Autumn Chapter Shoot for La Fortezza Cookbook

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Ciao Guys! If you follow me on Instagram, you know the legendary food photographer David Loftus was back during the first week of October to photograph the autumn chapter of La Fortezza Cookbook.

Autumn is my favorite time of year; I love the color palette. We smoked pumpkins, used the outdoor oven, “the “forno,” and implemented lots of fire and Medieval cooking techniques. We went to local purveyors and had great field trips. The olive harvest is starting, so we were able to witness the first press too. Green gold; it’s so delicious.

Of course, we had our trusty prop mistress and brilliant producer Barbara Pederzini. I flew chef Philip in from the US to work on this chapter. It was a huge effort and stressful to get him into Italy with the travel ban. He quarantined for 2 weeks prior to the shoot and then worked the week of the shoot with the team. We made beautiful images, and I am so excited to share this book with you. Thanks always for the support and lovely DMs on my Instagram. It’s always so wonderful to hear from you.

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Autumn + Apples:: Apple Cheddar Souffle

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Autumn is officially here, and it is full-fledged apple season. Apple picking is a common fall activity that lends itself especially well to socially-distant fall activities. I can imagine many of you are going apple picking and are finding yourself with an abundance of fruit, so today I’m sharing the first of many recipes that will help you put it to delicious use. Up first is my apple cheddar souffle.

I like to call this recipe fool-proof because it truly is. It’s from my first book, Picture Perfect Parties. (Can you believe I’m onto book four now?!). Let me know if you give it a try! It’s perfect for fall.

Apple Cheddar Soufflés
Makes 24
You will need:
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 1 1/4 cups milk
– 2 tsp. chopped fresh rosemary
– 1/2 teaspoon salt
– 1/4 tsp. pepper
– 1 1/2 cups shredded sharp white cheddar
– 1 peeled and grated honey crisp apple
– 6 large eggs, separated
– 1/4 teaspoon cream of tartar

To prepare:

Preheat oven to 375. Generously butter 24 oven-safe espresso cups. Arrange them 2-inches apart on baking pans. In a 2 to 3 quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk and next rosemary, salt and pepper and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. Add cheese and stir until melted. Add apples and egg yolks and stir until the mixture is blended and smooth. In a bowl with a mixer on high speed, beat egg whites with cream of tartar until medium peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in until just blended. Divide batter into the prepared cups filling about ¾ full.

*Cups can be frozen up to 3 days ahead at this point. If frozen do not thaw, bake immediately in preheated oven as directed.

Bake for 12 minutes or until puffed and top is golden brown. Serve.

xx Annette

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Summer Chapter Shoot for La Fortezza Cookbook

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As you all know, I am back in Italy. Mainly for 2 reasons:

1. Check on our house, La Fortezza.
2. Shoot the summer and autumn chapters of my next cookbook La Fortezza Cookbook, Rizzoli NY, Spring 2022.

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This project, for me, is a passion project. The book will be an epic and a beautiful depiction of the region we live in, in northern Tuscany. The book will be filled with local recipes and delicacies, gorgeous travel shots, typical local flavor, and purveyor portraits.

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These photographs will all be captured by the incredibly talented British Photographer David Loftus. I have been an admirer of David’s work for many years, as he has shot for some of the most famous chefs in the world; Jamie Oliver just to name one. His work is insanely beautiful. His discerning eye and recognizable style sets him apart as one of the world’s most respected food photographers. I was thrilled when he agreed to photograph my book.

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My sweet friend and producer, stylist Barbara Pederzini, agreed to help me with the prop styling. She brought all sorts of amazing serving pieces and plates to play with. I used a local chef to help prepare the dishes. It really was a magical team.

Without giving too much away, I believe that this book will take you on a journey and leave you with the lasting memory of a trip to our little piece of heaven. We will be shooting the autumn chapter starting October 5th, so be sure to follow the journey on my insta-stories. I can only tell you this is one of the best projects I have ever worked on. The love I have for this place, La Fortezza will shine through on every page and you will taste the love in every bite.

Until October, stay well x

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Summer recipe:: Fried Green Tomatoes

While it's not quite green tomato season yet, tomato season will be here before we know it. Put this recipe in your spring appetizer arsenal.

Fried green tomatoes are a traditional Southern recipe but are absolutely perfect for this time of year. It’s such a fun addition to any meal, especially with the goat cheese and coulis addition. Make sure to put this recipe in your appetizer arsenal and enjoy them!

