Registration for my 2012 food styling and photography workshop in Whistler, British Columbia is now open

THIS WORKSHOP IS NOW SOLD OUT. THANK YOU EVERYONE WHO APPLIED. CANNOT WAIT TO SEE YOU THERE!



As I announced last week, I am teaming up with Ritchie Ace Camps for a 4-day food styling and photography retreat in beautiful Whistler, British Columbia. The workshop will take place August 23-27, 2012 and is limited to 10 participants.

For more details and to register, please go here.

Hope to see you there!

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Our new favorite red beet and poppy seed muffins

It all began when we came home with a handful of baby beets we harvested from our community garden.

"Let's go pick the remaining beets before they pull everything out" said Karen who is an avid gardener and whose mother heads our community garden project. She didn't have to tell me twice. The children and I headed to the garden five minutes later with our market basket and the excitement of a meal to come.

We walked by rows of carrots, tomatoes, strawberries, kale, lettuces, eggplants, peppers, and more. Miren ran around in circles while trying to eat every cherry tomato she encountered.

"Only pull the ones that are already peeking" I instructed Jon who carefully examined all the beets and enlisted Miren in the task.



"So red!" Jon shouted as he helped wash the beets. A stream of bright red color had pigmented our sink.

"That is how natural red food coloring is made" I explained to them.

And just like that they had me making muffins.



These red beet and poppy seed muffins are earthy and nutty with a mixture of brown rice, almond, and quinoa flour. Moist thanks to the muscovado sugar and coconut oil, and warm with a million specs of vanilla seeds. And I may add that they are gluten and dairy free.

Delicious.



I have made these muffins several times now and they disappear as quickly as I make them.

We even took them on a beach picnic this weekend. It was the perfect snack on that cool and sunny afternoon. Oh yes, I will have to tell you about the beach picnic too. It was a productive one.



Also, just a quick reminder that this Wednesday February 15th at 9:00am EST, we will open registration for my food styling and photography retreat in Whistler, British Columbia. For more workshop details and registration, visit Ritchie Ace Camps.

I cannot wait.

Gluten and Dairy Free Beet and Poppy Seed Muffins

makes 9 muffins

1 medium red beet
1/2 cup (125 ml) unsweetened coconut milk
1 teaspoon freshly squeezed lemon juice
1/2 cup (70 g) superfine brown rice flour
1/2 cup (50 g) almond flour
1/4 cup (35 g) quinoa flour
2 teaspoons poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 egg, at room temperature
1/4 cup plus 2 tablespoons (75 g) light muscovado or brown sugar
1 vanilla bean, split lengthwise and seeds scraped
1/4 cup (60 ml) melted coconut oil

In a small pan, bring water to a boil over high heat. Add the beet, cover the pan, reduce heat to medium, and cook until a knife can be inserted in the center. Time will vary depending on the size of the beet. Drain the water and let the beet cool enough to handle. Peel it and cut it into chunks. Puree in the food processor. Measure out 1/4 cup (60 g) beet puree and reserve. You can freeze the rest for another time.

Meanwhile pre-heat oven to 350F (180C).

Mix the coconut milk and lemon juice in a bowl and let stand for 5 minutes.

In a large bowl, whisk together the superfine brown rice flour, almond flour, quinoa flour, poppy seeds, baking powder, baking soda, and salt.

In a medium bowl, whisk together the egg, muscovado sugar, vanilla seeds, coconut milk mixture, coconut oil, and beet puree. Pour the wet ingredients over the dry and whisk to combine.

Scoop the batter into muffin pan lined with baking papers. Bake for 18 to 20 minutes until toothpick inserted in the center comes out clean. Cool on a cooling rack.

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Save the date: A food styling and photography retreat in Whistler, British Columbia

It seems as though during this year I will be busy teaching several food styling and photography workshops and I could not be any more pleased. I love the opportunity to travel, teach, learn, and meet inspiring people in the process.

As you might remember from a couple of weeks ago, we will be traveling back to Beynac, France in September (that workshop is sold out) and now I am here to tell you about another retreat.

I am so excited to announce that I am teaming up with Angela Ritchie to offer a 4-night/3-day food styling and photography workshop/retreat in Whistler, British Columbia - a place where I have been eager to visit for a long time.



We will open registration next Wednesday February 15 at 9am EST and at that time, I will post a link on this blog of where you can register.

In the meantime, here are the details.



