Mariya's Food Styling

Check out the food styling I'm working on with NoTakeOut.com. I cook the provided menus and style the dish, after which the photographer does his magic and voila:

Braised Chicken

Breakfast for Dinner

Broiled Salmon

Cheese Polenta

Chinese Veg Soup
Crisp Parmigiano Fish

Cannellini Kale Concocktion with Turkey Bacon and Orzo

This is a healthy and hearty concoction that can be served warm or chilled. Enjoy it with a hearty, toasted, multi-grain baguette or top with Parmesan shavings (serves 2):
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1/2 oz olive oil
9 slices turkey bacon-cut into 1/2 inch pieces
5 oz pearl onions
1/2 lb kale-trimmed, leaves sliced 1/2 inch (feel free to sub collard greens)
1.5 cloves garlic
8 oz Cannellini white beans-strained and rinsed
3/4 cup orzo
salt-to taste
pepper-to taste
cayenne pepper-to taste
paprika-to taste
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1. To remove skin from pearl onions, simply blanch and shock them: in a pot, bring water to a boil, add onions to water and boil for 30 seconds; remove onions from boiling water and immediately place into an ice bath (bowl filled with water and ice, to stop the cooking process). Now, simply pop the skins off!

Banana Fig Smoothie

This is an interesting and delicious combination of sweet fruit, without adding simple sugars (serves 2):
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2 medium size bananas-pealed (~4.5 ounces each)
6 figs-frozen, cut in half
1 cup skim milk
1 T sour cream
6 medium ice cubes (~3 ounces each)
cinnamon-to taste
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1. In a blender, blend 1.5 bananas, figs, milk, sour cream, ice cubes, and cinnamon.
2. Once blended, add the other 1/2 of banana and pulse (this allows for small banana pieces to add interesting texture to the smoothie).
3. Serve in a decorative glass (with an optional, funny, gigantic fig as garnish =)

Hardy Tuna Salad

Hardy salad, packed with protein and a balance of sweet and savory flavors (makes 1.5 lbs):

2, 5 oz cans solid white tuna chunks
15.5 oz can pink beans-rinsed
1/2 medium granny smith apple (~5 oz) - small dice
1/2 medium red onion (~4 oz) - small dice
1/2 medium yellow sweet pepper (~5 oz) - small dice
1/2 medium green sweet pepper (~5 oz) - small dice
1/2 cup & 2 T shredded Parmesan cheese
cayenne-to taste
paprika-to taste
salt-to taste
pepper-to taste
3 T extra virgin olive oil
1 T balsamic vinegar
Optional: apple slices, multi-grain toast

1. In a bowl, combine all ingredients.
2. Mix well.
3. Serve with apple slices or on warm multi-grain toast.

Review: Shachis Arepas

On yet another blistery evening, we headed out on a new culinary adventure to Shachis Arepas. This cozy, 12 table Latin arepa-ria is located in South Williamsburg, on a somewhat deserted street right off the BQE.

As we scurried inside, bearing a multitude of layers in an unsuccessful attempt to shelter the ever-escaping body heat in the 19F weather, a friendly older gentleman signaled us to choose our seats. While we regained our wits and the feeling in our toes, he gracefully appeared with our menus and an unexpected treat: fried plantain chips accompanied by a tangy chimichurri sauce. The crispy, warm crunch of the sweet chips was a great contrast to the flavorful parsley-filled dipping sauce. We energetically offered our thanks and delighted in the warm cozy atmosphere of our welcoming host. As the tracks in the speakers changed (from Christmas music to Led Zeplin to Aretha Franklin to abstract jazz), we observed the fun yellows, bright blues, and beaming oranges of the wall paint. Although this was dinner and the mood lighting was in full effect, a sense of a bright, homey ambiance filled the air.

As we settled on our menu choices, the attentive host kept our water glasses filled and knew precisely when to return for our orders. We started with a beef empanada and sweet plantains. The crispy empanada (served piping hot) filled with juicy, shredded beef, had a crunchy, fried encasing and an ever-so-creamy inside; simply escorted by a delicious hot sauce (which was abundantly used throughout the rest of the meal).
The perfectly pan fried sweet plantains were not overly sugary and had a great mouth feel while gently gliding through the taste buds.

