Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

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

Thursday, November 25, 2010

Happy ThanksGIVING!!!

Here are some of my photographs from the AARP's "Create the Good" campaign, at the NYC Food Bank's community kitchen in Harlem, with Hoda Kotb.  Enjoy a wonderful Thanksgiving Holiday.
Giving thanks, Karen Schuld

Sunday, November 21, 2010

Sweet Potato Soup with Ginger and Peanuts

Ginger's sharp spicy flavor turns the heat up on a fall recipe.
Here is a simple soup that combines ginger with peanuts for unique and satisfying flavor.  This recipe is based on a peanut African soup recipe I once found surfing the internet.


3 sweet potatoes
1/2 cup unsweetened coconut milk
3 cups of water or broth
1 cup tomatoes, chopped
3 tablespoons oil
1 teaspoons of cumin powder
1 teaspoon chili powder
2 teaspoons coriander powder
1 teaspoon salt
4 tablespoons fresh ginger, grated
1 large onion, chopped
2 cloves of garlic
3 tablespoons chunky peanut butter
1/4 cup roasted peanuts, chopped


1.  Peel and slice sweet potatoes, then place in a large pot of boiling water or broth until sweet potatoes are soft. 
2.  Add coconut milk, chopped tomato, and peanut butter and simmer.
3.  In a skillet, saute in oil the chopped onion, coriander, cumin, ginger, garlic, salt and chili powder on medium heat for around 10 minutes.  Stir
4.  Add the skillet mixture to the soup pot and simmer for 45 minutes.
5.  Puree ingredients with blender or hand blender. 
6.  Garnish with chopped roasted peanuts.

Saturday, November 20, 2010

The Bombay Bombshell: Holiday Margarita

The Bombay Bombshell: Holiday Margarita

While celebrating Diwali (Indian celebration) with my friends the other week, I whipped up a mixture of tequila, ginger, cardamom pomegranate and lime juice to create a colorful and refreshing drink.   After a friend tasted my concoction, she named it "the Bombay Bombshell".   I think that's the right name for this festive and spicy cocktail --- perfect for any holiday celebration.  Cheers!

Ingredients for 2 drinks:

4 shots of agave tequila 
1 tablespoon grated fresh ginger
2 green cardamom pods, seeds removed and crushed
1/2 cup pomegranate juice
2 limes, squeezed
3 tablespoons of agave nectar or honey


1. In a shaker, add the tequila, honey, ginger, cardamom. lime juice and pomegranate juice.
2.  Stir.  Add ice.
3. Shake and strain into a glass.

Saturday, November 13, 2010

Warm Brussels Sprouts Salad

Warm Brussels Sprouts Salad

Brussels Sprouts Salad Recipe:

3 cups brussels sprouts

1/4 cup dried cranberries
1/8 cup walnuts
3 dried red chilies
2 tablespoons of olive oil
pinch of salt


1.  Saute
brussels sprouts in oil.  Add dried cranberries, red chilies and a pinch of salt.
2.  When Brussels sprouts are browned, place on platter.
3.  Add coarsely chopped walnuts and lemon juice.   Serve.

Hot Spicy with Sweet, Sour and Salty Flavors

Combining hot chili to any spice blend will transform a dull meal into a dish with a kick.  Adding hot and spicy flavors to sweet and sour flavors can bring a fiery punch to a salad or vegetable dish. The sweet flavor will counterbalance the heat of the chili and the sour flavor will mask its pungency, producing a pleasing--but memorable--taste.

1.  Limes with Sea Salt 2.  Figs with Dried Red Chili Peppers

Healthy Snacks with a Little Hot Spice

Instead of adding butter to popcorn, sprinkle on a little turmeric and hot pepper for a livelier flavor.   Also,  roast some nuts with a pinch of turmeric, then throw some chopped chili peppers and fresh diced red onions on top.  

Turmeric and red chilies flavor and the colors work well together.  While the yellow of the turmeric visually warms, the dramatic red of the pepper can grab one's attention.  Turmeric's subtle roasted flavor blends well with the heat intensey of the hot pepper.

1.  Roasted Cashews Garnished with Hot Peppers and Onions
2.  Pop Corn with Turmeric and Red Pepper
Hot pepper is a metabolism booster,  so do not be shy about adding  a little to your diet. 
Photograph of a truck filled with red chilies in Rajasthan, India.

Sunday, November 7, 2010

Styling and Photographing Food

When I photograph food, I focus on color combination and styling.  Rich vibrant color sings out to give food its appeal. Turmeric’s yellow color not only makes for an impressive visual presentation, it also adds a mild earthy flavor to other ingredients, such as the rice here.  The deep green of the cilantro and the light green-yellow of the lemon mixed with the turmeric colored rice made for the perfect photo.

Autumn Leaves and Yellow Turmeric

Friday, November 5, 2010

Roasted Red Potatoes with Turmeric and Herbs

Roasted Red Potatoes with Turmeric and Herbs

Turmeric adds a warm autumn glow to your pan or oven roasted potatoes while, also deepening the rustic flavor.  Herbs from my window garden make an impressive and colorful final touch.

Thursday, November 4, 2010

Roasted Cauliflower with Turmeric

Cauliflower with Turmeric and a Sprig of Coriander
Here's how to add turmeric Into your diet:  Cauliflower with turmeric recipe.

1 head of cauliflower florets
2 teaspoons of turmeric
1 teaspoon of cardamom
1 teaspoon of salt
2 tablespoons of olive oil
1 tablespoon of water
3 cloves of garlic
2 tablespoons of fresh coriander, lightly chopped

1.  Combine cauliflower florets with spices, water and oil in a skillet.
2.  Lightly saute and toss ingredients
together until spices cover florets.
2.  Bake for around 25 minutes at 425 degrees with a couple cloves of garlic.
3.  Remove from the oven after florets edges have browned.
4.  Garnish with fresh coriander and serve.

Turmeric's Health Benefits and Vibrant Color

Turmeric has a rustic, earthy, and slightly bitter flavor, while its color is a fiery golden orange that adds warmth and depth to your dish.  Besides having vibrant color and engaging taste, turmeric is an anti-inflammatory and powerful antioxidant.  It combats the effect of free radicals as well as Alzheimer's disease.  Adding a little turmeric to your cooking can be a win-win situation for both your brain and your taste buds.

Turmeric with Dried Red Chillies