I love Farmers Market. Farmer market to me is like Bloomingdales to y’all fashionista out there. I am addicted & proud. 🙂
The main reason I love it so much because I often found the coolest produce there; remember these mushrooms, these cranberry beans, these beautiful heirloom tomatoes, or these fraises des bois, to name a few. Those unusually delicious & strange produce keeps my brain juicy & sparkle with creativities; I hardly ever get bored from doing a post.
Two weeks ago, I found these spring onions that I almost walked pass them until I realized they were called “calçot.” Yes, they are indeed an onion, but not just a regular onion, Nope!!! they come with history, ceremony and a very cool name; if you ask me, its name alone makes me want to find out more about them. Remember the first time you met european exchanged students in your high school, and everything they did was so awesome; that was exactly how I felt when I found these calçots. Nerd Alert!!!!
I could have done many different things with these calçots, but since I wanted to show them off, bruschetta seemed to be the appropriate menu. Use this bruschetta as you were other bruschetta. Me? I will enjoy it the Asian way, with pork rinds.
- 80g. Calçot (a handful)
- 100g. pitted green olive, rough chopped
- 2-3 tbsp. white balsamic vinegar
- 4 tbsp. fresh squeezed lemon juice
- 1 garlic head (about 6-7 cloves)
- 1/2 medium purple onion, rough chopped
- 1 handful fresh mint
- salt & pepper, to taste
- about 1 cup olive oil
- Preheat the oven to 400 F.
- Use 1 tbsp. of olive oil to coat Calçot and sprinkle with salt & pepper. Grill them for a fews minutes each side; rough chopped & set aside.
- Cut a garlic head in half; sprinkle with olive oil, salt & pepper. Cove with foil and roast for 30 minutes. Squeeze out garlic cloves & set aside.
- In the food processor, add Calçot, garlic, green olive, purple onion, mint, vinegar, lemon juice, the rest of the olive oil, and salt & pepper; pause the food processor for a minute. Enjoy 🙂
While you enjoy this bruschetta, can I please tell you about my New York trip? Can I? Can I? I take it that your silence means ‘yes.’
I visited New York last week; a short & sweet visit that I promised myself I needed to go back to explore some more soon. And because I only had 2 full days there, I had to pick and choose how I spent my time. I chose to have a wonderful dinner at Colicchio & Sons, which I highly recommend, The Met was next, followed by “The Book Of Mormon,” and ended with the reason I came to New York, Penny De Los Santos’ one-day food photography workshop.
The city amazed me for so many reasons. Despite all the unreasonable honking on the street and a ‘fun-to-watch’ traffic (No judgement here; I was growing up in Bangkok), the city really has its charm. Taking a short cab ride, there I was, in awe by one of the best museums I have ever visited. There were wonderful architectures everywhere, and $2 hot dog when I was famished. Hey, I was not complaining. I hope I have more time to explore even more on my next trip; there are still many places to eat, MoMA to visit, and many friends to meet up. Nevertheless, I was very content with this trip because I got a chance to learn from my food photographer idol, Penny De Los Santos.
For some of you who want to become a food photographer, myself included, I am sure you have already known of Penny; I think I got all “Belieber” on her when I first met her (hahaha). Once all the excitements subsided, she showed us, 12 attendees, how to work in a real world situation. One shoot with Liza Jernow– Food Stylist based in NYC, and was a former food editor and stylist for Martha Stewart Living, and another shoot with Maggie Ruggiero– one of the best food stylist in the business, and was the former Food Editor of Gourmet Magazine, and Amy Wilson– who is responsible for styling most of the features and covers in Bon Appetite Magazine. At that point, I was utterly ecstatic.
You might think that was it, right? Nope!!! The workshop continued with fantastic guest speakers, Karen DSilva – a photography consultant and creative/art director; she is now a specialist in branding and marketing, and Judy Haubert – the food editor and stylist for Saveur Magazine. By the end, my head exploded (almost literally) with all the info. & knowledge I got from this fun & wonderful day. My only regret on this workshop was that there was no time to have my portfolio critiqued after I had already prepared to cry from her constructive criticism (hahaha). Oh well, C’est la vie. I can not have everything I want, and that’s ok. 🙂
To become a food photographer, there is a long road ahead of me; still many things to learn & master, still many photos to create and probably many workshops to attend. I am excited to learn more and more even though I am a bit overwhelmed by all the information at the moment. I am glad to have all of you with me though because we inspire each other and that is fun. Thank you so much for being here & huge hugs to all of you 🙂
“All Rights Reserved”
All images are copyright protected. Please do NOT use ANY OF MY IMAGES without prior permission.
If you want to use this recipe, please kindly use ‘link back’ to the this post for the recipe. I would really appreciate it if you do not republish my recipe word for word, in English or in any other language, on your site.
If you adapt any of my recipe, please kindly use ‘link back’ to my original post as well.
Thank you so much.