Posts Tagged ‘Sarasota food photography’

Photographer, blogger, and friend Cat Pennenga and I share a love of trying relatively simple, yummy recipes and sharing them through photos. Her recent food posts have made my mouth water and had me missing recipe blogging, and since I’ve been itching to try some of Heidi Swanson of 101cookbooks.com‘s new recipes, we decided to make some food, take some photos, and eat together! Fun and yum.

We went with a lemon and fennel theme – two of the best ingredients ever. Mmm. Luckily, Heidi had two lemon-fennel (or anise) recipes that were perfect for lunch on a hot summer day (which it seems everyone’s feeling these days, not just those of us in sticky Florida).

The first dish is a a version of Heidi’s Shaved Fennel Salad, the recipe for which is also in her latest cookbook, Super Natural Every Day (why do I not own this yet?). We made some adjustments due to availability (i.e., gross-looking arugula at the supermarket) and our whims.

Shaved Fennel SaladShaved Fennel Salad, serves 2-4

  • 1 medium-large zucchini, sliced into thin coins
  • 1 large fennel bulb, trimmed and sliced thin
  • 1/2 cup loosely chopped fresh dill
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup extra virgin olive oil
  • fine grain sea salt
  • 3-4 generous handfuls of Organic Girl’s super greens (or arugula)
  • 1/3 cup sliced almonds
  • 1/4 cup dried cherries
  • 1/4 cup crumbled feta cheese

optional crostini side: Drizzle a little olive oil and sprinkle a bit of salt over 2-3 sourdough slices. Broil for about two minutes – but watch it carefully; they burn fast! Then slice into cracker-sized strips.

For the salad, instead of using raw zucchini, we suggest tossing the coins in a little olive oil and salt and broiling them for about 5 minutes. Then, toss all of the ingredients together and eat!

Shaved Fennel SaladShaved Fennel SaladShaved Fennel SaladShaved Fennel Salad

The next recipe is super simple and so deliciously refreshing – as a drink (or cocktail) or icy sorbet. Such a perfect, healthy summer treat!

Lemon Anise Slush, serves 4-6

  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • 1/3 cup honey, plus more for drizzling
  • 3/4 teaspoon anise seeds, plus more for a sprinkle
  • 1 cup 2% Greek yogurt
  • ice cubes (to fill the blender, about 3 cups)

Blend it all together. Serve immediately as a slushy drink (and spike with the anise-flavored Sambuca, if you want to take it up a notch), or freeze for a couple hours and serve as a sorbet-like treat. Drizzle a bit of honey, and sprinkle some anise seeds on top before serving.

Lemon Anise SlushLemon Anise Slush


And here’s a little of what was going on behind the scenes:

Cat Ellie Rufus

Ellie P. Campbell Photography on Facebook

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Another SRQ post! The April issue features, in addition to several Sarasota wedding photographers :-), the annual readers awards, “Best of SRQ Local.” A handful of other photographers and I were asked to capture voters with their picks – This is the first year SRQ has added this twist, and it was really fun to meet the local voters and hear about their favorite spots.

Here are the ones I shot…

Voter Frank Maggio with Wendy Gingerich and Valarie Wadsworth at Yume Sushi, first runner-up for Best Sushi:

Frank Maggio & friends at Yume

Phil Carey at Mozaic, contender for Best Wine Menu:

Phil Carey at Mozaic

Elsie Gilmore at Everything but the Girl, second runner-up for Best Place to Find a Gift, and Molly Klauber at Mediterraneo, second runner-up for Best Pasta:

Elsie Gilmore at Everything but the Girl & Molly Klauber at Mediterraneo

Voter Lisa Angely with Brett Blackburn, Austin Gobczynski and Tyler Angely at Caragiulos, which she voted for Best Family Restaurant:

Lisa Angely & friends & family at Caragiulos

Lastly, I voted for the Ringling Museum as Best Visitor Attraction, which got second runner-up behind Mote Marine Laboratory & Aquarium and the winner, Sarasota’s beaches. Cat Pennenga photographed me, along with my sister Dana and handsome little nephew, Ethan, by the Ca d’Zan:

photo by Cat Pennenga

Check out the other winners, contenders, and voters in the April 2011 issue of SRQ!

Ellie P. Campbell Photography on Facebook

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Just a couple shots of the delicious food (Whole Foods) and decor (Keren Lifrak Special Events & Kim Miele):

SFF Party - food

SFF Party - flowers

Looking forward to the 2011 SFF in April!

