Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

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

Saturday, April 23, 2011

A Full Bodied Red from California Wine Club

Robledo's Los Braceros Gold Medal Wine

Special Offer: 

You can order this full bodied, earthy flavored red for only $13.00 from the California Wine Company.  Just use the code:  foodblog-11

I am ordering some for myself -- It is a great wine for that price!
1.  Los Braceros Cork with Spring Flowers  2.  Tree in Full Bloom

The Perfect Red Wine with Overwintered Broccoli Rabe

Overwintered Broccoli Rabe

 Overwintered Broccoli Rabe, Sauteed
This spring weekend, I found overwintered broccoli rabe at the Union Square Farmers market.  This crop was planted in fall and then harvested in early spring.  After a cold winter, the roots awaken and then grow into a sweet broccoli rabe with no bitterness.  

The flavor of overwintered broccoli rabe is particularly arresting when the vegetable is served with a perfect full-bodied red, such as the Los Braceros from the Robledo Vinyard.  The wine has a oak flavor with a spicy pepper finish and goes perfectly with deep greens and legumes.
-  My next blog entry will have details on how you can order a bottle at a wholesale price.

A Robledo Red Wine with Overwintered Broccoli Rabe
Easy Recipe for Wintered Over Greens with Whole Wheat Pasta:

Saute the greens with a lot of garlic, and olive oil on medium heat then add some legumes, whole wheat pasta, and salt, pepper to create a well balanced healthy meal.  For a final touch, You can garnish with some grated Parmesan Reggiano.

Whole Wheat Pasta with Kidney Beans and Overwintered Broccoli Rabe

Friday, April 22, 2011

Spring in the Hood: Happy Earth Day!

Spring Blossoms
I am enjoying this Earth Day by taking a walk in Ft. Tryon Park and savoring the  spring flora.

Sunday, April 17, 2011

Spring Salad: Warm Lentil Salad with Baby Spinach Shoots

1.  Forsythia on Hudson River 2.  Warm Lentil Salad with Baby Spinach
In New York City, the Forsythia is in bloom, the trees are sprouting and the first of the greens are available at the farmer's market.  I am craving some lentils with the baby spinach shoots I bought at today's market.  Here is the perfect recipe for a cool, windy spring day.

Warm Lentil Salad on a Bed of Baby Spinach Shoots:


1 cup dried French green (Le Puy) lentils, washed and picked over
1/2 cup crimini  mushrooms, chopped
1/2 cup parsley, chopped
1/4 cup sun dried tomatoes, finely sliced
1/4 cup olives, chopped
1 medium onion, finely chopped
1/2 teaspoon cumin powder
1 tablespoon lemon zest
2 tablespoons olive oil
Lemon juice
Salt and freshly ground black pepper to taste


1.  Soak, cook and drain your lentils.  Set aside.
2.  In a skillet, saute your onions, mushrooms, and cumin powder until brown.
3.  Then add your lentils, sun dried tomatoes, lemon zest, parsley, olives, and salt and pepper to the sauteed mixture and toss.
3.  Dress with a little squeezed lemon and olive oil.
4.  Serve on a bed of baby greens.

Saturday, April 9, 2011

Spring Greens at the Inwood Farmers Market

Spring Greens from Farmers Market
Today, i spotted some beautiful sprouted pea shoots, baby mesclun, and mustard greens  at the Inwood farmers market in NYC.  These delicate and freshly picked greens were the first signs of spring at this year's farmers market. I hope, there will be more greens sprouting up here soon - It has been a long, cold winter.

Spring Baby Greens with Prickly Pear
A juicy prickly pear, from my neighborhood Mexican market, adds contrasting color and a succulent texture to my crunchy baby greens.  Instead of dressing, try adding a little freshly squeezed lime and a pinch of salt for a light and satisfying touch.

Saturday, April 2, 2011

Silky Smooth Hummus with Edemame

This weekend, my high school friend from Ohio came with her daughter to visit, so I whipped up some appetizers, including hummus, pureed fava beans with mint, and Greek yogurt with walnuts.   I served them with edemame for a perfect snack.

Middle Eastern Dips with Edamame
Tips for Making Silky Smooth Hummus:

For extra flavor and nutrition, make your hummus with chickpeas that are soaked over night.  Don’t just used the ingredient directly from a can.  Here are some other  tips for making a silky smooth hummus:
1.  Cook your chickpeas in a pressure cooker for perfect flavor and consistency, You also save time and minimize your use of energy.
3.  When pureeing the ingredients together, add cooking water slowly until you get a perfectly smooth texture.

Ingredients for Hummus:

1 cup dried chickpeas
2 1/2 cups water
1/4 cup tahini 
1 lemon, squeezed
2 cloves garlic
1/8 cup olive oil
1/4 teaspoon cumin
1 teaspoon baking powder
parsley, chopped
kalamata olives
hot chili powder

Directions for Hummus:

1.  Wash chickpeas then soak overnight.
2.  Cook in pressure cooker for 12 minutes then let sit for 30 minutes in unopened cooker.
3.  Drain chickpeas. Save the water.
4.  Empty drained chickpeas into a large bowl,  add 1/2 cup of the chickpea's water, tahini, olive oil, lemon juice, garlic, cumin, baking powder, parsley,  a handful of kalamata olives salt and chili powder to taste.
5.  Blend with hand blender, while slowly adding chickpea water until mixture has a smooth consistency.  
5.  Serve on a plate or bowl.
6.  Garnish with olive oil, parsley and/or sliced olives.