spring/summer Nº4
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TABLE of CONTENTS FORWARD ------------------------------------------------------------------------------- 5 ROMANTIC SPRING ------------------------------------------------------------------- 8 Magnificent Patria --------------------------------------------------------------- 10 Zucchini and Radish Spring Salad -------------------------------------- 24 Salmon en Papillote with Peas Mash ------------------------------------- 26 Baba au Rhum with Mascarpone Maple Frosting ------------------ 28 Panna Cotta with Rosewater and Berries Coulis ------------------- 34 Aimée Cookies --------------------------------------------------------------------- 36 Metamorphose—From Ordinary to Muse ------------------------------- 40 Photography—An Intimate Way of Life --------------------------------- 44
ELEGANT SUMMER ------------------------------------------------------------------- 54 Featured—Oana-Eleonora Ioana ------------------------------------------- 56 Raspbelicious Summer Cocktail -------------------------------------------- 62 Millet, Buckwheat and Corn Flour Pancakes -------------------------- 64 Shrimp Gazpacho with Chrizo and Parmigiano ---------------------- 66 Shrimp Niçoise Salad ------------------------------------------------------------ 70 Salmon in Millet Bread Crust ------------------------------------------------- 72 Pan Seared Scallops -------------------------------------------------------------- 75 Strawberry Mint Mojito --------------------------------------------------------- 80 Oreo and Macarons Ice Cream ----------------------------------------------- 82 Chocolate Sushi ---------------------------------------------------------------------86 The Gift of Tea---------------------------------------------------------------------- 88 Interview—Veronika Studer ---------------------------------------------------92 Featured—Mãdãlina Dumitru ------------------------------------------------98
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FACEBOOK Social media updates at www.facebook.com/whatlibertyate SUBMISSIONS Send all submissions* to submissions@whatlibertyate.com CONTACT Email us at info@whatlibertyate.com WWW.WHATLIBERTYATE.COM/MAGAZINE
* We welcome food photography, graphic design and fine art submissions, fiction, nonfiction, and poetry submissions, as well as proposals for feature articles. Please familiarize yourself with recent issues of the magazine before you submit.
Š Copyright 2013 What Liberty Ate Magazine 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 4th issue - May 2013. Publication published simultaneous in English and Romanian. Printed in the United States of America Publication designed by Gabriela Iancu Cover photograph and styling by Gabriela Iancu Pattern design by Gabriela Iancu
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I would define intellectual elegance as a mind that is continually refining itself with education and knowledge. Intellectual elegance is the opposite of intellectual vulgarity. Massimo Vignelli
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reation—the trope of the conventional symbols is bringing more and more thoughtful insight, as the creation manifesto comes from a balanced composition of the inside vision. Practice and natural aptitudes are sensitively touching the artist’s vision transforming it in messages, stories, views. In this issue, I gathered precepts about elegance, viewed not only as well-framed outside posture, but also as a sense, naturally touching food, soul and mind— from the muse concept perception to elegant food to serve at black tie events or intimate parties. I explored the logical dependence of ingenuity and honest approach of an idea
that is making photography to be seen as an intimate way of living, seeing, projecting the life—where the model is being broken, ideas are conceptualized and hearts are opened. The personal stories are result of an intimate struggle that is revealing a clarified version of the stance in which an individual can be found once the struggle is over. Radical changes in our lives— like death, departures are affecting our perception on beauty and blemish. I refined ideas dear to me, I highlighted sophisticated details, and gave you today an manifestation of simple and sublime elegance in everything that surrounds us.
GABRIELA IANCU—EDITOR IN CHIEF
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GABRIELA IANCU Editor in Chief and Creative Director contact@whatlibertyate.com
ANA MARIA CIOLACU Photographer www.justlovecookin.com IOANA MALANCU Contributing Writer www.missbabacilu.com IRINA VOCHITÃ Contributing Writer www.sportychoco.ro MEDEEA IANCU Contributing Writer www.medeeaiancu.com
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ROMANTIC SPRING
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The most important knowledge is that which guides the way you lead your life. SENECA
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Symbol of simple beauty and historic heritage, the Romanian blouse "Ia" holds mystery, love, dedication. It's an ode to simplicity and it almost feels like our second skin. PHOTOGRAPHS BY GABRIELA IANCU TEXT "OUR LAST MODERN FAIRY-TALE" BY MEDEEA IANCU
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OUR LAST MODERN
Fairy-tale We are walking down the street, we are going shopping or leafing some books in a bookstore, we are watching TV or reading magazines: the woman's image is presented in so many ways. Her appearance and her femininity, equally. But, which is actually in these modern times, the sign of elegance and femininity? The young girls transformed to be alike, too much skinny dolls for which only the glittery cloths, the fake and powdery delicacy counts? Waspy girls which know best how to walk on heels, to wear jewellery or opposite, bland girls which take and imitate in an unbelievable aberration styles, forgetting about what personality means?
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Let me be
YOUR SECOND SKIN...
