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.

As most of you may know I am the Entertaining Editor for Atlanta Magazine’s HOME. In the latest issue, I showcased a traditional Southern recipe, Fried Green Tomatoes from one of the most original party ideas to date. One of my dear friends has a party called “The Birthday Club”. My friend and fine art gallery owner, Arnika Dawkins, gathers throughout the year with her best gal pals to celebrate each of their birthdays in a unique way.

Here’s how it works: each woman chooses an activity for her birthday and the other birthday club members make it happen. The club has enjoyed traveling, spa days, and concerts. In the Spring issue we featured Arnika’s birthday party. Everyone came together for lunch at Arnika’s photography gallery. For the complete feature make sure to pick up a copy of Atlanta Magazine’s HOME on newsstands now.

Make sure to put this recipe in your spring appetizer arsenal and enjoy them with family and friends.

xx Annette

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.

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Hot off the Press: AJS Workshops are Making Headlines

Over the past few weeks, it has been thrilling to see my workshops getting so much awesome press. I feel like I’ve been walking on cloud 9! AJS Workshops & Retreats have been featured in some of the world’s top publications. We’ve been in Stylist Magazine, Better Homes & Gardens, and even VOGUE. Yes, Vogue. See a few of our features for yourself below.

Over the past few weeks, it has been thrilling to see my workshops get so much awesome press. I feel like I've been walking on cloud 9!

Vogue: 5 Retreats for Harnessing Your Creative Spirit

Over the past few weeks, it has been thrilling to see my workshops get so much awesome press. I feel like I've been walking on cloud 9!

Better Homes & Gardens: Creative Class

Over the past few weeks, it has been thrilling to see my workshops get so much awesome press. I feel like I've been walking on cloud 9!

Hey Mama: How I Got My (Creative) Groove Back

Over the past few weeks, it has been thrilling to see my workshops get so much awesome press. I feel like I've been walking on cloud 9!

Stylist Magazine: How Making a Cup of Tea Became a Photo Opportunity

Over the past few weeks, it has been thrilling to see my workshops get so much awesome press. I feel like I've been walking on cloud 9!

Darling Magazine: 4 Things That Zap Your Creativity on Instagram

With AJS Workshops on the radar of so many people, I’m anticipating the remaining spots to sell-out quickly, and I’d love it if you were there with me. Join me and my team in our first summer at The Fortress. We’ll learn together, grow together, and eat and drink together. What are you waiting for?

There are only SIX spaces available for each workshop, and some are already sold out. Don’t miss this once in a lifetime opportunity to travel, explore, and learn.

If you have any questions, be sure to email me at annette@annettejosephstyle.com, and in the meantime, wait for posts and updates on stylephotoworkshops Instagram account.

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Greek Easter Bread

Greek Easter Bread recipe | annettejosephstyle.com

In the most recent issue of Atlanta Magazine’s Home (on newsstands now) we featured Niki and Sandy Papadapplous’s Big Fat Greek Easter Party. This sweet Greek Easter Bread, Tsoureki in Greek, was featured, and I thought why not add this to your Easter Menu? I love the red egg in the middle. It’s a delicious addition, and it looks beautiful on the table.

TSOUREKI (Easter Sweet Bread)
Serves 4 loaves

You will need:

– 7 cups Flour
– 3 quick rise yeast packets
– ½ cup warm water
– 1¾ cup sugar
– ½ teaspoon salt
– 1 Tablespoon mahlepi
– 1 teaspoon mastic
– 1 teaspoon vanilla
– 2 teaspoon lemon & orange zest (mixed)
– 5 eggs (room temperature)
– ½ cup hot milk
– 1 cup melted butter

Note : All ingredients should be warm or at the very least room temperature to help the dough rise faster.

Egg Wash for bread:
– 1 egg
– a few drops of vanilla
– 1 Tablespoon water
– ½ cup of sliced almonds

To Prepare:

  1. Mix warm water and yeast, set aside.
  2. In a large bowl put flour, make a whole with your hands in the center of the flour to put the sugar, zest, salt, spices and mix that your hands. Add hot milk and mix again with your hands. Once the dough is incorporated add eggs, one at a time, and mix well. Then add the yeast water mixture, your dough should be stringy when pulled apart.
  3. Next pour melted butter into the bowl one handful at a time and fold the dough (do not knead the dough). Pull and fold and pour in melted butter, repeat until you’ve used all the butter. Don’t worry if you see butter puddle around the edges, it will absorb as the dough rises.
  4. Wrap the dough with plastic wrap that it tucked down inside the bowl touching the dough. Then wrap the entire bowl in towels and place in a warm place for the dough to rise for about 2 hours. Once dough has risen, separate into 4 equal parts. Then separate each of the four parts into three pieces and roll the dough with your hands into approximately 14 inch long and about finger thickness.
  5. Braid the three long cylinder pieces just like you would braid hair. You will have 4 braids.
  6. Place each braid in a 12” round pan that has been lined with parchment paper and cover with towel, place in a warm spot for 30-45 minutes for dough to rise again.
  7. Once each of the braids have risen, prepare the egg wash. Beat the egg with water and vanilla then brush each of the braids, this will give the bread a beautiful shine.
  8. Place pans into a preheated 350° oven (2 at a time) and bake for 30 minutes. Keep an eye on the dough, if you see it getting too brown, cover with foil until baked through.
  9. Once bread has cooled, cut out the center and place a hard boiled egg that has been dyed red sprinkle with sliced almonds.