When: August 23-27, 2012

Where: Whistler, British Columbia, Canada

Where we will stay: The Fairmont Châteaux Whistler

What is included:

- 3-day food styling and photography workshop where we will learn about my process, philosophy, and technique.
- 4 nights accommodation at The Fairmont Chateau Whistler in Whistler, British Columbia, Canada (shared rooms).
- 4 breakfasts, 3 lunches + refreshments during the workshop.
- Day trip and lunch at North Arm Farms in Pemberton, British Columbia.
- Sightseeing, picnic lunch, and gondola ride up to the top of Whistler Mountain.
- Meet and greet welcome party.
- Transportation around Whistler.

Limited to 10 students.

Participant cost: $1749.00



So what do you say? Will you join us?



I cannot wait to see you in Whistler.

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La Tartine Gourmande: Recipes for an inspired life and a Giveaway

Every once in a while, if we are lucky, we will come across a music album, painting, photograph or book that captures us - a source of inspiration we cannot let go and keep going to over and over again. This is what Béa Peltre's new cookbook "La Tartine Gourmande: Recipes for an inspired life" has done for me.

I make time in my day to sit down with Béa's book. I take the time to savor it. I sigh, walk away, but I must return to it to admire a photograph or look at a recipe once again. "I must try that!" I say out loud. Eggplant, lamb, and winter squash crumble, mille-feuille of shrimp, grapefruit, and avocado or upside down cranberry cake have my name written all over them.

"La Tartine Gourmade: Recipes for an inspired life" is a kaleidoscope of colors, textures, and memories. A glimpse into this beautiful life Béa has created for her family surrounded by food and nature.



Béa needs little introduction as her blog La Tartine Gourmade is one of the most celebrated food blogs today. I was incredibly lucky to sit at her dining room table a few months ago and eat some of her delicious food - recipes from this book that I actually continue to bake at home for my family. Course after course, she blew us away with her bright flavors, texture, and presentation. A meal I will never forget.

Béa was kind enough to take some time to answer some of my questions. A little insight into her creative process.



Aran: One thing I really enjoy about the book is that it is naturally gluten-free without compromising texture. Can you share with us your own personal journey to gluten-free cooking?

Béa: The story is simple. About six years ago now, I started to show signs of gluten intolerance—even if I am not celiac. I wanted to feel better, so I took the challenge to learn to do what I know best, cook and bake, but gluten free. At first, I probably felt a bit overwhelmed, and perhaps intimidated too, but I learned to love it, and decided that I would cook gluten free moving forward as I preferred the flavors I discovered along the way. I don’t like to focus on it though because my whole approach to cooking is rather to focus on creating simple and beautiful everyday dishes. They happen to be gluten free.

Aran: What do you see happening in your professional career? What would you like to see happen?

Béa: Of course, I’d love to write another book as I have a lot of recipe ideas. And now, I am currently making great steps to developing more of my food styling and photography career. So I couldn’t be happier.

Aran: Your cooking style is rooted in French cuisine yet it is very eclectic. When did you start discovering the East and other cultures that have influenced you so much?

Béa: I’ve always loved to travel since I was a child. I lived in New Zealand for two years when I was a young adult. From there, I traveled to islands and countries around. That alone fed my curiosity for other food cultures. Since food is definitely one of my favorite “activities”, so to speak, I could not help but make notes wherever I went. My cooking style is French-rooted because naturally, this is what I know the best, but I love to create dishes that are inspired by all of the foods and ingredients I’ve discovered throughout my travels.

Aran: If you could cook just one 4-course dinner for friends from this book what would it be?

Béa: I would start with the fennel and green pea soup with wasabi-flavored whipped cream and sautéed shrimp, or the mille-feuille of shrimp, grapefruit and avocado. Then we’d make a risotto (gorgonzola and pear with toasted walnuts) with a side salad, and to finish, maybe the apple and pear verrines or the hazelnut chocolate Molten cakes—because anything chocolate is a winner in my eyes.

Aran: The styling and photography are also such important elements in the book and your work in general, what do you take into account when deciding how to style and shoot a recipe? How do you approach that aspect of the job?

Béa: I follow my instinct, really. When I start a photo shoot, I don’t necessarily have an idea of the end result for the pictures. But my workflow is simple. I take into account colors and shapes of the ingredients/dish I am shooting. Once I have designed the recipe, I build the images slowly around that. It’s really a trial process. One that keeps moving. On set and once the food is ready, I compose the image by constantly moving the objects/prop while checking through the camera viewer. Until I reach a composition that looks harmonious in my eyes. I want to tell a story with a picture. An emotion. In the end, the images reflect my sense of aesthetics, the colors, shapes and forms that I find harmonious.

Aran: What advice would you give to those looking to write a book themselves?

