Category Archives: food

food photography: beet and beef stew

I love stew.

In particular, beef stew. There’s nothing quite as simple and comforting as a slow cooked, filling, and savory meal. I typically have a go-to recipe that I vary little from, but I thought I’d try a new twist using golden beets, celeriac, anchovies, and herbs de Provence. The recipe I used is from Chris Kresser’s site.

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

Stewing meat, vegetables, and spices together doesn’t get any easier. I like the ease of starting with a lot of fresh ingredients (and perhaps a few shortcuts if you don’t have your own stock or tomato sauce at hand), and ending up with something so hearty.

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

You start by sauteing the onions and shallots in your heavy bottomed pot. Add garlic when your onions are nearly finished (garlic can burn easily), then add all the rest of the ingredients to the pot save for a couple cloves of chopped garlic that you’ll add at the very end for a little punch.

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

Golden beets

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

celery root/celeriac (You could also use turnips, parsnips, or carrots)\

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

red wine and beef stock

‎ www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

bay leaves and anchovies

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

tomato sauce, tomato paste, and herbs de Provence

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

grass fed beef

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

Once you’ve put all the ingredients into the pot, you simply leave it in the oven for a few hours. The low, slow heat does all the work tenderizing your meat and vegetables, and it melds all the flavors.

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

You can see even more photos of this stew on my Flickr page.

recipe: brandied cherries

brandied cherry recipe www.jamiecareymulhern.com

I like whiskey and bourbon. I like to order an old fashioned.

I don’t always enjoying paying a bartender eight to ten dollars though.

Cherry season has come (and almost gone) here in the Pacific Northwest, so I thought I would try my hand at making my own cocktail cherries since we all know maraschino cherries are super gross.

brandied cherries www.jamiecareymulhern.com

Brandied Cherries:

2 lbs of red cherries

4 cups of drinkable brandy 

2 cups of sugar

2-4 sticks of cinnamon

4 cloves

4 allspice berries

Rinse the cherries in a colander. Remove the stem and pit the cherries. Place the cherries in a jar.

In a saucepan, heat the remaining ingredients on medium low heat until the sugar has dissolved completely. Pour the liquid over the cherries. Let the mixture come to room temperature (or ice bath it) then stick it in the back of your fridge for six weeks. You could alternatively water bath can it, but I am too lazy for that at this point. Although I might have considered it if I had gone cherry picking.

In six weeks, you’ll have perfect cocktail cherries, but I’ve also put them in a homemade chocolate chili ice cream. 

old fashioned recipe www.jamiecareymulhern.com

Old Fashioned:

1/2 -1 tsp of sugar

several dashes of Angostura Orange Bitters

1 tsp of club soda or water (optional)

1 brandied cherry

1 giant ice cube or sphere

1.5 ounces of Bulleit bourbon or whiskey

1 orange wedge or peel (optional)

Put the sugar, bitters, and water in a glass. Mix or muddle them together. I like to muddle in my cherry too at this point and it would be a fine place to throw in an orange peel or even lime for something crazy, but try it without muddling fruit for your first time so you know what it really tastes like. Add one big ice cube. This is important. It’s preferred to have one large ice cube, so there is less surface area to melt. The original teaspoon of liquid is going to get your flavors melded together, and now your ice cube will slowly melt and the extra liquid will open up the flavors of the Bulleit, but you don’t want lots of little ice cubes because they will just water down your drink. Lastly, pour the Bulleit over the top and enjoy!

old fashioned recipe www.jamiecareymulhern.com

Cheers!

 

 

Portland Food Photography: Slappy Cakes

There’s this place in Portland that really has it figured out.

How do you combine pancakes and fun in a restaurant? I know what you are thinking, “Pancakes are already fun!”

And I say, “No, they get fun-er. More fun. Having all the funs.”

I introduce you to: Slappy Cakes.

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Slappy Cakes offers several batters for pancakes, but the twist is THAT YOU GET TO COOK THEM YOURSELF AT YOUR TABLE!

You choose your batter:

Buttermilk
Whole Grain
Gluten-free
Peanut Butter
Vegan
Sweet Parsnip

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

You have choices of toppings and ingredients too! We picked lemon curd and blueberries.

Slappy Cakes; Portland, Oregon

You might be thinking, “I don’t really care for pancakes or waffles or any of the sweet breakfast foods.” And that’s fine, they have a full menu.

