It was a mundane decision to start a blog, another tiny voice in the sea of millions, that even I had no expectations for. Initially, I didn’t tell friends or family; I didn’t have any online acquaintances; It was just a public journal, filled with craft junk and crappy snapshots.

Nearly 1,000 posts later, it’s hard to put to words the indelible impact it’s made on my life. I don’t even want to imagine what would have become of me if I hadn’t typed out that first meek post and hit “publish!”  With every new comment that comes in, I’m grateful that someone, anyone, took the time to read my lackluster early entries, and stick around for the ride. You guys gave me the courage to keep going, to keep creating, and now I’d never dream of turning back.

So this is all to say….

THANK YOU for reading, lurking, commenting, questioning, and otherwise being there, no matter what stage of the journey you joined in!

I mean it, and I truly do wish I could give out gifts to everyone, but considering shipping costs and logistics, that sort of extravaganza will have to wait until I have the same notoriety as Oprah. Considering how far this blog as come, it could just happen! For now though, I’d like to giveaway another set of my favorite crocheted pot holders to one lucky person.

I’ve made this pattern so many times now, I can almost whip through a set without looking at the color chart. Crafted in a springy combination of blue ombre and light yellow, this particular pair are a cheerful but subtly subversive addition to any kitchen. Made of cotton yarn, they’re functional, durable, and best of all, machine washable.

The winner will be chosen at random, so it doesn’t matter if you remember the awkward beginnings or just clicked over today- Everyone’s eligible! To enter, leave a comment with your name and email in the appropriate slots, and tell me about an awesome blog that’s new to you. It doesn’t have to be newly created, but something that’s recently caught your eye and you can’t get enough of. In honor of the birthday, this giveaway is open only today, so make sure you chime in before midnight, EST.

Spread the blog love; leave a comment today!

ISO 100, f/3.5 @ 1/125 second

Canon Digital Rebel XTi
Canon EF50mm f/1.2L USM
Calumet Genesis 200 strobe with rectangular softbox

Steam rising from a dish tells a powerful and immediately understood story: This food is hot, freshly prepared, and waiting for you to dig in right away. Few elements can elicit and appetite response as readily, even when the viewer is far removed from the scene itself. Let’s not forget what an elegant, dreamlike quality it can add to an image, thinking of it purely as an artistic element. No wonder why the above image garnered so many comments and questions! Capturing that natural steam, rather than Photoshopping them in after the fact, is so difficult that most professionals don’t even attempt it. It’s simply easier and yields more consistent results to hire a post-processing genius and paint in a smokey plume exactly as desired. However for the creative photographer up for a challenge, it’s completely possible and well worth experimenting with.

There are a few key elements for successfully photographing something as elusive as steam:

• Use a dark background so that the smoke or steam stands out. Sadly, you will never be successful with this technique shooting on white. Think high contrast, high drama!

• Arrange the set so that you have a bright back light or side light. Don’t use too much fill light, because you’ll flatten out all the detail, rather than bring show off the textures.

• Most critical of all, have everything on the set arranged as you want it before you start cooking, so that you don’t have to fiddle around with the composition when the food is ready. That also means getting the right exposure (or at least, dialing it in as closely as possible) so you can just pick up the camera and start shooting. That is very important because…

• You must shoot the food IMMEDIATELY! Don’t give it a chance to cool, don’t fuss around styling it for ages; just plate it and shoot it. A more casual approach works well for most steam shots, because they look like “a slice of life,” being served just as you might see it at home.

• Don’t over-think it, and don’t psych yourself out. Yes, you must work quickly, but that’s no reason to freak out. If it doesn’t work, you’ll still get delicious images, just without the steam.

Perhaps the biggest secret of all, though, is that the food or drink doesn’t actually have to be hot or steaming. Yep, it’s true, I did cheat on the above photo. That coffee was about room temperature through and through. The trouble with faking it is the risk that your results won’t look as natural, but it’s a fun technique worth playing with at least once. Now, you’ll have to suspend your doubts for a moment and listen with an open mind, because that steam that seems to be rising from the coffee cup? … It came from a tampon, nuked in the microwave.

An unused, brand new tampon, of course! Soaked in water for a minute and then microwaved for 60 – 90 seconds until steaming, I hid it as well as possible just behind the mug and snapped away. As I circled in white above, you can see the tiny shadow that I couldn’t quite avoid, and then what it looked like on the set. (I placed the tampon in a jar lid so that it didn’t get the decorative paper wet.)

