Caesar Salad with Grilled Ras el Hanout Chicken

Caesar Salad Grilled Ras el Hanout Chicken

To license this image please contact me at nicole@thespicetrain.com.

Ras el hanout is a spice blend of North African origin and even though there are a few common ingredients among the different recipes for it, the main rule seems to be that everyone’s ras el hanout is different. I saw lots and lots of different blends, each using different spice combinations and different proportions. So for my mix here I went through my spice cabinet and basically grabbed all my favorites: cardamom, cumin, clove, coriander, peppercorns, fenugreek, fennel seeds and cinnamon.

I ground everything up in my mortar with my pestle (a good right–arm workout) and then mixed it into a yogurt-based marinade that I used for the chicken. It turned out quite tasty, it’s a new and different spin on the traditional Caesar. But you don’t have to stop there, the ras el hanout is quite versatile beyond the salad as well. I’ve used it on roasted vegetables and yesterday I even sprinkled some on my pasta and tomato sauce lunch.

Caesar Salad with Grilled Ras el Hanout Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2
Ingredients:
For the ras el hanout:
  • 1 teaspoon cardamom seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon whole cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon
For the chicken:
  • 1 cup plain yogurt
  • 1 tablespoon ras el hanout
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • one large or two small boneless, skinless chicken breasts, cut into bite–sized cubes
For the salad dressing:
  • ¼ cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon anchovy paste
  • 1 garlic clove, minced or pressed
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons milk
For the salad:
  • romaine lettuce
  • grated Parmesan cheese
  • chopped chives
Instructions:
For the ras el hanout:
  1. Grind all ingredients except for the cinnamon in a mortar with a pestle until finely ground.
  2. Mix in the cinnamon.
For the chicken:
  1. Whisk yogurt, ras el hanout, salt and lemon juice together in a bowl.
  2. Mix in the chicken cubes and marinate in the fridge for at least 2 hours or up to overnight.
  3. Shake the marinade off the chicken, then grill on a grill pan on the stove or on a grill (skewer the cubes if using a grill).
For the salad dressing:
  1. Whisk all ingredients together and season to taste with salt and pepper.
  2. Keep in the fridge until you use it.
For the salad:
  1. Put lettuce on plates, top with chicken and Parmesan and serve with dressing and a sprinkle of chives.

Food Photography and Styling: Styling salads is really difficult in my experience and one of the things I have learned over time is that it’s best to just let the lettuce fall naturally and then adjust. Placing every leaf on the plate with intent ends up looking terribly staged. So for this photo I grabbed a bunch of freshly cut lettuce and dropped it on the plate from a few inches up. I did that a few times until I thought it looked natural and inviting.

My new marble tile became the surface for this shot because I could not think of ANY other surface that would have worked with the romaine shade of green… To make the set look less boring I added a drop of salad dressing next to the creamer on the tile. (I actually started by trying to make a trail of several drops but that turned out to be impossible to do by myself, I wasn’t fast enough back up the ladder with my camera to take the shot before the drops had spread out and run into each other. Sometimes it would be nice to have an assistant :)).
 
Nikon D600, 105mm, f/6.3, 1/160 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.

Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts

The tried-and-tested yogurt, fruit and nuts breakfast gets an update with this easy ginger cardamom raspberry jam and fragrant, toasted hazelnuts. Happy morning! :)

Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts

To license this image please contact me at nicole@thespicetrain.com.

What I love about this breakfast is that all three components can be made ahead of time so unless you’re in the mood, you don’t have to put in any effort in the morning (something that certainly appeals to me).

I’ve already used the jam in several recipes here (namely the baked brie and these Linzer cookies) and it’s so versatile that I’m sure this is not the last time you see it. Instead of sugar I used agave syrup this time just because I really like it, I find it much less harsh than white sugar.

Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts
 
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients:
  • ¼ cup whole hazelnuts
  • 6 ounces frozen raspberries
  • 3 tablespoons agave syrup
  • ½ teaspoon cornstarch
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • 2 cups plain yogurt
Instructions:
  1. Heat the oven to 350 degrees F.
  2. Spread the whole nuts onto a baking sheet and toast in the oven until dark brown (15 to 20 minutes).
  3. While the nuts are in the oven, make the jam.
  4. Add frozen raspberries, agave syrup and cornstarch to a saucepan and start to cook on medium heat, stirring until everything is combined.
  5. Once the raspberries have thawed add the ginger and the cardamom.
  6. Cook until the fruit is completely broken down and the jam thickened (about 10 minutes).
  7. Let cool.
  8. Chop the hazelnuts and serve in jars or bowls along with yogurt and jam.

