Thursday, January 17, 2013

Recent work - green theme

Green Theme

Corn Relish with red & green peppers and kidney beans relish. 
Red pepper and pickle relish.

Wednesday, January 16, 2013

Grilled Steak - with Rachele Sherwood

Grilled Steak with Green Bean

Images from a photoshoot with Rachele Sherwood from Impressions Food Styling, a Minnesota food stylist. 

Monday, January 14, 2013

Saturday, January 12, 2013

Friday, January 11, 2013

Seeing food different

I see food different than most


from the caffeine that wakes the mind

 to spices that calm your spirit.

Food is to be enjoyed for
       isn't beauty

           it's harmony
               and mostly it's favor. 

Sunday, January 06, 2013

Recent work - Corn Relish


Corn Relish with red & green peppers and kidney beans relish. 
Red pepper and pickle relish.

Friday, January 04, 2013

Thank you

How do you say thank you

Images from a photoshoot with Kimberly Colburn, a Minnesota food stylist. 



Images from a photo shoot with Peter Strzyzykowski from Pete's food style, a Minnesota food stylist.

Thursday, January 03, 2013

Chicken Asian Noodle Dish

Chicken Asian Noodle Dish












Before and after

Pumpkin Drop Cookies with a buttery cinnamon frosting

Recent work

Pumpkin Drop Cookies with a buttery cinnamon frosting.

Very Wild Mushrooms Stuffing

Something to Share
Each Thanksgiving we make our annual dinner than consisted of turkey, wild mushrooms stuffing, cranberry sauce, orange sweet potato and a pumpkin pie all made homemade.  Family and friends have asked for this recipe and others.  Once again this was are all time best dish.  For Christmas we added the turkey legs and wings to the top and cooked it.  Removed legs and wings to brown the top of bread.  It cuts the time for cooking the turkey body.   
 I still see my dad's eyes as I grabbed the stuffing and headed downstairs.  I wanted to document what it looked like to show others.  I was told I had 2 minutes and that was all I needed. 

Very Wild Mushrooms Stuffing 

- version of Emeril Lagasse recipe

  • 5 cups fresh white bread, crust removed and cubed (best version with sundried tomato bread)
  • 1 ½ cups milk
  • 6 slices apple bacon, sliced into ¼-inch pieces
  • 1 ½ onions, finely chopped
  • 3 ribs celery, finely chopped
  • 1 tablespoon minced garlic
  • 1 pound assorted mushrooms, sliced
  •         (best version with dried portabella, shiitake & woodear mushrooms.  Using mushroom juicy.)

  • 1 cup Marsala wine
  • 1 egg, lightly beaten
  • 1 ½ tablespoons chopped fresh thyme
  • 1 ½ tablespoons chopped fresh oregano
  • ¾ cup chicken broth, or as needed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fine dry breadcrumbs
  • Cooking Directions

    In a bowl, soak the bread cubes in the milk.
    In a saute pan, cook the bacon over medium-high heat until crisp and fat has rendered. Add the onion, celery, and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring, until they have released their liquid and are soft, 4 to 6 minutes. Add the Marsala and cook until nearly evaporated. Remove from the heat and set aside until completely cooled.
    Preheat the oven to 375 degrees F and butter a 9-inch square baking dish.
    Squeeze any excess milk from the bread and place the bread in a large mixing bowl. Add the egg, mushroom mixture, chopped thyme and oregano, and enough broth to moisten the stuffing. Season with salt and pepper to taste.
    Transfer mixture to the prepared baking dish and then sprinkle with the breadcrumbs. Cover with aluminum foil and bake for 45 minutes, then uncover and continue to cook until lightly browned on top and heated throughout, 15 to 30 minutes longer.