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A few weeks back I had the honor to photograph the sweetest couple and their adroable kiddos. Here are some moments from their special day.
Hi Friends, this Summer I created some new work for Chandler Art Museum. This show was such an honor to be apart of, and if your local go see it in person! If not enjoy the images below. (To see these photographs in person, they will be up at chandler art museum until October 31st, 2019.)
2019 Digital Color Prints
“Insects are typically disgusting, and we work hard to eliminate them. This piece draws on the idea of looking at nature in a different light. Instead, inviting these insects into the picture again. “
When I was a little girl Sunday’s were for sauce. Growing up with two Italian parents one of them would always had a pot of sauce simmering for hours every Sunday. My mom would make hers with, meatballs, onions, and so much garlic one would smell of it for days. My dad, would cook his sauce with a mirepoix, (carrots, onion, and celery) garlic, and use meat like veal, and pork to get his unique flavor. Both good. I can still smell the aroma from my childhood.
As the sauce would simmer away in the kitchen, my sister and I would hover over it. Dying for my mother to tell me it was “almost ready” for tasting. When It was I would get a big bowl and scoop it up with bread. It was HEAVEN. Then we would wait another few hours for it to simmer some more before diving in with pasta, and finally getting those meatballs!
Every Sunday, I mean every SUNDAY through every season of the year was like this. In the hottest of Summers Sunday Sauce was always brewing. My parents would take turns cooking it, or even made it together. Now, I try to do the same for my own little family, and here is a quick version for you!
let's go make some SUNDAY SAUCE!
Happy Cooking friends.
*QUICK SUNDAY SAUCE WITH TURKEY HERB MEATBALLS
12 oz of Bianco Crushed Tomatoes ( or san marzano crushed tomatoes)
1 cup bold red wine (dry)
1 white onion
1 celery stalk
1 finely chopped carrot
1 bay leaf
1 bunch fresh thyme
Crushed red pepper
Diamond kosher salt + Ground Black pepper to taste
1 bottle EVOO on hand
1 bulb of garlic
Herb Turkey Meatballs:
1lb organic dark turkey meat
1 organic pasture raised egg
2 tablespoons organic hemp hearts
2 tablespoons nutritional yeast
½ cup gluten free rice crumbs or handmade breadcrumbs
1 large bunch basil
1 bunch fresh mint
Fresh ground pepper
1lb dried gluten free spaghetti noodles ( or traditional spaghetti noodles) Cooked to package directions, tip: don’t forget to salt your pasta water!
Pecorino Romano cheese for topping
PREP ALL YOUR INGREDIENTS FOR SAUCE AND MEATBALLS. We aren’t cooking yet we need to get things measured and in front of us. This is called Mise en place.
Prep the sauce: Open your can of tomatoes. Roughly chop your onion and celery. Finely chop your carrot and thinly slice 4 cloves of garlic. Set aside everything in a bowl except the garlic. Put garlic in another bowl or keep on cutting board. Set everything aside and prep your meatballs.
Prep the turkey herb meatballs: Gently roll a big handful of basil together, and chop it you should get about 2 tablespoons. Chop your mint. Set aside together. Measure out the remaining ingredients for the meatballs. Next, In a large bowl put your ground turkey, lightly chopped basil + chopped mint, 1 tsp garlic powder, bread crumbs, nutritional yeast, hemp hearts, egg, 1 tsp olive oil and salt and pepper to taste. With your hands mix all together until mixture is combined.
Then roll out into medium size balls with your hands. Place on a plate or parchment paper lined tray. Put a large deep skillet on medium heat, once hot add in some olive oil, start cooking your meatballs. About 2-3 min on each side, until they are a slight golden color. Its okay if pink inside. As the meatballs finish cooking, place on a plate lined with a paper towel. This is to catch the excess grease. Do not rinse your skillet keep- all the grease for the sauce.
In the same heated pan, sauté your carrots onion and celery add salt and pepper. Once translucent in color, add your sliced garlic. Add crushed red pepper flakes ( as many as you can handle, I like a lot) Once the garlic is fragrant, add your can of tomatoes, salt and pepper to taste. Then the cup of red wine. Simmer on medium high heat until bubbling. Add your meatballs back into the pan, add in full bunches of thyme. Lower your heat to medium low and pop a lid to cook for about 30 min- 1 hour. Stirring occasionally until the sauce has become thick. If it's slightly acidic you can add more wine or salt, be sure to taste as you cook, so you know how much salt and pepper to add in!