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W
e all think we are unique and special insomuch, that we feel all this uniqueness needs to be enhanced with all sorts of tricks. If we go back, we can remember of the fairy-tales heroines with blonde hair, heart full soul and charm. Cinderella—the girl without a name—wins with her gentleness everyone's sympathy. Her acts, as in the case of any fairy-tale positive feminine character, wake up the jealousy of her step-mother and of her sisters. The same applies to the story of Snow White, renowned for her beauty. The beauty has magic powers, but only for the right character. The sisters and the stepmother are presented in contrast with the good character; they are not always bare of beauty, but their beauty gets affected day by day by resentfulness, hate and jealousy. The gentleness, the good girl's right sort gets observed by others and wakes up the anger and discord of the other feminine presences. Snow White's step-mother is not only beautiful, but conceited too. Her wish to remain the most beautiful from the land, by using her magic mirror, is destroying any trace of humanity, as she is getting transformed in the face of her own hate. The beauty, without a minimal agreement from others, remains bland. More the make-up of the sisters gets bold, their cloths get glittery, better they become grotesque and monstrous. When Cinderella is showing off in an unbelievable dress at
the ball, everything around starts to loose color. Cinderella's dress isn't that special (even though the pumpkin gets transformed into a carriage, the ragged dress into one utterly beautiful), but this dress becomes amazing and emanates the gentleness and innocence of the girl. The golden-hair-girl feels the same at the family reunion, when her husky dress gets transformed once she is looking into mirror's shiver. Her galoshes become elegant shoes and the ordinary feather comes to life once bounded in her hair. The richness and cloths' lux seems to be owned also by her sisters. The things that are changing— in the case of these good girls which don't know, in comparison with their sisters, how to dance, they don't have the lessons of the high society— are exactly their qualities, exemplary, which of course, inspire and interlink differently the life of the people around them. But beauty, even followed by qualities, can bring discipline or death. Often the fairy-tales girls get punished to bear a certain destiny, and their birth announces usually an absence. A dead mother at child's birth, accursed by a jealous fairy, the father's blindness by the beauty of the step-mother, the assay of poisoning with the apple and even the crime, in case of Snow White. The husbandry and the adjuvant characters are not missing, of course. The good girls have usually the gift of understanding birds and animals' idiom, help when is needed. But the beauty and the gentleness can become a curse.
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The princes are also getting cursed in the fury of one of the fairies, and are taking the face of an ungraceful animal. The inversion of the skin during night, when the prince from frog or pig reacquires his appearance, or from bird into a extremely beautiful girl, the wish of escape and finding a solution, gives birth to another traps and mishmash of situations. Nevertheless, the fairy-tales aren't missing the eroticism and even the voyeurism. The shift of cloths or skin is getting observed by someone and the tasks given to the girls are bizarre. For reaching an unknown space or object, the girl is forced to cross the town, draped into a transparent and rigid robe. Although the tasks received, the girls—more than renowned princes for their acts too—are courageous, smart and don't avoid to use their allure when the situation requires. Their beauty and foxiness help them to escape from edge situation; they are usually more heady, are imposing rules, devise all sorts of impossible contexts for their pretenders, getting them at assay, testing their qualities, courage and character.
The fairy-tales are keeping the mystery of the unseen and lifeless things, but also are keeping a doze of weirdness (bizarre and horror) of some lands or spaces in which some characters arrive. The world imagined and made possible through the eyes of one of them, is of course different from reality. But, without these fairy-tales which get to sleep not only the children, but also the platitude of life, we could not ever step into other worlds. And then, maybe only glimpsing at other lifestyle, the eternal wish to imitate will fade away and we will think that our personality too is equally fragile as the dresses which don't bare all sorts of temperatures. Coming back though with the feet on earth, and getting out from the fantastic and imaginary world, we can have a view to the magazines' covers, to the mannequins in the windows and we can ask almost rhetorical: what the young girls have today, besides the pencilled good looker, the made sur-mesure dresses, the imitation of one and another, and of course beside the beauty almost perfect, incredible close to mannequins? Maybe the femininity, the beauty is elsewhere.•
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ZUCCHINI AND RADISH SPRING
SALAD Recipe and Photographs By Gabriela Iancu 24 – What Liberty Ate
INGREDIENTS (FOR 1 SERVING) 1 medium radish, finely sliced 1 small zucchini, halved slices 2 teaspoons lemon juice a handful of chive, finely cut a handful of basil, finely cut 1 clove of garlic, minced 1/2 small shallot, finely cut 1 tablespoon olive oil Cheddar and Tabasco to serve
DIRECTIONS 1. Preheat the olive oil in a skillet and sautĂŠ the garlic and shallot. Add in the zucchini and basil and cook till it will become tender and flagrant. Season with salt and pepper, as needed. 2. Serve it immediately with radish and fresh chive. Drizzle lemon juice and Tabasco on top and shred some cheddar.
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salmon E N PA P I L L O T E W I T H P E A S M A S H RECIPE & PHOTOGRAPHS BY GABRIELA IANCU
INGREDIENTS FOR SALMON
TO MAKE THE SALMON
500g (1 pound) fresh salmon fillet olive oil to drizzle fresh basil leaves a handful of olives sea salt and ground black pepper 200g fresh baby spinach lemon juice
1. Preheat oven to 180°C (356°F) fan-forced. Place salmon on a sheet of baking paper, big enough to allow you to cover it. 2. Drizzle the fish with olive oil and lemon juice, season with salt, black pepper and top it with a handful of olives cut in tiny slices, the baby spinach and a chiffonade of basil. 3. Fold paper over to enclose filling. Fold in edge to seal. Place on a large baking tray and bake for 12 minutes or until salmon is just cooked through. Serve with peas mash and green beans.
INGREDIENTS FOR PEAS MASH
TO MAKE THE PEAS MASH
200g (1 cup) fresh or frozen peas 2 teaspoons Dijon mustard 2 tablespoons parmigiano 1 teaspoons olive oil 1/4 onion sea salt and pepper
1. Cook the peas in salted boiling water until just tender. Strain the water and pour the peas into a bowl together with the mustard, parmigiano and onion. 2. Using a handheld blender, mash until the peas are thoroughly crushed but still slightly chunky and then drizzle in olive oil and stir to fully incorporate. Season with salt and pepper. Serve warm or cold.
