Thursday
Dec022010
vanilla wins
December 2, 2010
Loved hearing all the comments on whether you prefer chocolate or vanilla. Just when I thought the chocolate oats couldn’t be beat, vanilla stole the show. Barely.
The ground farro for breakfast is back. I missed it’s delicious flavor and texture. One thing I found when cooking farro, is that I do not like it how I cook my oats. ie: with the banana sliced and mixed in, tons of cinnamon, etc. Something about the mixed in banana + cinnamon just doesn’t work with farro. Flavor + texture wise.
Farro is complimented by simpler flavors but still delicious when topped with banana. I always put vanilla extract in my oats. A huge splash of it. I’m sure it makes a difference in the overall flavor, but I have never thought, “this tastes like vanilla.”
Well, this bowl of farro definitely tasted like vanilla. Do you see the vanilla bean flecks?? You can actually see them in the nut butter as well.
Vanilla Bean Broken Farro
Topped with: raw almonds, half banana, vanilla maple almond flax butter
The creaminess was unbelievable and the vanilla flavor was outstanding. It wasn’t overpowering at all and paired perfectly with the hint of vanilla almond butter. Wow.
For lunch, I was THIS close to making vanilla farro again. But instead the following happened.
I call this, “indecisiveness on a plate.” I love eggs. I love Ezekiel English muffins. I love this random lunch but not as much as vanilla farro…
I wasn’t going to photograph dinner, but decided I would try it out with the daylight bulbs in the kitchen and then with the light box for the final plate.
We’ve been eating tempeh or tofu about once a week lately. Tonight, Chris chose tofu and I chose the recipe.
Orange Pan Glazed Tempeh [or tofu] from 101 cookbooks.
The only change I made was using coconut oil to cook the tofu in, instead of olive oil. It worked perfectly! There really is no need to alter this recipe, as the flavors are delicious. It’s sweet + savory all at the same time. It reminds me of Chinese take out but much healthier without sacrificing flavor.
I would definitely say this is one of my favorite meals ever. Chris loves it as well. It’s a FABulous recipe if you’re cooking tempeh or tofu for the first time. It’s hard not to like this!
Pouring in the orange glaze. buBbLy!
Dinners around here typically involve 3 pots. Tofu in one, farro in one, broccoli in the other.
The sauce reduced down and became a delicious glaze and the tofu kept it’s awesome crispy texture.
Chris has declared farro his grain of choice. He said he even likes it better than millet and definitely better than quinoa. I would have to agree about the quinoa, but it’s a neck + neck race between farro and millet for me.
Dinner was done in no time and then it was time to play with the light box.
The dark plate with white bowl worked really well. I’m still only using 1 light and again enjoyed playing The Sun!! I think a few of these photos actually turned out quite nice for artificial light coming from only 1 side.
Do you have a favorite? I keep going back and forth…
1. Light coming from the right side at the height of the plate.
2. Light coming from above and slightly to the right.
3. Light coming from the right and slightly behind the middle of the plate.
4. Light from above.
Still, nothing beats daylight, but at least I feel like I can photograph in the night hours now!
Photography is all about experimenting and bad photos are just as useful as good photos. With the bad photos you learn what doesn’t work so well.
-- The light on the broccoli is way too harsh and the rest of the photo looks hazy because it’s in shadow.
-- Again the light is too harsh on the broccoli. Because the broccoli stands above the farro and tofu, it’s not letting much light pass through. What is in focus [focal point was on the front piece of tofu], is not being complimented by the light. The light on the broccoli is distracting. Not to mention the steam coming from the broccoli does not look good in this instance.
I’ve learned more in the past 2 months about photography than the whole year prior. This is SO MUCH FUN. :)
Happy weekend!!!
Ashley
The ground farro for breakfast is back. I missed it’s delicious flavor and texture. One thing I found when cooking farro, is that I do not like it how I cook my oats. ie: with the banana sliced and mixed in, tons of cinnamon, etc. Something about the mixed in banana + cinnamon just doesn’t work with farro. Flavor + texture wise.
Farro is complimented by simpler flavors but still delicious when topped with banana. I always put vanilla extract in my oats. A huge splash of it. I’m sure it makes a difference in the overall flavor, but I have never thought, “this tastes like vanilla.”
Well, this bowl of farro definitely tasted like vanilla. Do you see the vanilla bean flecks?? You can actually see them in the nut butter as well.
Vanilla Bean Broken Farro
- 1/3c rounded ground farro
- 3/4c milk [any will do]
- 1/2c water
- 1t vanilla bean paste
- 2t sucanat [or pure cane sugar]
- Grind farro until powdery, with small pieces mixed in.
