"The baby goats were born this morning" Robert texted me last Monday. We had just been to the farm with the kids a few days prior and we could see that the baby goat mamma Daisy was due any minute.
"We will stop by this weekend. I can't wait to see them" I texted back.
We had lots of plans for the weekend. It was C's 40th birthday after all and although he wanted to keep it quiet, we invited some friends over for dinner. We spent Sunday morning cooking and getting the house ready for our guests. C. even woke up at insane hours of the night to get his smoked brisket going. This man is obsessed with barbecue. 
We planned a very relaxed summer menu. Just the way I like to eat. A little bit of this, a little bit of that. Very similar to the summer parties we throw back home.
Our menus are always eclectic, but that seems to be what friends like about them. The unexpected, I suppose.
On my side I had planned to make a tortilla de patatas (a must have every time my friend Deena comes over). Also a fennel, zucchini and Rainier cherry salad, a roasted tomato and watercress tart, cherry and hazelnut gratin and chocolate chip cookie ice cream sandwiches. Not bad, I thought. 
"I have to run to Robert and Paula's to get eggs for the tart and the tortilla before it's too late" I told C.
Jon was too busy playing with water balloons with the neighborhood kids, so I put Miren in the car and drove to the farm. I was excited for her to see the new babies, Peanut and Peabody. 
It was early afternoon. The rain that had fallen the day before combined with the high temperatures made for a very humid day. The babies were hiding inside their crate while the rest of the animals found shelter under the trees. Not even the chickens wanted to come out. I didn't blame them.
Miren was mesmerized by the babies. Even at a week old they were playful around each other. What a beautiful sight.
We picked some tomatoes and purple peppers for the party. "They smell like they have already been roasted!" I told Robert.
Have you ever smelled purple pepper? So intense and smoky. I made the best salad with them the following day.
We came back home to finish cooking. Luckily the kids got to nap and rest before friends arrived, which always helps.
I managed to take a photo of the table with my phone.
A feast, no?
Roasted Tomato and Watercress Tart
Roasted Tomatoes
3 medium tomatoes (about 1 lb 4 oz or 560 g), sliced into 1/4" rounds
1 tsp salt
1/2 tsp black pepper
2 Tbs olive oil
bunch of fresh thyme
Pre-heat oven to 300F.
Drizzle the bottom of a sheet pan with 1 Tbs of olive oil. Sprinkle 1/2 tsp salt and 1/4 tsp pepper on top. Lay the tomato slices on the pan. Drizzle the remaining olive oil, salt, pepper and thyme.
Bake the tomatoes for 1 1/2 hours or until soft but still hold their shape. Reserve.
Tart Crust
2/3 cup (90 g) superfine brown rice flour
1/3 cup (45 g) quinoa flour
1/4 cup (40 g) potato starch
1/2 tsp salt
1/4 tsp black pepper
2 tsp thyme leaves
8 Tbs (110 g) cold unsalted butter, diced (I used non hydrogenated shortening)
5-6 Tbs ice water
Combine the first six ingredients in the food processor. Pulse to combine. Add the diced and cold butter and pulse until the butter is cut into the flour into pea size pieces. Add the ice water and pulse until the dough comes together. It will not form a ball, just press it to see if it holds together. Add 1 Tbs of ice water if needed.
Transfer the dough t your work surface and press it together into a disk. Wrap in plastic wrap and chill for 1 hour.
Dust your surface with superfine brown rice flour. Roll the dough to 1/8" thickness. Fill a 9" tart mold with the dough. Cut off excess dough. Chill the tart for another 30 minutes while preparing the filling.
Roasted Tomato and Watercress Filling
Bunch of fresh watercress, stems removed
Roasted tomatoes
2 eggs
1 Tbs plus 2 tsp cornstarch (12 g)
1 cup unsweetened coconut milk
1/4 tsp salt
1/4 tsp black pepper
Pinch of freshly ground nutmeg
2 oz mozzarella (I used the cheese substitute Daiya)
Pre-heat oven to 400F.
Fill the bottom of the chilled tart with the roasted tomatoes. Add the watercress on top.
In a bowl, whisk together the rest of the ingredients. Pour over the tomatoes.
