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Crab Imperial recipe

This recipe, courtesy of our friends from Cod and Capers,  was created with the idea of a simple but delicious cocktail party. I must admit, I was a little dubious about it at first. Puff pastry tends to have that effect on me. Still, I realized quickly that it comes to quickly and easily and that puff pastry is not to be feared (especially with the addition of puff pastry tarts), ready to go and bought in the freezer section! Ha!

As with all recipes, seek out top quality ingredients. There’s a reason that I trek up to Cod and Capers for their seafood (#notanad), I just think they’re the best seafood available. Plus, I like supporting small, family-owned business.

Enjoy my friends. Enjoy all of it.




  • Puff Pastry cups or Phyllo cups
  • 8 Ounces Crabmeat  (I used Lump Crabmeat – also called Backfin)
  • 2 Tablespoons Red Bell Pepper (diced)
  • 1 Shallot (diced)
  • 2 Tablespoons Hot Sauce
  • 3/4 Cup Cubed Bread (I used Brioche)
  • 1/2 Cup Heavy Cream
  • 1 Tablespoon Old Bay (any seafood seasoning will do)
  • Juice from 1 Lemon
  • Chopped Parsley
  • Black Pepper

Jessica, the owner of Cod and Capers recommends pasteurized Crabmeat for Crab Imperial recipe; it’s fresh (never frozen) but you could also use truly fresh crabmeat (not pasteurized) if you can find it.  The pasteurized variety comes in a tin whereas the truly fresh crabmeat usually comes packaged in a little plastic tub.  Drain the crabmeat and check for shells or cartilage.

Place the cubed bread in a small bowl (I just tore it into small pieces) and pour the heavy cream over it.  Allow it to sit while you prepare the rest of the recipe. Jessica recommends the brioche they carry in the store, but you can use any bread you have on hand.  Combine all other ingredients in a large mixing bowl, being careful not to break up the Crabmeat too much.  The soaked bread should be the last thing you add to the bowl, folding it in gently but thoroughly.

At this point, after finishing with Crab Imperial recipe, you can refrigerate the crab mixture for use later or the next day or you can spoon it directly into the cups and bake it immediately.  Bake the filled cups in a preheated 300-degree oven for about 10-12 minutes.  Keep an eye on the puff pastry cups (if you’re using them) because they are already cooked and can brown too pretty quickly.  Everything here is already cooked – you’re just heating it through and getting the slightest bit of color on the crabmeat mixture.


Kai Kai Suppers Farm event

On Saturday, January 14 we celebrated at Kai Kai Farm with a Farm Supper under the stars.

I got the idea last fall to host this supper out at one of my favorite farms – Kai Kai. It sounded like fun, putting on a supper. So I convinced my old roommate turned wedding and event planner, current confidante and collaborator at the Social House Desiree of Desiree Dawn Events to do (ahem) most of the work and we threw it together at the last minute.

It was, perhaps, a strange event to host as a photographer.

“Why?” my husband asked me. “Why are you doing this?”

I shrugged.

“Because I want something beautiful to photograph.

And beautiful it was.



Approximately 50 people attended Kai Kai farm for an elegant, intimate supper under the stars at Kai Kai, celebrating the bounty of the harvest and the organic beauty of local designers.

We were greeted under a (Sperry) tent with a cocktail made by Bob Higginbotham from Atlantic Beverage Co. and a table of appetizers: Sorrel Hummus with Diane’s Vegetables, Charcuterie, Cheese, Pickles, Preserves, Buttermilk Crackers, & Pullman Roll’s

As guests munched the fresh veggies and sipped the cocktail, Diane Cordeau, one of the owners of Kai Kai took them for a tour of Kai Kai.

After the first course, they sat down for a feast.



Chef Jason Stocks from District Table and Bar served a feast.

The first course was Breakfast Radish, Young Lettuce, Pickled Shrimp, Crushed Avocado, Heirloom Tomato, Buttermilk Dressing, Toasted Rye paired with a Brancott "Chosen Rows" Sauvignon Blanc, Marlborough NZ 2013 by Sommelier Mariya Kovacheva of Pernod-Ricard.

