Tag Archives: food styling

Decadent Grilled Cheese

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Is there anything better on a fall day than sitting down to nosh on grilled cheese? Honestly, I’m not sure there is. Grilled cheese is one of those comfort foods that is always good, but it can be made even better if you gather top-notch ingredients. I like to use unexpected cheese and unique condiments. Oh, and bacon…because everything is better with bacon. Meet the decadent grilled cheese.

This sandwich would be perfect with a bowl of soup or chili on a crisp fall day. If you have guests over, set-up a station allowing them to create their own sandwiches mixing and matching ingredients while you man the grilling station. Interactive foods are always so much fun for a party.

You can also cut these into quarters and serve them as an appetizer or finger food. How fun is that?!

This recipe is from my first book, Picture Perfect Parties, and the photo on this post is from a fabulous party that Design Sponge threw a few years ago using Picture Perfect Parties as a guide.

Decadent Grilled Cheese with Brie, Crispy Bacon, and Apricot Jam
serves 6

You will need:
– 1 loaf challah bread
– 6 pieces bacon cooked and crumbled
– 1 12 oz. wheel brie cheese
– 6 tablespoons apricot jam, 1 tablespoon per sandwich
– 6 tablespoons butter softened 1 tablespoon per sandwich

To prepare:

Cook bacon until crisp in the oven at 400 degrees F, drain set aside.

Slice challah into 12 slices. Assemble the sandwiches. Place crumbled bacon , thin slice of brie, and apricot jam on the bread, place another slice of bread on top forming a sandwich. Butter the top and repeat until you have made 6 sandwiches.

In a heated sauté pan place sandwiches butter side down, butter the top half. Cook until golden brown, flip and cook the other side. Continue until all the sandwiches are done. Let set for 1 minute and cut sandwiches into quarters.

Serve at room temperature.

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Preserving Italy Workshop:: the slow food experience

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We just wrapped up the Slow Food Experience workshop, and I must say it was a wonderful experience not only for our attendees but for me too. We visited food artisans in the area and sampled local food like panigacci and chestnut fritters, and with the help of my foodie friends, I think we represented the region of the Lunigiana proudly.

There are so many interesting and different local foods here. It’s so different, in fcct, that I am writing my next cookbook about it (keep your eyes peeled for the La Fortezza Cookbook, due out in 2021). It is a region rich in history and food history with many kitchens born out of need and lack of funds; the “poor kitchen,” or as they call it, “cucina povere” was creative and inspired.

We made pasta with Chef Philip using jarred tomato sauce, (passata) from our kitchen garden tomatoes. We made grape jam with my friend and slow food ambassador, Giovanna, and sampled bread from the local bread maker Fabio

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We enjoyed chestnut fritters with chestnut honey and dined on all the products from around the area breakfast lunch and dinner, and of course many aperitivos…

This workshop will be available next year. All workshops for 2020 will post in November. We would love for you to join us and sample all the local food products and meet all the lovely people that work so hard to preserve the traditions of this beautiful region.

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Thanks to all the attended and we really loved meeting your eating with all of you. See you next year.x

Some imagery is from our team photographer Kate Blohm

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Easy Appetizer:: Fig and Goat Cheese Crostini

Esporao & Annette Joseph
If you’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. After you’ve made a fig tart and enjoyed fig jam, pick a few extra figs to make these crostinis.

This is a quick and easy appetizer for fig and goat cheese crostini that is a crowd-pleaser. I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.

Fig Goat Cheese Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

To prepare:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

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Labor Day Cocktail:: Beer Americano

Italian Cocktails and food

With this weekend’s Labor Day holiday in the states, I thought everyone back home could use an easy, Italian-inspired beverage: the beer americano. This cocktail is perfect for the last blistering days of summer because it’s refreshing and fun.

It pairs perfectly with the salty goodness of potato chips and other cookout fare. Look for this and other amazing summer cocktails in my book Cocktail Italiano!

Beer Americano
Serves 1

You will need:
– 1 ½ ounces Campari
– 1 ½ ounces sweet vermouth
– 3 ounces lager beer
– lemon zest, for garnish

To prepare:

Combine Campari, vermouth and ices cubes in a tall tumbler, stir to combine. Pour the beer into another glass, stir to create a stiff foam, reserve the foam with a spoon top the cocktiail with the beer foam, about 3 ounces.

**Note: For a lighter Americano feel free to pour 2 ounces of the beer in to the cocktail as well. However, this should be done before you top the cocktail with the foam.

xx Annette

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Rosemary Smoked Branzino

Branzino one of my favorite types of fish. It is flaky and subtle, and it takes on flavors quite well. Recently, I smoked it with rosemary from our garden. The results were a buttery smokey flavor with a soft and melt in your mouth texture. On the menu translated from Italian, they call it sea bass, but it really resembles trout more than what we think of a thick cut from a giant fish.

It’s a great summer recipe and the flavors could be translated to other fish types as well. Let me know if you give it a try!

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Smoked Branzino
Serves 4

You will need:
– 3  whole cleaned Branzino about 2 lbs
– 3 lemons
– 2 tablespoons fresh thyme
– 1 large bunch of fresh rosemary on the stems
– 2 tablespoons fresh rosemary chopped coarsely
– 1 tablespoon salt
– 3 tablespoons olive oil

To prepare:

Have your fish monger gut and clean the fish. Rinse under cold water, pat dry and set aside.

In a glass dish place fish and coat with thyme, rosemary, salt and oil, squeeze 1 lemon over the fish and massage into the fish. Place in the fridge for 1 hour.

Start the fire, after coals are white, (about 1 hour) pull the fish from the fridge place on the grill, place the large bunch of rosemary next to the fish and close the lid of the grill. Smoke should start forming, do not open the grill for 5 minutes. This will ensure the smoky flavor permeates the fish.

After 5 minutes, gently turn the fish to cook the other side. Add more rosemary if the rosemary has burned. Cook for 10 minutes uncovered. Watching to make sure the fish doesn’t burn.

Remove and garnish with lemon slices and serve warm.

 

 

 

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