Béa: It depends on the angle of the book. But surely, I’d advise not wanting to squeeze everything you want to write inside a first book, because the chances that it won’t fit are high. Instead, find the right balance following a clear outline.



Béa was kind enough to share two copies of her book with us. So if you would like to win a copy of "La Tartine Gourmade: Recipes for an inspired life", please leave a comment between now and Sunday February 12 at 4pm EST to enter this giveaway.

Béa's book will remain on my "handy cookbook shelf" for a long time as I foresee it.

And I believe you will love it too.



All images are copyright of Béatrice Peltre and are used with author's permission.

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When we seek comfort in soup

I was watching Miren play outside when I just knew something was not right with her. Nothing that anyone else would notice - not even C.

Then I felt her forehead and cheeks.

"Apa amatxu, apa" she said. She wanted me to pick her up. Her runny nose finally caught up with her and developed a fever.

So the last few days I have been home taking care of her. Not much of an appetite on her part, but I cooked pots of soups to last for a few days - to give us a sense of comfort.



Mirroring my mother's cooking habits, I like to cook soup in the morning. I make tea and almost before anyone else is up, I turn on the stove and chop away. My mom always did that - she still does. Some might think that smelling leeks first thing in the morning is not most appetizing, but what can I say, I disagree.

Speaks of winter and comfort.



Miren was lying down watching Caillou while I stirred a pot of fennel, potato, and watercress soup. She smelled the scent of leeks, garlic, and fennel seeds and she called for some. "Amatxu sopa" she said quietly. Her sense of smell was indicating there was something tasty cooking, but the appetite wasn't quite there.

She took a nap instead.

But her appetite returned a few hours later and joined me at the table for some of the fennel, potato, and watercress soup served with some sauteed Key West pink shrimp. Miren loves shrimp. Loves.

She devoured it, walked over to the sofa, and rested some more.

The next day I made another batch of soup with celeriac, rutabaga, and acorn squash and served with almond and parsley pesto. This one even creamier than the one before. Both simple soups, quick, but nourishing for those days when we are not feeling so well.

Leftovers went in the freezer and we will be having them again soon.



She is still ill and weak - seeking lots of cuddles and love.

So we are staying put for a couple of days.

And as you might have guessed it, there is another pot of soup on the stove. This time Rancho Gordo bean and vegetable stew. Hearty and nourishing.

That is what we need today.

Celeriac, Rutabaga, and Acorn Squash Soup

serves 4

2 tablespoons olive oil
2 medium leeks, tough green ends removed and sliced
2 garlic cloves, minced
2 medium carrots, peeled and diced
1 celery stalk, diced
1 medium celeriac, peeled and diced
1 medium rutabaga, peeled and diced
1 medium russet potato, peeled and diced
1 small acorn squash, peeled, seeded, and diced
1 teaspoon ground coriander
2 sprigs fresh thyme leaves
1 quart (1 liter) vegetable broth
1 cup water
Salt
Pepper
Almond and Parsley Pesto

Heat a large pot over medium high heat. Add the olive oil, leeks, garlic, carrots, and celery and cook for 5 minutes until tender, but not browned. Add the celeriac, rutabaga, potato, squash, coriander, and thyme. Cook for another 5 minutes while stirring occasionally. Add the vegetable broth and water. Bring the liquid to a boil, cover the pot, and reduce heat to medium. Cook for 20 minutes.

Puree the soup with a blender. Adjust liquid if needed and season with salt and pepper. Serve with the pesto.


Fennel, Potato, and Watercress Soup

serves 4

3 tablespoons olive oil
1 medium leek, sliced
1 medium shallot, minced
2 cloves garlic, minced
1 medium fennel bulb, diced
1 large russet potato, peeled and diced
1 teaspoon coriander
1/2 teaspoon ground fennel seeds
2 1/2 cups vegetable broth
1 cup watercress
1/2 cup (125 ml) unsweetened coconut milk
Salt
Pepper
8 ounces pink shrimp, peeled and deveined (optional)

Heat a medium pot over medium high heat. Add 2 tablespoons of the olive oil, leek, shallot, garlic, and fennel. Cook for 5 minutes until soft but not browned. Add the potato, coriander, and fennel seeds. Stir and cook for another 5 minutes. Add the vegetable broth. Bring liquid to a boil, cover the pot, and reduce heat to medium. Cook for 15 minutes. Add the watercress and cook for another 2 minutes.

Add the coconut milk. Puree the soup and adjust liquid if needed. Season with salt and pepper.

Heat a saute pan over medium high heat. Toss the shrimp in the remaining olive oil. Season the shrimp with salt and pepper. Cook for 1 minute on each side and serve on top of the soup.

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