Crashed Spicy Sweet Potatoes are My New Fall Comfort Food

Crashed Spicy Sweet Potatoes

Now that Fall has officially begun, it’s time to put on the warm socks, colorful sweaters and curl up by the fire.  Heat up a cup of apple cider and put a stick of cinnamon in it while you are waiting for the Crashed Sweet Potatoes to finish cooking.  Can you tell that I love fall.

Here in the Sierras, we like to head out to Tahoe and get some pictures of the fall leaves, and maybe some bears.

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A Little Strudel with your Apples?

Happy Apple Strudel Day! No, it’s not National Apple Strudel Day, that was June 17th (yes, there really is a National Apple Strudel Day.)  I’m not sure why it is in June when apples don’t ripen until September or October, but it is the government that decides these things, after all. At any rate, since we went up to Apple Hill last week, I wanted to make something with some of the apples that we got.  I found a very easy recipe based on two things that I had on hand…apples and frozen puff pastry.  Lo and behold, I found a recipe and I adapted it a little to suit my needs.  Voila!  Apple Strudel Day at the Schmautz Haus.

This Apple Strudel Recipe is Super Easy!

It is so easy that I think Yes!Chef! would probably not be interested in making it.  There wasn’t enough technique and finesse for him.  I will divulge that he did enjoy eating it.

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Time Just Keeps on Slipping, Slipping, Slipping, into the Future…and it’s already Apple Hill Time

It’s kind of a long story about where we have been lately and why we have not been blogging.  It mostly has to do with life and my other job (as a photographer) have gotten in the way a little.

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Love People, Cook them tasty food

Yes! Chef! Becomes a Guinea Pig for my Food Photography Class. Or Hamburger with Brussel Sprouts

Hamburger with Caramelized Onions, mushrooms, Provolone Cheese and a side of Brussel Sprouts

Last night’s dinner was a hamburger prepared by Yes! Chef!  Of course, since he prepared it, it was not an ordinary hamburger.  It was perfectly cooked, with a thin layer of Provolone Cheese, caramelized sliced mushrooms and wonderfully caramelized onions.  And since he loves Brussel Sprouts, we had them roasted and lightly oiled and seasoned. I don’t know if my photos do this simple dinner justice, but it was mighty tasty. I love the simplicity of this rustic food.  Add a great glass of French Bordeaux and it was a memorable dinner. Continue reading “Yes! Chef! Becomes a Guinea Pig for my Food Photography Class. Or Hamburger with Brussel Sprouts”

Cupcake Catastrophe or Stick to Photography not Cooking

Finished Cupcakes (deceptively good looking)

I would love to be able to say that I made cupcakes yesterday and they turned out adorably.  I would love to post some photos that would make you swoon.  Alas, this is not exactly what happened.  It all started out innocently enough but something went wrong about the time that I added the flour while the mixer was in motion and flour flew everywhere.  All I needed was a long, long trailer and you could call me “Lucy” as in Lucille Ball in the movie, The Long, Long Trailer.  If you haven’t seen the movie, which came out in 1953 (I saw it much later), you really should.  It’s a laugh out loud funny movie.  Lucille Ball had perfect timing for comedy.

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Sweet Mini Peppers

Mini Sweet Peppers ready to go into the oven

I saw these colorful mini sweet peppers at the store the other day and I wanted to photograph them but I had to come up with some sort of recipe so that Yes! Chef! would make them for me and then I could photograph them. Lo and behold there was a perfectly great recipe right on the back of the bag.  I brought them home and waved them in front of Yes! Chef!  He said something like, “Yes, they are pretty”.  He knows my propensity for Crow Photography (photographing any pretty, shiny or colorful thing that I see), so he wasn’t culinarily very interested.  Then I showed him the recipe on the back of the bag and I said things like, “Mmmmm.  This looks great” and “I sure do love capers, olives and peppers” and finally, “Could you please make this for me and we could put it on steaks tonight.”  That did it.

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