Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

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

Monday, July 18, 2016

Lavender with Lime and White Wine Sangria

Lavender Tea with Lime Juice and White Wine
This is a refreshing evening cocktail that I concocted.  Ingredients include, white wine, lavender
tea and lime juice.  For added sweetness, add a spoonful of honey.  

Wednesday, June 1, 2016

Fuze Event in Santa Fe: Celebration of Local Southwest Food Traditions

Native Cuisine Chef, Nephi Craig
Chef Walter Whitewater serving posole
Prickly Pear Drink
Prickly Pears
 Guide to New Mexico's Microbreweries
Pouring Local Craft Beer of Santa Fe, New Mexico
Dinner with the 3 Sisters:  Squash, Maize, and Beans
Local Indian Bread
Woman Serving Tamale
Lunch with Local Flavors
Local Grains and Beans of New Mexico

Wednesday, May 11, 2016

Covering Food Event: Baldor Bites

Event Host:  Baldor Foods
Asian Noodle Dish
Whiskey with Honey Flavor
Shrimp Kabobs
Apple Cider Beer
Exotic Fruit
Italian Cheese
Pork Products
NY State Dairy Product
Driscol's Berry Pastries

Murray's Cheese

Saturday, April 30, 2016

CrawDaddy Blues Fest in Madrid is Coming up in May

One of  my favorite spring music and food festivals is the CrawDaddy Blues Fest in Madrid, New Mexico at the Mine Shaft.  Just came across these photos on my hard drive.  

Craw Fish and Corn
Cooking Craw Fish
Enjoying Festivities
Craw Fish, Shrimp and Corn
Madrid Locals
Madrid Style
CrawDaddy Blues Fest Banner

Thursday, March 17, 2016

End of Winter Sprouted Spelt with Hella Smoked Chili Bitters

Finally the end of winter.  Inspired by the beautiful Drew Gardens and Hella Smoked Chili Bitters, I made my self a sprouted spelt with a smoked chili ragu.  The recipe is very easy, but it takes a little planning because the spelt takes 2 days to sprout.  Once it is sprouted it takes 20 minutes to cook.

Sprouted Risotto with Tomato Ragu
Recipe for 2 as follows:
  • 1 large shallot, finely chopped
  • 1 Tbs. coconut oil
  • 2 garlic cloves, smashed
  • 6 plum tomatoes,  finely chopped
  • 2 Tbs. Hella Smoked Chili Bitters
  • 3 Tbs. coarsely chopped parsley
  • 1 cup mushrooms, chopped
  • 1/4 cup peas
  • 1 tsp. chipotle chili, ground
  • 1 cup dried spelt
Sprout the spelt for 2 days or until tender.
In a Sauce pan, Heat oil then add the garlic, onions and mushrooms until brown.
Add the sprouted spelt, peas, diced tomatoes, parsley, chipolte chili and Hella Bitters to the ragu mixture.

Bronx River from Drew Gardens

Drew Gardens

Monday, January 25, 2016