Category Archives: Vegetables

Food Stylist Photographer Los Angeles LA Creative Studio Chris Dorsey

How to make a spicy, strawberry lemonade?

February 26, 2018 by Food Polka

Its easier than you think, just watch…

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Categories: Animation, Cocktail, Creative Content Development, creative direction, culinary inspiration, Culinary Writing, Dessert, Editorial, farmers market, Food Art, food marketing, Food Photography, Food Styling, foodporn, Lemonade, Marta Fowlie, Published by Marta Fowlie, Recipe Development, Rosemary, Serrano, Snack, Stop Motion Animation, Strawberries, Vegan • Tags: Animation, california, chris dorsey, food photographer, food stylist, mineral water, photography, soda water, sparkling lemonade, stop motion food

The Lonely Winter Brussels Sprouts Soup. It’s “lonely”, but you don’t have to eat it alone

December 22, 2017 by Food Polka

I am fortunate to spend this Holiday season with my family in Poland. It has been 16 years since the last Christmas together and a very long time since I experienced the “real” winter for longer than a week. Although it’s cold out here, I am still super excited because the trip triggers so many culinary memories. Winters in Northern Europe offer very limited variety of local produce but Brussels Sprouts are in season now. So, here is my sentimental winter tale about this “little” vegetable. I grew […]

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Categories: Christmas, Communism, Cooking Classes, Dill, Dinner, Editorial, Food Art, Food Photography, Food Styling, Herbs, Lunch, organic, Pearl Barley, Polish Cuisine, Published by Marta Fowlie, Recipe Development, Resourceful Cooking, Soup, Tomatoes, Vegetables • Tags: brussels sprouts, brussels sprouts soup, creative food stylist los angeles, culinary productions, culinary writing, Dill, food photographer, food photographer la, food photographer los angeles, food photography, food polka, food styling los angeles, food stylist los angeles, foodpolka, marta fowlie, polish cooking, published by Marta Fowlie, winter soups

This dark, green soup made out of California weed might surprise you

March 12, 2017 by Food Polka

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Categories: California Cuisine, Carrots, Cooking Classes, Culinary Writing, Cumin, Diary Product, Dinner, Editorial, Eggs, entrepreneur, farmers market, food agency, Food Art, food marketing, food photography, Food Photography, Food Styling, Herbs, Lunch, Marta Fowlie, Marta Smolczewska, organic, Privet Chef Events, produce, Published by Marta Fowlie, Recipe Development, Resourceful Cooking, sorrel, Soup, Soy milk, Vegetables, Vegetarian • Tags: california, comfort food, cooking for singles, creative cuisine, creative direction, creative food stylist los angeles, culinary content producer, culinary productions, culinary writing, easter, easter meal, edible flowers, edible pepper tree, fast food, food blog, food blogger, food photographer la, food photographer los angeles, food photography, food polka, food styling los angeles, food styling services, food stylist, food stylist los angeles, foraging, free food, green food, healthy, healthy potatoes, marta fowlie, marta smolczewska, personal chef los angeles, polish cooking, polish immigrants, privet chef los angeles, published by Marta Fowlie, Recipe Development, resourceful cooking, sorrel, sour grass, spring meal, superfood, vegan comfort food, vegan mashed potatoes, wild herbs, wild sorrel, wood sorrel

Go green with your potatoes!

March 24, 2016 by Food Polka

Ok, so Easter is right around the corner and being Polish I know that all the Polish housewives have been busy in the kitchen for the last two weeks. Probably baking babkas, hard boiling eggs, and maybe even painting them… I am Polish and I don’t paint eggs this year but I painted my mashed potatoes green. And painted my potatoes not because it’s Easter time, but because green potatoes are delicious, healthy and they look really cool. I am […]

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Categories: California Cuisine, Cooking Classes, Culinary Writing, Dinner, Food Art, Food Photography, Food Styling, Garlic, Herbs, Lunch, Marta Fowlie, Marta Smolczewska, Olive Oil, Privet Chef Events, Recipe Development, Resourceful Cooking, Salt, Soy milk, Spinach, Vegetables, Vegetarian • Tags: comfort food, cooking for singles, creative cuisine, creative food stylist los angeles, culinary productions, easter, easter meal, edible flowers, edible pepper tree, fast food, food photographer los angeles, food photography, food polka, food styling los angeles, food styling services, food stylist los angeles, foraging, garlic flowers, green food, healthy, healthy potatoes, marta smolczewska, mashed potatoes, pepper tree bloosom, personal chef long beach, personal chef los angeles, polish cooking, polish easter, polish immigrants, privet chef los angeles, published by Marta Fowlie, quick meal idea, resourceful cooking, side dish, sorrel, spinach and potatoes, vegan comfort food, vegan mashed potatoes, wild garlic, wild sorrel, wold herbs, wood sorrel

“Just go for it” portobello-spinach Wontons

March 4, 2016 by Food Polka

Much like a painter who just starts to paint and creates a unique piece of art, a good cook can whip up something by just starting to cook. I tend to make the best meals when I look at what’s lying around in my cabinets and refrigerator and just go for it. This happens because I have good cooking intuition. For example, one day I was feeling very hungry and knew I had to eat before my Pilates class, but […]

