Category Archives: Food

PB&J

Alright everyone… it’s time to get real.  Peanut Butter and Jam sandies (otherwise known as PB&J) are maybe one of the worlds better inventions.  From its beginning, it was a match made in Heaven.    This magical union supposedly originated in the USA and according to Wikipedia, “A 2002 survey showed the average American will have eaten 2,500 of these sandwiches before graduating from high school.”  I believe I am one of those stats they are talking about.

You can make a PB&J without using real peanut butter – this we have learned from all of our allergy friends out there — cashew butter, almond butter or even no-nut peabutter – can still do the trick.

Now, we happened to stumble on the greatest Buzzfeed post — The most delicious pull we got from their take on PB&J’s came in the form of French Toast —- YUMMMMM!

frenchtoastpbj_macaroniandcheesecake.com

Once again… YUM.  

If you’ll all excuse me… I’m going to the kitchen.

 

To see the original hero that made this , please see the following… http://www.macaroniandcheesecake.com/2012/03/peanut-butter-jelly-french-toast-sandwich.html

For Buzzfeeds other amazing collection of PB&J delights…http://www.buzzfeed.com/rachelysanders/better-peanut-butter-jelly-sandwich-hacks

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Yummmmm…

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Food can be art too!

This photo was taken for the North Jersey chapter of Slow Food USA, a movement that encourages consumers to buy locally grown food. Depicting the importance of staying fresh, the plates here are made from palm leaves– how fitting? Needless to say, this photo shoot was both intriguing and delicious for everyone on set!

Here’s a recipe for Italian Dumplings so you can try this dish yourself!

Ingredients:

1 tablespoon finely chopped onion
6 tablespoons margarine
3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 1/2 cups all-purpose flour, divided
1/2 cup grated parmesan cheese
3/4 teaspoon garlic salt
2 eggs, beaten
3 quarts water
3 tablespoons chicken bouillon granules

Directions: 

1 In a skillet, saute onion in butter till tender.
2 Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
3 Stir in ricotta; cook and stir for 3 minutes.
4 Transfer to a large bowl.
5 Add 3/4 cup of flour, Parmesan cheese and garlic salt.
6 Cool for 5 minutes.
7 Stir in eggs; mix well.
8 Place remaining flour in a bowl.
9 Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
10 In a large saucepan; bring water and bouillion to a boil-reduce heat.
11 Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
12 Remove from the liquid with a slotted spoon; keep warm.
13 Drizzle with butter and sprinkle with Parmesan cheese.
[food.com]

…Check out our website for more! www.bohm-marrazzo.com

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Delicious!

 

Do you every get that desire for a delicious, ooey, gooey pizza?  I sure do!

There’s not much that comes close to a weekday dinner splurge of picking up that phone and calling in for a pie or two.

Whether it be a plain Margherita or piled high with all the fixings, sometimes you just need a slice.

pizzaMamma Mia! Thatsa’ good lookin’ pie!

 

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Cookies, anyone?

Ah! The joys of baking…or should we say the madness of it!

Coming from a family of bakers and cooks, this blogger definitely caught that gene much later in life.  Only recently have the stove fires stopped, the microwave explosions come to a halt and the wonderful cloud of flour settled.   There is much do respect for those of whom baking and cooking come naturally.  To be able to eyeball that perfect amount of this, and throw in that exact dash of that… now, thats skill!

Here are some helpful tips for the kitchen, coming from experience….

1. I fell in love with different size glass mixing bowls – measure everything out ahead of time.  This will help control any disasters caused by the flimsy plastic “spice-shaker-controller-thing-that-always-manages-to-come-off-when-you-obviously-dont-need-THAT-much-cinnamon-in-your-mix-thing”.

2. Read the recipes ahead of time, and all the way through.  There is nothing worse than getting overly ambitious just to find out that the mix of sorts was supposed to take a nap in the fridge for five hours

3. Don’t take it too seriously – so what if your cake was “supposed” to look a certain way!  It’ll taste better now anyways! And those cookies are underbaked? Oh well! It’s not like you weren’t already eating the raw dough…yes, we all know you were!

SPUH April 13 Middlesex mag doctors cooking dog kids computer

 

The moral of this story is… get out there, get messy and have fun!

 

Happy Baking!

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Blowie

Meet Blowie, our resident giant fish.  Don’t be intimidated by his size – he’s a big mush at heart.

Fish can be very intelligent – swimming next to Nemo and Dori, Blowie knows when lunch time is just by seeing his favorite blue feeding cup.

At the studio, our saltwater fish provide countless hours of entertainment for all our guests.

So come on by, sit on the couch, and relax!

blowie

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Bento Box

Seriously, what did we eat before sushi??

Maki, Sushi & Sashimi.  Edamame, Tempura & Miso.  Bento Boxes full with Chicken Teryaki and Wasabi!!mmm… sounds delicious! I’ll have them all!

We had the pleasure of dining at Toro Sushi, a local sushi bar located in Upper Montclair.   The experience, food and atmosphere inspired yet another blog about the hungry tummy!

Being a sushi lover, we have made our own in the comfort of our home…. it’s definitely not as pretty, but tastes fantastic!  Here’s what you need…

*Sushi Rice

*Fresh Sushi Grade Fish

*Any combination of veggies (Cucumbers, Scallions, Baby Corn, etc)

*Any combination of textures from your favorite rolls or pieces (Cream Cheese, Tempura Flakes, Sesame Seeds, etc)

*Don’t forget the Wasabi and Ginger!!!

Sushi is definitely an art form.  Creating the perfect roll, a combination of tastes and textures is key.

Itadakimasu!

 

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Bon Apetit!

 

Cooking is an art. The many elements that go into creating a dish combine to become a delicious recipe. Al dente pasta cooked to perfection, bathed in a special sauce, and topped off with a sprinkling garnish of herbs is truly a work of art.

Photographing food is no less an art that preparing it. Here are some tips and tricks for successful food photography:

  1. Place Setting. Set your food up in a visually pleasing setting that accents the food well. As with this ravioli photograph, the red plate highlights the tender lobster on the inside.
  2. Decorate! Add garnishes and spices to enhance the dish.
  3. Use tricks. Wetting the food to add a shine and other techniques can make the food look more appealing.
  4. Accessorize. Adding in other elements to the photo, such as the fork in this image adds interest and persuasion.

So this weekend when you’re cooking up a fantastic meal, why not try photographing your food with some of these helpful tips.

Happy Shooting (and Eating)! 

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Photographing Food in an Environment

 

When photographing food in an environmental setting, attention to detail is key. Notice the creamy cup of butter next to the pastry?
Or the carefully placed newspaper by the coffee? The soft background baked goods add more of an atmosphere to the scene. The lighting hints at a morning glow around the food.
These details can help the viewer envision themselves in the setting and enjoying the wonderful food!

There is no better way to start off your week than with a perfectly brewed cup of coffee and a delicious pastry.
These scrumptious morsels were photographed for Samba restaurant in Montclair, NJ.
Why not head on over to make your Monday a little sweeter?

Happy Shooting Feasting. 🙂

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