As for the mains, shredded chicken arepa with cheese and beer braised pork with black beans, sweet plantains, and white rice, were out before we even had a chance to finish the plantains (making for great harmony of sweet and savory flavors when consumed in unison).

The crispy, thick, yet fluffy corn arepa enclosed a mount of shredded dark meat chicken and was topped with Tropicana cheese (which prior to this excursion I believed to solely be a reference for a warm getaway or OJ). The juices of the bird flowed into the warm arepa, making for an even more flavorful delight. The other entree wasn't far behind in flavor. The braised pork, served in its own juices was also extremely tender and the rice, encircled by a few more sweet plantains for good measure, was fluffy and cooked to perfection.
The black beans were standard, yet the entree was incomplete without them. As we cleaned our plates, the attentive owner/waiter was extremely pleasant and cleared our table of the bare dishes as we relished in the toasty feeling inside our stomachs. Success! To top the evening off, the whole meal set us back approximately $25, which is an offer I will take up again and again!
Shachis Arepas-197 Havemeyer Street-Brooklyn NY

The Recipe Tester's Twilight Zone-15 Recipes in 24 Hours

Being in strong pursuit of culinary consulting work, I was recently offered a recipe testing gig for Essence Magazine. I was ecstatic, to say the least.

After accepting the offer on a snowy Thursday, I was happy to hear that I would see the 10 discussed recipes in my inbox by week's end (this provides for plenty of time for ingredient shopping and timeline creation for the following Wednesday's presentation). Between pre-holiday school exams, uneventful work days, pesky holiday shopping, massive holiday shopping crowds, and the few hours of sleep that slipped in, I was obsessively checking my email. Saturday-nothing, Sunday-nada, Monday morning-zilch. Is this assignment still on? I worriedly questioned while typing in my password yet again.

On Monday evening, with extra high hopes, I logged into my inbox once more, during my brisk sprint to class that evening. YES! An email from the editor! As I swiftly scanned the email, I noticed only six recipes. I breathed a sigh of slight relief. Perhaps the assignment has changed? Now I'll actually be able to finish...right? Not so fast, I said to myself, while reading the title of the email, "Recipe Testing, Part 1". Ahhh...yes...part1, which inherently implies: more parts to come.

While preparing the poultry, spinach, potato, and sauce for my final practical in class, all I could think of was grocery shopping (at least both encompassed food). The instructor thoroughly inspected my dish and was thankfully satisfied with my presentation. As my classmates were heading out for a celebratory libation extravaganza, I sadly declined due to the magnitude of my to-do list. I accelerated to the locker rooms, striped off my chef uniform, and ran out of the building (luckily remembering to robe my street clothes). Thankfully, not too many New Yorkers are interested in pursuing their grocery needs at 9:45pm on a Monday evening, leaving the store only semi-populated for me to ransack through. After my arrival at home and unpacking of the goodies, I began my timeline and mise en place list (after which I keeled over in bed at 1am).

It's Tuesday, 8am, I'm up. While waiting for 'part 2' of the recipes, I began to fulfill my mise en place list for the six I already had. Chopping, slicing, butterflying, etc. As 'part 2' flashed on my screen (containing 5 more recipes, with the exception of yet another one, which was 'on its way'), I instantaneously hit print and, like lightning, was down the stairs and out of the door, onward, to the store! Upon my return and unpacking of more goodies, my kitchen slightly resembled a vomiting grocery store (poor thing needs some Pepto). For the next 8 hours I prepped, pre-cooked, organized, and waited for the last recipe. Once more, after the receipt of the finale (which was actually four recipes in one), I was off to tackle the holiday shoppers and traffic to finalize my purchasing.

What's next you might ask? Well, class of course! I still had class on Tuesday evening. Needless to say, I was unable to concentrate on the poaching, candying, and drying of fruit that night. As the instructor, lethargically explained the various processes and techniques, I fidgeted with my papers and frantically eyeballed the clock. Must get home to cook! After packing up my figs and pineapples, I once again torpedoed into the locker room and was the first one out and on my train home.

