Sweet Talking with Fritz Knipschildt of Chocopologie

01 Oct 2012 8 Comments

by georgiecakes in Around Town, Chef, Chocolate, Dessert, Gourmet, Interviews, Sweet Tags: , , , , , , , , , ,

One of my favorite guilty pleasures in Fairfield County is Chocopologie, run by master chocolatier Fritz Knipschildt. You would think he was born with an affinity for exotic chocolates. The famous chocolatier has created some of the most surprising flavors and sought after sweets in the nation. The Denmark born native has trained with some of the most prestigious restaurants in Europe and New York City, establishing his roots in Norwalk, CT.

Fritz Knipschildt

Fritz Knipschildt * photo credits Chocopologie

Fritz’s culinary groundwork in mixed food cultures shines through in this Chocolatier’s hand made fine artisan chocolates. While there are plenty of cocoa makers who claim chocolate is an art form, Fritz turns his chocolates into fine art. Like his line of truffles, inspired by an intoxicating palette of sweet and savory chocolates that are filled with a surprising combination of herbs and spices. Each creation shares a captivating name to compliment each truffle flavor, like the coconut truffle -Helena, a real blond who loves the Caribbean. Burnt caramel with sea salt truffle – Hannah, take a dip with this Hawaiian beauty. Mocha nougatine truffle – Carrie, rough features, but a great experience.

Knipschildt Chocopologie Rosewater, Tangerine, Egg Truffle

Knipschildt Chocopologie Rosewater, Tangerine, Egg Truffle
* photo credits Chocopologie

Equally yoked are Fritz’s delicious array of sauces and syrups to inspire your next dish. Stirring up flavors like passion fruit with ginger, grapefruit paired with rosemary and spicy chili chocolate sauce. Housing traditional favorites like cream brûlée and walnuts in red wine (Noix au Bordeaux). I can see myself drizzling these onto everything!  I’m guilty of eating these straight from the jar.

Knipschildt Assorted Chocolates

Knipschildt Assorted Chocolates
* photo credits Chocopologie

I had a chance to sit down and sweet talk with Fritz and ask him a few questions about growing up cultured in food, chocolate and his life today.

GC: Tell us what inspired you to become a Chocolatier?

FK: I would have to say that my love of food started at a young age. I was very fortunate to have parents that took my sisters and I on many trips throughout Europe where we were exposed to all different types of food at a very early age. My parents loved food and to travel. My father’s side of the family are all artists and my mother’s side of the family are all entrepreneurs. I guess a little bit of both rubbed off on me as I’m creative with food, but also interested in business. I began flourishing in the restaurant industry, and at the same time, the chocolate industry was going through a radical transformation. We had access to the best raw chocolate and incredibly fresh ingredients. This was heaven for a young creative chef and I absorbed it all and pursued my dream.

 GC: Many of the chocolates you create are named after women, why?

FK: Each chocolate truffle features a women’s name and narrative of her personality. I thought personalizing them was unique, fun and enticing as the chocolates themselves.

GC: Your chocolates have unique flavor pairings, are these inspired by other cuisines?

FK: I loved to experiment with sweet & savory flavors and I continued to do so with chocolate. At that time, I moved to the USA as a private chef cooking for a famous clientele.  After which I was sponsored by a French restaurant in New York. People were truly stunned when they tasted the infusions of chocolate and spices. They thought I was crazy, but as they tasted the chocolates, they soon realized that these combinations were true matches in heaven. It felt good to be a pioneer in the modern chocolate making and bring new spicy sweet experiences to people.

GC: What is the one ingredient you can’t live without?

FK: Elderflower! I Love elderflower, I use it to make savory dishes, sweets, chocolates, and frosting.

GC: What’s your idea of the perfect meal?

FK: In a perfect world, it would be what’s around us, preferably everything local and whats in season and super fresh, where the flavors are embraced and sustainable. I’m a foodie, I love good food.  I have a large farm table in my dinning room where I invite family and friends. It’s where I feel the most comfortable cooking and entertaining.

GC: If you could invite anyone over for dinner, who would it be?