Adding steam separately like this gives you the advantage of working with food prepared in advance, and shooting multiple times without reheating and over-cooking the food itself. Plus, you won’t get any condensation on the rim of bowls or glasses. Just be sure to hide that tampon very well- It might be somewhat tricky to explain to the casual viewer.

Spelling out the setup here: I used a large softbox for the key light to the back-left of the set, a white board to bounce light back into the side, and then sunlight was the main light that came in through the window at the back-right corner. No mirrors were used to avoid strange circular highlights on the glass.

Trust me, it’s not nearly as tricky or complicated as it may seem at first!  Have you successfully photographed steam? Do you think you’d try it now?

Do yourself a favor and click through to check out the Heirloom Tomato-Avocado Tartare. Easy enough to whip up for dinner at the last minute, this dish will effortlessly jazz up the average weeknight meal. Even if you slap it on the table with only a bowlful of tortilla chips on the side, I don’t think anyone would bat an eyelash. It’s just that good.

Back to the main event: As chosen by the wise and all-powerful random number generator, our giveaway winner today is…

~Kris J.- You’ll be able to try those Moroccan-Spiced Chickpea Cakes for yourself now. Congrats!

Gumbo is a savory Cajun or Creole stew served over rice. This recipe has very little added oil but big flavor. The fennel and pinch of nutmeg help give it a slight sausage flavor, which adds a depth. Not my best food photography I’ll admit. It’s hard to get inspired by a pile of vegetables on brown rice. But if only you could smell and taste this gumbo through the screen, so GOOD. I had left overs for lunch yesterday and poured some black beans on top as well. The flavors worked really well together. GO TO RECIPE >

ISO 100, f/7.1 @ 1/8 second

Canon Digital Rebel XTi
Canon EF50mm f/1.2L USM

Shot with only window light on a very sunny day; no mirrors, no nothing.

Created as a homework assignment to replicate an image of your choice as closely as possible. I was inspired by this particular photo by Anthony Arciero.

Regardless, it seems that everyone is gossiping a gossiping about the atmospheric conditions lately. 50-degree days in late January, immediately followed by sleet, later to be washed away for another sunny afternoon? It’s the best sort of madness, removing the fangs from a brutal winter season while keeping things exciting. Scores of sunny days in a row make it seem like spring is just around the corner, and I can’t help but feel optimistic that we put the worst behind us way back in October. Unfortunately, the growing season is now lagging far behind my cravings for fresh produce.

Glistening red orbs of heirloom tomatoes taunt from pristine display towers, looking every bit as viable as the misshapen turnips and beets just down the aisle. Winter tomatoes, which sounds like the butt of a joke, tempt me like never before, and with the warmth of an unseasonably bright sun on my side, I can’t resist this time.

Condensing those savory fruits into a pure and fresh elixir seemed like the best approach, and nothing says “refreshing” quite like home-pressed juice. Inspired by the classic Bloody Mary, this virgin drink is not nearly so gruesome, and so much lighter and brighter than the original.

Bloodless Mary

4 Large, Ripe Tomatoes
1 Ounce Fresh Parsley
1 Very Small Clove Garlic (Optional)
2 Stalks Celery
1 Medium Cucumber or 4 – 6 Big Leaves Romaine
1/4 Lemon, Seeded
1/2 Inch Fresh Ginger
1 Teaspoon Coconut Aminos or Braggs Liquid Aminos
1/4 Teaspoon Cayenne Pepper
Freshly Ground Black Pepper, to Taste

If you have a juicer, simply run all of the veggies through skim off the foam. Stir in both aminos and pepper.

For those working with a blender, toss everything in, except for the lemon. Squeeze the juice from it first before discarding the rind. Turn it on high speed and process until completely smooth. Pass the liquid through a fine mesh strainer or nut milk bag and discard the solids.

Garnish with lemon slices, celery stalks, cucumber spears, or any sort of pickled veggies. Drink up!

For a Full-Blooded version, simply add 2 teaspoons light agave nectar and 1/4 cup (2 ounces) vodka.

Makes 2 Servings

Printable Recipe

Filling options are truly limitless, but I do have three suggestions to get you started.

