Tag Archives: local

Boston Photography Immersion Class

June 1, 2016

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Workshop with guest teacher Betty Liu

Thursday, June 23rd + Friday, June 24th 2016

Dinner | Loyal Nine Restaurant, East Cambridge MA

Workshop | Warehouse XI, Union Square Somerville MA

Time | 6:30-9:30pm Thursday & 8:30am – 5pm Friday

Price | SOLD OUT
Belkin Lookout Farm Edible Boston-18MV WORKSHOP -62I’m so excited to be hosting my first event here on the ground in Boston and I couldn’t think of a lovelier or more talented photographer to join me as a guest teacher than Betty Liu

Betty is not only a masterly photographer but an inspired cook with a gorgeous food blog and incredible command of flavours and ingredients. I am always inspired by her kitchen wizardrycottagefarm.krissyosheaphotography2016-255Together, Krissy & Betty will help you to learn camera basics and the process of photography including, how to use natural light, incorporating the human element and setting up a shot.

Please join us on Thursday 23 June for a dinner at Loyal Nine, one of the nation’s most creative and innovative new restaurants. Here we will enjoy offerings from their seasonally inspired colonialist revival menu and get to know one another. There will be a bit of a discussion over dinner on discovering inspirations and social media but mostly we can just kick back get to know new friends, enjoying good food and the conviviality of the table.  

The following day, Friday 24 June will be spent at WarehouseXI making images through hands on instruction. Our day will start with a light breakfast where we will dive right into shooting! Betty & Krissy will begin with a discussion on how to use a camera and will share their knowledge, experience and understanding of photography & the creative process. You will learn how to create and shoot still life scenes, how to use natural light, camera mechanics, prop selection and scene creation. Gathering again at the lunch table, we will have time to consider the mornings teachings and engage in a Q&A session. In the afternoon we will roll off into small groups so that you may set-up a scene to shoot yourself; building upon the morning’s lessons with guidance from Krissy & Betty.

In addition, you will also have an opportunity to shoot a live scenes and learn to capture movement during our cocktail making demonstration. A guest bartender will be creating something special just for us! And mixing it up on the day – a great opportunity to capture process in action.

Equipment needed | DSLR camera with manual setting options, Lens or lenses, Batteries and charger, Notebook

Please contact Krissy @ krissyoshea@gmail.com to reserve your spot 

*Please know that due to nature of the event, payment must be made in full at the time of registration and can not be refunded. Price of the ticket includes all dinner, breakfast and lunch costs and a cocktail.Zucchini Lemon Cake _ bettysliu-4

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Plum & Thyme Galette with Spelt Pastry

September 10, 2015

I think many of you would likely agree when I say that, I love being in the kitchen. Standing in the kitchen just feels good, right. I love the ritual of washing hands, putting on a clean apron and setting about what ever it is with purpose. I will happily spend all day there working away, listening to music or pod casts with my camera at the ready.

There are many reason why this room appeals to me, not least of which is its openness to possibility. I love it early in the morning when I am making my first cup of coffee and I love it on those warm evenings with the windows wide open and a gentle breeze stirring as I cook. It is a room where magic can happen. A room where people seem to gather as if seduced by some ancient attraction to heat and fire. In my kitchen laughter happens, serious discussions happen, bottles of wine are opened and savored, food is prepared, tasted, shared, memories exchanged.  There is a tiny black stool in my kitchen which has traveled with me to several apartments, countries and continents. Inevitably if someone is in the house they will end up sitting on this short little stool in my narrow galley kitchen – 


But also my kitchen is a space of mediation, for me alone. I can practice, think, breathe and explore. I might be making a dish I have made so many times before that the act of preparing it has nearly become ritual. I might be trying to recreate the flavors of something I had while traveling, working to bring back my memory of that place. Or, I could just be experimenting- prodding, needling at some ideas in my head. I love thinking about how things might, would, could fit together, work to create harmony and something new. Sewing bits of one recipe into another is possibly my most favorite type of work in the kitchen. 



This recipe for a plum and thyme galette with spelt crust was born from an afternoon of this sort. Plums in England are beautiful this time of year -they transition from late summer into the autumn and seem to gain an intensity and sweetness when other produce like tomato and eggplant seem to wane. It is not a sweet dessert and lies somewhere closer to a savory – serve it with a little creme fresh for something even more decadent.


The spelt crust is flaky and light but needs to be handled with a bit more care than normal pastry crust – its is crumbly at times and delicate. Make sure you let it chill properly and take care when rolling it out. Its has such a wonderful texture thought, its worth a tiny bit of extra attention. 