Ellie P. Campbell Photography on Facebook

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For our Oscar-watching party, we needed yummy, healthy snacks that were speedy to prepare (shooting a wedding the day before, there wasn’t much time for party prep). Also, our friends have some dietary restrictions, so that added a challenge. Inspired by a farro salad I made for this crew once before as well as the gorgeous radishes and lemons from our organic delivery (Sun Coast Organics!), my sister and I whipped up this simple, delicious orzo salad in a matter of minutes (maybe 20). The main dish was surrounded by munchies of roasted veggies, kettle corn, Ange’s homemade strawberry pie, Erin’s scrumptious Whole Foods treat box of chocolate-covered pineapple and other goodies, and coconut chocolate pudding. Can’t wait for next year!

Orzo SaladOrzo Salad with Asparagus, Radish & Fennel, serves 4-6

  • 1 lb orzo
  • 1 bunch radishes
  • 1 bulb fennel
  • 1.5 cups asparagus, chopped into bite-sizes pieces (approx)

for dressing:

  • 1 small lemon, juiced
  • 1 tbsp non-fat Greek yogurt
  • 1-2 tbsp extra virgin olive oil
  • 1 sprig dill, finely chopped
  • salt & pepper, to taste

Preheat oven to 375°F with rack in middle.

Boil the orzo in salted water, making sure to leave the paste al dente (about 7 minutes). Drain, rinse thoroughly with cold water, and set aside.

Preheat small roasting pan in the oven for a few minutes (5 will do). Toss the asparagus in a drizzle of olive oil, salt and pepper, spread on the preheated pan, and roast until just cooked but still crunchy, 5-7 minutes. Meanwhile, slice the fennel and radish bulbs as thinly as possible.

For the dressing, whisk together the lemon juice, Greek yogurt, olive oil, dill, salt and pepper.

Toss all of the ingredients together in a large bowl, top with a dollop of Greek yogurt, and enjoy! (It goes really well with panko-breaded chicken or another mild-flavored protein… and makes great leftovers, too!)

Ellie P. Campbell Photography on Facebook

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Heading to the Keys to shoot a wedding this weekend (congratulations, Molly & Lou!) 🙂 but wanted to quickly post that Edible Sarasota‘s summer 2010 issue is on newsstands now. (And visit them on Facebook.)

Once you get your copy, check out my article and photos on Dakin Dairy Farms:

Dakin Dairy Farms

and Sun Coast Organics home delivery service:

Sun Coast Organics

More on both of these to come. Pick up a copy at Whole Foods (where you can also get a jug of Dakin milk) and other locations.

Congratulations to the team at Edible Sarasota for another awesome issue! I’m very proud to be part of such a great magazine, mission, and group of people.

Have a good weekend!

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I photographed the New Medicine Community Farmers Market at Health Park East in Bradenton in January when they had just opened. I went again yesterday to take photos for their upcoming new website, and although the overall intimate feeling is still there, the market has really grown.

While their market may be moving inside and slowing down for the summer (unsure about this – will post info when I have it), the NMC is launching Super Natural Cooking classes (starting tonight!), based on the book by Heidi Swanson, as well as other health-minded programs.

I’ll share the NMC’s revamped website with yesterday’s photos when the site goes live, but I was inspired to do some vintage-styled shots. They just ooze summer to me…

New Medicine Community Farmers Market

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Whoop whoop! (or, as my mom would say, “Woof woof!”) – got on TasteSpotting again! This time for the dairy-free coconut chocolate pudding recipe (on a buttery shortbread cookie, but that’s optional for those who don’t tolerate or aren’t interested in dairy) – thanks once again to Heidi Swanson and her very useful 101cookbooks.com.

TasteSpotting - Coconut chocolate pudding

(It won’t be on the home page anymore, but it can be found searching for keywords like “chocolate pudding” or “coconut.”)

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To endure these freezing days in Cleveland, whipping up warm comfort meals is necessary. For this dinner, the ingredients are easily accessible and the whole process takes about 20 minutes, but it tastes pretty refined for comfort food. We made it vegetarian, but it’s also great with some roast chicken from the supermarket (home cooked of course being better, store bought keeping with the easy factor).

It’s a bit of a mixed inspiration dinner – Asian in the veggies and seasonings, Mediterranean with the Israeli couscous.

