A Director and a Cake
10 May 2012 9 Comments
in Cake, Gourmet, Interviews, Sweet, What I think... Tags: Agave, Carrot cake, Film, Film School, Photography, Pinapple, Splet
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!
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WINNER Update! Whip it Good Body Butter and an Earth Day Giveaway
20 Apr 2012 22 Comments
in Giveaway, Handmade, Healthy, What I think... Tags: body butter, coconut oil, giveaway, giveaways, tropical traditions giveaway
The winner of the Tropical Traditions Coconut Oil is…. drum roll please.
Nomnivorous – Congratulations!
As much as I love living in New England there are some things I miss about living in Florida. Great moisturized skin being one of them. The humidity does the body good. Wondrous good. I don’t remember ever having dry flaky skin, until I moved here. The winter months are incredibly harsh on my skin, not to mention the environmental toxins. I spend every winter re-hydrating with a plethora of lotions to cure my ailment, while clinging to that old “Hope in a Jar” theory.
Well, I think I’ve found it. My very own “Hope in Jar”. In this jar!
Growing up in South Florida you would find coconuts in your backyard, on the beach or in your local grocery store. We would chop, drill, shred and sometimes smash the coconut shell on the ground, just to get inside to it’s precious liquid and meat. A staple in many local restaurant menus, served within the main course, with a decadent dessert or as the main ingredient in a shake-your-booty tropical drink. I grew up loving and consuming this nourishing fruit.
I had never thought of putting coconut oil on my skin. Even knowing the healing properties in this magical fruit have been around for centuries, it’s only recently that I have begun to apply the raw unrefined coconut oil to my skin as a super moisturizer.
Although, I did find the coconut oil was a little to greasy for my liking, so I began testing ways to make my very own body butter and I am grateful I did.
I made the initial base of whipped body butter, then adding in the essential oils for fragrance. Making 3 separate body butters, by mixing into each separate batch, a tablespoon of rosewater, a tablespoon of orange and tablespoon of lavender into the base formula.
Whip it Good Body Butter (the base)
Here’s what you ‘ll need:
2 cups raw unrefined coconut oil (I used Tropical Traditions Gold Label Virgin Coconut Oil)
1/3 cup raw unrefined shea butter (chopped into small 1/2 inch pieces)
1 tablespoon vitamin E oil
1 tablespoon sweet almond
*Add 1 tablespoon of your favorite oil to the whipped body butter for fragrance (examples: rosewater, orange, lavender)
In a small saucepan, melt the shea butter, set aside and allow to cool to room temperature, about 30 minutes. In an electric mixer, add the coconut oil, shea butter, vitamin e, sweet almond oil and whip for 8 minutes. Add essential oils and whip for another 2 minutes. Place in clean jar. Keep in a cool place.
I plan on making some these coconut recipes next time!
In honor of Earth Day and to celebrate how grateful I am for our beautiful planet and the awesome fruits she provides us with, I’m hosting a giveaway. One lucky winner will receive a jar of Tropical Traditions Gold Label Virgin Coconut Oil.
The Rules:
U.S. & Canadian Residents only.
To enter, please subscribe to Tropical Traditions newsletter and leave a comment letting me know that you did. You can enter for an additional chance to win by leaving a comment on something wonderful that you’ve discovered recently.
One winner will be selected at random and announced on the evening of Wednesday, April 25th.
* Disclaimer: The kind folks at Tropical Traditions provided me with a free sample of this product to review and giveaway. All the opinions here are my own. I think this product rocks!
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Bocuse d’Or USA
31 Jan 2012 4 Comments
in Around Town, Gourmet, What I think... Tags: #bocused'or, #bocuseusa2012, bocuse d'Or, CIA, culinary, culinary institutte america
This past weekend I had the privilege to have attended The Bocuse d’Or USA held at the Culinary Institute of America in Hyde Park, N.Y. The competition is one of the most rigorous culinary events of its kind, where it is determined who will represent the USA in the next annual International Bocuse d’Or, held in France in 2013.
KitchenAidUSA is one of the sponsors, and they graciously extended an invite with VIP tickets to this spectacular event. The competition took place in the CIA gymnasium. Each team worked within the beautifully built Manitowoc Kitchen centers, and had a total of 5 1/2 hours to prepare and present their dishes. The competitive menu consisted of River & Glenn Cod and D’Artagnan Chicken – the aromas that filled the stadium were intoxicating, I wish I was one of the judges.
The competition was intense – teams preparing their dishes in front of a flurry of onlookers, media bustling from one kitchen to the next, and the stadium seats packed with students and team supporters. It felt like a rock concert for chefs! The judges consisted of an array of renowned American culinary talent, such as chef Thomas Keller (The French Laundry, Per Se) who has been president of the American team since 2008. Daniel Boulud (Daniel, New York) Chairman, Bocuse d’Or Foundation and Jerome Bocuse (Les Chefs de France, Epcot, FL) Vice President, Bocuse d’Or and son of the French chef Paul Bocuse who established the Bocuse d’Or contest in 1987.