Second course saw the appearance of Braised Beef, Tokyo Turnip, Glazed Carrot, Parsnip, Cured Yolk,

Bacon Jus, Crispy Roots paired with Jacobs Creek "Centenary Hill" Shiraz, Barossa Valley AU 2008.

For the final course, Mariya worked closely with extraordinary baker Anna Kaetterhenry of Love Well Baking Co. to craft the perfect pairing. Anna used Kai Kai’s bounty and created a Brown-butter pistachio financier with macerated strawberries and sorrel-tainted meringue and Mariya served the gorgeous and popularLilet Rose, Podensac, France NV.

Flowers and vintage rentals were done by Jenny Preston of Port + Palm Co. Additional wedding photography was provided by Jessica Bodner Photography. Rentals provided by Panache Party Rentals.  Media sponsor: Florida Food and Farm. 



Friends on Instagram:

Planning: Desiree Dawn Events/@desireedawnwed

Florals: Jenny Preston/Port + Palm Co./@portandpalmco

Chef: Jason Stocks/District Table and Bar/@district_table

Baker: Anna Kaetterhenry/ Love Well Baking Co./@lovewellbakingco

Mixologist: Bob Higginbotham/Atlantic Beverage/@higgypop_delray

Sommelier: Mariya Kovacheva/Pernod-Ricard/@mariyasomm

Tent, Seating & Lighting: Sperry Tents/@sperrytents_mia

Rentals: Panache Classic Party Rentals

Photography: LibbyVision.com/@LibbyVision

[…] Kai Kai Suppers Farm event […]

Cod And Capers Grouper Recipe

Cod And Capers Grouper Recipe food photography south florida


First off, let me preface this blog by saying that I am not a chef. I’m friends with about 75 of them give or take but I put myself as the worst cook in the whole lot. Despite hanging around them all the time, I feel like I absorb very little. Then I come home at the end of the day of work and being in a kitchen is the last thing I want to do. I have spoken to my husband in a manner that would be grounds for divorce simply when he asked what was for dinner after an 8-hour food shoot.

Over the years, people have told me: “You should start a food blog!" and I always think – sure, the world needs another food blog. HA!

So with that deep confession here’s a Cod And Capers recipe made with fresh red grouper. I think it’s pretty damn tasty and I love it because it’s spicy and I find it rare to find spicy + fish. It’s also gluten and grain free, so there’s that. And I promise, I won’t be one of those annoying food bloggers that tells you a super long story of wandering around the grocery store for 20 minutes waiting for inspiration to strike and wastes your time because none of us have the patience for that.

So here you go - Cod And Capers Grouper recipe. If you don’t like it spicy, don’t add the serrano pepper. And if I can throw this together pretty fast, then anyone can.

Modified from Michael Chiarello’s recipe from Food Network.

Serves two


1 can (15.5 ounces) Cannelloni white beans

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 filets of red grouper

4 cloves garlic, sliced

1 small serrano chile, thinly sliced

1 cup peeled, seeded and diced fresh tomato, canned or fresh or 16 grape tomatoes

1 cup whole basil leaves

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper

2 tablespoons Italian flat-leaf parsley, chopped

Best-quality extra-virgin olive oil, for drizzling


Drain the beans over a bowl and reserve the liquid. Place the white beans in a large skillet with just enough of their liquid to moisten them (about 2 Tbsp.) Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.

Heat 1/4-cup oil in a large skillet over high heat. Add the grouper, season with salt and sear, about 2-3 minutes per side. Remove the grouper carefully to a plate and cover with foil.

Add the garlic to the pan and saute until the garlic browns, stirring frequently. Add the serrano and cook for 1 minute. Add the tomato and cook one minute. Add basil and stir briefly, then add the lemon juice. Season with salt and pepper. Toss well and add the grouper back to the pan gently to reheat the fish.

Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the grouper and spoon the tomato-basil-pepper mixture over the fish. Top with chopped parsley. Serve warm.



Read more at Food Network.


Aioli food photography for true friends

I know that I consider all of my clients friends. (Hey, I love everyone, what can I say?) When I did a food photography for Aioli I figured out that some clients are so close, they feel like family. That’s how I feel about Aioli.


