A storm was on the way and I could smell it in the air. "We should get to the farm when they open before the rain catches us" I said to the children. They ran to get their shoes.
The humidity, the wind, the heaviness... It was on the way.
Jon and Miren were off from school that Friday and they begged to go discover a new strawberry field. "We've gone to so many farms this year" Jon recounted. Yes, we have. The warm winter has been good to Florida growers - plentiful.
We visited Diane a few weeks ago. Jon's best friend Daisy came along and the three of them picked buckets and buckets of strawberries. Strangely, it rained that day as well as I remember their muddy feet.
We also admired the bees at Sunshine Farms where we even spotted peach trees blooming and we bought delicious raw milk for ice cream. I must go back there to watch the bees one more time. They were hypnotizing.
I remembered the wild strawberries I picked as a child in the Basque Country. The berry compotes and natillas we enjoyed growing up or even the bowl of freshly picked strawberries with a touch of cream.
My grandparents had several patches of strawberry plants all around their front entrance and every Sunday, for only a few short weeks, we loved picking our own berries. Tiny and delicate strawberries that would easily bruise.
I miss them.
We arrived at D&D Farms early. The sun was shinning strong on our shoulders and the field smelled of spring.
Jon held Miren's hand and guided her through the process of selecting the ripest strawberries. "Only the red ones, Miren. Only pick the super red ones" he said to her. "And you can even smell them to see how ripe they are. See?" he added as he buried his face on his palm full of strawberries.
"Wow..." I thought. He sounds just like me.
We also picked up colorful eggs and heirloom black cherry tomatoes they were selling on their farm stand.
"You know you can go feed the animals right?" the lady at the stand said. As fast as she said the words, Jon and Miren were running. We fed the goats, the chickens, and ducks until the rain finally came down. It was our cue.
Back at home, we rested and spent the rainy afternoon baking. "We should make some scones for Daisy" I turned to Jon. "Yes, they are her favorite, aren't they" he replied.
Quinoa scones laced with juicy strawberry pieces. Miren kneaded the butter into the flour while Jon whisked the egg mixture. A few more turns and in the oven they went.
Natillas came after, which I made with homemade cashew milk. I have been making all my own nut milks lately and I should definitely write another post about it since I have using them in many different recipes. Cashew milk, sugar, vanilla bean, cardamom, and bright orange egg yolks.
Simple.
Just like how we like it these days.
Strawberry and Quinoa Scones
makes 14 scones
1/2 cup (125 ml) unsweetened coconut milk
1 tsp freshly squeezed lemon juice
2 tsp ground chia seeds
2 tbs boiling water
1 1/3 cups (140 g) quinoa flakes (you can use GF rolled oats too), plus more for topping
1 cup (140 g) superfine brown rice flour
1/3 cup (70 g) natural cane sugar
1/2 cup (50 g) almond flour
1/3 cup (40 g) tapioca starch
1 tbs baking powder
1/2 tsp salt
10 tbs cold unsalted butter, cut into very small pieces
1 egg, whisked lightly
4 ounces (115 g) strawberries, hulled and diced into small pieces
egg wash, to brush on top
In a small bowl, whisk together the coconut milk and lemon juice.
In a small bowl, whisk together the ground chia seeds and boiling water. It will turn into a gel-like mixture. Let it cool.
In a large bowl, whisk together the quinoa flakes, superfine brown rice flour, sugar, almond flour, tapioca starch, baking powder, and salt. Add the cold, diced butter and work it between your fingers until the butter is the size of small peas and incorporated into the butter.
Mix the coconut milk, egg, and chia seed gel. Add it to the dry ingredients. Fold together until a dough starts to form. Add the strawberries and knead a few times until the dough comes together. Lightly dust your work surface with superfine brown rice flour. Transfer the dough on top and knead it until it comes together into a rectangle that is approximately 1-inch high. Cut the dough into 2-inch squares and place them on a baking sheet lined with parchment. Re-roll the scraps once.
Refrigerate the scones for 20 minutes. In the meantime, preheat the oven to 400F (200C).
Brush the tops of the scones with egg wash and sprinkle some quinoa flakes on top (optional). Bake the scones for 20 minutes or until golden brown. Let them cool for 5 minutes before lifting them from the pan. They are best eaten the same day.
3.11.2012
The days of strawberry fields and farms
3.05.2012
Registering for my Montreal food styling and photography workshop and The Makerie update
THANK YOU TO ALL WHO REGISTERED FOR THE WORKSHOP SO QUICKLY. IT IS NOW SOLD OUT. THANK YOU!
And another exciting moment for me...
Registration for my June workshop in Montreal is now open. If you are interested in joining us, you can REGISTER HERE.
Just as a reminder:
When: June 16 or June 17, 2012, from 9am to 4pm.
Where: The SAT’s FoodLab, Montreal.
What: A 6-hour food styling and food photography workshop.
Cost: $300 for the 6-hour workshop (includes lunch).
