Monday, August 20, 2012

Food Photography and Thoughtful Communication

Ahh, something I love to hate:  photos of food.  With an iPhone.  I'm completely guilty of it; every picture on this blog is taken with my iPhone 4.  So convenient and so simple...why use anything else?

With the advent of instant communication, it's easy to advertise what you're doing, where you are, and who you're with.  Technology is continuously changing to satisfy our urge to flaunt our personal lives and many Facebook or Twitter posts seem to be without intent or purpose beyond in-the-moment satisfaction.  I'm guilty of it.  My friends are guilty of it.  But at what cost?

As I've gotten older, technology and social media have evolved to capture every moment, every feeling, every encounter.  Nothing is personal or private; our world is getting smaller but it's naive not to consider whether these developments are actually driving us apart.  Since joining Facebook in 2004, the product has changed from being a place to connect with friends both new and old to a haven of our best foot forward. As much as I'd like to consider myself a happy, confident and able person, I've found that it's nearly impossible not to compare my life with others.  I've been very fortunate in many facets of my life but I'll gladly admit that the constant infiltration of "perfection" on my Newsfeed has, without a doubt, taken a toll on my romantic relationships and, perhaps more importantly, my own self worth and values.  I want what others have even if it's not in my best interest or if the timing is off.

Technology and social media beg us to walk the fine line of staying connected or feeling devalued in our own reality.  Instead of focusing on our own journey, our own path, we see the paths of others and it becomes a life of the have and the have nots.  The simple solution is to power down, sign off, and generally disconnect from the world, but with that comes the risk of losing relationships.  Of course, old school options of communications exist, but quick, instant connections reign supreme.  I'm still trying to strike the balance between maintaining relationships in an online world while being comfortable in my own skin.

But, I digress.  This is a food blog and the intent of the post is to reflect on our obsession with food photography.  I don't believe that food photography is a new development; we've documented food for centuries in artwork, as a means of peace, and as a way of separating the have and the have nots. However, the major difference between past and present day food is the change in medium and the intent in which it's documented.   Just like any other post showing happiness or perfection, it's all in the message and I believe it's crucial for us to actively consider what we're posting before it goes live, such as what is the intent of my message?  Why am I posting this?  Is it to spread happiness to others or to merely show off the happiness I've found?  I'd like to believe that with strong, more identifiable and obvious intent, comes meaning and thus a more satisfactory life, whether it's with food or anything else.

I'll leave you with a fantastic quote from Stephen Furtick:
The reason we struggle with insecurity is because we compare our behind-the-scenes with everyone else's highlight reel.

Soft Pretzels


It's not very often I make snack food (although the Crescent Rolls were a bit hit) but when an event as special as watching the women's Olympic marathon rolls around, it's time to turn on the oven and cook accordingly.  A few friends and I got together to do what only nerdy runners do - record an entire marathon and swear off Facebook,  Twitter and the news for the day to avoid learning results - so I made these soft pretzels to help celebrate this special occasion and/or lack of internet contact.

I always crave a good soft pretzel, whether it be from my personal favorite Dayton Farmers Market in the Shenandoah Valley or the more commercialized Auntie Annie's version, they've always had a special place in my taste bud's heart.  Surprisingly, these soft pretzels aren't very difficult to make.  They're time consuming, yes, but oddly simple considering the warm fuzzy feelings they elicit.  Give them a try - you'll be very pleased with the results.


Sunday, July 29, 2012

Fun with Marshmallow Fondant

I'm going to start this marshmallow fondant recipe with a disclaimer:  it makes a mess and it requires upper body strength.

If you're okay with that...proceed.  I've never worked with marshmallow fondant before, but my friend Cat suggested we make a special cake for our friend Liz's bridal shower.  Decorating with fondant takes some getting used to, but once you get the hang of it, you can let your creative juices flow.  I'm already thinking of reasons to make it again...in someone else's kitchen ;)
Pretty Lizzie cutting her cake

Coconut Rice

Yes, yes, I know I've referred back to the Chicken Yakitori dish several times in my recent posts (in addition to the actual post) but a lot of working and learning went into it, and since then, several other dishes have been based on the ingredients of that effort.  However, the coconut rice served as a side dish required minimal work in comparison but really completed the meal.  It's flavorful but doesn't require a plethora of ingredients - something I'm sure you'll appreciate.

And hold tight - there's one more recipe from the Chicken Yakitori/coconut rice extravaganza coming soon...

Cous Cous with Roasted Vegetables and Lemon Sesame Ginger Dressing

I like to think of this Cous Cous with Roasted Vegetables and Lemon Sesame Ginger dish as a very lucky result of acquiring a random assortment of co-op veggies and Asian flavors from my dish last week...and, of course, goat cheese.  It's a power play of nutrients:  beets, sweet potatoes, red and green peppers, red onion, yellow squash and zucchini over cous cous that is sure to replenish and reenergize.

The dressing is spot-on.  It adds a certain sweetness to the dish and is easily complimented by goat cheese crumbles.  All in all, this dish is a quick, fresh meal that is sure to please for days to come.

Wednesday, July 25, 2012

Guest Blogger: Liz with Challah Bread French Toast

You may remember my dear friend Liz from a few posts back:  she is marrying a wonderful guy named Sal and we celebrated their engagement with Crescent Rolls with Asparagus, Prosciutto and Cream Cheese and Crostini with Seared Strawberries.  Now, it's Liz's turn to share a recipe.  She and Sal made me this delicious french toast dish after wedding dress shopping and a long run - as you can guess, it was well deserved and loved.  Take it away, Liz:

"Inspired by the French toast served at our favorite local brunch spot, I decided to try this recipe one weekend, and it has since become our go-to weekend breakfast. From lazy Sunday brunches to cooking for overnight guests, it is sure to impress. The slightly sweet challah bread and taste of caramelized sugar and orange liqueur are what set this recipe apart. It’s quick, easy, and pairs perfectly with classic sides such as scrambled eggs, sausage or seasoned pan-fried potatoes. Enjoy!"

Tuesday, July 17, 2012

Cooking with Friends: Guy Fieri's Yakitori Chicken

Last Saturday, I hosted eight friends for dinner and served an Asian-inspired meal.  Two of the dishes were straight out of Guy Fieri Food, one of my favorite cookbooks.  The main dish, Chicken Yakitori, was another labor of love as it took my friend Justin and I over two hours to prepare, cook, and garnish.    The second, a Thai salad, was much more straight forward but flavorful in its own right.  I'll share the recipe soon.

Back to the Chicken Yakitori:  one thing I've learned about Guy Fieri since owning his cookbook is that he loves to pack a punch, and, as a result, his recipes include many ingredients to bring the flavor he's known for.  The Chicken Yakitori is no exception:  without having Justin as my right hand man, this recipe could have easily taken the better part of the afternoon to prepare, but with a second set of hands and his expertise, we were able to complete the dish in just over two hours.  The result?  Absolutely delicious - we both agree that this is the best chicken dish either of us have ever made.
Justin and I celebrating a meal done right.