Tag Archives: food styling

Sunday Supper Recipe:: Buckwheat Crepes

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A few years ago, I had the distinct pleasure of working with Sinskey wines and belonging to their wine club. Each month I received wine along with a recipe for a unique meal. One of my favorites was Golden Wild Rice Buckwheat Crepes with Mushrooms and Taleggio Cheese. It’s the perfect Sunday supper recipe, especially this time of year.

Golden Wild Rice Buckwheat Crepes with Mushrooms & Taleggio Cheese
Serves: 10 to 12

You will need:
1 recipe crepes
– 1 recipe mushrooms
– 1 recipe bechamel
– 12 ounces Italian Taleggio or Fontina, pulled apart or cut into small pieces
– 1 cup finely grated Parmesan cheese
– 1 cup finely chopped cooked Swiss chard or Spinach
– Kosher salt
– Freshly ground black pepper

To prepare:

Preheat the oven to 375 degrees F.

Toss the pieces of Teleggio with ½ cup of Parmesan in a large bowl. Add the mushrooms and greens and toss well to combine. Add 1 cup of béchamel and mix well. Season to taste with salt and pepper.

Lightly oil a 15” x 10” baking dish with olive oil. Spread 1 cup of béchamel evenly in the bottom of the dish. Sprinkle with ¼ cup of Parmesan.

Lay the crepes flat and place about ⅓ cup of the filling in bottom third of the crepe and roll the crepe up. Place the crepes side by side in the prepared baking dish then repeat until all of the crepes are filled.

Pour the remaining béchamel evenly over the top of the filled crepes. Sprinkle the remaining ¼ cup of Parmesan over the top.

Place the crepes in the preheated oven and bake until bubbly and golden, about 45 to 50 minutes. Cool for 10 minutes before serving.

Crepe

Buckwheat Wild Rice Crepe Batter
Yield: 16 crepes

You will need:
– 1½ cups all-purpose flour
– ¼ cup buckwheat flour
– 2 teaspoons kosher salt
– 3 cups water, divided
– 6 large eggs
– Extra virgin olive oil
– 2 cups wild rice

To prepare:

Mix flour, buckwheat and salt. Mix eggs, 2½ cups water and ¼ cup olive oil and slowly beat into flour mixture. Beat until smooth.

Add the wild rice. Let rest for 20 minutes covered at room temperature. Batter to should be thin enough to easily coat the bottom of a pan when swirled. Add more water to thin if necessary.

Heat a 10” nonstick pan over medium high heat. When the pan is hot brush lightly with olive oil.

Use a scant 4 ounce ladle or ½ cup measure to pour batter into pan and roll around to thinly cover bottom. Stir the batter well before scooping to make sure you get wild rice in the scoop.

Cook on one side over medium heat until batter is set and edges start to brown. Flip over and cook for a few seconds on the other side.

Use a spatula to remove the crepe to a plate or simply flip the pan over and let the crepe land on the plate. Smooth the crepe so it flat for stacking. If you will be freezing the crepes separate each crepe with squares of parchment paper. Let cool.

Note: Crepes can be stored at room temperature overnight, tightly wrapped after cooling or frozen up to 2 months tightly sealed.

Sauteed Mushrooms
Yields: 4 cups

These delicious and fragrant mushrooms can be used to stuff omelets, top pizzas, or accompany a nice grilled steak.

You will need:
3 tablespoons extra virgin olive oil
– 2 pounds thinly sliced crimini mushrooms
– Kosher salt
– Freshly ground black pepper
– 2 teaspoons thyme
– 1 teaspoon minced garlic
– 3 tablespoons minced shallots

To prepare:

Heat a large sauté pan over high heat. When the pan is hot add the olive oil and then the mushrooms.

Cook for 10 to 12 minutes stirring occasionally until the mushrooms are golden and the pan juices are almost dry. Season to taste with salt and pepper.

Reduce the heat to medium, fold in the thyme, garlic and shallots and cook 1 to 2 minutes more. Turn out onto a sheet pan to cool before using.

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Béchamel Sauce
Yield: 4 cups

You will need:

– 4 tablespoons unsalted butter
– 4 tablespoons all-purpose flour
– 5 cups whole milk
– 1/2 cup finely diced yellow onion
– 1 small bay leaf, dried or fresh
– 1 teaspoon kosher salt
– Freshly ground black pepper

To prepare:

Melt the butter in a medium sauce pan. Stir in the flour with a wooden spoon until the butter and the flour are thoroughly combined. Continue to cook the mixture over medium heat for 2 minutes, stirring constantly. Remove the pan from the heat.

Whisk in the milk 1 cup at a time. Whisk until the paste is smooth than add another cup of milk and repeat the process until the milk is finished. The milk and flour should be smooth and slightly thickened.

