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
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