Spring/Summer Issue - What Liberty Ate Magazine (#2)

ISSUE

SPRING Nยบ

2

& SUMMER

What Liberty Ate

food with love.

magazine

Cannelle et Vanille - La Tartine Gourmande - Designist - Miss Babacilu - USA De Prin Lume Adunate - Just Love Cookin' - Alison's Trials - Spinach & Fish

What Liberty Ate

Magazine owned and published by Gabriela Iancu. contact@whatlibertyate.com www.facebook.com/whatlibertyate www.whatlibertyate.com Š Copyright 2012 Gabriela Iancu All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording and/or otherwise without the prior written permission of the editor. This publication can be shared online via its active link and can be embedded on websites and/ or blogs which have non-commercial means, as stated and protected by the copyright law. All photography presented in this issue has been used with the consent of their authors and can not be used without prior author's permission.

To use any photography presented in this issue, please enquire at contact@whatlibertyate.com. Magazine's contributors are responsible for the content of their articles. First publishing of second issue - May 2012. Publication published simultaneous in English and Romanian.

-3-

What Liberty Ate

Gabriela Iancu Founder & Creative Director Andreea Mira Contributing Writer & Photographer Designist Contributing Writer & Photographer Ioana Malancu Contributing Writer & Photographer Irina VochiĹŁÄƒ Contributing Writer Liliana Rusu Contributing Writer Medeea Iancu Contributing Writer & Photographer Advertising Inquiries sales@whatlibertyate.com

What Liberty Ate

-4-

forward For you who no longer posses it, freedom is everything, for us who do, it is merely an illusion. - Cioran

I start this new issue with so much excitement. When I first planned it I never imagined that I will encounter so many talented people and projects willing to join. But somehow we all met and today, you will discovered them too. be more close to the authentic side of life.

My personal challenge was to turn this issue into a fairy-like book by its The highlight of the current issue design and to shade away a bit, that is for sure the abundance of design too much urban feeling of a maga- projects - in all its forms - and the zine. I hope that by these wonderful dedication to talents all over the watercolor pages and nice typogra- world. Being surrounded by clichĂŠs phy, I managed well to introduce you made me want to raise the sights and in the story. Also, I have been work- make available through What Liberty ing on photography with rustic hue, Ate Magazine, the best of creative because I was feeling that I need to people.

-5-

What Liberty Ate

Starting with the gorgeous exclusive interviews of Aran Goyoaga and BĂŠatrice Peltre, to spring and summer beautiful intimate insights, you will find here affordable recipes with focus on seasonal ingredients and joy to prepare healthy meals at home; inspiring photography with emphasis on home feeling.

You will discover enthusiastic romanian food blogs, and their vision about food and photography; beautiful shabby chic kitchen trends and haute couture house found by the curious team of Designist. The art and joy of the perfect tea will be presented to you by Miss Babacilu and a chef apprentice will tell us stories from the kitchen.

I don't have enough words to thank everyone who has been supporting this magazine from its very beginning and helped us go through this second issue. We all have worked voluntarily and we were led by passion to make available this issue. I'm proud to share it today with you.

Gabriela Iancu

Gabriela Iancu Editor in Chief

You will discover also a short story about how the American dream turned into reality and the glitter of a new world.

What Liberty Ate

-6-

Contributors

I

L

www.sportychoco.ro

ana Rus i l i

www.gradinacumigdale.weebly.com

Irina is a personal trainer. She is taken up by nutrition and a healthy life style.

She loves to cook delicious and healthy meals. She believes that food is not only a source of energy, but also a way to say your state of mind. She is writing healthy vegan recipes for WLA Mag.

M

Liliana is painting, making jewelry gorgeous hand-made accessories. In spare time she likes to cook and write. is sharing candy eye kitchen trends WLA Mag.

ea Ian c

u

e ed

www.medeeaiancu.com She studied Theatre Directing. She made her debut in poetry with the book The Divine Tragedy, edition Brumar, book distinguished with the award Marin Mincu and the The Young Lyricist of the Year award, within the Young Writers Gala. She is writing fiction stories for WLA MAg.

-7-

What Liberty Ate

u

Voch iĹŁ

ă

a n i r

and her She for

Contributors

Miss Babacilu

life is an endless tea party

www.missbabacilu.ro

www.designist.ro

Ioana Malancu is the miss behind Miss Babacilu, meaning she is responsible for designing and making all the delicate costume jewelry. Strongly beliving that life is and endless tea party, Ioana filles her world with tea flavors, pastel shaded wonders and glimpses of magic. She is writing beautiful stories for WLA mag.

Designist.ro is a small journalism team, happily living in a world full of enriching ideas. The girls behind Designist are very curious, patriotic and gourmet after design ideas, especially made in Romania. They are sharing candy eye lifestyle projects for WLA mag.

A

a

r e ea M d ir n

www.andreeamira.ro Andreea has a bachelor degree in Journalism and a master diploma in Communication. Since early age she was passionate about photography. She graduated Ferrandi, School of Culinary Arts in Paris. She is writing and photographing delicious recipes and fiction stories for WLA Mag. What Liberty Ate

-8-

-9-

What Liberty Ate

What Liberty Ate

food with love.

magazine

Read on

what Liberty

has

cooked photographed enjoy the interviews

Designist your kitchen

EAT Healthy drink TEA

trav el

around world

What Liberty Ate

- 10 -

- 11 -

1.

What Liberty Ate

Spring 1 1 1 1 1 1

Baked mini-baguette with 3 kind of cheese and egg

Quick smoothie with passion fruit, banana and strawberries

Rapberry swirl rolls with mascarpone glaze

Pavlova with honey cream and strawberries

Mucenici with honey and walnuts

Buckwheat cozonac with chocolate and raspberry coulis

What Liberty Ate

- 12 -

Beauty

spring

It was one of those

March

days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade. - Charles Dickens

- 13 -

What Liberty Ate

What Liberty Ate

- 14 -

Baked mini-baguette with 3 kind of cheese, prosciutto and egg Text, photography and styling by Gabriela Iancu

- 15 -

What Liberty Ate

What Liberty Ate

- 16 -

Baked mini-baguette with 3 kind of cheese, prosciutto and egg Ingredients : 2 mini baguettes 2 small whole eggs a handful of fresh chive, finely chopped a handful of cherry tomatoes, chopped 4 slices of prosciutto 1/2 tablespoon olive oil goat cheese, parmeggiano , cheddar sea salt and freshly ground pepper Directions : 1. Preheat the oven to 180째C. Choose two of your favorite bread, preferable mini baguettes. Slice 1/4 cm off the top of baguette.

Carefully hollow out the bottom and leave about 1/4 cm thick shell.

2. In a bowl, mix the chive finely chopped, tomatoes also chopped in small cubs and goat cheese. Sprinkle olive oil, salt and pepper.

3. Layer the hollow baguette with 1 slice of prosciutto each. Fill with vegetables prepared earlier. Sprinkle on top grated parmeggiano and cheddar. Layer one more slice of prosciutto on each baguette. Top with one egg each and season with salt and pepper.

4. Transfer the baguettes to the prepared baking tray and bake until the eggs are set, about 15-20 minutes.

- 17 -

What Liberty Ate

What Liberty Ate

- 18 -

12

Quick Smoothie

with passion fruit, banana and strawberries

12

Text, photography and styling by Gabriela Iancu

- 19 -

What Liberty Ate

What Liberty Ate

- 20 -

12

Quick Smoothie

with passion fruit, banana and strawberries

12

Ingredients for 500ml : 6 big strawberries 2 passion fruits 1 big banana 4 teaspoons powder sugar 6 teaspoons milk ice cubs, optional Directions : 1. Wash and cut the fruits in small pieces. Cut the passion fruit in half and collect all its content.

2. In a blender, mix the fruits with sugar and milk.

Serve with ice cubs, in small glasses.

- 21 -

What Liberty Ate

What Liberty Ate

- 22 -

Raspberry swirl rolls

with mascarpone glaze Text, photography and styling by Gabriela Iancu

- 23 -

What Liberty Ate

For the dough :

For the filling :

For the glaze :

300g all-purpose flour 1 teaspoon salt 1/2 teaspoon baking soda 220g unsalted butter 100g granulated sugar 1/4 teaspoon orange zest 2 large eggs

200g frozen raspberries 30g granulated sugar 1 teaspoon cornstarch

2 tablespoons granulated sugar 1 tablespoon water 200g mascarpone cream 150g sour cream

Make the dough*: 1. Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).

2. Turn half the dough onto floured parchment. Roll into a rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable, about 10 minutes.

Make the Filling: 1. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough.

2. Tightly roll up the dough to form a long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up.

Scrape any berries and juice from the work surface into the baking pan between the rolls.

3. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

4. Preheat the oven to 180째C. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

Make the mascarpone glaze: 1. In a small pot bring to a boil 2 tablespoons of sugar with one tablespoon of water.

When sugar is completely dissolved and the consistency of the mixture is like a syrup (in aprox.2-3 minutes), set aside to cool.

2. Using the electric mixer beat for 2 minutes the mascarpone cream with the sour cream. Carefully pour in the cooled syrup stirring continuously. Use the glaze to decorate the swirl rolls. *Recipe of the dough by Martha Stewart Living, February 2009.

What Liberty Ate

- 24 -

Rainy peotic

A

wind

days

has blown the rain

away and blown the sky away and all the leaves away, and the trees stand. I think, I too, have known autumn too long. - E. Cummings

- 25 -

What Liberty Ate

What Liberty Ate

- 26 -

Pavlova

with honey cream and strawberries Text, photography and styling by Gabriela Iancu

- 27 -

What Liberty Ate

What Liberty Ate

- 28 -

- 29 -

What Liberty Ate

Pavlova

with honey cream and strawberries Directions for Pavlova : Ingredients for Pavlova : 2 egg whites 100g superfine sugar 1/2 tablespoon white vinegar 1/2 tablespoon cornstarch

1. Preheat the oven to 150째C. Using an electric mixer, whisk eggwhites with a pinch of salt on low speed until they start to break up. Then increase speed to medium and beat until soft peaks form (2 minutes).

2. Add one-third of sugar and whisk to combine, then gradually add remaining sugar and whisk on high speed until stiff peaks form (2-3 minutes).