Place the pan back over medium heat and add the onion and the bay leaf. Bring the sauce to a boil while whisking constantly. Reduce the heat to low and cook for 15 minutes stirring every 5 minutes with a wooden spoon. The sauce will form a crust on the bottom so try not to disturb it with the wooden spoon or you will have brown flecks in your sauce. To avoid this, you can transfer the sauce to a double boiler and continue to cook it for 20 minutes without having to stir.

Strain the sauce into a large bowl and season with salt and pepper. Cool for later use and store well-wrapped in the refrigerator.

Recipe via Maria Sinskey

Photos by Robert Sinskey

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Workshops: Summer 2018 Updates

I cannot believe that we’re just a few months away from embarking on our second summer of workshops at La Fortezza. If you follow along on Instagram, you’ve probably noticed that we’re in the thick of renovating our guest quarters. They will hopefully be done soon, just in time for our guests.

If you’re considering coming to Italy this summer, we’d love to have you. There isn’t anything like summer in Italy. While I might be partial, I can assure you that you’ll agree with me. Our location is just a short drive from just about anything you could possibly want: beaches, historic towns, mountains, quaint spots – it’s all at your fingertips.

We have just a few spots left in several of our workshops. While some of our events have already sold out, we do have a few spaces left (and a few surprises, too!) in the following workshops:

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My June 6 – 11, 2018 Strictly Styling Workshop will be the traditional styling workshop we’ve offered over the years and will feature two AWESOME guest instructors and stylists that you are going to love: Joanna Hawley & Eliza Honey.

Joanna Hawley is a Seattle-based blogger, stylist, and digital influencer. After graduating from Carnegie Mellon with a degree in Industrial Design, she worked as a product designer and trend scout for Nordstrom and Anthropologie before turning her keen eye to the online space. Her talent for curation has earned her a Pinterest following that totals 3.8 million, and her frank, funny, and fashion-forward approach to content creation has made her site jojotastic.com a go-to resource for modern yet casual lifestyle inspiration. When she’s not documenting her renovation misadventures, she’s mostly likely sailing the Puget Sound with her wiener dog companions.

An ex-editor at goop (yes, that goop!) and at Elle Decoration UK, Eliza Honey has made the fulfilling switch to floristry at the legendary Harper & Tom’s in London.  Her focus is on arrangements and installations with a wild, naturalistic and joyful feel.

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We also have a few spots left in our Figurative Photography workshop with renowned photographer, Harriet Leibowitz. We will provide the experience, the models, the location, the instruction and the motivation to make memorable and magnificent images.  With our experienced male and female figurative models, you will have the opportunity to create beautiful and unique work involving the human body.

We’ve been working to create the most amazing experiences imaginable. Our location at La Fortezza in Tuscany offers breathtaking vistas and intimate interiors. Every detail has been created with photo shoots in mind. There will be technical instruction to maximize our creative vision. We will dine on chef created organic food from the garden, drink wine from the vineyards and indulge in all that Italy offers.

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Finally, join me along with premiere Southern wedding and event professionals, Master Florist/Event Designer, Kim Cheney, and Luxury Fine Art Wedding Photographer, Donna Von Bruening at our Tuscan Wedding Workshop. Our exclusive instructors to share their knowledge and insight on storytelling, creating and documenting the perfect celebration or wedding.

This intimate workshop is for creative minds seeking inspiration, world travelers looking for a new experience abroad and wedding and event professionals looking to broaden their palette and build their portfolio. You will enjoy hands-on experience mixed with lively lectures and one-on-one instruction throughout the week. Expand your visual language and hone your artistic voice to tell stories that arouse emotion whether you are setting a table for your own special guests or seeking to enhance your professional portfolio.  For inspiration and fun, you will scour super-secret Italian flea markets for special props, enjoy Italian dinners al fresco while mingling with creative and industry professionals. It’s truly a creative retreat – a picturesque place to recharge and refresh.

We truly have a workshop for everyone this summer. Come along and experience Italy in a creative, life-changing way. We’d love to have you!

xx Annette

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All About Olives Workshop Recap

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What can I say? Our All About Olives Workshop went off without a hitch. Perfect group, perfect weather, and perfect instructors, Emily Followill and Alisa Barry.

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This is Emily’s second time teaching with us in Italy, and it will not be the last time. She’s an amazing teacher and mentor, and most of all, she’s a just a wonderful person to be around. She had many lessons for our attendees and was most importantly loads of fun.

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We enjoyed hiking through the olive grove and seeing the olive harvest in full swing. Our picnic in the olive grove after a long morning trekking was picture perfect. It included the ever popular brown butter chocolate chip cookies, Teri’s super secret recipe. Let’s just say they are the best cookie I have every tasted, and our attendees agreed. A beautiful vegetable torta baked by Alisa was a special treat while we enjoyed the sunshine on our faces. We also stuffed ourselves with homemade focaccia sandwiches, so thanks to Teri, we could barely get up to go to our cooking lesson that afternoon with Alisa. I think we would have all loved a nice nap under the olive trees.

