This week, we head off for a 10-day RV trip with dear friends. Seven of us in a 30-footer. These are friends we have known for 25-plus years (oh dear!), so let’s all hope we come back with our friendship intact and that we haven’t pecked each other to bits. Not surprisingly, we’ve been thinking about meals we can cook on the open road (or at least at an RV campground). This one came to mind—a recipe we developed and shot for F&W online a few summers ago (along with literally 89 other recipes and photos you can see here!) This one is fresh, easy and doable on the fly, which seems important because basically these are the skills we are bringing. Everything else will be learn as we go!
Let us know what you are doing and cooking this summer. And follow us on Instagram @andweate for up-to-the-minute hijinks from the road. There are sure to be a few.
Roots to River Farm, just across the river from us in Bucks County, Pennsylvania, grows the tastiest green garlic, and we think this juicy salad is one of the finer ways to use it. A whole bulb goes into the dressing, while some of the stem is chopped and added to the croutons as they toast. The dressing needs no egg to thicken it, as the Parmesan makes it creamy enough. You could use packaged romaine hearts for this, but they are sometimes all crunch and no flavor. A good head of fresh romaine requires a little more work but tastes more alive and, well, lettuce-y. We adore the bitter edge of escarole and sometimes use that in place of romaine. When green garlic is out of season, swap in three finely chopped garlic cloves for the dressing and one thinly sliced garlic clove for the croutons.
This recipe is from our upcoming cookbook, Onions Etcetera coming out Spring 2017!
|Green Garlic Caesar
Serves 4 (or 2 hungry people who truly love each other)
3 slices ciabatta or country bread
1 bulb green garlic, with some of the stem
1⁄4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 anchovy fillets
2 tablespoons freshly squeezed lemon juice
1⁄2 cup finely grated Parmesan, plus more for garnish
1 large head romaine lettuce
Heat the oven to 375°F. Tear the bread into rough bite-sized pieces and place on a baking sheet. Take the bottom 4 to 5 inches of the green garlic stem and halve lengthwise. Discard the woody core, if needed, and slice the stem thinly. Scatter the sliced garlic stems over the bread, along with 3 tablespoons olive oil. Season well with salt and pepper, and toss with your hands to coat evenly. Bake, shaking the pan once or twice, until the edges of the croutons are golden-brown and crisp, 10 to 12 minutes. Set aside.
To make the dressing, chop the reserved green garlic bulb. Sprinkle a generous pinch of salt over the garlic and continue to use the side of your knife to mash the garlic to a paste. Lay the anchovies over the garlic paste, chopping and mashing to incorporate. Transfer the mixture to a small bowl and whisk in the lemon juice and a few grinds of black pepper. Whisk in the remaining 1⁄4 cup olive oil, then stir in the grated Parmesan. Taste and adjust the seasonings.
Tear away a few of the green outer leaves of the lettuce and reserve for another use. If the tops of the lettuce are very leafy and floppy, lop them off and reserve for another use—you want most of this salad to be the juicy, crunchy heart. Tear the leaves into generous bite-sized pieces and transfer to a large salad bowl.
Add the dressing to the lettuce and mix gently to coat (hands work best for this). Scrape the croutons and browned garlic bits over the salad. To finish, shave a few long strips of Parmesan over the salad and serve.
Of the many things we love one is a small pleasure, easy to attend to. A quick but civilized coffee with a friend or friends. Sometimes all it takes is a text—come by for coffee at the studio? And for 10 minutes you get to sit or stand, catch up then proceed with your day feeling, somehow, more complete and settled. Today we had banana bread with our coffee. Here is the recipe Kate developed, using coconut oil since Guy is not eating dairy, but you could make it with butter if you like.
Preheat oven to 350°. Grease a loaf pan.
1/3 cup coconut oil
1/3 cup sugar
1/3 cup brown sugar
Whisk together then add to sugar mixture:
1 cup flour (gluten-free flour, optional)
1/3 cup almond flour
1/2 tsp baking soda
1/4 tsp baking powder
Pinch of salt
Then mix in:
2 large eggs
2 tsp vanilla
2 to 3 very ripe bananas, mashed
Handful of chocolate chips, optional
Pour into the loaf pan and smooth the top. Bake until skewer comes out clean, about 55 minutes.
Let cool. Make coffee. Eat.
Working on a book is funny…when you’re in the middle of it, you’re so immersed. It’s all you think about. It wakes you up in the middle of the night. Sometimes the process is smooth, and sometimes you curse it. (And when it’s a cookbook, most of your meals come from it!) Then you ship off your work to the publisher, designer, whomever, and move on to other things. Six months or so later, out of the blue, a beautiful book arrives on your doorstep and you think, “Oh yeah! That’s what all that work was for!”