Fold through cornflour, vinegar, then form into a round with edges slightly higher than centre on a baking tray lined with baking paper.

3.Reduce oven to 110째C and bake pavlova until lightly browned on the outside and cooked on the inside (15-25 minutes). Turn oven off and let it stand in oven for 10 minutes, then remove and cool to room temperature (1 hour).

Direction for honey cream :

Ingredients for the honey cream : 125g unsweetned condensated milk 1 tablespoon organic honey 2 yolks

1. Melt honey completely in a small pot. Pour in the milk and bring it to a boil. Lightly beat the egg yolks and pour gradually over milk, one tablespoon at the time, stirring continously.

2. When the milk is totally incorporated into the egg mixture, transfer it again on the stove, on medium heat. Stir continously, around 5-7 minutes, or until the cream starts to be thicker.

3. Scrape the cream into a small bowl and set it in the ice-water bath to stop the cooking process.

Make sure to continue stirring the mixture at this point so it remains smooth. Serve it on pavlova.

What Liberty Ate

- 30 -

Mucenici with honey and walnuts Text, photography and styling by Gabriela Iancu

- 31 -

What Liberty Ate

What Liberty Ate

- 32 -

- 33 -

What Liberty Ate

Mucenici with honey and walnuts The "mucenici" is a traditional sweet cake prepared on 9th on March in order to celebrate the 40 martyrs sacrifice. The cake is prepared in shape of 8 and is topped with honey and walnuts. The most religious people, are preparing the cake without milk, eggs or butter, during the Great Lent.

However, for people which are not fasting the cake can be prepared using those ingredients.

Ingredients (for ˜15 pieces) :

Directions :

400g all-purpose flour 200ml water 1 tablespoon sunflower oil 2 tablespoons of margarine 100g crystal sugar 1 teaspoon salt 10g active yeast 30g grated walnuts honey for glazing the cakes

1. Using the bread machine, mix the flour, salt, sugar, margarine and oil. Easy heat (should not be hot!) a small quantity of the water and dissolve the yeast. Pour the dissolved yeast and the rest of the water over the other ingredients and use a program that is kneading the dough. Let the dough rest until doubled in size for at least 1 hour and half.

2. Preheat the oven to 200°C. On a oily surface, shortly knead again the dough to take the air out.

Then break it in small quantities and form long strips (as spaghetti). Use two strips and knit them together. Finally give it the shape of an "8".

3. Bake them for 20-30 minutes or until they are golden-brown. Let them completely cool, then decorate with walnuts and honey.

What Liberty Ate

- 34 -

Buckwheat Cozonac

with chocolate and raspberry coulis Text, photography and styling by Gabriela Iancu

- 35 -

What Liberty Ate

For the dough : 50g unsalted butter, at room temperature 150g all-purpose flour 50g buckweat flour 110ml milk 12g active yeast 70g crystal sugar vanilla beans 1 tablespoon lemon juice 2 yolks, plus one for coating the cake

For the filling : 2 tablespoons of ground nuts 1 tablespoon cocoa 2 tablespoons crystal sugar 4 tablespoons milk 100g raspberries 30 crystal sugar 50g frozen raspberries 2 tablespoons white dry wine 1 tablespoon crystal sugar

Make the dough : 1. Using the bread machine, sift the flour, add the butter and yolks.

2. To prepare the yeast preheat lightly the milk and dissolve the yeast and the sugar.

Let it rest for 10 minutes, then add to it the vanilla beans, mix well to combine.

3. Pour this milk over the flour and set your machine to a program to knead well the dough and then let it rest, in a warm place, until doubled in size, around 1 hour.

Make the filling : 1. In a small pot, over medium heat, dissolve the sugar in the milk, then add the nuts and cocoa. Mix well until combined. Keep stirring until you'll obtain a creamy consistency. Set aside to cool.

2. In a bowl toss well 100g raspberries with the sugar. Set aside.

3. To make raspberry coulis, add raspberries, wine and sugar in a small pot, over medium heat. Cook until raspberries are very tender and juice started to be thicker. Filter the fruits and set aside the juice obtain.

Assemble the cozonac: 1. Knead a bit the dough and then divide it in two. Line each part and spread the mixture of nuts on one part and raspberry mix on the other. Roll them. You should obtain two dough rolls filled with nuts and raspberries.

2. Twist around the two rolls to obtain a braided cozonac. Place it carefully in a loaf tray already greased with butter and sprinkled with flour and let it rise for 30 minutes more, in a warm place.

3. Meantime, preheat the oven to 150째C. Generously coat the cake with egg wash and sprinkle it with crystal sugar. Bake the cozonac for 40 to 50 minutes or until golden brown. If is starting to cook to much on the upper side, decreased the temperature to 110째C and continue to bake it. When is baked remove it from pan to a wire rack to cool. Serve it slightly warm and topped with raspberry coulis.

What Liberty Ate

- 36 -

Haute Couture Living in Bucharest Text and photography

by Designist.ro

Armchair from Massant.

- 37 -

What â„–2 - What Liberty Liberty Ate Ate

This house is living its second life, but now in a haute couture style. It has been minutely and extensively refurbished, with most of its original elements kept in place, and beautifully designed with a special attention to detail by Belgian designer Martine Claessens, together with La Maison team. It is a special place that deserves special people to dwell in it: a family of Romanians who travel, read a lot, have a passion and a great flair for warm, authentic and beautiful things.

The first time you enter you have a feeling...Either you like it or you don’t. Just like with people, it’s that first impression that counts. Then it’s a certain fragrance, because every house has its own, particular fragrance. In this house you are guided by a delicate scent of lavander and baked apples, even the aromas are stylistically integrated into the general feel of the house. Martine’s first impression was that she had to think twice before making the project proposal: the rooms are not too big, but cosy, and the ground floor is rather labyrinthine, which required a smart framing of space.

Curtains from Lewis&Wood.

Martine thought that since there was this almost square space right at the entrance, why use it as an extension of the entrance hall when it could be perfectly used as a dining room. Moreover it faces the fireplace and the kitchen is next door.

The first floor, which has the same space structure as the ground floor, followed the same course of action, so the house got its second living room.

All furniture, finishings and accessories were bought in La Maison shop, in Bucharest.

Wall lights from Ochre.

The couch from Ligne Roset.

What Liberty Ate

- 38 -

Mirror from Mis en Demeure, oak chairs and dining table from Massant.

- 39 -

Pendant from Original BTC. What Liberty Ate

Lavender scented kitchen The kitchen was completely and extensively redone after they had discovered some parts of the floor were seriously damaged, so everything was changed. The beautiful wooden furniture, commissioned at the Belgian company Baden Baden, together with the ceramic tiles from Emery et Cie miraculously turned the kitchen into a bright space. Who wouldn’t enjoy experimenting with cooking in such a comfortable and inspiring space?

China collection from Mis en Demeure.

What Liberty Ate

- 40 -

Oriental feel The idea of spicing up the design of the first floor with oriental elements was not a part of the initial design concept but just came up one day. It was then almost by chance that the interior designer found out her client had a passion for all things Chinese. Martine made some changes of the design concept and replaced a few key elements: the color scheme, the wallpaper in the bedroom, the lighting solutions and some small pieces of furniture and accessories. Now they all guide your thoughts towards turmeric, cardamom, chilli, cumin and red curry.

All photography ŠCopyright, Designist.ro.

Can not be used without author's permission.

- 41 -

What Liberty Ate

The Art and joy of the perfect tea Text and photography by Ioana Malancu @Miss Babacilu

What Liberty Ate

- 42 -

“Under certain circumstances there are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea” Henry James, The Portrait of a Lady

Let us imagine a table, a small round table covered with a beautiful lace, a table you have in front of you as you stand on a chair. On the table there’s a tea cup and a tea saucer and you feel the urge to draw them closer and closer so you can drink the dark amber shaded tea. You see next to your tea cup a tray filled with small triangle sandwiches and several plates, one filled with butter cookies and a jar of jam near it, one with cake slices, another one with muffins and as your raise your eyes from the table you find yourself in the middle of a garden, a garden in bloom and you hear ladies chatting, a band playing, tea cups clinking on saucers, a delicate floral scent in the air and a sweet breeze.

I

n the past couple of seconds you have just experienced glimpses of a garden tea party. As you may recall from the last seconds, everything seemed easy, fresh and delicate perfumed, wrapped in a warm sense of freedom and grace. It’s a summer afternoon, that kind of afternoon that has enchanted writers and poets, musicians, kings, queens and princesses.

Many of them have pictured it in their art and many of these have pictured a tea ceremony in this beautiful moment. There is something so charming about a sunny afternoon, with its warm wind, the shadows leaves set on peony shaded cheeks that one can’t simply resist it.

the nobles tried to keep it only for them and added lots of taxes so to keep the joy of tea a luxury. After Portugal opened a trading center in Macao, tea started its intriguing journey, but it was only when Charles the Second married the Portuguese Princess Catherine of Braganza, as she brought tea as part of her dowry did this wonderful beverage started to catch the notables eyes. Only two centuries later, the 7th Duchess of Bedford asked for tea, bread and cake to be served in her room on afternoons and as she started inviting friends over the madness began, they made it a party, with musicians, servants preparing teas, with special dresses and lots of news to share.

Although British brew tea before the tea And then there’s the tea with its fascigatherings and they love it, only after these nating story… As you probably know, meetings started to be more famous did when it was first brought in Europe, tea the industry flourished, with special porwas extremely valuable, so precious that celain cups, tea pots and plates, then

- 43 - What Liberty Ate

What Liberty Ate

- 44 -

bone china sets to replace the Chinese dishes they brought from far away lands.

The attachment for the tea parties was so strong that they even had pages written on manners while drinking tea, tea superstitions and tea leaves telling ones fortune.

What made these gatherings so enjoyable was the perfect mix of tea and the beautiful moment chosen – the afternoon.

The perfect time for the most enchanting every day ceremony. They sure drank tea for its value, for its noble name but they surely drank it for its taste, too. There’s a sort of strength and yet delicacy, a beautifully combined masculine touch with a feminine flavor that one can easily fall in love with. Some say you either love it or hate it, I say you have to find the best one for you. As dresses or shoes, there must

- 45 - What Liberty Ate

be a tea out there to fulfill all your desires and suit your demands. Or something more than tea!