At this point, there were a total of 15 recipes, which made me extremely nervous, due to severe time constraint, lack of sleep, and having to look presentable the next day. Although I was determined. Tuesday evening's bed time befell at 3:30am and the presentation day's rooster squawked at 6am (which, I believe, is standard squawking hours at local farms, however, not so much typically at my apartment in Brooklyn). I reserved a cab for 11:10am, to make an early appearance for the 12pm exhibition. While finalizing the last few recipes, my next challenge was packing and transport. Fitting most dishes into ever-so-elegant disposable trays, I was able to condense my baggage into four, medium sized carry-ons (however, having only two hands was a slight setback in the hauling process). With 15 minutes to spare (which involved bringing my kitchen back to its orderly state), 15 recipes were completed in 24 hours.

My timely driver arrived as planned and after climbing over the snow banks with my bags, twice (due to the two hand setback), I was on my way. The traffic complied and, upon arrival, the building's greeter was nice enough to lend his two hands to accommodate my transferring needs. I greeted the incredibly pleasant editor with excitement and was shown to the conference room where I was to display my hard work. As the flavorful aromas filled the room, employees passed by in awe. While setting out and plating the 15 delicacies, I smiled. Did this actually happen? Was I the one to accomplish this assignment? Or was this some sort of odd dream? As delirium was slowly setting in, my growling stomach nudged at the fact that I hadn't eaten in quite some time; but no time for such minuteness now. The presentation was on its way. As the editors and photographers discussed the dishes, plating, and garnishes, my culinary input was requested. How was the preparation process? What worked? What needed tweaking? What can be altered? I felt relieved and satisfied with the notes I had made just a few hours before, while going through the testing process. I was commended on the feedback and noted as having excellent suggestions and input. At the end of the discussion, the staff couldn't wait to dig in. Ahh success! Everything was to their liking. I couldn't help the joy and giddiness that overcame. I did it!

Having only few hours of sleep, very few nutrients, and even less sanity, I walked out of the rendezvous with a huge grin (which I'm sure concerned and/or offended a few fellow train passengers on the way). An incredible sense of accomplishment collided with me (as a divine healing might in a crazy, mid-west, religious seminar). I will never forget this experience and surely look forward for more to come! I love this profession! As for now, it's bed time.

Drop and Give Me 100 Cornets!

As with any passion, 100% can not be sugar, chocolate, or honey coated. At this point in my culinary studies (ironically enough, since sweets are my ultimate fixation), I've found my calculus, my traffic jam, my tax forms of cooking: the creation of sweets.

While desperately trying to accept the embarkment of the new pastry module, hopes of acceptance and new realizations filled my aura. Perhaps baking is not as dreary as I once thought? Sure the meticulousness, in-the-box, follow-the-rules, Nazi-ness of the precision needed for this field has made me steer clear...but maybe my views will change?

As we plunged into poaching, candying, and baking of various fruit, my weakness for sweets lured me in. Aromatic figs and delicate orange supremes created a heavenly ambiance of indulgence. I cant wait until chocolate day, I thought to myself while scooping up a second helping of grilled mangoes.

However, as we moved further into the module, the sluggish formation thorns my psyche. Do I really need to add one egg at a time? Can I be a bit more creative and throw in a bit of cocoa powder and cayenne for a more interesting combination of flavors? Is it really a sin to garnish with a component of the filling? Please give me a break!

As if the instructor's lethargic character wasn't enough, in addition to the restrictive methods we were instructed to perform homework. Bake a few pies? Rise a bit of dough? Feed some yeast? No problem...however we were summoned to construct parchment paper cornets...15 of them. Granted, this task is fairly simple-cut parchment paper, fold, twist, fold once more, and voila! However, doing this 15 times when I could be doing something much more productive (candying, kneading, or whisking, for instance) didn't lighten my baking mood.

Needless to say, I was less than thrilled for the following class's lesson. More folding, rolling, and piping. Nonetheless, the hard work really paid off. The finale, in this case light pastry cream fruit tarts, were a complete success and a sight to see.

