It has been a while, hasn’t it? I have been working hard in the last few weeks… I have a bunch of news and links to share. Also a recipe for a rhubarb, raspberry and orange flower water galette.
PS – Excuse the low resolution photo as I was only able to capture it with my phone, hence the quality.
Adorama spent a day in the studio with me back in the December. They made a short film about it for their “Through The Lens” series. Want to see a bit into my workspace and how I work? Watch video here.
I am hosting a 1-day farm to table photography class in Vashon Island on June 4th.
I started the renovation project for my studio kitchen. Stay tuned for updates!
Did you read my interview with Project Girl Crush? I went all out and revealed some personal stories that I had never shared before. These girls are gold. Read interview here.
I finished photographing a cookbook for Clarkson Potter that will be published in 2017.
Last year, I photographed a cookbook for Andie Mitchell and it will be published next month. “Eating In The Middle” is available for pre-order and getting some buzz on the press.
Winter has left me dry, dry, dry so lots of rose hip oil.
I am going to Peru with Gentl & Hyers for their This Is Wanderlust workshop! Come have an adventure!
So much inspiration from this book.
Rhubarb, raspberry and orange flower water galette
You can use the pastry crust here or your favorite pie dough.
For the filling… keep it very loose as add more or less sugar depending on your taste…
2 cups sliced rhubarb
1 cup raspberries
3 tablespoons natural cane sugar
1 tablespoon cornstarch or tapioca starch
1 tablespoon orange flower water, or to taste
Zest 1 lemon, finely grated
1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons vanilla extract)
Pinch of salt
1 egg yolk
1 tablespoon heavy cream
1 tablespoon of coarse sugar
1. Preheat oven to 425F.
2. Toss all ingredients together and macerate in the bowl for about 10 minutes while you roll the dough to about 10-inches in diameter (or about 1/4-inch thick).
3. Transfer the dough to a baking sheet lined with parchment paper. Pile the filling in the middle of the dough and fold the edges over the fruit. It’s ok if the dough cracks a bit – simply pinch it back together. Whisk together the yolk and cream and brush all over the edges of the dough. Sprinkle the top with the coarse sugar.
4. Bake for 30 to 40 minutes or until the crust is golden and filling bubbly. I like to cut it 10 minutes after it has had a chance to cool and settle. Serve with a scoop of vanilla ice cream and chopped pistachios. Enjoy!