Food Photography and Styling: I was going for a bright spring morning feel here and used minimal diffusion to get that look. I set a few whole hazelnuts on the “tablecloth” (just a large linen napkin) to tell the viewer that that’s what the chopped nuts are (and also because I find whole hazelnuts to be very pretty). The milk glass and bottle fit with the overall atmosphere and kept the background from looking too empty. To follow the rule of thirds I set the yogurt jar on an intersection point and let the tallest prop (the milk bottle) touch the upper horizontal dividing line.

Nikon D600, 105mm, f/4, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.

Pumpkin Spice Hazelnut Churros

Deep-fried desserts are the best and this one is no exception. I embellished the batter for these churros with freshly chopped hazelnuts and rolled the pastries in pumpkin spice sugar.

Pumpkin Spice Hazelnut Churros

To license this image please contact me at nicole@thespicetrain.com.

Since I recently learned how to make choux pastry I decided it was time to make some churros. Churros are deep-fried choux pastry and they taste awesome.

As you can see, I divided the batter in half and made two different shapes, balls and strands. For the balls I used a 2-teaspoon scoop and for the strands I used a piping bag with a French tip. The strands are a bit of a trick to make, you have to pipe them into the oil, holding the piping bag with both hands, then quickly grab a small kitchen knife with one hand and cut the batter off at the tip. It sounds complicated but it’s one of those things that you get the hang of quickly after doing it once or twice.

I suggest you eat these guys as an afternoon snack with fresh coffee or a shot or two of espresso.

Pumpkin Spice Hazelnut Churros
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients:
For the coating:
  • ½ cup granulated sugar
  • ½ teaspoon pumpkin spice
For the batter:
  • vegetable oil for deep-frying
  • 1 cup whole milk
  • 8 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 cup bread flour, sifted
  • 3 eggs
  • 1 egg white
  • ¼ cup finely chopped hazelnuts
Instructions:
For the coating:
  1. Mix sugar and pumpkin spice together in a shallow bowl. Set aside.
For the batter:
  1. Fill oil into a Dutch oven until it's about 5 inches deep. Start to heat it.
  2. While the oil is heating up, add milk, butter, sugar and salt to a saucepan and bring to a boil.
  3. Turn the heat down to medium, then add the sifted flour all at once and stir with a wooden spoon.
  4. Cook, continuing to stir, until the dough starts to peel away from the sides of the saucepan.
  5. Transfer the dough to a bowl, then beat on medium speed until it's cooled down to lukewarm.
  6. Beat in the eggs, one at a time, then add the egg white.
  7. Beat in the hazelnuts.
  8. Fill half of the batter into a piping bag with a French tip.
  9. Wait until the oil has reached 300 degrees F. on a candy thermometer.
  10. Working in batches, carefully pipe short strands of the dough into the oil. (Cut them off with a knife at the tip).
  11. Once they are browned take the churros out with a slotted spoon, briefly set them down on a plate lined with a paper towel, then roll them in or sprinkle them with the sugar/spice mix.
  12. Working in batches, use a 2-teaspoon scoop to drop the remaining batter into the oil in little balls and proceed in the same way as before.

Food Photography and Styling: Brown goes well with blue so I used my blue metal tray as the surface for this shot. I couldn’t think of any plates or bowls that would have worked for both shapes of churro so I used small pie pans, which also fit with the idea of rolling or sprinkling the pastries with sugar mix. The small coffee glass provided some height in the back and fit color-wise as well and to convey that these guys are a bit of a mess to eat I sprinkled some sugar around the set.
 
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.

Pumpkin Spice Hazelnut Churros

Chinese Five-Spice Chocolate Truffles with Crystallized Ginger

I came across a recipe for an Asian 5-spice chocolate cake the other day and was intrigued by the idea. The author, chef Christian Thornton, suggests to serve the cake with ginger whipped cream and I took those concepts and applied them to the chocolate truffles here.

Chocolate Cocoa Truffles with Chinese Five Spice Powder Recipe

To license this image please contact me at nicole@thespicetrain.com.

The crystallized ginger bits give you something to bite into and the 5-spice powder (cinnamon, fennel, clove, star anise and white pepper) adds a very, I would say, sophisticated flavor. The anise comes through quite strongly so if you’re not a fan of its licorice-like taste, then I predict you won’t like these truffles. If you do, I think you’ll love them. It’s something special and out of the ordinary and at the same time very easy to make. Enjoy!