Photo by: PATRICK HEAGNEY

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Annette’s Fireside Paella Recipe

Paella IMG_6358 IMG_6365 For the paella party and photo shoot for Atlanta Magazine’s Home, I pulled together my colorful and delicious fireside paella recipe. I prepared it over an open flame, and it was such a wonder to see it come together in front of the guests eyes. The best part of this party is that you have the preparation out of the way, this dish really is simple to pull together, and it is a delicious treat that your friends will absolutely love. See more from my paella party in the Premiere issue of Atlanta Magazine’s Home. Pick up your copy today! Or check it out online

Annette’s Fireside Paella

You will need:

– 8 bone-in, skin-on chicken thighs
– 1/3 cup olive oil
– 1 tablespoons paprika
– Coarse salt and freshly ground black pepper
– 1 cup crushed tomatoes
– 1 red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 1 green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 2 tablespoons saffron + 2 cups warm water
– 6 cups homemade or store-bought chicken stock
– 1 pounds chorizo cut into 3 inch pieces
– 2 cups pounds haricots verts trimmed and cut into 1 1/2-inch pieces
– ½ onion chopped
– 4 cloves finely chopped garlic
– 1 pound pounds calamari, cleaned and cut crosswise into 1/2-inch rings
– 16 jumbo shrimp, peeled and deveined
– 1 dozen littleneck clams, scrubbed
– 1 dozen mussels, scrubbed
– 4 cups *Bomba rice
– 1/2 package frozen lima beans
– 2 cups fresh or frozen peas
– 2 freshly squeezed lemons

To prepare:
Place chicken in a large bowl and add 1 tablespoon olive oil. Sprinkle chicken with paprika and 1/2 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.

Cut peppers crosswise into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron. Add saffron mixture to a medium bowl and add 2 cups water. Whisk until well combined; set aside.

If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 1 to 2 seconds, you have high heat and are ready to cook. Alternatively, you can cook the paella on a stove over high heat.

Place a 20-inch paella pan with 3-inch sides over desired heat source. Coat the bottom of the pan with olive oil and heat, until pan is very hot, about 5 minutes. Add chicken thighs and cook, turning, until golden brown on all sides, about 8 minutes. Add sausage and cook, turning, until browned, about 3 minutes then pull from the pan and set aside.

Put onions, garlic, into the pan sauté until transparent and caramelized. Add rice and saffron water to onion garlic mixture, stir to coat, cook about 1 minute. Add 3 cups of stock and bring to a boil.  Add tomatoes, and haricots verts. Cook, stirring, about 2 minutes. Add chicken and sausages and add calamari, and shrimp, and cook, stirring, about 2 minutes more; add clams and mussels. Cook until rice is tender, about 15 minutes, adding more stock as necessary.

Add lima beans and peas and cook, until tender, about 3 minutes more. Season with salt and lemon juice; serve immediately.

* Bomba Rice is a specialty Spanish Rice

Photos by Nicole Letts

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Spring Paella Party

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Hi ! Nicole here, I am Annette’s web manager, and friend, back in the fall, Annette invited me and a few other fabulous friends to come to her home and enjoy a spring-inspired paella party and photo shoot for Atlanta’s Magazine Home. Of course we were there to shoot a spread for the premiere issue of the magazine, but we were also there to enjoy the yummy food and great company. In between posing this way and that, we were able to feast on an incredible paella dish along with a cheese plate fit for a king and heavenly pots de creme. Suffice to say there wasn’t a hungry person in the house.

entertaining-4

Even though the party was held in the late fall, the weather could not have been better. It was just cool enough to enjoy drinks by the fire, but warm enough still to sit with the windows open and take it all in. The ambiance was perfect and the company couldn’t have been better. We ate, we laughed, and we smiled for the camera. I have to say, I had no idea whatsoever how much work went into a magazine shoot. It is definitely not all fun and games (although we did have fun). There was an incredible amount of time spent on set-up and angles and color and candlelight and lighting. I was in awe of it all. It was a lot of hard work for the team, but lots of fun for the guests to experience. When do you every get to watch the pros at work and be a super model…um never. I loved it! Thanks for the memories Annette!

Stay tuned for the paella recipe later this week!

xo, Nicole

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