Catherine Murray Photo is looking for interns! Past intern tasks have included: Sewing cinnamon rolls with wire, dousing a room with flour, spray painting stars, building fires, creating wind with fabric, painting with a flashlight and moving water like a gondolier. What could be more fun than that?
Availability Requirements
6+ hours a week (flexible scheduling)
Some weekend availability
3 month commitment
Must have your own form of transportation throughout the city of Columbus
Job Description
This is an UNPAID internship. In exchange for your time and efforts, you will receive real world experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and some free food. If your school requires an internship, we can discuss how to get credit.
Desired Skills (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Customer Service/General People Skills
Cooking/Kitchen Prep
Prop Shopping
Web or Graphic Design
Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising
Preferred
Intention to have a full time career in visual arts, marketing or culinary arts. Also, not being severely allergic to cats. I have two, and you will probably meet them.
Key Traits
Excellent Communication Skills
Reliable and Prompt
Professional and Friendly Persona
Diverse Interests
Creative
Organized
To Apply: Please send some general information about yourself, like a resume, website or LinkedIn profile, along with a short introduction describing your interest in the position and qualifications to Catherine Murray. Catherine’s contact information.
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Catherine Murray Photo is looking for interns! Past intern tasks have included: Sewing cinnamon rolls with wire, dousing a room with flour, spray painting stars, building fires, creating wind with fabric, painting with a flashlight and moving water like a gondolier. What could be more fun than that?
Availability Requirements
6+ hours a week (flexible scheduling)
Some weekend availability
3 month commitment
Must have your own form of transportation throughout the city of Columbus
Job Description
This is an UNPAID internship. In exchange for your time and efforts, you will receive real world experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and some free food. If your school requires an internship, we can discuss how to get credit.
Desired Skills (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Customer Service/General People Skills
Cooking/Kitchen Prep
Prop Shopping
Web or Graphic Design
Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising
Preferred
Intention to have a full time career in visual arts, marketing or culinary arts. Also, not being severely allergic to cats. I have two, and you will probably meet them.
Key Traits
Excellent Communication Skills
Reliable and Prompt
Professional and Friendly Persona
Diverse Interests
Creative
Organized
To Apply: Please send some general information about yourself, like a resume, website or LinkedIn profile, along with a short introduction describing your interest in the position and qualifications to Catherine Murray. Catherine’s contact information.
]]>
Catherine Murray Photo is looking for interns! Past intern tasks have included: Sewing cinnamon rolls with wire, dousing a room with flour, spray painting stars, building fires, creating wind with fabric, painting with a flashlight and moving water like a gondolier. What could be more fun than that?
Availability Requirements
8+ hours a week (flexible scheduling)
Some weekend availability
3 month commitment
Must have your own form of transportation throughout the city of Columbus
Job Description
This is an UNPAID internship. In exchange for your time and efforts, you will receive real world experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and some free food. If your school requires an internship, we can discuss how to get credit.
Desired Skills (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Customer Service/General People Skills
Cooking/Kitchen Prep
Prop Shopping
Web or Graphic Design
Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising
Preferred
Intention to have a full time career in visual arts, marketing or culinary arts. Also, not being severely allergic to cats. I have two, and you will probably meet them.
Key Traits
Excellent Communication Skills
Reliable and Prompt
Professional and Friendly Persona
Diverse Interests
Creative
Organized
To Apply: Please send some general information about yourself like a resume, website or LinkedIn profile, along with a short introduction describing your interest in the position and qualifications to Catherine Murray. Catherine’s contact information.
]]>
Catherine Murray Photo is looking for interns! Past intern tasks have included: Sewing cinnamon rolls with wire, dousing a room with flour, spray painting stars, building fires, creating wind with fabric, painting with a flashlight and moving water like a gondolier. What could be more fun than that?
Availability Requirements
8+ hours a week (flexible scheduling)
Some weekend availability
3 month commitment
Must have your own form of transportation throughout the city of Columbus
Job Description
This is an UNPAID internship. In exchange for your time and efforts, you will receive real world experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and some free food. If your school requires an internship, we can discuss how to get credit.
Desired Skills (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Customer Service/General People Skills
Cooking/Kitchen Prep
Prop Shopping
Web or Graphic Design
Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising
Preferred
Intention to have a full time career in visual arts, marketing or culinary arts. Also, not being severely allergic to cats. I have two, and you will probably meet them.
Key Traits
Excellent Communication Skills
Reliable and Prompt
Professional and Friendly Persona
Diverse Interests
Creative
Organized
To Apply: Please send some general information about yourself, like a resume, website or LinkedIn profile, along with a short introduction describing your interest in the position and qualifications to Catherine Murray. Catherine’s contact information.
]]>
Catherine Murray Photo's looking for a fall intern! Past intern tasks have included: Sewing cinnamon rolls with wire, dousing a room with flour, spray painting stars, creating wind with fabric, painting with a flashlight and moving water like a gondolier. What could be more fun than that?
Availability Requirements
10+ hours a week (flexible scheduling)
Some weekend availability
3 month commitment
Must have your own form of transportation throughout the city of Columbus
Job Description
This is an unpaid internship. In exchange for your time and efforts, you will receive real world experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and a bunch of free meals. If your school requires an internship, we can discuss how to get credit.
Desired Skills (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Customer Service/General People Skills
Cooking/Kitchen Prep
Prop Shopping
Web or Graphic Design
Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising
Preferred
Intent to have a full time career in visual arts, marketing or culinary arts. Also, not being severely allergic to cats. I have two, and you will probably meet them.
