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

Herb Blinis with Smoked Salmon and Creme Fraiche

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Try this blini recipe with a twist! 

INGREDIENTS

  • 3 eggs
  • 3/4 cup buttermilk
  • 1 cup milk
  • 1 3/4 cup all purpose flour
  • 1/2 tsp salt
  • 2 tbsp Chives minced
  • 2 tbsp Dill minced
  • 6 quail eggs

INSTRUCTIONS

  1. Place quail eggs in cold water and bring to a boil.  Once water boils, turn off heat, cover and let sit for 3-4 minutes.  Run cold water over cooked eggs and set aside.
  2. Beat eggs in large bowl, stir in buttermilk and milk.  Sift together flour, baking powder and salt, add to buttermilk mixture and mix well.  Let batter rest 15-20 minutes.  Preheat a large skillet or griddle over medium heat.  Coat surface with butter then add one-two tablespoons of batter to the pan as many times as the space allows.  Cook until a few bubbles appear and the edges of blini begin to look cooked.  Turn blinis and cook on the other side until lightly browned and cooked through.
  3. To make stacks, place one blini on a plate, top with a small piece of smoked salmon and repeat two more times to have a stack of three blinis topped with smoked salmon.  Top the smoked salmon with creme fraiche and microgreens.
  4. Cut quail egg in half.  Season with salt and pepper to taste and serve alongside the blini.

"Get yourself a wide, casserole-type pan and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt.


Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.

When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and freshly ground black pepper.” 

- Jamie Oliver