Welcome to Noel Barnhurst's blog. Noel is a food photographer based in the South Park neighborhood of San Francisco, California. He has photographed for a wide range of clients including Williams-Sonoma, Kashi, Haagen Dazs, Driscoll's berries, Sunset Magazine, and Burger King. Here you will find a plethora of recipes, tips, and news from a professional food photographer. Enjoy!

All photography is exclusively done by Noel Barnhurst.

Food Themed Apps

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RECIPES

  • Caveman Feast - Paleo recipes is one of the hottest apps on the market with the highest rating. The app features over 200 recipes catered towards eaters on the Paleo diet. 
  • Panna is an extremely well designed recipe subscription service by How 2 Media. 

CELEBRITY

  • Jamie Oliver’s Recipes is another subscription based recipe app, giving you access to the world famous chef’s recipes!
  • Diners & Drive-Ins is technically not affiliated to the actual TV show hosted by Guy Fieri, but the app features many of the locations specifically from the hit series!

DRINKS

  • Mixologist Drink & Cocktail for cocktail inspiration!
  • Vivino Wine Scanner Pro helps users identify wines with information like average price, popularity rates in the United States, and where to buy another bottle!

SERVICE

  • OpenTable is the best app to use to make reservations at restaurants.
  • Yelp is still one of the best apps to find and review restaurants.
  • Eat24 can get you a meal wherever and whenever you want based on delivery spots nearby.

Raspberry Biscuits

These delicious biscuits can also be served with a blue cheese butter and a raspberry rhubarb jam! Check out the link below for the additional recipes!

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, cut into cubes
  • 1 tablespoon vegetable shortening
  • 3/4 cup cold buttermilk
  • 2 tablespoons crème fraiche
  • 1/2 cup Driscoll’s Raspberries
  • 1/4 cup walnut pieces, toasted
  • 1 large egg, beaten

INSTRUCTIONS

  1. Whisk flour, baking powder, salt and baking soda in a large bowl. Add butter and shortening. Use a pastry blender or two knives to incorporate butter and shortening until mixture resembles course breadcrumbs. In a separate bowl, mix together buttermilk and crème fraiche and add to flour mixture.
  2. Turn mixture out onto floured surface. Gather and knead 2 or 3 times. Sprinkle dough with raspberries and walnuts and knead gently 1 to 2 more times. Shape into a disk.
  3. Cut into biscuit rounds and transfer to a parchment lined sheet tray. Brush with beaten egg.
  4. Bake 20 to 25 minutes rotating halfway through.

Recipe courtesy of Driscoll’s

Mixed Berry Cheesecake

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INGREDIENTS

Crust

  • 3 cups chocolate wafer cookie crumbs (about 60 cookies)
  • 9 tablespoons unsalted butter, melted

Filling and Topping

  • 1 cup Driscoll’s Blackberries, divided
  • 1 cup Driscoll’s Raspberries, divided
  • 2 teaspoons vanilla extract
  • 1 cup plus 2 teaspoons sugar
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • Mint leaves

INSTRUCTIONS

Crust

  1. Preheat oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F.

Filling

  1. Purée 1/2 cup blackberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use. Purée 1/2 cup raspberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use.

  2. Mix cream cheese and remaining 1 cup sugar in bowl of an electric mixer on low speed until blended. Add vanilla. Add eggs, 1 at a time, on low speed. Add sour cream and mix until blended. Spoon half batter into cooled crust.
Drop half blackberry purée mixture and half raspberry purée into batter, 1/2 teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and purées.

  3. Bake about 1 hour or until edges are just set and center jiggles slightly. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven for 1 hour.
  4. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
To serve, make a pile of remaining blackberries and raspberries on top of cheesecake and garnish with mint leaves.

Granita for Valentine’s Day

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Although there are many different types of frozen Italian desserts (gelatos, italian ices, and cornettos), we are big fans of granita. This dessert is made by chilling and repeatedly freezing and scraping the ice until a snow-like texture is achieved. The texture is so unique that apparently it can differ from city to city in Italy. Try this Passionfruit Granita recipe to impress your significant other after a home cooked meal! It’s the perfect refreshing finish to any meal!

PASSIONFRUIT GRANITA

INGREDIENTS

  • 1/2 cup sugar
  • 1/2 cup water
  • 3 cups 1/2-inch chunks fresh ripe pineapple
  • 4 cups chilled passionfruit nectar or juice
  • 2 passion fruit

INSTRUCTIONS

  1. In a saucepan, bring sugar and water to a boil, stirring until sugar is dissolved, then cool syrup.
  2. In a blender or food processor, purée pineapple with 1/4 cup sugar syrup.  Stir in nectar or juice.  Chill pineapple mixture completely.
  3. Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture.
  4. Garnish with seeds from passion fruit.

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Cantaloupe Granita

Vegan Food

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Vegan food seems to have gathered a bad reputation, but we wanted to remind our readers that it doesn’t have to be seen as choosing processed meats over real meats! The vegan diet can be a celebration of the foods that are readily available from the earth! For example, the pictured kale salad with raspberries, blueberries, and avocados is a perfect example of a dish being deliciously and unintentionally vegan! Click here for the recipe, courtesy of Driscoll’s Berries!

Charcuterie in the City

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7x7 recently posted an article about the seven best spots in San Francisco to sample charcuterie. Some of the top choices included, Incanto (1550 Church St.), Salumeria (3000 20th St.), Beast & the Hare (1001 Guerrero St.), and The Fatted Calf (320 Fell St.). Check out the article here to read about more charcuterie hot spots!

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