Craft 260 260 Post Road Fairfield, CT 06824 http://craft260.com/
Note: This post is the result of an article I photographed on Craft 260 for the current issue of Fairfield Living magazine.
To view more of my work not featured on A Thought For Food, head on over to my photography portfolio.
It's hard to believe that in less than a week I leave for Alaska. A few months ago, I was approached by the Copper River salmon fishery to join them on a trip to Cordova, Alaska. The idea of being on a boat with fishermen, to watch them catch salmon and then eat it fresh... well, there's nothing that could bring me more joy. I envision myself on the deck of this vessel, hands open, awaiting a slice of sashimi. Ok, maybe I'm getting carried away. It most likely won't go exactly as I imagine (a boy can dream, though, right?), but I'm fairly certain that I'll eat the freshest fish I've ever consumed.
I'm also thrilled to be away from the 90+ degree weather we've had here. I swore I wouldn't complain about the heat, but, what can I say, this is what us Bostonians do. We can't help but talk about the temperature, except between April and May (when we whine about the rain) and September and October. Right now it looks to be in the 60s while I'm in Cordova. Which sounds perfect to me!
I refuse to turn on the oven when it's above 80 degrees and, therefore, we've been eating a lot of salads. Not lettuce-laden salads, but hearty salads loaded with grilled fish and hard-boiled eggs and cheese. This pickled cucumber salad often makes its way onto the plate. It does the trick in cooling things down: the combination of thinly sliced cucumbers, fresh herbs and vinegar helps cut the heat and humidity in just a few bites.
Servings 8-10 servings as a side
Ingredients
4 cucumbers, slightly peeled, leaving a little green for color 1 tbsp fresh mint, chopped 1 cup white vinegar 1/4 cup sugar 1 tbsp salt Black pepper 1 tbsp fresh or dried dill
Directions
1. Thinly slice the cucumbers using a mandolin, grater or with a food processor. Put the sliced cucumber in a bowl and pour white vinegar over them. Sprinkle in the sugar, salt, some black pepper, dill, and mint.
2. Stir together and let sit for about 2 hours before using. Great alone, or can be served on top of a green salad.
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View the full recap and get recipes over at Boston.com Thanks to the team for a great shoot! Styling and Food Recipes: DomestiKatedLife Wine And Event Space: The Urban Grape Shoot Coordination: All Heart PR Floral Arrangements: Boston Pollen Vintage Glassware: Farm & Fable
WELCOME! Thanks for stopping off at A Thought For Food. I'm Brian, a food and beverage photographer, and I launched this blog in 2009 as a way to share my vegetarian and pescatarian recipes and post some random thoughts on food (hence the name) and stuff that's going on in my life (like a journal!!!).
I'm based in Boston and live with my husband, Eric, and our dog, Maki (named after the sushi). You may see them pop up in photos once in a while (though, if not here, definitely on Instagram).
Hope you enjoy your time on my site and that you leave feeling inspired to cook!
