Tag Archives: photo tutorial

D.I.Rye

23rd April 2013

I recently got to work with the people over at Whole Foods online magazine, Dark Rye! I was asked to submit a tutorial that is environmentally friendly and cute. I had lots of fun making baskets out of paper, and strawberries out of watercolor.

Check out the whole tutorial that I shot and illustrated, over at Dark Rye!

How Tu-esday: Ham and Gruyère Pop Tarts

8th January 2013

Ok, to their more of a “turn over” than a pop tart, but pop tarts are just such a fun breakfast food that I these deserve that title, anyway!

I was in a bit of a bind when Christmas came out of nowhere this year, and I had offered to contribute a dish to a family full of cooks. Christmas eve is no time to brave the grocery store, so I used some things sandwich essentials I had in the refrigerator, along with some pre-made pie crust that I like to keep in the freezer. With this, I put together with what has now become my new favorite hand held meal!

It was so easy to make, that I didn’t even know how to take photos of the short process, so I drew it out instead!

Some great things about these ham & cheese pop tarts:

  • it takes nearly no time to make, for a ton of people
  • instead of baking them right away, you can freeze the pocket and thaw/ bake it on a later and lazier cooking day
  • you can add lot of things other than just ham and cheese. (examples: mushrooms, peas, bacon, macaroni!!)

To make about 15 of them, you’ll need these things

*You’ll also need a baking sheet and some parchment paper, but I forgot to add that doodle. Ooops!

Now, preheat your oven to 400 degrees and follow the instructions on how to make some pop tarts:

grate the cheese, dice the ham, and roll out the doughCut the dough into rectangles. Pile some ham and cheese in the middle of one rectangle of dough, then stack another rectangle on top of it.Seal the pop tart by pressing along the edges with the tip of a fork.

Separate the yolk from the egg, and lightly brush the egg white on top of the pop tart. (It’ll give it a nice glossy toasted look in the end.)

Place the pop tarts on a parchment lined baking sheet, and put them in a preheated 400 degree oven for 25 minutes, or until golden brown. Serve them with a little whole grain mustard and pat yourself on the back because you’re totally a baker, now!

How to Make Spicy Pasta!

5th December 2011

The other day, Heather and I both had realized that it had been way too long since we cooked a meal. It turns out that cooking is an intimating thing to get back into so we decided to make it fun by sharing our recipes for a simple pasta dish!

Since Heather is vegan, I chose a simple, cheap, and vegan friendly recipe for a spicy pasta that I love. All of the ingredients work well at not overpowering each other and add enough flavor that you don’t really need to even add any salts, spices, or cheeses at the table.

Along with some extra virgin olive oil, you’ll need the following:

  • Start by peeling and mincing 5 cloves of garlic (I used a lot more because I LOVE garlic)

  • Take the seeds from the tomatoes and separate them from their juices

  • Break the tomatoes up into pieces, in the bowl (or chop them if you’re trying be civilized/ show off)
  • Strain the tomato juice into the bowl, disposing of all the seeds.

  • Heat up a pot on a medium heat.
  • Pour about 1/4 cup of olive oil in.
  • When the oil is hot, add the 5 cloves of chopped garlic.

  • When the garlic begins to sizzle, add the tomatoes and their juices.

  • and a large pinch of salt

  • Let the sauce simmer for 15 minutes on a low heat.

  • Then put the sauce into a food processor (or if you lack the proper cooking utensils an upright blender does the job) until it looks like less of a soup and more of a sauce.

  • Take 3 tablespoons drained and rinsed capers

  • and chop them up…

  • Take 1/4 cup of Italian parsley
  • Pluck the leafy part from the stems

  • and chop it up…

  • Same deal with the remaining cloves of garlic

  • and the olives
  • Into a heavy sauce pan over medium heat, pour 1/3 cup of olive oil
  • When the oil is hot, add 6 cloves of garlic
  • When that starts to sizzle, add 1 cup of the tomato sauce

  • Then add the capers, olives, parsley, and dried chile flakes.
  • And let it cook for 5 minutes

At this point, I add 3 chopped up filleted anchovies to give it a briny salty taste and let it cook for another 3-5 minutes. If you are vegan, I would suggest just adding some salt to the sauce at this point. If you’re just afraid that its going to make the sauce taste fishy, I promise you that it won’t so stop being a wuss and try it!

  • Take your pasta and throw it into boiling salted water for about 3 minutes.

Strain the pasta, add the sauce, and serve!


How To Make a Helpful Hand Turkey!

21st November 2011

I love Thanksgiving! I think I fully realized this last year, when I first laid out everything I was grateful for. It was so nice that I began to do it more often. I wish that remembering to be thankful, was this easy for more people but I know that its difficult for most.

Last Valentines day, I made some lovely flyers to place around New York. So after a lot of hand turkey talk with my friends, I decided to do it again! Sort of.

