we went to spain!

Hi, friends! Since the last time I checked in here at Bella Eats, Brian and I traveled to Spain. It was the most amazing trip, our honeymoon 6.5 years post-wedding, and we still can't quite believe that it's over. I have so much to share, and was so inspired while there, that I can barely contain myself! Once I parse through the thousands of images we captured I will share more, here, along with the recipes sure to emerge from our kitchen. We're already craving tortilla and albondigas like you wouldn't believe.

Also, if you're on Instagram, you can follow me there @andreahubbell. Brian (@brianmhubbell) and I made a special hashtag while abroad, #hubbellsinspain, which I still visit multiple times a day to relive small pieces of our time in Spain. Oh, how we miss it!

Also, have you met Sarah and Megan, the lovely ladies that I work with every week on Beyond the Flavor?

Together, at the beginning of November, we hosted the first annual Beyond the Flavor Friendsgiving. It was the best evening, filled with contributors, supporters, and friends of our project, without whom Beyond the Flavor wouldn't exist. You really should hop over to see our recap of the event, even if only for food inspiration. While the recipes shared were originally intended for the Thanksgiving table, several have made it to our regular menu and would be wonderful for other holiday meals as well. My favorites so far: Autumn Israeli Couscous, Crispy Kale Salad, and Pecan Corn Bread Pudding.

[photo by Sarah]

Coming home from 12 days of travel makes one crave cooking in one's own kitchen, and I am no exception. While I won't make any promises, I do have the best of intentions for Bella Eats. I hope to see more happening here, soon. We made the best, simplest roast chicken on Sunday, and it deserves an audience. Until then...happy December!

fresh fig tart with lemon cream

Figs. Quite possibly the most beautiful edible fruit in existence. They are at their peak in Charlottesville, and I can't get enough of the soft globes that are actually inverted flowers (Did you know? I did not. Thanks, Megan!). We foraged for them over on Beyond the Flavor, joining our friend Daniel as he visited some of his favorite fig-gathering haunts around the city. Eagerly awaiting their arrival each September, I've been known to stake out trees on the University of Virginia grounds; faithfully driving by each day for weeks waiting for the green fruit to turn rosey, only to be foiled by a student who reached the trees an hour before us on the day they were finally ripe. The sight of his retreating form, bag of fresh figs full to bursting at his side, still saddens my heart. 

On Beyond the Flavor, we've asked our readers to submit their favorite fig recipes. (Like us on Facebook and submit your recipe here, if you've got a favorite to share. There's a prize for the winner!) While my preferred way to consume a fig is fresh, straight from the tree, I wanted to try something new for this little contest we're holding. I thought about a savory treat, but settled on sweet because, let's be honest, that's my area. 

A quick internet search resulted in this recipe, whose simplicity and un-touched figs caught my attention.  There were obstacles that stood in my way - a lack of sour cream in the refrigerator and an oven that broke in the middle of baking the crust - but I persevered and was able to share four pieces amongst friends. The firm crust with a cornmeal crunch paired nicely with soft, lemon-scented cream and the pop of tiny fig seeds between teeth. We four enjoyed it immensely, outside under the stars, while our friends' dog enjoyed the leftovers on the countertop in the kitchen upstairs. A disappointment, for sure, as I had at least one more piece earmarked for the next morning's breakfast. 

My craving not fully satisfied, I'll be making this tart again. As soon as we fix the oven.

Fresh Fig Tart with Rosemary Cornmeal Crust + Lemon Mascarpone Cream

modified from Gourmet, July 2003

serves 12

crust ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal (not stone-ground)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into pieces
• 1 1/2 tablespoons finely chopped fresh rosemary
• 4 to 5 tablespoons ice water

filling ingredients

• 1/3 cup sour cream (I used Greek yogurt instead)
• 1 cup mascarpone cheese (8 oz)
• 1/4 cup sugar
• 1 1/2 teaspoons finely grated fresh lemon zest
• 1/8 teaspoon salt
• 1 1/2 lb fresh figs

crust method

1. Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
2. Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
3. Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.

filling + assembly

1. Preheat oven to 400°F.
2. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.
3. filling + assembly
4. Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
5. Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream.

For those of you missing more regular Bella Eats posts, you really should hop over to Beyond the Flavor.  I am there more often than I am here, although I haven't given up on this little corner of the internet. I know I've said this before, many times, but I do hope to carve out more time to spend in this space I created nearly four (4!!!) years ago.  After all, it was the inspiration for everything I am doing today with food and photography, and I can't bear to see it fade away. Many thanks to all of you who stick around, comment, and poke me with emails to say hello. I appreciate each and every one of you.  xoxo.

saying hello, oysters, and beyond the flavor goodness

Hello friends! I just wanted to say hi, that I miss you all, and that I will try to be better about getting recipes up on Bella Eats a little more frequently! Life has been amazing....and busy. Until I can get another recipe up (I have high hopes for this weekend...we shall see!) I wanted to share a few fun things happening in Charlottesville at the moment. 

The Blue Ridge Oyster Festival is on Saturday!!! We're going, are you? There will be oysters from Mobjack Bay, amazing food from Ben Thompson of The Rock Barn, and beer + wine from Devils Backbone, Starr Hill, Cardinal Point, and Blenheim Vineyards.  See you there!

[above images from my styled bridal brunch for the Clutch Guide!]

Beyond the Flavor is going strong and has had tremendous support from our community! Sarah and I are so excited about this project, and thrilled with the feedback we've had so far. Please stop by to check out some of the wonderful recipes that have been submitted by food folks in the Charlottesville area!

Above, Arugula with Prosciutto and Fig-Sherry Vinaigrette from Gail Hobbs-Page of Caromont Farm.

Fois Gras + Pork Belly from Justin Hershey of Zinc.

Orecchiette con salsiccia e rapini from Megan Headley, the Food + Wine Editor of Cville Weekly.

Thank you for your patience!  See you soon!!!

introducing...beyond the flavor

Hello! Hi. Remember me? I've been busy. I promise, there are a few recipes queued up for you here at Bella Eats and it is my goal to post them this week. But first, I am so excited to share a project I've been working on at Andrea Hubbell Photography, in collaboration with Sarah of Cramer Photo. We are both lovers of food, photography, and life. Together we are reaching beyond the flavor to capture the stories behind meals shared at the tables of local chefs, farmers, bakers, and food enthusiasts, because we believe that recipes are deeper than the ingredients used to prepare them. 

This project has been an independent dream for each of us over the past couple of years. After several lunches, many glasses of wine, long hikes with our dogs and an inspiring trip to New Orleans with our husbands, we took the leap and combined our two visions to create this delicious collaboration. We love working together, and are thrilled to finally share our new project with you.

For an introduction to Beyond the Flavor, check out our new website, www.beyondtheflavor.com. I hope you'll sit back and enjoy the stories behind the meals that fill our town. This is just the beginning.