FK: My Grandmother and Grandfather, I would love to have them live in this day and age where they could experience everything as I do.  It would great to share my life with them today, I learned so much from both of them, through travel, food and a great set of morals and values they instilled in me.

GC: What’s your favorite thing about the Norwalk and the New Haven Café’s?

FK: Norwalk & New Haven are both fun and exciting towns, they both have an urban feel, much like New York City and Europe, it’s what drew me here in the first place. It’s the right fit for Chocopologie.

GC: Any words of advice for someone aspiring to become a Chocolatier?

FK: Keep it simple, don’t follow the masses, create your own style and follow your dream.

Chocopologie Scenery

Chocopologie Scenery * photo credit Georgiecakes

Upon entering this chocolatiers cafe, you’re greeted with a bohemian chic decor of burlap covered chairs, a large farm table, additional ottoman seating, vintage tables and rustic antiques cabinets. Take a few more steps further into the cafe you’ll find yourself walking down a long corridor lined with farm style viewing windows into the kitchen. Here you watch pastry chefs and candy makers whip, mix, fold, pour and mold the decadent chocolates.

You quickly find yourself inhaling that sweet seducing scent of chocolate, making you forget everything else around you.  Fritz believes that to make great chocolates you must first start with the best and freshest ingredients you can find locally or from around the world.  It’s no wonder Chocopologie is considered one of the best chocolatiers in the country. Don’t take my word for it; try one and you’ll become a believer, too.

Chocolate Truffle Heaven

Chocolate Truffle Heaven * photo credit Georgiecakes

The quality doesn’t end with the chocolate. You can see the special care and beauty reflective in the packaging as well.  Chocopologie is also know for perhaps the most expensive piece of chocolate in the world, La Madeline Au Truffle,  for a price of $250 a truffle. The truffle is made with a dark 70% Valrhona cacao, creamy ganache filling, drizzled with a French black truffle oil and dusted with cocoa.  If you find yourself inclined to try this luscious truffle it’s available on a pre-order basis.

Chocopologie Signature Box

Chocopologie Signature Box
* photo credit Chocopologie

Chocopologie provides pastries, chocolates and sauces to some of the best known restaurants and retailers in CT and NYC, so you may have experienced some of their delicious desserts beyond their local Cafés. Fritz gifted me with his signature box of chocolates (the box shown above). Luscious truffles filled with rosewater, balsamic, pomegranate, raspberry, lavender, tangerine, chili, mocha and caramel flavors. Please don’t ask me how long they lasted. I can tell you they were all delicious!

Chocopologie Mint, Mocha and Caramel Bars

Chocopologie Mint, Mocha and Caramel Bars
* photo credit Chocopologie

Chocopologie SONO Café serves a full lunch, dinner and weekend brunch menu and of course their amazing selection of desserts, as well as a bar menu.  While Chef Fritz Knipschildt is enjoying great success with his Cafés in SONO and New Haven, he will be adding another location to his culinary empire in downtown Stamford.  Keep a look out for the opening this fall.  If your interested in learning how to make chocolate, Chocopologie offers classes (call for itinerary.)

Chocopologie South Norwalk, 12 South Main Street
, Norwalk, CT Phone: 203-854-4754 (map)  or  Chocopologie New Haven, 47 High Street, New Haven, CT  Phone: 203-786-5000 (map)

Blueberry Thyme and Strawberry Brandy Phyllo Pies

20 Jun 2012 16 Comments

by georgiecakes in Dessert, Gourmet, Pie, Sweet Tags: , , , , , , ,

It’s the first day of summer, hooray! It’s also Pie Party today where the food blogging community shares delicious pies with each other. I feel fortunate to have met so many wonderful people through the blogging community.  Pull up a chair, grab a spoon or fork and dig in!

