Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Thursday, October 28, 2010

Basmati Rice Garnished with Fried Onions

This photograph of basmati rice was taken at the goat fair, outside the Jama Masjid (largest mosque in India) in Old Delhi.  The multi-colored garnish on top of the rice is fried onion suffused in turmeric and Kashmiri chili.   I love the juxtaposition of these pictures, which share stunning bright yellows and deep reds.

Basmati Rice with Fried Onion Garnish

Peanut Chutney

This is a dry chutney that enhances my curried squash soup.
I also add this chutney to rice, noodles, or a baked sweet potato. 

1/2 cup raw peanuts
1/4 cup sesame seeds
1/4 cup unsweetened coconut, finely grated
8 cloves garlic
1-2 teaspoons hot pepper flakes
1 teaspoon salt 

- Roast the peanuts.
- Grind the peanuts, together with sesame seeds.  (A coffee grinder works great.)  
- Roast and chop the garlic.  
- Roast the grated coconut.  
- Mix all ingredients together, then add some salt and hot pepper flakes.
    Peanut Chutney with a Sprig of Cilantro

    Curried Butternut Squash Soup with Indian Spices

    This healthy butternut squash soup is easy to make and tastes great with a mixture of Indian spices.   It's a fall soup -- from its pumpkin color to its crisp coriander smell.

    Flesh of 1 baked butternut squash
    1 1/2 cups water
    1/2 cup coconut milk
    2 tablespoons finely grated ginger
    1 chopped red bell pepper
    1 large finely-chopped onion
    2 cloves garlic
    2 teaspoons ground cumin
    1 tablespoon ground coriander seed
    1 teaspoon cinnamon
    1 teaspoon salt
    1 teaspoon ground hot pepper

     - Bake butternut squash until soft.
     - Clean out the seeds and then scoop out the flesh and place into pot.
     - Add water, coconut milk, and grated ginger to the pot, then bring to boil.
     - In a skillet, saute red bell pepper, onion and garlic.
     - Add ground cumin, ground coriander, cinnamon, hot pepper and salt.
     - Simmer on low heat for one hour.
     - Puree then serve.

    Butternut Squash Soup with Chutney

    Saturday, October 23, 2010

    Indian Spices with Earthy Flavors

    1.  Turmeric, Ground Red Chili Pepper, and Black Cumin 2.  Red Chili Pepper

    Turmeric, cumin and chili pepper are earthy and musty both in flavor and smell. These ingredients are found in most Indian dishes as they are also the base in Indian curry recipes.  I regularly visit NYC Indian markets, Kalustyans in Manhattan and Patel Brothers in Jackson Heights, Queens.  There, I find treasure troves of specialty  spices, grains and legumes.

    I photographed this spice container filled with salt, cumin, turmeric, and red pepper in Rajasthan, India.  I love this original design using recycled tin coffee cans.

    Sweet, Sharp and Aromatic Spices

    1.  Peppercorns, Cardamom, Cinnamon, Ginger, and Pomegranate 2. Cardamom

    Do you want to spice up your tea?  Consider adding aromatic spices.  You can combine a mixture of these spices with black tea to make a zesty chai tea.  You also can create a special cup of coffee by adding these spices.  Also, consider making garam masala (a hot spice mixture) to flavor any dish or combine with other ingredients to make a curry.

    Chai Tea Recipe

    For 2-3 cups of chai tea, bring the following ingredients to a boil, then simmer for 20 minutes on low heat:
    1 1/4 cups water
    3/4 cup milk
    1 tablespoon black tea
    4 crushed cardamom pods
    8 crushed peppercorns
    1 1/2 tablespoons grated ginger
    1/2 stick cinnamon
    1 or 2 tablespoons of honey

    Strain before serving. 

    For a change, toss in a few slivered almonds.

