Tearsheet: Triathlete Magazine...

 

It was so fun to with with Kevin Couch the executive chef of Cuba Libre at the Old City location. He put together his Fuel dish which consisted of whole wheat quinoa pancakes and blueberries. 

Recipe To Live By: Roasted Garlic

I love garlic and cook with it every chance I get. The smell of it in my home, the taste of it on bread is perfect in every way. Here's a recipe I use for roasted garlic that so simple and a great way to use garlic alternatively. 

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

#Playingwithfood

This past month my personal project series #Playingwithfood was released. Other than promoting it via social media a select group of photo editors and art directors in the Philadelphia and New York area received my direct mailer. I got a strong response and expect to continue working on this project.

Below are a couple images from the series. You can see more at my website.
 www.perrettiphotography.com