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the ultimate delish
with mascarpone maple frosting
Recipe and Photographs By Gabriela Iancu
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I N G R E D I E N TS
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1 package dry yeast 80 ml (1/3 cup) milk 150 g (1 1/4 cup) buckwheat flour 250 g (2 cups) all-purpose flour 50 g (1/3 cup) white rice flour 100 g (3/4 cup) sugar+2 tablespoons sugar 7 tablespoons softened unsalted butter 4 eggs zest of 1 orange 1/2 cup dark rum 1 cup apricot jam 1 teaspoon vanilla extract 1 cup mascarpone 1/2 cup heavy cream maple syrup to serve
TO M A K E T H E BA BA-AU - R H U M 1. Sift all the flours and place them in a bowl and set aside. In a large bowl, dissolve yeast in warm milk. Stir in 30g (1/4 cup) flour. Cover, and set aside in a warm place to rise 20 minutes, until spongy. 2. Grease with butter a 22cm (8.60 inch) cake pan or Bundt pan. Beat with a mixer the remaining butter with 2 tablespoons sugar and 2 tablespoons flour. Beat in eggs, 1 at a time. 3. Whisk mixture into yeast sponge. Beat in remaining flour to make a thick dough-like batter. Spoon batter into pan. Set aside to rise about 30 minutes, until dough doubles in volume. 4. Preheat oven to 175°C (350°F). While baba is rising, combine remaining sugar with 2 cups water in a saucepan; bring to a boil. Remove from heat. Stir in orange zest. Allow to cool to room temperature. Stir in 1/2 cup rum. 5. Bake baba for about 40 minutes, until nicely browned on top. 6. When baba is baked, remove from oven and unmold. Dip baba into syrup, turning to saturate and pour syrup over it. Cool on rack placed over a baking pan to catch drips. Strain jam into saucepan, and heat until quite warm. Brush on cooled baba. 7. Mix the vanilla extract with the heavy cream, mascarpone and maple syrup to taste. Chill. To serve, top baba with frosting, maple syrup and fresh strawberries. Recipe adapated after 1,001 Nights of Babas(au Rhum)By Florence Fabricant, 2001
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panna cotta with rosewater and berries coulis makes 4 servings
150 g (2/3 cup) Greek yogurt (10% fat) 60 g (1/4 cup) heavy cream 60 g (1/4 cup) pouring cream 2 tablespoons sugar 2 tablespoons rose water 2 leaves of gelatine, hydrated in cold water
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4 tablespoons mixed berries (fresh or frozen) 2 tablespoons sugar 2 tablespoons red wine
⓵ Brush four 100 ml capacity moulds with vegetable oil to lightly grease. ⓶ Place the creams and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through (~1-2 minutes). Place the gelatine in a bowl with cold water and leave it to hydrate for about 2 minutes. Add the cream mixture, gelatine mixture (strained from water) and rose water to the yogurt, whisking until well combined. Pour evenly among the prepared moulds. Place in the fridge for 6 hours or overnight until set. Combine the berries with the sugar and wine and cook it, at medium heat, for 5-7 minutes. Let it cool. Turn panna cottas into serving bowls. Spoon the berries coulis over each panna cotta.
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Make sure the cream mixture has cooled to room temperature before adding the yogurt. If the mixture is too hot, the yogurt will curdle.
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Aimée
Cookies You now have learned enough to see That Cats are much like you and me And other people whom we find Possessed of various types of mind. T. S. ELIOT RECIPE BY IRINA VOCHIŢÃ & PHOTOGRAPHS BY GABRIELA IANCU
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IRINA VOCHITÃ ‚
www.sportychoco.ro
We all know that there is a big difference between the packaged food for pets that you find in supermarkets, and the food that you can prepare for them at home. Most store bought pet foods are prepared at high temperatures. Additionally contain a minimal amount of protein and a large amount of filling agents—such as rice, corn, wheat, soybeans with artificial colors, preservatives, salt. The labels will tell you also that certain pet foods contain no protein. If you will prepare their food at home you can select very carefully the ingredients according to the needs of each animal. Cats are carnivores. They like dry fish, calamari, shrimp, chicken and turkey. Here it is a delicious recipe that you can prepare very quickly at home. Your cat will greatly appreciate these snacks.
Aimée
Cookies Ingredients: 450 g (1lb) ground turkey meat ½ cup powdered milk ¼ cup ground liver ¼ cup chicken broth 1 teaspoon turmeric
Directions: 1. Mix all ingredients in a big bowl. Let them sit for an hour to interpenetrate the flavors. Using your hands, make small balls or give them any shape you want. 2. Dehydrate them at 60˚ for about 6 hours, turning them on both sides. If you don’t have a dehydrator, you can use a traditional oven where you can dry the treats by baking them with the door opened. An electric oven works best in this case. Tip: If you want to experiment and vary, you can color these snacks with beetroot powder. You can also experiment with the shape. Use cookie molds for a more creative look or shape them in stick or fish shape. What Liberty Ate – 39
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Metamorphose From Ordinary to Muse WORDS & PHOTOGRAPHS BY GABRIELA IANCU
T
his is how all came about. Wintery mornings when boredom was taking place of the enthusiasm, and when still miraculously, the ideas were raising. They were happening involuntary or when seems I spent enough time closed to the thought to make my unconscious ready for the process. Maybe I was accomplice to all this, as I was trying to create the perfect space of connecting things, make associations and memories, just to avoid the mental discomfort of the boredom. Sometimes I was succeeding, other times I was failing miserably. To sustain and stimulate my active state of mind, I was searching for ideas that would justify my level of creativity. The creativity could be sometimes a serious draw back, as explained by Dan Ariely. In his latest book The (Honest) Truth About Dishonesty: How We Lie to Everyone— Especially Ourselves, he presents dishonesty as a result of the creativity, where the rationalizations are justifying our immoral behavior. However, our lives are driven firstly by our authentic nature, and are changing accordingly to the situations and interaction with people.
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As self-therapy, I was trying to understand the human nature, from ordinary to muse. How could I understand better myself and the personality of others around me? Was I dishonest to myself when imagining ideas and relationships that were hard to get? Life’s experiences influence the way we act and how our character evolves over the time, while our temperament is based on biological circumstances, as foundation of who we are. If sometimes we are irrational and we are dreaming at love or friendship relationships, in a way that too many circumstances would be involved, would make us more human and less extraordinary? The environment influences on our behavior and the way we are able to make connections, have shifted over our level of creativity, and sometimes have made us extraordinary in something. We could be a muse, a genius or simply a person living great ideas. The difficulty seems to be in the process of undergoing such torment, as not many of us want to go beyond their abilities or limits, just for a temporary or long-term extraordinary condition.
DAN ARIELY is the New York Times bestselling author of “Predictably Irrational” and “The Upside of Irrationality” and “The (Honest) Truth About Dishonesty: How We Lie to Everyone—Especially Ourselves”.
