16.10.2008.

Bea's Beet Carpaccio



CUDNO JE da do sada nisam napravila ni jedan post o hrani.

Ja, pravo da vam kazem, ne verujem u usku specijalizaciju i odricanje od svih raznorodnih interesovanja radi bavljenja jednom grancicom jedne struke. Vrlo lako bih smislila cime bih se sledecim bavila ako bih smislila da mi treba pauza, zaokret ili tako nesto. Food stylist je zanimanje koje mi je dosta blisko i u radu u studiju Coba&associates, ali i dalje od toga, i samo pripremanje hrane vidim kao opciju za buducnost. Previse se ja radujem novom nozu, rendeu sa gumenom bazom protiv klizanja, socivu boje lososa, japanskoj cetki za ciscenje povrca... gajim svoje zacinske biljke i pravim svoju suvu mesavinu zacina... mislim... shvatate?

Zapravo mi je ideja da ucinim da ova moja hrana (sve bliza makrobiotici) izgleda manje rusticno i prosto, previse integralno i stopljeno sa jednako okerastim tanjirima. Da ubacim tu malo stila, da makrobiotika postane i ovde chic. Za sada kao da samo prikupljam informacije i pasivno pravim kriticnu masu koja ce da eksplodira kada dodje vreme za tu moju good-food-looking-good akciju.

Moja omiljena kuvarica/food stylist/fotograf je La Tartine Gourmande. Ona pravi svakojaku klopu, nesto od toga nesto obozavam da gledam a veliki broj njenih recepata je upravo prototip onoga o cemu vam pricam. Svaki njen napravljeni uredjeni i uslikani zalogaj odise radoscu i zadovoljstvom, bljesti od boja, duhovito je i precizno.

Ovoga puta izdvajam skori recept koji je pravila za Boston Globe - Beet Carpaccio. To je ova slika gore. Sta radi jedno slovo, a!? (standardni carpaccio je od govedine tj. beef, a ovaj je povrcni od cvekle - beet).


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IT'S KINDA strange I haven't witten a single post on food.

Frankly, I truly do not believe in specializing in the way that you waiver all of your very different areas of interest to be involved in this one very narrow part of a branch. I could easily think of something else to do and support myself by doing this. Being a food stylist is maybe something closest to me and something I'd choose if I wanted some kind of a career twist or something... We work a lot with food in Coba&associates, so I think about these things quite a bit. Picking, styling, photographing the food... but further more I can even see myself in cooking for money when the time comes. I'm too thrilled about my new knife, grater with anti slip rubber base, salmon color lentils, japanese vegetable cleaning brush... I grow my own mint, rosemary, basils, lemon balm, and make my own dry mixture of these... I always have at least 4 different kinds of rices in my kitchen... I mean... you get it?

Actually, I have this idea that this food I eat (getting closer to macrobiotics) should look much less rustic and bad simple, to integral and blended with those ochre-ish plates. I'd add some style, zest, chic to all that. It all looks pretty sad and cultish at this moment in Belgrade... So far I'm collecting info making space for this huge amount of everything that'll burst when the time comes and my own good-food-looking-good action will emerge...

My favorite cook/food stylist/photographer is La Tartine Gourmande. She's making all kinds of beautiful food, some of those I aodre to look at and a bunch of recepies found at her food blog are incredible to taste. This exactly is the prototype of what I'm telling you about. Every bite that she makes glows with happines, passion and style, it spark
les with joy, it is funny and so precise.

This time I'm presenting this marvelous Beet Carpaccio she made for Boston Globe's food section. That's the picture at the beggining of the post. What a difference one letter makes... ^ _ ^

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