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Saturday we all went to see the olives pressed. We had tastes of the fresh press and of course, stocked up on fresh olive oil to take home.

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In a tiny village, we enjoyed a tour of a small family winery and then an amazing lunch in the family owned restaurant where 2 sisters run the show. We had crepes filled with nettles and pasta with sausage and greens, housemade wine, and delicate desserts with strong espresso to wash it down. It was the most incredible little lunch stop for our group.

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The workshop was a smashing success. I made new friends and reconnected with old friends as we had several attendees who had returned. It really makes me happy that people want to join us again and again. I love welcoming everyone, and I love leisurely suppers where everyone shares stories and dreams and goals. My goal next season is to have everyone join us and experience our tiny piece of heaven here in the Italian countryside. Until then, ci vediamo spero a presto xx

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My Life in Photos, October

Between teaching workshops and teaching college students, October has been full of educational opportunities, and I leave for Italy for our Olive Workshop next week. More teaching! I’m thrilled. I’ve found a passion in sharing what I do with other people, and it’s so rewarding.

This month, I’ve enjoyed taking a break from our renovation and getting rejuvenated about our plans and getting started again. I am excited to see the progress when I am back in Italy. I’ve shared a few sneak peeks over the past month, but if you haven’t seen them all, there are a few in the roundup below.

My life in photos for October has been full of teaching, renovating, and of course, cooking. Follow along with my adventures and get an idea of what the month has held below:

My life in photos for October has been full of teaching, renovating, and of course, cooking. Get an idea of what the month has held in today's post.

A glimpse at food styling like what our attendees can learn at next summer’s workshops.

Now available on our site! - G I F T C A R D S :: head to the workshop page in the link, and gift someone a creative retreat in Italy next summer. Brills, right?!

Now available on our site! – G I F T C A R D S :: head to the workshop page in the link, and gift someone a creative retreat in Italy next summer. Brills, right?!

Up-cycling these lovelies in our gust quarters currently being renovated.

Up-cycling these lovelies in our gust quarters currently being renovated.

Fall in the Lunigiana is for work! Pictured here our amazing gardener chopping and stacking our firewood. We will need it in the winter for fireplaces and in the summer for our outdoor oven called a forno.

Fall in the Lunigiana is for work! Pictured here our amazing gardener chopping and stacking our firewood. We will need it in the winter for fireplaces and in the summer for our outdoor oven called a forno.

Teaching students has proven to be very satisfying.

Teaching students has proven to be very satisfying.

Dinner party vibes.

Dinner party vibes.

Meringues filled with strawberries and cream.

Meringues filled with strawberries and cream.

 

 

 

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Announcing Summer 2018 Workshop Roster

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As many of you know, this year was the first year of workshops here at La Fortezza. What can I say? It was incredible. We had so many amazing dinners on the terrace, drank lots of chilled white wine from our vineyard, enjoyed signature cocktails like Aperol Spritz and Paper Airplanes. We shared, created and mainly made a bunch of amazing new friends.

All of our guests enjoyed time at my dear freinds’ B&B La Concia, and bonded, laughed and gained a new set of styling and photography skills along the way. I was so grateful to those who attended our first workshops here. They were all so terrific about the scaffolding and the unfinished walkway and the construction crew. It was fun to see some of my past attendees make the trip, too.

Thank you to our instructors and photographers that helped out and to the fantastic chefs that will be back with us next season. Thanks to our amazing concierge and all around Italian spirit animal, Forrest, a fixer like no other. I could not have done it without my new troupe of gals that helped with finding foodie destinations and taught me about the unique products and culture here in the Lunigiana. I feel blessed to have these special friends and helpers.

Okay, NOW for the summer 2018 workshop line up:

1 one on one with me – you will spend time with me honing your skills, learning about the business of styling and production. So if you want to hang with me in Italy, this one’s for you!

1 wedding events and photography workshop – we will delve into the creative and business side of wedding photography and event planning. This will include florals and decor so what can I say it’s going to be AMAZING

1 figurative photography workshop – with an amazing figurative fine art photographer, we will be shooting all over the grounds and inside La Fortezza with stunning models from all over the world. If nude photography interests you, then this is the one for you.

Last but not least, we will be repeating the strictly styling workshop. It was wildly popular, and we think it is something worth repeating. 9 spots this time so we can fit more folks in, so if you were on the waiting list this year, most likely we will have a spot for you.

We will be finishing our renovation this winter, so our demo kitchen will be ready for all sorts of cooking classes and styling demonstrations. We will also have all of our guest rooms appointed, so you will be staying here on the La Fortezza compound with us. We will have some incredible excursions planned, and of course you will be eating local and delicious fare as always.

Email me with any questions annette@annettejosephstyle.com and head to the workshop website and sign up for the mailing list to receive early notification, so you’re first in line.

See you next summer xx

Look for Fall 2018 workshop announcements, too. They’re coming early November.

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