I made hand turkeys and wrote out cheap and simple recipes for Thanksgiving side dishes, as well as the address to the Bowery Mission, which offers food and shelter for homeless people.

Heres how you can make some hand turkey flyers:

All you need is some paper, tape, scissors, and markers.

Take off any jewelry to avoid accidently drawing a turkey that looks like it has tumors.

Trace your hand, silly!

Draw your turkeys head, feet, and 4 bones per poultry.

Also be sure to write out things that everyone could be thankful for. If you don’t know any recipes short & simple enough to be written on the back of a fake feather, then heres some alternative things that I felt people would be able to thankful for, that you could put jot down:

  • Having never wasted time watching Lost
  • Knowing someones phone number by heart
  • Being able to walk in heals
  • Knowing how to tie a tie
  • Being ok with the fact that Coldplay was, is, and will always be “not for me”
  • Not being allergic to my favorite food

Then cut around the turkey and each individual bone.

Fold the four feather things back and forth once, making them easier to tear

Tape the bone pieces to the back so that they appear hidden, until someone plucks a feather!

Gather your turkeys and some tape and head out to help people remember that theres always something neat to enjoy about life.




Perfect Cinnamon Buns

24th January 2011

I had a friend whos mom, would place them in a pie tin and they would expand. Being what I thought cinnamon buns should be, this was illusive concept to me. I only ate them once and have been trying to find ones that compare, ever since.

Heres what ruins anything that has ever come close to those homemade cinnamon buns that I have spent a lifetime dreaming about:

  • the weak cinnamon to bun ratio
  • not enough frosting
  • raisins. gross. Why do people find the need to add pruned grapes to something so perfect?

I realized that in order to do something right, I would just have to do it myself. Baking with yeast is still pretty new to me, so I was a bit scared of it. My baker dad informed me that yeast and humans live comfortably in the same temperatures:

  • If you add yeast to something that is about the same temperature as a warm bathtub, it’ll flourish.
  • If you add it to a liquid that is too hot, you’ll kill it.
  • If you add it to something cold, it’ll hold out on expanding until the temperature is warm enough or it’ll just take longer.

With this, I began skimming through cinnamon bun recipes, plucking what I liked about each one to concoct my idea of the perfect cinnamon bun.

It was so good, that my appetite almost didn’t give me time to take a good photo of the final product.

What you need for the dough:

  • 1 package (0.25 oz.) yeast
  • 1 1/4 cup milk, warmed
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 2 eggs
  • 2 tablespoons vanilla extract
  • 4-4 1/2 cups flour

For the Filling:

  • 1 cup packed dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 tablespoons softened butter

For the Icing:

  • 1/2 package cream cheese, very soft
  • 1/2 cup milk
  • 1 tablespoon vanilla (I really love vanilla, though)
  • 1 cup powdered sugar

start by warming up the milk

warm the milk on the lowest possible flame. My goal was to get it the milk to “bath water for a baby” warm.

Put the warm milk into your mixing bowl and add the packet of yeast. Let it sit for about 5 minutes, then stir together.

add 1/2 cup of sugar, 1tsp salt, vanilla, 2 eggs, and 6 tbs of butter. (fittingly, I made this treat onPaula Deens birthday)

and stir it all together.

stir in flour

I did it one cup at a time until it made a dough that was thick enough to kneed together (about 4 1/2 cups)

flour a surface, and kneed the dough until its smooth (I did it for about 5 minutes)

Lightly grease a bowl, place the ball of dough into it, cover it with plastic wrap, and let it sit in a warm place until it raises to twice its size. (The time it takes for it to rise depends on the temp of its surroundings. I put mine into the unheated oven because its still much warmer than my unheated apartment. About 2 hours later, the dough was huuuuuuge!)

While you wait, you can mix together the fixin’s for the filling.

Put the dough onto a floured surface, and roll it into a large rectangle.

spread on 2 tablespoons of butter

add the brown sugar mixture

roll it up

and cut about every 2 inches 

butter up a pie tin (or two, in my case) or a baking dish and place the cinnamon rolls in it until the expand into the pan (about 40 minutes)

while waiting to them to look as squished as they do in the photo above, preheat your oven to 350. Pop them into the oven for about 30 minutes

or until they start getting brown on top.

beat together all of your frosting ingredients. Adding the sugar last and in small increments until you reach the amount of sweetness you want from it.

smoother your hot sweet buns (get your mind out of the gutter!)

Eat them until you fall into a sugar coma.

I suggest only serving them fresh. I got 9 buns out of this recipe and tried saving 4 (unfrosted) ones overnight, but by the next morning the bread pretty much absorbed the cinnamon swirl. Which was fine by me, since the bread aloe is AMAZING.I think I’ll make a loaf of it for french toast, next time.

all photos and illustrations were done by me

Chloe Rice


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