Archive for Food

Spicy Corn & Crab Chowder
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09/12/2014
Paul S. Bartholomew
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Paul S. Bartholomew
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Corn, corn, corn everywhere in Bucks County during late summer. This is a wonderful time of year in anticipation of autumn and the beautiful scenics it brings. We can feel the seasonal change in the air especially at night and hear the crickets through the open windows. It’s so nice to live in the countryside. We’ve been exploring the… View Article

Peaches, Smoked Mozzarella and Basil with Balsamic Reduction
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08/10/2014
Andrea J. Bartholomew
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Paul S. Bartholomew
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Fresh peaches become a luxurious appetizer when tossed with smoked mozzarella and basil.  Dress this dish with a simple dressing of balsamic vinegar, tawny port and honey reduced to a sweet syrup, or just an aged balsamic vinegar on its own – 25 years or older if you can find it.  We were inspired to make this… View Article

Fish Tacos with Chipotle Sauce
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07/14/2014
Andrea J. Bartholomew
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Paul S. Bartholomew
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Although fish tacos have been showing up on menus all the over the U.S. in recent years, they are nothing new to the culinary world.  Baja California fried fish tacos have been inspiring the rest of the country for only a few decades while Mexicans have been enjoying this simple yet perfect dish for centuries.  The corn tortilla dates back… View Article

Coquilles Saint-Jacques (Gratinéed Scallops)
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05/10/2014
Andrea J. Bartholomew
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Paul S. Bartholomew
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Coquilles Saint-Jacques is the French word for scallops, meaning “shells of St. James.”  The same word refers to the classic French recipe of preparing scallops on top of a bed of mushrooms and shallots, and then broiling them with a rich gruyère sauce. There are a few fantastic versions of the legend behind the French name for… View Article

Spiced Nuts
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Author(s)
01/04/2014
Andrea J. Bartholomew
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Paul S. Bartholomew
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These herbed and spiced nuts are great to serve as a simple appetizer, or alongside your favorite beer or cocktail. For some glorious cocktail hour suggestions, which pair well with this crunchy treat, try some of our popular recipes below: Cosmopolitan Cocktail Blood Orange Margarita Perfect Manhattan Calvados and Maple Syrup Cocktail Dark and Stormy… View Article

Roasted Chicken w/ Olives, Garlic, Lemon, Vermouth, Red Potatoes
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12/17/2013
Andrea J. Bartholomew
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Paul S. Bartholomew
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Here’s a comforting martini-style slow roast chicken recipe, punctuated by dry vermouth, briny olives, sweet garlic, tart lemons and creamy potatoes. For another gloriously easy lazy person’s chicken try this Slow Roast Chicken with Lemon and Garlic. Print Chicken with Olives, Garlic, Lemon and Potatoes Author: The Framed Table   Ingredients 4 lbs chicken, drumsticks and… View Article

Crab Bake
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12/11/2013
Andrea J. Bartholomew
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Paul S. Bartholomew
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Serve baked crab with crusty bread and a cold beer. Print Crab Bake Author: The Framed Table   Ingredients 8 oz cooked crab meat 1 tbsp parsley, chopped 2 tbsp gin 2 tbsp Dijon mustard 4 tbsp grated cheddar ground black pepper 1 peeled whole onion 5 or 6 cloves 1.5 cups milk 1 small bay… View Article

Sweet Potato Risotto with Bacon
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11/24/2013
Andrea J. Bartholomew
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Paul S. Bartholomew
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Risotto is a comfort food that requires no special skill other than patience.  Arborio rice is typically used to make risotto due to its short grains and high starch content, giving the dish its creamy texture.  Paul usually makes his risotto with parmesan or mushrooms, but his latest experiment with sweet potato gave this savory… View Article

Lobster Macaroni & Cheese
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11/05/2013
Andrea J. Bartholomew
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Paul S. Bartholomew
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Thomas Jefferson did not invent macaroni and cheese.  Our third President was however famously obsessed with the pasta and cheese dishes he enjoyed in Europe, so much so that he had a macaroni machine delivered from Italy to Monticello in Virginia so he could serve “macaroni” (his word for any kind of pasta) to his… View Article

English Muffins
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Author(s)
09/15/2013
Andrea J. Bartholomew
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Paul S. Bartholomew
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Home made English Muffins are one of the most exciting things we’ve made recently.  It’s not that we’re boring people, it’s just that after a lifetime of buying them off the shelf, cradled in suffocating cellophane-covered boxes, it was extremely satisfying to cook these uncaged, free-range muffins on our own griddle at home.  After some… View Article

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Professional photographers Paul & Andrea Bartholomew explore food, history and culture, both locally and throughout the culinary world.

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