Blueberry Thyme & Strawberry Phyllo Pie Bites

Here’s what you’ll need…

Blueberry Thyme Pie Filling

1 pint blueberries

1/2 cup water

1/3 cup sugar

1 tablespoon lemon

1 tablespoon honey

3 springs of thyme

Make a simple syrup by combining the water, sugar, honey and lemon in a saucepan. Heat on stove top on medium heat until you reach a boil, then add the fresh thyme, remove from heat, set aside and allow to marinate for 10 minutes.  Return syrup to stove top, add blueberries and simmer on low heat for one hour, until blueberries have reached a jam consistency.

Blueberry & Strawberry Phyllo Pie

Strawberry Brandy Pie Filling

1 pint of strawberries (sliced thin)

3 tablespoons of balsamic vinegar

3 tablespoons of brandy

3 tablespoons raw sugar

Preheat oven for roasting the strawberries to 350 degrees.

In a bowl combine strawberries, balsamic vinegar, brandy and sugar mixing well until strawberries are completely coated.  Spread the strawberries onto a cookie sheet evenly. Place in oven and roast for 20 minutes, remove and let cool to room temperature.

Mini Phyllo Shells

2 packages of Athens mini fillo shells (15 per package)

I have never made phyllo dough from scratch, though I would love too someday. For this recipe I used pre-baked phyllo shells, prepare per package instructions. Once the phyllo shells have thawed, line a cookie sheet with 30 phyllo shells, filling 15 shells each with strawberry and blueberry pie filling, then bake for 12 minutes.

Here Comes the Pie

Very Vanilla Whipped Cream

1 cup heavy whipping cream

2 tablespoon raw sugar

2 tablespoon vanilla extract

Combine all ingredients in a bowl, with an electric blender or by hand whip the the heavy cream until soft peaks are reached.  Scoop a tablespoon onto each strawberry and blueberry phyllo pie.  Serve immediately!

Blueberry Thyme Phyllo Pie

Happy Summer!  Pie Party 2012 is on Facebook swing by and check out all the other fantastic pies at this event!

Greek Walnut Sponge Cake: Karithopita

13 Jun 2012 14 Comments

by georgiecakes in Bake, Cake, Dessert, Gourmet, Greek Dishes, Sweet Tags: , , , , , ,

This walnut sponge cake takes me back to some of the fondest memories of my youth. My mother would make this cake on special occasions, birthdays, holidays and when we had visitors… though not as often as I would have liked her too.

It’s got many of the same ingredients you’ll find in Greek rich pastries, like baklava and melomakarona, made with cinnamon, cloves and walnuts but in a delicious sponge cake. Once I moved to New England I began making the cake myself, because my mother didn’t live near by for me to coax her into making.

I crave this cake, it’s so good. So good I have a “sweet crawl” ritual where I cruise to Astoria’s best Greek bakeries just to get my fix. Each of these Greek bakeries makes there own version of the walnut sponge cake, but I’m currently hooked on Martha’s Country Bakery adaptation, with very close runners up at Artopolis and Omonia Cafe.  It’s worth a visit and I’m so sure you’ll find something to satisfy your sweet cravings too.

Recently I attended a family picnic in Brooklyn and I was introduced to a new version of this old classic.   This particular recipe of the walnut sponge cake had the classic spicy, spongy and nutty texture, but there was something else, another layer of crunchiness that pushed your taste buds over the edge.   To my surprise it was the bread crumbs, really. You’ve got to try this… at least once.

Karithopita: Greek Walnut Sponge Cake

Here’s what you’ll need: I used a 12″ x 2″ round pan, yields 24 pieces

Walnut Cake:

8 medium eggs (both the yolks and egg whites are used in separate steps in directions)

2 cups chopped walnuts

2 1/2 cups all purpose flour

1/2 cup canola oil

1/2 cup olive oil

2 cups sugar

1 cup plain bread crumbs (I used Melba toast and ground it up in the food processor)

1/4 cup brandy

1 teaspoon cinnamon powder

1 teaspoon clove powder

3 teaspoon baking powder

1 teaspoon vanilla

For the Syrup:

1 cup water

1 cup sugar

Juice of one lemon

1 cinnamon stick

For the Cake:

Preheat oven to 350 degrees, place rack in center position.