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Examine for a moment an ordinary mind on an ordinary day. The mind receives a myriad impressions—trivial, fantastic, evanescent, or engraved with the sharpness of steel. From all sides they come, an incessant shower of innumerable atoms; and as they fall, as they shape themselves into the life of Monday or Tuesday.
Virginia Woolf
If we can understand our own experiences, we can arrive at the point where analyse shows that we are acting in life based on a accomplice agreement between our explicit preferences correlated with justification of acts that would be easier or harder rationalized. In fact, if we dream to a denied relationship by the law of the Ten Commandments, our imaginary would never trace a real relationship in those circumstances. As long as our dishonesty can be accepted as too small to be counted, links between relationships, dreams and ideas will be suddenly existing. And—as the ideas are just a combination of things and relationships between them—the life appears structured in same way. Our relation with the people around us—imaginary or existent—transforms our dreams of touching love or friendship, only based on the possible imaginary combination of old and new. To be genuinely thoughtful, we must be willing to sustain and protract that state of doubt which is the stimulus to thorough enquiry, so as not to accept an idea or make a positive assertion of a belief, until justifying reasons have been found, says Dewey. This authentic and honest capacity of willing to attain a certain state of mind, in order to understand and act better under the circumstances of the ordinary thinking, might make us extraordinary. Therefore, no matter if it is related to creative ideas or to a dishonesty idea, to act against some principles, even in small measure, our temperament stays witness of the way things will be performed. The just or unjust quantity each one has inside, based on creativity, not as a talent, but as part of an intelligence, has involuntarily placed the human nature on a map of ordinary or extraordinary, labelled according to our capacity of understanding its own attributes. Our constant process of changing enables us to pass through a different spectrum of illusions, dreams and feelings alike. Based on the complexity of our temperament, we see and interpret outside elements in a personal manner and finally, we guide ourselves based on these principles, we believe are at the base of our judgement. 1 •
BROCKMAN, John, 2012, This Will Make You Smarter: New Scientific Concepts to Improve Your Thinking, Harper (Helen Fisher on temperament). ARIELY, Dan, 2012, The (Honest) Truth About Dishonesty: How We Lie to Everyone—Especially Ourselves, Harper.
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N INTIMATE WAY OF LIFE WORDS & PHOTOGRAPHS BY GABRIELA IANCU
p
g raphy
hoto
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he day when you will understand that there is nothing bigger than your passion to create, you will set a step forward. Let’s say—in that specific day—you accepted photography as a part of you. You failed so much, but you continued to see here and there stories, that you took on one’s head, to deliver intimate thoughts, translated into beautiful imagery about a specific life’s aspect for which your heart melted. You made photography a chronicle of your life’s perspective. You choose to communicate a statement to the viewer and you were not afraid to conceptualize ideas and brake the model. Then, you asked yourself how good or bad is what you are actually doing.
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Be daring, be different, be impractical, be anything that will assert integrity of purpose and imaginative vision. Cecil Beaton
he quality of a photograph is given T by touch of the artist, by the insight of the story: more you are getting closer to
journey you always wanted to take, where you search the deepest in you, translate everything in a proper language able to be understood by others too, and courage to eternalize in a photograph. The desire to create an illusion of creation results in something without reference. The shape and the color of the fake creation takes figure of frustration and not acceptance of the talent. The message doesn't exists, it's just a pale and obscure shadow of the original creation.
On the other side, the viewer has to have the capacity to observe and understand the creation. He has to be opened to receive. The photographer can explore the outside reality or he can imagine an inside reality. The acuity to translate all this into a photograph is what makes someone good in this. The time dimension, the historical events and personal history can be translated into a well conceptualized photograph. Innocence, naïvety must not be forgotten here. Your own character should be visible, and clichés avoided.
With no exercise and willing of going through the whole process—from start to finish—the plagiarists are unable to position their own struggle into a creation. While the true artist leaves on, the deceitful artist tries to survive. The struggles can be found on both sides: one trying to get better, the other one depleted to get something new, antithetical to the delicateness of the creation which relies on feelings. Photography is an intimate way of living, seeing, projecting the life. And as intimate as it can get, no one has the right of reproducing the concepts, symbols that have been at the base of the creation. Photography leads to meditation, opens our hearts, makes us vulnerable to understand and see—as visible—photographs and stories in life. •
the heart of the story, more you will feel touched. In other words, this means that the quality of a photograph will rely only on the story? Of course, the point of view and the conceptualization are one of the most important characteristics of a good photograph. More you manage to intercept an state of mind, a story, more you will move the viewers.
While we have so many things to say about ourselves or about things around us, why still some of us plagiarise? Photography should be that adventurous
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ALEXANDRA jitariuc
www.alexandrajitariuc.ro www.behance.net/alexandrajitariuc
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ALEXANDRA JITARIUC was born in 1989 in Dorohoi, Romania. She is currently living in Bucharest, where, in 2012, she graduated from University of Bucharest, and now attending the MA courses, “Communication Campaigns in Public Relations and Advertising” at the same University. Her first photograph was published in 2008, as a cover image for the novel “Bird on a wire” by Irina Nicolaie. After winning several local contests, in 2011 she became one of the official photographers at George Enescu International Festival, the XXth edition. Alexandra Jitariuc had group exhibitions in Timişoara, Iaşi, Cernãuti, Chişinãu.
