The Houndstooth Gourmet

First, if Thai Carrot Soup sounds appealing, you can find the recipe over at DC Foodies. It’s very easy to make and has a wonderful peanut taste with a bit of heat from the addition of a jalapeño pepper. Enjoy.

Next…..

This past weekend was sort of busy so unfortunately there is no farmers market update. On Saturday, Frank and I caught the Annie Liebowitz exhibit at the Corcoran Gallery of Art. We had no tickets, but stood in line with the rest of the 10am ticket holders and members. We thought there was a chance that if we joined as members, we could see the show which was otherwise sold out. Our gamble paid off and we joined as members (which we’ve been meaning to do for like-years now) and strolled in.

The exhibit was extraordinary and very inspiring to me. Liebowitz is, at her very best in the natural extemporaneous environment where spontaneous expressions and actions are lauded over posed studio subject matter. It made me imagine a lifetime of capturing moments in time- life and death. I am new to blogging, but not exactly new to photography. I was very interested in taking photographs when I was in high school. I remember my mother buying me a Canon AE-1 for my high school graduation. I took many photos with that camera, most of which are lost in some black hole of the universe-victims of too many moves in too few years. The camera remains however and from time to time I load up a roll of film and snap away, clumsily trying to think beyond the point and shoot era when focal points and depth of field mattered.

More recently with my food blogging, I have become interested in taking photos again-good photos. Digital technology can make anyone look good these days. Paired with PhotoShop and Picasa, I can turn out a decent likeness. But I want to capture the food and scenery as my eye sees it. To that end, my goal is to learn photography in the field and through more real study of books and the works of masters. Which brings me to my Sunday.

With the waning light that accompanies winter, my food photography has been pushed earlier into the day to capture the best light of all; sunlight. But short of eating dinner before 4 pm I decided to pony up some money and buy a light box in order to properly illuminate my subjects-as best as artificial light can do. Doing a google search on “light cubes”, “light boxes” and “studio in a box”, I came across a bunch of posts describing how easy and cheap it is to make your own light box at home. Here is the site which I used to guide me through this easy exercise. Basically you just need a box cutter, a cardboard box suitable for your needs, some poster paper, tissue paper and a light source with full spectrum bulbs (I used GE). The lights (from Home Depot) are cheap clip-on lights used by construction workers to illuminate low-lit places.

Here’s the box:

Here’s some still life shots:

So, if you’re inspired to make your food look as good as it tastes, make one of these light boxes- for around $20 you can do it!

Tags: DC Foodies entry, Recipe, soup, vegetarian by Ramona
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This is a spectacular salsa to compliment fish and chicken. Here, it’s served with roasted cauliflower and a cup of cheddar corn chowder. Let’s cover the fish, salsa and cauliflower first!

Pan Seared Talapia

Ingredients:
2 Talapia filets, 6- 8 oz. each
1 tbsp butter
1 tsp extra virgin olive oil
flour for dredging
salt and pepper
Directions
Salt and pepper talapia filets on both sides. Dredge in flour and shake off as much excess flour as possible.
Over medium heat, place butter in pan and allow to melt and bubble. Once bubbling has stopped, add olive oil. When oil shimmers, add fish and do not move for about 1-2 minutes. When fillet is able to be moved without sticking, flip over and sear for another 2 minutes. Transfer to paper towel, dab any excess oil, and plate.
Top with peach, feta and tomato salsa. Recipe below.

Peach, Feta and Tomato Salsa

Ingredients:
2 ripe peaches, peeled*, pitted and cubed
1 medium tomato, seeded and cubed
1/3 cup crumbled feta cheese
1 small red onion, diced finely
1 tbsp. red wine vinegar
2 tbsp. light oil, such as safflower or cannola
salt and pepper to taste

Directions:
Combine all ingredients and let marinate for at least 10 minutes before serving. Can be made up to 8 hours before time. Store in refrigeratore.
Oven Roasted Cauliflower
Ingredients:
One head cauliflower
3 tbsp. olive oil
salt and pepper

Directions:
Preheat-heat oven to 325 degrees.
Core cauliflower and cut into florets. Arrange florets on aluminum foil lined sheet pan. Drizzle olive oil over cauliflower and sprinkle salt and pepper evenly on top. Turn over florets to coat.
Place in middle rack of oven and allow to roast for 40 – 45 minutes.

*Peel peaches with sharp vegetable peeler or paring knife. Slice in half and remove pit.

Tags: fish, fruit, Recipe, vegetarian by Ramona
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Ingredients:

2 large hierloom tomatoes
1 small onion
2 new mexico peppers
1 cup cilantro leaves and stems
1 tbsp. cumin
1 tsp. spanish paprika
salt and pepper to taste

Directions:
Roast peppers over fire ( I used my gas stovetop by placing peppers on grate) or under broiler until skins are blackened. Place in bag to steam for 10 minutes. Close tightly so steam can not escape.Meanwhile, cut tomatoes in half and squeeze out the seeds with pulp. Roughly chop onion. Remove skin from peppers (seed removal is optional depending on the heat level you want to achieve). If the skin is difficult to separate from the flesh, do this under cool water.
Place onions, tomatoes, peppers, cumin and paprika into food processor. Pulse until blended but not liquified. You want to retain texture. Add salt and pepper to taste. Add cilantro and pulse 4-5 times.

Tags: Recipe, tomatoes, vegetarian by Ramona
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