Fried Green Tomatoes with Goat Cheese and Red Pepper Coulis 
Serves 6

You will need:
– 1 cup goat cheese
– 4 green tomatoes, sliced 1⁄2-inch thick
– 2 eggs
– 1⁄2 cup milk
– 1 cup whole wheat flour
– 1⁄2 cup panko breadcrumbs
– 1⁄4 cup yellow cornmeal
– 2 teaspoons salt
– 1 cup vegetable oil
– Feta and fresh basil leaves, for garnish (optional)

To prepare:

Spread a small amount of goat cheese onto one side of each tomato slice. Arrange on a sheet pan, and chill in the refrigerator for 1 hour.

Whisk eggs and milk in a shallow bowl. In a separate bowl, combine flour, breadcrumbs, cornmeal, and salt. One by one, dip each tomato slice into the egg mixture, then the crumb mixture; shake off any excess.

Pour oil into a deep frying pan and place over medium heat until a thermometer registers 350°F. Working in batches, fry tomatoes until golden on both sides, about 3 minutes per batch. Garnish with feta and basil, if using, and serve immediately with red pepper coulis.

Red Pepper Coulis

You will need:
– 7 ounces roasted red peppers from a jar
– 3 tablespoons balsamic vinegar
– 1 clove garlic
– 1⁄4 cup olive oil
– 1 cup fresh basil leaves
– 1⁄2 teaspoon salt

To prepare:
Puree all ingredients in a blender until smooth.

xx Annette

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July Recap:: Lots of things and offerings

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Ciao All! I hope you are all well and staying safe. I wanted to update all of you about happenings in July. There are lots of things and offerings to discuss…

Offerings: La Fortezza Workshops and Retreats Update

The reality of Italy banning Americans caused us to postpone our SOLD OUT workshops. All of our attendees could not have been more understanding, and for that we are truly grateful. We will have a great time in 2021; I am optimistic about that! As a result of the workshops’ success, we added an extra week with each of these sold out instructors. First, the wonderful and talented stylist, and photographer, Ros Atkinson of “her dark materials”, and then the iconic photographer and incredible instructor Bill Abranowicz. Both will be with us an extra week to conduct workshops. Since their workshops sold out so quickly and had so many inquiries, we decided that we would add another opportunity for everyone to experience these amazing workshops. Check the 2021 La Fortezza Workshop Schedule. It’s really going to be lots of fun.

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Things: New Construction at La Fortezza—our swimming pool

We are finally finishing up the construction of the swimming pool at La Fortezza. It will take a few months to shape it up to get it ready for our guests next year. I am excited to welcome everyone to our pool area next year with Aperol Spritzes under the pergola.

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Things: COOK Corriere 50 Influential Women in Food

I was super honored this month to be included in Italy’s number 1 food publication. COOK- Corriere della Sera. It is the national newspaper’s foodie special interest publication. I was one of the 50 Influential Women in Food celebrated on the cover and inside. I loved the wonderful illustration. Super fun and very humbling. It was a surprise which made it all the more special. The women featured are impressive. They are women I admire, and I even work with some of them, so you can imagine how pleased I was to be included. Definitely a bucket list goal achieved. I will be participating in a virtual food conference with COOK in the fall, too. Stay tuned for more details as we get closer.

 

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Offerings: Italy is My Boyfriend is NOW available in an audio version

July has had lots of surprises. My memoir, Italy is My Boyfriend, came out this month on Audible on Amazon. No, I did not narrate it, as some of you have asked. I wouldn’t have done as well as Devon Sorvari, a trained actress, does. It’s the perfect download for your road trips this summer.

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Things: La Fortezza Cookbook update

I am continuing to work on my upcoming cookbook, La Fortezza Cookbook (Rizzoli NY).
I have been writing and testing recipes all year. I will be shooting it with David Loftus, an English Photographer. He also happens to be Jamie Oliver’s Photographer. I will have an Italian chef and styling team, but it will be a small team considering the times. I am excited to start photographing it. I leave soon to begin the shoot! As a side note, some of you may wonder how I can enter as an American. Because we own a home in Italy, I am an Italian resident, and I live there most of the year. Most likely, I will not be back stateside for some time.

Lastly, I am so sorry that no one from the US is able to join us in Italy this year, but this too will pass. Please wear a mask, stay distant and wash your hands. Let’s squash this thing. We are all in this together. One World, one cause.

xx Annette

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