happy friday! just a quick hello and some new work. july/august Food Network Magazine is on newsstands now and Andrew shot it with our friend, prop stylist, Paige Hicks, and Rebecca Jurkevich styled the food.
we're excited to watch some baseball and cheer on the angels this weekend while they're in town to play the yankees. also looking forward to seeing these guys and this guy play a free show in our hood on saturday afternoon.
have a great weekend everyone!
with such an early hot summer this year, the tomatoes at the market have already been full of delicious flavor! here's a simple tomato tart that makes a great lunch or dinner with some fresh greens on the side and a cold glass of white wine.
lots of new work to share with you soon. we've both been busy working for great clients like People, Food Network, Reader's Digest, La Cucina Italiana and more. we'll post some pics later this week but check out the july/aug Food Network mag for Andrew's cover and a beautiful feature on cherries! also check out both of our websites that have been recently updated with new work & tears.
are you on Instagram yet? both of us are and so are lots of other big leo artists - we love sharing behind the scenes, studio views, pretty props and of course lots of food! hoping to escape the city heat soon & really looking forward to this at the end of the month.
have a great week!
Roasted Tomato Tart
4 medium roma tomatoes, halved
3 medium kumamoto tomatoes, halved
4 small vine ripened tomatoes, halved
4 tbs olive oil
1 sprig thyme
salt & pepper, plus more for garnish
12 oz all butter puff pastry
2 large eggs, beaten
1/4 cup milk
1/4 cup crumbled goat cheese
4 cloves roasted garlic, smashed into a paste
1 teaspoon kosher salt
12 cherry or yellow pear tomatoes, halved
preheat oven to 350 degrees F. combine tomatoes, olive oil, thyme salt and pepper and spread out in a single layer on a large sheet pan, cut side down. roast for 45 min to 1 hour or until slightly wrinkled but not too browned.
increase oven to 400 degrees F. place puff pastry in a square false bottom tart pan and press up against the edges. prick bottom all over with a fork and fill with foil and baking beads or dried beans. blind bake for 20 minutes. remove foil and beans and return to oven for 8 to 10 more minutes.
in a bowl, combine eggs, milk, goat cheese, garlic and salt and whisk well. carefully arrange roasted tomatoes all over pre baked tart shell and add cherry or yellow pear tomatoes. pour egg mixture over and around tomatoes, filling until almost full but not covering tops of tomatoes. bake 18 to 22 minutes or until crust is golden and filling is set. let cool 15 minutes before slicing.
just a quick hello - wanted to share andrew's new Food Network Magazine cover that's on newsstands now. check out a few other shots from the inside here and pick up a copy soon!
also excited to share some new work i did for the Williams-Sonoma summer catalog - you can see a few of the spreads here. also check out my recently updated website here!
can you believe it's almost june?! we are excited for a quick trip to Block Island, to fill our bellies at the Big Apple BBQ Block Party and for some fun work projects this month. hope you had a great memorial day weekend - summer is here!
sometimes it take a little nudge from a friend to get things going. we've been a bit absent from this space, figuring out how to balance everything - we've still been cooking and eating, just not shooting and sharing. our good friend jen, gave us that push when she asked for a guest post on her blog, nectar. check out the recipe for pea & feta crostini, our 46 & mint cocktail and a spring mix playlist here!
now that spring has sprung, we have a fresh outlook and are feeling inspired! check back soon for new posts, recipes and work.
happy new year! we had a long overdue vacation over the holidays and spent 3 weeks with family and friends in AZ and CA. back in NYC & we feel recharged for a wonderful 2012! we had some great meals at old favorites like gulfstream, amazing fish tacos at bear flag fish co. and a great dinner in phoenix at noca.
we're working on lots of fun projects we can't wait to share and are feeling inspired by the large stack of cookbooks from our xmas list - especially excited to start cooking and baking from momofuku milk bar, off the menu, & american flavor. before looking forward, it's always good to look back as big leo did for a year of photos - we were so happy to be a part of creating many of these beautiful images over the year!
for the healthy breakfast inspiration above, andrew shot the fit to eat feature from the january 2012 issue of martha stewart living. enjoy!