Bok Choy Couscous

Bok Choy Couscous

  • 1 package toasted Israeli couscous (there are many other brands available)
  • 2 cups water
  • 1 chicken bouillon cube
  • 4 bunches baby bok choy (or 2 larger bunches), washed and chopped into bite-sized pieces
  • 1 pint white mushrooms, chopped
  • 1 cup snow peas (with ends trimmed)
  • crushed red pepper
  • olive oil
  • 1.5 tbsp rice vinegar
  • salt and pepper

In a medium-sized pot, heat 1 tsp olive oil and sprinkle 1/2 tsp crushed red pepper on medium-high, letting the pepper flakes toast for a minute or two. Then add the couscous, and stir until it’s fully coated with a light shine and a bit browned, about 2 to 3 minutes. Add 2 cups water and the chicken bouillon. Dissolve the bouillon, turn the heat to low, and cover. Stir every couple of minutes until the liquid is fully absorbed, about 10-12 minutes.

Meanwhile, in a large pan on medium heat, add about 1 tbsp olive oil, the rice vinegar, and another 1/2 tsp of crushed red pepper. Add the mushrooms, bok choy, and snow peas. Toss and cover. Stir every couple of minutes until fully cooked, about 7 minutes.

Bok Choy, Mushrooms, and Snow Peas

When they’re both cooked, toss together or top couscous with veggies – and enjoy! A slightly spicy, cozy, super tasty meal.

Bok Choy Couscous

And it tastes especially good with snow falling outside and a baby sound asleep in the other room. 🙂

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Yesterday, I posted about chocolate zucchini cupcakes. I needed a mini taster, so I looked no further than my living room, where our neighbor Danni was hanging out with my husband. Danni has nut allergies, so I made sure all items in the recipe were nut-free and gave him a cupcake to try. He couldn’t finish one (they are big and, like I said, dense), but he really liked it! And there was no look of “What the heck is in this?” on his face when he took his first bite.

Here he is:

Danni eating chocolate zucchini cupcakes

Have a great day! Maybe make some cupcakes. 🙂

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Gluten-Free Chocolate Zucchini CupcakesMy computer was in surgery this weekend due to a malfunctioning hard drive, so I had some time to bake. I am writing an article for the next issue of Mommy Magazine about gluten-free options for children, and this recipe for chocolate zucchini cupcakes from Heidi Swanson’s 101cookbooks.com seemed like a great fit for the article. I adjusted it a bit to make it gluten free and a little less sweet (although Heidi doesn’t oversweeten recipes).

Now, the word “zucchini” in a cupcake recipe might make your brow wrinkle in confusion – and possibly disgust – but don’t worry, these cupcakes do not taste like veggies. In fact, the zucchini keeps them moist… and adds a bit of chewy texture as well.

Of course, the main ingredients are:

Chocolate and zucchini

Here’s the recipe:

Gluten-Free Chocolate Zucchini Cupcakes, modified from Heidi Swanson’s 101cookbooks.com, which is adapted from Rebar: Modern Food Cookbook

Makes 12 muffin-sized cupcakes

  • 1 cup brown sugar
  • ¼ cup melted butter
  • ¾ cup vegetable oil (Heidi uses unrefined, scented, all-natural coconut oil – I would, too, but I didn’t have it)
  • 3 eggs
  • 1 tsp vanilla
  • ½ cup low-fat buttermilk
  • 2 cups grated zucchini
  • 1 cup chocolate chips (I used semi-sweet)
  • 2 cups oat flour (or spelt)
  • 1 cup cocoa, sifted
  • ½ tsp salt
  • 2 tsp baking soda
  • 1 tsp allspice
  • 1 ½ tsp cinnamon

Preheat the oven to 350 degrees F. Lightly grease a muffin pan, and line with muffin cups (I didn’t have muffin cups, so I just sifted some oat flour on the greased pan). In a medium bowl, mix together the sugar, butter, and oil. Beat in eggs one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini, and chocolate chips.

In a separate bowl, mix together all of the dry ingredients. Add the liquid ingredients, and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 30-35 minutes. Cool on a wire rack. Heidi’s note: “Don’t overcook them, or you will lose all the moist goodness – You want them to look almost done in the oven; they will continue to cook for a few minutes after you pull them from the oven from the residual heat.”

Gluten-Free Chocolate Zucchini Cupcakes

EPC note: These are dense cupcakes and very, very chocolatey. As Heidi says, “the chocolate factor here is high.” If you want a cakey, flaky treat, this isn’t it. These are thick morsels of chocolate-chip-and-cocoa-powder yumminess, but be prepared with a glass of water.

Gluten-Free Chocolate Zucchini Cupcakes

I hope you enjoy them!

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