All teas come from the leaves of a plant – Camellia sines. The way the leaves are treated makes them become what we know as black tea, green tea, unfermented tea or partially fermented tea. And if none of these may suit you, you can always chose a tisane, that is a herbal infusion, be it a rose buds infusion, lavender, jasmine, mint and so many more. But there’s one thing absolutely fascinating about tea, and that is the tea blend. There may be many arts related to tea, but this one is the one that will make you love tea, your tea, even if you drink it in the morning or on a sunny afternoon in the garden.

A tea blend is a mix of tea and favors, a mix that considers the moment you drink

whether you want a strong energizing tea for the morning or a light one for the evening. You can choose the unfermented Gunpowder for afternoon, as it is low on caffeine, or Ceylon in the morning for its refreshing flavor. You can choose the black Darjeeling, this wonderful light colored tea for sunny days or the black Indian Assam for winter moments. You can buy already made blends, for instance the very famous Earl grey, a blend made of Darjeeling and bergamot oil, or you can make your own.

You can mix teas or herbals with scented flowers, oils or fruits, just to create the perfect combination that suits your favorite perfumes and tastes. As for my tea party here, I had a cup of Darjeeling and later a rooibos rose flavored tea. Also known as the red tea, it’s actually a tisane, one with a wonderful color and taste.

Just as wine and cheese, to name just two, tea has so much to offer, a joy of taste, a party of scents, endless combinations to enchant your imagination. The journey to your very favorite tea or blends may be long but the journey itself and the destination will fulfill lots of hours of simple joy.

And if you liked the little exercise we did in the beginning, please book an afternoon for yourself and your friends, gather some china cups and saucers, the necessary cucumber and salmon sandwiches, the cookies and the cake and have a tea party as they did it back in the precious ruffled times!

All photography ŠCopyright, Ioana Malancu. Can not be used without author's permission.

What Liberty Ate

- 46 -

Cannelle Vanille

- 47 -

What Liberty Ate

&

Interview by Gabriela Iancu Photography by Aran Goyoaga

The beauty of Aran's photography lets you speechless. A bowl of fresh picked apples, pastel colors and morning light, make you feel like you would be almost there. Food prepared - seams- effortless its drawing us in such a peaceful atmosphere. Her great artistic photography composition is emphasizing delicate styling and great visual symbols by the means of whole foods. You can access her blog at : www.cannellevanille.com

What Liberty Ate

- 48 -

- 49 - What Liberty Ate

Tell me a little bit about your ery, Molly Hatch and Mud Australia inspire background - what made you me as well. Sometimes I might start a recwant to be a photographer? ipe after I see a bowl or a vintage plate.

I have always been a very visual person and dabbled a bit in the arts, but never knew that photography could be the medium for me. It was food itself that made me want to be a better photographer after I started taking photos for the blog.

Food pushed me in that direction.

Some foods are more visual, and thus more easy to photograph than others. What is the most difficult recipe that you have ever photographed?

Definitely shooting food that is rather brown and lacks texture is very difficult to Where do you turn for creaenhance. tive inspiration?

Sometimes I sit in my living room floor and scatter old issues of food magazines all around me. Donna Hay, Gourmet, Saveur, Delicious... I love books too and not only cookbooks. I collect books with great design. Shops like Anthropologie, vintage shops or other ceramists like Lindsay Em-

When looking at your food photography, I feel part of the moment. You are part of the experience and you can communicate this moment to us.

What do you do to accomplish that?

What Liberty Ate

- 50 -

- 51 -

What Liberty Ate

Images that showcase part of the cooking and eating process are important to tell a story. A bowl of peas that has some unshelled pods held by a pair of rugged hands, a half eaten cake with a fork and some crumbs, images of picking apples, etc... all tell a story beyond the food. Props can also be powerful tools when conveying a mood. I love a mix of vintage and modern.

Chopped kale, sliced avocado, shaved fennel, diced apple, sunflower seeds with a lemon vinaigrette is one I just had this week.

How did you find the process of writing and photographing your own cookbook? It was harder, compared with the work from your blog?

What would be your advise for young photographers who want to enter the world of photography but nobody supports them. What's the best way to start right and make yourself noticed in a world full of creative people?

The process was very similar but more time consuming. There was a lot more recipe testing and I did go back and forth with the writing, but the flow was similar. I have learned a lot writing and photographing the cookbook and I already have a list of things that I will do differently if there is ever a second one. It is always a This is probably the question I get asked learning process. more and it's the hardest to answer because my path has not been very con- What changed in your life afventional. First you have to work a lot, all ter launching the blog? the time. Use any opportunity you have to showcase your work in a sincere and Well, the path of my career changed and respectful way. Create a blog and use it many opportunities that I didn't know as a tool that really shows what you are even existed were presented to me. I have capable of and the work that you would met amazing people along the way and I do if you were paid. Team up with a great am able to make a living doing what I love, stylist and do lots of test shots to build a through a lot of hard work of course (nevportfolio that you are proud of and would er to be taken lightly), but still what I love. show clients. I think that if this is truly I feel very lucky. your passion, you have talent, and can give it time and dedication things will fall What is your latest food disinto place. covery?

Tell me what it's your go- Psyllium husk. I found it through Dan Lepto five-minute meal and the ard and have used it in gluten-free baking taste that you couldn't live lately. The man is a genius. without?

A good salad for sure and it's probably what I eat the most every day, in 5 minutes. My children get out of school at 2pm everyday so I am often times rushing at lunch.

All photography ŠCopyright Aran Goyoaga. Can not be used without author's permission.

What Liberty Ate

- 52 -

- 53 -

2.

What Liberty Ate

1 1 1 1 1 1 1 1

Raspberry pie

Summer

Strawberry delight

Raspberry sorbet

Oreo and chocolate caramel layer cake

Cress soup

Spinach style pilaf

Fuet with cayenne and turmeric mac and cheese

Guinness summer fruits American pie

What Liberty Ate

- 54 -

- 55 -

What Liberty Ate

Soft

summer

Criticism

, like rain, should

be gentle enough to nourish a man's growth without destroying his roots. - Frank Howard Clark

What Liberty Ate

- 56 -

Raspberry Pie Text and recipe by Irina Vochiţă Photography by Gabriela Iancu

- 57 -

What Liberty Ate

What Liberty Ate

- 58 -

Ingredients for macadamia crust :

2 1/4 cups macadamia nuts 1 cup pitted dates 1/8 teaspoon salt

Directions : 1. Add the ingredients to the food processor. Add only half the amount of the date paste. Process all ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon.

2. Repeat a few times until nuts are well broken down. Add remaining date paste and continue processing until mixture is consistent. The final result of the crust should be a mixture that can hold together with a gentle pressure and can be broken apart with a clean break.

Ingredients for the raspberries filling : 2 1/4 cup cashew nuts 1/2 cup + 2 tablespoons lemon juice 1/2 cup + 2 tablespoons agave syrup 4 tablespoons liquid vanilla Blend all ingredients until smooth. Then add to the blender:

12 Directions :

1. Resume blending until mixture is smooth and creamy. Test for consistency. Transfer to a bowl and toss with: 2 1/4 cups puree raspberries.

2. Stir in the raspberries until mixture is consistent. Pour into prepared pie shell and smooth out in an even layer. Set pie in fridge or freezer until firm to the touch.

3. Decorate according to your own taste and serve.

1 3/4 cups raspberries 1/8 teaspoon of salt

Macadamia nuts - are rich in potassium, magnesium, calcium, iron,

phosphorus and sodium. Palmitoleic acid, a substance known to accelerate metabolism.

Cashew

nuts

- are rich in tryptophan, an ally in fighting depression. It is rich in monounsaturated fat and is excellent in spring detox diet.

- 59 -

What Liberty Ate

What Liberty Ate

- 60 -

Strawberry Delight

- 61 -

Text and recipe by Irina Vochiţă Photography by Gabriela Iancu What Liberty Ate

Strawberry Delight

Ingredients (for 2 servings) :

Directions :

3/4cup low – fat cottage cheese 1/4 cup organic coconut milk 1/2 cup strawberries 1 tablespoon stevia

1. Combine all ingredients in a blender or food processor and puree until smooth. This recipe has the consistency between a pudding and shake. You will have two portions of a delicious smoothie.

12 Coconut Milk - coconut milk is made from the co-

conut pulp mixed with water and blended. The mixture obtained is filtered and you have a delicious milk.

Doubles metabolic rate, promotes weight loss, improves immune system and fills you with energy.

Stevia

- no calorie, although it is much sweeter than sugar. Control appetite and cravings for sweets.

Strawberries - are rich in vitamins, antioxidants and

folic acid. Among the vitamins they contain are vitamin C and vitamins B1 and B6. They are useful for fat loss because they contain a small number of calories.

What Liberty Ate

- 62 -

- 63 -

What Liberty Ate

Raspberry Sorbet Ingredients: makes 4 servings (depending of how many scoops you are serving) 1 cup (220g) caster (superfine) sugar 1 cup (250ml) water 1 cups (200g) fresh or frozen raspberries 2 tablespoons lemon juice Directions : 1. Place the sugar and water in a saucepan over high heat and stir until dissolved. Bring this syrup to the boil and cook for 1 minute. Set aside to cool completely.

2. Meantime, using a food processor or a blender, purée the raspberries.

Add the cooled syrup and the lemon juice to the raspberry purée and stir to combine. If, you prefere, run the mixture through a wire mesh to remove the seeds.

3. Pour into an ice-cream machine and churn according to the manufacturer’s instructions until the sorbet is just firm. Freeze until required. If you don't have an ice-cream machine, place the raspberry mixture into a tin tray (metal keeps the mixture to the right consistency) and freeze it for 2 hours. From time to time, using a fork, break the mixture, to separate the ice crystals.

What Liberty Ate

- 64 -

- 65 -

What Liberty Ate

Eternďż˝ summer

What good is the

warmďż˝

of

summer, without the cold of winter to give it sweetness.

