Chocolate Truffles Recipe

I spent a day in the studio with my friend and colleague Elisabet der Nederlanden, who is a talented baker and candy maker. Below are the results of a delicious day spent shooting lots of chocolate. Elisabet has also provided her recipe for truffles below that I hope you can enjoy in your home, they are delicious.


Makes about 25 truffles

  • 12 oz. bitter sweet chocolate, finely chopped
  • ½ cup heavy cream
  • 2 cups chocolate cake crumbs
  • 3 Tbsp. amaretto liqueur or other liqueur of preference


  • 8 oz. bittersweet chocolate, finely chopped
  • 3 Tbsp. coconut oil
  • Cocoa powder
  • Pink peppercorns
  • Pistachios, finely chopped
  • Sea salt flakes
  • Edible gold leaf


To make the truffles, heat the cream in a small sauce pan, place the chopped chocolate in a small bowl, then pour the cream over the chopped chocolate and stir until melted and smooth. Place the cake crumbs in a medium size bowl and drizzle the amaretto liqueur over the crumbs, stir to combine. Now add the chocolate mixture and again stir until all the crumbs are visible coated by chocolate. Transfer the mixture to a glass-baking dish and press the mixture gently into the pan. Refrigerate for 30 minutes and until slightly firmed up. Using a small ice cream/cookie dough scoop. Scoop out small balls and roll them as round as you would like them. Now, you can either roll them in cocoa powder or coat them in melted chocolate. (combine chocolate and coconut oil in a microwave safe bowl and microwave on high 15 seconds at a time, take out and stir then microwave again until fully melted and smooth.)

Dip each truffle using a fork or wooden skewer and place on a parchment paper covered sheet pan. Sprinkle with desired decoration. If using gold leaf, tear small pieces using tweezers and place on top of the truffle once the chocolate has firmed up a bit.

Best stored in the refrigerator.  

Recipe by Elisabet der Nederlanden

Alaskan Salmon Honey Sriracha Noodle Bowl

When you've worked with the same client/stylist team for a number of years, a collaborative relationship develops organically. There's a trust among us and we know we can count on each other to share the same vision. I've been working with Alaska Seafood for more than 12 years now and George Dolese has always styled their recipes. It's enormously rewarding to look at a brand and its images and know that it fully represents my aesthetic and that it has developed and changed with me throughout the years. I know that each member of the team shares that feeling.

Below is one of our favorite recipes; Alaskan Salmon Sriracha Noodle Bowl, it was delicious.

Alaska Honey Sriracha Salmon Noodle Bowl


Chicken Broth 12 Cups

Soy Sauce, low sodium 3 Tbsp.

Fresh Ginger, sliced 2 ozs.

Fish Sauce 1 Tbsp.

Wild Alaska Salmon OR Cod, 4 ozs. fillets 3 Lbs. 6 Ea.

Sriracha ¼ Cup

Honey 2 Tbsp.

Canola Oil 3 Tbsp.

Sesame Oil 1 Tbsp.

Udon noodles, fresh 2 ¼ Lbs.

Baby Bok Choy,

(separated into individual leaves with stems attached) 24 Ea.

Shitake Mushrooms 12 Ea.

Tofu, firm, dices 6 ozs.

Bamboo shoots, sliced 36 Ea.

Waterchestnuts, sliced 36 Ea.

Cilantro, chopped 6 tsp.

Sesame oil 3 tsp.



- In a large pot add the chicken broth, soy sauce, ginger and fish sauce.

- Bring to a boil, reduce to a simmer and cook until the broth has reduced by ¼ to 9 cups

- Remove from heat, discard ginger, and hold warm.


- In a small bowl blend the sriracha with the honey.

- Heat a large sauté pan, and add the canola and sesame oil

- Brush each side of the chosen Alaska fish with the honey sriracha. ***

- Place carefully into pan, and cook 2-3 minutes, turn, baste.

- Cook until done about 2-3 minutes.

- Remove, baste hold warm.

One Serving:

- In a sauce pot add 6 ozs. cooked udon and 12 ozs. of the broth, along with 4 pieces of the

bok choy, split in half lengthwise and 2 shitake mushroom, sliced thin.

- Bring to boil, reduce to simmer and cook 2 minutes.

- Add 1 oz. of diced tofu, 6 bamboo shoots and 6 waterchestnuts and cook until everything

is hot about 1-2 mintues.

- Remove everything to serving bowl.

Cast Iron


I did a test shoot with food stylist George Dolese recently and I’m really excited about the experience.  We collaborated on an idea to show shrimp in the shell cooked in a cast iron frying pan resting on top of indigo fabric.  

I like the way the rich colors of the fabric stand up to the black frying pan.  Together, they are a perfect backdrop for the shrimp which contrasts in many ways:  pink vs. black, soft vs. hard, curled, round shape vs hard surface with sharp edges, delicate vs. indestructible. This was the perfect set-up for a a new lighting technique I have been experimenting with using more direct sunlight.

George is very pro-cast iron.  He has a collection of pots and pans, including some from other countries.  Here’s what he has to say:

I do love cooking in cast. Besides being beautiful to look at, they lend themselves to slow cooking which is how I relax. I have all shapes and sizes .... Hand forged pots catch my eye and definitely Japanese cast iron.

After the shoot,  I went home, pulled out our old cast iron frying pan from the back of the cupboard and cooked up a great batch of hash browns!



  • 1 pound medium Louisiana Gulf Shrimp, head on if available

  • 1 Meyer lemon, thinly sliced

  • Sea Salt

  • Freshly ground black pepper

  • 3 tablespoons Olive oil



  1. To prepare the shrimp for cooking, cut through the shell along the backside of the prawn and remove the vein by rinsing under water. Leave the shell on the shrimp as it adds flavor when cooked.  Using a paper towel, pat the shrimp dry.

  2. Combine the shrimp in a bowl with the lemon slices and season to taste with the salt and pepper.

  3. Heat a large cast iron skillet over high heat until sizzling hot. Add the olive oil to the hot pan and swirl to coat. Cook the shrimp and lemon slices, tossing frequently, until the shrimp are done and the lemon slices begin to caramelize, about 5 minutes. Serve immediately directly from the skillet.


Serves 4 to 6 as an appetizer.

Recipe courtesy of George Dolese