Now viewing Personal

Heirlooms 4 Jan

Clary Pfeiffer Film Photographer House 1


Our heirlooms are cracked with imperfect glaze. My dad made them and when I went to college they were one of the few things that came with me. These have seen my apartments, our first home and us becoming husband and wife. Now Hughes and Jettie. They’ve made banana bread, Hughes Chocolate Chip Mint Cookies, pumpkin muffins and doughs of pie, pizza, and pasta. They nestle together perfectly and sit in a special place in our new kitchen, designed around them with handmade Zeilgle tile and open shelving to show them off.


Clary Pfeiffer Film Photographer House 2


When Hughes and Jettie move on to their own adventures they will each take one along on their travels through life to remember our sun filled kitchen and hundreds of meals made from these bowls. But for now we’ll enjoy our current favorite pasta. Lemon with cracked pepper and brown butter.


Clary Pfeiffer Film Photographer Heirloom 3 Clary Pfeiffer Film Photographer House 4 Clary Pfeiffer 5 Clary Pfeiffer Film Photographer House 6 Clary Pfeiffer Film Photographer House 7 Clary Pfeiffer Film Photographer House 8 Clary Pfeiffer Film Photographer House 9 Clary Pfeiffer Film Photographer House 10 Clary Pfeiffer Film Photographer House 11 Clary Pfeiffer Film Photographer House 12 Clary Pfeiffer pasta 13 Clary Pfeiffer Film Photographer House 14 Clary Pfeiffer pasta 15 Clary Pfeiffer Film Photographer House 15 Clary Pfeiffer pasta 16 Clary Pfeiffer Film Photographer House 17 Clary Pfeiffer Film Photographer House 18


You can add what makes you happy to this simple pasta recipe. Butter, tomatoes sauce, parmesan cheese, or go fancy with our current favorite additions below.

Homemade Pasta with Lemon, Brown Butter, Parmesan and Cracked Pepper

1 1/2 cup unbleached all purpose flour
1 1/2 cup semolina flour (extra for dusting)
3 large eggs


1/4 cup butter
1/2 cup gratted parmesan cheese
1 tablespoon whole peppercorn craked
1 lemon zested


Using a meduim mixing bowl mesure flours and stir lightly with hands. Create a well inside bowl for 3 eggs to go into. Add all eggs and use a fork to stir the eggs in their well slowly letting the flour slowly incorporate. We found this way it easiest for kids but you can make this step well method, with a stand mixer, or even food processor. Once it starts coming together, fold over dough, making sure the concestany is crumbly but holds together. If it’s not wet enough you can add a teaspoon or two of water or if it’s too sticky just add more flour. The dough will become elastic after around 5-10 minutes of kneading.


Let dough rest in covered bowl for 15 minutes while you get your toppings together and water boiling. Hughes and Jettie love grated Parmesan, lemon zest, brown butter, and cracked pepper. Grate the parmesan and cheese in one bowl. For the pepper make sure to use a mortar a pestle or crack it in a zip lock with a rolling pin. The amount seams like a lot but when the peppercorns are cracked they’re less spicy. The best way to brown butter is taking a small pot and cook on medium heat until it foams and the mild solids turn really beautifully brown.


When the dough is rested, cut into 4 pieces to make it easy to roll out using an attachment or rolling pasta maker. When the sheets of pasta are ready dust with semolina flour and either use an attachment or cut the noodles. Dust with more semolina so they don’t stick together.  Gently add, in 2 batches, noodles to boiling water. When they rise to the top give just another 30 seconds and take them out of water. The whole boiling time is super short, only 2-3 minutes.


Add your favorite additions, set the table with pretty bowls, and enjoy!


Clary Pfeiffer Film Photographer House 19

A Date with Paris 27 Oct

date with Paris clary pfeiffer 1

Left or right, this is how we navigate through cities while traveling. There’s no wrong way. Our easy sprits linger through the day, letting it unfold. It can be magic or a complete disaster. This visit to Paris we made a date. We wore our favorite shoes and planned each stop with exact directions to stop by Fuji color paintings at Musée d’Orsay and float by Norte Dame. Enjoying our favorite cafes and an important macaroon stop.

date with Paris clary pfeiffer cafe de flora 2 date with Paris clary pfeiffer 3 date with Paris clary pfeiffer 4 date with Paris clary pfeiffer 5 date with Paris clary pfeiffer cafe 6 date with Paris clary pfeiffer 7 Date with Paris France Clary 8 Date with Paris Clary 10 date with Paris clary pfeiffer cafe 10 A date with Paris Norte Dame Clary Pfeiffer 11 date with Paris clary pfeiffer cafe 12 A date with Paris France 13 date with Paris clary pfeiffer cafe 14 A date with Paris Clary Pfeiffer 15



HotelCafeWindow ShoppingMacaroonsCharcuterieFuji ColorsSunset float by Notre DameMidnight Meal

Golden Honeycomb 22 Nov

Magnolia Rouge Featured Sarah’s gorgeous tart along with a beautiful sweet & salty mix of cheese and honeycomb which makes this cheese board perfect to share at the holidays.


magnolia rouge


Enjoy the recipe for the sweet tart from Sarah, the best advice for creating a cheese tray, and view the feature with more images from Magnolia Rouge below.


clary pfeiffer fine art photography 1 clary pfeiffer fine art photography 2 clary blackberry blueberry tart 3 clary pfeiffer table 4 clary pfeiffer fine art photography 5


Tips for creating a Cheese Plate from Emily.