-John Steinbeck

What Liberty Ate

- 66 -

Oreo and chocolate caramďż˝ layer cake with mascarpone and raspberry glaze

Text, styling and photography by Gabriela Iancu

- 67 -

What Liberty Ate

What Liberty Ate

- 68 -

Oreo and chocolate caramďż˝ layer cake with mascarpone and raspberry glaze

Yield: Two 6-inch round layers (each be sliced in 2, yielding 4 layers) Make the cake* : 1 1/2 cup (180g) all-purpose flour 1 1/3 cup (170g) crystal sugar 1 tablespoon dutch cocoa 1 teaspoon baking soda 1 teaspoon baking powder pinch of salt 2 eggs, room temperature, lightly beaten 4 tablespoons oil 4 tablespoons sour cream 5 tablespoons ground Oreo 1 teaspoon rum 3/4 cup raspberry syrup to spread over the layers 200g chocolate caramel to decorate Make the mascarpone and raspberry glaze : 3 tablespoons mascarpone 1 tablespoon sour cream 2 tablespoon raspberry puree 1 tablespoon crystal sugar 1 tablespoon water

* Recipe of the cake by Sweetapolita 2011 -Six-Layer Dark Chocolate Cake

- 69 - What Liberty Ate

Directions for the cake : 1. Preheat oven to 350째 F (180째C). Prepare two 6-inch (15cm) round cake pans with butter and cocoa powder. Tap out excess.

2. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients (except Oreo) to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed.

3. Grind up your Oreos into a ground powder using a blender or food processor. Add the ground Oreo to the mixture and stir to combine.

Pour into prepared pans.

4. Bake for 20-30 minutes and rotate pans in oven, if necessary. Cakes are done when skewer comes out clean.

5. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

Directions for the cream glaze : 1. In a small pot bring to a boil 1 tablespoon of sugar with one tablespoon of water. When sugar is completely dissolved and the consistency of the mixture is like a syrup (in aprox.2-3 minutes), set aside to cool.

2. Using the electric mixer beat for 2 minutes the mascarpone cream with the sour cream. Carefully pour in the cooled syrup stirring continuously. Add the raspberry puree and stir to combine. Keep the glaze in the refrigerator until ready to be used.

To make chocolate caramel : If you can not find already made chocolate caramel, buy plain caramel and mix it with 2 tablespoons of good quality melted bitter chocolate (75% cocoa).

Assemble the cake : 1. Slice the first cake, crosswise and place cut side up on your plate.

Spread 2-3 tablespoons of syrup over it in order to have the layer moist. Then, spread 1-2 tablespoon of chocolate caramel evenly on the top. Repeat this step with the rest of the layers and place the last one face down on the top of the cake.

2. Place cake on a turntable and cover it in a thin layer of chocolate caramel. Refrigerate for 30 minutes. Repeat this step if you would like to have a perfect caramel layer on the cake. Chill cake.

3. Glaze the cake with mascarpone and raspberry glaze and chill to set.

Bring to room temperature before serving.

What Liberty Ate

- 70 -

Cress Soup

Ingredients (for 2 servings) : 100g cress 1 onion 1 celery medium stalk 2 medium potatoes 1 big carrot 1l home-made chicken stock 1 tablespoon butter sea salt and freshly ground white pepper

Directions : 1. Wash the cress. Melt the butter over medium heat and sautĂŠe the onion.

2. Add the cress, the carrot and the potatoes cut in small cubes. Cook for 1 minute more and the pour over the chicken stock. Season with salt and pepper and cook until vegetables are tender.

3. Serve the soup warm with fresh baked bread.

- 71 -

What Liberty Ate

Text, styling and photography by Gabriela Iancu

What Liberty Ate

- 72 -

Text, styling and photography by Gabriela Iancu

- 73 -

What Liberty Ate

Spanish Style Pilaf

Ingredients (for 2 servings) : 2 tablespoons quinoa 2 tablespoons basmati rice 2 tablespoons peas 1 stick of green onion 4 tablespoons tomato juice 2 glasses of water 1 bay leaf 1 teaspoon cumin 1 teaspoon paprika 300g fresh mushrooms 2 tablespoons soya sauce 3 tablespoons olive oil parsley, salt and pepper

Directions : 1. In a big pan, sautĂŠe the onion finely chopped, in 2 tablespoons of olive oil. Season with salt, pepper, paprika and cumin.

2. Add the basmati rice and cook for 1-2 minutes. Pour over the soya sauce and cook 1 minute more.

3. Add quinoa, peas, bay leaf and water. Cook until the grains are tender, about 15-20 minutes. Finally pour over the tomato juice and cook for 2-3 minutes.

4. Meantime, separately, sautĂŠe the mushrooms in 1 tablespoon of olive oil. Season with salt and pepper.

5. Serve pilaf warm, topped with mushrooms and freshly chopped parsley.

What Liberty Ate

- 74 -

- 75 -

What Liberty Ate

Béatrice Peltre

Sincerity as a spirit of mind interview by Gabriela Iancu, Photography by Beatrice Peltre

In the ocean of food blogs that exist today, Béatrice's blog stands out by its authenticity. Citizen of the world, Béatrice has not forgotten her french roots and she is cheering and preserve them, even miles away from France. Today she is living in Boston, and is producing great artistic photography. As not many others, her photography style is clean and natural, with no unnecessary twists, making an artwork, not only from photography, but also from food. Her first cookbook, released in spring 2012, has showcased a wonderful approach on authentic lifestyle, by promoting great natural and affordable foods. You can access her blog at : www.latartinegourmande.com

What Liberty Ate

- 76 -

Tell me a little about your background - what made you want to be a photographer?

I’ve always been very attractive to Visual Arts, generally speaking. I love beautiful objects and interior design (clothes too ;-)), food and travel. As long as I can remember, I’ve always been known to take photographs too, even if my very first pictures were pretty bad. Combining food and travel is a perfect combo for me. Once I had found I could style food, I knew I had to photograph it too.

What inspired you start a food blog?

to

Well, one of my favorite topics of conversation is food. My entire family is like that. Writing about food is natural.

I wanted a way to log my journey with food, the recipes I made, so creating a blog seemed the right outlet at the time.

Where do you turn for creative inspirationthe web, creative people you admire, travel?

When I need creative inspiration, I take a walk. I go out for a run or I travel somewhere, if I can. I also like to flip through pages of my favorite cookbooks or food magazines to look at beautiful images.

And I go to the farmer’s market. Being outdoors is a real source of inspiration for me.

How does a typical day in your life look like?

If you are speaking of a typical work day, it all depends. But since I shoot with natural light, I need to make sure I take advantage of the best light available.

- 77 -

What Liberty Ate

You can browse BĂŠatrice's cookbook or to buy it at : www.latartinegourmandebook.com.

So if I can, I have some preparation ready when I ning, or walking in nature. I grew up in the counstart my day. Then, on any given day, I like a bal- tryside, in rural France, and that conditioned a lot ance: make sure to cook and bake every day; take the kinds of places I like to find myself in. pictures; spend quality time with my husband and Lulu; write. I also need to get outside: yoga, run-

What Liberty Ate

- 78 -

What would be your advise for young photographers who want to enter the world of photography but nobody supports them. What’s the best way to start right and make yourself noticed in a world full of creative people?

ful pictures, and that is what matters.

What do you think about the trend that food photography and food blogs took today? Do you see place for new things?

New things? Of course. I would hope so. It started already when people started doing videos.

YouTube. I am sure there will always be new ideWell it surely is difficult, but the lesson I myself as and trends. There are a lot of food blogs out learned is that working hard to improve your there at the moment. The mistake a lot of blogskills, and be passionate about what you do is gers make, I think, is that they feel pressurized to key. Learn as much as you can. Push your bound- post something even if the contents of their post aries to trying new things. And be curious and is not “ready”, so to speak. With mine, I prefer to not scared. Think about defining your own voice favor quality to quantity. A simple formula but and style. Being successful is all relative and is one that works for me. a trial/error process. Not every picture you take will be wonderful. But then there will be wonder-

- 79 -

What Liberty Ate

All photography ©Copyright, Béatrice Peltre. Can not

be used without author's permission.

How did you find the process of writing and photographing your own cookbook? It was harder, compared with the work from your blog posts?

with the way the book turned out.

It was hard, of course. And it was a lot of work, especially as I did it all while I was learning to be a mother too. But I really loved the process of trying to translate the voice and the essence of my blog into a book. I wanted tons of pictures, and I had many that went inside, even if I wish the book could have had so many more. For the book, I had goals and boundaries to respect because we had defined sections and parts of the books.

The difficult part, especially with a first book, is to accept that not everything you love will go inside the book. But in the end, I am really happy

Well, my blog changed a lot of things. My career, as a start. It opened so many doors for me. I feel so blessed to be able to do what I love the most, cook, style and photograph food - and talk about it - for a living. With the book, I am still very new to it, so I will see within the next few months ;-) It surely brings a lot of attention.

What changed in your life after launching the blog and the book?

What’s your latest food discovery?

Black chick peas. Love them.

What Liberty Ate

- 80 -

Little the Little and the golden little key Text and photography by Medeea Iancu

the toy chest ***

Once upon a time, there was a country where it never snowed. There, was living one little girl, named Little the Little. The Good Fairy, was her godmother and one day she told her, that once she will be 7, she will be the witness of a big surprise. Till then she should behave and never ask inappropriate questions. But, Little the Little was not at all satisfied with the answers received from her father. Each day, she was standing at the window of her small room, wondering why there it never snowed.

- 81 -

What Liberty Ate

Little the Little was gloomy that day and with her little nose sticked to the window said to herself : Why it's not snowing yet? Also, last year, it didn't snowed... Why? ...

A tiny voice, coming from nowhere said to her : I can tell you why, I can tell you! I know everything, I can tell you!

The little girl looked around, but she saw no one. That question was still resonating in her mind.

I'm here, just look inside the toy chest! said the tiny voice.

The little girl, was scared and was hesitating. With small steps went to the toy chest and opened it. There she saw a little quick-eyed mouse with frisky glances.

I know why it never snows for Christmas!

The little girl catch the little mouse and laid it on the carpet.

If you know something, please tell me! No one wants to tell me!

I'm the tiny Fairy, but your father transformed me into a toy, hopping you will destroy it, said the Fairy.

But why? Why my father did such thing?

Oh, my! the little mouse said! Your father hates me! Because I'm more powerful and beautiful than your mother, and because I locked her in that globe which is standing now on the fireplace form the salon, said very satisfied the little mouse. And now I made you curious and the spell will break soon.

Oh, my, what I did! I don't understand! Please explain me! You are a mouse, you can not be a fairy!

