martha grills

i just wanted to share a few images from the behind the scenes shots i did for a martha stewart grilling special on the hallmark channel that premiers on june 24th at 8pm eastern. it was a lot of fun photographing martha and her slew of celebrity chefs. publics brad farmerie, hill countrys elizabeth karmel, bill taibe of le farm, east coast grills chris schlesinger, robert guerra of la caja china and emeril lagasse himself, grill with martha some of their favorite grilled foods. it was a blast to be around such talent, and eat all that great food. after taking almost 5000 images over the 2 days, i sure have my hands full editing!

so tune in to the hallmark channel to watch the show, and tune in to pictures and pancakes next week for great new recipes.


the frankies

we've had a busy few weeks and weekends shooting and styling for great clients like food network magazine, fine cooking, gilt taste, and prevention and we can't wait to share everything with you. in the meantime, we have to share a great recipe we recently discovered. this not too sweet, delicious loaf is perfect on its own with coffee in the morning or tea in the afternoon but serving it with roasted rhubarb makes it a wonderful dessert that highlights the last of the rhubarb at the farmer's markets right now. the olive oil cake comes from the frankies sputino cookbook which is a wonderful manual from one of our favorite eateries. it can be baked as a 10-inch cake or six mini bundt cakes but for this recipe we decided to make it a loaf. be sure to use a high quality olive oil in the cake since it's the key ingredient and all the flavors of the oil you choose will definitely come through. the frankies have their own olive oils which are a great choice too!

Olive Oil Cake with Roasted Rhubarb
(adapted from The Frankies Sputino Kitchen Companion & Cooking Manual)
yields 1 loaf

5 eggs
zest of 1 1/2 oranges
1 1/4 cups sugar
2 cups extra virgin olive oil
2 cups cake flour, sifted
1 tsp salt
1 1/8 tsp baking powder
4 cups sliced rhubarb
4 tbs sugar
juice of 1 orange
1 tbs olive oil
preheat oven to 325 degrees F. in the bowl of a stand mixer, combine eggs, orange zest and sugar and beat on medium speed for a minute until mixed. reduce to low speed and slowly add the olive oil in a steady thin stream. in a medium bowl, stir together cake flour, salt and baking powder. add to egg mixture in three additions, whisking on low until the batter is smooth.
pour into a greased loaf pan and bake for 1 hour and 20 minutes or until browned and done in the center. the cake is done when a toothpick inserted in the middle comes out dry. cool in pan for 20 minutes, remove and cool completely on a wire rack.
preheat oven to 400 degrees F. toss rhubarb, sugar, orange juice and olive oil together on a sheet pan until evenly coated. roast for 12 to 15 minutes or until rhubarb is tender but still holds its shape. spoon roasted rhubarb over slices of olive oil cake to serve. enjoy!


the last few weeks, and months to be honest, have been a little nuts. we have been shooting and shooting, being exposed to all sorts of great food related items. but with these busy streaks, we really get on a roll with trying to seek out all the good eats we can find. last night we went to dinner at public. chef brad farmerie is truly amazing with his food. i had the pleasure of photographing him last week with martha stewart for a grilling special, and all he cooked was so tasty we decided to go eat his everyday food. we actually sat in their newer monday room, attached to public. it has the same menu as public, just with a few additions. we really enjoyed all he had to offer, all the way down to the great service. you need to check it out when in manhattan.

we also recently had dinner at char no 4 in brooklyn with some new friends on their weekly summer bbq night. every wednesday in the summer, for $22 you get 3 kinds of meat, 2 sides, a beer and a shot of whiskey! it was really good fun and great food. I believe that each month it changes food, and we had great slow roasted lamb shoulder, and an amazing cheddar sausage among other things. while we were waiting for a table, we were introduced to one of char no 4's signature cocktails, the nor'easter. it is adapted from a dark and stormy, but with bourbon instead of was truly delicious. you can also find the recipe in this great book of brooklyn's best food and drink.

from char no 4
makes 1 drink

1.5 oz bourbon (char no 4 uses old crow)
.5 oz fresh lime juice
.5 oz pure maple syrup
1.5 oz ginger beer
1 lime slice garnish
in a cocktail shaker, combine the bourbon, lime juice, and maple syrup with some ice cubes. shake well. strain into a glass filled with new ice. top with ginger beer and garnish with a lime wedge. enjoy!


mangoes & blackberries

we love elaborate breakfasts as much as the next person - poached eggs, a good corned beef hash, stacks of pancakes dripping in buttery syrup, omelets with all the fixings. but few things come close to the simple satisfaction of great bread perfectly toasted, spread with a little butter and your favorite jam. we've made preserves before here and here, but this is our latest experiment in slow simmered fruit and sugar - mangoes, blackberries and vanilla bean. it's so wonderful on toast that you'll have a hard time only eating one or two slices and it's equally as delicious on pork chops or roasted chicken.

Mango Blackberry Preserves
makes about 3 cups

3 ripe mangoes, peeled & diced
1 pint blackberries, washed
1 vanilla bean, split and scraped
1 cup granulated sugar
place all ingredients in a medium pot and bring to a boil over medium high heat. reduce to a simmer and cook 1 hour or until fruit is broken down and slightly thickened. add a little water if mixture becomes too thick and/or a little more sugar to taste. if necessary, mash slightly with a potato masher or back of a wooden spoon. transfer to glass jars for canning or refrigerate for up to 2 weeks. enjoy!


summer seafood

the summer 2011 issue of sweet paul magazine is out today! we developed, shot and styled a light summer seafood story with our friend sarah cave and are so pleased to be a part of this beautiful issue.

besides the renegade craft fair going on this weekend in brooklyn, the big apple bbq block party is happening sat & sun in madison square park and we're definitely looking forward to eating some great ribs and pulled pork! we also can't wait to check out the second section of the high line that opened this week as well as the lot! what are you up to this weekend?!

happy weekend!



just a quick hello and a little peek at an article in issue #9 of Uppercase magazine - we were featured in great company with Heidi Swanson of 101 Cookbooks and Aran Goyoaga of Cannelle et Vanille. Thanks to Tara and everyone at Uppercase for including us in such an inspiring piece!

looks like Uppercase will be attending this year's renegade craft fair in Brooklyn this weekend - are you going?! Sweet Paul will be there too - and we of course are anxiously awaiting the summer issue's release on friday!