A Thought For Food » where ideas are brought to simmer

Earlier this year, I decided that I wanted to begin to pursue turning my photography into a profession.  In January, I created Brian Samuels Photography, my portfolio website, and it has been very exciting to see where that has taken me.

Most recently, I was asked by Babette, creator of BakeSpace.com & TECHmunch founder, to be a part of a panel on “Creating and Distributing Mouthwatering Multimedia Content” for their Boston TECHmunch conference, which is being held today.

Knowing that many of you will not be able to attend this conference, I wanted to provide a guide on some of my thoughts on food photography.  I didn’t want this to be an epic post, so I kept things brief.  Hopefully you will find a few of these points helpful.

1. Make the food the focus

The key to any good photograph is composition.  This can be particularly difficult when using a point and shoot because you are limited in terms of the depth you are able to get.  Therefore, keep the shot simple and have the food be the focus.  Give it a little action by including a fork by the side of the bowl, or put down a colorful cloth under the plate to give the shot some life.  I suggest shooting from in front of the subject as opposed to from above to give it a little depth.

2. Bring some life to the photograph with some action

The finished dish is a beautiful thing, but if you want to entice your audience, you must show some action.  For example, with the above photograph I wanted to focus on the massive amounts of cheese and bread that accompanied the French Onion Soup.  To do that, I had my husband dig in… pulling out a big spoon of baguette and oozing cheese… and that brings life to the image.

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  • EdwinaJuly 24, 2011 - 11:41 am

    Fantastic post and I looove the photographs. It’s exactly what I am in the process of striving to do…real food that real people eat.ReplyCancel

  • Girl's Guide to Guns and ButterJuly 24, 2011 - 11:51 am

    A beautiful (and succinct) post, Brian! Just what I always need. Thanks for sharing!ReplyCancel

  • The SouperJuly 24, 2011 - 11:58 am

    Brian, Many thanx for this post. Incredible photography and teaching moments :)

    The SouperReplyCancel

  • foodwanderingsJuly 24, 2011 - 11:58 am

    Great post Bri. I also find shooting from the top flattens the image and doesn’t give it depth. Many congrats on your techmunch speaking engagement. I know you will be fabulous. Just starting the get the hang of submitting photos to these sites. Thanks for the tips!! :)ReplyCancel

  • Mardi@eatlivetravelwriteJuly 24, 2011 - 12:08 pm

    Thanks for posting Brian for those of us not there. This is *nearly* as good!ReplyCancel

  • KristenJuly 24, 2011 - 12:20 pm

    Your photography and style is one of my favorites. Thanks so much for sharing your knowledge. Very helpful post! Good luck on your speaking engagement. I know you’ll rock it!ReplyCancel

  • SharonJuly 24, 2011 - 12:30 pm

    Thanks for posting encouragement for all of us! Love your photography ! Photo envy GALORE!ReplyCancel

  • Prerna@IndianSimmerJuly 24, 2011 - 12:56 pm

    Wohoo, I am sure you will do fabulous at the conference! People have so much to learn from you and also get inspired.
    Great post as well Brian!ReplyCancel

  • Great tips Brian! Bummed I’m missing TechMunch!ReplyCancel

  • Mike@The Culinary LensJuly 24, 2011 - 1:53 pm

    Thank you some really useful information here. I feel like I am learning every dayReplyCancel

  • EthanJuly 24, 2011 - 2:10 pm

    Thanks Brian, it’s tough to get to all of these conference, thanks for sharing!ReplyCancel

  • rebeccaJuly 24, 2011 - 2:44 pm

    great tips Brian and wow enjoy presenting so proud of you keep following your dreams


  • Jen @ My Kitchen AddictionJuly 24, 2011 - 2:47 pm

    I always love your photos, Brian… Would love to have been at the conference (and in Boston!), but I’m glad you gave us the cliff notes from your presentation! Great tips!ReplyCancel

  • AmandaJuly 24, 2011 - 4:09 pm

    I think your advice is great!! I love your perspective and uniqueness. :)ReplyCancel

  • JoshJuly 24, 2011 - 4:27 pm

    Great post, and beautiful images!ReplyCancel

  • MonetJuly 24, 2011 - 4:58 pm

    Smile. I only wish I could see you in action. Thank you for sharing these great tips, my friend. And my goodness…those swordfish burgers? So good!ReplyCancel

  • serena @bigapplenoshJuly 24, 2011 - 5:33 pm

    These are great tips, Brian! Thanks! :)ReplyCancel

  • Lena H.July 24, 2011 - 5:56 pm

    These are all great tips – thanks for sharing for all those not in attendance at this year’s #Techmunch!ReplyCancel

  • jaclynJuly 24, 2011 - 6:03 pm

    thanks so much for sharing this, Brian! there’s a lot of great information here, and beautiful photos as well!

    it’s easy to get frustrated and discouraged when the “food porn” websites turn down images. most of the time i can understand and see where they’re coming from with my photos, especially my earlier photos where i had no idea how to use my camera! but i’ve learned that you can’t take it personally, and if you’re happy with the shot, that’s really all that matters.

    i didn’t know that you could submit up to three photos at a time per post with foodgawker, thanks for the tip!ReplyCancel

  • MaureenJuly 24, 2011 - 6:40 pm

    Great advice. I know I need to spend more time on my photos instead of eating the food. :)ReplyCancel

  • Joan NovaJuly 24, 2011 - 6:56 pm

    Good advice, Brian. I’ve given up on tastespotting b/c of the 250×250 restrictions. Tedious! And don’t get me started on foodgawker. Early on, they accepted some of my photos but it seems these days, as my photography improved, their interest waned. I don’t get it…but I persevere.ReplyCancel

  • A Plum By Any Other NameJuly 24, 2011 - 8:06 pm

    You did such a great job on the panel! FYI, I noticed the hands in your picture above … and I didn’t mind one bit. 😉 I meant to flag you down and just say how much I love your work earlier today, but I missed you. So here it is, instead: bravo!ReplyCancel

  • Halley (Blunder Construction)July 24, 2011 - 8:14 pm

    Your recommendation about ‘focus on the food’ is one of the best tips I took away today. I thought that’s what Tastespotting wanted of me, and I started buying fancy plates & vintage kitchen utensils, or as you put it “bells and whistles.” You’ve saved me many trips to Goodwill. Many thanks!ReplyCancel

  • MikeVFMKJuly 24, 2011 - 9:43 pm

    I love visiting your site. And moments like this just prove why I keep coming back. Wish I could have seen you in action and supported you. Great precise points and always helpful.ReplyCancel

  • chinmayie @ love food eatJuly 24, 2011 - 10:35 pm

    Great post with some very helpful tips :) I really love your photos as they are all very natural and rarely look ‘studio like’! that’s my most favourite style of photography as i believe that’s far more difficult.ReplyCancel

  • Kate@DiethoodJuly 24, 2011 - 11:10 pm

    Thank you for the tips, Brian!ReplyCancel

  • Meal Makeover Mom JaniceJuly 24, 2011 - 11:51 pm

    Great tips Brian and fun listening to you speak today. So good to know that incredible photographers like you sometimes have their photos rejected by Foodgawker too!ReplyCancel

  • AnnJuly 25, 2011 - 12:11 am

    What great information…thank you! I’ve been working on my photos with a point and shoot. One day a DSLR will be mine….ReplyCancel

  • Angie's RecipesJuly 25, 2011 - 12:25 am

    Thanks, Brian, for this informative entry!ReplyCancel

  • Andrew FrishmanJuly 25, 2011 - 12:47 am

    Mnnn. . . I LOVES me some discussion about how to photograph food.

    La comida es el opio de los epicúreo.ReplyCancel

  • Sylvie @ Gourmande in the KitchenJuly 25, 2011 - 2:55 am

    Ooo, good tip on submitting multiple photos to foodgawker. I never knew that!ReplyCancel

  • SaraJuly 25, 2011 - 10:51 am

    Great post, espeically the foodgawker/tastespotting. Let’s see if I manage to get published. Didn’t know we could resubmit either!ReplyCancel

  • Sommer@ASpicyPerspectiveJuly 25, 2011 - 11:23 am

    Great tips honey. …And that picture of the warm gooey cheese stretching out from he crock gives me the shakes!!!ReplyCancel

  • Baker StreetJuly 25, 2011 - 11:51 am

    Bri – like i said, its just the thing i need! Its a great post. Thanks a lot.ReplyCancel

  • Barbara | Creative CulinaryJuly 25, 2011 - 12:41 pm

    Thanks for sharing…have to admit I got a kick out of your Foodgawker numbers…you are a madman; I haven’t submitted anything close to those figures!