To give in this early is not part of my demeanor, so I will plow ahead in the coming weeks to learn to appreciate the misunderstood. Give me 200 cornets! I can do it!

Waffles!

Since the recent fulfillment of a long time appetite for a waffle maker, this post will be the first of many to come (as I indulge in various creations).
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Fluffiest Waffles (makes 8 waffles):

1 1/2 cups AP flour
1/2 cup whole wheat flour
1 1/4 t baking powder
3 T brown sugar
1/4 t salt
1 t cinnamon
2 large eggs-yolks and whites separated
2.5 T plain yogurt
1 T sour cream
1/2 t vanilla extract
1 cup water
1/4 cup and 2 T fresh orange juice
Toppings: organic vanilla yogurt, peach jam, fresh fruit
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1. Sift flours, baking powder, sugar, salt, and cinnamon.
4. Whisk egg yolks, yogurt, sour cream, vanilla, water, and orange juice in a bowl; add this to the flour mixture.
5. Heat up the waffle maker.
6. Whip egg whites to medium-firm peaks and gently fold into the batter, 1/3 at a time.
7. Pour batter into the waffle maker and cook until golden.
8. Remove and serve with yogurt, jam, or fresh fruit.
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Chocolate Banana Hazelnut Waffles (serves 2):

1 cup A.P. flour
1 t baking powder
2 T brown sugar
1.5 t nutmeg
1/2 t cinnamon
pinch salt
2 eggs-separated
2 T vanilla yogurt
3/4 cup milk
1 cup dark chocolate-roughly chopped
1 cup hazelnuts-crushed
2 bananas-medium dice
Toppings-yogurt, chocolate ice cream (yes for breakfast!), fresh fruit
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1. Turn on the waffle maker.
2. In a bowl, combine flour, baking powder, sugar, nutmeg, cinnamon, and salt.
3. In a separate bowl, combine egg yolks, yogurt, milk, chocolate, nuts, and bananas.
4. Whip egg whites to medium peaks.
5. Add wet ingredients into the dry.
6. Very gently fold in 1/3 of the egg whites; then fold in the rest of the egg whites-do not over mix!
7. Pour batter into the waffle maker and cook waffles until lightly brown.
6. Serve with yogurt, ice cream, sorbet, or fruit.
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Whole Wheat Parmesan Waffles with Paprika (serves 2):

1/2 cup whole wheat flour
1 t baking powder
1 t paprika
1 t chili powder
1 t salt
2 eggs-separated
1/2 cup milk
1/2 cup + 2 T Parmesan cheese-shredded
Toppings-cooked eggs, tart apples, raspberries, sour cream, mild salsa
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1. Turn on the waffle maker.
2. In a bowl, combine flour, baking powder, paprika, chili powder, and salt.
3. In a separate bowl, combine egg yolks, milk, butter, and cheese.
4. Whip egg whites to medium peaks.
5. Add wet ingredients into the dry.
6. Very gently fold in 1/3 of the egg whites; then fold in the rest of the egg whites-do not over mix!
7. Pour batter into the waffle maker and cook waffles until lightly brown.
8. Serve with poached/sunny-side-up eggs, tart apples, raspberries, sour cream or salsa.
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Fluffy Cashew Waffles (serves 2):

1 cup A.P. flour
1 t baking powder
2 T brown sugar
1.5 t nutmeg
1/2 t cinnamon
pinch salt
2 eggs-separated
2 T sour cream
3/4 cup milk
2 t Grand Marnier
1 cup cashews-crushed
Toppings-jam, vanilla yogurt, fruit
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1. Turn on the waffle maker.
2. In a bowl, combine flour, baking powder, sugar, nutmeg, and salt.
3. In a separate bowl, combine egg yolks, sour cream, milk, and Grand Marnier.
4. Whip egg whites to medium peaks.
5. Add wet ingredients into the dry and add the cashews.
6. Very gently fold in 1/3 of the egg whites; then fold in the rest of the egg whites-do not over mix!
7. Pour batter into the waffle maker and cook waffles until lightly brown.
6. Serve with jam, vanilla yogurt, or fruit.