- Put 1/3 rounded cup in a small pot, with the milk, water and sucanat.
- Bring to a boil, over medium heat and reduce to simmer.
- Stir/whisk occasionally for about 7-10min, until desired thickness is reached.
- Stir in the vanilla in the last 1-2min of cook time. Add extra liquid if you let it get too thick.
- I also love farro with about 1/4c of currants or raisins mixed in at the very end.
Topped with: raw almonds, half banana, vanilla maple almond flax butter
The creaminess was unbelievable and the vanilla flavor was outstanding. It wasn’t overpowering at all and paired perfectly with the hint of vanilla almond butter. Wow.
For lunch, I was THIS close to making vanilla farro again. But instead the following happened.
I call this, “indecisiveness on a plate.” I love eggs. I love Ezekiel English muffins. I love this random lunch but not as much as vanilla farro…
I wasn’t going to photograph dinner, but decided I would try it out with the daylight bulbs in the kitchen and then with the light box for the final plate.
We’ve been eating tempeh or tofu about once a week lately. Tonight, Chris chose tofu and I chose the recipe.
Orange Pan Glazed Tempeh [or tofu] from 101 cookbooks.
The only change I made was using coconut oil to cook the tofu in, instead of olive oil. It worked perfectly! There really is no need to alter this recipe, as the flavors are delicious. It’s sweet + savory all at the same time. It reminds me of Chinese take out but much healthier without sacrificing flavor.
I would definitely say this is one of my favorite meals ever. Chris loves it as well. It’s a FABulous recipe if you’re cooking tempeh or tofu for the first time. It’s hard not to like this!
Pouring in the orange glaze. buBbLy!
Dinners around here typically involve 3 pots. Tofu in one, farro in one, broccoli in the other.
The sauce reduced down and became a delicious glaze and the tofu kept it’s awesome crispy texture.
Chris has declared farro his grain of choice. He said he even likes it better than millet and definitely better than quinoa. I would have to agree about the quinoa, but it’s a neck + neck race between farro and millet for me.
Dinner was done in no time and then it was time to play with the light box.
The dark plate with white bowl worked really well. I’m still only using 1 light and again enjoyed playing The Sun!! I think a few of these photos actually turned out quite nice for artificial light coming from only 1 side.
Do you have a favorite? I keep going back and forth…
1. Light coming from the right side at the height of the plate.
2. Light coming from above and slightly to the right.
3. Light coming from the right and slightly behind the middle of the plate.
4. Light from above.
Still, nothing beats daylight, but at least I feel like I can photograph in the night hours now!
Photography is all about experimenting and bad photos are just as useful as good photos. With the bad photos you learn what doesn’t work so well.
-- The light on the broccoli is way too harsh and the rest of the photo looks hazy because it’s in shadow.
-- Again the light is too harsh on the broccoli. Because the broccoli stands above the farro and tofu, it’s not letting much light pass through. What is in focus [focal point was on the front piece of tofu], is not being complimented by the light. The light on the broccoli is distracting. Not to mention the steam coming from the broccoli does not look good in this instance.
I’ve learned more in the past 2 months about photography than the whole year prior. This is SO MUCH FUN. :)
Happy weekend!!!
Ashley
tagged Recipes, almonds, farro, tofu in nut butters
Recipes, almonds, farro, tofu in nut butters
Reader Comments (77)
Definitely photo number 3 looks best!! Looks quite daylight-like :)
I'll have to try farro, if i can find it anywhere.
i definitely need vanilla bean paste after this and your almond butter post!
I love the first picture because of the play with slight shadows with the contrasting white of the bowl and dark background looks great, almost like a lot of Japanese cuisine is photographed.
My camera just broke but I can't wait to start playing around with lighting more once I get one soon... all looks yum!
these photos are gorgeous! look at that nut butter swirl!!!! ahh... i love the tofu recipe.. im currently eating some tofu right now:)
I'm with you on the way you prepare oats. I've never had farro, but I have recently switched to oatbran and it just feels weird preparing it with a bunch on cinnamon like I do my oatmeal. I love the taste and texture of it way too much on its own.
I am a total sucker for Chinese food.. so that orange glaze looks amazing! I would probably de-vegetarianize the meal by doing something similar with chicken. Haha.
I love it when you learn more about photography... because that means we learn too :)
that farro looks amazing. I love trying new grains and that is one I haven't got to yet! Thanks for sharing.
love,
cathy b. @ brightbakes
P.S. Your pictures=beautiful. I wanna learn!!! ;)
You know you take food photos when you make VEGGIES look good to me.
That lunch looks fantastic. I can never eat eggs for breakfast but give them to me for lunch or dinner and I'm all over that.
Always always beautiful photography !