    Though I’ve also become aware of just how getting my photos on those sites affects my bounce rate too. So, I’m less concerned. If I do great, but if not, it also keeps my bounce rate at a better percentage!ReplyCancel

  • Cate O'MalleyJuly 25, 2011 - 1:55 pm

    Excellent tips, both here and on the panel yesterday. Sorry I didn’t get a chance to meet you, but have loved getting to know your work through your site.ReplyCancel

  • LiztheChefJuly 25, 2011 - 4:54 pm

    Very helpful post – thank you. Shoot from the side, Liz !ReplyCancel

  • LynJuly 25, 2011 - 4:56 pm

    Such wonderful tips. I absolutely love your work. I appreciate the advice regarding submissions to Foodgawker etc. I’m just getting started on my journey in food photography so its great knowing that there are folks like you who share a wealth of knowledge. Thank you! Great post!ReplyCancel

  • Heather | Farmgirl GourmetJuly 25, 2011 - 6:10 pm

    This is the best post. Most inspirational is the fact about that 242 submissions to Foodgawker resulted in 41 acceptances. I tend to get my feelings hurt and then not submit again. Kudos to Brian for being so honest and helpful.ReplyCancel

  • LanaJuly 25, 2011 - 6:15 pm

    I can never get enough photography tips – I think that I am a veritable hoarder:) Thanks for adding your valuable advice to my collection – it is greatly appreciated. I have always admired your photograph:)ReplyCancel

  • Lora @cakeduchessJuly 25, 2011 - 10:14 pm

    It would have been wonderful to hear and see you speak about your great talent. This is a wonderful post with super ideas. Hope you’re having a nice week.:)ReplyCancel

  • VictoriaJuly 25, 2011 - 11:22 pm

    Brian, this is a really great post on photography. It’s really straight to the point and focuses on the little things that people who aren’t professionals can actually attempt to adjust in their photographs. I have been rejected for the most part from those photo sites and have pretty much come to terms with the fact that I think some of their restrictions are silly, and in some cases I see photos approved that I don’t think are better than mine. I often strive to improve my photos, and even with the point and shoot I have (it’s all I can afford) I think tips like this really do help. Thanks lots :) You rock!ReplyCancel

  • LirenJuly 26, 2011 - 12:25 am

    Brian, such a great post – insightful and to the point. I just wanted to say that what I love most about your style is that comes across as very photo-journalistic, never staged, and the colors are just right. Wish I could have been there!ReplyCancel

  • SallyJuly 26, 2011 - 6:44 am

    Brian, really nice presentation (both here and in person) I enjoyed meeting you and love your blog. Re: those pesky foodporn sites: I decided to use (many) rejections as fuel to improve my photos and it definitely motivated me :)ReplyCancel

  • IlkeJuly 26, 2011 - 7:28 am

    These are all great points, Brian. Thanks! Especially what kind of pictures they accept at those sites. I am glad you followed your passion and turned it into something more!ReplyCancel

  • AggieJuly 26, 2011 - 2:44 pm

    What a great great post. I felt like you were talking to me at my table. I wish I could’ve attended TechMunch…hopefully we will meet sometime Brian! I admire your work!!

    (and that french onion soup “action” photo? to die for!!!)ReplyCancel

  • anamikaJuly 27, 2011 - 9:17 am

    Thanks for sharing what we are going to miss out on!! Hope to read more of such posts.ReplyCancel

  • ElianaJuly 27, 2011 - 4:35 pm

    I can only dream of taking photos as good as yours! Thanks so much for sharing your tricks of the trade :)ReplyCancel

  • Chef DennisJuly 27, 2011 - 4:53 pm


    how I wish I could have been there for the techmunch! Your images are amazing and they just keeps getting better, I could certainly use some pointers to improve my shots..

    hope your week is going well my friend!

  • Katie@CozydeliciousJuly 27, 2011 - 9:09 pm

    This is such a great post. I love the tip about getting action into food shots – thank you! Wish I could have been at that panel discussion!ReplyCancel

  • {Recipe: Plum and Berry Crumble}July 28, 2011 - 6:22 am

    […] leaving you with this crumble recipe, I wanted to thank everyone for their kind comments on my photography post.  We’re all in this whole thing together… we’re constantly learning and […]ReplyCancel

  • Rosie @ SweetapolitaJuly 28, 2011 - 10:00 am

    Brian, I somehow missed this, and it’s really such a wonderful post! Thank you so much for all of the insightful and helpful food photography tips–your photos are always gorgeous and real. I know you will have so much success with Brian Samuels Photography. xoxoReplyCancel

  • sweetsugarbelleJuly 29, 2011 - 12:17 pm

    I am floored at your foodgawker numbers. To someone like me, you are the foodgawker posterchild. I’m a little more intimidated because if they tell you no on anything that means im basically, well, um I’m not getting in.
    Thank you so.much for sharing this. I have no idea what im doing photowise so I hang on every single word!ReplyCancel

  • Christy @ The Daily DishJuly 29, 2011 - 1:42 pm

    Such a helpful post! Thanks so much for taking the time to share your experience. And best of luck going pro – your immense talent will take you far I’m sure!ReplyCancel

  • Alaiyo KiasiJuly 31, 2011 - 2:52 pm

    Hi Brian,

    This article was quite helpful to me, and I will take your advice regarding submitting photos to websites that feature food photos. I’m also happy to discover another blogger that is currently writing about being a pescetarian. Other sites that I’ve visited haven’t had current posts in a while. I would like to list your site as one of the recommended blogs on my site, which is new.
    Congrats on taking your photography into the professional realm!

    Pescetarian JournalReplyCancel

  • Karen (Back Road Journal)July 31, 2011 - 7:03 pm

    I wish you the best of luck. Thank you for sharing your tips. I started my blog just over two months ago with a point and shoot. I just got a new camera…certainly not a great one but a decent one for a starting blogger. Hopefully I will lean how to use it. I will be returning to your site often.ReplyCancel

  • kankanaJuly 31, 2011 - 7:26 pm

    You are so amazing Brian and I love your photography. This post is so helpful with interesting information :)ReplyCancel

  • ShirleyJuly 31, 2011 - 10:37 pm

    Your Foodgawker stats gave me a chuckle… all those rejections used to get me so mad! Bummed I didn’t know earlier about TECHmunch, I’m only over in Quincy.ReplyCancel

  • naomiAugust 2, 2011 - 7:25 pm

    Great post! I love your honesty with the full disclosure. I think your photos are fantastic. They are nuts!

    I agree it’s nice to be posted on them, but it’s okay when I don’t. There are times when I shoot and I think, “Hey I should do a shot for the FG, TG and Tastelogie, but then I say screw it”. Too much trouble and personal growth trumps my need to be pimped.ReplyCancel

  • Jeanne @ CookSister!August 10, 2011 - 7:17 am

    Sound advice – and agree totally on the Tastespotting/Foodgawker. Everybody gets rejected, so the sooner we stop taking it personally, the happier we will all be!ReplyCancel

  • Megan's Cookin'August 17, 2011 - 11:06 am

    This is a terrific post! I didn’t know about submitting 3 pictures at a time to Foodgawker. And I have never resubmitted a picture either. I have some work to do. Thanks Brian, for all the tips, you helped a lot. Thumbs upReplyCancel

  • JasannaNovember 14, 2011 - 6:00 pm

    This is so helpful! Thanks for the tips on submitting foods to these sites! Any ideas on if a point and shoot camera would ever work for submitting work? I know many of you have quite fantastic cameras! :)ReplyCancel

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    Keep your password Secret and never give out your Secret Codes.
    She received a free lifetime Gold membership on Yoursphere.
    When we allow them to use cheat codes on a video game does that mean that it is ok for them to
    cheat on a test.ReplyCancel

Swordfish Burgers with Sesame Mayonnaise

This may be a bold statement to make, but I think pescatarians have it tougher than vegetarians when it comes to BBQ foods.  Now, before you start commenting frantically, calling me out on my ridiculous remarks, just hear me out for a moment.

We all know that summer gatherings consist of two types of foods: those you grill, and the sides that go with them.  And I have no complaints when it comes to sides. In fact, the bean, pasta, or potato salads that decorate the table can sometimes pack more flavor than the main dish. But after I’ve had my sixth serving of these, I’m still ogling those juicy chicken thighs (yes, we pescatarians still ogle such things).  I need something more substantial; something that’s going to sit with me longer than a half an hour.

Swordfish Burgers with Sesame Mayonnaise

For a lot of pescatarians (those are folks who eat sea creatures but, for the most part, stay away from chicken, beef, turkey, duck, lamb, goat… really, anything that walks on land), meat doesn’t disgust us.  We just prefer not to eat animals.  I primarily do it for health reasons and because I feel so much better after eating a piece of fish than I ever did when I ate a hunk a hamburger.  Most pescatarians aren’t terribly picky about their food touching meat products and if a dish happened to contain a few small pieces of bacon in it, well, I certainly wouldn’t be offended (unless I told the waiter that I don’t eat meat… then I’d make a polite stink about it).

