Tag Archives: food styling

Eating Healthy for 2021 Roasted Tomato and White Bean Stew

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Recipe by, Colu Henry and Photo by Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.

Nothing like a warm bowl of goodness. I found this dish on the New York times Food Section page. If you don’t already subscribe, it’s a great way to try lots of new recipes. When you subscribe you get a recipe box where you can save all your favorite recipes; it’s really clever.

I wanted to share it with you. It’s easy to prepare, healthy and most important it is delicious. Let me know how you like it, eating healthy is easy.

Here’s how the New York Times describes this dish:

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated Pecorino or Parmesan, it would most likely work well in your favor.

Roasted Tomato and White Bean Stew
Serves 4

You will need:

  • ½ cup roughly chopped Italian parsley leaves and tender stems
  • 2 teaspoons lemon zest (from 1 large lemon)
  • 2 (10-ounce) containers cherry or grape tomatoes
  • ¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and black pepper
  • 1 medium yellow onion, thinly sliced
  • 3 large garlic cloves, thinly sliced
  • ½ teaspoon red-pepper flakes
  • 2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
  • 1 ½ cups vegetable or chicken broth, or water
  • Flaky salt, for serving (optional)
  • Toasted bread, for serving
To prepare:
  1. Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  2. In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  3. When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  4. When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
  5. Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

This is not a sponsored post, Note* all opinions are my own.

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Homemade Salted Caramel Candies

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Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and like many of you, I am counting down the hours until Christmas vacation. This year, thanks to the pandemic, I was hoping to lean into a relaxing holiday season. Ironically, while parties and gatherings have been canceled, I have still found myself wrapped-up in the usual holiday bustle. I’m truly hoping that by next week, I can take a welcome break from my computer, settle in with some holiday movies, and relax.

One of the things that I’m hoping to do during my holiday nesting is bake something…anything. As a cookbook author and entertaining expert, Annette has a ton of recipes in her repertoire. I asked her for a suggestion, and she sent over Martha Stewart’s homemade salted caramel candies, a recipe she has successfully made before.

I love this suggestion for two reasons: caramels will last well beyond the expiration date of a cookie, cake or pie, and I can also package them up for friends and neighbors. Who doesn’t love a sweet porch surprise?! I’m hoping to try these homemade salted caramel candies next week. Let me know if you do too!

xo Nicole

Homemade Salted Caramel Candies

You will need:
– Vegetable oil, for baking sheet
– 2 cups heavy cream
– 2 1/4 cups sugar
– 6 tablespoons unsalted butter, cut into pieces
– 1 1/4 cups light corn syrup
– 1/2 teaspoon coarse salt
– 1/2 teaspoon pure vanilla extract

To prepare:
Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.

Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

Recipe by Martha Stewart.

Photo by Heidi Geldhauser

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Introducing:: The La Fortezza Collection by Kate Blohm

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Today, I am thrilled to be among the first to announce Kate Blohm’s latest project her La Fortezza Collection, a series of postcards featuring our home in Italy. Below, Kate tells all about the inspiration for the series, how it came to be, and when it will be available for purchase. Take it away, Kate! 

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Annette Joseph has really created something special with her Italian fortress, La Fortezza. My favorite moments are in the details and Annette has a fine-tuned eye. She pays close attention to every element, which makes it a lot of fun for me to capture.

The first time I visited La Fortezza in 2018, I was a student. I was awarded the Les Dames d’Escoffier Continuing Education Grant. I chose to attend the Slow Food Styling Workshop with Angie Mosier and Chef Rebecca Wilcomb. Throughout the week we visited a local cheese shop, a specialty baker, a truffle hunter, an olive oil producer, and a digestiv factory. Authentic food and immersive experiences are the focus of this story.

Shooting in Europe was something I knew I wanted to do, especially involving food and small food producers. The story for La Fortezza continued after Annette hired me back in Atlanta for a magazine article. Throughout my first visit to La Fortezza, I wanted to capture everything in stills and in motion. Utilizing this footage I put together a small film for Annette, to share my perspective of the amazing experience that I had. She invited me back on the spot, followed up the next day, and sent me to dates to come the next year as the On-Staff Photographer.

La Fortezza is my favorite subject to photograph and I’ve had the pleasure of photographing it twice. Every moment is a photographic moment. Fresh bouquets being clipped and arranged, freshly picked tomatoes being prepped for sauce and the sun setting with every shade of lavender. I’m excited to see these in print and in spaces. Where escapism meets function. This collection will feature postcards and high-quality prints of various sizes.

Available November 10th!

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Sneaky Good Side:: Butternut Squash with Chermoula

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You have seen my recipe for chermoula before. I’ve added it to soup and to steak, but one of my favorite uses is to mix it up with butternut squash for a delicious fall side dish. In fact, this would be such a fun addition to a Thanksgiving meal. Let me know if you give it a try.

 Butternut Squash with Chermoula

For the chermoula, you will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2-inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– Salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

For the butternut squash, you will need:
– 4 cups of cubed squash (cubes should be about 2 inches square)
– 4 tablespoons of prepared chermoula
– 3 tablespoons of olive oil
– 1 teaspoon of salt

To prepare:

Preheat oven to 400 degrees.

Combine the Charmoula, oil and salt in a large bowl. Add the cubed squash and toss with a spoon. Place the marinated squash into a 12″x 8″ baking dish.

Place into the oven for 1 hour until golden brown.

 

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Sunday Supper:: Mushroom Risotto

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I love having a hearty meal with family on Sunday evenings. It is so comforting and sets the tone for the week ahead. I often search my archives for great Sunday supper ideas, and I recently stumbled on my mushroom risotto from my first book, Picture Perfect Parties.

Give it a try this weekend and let me know what you think.

Mushroom Risotto
Serves 6 as an entree, 10 as a side dish
You will need:

– 4 cups cleaned and sliced mushrooms
– 1 small sweet onion chopped in a fine dice
– 2 tablespoons unsalted butter
– 3 tablespoons olive oil + 1 tablespoon for the mushrooms
– 2 cups Arborio Rice (Italian rice available at specialty stores)
– 3-4 cups warm chicken or vegetable stock
– 1/2 cup Parmesan cheese grated
– 1 tablespoon butter to finish
– 1 tablespoon fresh chopped parsley for garnish
– 1/2 teaspoon of salt and pepper

To prepare:

Place stock in a medium saucepan on low heat.

In a small frying pan place 1 tablespoon oil and the mushrooms on medium heat and saute until mushrooms become light brown and without liquid. Set aside until ready to add to the risotto.

In a large skillet on medium heat, place butter, oil, and onion in the pan and saute for 3 minutes until transparent, then add the rice to the oil and onion, stir until the rice is completely coated, and continue to saute and stir for 5 minutes. Slowly, with a ladle, add the warm stock to the rice, stirring constantly until all the stock is incorporated and the rice is creamy (about 30-40 minutes). Add the mushrooms and 1 tablespoon butter as well as the parmesan cheese, salt, and pepper. Stir until incorporated.

Place in a serving bowl, garnish with parsley, serve immediately.

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