Some images from travels, recipes, my up and coming book and more. Head over to angelaprosper.com for more of my photography and print sales.
Purple codfish stew. A happy accident 💜
We went to the @texaschiliparlor for mad dog margaritas and a #2 because of a Guy Clark song but found out a lil movie was filmed there called Death Proof by Quentin Tarantino. Now the elaborate display for Chartreuse shots behind the bar makes total sense 🔥🚗
After much back and forth on if we would endure a 3 hour wait to try the famous @franklinbbq -we found ourselves in line with a geriatric ginger cat, some folks from NYC, plenty of shade and time to kill. Was it damn good? Sure was. Will I ever do that again? Never say never but we got a little bit of everything just to be safe. 🤤
Meanwhile @meanwhilebeer
Saffron bulbs near Orvieto, Italy. Learning why this spice is so special and how long it has been cultivated here was a dream when I visited @casavespina
New Orleans.
BBQ Pork
Nightlife and daylife in San Francisco.
@trickdogbar in San Fransico has some really amazing light.
The real Industry. Kitchens and restaurants and busy hands.
Scenes from San Francisco.
I am spending time building my voice in Street Photography with a focus on our food culture, how it`s changing, what we lose and gain from this change. As restaurants struggle and food systems create conveniences that isolate us more and more, what do we hold onto of our food culture?
So demure, so mindful. 🐰🐰🐰 When you have a wildlife friendly garden like mine, sometimes you get unwelcome visitors. (Insanely cute but devastating to my veg patch).
Blackberry Cornbread Cobbler
🍰✨ I think I’ve just whipped up a new dessert: Rhubarb & Goat Cheese Fermented Panna Cotta! What started as a happy accident has turned into a gourmet delight!
A spin on @chefthomaskeller zucchini burrata and pesto. The pesto I did is made with pepitos instead of pine nuts because that is what I have on hand and I added some cherry tomatoes from the garden. A great dish and so easy. Glad to use up my garden crops in new ways.
A favorite around here. Roasted branzino with orzo, patty pans, shallots and garlic in a vodka sauce. Stuffed with lemon and rosemary and finished with good olive oil and pecorino cheese
Marinated Itachi cucumber salad with honey lemon yogurt I created for a starter last night. It is an upscale version of a salad I did earlier in the week and I am in love with it.
Ricotta, Goat Cheese and Shallot Tart with fresh herbs
Our first BBQ spot in #austintexas has already blown our minds and made us question anything we thought was good bbq before. And this is just the beginning of our trip - thank you @distantrelativesatx for the amazing food and @meanwhilebeer for an unexpected oasis in the hot Texas sun.
#realbbq #texas
It is more than color and flavor - it is tradition and deception. I see this mimicked in the annatto seeds in Puerto Rico, achiote oil that covers the pernil pork or Spanish rice. We have always eaten with our eyes first. Sometimes our eyes are bigger than our stomachs.
One is shot on film and one digital during my first visit to the bar. I love the way the light traces both subjects.
I sit at a lot of barcounters when I travel and one thing I enjoy shooting are the hands of the bartenders mixing the drinks. It isn`t easy, they are fast and bars are dark places. This hand had a lot of stories to tell.
Sometimes the back of the diner wall is the most intriguing. So much history on dusty shelves.
Chinatown markets with buckets of fish, shrimp and sometimes frogs.
I have spent years observing and never thought I had a voice or subject I could focus so intently on until the last few years. Looking through my archive, I could see that the one thing I always gravitated to was food. But not always Instagramable food, - rather the process, the behind-the-scenes, the ugly parts and the beautiful motions of creating food.
Culinary practice, the workers, the chefs, the consumers. But I didn`t want to be the one shooting just a plate of food, stylized to perfection. I wanted to see the process. I enjoyed the mess, and the hands hard at work.
My anxiety around corporate portraiture was killing me but when I am free to just capture people in action, I find their beauty when they are off guard.
So I will be sharing some of this archive as I go through my past to find a better future for myself in photography. Happy for critique, what is missing, and what I should be looking for when I am out in the world. Thanks!
We were just sitting and enjoying this beautiful day, and saw a baby rabbit scurry in front of us, which got us talking about them, as you do. Then I heard some leaves crunch to my right and here was another baby rabbit just sitting and casually eating clover out the lawn…right…next…to us.
Listening in as if they were a part of the convo with no fear of my presence, squeal or laughter 😂 I politely grabbed them up, took some shots and moved them out of my garden.
Lil rascal.
This was a test run recipe combining my favorite cornbread recipe and a blackberry cobbler but I already know where I want to improve it. What I like is the balance of hefty cornbread and the crispy edges from cooking in a cast iron skillet with the fresh berries and a coating of Demerara sugar but the higher sugar content requires a lower temp to keep it from burning.
Still delicious with a dollop of Greek lemon yogurt 😋
Don’t be scared of fermented foods. A few weeks ago I made a rhubarb and raspberry compote from my garden harvest to mix into some homemade ice cream, but instead of a creamy treat, I ended up with an icy mess. Not one to give up, I decided to defrost it and turn it into panna cotta. Life got busy, and it sat in the fridge longer than I planned. That’s when the magic happened!
My ice cream mixture started fermenting—yes, even in the fridge! At first, I was a bit nervous, but the smell was amazing, so I took a chance and tasted it. It sparkled like a fermented soda—light and fluffy too! 😍 I figured, what do I have to lose? To my surprise, it was not only edible but downright delicious!
Picture this: a tingly sensation like fermented soda, paired with fluffy rhubarb-flavored whipped cream almost like a souffle. I searched online for something similar, but nothing really compared! It’s bubbly, light, and a total treat with fresh fruit. 🍓🍊
Since I was just experimenting, I didn’t keep track of the exact amounts, but here’s what went into this (yielding four generous servings):
Goat Cheese
Rhubarb
Raspberries
Heavy Cream
Milk
Sugar
Salt
Orange Juice
Orange Zest
Gelatin
Greek yogurt
If anyone has ideas for a fun name for this, I’d love to hear them! 😆💚 #HerbsAndProsper #DessertInspiration #CulinaryAdventures #souffle #fermentedfoods #fermenteddessert #recipe
Itachi cucumbers are sliced into ribbons and marinated in a lemon, honey, champagne vinegar, parsley, nigella, lovage seed, olive oil and shallot dressing along with red grapes and salt and pepper to taste. I then start layering with a honey lemon yogurt base, top with fresh spinach and sorrel, the marinated cucumbers and grapes, and then garnish with edible flowers and leaves from the garden like green garlic flowers, lemon balm, nasturtium leaves and blooms, perilla, oregano flowers, fennel flowers, chive blossoms and borage for a colorful and flavorful mix. It is bright and fragrant with cool ribbons of cucumber. Summer on a plate!
I had a small amount of ricotta stuffing I made for some stuffed marconi peppers and some puff pastry so this came together quickly. A blend of ricotta, goat cheese, honey, Mexican cheese, Parmesan, parsley, lemon zest, lemon juice, black pepper and salt to taste. Topped with sliced shallots and baked for 30 in a 400 degree oven until golden.
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