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  • KimberleyJuly 22, 2011 - 12:49 am

    Oh I love love love this! Totally sold. I’m such a fan of any kind of seafood on the grill, and agree with you that it’s under-represented at BBQs. Here’s to changing that.ReplyCancel

  • AimeeJuly 22, 2011 - 2:03 am

    YUM! Going to bookmark this for sure :)ReplyCancel

  • MichelleJuly 22, 2011 - 6:02 am

    Although I’m a happy meat-eater, I’ve got to side with you on this one! A swordfish burger looks like a great alternative!ReplyCancel

  • AliciaJuly 22, 2011 - 6:45 am

    I’m an omnivore but I definitely tire of the same burgers/chicken/etc on the grill night after night. This is a great alternative, and a fabulous way to ‘mix it up’!ReplyCancel

  • SMITH BITESJuly 22, 2011 - 7:40 am

    you are sooooo right about the lack of fish at a BBQ and that is sad because as you say, there’s quite a bit of great seafood out there to be offered up; while we’re not vegetarian, we eat that way 99% of the time – simply because we too, find we feel better than when we consume meat. and i could go off on a political tangent about how as Americans, we eat far too much meat on a daily basis which contributes to air quality, taxes our energy sources, encourages bad farming, etc., but i won’t. instead i think we’ll swing by our fish market and pick up some swordfish – these are fabulous!!ReplyCancel

  • sweetsugarbelleJuly 22, 2011 - 7:55 am

    What I wouldn’t do to be your dinner guest! I craavebfiah but im limited where I live…I would love to have a chance to eat this way!ReplyCancel

  • WenderlyJuly 22, 2011 - 8:39 am

    I never knew that you were a pescatarian! I feel better after eating only fish/shell fish as well but I do still eat chicken & turkey. These Swordfish burgers look so scrumptious! And that sesame mayo, to die for!ReplyCancel

  • Richard aka Grilling with RichJuly 22, 2011 - 8:39 am

    Check out my recipe for Shrimp Burgers! that I did on the grill and other great bbq/grilling recipes! http://www.grillingwithrich.com/category/grilling-adventuresReplyCancel

  • Joan NovaJuly 22, 2011 - 8:51 am

    Love the hint of Asian with soy sauce and sesame mayo…and, of course, your photos. Looks like the swordfish was a good choice because it held up well.ReplyCancel

  • Renee {Eat.Live.Blog}July 22, 2011 - 9:00 am

    Every time I visit your blog I am surprised by how beautiful your pictures are. They make me happy!ReplyCancel

  • Ken⏐hungry rabbitJuly 22, 2011 - 9:32 am

    You just renewed my interest in swordfish, thanks my friend.ReplyCancel

  • Bianca @ Confessions of a ChocoholicJuly 22, 2011 - 10:07 am

    I’m a meat-eater but I definitely appreciate a good vegetarian or seafood dish! I’ve never had swordfish burgers – they sound delicious. Swordfish is perfect because it is so meaty. And the fact that your recipe is adapted from Paula Deen makes me want to try it haha. BEcause let’s face it, while that woman overdoses on butter and cream, she has some hidden tasty gems in her arsenal!ReplyCancel

  • Nelly RodriguezJuly 22, 2011 - 10:29 am

    Swordfish is one of my favorite fish and I think your burgers look delicious! I’m a meat eater, but would not mind swapping for one of these! Give me a side of your coleslaw and I am set!ReplyCancel

  • Andrew FrishmanJuly 22, 2011 - 10:57 am

    MMnnn . . . I LOVES me some sword fish burgers, especially when they’re not to pointy.

    No importa las manzanas, es el pez espada en el que tienes que ten cuidado con los gusanos.ReplyCancel

  • serena @bigapplenoshJuly 22, 2011 - 12:22 pm

    I’ve never had a fish burger before, but I do love swordfish! I’d love to try this :)ReplyCancel

  • Steph@stephsbitebybiteJuly 22, 2011 - 1:17 pm

    Wow!! I’ve never thought to use swordfish instead of salmon, but after seeing this pictures this is something I must try ASAP!ReplyCancel

  • Snippets of ThymeJuly 22, 2011 - 1:23 pm

    Yes, I agree with everyone. That pescatarian inspired burger looks so delicious. I’ve always liked fish sandwiches…ReplyCancel

  • MikeVFMKJuly 22, 2011 - 1:55 pm

    Love swordfish. It’s one of my favourite things to grill, and turning it into swordfish burgers is flat out amazing. I love simple twists on things and this is exactly that. Love it! And nothing beats a summer barbeque, especially with options for all the guests.ReplyCancel

  • Adora's BoxJuly 22, 2011 - 2:11 pm

    I so love fish but eat other things, too. Love your burger. I would probably choose that over a beef burger.The sesame mayo sounds so good.ReplyCancel

  • Sarah @ Sarah's Modern BitesJuly 22, 2011 - 4:18 pm

    Whoa. Awesome. I never would have thought to make GROUND swordfish burgers…. when I clicked on the post I was anticipating swordfish STEAK burgers. Great thinking and so creative :)

    We grill A LOT at home and because a lot of my friends are vegetarian and pescatarian (I also tend to eat mostly vegetarian/pescatarian too) we make sure to prepare a TON of grilled veggies and even grilled salad! Always a hit…. grilled corn, eggplant, red onions… grilled romaine (for a grilled Caesar salad), grilled bread and even grilled watermelon and peaches! I have that same problem at BBQ’s where its like 100% meat and super rich side dishes…. only so much you can handle hahaha wich is exactly the reason I like to host as many BBQ’s as possible :)ReplyCancel

  • PolaMJuly 22, 2011 - 4:22 pm

    This looks great! I love swordfish and this looks like a great recipe!ReplyCancel

  • ChristineJuly 22, 2011 - 5:26 pm

    Love swordfish burgers… they rock!ReplyCancel

  • Maris (In Good Taste)July 22, 2011 - 6:27 pm

    What a fantastic and healthy alternative!ReplyCancel

  • Russell at Chasing DeliciousJuly 22, 2011 - 6:42 pm

    Yum! I love your little solution for the pesceatarians of the world. You just need to pop on over to one of my grill outs though. I always grill some sort of fish–growing up with a south african father meant growing up with afrikaans bbqs consisting of at least 4 or 5 different meats including fish.

    I have decided this will be the next recipe I try when I want to grill fish. I usually grill up some whole trout or redfish but I’m ready for a fish burger. The pics make this burger look so mouth watering!ReplyCancel

  • With Style and GraceJuly 22, 2011 - 7:19 pm

    you make me laugh, b. ok, this recipe sound fabulous and could definitely make this gluten-free. thanks love for sharing, as always!ReplyCancel

  • AnnJuly 22, 2011 - 10:48 pm

    I’m allergic to fish, but this…WOW! I wish I could dive into two or thee of them!ReplyCancel

  • JoanneJuly 23, 2011 - 6:07 am

    You know, I totally agree. I’m always a bit irritated that my parents don’t think to make fish when they bbq and that they totally put the onus on me to find something to eat. Ridic.ulous.

    Next time I think of going there, I’m just coming to your place and we’re going to eat swordfish burgers till we’re blue in the face.ReplyCancel

  • Angie's RecipesJuly 23, 2011 - 8:16 am

    I thought I probably was the only one who wants fish in a bbq party! Those fish burgers look terrific!ReplyCancel

  • Mike@The Culinary LensJuly 23, 2011 - 8:42 am

    This looks great. I am even ogling those bread rolls they sure look better than a lot of hamburger buns I see in most supermarkets.
    The sesame mayo mus complement these very well.ReplyCancel

  • Elyse @The Cultural DishJuly 23, 2011 - 8:56 am

    Oh this is definitely a keeper! I love swordfish so much and your burgers look fantastic!ReplyCancel

  • BarbaraJuly 23, 2011 - 12:23 pm

    Swordfish is great on the grill..it holds up really well. Must say, I love the idea of the burgers. But I am a meat eater too….ReplyCancel

  • Lisa { AuthenticSuburbanGourmet }July 23, 2011 - 1:29 pm

    WOW – these look and sound super delish. What a great spin a typical burger. The flavor combos you put together just make my mouth water. Have a brilliant weekend!!!ReplyCancel

  • Chef DennisJuly 23, 2011 - 3:36 pm

    hey Brian

    those swordfish burgers sound like a nice alternative to meat, and adding in the rest of the ingredients help keep it moist. Glad to hear your still ogling chicken thighs!