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Portland Food Photography: Blue Star Donuts

First of all, HAPPY NATIONAL DONUT DAY!

blue star donuts portland

I hope you got to celebrate! David and I had planned to visit our favorite donut place in all the land (so far): BLUE STAR DONUTS! But by 11:30am, they had sold out. They make fresh donuts everyday for that day, and they stay open until they run out. It’s crazy. They are crazy. The donuts are seriously the best I’ve ever had.

blue star donuts portland

They use a French based brioche bread recipe to start. Then they craft their magical donuts in the open style kitchen. Everything is clean and modern. Very simple. They have maybe ten to fifteen flavors of donuts per day (and I think that may be overstating the number.)

blue star donuts portland

We were fortunately able to visit Blue Star when David’s brother Thomas was in town. We shared five donuts, and all of them were super delicious. We could hardly decide which to get. May I recommend a donut party with your friends? Order a bunch and share! Seriously. You will want to try them all.

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Lemon Poppy Seed

 

blue star donuts portland

blue star donuts portland

This was a classic fritter.

 

blue star donuts portland

And a classic cake style

 

blue star donuts portland

The famous Maple Bacon

 

blue star donuts portland

Blueberry Bourbon Basil

blue star donuts portland

Meyer Lemon & Key Lime Curd

blue star donuts portland

Thomas’s face pretty much says it all.

 

Follow them on Twitter or Facebook.

And here’s a link to their Yelp reviews.

 

Paleo Food Photography: Bacon Wrapped Dates & Goat Cheese

bacon wrapped dates + goat cheese

These little buddies are magical. Just make them paleo food eater or not. They are the perfect combination of sweet, salty, tangy and bacon. Make them for yourself at home (they taste delicious even cold), or prepare them for a party. Although I don’t know how to share something this delicious. It’s difficult, but some of you are more generous than I. You could also make this dairy free by stuffing the dates with an almond or something else, but I recommend the goat cheese if you would prefer to reach nirvana.

Preheat the oven to 400 degrees WITH THE BROILER PAN IN IT. That way, when you put the bacon on the hot pan, it’s less likely to stick and pull your precious bacon away with it.

Count your dates.

bacon wrapped dates + goat cheese

Cut your bacon in half. (I had ginormous dates, so I did full pieces of bacon for the pictures.) Now, you either have more pieces of dates or bacon. Whichever one you have less of, that’s how many you can make. I am assuming here that you have about eighteen pieces of bacon after cutting them in half. One of the small goat cheeses should do you, but you should always buy the larger one because GOAT CHEESE.

bacon wrapped dates + goat cheese

Soak eighteen plus extra toothpicks in a little bowl of water (a couple extra in case any of your toothpicks are janky and break)

bacon wrapped dates + goat cheese

Prep those dates-they may have pits if you didn’t pay attention and buy the de-pitted kind. Take the pits out, remove any stems, and use a knife to slice them open from top to bottom.

bacon wrapped dates + goat cheese

bacon wrapped dates + goat cheese

Then, shove some goat cheese inside with a butter knife. Put in as much as you want. It’s okay if it shows out the side. Stuff them all before wrapping them in bacon. (Trust me, it’s easier and reduces the risk of cross contamination.

bacon wrapped dates + goat cheese

(At this point, you could eat these or bring these to a vegetarian party. Or serve up extra dates and goat cheese while waiting for the bacon ones.)

bacon wrapped dates + goat cheese

Then, wrap each one with bacon and secure with a toothpick. Do them all, and by this time, the oven and pan should be ready!

bacon wrapped dates + goat cheese

bacon wrapped dates + goat cheese

Place them all onto the broiler pan (they should sizzle! Be careful!) Give them a little room-no touching! Put them into the oven and turn them once after about 10-15 minutes. They should be done after 20-25 minutes, BUT IT DEPENDS ON THE SIZE OF YOURS! And also your bacon crispy preference. The dates and goat cheese do not need to cook, so the only thing you have to worry about is the bacon.

bacon wrapped dates + goat cheese

Enjoy!

paleo food photography: The Perfect Paleo Pancake

I read a lot of blogs about paleo/primal/caveman/whatever-you-want-to-call-it eating. THERE ARE SO MANY. One of my very favorites is The Paleo Mom. She’s someone who came to paleo eating because of a lot of health issues. Her writing comes with a scientific perspective; she has a PhD in Medical Biophysics. You can read more about her journey here and here and here. (That last link has some super inspirational before and after photos!)