Plum & Thyme Galette with Spelt Pastry


For the Crust 
315g spelt flour 
185g unsalted or lightly salted cold butter
1/3c ice water (likely you will only need around 2 tbsp)
1/2 tsp raw granulated sugar
1/2 tsp fine salt 


For the Filling 
500g fresh plums, pitted stoned and sliced into 1/4″ slices 
4 large thyme sprigs, de-stemmed 
3 tbsp good quality olive oil 
2 tbsp of dark brown sugar
1 tbsp spelt flour 
1/4 tsp each of freshly grated cinnamon and nutmeg 
2tbsp fresh whole milk


Preheat your oven to 190c / 375f


combine the flour, sugar, salt and mix. Cut butter into small 1/4 cubes. Scatter butter cubes over the flour mixture and rub together with your finger tips to combined – it should be the texture of a very course sand – a few larger pieces are ok. Then make a small well at the center of the dough and slowly add cold water, mixing well as you go until the dough just comes together into a soft ball. *you will likely need only around 2-3 tbsp of the water but its good to have extra on hand in case. Once the dough is just combined, tip it out onto a flowered work surface and gently form into a disc. Then wrap it tightly in parchment paper and a clean dish towel and refrigerate – at least 1hour but up to 24. R
Remove from refrigerator aprox 20 minutes before you plan to roll it out. 


While your dough chills 
prepare the plums and add them to a large bowl with the thyme, sugar, cinnamon and nutmeg. Toss gently to combine and then add the olive oil. Toss well and sprinkle with the flour bit by bit until it is well combined. 


Roll out your pastry onto a cool,  lightly floured work surface. Working from the middle of the dough gently roll out into a disc shape, taking care that is the same thickness throughout. It should be around 15-18 inches. Then, transfer the dough with the help of the rolling pin and lay it out on a parchment lined baking pan. Add the plum mixture, taking care to drain off any excess juice/oil and spoon on top of the crust. There should be about 1.5/2″ between the fruit and the edge of the galette. 
 Starting from one side, gently fold over the edges of the dough to form a pretty boarder around the fruit. 
Gently brush the pastry with the whole milk. 


Bake approximately 30 minutes, turning the baking sheet around once. The crust should be browned and the fruit soft. Timing may vary based on your oven


enjoy! 

Pickled Summer Strawberries

July 29, 2015

At the weekend, I set out in what can only be described as the most torrential rain of the summer. I was off to the Tate Modern to see the Agnes Martin retrospective. Having purchased tickets weeks ago – rains, winds nor floods were going to stop me and it was worth to every soggy-toed minute. Her work, which I had never seen in person – blew me away. 


It is ethereal but grounded –  it demands attention but also captivates – enveloping you as you stand in front of each uniform square canvas with its seductive textured whites and luminescent heavily brush stroked colors. 
Her work is painstakingly precise but achingly flawed – its this human element that gripped me more than anything – the perception of perfection but the reality of the imperfect, the bowed hand drawn lines and such. 


On the opening wall were are few words of Martin’s – “beauty is the mystery of life. it is not just in the eye. it is in the mind. it is our positive response to life”



This recipe is about preserving the beauty of summer for just a little bit longer – capturing the strawberries in their best moment, their sweetest – most beautiful – and savoring it for a little longer. Preserving is as much about the moment and the perception of perfection as it is about finding the beauty in the newly created.  These pickles have a personality of their own, the sweetness comes through of course but that subtle acidity from the vinegar and a bit of unexpected tang from the peppercorns compound the flavor of the berry so that it truly becomes something else. 
Of course I will advocate for using ingredients in the moment, but as you know, sometimes in summer especially, there are just too many materials peaking at exactly the same moment. This recipe is intended to preserve the flavors for a little longer but also prevent anything going to waste. 


I have been using the pickled strawberries, and the gorgeous deep pink pickling liquid in a variety of ways. I invite you to create your own flavors with them too.

I whipped a little ricotta with some salt and olive oil and spread it on rye, then I topped it with the sliced pickled strawberries, toasted walnuts and some fresh basil, chives and a drizzle of honey. 


I have also mixed the strawberries in with some fresh spinach, cold quinoa, almonds, blueberries and herbs for a lovely salad. 


Drizzle the liquid over yogurt in the morning or muesli  – the color against the white is heavenly – and reminds me of one of Martin’s paintings with is stark white background and glowy pink stripes. 


– enjoy

 Pickled Strawberries 

675 grams strawberries, washed & hulled
1 cup water
2 tbsp apple cider vinegar
1 tbsp rice wine vinegar
2 tbsp sugar
1/2 tsp salt
3 strips of lemon peal
20 coriander seeds
20 pink peppercorns 
3 green cardamom pods, crushed
In a sauce pan over low heat,  lightly toast the cardamom, peppercorns and coriander seeds until fragrant (about 2 mins).

Then add the water, vinegars, sugar salt and lemon peel to the pan and bring to a light simmer over medium low heat. Stir until sugar has dissolved and ingredients have combined.  Then add strawberries to the pan, hull side down and simmer 2-3 minutes. Remove from heat and let the mixture cool. Place strawberries and liquid into a clean, lidded storage jar and store the refrigerator overnight. 
They will keep in the fridge for about 5 days or so.