Archive for Bread

English Muffins
Submitted
Author(s)
09/15/2013
Andrea J. Bartholomew
Photographer(s)
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Paul S. Bartholomew
0

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

Grilled Pizza with Clams, Arugula and Peppers
Submitted
Author(s)
07/28/2013
Andrea J. Bartholomew
Photographer(s)
Comments
Paul S. Bartholomew
1

When it’s the middle of summer and too hot to think about heating up the kitchen for homemade pizza, we turn our outdoor grill into a blazing hot pizza oven.  Grilling pizza directly on the grill grates can be a harrowing experience, and didn’t really give us the kind of uniformly charred and crispy bottom… View Article

Pumpkin, Rosemary, Sour Cherry Muffins
Submitted
Author(s)
10/20/2012
Andrea J. Bartholomew
Photographer(s)
Comments
Paul S. Bartholomew
6

We originally made these muffins only as an excuse to bake something in chique square parchment papers, but they turned out to be such a great treat we’ll be making them a lot more often. Lorraine Pascale’s recipe from her adorable show Simply Baking was the inspiration, but I made some customizations and added sour… View Article

Oktoberfest
Submitted
Author(s)
09/23/2012
Andrea J. Bartholomew
Photographer(s)
Comments
Paul S. Bartholomew
0

Oktoberfest began in 1810 in Munich, Germany as a city-wide marriage celebration for the crown Prince Ludwig (later King Ludwig I) and Princess Therese of Saxe-Hildburghausen. The celebration later became an annual tradition and just had a 200 year anniversary in 2010. The official website of the Munich, Germany Oktoberfest details the layout and extent… View Article

Pain Perdu (French Toast)
Submitted
Author(s)
07/04/2012
Andrea J. Bartholomew
Photographer(s)
Comments
Paul S. Bartholomew
2

Pain Perdu, also known as French Toast, translates literally to “lost bread.” Why “lost” bread? Some say that soaking stale bread in a mixture of milk and eggs and then frying it in butter gives new life to old bread that was otherwise lost to us. We however like to think it refers to the… View Article

Soda Bread, Chive Butter & Smoked Salmon
Submitted
Author(s)
03/15/2012
Andrea J. Bartholomew
Photographer(s)
Comments
Paul S. Bartholomew
4

Every St. Patrick’s Day many folks in the US are compelled to make traditional “Irish”  food, with corned beef and cabbage often being the featured dish, though this is more of an Irish-American tradition.  Irish Soda Bread however actually has historical roots in Ireland dating back to the mid-1800′s.  Quick breads at this time were… View Article

Popovers and Preserves
Submitted
Author(s)
11/09/2011
Andrea J. Bartholomew
Photographer(s)
Comments
Paul S. Bartholomew
0

Popovers are often described as an Americanized version of Yorkshire Pudding.  Earlier versions call for the batter to be baked in roasted beef or pork drippings, but more frequently these days you’ll find less meaty recipes drawing attention at restaurants, bed and breakfasts and effortlessly levitating in domestic home ovens.  I had my first introduction… View Article

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