The email landed in my box asking if I wanted to try the Phillips Saeco Syntia, a fully automatic espresso machine from Philips. I don’t even want to tell you the number of automatic espresso machines that have lived on my counter over the past twenty years, some good, some not so good. What begins as a promising machine usually ends up in gadget fatigue, re-packed and stored somewhere else while I go back to my French press, Chemex or Nespresso because functionality and convenience win out.

To say I was dubious would be correct, but I also didn’t want to miss the opportunity to try this machine out. It’s not cheap, but reading the specs interested me: the ability to use my own beans, grind it fresh, steam milk, and pour a variable length shot of espresso were all things I wanted. So the machine arrived, a bit larger than I thought it might be, and I got busy.

I made cappuccino after cappuccino, espressos in the morning, flat whites (or my sad attempt, I should say!) in the afternoon, and Americanos when I ran out of milk (it happens).  I waited for the moment when I’d glance over at it, the sheen of SHINY!NEW!DEVICE!TO!REVIEW! would fade away, and it’d get packed back up and shipped back out, like they all do.

But I dig this machine. As in, it’s staying.

It’s easy to review a machine for flavor, to judge the quality of the grind, extraction and steam abilities. It’s another to review it for its longevity, in a practical situation, and decide if it’s a kitchen device you’d want.  So I put off this review as long as possible, using the machine at home for a month and then another two at the studio, where it went through the ringer of shoots, clients, crew, and friends. It was well worth the terse emails from the account executive checking in on this posting ( “ASAP” was used quite a bit). What did I learn? It makes great espresso and it’s easy to use.

The Good Stuff
The fact that it’s a solid bean-to-cup process makes me rate this machine well, as freshness counts in coffee. It grinds with a ceramic grinder and conveniently dumps the grounds into a chamber that’s easy to empty. The one touch functionality is impressive, and there’s not much else to figure out. Simplified interface and limited buttons and a dial make it easy to use, and it cleans itself regularly (keep an extra cup handy for the water output).

The pannarello arm for steaming milk works well, much better than several automatic devices I’ve tried. This seems to be a losing point for most automatic machines as they never heat quickly or powerful enough, that’s not a problem with the Syntia. And the fact that it’s completely removable for cleaning is awesome. You’ll want to do yourself a favor and pick up a steam pitcher and thermometer for accuracy.

The Bad Stuff (and it’s not that bad, actually…)
It’s slightly temperamental when it comes to water levels in the chamber and error messages lighting up, at least on my machine. But making sure everything is emptied and supplied in the water chamber and bean storage is easy enough, and if that’s the most nitpickiest thing I can say about the Syntia then that’s pretty good. Oh, and you’ll need to give yourself some time to set it up, just a warning. And please remember this: it will never taste like a shot of espresso made from a manual machine but for home use and convenience it’s absolutely perfect.

 And now, something tasty for the holidays

I wanted to create something simple and easy using the Syntia, and the fact that this year alone I think I’ve photographed 15 to 20 different trifles, Eaton Messes, and other layered desserts made me think that a super quick and easy Tiramisu would be best. These gorgeous little kinda-tiramisus were created by Adam, and I love the fact that they are individual servings, for festive reasons, ya know. There is no official recipe here and yields might be tricky, but you’ll have to do your best to figure it out. And if you have any leftovers that don’t fit in individual glasses them that’s when you put them in a big giant bowl and grab a spoon. Very delicious, very trifle.

Easy Sorta Tiramisu I mean, it’s easy, it’s sorta Tiramisu

For the Coffee
1 cup espresso
2 tablespoons coffee liqueur
¼ cup powdered sugar
For The Mascarpone
8 oz mascarpone
1 cup lightly whipped whipped cream
½ cup powdered sugar
2-4 tablespoons of the Coffee Mixture

Ladyfingers
Milk chocolate for shaving

Mix the coffee mixture until well blended, reserving a few tablespoons for the mascarpone. Soak the ladyfinger cookies in the coffee until absorbed. In the meantime, lightly blend the mascarpone, 1 cup of whipped cream, sugar and 2-4 tablespoons of the coffee mixture in a bowl.

In your individual glasses, layer the ladyfinger cookies, blended mascarpone, and top with shaved chocolate. You might need to break the cookies to fit your glass, but you can eat any leftover pieces as you assemble.

The Legal Stuff We Must Disclose: The Phillips Saeco Syntia was sent to me for review. This post was not paid for nor sponsored, all opinions, photographs and recipe are my own.

Iit’s that time! And since we’re all in Giftland this month I wanted to add my personal favorites to all the holiday gift guides that are out there.