Space is limited to 10 students per workshop.
Payment is due in full upon registration. Cancellations will not be accepted and payment will not be refunded after May 16, 2012.
As a note, if you are unable to save a spot through the Eventbrite site, please email Mayssam or leave her a comment on her blog to let her know you wish to be added to the waiting list.
Also, I wanted to let you know that I will be teaching two food styling and photography sessions at The Makerie retreat in Boulder, Colorado this upcoming April.
If you cannot attend all weekend, but wish to simply take one of my classes, there are now day packages available. Deadline to register is April 1st.
Thank you and hope to see you in Boulder or Montreal!
2.28.2012
A beetroot tarte tatin and a rainbow of colors
It is all about these beets.
... and those stripes.
My weekly trips to the farmer's market have been fruitful. I come back with a loaded basket of watercress, tangled pea shoots, heirloom tomatoes, microgreens, kale, Sicilian eggplants, carrots that are twister into knots, and a rainbow of beets.
I have been cooking with beets nearly everyday.
Simply roasted with olive oil and sea salt, tossed together with quinoa, grated raw in a deeply pigmented slaw, and I even baked another batch of these muffins - the pink muffins as we are calling them now.
We cannot get enough of them.
There is a really wonderful beet tart recipe in my upcoming book that I cannot wait to share with you. Inspired by that tart, I set out to cook a roasted multicolor beet and purple potato tarte tatin for Miren and myself a few days ago.
What a sight of colors as they were neatly arranged on the baking sheet. Unreal.
Once baked, Miren couldn't wait for me to cut a slice for her and dove immediately into it, pulling every single round of roasted root vegetable from the crust.
"Purple, yellow, red..." she said as she ate the slightly caramelized vegetables. She seems to only want to surround herself with purple these days, even when it comes to food.
So we were forced to eat the tart... shall we say, deconstructed?
I made a second one the following day.
The raw beet salad served with a bit of goat cheese and pistachios was my lunch. Marinated in a vinaigrette of apple cider vinegar, honey and a touch of pistachio oil. Beautiful to look, nutritious, and flavorful.
This one I will have to make for friends soon.
Pleased to learn that my blog has been nominated as Best Food Photography on a Blog for this year's The Kitchn Homies. You can see many beautiful blogs and you can vote here.
Roasted Beet and Purple Potato Tarte Tatin with Caramelized Fennel and Gruyere Cheese
makes a 7-inch tart
Buckwheat and Hazelnut Tart Crust
1/2 cup (70 g) superfine brown rice flour
1/3 cup (45 g) buckwheat flour
1/3 cup (40 g) tapioca starch
1/3 cup (35 g) hazelnut flour
2 teaspoons ground chia seeds (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 tablespoons (110 g) cold unsalted butter, diced
6 to 8 tablespoons ice water
Combine the first seven ingredients in the food processor. Pulse to combine. Add the diced butter and pulse about ten times until the butter is the size of peas. Add the water and pulse until dough comes together. It will not form a ball. Simply press it between your fingers to see if it holds.
Transfer dough to your preferably cold surface and knead a couple of times. Form into a disk, wrap in plastic wrap, flatten it with your hands, and refrigerate for one hour.
(In this time, roast the beets and purple potatoes).
Dust your cold surface with a bit of superfine brown rice flour. Roll the dough to 1/4-inch thickness and cut a circle that is slightly bigger than your mold. The scraps can be saved for another time.
Transfer the tart base to a sheet lined with parchment and refrigerate the tart base for 30 minutes.
Prepare the filling
5 assorted colors baby beets (about 12 ounces), peeled and cut into 1/2-inch slices
2 medium purple potatoes, peeled and cut into 1/2-inch slices
3 tablespoons olive oil
1 small yellow onion, thinly sliced
1/2 medium fennel bulb, thinly sliced
1 clove garlic, minced
3 springs thyme
pinch salt
pinch black pepper
1 tablespoon balsamic vinegar
1.5 ounces (45 g) Grated Gruyere cheese
Preheat oven to 400F (200C). Toss the slices beets and purple potatoes with 1 tablespoon of olive oil, pinch salt and black pepper. Bake the vegetables for 30 minutes until potatoes are done (they take less time than beets) and remove them. Continue to bake the beets for a few more minutes until tender, about 10 more minutes. Set aside and cool while making filling.
Reduce oven temperature to 375F (190C).
Heat a medium saute pan over medium heat. Add the rest of the olive oil and cook the onions, fennel, garlic, and a pinch of salt until tender and slightly caramelized, about 10 minutes. Add the balsamic vinegar, stir, and remove from heat. Set aside and let cool slightly.
Remove the tart crust from the refrigerator. Lightly dock it with a fork.
Place the roasted vegetables inside the tart mold tightly packed. Spread the caramelized onion and fennel mixture on top and sprinkle the Gruyere on top of that. Place the tart dough on top and tuck it into the edges.