    Thursday, October 21, 2010

    Autumn and Indian Spices

    While enjoying the autumn colors in NYC’s foods, flora and fauna, I am reminded of Khari Baoli, the largest wholesale spice market in Asia, if not the world.  If you are ever in Old Delhi, take a rickshaw through Chandni Chowk, the main road, to Khari Baoli.  There you will find an endless array of herbs, nuts, dried fruits, teas, grains and spices.  The sweetness and lush green color of cardamom, the tang and dirty yellow of ginger, the spark of chili pepper, the earthy aroma and golden-orange hue of turmeric and the woody scent and burnt yellow color of cumin will delight your senses.  If only the autumn in NYC could look and smell a little more like the street of Khari Baoli.

    Khari Baoli, Spice Market and Autumn Leaves
    Spice Market, Old Delhi with Fall Leaves
    Autumn Road with Spices
    Spices with Fall leaves

    Sunday, October 17, 2010

    Sauteed Carrot Salad with Feta and Olives

    Carrot Salad

    I bought some locally grown purple carrots and a red pepper that I would love to combine with my feta cheese, kalamata olives and pine nuts from Titan Foods.  A sprig of mint from my window garden adds the perfect final touch to my Mediterranean inspired salad. 

     ·      1 tablespoon of olive oil for sauteing
     ·      2 carrots thinly sliced
     ·      1 chopped red pepper
     ·      4 cloves of diced garlic
     ·      hand full of pine nuts
     ·      feta cheese broken up in small pieces
     ·      small handful of diced kalamata olives
     ·      chopped mint (or basil)·
     .      black pepper and a very small pinch of salt (the olives add a salty flavor)
     ·      squeezed juice from 1/2 lemon

    1. Saute the carrots in olive oil for about 3 minutes on medium heat (don’t let them get too soft).  
    2. Next, turn down the heat; add diced garlic, chopped red pepper and pine nuts.  Gently stir until pine nuts are browned.
    3. In a bowl, toss together the sauteed ingredients with the diced kalamata olives, broken up feta, lemon juice, mint, and pepper.  Add salt to taste and serve.

    Shopping at Titan's Market in Astoria, Queens

    When craving Mediterranean food, I hop on the M60 bus to Titan Foods in Astoria, Queens. Here you will find the most amazing varieties of feta in all of New York City.  This old world Greek market is filled with delicacies such as olives, anchovies, Greek yogurts, nuts, caviar spreads, grains and legumes.  Also, there is a bakery filled with baklava and other irresistible Greek pastries…. Today, I am focused on buying some kalamata olives and a mild feta made from sheep's milk.

    Thursday, October 14, 2010


    Beet greens go great with tzatziki, a Greek yogurt and cucumber appetizer.  Tzatziki is also very simple to make.  Just use a container of Greek yogurt with half cucumber squeezed through a sifter (all liquid drained).  Then add some dill (fresh mint works too), 2-3 cloves of grated garlic and a pinch of sea salt.
    Making Tzatziki with Mint

    1. Greek yogurt
    2. 1/2 cucumber
    3. Dill or mint
    4. Grated garlic
    5. Pinch of sea salt

    Sauteed Beet Greens: Mediterranean Style

    I love to indulge myself with fresh greens at the end of the summer. My friend Maria, from Athens, turned me on to her Greek style, beet green recipe last summer.  Here is her simple but delicious way to use the top of your beets.  Just steam the greens until the stems are soft, then lightly saute with sea salt, olive oil and apple cider vinegar.   

      1.  Beet greens, 2.  Olive oil,  3.  Apple cider vinegar,  4.  Sea salt.

    Sauteed Beet Greens

    Sunday, October 10, 2010

    Early Autumn Produce

    The colors and textures of early autumn produce give me creative inspiration, plus the desire to prepare a tasty meal.

    Still Life of Autumn Produce
    It is helpful to know what is available at my local green market so I can plan my menu accordingly.  Here is a link to see what types of produce are available in your region - local produce guide

    Saturday, October 9, 2010

    Dandelion Greens Flavored with Anchovies

    This is one of my favorite salad recipes. The secret flavor ingredients here are anchovies and garlic.