Blackberry-Blueberry Rustic Tart

8 ServingsPrep: 20 min. + chilling Bake: 55 min.


2 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2/3 cup cold butter, cubed
1/2 cup buttermilk

4 cups fresh blueberries
2 cups fresh blackberries
2/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons lemon juice
1 Egg beaten
2 tablespoons turbinado (washed raw) sugar or coarse sugar
Whipped cream, optional


In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking
In a large bowl, combine berries, sugar, flour and lemon juice; spoon over pastry to within 2 in. of edges. Fold pastry edge over filling, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with turbinado sugar. Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool. If desired, serve with whipped cream.


A View From France 12 Sep

Asking for forgiveness, I left Travis sitting at the best table in the restaurant, next to the dozens of red Michelin star books and a view out to front door that was letting a golden slice of light inside. My backpack jumped behind me as I navigated the cobble streets down to the edge of the stone town.

Provence France 1

I’ve never seen a landscape like this. You can feel the air changing the valley of Provence-Alpes-Côte d’Azur to gold then purple, and I had to keep it forever.

Paris France Photographer 2 Paris Film Photographer Wedding 3

France is what dreams are made of, every view was amazing starting with a tower that welcomed us in morning mist and twinkled to say goodnight.

eiffel tower morning 5 eiffel tower night 6 Paris Film Photographer Wedding 7 France Wedding Photographer 12 Paris Film Photographer Wedding 8 Provence France 4 Gordes Market France 14 Goult France Photographer 11 Gordes Market France 15 Gordes Market France 16 Lunch under olive tree 15 Gordes Market France 17 Goult France Wedding 9 Paris Film Photographer Wedding 10 Poppies in France 18 Les Terrasses France 19 Clary Pfeiffer Fine Art Photographer France 20 Gordes France Wedding 21


For sounds of a Parisian Cafe.

For a walk down our favorite street, Rue Cler is where we found the most gorgeous white Jasmine and pink peonies for Jenny and Bevan’s Day After session.

For a place to stay in the South of France. We sat at around a table in a garden with new friends, as our host made a feast for us. We talked about music, food, our favorite places in the world to visit as the fields of poppies disappear in the night and the stars came out.

For the best meal, go to the  Village Market and see what looks beautiful. We loved the olives, lavender honey, a fresh baguette, meats and cheeses. Then find a sweet little spot under an olive tree to let time pass.

Other favorites I must leave you with: Favorite Cafe, Tour Paris at Night, and A walking Adventure to a 12th-century castle

new eyes and extra colors 3 Sep

Why do you go away? So that you can come back. So that you can see the place you came from with new eyes and extra colors. And the people there see you differently, too. Coming back to where you started is not the same as never leaving.
― Terry Pratchett, A Hat Full of Sky

clary pfeiffer fine art photographer lavendar 1

The best part of traveling is coming home. Seeing all of the everyday moments new, brighter and with extra color. Today I’m bring little bit of this to you with some treats from France. Simply leave a comment below on your favorite image in “A View From France” and I’ll giveaway 2 prints to two comments along with the most amazing lavender from France for you to make lavender sugar, lavender macaroons!!, lavender elderflower jelly, or our favorite, Strawberry-Lavendar Layer Cake. . . .

clary pfeiffer fine art photographer lavendar 2 clary pfeiffer fine art photographer lavendar 3 clary pfeiffer fine art photographer lavendar 4 clary pfeiffer fine art photographer lavendar 5 clary pfeiffer fine art photographer lavendar 6

with Lemon-Mascarpone Frosting!

Lemon Mascarpone Frosting

1 8-oz. container mascarpone cheese
1 cup powdered sugar
Pinch salt
3 Tbsp. lemon curd (or more to taste)
1½ cups heavy cream

• Whisk all of the ingredients except the cream in a bowl. Do not use a beater because the cheese can curdle from overbeating.
• In a separate bowl, beat the cream to stiff peaks. Then, fold it into the bowl with the rest of the ingredients until combined. Add more lemon curd according to taste.
• Frost and serve.

It’s a mix of cream cheese icing and whipped cream.

Print Giveaway ends on Thursday the 19th when I’ll announce the two winners!

Clary Pfeiffer - Fine Art Photographer