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. You can email me

Blackberry & Raspberry Oatmeal Crisps in Jars

INGREDIENTS

  • 6 large wide-mouth mason jars or ramekins (1 1/2 cup capacity)
  • 3 packages (6 ounces or 1 1/3 cups each) Driscoll’s Raspberries
  • 2 packages (6 ounces or 1 1/3 cups each) Driscoll’s Blackberries
  • 2/3 cup dark brown sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt, divided

Topping

  • 1 cup quick cooking oatmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 stick chilled butter, cut into pieces

INSTRUCTIONS

  1. Preheat oven to 350°F. Arrange mason jars on a rimmed baking sheet.
  2. Combine raspberries, blackberries, dark brown sugar, cornstarch, lemon juice, almond extract and salt in a large bowl. Divide evenly among mason jars.

Topping

  1. Mix oats, sugar, flour, cinnamon and nutmeg in a large bowl. Add butter and work into dry ingredients until mixture is crumbly. Sprinkle oat mixture evenly over berries in each mason jar. Bake 40 minutes or until berries are bubbly and topping is lightly browned and crisp. Serve warm or room temperature.

Grilled Cheese Inspiration

Grilled cheese sandwiches are often thought of as the most basic after-school snack— and what’s not to love? While California is home to many great grilled cheese themed eateries like the Melt and American Grilled Cheese Kitchen, we also believe it is important to know how to make unique grilled cheese sandwiches in your own home! The following berry themed recipes are courtesy of Driscoll’s and are perfect for any part of the day that you might crave one of these delicious sandwiches. 

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Blackberry Breakfast Grilled Cheese

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Chocolate Raspberry Dessert Grilled Cheese

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Savory Blueberry and Brie Grilled Cheese

Check out additional tips from a Grilled Cheese Champion on Driscoll’s website here. Learn about flavor profiles of different cheeses and how to pair types of berries for the best sandwich!

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Dark Chocolate Raspberry Pie

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This pie is definitely worth the effort. We can attest at the studio that it was as delicious as it was beautiful!

INGREDIENTS

Crust

  • 1 1/4 cups chocolate wafer cookie crumbs
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted

Filling

  • 4 ounces dark or semisweet chocolate
  • 2 cups whole milk, divided
  • 4 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 2 teaspoons vanilla extract

Topping

  • 1 package (6 ounces or 1 1/3 cups) Driscoll’s Raspberries
  • 3 tablespoons sugar
  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract

INSTRUCTIONS

Crust

  1. Preheat oven to 350°F.
  2. Place crumbs and sugar in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool.

Filling

  1. Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside.

Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight.

Raspberry Puree

  1. Puree 1/2 package of raspberries in food processor fitted with metal blade. Strain through a fine mesh strainer. Discard seeds. Stir sugar into puree until disolved.

Crust

  1. Preheat oven to 350°F.

    Place crumbs and sugar in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool.

Filling

  1. Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside.

Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight.

Raspberry Puree

  1. Puree 1/2 package of raspberries in food processor fitted with metal blade. Strain through a fine mesh strainer. Discard seeds. Stir sugar into puree until dissolved.

Topping

  1. Beat heavy cream and sugar until stiff peaks just form. Stir in vanilla. Spread whipped cream topping on chilled pie. With a small spoon drop small amounts of raspberry puree onto whipped cream. Use a toothpick or sharp knife to swirl puree into cream. Top with remaining raspberries.

Recipe courtesy of Driscoll’s

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

Making the Most of Summer’s Bounty

Have you ever wondered what to do with the excessive fruit that summer provides? Fret no more! We have the perfect recipes to utilize those ripening fruit in your kitchen!

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Blackberry Jam

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Berry Syrups

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Lastly, try freezing the berries and blending them into smoothies later!

Red, White, and Blue(berry)!

