Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

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

Sunday, June 26, 2011

Moving from NYC to Santa FE

"Sprouts in the Hood" will be back after the 4th of July weekend.  I will be relocating from uptown Manhattan to New Mexico where I will start exploring some southwestern cuisine and spices.  Have a happy and safe holiday weekend!


Saturday, June 18, 2011

Foraging Mulberries in NYC

Mulberry Branch

Just Picked Mulberries

Mulberries Blended in Yogurt with Papaya
This time of year, ripe mulberries are abundant all over Washington Heights.  There is a mulberry tree around the corner from me with some berries waiting to be picked and eaten.  The berries are sweet and taste great blended into some yogurt with chunks of papaya.

Wednesday, June 8, 2011

Iced Hibiscus Tea on a 97 Degree Day

Hibiscus Tea with Ginger and Vanilla Flavor

Hibiscus Flower in Kerela, India
To quench my thirst on this 97 degree day in NYC,  I decided to make a refreshing glass of Iced Hibiscus Tea and sit in front of my fan.  Hibiscus, is also referred to as jamaica or sorrel in the Mexican and Caribbean markets.  It has a tangy, astringent flavor that reminds me of cranberries.  For added punch you can let your dried hibiscus flower steep with minced ginger and/or a piece of vanilla for a couple of hours.  I like mine lightly sweetened with a touch of honey.  

Saturday, June 4, 2011

Soft Boiled Egg with Baby Greens and Strawberry Vinaigrette

Strawberries from the Farmers Market
Strawberry Vinaigrette with Cilantro
Soft Boiled Egg on Baby Greens with Strawberry Vinaigrette

The first of the berries were at this week's farmers market.  Sweet, tangy and delicious, they add a burst of summer to my Sunday morning breakfast.
Vinaigrette Ingredients:

1/2 cup of strawberries
2 tablespoons fresh cilantro
2 tablespoons lime juice
1-2 tablespoons honey

Directions for Vinaigrette:

1.  In a blender, puree all ingredients

Ingredients for Hard Boiled Eggs with Macro Greens:
Serves 2

1 handful per serving macro greens
6 asparagus stems, chopped
2 small spring onions, chopped
2 medium sized red potatoes, sliced
2 hard boiled eggs, cut in half
Black pepper and salt to taste

Directions for Hard Boiled Eggs with Macro Greens:

1.  In a skillet, brown red potatoes with asparagus.  Let cool.
2.  In a bowl, toss the macro greens, spring onions with the asparagus and potatoes.
3.  Serve tossed vegetable mixture on a  plate with the egg, then drizzle the strawberry vinaigrette on top.
4.  Add salt and pepper to taste.