I love visiting other countries and seeing what they have in their markets. I’m not sure if I would classify this as a farmers market, but there was a good combination of meats and fresh vegetables. Singapore has so many cultures coming together to form some of the most amazing food I’ve ever had, a strong Chinese influence mixed with Indian and Thai. Whenever we would go to a restaurant I would tell our guide, who was helping teach the food styling class, just order whatever and I’ll eat it. That didn’t always work to my advantage but I will say that I ate a lot of what I may never have been brave enough to try otherwise. I don’t think I had a bad meal while I was there.
The wet markets had so much to offer if you were adventurous, very adventurous! The offerings had quite a range from chicken, mostly like you would find in the States, to skinned sheep heads. I recognized most of the fruits and vegetables but some, as you will see in the pictures, didn’t seem familiar to me at all. There is very little refrigeration at the market. Some things that I refrigerate in the States never get it in Singapore, such as eggs. Also very few city and state regulations like we see in the States.

Going to markets in other countries is my number one way of getting to know the people.  There is an endless supply of things to watch as you stroll through the markets.  Most of the vendors will give you samples of their fruits and vegetables.  If you speak the language its a great way to learn some more of the culture.  I highly recommend this if you are visiting a new place this summer, even if its in the States.

Heather

 

Food styling and photography in another country is quite an adventure, and  I got to do just that this past May in Singapore.  What a beautiful country!  I love going to markets in a foreign country because there are so many different ways of packaging things.  So many things seem familiar, but are just not the same.  This trip was a very quick 2 day class for people from all over Asia.  Denise Vivaldo of Food Fanatics in Los Angeles, and writer of the Food Stylist Handbook, was the teacher of the class.  I was there to teach a small portion on food photography so that students understood how the 2 work together.  It was a wonderful experience for me and  I learned so much from the students. We started out grocery shopping for items to show them how food styling works for a shoot here in the states.  The first day was a series of demo’s with Denise showing the students various ways, and under different scenario’s  food styling is used. The second day we allowed the students to work on photos for their portfolio which brought with it challenges.  In the States, our chickens usually come with the heads and feet off, but not in Singapore.  So it was a bit of a surprise when it was opened up for the demo.  We used real food in various states of being cooked since most food styling now a days is real food that is not fully cooked.  This chicken was barely cooked, but I think it turned out to be quite a beautiful presentation.  Would love to know your thoughts on food styling and if you would be interested in a class taught locally this fall in the Phoenix area. Please enjoy the pictures from the class.  The first couple pictures are Denise’s styling work and my photography with student styling work towards the end of the series.   Heather  

Recently I had the pleasure of going to one of my favorite cities in the US, San Francisco.  Maybe this is where my love of food started as I graduated from high school north of the city in wine country and most of my life has been spent in the food and wine belt of California.  There was always fresh vegetables and fruit visiting Grandpa and Grandma.  We would drive into the city for ball games and shopping, of course.  I know I’m not the only one that this applies to, but I did not appreciate all the wonder this city had to offer until I started visiting it for business about 5 years ago.   One of my favorite places in the city is the Ferry Building.  If you love food and want to have everything in small doses at your finger tips, go here first.  From seafood to fresh vegetables to local meats and cheeses this place has it all.

If you go on Saturday you can also catch the farmers market.  Farmers from all over this wonderful bay area have brought their wares to offer you.  Go a little hungry since a lot of the vendors have samples to offer.

For me the spring time in San Francisco is the best time in my opinion to visit.  A tour of Chinatown is a must.  There are many food walking tours available for you to take.  I like to just walk the city and ‘discover’ great little places on my own.  I found a place that makes fortune cookies the old fashioned way.  Samples are given out and they are the best I’ve ever had!    If you go do a search about what farmer’s markets are open.  There are many throughout the city.  A great resource for local food is Edible San Francisco.  (Edible Phoenix is a great local resource here in the valley.)  I would love to hear about your favorite places in the city if  you have visited.  I had the pleasure of having dinner at the Zuni Cafe with friends.   There are so many great restaurants and so little time.  Don’t even get me started on side trips to wine country!