I'm the Tiny Fairy, said the mouse using a high voice. And now you will be under my spell and your father will be alone, alone forever!

The little mouse suddenly transformed into a fairy and threw her grey and fluffy train over the little girl and disappeared together with her.

What Liberty Ate

- 82 -

"Old-Style# AMERICAN SUNDAY Text, styling and photography

by Gabriela Iancu

- 83 -

What Liberty Ate

What Liberty Ate

- 84 -

- 85 -

What Liberty Ate

What Liberty Ate

- 86 -

Fuet with Cayenne Turmeric MAC AND CHEESE - 87and What Liberty Ate

Fuet with Cayenne and Turmeric MAC AND CHEESE

Ingredients (makes 4 servings) : 500g fusili pasta 1 big onion, finely chopped 2 tablespoons butter 2 tablespoons flour 100g heavy cream 120ml milk 150g grated cheddar 100g grated gouda 100g sliced fuet 1 teaspoon cayenne pepper 1 teaspoon turmeric 2 teaspoons chilli sauce sea salt and freshly ground black pepepr Directions : 1. Bring a large pot of water to boil. Once boiling add a generous amount of salt, and add pasta. Cook as package directs.

2. Butter 4 ramekins and sprinkle with flour.

3. Preheat butter over medium low heat in a pan. Sautee the onion, then add flour and stir constantly for a minute. Increase the heat to medium-high and pour in the milk and cream. Bring to a simmer, reduce heat and add in cheddar and gouda cheese. Once the cheese has melted, add the chilli sauce, turmeric, cayenne, fuet and season with salt and pepper.

4. Add the drained pasta to the cheese sauce, stir and evenly distribute the mac and cheese into prepared ramekins.

5. Preheat the oven to 200째C and bake the mac and cheese for 15-20 minutes or until the cheese is golden brown and bubbly.

What Liberty Ate

- 88 -

Guinness Summer Fruits AMERICAN PIE

- 89 -

What Liberty Ate

What Liberty Ate

- 90 -

- 91 -

What Liberty Ate

Guinness Summer Fruits AMERICAN PIE

Ingredients* : 300g all-purpose flour 1 teaspoon salt 1 teaspoon sugar 180 cold unsalted butter, cut into pieces 1/4 to 1/2 cup ice water 100g raspberries 100g strawberries 60g granulated sugar 60ml Guinness 1 tablespoon cornstarch 1 tablespoon lemon juice 1 egg, lightly beaten powder sugar for dusting

Directions : 1. In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.

2. Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two disks. Refrigerate until firm, at least 1 hour.

3. On a floured piece of parchment paper, roll one disk of dough to a 30cm round. Wrap dough around rolling pin; unroll over a pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Trim dough on the margins. Refrigerate remaining disk of dough for top crust.

4. In a large bowl, combine raspberries and strawberries, granulated sugar, cornstarch, Guinness and lemon juice; toss until fruits are coated. Pour into prepared bottom crust.

5. On a floured piece of parchment paper, roll second disk of dough to a 30cm round. Cut into eight 1 1/2 cm wide strips; discard the shortest two. Weave strips over filling to form a lattice. Using kitchen shears, trim strips so they hang over rim by 1 cm.

Tuck strips under rim of bottom crust; press to seal.

Crimp with a fork all around the edge. Using a pastry brush, lightly brush lattice with egg wash.

6. Preheat the oven to 200째C. Bake the pie for 30-40 minutes, or until filling is bubbling rapidly all over (tent with aluminium foil when crust starts to brown). Transfer pie to a wire rack, and let cool to room temperature. *Recipe adapted from Martha Stewart, Everyday Food, June 2008 What Liberty Ate

- 92 -

 american dream Text and photography by Gabriela Iancu

I don't remember how everything happened. Yesterday, I was just presenting my thesis essay and next day I was in the air plane heading off directly to New York. The change was sudden and I wake up in a world completely unknown to me. Everything was moving so fast, hundreds of people were passing through my eyes, the energy was fantastic and the feeling completely unreal. I never though about any expectation and still I was there with no reference and I was enjoying every bit of it. I had my heart full of fear and joy, a strange and unpleasant unknown feeling. The next day, I realize finally everything and I was truly enjoying it. No more fear, you touched your dream. Welcome to Unites States!

- 93 -

What №2 - What Liberty Liberty Ate Ate

Imagination  is the beginning of creation. 

You imagine  imagine

what you desire,

you will what you

and at last you create

 what you willr GEorge bernard Shaw

What Liberty Liberty Ate Ate №2 - What

- 94 -

- 95 - What Liberty Ate

I woke up that morning and the house was empty. It was silence like on Sunday days, but from time to time, the cars' noise was bursting the calm. The flight, was like didn't happened. I was not believing how fast the things just took place.

to know anymore anything from what was before. I understood I needed this and I couldn't be more happier then being here and making real one of my biggest dreams - living the American dream.

Ocean City was my American dream and I discovered it, fearful I went outside and with the eyes of not taking it too fast. wide open I tried to capture the view. After all these years, I can still remember so clearly one thing: I just looked at houses around me, at the street, at the grass, and simply I took a deep breath. The feeling was similar with the one you have when you like a cookie, you smelling it first, you like the smell and this is enough to convince you to taste it. It was like a resolution to me.

I never thought I will be able to arrive there. I travelled all these hours, I set foot in New York having zero expectations and now I feel the ocean breeze, the beach it's next to me, and I don't want

What Liberty Ate

- 96 -

- 97 -

What Liberty Ate

What Liberty Ate

- 98 -

venture, that I was feeling on a completely separate world. And don't get me wrong, I was enjoying every bit of it! I needed to feel and be far away, and this I was dreaming for years to place where I was now, seamed live and taste American life. My to me to be everything I ever dream came true once I de- dream of. cided to set food in Ocean City, Maryland. The life on the ocean I have travelled the world since beach was exactly what I was age of 17, but this adventure in looking for at that moment. United States, made me realCalming breeze, sunny days and ize so many things. I felt I grew a lot of time to adjust my ho- up instantly and that I left behind all my childish dreams. This rizon. time, this one dream, was the There are not enough words to one I needed! explain how you feel when you are reaching the palpability of Many weeks and months, since your dream. One evening I was I came back, I felt like I had at the grocery store and after missed an important opportubuying everting on my shop- nity to realize something that ping list, I was simply staying was inside me for so long. The in the parcking lot and watch- impossibility of going back, and ing the sky. I was feeling so even more because of my infar away from home and from certitude if I want to go back everything that actually meant - has put me on a track of long my life before this lifetime ad- doubting days. After one year It has been more then 3 years since my journey on American land ended. As it began, it finished suddenly, but happily.

- 99 -

What â„–2 - What Liberty Liberty Ate Ate

I fell I had to share something which was on my mind for so long, something that tormented me. Don't be afraid to dream, but don't push your dreams way too much further, because sometimes, not everything is I was not decided if I really meant to happen. want to prolong my adventure in Unites States, because I was Follow your instinct, you will not feeling ready for it, but one always know if something has part of my soul, was somehow a chance of becoming true, or all the time pushing to make is simply a dream too much it happen. However, the time unfeasible. Don't forget, that was the perfect factor to put sometimes we wish things that everything back in order, and to we don't really understand, highlight the reality which I was don't be afraid to wait a bit more and let the time decide, looking for. if something is really meant to When you are hopping for be true. so long and so hard to make something happen, and finally New experiences can bring exyou see that it will never hap- actly the things that we are pen, and even more, that you looking for or can help us unlost time thinking about it, it's derstand our path. very heart breaking. But, is really a wake up call and an opportunity for something new. and new experiences, I finally understood, that some things are not meant to be or decided, because there is something better which is waiting for you out there.

What Liberty Liberty Ate Ate â„–2 - What

- 100 -

- 101 - What Liberty Ate

De prin lume adunate Interview by Gabriela Iancu Photography by Mihaela Pesa Dascãlu

I found Mihaela's blog over a year ago, while searching various recipes on Internet. Her blog subdued me by the easiness of her recipes. A very optimistic spirit and cheerful person, Mihaela's passion about food is visible from all her blog posts. She is that kind of person that is able truly to speak with big interest about food. You can access her blog at : www.mihaelapd.blogspot.com.

What made you open a food blog and how did you end-up photographing food? Did your new life in Unites States changed your way how to eat?

After I moved to the United States, my diet changed little by little, and what I eat now is very different of what I used to eat back in Romania. Being very curious as I am, working in a restaurant and watching a lot of cooking shows I learned a lot and I tested a lot of recipes from very different cuisines. I like American food, I love Mexican and Mediterranean cuisine, and I still cook some Romanian dishes as well. The idea to start blogging came when I was actually visiting other blogs of some very talented girls. I liked what they did, I loved their photos and I told myself: “I can do that too, I have something to say”. In the beginning, my photos didn’t reflect the taste of the dishes, so I observed, learned and applied.

What you like most when you are photographing food and what aspect of photography you think is difficult to manage?

I think that every dish is different and it needs to be photographed different. When I take a photo of a certain food I look for the photo to represent the way I see that food.

The most difficult part I think is the composition: to arrange all the props so everything looks perfect is not an easy task.

What Liberty Ate

- 102 -

Where do you find your inspiration? Are there any photographers which inspire you?

The inspiration for photography comes when I actually take the photo. Being more realistic than artistic, I learn better from example. I take a lot of shots until I find the best one. Practice taught me to see how the light reflects in certain positions, what food looks better in detail and what looks better in an arranged ensemble. I don’t have a mentor; the internet is a very good source of inspiration.

How looks like a day of your life when you are preparing to post on your blog? do you have a ritual? Or inspiration is coming naturally and you start to cook with whatever you find in the storeroom?

I don’t cook something so I can post it on my blog, I post what I cook, eat and I think is interesting enough to be shared. I try to plan weekly my dishes, sweet and savory, but many times I get new ideas during the week. I’m lucky that the groceries store is very close and I find myself very often going shopping for one or two ingredients that I’m missing. For what I have left in the pantry and fridge I try to find new recipes to use it.

Anyway, my “to do” list is very long. Specially the desserts!

- 103 - What Liberty Ate

Where do you see your blog in 2 years? Did your blog changed your life in any way?