Approaching photography for the very first time in 2008, my work derived from my intention to have a dialogue with my inner feelings and emotions, to shape an expression for them. It was, somehow, a sort of explosion that surrounded my mind and soul, and, afterwards, has become a permanent struggle to make it more “human” and articulated. It all started with shooting conceptual photography and experimental portraiture in my hometown, Dorohoi, Romania (before moving to Bucharest, to continue with my studies). What I love the most about it is creating stories with an underlying sense of narrative, and introduce in my projects elements of the past and present. The photo entitled “Inside her” is part of the HOME SLEEP project and it is an exercise of vulnerability in a controlled environment. As a visual metaphor for this space I used the museum because it is an artificial one, being itself controlled by others. The dead animals represent the people whose actions are decided by someone else or those who don’t believe in their own actions. It represents those who try to cope with reality somehow, who are stuck in their own weaknesses and fears. Through this project I’m questioning the three types of relationship: the one between humans, the one with their inner selves and the relationship between them and the environment linked by tension. And I also believe in allowing the viewer to discover meanings and to be connected to the photographs with their own experience and vision, not mine. I truly believe that it’s very important that I don’t steal one’s experience with imagination.•
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ALEXANDRA jitariuc
www.alexandrajitariuc.ro www.behance.net/alexandrajitariuc
“through this project I’m questioning the three types of relationship: the one between humans, the one with their inner selves and the relationship between them and the environment linked by tension.” 48 – What Liberty Ate
FAVORITE food Home-made polenta with creamy chicken
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RALUCA MARIE wolfski
www.thedrreamer.blogspot.com
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RALUCA MARIE WOLFSKI was born in July 1988, in north of Romania. She is currently based in Romania, but with tremendous dreams of Paris, Budapest, Vienna, Venice, Florence, Berlin and London. She likes to write and photograph, thus she likes to call herself a dream photographer and tale-teller, all gathered into her tiny virtual world called “She Wolf”, at www.thedrreamer.blogspot.com.
I often see interviews with people that take beautiful photographs and I can’t help but feel numb in front of their easy way of speaking about their concepts, beliefs, inspiration, background or views. I always thought I’ll never be able to speak about my photographs in public because I can’t find my words. All I know is that I am a dream(y) photographer by finding a twinkle of magic and beauty in what I see through the camera, and this is one of the things that fills me with the desire to create something that makes your whole inside soften. As for the human side as I like to call it, food isn’t one of my main interests, I think I’m half-vegetarian and so I can’t really say I have a favourite dish. I love (only) my grandma’s bean soup, but on a general side, I think I’m attracted to all sorts of international deserts, especially French ones, perhaps because I’m mainly attracted by their visual effect on me first. Yes, it does sound weird, but that’s just who I am. So vive les éclairs et les crêpes! •
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RALUCA MARIE wolfski
www.thedrreamer.blogspot.com
“she says nothing at all, but simply stares upward into the dark sky and watches, with sad eyes, the slow dance of the infinite stars”
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ELEGANT SUMMER
II
Hope and curiosity about the future seemed better than guarantees. The unknown was always so attractive to me...and still is. HEDY LAMARR
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perfect summer
Oana-Eleonora IOANA WORDS BY GABRIELA IANCU AND OANA-ELEONORA IOANA ALL ARTWORK BY OANA-ELEONORA IOANA
Oana's artworks are a statement of a labor of love, conscious passion and simple dedication to art. Oana's medium through which she choose to express her personality—painting—helped her reality of life get realigned. Living and creating from memory, soul or passion, Oana's creations surprisingly vivid, simple are a result of the inside exploration of desires and fears, and unexpected are returning to the viewer deliberated beauty.
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OANA-ELEONORA IOANA was born in Târgu-Jiu, Romania, and has graduated her bachelor degree in Management and master degree in Banking and Assurance. She is currently working as Human Resources Controller in a private company. During her university studies she started to study painting at School of Arts, Târgu-Jiu. Born under the sign of Pisces, Oana showed an introvert, romantic and sensitive personality, falling in love with painting, music and voyages. She was in a close relationship with art since her childhood, nourishing this passion with various creations ranging from adornments, origami, postcards, decor pieces for her family and friends. Her first painting was exhibited during her high-school studies and besides drawing, painting and hand-made accessories, she has also developed a passion for poetry. Oana is painting with acrylic, tempera and watercolors, on various surfaces like canvas, cardboard, paper and wood; she is combing the painting with graphics and drawing utilizing diverse techniques. She is getting her inspiration from impressionist, cubist painters, and mostly from neo-impressionism, working in divisionism and pointillism.
„After graduating my bachelor and the painting classes, life pushed me on a path away from my biggest passion—art. After a break of about 8 years, I felt I needed to fill somehow that empty place painting left in my heart; I decided that I need to paint again and I enrolled for graphic classes at School of Arts, Târgu-Jiu, having as professor, the amazing Loreta Nicolcea, the one which has been my teacher also 10 years ago, when I first study painting.”
Oana exhibited numerous of her artworks, in exhibitions organized by the School of Arts, Târgu-Jiu. She won 2 awards at the annual exhibition-competitions organized in Târgu-Jiu (I/2012 and II/2013) in order to celebrate the great sculptor Brâncuşi. A few of her artworks can be found also in private collections. 58 – What Liberty Ate
„Painting is making me relax, is taking me away to the most high corners of my soul, it's helping me refind myself and it's accomplishing me; the colors' scent it's inspiring me, behaving like a drug for my asleep senses. Even if I am dividing my time to other complementary activities, painting has been and it is surely my greatest passion, that something without I can not behave as an individual.�
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juice from 1 orange 4 tablespoons berries 2 tablespoons vokda 1 tablespoon honey ice cubs, mint, Prosecco
RASPBELICIOUS
SUMMER COCKTAIL 1.Mash the berries, the honey and mint in a large glass bowl. Stir in vodka, orange juice, and Prosecco. Pour mixture through a sieve into a pitcher, pressing through; discard solids. Serve over ice. Garnish with mint and berries.
RECIPE & PHOTOGRAPHS BY GABRIELA IANCU 62 – What Liberty Ate
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PANCAKES WITH MILLET, BUCKWHEAT & CORN FLOUR INGREDIENTS (16 PIECES/4 CM EACH) 45 g (1/3 cup) millet flour 45 g (1/3 cup) corn flour 45 g (1/3 cup) buckwheat flour 1 1/2 tablespoon wholemeal flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 pinch of salt 2 eggs separated 2 1/2 tablespoons sugar 125 ml (1/2 cup) yogurt 125 ml (1/2 cup) milk vanilla extract 1 tablespoon olive oil orange zest
DIRECTIONS: 1. Sift the flours, baking power, baking soda and salt in a big bowl. In another bowl place the egg yolks, sugar, yogurt, milk, olive oil, vanilla and orange zest. Beat till homogenous. Set aside. 2. Place egg whites into a large clean mixing bowl and beat them on medium speed with an electric hand whisk until stiff peaks appear. Gently fold it into the mixture of eggs made above. When perfectly combined, sift the flours and stir till blended, don’t over mix it though. 3. Preheat a pancakes pan on medium heat. Grease it with a small amount of oil. Pour composition into the pan and fry each pancake 1 minute on each side. Serve it with maple syrup and strawberries.
