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

Pulpo: the Octopus

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The octopus, while a mystery of the ocean, still holds great significance to many cultures of the world. The sea creature is famously used in Mediterranean and Japanese cuisines. (Warning: If you try to order a taco in Japan, you might end up with some form of octopus since the word “tako” means octopus in Japanese). 

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Grilled octopus with lemon and rosemary

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Soup with octopus, garbanzo beans, peas, peppers, and onions

© Noel Barnhurst

Tangy Ginger Crab

Ingredients

1 live Dungeness crab (about 2 pounds)

About 1/2 cup Tangy Ginger Sauce, chilled

Directions

  1. In a large steamer, bring several cups of water to a boil. Place the crab in the steamer, cover, and steam until the crab has turned bright red and is cooked through, about 15 minutes. Remove the crab and let rest until cool enough to handle.
  2. Insert your thumb or a knife point between the upper shell and the body, opposite the mouth. Pry off the shell, and then trim off the mouth and other inedible parts. Scrape the yellow-green liver (tomalley) out of the center of the body.
  3. Leaving the legs attached, cut the crab in half, down the middle, with a large knife. Then, cut each half into thirds so each piece has legs and body. Crack each section of leg by giving it a good whack with the knife. Be careful not to cut all the way through.
  4. Serve the crab on a platter with a small bowl of very cold Tangy Ginger Sauce. Serves 2 to 3. 

Tangy Ginger Sauce

Ingredients

  • 1/2 cup apple cider vinegar
  • 7 tablespoons sugar
  • 1 teaspoon soy sauce
  • 1/4 cup very finely minced peeled fresh ginger

Directions

  1. Heat the vinegar, sugar, and soy sauce together in a small pan just until the sugar has melted. Pour the mixture into a bowl, add the ginger, stir well, and refrigerate until cold. The sauce will keep, tightly covered, for several days in the refrigerator. Makes about 1 cup.

Recipe courtesy of Modern Asian Flavors by Richard Wong