My Mother's Lemon Meringue Pie, Creamy Goodness at Food52, and Another Page One (Luscious Lamb!) at The New York Times

Where has the last month gone, I keep asking myself. I don't think it even happened, but then I realize I've done all this work, and so it must have. 

This fantastic lemon meringue pie, an on-rotation favorite dessert from my mom, is this month's feature at Anthology.

Are you craving pie by now? Head over to Anthology for the full scoop, including the delicious recipe. You'll be quite happy you did, as you will no doubt delight in the slices of this bright, rich (but not too rich), perfect dessert.

This recipe is particularly well-timed, as I just returned from a lengthy trip back home, where I cooked and cared for my folks. 

Wouldn't it be nice to be able to do that for our parents in a more regular way? To have our schedules cleared, virtually suspended (mine was, even though the piles waited for me upon my return), and help family out in times of need. 

All this to say I would have loved to share the following stories with you sooner, and I blame them for being so tied up…..

In my Halfway to Dinner column at Food52, I created five fab recipes incorporating heavy cream. Some, just a little, and others, the whole nine yards. Up to you which you'll prefer….there is something for everyone. 

Because, they are all delicious.

a Julia Child-inspired chicken liver mousse

the delightful cracked sugar "glass" of crême brulée

chicken legs with shallots and apples, dressed in a cider cream sauce

my favorite: garlicky creamed wild onions

the gorgeous wild onions destined for creaming...

horseradish cream sauce with dipping accompaniments

Then there was the glorious NYTimes Page One story, the second I had in just as many weeks. I love it when that happens! 

This feature was geared for Easter and Passover and it delivered big. Four recipes (one, two, three, four) including a glorious leg of lamb, a grand meal to feed the whole neighborhood.

Any of these recipes could easily double for Mother's Day, which by now is right around the corner. These preparations are a feast for the eyes, made with love, and so tasty. Your Ma will no doubt appreciate it.

If you do choose one from any of these features, let me know. It gives me great pleasure to know others are eating well.

I'll be at the farmers market this weekend, refilling my refrigerator with peppery greens, juicy veg, orangey-yolk eggs, and a few surprise bits - usually whatever hits me as I roam.

A spare rib barbecue is in the works, as well as some pickle experiments I'm having fun with. Who knows, maybe a fruit and biscuit idea will make a splash... another story I've been chewing on….

Have a beautiful weekend. Hold these first few days of May close, as the rest will fly just as quickly as all of April did. xxx

Some Fantastic News

I had planned on this being an Easter Egg story. I had some delicious, easy recipes gathered and almost all of the photography complete, when I received the big news. Are you seated? News that we are to move so I can grow a new branch in my work, as staff photographer at Southern Living Magazine. This was a many-month process and with the news now official, we realized we had to tell everyone. We are thrilled. And now, to move ten years of a life and home.

We have innumerable treasured stories from our lives in New York. The many friendships we have cultivated and nurtured, the not-so-savory path of "figuring things out" and taking on New York City day-to-day. Even the subway will have a more fond place for me as we transition to leave (is that even possible??).

Birmingham, Alabama will be our new nesting grounds (it is an egg story, after all). I will share bits from my new life as part of the talented staff at SL, but please be patient as we get settled. There will be *a lot* of boxes to unpack, farmers markets to discover so we can fill our refrigerator shelves, the task of driving to get re-aquainted with....... you know, new roots to grow. So thank you for traveling with me and being so supportive as we take the leap. See you on the other side!!!

Now, for various bits I have been cultivating to-date, and, another giveaway....
Scroll to bottom for recipes-

Shirred eggs with spinach, buttermilk, and ham

Ham Roast

"Buttered Eggs" - adapted from Canal House Cooks Everyday

Easy baked brioche jalapeño eggs

Chili Nutmeg Egg White Soufflé 

Egg Yolk Ricotta Ravioli

Simple recipes you can actually throw together - with a little care - at a moment's notice. For real. And totally delicious! Try for yourself and see.