Heather

If you haven’t heard of The Simple Farm, then you should know about it.  Its a delightful little farm here in Scottsdale that is run by Lylah Lender.  The farm is located off the 101 on Cactus and is open to the public on Thursdays.  She offers lots of lovely treats for all to enjoy.  Lylah offers many classes about cooking and keeping animals from time to time.  Check her website for what is currently being offered.  My daughter and I had a chance to visit and these are the pictures from that visit.

This farm gets more beautiful every time I visit.  I hope you enjoy the pictures.  She has new goat babies right now.

Heather

Over the course of my 15 year culinary career I have met many chef’s.  Some are just people that do a great job on camera, and some are both great chefs that really know how to cook and do a great job on camera.  But it is very rare to meet a true legend that can cook and write and really does know how to cook.  This weekend I met such a woman, Anne Willian of La Varenne Cooking School in France.  She has written many books, all worth owning.  They are not just a compilation of wonderful recipes but they are history books.  The new book is The Cookbook Library – Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook.

I was fortunate to be at one of the signings for this new book in Los Angeles on Monday.  The book signing party was hosted by my friend and mentor Denise Vivaldo of Food Fanatics.   This book is years in the making and  a wonderful collection to any cookbook library.

I am currently reading, and learning a great deal about the history of French cuisine, The Country Cooking of France, the most beautiful cookbook that I have in my library.  If you don’t know Anne Willian, you should get to know her in one of her many cookbooks, you will be a better cook for it.

A Medieval Wine recipe Ypocras (Spiced Red Wine) recipe by Anne Willian

1 cup brown sugar

1 tablespoon ground cinnamon

1 tablespoon ground mace

1 tablespoon ground cloves

1 tablespoon ground grains of paradise (see substitution in the link)

1 bottle (750 ml) fruity red wine such as merlot

Cheesecloth

In a medium nonmetallic bowl, stir together the sugar, cinnamon, mace, cloves and grains of paradise.  Add the wine and stir well.  Leave for 10 minutes, then stir again to dissolve the sugar fully.  Cover tightly and leave at room temperature for 1 to 2 days.

Strain the wine mixture through the strainer lined with a double layer of cheesecloth into a bowl.  A brown deposit will be left on the cheesecloth.  Rinse it off and strain the wine at least once more through the cheesecloth to clarify it as well as possible.  Store the wine in an airtight container (if you like, use the original bottle) at room temperature.  It will keep up to 1 month.

This is a great wine for the holidays too.

Heather

There was something for everyone of all ages at this final event of this week’s 2012 Scottsdale Culinary Festival.  It was the hottest weekend on record for this year in Arizona, but that didn’t stop the crowds of people from showing up and enjoying what our local restaurants and chefs have to offer the valley.  If you are new to the valley, and want to see a lot of restaurants in a short amount of time, this is the place to do it.  Each booth offered a small sampling of what their much larger menu has to offer, just enough to entice you to come enjoy their hospitality for a longer amount of time.

The food ran the gambit from cheesecake to tacos and guacamole.  The celebrities of Great Arizona Picnic were Andrew Zimmern of Bizarre Foods and Adam Richman of Man v. Food Nation, both on  Travel Channel.

There were also plenty of opportunities to cool off with the Skyy Bar presented by Skyy Vodka and the Tequila Experience.  Nothing better than a cold margarita to help you cool off on the 100 degree days.  Also on the weekend’s list of activities were Courtside Culinary NBA stars and the Larry O’Brien Trophy for picture taking opportunities.  Johnsonville was serving up their world famous brats on the Big Taste Grill, and a few of the Valley’s food trucks were on hand as well.

There was no shortage of entertainment with some great bands on 2 stages, and of course all the people watching.  If you haven’t been to the Scottsdale Culinary Festival, its too late this year, but there’s always next year!  Enjoy the pictures from the Great Arizona Picnic.