The talent that graced the kitchens this year already have an incredible list of credentials, some having competed in the Bocuse d’Or in previous years, like this years Gold winner… Richard Rosendale, executive chef of the Greenbrier in White Sulphur Springs, W.Va., wining with his commis, Corey Siegal. Silver went to Jeffrey Lizotte of Restaurant ON20 in Hartford, Conn., (from my neck of the woods); and Bronze went to William Bradley, an instructor at Le Cordon Bleu College in Cambridge, Mass.
I feel fortunate to have experienced this exciting competition and to have been surrounded by such impressive company. I’m hoping that one day you get to experience this unique and tasty affair.
Pie Party Live
18 Oct 2011 20 Comments
in Around Town, Gourmet, Pie, Serendipitous Adventures, Sweet, What I think... Tags: #piepartylive, nyc food bloggers, pie
This past weekend I had the pleasure of attending my very first food blogging event at Pie Party Live. Hosted by the talented Jackie Gordon of The Diva that Eat New York and the equally gifted Ken from Hungry Rabbit, kudos to this duo for a hugely successful and fun event.
Jackie & Ken
Held at Rodeo Bar who served up some incredible dishes to nibble on, as well as offering the space for our fabulous party. Another round of thanks to Gareth of Dub Pies – for the tasty and savory pies.
Rodeo Bar Menu
Pie Party Live united pie lovers and bloggers alike. Access to this pie inclusive event was merely to make or bring a pie. Any kind of pie would do. It could be sweet or savory. So you make a pie, share it with the guests, make some great new friends and taste glorious magnificent pies. How sweet! Here’s a peek at the tantalizing pies on display at the Pie Party Parade.
Pie Party Live
The best part for me was finally meeting all the incredibly talented food bloggers that I have followed for years. I think I had a twinkle in my eye for most of the afternoon. In a way it was like meeting celebrities, since my only connection with these extraordinary foodies was through a virtual screen; either through reading their blogs, watching cooking videos or referring to their cookbooks.
Pie Party Foodies
I made some new friends too. It’s the best part of getting together with folks that share the same interests, wrapped in great food! The event was a whirlwind to me, it went by quickly and sadly I spent very little time with any one individual. I wanted to be sure I had a chance to meet everyone as brief as it may have been. I’m grateful I met all these wonderful people… Jackie, Ken, Tara, Monique, Kate, Abby, Brian, Pam, Grace, Maria, Jennifer, Dana, George, Debra, Lilliana, Jennifer, Louisa, Carol, Gail, Kamran, Wendy, Miranda, Veronica, Winnie, Katy, Lisa, Serena, Emily, Angela, Wendy, Justin, Alissa, Simon, Sarah, Margaret, Leslie, Kathy and Melissa. It was really nice meeting all of you!
Now onto the pie…
Apple Dulce de Leche Pie & Cupcake Pies
For Pie Party Live I made a sweet pie. A recipe adapted from Recipe Girl, her spectacular Apple Dulce de Leche, the flavor combination is incredible. It was the perfect choice, plus I had dozens of apples leftover from apple picking.
(I will be posting my version of the Apple Dulce de Leche pie and cupcake pies in the next few days).
Pie Party Live Sweet & Savory Pies
My favorite part is preparing pie dough. I tried Sylvia’s perfect pie crust adapted from Tasty Kitchen. I really like this recipe, it has a great taste and simple to make. It was perfect!
Pie Party Live Savory & Sweet Pies
Pie party doesn’t end here – there were door prizes galore including a Kitchen Aid Food Processor, a months supply of Driscoll’s Berries, a Scharffen Berger gift basket, a Bake-ware bundle from Chicago Metallic Bake-ware, a pie from Ivy Bakery, a Reci-tee from The Diva That Ate New York, a Cuisinart Toaster Oven Broiler and a smorgasbord of cookbooks. One of which my sweet husband Jeff won – a copy of the The Weekend Baker from the lovely Abby Dodge.
Everything was perfect, the pies, the people and the day. Absolute perfection! I look forward to the next Pie Party Live and visiting with my new friends.
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Robert Treat Farm
21 Jun 2011 10 Comments
in Around Town, Farm, Farmers Market, Markets, Serendipitous Adventures, What I think... Tags: Community Supported Agriculture, CSA Programs, Farm, Farmers' market, Robert Treat Farm
Robert Treat Farm
For generations Robert Treat Farm has been providing locals with it’s fresh and delicious produce plucked straight from their 30 acres of luscious Connecticut soil.