In other bits launched, I spent some months' time fine-tuning my dear friend Chrissy's new look. We had many back-and-forths to refine things together, and I must say I was extremely fortunate to have such a similarly-minded collaborator.  She is one of the reasons I will miss New York so. Bird of a feather, in addition to swapping stories about delicious food lovingly prepared, I have benefited from her gifted clarity as a yoga teacher for many of my years here. The following are some of my favorites from our work together, along with a few images I shot for the story she produced on chocolate giant, Jacques Torres. 

 

See Chrissy's full story with Jacques, here.

And now for the giveaway!

I am offering BOTH the latest Food 52 Cookbook, as well as The Complete Gluten-Free Whole Grains Cookbook to one lucky recipient. You are likely familiar with the witty style and interesting creations from Food52. I love their weekly updates and am a big fan of their simple, no-nonsense approach. In the cookbook - signed by both Amanda and Merrill - choose from seasonal recipes like late-night coffee-brined chicken, roasted fennel and white bean dip, state fair cream puffs, pastitsio, and heavenly oatmeal molasses rolls, along with a chock load of others. With great mise en place photos and others showing process, and, of course, many drool-producing final creations, you're sure to succeed at some pretty tasty offerings!

From Robert Rose Publishers in Canada, the Complete Gluten-Free Whole Grains Cookbook includes great things like nutritional profiles and preparation guides on many grains, from buckwheat groats to hominy to teff, along with many more familiar grains like amaranth, oats, and rice. This is a great reference tool! Recipes include: almond-flavored millet with cherries, cockaleekie soup (a traditional Scottish recipe), congee with Chinese greens and barbecued pork, kasha and beet salad with celery and feta, amongst many others - 125 in all. Each recipe comes with a detailed chart highlighting its specific nutritional benefits. Pretty cool stuff. :)

To win: subscribe to my blog and leave a comment (with a means to contact you, should you end up the winner) explaining what foods/recipes make you feel happy and satisfied. For an extra name in the hat, follow me on Twitter - @melinaphotos - and leave a note there, and like my Facebook page - Melina Hammer Photography - leaving a comment there. Each comment gets you an additional ticket, so to speak. :) I will add everyone together and pull a name at random. Chances to win this giveaway end at midnight EST, Sunday April 14th. This is available only to continental United States participants. I will announce the winner shortly after, and contact you for your shipping address to send along the books. Good luck!!!

Recipes-

Shirred eggs with spinach, buttermilk, and ham
makes one serving

2 free range eggs
a small pour of buttermilk (around 2 tbsp)
a good handful of spinach - will cook down, so be generous
a few slices of roast ham (see following recipe)
1 clove garlic, chopped
1/2 cup comte or gruyère cheese, grater
sea salt and freshly cracked pepper
butter to grease the casserole
olive oil for sautéing 

Preheat oven to 350 degrees (F). In a small skillet set on medium heat, pour a glug of olive oil and sauté the garlic until fragrant, about 2-3 minutes. Add the spinach and stir around once the greens begin to wilt. In all it should take about 7 minutes tops. Remove pan from heat. Grease the casserole and line the edge with the ham. Scoop the spinach-garlic mixture into the center, and pour the buttermilk over. Season with s+p. Sprinkle a little of the cheese, then crack the eggs into the center. It can be helpful to hollow a couple wells for the eggs to nestle into. Finish by adding most of the rest of the cheese, saving the last bit to sprinkle as it comes out of the oven. Place on a baking tray and bake for 17-20 minutes, or until the whites of the eggs are set. Add more s+p to taste and one last scatter of the cheese, handle carefully with potholders, and serve.

Roast Ham
serves 18-20

18 lb smoked free range ham, ham hock cut off and saved for another use
2-4 cups apple cider
1/2 cup honey
1/2 cup brown sugar
spicy mustard for serving

Preheat oven to 325 degrees (F) and remove all but lowest rack. Score the surface of the ham in 1-inch spacing, first in one direction, then turn the ham a quarter turn and then scored again. Should make a diamond patchwork design. Place ham in roasting pan and then slide it carefully into the oven. Pour enough cider to fill bottom of pan. Roast, checking in 15-20 minute increments, and refill bottom of pan with cider. This keeps it from burning and smoking up the house. 