Chinese 5-Spice Chocolate Truffles with Crystallized Ginger
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Ingredients:
  • ½ cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 teaspoon Chinese 5-spice powder
  • pinch of salt
  • 8 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60 percent cacao bittersweet chocolate baking bars)*
  • ¼ cup finely chopped crystallized ginger
  • unsweetened cocoa powder to roll the truffles in
Instructions:
  1. Add cream, butter, spice and salt to a saucepan, bring to a boil and stir until you have a homogeneous mix.
  2. Pour the hot cream mix over the chocolate and let sit for 1 minute.
  3. Stir together until everything is well combined and no large chocolate clumps remain. (You may need to heat the mixture over a pot of simmering water to get rid of the last clumps).
  4. Stir in the crystallized ginger.
  5. Cover and put in the fridge for 3 hours.
  6. With a melon baller or a scoop or spoon, scoop out the chocolate and quickly roll into balls with your hands.
  7. Roll each ball in the cocoa powder.
  8. Keep the truffles in the fridge until you serve them and don't inhale when you bite into them (seriously!).
Notes:
*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.

Food Photography and Styling:I wanted an elegant and sophisticated set for these truffles and went with white crockery and placemats. Both the “floor” and the “wall” are sheets of beadboard that I got from the hardware store some time ago. For some contrast to all the elegance I used my beat-up, antique milk crate upside down as the “table” and I think this mismatch worked well in this particular case here.

Nikon D600, 105mm, f/4, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.

Farro with Mushrooms and Marjoram

Farro! A new trendy grain that (for once) actually deserves the accolades (at least in my opinion). If you’re looking for an easy, healthy, tasty (and vegan) side dish, this one’s for you.

Farro with Roasted Mushrooms and Marjoram Recipe

To license this image please contact me at nicole@thespicetrain.com.

Farro is my new favorite grain. If you’ve never had it, I would describe it as similar to brown rice but without ANY of the mushi- and stickiness. That is a huge plus in my book because the weak texture is what really turns me off about brown rice. Farro apparently also has higher nutritional value than brown rice and contains less arsenic. Arsenic? Yes, according to Consumer Reports arsenic can be a problem in brown rice. Well, good thing I never liked it then. :)

Farro is easy and quick to cook, you submerge it in cold water, simmer it for 15 to 20 minutes (depending on how you like it) and then drain it. Done. By itself it is, of course, extremely boring (it is a grain after all) but once you flavor it up with other stuff it becomes quite tasty. What I did here was toss the cooked farro with garlic and mushrooms, seasoned the mix with salt and pepper and roasted it in the oven under a drizzle of olive oil. I mixed some chopped marjoram in to add a fresh spring vibe and then served the dish with a roasted Cornish game hen. It was absolutely delicious and when I say that about a grain, trust me that really means something!

Grain

To license this image please contact me at nicole@thespicetrain.com.

Farro

To license this image please contact me at nicole@thespicetrain.com.

Farro with Mushrooms and Marjoram
 
Cook time
Total time
 
Author:
Serves: 2
Ingredients:
  • 1 cup farro
  • 4 ounces beech mushrooms
  • 8 ounces oyster mushrooms
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • a little bit of olive oil
  • 1½ teaspoons fresh, chopped marjoram
Instructions:
  1. Heat the oven to 400 degrees F.
  2. Add farro and 3 cups of cold water to a saucepan.
  3. Bring to a low boil and cook to desired doneness (15 to 20 minutes).
  4. Drain the farro and set aside.
  5. Carefully toss the mushrooms in a bowl with the garlic and the farro.
  6. Spread the mix out on a parchment-lined baking sheet.
  7. Sprinkle evenly with the salt and the pepper.
  8. Drizzle a little bit of olive oil evenly over the mix, then roast in the oven for 15 minutes.
  9. Sprinkle evenly with the marjoram and serve as a side dish with poultry.

Food Photography and Styling: I played around with my camera and a bag of raw farro one night, ended up taking the two pictures of the grain and thought they actually would look nice in a blog post. So when I photographed the dish I made sure that its photo fit in its overall style and feel with the grain photos. I stayed with brown tones and used my clay bowl that I got from Etsy years ago and set it on the same brown burlap bag that I used in the grain photos. The marjoram is an important ingredient so I made sure to draw proper attention to it by sprinkling a few leaves around the set. The light came straight from the left, as in the grain photos, and as usual I used my strobe.