  • Jen @ My Kitchen AddictionJuly 24, 2011 - 11:11 pm

    Looks like an amazing recipe!ReplyCancel

  • Kulsum at JourneyKitchenJuly 25, 2011 - 3:42 am

    oh man! I have been craving this fresh fish sandwiches we had in Turkey last summer. The tiny little fishes went directly on the grill, salt and pepper, some onions, some tomatoes sandwiched between freshly baked bread. I can’t remember how many I had! Now I want this burger. GIVE me that burger!ReplyCancel

  • ElianaJuly 27, 2011 - 8:04 pm

    I grilled swordfish for the first time a couple of weeks ago and just fell in love with the meaty flavor. Now my search for a new recipe that use swordfish is over because these burgers look super delish.ReplyCancel

  • Jeanne @ CookSister!August 10, 2011 - 7:15 am

    Mmm, loving these buurgers! We often do whole fish on the BBQ for pescatarian friends, or a whole salmon, filleted and butterflied and BBQd skin down with a teriyaki-style basting sauce. Yummmmmmmmm!ReplyCancel

  • CarrieDecember 27, 2013 - 11:41 pm

    These look great. I am looking for healthy alternatives for my daughter who recently turned to a pescatarian lifestyle. If I made these up ahead of time, do you think they’d freeze well? Maybe if I freeze them before cooking? I don’t cook with a lot of fish so this is a learning experience for me. Help!! :)ReplyCancel

Being a morning person, I take great pleasure in those moments of silence before the world starts to rumble.  It is so rare that I’m not moving, not working, not thinking about what I’m doing next, that I find this time to be vital to my well-being.  I use this part of the day to write, to read, and, on weekends, before everyone is up and after I’ve taken the pup out for her morning constitutional, to make scones.

To say that I’m a bit scone obsessed is an understatement.  The scone base that I’ve created here is the culmination of a lot of testing (it’s tough work, but someone’s gotta do it!) and it’s my pleasure to announce that this is a recipe that does not disappoint.  I’ve used it to make everything from chocolate cherry scones to savory scones and now this recipe for peach scones.  It has just the right amount of sugar, and the tough outside with the soft, slightly bready inside … it’s exactly what I look for in this kind of pastry.

Unlike making muffins, preparing scones is a very hands on experience.  My favorite part of the whole process is when I get to fold and cut the dough into those imperfect triangles and brush them with the last of the milk.  It makes me feel like an artist and the table is my canvas.  I also (shamelessly) love that you can snack away at the “raw” dough because there’s no egg in this recipe (not that that’s ever stopped me from sticking my finger into cookie or cake batter).

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  • EthanJuly 19, 2011 - 12:11 am

    I am soooo not a morning person, but I think if I had the smell of these wafting through the house, I could be convinced to crawl into the kitchen!
    congrats on Techmunch, can’t wait to hear about it!ReplyCancel

  • TerraJuly 19, 2011 - 12:24 am

    Ummmm…YUM!!!! I love the idea of adding peaches to my scones. What a perfect start to any morning:-)
    Take care, TerraReplyCancel

  • Sanjeeta kkJuly 19, 2011 - 1:08 am

    Love baking scones for the reasons you mentioned in your post…licking the dough and dirtying my hands :) The scones look yum.ReplyCancel

  • chinmayie @ love food eatJuly 19, 2011 - 1:15 am

    Scones looks perfect! I can almost smell sweet peaches in these buttery goodness! YUM!
    I am a great fan of scones, will definitely try your version!ReplyCancel

  • Baker StreetJuly 19, 2011 - 1:19 am

    Being a morning person i can totally relate to this. Nothing better than the whiff of peach scones in the morning.

    And Congratulations on Techmunch, Brian! :)ReplyCancel

  • Sylvie @ Gourmande in the KitchenJuly 19, 2011 - 3:12 am

    I’m not a morning person but I understand that need to have a quiet moment to yourself, I just do it at night! I do love scones and even I might get up a little earlier to make these. Good luck on Sunday!ReplyCancel

  • NishiJuly 19, 2011 - 3:18 am

    WOW!!! How I wish I could be that morning person. The scone looks so perfect and delicious Brian. Loved the shots as well :)ReplyCancel

  • JoanneJuly 19, 2011 - 6:51 am

    How excited am I to hear you talk? You can’t even imagine. So happy for and proud of you Brian!

    Your scone recipes never fail to leave me floored. It’s hard to find the perfect scone base, but I do believe you’ve done it.ReplyCancel

  • Chef DennisJuly 19, 2011 - 7:08 am

    Hey Brian
    I think I found my breakfast this morning! Thanks for sharing such a great recipe, my wife is going to love these tasty little treats!
    Congrats on speaking at the techmuch, how cool is that, I hope we get to see it online!

  • Lauren at Keep It SweetJuly 19, 2011 - 7:16 am

    These scones look perfect! How delicious to use fresh summer peaches.ReplyCancel

  • A Plum By Any Other NameJuly 19, 2011 - 7:31 am

    I’ll be at the conference … can’t wait to hear you speak on the panel! And peach scones? Yes, please.ReplyCancel

  • GailJuly 19, 2011 - 7:53 am

    Mmmmm….peach scones.
    Say no more.ReplyCancel

  • RJ FlamingoJuly 19, 2011 - 8:34 am

    I may try this with mangos. Yum!

    And congrats on your upcoming panel! You’ll be fabulous – can’t wait to hear all about it. :-)ReplyCancel

  • Rachel @ Baked by RachelJuly 19, 2011 - 8:43 am

    I’m dying for my favorite local farm to harvest their peaches! Can’t wait for Sunday :) See you then!ReplyCancel

  • Snippets of ThymeJuly 19, 2011 - 9:04 am

    I am very much a morning person. Its a total recharge time for me. Its what I’m doing right now…coffee on hand and yogurt savored. That is terrific you are going to speak at a conference. Congratulations!ReplyCancel

  • ElizabethJuly 19, 2011 - 9:04 am

    You and your scones. It’s just a match made in heaven. Sometimes you remind me of my friend Mat, who also, incidentally, is from NJ and loves sconesReplyCancel

  • SMITH BITESJuly 19, 2011 - 9:05 am

    Your guy is one lucky man for sure . . . freestone peaches are just coming on here so will pick some up soon – CONGRATS on the panelist gig Brian!!ReplyCancel

  • Kulsum at JourneyKitchenJuly 19, 2011 - 9:36 am

    I love peaches and scones and this looks like the perfect thing for morning! Congrats on the being a panelist :-)ReplyCancel

  • MikeVFMKJuly 19, 2011 - 9:59 am

    Like you, I’m a moring person. I love the stillness of the early morning hours. I also love scones. Any kind or variety. When peaches are in season here I’ll be making these. Nothing beats an early weekend morning than a cup of tea and fresh scone. So good.ReplyCancel

  • Caroline @ chocolate and carrotsJuly 19, 2011 - 11:48 am

    Excellent! Now I know what I’m making with my bag of peaches!!! :-)ReplyCancel

  • KellyJuly 19, 2011 - 11:59 am

    I LOVE scones and these look delicious! Great recipe and fabulous photos! :)ReplyCancel

  • Hester aka The Chef DocJuly 19, 2011 - 2:16 pm

    Oh wow, I’ve never made scones without using eggs before. I can’t wait to try your recipe out, Brian!ReplyCancel

  • MeganJuly 19, 2011 - 2:29 pm

    I found such great peaches at the farmers market this week and have been eating them in salads. Scones would be another great use for them! I absolutely love scones too, and I always get upset when people say they don’t like scones. I know they are envisioning these dense, dry pastries, but scones are truly moist and fluffy when made right.

    I can’t make it to TechMunch, but I’m sure your talk will be fabulous!ReplyCancel

  • Nelly RodriguezJuly 19, 2011 - 5:36 pm

    Have you heard of the Muffin Man? You’re the Scone Man! :) Love these!ReplyCancel

  • foodwanderingsJuly 19, 2011 - 5:53 pm

    Love the peaches I can tell they are oozing with the right mix of sweet and tartness. Not a morning person but can appreciate a morning pastry whether for breakfast brunch or even as a dessert. Congrat Bri on Techmuch!ReplyCancel

  • sippitysupJuly 19, 2011 - 6:13 pm

    Peaches in summer. Scones all year long. That’s my secret to happiness. GREGReplyCancel

  • Maris(In Good Taste)July 19, 2011 - 6:13 pm

    Good luck to you. They chose you because they know you are going to be fantastic!ReplyCancel

  • MaureenJuly 19, 2011 - 7:29 pm

    I have never had peaches in my scones before but I’m thinking.. afternoon tea with peach scones, with peach preserves on top and whipped cream on top of that


  • AnnJuly 19, 2011 - 8:24 pm

    My husband would be right there with you…he loves the quiet morning and he loves, Loves, LOVES scones! Me? I wanna sleep in! Beautiful recipe and photos!ReplyCancel

  • Lora @cakeduchessJuly 19, 2011 - 10:01 pm

    I love quiet time in the morning to read. I also adore scones and make them on the weekends when I’m not making waffles. Your peaches are so pretty! Congrats on the techmunch gig! Wish I could here your discussion.:)ReplyCancel

  • KimberleyJuly 20, 2011 - 2:31 am

    I love the morning but have a terrible time waking at that quiet, perfect hour. Nothing compares to it, though. And scones. Yes. I tasted a perfect scone about a month ago and it ruined me.ReplyCancel

