Thursday, April 23, 2015

Banana Bread French Toast with Vanilla Bean Creme Fraiche

Banana Bread French Toast with Vanilla Creme Fraiche by Eva Kosmas Flores | Adventures in Cooking

It's been well over a week since my last post, and that's because life's been a bit crazy around these parts. I was out of town for work 31 of the past 45 days, then once I got home it was back to the cookbook grindstone and I've been cooking, writing, and shooting nonstop ever since. There is so. much. chicken. My refrigerator is packed with food and I've been trying to freeze as much as I can so nothing goes to waste, but that's getting pretty full up, too. There's only so much food a family of two can consume. So, even though there is an insane amount of food in the house, and even though my time to do anything but cook and write has become increasingly scarce, I decided to carve in a little time to make these guys. Because sometimes I need to cook and shoot what I actually want in order to maintain my sanity, even if it means letting my dishes pile up and emails go unanswered for a few days longer.

Monday, April 13, 2015

Homemade Face Cream + A Mountain Rose Herbs Giveaway

Homemade Face Cream + A Mountain Rose Herbs Giveaway by Eva Kosmas Flores | Adventures in Cooking

Throughout my childhood I had eczema, which if you're unfamiliar with it, generally means that your skin is drier than a normal persons. It manifests itself in very different ways in different people, though. Some get rashes, others don't, I for example got tiny little scabs that looked like mosquito bites. All over. Being a kid, I'd of course pick at them which didn't help much when it came to making them go away. During especially bad bouts people would think I had chicken pox, but nope. That was just my skin. Luckily, it went away with puberty (which happens about half the time with childhood eczema), and my skin was pretty great. Until I started wearing make-up, which is when general redness started appearing and break outs started happening, and I started to notice how easily I scarred. After something healed on the surface, a purple mark would remain behind for a couple months. After puberty the breakouts generally went away, but my skin still scarred really easily and the redness was still an issue. I just figured it was all genetics and there was nothing I could really do about it. But once I started eating more seasonally, I also started to think about what I was putting on my face everyday.

Monday, April 6, 2015

Homemade Burrata + A Sweden Photography, Styling, & Portrait Workshop

Homemade Burrata by Eva Kosmas Flores | Adventures in Cooking

The first time I ever had burrata was in a pizza. There was this amazing wood fired pizza chain in Los Angeles that made this insanely tasty pizza that consisted of burrata and caramelized onions piled atop tomato sauce and baked until the crust was puffy and golden and perfect, then served with a stack of crunchy fresh arugula on top. The melted gooey cheese, the hot tomatoes, the fluffy crust, and the refreshing greens created the best pizza flavor combo ever. I hadn't really heard of burrata before, so I went to a little Italian deli and found it for sale there and brought it home. I cut it open, and delicious creamy goodness poured out of its center. Yes my friends, burrata is essentially cheese stuffed with another kind of cheese, which makes it the best cheese of all.

But, before I go down the cheese rabbit hole (and trust me, I'm going to go to there), I want to let you all know that registration has finally opened for our Sweden food photography, styling, & portrait workshop! Yes, this workshop will have a special emphasis on shooting people with food, including self-portrait set ups, in addition to the normal food photography materials. And joining us in addition to myself and Carey will be Izy Hossack from Top with Cinnamon and Elenore Bendel Zahn from Earthsprout! I am so, soooo stupendously excited for this class. We found the most incredible location for the 4 day workshop on the shores of Lake Koppan deep in the forest of Southern Sweden and we'll be eating farm-fresh summer foods all workshop-long. We'll also have especially long shooting days since we'll be so far north, so we'll be able to enjoy our private dock and lake shores under the summer sun long into the evening. To register and read a bit more about the workshop and its contents, follow the link below. We would love to have you join us!


We also have a couple spaces left at our Cape Cod workshop in May, so if you especially enjoy this post and want to get elbow-deep in cheese, you can read more about it here. New England Cheesemaking Supply and Vermont Creamery are going to be sponsoring that workshop so there will be amazing little starter cheesemaking kits for all the attendees to take home, as well as lots and lots of cheese.