Bake the tart for 30 minutes until crust is golden brown. Remove from oven and let cool for 5 minutes before inverting onto a plate. Serve warm or at room temperature.
2.27.2012
Save the date: A food styling and photography workshop in Montreal
Some time last year, I was approached by fellow blogger Mayssam Samaha of Will Travel For Food to see if I was interested in teaching a class in Montreal where she resides.
It was a crazy time for me as I was in the middle of writing my upcoming book, but I knew it was something I wanted to do in a city I have been eager to visit for a while. She patiently waited for me and today, I am thrilled to announce the workshop that I will teaching late this spring in Montreal.
Two full-day food styling and photography workshops at the SAT's Lab. Please do check out this space even if you are not planning to attend the class. It's amazing.
Here are the details:
When: June 16 or June 17, 2012, from 9am to 4pm.
Where: The SAT’s FoodLab, Montreal.
What: A 6-hour food styling and food photography workshop.
Cost: $300 for the 6-hour workshop (includes lunch).
Space is limited to 10 students per workshop.
The workshop will be taught in English.
Registration will open on Monday March 5th at 10am EST. To register, please visit Mayssam's blog.
Will you join us?
2.21.2012
The unexpected bluefish tacos and a day at the beach
It was Saturday afternoon.
The temperatures had dropped slightly, but the sun shined bright.
I had been awaiting an outdoor picnic all week. "I think we should take the kids to the beach this afternoon" I said to C. I had some of the red beet and poppy seed muffins set aside for it. Sliced fruit, cheese, and bread also made it into the basket.
As we were loading the car, C. turned and casually said "and I think I will bring my fishing pole too". I remembered last year's pompano.
Beach-bound... without expectations.
We set up camp right next to the shore. A long tube buried in the sand that held the fishing pole. I didn't even know one could fish at the beach shore as all my early fishing experiences were at the river with my grandfather.
The sky was blue and the waves reflected the most beautiful light - they sparkled.
Jon and Miren kept an initial distance from the cold water. First a hand, then a foot... suddenly, they were both running and jumping over waves. Covered in sand and having the time of their lives, I reminded myself how we were building memories right there.
Chattering teeth, shivering, and all.
Suddenly, I turned my back and there I saw C. struggling with the pole, tugging, letting go, and back to pulling.
An eight-pound silver and blue fish. It was beautiful. Jon and Miren stared at it in awe. We were not sure of what type of fish it was. We knew it was not pompano and did not want to take any chances, so we consulted a few people. The unanimous answer was - bluefish.
We knew what we were going to have for lunch the next day.
I have cleaned many fish in my lifetime. I believe I was 11 or 12 the first time I helped my mom clean anchovies and hake. Scales, inners, and all. I actually really enjoy the process.
However, I had never cleaned or cooked a bluefish before, so I got online and started my research. It is an oily fish with darker flesh and many complain of a strong taste and odor. A dark line of flesh runs all through the middle of the fish and this must be removed before cooking to eliminate that bitter taste.
I followed suit.
Some even recommend soaking the fish in milk overnight, which I didn't do. I thought that a simple citrus and garlic marinade would work just as well. 
Bluefish tacos served with yogurt and dill sauce, avocados, tomatoes from the garden, watercress, and green onions were our Sunday lunch.
I found the taste of bluefish pleasant and similar to the txitxarro (horse mackarel) I grew up eating.
I also cooked quinoa salad with beets, purple cauliflower, and mache with all my Saturday farmers' market finds.
And for dessert? Chewy chocolate chip cookies.
A good lunch indeed.
Bluefish tacos with yogurt and dill sauce
serves 4
Yogurt and dill dressing
1/3 cup (85 ml) Greek-style, whole-milk yogurt
2 tablespoons olive oil
1 teaspoon Dijon Mustard
Juice of half a lime
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped dill
1/2 teaspoon salt
Stir all ingredients together and refrigerate until ready to use.
Bluefish Tacos
1/4 cup (60 ml) olive oil
Juice of 2 lemons
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (depending on how spicy you like it)
1 pound (450 g) bluefish fillets, skinned and any bones removed (you could use any other fish you like)
8 corn tortillas
1 avocado, peeled, pitted and diced
8 ounces (225 g) cherry tomatoes, cut in half
2 green onions, diced
Watercress
In a small bowl, whisk together the olive oil, lemon juice, garlic, cilantro, salt, pepper, and red pepper flakes. Place the fish fillets in a baking dish and pour the marinade over. Turn the fish to make sure it is well coated. Marinate the fish for 15 minutes.
Heat a large saute pan over medium high heat. Add the fish fillets to the pan. Cook for 2 to 3 minutes on each side. Remove fish from pan and flake it into bite-size pieces with a fork.
Heat the corn tortillas. Add the fish and top with avocado, tomatoes, green onions, watercress, and the yogurt-dill sauce. Serve immediately.
