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

Vegan Food

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Vegan food seems to have gathered a bad reputation, but we wanted to remind our readers that it doesn’t have to be seen as choosing processed meats over real meats! The vegan diet can be a celebration of the foods that are readily available from the earth! For example, the pictured kale salad with raspberries, blueberries, and avocados is a perfect example of a dish being deliciously and unintentionally vegan! Click here for the recipe, courtesy of Driscoll’s Berries!

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.

Gardening in San Francisco

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Although San Francisco is one of the hippest cities for foodies, starting your own backyard garden might be difficult because of the wide range of microclimates within the city’s 7 mile radius! For a detailed weather map of the city, click here. Or if you’d rather access the information from your phone, the iPhone App SF Climates

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Urban Farms in San Francisco

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Interested in volunteering at an urban farm in the city? You’re in luck! The San Francisco Urban Agriculture Alliance posts a calendar of events around the city, including volunteer work days at several urban farms! Check out the calendar here

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The Colors of Summer

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Welcome to the colors of summer! San Francisco has had sunny days recently, which reminds us to get outside and check out the farmers markets nearby for the freshest produce- cherries, kumquats, peaches, beans, blueberries, and microgreens are all in season! For recipe inspiration, scroll down for recipes that use these ingredients!

Cherry Lemonade

Candied Kumquat Peels 

This recipe is extremely refreshing and versatile, try using any different type of citrus peel (orange, tangerine, or lemon). 

Mini Blueberry and Blackberry Galette

7x7 recently posted an article about what to expect at the Ferry Plaza Farmers Market this month! Check out peas, potatoes, apricots, and more! 
The farmers market is open on Tuesday (10am-2pm), Thursday (10am-2pm), and Saturday (8am-2pm). Read more about the market here! For english pea recipe inspiration, click through to Williams-Sonoma recipe ideas here.
7x7 recently posted an article about what to expect at the Ferry Plaza Farmers Market this month! Check out peas, potatoes, apricots, and more! 
The farmers market is open on Tuesday (10am-2pm), Thursday (10am-2pm), and Saturday (8am-2pm). Read more about the market here! For english pea recipe inspiration, click through to Williams-Sonoma recipe ideas here.

7x7 recently posted an article about what to expect at the Ferry Plaza Farmers Market this month! Check out peas, potatoes, apricots, and more! 

The farmers market is open on Tuesday (10am-2pm), Thursday (10am-2pm), and Saturday (8am-2pm). Read more about the market here! For english pea recipe inspiration, click through to Williams-Sonoma recipe ideas here.

Welcome to corn season! Even though we love throwing these on the grill and just eating them with butter (don’t forget salt and pepper!). If you’re in the mood for something new, try braiding the husk back and roasting over a fire, and sprinkle with salt and chili flakes for a spicy kick.

© Noel Barnhurst

Roasted Vegetables

Looking for an easy and comforting vegetable recipe? Roasted vegetables are the way to go, with this recipe you can roast a wide variety (or a single type, pictured above) of vegetables. 

Ingredients:

  • Any and all vegetables desired.
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper
Directions
  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine root vegetables.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.