In a bowl, with an electric mixer, beat the sugar, the egg yolks and both canola and olive oils on medium speed for five minutes. Add the bread crumbs brandy, cinnamon, clove and vanilla and mix on low speed for one minute.

In a separate bowl gently beat the egg whites with a hand whisk, add the flour, baking powder and walnuts and mix gently.  Add the flour and egg white mixture to the sugar and egg yolk mixture and blend in the electric mixer blend for one minute.

Pour into a cake pan and bake for 50 minutes. The cake is done when golden brown in color, or insert a toothpick into the center of the cake,  when the toothpick comes out clean, the cake is done. Remove from oven and let cool in the pan for 1 hour.

For the Syrup:

In a large saucepan combine sugar and water and bring to a boil. Reduce heat and add the cinnamon stick and lemon juice, let simmer for 10 – 12  minutes, until syrup is heavy and thick. Remove from heat, set aside until ready to use.

Score the cake into diamond shapes, cutting with a sharp knife vertically, then horizontally, making sure the knife cuts all the way down through the very bottom of the cake.

Pour syrup with a ladle onto cake making sure to pour in between slices so cake absorbs the syrup.  Allow to soak for several hours or overnight. This cake taste best the next day after the flavors have had a chance to soak in and compliment one another.

I never thought I could fall deeper into love with something I already adored, but it happened. This is my new favorite Greek dessert at the moment. I hope you decide try it too.

* Another inspiration for making this dessert was that the really kind folks at California Walnuts sent me a free bag of Walnuts in the mail. All the opinions here are my own. I think California Walnuts are super tasty and really fresh!

I Scream for Ice Cream Love

03 Jun 2012 19 Comments

by georgiecakes in Bloghop Love, Dessert, Ice Cream, Sweet Tags: , , , , , , ,

Today’s my Birthday!

I want to celebrate!

I’m keeping this real simple.

I made 3 types of homemade ice cream without an ice cream maker.

A watermelon pomegranate popsicle, a thyme flavored snow cone “snocone”and a sweet basil infused roasted strawberry ice cream.

Here’s what you’ll need:

Watermelon & Pomegranate Popsicle: makes twelve – 1/4 cup popsicles

1 cup water

1/2 cup sugar

2 tablespoons honey

3 cups watermelon ( cut into 1 inch cubes)

1 pomegranate (cut in half and separate seeds) yields approximately 1/4 cup

Make a simple syrup with the water, sugar and honey by combining into a saucepan, heat on stove top until you reach a boil, remove from heat, set aside and allow to cool to room temperature.   Once the simple syrup has cooled, place in a blender along with the watermelon and pomegranate, pureeing until smooth. Strain into a large measuring cup to remove any seeds and pits. Pour into popsicle molds and freeze overnight.

Thyme Dream Snocone (recipe adapted from Handsome Dan’s Snocone and Candy Stand)  makes five – 2 cup snow cones

1 cup water

1/4 cup sugar

2 tablespoons honey

1 bunch of thyme ( approximately 10 sprigs)

1/4 cup condensed milk

5 Cups of shaved ice (I used a blender and blended ice cubes into crushed ice)

Make a simple syrup with the water, sugar and honey by combining into a saucepan, heat on stove top until you reach a boil, remove from heat, add the fresh thyme, set aside and allow to cool to room temperature. Once cooled, pour the syrup through a mesh strainer into a glass measuring cup, add the condensed milk and mix with a whisk.

Fill the snocone cups with shaved or crushed ice, pour 1/3 cup of simple syrup and condensed milk mixture over ice.  Serve immediately!  Thanks for sharing, Handsome Dan!

Sweet Basil Infused Roasted Strawberry Ice Cream (recipe inspired by the talented Brian Samuels over at A Thought For Food)

1 cup water

1/4 cup sugar

2 tablespoons honey

1 bunch of sweet basil ( approximately 1/2 cup)

1 cup of strawberries ( sliced thin)

2 tablespoons of balsamic vinegar

2 tablespoons of brandy

1 cup heavy whipping cream

3/4 cups condensed milk

Preheat oven for roasting the strawberries to 350 degrees.