When I started my blog two years ago I wasn’t thinking that a hobby (cooking) will transform in passion and I will start to cook and bake for others. I hope that in another two years I’ll be in a chic bakery shop with a big sign outside: “Dulcerella”, baking cupcakes and decorating cakes.

Which is your latest food discovery?

My latest discovery is actually a re-discovery of traditional Romanian sweet bread: Cozonac. I tried and failed three times, but the fourth time resulted a very light and fluffy cozonac, the best I ever had. I can’t wait to start kneading again!

All photography ©Copyright, Mihaela Pesa Dascãlu.

Can not be used without author's permission.

What Liberty Ate

- 104 -

Tiramisu C

Text and photography b

- 105 - What Liberty Ate

Cake Pops

by Mihaela Pesa Dasc達lu

What Liberty Ate

- 106 -

Tiramisu Cake Pops Ingredients (makes 40-45 pieces): 1 vanilla cake (recipe follows) 1 batch mascarpone cream (recipe follows) 2 teaspoons coffee extract about 300g white chocolate, chopped lollypop sticks 2 tablespoons cocoa

Directions : 1. Prepare one large tray with parchment paper. Crumble about 3/4 of the cake in a large bowl; add the mascarpone cream and the coffee extract. Mix well to combine, add more cake if it’s necessary, you will want a stiff consistency that can hold into a ball. Form round balls about 1 inch in diameter and place them on the prepared tray.

Melt just a little white chocolate in the microwave oven, 20 seconds at a time, stirring after each time. Dip one end of a lollypop stick 1/4 inch in the chocolate and insert it in the ball. Repeat with the rest of the pops. Place the tray in refrigerator for 30 minutes to 1 hour to harden.

2. Melt the rest of the white chocolate until smooth (on a double boiler or in the microwave oven, 20 seconds at a time, stirring after each round). Dip each lollypop in the white chocolate to get completely covered, let drip the excess and place them down on the parchment paper or stick them upside down. Dust with cocoa powder. Keep the cake pops in the fridge.

- 107 - What Liberty Ate

Vanilla Cake Ingredients :

Directions :

345g (3 cups) flour 1 tablespoon baking powder 1/2 teaspoon salt 226g (1 cup) butter, at room temperature 400g (2 cups) sugar, separated 4 eggs, separated yolks and whites 2 teaspoons vanilla extract 240ml (1 cup) milk

1. Preheat the oven at 180°C (350°F). Prepare one 9x13’’ (23x33 cm) pan and line it with parchment paper. Butter the pan under the paper, on top of the paper and the sides.

2. Mix the flour, salt and baking powder. Set aside.

3. Beat the butter and 350g of sugar until creamy. Add the egg yolks, one at a time, beating after each addition.

Add the vanilla extract, then the flour and the milk alternately starting and ending with the flour (3 flour additions and 2 milk additions). Mix to incorporate, don’t mix at high speed.

4. Separately beat the egg whites. When they start to foam, start adding the rest of 50g of sugar. Beat on high speed until stiff. Fold 1/4 of the beaten egg whites in the mixture, and then fold in the rest.

5.Pour the batter in the prepared pan and bake in the preheated oven for 35-40 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes, remove and let cool completely.

Mascarpone Cream Ingredients:

Directions :

225g (8 oz) mascarpone 1/2 cup powder sugar 1/4 cup strong coffee

1. Beat the mascarpone, sugar and coffee at low speed in the beginning, increase the speed and beat until fluffy.

What Liberty Ate

- 108 -

Just Love Cookin’

- 109 - What Liberty Ate

Food blogger

Ana Maria Ciolacu brings her best recipes from Bologna, Italy.

Interview by Gabriela Iancu.

Photography by Ana Maria Ciolacu.

I

discovered Ana's work one year ago. I stumbled on a beautiful Tiramisu cake photography that she made. I liked her work because it was genuine and heart full. I admired her work silently, until one day, when naturally we met. Talking to her, was like talking to a very dear friend. Sharing secrets and thoughts about photography and good food, was something that we both were looking for and we were happy we found each ot her.

Real friendships are like real love : you can not find them easily, but once you did, you will have your heart full of gratitude and happiness.

Ana's photography is fresh and has a twist of Italian flavor. On her food blog you will find sinful Oreo cupcakes, amazing layer cakes, inviting Turkish recipes (oh my!) and Italian recipes. To visit her food blog access : www.justlovecookin.com What Liberty Ate

- 110 -

What made you open a food blog and how did you end-up photographing food?

I have discovered my passion for cooking around age of 12. Each recipe I made seemed to be an adventure, which continued with trips around Europe and absorbing the culinary culture of each country in which I lived. I've worked in different projects which had nothing to do with food. Still via these trips, I have learnt traditional recipes taken either from my best friends or neighbours, or even more, asking for chief's secrets. I was trying almost everything, but always I wanted to try something different.

I was eating often in restaurants, establishing thus a strong bound with the culture of those countries. Few years back, randomly I got to press the famous button "create blog". I shortly abandoned it, without posting anything. Photography has been forever an art which charmed me. I started to have a closer look at photography two years ago, when I bought my first DSLR camera. I was following famous Italian food blogs and few Romanian blogs, and I've realized I was loosing a lot of time admiring the photography of those blogs, to the detriment of the blogs with low quality of photography. Thus, I've discovered my passion. I didn't had technical knowledge about photography, but I had the desire to improve. I was cooking and I was posting photos on my Facebook account, just to make my friends hungry.

- 111 - What Liberty Ate

Until one day, when a web site contacted me to post on their space few easy recipes.

I've done this few times, but soon realized I was constrained too much, so I had to have my own space. Thus, I came back to my old blog, which had to show my personality and on which I tied on.

What you like most when you are photographing food and what aspect of photography you think is difficult to manage?

I love details. My intention is to communicate as much as I can of me, and of what food means to me, through details. But, I haven't thought this from the beginning. Few years back, I was admiring technical good photos, but meaningless - no story behind, feelings, life - these like details that makes me today to believe in photography.

Lately I was cooking just what I believed will be enough photogenic in photos, while I was ignoring my appetite for something in particular. I wanted just to follow my artistic instinct, even if this is a big word. With each day I fall in love more and more with this beautiful art, which has the power of freezing time and catch a moment. It makes me understand how superficially we treat sometimes everything, how we are ignoring details and how much we loose by doing so. When I acknowledged this I bought my first macro lens and I started to see everything differently. It's impressive to see all the details - a little bug, a flower, a drop of water on a leaf or even a cauliflower. I gave up buying unnecessary fashion clothes, overboard of the photo gear and kitchen tools.

What Liberty Ate

- 112 -

- 113 - What Liberty Ate

Now I'm the happiest owner of a new photo camera which I adore, 3 lenses which make my life beautiful, a red Kitchen Aid food processor. I have also a soft box and a floodlight, and a good tripod which I use when I need to take photographs at night. I never use the flash. All these are my little treasure.

First time I opened the camera manual, I though I will never understand and use terms as ISO, raw shooting, diaphragm and other few similar words, and it wasn't like that.

With a lot of practice and a lot of nights spent reading online tutorials, I started to understand. This year I wish to enroll for a real photography class, because I want to make everything better and to appreciate more what I have. One hard thing to manage while photographing food is the light, but I learnt with time how to use it in my advantage.

Where do you find your inspiration? Are there any photographers which inspire you?

I take inspiration from my feelings, most of the time. For me, each photograph must tell something - a feeling, a message. The day when I'll make this right, I'll be the happiest person. Since I started to think this way, I decided never to take photographs when I'm in a hurry, because it's almost impossible to be able to communicate a feeling. You will for sure forget about the details. I prefer to post rarely and to take good photographs which will communicate my spirit of mind. The little introductions which precede each recipe are actually moments from my life. I always open my heart on my blog and I let me fingers to write my feelings. Penny de los Santos, BĂŠatrice Peltre, Katie Quinn Davies, Aran Goyoaga are big inspiration for me and I hope one day, to take as good photographs as they are taking now.

How looks like a day of your life when you are preparing to post on your blog? do you have a ritual? Or inspiration is coming naturally and you start to cook with whatever you find in the storeroom?

I do have a ritual before posting on my blog. I start one day in advance, when I'm preparing my ideas, but it can happen that I will completely change my mind on the last minute. If it's one of those days when I'm feeling glamorous or childish, this will be visible in my photographs. My feelings are the main reason why I cook and take photographs, thing which I understood lately. I would be able to cook with whatever I will find in the store room, because I make the shopping list very carefully, and rarely it happens that I will missing something. I have almost anything in my store room; from exotic spices, rice pasta, dry fruits, chinese sauces, at least 5 type of flour to spring rolls sheets, Dijon mustard, anchois, Worchester and Tabasco sauce, quinoa and much more. I buy daily meat, fish and vegetable, because I want them fresh. I also try to buy as much as I can local produce foods or seasonal. When I have on my mind a recipe that is requiring fresh ingredients, I buy them, then I come home and I'm starting to prepare my photo session.

What Liberty Ate

- 114 -

I don't forget to leave aside few alternative ingredients to help me build better and creative photo composition. I start always by taking photographs of ingredients, because sometimes you can get very nice shots. Then, I will start the effective cooking.

If the recipe has a high complexity, I take photographs also of the cooking process to help my readers to understand better the recipe. When the food is ready, I start to take the shots, from different angles with different props and camera settings. I'm using my macro lens from above to cream panoramic shots. After around 200 shots, I stop, pack everything and start downloading the photographs in Photoshop or Lightroom. I finally choose at most 6 shots. I make then the final edits and upload the photographs on Flickr. Sometimes I write my post one day before, and then I just make the final remarks and I'm uploading the photos. Finally, I distribute the post on the social media channels. One of my favourite is Facebook, where you can find almost all food bloggers and thus you can connect real time with them, inclusively with the readers. We are a community passionate about food and photography, continuously growing.

Where do you see your blog in 2 years? Did your blog changed your life in any way?