ALL-AMERICAN BERRY FLAG CAKE

INGREDIENTS

  • 2 1/2 cups cake flour (not self rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup coconut milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups sugar, divided
  • 6 large egg whites

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Lightly grease bottom and side of 13- x 9-inch baking pan. Line bottom with parchment paper. Grease paper and dust with flour, tapping out excess. Set aside.
  3. Whisk together flour, baking powder and salt in a large bowl. Set aside. Combine coconut milk and vanilla. Set aside. Beat butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment about 5 minutes or until light and fluffy. Alternately add flour mixture and milk mixture in several additions, starting and ending with flour mixture, mixing just until combined. Transfer to a large mixing bowl.
  4. In a clean mixing bowl, beat egg whites on high speed until foamy. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Fold one-third egg white mixture into batter until evenly blended. Fold in remaining mixture until combined.
  5. Spread batter in prepared 13- x 9-inch pan. Bake 45 minutes or until cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert to cool completely.

Frosting

  1. Beat butter with an electric mixer until light and fluffy. Add salt, coconut milk, vanilla, and half of the confectioners’ sugar. Mix on low until creamy. Add remaining confectioners’ sugar, 1 cup at a time, until creamy and blended. Increase speed to high and beat 1 minute.

Filling

  1. Mash 1 package raspberries in a large bowl. Remove 1 1/2 cups frosting and stir into mashed raspberries until evenly blended. Set aside filling and keep frosting chilled until ready to use.

Assembly and Decoration

  1. Place cake on a cutting board or large platter. Split cake in half lengthwise with a serrated knife. Place top half on separate board. Spread filling evenly on bottom half. Place remaining cake half on top of filling and press gently to sandwich. Frost cake completely on top and sides. Using blueberries and remaining raspberries, make stars and stripes of American flag. Fit pastry bag with large star tip (such as Ateco 824, 825 or 826) and pipe remaining frosting in between stripes of raspberries and in between blueberry stars as in photo.

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Other fourth of July treats…

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Find these recipes and more from the Driscoll’s recipe collection!

Berries are a fun addition to savory dishes, the kitchens at Driscoll’s berries are always creating interesting new recipes to photograph and try! 

SPICY SHRIMP TACOS WITH BLUEBERRY CORN CILANTRO SALSA

INGREDIENTS

  • 4 tsp olive oil
  • 3/4 cups corn kernals
  • 1 cup Driscoll’s blueberries
  • 1/4 cups chopped white onion
  • 2 tbsp chopped fresh cilantro
  • 1/2 medium jalapeño pepper, finely chopped
  • 1 tbsp fresh lime juice
  • 1/4 plus 1/8 tsp salt
  • 1 pound peeled and deveined large shrimp
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/8 to 1/4 cayenne pepper
  • 8 corn tortillas

INSTRUCTIONS

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn and cook about 2 minutes or until corn starts to brown. Stir in blueberries and cook 30 seconds. Transfer blueberry corn mixture to a large bowl and stir in onion, cilantro, jalapeño, lime juice, and 1/8 teaspoon salt; reserve. 
  2. Combine shrimp, cumin, chili powder, cayenne pepper, and remaining 1/4 teaspoon salt in a medium bowl. Wipe out the skillet and heat 1 1/2 teaspoons oil over medium-high heat. Add half the shrimp and cook 1 1/2 to 2 minutes per side or until opaque and cooked through. Transfer to a plate and keep warm. Repeat with remaining oil and shrimp. 
  3. Heat tortillas according to package directions. Place 2 on each serving plate and top with shrimp and blueberry salsa. Serve immediately.

Recipe courtesy of Driscoll’s

Happy Valentine’s Day! Celebrate the holiday in style with a rosemary raspberry martini, recipe courtesy of Driscoll’s!

INGREDIENTS

  • 6-10 rosemary needles
  • 6 Driscoll’s raspberries, divided
  • 1 tbsp + 1 1/2 tsp lemon juice
  • 1 tbsp simple syrup
  • 2 tbsp cranberry juice
  • 3 tbsp berry vodka
  • Rosemary sprig, for garnish

INSTRUCTIONS

  1. Muddle rosemary leaves and 4 raspberries in a cocktail shaker. Add lemon juice, simple syrup, cranberry juice and berry vodka. Top with ice and shake vigorously. Strain into a chilled cocktail glass.
  2. Remove needles from a rosemary sprig, except for very top. Spear remaining 2 raspberries on sprig and use for garnish.