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Cauliflower grits, chanterelle and the perfect sunny side up egg
This cauliflower grits was a result of necessity…. I had a cauliflower in the fridge that really needed to be used. And while I was making our brunch, on a Sunday morning, coming back from Hollywood Farmers market with fresh eggs, chanterelle, and pea shots, the idea came. When we cook cauliflower and blend it,…
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Beet brownies
Beetroots They are warm in both color and taste. Sweet, earthy and really beautiful. There are three different varieties always available at the markets here in Southern California. The golden beet with its orange color, the red beet with its dark, purple red meat and the chioggia which is a white red striped beet. A…
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Jerusalem artichoke soup with goat brie and truffled mushroom sunchocke chip bites
Jerusalem artichoke, aka sunchoke is not the most common root vegetable. It is a bumpy, fleshy root vegetable, surprisingly of the sunflower family plants. Its look resembles to ginger roots. Its underground, nutty, starch rich root is mostly used as potato in cooking although it has more distinct flavor. However it is a versatile vegetable with an amazing…
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Plant based food photography at Matthew Kenney Cuisine – part 1
Many people asked me. Why are you taking a food photography course? Your pictures are so beautiful already! My answer is because I never really learnt this. Everything I do and looks good, comes naturally. Without anyone ever telling me what is good and how to do it. In order to believe and know that…