However, I wanted to let you know one little thing: this Gift Guide is not entirely food-focused but made up of the things I love. As in absolutely adore. No kind of ‘meh, they aiight” kind of gifts here but all things that I personally use and would give as gifts. Heck, many of them have been given as gift, and now that I am looking at it I’m realizing it’s pretty darn tech-y, if I do say so myself!

1. Empire Mayonnaise Company
Um, hello, jars of mayo as gifts? If they’re from Brooklyn’s own Empire Mayo Co. than yes. I was given a jar as a gift and I’ve been a repeat customer ever since. Do yourself a favor and try the Black Garlic Mayo. Earthy, creamy, full of the umami goodness you get from black garlic. My favorite way to eat this stuff is with French fries or on a sandwich made of big fat slices of soft bread, pieces of roasted chicken and ample amounts of mayo. Heaven.

2. Piebox
Adam was on a CB2 shoot in Chicago when he met Adrienne Blumthal. She is the creator of PieBox and when I saw it my jaw dropped: gorgeous raw pine, handcrafted into the perfect pie transportation system! I love ours, it always elicits the best oohs-and-ahhs and just gets better with use. If you love pie, well, you’re going to love Piebox.

3. Further
A chance handwashing post-pizza at Mozza left me obsessed with this soap. In fact, I got up from my table and walked back into the restroom to find out more about it. And that’s how my love affair started. But the best part is Further’s story:  made here in Los Angeles from waste grease from restaurants where it’s refined, processed, scented naturally then returned to the restrooms of restaurants from where it came. Can you believe it? But if you’re a scenthound like me it’ll be the gorgeous clean, aromatic scent of olive, bergamot and grasses that’ll hook you. I love this stuff!

4. Whitelines Note Book
As computery-and-social-media-Mac-y as I am, I am a HUGE writer. As in penmanship and paper, I am forever a copious notetaker.  I get antsy if I don’t have a way to jot down my ideas as I travel, as a way to take notes during pre-production calls, and to remind myself of the things that I tend to forget. Yes, I can remind myself electronically, but I actually love writing and I’ve got the handwriting to prove it, too! That’s where Whitelines come in, as I’m a fan of the lightly ruled paper that doesn’t distract.  And the paper itself is tinted a light grey which is easy on the eyes.

5. Travel Smart Conair Adapter
I’ve got a bag of strange adapters with missing parts, broken prongs and empty travel cases that accumulates every time I travel. Every Single Time. However, I’m pretty happy about this adapter, which came very highly recommended from a friend. All in one. Which is great since sometimes I don’t remember what I need when I travel and I no longer need to do the “what plug will I need for Asia/Australia/South America” google search.

6. Roku Streaming Projector
Oh goodness, how much do I love this gadget? Part Roku-box, part projector, it’s so small and compact, allowing me to put it into my bag and take places. Places where I want to take it out, hop onto a wifi signal, and fire up Roku and Netflix for instant movie times.  A part of me still feels it’s a novelty gadget, but I’m fine with that. It’s fun.

7. Fireside Candle from Anthropologie
I’m not much of a scented candle guy at home but there’s something about this candle from Anthropologie that’s drives me wild.  Notes of patchouli and cinnamon live slightly underneath cedar wood and smoke, and it smells like the world’s best fireplace. Plus I love the colors of the candle tin, making it a welcome addition to my office and living room.

8. K-tor Pocket Socket Hand Crank Generator
I’m going to tell you one thing about me, and it’s embarrassing: I have this unnatural fear of not being able to charge my iphone.  I have a million chargers in every bag, in every place I work, not to mention a variety of battery packs tucked along the way. I purchased the K-Tor Pocket Socket Hand Crank Generator to add to my arsenal, and then something mighty awful happened called Hurricane Sandy. So many people were without power and unable to access their technological lifeline, and it made sense to me: I live in Earthquakelandia and this device will be added to my emergency supply kit. No, I’m not a Doomsday Prepper by any means, but I did grow up in Texas with hurricanes and it’s an easy thing to miss, that power thing. This handcrank generates electricity and can power a phone, ipad, digital camera, rechargeable light, etc. (but it does take work, fair warning). It could make a useful gift.

 9.  Joos Portable Solar Charger
Ok, so see item #8. But I swear I purchased this for that camping trip I have yet to take, but no matter, I love this thing. Especially here where it’s sunny, all it takes is 1 hour of sun to charge my iphone and ipad.  It’s so easy to use, constructed well, and I can use it just about anywhere.