Bake for 30 minutes or until tope is golden brown. Cool for 20 minutes before slicing.
5.31.2011
Roasted Tomato Tart, Rainier Cherries And Scenes From A Weekend
5.24.2011
The Season of Cherries
I came back from BlogHer Food in Atlanta Sunday afternoon. I wish I had a detailed report for you guys, but the truth is that I really was unable to attend most events and festivities. It was great to catch up with friends and also finally meet those who I have come to know through blogging.
Tami, Stephanie and I spoke in the visuals panel where we discussed our own evolutions and philosophy when finding our voices and styles. I thoroughly enjoyed the experience and I think we could have gone on for another few hours had we been given the time. There were lots of questions and positive feedback and I happened to learn lots myself.
As soon as I walked in the door, I remembered the large bowl of cherries I left in the refrigerator before I left. I was in desperate need of something refreshing and light. I dropped my bags and started slicing fennel, cucumber and spring onions. Also added some pitted cherries and made a quick vinaigrette with apple cider vinegar.
It hit the spot.
"Where are you guys?" I texted C. "Still swimming" he replied.
Then I knew I would have time for a quick dessert for dinner and perhaps, even a nap.
I turned to this gluten and dairy free cherry and cardamom custard I had made a few days before. Somewhere in between a clafoutis and a flan, this custard is made with coconut and almond milk that are flavored with vanilla bean, lemon zest, and cardamom. I loved it the first time I made it and I knew everyone would enjoy it again.
Once it came out of the oven, I took Miren to my bed and whispered "We are going lo-lo". She understood and immediately closed her eyes.
I needed that.
Jon was excited to have his sister back. "I missed her amatxu!" he acknowledged. He picked up a bowl of the cherry cardamom custard and proceeded to tell me all about his weekend.
There are never enough words when you are 4 years old...
Almost 5.
Cherry and Cardamom Custard
1 pound (450 g) bing cherries, pitted
1 1/2 cups (375 ml) coconut milk
1 1/2 cups (375 ml) almond milk
1 vanilla bean, split lengthwise and scraped
4 cardamom pods, cracked
4 eggs
1/2 cup plus 2 Tbs (125 g) natural cane sugar
1/2 cup (70 g) superfine brown rice flour
1/4 cup (40 g) potato starch
2 Tbs (12 g) almond flour
1/4 tsp salt
Preheat oven to 425F. Grease a 9" pie or cake pan. Pit the cherries and arrange them in the pan.
In a small saucepan, combine the coconut milk, almond milk, vanilla bean and seeds, and cardamom pods. Bring to a light simmer, turn heat off, and let it steep for 5 minutes.
In a separate bowl, whisk together the eggs, sugar, brown rice flour, potato starch, almond flour, and salt. Place a fine sieve on top of the bowl. Pour the warm milk mixture over the eggs so that the strainer catches the pods and vanilla bean. Whisk all ingredients together. Skim any foam that might have formed on the surface and pour the custard over the cherries.
Bake at 425F for 10 minutes. Reduce heat to 350F and bake another 25-30 minutes until center set.
5.16.2011
Lemony Fennel, Baby Pink Turnip and Watercress Soup and Watching Penny Live
Sometimes it is easy for me to get sucked into the little details of my everyday life. Getting kids ready in the morning, making sure everyone is fed... Then I start working.
It is taking much energy for me to work on this book. Believe me, it is my passion. I cannot stop thinking about it. What I will make, how I will find the freshest ingredients, what their characteristics are so I can style them organically, or how to perfect my tart crust recipe. But I feel this intense focus has also been limiting me in some ways.
"Has it been closing me to possibilities?" Forgetting about the world around you is not such a good thing when you are a stylist and a photographer, you see. 
This weekend all of that took a new light.
I tuned in to Penny's workshop streaming live from Seattle. I had been anxiously waiting all week. Although I still had kids with me and not everything could stop, I set time during the day for it, and then caught up with the rest of the recorded workshop at night.
When I hear Penny speak about making a connection or something as simple as patience, it resonates. Never underestimate the power of patience. Or the quote everyone kept tweeting: "If you are not doing what you love, why not?".
Yes, why not?!
