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.

Tintypes

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Tintypes are a rather lost art in the photography world, involving processing in house with special chemicals. Above and below are examples of tin types that we have photographed in the studio. Each image is a one of a kind, but we thought we could share them with our friends and followers. Although most commonly used for portraits of people, still lives have always felt like portraiture to us. Please enjoy the following images!

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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.

Gastropub

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The gastropub, defined as a bar and restaurant that specializes in beer and food, is no longer exclusive to the pub scene! San Francisco is home to many great gastropubs with innovative menus and beverages, such as Monk’s Kettle (3141 16th St.), Wayfare Tavern (558 Sacramento St.), Hard Water (Embarcadero, Pier 3), and Hog & Rocks (343119th St.).

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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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Happy Thanksgiving

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We’re thankful at the studio that it’s arguably the best time of the year for our tastebuds… Thanksgiving is just around the corner! There are many ways to vanquish this delicious feast, whether it be reserving a heritage bird months in advance from a local turkey farmer, or recreating a family favorite side dish recipe, don’t worry! Serious Eats provides an in depth guide to planning your Thanksgiving meal, as well as dessert recipes, guides to turkeys, or even suggestions for Thanksgiving leftovers! 

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The guide also hosts great side dish recipes for all of your favorites, ranging from green beans, stuffing, gravy, and cranberry sauce!

Check out the guide here, and enjoy the feast!

Braised Beef with Autumn Vegetables

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INGREDIENTS

  • 3 lb. beef bottom round, trimmed of most fat and cut into 1 1/4-inch chunks
  • Kosher salt, to taste, plus 1/4 tsp.
  • Freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1 yellow onion, finely chopped
  • 2 fresh thyme sprigs
  • 3 bay leaves
  • 4 garlic cloves, finely chopped
  • 1 cinnamon stick
  • 1/3 cup dry red wine
  • 2 Tbs. plus 1 tsp. red wine vinegar
  • 2 large carrots, peeled and cut into chunks
  • 1 can (15 oz.) diced tomatoes, drained
  • 1/3 cup beef or chicken stock
  • 1 lb. pumpkin or butternut squash, peeled, seeded and cut into 3/4-inch chunks
  • 2 green onions, thinly sliced
  • 1 Tbs. chopped fresh mint  

 

INSTRUCTIONS

  1. Preheat a Cuisinart multicooker on the brown/sauté setting to 450°F according to the manufacturer’s instructions. Season the beef with salt and pepper. Warm 1 Tbs. of the olive oil in the multicooker. Working in batches, brown the beef on all sides, about 8 minutes per batch. Using a slotted spoon, transfer the beef to a plate.
  2. Discard most of the fat from the multicooker insert and return the insert to the base. Add the yellow onion, thyme sprigs and bay leaves and sauté until the onion begins to brown, 4 to 6 minutes. Add the garlic and cinnamon stick and cook for 1 minute. Stir in the wine, the 2 Tbs. vinegar, carrots, tomatoes, stock and beef. Set the multicooker on the slow cook-high setting, cover and cook for 2 hours.
  3. Scatter the pumpkin over the beef, cover and cook until the beef and pumpkin are very tender, 1 to 2 hours more. Discard the thyme sprigs, bay leaves and cinnamon stick. Using a large spoon, skim off the fat.
  4. In a small bowl, whisk together the remaining 1 Tbs. olive oil, the 1 tsp. vinegar, the 1/4 tsp. salt and several grinds of pepper. Stir in the green onions and mint.
  5. Ladle the meat and vegetables into warmed bowls and spoon the green onion mixture on top. Serve immediately. Serves 6.

Recipe courtesy of Williams-Sonoma.

Fresh Pesto

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INGREDIENTS

  • 2 small cloves garlic, peeled
  • 1/2 teaspoon coarse sea salt
  • 4 cups fresh basil leaves, rinsed and spun dry in a salad spinner, coarsely chopped
  • 1/3 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup pine nuts, toasted

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INSTRUCTIONS

  1. Smash the garlic and salt together in a mortar and pestle until smooth. Start adding the basil leaves, smashing them into the garlic and salt paste until well incorporated.
  2. Slowly work in the olive oil, Parmesan, and pine nuts until the pesto is smooth and comes together.
  3. Season to taste. For a thicker pesto, simply add less olive oil.