10. The Strongheart Fellowship Program and the Akawelle Necklace
I met one of the founders of the Strongheart Fellowship Program on a photoshoot recently and was quite captivated by their mission. They identify the most resilient, brightest young people that have been affected and displaced by the world’s conficts and brings them together in a safe place to learn, heal, nurture and excel. I was given a necklace created by Lovetta Conto of Liberia, who creates a line called Akawelle Jewelry of leaf pendants made from spent shell casings that were fired during the war. To take something from such a violent act and turn it into a thing of beauty is to be reminded that it’s “possible for new life to arise from something as terrible as war”, as Lovetta says herself.

 11. Chevron Napkins from Pine Cone Hill
I am obsessed with these napkins. Bold and graphic with a wonderful weight, they photograph beautifully but of course that’s not why I plan on giving them to friends this holiday season. They’re just bright and cheerful, and the orange rocks my socks. Thanks to Pine Cone Hill for sending me samples!

12. Fifty One And A Half Ceramics
Full Disclosure: Yes, those plates in the photo actually say “mattbites” because the wonderful Monika Dalkin made them for me. She is the mother of my bestie Gaby of WhatsGabyCooking and a very wonderful artist. Her pieces not only photograph well but make superb gifts, for the plate-lover or ceramics-collector in your life. They make me happy.

13. X-Rite Photo ColorChecker Passport
There’s this thing in digital photography called Color Temperature, which is the scale in which light is measured. It’s sometimes blueish in color, sometimes yellow, depending on the light source and environmental conditions. This tool allows photographers to set their color temperature to a neutral point by snapping a photo of it and adjusting it in camera or computer. And when you shoot with natural daylight in a variety of conditions, it’s important. In fact, I never travel without this little hard case swatch of colors. It’s a great tool (and gift!) for photographers.

 14. Anything From American Spoon
First, this catalog. OH MAN THIS CATALOG. It’s beautiful. Second, their products. Their artisanal fruit preserves, spreads and condiments from Northern Michigan are so well loved and revered that you cannot go wrong sending anything from them to your friends and family. I love them. I love Michigan.

15.  Grado Labs SR 80 Headphones
It couldn’t only be the retro minimalist styling of these headphones that grabs me, it’s their sound, too. And I was on a mission to find a pair of great-sounding headphones for under $150 (because yes, they can be expensive!). Crisp treble, deep base, light and comfortable, these work great at home or on the road as their light and easy to store. Definitely a nice treat for a music lover on your list.

16. C Salt Gourmet’s Pistachio Cherry Chocolate and Pine Nut Pistachio Brittle
This hometown product from Long Beach, California, was a revelation the first time I tried it. As far as brittles go, it’s hands down my favorite these days. You can email C Salt for special orders or find it locally in Southern California at a handful of retailers. You’ll love it, trust me.

17.  Focus On Food Photography For Bloggers
Excuse me, could you pick up that Shameless Plug I just dropped? Right there, behind you. Thanks. Now, forgive me for saying so, but there’s this book that someone just wrote about creating food photographs for blogs. And the book, while aimed at bloggers, has tons of tips and examples that not only apply to the beginners but to everyone else. And it’s cute and little and was written and photographed out of love. For you. And for anyone else that might appreciate reading about food photography. I’m pretty sure the author will thank you for buying it.

This past summer I photographed some delicious holiday items for Target. As in that Target. As in one of my favorite retailers. And can I tell you something? Working with them was every bit as fun and exciting as I thought it would be. Such wonderful people. The signs are up now, if you’re in your local Target you might see them. And if you see the pie shot in store, please know that I ate an entire pie all by myself.

Happy holidays!

Food Styling: Susan Sugarman Prop Styling: Kate Martindale

You might remember we were on a slight squash kick recently. It coincided with a visit to one of my favorite restaurants here in Long Beach, Michael’s Pizzeria. I’ve said a million times that I don’t really “do” restaurant coverage because a) it’s overdone and b) it’s not my thing. I think the irony is that I get to eat in some of the most amazing places all over the damn globe and could probably have a blog over just restaurants alone, but again, it’s best left for others. Having said that, when I do write about a restaurant it’s because I find it pretty special and/or I’ve graciously stolen a recipe to inspire me at home. This is one of those cases on both accounts.

A few things you will not engage me on unless we are best friends and in the comfort of my own home: religion, women’s reproductive rights, politics, and who makes the best pizza. I’m no dummy. Each topic is loaded with sensitivity, opinion, and weighs a million tons. I’m better off just smiling and talking about pretty plates and napkins and puppies.

When it comes to pizza, I will not argue with you about what you like or who makes the better pie. Why waste my time? I will, however, tell you that I prefer a thinner crust, only a few high quality toppings, and fired quickly at a high temperature. See? How evasive was that? Truth be told, meet my few easy requirements and chances are I’ll enjoy it. Which is why I prefer pizza napoletana. Keep your deep dish, pal.