After roasting for 1 hour, in a small saucepan over medium heat, stir to combine honey and sugar until sugar has dissolved and the mixture becomes a glossy, thick liquid. Remove ham from oven and paint the honey-sugar glaze all over. Replace in oven and roast for another half-hour and then remove again, painting glaze all over once more (you may need to reheat the glaze, as it will thicken when left to sit).

In all, the ham should roast for up to 2-2 1/2 hours, and be golden and caramelized when done. Serve the pan sauce beside after draining off the fat, along with spicy mustard.

Easy baked brioche jalapeño eggs
makes 12

12 pull-apart brioche dinner rolls
4 free range eggs
6 slices bacon
1 jalapeño pepper, thinly sliced on a mandoline
1/2 cup mascarpone
sea salt and freshly cracked pepper

Use a small serrated blade to hollow the centers out from the rolls and save for another use (like croutons or bread crumbs). In a bowl, scramble the eggs with s+p and the jalapeño slices. With a butter knife, slather mascarpone on the insides of the rolls, then set each a few inches apart onto a baking sheet. Preheat oven to 350 degrees (F). Eye the length needed for the bacon and line the rolls, trimming to fit. It is okay to have a few small pieces overlap - tastes great and looks just as good. Pour the egg mixture in slowly. If any overflows, scoop it up with a rubber spatula and try again. Bake for 15-20 minutes, until there is no jiggle when agitated. Allow to cool for 10 minutes and serve.

Buttered Eggs, adapted from Canal House Cooks Everyday

as many free range eggs as you think you'll need, then add a few extra - these will go fast!

Toppings can include (feel free to get creative here) -
torn ham pieces (great to use some leftover ham for this)
sliced Dutch matjes (a DELICIOUS fresh herring from Holland, I got mine from Russ & Daughters)
sliced sable
cucumbers, sliced very thinly on a mandoline
wild salmon roe
wasabi flying fish roe
crème fraîche
good mayonnaise
fresh dill
fresh chives

Fresh eggs do not peel easily once hard-boiled, so plan accordingly and use eggs that are 1-2 weeks in your refrigerator. In gently boiling water, lower eggs into saucepan. Eggs should be in a single layer, with about an inch of water above them. For soft, custard-like hard-boiled eggs, cook for no more than 9 minutes. Drain, running cold water over eggs, then place in a bowl with cold water in refrigerator until cool enough to handle. Tap on counter surface and begin peeling at rounder end, where the air pocket is. Once peeled, rinse off any shell bits and cut into halves. Set aside.

Prepare slices of any of your toppings as appropriate and chop or tear herbs. Smear or spoon the mayonnaise or crème fraîche, followed by fish or meat, followed by roe or herbs. You can also prepare small bowls of each topping to allow guests to make their own, which makes a festive, pretty presentation. Enjoy!

Egg Yolk Ricotta Ravioli
serve 2-3 ravioli per person

wonton wrappers
egg yolks from very fresh free range eggs
ricotta cheese
freshly grated nutmeg, if you like
pink Himalayan sea salt
freshly cracked pepper
fresh chives, cut on the diagonal
freshly grated grana padano or parmesan

Fill a large pot with water and season generously with salt. Heat on high to bring to boil. Meanwhile, lay out a number of wonton wrappers on a clean, dry work surface. Create a ring of ricotta in the center of each wonton. Sprinkle with the sea salt, pepper, and nutmeg. Carefully lower an egg yolk onto each ring - it is essential that they remain unbroken or you must re-do. Wet the edges of the wonton with water and press a second wonton over top, sealing the edges. You will need to crimp or pleat in places, in order to gather the surfaces and seal them properly. Repeat until you are finished with however many ravioli you have decided to make. 