Make a simple syrup with the water, sugar and honey by combining into a saucepan, heat on stove top until you reach a boil, remove from heat, add the fresh sweet basil, set aside and allow to cool to room temperature. Once cooled, pour the syrup through a mesh strainer into a bowl. Set aside until ready to use.

Place sliced strawberries on a cookie sheet, drizzle with balsamic vinegar and brandy, mix well.  Spread evenly on the cookie sheet. Place in oven and roast for 30 minutes, remove and let cool to room temperature. Strain strawberries through a mesh sieve, using the back of a wooden spoon , press the berries through the sieve, leaving the pulp and seeds behind. Scrape any purée clinging to the bottom of the sieve, and then add to electric mixer bowl.

Add the cooled simple syrup to strawberries in the electric mixer bowl, add the heavy cream and condensed milk, whip on medium speed for 6 to 8 minutes. Place in a freezer safe covered container, cover the top of ice cream with plastic wrap removing any air bubbles as best as you can, cover with lid and freeze overnight.

I’m part of bloghop, where the food blog community connects with other blogs to share recipes and spread the love. This month, June is #icecreamlove month!

You’re more than welcome to join us in #icecreamlove fun by simply adding your recipe at the end of this bloghop! Be sure to link back to this post, so that your readers know to stop by the #berrylove event! The twitter hashtag is #icecreamlove  – Have Fun!

Powered by Linky Tools Click here to enter Ice Cream Bloghop

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The Art of Tableware at Juliska (plus a Giveaway)

30 May 2012 22 Comments

by georgiecakes in Around Town, Holiday, Interviews, What I think... Tags: , , ,

The Winner of the Juliska Country Estate Hostess Tray is….

Theresa: Madeleine cookies…yum!!

Please email Georgiecakes (at) gmail (dot) com – to claim your prize.

I have been blessed to have traveled to many beautiful places in my life, along the way visiting exquisite stores and exclusive antique shops.

Here is where my infatuation began with vintage fabrics, plates and glassware.

Over the years, I have cultivated my obsession for delicate and beautiful glassware, especially Depression glass, creating an eclectic collection of my own.

These pieces have helped spark my curiosity for the arts.  It’s the inspiration for this interview and the art of making gorgeous tableware.

Juliska’s journey started with Cupucine’s love for design, and husband David Gooding’s family legacy of importing fine European goods.  The coupling of these two talents has produced some of the most sought after pieces in glassware, ceramics, linens, lighting and flatware.

The couple, staying true to the traditional art form and historically accurate process in creating their exclusive pieces, uses tools and trades dating back several centuries.  The unique glassware that Juliska is so well known for is mouth blown by master glass blowers in the Czech Republic who have perfected this art form, passing the legacy down through many generations.

The stunning ceramics and stoneware designed by Juliska’s team are created using multicast molds, followed by an extensive finishing process using transparent glass and special patina brushing, giving each piece a rich texture and rustic look.

All the signature collections, like the Barry & Thread, Jardins Du Monde, Country Estate, Pewter Stoneware and Petite Singe are created using a vitrified process making each piece restaurant grade and are able to go straight from freezer to oven up to 500 degrees. They are also dishwasher and microwave safe.

I am fortunate to live near the beautiful Juliska flagship store in Stamford, CT , which has given me the opportunity to interview Design Director, Capucine De Wulf.

GC: Please give us a brief bio, where you are from and how you started Juliska?

CDW: I was born in Paris France, raised in the US with dual French and US cultural influences. I studied modern dance, political science and public relations at SMU in Texas before moving to NY to marry my fabulous husband. Shortly after, I launched my own fashion label, Capucine De Wulf, a limited collection of luxury dresses which I closed a few years later in order to take the helm as Juliska Design Director. 3 darling daughters and 11 years later, Juliska is thriving!

GC: When did you first discover you wanted to open Juliska?