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RECIPE & PHOTOGRAPHS BY GABRIELA IANCU
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Shrimp Sublime RECIPE & PHOTOGRAPHS BY GABRIELA IANCU
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Nº 1 In the 3rd century AD, the Greek author Athenaeus wrote in his literary work, Deipnosophistae—an important source of cookery recipes in classical Greek, about shrimp as being “... of all fish the daintiest is a young shrimp in fig leaves.“
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Shrimp cho
a gazp
WITH CHORIZO AND PARMIGIANO RECIPE & PHOTOGRAPHS BY GABRIELA IANCU
INGREDIENTS (FOR 2 SERVINGS) 1 tablespoon olive oil 220 g (1/2 pound) shrimp, peeled and deveined, tails attached 3-4 tablespoons chorizo cut in cubes Coarse salt and ground pepper 4 plum tomatoes, chopped (about 2 cups) 1/2 small shallot, chopped 2 small garlic cloves, chopped 1/2 cucumber, peeled and chopped 100 g (1/2 cup) finely chopped, jarred roasted bell peppers 1 cup tomato juice 2 tablespoons red-wine vinegar parmigiano and basil leaves to serve 68 – What Liberty Ate
DIRECTIONS 1. Preheat the olive oil in a large nonstick skillet, and add the shrimp; season with salt and pepper. Cook until golden on both sides and opaque in the center, 3 to 4 minutes. Set aside. In the same skillet cook until crispy chorizo cut in small cubes. 2. In a food processor, combine tomatoes, onion, garlic, cucumber, and the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper. 3. To serve, divide tomato mixture among bowls; top with shrimp and chorizo croutons, sprinkle parmigiano and basil leaves. What Liberty Ate – 69
SHRIMP niçoise SALAD
RECIPE & PHOTOGRAPHS BY GABRIELA IANCU 70 – What Liberty Ate
INGREDIENTS Salad 300g (2/3 pound) shrimp peeled, leaving tails intact, deveined 2 cloves of garlic 3 slices of prosciutto 5 baby potatoes 2 boiled eggs olives, basil, tomatoes extra-virgin olive oil salt and pepper Dressing 1 teaspoon Dijon mustard 2 teaspoon olive oil 1 teaspoon lime juice
DIRECTIONS 1. Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Transfer them to a chopping board and cut them in half. 2. Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil uncovered for 7 minutes. Drain and cool under cold, running water. Peel and quarter eggs. 3. Preheat the olive oil in a skillet and sautĂŠ the garlic together with the prosciutto finely cut. Add in the shrimps and cook for 2-3 minutes or until flagrant and golden. 4. Whisk the oil, lime juice and mustard in a jug until combined. Season with salt and pepper. 5. Divide the potato, egg, tomato, shrimps and olives among serving bowls. Drizzle with dressing.
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Salm RECIPE & PHOTOGRAPHS BY GABRIELA IANCU
Nº 2 Poached, en papillote, baked or fried, salmon is always a healthy source of Omega 3. This beautiful crumbed salmon fillet is delicious with spinach, mushrooms or golden potatoes. Pair it with a sparkling wine and begin your dinner in a memorable way.
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BAKED SALMON IN MILLET CRUST 200 g (1 pound) fresh salmon fillets 50g (3 tablespoons) millet fresh breadcrumbs 2 tablespoons chopped parsley and basil 1/2 lime, juiced 40g parmigiano 2 tablespoons olive oil salt and pepper
1. Heat the oven to 200°C (400°F). Season with salt and pepper and place the salmon fillets on a lightly buttered non-stick baking tray. 2. Mix the breadcrumbs, parsley, basil, olive oil, parmigiano and lime juice in a food processor. Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs golden. Serve with spinach and mushrooms.
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PAN SEARED SCALLOPS
with lemon and pomegranate couscous recipe and photographs by Ana Maria Ciolacu
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ANA MARIA CIOLACU justlovecookin.com
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recipe and photographs by Ana Maria Ciolacu
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PAN SEARED SCALLOPS
with lemon and pomegranate couscous
 
Ingredients: 250 g (1 cup) couscous 200 ml (1 cup and 2 tablespoons) chicken stock or water 50 ml (3 tablespoons) lemon juice zest from 1 lemon 1 small pomegranate 4 tablespoons chopped parsley 1/2 teaspoon salt 1-2 tablespoons olive oil pepper 6 jumbo sea scallops 1 tablespoon butter 1 tablespoon vegetable oil salt to taste Directions: 1. Place the couscous in a bowl and mix in the lemon juice and the olive oil. Pour over 200 ml chicken stock or boiling water, season with salt and pepper and stir. Cover the bowl and let it sit for a few minutes, until the couscous has absorbed all of the liquid. 2. Ruffle with a fork to separate the grains, then add the pomegranate seeds, the lemon zest and the chopped parsley. Pour the couscous into the scallop shells. Rinse scallops with cold water, pat dry both sides with paper towel and place on a plate. Pour the oil and butter into a pan on high heat and wait until the mixture is screaming hot. 3. Season the scallops with salt and pepper, then gently place into the pan, keeping some space between them. Sear for 1 minute, without touching, until the bottom is golden brown and crispy. 4. Flip all of them over and cook for another minute on the other side, then transfer them onto their shells, over the couscous. You can season with lemon juice and olive oil dressing.