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Categories: Almond Milk, Apetizer, Black Pepper, California Cuisine, Chives, Cornstarch, Dinner, Dumplings, Eggs, Flours, Garlic, Green Onions, Herbs, Lunch, Mushroom, Olive Oil, Portobello, Resourceful Cooking, Salt, Spices, Spinach, Vegetables, Vegetarian, Wheat Flour • Tags: asian, cooking for singles, creative cuisine, creative food stylist los angeles, Dumplings, fast food, food photographer los angeles, food styling los angeles, food stylist los angeles, fotografia kulinarna, healthy, marta smolczewska, pierogi z grzybami, pierogies, polish cooking, polish immigrants, polish pierogi, portobello mushroom, published by Marta Fowlie, quick meal idea, resourceful cooking, staffed dumplings, stylizacja kulinarna, wontons

Pork schnitzel breaded in buckwheat as guiltless pleasure

February 25, 2016 by Food Polka

The Pole’s relationship with pork chops is like the American’s relationship with steak. Although I love steak, I also love pork. After 25 years of Polish Pork Cuisine, pork has become an integral part of my diet. Sometimes when I get cravings for the old times and Slavic–Germanic culinary tradition, I make a simple pork schnitzel accompanied with potatoes and dill. When the spirit of Californian speaks to me and I want a healthier version, I make a pork schnitzel… breaded in buckwheat flour. So here is a recipe for a […]

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Categories: Black Pepper, Buckwheat Flour, Culinary Writing, Dinner, Eggs, Food Photography, Food Styling, German Cuisine, Lunch, Marta Fowlie, Marta Smolczewska, Polish Cuisine, Pork, Pork Loin, Published by Marta Fowlie, Recipe Development, Salt, Spices, Vegetables • Tags: breaded pork, buckwheat batter, buckwheat bredding, buckwheat pork, creative food stylist los angeles, dinner meal, dinner meat, egg batter, food photographer los angeles, food styling los angeles, food stylist los angeles, German Cuisine, jajka, kotlet schabowy, meat, polish cooking, Polish cuisine, Pork, pork cutlet, pork loin polish style, pork schnitzel, published by Marta Fowlie, schabowy

My miserable youth was filled with this cucumber dish

February 20, 2016 by Food Polka

As I started exploring my Polish food memories, there was a moment when I realized many Polish dish names have pretty negative associations. Let’s take “Mizeria”, a simple dinner side dish, which basically translates to “Misery”. Mizeria consists of two main ingredients. Sour cream and green cucumbers. That’s it. The sour cream was sometimes swapped for similar dairy products like kefir, buttermilk or yogurt, if they were available. Or some people used heavy cream instead. To add a boost of […]

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Categories: Apetizer, California Cuisine, Cucumbers, Culinary Writing, Diary Product, Dill, Dinner, Editorial, Food Art, Food Photography, Food Styling, Garlic, Lemon, Lunch, Polish Cuisine, Potatoes, Published by Marta Fowlie, Recipe Development, Resourceful Cooking, Salad, Snack, Vegeterian, Yogurt, Yogurt • Tags: creative food stylist los angeles, dressing made from scratch, food photographer los angeles, food styling los angeles, food stylist los angeles, green cucumber recipe, helathy salad, home made dressing, lean cuisine, light food, persian cucumbers, personal chef LA, pickling cucumbers, privet chef in LA, published by Marta Fowlie, refreshement

Split pea soup inspired by Polish military field kitchens

December 29, 2015 by Food Polka

This is the ultimate Polish soup recipe. The soup is called “Grochówka” which means it’s made out of dried split pea and few more typical for Polish soups ingredients. If you drive across Poland you will notice roadside stands and food shacks in the woods inviting you to have a bowl of the “Grochówka Wojskowa” or “Grochówka Polowa” which translates into the “Military Split Pea Soup”. Stop by and you will most likely end up with something really tasty. Something […]

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Categories: Carrots, Christmas, Communism, Culinary Writing, Dinner, Food Photography, Garlic, Green Pea, Herbs, Lunch, Marjoram, Polish Cuisine, Pork, Potatoes, Privet Chef Events, Published by Marta Fowlie, Resourceful Cooking, Smoked Bacon • Tags: creative food, creative food stylist los angeles, food photographer los angeles, food styling los angeles, food stylist los angeles, fusion food, green pea soup, grochówka po polsku, grochówka polowa, intuitarian, marta smolczewska, military split pea soup, polish soup, polish split pea soup, published by Marta Fowlie, resourceful cooking, sauce, soup, sustainable cooking

Nothing speaks Thanksgiving louder than this delicious threesome

November 24, 2015 by Food Polka

This week we celebrate Thanksgiving. This time I won’t be cooking. I am going to celebrate. With my good friends. In the restaurant. And I will not eat turkey because I don’t like it. I’ll enjoy a juicy, bloody prime rib with horseradish. That said I have been “entertaining” the idea of Thanksgiving menu in my kitchen for the last month. How? Just by playing with different pumpkins, squashes, sweet potatoes, Brussels sprouts, cranberries, oranges… So to keep up with […]