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Archive for August, 2018

This week’s clickandcook has been full of lessons, photos, & delicious food! Renn and I had so much fun getting to know each other and bonding over our love of photography and food.

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Day 1: Tuesday Aug 14 started off in full swing with going to the Mordecai Historic House Kitchen Garden. We met the lovely Tori, who showed us around and let us pick some gorgeous fresh vegetables! We got radishes, peppers, flowers and herbs for our meal. We then ventured to the Grand Asia Market where we were introduced to some cool fruits and vegetables and bought spices for our meal. Also we HAD to make a donut stop!!:) We made our Korean vegetable pancakes(Jeon) that were DELICIOUS! We had a side salad of radishes and radish greens with Mirin and sesame oil. A great Day!

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Day 2: We began Wednesday with making our kimchi and spicy Korean cucumber pickles. We had to let them ferment for later use. We then got right into baking! We made a butter cake with caramel buttercream , a chocolate drizzle and “honeycomb” (maple and pink sea salt brittle) The honeycomb took two tries, but it ultimately turned out beautifully! Decorating was so much fun!

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Day 3: Today we made a spicy sweet potato falafel with kimchi and FRESH pita bread! We started by mixing the falafels in the food processor(our favorite!). After, we started the pita bread! It was so fun to knead the dough and make the little bread balls and it ended up tasting so good! We ate some w/butter and honey with rosemary straight out of the oven! Our lunch was delicious!  We put garnishes like avocado and radishes on our little pita pockets and all of the flavors worked so well together. The Gochugang Sauce was so good with everything. We then worked on editing our many (many!!) pictures. Overall, an AWESOME 3 days😊

 

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The first day of camp was really fun. Well, all of camp was fun. We started off with going to the Moredcai house. They have a little garden that I never knew about! We were able to pick whichever vegetables we wanted and there was such a variety. We were also there to take pictures and Elizabeth encouraged us to take our time and to really look before we shoot. We ended up bringing radishes, peppers, and flowers back with us. We then continue our journey to Grand Asia Market (we made a quick stop to Bakers Dozen in between). It was really cool to see all the different produce and spices the store had. We picked up the needed ingredients, sapped a few pictures and were on our way. In the kitchen we started to make our Pickles, Kimchi, and Jeon. Jeon is a Korean Potato Pancake that you can put meats and vegetables in. We were doing all veggies and mixed all of them together (with a wonderful food processor). Cooking and talking was fun but, we were beginning to get hungry. It was amazing to see your work pay off and become some delicious “pancakes” and a pretty salad. Once we had finished eating we went through the pictures Rae and I had taken that day, they were all so amazing and it was very interesting to see the different styles we both had. I liked how we were both at the same place but each saw everything differently.

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Day 2 was full of with baking. We chose to make a “Golden Butter Cake with Pink Sea Salt Caramel and Honeycomb”. Let me tell you this was not a “piece of cake”! This day was still probably my favorite day though and not just because of the delicious smells wafting from the oven. The conversation that Elizabeth, Rae, and I had that day were super fun and interesting. I loved how we each brought our own “cake” to the table and how we were willing to try and lean about each other. Finally, after a while It was time to decorate. Buttercream in one hand and chocolate sauce in the other I was ready to tackle this project. Carefully spinning the cake, I cover the entire treat with delicious buttercream. Setting it in the fridge it’s Rae’s turn to frost the cake and me take pictures of it. We switch chairs and I start to drizzle the melted chocolate on my cake letting it run down the sides however it wants. I then continue with sprinkling some pink sea salt and putting some maple syrup honeycomb on the edge. Good cake takes time I was super proud of the end result.

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Day 3 was the last day sadly. We were planning on making pita bread and spicy sweet potato falafel with white kimchi. The kitchen was filled with lively conversation and aromatic odors. My favorite part was the pita bread making, it was very interesting, and we ended up learning about the history of bread and who first made it. Kneading the bread and taking pictures of the balls of dough I was able to appreciate all the steps in cooking and the patience it takes. It’s so nice to see and taste the end result of a day cooking and photography. The whole camp has been a great time and I’ve learned a lot about both cooking and photography.

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Today I arrived at my first photography workshop. The first things we did was visit different local farm and gardens

and took pictures of flowers and picked fresh produce. We made a quick run to Whole Foods where we picked up fresh ingredients to make are Manchego cheese soufflé. When we got back to the house we took pictures of the produce we picked at the Gardens. Before that we made a snack. Apple slices and crackers with goat cheese and plum spread.

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All these pictures I’ve taken today were taken from my iPhone 8. The camera I was planning to use had trouble holding a charge today.
The cheese soufflé we cooked was used with Manchego cheese. We used the farm fresh peppers in creamy pepper sauce to top it off. When making a soufflé you have to separate egg whites from the yolks. I did that with my hands. The egg yolks were soft, squishy, round and yellow. Very fun to play with. Whipping the egg whites took a good ten minutes to do with a hand spin mixer. My hands were sore a bit but it was cool. The final product of the soufflé was very delicious. It was very fluffy and airy and tasted like bread even though it was egg.

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After that we did some editing before it was time for me to leave. I only stay 8:15am-2.

Note from Elizabeth! ! Yesterday we visited the recreated 19th century kitchen garden at the Historic Mordecai house.  We met Tori who tends all of the beautiful landscape there and she told us about the gardens! A special thanks for her time!!  The garden is grown with all #heirloom #plants based on what would have grown during that time period based on documentation left by Ellen Mordecai in her memoir and letters! It is all grown using #organicpractices and are used as a teaching garden! Bring your kids and learn about #eatinglocal #raleighhistory we picked #okra #peppers#lemonbasil and are cooking with them this week!

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