The photographer's name is Honey & Jam Photography. You can check them out on Flickr and if you see something you really like you can see if it's available for sale on Etsy.
Wednesday, October 19, 2011
Food Porn
I was looking at Gluten Free Girl and noticed she had a twitter feed. I don't use twitter, but was curious to see what was posted. In looking at the tweets I noticed a link to another food blog that had amazing photos of food.
The photographer's name is Honey & Jam Photography. You can check them out on Flickr and if you see something you really like you can see if it's available for sale on Etsy.
The photographer's name is Honey & Jam Photography. You can check them out on Flickr and if you see something you really like you can see if it's available for sale on Etsy.
Martha Strikes Again
Have to admit that although I have this great gift from my friend, I haven't really been using it. Life has been very busy lately and when it comes down to it cooking something a little bit simpler has been way more appealing then planning out a new meal.
Despite this one night after work I felt really motivated to try something new. The weather was just starting to change, temperatures were dipping into the high 50's during the day. I felt like something hearty and seasonal. As it turns out I had just received a new Martha Steward Food Everyday magazine in the mail. I was flipping through it seeing if there was anything interesting and I came across a recipe for Cider-Glazed Chicken Sausages with Butternut Mash.
What really appealed to me was the butternut mash as I love butternut squash. I've been known to eat sausage from time to time and in a pinch, but typically I'm not really a fan. Despite this I decided to take a chance and try it. Something new, something different.
Turns out that it was absolutely delicious and even better reheated the next day! The butternut mash is a perfect compliment to the sausage and onions especially since the sauce on the meat is so sweet.
Good things to note about this recipe. It doesn't specify what type of sausage to buy. I found out that there are quite a few varities out there. I used apple sausages and they worked out perfectly since the meat is cooked in apple cider. Also note that it is a pretty rich dish, not something that I will make very often despite how tasty it is.
Ingredients:
2 teaspoons extra-virgin olive oil
1 large yellow onion, cut into 1-inch wedges
1 pound chicken sausages
7 fresh sage leaves
3 cups apple cider
coarse salt and ground pepper
1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup 2 percent Greek yogurt
Directions:
1. In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.
2. Meanwhile, in a medium saucepan combine squash, potato and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
3. Drain vegetables and apple and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper and pulse to combine. Divide butternut mash amoung four plates and serve with sausages and onion.
http://marthastewart.com
Despite this one night after work I felt really motivated to try something new. The weather was just starting to change, temperatures were dipping into the high 50's during the day. I felt like something hearty and seasonal. As it turns out I had just received a new Martha Steward Food Everyday magazine in the mail. I was flipping through it seeing if there was anything interesting and I came across a recipe for Cider-Glazed Chicken Sausages with Butternut Mash.
What really appealed to me was the butternut mash as I love butternut squash. I've been known to eat sausage from time to time and in a pinch, but typically I'm not really a fan. Despite this I decided to take a chance and try it. Something new, something different.
Turns out that it was absolutely delicious and even better reheated the next day! The butternut mash is a perfect compliment to the sausage and onions especially since the sauce on the meat is so sweet.
Good things to note about this recipe. It doesn't specify what type of sausage to buy. I found out that there are quite a few varities out there. I used apple sausages and they worked out perfectly since the meat is cooked in apple cider. Also note that it is a pretty rich dish, not something that I will make very often despite how tasty it is.
Ingredients:
2 teaspoons extra-virgin olive oil
1 large yellow onion, cut into 1-inch wedges
1 pound chicken sausages
7 fresh sage leaves
3 cups apple cider
coarse salt and ground pepper
1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup 2 percent Greek yogurt
Directions:
1. In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.
2. Meanwhile, in a medium saucepan combine squash, potato and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
3. Drain vegetables and apple and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper and pulse to combine. Divide butternut mash amoung four plates and serve with sausages and onion.
http://marthastewart.com
Thursday, July 21, 2011
Wedding Showers
One of the things I love about my friend Rachel is how she surrounds herself with people who love to cook. Her wedding shower was a perfect example of this. The food was amazing. I mean how could you not love a dish that includes cinnamon, sugar and two sticks of butter?
What am I talking about? French toast.
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions:
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Enjoy!
http://www.foodtv.com/
What am I talking about? French toast.
Paula Dean has the most delectable Baked French Toast Casserole with Maple Syrup recipe. It's the perfect dish to make if you are having people over for brunch. It needs to refridgerate overnight, so all you need to do is put it together the night before and pop it in the oven the next day before everyone arrives.
Ingredients:
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions:
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Enjoy!
http://www.foodtv.com/
Thursday, April 28, 2011
Old Boss
I'm not much of a dessert person, I'm not known to be one to bake very often. I have inspirations once every few years when I have something going on like the cookie exchange in my old office where I solicited the help of my mom to help me make the very labor intensive hamentashen or when I was co-hosting my friend Jen's baby shower.
