Beyond the world of photography I also just love cooking. When I turned 18 and moved out of the house cooking was a skill that I thought I had but clearly didn't. I'm 31 now and finally feel like I'm getting the hang of this. My wife and I enjoy a ketogenic diet and when we feel the need for burgers this is one of our go to meals. It's super simple; make burgers sans bun, dress it how you like and serve atop a bed of veggies. My favorite vegetables for burgers are broccoli and brussels sprouts. Two cruciferous power houses that are not only packed with vitamins but also contain the precursor to sulfuraphane(check out Dr. Rhonda Patrick's work regarding this power compound). Along with our meal we made some bacon wrapped jalapenos with cream cheese and cheddar. In our cream cheese we mix some spices and add seeds from the jalapenos for heat. I'm working on my food photography in preparation for an upcoming project so this post is going to be super short and sweet. I hope you enjoy. Bon Appé-foto.
Roasted Cauliflower with almond pesto
Roasted Cauliflower with Almond Pesto
Slather a whole head of cauliflower with olive oil and hit it with some spices. I used salt, ground coriander, ginger, curry, paprika and garlic but this is where you should have fun. Don't stick to a recipe, stick to a method. Wrap your cauliflower in aluminum foil and bake in the oven at 425 degrees for 30 min. After 30 min take that thing out, remove the foil and let it rest. While it's resting make your pesto. For my pesto I used almonds, EVOO, melted butter, parmesan cheese and fresh basil. Since we're using parmesan cheese we really don't need to use salt unless you really want to. Just make a pesto that you like and use it. Want to add lemon to your pesto? DO IT! Agian, we're not using a recipe, we're using a method!
Now that your pesto is a perfect reflection of your unique culinary point of view I think you know what time it is. . . slathering time. Pour your pesto and slather atop your cauliflower. Put it back in the oven unwrapped for another 30 minutes and you're ready to go. Now, i'll be honest with y'all, this stuff is pretty amazing. The flavor of the pesto changes quite a bit especially at such a high temperature but IT IS SO GOOD! The top has an almost cornbread like crust while the inside is tender and steaming hot. You will eat all of this and that's ok. Feel good about it, you just made something great.
We also got this Pernil from La Cocina De Mama in Ridgewood, Queens
Pernil is a Latin American style roasted pork and La Cocina De Mama has it down. It is traditionally cooked bone in and marinated for a day before slow roasting it. "Mama's" nails it. This stuff is so tender and the flavors are deep deep deep. Sofrito and adobo make this Florida boy very happy. If you've never had pernil I recommend you do something about that ASAP and if you live in New York or are visiting us you must try it at La Cocina De Mama in Ridgewood, Queens. See, our move is to pick up some of this deliciousness and take it home. A large order costs only ten bucks so all we have to do is make some veggies and we eat like LCHF royalty while only having to make one dish. Now enjoy these close ups. Don't drool on your keyboard or ruin your iphone screen.
MxPx at the Highline Ballroom
I got to hang out with MxPx at the Highline Ballroom!
Read More