CDW: David and I were traveling in Paris and discovered the beautiful Bohemian Glassware which became the foundation of the Juliska brand we have today. We felt instantly that the glassware was the beginning of something special and conspired to launch a full brand. We spent many long nights by the fire conjuring up extensive collections of bohemian inspired glassware and ceramics and home accents. Our idea was to create an aesthetic fusion of European and American artisanal inspired influences and marry it with the needed functionality of today’s lifestyle. It is with joie-de-vivre that we endeavor to create useful and beautiful things that beckon to you without words and reflect who you are. These are the things worth having and giving. We endeavor to create a new generation of uncommonly beautiful classics.

GC: Could you tell us about some of your design work?

CDW: We have the wonderful privilege to work with highly skilled artisans such as our Glass Masters in The Czech republic who blow our glassware and our Ceramic Technicians and model makers who craft our ceramics. This is an amazing experience because you are surrounded by talented people, who make beautiful things, and are constantly learning and creating. When we are at work, my design team and I are constantly looking for ways to be innovative and push boundaries.

GC: How do you describe your style?

CDW: I believe Style is the art of curating a collection of meaningful objects that speak to the fibers of your soul and reflect your own unique spirit. I am just as happy in black tie as I am barefoot. I love a good Scottish kilt as much as I love a Balinese ikat sarong – which both look great with a white t-shirt! The mix of the different influences is evident in our Juliska collections – spanning exotic Classic Bamboo to Masculine Pewter Ceramics to our romantic ‘toilesque’ Country Estate pattern.

GC: What’s your favorite piece?

CDW: I have a new favorite with each season. At the moment, my favorite is our new stemless Amalia wine glasses. They are divine to drink from and I have juice in them every morning.

GC: If you could apprentice with any artist, who would that be?

CDW: Great Question – I suppose it depends on what you consider Art – but if I could choose one person to learn from – I think it would be Alexander McQueen. He had such a unique and wildly creative perspective.

GC: Describe Juliska in 5 words.

CDW: Uncommon Classics & Joive de vivre!

GC: Lastly, any words of advice for aspiring artists?

CDW: Whatever you aspire to do – do it with happiness, humility and originality.

When you visit Juliska be sure to swing by the cafe for lunch or have one of their delicious desserts and an espresso.  There’s also a candy bar station where you can purchase candy by the pound and serve on your new tableware. Speaking of sweet deals, their wholesale shop, Barry & Fred is right across the parking lot for those on a budget.

I LOVE, LOVE, LOVE beautiful tableware, especially this Juliska “Country Estate” collection, so I’m hosting a giveaway!

One Lucky winner will receive this beautiful Country Estate Hostess Tray

The Rules:

One entry per person, please.

U.S. Residents only.

Here’s how you enter to for a chance to win:

Answer the following question in the comments section of this post.

“What would you serve on this Country Estate Hostess Tray?”

The winner will be selected at random and announced on the evening of June 4th.

Have fun & Good luck!

* Disclaimer: The wonderful team at Juliska provided me with a free sample of Country Estate Hostess Tray for the giveaway. All the opinions here are my own. I think Juliska tableware is gorgeous!

Juliska – “possibly the most beautiful tableware in the world”

A Director and a Cake

10 May 2012 9 Comments

by georgiecakes in Cake, Gourmet, Interviews, Sweet, What I think... Tags: , , , , , ,

My first year in Film school I dreamt of working with big directors on big films. My second year in film school I got my first gig as a nightclub videographer. Once I graduated, I worked for a magazine style food show producing infomercials for national products.  My career didn’t quite take the path my wild imagination had planned… dreams of a Hollywood star and a scribbled Emmy speech. Those were good dreams, very good dreams that led me to work with some very talented people.

Steve Procko is one of those people. I had the pleasure of working with Steve who is a very talented Director, Cameraman and Photographer over at Altman Procko some years back. It was one of those rare opportunities where I was mentored by a great team of talented people, and those experiences have impacted my life forever.

I had the good fortune to interview Steve recently… I wanted to share with everyone what a gifted man he is.

Photo Credits: Steve Procko with a ‘Red’ Digital camera and mounted with ‘Kisslight’ ring.