“The Maverick Cookbook: Iconic Recipes & Tales from New Mexico” by Lynn Cline (2015, Leaf Storm Press launches today, and we couldn’t be happier. This was a project near and dear to our hearts…we lived in Santa Fe for many, golden years, and we both miss it lots (though our yearnings never seem to coincide, which is why we haven’t moved back…yet). Plus, we got to work with the talented Lynn, a food writer and journalist we knew from our Santa Fe days, and Andy Dudzik, a former colleague from the Santa Fe Reporter and now the publisher of Leaf Storm Press. Andy spent a few days with us back in December while we shot the book in our studio, channeling the smells and flavors of northern New Mexico to our little river town. It was one sweet week, full of laughter and ideas and very delicious food, and now we hold in our hands one sweet book.
true, the season just passed. But the memory of the morning we went to a friends farm to pick a bucket of sour cherries has stayed with us. It’s quiet, simple pleasure. We wanted to post a few pics here as a way to remind ourselves as we travel in July and coming up again in August, that we are fortunate to have beautiful moments and abundance where we live.
A few weeks ago we were virtually transported to New Mexico. Not much makes us happier than the thought of New Mexico (except for actually being there). But this was pretty good. We spent four very full days shooting pictures for a new cookbook that our friend Andy will be publishing through his new publishing company, Leaf Storm Press. The cookbook is by Lynn Cline and the working title is The Maverick Cookbook. It takes you on a journey through dishes and meals of famous characters that called New Mexico home. Georgia O’Keeffe, Gustave Baumann, Mabel Dodge Luhan, Dennis Hopper, Fred Harvey, Billy the Kid and others.
It’s going to be a beautiful book, and after a week of making and eating the recipes, a delicious one!
Also, check out our Instagram feed, it’s (andweate). We are trying to keep it interesting, so you need to look at the feed in grid format to see it. Let us know what you think.
Well, that was fun! Turns out when you like what you’re doing, talking about it is easy. And what we loved the most about doing this workshop was seeing how others see. Below are a few photos by the students and some atmosphere shots of the class. And here are a few ideas that came out of the class we wanted to share, in no particular order.
1. Look for the best light and then play with it. What this means is, if the light is very bright and direct, try taking a picture in that light, then soften the light by filtering it. You can use a white sheet for this.
2. Bounce light back onto your subject. Light is usually coming from one direction which then creates a shadow on the other side of your subject. Try using a white card (we use foam core) to bounce light to fill in the shadow.
3. Play with composition and pattern.
4. Try different surfaces under your subject. We see a lot of photography of unappetizing-looking food out there on the inter-webs that works because the surface the photographer is using is so fantastic and compelling.
5. Get to know how your picture taking device works. Many people are using their phones to take pictures. This is fine and what you see below were mostly taken with iPhones. And if you learn the best way to use the device and the limitations of the device you are going to make better pictures.
6. Shoot during the day, please.
Next photography class will be on editing using your phone, iPhoto or whatever program you are using. If you are interested let us know, we have not set a date yet.
We love making things. This year, as we looked back on all the different work we did and also assessed the year with much gratitude, these pictures of ingredients made sense. They’re building blocks to a good meal, a good year, and to a new year. Elio even got involved by helping us stamp some of the envelopes to mail these to clients and friends. Maybe he stamped this piece of paper more, but that’s OK—it shows that process and chaos are beautiful, too.
If you would like a set these cards (5 cards in a pack, blank on the inside), let us know. $15/pack, includes shipping.
There are limited packs available before the holidays, but we can get more printed as needed after. Pop us an email if you want some: email@example.com.
A few weeks ago Ian and Shelley, of The Farm Cooking School, asked us to teach a little class on food styling and photography. “OK, let’s do it!” we said. And suddenly it is happening this Sunday, Dec. 7!
Are we ready? We are now. It’s going to be super fun and here’s why… we will look at light and composition, take pictures and talk about pictures. Yum. I could almost survive on this alone, but we’ll eat food too. (Ian and Shelley’s food is extra delicious.)
Who doesn’t love doing that? And you will leave knowing that when it comes to food and photography, less is generally more. The photo on the right is pretty much all we need to make a good picture (plus a camera)!
This year, we hosted Thanksgiving for Guy’s family in our studio. The days leading up to it were a happy buzz of making lists, shopping, cleaning, brining, cooking, baking, planning. The actual day blurred by. The gigantic, spatchcocked bird still managed to roast unevenly, too many side dishes sequestered us in the kitchen, Uncle Anthony sliced his finger open while carving the damn turkey. And then, suddenly, it was 9 o’clock, the studio had cleared out, and I was alone, listening to Patsy Cline and staring at a sink full of suds.
On Monday morning, we were back in the studio. All the bits and bobs and wings and things of the turkey went into a giant stockpot and boiled away until they became liquid bronze. Guy made coffee-flecked chocolate chip cookies for our tenant, as a thank you for the Thanksgiving day EMT call. Lunch was a little soup made with the leftover sweet potatoes, red curry and some coconut milk. It was all very relaxed cooking, no agenda—just what we needed.