  • AmyJuly 20, 2011 - 7:46 am

    Scones aren’t usually part of our breakfast fare around here, but I’m thinking they should be, especially with all the peaches we have at our disposal right now.ReplyCancel

  • Barbara | Creative CulinaryJuly 20, 2011 - 9:19 am

    Another scone lover here. Too often scones seems just shy of being biscotti…way too dry. Your description of them is perfect.ReplyCancel

  • KristaJuly 20, 2011 - 9:48 am

    Congrats! on the speaking engagement. They made a great choice asking you. And thanks for posting this recipe, I’m constantly in search of a great scone recipe to satisfy my love for a good scone breakfast. Cheers.ReplyCancel

  • Andrew FrishmanJuly 20, 2011 - 12:08 pm

    Mmnnnn. . . I LOVES me some scones, I think that they are just peachy!

    yo -> nosotrosReplyCancel

  • Kim BeeJuly 20, 2011 - 12:33 pm

    Hi, I came over from Angela Pritchett’s blog. She had such nice things to say about you that I just had to come check you out. Glad I did. This recipe is amazing and I enjoying myself cruising around your site. Have a great day. KimReplyCancel

  • Plate and PourJuly 20, 2011 - 4:11 pm

    Your blog is wonderful and your photography is stunning. This recipe sounds delicious! Idon’t usually make scones for breakfast, but these look so tasty that I will have to give them a try!ReplyCancel

  • Alison @ Ingredients, Inc.July 20, 2011 - 6:40 pm

    fabulous post! Wonderful work!ReplyCancel

  • Jen @ My Kitchen AddictionJuly 20, 2011 - 11:17 pm

    I am currently obsessed with peaches… Can’t wait to give these scones a try!ReplyCancel

  • CeliaJuly 21, 2011 - 8:28 am

    Yum! Love a good scone – most people gain their freshman 15 in college from fried foods, I gained mine from the scones at the coffee shop on my corner. A nice, fruity, fluffy scone just can’t be beat – especially in the morning, with tea. Great recipe!ReplyCancel

  • Elizabeth @ Saffron LaneJuly 21, 2011 - 2:51 pm

    I also a morning person so I can completely relate. Making these scones could certainly serve as a morning meditation — and eating them would be even more soulful. I’ve been cooking with peaches a lot lately, and will definitely add this one to the mix. Maybe with a pinch of saffron, as well.ReplyCancel

  • Maria @ ScandifoodieJuly 23, 2011 - 3:17 pm

    Oh yes! I’m definitely a morning person too – mornings are the best time! These scones look wonderful, I can’t wait for stone fruit to be back in season here in Australia! 😉 xReplyCancel

  • ElianaJuly 27, 2011 - 8:05 pm

    You’re putting the scones I just blogged about today to shame. These look amazing Brian.ReplyCancel

  • Brandon @ Kitchen KonfidenceJuly 30, 2011 - 10:29 am

    Love that image of the peaches!!ReplyCancel

  • SukainaAugust 2, 2011 - 6:51 am

    Brian, these scones look great. I’ve never eaten a scone before but you have me tempted. Congratulations on being a panelist and thanks for taking part in Monthly Mingle.ReplyCancel

  • bettyAugust 3, 2011 - 10:22 pm

    THEY LOOK GREAT :)ReplyCancel

  • » Best Scones Yet Monday BakerAugust 8, 2011 - 6:18 am

    […] I followed the recipe exactly (minus the fruit substitution) and so I’ll give you the link to Brian’s Peach Scones recipe.  Good […]ReplyCancel

About a year ago, I came across the blog, I Am A Feeder, and I was immediately hooked.  Jackie, the writer and photographer, has a personality that permeates off the screen.  Beyond her recipes and writing, however, is her incredible energy.  She’s sexy (check out her Nudie Foodie profile), funny, and, as I experienced when I met her a few months ago when she came to visit Boston, one of the most outgoing individuals I have ever met.

When Jackie asked me to write a post for her blog, there was no hesitation whatsoever (anytime darling!). I know she’s been quite busy with… well… life (yes, we bloggers have lives outside of these posts).

So, now I want to direct you all to my guest post at I Am A Feeder, where you will get this recipe for a very easy Bourbon Chocolate Cake.  Enjoy!

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  • Baker StreetJuly 15, 2011 - 4:06 am

    Great clicks Brian. Heading over to Jackie’s. :)ReplyCancel

  • chinmayie @ love food eatJuly 15, 2011 - 5:36 am

    Can’t miss any chocolate cake recipe! Looks great! will check out Jackie’s blog right away :)ReplyCancel

  • Lauren at Keep It SweetJuly 15, 2011 - 6:17 am

    Yum, can’t wait to check it out!ReplyCancel

  • MedejaJuly 15, 2011 - 6:31 am

    It looks very good! Amazingly delicious!ReplyCancel

  • Chef DennisJuly 15, 2011 - 7:04 am

    Jax’s is such a sweetheart, and quite a cutie too! I would have a hard time refusing her anything!

    That bourbon cake looks delicious and I am on way to see Jackie now!

  • A Plum By Any Other NameJuly 15, 2011 - 7:07 am

    Ah bourbon and chocolate together at last … looks lovely. And easy (no silly, not that kind of easy: get your mind out of the Nudie Foodie gutter!). 😉ReplyCancel

  • Caroline @ chocolate and carrotsJuly 15, 2011 - 7:20 am

    Heading over…that looks incredible!!!ReplyCancel

  • CarolynJuly 15, 2011 - 8:02 am

    You said easy, you said bourbon, and I came running. Yup, I am that easy to please. Off to check out your guest post!ReplyCancel

  • MariJuly 15, 2011 - 9:48 am

    Looks delicious! It has tempted me. Thank for the recipe :)ReplyCancel

  • serena @bigapplenoshJuly 15, 2011 - 9:54 am

    Heading over – looks delicious!ReplyCancel

  • Jun BelenJuly 15, 2011 - 10:08 am

    Bourbon? You had me at Bourbon! I’m heading over now at Jackie’s for the recipe. Looks so simple and easy!ReplyCancel

  • PeggyJuly 15, 2011 - 10:13 am

    Going over to check it out now! Being from KY, you had me at “bourbon”!ReplyCancel

  • NikkiJuly 15, 2011 - 10:35 am

    Wow, so much easier than my chocolate bourbon cake! I will have to try this one out… thanks!ReplyCancel

  • bunkycooksJuly 15, 2011 - 11:41 am

    Anything with bourbon has my vote! :)ReplyCancel

  • KristenJuly 15, 2011 - 1:10 pm

    As always, gorgeous pics… headed over to check out this cake!ReplyCancel

  • RavieNomNomsJuly 15, 2011 - 2:02 pm

    You had me at Bourbon haha. This looks so great!ReplyCancel

  • Brandon @ Kitchen KonfidenceJuly 15, 2011 - 2:20 pm

    Just checked out the recipe. Simply delicious :)ReplyCancel

  • Kulsum at JourneyKitchenJuly 15, 2011 - 4:05 pm

    Okay going to check out the recipe now. Looks GOOD!ReplyCancel

  • Sasha @ The ProcrastobakerJuly 15, 2011 - 6:58 pm

    Heading over RIGHT now, this cake has everything going for it, bourbon…chocolate..just the fact its cake! Gorgeous :) and your photos…temptation personified!ReplyCancel

  • Maris (In Good Taste)July 15, 2011 - 8:47 pm

    This looks quite delicious! On my way over!ReplyCancel

  • AnnJuly 15, 2011 - 10:49 pm

    Heading there now….picture looks GREAT!ReplyCancel

  • janet@fromcupcakestocaviarJuly 15, 2011 - 11:16 pm

    Chocolate… bourbon… what more do I need to go look? 😀ReplyCancel

  • MaureenJuly 16, 2011 - 12:28 am

    I’ve got to have this recipe!! I’m off!ReplyCancel

  • Angie's RecipesJuly 16, 2011 - 1:21 am

    Great clicks, as always! I gotta try the recipe too as it looks delectable!ReplyCancel

  • SMITH BITESJuly 16, 2011 - 6:52 am

    bourbon . . . bourbon . . . bourbon . . . yep, had me at bourbon . . .ReplyCancel

  • KimberleyJuly 16, 2011 - 1:10 pm

    Gorgeous photos as always, Brian! And thanks for turning me on to another blog.ReplyCancel

  • […] permeates off the screen. Beyond her recipes and writing, however, … … Read more: {Recipe: Easy Bourbon Chocolate Cake} ← Rose's Recipes — the Best Banana Cake Ever | SweetChocolate Mastering the Art of […]ReplyCancel