Greenhouse Robert Treat Farm
The farm is owned and operated by Mary Treat and the Treat family and has been serving Milford residents for more than 60 years.
Yellow Rose
Visitors are encouraged to take self-guided walks through their amazing colorful greenhouses, which are full of the most amazing selection of flowers.
Bloom
Flowers
You can tour the garden center where you may just be inspired to create your very own vegetable or herb garden.
Herbs at Robert Treat Farm
Shop the gourmet farm store that carries local Connecticut milk served in glass bottles, farmstead cheeses, fresh eggs and locally harvested honey.
Farm Store
Your invited to “TREAT” yourself to the weekly farmers market, and indulge in local favorites such as Big Green Truck, Scratch Baking, Gambardella’s Wholesale Fish and Hidden Acre Farms just to name a few of their incredible vendors.
Soffer Farm Natural Eggs
It’s a great way to support the local farmers and their sustainable agriculture while enjoying quality goods and giving back t o the community.
Garden Center
The Woodmont Farmers Market runs every Wednesday from 3:30 to 6:30 from July 6th through the end of September.
Robert Treat Farm Stand
If you’re interested in becoming a member of a CSA program, don’t pass up this great opportunity. What is a CSA, you may be asking? CSA stands for “Community Supported Agriculture”, a program where your local farmer offers “shares” to the public.
CSA Farm Share Program
Robert Treat Farms offers a membership basket with seasonal produce during the months of June through October. Imagine enjoying daily picked vegetables straight from the farm to your table.
Squash
You can choose from a variety of different programs like a Full Share, Half Share, Single Share and more. To inquire about membership, click here to download a Farm Share application RTF CSA.
Flower Garden Robert Treat
I visit the farm on a weekly basis, whether it’s to pick up their fresh mozzarella from the farm store, fresh cut flowers for the home or gardening supplies.
Hanging Baskets Flower
They have reasonable prices, excellent quality products and a very conscientious and courteous team who are always helpful and knowledgeable.
Robert Treat Window Box
Robert Treat Farm is a must visit for locals and travelers alike.
Tarry Market – Purveyors of Fine Foods
14 Jun 2011 6 Comments
in Around Town, Gourmet, Markets, Serendipitous Adventures, What I think... Tags: Bastianich, Mario Batali, Tarry Lodge, Tarry Markey, Tarry Wine
We recently took a day trip to Port Chester, NY – our old stomping grounds. Affectionately known to the locals as “PoCho”, this old-world village is deep within a stunning rejunification, attracting shopping centers, movie theaters, and waterfront condos. The most recent additions lining the downtown streets are the triptych empire from Batali and Bastianich’s culinary fusion.
Tarry Market Clock
The successful launch of Tarry Lodge restaurant has paved the way for Tarry Wine and Tarry Market. I’m thinking, with the re-emergence of this quaint village also brings with it a new nickname – “Po Lita”!
Tarry Market
Residing in an old elevator factory, Tarry Market is located on the corner of Main and Mill streets, conveniently next to Tarry Lodge . The updated decor has old world Italian charm, featuring exposed ceilings and beams, stone floors, antiques scales, rustic crates and large inviting bay windows, enticing passers-by to come in and take a look.
Tarry Market Italian Shop
The Italian market has a butcher shop where the meat is supplied by Pat La Frieda, known as the wholesale meat purveyor to the star chefs, offering dry-aged prime beef, rabbit, duck and cured meats like the salumi.
Butcher Shop
The cheesemonger displays an array of formaggi, like aged Parmesan and mozzarella di bufala, ready for the pairing of a great wine next door at Terry Wine.
Bufala
Upon entering, you are greeted with the espresso bar lined with a wide selection of coffee, desserts and gelatos.
Espresso Bar
What has me most impressed is the Fresh homemade pasta selection.
Pasta, Pasta and more Pasta
Reminiscent of an Italian country villa, the market boasts flavors such as squid-ink pasta, goat cheese and chive agnolotti, duck liver or veal ravioli and one of my personal favorites, pappardelle.
Pasta Counter
Moreover, the market specializes in fresh oven-baked artisanal breads and the shelves are lined with authentic Italian groceries - some that may have been previously hard to find, but no more.
Coffee
What could be better, well, I’ll tell ya… pretty soon Tarry Market will begin to produce their very own sausage on premises. As the spring approaches, homegrown fruits and vegetables plucked fresh from the roof-top garden will be sprouting out of the cupboards. Currently the market buys locally grown produce, cheese and milk.
Purple Artichoke
I adore this small town with it’s metropolitan city landscape tied together with the backdrop of the Connecticut countryside. It’s like getting a little taste of both worlds, well, actually now you can even get a taste of Italy here.