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Ingredients (makes 1 cocktail): 8 fresh mint leaves 2 tablespoons sugar 60 ml (1/4 cup ) white rum 120 ml (1/2 cup) sparkling water juice of half a lime 3 strawberries 250 g (1 cup) ice cubes a few kumquats (optional) Directions: 1. Place mint leaves, strawberries, lime juice (2 kumquats too, if desired) and sugar into a tall glass. 2. Gently mash with a muddler, until the mint leaves will release their scent. Add the rum and stir to dissolve the sugar. 3. Fill the glass with ice cubes, then pour the sparkling water. Garnish with lime slices, strawberries, kumquats and mint leaves. 80 – What Liberty Ate
STRAWBERRY Mint Mojito
recipe and photographs by Ana Maria Ciolacu
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OREO AND MACARONS I C E C R E A M RECIPE & PHOTOGRAPHS BY GABRIELA IANCU
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Ingredients for 600 g ( 1 1/3 pound) ice-cream 180 ml (3/4) milk 100 g (1/2 cup) crystal sugar 300 g (10 oz.) sour cream 6 Oreo cookies, roughly crushed 3 egg yolks 1 teaspoon vanilla extract a pinch of salt
Directions 1. In a small saucepan, heat the milk with the sugar, until the sugar melts, approximately 5 minutes. Set aside. 2. Lightly beat the yolks and gradually pour them over the milk. Stir continuously and keep the mixture on medium heat until the cream becomes thicker, approximative 10-12 minutes. 3. Fill a large bowl with ice cubs and cold water. Pour custard through a fine-mesh sieve into a bowl set over the ice bowl. Stir in the sour cream and the vanilla extract. Let stand, stirring occasionally, until chilled. 4. When the cream has chilled refrigerate it for 45 minutes. As it starts to freeze, stir it vigorously with a spatula. Add in the Oreo cookies. Return to freezer. 5. Every 15 minutes, for 2-3 hours, stir until the cream freezes and ice crystals are not forming anymore. 6. Serve it in elegant glasses between large macarons shells.
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RECIPE BY IRINA VOCHIŢÃ & PHOTOGRAPHS BY GABRIELA IANCU 86 – What Liberty Ate
”
Chocolate sushi
This is a delicious dessert that will make an impression at any party. It is very versatile because you can play freely with the ingredients according to your preferences and needs. You can also use any fruit you like. You can serve it with chocolate sauce and pistachio paste. For the chocolate crust 250 g (1 cup) organic raw cocoa butter 50 g (3 tablespoons) cocoa liquor (cocoa mass) 80 g (1/3 cup) organic raw cocoa powder 80 g (1/3 cup) honey 2 teaspoons vanilla bean core a pinch of salt For coconut and cashew cream 150 ml (2/3 cup) coconut milk - the hard top tin 150 g (2/3 cup) raw cashew - previously hydrated in water for 3 hours 80 ml (1/3 cup) agave syrup 2 tablespoons organic raw coconut butter 2 teaspoons vanilla bean core For the filling 7 fresh figs 7-8 fresh strawberries 1. Prepare coconut and cashew cream. Blend all ingredients until you will obtain a smooth consistency. Chill in the freezer for about one hour until harden. 2. Prepare the chocolate crust. Melt the cocoa butter with cocoa mass on bainmarie. Gradually add cocoa powder, honey, vanilla and salt. Stir with a whisk or blender, depending on how skilful you are. 3. Spread the chocolate that you obtained on a baking paper into a rectangle shape (40x20cm). Spread the coconut and cashew cream over the chocolate sheet, leaving 1cm border over the sides. Add figs and strawberries and roll it. 3. Refrigerate it overnight. To serve, bring to room temperature, then cut into thick slices using a heated sharp knife. Serve with chocolate sauce. For the chocolate sauce you can mix coconut water, agave syrup and cocoa powder.
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THE GIFT OF
TEA
words and photographs by Ioana Malancu
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Miss
BABACILU
WRITES
I ALWAYS THOUGHT TEA GETS THE BEST OF PEOPLE. Have a group, set it around at least one teapot filled with this magical sun colored beverage and it is impossible not to create a wonderful, relaxed atmosphere. Maybe this was an idea I developed during my tea drinking experience, I may be wrong, but since experience hasn’t changed my belief, I will still keep it. I come from a country where there is not a tea cultured really established, but more a tisane culture, all explored thinking firstly to herbal tea’s medical benefits. My relation with tea has grown during evening and nights, after dinner, near a large warm cup of lime infusion with a slice of lemon and a teaspoon of honey. During those minutes of pure joy, silent, relaxed, contemplative joy, my love relationship with tea has started to grow.
Reading, thinking and writing about tea I realized that each reader perspective must be different. If you come from United Kingdom, you may believe tea is an every day need, there, you add the tea bag in the cup, the hot water and you have it, if you come from Morocco you may want to know where’s the gorgeous glass with mint leaves sparkling in the sun that I am not mentioning, and if you come from, let’s say Romania, you may think there should be chamomile tea. These are, of course, acts of generalization but what I want to emphasis is the variety of thoughts, images and feelings tea brings in us. No matter the place and the culture you belong to, I’m sure you will not consider I am wrong when I focus on the harmony it brings in one’s life. From tea bricks, to leaves, from simple tea bags to pyramid tea bags, from black tea to variations mixed with flowers, oils and fruits, tea warms up the body, lightens up the mind and caresses the soul. The Chinese have made an art and a philosophy from the act of preparing and serving the tea. The tea ceremony has developed a precious ritual of focusing on every little detail, its effect on oneself and the relation with the amazing nature we people are so attached to. Nowadays serving tea has not changed much of its precious character and tea serving is a form of showing respect, of celebrating the elders, of welcoming the guest and overall, a gesture of appreciation and affection. What Liberty Ate – 89
Tea serving, as it has developed in United Kingdom has evolved around its social function, tea starting to be appreciate it for its taste and effect, but also for the place it was served, from the delicate china sets it was served from, for the sweet treats it was accompanied by and for other reasons, exterior to tea itself, the host, the persons attending, the day and the event. Appreciate for its preciosity and for the status it brought, tea was nevertheless highly enjoyed since it has reached European territories, and it was transformed during time, from a high society product enjoyed on special schedule, to big cups filled with warm water and tea bags.