  • The Chocolate PriestessJuly 16, 2011 - 8:24 pm

    It sort of reminds me a brownie in looks.ReplyCancel

  • Looks like a great cake! Going to read about it now!ReplyCancel

  • JoanneJuly 17, 2011 - 7:08 am

    I love the guest post, Brian! We food bloggers do like to infuse our foods with alcohol, that’s for sure. I’ve never really experimented much with bourbon but suffice it to say that I will be after seeing this cake!ReplyCancel

  • MikeVFMKJuly 17, 2011 - 8:58 am

    I’m late to the party but I echo the other comments. Looks incredible and I’m a big bourbon fan so this will surely taste incredible!ReplyCancel

  • BarbaraJuly 17, 2011 - 3:41 pm

    Nice guest post…the cake looks delish!ReplyCancel

  • Lora @cakeduchessJuly 17, 2011 - 6:54 pm

    You, Jax, and this cake are all equally gorgeous. Baci! xxReplyCancel

  • MonetJuly 17, 2011 - 9:01 pm

    I saw your lovely post a few days ago…two of my favorite people! Love you both.ReplyCancel

  • Snippets of ThymeJuly 18, 2011 - 8:15 am

    Beautiful top photo of that bourbon cake!ReplyCancel

  • LirenJuly 18, 2011 - 7:43 pm

    Chocolate? Bourbon? Cake? So appropriate for the sweet and saucy Jax!ReplyCancel

  • foodwanderingsJuly 18, 2011 - 11:42 pm

    Love this cake. I can totally see it here going with tea. Sounds delicious!! Great recipe!ReplyCancel

  • foodwanderingsJuly 18, 2011 - 11:47 pm

    & of couse Jackie is a temptress!ReplyCancel

  • Andrew FrishmanJuly 19, 2011 - 6:28 pm

    MMnnnn!. . . I LOVES me some chocolate cake.

    A pesar de esto tiene que ver con un pastel de chocolate real, me encanta esta canción que tiene que ver con un pastel de chocolate que es un poco más metafórico.


  • SaraJuly 20, 2011 - 9:33 am

    Just stumbled upon your blog–exciting to find such a great looking Boston-based blog. This cake looks great too. Am hopping over for the recipe now!ReplyCancel

  • JoyJuly 23, 2011 - 6:25 pm

    The cake looks great.ReplyCancel

  • ElianaJuly 27, 2011 - 8:06 pm

    You had me at bourbon. And then again at chocolate. And then again at an easy cake recipe. SOLD SOLD SOLD :)ReplyCancel

  • girls uggsOctober 23, 2013 - 12:07 pm

    Browse Around THESE GuysReplyCancel

I don’t do well with extreme temperatures.  This may sound weird for someone who has lived in the northeast their whole life.  Honestly though, I may be more suited for the climate of California than New England because my body freaks out when it is exposed to weather that is below 32 or above 80.  Take, for example, the current temperatures here in Boston: humid, mid-80s.  All I want is ice: ice coffee, ice cream… ice cubes.

So, it’s on days like this when nothing feels better than a scoop of lemon ice.  As a kid, I remember going to theme parks and we would pick up an ice slushi or Italian ice from a local stand.  It was the only thing that could relieve us from the scorching heat.

It was over two years ago when I first saw this granita (an Italian shaved ice dessert) recipe on Smitten Kitchen and I immediately bookmarked it in my brain.   The time to pull it out came a few weeks ago when I couldn’t take the heat any longer and all I wanted to do was stick my head in the freezer.

And, as simple as this granita is to make, it also feels both elegant and playful.  Serve this at your next barbecue and I am certain that you will have your guests smiling.  Plus, it can be boozified with the liquor of your choice (we topped it with gin, but I am sure vodka would be equally delicious) or left kid-friendly.

View full post »

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  • Baker StreetJuly 11, 2011 - 12:03 am

    Summer delight. Love it. Simple and delicious.ReplyCancel

  • Nelly RodriguezJuly 11, 2011 - 12:33 am

    love the sunny pictures, perfect with the lemon!ReplyCancel

  • CharisJuly 11, 2011 - 1:16 am

    Lovely! I wish I had lemons like that here!ReplyCancel

  • MaureenJuly 11, 2011 - 3:11 am

    What a delightful summery treat! Just perfect for a hot day.ReplyCancel

  • MichelleJuly 11, 2011 - 6:34 am

    Love this summer treat…and the lemon presentation is delightful!ReplyCancel

  • ElizabethJuly 11, 2011 - 7:28 am

    I loved getting Italian ices as a kid, though the flavors certainly weren’t like this :)ReplyCancel

  • Lisa (This Little Piggy)July 11, 2011 - 7:49 am

    I love the idea of boozifying this! Maybe some St. Germain or Limoncello? Very pretty photos.ReplyCancel

  • Ken⏐hungry rabbitJuly 11, 2011 - 8:26 am

    Holding onto a frozen lemon cup with minty lemon ice crystals is definitely a refreshing Summer treat to all senses.ReplyCancel

  • Renee {Eat.Live.Blog}July 11, 2011 - 8:39 am

    I adore this! I am thinking I will make this and keep it in a liquid to take to my next lighthouse vacation and freeze it there! Perfect!ReplyCancel

  • Lauren at Keep It SweetJuly 11, 2011 - 8:44 am

    This really is a perfect summer recipe! Your photos are amazing as usual.ReplyCancel

  • KathleenJuly 11, 2011 - 8:51 am

    Lovely treat. Please have you model get a manicure for the photos.ReplyCancel

  • Rachel @ Baked by RachelJuly 11, 2011 - 9:01 am

    Genius serving bowl!! I’m never on the ball enough to think up something like that but I LOVE shaved flavored ice or a good frozen lemonade. You had me cracking up about the weather and your dislike for the highs and lows. I am SO with you. Fingers crossed the ac is working well at techmunch! :)ReplyCancel

  • JamieJuly 11, 2011 - 10:39 am

    Absolutely love granita and love lemon slushies like this! Fabulous perfect summer treat!ReplyCancel

  • serena @bigapplenoshJuly 11, 2011 - 10:52 am

    Great post! I have some lemons as well as a bunch of mint from my CSA – can’t wait to try this!ReplyCancel

  • BukycooksJuly 11, 2011 - 10:58 am

    We could use some of your icy treat here in Hotlanta where the temps have been in the 90’s!ReplyCancel

  • BunkycooksJuly 11, 2011 - 10:59 am

    The iPad didn’t like Bunkycooks. :)ReplyCancel

  • SMITH BITESJuly 11, 2011 - 11:01 am

    can use some of this today – hoo-baby it’s hot!! love, love, love Brian!ReplyCancel

  • Jeanne @ CookSister!July 11, 2011 - 11:03 am

    Mmm, I do love a good granita… Should post mine that I made a while back!ReplyCancel

  • Lori @ RecipeGirlJuly 11, 2011 - 1:52 pm

    I love this sort of summer dessert. Perfect for the heat of Boston too! On my way in four days– yay!ReplyCancel

  • sweetsugarbelleJuly 11, 2011 - 2:09 pm

    Your husband is a lucky man! I just sit here and salivate every time you post!ReplyCancel

  • Barbara | Creative CulinaryJuly 11, 2011 - 2:37 pm

    I did use an ice cream maker to recently make a Limoncello sorbet which some people think you make instead of granitas because you do have a machine. Not true!

    Seriously…just yesterday was wishing I had a snow cone machine; why are those amazing little treats only for the young; don’t us ‘young at heart’ count too? :)

    I think a granita the closest thing ever and probably the best way possible to combat the heat; those cool icy crystals on your tongue. Yes, YUM!ReplyCancel

  • MeganJuly 11, 2011 - 3:15 pm

    Gorgeous presentation!ReplyCancel

  • fivefinickyeatersJuly 11, 2011 - 5:04 pm

    I must make room in my freezer to create this zesty treats. They look like the perfect cool down treat.ReplyCancel

  • EthanJuly 11, 2011 - 5:42 pm

    I am pro lemon mint granita served in the lemon!ReplyCancel

  • Maris(In Good Taste)July 11, 2011 - 6:20 pm

    What a wonderful treat for hot summer days!ReplyCancel

  • Chez UsJuly 11, 2011 - 7:29 pm

    Well, Brian, I would GLADLY trade spaces with you today. Foggy. Cold. Drizzly. Gray. BLAH!

    Every time I have a dinner party, and the guests have all left, I think – I should have made a granita. Have yet to try my hand at making one. I love the lemon/mint combo; refreshing and prefect for between courses!ReplyCancel

  • janet@fromcupcakestocaviarJuly 11, 2011 - 8:00 pm

    This sounds soooo cool and refreshing. I love anything lemon and the addition of the mint sounds great!ReplyCancel

  • Heidi @ Food DoodlesJuly 11, 2011 - 10:07 pm

    Yum! That looks delicious :) I love that you served them in the lemon “shells” 😀 So pretty!ReplyCancel

  • AnnJuly 11, 2011 - 10:30 pm

    Beautiful! I lived in Sicily for three years and ONLY in the month of August, they served lemon granita stuffed inside warm brioche…it was incredible! Thanks for taking me back!ReplyCancel

  • Andrew FrishmanJuly 11, 2011 - 10:50 pm

    MMMnnn. . . I LOVES me some granita, especially when it’s not granite.

