polenta Fries We played around with what we thought was the recipe and came up with our own concoction. It was very flavorful. We were trying to make a more healthy version and baked the polenta fries instead of frying them. Didn’t really work! The baked version was very fragile and didn’t keep their shape. If you want a firmer French fry shape I would fry these. Polenta 4 cups of water-add a chicken broth cube 1 Teaspoon of salt 1 Cup of Polenta #red hill polenta 3 Tablespoons of butter cut up 1/3 cup of grated Parmigiano-Reggiano cheese 1/3 cup of grated Pecorino cheese 4 sprigs of rosemary without the branches   Sriracha sauce 1-2 Tablespoons depending on how hot you would like it. 1 cup of mayonnaise 1 lemon juiced 1 tsp of salt 1 garlic clove minced I basically followed the directions on the box to make the polenta. When the polenta was ready I stirred in the butter and then both Parmigiana cheese, Pecorino cheese and rosemary. Then poured the polenta into a half sheet pan and cover gently with baking paper and placed in refrigerator to chill. When polenta was cold I cut my french fries shapes and place into a olive oiled pan and cooked till the pieces are golden brown turning them occasionally and very gently. Then carefully removed them from the pan with a spatula. Bit of work but the flavor was so worth it. These would be good with marinara sauce as well. https://www.kindleandforage.com/blog/https//www.kindleandforage.com/blog-page-url/2017/8/28/new-post-title-3 monthly 0.5 2017-09-13 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1505233857149-1LACBLVIWG8USST96MPW/Priscilla+Montoya_spritzer.jpg Blog - Amsterdam Refresher https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1505234681770-8VXK3N8CZOEB6YILEDPM/Beverage+inspiration.jpg Blog - Amsterdam Refresher Our drink inspiration! https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1505234367357-551F333XDP6NU8W8SN5F/Cafe.jpg Blog - Amsterdam Refresher https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1505234828177-EFGQ3CY3R1E4US3BZEEJ/Fresh+ingredients_2122.JPG Blog - Amsterdam Refresher Fresh ingredients https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1505234907332-T9FXE35B1OU1ZWA7512W/Camera+view_2131.JPG Blog - Amsterdam Refresher Beverage set, obviously the camera sees differently than your eye. #phaseone https://www.kindleandforage.com/blog/2017/8/24/summertime-peach-pie monthly 0.5 2017-09-08 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1503603339470-GZWTQ5OQSZZ2JCJ2AP3T/_DSC4793.JPG Blog - Summertime Peach Pie https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1503603939374-XNL095AVF4YBNW3IQ9Q5/_DSC7256.JPG Blog - Summertime Peach Pie Behind the scenes...available light but always controlled. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1503603039270-7NCT7XJM9G1CPBSXZ2KX/Peach+Pie+Hero+slice.jpg Blog - Summertime Peach Pie Three delicious pies later Priscilla made this. Let’s shoot it!   https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1503603410760-JY8AKDXUPMNZ6VS849IU/_DSC7236.JPG Blog - Summertime Peach Pie https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1503603840250-QZFZZNKWXHRN0CFFNMJ0/_DSC7260.JPG Blog - Summertime Peach Pie In the scene with real whip cream. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1503603302333-ROZJRVKKLAE1QQ4IY7DT/IMG_1932.JPG Blog - Summertime Peach Pie We set out to create the aesthetic for the pie… I drew a scene on a napkin (just like we used to get from art directors) and we proceeded to get props and ingredients. Priscilla did the baking … https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1503602650804-U1JSD70APEWZAPWBNP5S/_DSC4751.JPG Blog - Summertime Peach Pie https://www.kindleandforage.com/blog/2017/7/12/watermelon-salad monthly 0.5 2017-09-13 https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1499900197356-J0CLIPNGC61SGI756DQE/image-asset.jpeg Blog - WATERMELON SALAD Final studio photo done from above to highlight the primary colors and graphic presentation. https://images.squarespace-cdn.com/content/v1/59025cb5bf629a1913e6cdde/1501449401377-ZN851T31BBJ83JCMDZ2R/IMG_0882.JPG Blog - WATERMELON SALAD Original inspiration at Tempranillo, Basalt Colorado. 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