sneak peek from photo shoot with Rachel
Jenny Adventures For the love of Pumpkins
Thursday, January 31, 2013
Monday, January 21, 2013
Friday, January 18, 2013
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
recent work - Turks Turban Squash Soup
Turks Turban Squash Soup
Recent work
Images from a photoshoot with Kimberly Colburn, a Minnesota food stylist.
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.
Thursday, January 10, 2013
Wednesday, January 09, 2013
Tuesday, January 08, 2013
Monday, January 07, 2013
Sunday, January 06, 2013
Recent work - Corn Relish
Relishes
Corn Relish with red & green peppers and kidney beans relish.
Red pepper and pickle relish.
Saturday, January 05, 2013
Friday, January 04, 2013
microgreens
Microgreens
Images from a photo shoot with Peter Strzyzykowski from Pete's food style, 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
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.
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
(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.
Wednesday, January 02, 2013
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