It was refreshing and inspiring. Taking a step back and looking at my body of work. Paying closer attention to details and observing. Patience, patience, patience.
All of this comes right before I will be speaking at BlogHer Food on a panel discussing "Finding your visual voice". I hope I can inspire others as I was inspired this weekend.
I also want to thank all of you for your support and interest in my upcoming workshop in France. It literally sold out in the first minute after we opened registration. I was blown away with the response. If you have not made it into this first group, please be patient. There might be others in the works.
Thank you again.
Oh yes, and let's not forget about the recipe in hand.
I cooked this lemon scented fennel, baby turnip and watercress soup as I was watching Penny's workshop. Super simple, spring-inspired soup. I hope you like it.
Lemony Fennel, Baby Pink Turnip and Watercress Soup
Serves 3 to 4
2 Tbs olive oil
1 baby leek or 1/2 leek, white part only, diced
1 clove garlic, minced
1 medium fennel bulb, diced
3 baby pink or white turnips
1 medium russet potato, peeled and diced
3 cups chicken stock
1 cup packed watercress leaves (tough stems removed)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp lemon zest
Grated pink turnips, garnish
Yogurt, garnish
Amaranth sprouts (or any other green), garnish
Extra virgin olive oil, garnish
In a medium saucepan, heat the olive oil over medium heat. Add the diced leek, garlic, and fennel. Add a pinch of salt and cook for 3 minutes or until soft and translucent. Do not brown them.
Add the turnips, potato, and chicken stock. Bring to a light simmer, cover the pot and cook for 15 minutes or until vegetables are tender. Add the watercress and cook for 1 more minute.
Season with salt and pepper. Add the lemon zest. Puree the soup in a blender. You can strain it if you like or leave it a bit chunky.
Garnish with grated pink turnips, yogurt, sprouts and olive oil.
5.14.2011
Food Styling & Photography Workshop Registration Open... Finally!
After yesterday's hiccup with Blogger and being forced to delay our planned registration date, I am finally here with good news. Registration is now open!
Just as a reminder... The workshop includes 4 days of cooking, styling and photographing food in a stunning manoir nestled against a stone cliff overlooking the beautiful Dordogne river. The workshop will run from Sunday evening, October 2 through Thursday, October 6.
The workshop fee of $1950/person covers 4 nights accommodations in a luxurious bed and breakfast, 4 gourmet breakfasts, 4 lunches, 1 dinner, transportation during the workshop, 3 days of hands-on instruction with Aran and 1 day of sightseeing in the area. There is a supplemental charge of $400 if a single occupancy room is requested; keep in mind these are extremely limited.
HOW TO REGISTER:
1. Send an email to: stephmodogetaways@gmail.com indicating your intent to register for the workshop. Please include the following contact information: name, mailing address, email address, blog/professional website, and your preference for either double or single occupancy.
2. If/when we are able to place you, you'll receive an email from us with a little paperwork for you to sign and return. After paperwork is completed, you'll receive an email from us confirming the good news (!!!). If you are not able to secure your spot at this time, we will be sure to add your contact information to a waiting list.
3. If you are able to secure a spot in this workshop, and receive an email from us indicating so, then we will pass along a PayPal address for sending payment. A full payment, at this time, is required to secure your placement.
4. A detailed itinerary will be issued to the 6 participants via email within 48 hours of registration.
Ready? I can't wait!
5.13.2011
Postponing Workshop Registration Date
Dear readers,
Due to the technical issues that our blogging platform Blogger has been having the last 24 hours, Stephanie and I have decided to postpone the workshop registration date until tomorrow Saturday, May 14th at 11:00am PST, 2:00pm EST.
We were only granted access to our blogs approximately 20 minutes ago and were unsure if we were going to be able to post all the registration details, so we had to make the decision to postpone it until tomorrow.
You can read all the details for registration in my previous post (that Blogger deleted yesterday, which I was able to restore).
I am sorry for the inconvenience that this may cause and we will see you here tomorrow!
5.12.2011
Update: My Food Styling & Photography Workshop in France
I am so excited to finally be able to announce more details on the food styling and photography workshop that I will be hosting in France's Dordogne region this upcoming October.