She shares some great recipes and this is by far my favorite: Perfect Paleo Pancakes

The Perfect Paleo Pancake

They are super simple, only six ingredients: green plantains, eggs, coconut oil, vanilla, salt, and baking soda. You could always add extra spices like cinnamon or nutmeg. I topped mine with kerrygold butter and maple syrup. They really hit the spot when you are craving something special. I especially love how easy they are to make and flip. The texture is perfect and they keep well in the fridge for second breakfast.

The Perfect Paleo Pancake

Get out all your ingredients. Heat your pan with some coconut oil. Then peel and rough chop two green plantains. Throw them in the food pro with four eggs, two teaspoons of vanilla, three tablespoons of coconut oil (I’ve also used coconut butter here), a half teaspoon of baking soda, and a pinch of salt. Wazz it up until the plantains are all chopped up.

The Perfect Paleo Pancake

Then spoon it into the pan! The pancakes bubble a little and crisp up around the edges perfectly. Flip it! Cook the other side! Then slather them up with whatever paleo or mostly paleo ingredients you believe in! My vote is butter and maple syrup for the classic angle, but you could serve and eat with fruit or nut butters if you are into that sort of thing. I’d imagine that these pancakes (without the added vanilla) would be great as a bread substitute as well, although The Paleo Mom has some recipes for that too.

The Perfect Paleo Pancake

Portland Food Photography: The Sapphire Hotel

The Sapphire Hotel

Last week, David and I decided we needed to celebrate so we searched for happy hours on Yelp and we choose The Sapphire Hotel based on the reviews and the menu. Their website claims long roots into the history of Alberta Street:

The Sapphire Hotel was originally a turn of the century seedy hotel in Portland, Oregon inhabited by sailors, travelers and ladies of the night. They rented rooms by the week, night or by the hour and spent long days and evenings in the lobby drinking, laughing, eating, talking and kissing.

Aside from entertaining one another you could count on the presence of a mystic, traveling musician or a handful of gypsies to lend some fun and adventure to your night. As the years went by, the area around the hotel grew more affluent and the ladies of the night took jobs as shop girls along the avenue. The artists began to sell their work at the galleries that cropped up along the Avenue and the rooms became upscale apartments leased to the people in the local community.

There’s a long list of signature cocktails, wine and beer followed by a shorter list of tasty food.

The Sapphire Hotel

 

I ordered the hour hour special marionberry margarita and (I think) David got the Common-Law Girlfriend.

The Sapphire Hotel - The Marionberry Margarita

 

The Sapphire Hotel

 

I couldn’t resist ordering a couple happy hour appetizers in addition to the food. We chose pickled veggies and nuts & olives.

The Sapphire Hotel - happy hour

 

Dinner was a seared tuna nicoise salad and a meze platter. Two thumbs up! Give them a try for some ambience and delicious drinks and food!

The Sapphire Hotel - meze platter

 

The Sapphire Hotel - Nicoise Salad Special

portland juice company

Portland Food Photography: Portland Juice Press

Okay seriously. This place is so good! I heard about it through someone on Instagram (can’t remember who), and I rode my bike up Milwaukee to visit it. It’s right by Bushwacker’s Cider.

portland juice company

They juice hundred’s of pounds of vegetables, fruit, and nuts every day. They specialize is juice fasts-you can actually have them deliver to your house or work. I just happen to like fresh juice and had a craving for a thick nut milk. So I picked out The Ohm. It was perfect. Exactly what I wanted: hazelnuts, dates, cinnamon, and filtered water.

portland juice company e -8909

If you are undecided, they have no problem opening up bottles for you to sample the flavors. Next time, I am getting the lemon, ginger, honey one.

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They even have these vintage inspired postcards -FOR FREE! I took one or six.

portland juice company

 

ugly mug

ugly mug

 

There’s so many great things about our new neighborhood. I’ve mentioned the many coffee shops, and here is a cappuccino from one called The Ugly Mug. They brew Stumptown coffee which is a local roaster.

This shop has a high shelf filled with a lot of mugs. (ha!) They serve a handful of pastries, coffee and espresso, and even beer and wine. They’ve got games and books and the rumour is that you can bring your dog inside although I haven’t witnessed that yet.

I’ve come in today to start working on some photos that need to be edited. It’s been a whirlwind of unpacking, planting, meeting new people, job hunting, and going for walks. David and I are both so amazed by all the lush greenery and the budding blooms of spring. It’s incredible. You can find more photos of our journey on our instagram feeds here or here.