Tuesday, March 31, 2015

Spring Cleaning Guide + A Giveaway

Spring Cleaning Guide by Eva Kosmas Flores | Adventures in Cooking

This is the first spring in my life that I can call myself a homeowner, and it's definitely been an adventure so far. The main reason Jeremy and I moved up to Portland was to be closer to our families, but coming in at a close second was the idea of having actual space in our living quarters that didn't involve a couple small cabinets in the kitchen for me to stuff my insane amount of cooking supplies and serving dishes in, as well as a single cabinet out in the hall for all our other stuff. So when we went house hunting, space was a huge draw for us, and we ended up getting  house that was at the opposite end of the spectrum from our apartment. Our house is three stories tall, including a huge basement that runs the entire perimeter of the first floor. There's a lot of remodeling to do, for sure, but the house has good bones and the storage area down in the basement is pretty ridiculously huge. So we definitely got the space we were looking for, but what I didn't quite realize at the time was what a challenge it would be to keep that entire space clean. Crazy cobwebs in stairwells were never something I had to deal with in our apartment, but now they've become the bane of my height-challenged existence. So, after a long and lazy winter, I decided to spend a solid day giving the whole place a deep clean. And after my 12-hour cleaning binge, I learned a lot more about cleaning an old house than I'd expected and generally found that old-fashioned cleaning methods tended to be the most effective ones. So I'm sharing that journey here, along with a fun little spring cleaning giveaway with Murchinson-Hume's  all-natural counter safe all-purpose spray, boys' bathroom cleaner, and furniture and upholstery cleaner,  and Sawyer Ceramics white ceramic sponge holder and white ceramic spoon rest. To enter, please use the rafflecopter widget below. The giveaway ends April 14th at 11:59 pm, good luck everyone, and read on for more spring cleaning tips!

Wednesday, March 25, 2015

Gateau Basque

Gateau Basque by Eva Kosmas Flores | Adventures in Cooking

Tomorrow is my birthday and I'll be on a plane at 6 am for work out of town, but I was able to celebrate earlier this week with family and friends. I'm still in the process of remodeling the living/dining room areas of our house, but the major parts are pretty much done so it was nice to be able to have people over to eat in a space that felt more like our own. One of my best friends came to visit from Los Angeles, too, so it made for a really memorable weekend. And right before she arrived, I made this buttery little jam-filled tart.

Friday, March 20, 2015

The Kitchen

The Kitchen Remodel by Eva Kosmas Flores | Adventures in Cooking
After
Kitchen Before by Eva Kosmas Flores | Adventures in Cooking
Before
After months of hard work and utter madness, the kitchen remodel finally finished at the end of November. And after the craziness of the holidays and the bustling new year, I finally have time to talk about it. When we moved in, the kitchen was the eyesore of the house, which is saying a lot since the colors of the various other rooms in our home ranged from sunshine yellow, to cranberry red, to tan, and neon sky blue (yes, there was a loooot  of painting involved in the move-in process). The kitchen was a dated mint green, and that and the almond cabinets with golden oak trim, formica everything, linoleum floors, and appliances from 1970, gave it a really antique feel (and not in the good way). The electric stovetop jutted out into the middle of the room awkwardly, and that along with an archway separated the kitchen from an extremely tiny breakfast nook and sliding glass door at the end of the room. The breakfast nook was so small, though, that a little table with two chairs wouldn't leave much room for whoever was walking by to use the sliding glass door, and it just added more foot traffic to the cooking area.

Monday, March 16, 2015

Asheville Photography + Styling + Fly Fishing Workshop

Asheville Food Photography + Styling + Fly Fishing Workshop by Eva Kosmas Flores | Adventures in Cooking

A little over a week ago Carey and I hosted our Asheville First We Eat workshop. We stayed in a beautiful home nestled in the foothills of Cold Mountain, right between an old red barn and a babbling stream. There was food, photography lessons, fire pits, s'mores, fishing, waders, Lightroom, & styling. Days spent going over camera functions, nerding out about food, manipulating light, and shooting to our hearts' content. Nights where a rich dinner faded into long bouts of laughter and full glasses of wine. We cooked, we climbed on the countertops, we ate, we went to a giant old barn filled with antiques, we laughed, we made Carey hook worms on a fishing line (okay that was mostly me), we practiced, we learned, we became friends.