    Smitten kitchen es el fuente, y a thought for food es el puente.ReplyCancel

  • MikeVFMKJuly 11, 2011 - 11:30 pm

    Love granitas! This one looks really refreshing and love the idea of it inside a lemon to be able to hold it. Another great recipe and beautiful photos.ReplyCancel

  • Angie's RecipesJuly 12, 2011 - 12:23 am

    I shall start making some too! Actually just got some bio lemons and they still lay in the fridge. Thanks, Brian, for sharing it.ReplyCancel

  • chinmayie @ love food eatJuly 12, 2011 - 5:46 am

    So simple yet so elegant! Love this recipe :) Granitas rock!ReplyCancel

  • Sylvie @ Gourmande in the KitchenJuly 12, 2011 - 6:52 am

    If you don’t do well with heat then don’t move to CA either, at least not LA it’s HOT here now. I could use some of this granita to cool off, boozified of course with a little vodka 😉ReplyCancel

    • ShowShantiJuly 22, 2011 - 12:01 am

      I’m on the same wavelength with a little rum or vodka…ReplyCancel

  • Kulsum at JourneyKitchenJuly 12, 2011 - 7:48 am

    Well I can’t take heat either. Just can’t. And this is just the kind of thing I want to chill! :-)ReplyCancel

  • JoanneJuly 12, 2011 - 7:56 am

    The only weather extreme I hate is the cold, but that’s because I have some weird internal temperature that allows me to be perfectly comfortable at 90 degrees. That being said, I’m always in the mood for a sweet cold treat of any kind. These granitas sound delicious!ReplyCancel

  • Diana @ a girl, a dog and an ovenJuly 12, 2011 - 10:06 am

    I live in the northeast and I hate temperature extremes too. Temperate climate my Aunt Fanny! The past few years I feel like we’re either freezing or melting…what happened to in between, perfect springtime 75 degrees? This looks like the perfect afternoon treat for a day like today! Definitely going to try it! :-)ReplyCancel

  • albertJuly 12, 2011 - 11:45 am

    great, simple intro to granita! will definitely be trying this sometime this summerReplyCancel

  • Alison @ Ingredients, Inc.July 12, 2011 - 1:57 pm

    Omg my mouth is watering! Another great post by you!ReplyCancel

  • Lora @cakeduchess.comJuly 12, 2011 - 2:49 pm

    Im just like you with weather extremes. I could happily move to California or Northern Italy. I remember many summers in Sicily eating lemon granita in a big brioche for breakfast. Your granita looks delizioso!:)ReplyCancel

  • KellyJuly 13, 2011 - 9:52 am

    Such a perfect summer treat! This looks great! :)ReplyCancel

  • KimberleyJuly 14, 2011 - 1:30 am

    I guess you should just move to California then, right? Although I’d trade a little of your heat for this terrible, depressing fog. It’s almost as thick as rain, and it’s got the bite of Alaska in it. I’ve been dying to make granita this summer, and this looks delicious. Just waiting for it to get warm enough!ReplyCancel

  • Erin @ Dinners, Dishes and DessertsJuly 14, 2011 - 11:09 am

    So simple, and so delicious! Love your presentation using the lemon again!ReplyCancel

  • The CilantropistJuly 14, 2011 - 11:19 pm

    You are always welcome in California! :) Bring some of this granita with you!!!ReplyCancel

  • Platanos Mangoes and MeJuly 15, 2011 - 4:27 pm

    I rememeber that when I was young they would take the fruits as you did and turn them into ice and then fill the shells,we had coconuts, oranges, passion fruit…etc.

    Lovely post.ReplyCancel

  • Elle at Eat BoutiqueJuly 21, 2011 - 10:03 am

    Absolutely love the lemon as a cup! These look perfect for the weather we are getting up here in the Northeast. I’m happy Eat Boutique headquarters are basically a giant refrigerator. Beautiful job.ReplyCancel

  • Karen MorssJuly 21, 2011 - 11:01 am

    This looks just perfect for a day like today! We still have some nice summer Meyer lemons if anyone wants to try making it with them. All natural too! http://Www.lemonladies.com
    Karen, the OrchardessReplyCancel

  • G.July 21, 2011 - 8:19 pm

    Gorgeous, gorgeous shots! I’m obsessed with any type of lemony dessert, and this would be so perfect for dessert tonight. Thank you!ReplyCancel

  • ShowShantiJuly 21, 2011 - 11:59 pm

    Wow! Perfect for my hot Beijing days! We have Meyer lemons galore in China so I can imagine this granita, GREAT! Have you tried it with a little rum or vodka? Or another liquor?ReplyCancel

  • ElianaJuly 27, 2011 - 8:08 pm

    Sure could have used like 37 servings of this granita this past weekend. I’ll have to catch up this weekend when temps rise again.ReplyCancel

  • […] This Lemon Mint Granita looks so refreshing! […]ReplyCancel

  • Sneh | Cook RepublicAugust 19, 2011 - 6:41 am

    Beautifully simple recipe. Thanks for sharing Brian! Bookmarking this .. the warm weather is not very far away now here in Australia!ReplyCancel

I’ve tried a lot of new ingredients since I started this blog a few years ago.  When people raved about squash blossoms, I scoured the farmer’s markets until I finally got my hands on some.  Fiddleheads became an obsession of mine for the months that they were in season.  And now I’ve moved on to garlic scape, which has found a very special place in my foodie heart.

The first time I’d heard about garlic scape was on the blogosphere this time last year but I never made the effort to track some down.  Thankfully, with the help of our CSA, I have had a formal introduction.

One way to look at the garlic scape is as a shoot.  These shoots grow out of the garlic bulb that we are most familiar with as it develops in the ground.  When the garlic is harvested, the shoots, earthy green hued with whimsical curls,  can be separated from the bulb and be consumed either raw or cooked. It’s flavor is not as potent as the garlic we are used to, making it wonderfully versatile.

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  • Nelly RodriguezJuly 7, 2011 - 12:10 am

    Love the simplicity in this dear…I’ve never had garlic scape but sure do want to try it soon. Gorgeous shoot from above of the perfectly cut slices!ReplyCancel

  • Sanjeeta kkJuly 7, 2011 - 12:12 am

    Love those garlic scape curls! We use it quite often in our chutney, stuffed Indian flat breads and chapattis. I sprinkle them over my soup and curries as well. Would love to try on my piza next time.ReplyCancel

  • AggieJuly 7, 2011 - 12:37 am

    I have yet to try a scape! Would love this for breakfast with an egg on top…now that is good stuff!ReplyCancel

  • Kulsum at JourneyKitchenJuly 7, 2011 - 1:55 am

    Oh wait ! what is garlic scape? Is the same thing as Sanjeeta said? (because then I have used it and LOVE it) I’m going to google that because anything that’s remotely ‘garlic’ is love :-) And this is just the kind of pizza i would think of to make with it!ReplyCancel

  • Sylvie @ Gourmande in the KitchenJuly 7, 2011 - 4:07 am

    I’m sold, I’m going to track down some garlic scapes and make this!ReplyCancel

  • Lauren at Keep It SweetJuly 7, 2011 - 7:03 am

    I’ve never heard of a garlic scape but if you put it on pizza I imagine I’d like it:-)ReplyCancel

  • Carrie @ poet in the pantryJuly 7, 2011 - 7:34 am

    Love this! I never knew what garlic scapes were until we had a CSA share 4 years ago. Even though we don’t have the share anymore, I’ve tracked them down since–they’re that memorable. Never thought to put them on pizza before, though, so thanks for the great idea!ReplyCancel

  • JoanneJuly 7, 2011 - 7:38 am

    I’ve been loving garlic scapes also! A little foodie obsession, if you will. This pizza looks like the perfect way to really let them shine! I would definitely love to wake up to this.ReplyCancel

  • Emily @ Life on FoodJuly 7, 2011 - 7:39 am

    I love garlic scapes. You’re right though they are so hard to find. This year there was some at my local natural food store and I just got some. Normally I just saute them with olive oil and eat them as a side. I love the idea of a pizza topping. Looks delicious!ReplyCancel

  • MichelleJuly 7, 2011 - 7:40 am

    I love the idea of a breakfast pizza with a fried egg! Love garlic scapes!ReplyCancel

  • CandaceJuly 7, 2011 - 7:55 am

    This looks absolutely delicious! I tried garlic scapes for the first time last weekend and loved them. Thankfully, I have some more to try in something else. Your pizza looks like the next garlic scape adventure for me. I love the idea of having a fried egg on top of it. Yum!ReplyCancel