Located just around the corner from us, we visit Aioli every week. We come for their breakfast sammy’s (Bacon-egg-cheddar on a buttermilk biscuit). After I gave up gluten, they’re one of the few places that do gluten-free bread for me.  During lunch, I often swing by and grab one of their amazing salads (artichoke arugula or roasted golden beet with goat cheese or roasted pear with gorgonzola and walnuts). Sometimes I grab their prepared dinners to go (shrimp and grits and roast chicken.) I’ll send Adam over for their fresh juices in the morning. Lately I’ve been coming for their iced bullet coffee. They use fresh organic produce and it’s a family restaurant – you actually see the whole family. Oh – and their chicken salad is off the charts insanely good. I’ll grab a package and have a few bites for breakfast (as you all know, I’m the girl that can’t eat breakfast so this is huge for me). We LOVE their food and LOVE the Hackmans.



Aioli food photography with the nicest people and the most delicious homemade bread

They’re the nicest people you will ever meet and beyond that, they’re so hard-working and committed to their community, their beautiful family, their restaurant. I always think about how the act of buying local – buying chicken salad from Aioli vs. a grocery store can have such a beautiful effect. It really does matter.

So working on Aioli food photography with them was huge for me. I was so honored and so excited to be involved.

Chef Michael went to San Francisco last summer to learn from the best the very fine art of bread making, a skill that he practices at Aioli to craft beautiful, delicious, flawless bread.

Early in the morning he rises to get the day’s bread baked – and with the eventual expansion into the space next door, look for even more bread, even more creations to be made.



Aioli: 561-366-7741; 7434 S. Dixie Highway, West Palm Beach 33405, www.aioliwpb.com



Best Brunches from Delray to Boca

brunch recommendations south florida libby vision food photography

You should probably know that I am a bruncher. On days that I’m not working, I gather my girls and I hashtag #brunchsquad. I would #alldayrose if I could drink rose. I bloody with the best of them.

So this assignment was unicorns and rainbows. Of course, I learned quickly that GOING to brunch wasn’t the same as PHOTOGRAPHING brunch. Corrections to coverage were made. Bottomless mimosas were avoided to achieve sharp images. I dare sacrifices were made – I take my job seriously.

Still – it was hella fun.


Brunch recommendations in South Florida by Libby Vision


PDF of the magazine which contains brunch recommendations in South Florida is here and below are some of my favorite images. Restaurants featured were Max’s Harvest, Rebel House, Latitudes, Salt7, Kapow! Thanks to all the restaurants that played along. #brt


Libby Vision - best food photos of 2016

So, 2016 happened.

I've seen a lot of people raging against it. Then I've seen a lot of people defending it. The thing is, it's not a person. That's kind of what makes it so beautiful. It's simply a passage of time - it doesn't get more impersonal than that.

I’m the type of person to get introspective and naval-gazey in the best of circumstances. Did this year befuddle me at times? Damn straight it did. Did my heart hurt deeply. Of course - it hurts daily. Was my family safe? Yep. Did I say I love you, I love you, I love you, I love you. Oh yeah. So yeah, 2016.


But – letting go of a year that started with Zika (as my favorite comedian Trevor Noah put it) – I still have to take a step back and say – for LibbyVision – it’s been quite a year. And now is the time where I'm supposed to talk about that.


Best of 2016 in my food photography vision


In many ways, this was the year I found my voice. The best of 2016 is that I’ve had my business long enough to have built up a steady roster of amazing clients and experienced some pretty awesome business growth these past twelve months. But more than anything, as I look back over these pictures, I am grateful for the slow but steady way I’ve learned to speak photographically.

More specifically, I mean that I’ve learned how to style my own photos and really found my own voice for my styling. So that was huge.

My pictures got messier and moodier as the year went on. I’m okay with that – even interested in that.

And as I start making plans and goals and thinking about 2017 (because of course I love that too) it’s kind of fun to think about what I hope to accomplish next year.

I want to make more pictures like these. Dark, moody, broody, emotional pictures, that when you look at them, you feel something tugging at your heart too. Goals. Resolutions. Let's do this, 2017.