Thank you so much to all of our attendees. Kelly, Shelly, Grace, Patty, Jordan, Rebecca. I miss you all so much already, I can't even put into words the insane amount of fun I had with you guys. And a very special thanks to Molly of My Name is Yeh for coming all the way from North Dakota and generously giving us a hand with everything. And a very very special thanks to Jacob Boehm of Snap Pea Catering for the most incredible farewell dinner possible. Brown sugar crusted pork shoulder with salsa verde, ruby streaks, homemade savory croutons, and micro greens was just one of the seven ridiculously delicious courses he prepared. Seriously mind blowing, if you're ever in need of a caterer he's your guy.

The wonderful long weekend we had has left me even more exited for our next workshop in New England in May. We'll be going over photography & styling, but also incorporating cheese making lessons, too, as well as cheese/wine/chocolate tastings! There's still a couple spaces left, we'd love to have you join us!


Asheville Food Photography + Styling + Fly Fishing Workshop by Eva Kosmas Flores | Adventures in Cooking

I'd also like to thank all of our sponsors for making it such a memorable weekend and allowing us the opportunity to shoot, eat, & drink so many wonderful things!

Finex cast iron | beautiful 12" skillet & carved wood hot plates for each attendee
pi'lo | lovely & functional printed cotton honey bee bags for each attendee
Nershi Woodworks | hand carved wooden knives for each attendee

Tuesday, March 10, 2015

Homemade Lavender Black Currant & Vanilla Bean Rose Marshmallows

Lavender Black Currant & Vanilla Bean Rose Homemade Marshmallows by Eva Kosmas Flores | Adventures in Cooking

A few weeks back I got an itch to make some marshmallows. I'm not sure where the urge came from, but suddenly and very acutely, I wanted needed them. You see, homemade marshmallows are not like the kind you get from the store. Those marshmallows are not very enjoyable unless some sort of toasting or melting is involved. With homemade marshmallows, however, you can eat them plain and pop them in your mouth like popcorn without any heating needed to improve their texture. They are so absurdly and delightfully fluffy and soft that you can easily eat a dozen in a single sitting; no slightly tough exterior coating of any kind, it's just all good, smooshy airy sweetness. This is both a wonderful and very dangerous thing.

Wednesday, March 4, 2015

Cape Cod Photography, Styling, & Cheese Making Workshop + A Clamming Guide

Cape Cod Photography Workshop + A Clamming Guide

Carey and I have been working on getting this workshop finalized for a while now, and I am *so* incredibly excited for it. Not only will it combine both photography and cheese (two of my favorite things in the world) but it takes place on the gorgeous coastline of New England surrounded by some of the most breathtaking scenery on the eastern seaboard, and Jennifer Farley of Savory Simple will be joining us, too! The workshop takes place in a traditional turn of the century saltbox home overlooking the Ponds of Plymouth and will cover photography, adjusting internal camera settings and their effects on the image, lenses and their focal lengths, manipulating natural lighting, plating, styling, and cheese making using both cow and goat’s milk. Guests can expect to learn to make both soft and hard cheeses, and we’ll go over the necessary steps and environments for aging cheeses at home, as well! I’d love to have you join us, you can register and find out more information at the link below, hope to see you soon!!

Wednesday, February 25, 2015

Fennel Braised Short Ribs + A Le Creuset Giveaway

Braised Beef Short Ribs With Fennel + A Le Creuset Giveaway by Eva Kosmas Flores | Adventures in Cooking

We had a bit of a cold snap again here these past few days. Not crazy enough for snow, but cold enough to make taking the dogs out first thing in the morning especially unpleasant. This left me craving something warm, hearty, and comforting for dinner, and it brought back memories of a dish from my recent weekend in Seattle. Christiann and I went there this past weekend for a little getaway and ended up eating a crazy amount of food in a day and a half, but there were so many  good restaurants there that we had a hard time limiting ourselves. One of those was Oddfellows Cafe, which had one of the best brunch dishes I'd ever had. Braised beef short ribs with fennel, cherry tomatoes, and a fried egg on top, it was pretty much mind-blowing in the depth of its flavor and its all-around coziness. So, I decided to recreate it here for all of you; but to make it more of a dinner dish, I subtracted the fried egg (although you're more than welcome to top yours with one if it suits your fancy).