Farro with Mushrooms and Marjoram

Bourbon Milk Punch

If you’ve never had a milk punch I urge you to make one, it’s an absolutely awesome dessert cocktail made with Bourbon or brandy, milk and/or cream, vanilla extract, sugar and a smidgen of nutmeg. It may look like a winter drink but it’s actually great any time of the year!

Bourbon Milk Punch

To license this image please contact me at nicole@thespicetrain.com.

Apparently the milk punch has been around for centuries but it is new to me, I came across it for the first time a few weeks ago. Being a big cream and (more recently) also Bourbon fan I had to try it and, unsurprisingly, I loved it. It’s creamy (yeah), sweet (yeah), boozy (yeah) and thanks to the ice it’s quite refreshing at the same time.

Bourbon Milk Punch
 
Prep time
Total time
 
Author:
Recipe type: Drinks
Serves: 1
Ingredients:
  • 3 tablespoons milk
  • 1 tablespoon cream
  • ¼ teaspoon vanilla extract
  • 1½ tablespoons simple syrup
  • 2½ tablespoons Bourbon
  • pinch of grated nutmeg
Instructions:
  1. Mix milk, cream, vanilla and syrup together.
  2. Mix in the Bourbon, then pour into a glass, sprinkle with nutmeg and serve with 2 ice cubes.

Food Photography and Styling:I went to Floor & Decor the other day and got myself a second marble tile so now I can use one as a surface and the other as the backdrop at the same time and that’s what I did here. The marble cream colors and overall elegance worked well in combination with this drink (in my opinion). I thought about how to convey through the photo what the main ingredients of this recipe are. The dairy is clearly visible in the drink, the nutmeg I placed in the composition (both whole and a few sprinkles of grated nutmeg as well) but the Bourbon was very tricky. I tried to set a decanter filled with Bourbon in the background but its color drew too much attention away from the drink so I resorted to plan b, which was to simply write the recipe name on the photo.
 
Nikon D600, 105mm, f/4, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.

This entry was posted in Drinks.

Slow Cooker Indian Chicken Curry

Slow Cooker Indian Chicken Curry Recipe

To license this image please contact me at nicole@thespicetrain.com.

I love to eat Indian curries but I’m not always in the mood to cook them because they usually require a lot of time standing at the stovetop. Not this one! This slow cooker chicken curry needs just a little bit of prep and once that’s done it’s “set it and forget it” – my favorite way of cooking. You start by briefly searing boneless, skinless chicken thighs in a Dutch oven, then fry spice seeds, pureed onion, carrot and a simple mix of a few ground spices. Next you add crushed tomatoes, tomato paste and chicken broth, bring everything to a boil and then transfer it to the slow cooker. Three hours later you open the lid, stir in sour cream and you’re ready to go! You can serve the curry with rice but I personally prefer naan for this one.

Slow Cooker Indian Chicken Curry
 
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2-3
Ingredients:
  • 1 yellow onion
  • 2 teaspoons powdered ginger
  • 2 large garlic cloves, minced or pressed
  • 1 teaspoon turmeric powder
  • 4 teaspoons curry powder (see notes)
  • 4 teaspoons chili powder (if you don't have store-bought at hand, I have a homemade chili powder recipe)
  • vegetable oil
  • 4 – 5 boneless, skinless chicken thighs
  • ¼ teaspoon whole fenugreek seeds
  • ¼ teaspoon whole cumin seeds
  • ¼ teaspoon whole coriander seeds
  • ¼ teaspoon whole black, brown or yellow mustard seeds
  • 1 whole star anise
  • ½ carrot, sliced
  • 1 cup canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • ⅔ cup sour cream (or more, if desired)
  • cilantro (for garnish)
  • 3 over easy eggs (optional)
Instructions:
  1. Peel the onion and chop into ~ 1-inch chunks.
  2. Put onion into a pot along with 1 cup of water and boil without a lid until almost all water has evaporated. Let cool for a bit.
  3. Put ginger, garlic, turmeric, curry powder and chili powder together in a small bowl, add 3 tablespoons of water and mix with a spoon to make a paste. Set aside.
  4. Transfer the boiled onion (along with any water there may be) into a food processor and process into a puree.
  5. Heat a little bit of vegetable oil in a Dutch oven until shimmering.
  6. Lightly season the chicken thighs with salt, then sear them on both sides in the hot oil.
  7. Turn the heat down.
  8. Move the chicken thighs over to one side of the Dutch oven and add fenugreek, cumin, coriander and mustard seeds to the other side. Fry the seeds for 4 - 5 minutes (the seeds need to sizzle but be careful not to burn them).
  9. Carefully add the onion puree (be careful, this will splatter!).
  10. Add the star anise and the carrot.
  11. Turn the heat back up and fry onion and carrot for 10 minutes.
  12. Remove the star anise.
  13. Add the spice paste and stir until you have a homogeneous mix.
  14. Add crushed tomatoes, tomato paste and chicken broth and mix well. Let the mix come to a boil, then transfer to the slow cooker and cook on low for 3 hours.
  15. Stir in the sour cream.
  16. Serve the curry with naan or rice and sprinkle with cilantro.
  17. For extra flavor and substance, fry one egg per serving either sunny side up or over easy and put it on top of the curry.
Notes:
I used medium yellow curry powder from the Savory Spice Shop.