GC: When did you first discover your interest in photography?

SP: I started taking pictures when I was around 10 and one of my buddies Dad set up a darkroom for him in his garage. It expanded from there because I was in journalism starting in eighth grade – It became an extension of my writing as I began working for the local newspaper and then went on to major in Journalism and Broadcasting in college. The photography was always a part of it.

GC: Could you tell us about some of your favorite photography work?

SP: Usually the latest stuff I have done. Once I started shooting commercials, I stopped making stills. So for about 10 years I shot nothing. Then I picked up the camera again around 1990 and started to shoot large format black and white landscapes. When I would travel on commercial jobs, I would haul around a 50 lb backpack with a 4×5 camera, lenses, holders, etc. Now I shoot with a Nikon D7000 and my cel phone! Can’t get the 4×5 film anymore! I like to try and shoot something new on every trip I make.

Photo Credit: Steve Procko – Tree, Jekyll Island, Georgia 2009

GC: You segued from photography to cinematography and then into Directing. What lessons have you learned along the way?

SP: Always stay ahead of the technology curve or you become a dinosaur. And when the latest and greatest economic downturn comes along- reinvent your style.

GC: What art medium do you most identify with, photography or film?

SP: Photography. I like the classic photographers. Edward and Brett Weston, Ruth Bernhardt, Arnold Newman, Ansel Adams, William Garnett. But a couple of contemporary artists I like are Michael Kenna and Annie Liebowitz.

Photo Credits: Steve Procko – Evening Lightning, Melbourne Beach, FL 2011

GK: What’s your favorite movie and why?

SP: No one favorite in particular. I like a wide range of styles – some for technique reasons and others for the entertainment value.

GK: If you could apprentice with any Director, who would that be?

SP: Stanley Kubrick – He had such a varied body of work and really controlled all aspects of his production. Think about it. This is the guy who did Clockwork Orange, 2001 A Space Odyssey, Barry Lyndon and Full Metal Jacket! Amazing!

GK: Many of my readers are food bloggers, any words of advice for photographing food?

SP: Yeah, you usually can’t eat the food in the best looking food photography because it’s got all sorts of stuff on it, or is only cooked 20% of what its supposed to be. It’s nuts what you have to do to it to look good. I remember shooting a commercial for McDonald’s and having the stylist cutting each french fry with scissors before frying them – then hand selecting and setting each one in the container with tweezers. It’s usually best to work with a soft source as a main light and edge the item you are photographing with a harder light. I like plain window light sometimes – keep it simple. BTW, I’m a ‘foody’ too – do lots of cooking, love trying new techniques – I have cut sugar completely from my diet so I am always working on ways to create things with healthy replacements. I think the web is a great outlet. Love some of the short videos people are doing on this.

Photo Credits: Steve Procko – Seldon Church Ruins; South Carolina 2008

Like many creative minds, it turns out Steve is a man of many talents. He’s even a great baker, too. Steve’s showing us how he’s reinvented cake with a healthier twist, taking out the guilt and adding great-for-you fruits, agave, spelt and whole wheat flours. I simply couldn’t let him slip away without sharing one of his delicious recipes with us, like this “Whole Wheat Carrot Pineapple Cake”. If he keeps this up we may have to have him back as regular contributor.

Whole Wheat Carrot Pineapple Cake

Description:

Super Moist and delicious carrot cake. You can use spelt, barley and brown rice flour blend as an alternative.

The Cream Cheese Frosting, which is incredible, can be made in minutes and only uses 2/3 cup agave vs. 6 cups of powdered sugar, saving you over 3,000 calories!

Ingredients:

1 1/2 cups canola oil

1 1/2 cups Agave Nectar

3 eggs

2 tsp. vanilla

2 tsp. soda

1 tsp. salt

1 cup unsweetened coconut

2 cups grated carrots

2 cups crushed pineapple (with juice)

2 tsp. cinnamon

1 Cup Golden Raisins

1 cup chopped nuts (walnuts or pecans)

3 cups whole wheat pastry flour

Directions:

Preheat oven to 325°F. Mix all the ingredients in a bowl and stir until smooth. Pour into greased 9 x 13 inch pan. Bake at 325°F for 50 – 60 minutes. Let cool and frost with Cream Cheese Frosting.