  • a spoonful of yummJuly 7, 2011 - 8:10 am

    i love it that the pizza is not round 😀 the toppings are delicious for sure ! this is a must tryReplyCancel

  • chrisJuly 7, 2011 - 8:22 am

    I have always said that blogging has made me an adventurous eater. I just tried squash blossoms a fee weeks ago when several were staring at me in the school’s garden. Now I need to move onto garlic scapes. They look stunning on the pizza. Simple elegance….ReplyCancel

  • Barbara | Creative CulinaryJuly 7, 2011 - 8:59 am

    A pizza after my own heart Brian! I haven’t put a red sauce on pizza dough for years; I just love the simplicity of olive oil and fresh veggies and this fits that bill perfectly.ReplyCancel

  • SuesJuly 7, 2011 - 9:07 am

    I’ve been dying to cook with garlic scape, too… And I’m pretty sure you found the ideal way to use them! This looks wonderful :)ReplyCancel

  • MikeVFMKJuly 7, 2011 - 9:16 am

    I picked up garlic scapes last weekend for the first time as well. I love what you did with them! I still haven’t incorporated mine into a recipe yet. This looks just perfect, and I’m a big fan of pizza without red sauce. Great recipe as always!ReplyCancel

  • ElizabethJuly 7, 2011 - 9:38 am

    I love love garlic scapes. Interesting choice keeping them whole on the pizza instead of chopped at all.ReplyCancel

  • Jen @ My Kitchen AddictionJuly 7, 2011 - 9:50 am

    I have developed quite the garlic scape obsession over the last year. This pizza looks just perfect… Bursting with my favorite flavors of summer!ReplyCancel

  • RavieNomNomsJuly 7, 2011 - 10:34 am

    YUM! That looks absolutely fantastic! I would just love to have something like this right now in my belly!ReplyCancel

  • Erin @ A Nesting ExperienceJuly 7, 2011 - 10:59 am

    Garlic scapes are so hot right now. This looks beautiful and delicious. Yum!ReplyCancel

  • Alison @ Ingredients, Inc.July 7, 2011 - 11:42 am

    This looks fabulous! Have a great week!ReplyCancel

  • AnnJuly 7, 2011 - 1:00 pm

    Looks delicious! I’ve never had Garlic Scape, but they seem to be very popular…making a pizza of them – amazing!ReplyCancel

  • Andrew FrishmanJuly 7, 2011 - 2:09 pm

    MMMnnn. . . I LOVES me some scape, especially when it can’t escape.

    Obviamente, la comida es más que el combustible, sin embargo debe alimentar nuestra vida?ReplyCancel

  • Lisa (This Little Piggy)July 7, 2011 - 2:34 pm

    How pretty! I had my first brush with scapism this year too – made scape pesto and scape and pecorino frittata.
    Beautiful photos!ReplyCancel

  • Alan CookeJuly 7, 2011 - 2:35 pm

    I love Pizza and I love garlic, so I’m sure I’d love this garlic scape pizza!! :) Sounds great and the pics are awesome!!

  • EthanJuly 7, 2011 - 2:36 pm

    educational too around here! thanks for teaching me Bri:)ReplyCancel

  • CarolynJuly 7, 2011 - 3:47 pm

    Love this! I always see the garlic scapes at the farmer’s market but don’t know what to do with them. This is a great idea.
    I’ve never seen squash blossoms around here at the markets…but I have some of my own growing in my garden and I’ve been tempted to try them.ReplyCancel

  • Kimmy @ Lighter and LocalJuly 7, 2011 - 4:19 pm

    So simple and pretty. I normally chop the scapes up to use them, but I absolutely hate doing it. They’re just so pretty in their natural form. I still have some in the fridge, will definitely be doing this sometime this weekend!ReplyCancel

  • Maria @ ScandifoodieJuly 7, 2011 - 4:32 pm

    Hmmm I’m thinking this will make a perfect Friday night dinner for tonight! Looks amazing!ReplyCancel

  • kankanaJuly 7, 2011 - 5:08 pm

    I never heard of garlic scape but those curls look so pretty! I didn’t see those in the farmers market I go to. This pizza looks so perfect .. light and simple to make.ReplyCancel

  • Alan FinkelsteinJuly 7, 2011 - 7:37 pm

    Hi, that looks very good. However, I thought the reason why I am cutting those out of garlic cloves is that the scapes are indigestible. I must be wrong about this.ReplyCancel

  • Leah @ L4LJuly 7, 2011 - 8:06 pm

    I’ve been obsessing over the scapes in our CSA too! Love that we’re getting them every week!ReplyCancel

  • WenderlyJuly 7, 2011 - 8:42 pm

    I’m sad to say that I’ve never had the privilege of tasting a garlic scape! I am now on a mission to change that! This looks divine love!ReplyCancel

  • Maris (In Good Taste)July 7, 2011 - 8:49 pm

    What a delicious pizza. It looks so pretty too!ReplyCancel

  • chinmayie @ love food eatJuly 7, 2011 - 11:07 pm

    I have never tasted Garlic Scape but now want to soooo badly!! LOVE th pizza. Looks gorgeous!ReplyCancel

  • Angie's RecipesJuly 8, 2011 - 12:41 am

    Haven’t had garlic scape in a LONG while…sounds like a perfect and delicious idea to make them as a pizza topping.ReplyCancel

  • LindseyJuly 8, 2011 - 9:02 am

    I finally conquered the garlic scape too. I made pesto which is a standard prep but it definitely didn’t disappoint. Your pizza has inspired me to make pizza or focaccia with the rest of the pesto.ReplyCancel

  • foodwanderingsJuly 8, 2011 - 12:02 pm

    Hey Bri, great post. This reminds me of Pizza Bianca I love so much but don;t have often enough. Last season I gor scapes and had no clue how to incorporate them. Great use of seasonal and gave me an idea, Thx!ReplyCancel

  • SMITH BITESJuly 8, 2011 - 12:15 pm

    garlic scapes are sooooo good Brian and adding an egg on top for breakfast the next day – YES!!!ReplyCancel

  • Lisa H.July 8, 2011 - 10:26 pm

    Oh dear… I have wasted a lot of garlic scapes as I usually cut and throw away these garlic ‘shoot’… didn’t know that it can be used in cooking (duh!!! that’s me)… I will sure save them next time I harvest my garlic :)
    Wonderful scrumptious Pizza… 😀ReplyCancel

  • Mardi@eatlivetravelwriteJuly 9, 2011 - 2:47 am

    White pizza? Check. Scapes? Check. YUM. And yes, an egg on top? Perfection!ReplyCancel

  • Chef DennisJuly 9, 2011 - 9:19 am

    I know I can always count on you to teach me something new! I have never heard of Garlic Scape, but you can be certain I will be on the lookout for it now!ReplyCancel

  • Katrina @ In Katrina's KitchenJuly 9, 2011 - 10:23 am

    Oh now I need to track down a scape of my own! Looks superb!!ReplyCancel

  • The Pleasure MongerJuly 9, 2011 - 12:38 pm

    This is the first time I’ve heard of garlic scape (I’m such a noob…), and it sounds like a wonderful ingredient. By the way, I totally agree with you serving this pizza with a fried egg on top, it’s MY KIND of pizza!!ReplyCancel

  • KimberleyJuly 9, 2011 - 3:31 pm

    So perfect and summery! It’s hard to find garlic scapes out here, which is silly. (Don’t know why onion scapes were more easily found. A conundrum!)ReplyCancel

  • LenoreJuly 10, 2011 - 11:44 am

    When I first read “Garlic Scape,” I thought it had something to do with the pretty designs on your pizza! Obviously, I had never heard of this delicious-sounding shoot before. Now, I need to hunt some down.ReplyCancel

  • MonetJuly 10, 2011 - 10:08 pm

    Oh lovely. Garlic scape. I’ve seen it at the market, but I’ve yet to use it. I’m going to need to change that. This pizza looks just lovely. Thank you so much for sharing with me. I’m hungry now! I hope you had a wonderful weekend, and I’m wishing you a week full of love and laughter!ReplyCancel

  • JamieJuly 11, 2011 - 10:40 am

    Such a lighter and fresher way to eat our weekly pizza and so inspiring! Thanks for letting me in on this mysterious, intriguing ingredient, Brian!ReplyCancel

  • […] with an abundance of garlic scapes and zucchini in my CSA basket last week and inspired by A Thought for Food’s gorgeous photos, I decided to attempt pizza-making. My previous attempts have always been rather […]ReplyCancel

  • sweetsugarbelleJuly 18, 2011 - 1:44 pm

    This dough is way easier to prepare than I expected! Adding that one to the keep handy list!ReplyCancel

  • Brandon @ Kitchen KonfidenceJuly 30, 2011 - 10:29 am

    I love making homemade pizza; however, I’ve never experimented with garlic scapes. I wonder if they are still available at our local markets. Definitely checking this weekend.ReplyCancel

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