Food Photography and Styling: I chose my blue metal tray as the surface for this shot because I thought it contrasted nicely with the color of the curry. Initially I only had the napkin and the plate with the naan in the background but together with the curry pan those items formed a straight line that lead the eye out of the frame and to remedy that I added the little pewter tray with coriander seeds opposite the bread. I observed the rule of thirds and placed the horizon line on a dividing line and the sprig of cilantro on an intersection point.

Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.

Pumpkin Spice White Chocolate Mousse Hazelnut Mini Cakes

That’s right, I use pumpkin (pie) spice year–round. It’s one of the best spice blends ever created in my opinion and I think it would be a shame to restrict it to fall season, I love it any time of the year. It’s definitely a winner in these hazelnut mini cakes.

Pumpkin Spice White Chocolate Mousse Hazelnut Mini Cakes Recipe

To license this image please contact me at nicole@thespicetrain.com.

A few months ago I posted my recipe for pumpkin spice white chocolate mousse and I knew that it would be a smasher as a frosting on a cake but it took me a while to find the perfect cake for it. This here is it. It’s a hazelnut butter cake (hazelnut and pumpkin spice are a beautiful combination) and I adapted the cake batter recipe from Bon Appetit.

I started with a full-size cake but that didn’t work for the frosting. The mousse is not as firm as, say, a buttercream and just wasn’t able to stand up to all that cake. But mini cakes were a completely different story. I baked them in 4-ounce ramekins, topped them with a few dollops of the mousse and that worked out beautifully. The mousse is similar to whipped cream in texture, complements the cake wonderfully and the proportions are absolutely perfect.

Pumpkin Spice White Chocolate Mousse Hazelnut Mini Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients:
For the frosting:
  • 4 ounces white chocolate (I recommend Baker's Premium White Chocolate Baking Chocolate Bar)*
  • 1 cup heavy cream
  • ¼ teaspoon pumpkin spice
For the cakes:
  • ½ cup raw hazelnuts (more for garnish)
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter at room temperature
  • ¾ cup brown sugar
  • 3 eggs
Instructions:
For the frosting:
  1. Cut the chocolate into small chunks, then put it in a saucepan along with the cream and the pumpkin spice.
  2. Turn on the heat and slowly dissolve the chocolate. Don't let the cream get too hot, it shouldn't simmer, it should just be hot enough to melt the chocolate.
  3. Transfer the mix into a bowl and chill in the fridge for at least 4 hours.
  4. Beat the mix with an electric mixer until firm.
For the cakes:
  1. Heat the oven to 350 degrees F.
  2. Grease eight 4-ounce ramekins and dust with flour.
  3. Process hazelnuts and granulated sugar in a food processor until finely ground.
  4. Whisk the ground nuts with the flour, spice, baking powder and salt in a bowl. Set aside.
  5. Beat butter and brown sugar until fluffy, 2-3 minutes.
  6. Beat in the eggs, one at a time, until well incorporated.
  7. Beat in the dry ingredients.
  8. Fill batter into the ramekins and bake until a toothpick comes out clean (20 to 25 minutes).
  9. Let cool, then turn out.
  10. Pipe the frosting onto the cakes and sprinkle with chopped hazelnuts.
Notes:
The cake batter recipe is adapted from Bon Appetit.

*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.

Food Photography and Styling: I vaguely remembered having these hazelnut-shaped and -colored dried flowers around in a rarely–opened drawer (I got them from Michael’s or Hobby Lobby years ago) and thought they would go well with the actual hazelnuts here. The “tablecloth” is a large linen napkin and the backdrop is the backside of a white marble tile and I think it fit perfectly here. I paid close attention to the rule of thirds and placed the cake topping and the flowers in the little vase on intersection points. The fork was very attention-grabbing when it was closer to the cake so I ended up partially hiding it behind it.

Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.