Wait. Why on earth am I talking about pizzas and birth control when I meant to discuss acorn squash? Oh yes, Michael’s.

This little pizzeria in Long Beach makes a really delicious Neapolitan pizza just the way I like it. A very nice dough that walks the line between chewy and crunchy, a perfect tomato sauce made in-house and wonderful mozzarella on top. We visit weekly, take friends, parents, and just anyone else we can drag along. It’s casual and right up my alley. And in an effort to break my MPOP Rule (that’s Margherita Pizza Only, Please), I decided to try a few new little appetizers on the menu, one which included this baked acorn squash.

One half of an acorn squash is baked in a small cast iron skillet and then topped with honey, ricotta, and nutmeg. It’s marvelous in its sweet simplicity. I mean, it’s damn near perfect. So perfect that I had to steal it and make it at home while we’re in the middle of winter and hard squash season.  We made one with ricotta, and another with burrata. We both fell in love with the burrata version but you really can’t go wrong with either. This makes a wonderful side dish, I’d pair it with something smokey or salty as it’s definitely on the sweet side.

Roasted Acorn Squash with Ricotta (or Burrata!) and Honey adapted from Michael’s Pizzeria

2 acorn squash,  seeds removed and cut into quarters (leave the skin on!)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon cracked black pepper

10 oz fresh ricotta or 8 oz burrata.
2-4 tablespoons honey
freshly grated nutmeg
salt and pepper to taste

1. Preheat oven to 400˚ F.

2. Cut squash in half, remove seeds, cut each piece in ½  for a total of 8 wedges.

3. Place squash on baking sheet and coat with olive oil salt and pepper.

4. Roast in oven for 45-50 minutes until soft and toasty.

5. Let cool slightly, spoon on a dollop of ricotta or chunk of buratta, drizzle with honey and grate fresh nutmeg on top. Serve immediately.

Michael’s Pizzeria is located at 5616 East 2nd Street in Long Beach, California, 90803. Their website is here.

You certainly don’t need me to tell you that the Big Food Holiday is next week. Everywhere you turn you see tips, tricks and ideas for Thanksgiving so you’ll understand me when I say that I’m going to join the chorus! No, I will not be offering a turkey tip exactly, but I want to direct you to Cooking Channel where you’ll find a variety of recipes that I think you’ll like. And why would I do this? Because I photographed these recipes for Cooking Channel a few months ago and may just end up using one of the recipes next week for the big day.

What are your plans? I’m giddy just thinking about our week: my parents fly in Monday, my sister joins us Tuesday, and we’ll all be celebrating a giant Thanksgiving meal here at our home. Adam will do the bird, I’ll be in charge of music, decor and the hosting duties, while we’ll be joined with our friends, neighbors and extended family. We will toast a guest’s birthday, share what we’re thankful for, and wish my parents a 50th wedding anniversary all at the same time! While the exact anniversary isn’t until the end of December, I’d be a fool to not take the time to wish my loving folks the best of celebrations a bit early. When you make it to 50 Years you almost deserve to have those around you toast you many times over!

After the holiday I’ll be packing a small suitcase and heading to Australia to visit Hamilton Island for a few days, stopping off in Sydney before hightailing it back home to shoot a few assignments and work on my 2nd book. It’s a crazy time for all of us, remember to take a few moments for yourself but — MOST IMPORTANTLY — give thanks and lots of love to those in your lives. Tell them what they mean to you, even if they look at you crazy and tell you to stop. Trust me on this one: we all need to know how important we are to each other, it’s what makes this crazy life worth living. So do it. For me at least. And remember this: I am thankful for you and I love you. Each of you. I do. I really do.

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

This recipe is from Tyler Florence and hits all the right spots. C’mon, maple AND bacon ON a turkey? Yes please. The recipe is here.

Bay and Lemon Brined Turkey

I get rather obsessed with a lemon+poultry combo. Then again I get rather excited about lemon+anything combo. You cannot go wrong. This recipe from Dave Lieberman can be found here.

Jamie’s Christmas Turkey

Ok, so it needn’t be December to enjoy Jamie Oliver’s Christmas turkey.  We all know Jamie knows what he’s doing. Recipe is here.

Turkey Roulade with Apple-Cider Gravy

A lighter, smaller holiday meal can come from something as simple as a turkey breast. In fact, 2 years ago we decided to forgo the entire bird and just use the breast. This recipe was delicious and you’ll find it here.

Thank you to Adam C. Pearson for the gorgeous food styling and Dani Fisher for prop styling. Dani is ammaaaaaaazing.

All images © Matt Armendariz for Cooking Channel. Thanks to my friends at Cooking Channel for letting me share!