Lower each ravioli with a slotted spoon into the gently boiling water. After a maximum of 2-3 minutes, lift ravioli from water with slotted spoon and drain on absorbent paper. Place onto serving dishes, grate cheese on top, and scatter with fresh chives. Serve with a green salad or steamed asparagus.

Chili Nutmeg Egg White Soufflé - from my mother
serves 4

2/3 cup parmesan, grated and divided into 1/2 cup and the remainder
1 cup grated gruyère cheese
3 tbsp butter, plus more to grease ramekins
1/4 cup all-purpose flour
egg whites from six free range eggs
1/4 cup whole milk
1/2 tsp freshly grated nutmeg
1/4 tsp cayenne
1/4 tsp chili powder
good pinch of freshly ground pepper
1/4 tsp cream of tartar

Grease four ramekins. Sprinkle parmesan inside and turn to coat all surfaces. Empty out any remaining into the next, and repeat until all ramekins are lined with parmesan. Place in freezer. In a small saucepan over medium-low heat, melt butter and add flour. Stir to combine and for three minutes continue stirring, cooking roux. Gradually add in milk and stir continuously, bringing to a boil. Lower heat to simmer and cook for a further 2 minutes, stirring, and add in the nutmeg, chili powder, and cayenne. Remove the pan from the burner, stir in 1/2 cup parmesan, and transfer to a large bowl.

Preheat oven to 375 degrees (F). In a large bowl, beat the egg whites until frothy. Add the cream of tartar and beat until they hold stiff peaks. Fold in 1/4 of the whites into the sauce. Fold in the remaining whites, along with the gruyere, until all are combined. Remove ramekins from freezer and place on a baking tray. Spoon mixture into ramekins, leaving 1/2-inch space from top edge, and top with the remaining parmesan. Bake the soufflé for 30 minutes or until puffed and golden. Serve immediately. 

Happy Easter everyone!!! xxx ;-)

Springtime Food - Lamb, Ramps, Peppery Cress......

I thought I'd get out ahead of the curve and share some amazing food with you all for Easter. Ahem... right... I can say that I most certainly tested and cooked and photographed all of this in advance of said date - with you all in mind - but that numerous projects took over my days and effectively pushed the frolic and fun I so wanted to share, back...

This really isn't an excuse, but more a plea that you'll still love what I have to share, even though the story depicts tales now démodé. The saving grace is that it is still spring, and that you'll easily find all of these yummy ingredients at the market should you be driven to make any of the recipes! And I think you will.

They are that good.

Each is worth making alone, as something special to impress your sweetheart, or to eat with friends over for dinner. They are worth the effort - which thankfully in most cases - is minimal. Which leaves you free to deal with all of your other projects, ahem. ;)

Please enjoy and let me know what you think! I would love to hear your adventures with these recipes and any tweaks you've made along the way. Bon appétit...

 

Caramelized Onion & Potato Gratin

Serves 6-8

9 yukon gold potatoes, sliced thinly on a mandolin

2 yellow onions, sliced

2 shallots, sliced

1 cup gruyere cheese, grated

1 cup heavy cream

1/2 tsp cayenne pepper

1/4 tsp freshly grated nutmeg

7 or so sprigs of fresh thyme

butter for baking dish

olive oil for sauteeing

sea salt & freshly ground pepper

Butter the baking dish and set aside. Sauté the onions and shallots together in a good glug of olive oil over medium-high heat, stirring occasionally, until translucent and aromatic (5-7 minutes). Remove from heat and add cream, stir to combine. Preheat oven to 350 degrees (F). Layer the potatoes like shingles as you go, topping with the onion-cream mixture and then a scatter of grated cheese to cover. Season each layer with salt and pepper. Repeat fanning the potato slices for each layer, choosing a pattern which pleases you. Add the sprinkling of cayenne and nutmeg to a layer - I chose the middle of the three - and finish with the shingled potatoes on top. Press down to compact the layers and add the thyme sprigs and a final dash of s & p. Place on a baking sheet and roast for 40 minutes. Check to see that it evenly browns and turn if necessary, baking for an additional 15 minutes, or until cooked through and golden on top.