Heather

The Modern Group had a grand opening recently to introduce us to their gorgeous new showroom.  I knew there would be food, and I was pleasantly surprised by the Classic Cooking Academy.  They had a wonderful assortment of hors d’oeuvres for the very large crowd of people that showed up for the event.  Chef/Instructor Lou Swartz brought several students with him to serve and doing the finishing touches.  On the menu was:

Gazpacho

Spicy Italian Sausage with Sweet Potatoes and Green Apple Salsa

Chicken and Asparagus Salad on Crostini

Salad on a Stick

Selection of Cheese and Crackers

If you are looking at a remodel of your home or kitchen this showroom is a must see.  They have a bar that is lit from underneath with LED lights.  I’m trying to figure out where this feature can go in my home as well as the beautiful kitchen.

Heather

I’ve had a very busy last couple of days.  I went to New York for the IACP – International Association of Culinary Professionals.  So many stars of the culinary world were there taking classes right along side of me.  I got to listen to Ruth Reichl, Sara Moulton and Marcus Samuelsson speak about where the industry is going.  We talked about everything from Is Farm to Table Just the Latest Fashion to what is the newest trends and how to find them in food.  My brain is on overload with all the information learned and new people met.

Friday night kicked off the weekend with local chef’s showing off  their latest creations.  I have to say that my favorites of the night were not too far off from food that we can get right here in the Valley; ‘Dinosaur BBQ’ by John Stage and Brisket with Jalapenos and Chocolate Braised Pork with Chipotle Cabbage Slaw from Julian Medina.  Lots of meeting new people and eating great food.  There was no need for dinner or really anything else to eat but since we were so close, 2 blocks, from Balthazar‘s a few of us stopped.  I know this will not be the last time I visit this place.

Saturday morning I went to the Union Square Greenmarket.  There was a lovely mist happening by the time I walked down to the market and most of the wonderful fruit and flowers were in season; Pear blossoms, purple hyaccinths and apples, so many apples.

There were so many vendors that we don’t get to see here in Arizona, and of course there was fish.  I got a lesson in how to tell the difference between male and female crabs.  Hint, the females wear red nail polish, see the pictures at the end of the post.  There were also sellers of wool, and of course wine and lots of cheese. Rain prevented us from lingering at this beautiful market, but I’m looking forward to visiting again during another season.

Sunday was spent mostly in Soho, and I walked almost 80 blocks – I think that’s equivalent to 800 miles – from my hotel in Mid-Town.  I’m complaining, but I do think its the only way to see a city.  I walked by Grace Church, the Empire State Building and The Flatiron Building.  I stopped into Dean & Deluca for my morning coffee and to drool over kitchen items that I want but don’t really need.  They had wonderful samples at every station and wonderful Easter items like hot cross buns and ham.   Then it was off to brunch with a little sampling from sponsors and the 5 boroughs and the wonderful food items they have to offer.  Next we were off to the blog and book fair, with every possible cookbook author there to talk with and of course books to sell.

It was a short but very satisfying trip to New York.  I wish I had had more time to do some of the touristy things and see more of the landmarks that New York is famous for.  I made it to Times Square, I got cheesecake at Juniors, but sadly I didn’t get a real New York bagel or pizza!  That will be saved for another trip.  IACP will wait until next year in San Francisco.  Now that is a town I know and love!

Heather

This is how to make any quick bread fancy – cook it in a bundt pan!

Chocolate Banana Bundt Cake

1 cup (2 sticks) unsalted butter

2 cups granulated sugar

4 eggs

6 bananas, mashed

2 teaspoons vanilla extract

3 cups all purpose flour

2 teaspoons baking soda

1/8 cup unsweetened cocoa powder

1 cup sour cream

1 cup semisweet chocolate chips

1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Lightly grease 1 bundt pan and 1 small bread pan.  In a mixer cream together butter and sugar.  Add eggs, then stir in bananas and vanilla. Sift in flour, baking soda and cocoa powder, and mix well.  Add in sour cream, chocolate chips and walnuts.  Pour batter into the prepared pans.  Bake in oven for 60 minutes or until a toothpick comes out clean.  Let the cake rest for at least 20 minutes before turn out of pans.

I’ve paired this with a port. You can even pour it over and let the cake soak it up if you don’t want to drink it. See more pictures and other posts from me here.

 
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