A couple of summers ago Jen invited me to go with her to her ex-boss's wedding party at her boss's house. Amongst all the delicious food that was served was also the most amazing strawberry tiramisu. Because I loved it so much I decided to make that instead of your everyday, ordinary baby shower cake at Jen's baby shower. It was a huge hit. Everyone loved it. It's really simple to make, although you have to make it the night before you want to serve it as it has to set in the fridge at least 8 hours before serving.
Enjoy!
A couple of summers ago Jen invited me to go with her to her ex-boss's wedding party at her boss's house. Amongst all the delicious food that was served was also the most amazing strawberry tiramisu. Because I loved it so much I decided to make that instead of your everyday, ordinary baby shower cake at Jen's baby shower. It was a huge hit. Everyone loved it. It's really simple to make, although you have to make it the night before you want to serve it as it has to set in the fridge at least 8 hours before serving.
Enjoy!
Sunday, January 16, 2011
Addiction
This year for Hanukkah my friend Megis decided to give me a subscription to Martha Stewart's cooking magazine. I'm always looking for new recipes I can add to my list of favorites and the very first month I received did not let me down.
I am a huge fan of black beans and my friend Rachel, after coming back from El Salvador, sealed my love of the bean after making El Salvadorian breakfast for me several times. In the January/February 2011 issue of Food Everyday is an amazing, easy, totally vegan, gluetin free (for those of you who are cooking for people with food allergies or preferences) recipe for spicy black bean soup. If you like black beans I highly recommend trying this:
3 cans black beans (drained and rinsed) or 1 pound dried black beans (see note below)
3 cups water
2 yellow onions, diced small
2 jalapenos, minced
1 tbsp extra-virgin olive oil
4 garlic cloves, minced
course salt and ground pepper
2 tbsp ground cumin
1 1/4 cups vegetable broth
1 tbsp cornstarch
2 tbsp fresh lime juice (from 2 limes)
diced avocado, diced onion, cilantro, sour cream or low-fat yogurt and tortilla strips for serving
Drain and rinse beans in a colander. In a large dutch oven or heavy pot heat oil over medium-high. Add garlic and onions. Season with salt and pepper. Cook, stirring often until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans, water and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary add up to 1 cup water to keep beans covered).
Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to put. Cook, stirring until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve top with avocado, diced onion, cilantro, sour cream or yogurt and tortilla strips if desired.
**If you would like to use dried black beans use 1 pound dried beans, picked over, soaked overnight and drained. If you use these follow this as step number 1. In a medium saucepan cover beans with cold water by 2 inches. Add 1/4 each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer, cook until beans are tender, 45 to 50 minutes.
Good thing to note. This recipe does really serve 4 adults. If you want seconds or would like leftovers you should make a double batch.
For crunchy tortilla strips cut corn tortillas into strips, toss with a little olive oil and bake at 350 degrees until crisp.
I am a huge fan of black beans and my friend Rachel, after coming back from El Salvador, sealed my love of the bean after making El Salvadorian breakfast for me several times. In the January/February 2011 issue of Food Everyday is an amazing, easy, totally vegan, gluetin free (for those of you who are cooking for people with food allergies or preferences) recipe for spicy black bean soup. If you like black beans I highly recommend trying this:
Serves 4
3 cans black beans (drained and rinsed) or 1 pound dried black beans (see note below)
3 cups water
2 yellow onions, diced small
2 jalapenos, minced
1 tbsp extra-virgin olive oil
4 garlic cloves, minced
course salt and ground pepper
2 tbsp ground cumin
1 1/4 cups vegetable broth
1 tbsp cornstarch
2 tbsp fresh lime juice (from 2 limes)
diced avocado, diced onion, cilantro, sour cream or low-fat yogurt and tortilla strips for serving
Drain and rinse beans in a colander. In a large dutch oven or heavy pot heat oil over medium-high. Add garlic and onions. Season with salt and pepper. Cook, stirring often until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans, water and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary add up to 1 cup water to keep beans covered).
Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to put. Cook, stirring until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve top with avocado, diced onion, cilantro, sour cream or yogurt and tortilla strips if desired.
**If you would like to use dried black beans use 1 pound dried beans, picked over, soaked overnight and drained. If you use these follow this as step number 1. In a medium saucepan cover beans with cold water by 2 inches. Add 1/4 each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer, cook until beans are tender, 45 to 50 minutes.
Good thing to note. This recipe does really serve 4 adults. If you want seconds or would like leftovers you should make a double batch.
For crunchy tortilla strips cut corn tortillas into strips, toss with a little olive oil and bake at 350 degrees until crisp.
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