TEA HAS THIS CHARMING EFFECT OF BRINGING JOY. Nowadays, weather you enjoy your tea coming from a tea bag or from tea leaves, in its pure state or together with delicate fragrances, flowers and fruits, you can now enjoy all tea’s characteristics. Be it tasted in the tea shop, a precious time with friends is guaranteed, weather it is part of your wellness ritual before sleep, calm and relaxation is part of its benefits. Tea has this charming effect of bringing joy. Seeping drop by drop, the act of drinking tea makes you stop, breath relaxed, be present and enjoy each second. You continue the tiny ritual with graceful gestures, holding cups, tea pots or tiny snacks. Your body fills with warmth and your mind with calmness. Your soul is touched with a delicate hint, light as a feather and sweet as a caress. There may be no coincidence that whenever there was tea in world’s history there was a sort of celebration. Weather it was a family celebration, a way of expressing gratitude or appreciation, weather it was a fancy event to enjoy and chit chat, weather it was the free time that was enjoyed or simply the act of being, of breathing and being present, as a form of meditation, tea was there. Wherever you encounter tea, be sure to give yourself the gift of celebrating the moment, of enjoying the present, breathing, being and mesmerizing at the world’s beauty. Give yourself the gift of a tea! • 90 – What Liberty Ate
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ST
Ve
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Q&A INSPIRATION
TUDER
eronika Talented, bursting with imagination, the Hungarian-born food, still life photographer and food stylist,Veronika Studer—and 2012 Saveur "Sites We Love" discovery—gives us an insight into her artistic world and original creations. INTERVIEW BY GABRIELA IANCU AND PHOTOGRAPHS BY VERONIKA STUDER
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WHICH FIVE WORDS WOULD BEST DESCRIBE YOU? Friendly, honest, open minded, enthusiastic, restless. YOU ARE A FRESH AND LOVELY APPEARANCE IN THE SEA OF FOOD BLOGS WORLD WIDE. HOW WOULD YOU DESCRIBE YOUR PHOTOGRAPHIC STYLE? I would say it is a nice mix of reality, fantasy with just a pinch messiness and a hint of vintage feel to it. I love everything vintage, I always have, our house is packed with treasures and I love to present the food in a slightly rustic environment but still trying to keep it real. WHAT DO YOU FEEL IS THE MOST CHALLENGING THING ABOUT PHOTOGRAPHING FOOD? Most of all is to stay exciting, to be able to bring something new and interesting to the photos. I love my job, and I'm continuously thinking on something new, that is what keeps me going. I am always after something interesting, something that makes my photo stand out. It can be the light/ shadow on the photo, or a new prop, or an extraordinary detail. The smallest detail can get sometimes the most of the attention, and make the whole shot itself. IF YOU HAD TO CHOOSE ONE LENS WHICH ONE WOULD IT BE AND WHY? I'm currently in love with the f2.8 24-70 mm lens, but now I'm very interested investing in a tilt shift lens. IT'S HARD NOT TO FALL IN LOVE WITH YOUR IPAD PUBLICATION - THE SPOON, IT HAS AN AMAZING ORIGINAL INTERACTIVENESS. HOW IT CAME TO YOU THE IDEA TO CREATE THIS MAGAZINE? A year ago I came up with the idea of a digital magazine, and I created a short Issuu version. A colleague of mine (who happens to be an outstanding graphic designer) at the magazine I work for has seen it and called me 15 minutes after it was released, and popped the question whether I would not want to create an interactive iPad magazine with him. For sure I said yes. So what you call The Spoon now, is actually work of the two of us. He is a genius when it comes to iPad applications and crazy ideas, and I'm the one behind the camera and planning of the menu.
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We are a really great team. We are not short on ideas, there are many up in our sleeves, just stay tuned. We will have soon an iPhone App coming out in April, called The Spoon Recipe Box. The content is the same as the iPad version, but it is not interactive. Instead of that, to each and every recipe we created a printable, mailable shopping list for example. And there are so much more I cannot share yet. It is really a lot of fun to see the magazine growing bigger and we really hope that we can attract more and more readers. THE FIRST PHOTOGRAPHER THAT COMES TO YOUR MIND AND WHY? I cannot just mention one. There are about 3-4 popping up in the same time. There is Anna Williams, beautiful lighting. Con Poulos, the playing with shadows. William Meppem, perspective.... I would be happy and honored to be able to learn from them from first hand. A WEBSITE AND/OR BLOG YOU VISIT OFTEN? And yet again, there are so many I like for this or that reason, but I would like to point out Melina's gorgeous site, the Licking the Plate. She is a very talented photographer, an excellent cook and a lovely person. IS THERE ANYBODY OR ANYTHING YOU WOULD LOVE TO PHOTOGRAPH? Tough question, because there are nothing really I wouldn't like to photograph. I would like to travel through India and capture all those gorgeous colors, smells, people, food and places. WHAT ADVICE DO YOU HAVE FOR SOMEBODY WHO WANTS TO PURSUE FOOD PHOTOGRAPHY? Don't hesitate, hop to it. But don't try to imitate others, rather try to figure out your own, and bring yourself into it, so it will become real. SOMETHING YOU’RE STILL LEARNING? Photography, every day. There is always something new coming up, there is always something to learn. VISIT www.thekitchenfinesse.com www.thespoonmagazine.com
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is product, graphic and interior designer, photographer and illustrator. She created Lightsquare—which works mainly unique pieces or limited series of high-end handmanufactured furniture, lightning devices and accessories; customised and unique interior decorations. www.lightsquare.ro
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hat Liberty Ate magazine is a bi-annual independent publication. It caters to the curious, educated reader, interested in honest and creative food made at home, personal stories, essays, photographic projects, interviews, focusing on pastoral, simple, yet elegant living. What Liberty Ate is made to inspire to introspection, to a re-evaluation of values, and brings with each issue fresh views ,retaining the idea of creation, of original simplicity and independence. What Liberty Ate believes in the transformational power of the good example, in the right relation between good values, creativity and conceptualism.
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