Food

EAT OR ART???

Taking something beautiful, like fruits, and making even more beauty, is an admirable endeavor. Check out these gorgeous fruit still life photos. And scroll down for some masterpiece fruit recipes.

BRYONY EACOTT

Almost in complete total darkness, a majestic pomegranate floats with poise and elegance. It shadows and reflections only amplifying its grandeur and beauty.

This was one of photography student Bryony Eacott’s very first photographs taken at the BTEC National Diploma Course she was studying. What drew Eacott to the still-life of the pomegranate was the evocative color and the unique texture of the fruit.

To capture the exceptionally detailed reflection of the pomegranate, Eacott used a sheet of Perspex and honeycomb attachment to create the soft pool of light.

Margareth Perfoncio

What looks like beautifully painted still-life, is actually the incredible photography of Margareth Perfoncio.

This exceptional amauteur photographer loves to capture the beauty of nature. Her shots look almost unreal in the saturated and vivid way they capture the color, light, and shadows of the fruits and flowers.

MITCH WEISS

A seemingly floating mango. An ombre of colors shifting from deep red to fading yellow. Total darkness.

In Mitch Weiss’ still life photography, there can be seen traces of 17th-century tenebrism (dramatic illumination) alongside the minimalism of modern design.

By contrasting vibrancy with total darkness, with his signature black field, Weiss has a talent of separating the object from its environment.

KONSTANTIN VORONOV

Moscow based photographer Konstantin Voronov captured this intriguing pomegranate still life. Check out his 500px profile to see some more of his gorgeous still life and landscape photos.

ALESSANDRO GUERANI

Photographer Alessandro Guerani’s website Foodografia is born of the combination of two of our favorite things, love of of cooking, and love of photography. Born and still living in Bologna, Italy, Guerani specializes in food photography. We love the intimacy and classic compositions of his images.

HONEY AND LAVENDER ROASTED APRICOTS WITH GOAT CHEESE

We love this beautiful dance between the apricots, lavender, honey and cheese. It’s summer in the South of France in your mouth.

INGREDIENTS:

Apricots
Goat cheese
Rosemary
Lavender
Honey

DIRECTIONS:

Cut the apricots in half, take out the pit and place them on a baking sheet.
In the center of each apricot, place enough goat cheese to fill the indent. Add about a teaspoon of honey on top.
Sprinkle with lavender and rosemary.
Bake in oven at 400F for about 20 minutes. Let cool just a little bit and serve warm.

Honey and lavender roasted apricots in and of itself sounds amazing, but adding a delightfully tart flavor of goat cheese just brings this dish to the next level. With a taste that reminds anyone who's ever been to the iconic French landscape of Provence of the fields of lavender and the family owned farms of fresh honey and goat cheese.

Even better is how each and every texture of the ingredients of this French appetizer works so well together, the softness of the goat cheese, the deep juiciness of the apricot, the vibrant smell of the lavender, and the smooth accent of the honey is enough to want to abandon everything and head over to Provence.

FRANK STITT’S SOUTHERN TABLE PEACH CROSTATA

Here is a simple beauty to showcase gorgeous peaches: Frank Stitt’s Southern Table Peach Crostata made by Style Briefs.

Frank Stitt’s Southern Table Peach Crostata

INGREDIENTS:

For the dough:

2 c unbleached all-purpose flour
1/4 c sugar
1 t kosher salt
1 1/4 sticks unsalted butter, cut into 1/2″ cubes and chilled
1/4 c ice water

For the filling:

1/4 c unbleached all purpose flour
1/4 c sugar
2 lbs ripe peaches, pitted, peeled, and sliced into 3/4″ wedges
1 large egg yolk, beaten with 1 teaspoon heavy cream for egg wash
1 tablespoon coarse or granulated sugar for topping

DIRECTIONS

To prepare dough:

Combine the flour, sugar, and salt in a food processor and pulse a few times to blend.
Add the butter and pulse until it is the size of small peas, about 15 times. With the processor running, add the ice water and process for about 10 seconds; stop the processor before the dough comes together.
Turn the dough out onto a sheet of parchment paper, divide the dough in half, and shape it into disks. Wrap them in plastic wrap and refrigerate for at least 1 hour.

To make Crostata:

Preheat oven to 450 degrees F.
Roll one disk of dough into an 11 inch circle on slightly floured surface. Transfer to a baking sheet (lined with parchment paper). (Reserve second disk for another use.)
To prepare filling, combine the flour and sugar in a small bowl. Blend in the butter with two knives until the mixture resembles coarse meal.
Place the peaches in the center of the dough circle on the baking sheet and top with the butter-sugar mixture. Begin draping the edges up and over, forming about 3 pleats.
Crimp the pleats and press down to seal. Brush the pastry with the egg wash and sprinkle the sugar.
Bake the tart for about 25 minutes, or until golden brown. Let cool on a rack and serve slices with vanilla ice cream.

Read more about Beautiful Fruits, as they relate to Arts/Design, Nature/Science, Food/Drink, Place/Time, Mind/Body, and Soul/Impact, including 10 Gorgeous New Books on Fruits and Beautiful New Fruit Buzz, Glow, and Inside Stories.

Enter your own images and ideas about Beautiful Fruits in this week’s creative Photo Competition. Open for entries now until 11:59 p.m. PT on 07.20.14. If you are reading this after that date, check out the current BN Creative Competition, and enter!