The feedback and reaction after the first announcement have been incredibly positive. I have received many emails from readers eagerly awaiting for more details and interesting in learning how to register for the workshop. Thank you all for your kind words and patience as Stephanie and I were finalizing details regarding lodging and the logistics of it all.
The workshop will be limited to 6 people, which will allow for me to spend one on one time with each participant and to create a relaxed learning environment.
The workshop will take place on October 2-5, 2011 at the Manoir de la Malatrie where attendants will stay. Each day I will discuss my own process of procuring, styling and photographing food. There will be visits to local markets and we will learn about local artisans.
The workshop includes 4 days of cooking, styling and photographing food in the beautiful manoir nestled up against a stone cliff overlooking a lazy river. The cost is $1950/person (based on double occupancy) and covers 4 nights accommodations in a luxurious bed and breakfast, 4 gourmet breakfasts, 4 lunches, 1 dinner, transportation during workshop hours, 3 days of full instruction, and 1 day of sightseeing in the area.
I will focus on my approach to food styling. Selecting and prepping ingredients, cooking and styling food for the camera, how to compose a shot, and how to communicate a story through props.
Then, I will discuss my food photography philosophy by understanding your camera's manual settings, how to find the best source of natural light, and how to manipulate it to create a mood.
We are happy to announce that registration will be open on Friday, May 13 at 11:00 a.m. PST (that's 2 p.m. EST). This is how registration will take place:
1. Right at 11:00 a.m. a post will go live indicating an email address where you'll need to send your intent to register. Please make sure you are online at this time if you are interested in attending this workshop as we are operating on a first-come-first-serve basis.
2. Once you hear back from us via email, you will be required to sign a liability form and return it to us via fax, email, etc.
3. Once payment is made and requested forms are signed, your spot will be secure. At this time you'll receive an email from us confirming the good news. If you are not able to secure your spot at this time, we will be sure to add your contact information to a waiting list.
4. A detailed itinerary will be issued to the 6 participants via email within 48 hours of registration.
You can also read the announcement on Stephanie's blog. She has been hard at work getting all the pieces of the puzzle together. Thank you Stephanie!
I hope you are as excited as I am!
5.10.2011
Mulberry and Rhubarb Crumb Cake
"Can I come and get some eggs?" I asked Robert early one morning. "Sure. I will have something for you when you get here" he replied.
I drive to their farm at least once a week these days. So many new recipes to test that I never seem to have enough eggs. It is also a great excuse to say hi to the goats and the chickens, as well as watching how the garden is growing.
"It is getting too hot" he explained. The brussels sprouts didn't make it, nor did the tiny wild strawberries.
But as I was getting ready to leave, he reached in the cooler and brought out this basket full of ripe mulberries. Deep purple, soft, sweet and as large as I have ever seen them.
A "whoa" escaped me. I was so excited. Hand picked the day before.
When I came home, I pulled out some frozen rhubarb and made a quick crumb cake before Jon got home from school. A sweet afternoon treat.
I wish I had someone to photograph my hands right after. Purple as can be.
I also wanted to remind you that this Thursday will be the last day to vote for Saveur's 2011 Best Food Blog Awards where one of my images was nominated for Best Food Photo.
Saveur also posted a very interesting timeline of the history of food blogs, where I was listed among amazing food bloggers.
Also, next week I will be speaking at this year's BlogHer Food Conference in Atlanta. Will you be attending?
Mulberry and Rhubarb Crumb Cakes
adapted from Martha Stewart Living
Makes a 9"x9" tart pan
6 Tbs unsalted butter, melted
1/2 cup light brown sugar
1/4 tsp salt
2/3 cup superfine brown rice flour
1/4 cup quinoa flour
2 Tbs almond flour
2 Tbs potato starch
1/2 cup unsalted butter, room tempertaure
1 cup powdered sugar
1 tsp vanilla extract
1 tsp lemon zest
2 eggs, room temperature
1/3 cup superfine brown rice flour
1/3 cup quinoa flour
2 Tbs almond flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups ripe mulberries
1 cup diced rhubarb
Mix the first seven ingredients in a bowl until it forms a crumble. Chill it for 20 minutes.