On our next visit, I’ll be sure to pay homage to Mr. Batali by donning my signature crocs as well.
Hot Pink Crocs
Azteca Brownies
05 May 2011 1 Comment
in Around Town, Dessert, Gourmet, Serendipitous Adventures, Sweet, What I think... Tags: Atticus Bakery, Azteca Brownie, Brownie, Chabaso Bakery, Cinco De Mayo
Craving a much desired mid-afternoon pick me up, I dropped into my favorite cafe & bookstore – Atticus Bookstore Cafe.
Atticus Books Cafe The Counter
Here I often find myself drowning in really good coffee, getting lost in unusual books and devouring their famous Azteca brownie within minutes!
See for yourself…
Azteca Brownie
It’s a favorite local hangout for Yale students and locals alike. Always greeted by a friendly staff serving up some of the most incredible sandwiches and desserts in town! And for a good reason… all the bread and desserts are made by the incredibly delicious Chabaso Baking Company . I love their bread… all their bread! And desserts!
Atticus Cafe
Today for Cinco De Mayo, swing by and try their famous “Black Bean” soup and top it off with the infamous “Azteca Brownie”. You’ll thank me and don’t be surprised if you find yourself channeling your inner Lucha lubrie.
Winner of the Dessert Plate Giveaway!
14 Apr 2011 1 Comment
in Dessert, Giveaway, What I think...
The Winner of the Dessert Plate Giveaway is…
To claim your prize, please email me at georgiecakes (at) gmail (dot) com with your contact info.
Congratulations! Thanks to everyone who participated – it was great reading about your creations!
~ Georgie
Dessert Plate Giveaway
Brooklyn Bound to Cousin John’s Cafe & Bakery!
13 Apr 2011 3 Comments
in Bake, Cake, Dessert, Gourmet, Serendipitous Adventures, Sweet, What I think... Tags: Angel food cake, bakery, Beastie Boys, Brooklyn, Cake, Carrot cake, New York City, Pastry
No sleep ’till Brooklyn! I am crazy about the Beastie Boys and I equally heart Brooklyn. Everything and anything you could imagine is at your fingertips, especially when it comes to food – it’s a culinary nirvana!
Brooklyn Bridge
The best part about having family in Brooklyn is that we get to visit often. This always seems to satisfy this small town girl with a much-needed New York state of mind!
Cousin Johh's Cafe & Bakery
We make it a point to try someplace new with every visit. This time we discovered Cousin John’s Cafe & Bakery. The menu here boasts whimsical breakfast pastries, a lunch that brings you dishes of fresh roasted turkey with sweet fontana cheese and the pastries are astonishingly delicate, moist and oh’ so good.
Cousin John's Bakery & Pastry
Though the desserts are simple and traditional you will happily wait your turn in line.
I had the carrot cake, the moistest cake ever!
Carrot Cake at Cousin John's Bakery
And the lovely Jeff had the chocolate angel food cake, light and rich, if that’s at all possible, well then, yes!
Chocolate Angel Food Cake at Cousin John's Bakery
“Cause I’ll be rockin’ this party eight days a week! No sleep – No sleep ’till Brooklyn!”
Woohoo Elm City Handmade Giveaway! One of Kind Dessert Plate!
08 Apr 2011 15 Comments
in Around Town, Giveaway, What I think... Tags: art, artist, Cake Plates, cakeplate, Collecting, Dessert, Dessert Plates, Etsy, handmade
Some of you may already know about my slight obsession for delicate beautiful glassware, especially Depression glass. Although some of the pieces I’ve bought are for my personal collection, they have sparked my curiosity for the arts. I began upcycling these one-off pieces that have lost their mates in time by making functional art, pairing together plates and stemware to create dessert plates.
Dessert Cake Plate Giveaway 2
I have been giving away these plates as gifts to family and friends and now I want to give one away to you!
This one…
Dessert Plate Giveaway For You
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 have you created lately?”
A recipe? A piece of art? Decorated a room? Written a story? Let us know!
Winner will be selected at random and announced on the evening of Thursday, April 14th.
Have fun & Good luck!
You can get an up close and personal look at some of my other handmade cake plates by visiting Elm City Handmade. They offer a wide selection of handmade items, like jewelry, art, robots, toys, clothing, vintage items and so much more. It’s like having your very own Etsy store! Swing buy and check out the other fabulous works by local artisans.
Elm City Handmade Store
I want one of everything!
Elm City Handmade Artisan Items
Here’s how you enter to for a chance to win:
Answer the following question in the comments section of this post.
“What have you created lately?”
A recipe? A piece of art? Decorated a room? Written a story? Let us know!
Jeff and I will select a response at random and announce the winner on the evening of Wednesday, December 8th.
Have fun & Good luck!