Rack of Lamb Persillade - adapted from the fabulous Ina Garten

Serves 3-4

1 good-sized rack of lamb, frenched 

1 cup parsley leaves, loosely packed

2 cloves garlic, halved

2/3 cup fresh breadcrumbs

2 tbsp lemon zest

good olive oil

sea salt & freshly ground pepper

a good knob of butter, melted

Preheat oven to 450 degrees (F). Place the rack in a roasting pan, fat-side up. Rub with olive oil and season with s & p. Roast the lamb for 10 minutes.  Meanwhile, place the parsley and garlic in a food processor and pulse until finely minced. Add the bread crumbs and lemon zest, and process again until combined. Remove lamb from oven and pat parsley mixture onto the meat. Drizzle melted butter over and return to oven, roasting for an additionl 15 minutes (for rare-medium rare). Take the lamb out of the oven and allow to rest for at least 10 minutes. Slice into chops, and serve.

Shallot-Mint Sauce
1 small bunch fresh mint, leaves picked
1 shallot, peeled and trimmed
1 cup good olive oil
2 tbsp freshly squeezed lemon juice
1/2 tbsp sherry vinegar
pinch sea salt

Combine all ingredients in the bowl of a food processor and pulse until well combined. Resulting flavor should be zingy and bright. Taste, and season to adjust if necessary. Transfer to a serving bowl and refrigerate extra. Serve on lamb chops (above), or steaks. Delicious as a dressing for rustic slaws.  Also great as dipping sauce for chips and flatbreads. Keep refrigerated. Good for up to 1 month.

Asparagus & Ramps with Hard-boiled Quail Eggs

Serves 6-8

2 bunches asparagus, ends trimmed

1 bunch ramps, cleaned and trimmed - you can also use spring onions if ramps are difficult to find

9 quail eggs

good olive oil

sea salt and freshly cracked pepper

for the dressing

1/3 cup good olive oil

2 tbsp sherry vinegar

sea salt

1 pinch red chili flakes

Bring a saucepan of water to boil. Meanwhile, sauté asparagus in olive oil over medium heat. Alternate covering, and searing uncovered, turning often, to achieve nicely cooked, yet bright green stalks - about 7 minutes. Add the ramps and brown for a minute or so, until they wilt. As water boils, add the quails' eggs in batches and simmer for a few minutes - no more than 4 minutes total each. Remove from water with a slotted spoon and immediately place in a bowl of cool water. Set aside. To make the dressing, whisk together all ingredients and season to taste. Adjust as necessary. Place the asparagus and ramps on a platter. Peel the quail eggs and slice lengthwise, dispersing them around the veggies. Spoon dressing over, reserving extra for the table. Can be eaten hot, cold, or room temperature. 

Whoo! If you are at all drooling now that would be appropriate. Seriously, I'd love to hear your adventures with any of the recipes. :)

In other news, art director Jenny Barnes has made a gallery of my work here. She curates collections by artists and photographers around the world, all of them quite accomplished. I feel honored to be in such company. Thanks, Jenny!

News just confirmed - I will be teaching a workshop on food styling and photography, this October, with the Academy of Nutrition & Dietetics! I'm over the moon with this.....to be able to share my knowledge and perspective with budding bloggers and photographers?? It really doesn't get any better! Look for me at the 2012 Food and Nutrition Conference and Expo, in Philadelphia. More on that soon....

And lastly, remember that there are three short days left to vote for my blog for Best Single Food Photo over at Saveur. Thank you all very much who have already registered your support and told your friends and loved ones! Even having placed as a finalist - after the editors at Saveur reviewed close to 40,000 submissions - is a wonderful accomplishment.  I hope you adore my work as much as I love creating it! Until soon. :-)

Happy Easter! Chag Pesach Sameach!

Look out for more from this feast, including recipes...... xxoo