I will do the same thing with the same passion which fed me till now. With more practice and with the help of the photography courses, I will grow. The blog will be fine, as long as it will be a reflection of my personality. Thus, I will expect it will evolve. I think I will have more readers, traffic and why not, success. I'm very happy with the feedback I'm having now, and with the relationship I'm having with my followers. They are the ones which are trying my recipes, are asking my opinion, are admiring my photos or they thank me for learning something from me, so I do hope this will grow too. This is a incredible motivation! I have in plan a change of platform and a new interface for the blog, still light and accessible, but a bit diverse. My perfectionism is not letting me keep my blog more then just few months with the same colors or template. I don't agree with the general point of view, which is saying that changes are not good, and I believe that if the changes are minor, the visitors will like them. The blog changed my life, that's for sure. By its means I discovered photography and gastronomy, I gained a lot of friends which I don't know personally, but with which I communicate on daily basis. I hope I will be able to meet them all some day. All these are for me like a therapy, and if those who are having a seat at my table are happy, I'm happy too.

Which is your latest food discovery?

A big discovery for me was that the diet food can be also very tasty. After my Christmas sweets marathon, I understood I need a little detox break and healthy meals, to be in shape for the summer.

All photography ŠCopyright, Ana Maria Ciolacu.

Can not be used without author's permission.

- 115 - What Liberty Ate

What Liberty Ate

- 116 -

- 117 - What â„–2 - What Liberty Liberty Ate Ate

What Liberty Liberty Ate Ate â„–2 - What

- 118 -

- 119 - What Liberty Ate

Rainbow Cake Ingredients:

Directions:

300g sugar 250g flour 12g baking powder 1/2 teaspoon salt 115g butter 240ml milk 2 tablespoons lemon juice 4 egg whites vanilla 1l whipped cream color paste (red, orange, yellow, green, blue, purple)

1. Pour lemon juice over milk (at room temperature) and let it rest for 15 minutes. Then pour it together with melted butter over the flour sifted with salt, baking powder and sugar. Mix everything well for 2 minute.

Then add the egg whites and mix 2 minutes more.

2. Dive your batter in 6 parts and mix each one with a color. Put enough color to obtain the desired tone.

Pour the batter in 6 pan molds (20cm) already brushed with butter and flour. Flatten the batter in each mold to make sure its even.

3. Preheat the oven to 180째C . Bake 2 pans at the time, for 20 minutes. Let it cool completely on a rack.

4. Wipe the cream and spread an even quantity on each layer. Follow this order, if you desire : purple, blue, green, yellow, organ, red. Assemble the cake and top it with a layer of whip cream. Reserve some cream for later. Let the cake cool in the fridge or better over night. Then spread again one more layer of cream on top of it.

*inspiration after Whisk Kid.

What Liberty Ate

- 120 -

- 121 - What Liberty Ate

What Liberty Ate

- 122 -

- 123 - What Liberty Ate

Whole f lour pancakes with spinach and parmeggiano Ingredients :

Directions:

3 eggs 500ml milk 300g whole flour 2-3 tablespoons oil 1 teaspoon salt freshly ground pepper chilli flakes (optional) 1kg fresh spinach 1 big onion parmeggiano

1. Beat the eggs with salt, oil and half of the milk quantity. Add in flour and spices and mix well, then add the rest of the milk.

2. Add enough oil in a pancake pan, heat the pan over medium heat and then pour enough batter to cover the bottom of the pan. Cook the pancakes on each side until cook through. Continue in the same way with the rest of batter.

3. SautĂŠe the onion in 2-3 tablespoons of oil, then add the spinach and cook it few minutes.

It must remain crisp and green to keep its favour. Season with salt. Spread 2-3 tablespoons on each pancake, sprinkle chilli flakes (optional) and parmeggiano, then roll. Serve them warm,, as appetizer.

What Liberty Ate

- 124 -

- 125 - What Liberty Ate

”

”

Seafood Spaghetti

x xxx x x x x x x x x xxxxxx

”

x xxx x x x x x x x x xxxxxx

”

x xxx x x x x x x x x xxxxxx

”

”

x xxx x x x x x x x x xxxxxx

”

”

”

”

”

”

”

”

x xxx x x x x x x x x xxxxxx

”

x xxx x x x x x x x x xxxxxx

x xxx x x x x x x x x xxxxxx

x xxx x x x x x x x x xxxxxx

”

”

x xxx x x x x x x x x xxxxxx

”

x xxx x x x x x x x x xxxxxx

”

Ingredients:

Directions :

300g spaghetti 300g mix seafood 500 g mussels olive oil 1 glass dry white wine 1/2 small onion 2 garlic cloves 1 carrot 1 small celery stack few parsley leaves

1.Using a small knife, wash the clams/mussels under water, then add them in a pot. Cover the pot with a lid and leave them open themselves, at high heat.

When they are all opened, filter the water and keep them warm.

”

2.In few tablespoons of olive oil sautée the onion, carrot, celery, garlic and parsley (all chopped finely).

Add the seafood and cook 1 minute. Then pour over, one glass of dry white wine and continue to cook for 5-6 minute. Add also the juice which remained from the mussels, but don't forget that it will be quite salty.

3. Cook pasta al dente. Add pasta over the seafood. If you don't have enough juice, you can add some water from the one which remained from pasta. They need to be covered in juice and absorb all favours.

Sprinkle some parsley finely chopped and serve immediately.

” ”

” ”

x xxx x x x x x x x x xxxxxx

x xxx x x x x x x x x xxxxxx

” ”

xxxxxx x x x x x x x x xxx x

What Liberty Ate

” ”

x xxx x x x x x x x x xxxxxx

” ”

xxxxxx x x x x x x x x xxx x

” ”

x xxx x x x x x x x x xxxxxx

” ”

xxxxxx x x x x x x x x xxx x

” ”

xxxxxx x x x x x x x x xxx x

” ”

x xxx x x x x x x x x xxxxxx

” ”

xxxxxx x x x x x x x x xxx x

- 126 -

Alison's Trials Interview by Gabriela Iancu Photography by Simona Haliga

S

imona charmed me by the simplicity of her meals. Healthy recipes full of bright colors. She is living in Ch창telaillon-Plage and she is enjoying the beauty of the southwestern France, taking advantage of the seafood culture and of the french cuisine. On her blog you will find simple and affordable family recipes based on seafood or green vegetables. Her photography is simple, but suggestive and savoury. Her blog can be accessed at : www.alison-trials.blogspot.com

- 127 - What Liberty Ate

What made you open a food I studied Organic Chemical Engineering, a blog and how did you end-up very interesting science : a mix of various sciences, synthesis, biosynthesis, a world photographing food? of atoms and molecules, which enlarged I opened my blog in a moment in which my horizon of knowledge, in unexpected I felt I needed to escape from the daily directions, but all beautiful. routine which was sometimes too much gray, stark, bothering and consumptive. What you like most when you I wanted a place which could be, exclu- are photographing food and sively "my home", and as background to what aspect of photography have the beauty of world. Initially, I didn't you think is difficult to manconceived it as a food blog, it was more a age? mash of thoughts and photos, the transformation came along naturally, con- What I like most when I take photographs sidering I'm cooking daily for my family. is to discover the harmony and the colors The photography caught me easily, and I of the meal I just prepared. What I think is transited from the landscape photogra- difficult to manage? First of all, the camphy and snapshots to food photography. era, because I still don't have a

What Liberty Ate

- 128 -

tripod. Also, if natural light is not available, I prefer to postpone the shooting. However, I'm lucky, I'm living in a place where natural light it's available all year long.

Where do you find your inspiration? Are there any photographers which inspire you?

I don't have any mentor nor photographers to inspire me. Mostly, because I don't have too much spare time to study, therefore, most of the time I go with my inspiration. I'm inspired by the sun, by the colors, sometimes I also create my own recipes and I imagine how they will look like as final product.

How looks like a day of your life when you are preparing to post on your blog? do you have a ritual? Or inspiration is coming naturally and you start to cook with whatever you find in the storeroom?

Generally, I limit myself to what I have in my store room. I like to cook new things most of the time - sign that blogging got into me - and sometimes I also like to schedule a recipe, and then I buy everything is needed ahead. If the recipe I prepared and the photographs are one of the kind, they will end up on the blog. Lately, my posts have been more rare, but I do hope to be back in shape soon.

Where do you see your blog in 2 years? Did your blog changed your life in any way?

Where I see my blog in two years... I wish it will be still full of interesting recipes and photographs, always healthy recipes.

- 129 - What Liberty Ate

The blog is my hobby and I don't want to change this. I don't see myself chief in some big restaurant; this is a job which requires a lot of ownership and hard work, and I'm not prepared for such thing.

Which is your latest food discovery?

My latest food discovery is the chard.

I like it because of its very versatile and healthy taste. The chard is also available for almost half of the year, therefore I can use it in the kitchen very often.

All photography ŠCopyright, Simona Haliga. Can not be used without author's permission.

What Liberty Ate

- 130 -

- 131 - What Liberty Ate

Spinach salad with bulgur and dried fruits Ingredients (for 3 servings) : 150g bulgur 100g dried apricots 100g brown raisins 10 cherry tomatoes 1 handful spinach leaves 2 tablespoons olive oil lemon juice to taste salt and pepper to taste

Directions : 1. Place the bulgur in a bowl. Pour over it 150ml hot water. Cover the bowl and let the bulgur absorb all water. After 10 minutes, stir with a fork and let it cool.

2. Hydrate the raisins and the apricots by pouring hot water over them. Let them stand approximately 20 minutes.

Then filter the water, let them cool and finally cut them in half.

3. Meantime, cut in half the tomatoes and wash the spinach leaves. Prepare the dressing by mixing the olive oil with lemon juice, salt and pepper. Let the salt dissolve.

4. In a big serving bowl mix bulgur with the dried fruits, spinach leaves, tomatoes and top with dressing. Let the salad stand for 30 minutes in the fridge, to allow flavors to blend. Enjoy!

What Liberty Liberty Ate Ate â„–2 - What

- 132 -

- 133 - What Liberty Ate

Shrimp & couscous salad Ingredients (for 3 servings): 150g couscous 100g fresh/frozen peas 1 red bell pepper, cut in cubes 200g shrimps 150g sweet corn 1 fresh parsley, finely chopped 1/4 teaspoon cumin powder 1/4 teaspoon paprika juice of 1 small lemon 2 tablespoons olive oil salt and pepper to taste

Directions : 1. Start by cooking the peas. Cook them for 2 minutes in hot salted water. Filter from water and set aside.

2. Place the couscous in a bowl. Pour over it 125ml hot water. Cover the bowl and let the couscous absorb all water. After 10 minutes, stir with a fork and let it cool.