Cream Cheese Frosting:

Easy to make and saves you 3,000 calories over the sugar equivalent and tastes better.

Ingredients:

1/2 cup unsalted butter (1 stick) at room temperature

8 oz. cream cheese at room temperature

1 tbsp. lemon juice

2/3 cup Agave Nectar

Directions:

Put all ingredients into a large bowl and blend until smooth with an electric mixer. Refrigerate until ready to use.

Notes:

Use as a frosting on carrot cake, chocolate cake, brownies, zucchini bread, banana bread, etc.

Thanks, Steve!  There’s one more thing I want to leave you with…  A short film by Steve: Vote Early, Vote Often. Enjoy!

Chicken Marsala with Morels and Wild Rice

26 Apr 2012 2 Comments

by georgiecakes in Contest, Gourmet, Italian Dishes, Main Dish Tags: , , , , , ,

I’m stepping out of my comfort zone and doing something very different than my usual sweet posts.

I’ve entered a contest at Marx Foods. It’s The 4th Annual Blogger Morel Recipe Challenge. You can vote for my recipe there.

It all started when the talented Marnley at Cooking with Books posted the challenge on Facebook.  I remember voting for fellow bloggers in their past events.

The wild edibles didn’t take long to persuade me to join in on the fun. As nervous as I was, I had faith that I could create something wonderful.

They are morels after all, they’re delicious any way you cook them.

In thinking of the many ways I could prepare these luscious morels, I kept returning to one of my favorite mushrooms dishes, Chicken Marsala.  I wanted to make the dish lighter and fresher, the flavors of the morel and Marsala would do all the talking themselves. Unlike some traditional recipes that call for a heavy breading then deep frying, I went with a creamy light sauce, fresh chicken and the fragrant morels.  Here’s what I came up with and I hope you enjoy them too.

Here’s what you’ll need…

2 chicken breast filets (pounded thin)

2 ounces dried morel mushrooms

2 garlic gloves (pressed)

1 medium shallot (chopped fine)

2 tablespoons butter

1 cup dry Marsala wine

1 cup water

1 cup chicken stock

1/4 cup heavy cream

3/4 cup wild rice

1/4 cup brown rice

Reconstituting the morel mushrooms:

Using a heat safe bowl, place the dried morel mushrooms inside. Add 1 cup of warm chicken stock and 1 cup of Marsala wine, covering the morel mushrooms completely. Allow to sit for 1 1/2 hour. Strain the mushrooms and place in a bowl, setting aside for later use.  Reserve the stock and wine mixture for making rice and sauce.

For the Rice:

On medium high heat, in a saucepan, add 1 cup of the reserve stock and wine mixture, 1 cup of water and a tablespoon of butter, bring to a boil.  Add the rice, both the 3/4 cup brown and 1/4 cup wild, cover and simmer for 40 minutes.

Saute the morel mushrooms:

Cut the mushrooms into small julienne strips. In a saucepan, add 1 tablespoon of butter, shallot and garlic, sauteing for 2 minutes.  Add the morel mushrooms and saute for 5 minutes. Remove the morel mushrooms from the pan and place on a plate, set aside.

For the Chicken:

Using the same pan on medium heat, add the chicken breast and cook for 4 to 6 minutes on each side, remove from pan and set aside. Return pan with drippings to heat, add remaining cup of morel and wine stock and deglaze the pan .  Add the heavy cream and simmer on medium-high heat for 5 minutes or until sauce has thickened. Add chicken and the morels mushrooms, simmer for 2 minutes. Remove from heat and plate by adding a 1/4 cup of wild rice in the center, layering chicken with morel mushrooms and sauce. Serve immediately.

* Disclaimer: The kind folks at Marx Foods provided me with a free sample of this product to enter their recipe challenge.  All the opinions here are my own. I think Marx Foods is super delicious!

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