Pre-heat oven to 350F. In the bowl of a stand mixer, cream the butter and powdered sugar together. Add the vanilla extract and lemon zest. Scrape the sides of the bowl. Add the eggs one at a time. Mix and scrape the bowl well. Add the dry ingredients and mix until the batter comes together.
Grease a 9"x9" square tart pan. Spread the cake batter evenly. Top the batter with the mulberries and rhubarb. Top the fruit with the chilled crumble (there might be some leftover crumble that you can freeze for another time).
Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool, then cut it into 2 inch squares.
5.03.2011
English Peas, Buckwheat Greens And A Strawberry Tart
It has been quite hectic around here.
During these past couple of weeks, I have had to park my book writing routine aside to focus on a couple of other projects I am super excited about. I wish I could share more, but we will have to wait. All I can say is that it involves a major magazine and I had a blast.
However, all of this has taken a bit of a toll on me.
When I woke up Sunday, I felt as though I had run a marathon. Sore and exhausted.
C. encouraged me to take some time for myself in the morning. He took the kids and I headed to the farmers' market. I find it relaxing to walk around, people watch and get inspired by the produce and talking to the farmers I have come to know this year.
Unfortunately, it was the last day of the market. Yes, when the rest of the country is just now gearing up for their growing season, ours is coming to an end. Well, not exactly. Things will still grow in the summer, but much slower and not so abundant. Most of the farmers I know take the summer off to travel and learn from other farmers.
As it was the last day, I indulged in everything I saw. The usual suspects such as eight ball zucchini, heirloom tomatoes, strawberries, mulberries, farm eggs, kale, beets, english peas... But I also found buckwheat greens.
This was the first time I had even seen buckwheat greens. Beautiful greens with tiny little flowers.
As I started to read about them, I found out that they can be somewhat toxic when consumed in large amounts and that is why they are not recommended in juicing. However, a small amount can be beneficial.
Sunday night, I made a quick soup with English peas and buckwheat greens. The soup was tasty and mild. Spinach or even lettuce would work just as well. 
When Monday came around, I was ready to start testing more recipes for the book.
I really feel so lucky to be able to do what I love. Time flies when I am working and enjoy every second of it.
But when time flies, lunch must also be quick. Crushed pea, cherry tomato and goat cheese tartines to go with leftover soup from the night before. I blanched some English peas in salted boiling water, then crushed them with a fork. Mixed with goat cheese, scallions, olive oil, salt and pepper on toasted gluten-free bread.
I was testing a new tart dough and with the leftovers, I made a quick almond and strawberry tartlet that Miren and I had for dessert. Took a couple of chairs outside and had an impromptu picnic in the back lawn.
Then back to work.
English Pea and Buckwheat Greens Soup
Serves 4
2 Tbs olive oil
1 leek, white part only diced
1 garlic clove, minced
1 medium potato, peeled and diced
2 cups shelled peas
2 cups buckwheat greens or spinach
1/2 tsp salt
1/4 tsp black pepper
5 sprigs thyme leaves
3 cups chicken stock
Goat cheese, optional
Chopped scallions, optional
Olive oil
In a small pot, heat the olive oil over medium heat. Add the leek and the garlic and cook for 3 minutes until soft.
Add the rest of the ingredients and bring the liquid to a boil. Cover the pot, reduce heat to medium low and let it simmer for 15 minutes or until soft.
Puree the soup. Serve with chopped scallions, goat cheese, drizzle of olive oil, and toasted bread.
Strawberry and Almond Tart
Makes 6 3-inch tartlets
Pie crust of your choice (mine was gluten free)
½ cup (110 g) unsalted butter, room temperature
½ cup (110 g) natural cane sugar
1 egg
½ tsp almond extract
1 cup (110 g) almond flour
1 Tbs (10 g) tapioca starch
¼ tsp salt
2 cups sliced strawberries
Pre-heat oven to 400F.
In a stand mixer, cream the butter and sugar with the paddle attachment until light. Add the egg and almond extract and mix until combined. Add the dry ingredients and mix.
Roll out the pie dough to 1/4-inch thickness. Cut 6 4-inch disks and fill tart molds with them. Cut off excess dough.
Fill the tart molds with frangipane and arrange the sliced strawberries on top. Bake for 20 to 25 minutes until crust golden.