Cook your pasta at the 30 min timer has gone off to the package directions.
Once pasta is finished right from the pot place the pasta into the skillet with your meatballs, add in some olive oil ( about 1 tablespoon) fresh basil and pecorino romano cheese. And dish up to enjoy!
When Rhubarb comes into season, I find myself terrified of it. I know dramatic right? I have this push pull relationship with it, I want to try it but I don’t... is it a fruit or a vegetable? Not sure if it’s the long stalks that resemble celery? Wait, it’s poisonous?
Lately, I have been trying to FACE the scary things in life and the kitchen. One of the most pressing fears I’ve been avoiding like the plague, is cooking with ingredients I’m unfamiliar with. The ingredients look scary or hard to work with, I tell myself that I can’t do it, and freeze up. That mentality has me stuck, and I don't want to be stuck anymore. HENCE facing The RHUBARB FEAR. It’s weird as it sounds that cooking could be fear based, but sometimes that’s how things comes up. These days I find I learn most about myself through cooking, can you relate?
Part of the journey in facing the scary thing, is to Acknowledge the FEAR - “RHUBARB scares the shit out of me!” Recognize, checking in with yourself and asking, is it a thought or Story I’m telling myself? What’s the truth here? My Truth, ‘I felt that If I fucked up cooking with rhubarb on the first try I would be a failure”. After sitting with those questions, I realized I told myself a STORY. WHAT a STORY I told myself indeed, and why do I need to put that pressure on myself?
NEW MONTRA, GIRL you’ve got this, COOK the damn thing and GET ON WITH IT.! You may fuck it up, but WHO cares it’s no big DEAL. Here is the thing, the best part of cooking is the failure, trying new things, it’s not about PERFECTION but the journey in getting to the destination (or final dish in this case) I realized that sometimes scary things aren't as scary as you thought they were. It’s that simple.
What are the stories you’re telling yourself right now about cooking? Or about life? Keep going friends. x
Now let's COOK!
Tips for cooking with RHUBARB;**
-When picking your Rhubarb, don't skimp. Make the extra trip to the farmers market, they have the good stuff. Look for deep tones in the stalks, deep red + pink. If they are pale they were picked too soon, they won’t be rich in taste.
-DON'T eat the LEAVES, they are poisonous. Clean the stalks and discard the leaves.
STRAWBERRY RHUBARB CRUMBLE RECIPE
For the filling;
- 2 cups chopped rhubarb, cleaned and leafs discarded
- 2lbs cleaned and chopped strawberries
- 1 tablespoon lemon juice
- ¼ cup organic coconut sugar
- 1 tsp organic vanilla extract
- 1/4 teaspoon ground nutmeg ( add one ½ tsp if like spicy)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch of pink salt
* For the topping;
- 3 cups gf rolled oats
- 1 stick of vegan cashew butter COLD (I use MiyoKo’s brand)
- 1/4 cup coconut sugar
- 1 tsp vanilla
- 1/4th tsp ground cinnamon
- ¼ ground ginger
- 1/4 tsp ground nutmeg
- 1/4 cup gf flour
TOOLS YOU WILL NEED: Non stick spray, a 9x9 or 9x8 baking dish, bowls for mixing the topping.
- Chop your strawberries and rhubarb set aside. Measure out all your ingredients and set aside. Pre- heat the oven to 350 degrees. In a medium dutch oven or saucepan put over medium heat, then cook your rhubarb with ¼ cup sugar. Until they are tender, turn your stove off and add in your chopped strawberries, lemon juice, pinch of pink salt, spices and vanilla. Give it a good stir. Set aside.
- Prep a baking dish with non stick spray, (9x9 or 9x8 works great). Make sure its deep. Set aside.
- In a large mixing bowl add all your topping ingredients EXCEPT the VEGAN BUTTER. Give a light mix with a spatula.
- With your hands break up the cold butter into your topping ingredients bowl. It doesn't have to be perfect, and you're looking for a small chunk type texture. Do this until all the butter is mixed in.
- Pour your filling into the baking pan. Then sprinkle your topping on top until it's coated evenly.
- Bake in the oven for 20-35 min at 350 degrees. Let cool on a cooling rack for 15-20 min and then serve with vanilla ice cream, whipped cream, yogurt or creme fresh!