Greetings after a long break.
I am getting my hands back into cooking and photography, and will be piling on many new recipes and pictures for you.
In October, I joined Aran Goyoaga at her food and styling workshop organized in a beautiful Brooklyn loft. The loft is owned by another great photographer and foodie, Karen Mordechai, and her fabulous Sunday Suppers Club. I was very envious of the big windows, wonderful light, and long spacious marble counter tops. Karen organizes dinners for her club members and occasionally has a food styling or food photography workshop at her great space.
I learned about Karen through my Friend Kinga. It was not easy to get in to her workshop. I had missed one opportunity, in April, but with Kinga’s help I was able to get on the waiting list for the next one and ta-da… I was in for the October class.
The workshop lasted two days and was full of learning, eating, sharing pictures, styling, blogging and other fantastic experiences. I met wonderful people, who I hope to stay in touch with.
Aran is a great teacher, very approachable, warm and sweet. Her ability to style and take beautiful pictures is natural. She is a self taught artist who came to the States from Spain (Basque country). Her blog, Cannelle Et Vanille, is a finalist of the James Beard award for 2012 and 2013 Best Individual Food Blog. I came out from this workshop feeling like a new person and hopefully learned some new food photography tricks. I look at food and light from a different perspective now and will recommend her workshop to anyone.
We have photographed a lot of different objects and dishes; one of them was Aran’s apple pie. The recipe I tried at home is a little different from the one Aran used, but I can assure you it is as delicious and gluten free as Aran’s.
I've become a bit more hesitant to use nut-flours for baking, since exposing them to high temperatures causes them to oxidize, so I'm trying out more recipes with coconut flour.
For the crust:
1 cup coconut flour
1/4 cup butter, soft ( you can use ghee)
2 tbsp coconut oil
1/2 cup shredded coconut
punch of salt
1 tbsp water
1 tbsp honey
Mix all the ingredients together, best way is to just use your hands. If the dough is a bit crumbly, add some water, but note that it will be a bit drier than regular dough
Next, peel and cut up about 5 apples, and add the following:
2/3 cup erythritol
2 tbsp lemon juice
1/4 tsp nutmeg
1/4 tsp ground cloves
2 tsp cinnamon
2 tbsp melted coconut oil
Roll out pie crust into large circle and place it on large baking sheets. Place the apple mixture on the crust and fold over the edges of crust so that it covers 2 to 3 inches of the apple mixture . No need to be artistic – the more rustic the better Last, spread some egg white over the top and bake in the oven on about 180C (350F) for 50 mins.
1 szklanka maki kokosowej
1/4 szklandki masla , w temperaturze pokojowej lub ghee
2 lyzki oleju kokosowego
1/2 szklanki wiorek kokosowych
1 lyzka wody
1 lyzka miodu
Wymieszaj wszystki skladnki, najlepiej uzyc do tego rak, jesli ciasto jest za bardzo kruche, dodaj wody, ale powinno byc troche bardziej suche niz tradycyjne ciasto.
Nastpenie obierz okolo 5 jablek, I dodaj :
2/3 szklanki eryterolu
2 lyzki soku z cytryny
1/4 lyzeczki galki muszkatulowej
1/4 lyzeczki startych gozdzikow
2 lyzeczki cynamonu,
2 lyzki oleju kokosowego
Rozwalkuj ciasto w ksztalcie duzego kola I poloz na papierze do pieczenia. Najlepiej walkowac juz na papierze. Przeloz jablka na spod ciasta I zagnij rogi ciasta tak zeby zakrylo 5 do 6 centymetrow pozostawiajac srodek odkryty. Wierzch mozna posmarowac bialkiem I piec w 180 C przez 50 min.