French Country Inspiration Shoot Food Deliciousness

June 1 2013


Recently, I did an inspiration shoot for my other facet of photography.  This french country shoot took place where I live in the Bitterroot Valley of Montana and featured some pretty darn delicious food, so I wanted to share the tastiness with you.  You may recognize this radish sandwich from a previous recipe but we tweaked a smidgen.

Herbed Butter Radish Sandwich

for herb butter

  • 1 stick room-temperature salted butter
  • 1 grated small garlic clove
  • 3 tablespoons finely chopped fresh chives
  • 3 tablespoons fresh tarragon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • sea salt
  • freshly ground black pepper

for the sandwich

  • herb butter (see above)
  • 4 slices bread
  • 6-8 very thinly sliced radishes
  • dandelion greens
  1. Mix butter, garlic, chives, tarragon, lemon juice, and lemon zest. Season with coarse sea salt and freshly ground black pepper. This recipe is largely to taste, so fee free to add more of any of the ingredients.
  2. Spread herb butter on each slice of bread. Top with very thinly sliced radishes, salt, pepper, and dandelion greens.


Mango Galette with Kumquat Syrup

for crust

  • 2 ½ cups flour
  • 1 tablespoon sugar
  • 1 teaspoon table salt
  • 2 sticks unsalted butter, very cold
  • 1 cup water with a few ice cubes

for the filling

  • 4 mangoes
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

for the syrup

  • 1 cup kumquats, sliced thin
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons butter
  1. Preheat oven to 450 degrees.
  2. Fill cup with water and add in a few ice cubes; set it aside. In food processor, pulse together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt.
  3. Cut butter into 1/2 inch cubes.  Place butter in food processor with flour mix and pulse it in.  Pulse until the pieces of butter are the sizes of peas.  It will look like cornmeal with some bigger chunks in it.
  4. Transfer mix to a large bowl and add a few tablespoons of water (without the cubes).  Use a rubber spatula to bring the crust together as you do not want to use your hands too early and warm the ingredients.  Add more water 1 tablespoon at a time until the dough holds together nicely, is moist, but not wet.  You can use your hands at this point to pull together any smaller pieces of dough and gently knead with your hands.
  5. Divide the dough into 4 balls.  Flatten slightly to make a round, thick disc.  Cover in saran wrap and place in fridge for about 10 minutes.
  6. While the dough is in the fridge, peel and thinly slice mango.
  7. Take the dough out of the fridge, and one at a time roll out to about 1/8-1/4″ thick.
  8. Cover the center of the dough with mango.  Fold the edges of the dough over to cover a small portion of the mango, but leave the center exposed.
  9. Add 1/2 tablespoon of butter, 1/2 tablespoon of sugar, and 1/2 teaspoon of cinnamon on top of each galette.
  10. Bake for approximately 20 minutes or until crust is browned.
  11. While the galette is baking, make the syrup.  Melt butter over medium-high heat in a small saucepan, add sugar and water.  Once all the sugar is dissolved, add the kumquat slices and let steep on low heat for a few minutes.
  12. To serve, top galettes with kumquat syrup and enjoy!

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Pavlova Smothered in Homemade Whipping Cream and Strawberries

For meringue

  • 1 cup superfine granulated sugar
  • 1 tablespoon cornstarch
  • 3 large egg whites at room temperature 30 minutes
  • 3 tablespoons cold water
  • 1 teaspoon distilled white vinegar

For topping

  • 2 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 container strawberries

Make meringue

  1. Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
  2. Whisk together superfine sugar and cornstarch in a small bowl.
  3. Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
  4. Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
  5. Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
  6. Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the “crater” is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
  7. Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

Make whipping cream and halve berries while meringue bakes

  1. Whip the heavy cream, sugar, and vanilla with the whisk attachment in a mixer.  If you don’t have a mixer, you can do it by hand, but just be ready to get a good arm workout!  Whisk until the cream is thick and creamy and holds stiff peaks.  It can easily be over-whipped and start to have an almost ‘curdled’ appearance.  Stop using the whisk at this point and just gently stir with a spatula and a little extra cream to smooth it out.

Assemble Pavlova

  1. Spoon whipping cream over the pavlova and spread to cover it all.  Gently press the strawberry halves on top.


  1. •For best results, keep oven door closed as much as possible during baking.
  2. •Meringue can be made 2 days ahead and frozen, wrapped well in plastic. Thaw before serving.



Kumquat Rosemary Gin Cocktail

  • 3/4 round sliced kumquats
  • 1 bunch fresh rosemary
  • 1/2 cup sugar
  • 1/2 cup water
  • gin
  • spritzer

Make meringue

  1. Slice kumquats very thinly. Strip leaves off rosemary. In a small saucepan over medium heat add sugar and water. Once the sugar has dissolved, add the kumquats and rosemary. Steep over low heat for 5-10 minutes depending on how intense of a flavor you desire. Strain. Add to shaker. Add ice. 1-1.5 ounces of gin. Mix gently.
  2. Add 1-1.5 ounces of gin, kumquat simple syrup, and ice to shaker. Shake until well chilled.
  3. Pour into a glass, top with spritzer, and slices of kumquat. Add a rosemary twig as decoration.




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