Creamy chocolate mousse is a fool-proof pick for any crowd, possessing a richness and depth of flavor unexpected from such a simple preparation.   Pecan pie, that classy southern belle, meets with the decidedly northern delight of maple syrup.  Crunchy, nutty, sweet and salty, this study in contrasts comes together harmoniously in each bite.  Finally, the last filling is not one to share with the kids, but a treat for the adults to fight over instead.  Tender pieces of ripe pear are gently simmered in and infused with cider and red wine before being stuffed inside those flaky pastry cases.   Family-style pies can only dream of being this elegant and fun all at once.

A few months stand in the way of this fun holiday, so you still have plenty of time to dream and scheme up something new. Hit the links for the aforementioned recipes, and check out the Maple-Pecan filling below…

Maple-Pecan Filling:

1/4 Cup Grade B Maple Syrup
1/4 Cup Plain Non-Dairy Milk
Pinch Salt
1 Tablespoon Cornstarch
3/4 Cup Pecan Pieces
1/2 Teaspoon Vanilla Extract

In a medium saucepan over medium-low heat, vigorously whisk together the maple syrup, non-dairy milk, salt, and cornstarch, so that there are no lumps of starch remaining. Cook until the mixture comes up to a lively bubble, whisking constantly so that nothing sticks or burns. Once fully boiling and significantly thickened, turn off the heat and stir in the pecan pieces and vanilla. Cool completely before baking into pie pops.

Proceed as per the instructions in the pie crust recipe.

Printable Recipe

[Written for Joy of Kosher Magazine]

Seeking an elegant starter to whet my appetite, the Heirloom Tomato-Avocado Tartare (page 6) was a stunningly easy recipe to whip together. Note entirely dissimilar to chunky guacamole, minus the heat, fresh, bright, and clean flavors balanced in delicate harmony. The addition of oyster mushrooms struck me as particularly brilliant, lending a subtle savory undertone without disrupting the texture. Speaking of which, the combination of creamy avocado and the garnish of crunchy tortilla strips was spot-on, and although that finishing touch may appear minimal, do not feel tempted to leave them out! While the rest of the tartare is very clean and light, that fried topping brings a touch of decadence and whimsy back to the dish.

Moroccan-Spiced Chickpea Cakes (page 66) were a clear choice from the moment I cracked open the book’s binding. A more involved plate calling for three separate elements, it could certainly be simplified with a store-bought chutney or curry sauce, but you’d be missing out, because the real winner of this combination was the Red Bell Pepper-Curry Sauce (page 117.) I was scraping my plate clean with a spoon long after the chickpea cake was devoured, and have plans to make a new batch of sauce for pasta, veggies, and anything else I can throw together. Subtly sweet, mildly spiced but incredibly flavorful, this is an absolute winner. Even though I cheated a bit and used yellow peppers instead of red, I don’t think this dressing suffered in the least.

Let’s not forget the chickpea cake in the glory of the curry sauce, though! Striking me as the perfect sort of burger patty, I would make those again in a heart-beat come grilling season. Between two buns, this fine fare could blend right in to the everyday meal. Moist without being mushy inside, crisp on the outside (admittedly, after an extra 20 minutes of baking) and redolent of smoked paprika, I can’t imagine anyone not loving this.

Next time, I could do without the chutney, which was doomed from the start knowing my distaste for fruit in savories. To make a more seasonally appropriate offering, and because I couldn’t possibly find apricots in January, I converted the Apricot Chutney (page 125) to a green apple chutney. The ginger to pair beautifully with the tart apples, so I think it would be a hit… With someone who appreciates such a thing.

Seeking a quick fix for dinner one day, the Setian Wheatballs (page 94) stood out as an easy, hearty entree. Normally not the sort of recipe that draws me in, I was most enticed by the fact that we had all of the ingredients on hand, and the falling snow outside dissuaded me from a quick grocery trip. Though tender and tasty enough, they seemed a bit too delicate for a “meatball,” and very mild in flavor. They almost disappeared into the mild-mannered store bought sauce (yes, I cheated) and plain spaghetti. Overall, inoffensive but forgettable.

Finally, ending on a sweet note, the Sourdough French Toast (page 136) had me intrigued. Using a custard that seemed more like unbaked cheesecake batter, it was clear that this would be far richer than my typical approach. True to form, it was not quite like a “traditional” egg-based French toast according to my omnivorous dining companion, but different does not mean bad. Lightly spiced and plenty sweet without any additional syrup, I can’t say it’s my favorite rendition, but it’s a nice change of pace from the norm.