3. In a serving bowl, mix cumin, paprika, salt, pepper, lemon juice and olive oil.

Add in the shrimps cut in small pieces. You can save few shrimps to decorate the salad, if you like. Then add in the couscous, sweet corn, peas, the bell pepper and parsley. Mix everything carefully. Before serving keep the salad in the fridge for at least 1 hour to allow flavors to blend.

What Liberty Ate

- 134 -

Tales from the Kitchen Behind the cloakroom doors Text by Andreea Mira

With hasty steps, I come in on the restaurant's gate. It's still early, 11 a.m. it's kind of dawn for a place like this. I make few steps on the small alley, with marble pieces extremely clean, because this alley goes to the big entrance for the customers. But me, after 2 steps, I change direction towards a small wooden gate, slightly rounded on the upper side, with a round metallic handle, which you turn to open the gate. Here, the alley is still covered with snow, in patches is still ice.

This alley is not enough important to be cleaned, this is just the back door entrance , the entrance for the kitchen personnel.

The first thing from a chef's professional life is to change into the working uniform. The same thing as some time ago, at the office, was to start my laptop, now I come in on cloakroom's door and I take the jacket from the hanger where it sits hooked over night.

hidden on a corner, meet under rapidity of the fingers. Clac-clac-clac-clac. The metallic blue rivets close steady on the right side of the jacket. This is my jacket from Ferrandi, with my name embroidered on the chest. That was so the chefs from France know our names, and now is the way how no one from this restaurant, can A white button on the interior and a tag say they don't know my name.

- 135 - What Liberty Ate

Every day, in those brief moments in the cloakroom, thoughts are going through my mind about how it could be easier to change, to gain more time. First to take on the jacket and then take off the shoes and jeans or backwards, to off my shoes, to take on the pants and kitchen shoes and finally, to throw on me the jacket and that's it. This mental battle is usually defeated by an automatism acquired in the months of school. The hands are like working alone and this is how even today, the first cloth on me is the jacket. Leave it, I say to myself, maybe tomorrow I may try another option.

The kitchen outfit is far from being trendy.

It's really ugly I would say, however, it's made to be comfortable and practical. At least, the kitchen shoes could compete with big chances of winning the ugliest thing in the world contest. A year ago, if someone would have given them to me, I would not have taken them any for nothing! Imagine some black shoes, stumpy, with thick soles, rubber-looking, slightly wavy edges on the sides and with nonslip sole. I console myself with the thought that they are comfortable and reliable on the wet floor from the kitchen, where the ballerins or any street shoes would have been the safe way to a brake a leg.

at the top, but with wide pockets where I can put the few person things I have with me : a phone, a pack of tissues, a small pouch that holds a pen, marker, some bandages, in case I get stuck with some cut, some headache pills, because I know what I know, and it's always better to be prepared for everything.

The last piece from uniform I clothe is the apron. White, made from a fabric relatively stiff, which it's difficult to iron even after long agony with hot iron and water, where I fail to remove all wrinkles after washing. If at school I was wearing it around my neck, here I wear it bent, only at the bottom. Even for the apron there is a special technique of linking it. A professional chef does not link back his apron, advise me the first chef who introduced me in a restaurant kitchen for the first time. No, the apron is placed tightly over the waist, overlapping the two sides and the cord will be linked in front, spending it 2-3 times before you make a tight knot.

I keep my hair tight, in a pony tail. I keep my street clothes organized . I don't think about I how do I look in the uniform. I get downstairs. I'm ready for a day of work in the restaurant kitchen.

The jacket is my favorite piece from the whole uniform. It's light, cool, with sleeves that you can heave up or down as much as you want, it's following the body's line without being tight and somehow it has a certain elegance. This can not be said also about trousers with cross-hatched model, with a very high waist and puffed

What Liberty Ate

- 136 -

Spinach and Salmon Lasagna Recipe and photography by Andreea Mira

At the first signs of spring, I make havoc in the farmers market.

I know that stalls, quite dull in winter, suddenly turn their color into a fresh green that awakens your appetite. Appetite for food, appetite for life. I like to walk among the tables on which sit quietly, waiting for buyers, the greens : spinach, patience, orach, garlic and green onions, fresh lettuce piles, bunches of nettles. All are inviting you to touch them, to take them home and to cook them in the most delicious dishes. This time, the spinach gave me the glad eye, tight carefully in a big bundles.

And the recipe that I wanted to prepare is a lasagna with spinach and salmon.

- 137 - What Liberty Ate

What Liberty Ate

- 138 -

- 139 - What Liberty Ate

As ingredients, count on: 500 g fresh spinach (clean), 400g salmon fillet or medallion (I had medallions that we have cleaned the bones and skin), a large onion, 200g hard cheese like Comté, Beaufort, Emmentaler, even Parmesan (I used Beaufort, because I still had from the one brought from France), lasagna sheets, 500ml milk 40g butter, 40g flour to make bechamel sauce, olive oil, plus spices and herbs: salt, pepper, nutmeg, thyme, rosemary.

I started by preparing the ingredients: I washed the spinach and I slightly chopped it; then I sautée it over low heat, in olive oil and season it with salt, pepper and nutmeg. Meanwhile, I cleaned the bones and skin of salmon medallions and I cut it into small pieces. I've finely chopped the onion and I grated the cheddar.

When the spinach started to be tender, I set it aside in order not to loose the green color (if there is too much juice left from the cooking, use a sieve to filter). Continue by making the base for Bechamel sauce, so-called roux : using a pot melt down the butter, then add at once the flour and mix well using a spatula. Cook it for few minutes, and continuously stir in order not to stick on the bottom of the pan. Set aside to cool.

to avoid clods. When the sauce starts to be thicker, set aside. Add in three quarters from the grated cheese.

Now, we have everything ready to assemble lasagna. On the bottom of the pan, I place the lasagna sheets in order to cover it. Then you can start to pour a layer of Béchamel sauce in order to moist the pasta sheets, then a layer of spinach, a layer of salmon and onion. Then again a layer of lasagna sheets and so on, until you will finish. I topped with a final layer of pasta sheets and Béchamel sauce and I sprinkled on top the remaining cheese.

I baked for 30-40 minute, until a golden crust formed. It marries well with a glass of white wine. Enjoy!

For cooking the fish, preheat olive oil in a saucepan, then add onion and cook it for 2-3 minutes. Add the salmon and season with pepper, salt, nutmeg, thyme and rosemary. Let it cook for 7-8 minutes or until it starts to brown.

To finish the Bechamel sauce, boil the milk and the pour it gradually over the roux, over medium-heat, continuously stirring

What Liberty Ate

- 140 -

From kitchen, with love

- 141 - What Liberty Ate

Text by Liliana Rusu Photography - copyrighted by the owner of each shop

The first drops of color from spring's palette, become - once with the arrival of summer - a playful game as from a pastel poetic painting. Now it's time to cheer the sunny days and the evenings under the moon's light; to admire the fields full of delicate flowers and the gardens full of roses; and when, we finally sit in the kitchen to prepare delightful recipes, to continue this walk inspired by these beautiful kitchen accessories.

Turquoise Tenderness

Seafoam 50's Green Shabby Chic Vintage Monkey Wood Salad Bowl Set HuckleberryVntg

Spring brings the delight of green salad ready to be indulged in these 4 bowls. They are made from Hawaiian wood and painted in a turquoise/brown shade. The bowls are very practical and can be at the time used also as decorative accessories, well kept on your kitchen shelves. You can buy them at HuckleberryVntg : www.etsy.com/ transaction/74011330

What Liberty Ate

- 142 -

Green Enamel Bread Box by Galleros

In Bloom "Do you know when the roses start to bloom?" says whispering, the May sun. We raise our eyebrows and say "of course, only then when they are ready to give us the shine of their petals and their perfume for another 1000 and 1 nights".

And in that moment we share a smile with those roses and this elegant box to keep your bread.

Your kitchen will, for sure, be ready to received these beautiful roses, along with the box. You can buy the box at Galleros : www.etsy.com/ listing/53815468/green-enamel-bread-box

- 143 - What Liberty Ate

Joy of Life Let the summer and vacation come in!

With its pleasing sweet mornings, with its prolonged siestas, with snacks we share with the young and old. It's time for fruits which decline indefinitely in juices, cakes, salads. We collect and prepare them with love to be served on this vintage tray painted with colorfull drums announcing the arrival of small kindness. The vintage tray can be bought at By Heart : www.etsy.com/ listing/75506662/vintage-tray-metalfood-military-drums

Vintage Tray Shabby Chic Collectors Item 1960s by Heart

What Liberty Ate

- 144 -

Shabby Chic Seduction Wooden table placed in the shade of lime blossom in June. Cherries, chocolate muffins and candy, that awaits eager guests, are seated on three saucers decorated delicate and seductive. You can add other summer goodies and then get them in your dish collection in the kitchen. The tea and cupcake stand can be bought at Highteaforalice : www.etsy.com/listing/70085707/your-plates-turn-intoa-custom-3-tier

3 Tier Tea & Cupcake Stand by Highteaforalice

- 145 - What Liberty Ate

Sweet Emotion A hot summer afternoon which leaves place for a beautiful starry night...from the kitchen's window you look at the sky alight by fireflies and flagrant by Jasmine tobacco, when a bittersweet liquor invites you, from this delicate earthenware teapot, glazed in green gray shade.

How to not ask if you could touch the stars? The teapot can be bought at Handmademylove: www.breslo.ro/Product/Ceainic-Green-Tea_413056 Teapot by Handmademylove

French Trio At august's dawn, the sunrise is close, the light it's like being filtrated through the funnel of clouds. On a shelf in the kitchen, three vintage French canisters give us goodmorning. Each knows its purpose, one for flour, other for coffee and the third one for tea. They patiently waiting their turn also this morning. You can buy these canisters at FrenchMelody : www.etsy.com/listing/91258019/set-of-3-french-kitchen-canistersfrench Set of 3 French Kitchen Canisters, French Tags, Authentic Art

by FrenchMelody

What Liberty Ate

- 146 -

- 147 - What Liberty Ate

What Liberty Ate

- 148 -

www.facebook.com/whatlibertyate www.whatlibertyate.com

- 149 - What Liberty Ate