    First, in a skillet, brown red potatoes with a couple of anchovies, garlic and a little olive oil. The anchovies will melt and give the potatoes a nice salty flavor. 

    After the potatoes have softened, add some raw sunflower seeds and lemon 
    zest, throw in a little sea salt and let the sunflower seeds get crunchy.  Last step is throwing in the dandelion greens.   The greens will wilt and all the flavors will merge together, creating a taste sensation.  For a nice finishing touch, mix in a hard boiled egg or two and squeeze lemon juice over your salad.
    I can never stop eating this salad.  Something about the mixture of salty, bitter, nutty and sour tastes makes it really special.

    Dandelion Greens with Anchovies

    First Step: 
     Saute these ingredients together until potatoes are brown and soft.
    5 small red potatoes,
    5 anchovies, 
    6 cloves of garlic, and
    3 tablespoons of olive oil.
    Second Step:  
    Add these ingredients to the potatoes and cook until sunflower seeds brown.
    1/4 cup sunflower seeds,
    est from 1 lemon,
    1 teaspoon of sea salt.

    Third Step:  Throw in dandelion greens and stir.

    Final step:  Add these ingredients to the mixture:
    2 peeled hard boiled eggs,
    juice of 1/2 lemon.

    Friday, October 8, 2010

    Black Eyed Pea Soup with the Flavor of Fresh Dill

    Today is cold and brisk.  Fall has arrived along with a craving for a nice hot bowl of soup.   Here is a simple recipe that uses some local, in season vegetables.  I am sure it will hit the spot.

    Black Eyed Pea Soup with Fresh Dill
    Step # 1:  Soak 1/2 cup of dried black-eye peas in 3 cups of water for approximately 2 hours.

    Step # 2:  Boil and mash a potato then set aside - you can use an extra potato if you prefer a thicker soup.

    Step # 3: Rinse your black-eyed peas, then bring to a boil and let simmer in 1 1/2 cups of fresh water.   While the peas are simmering, you will chop and saute 1 red bell pepper, 1 onion, 2 cloves of garlic, 1/2 cup of a deep green leafy vegetable and a 1/4 cup of fresh dill.

    Step # 4:  Combine the sauteed vegetables, the mashed potatoes, 1 diced tomato, 1 teaspoon of salt and the black-eyed peas together. Simmer for a 1/2-hour.

    Step # 5: Taste the soup to make sure the flavor and consistency is where you would like it to be.  If everything is perfect, you are ready to serve.

    Step #6:  Finish by garnishing with grated Parmesan cheese and a sprig of dill.

    Sunday, October 3, 2010

    Quinoa Salad

    Sometimes it is better to follow your instincts rather than a recipe:  Rely on your taste buds and sense of smell. You cannot go wrong if you use fresh ingredients and consider what flavors and spices will produce the most inspiring taste.  I just fixed the most delicious breakfast using my leftover veggies and adding some quinoa.  I simmered the quinoa on the stove, while I chopped and quickly sautéed some of my market veggies.  I then mixed all ingredients together for a low calorie and healthy meal.

    Quinoa Salad

    Saturday, October 2, 2010

    A Salad Created with Locally Picked Produce

    When choosing salad ingredients at the farmers market, I love a colorful mixture of vegetables.  I picked up some pea shoots, baby escarole, beets, a purple onion, garlic, and a yellow squash to create a beautiful salad.  The dressing was a simple mixture of olive oil, lemon juice, roasted garlic and sea salt. You can combine any mixture of vegetables and have the perfect salad. The only special ingredient here
    is your fidelity to fresh and local produce.

     Salad Made with Farmer's Market Produce
    Washington Heights Farmer's Market

    Friday, October 1, 2010

    Shopping at The NYC Farmers Market: Great Health Care

    I look forward to shopping at my local farmers market uptown on 175th Street off Broadway.  It is such a treat to eat fruits and vegetables picked that day ....... The smells and colors of fresh produce can make a day at the farmers market a relaxing and inspiring experience.  I am looking forward to conjuring a salad or pasta for my dinner tonight.

    Farmers Market, NYC