I need to get new bulbs in my kitchen - you've just convinced me!!!!
I am not a huge fan of tofu usually but put a glazy sauce on there and it is totally transformed!
I just cooked tofu for the first time last night! The recipe I used "dry-fried" it, so it said absolutely no oil. What does the oil do in the cooking process with the tofu? I basically cooked it the same way you did, but now I'm confused as to why it said no oil.
The orange glaze looks amazing!
That tofu looks so good. I like #1 and #3 the best, but they are all beautiful!
#3 looks JUST like the sun!!!
I love these mini photography tutorials. And my favorite is #3: Light coming from the right and slightly behind the middle of the plate.
I thought this WAS daylight at first glance. Amazing!!
I am having so much trouble with photographs at night. Are you using your light box to get good results?
I love all your photo tips!
I am a vanilla FIEND. I must find this vanilla paste you speak of!!
Your photos are always great! As a very new blogger, I've already learned a lot from you. I was wondering if you can recommend a good simplified photography crash course--either online or in book form? Thanks!
i love that you're sharing all of your secrets on here...you're one of the best food photographers ever!
I like photo #3, light from the right and slightly behind the middle, although the broccoli looked a bit out of focus toward the rear right. You take wonderful photographs. You really do. It makes me want to get back into it. I also want to eat that dinner you made as your pictures made it all look so good.
They all look great - I definitely want to practice my photography with my mom's really nice camera over winter break after looking at these photos!
Vanilla bean flecks always mean it's gonna be a winner! :) And your tasting plate for lunch is right up my alley... I love doing stuff like that!
i think the first photo looks best. and i think your indecisive lunch looks pretty awesome!
Wow, all those photos are incredible. like #3 the best - all of the food looks so fresh and bright, I just want to reach through my screen! Either way, it looks delicious!
When I find farro I was totally be making it for breakfast. I eat oats and quinoa for breakfast, I need to try this too!
Mmm I want to try Farro- it looks great! Your pictures do, too:)
I made that recipe from 101 Cookbooks last week and it really was awesome! A friend of mine recently bought her first block of tempeh and when she asked me what she should do with it I definitely recommended this recipe!
I made a light box a month or so ago but haven't had the time to get good lights or mess around with it much but it's on my to do list!
I am a true chocolate girl, but your breakfast looks awfully tempting! And I think it's so great that you're improving you photography skills, that's one thing I'd love to do someday ;-)
I just purchased Farrow after seeing it on your blog and I can't wait to try it with some of your yummy recipes!
Isn't that recipe THE BEST?!?!?!?!? Oh, I'm droooling now. I didn't bring a great lunch, so I'm wishing I had your leftovers (if there were any!)
My favourite is photo #3, although I really like the 1st one as well! I am always inspired by your beautiful photos, and am learning lots of great tips from you all the time! Thank you!
I have to try that tempeh recipe!
I've been putting vanilla stevia in my farro, but my guess is that it's not quite as potent as that vanilla paste. I'm going to get some! (and I mean the paste...Pea Daddy is at work)
beautiful beautiful! i need to get farro asap. those vanilla specks- love! i want to grab it from my screen and eat your breakfast!
I vote for photo #3!
My Costco does not have the farro yet! Boo!
My mom recently bought a bag of Farro at Dean and Deluca in NYC. I think I might have to be the one to open it so I can make that breakfast!
I'm a chocolate girl, but your breakfast looks great!
oh gosh, i need vanilla bean paste. that sounds amazing. i've always been a vanilla girl. always hated choc. cake and stuff. your random lunch looks yummy!
Ashley- I thought of you when I saw this recipe. It's Farro and Roasted Butternut Squash. Here's the link. http://www.101cookbooks.com/archives/farro-and-roasted-butternut-squash-recipe.html
The picture made me hungry :)
This is awesome. I am going to have to make a light box. I've noticed what you're talking about happen on some of my photos, and I really want to work on that. My photos are improving, but I have a long way to go.
Hmmm, your bowl of farro looks sooo good! I have never had farro (nor had I heard of it till your blog).
I like photo #3 the best! Loving the photo tutorials! And I am DEFINITELY making this tofu dish asap!
It is so delicious. Definitely should have doubled the recipe!! And thanks...I'm glad you're enjoying the photo stuff!
I'm so glad you're finding my ramblings helpful! :)
Whoa! I don't think I've ever seen that recipe. I have farro + butternut squash...must make that soon! Thanks!
Yesss..you must give it a try! :)
Ugh..maybe you can find it online?
You would LOVE that recipe. Yes, you must get vanilla bean paste...and p. daddy.
Thanks so much Susan!
Yesss...I hadn't made it in way too long. So delicious + filling...who needs take out? ;)