If you’ve made it this far through my exhaustive descriptions, your patience will be rewarded because you now have a chance at winning your own copy of the Candle 79 Cookbook! It took some string-pulling and help from the gracious, lovely, and ultra-talented Mimi Clark to secure a second book, but I really wanted to share this unique text. To enter, your question is this: What Candle 79 dish would you most like to try? It can be a recipe from the cookbook or anything on the menu, past or present. Leave me a comment with you name and email in the appropriate fields before Tuesday, January 31st at midnight EST to have your entry count. This one is open to residents of the US only, because it is a woefully heavy hardcover to ship.

For whatever reason, limes find their way into fewer of my recipes and daily eats than any other citrus, so it seemed only fair to reverse that trend. Perfect for our recent bout of snow, which is still sticking to the ground and discouraging me from driving out into the suburban wilderness, a yeasted, lime-enhanced cake was just what the doctor ordered. Warming the kitchen as they baked and lifting the spirits once eaten, the winter blues don’t stand a chance with these zesty pastries on hand.

Lime Baba Au Rhum

Baba Dough:

1 3/4 Cups All Purpose Flour
1/4 Cup Granulated Sugar
1 Package Active Dry Yeast
1/2 Teaspoon Salt
1/4 Cup Whole Flax Seeds, Ground
3/4 Cup Water
1/4 Cup Plain Non-Dairy Milk
1/4 Cup Lime Juice
2 Teaspoons Lime Zest
5 Tablespoons Non-Dairy Margarine, Melted
1/2 Cup Toasted and Chopped Walnuts

Rum Syrup:

1 Cup Granulated Sugar
1/2 Cup Dark Rum
1/2 Cup Water

Apricot Glaze:

1/2 Cup Apricot Preserves
1 Tablespoon Water

Rather than the typical proofing approach for making bread, these babas are assembled more like a cake. First, whisk together the flour, yeast, sugar, salt, and ground flax seeds in the bowl of your stand mixer (if using; otherwise a large bowl will do.) Once the dry goods are thoroughly combined, turn your attention to the liquids. Heat the water and non-dairy milk to about 120 – 130 degrees, but not to a boil, or else you’ll kill the yeast. This should feel hot to the touch but not burn your fingers.

Pour the liquid into the large bowl, and start mixing on low speed. Immediately follow that addition with the lime juice, zest, melted margarine, and walnuts. Continue mixing until the dough begins to come together, and then switch to the dough hook on your stand mixer. The dough will be very soft and sticky, so keep a close eye on it to make sure it doesn’t creep up on top of the hook or get stuck to the sides of the bowl. Use your spatula to guide it back as needed, and continue beating for about 5 minutes to develop the gluten. Once fairly smooth, leave the dough in the bowl and cover the whole thing with a piece of plastic wrap. Let rise in a warm place for 1 – 1 1/2 hours, until nearly doubled in size.

Lightly grease 6 popover tins or 10 – 12 standard muffin cups; set aside.

Gently punch down your risen yeast batter, and divide it equally between your greased tins. Let rise once more for about 30 minutes, or until the dough has expanded to fill the tins. Meanwhile, preheat your oven to 350 degrees. Once risen, bake for 20 – 25 minutes, until golden brown all over. Turn out the yeasted cakes onto wire racks and let cool.

Prepare the rum syrup by simply combining the sugar, rum, and water in a small saucepan over medium heat. Cook until the sugar has dissolved, and you’re ready to go.

Prick the babas all around the sides with a fork before dipping each in the syrup, to allow for better absorption. Dip each two or three times, and then return them to the cooling rack to rest, or serve immediately.

To serve, microwave the apricot jam and water together for just 30 – 60 seconds, to loosen up the jam and warm it through. Stir well, and apply liberally to the tops of your babas. Feel free to serve with an additional spoonful of the rum syrup over the top, too.

Makes 6 – 12 Babas

Printable Recipe

When I set out to make my own granola cereal I wanted something I could really feel good about eating and would help me keep my weight down. I only use a tablespoon of peanut butter as a fat instead of oil. Lots of cinnamon and just a touch of agave and brown sugar to sweeten it all.

Besides being lower in sugar and higher in fiber than store bought granola cereal, it’s more fun to make your own. GO TO RECIPE >