Key Traits
Excellent Communication Skills
Reliable and Prompt
Professional and Friendly Persona
Diverse Interests
Creative
Organized
To Apply: Please send some general information about yourself, like a resume, website or LinkedIn profile, along with a short introduction describing your interest in the position and qualifications to Catherine Murray. Catherine’s contact information.
]]>
Catherine Murray Photo's looking for a fall intern! Past intern tasks have included: Sewing cinnamon rolls with wire, dousing a room with flour, spray painting stars, creating wind with fabric, painting with a flashlight and moving water like a gondolier. What could be more fun than that?
Availability Requirements
10 or more hours a week
Some weekend availability
3 month commitment
Must have your own form of transportation throughout the city of Columbus
Job Description
This is an unpaid internship. In exchange for your time and efforts, you will receive real world experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and a bunch of free meals. If your school requires an internship, we can discuss how to get credit.
Desired Skills (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Customer Service/General People Skills
Cooking/Kitchen Prep
Prop Shopping
Web or Graphic Design
Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising
Preferred
Intent to have a full time career in visual arts, marketing or culinary arts. Also, not being severely allergic to cats. I have two, and you will probably meet them.
Key Traits
Excellent Communication Skills
Reliable and Prompt
Professional and Friendly Persona
Diverse Interests
Creative
Organized
To Apply: Please send some general information about yourself, like a resume, website or LinkedIn profile, along with a short introduction describing your interest in the position and qualifications to Catherine Murray. Catherine’s contact information.
]]>
Find more information about items in bold (such as recipes) at the bottom of the page.
1. Orzo Salad with Red Pepper, Basil, Parsley, Fresh Mozzarella, Lemon Olive Oil, Salt and Pepper
2. Quick Egg Salad with Mayo, Dijon and Fresh Dill
3. Grapefruit with Sugar
4. Grilled Banana and Spicy Peanut Butter Sandwich with Marshmallow Fluff
5. Manchego Cheese and Crackers
6. Sushi Bowl
7. Salad with Shredded Carrot, Diakon Radish, Green Olives, Croutons and Peppercorn Dressing
8. Grilled Banana and Spicy Peanut Butter Sandwich
9. Sushi Bowl ingredients
10. Fried Eggs
11. Minestrone Soup
12. Pepperjack Cheese and Crackers
13. Garlic Bread
14. Minestrone Soup
15. Tomato Soup and Croutons
16. Tofurky Pepp'roni, Cheddar Cheese, Pickles and Mayo on White Bread
17. Apple Cinnamon Oatmeal
18. Dada's Empanadas
19. Tacos with mushrooms, black beans, cabbage, salsa, cheddar, avocado, lime radishes and carrots.
20. Sweet Potato Chili with Cheetos, Cheddar and Sour Cream
21. BBQ Pulled Tempeh Sandwich and Fries from Hadley's
22. Worthington Chocolate Walk
23. Tomato Soup, Garlic Bread and Orzo Salad
24. Tacos with Beans, Rice, Salsa, Guacamole, Sour Cream, Cheddar Cheese, a Side of Fruit and Orange
25. Fried Cauliflower with Blue Cheese Dipping Sauce
26. Hot Chocolate and Strawberry Custard Tart at La Chatelaine
27. Worthington Chocolate Walk
28. Best Bites: Sweet Treats
29. Black Raspberry Donut
30. Cheese and Veggie Pizza
31. Peanut Butter Granola Bar
32. Nellie's Ice Pops and Pouf Cotton Candy
]]>Find more information about items in bold (such as recipes) at the bottom of the page.
1. Cucumber and Dill Dip on Ciabatta, Egg Salad with Fresh Dill on Ciabatta Bread
2. Strawberry Special K with Bananas and Milk
3. Baked Rigatoni with Tofurky Italian Sausage and Mozzarella Cheese
4. Cucumber, Carrot and Diakon Radish Salad with Green Olives, Peppercorn Ranch and Peppercorn Cheese
5. Gardein Porkless Bites with Fresh Pineapple, Red Pepper, Red Onion and Quinoa
6. Gardein Fishless Fillets and Napa Cabbage Slaw with Carrots, Fresh Ginger, Cilantro and Rice Vinegar
7. Tofurky Keilbasa Sausage and Pretzels with Cheddar Cheese, Yellow Mustard and Relish
8. Homemade Egg Salad with Fresh Dill on Ciabatta Bread
9. Dill Dip, Cucumbers and Meunster Cheese on Ciabatta Bread
10. Pineapple
11. Strawberry Special K and Milk
12. Fresh Mushroom and Tofurky Pepp'roni on Brioche with Melted Mozzarella and Marinara Sauce
13. Napa Cabbage Slaw with Carrots, Fresh Ginger, Cilantro and Rice Vinegar
14. Grilled Spicy Peanut Butter and Banana Sandwich
15. Baked Rigatoni with Tofurky Italian Sausage and Mozzarella Cheese
16. Bucket of Gummy Bears
17. Noosa Coconut Yogurt
18. Fried Tofu and Barbecue Sauce
19. Melted Mozzarella Cheese over Sauerkraut and Thousand Island Dressing
20. Fried Eggs and Morningstar Farms Veggie Bacon
21. Grilled Reuben, without the corned beef
22. Fried Tofu and Barbecue Sauce
23. Delicata Squash and Sauteed Kale Spaghetti with Roasted Squash Seeds, Sage, Smoked Paprika, Parmesan and Cream
24. Pretzels with Melted Cheddar and Yellow Mustard
25. Peeled Pears
26. Delicata Squash and Sauteed Kale Spaghetti with Roasted Squash Seeds, Sage, Smoked Paprika, Parmesan and Cream
27. Trader Joe's Chimichurri Rice with Vegetables and Quorn Chick'n
28. Mango Smoothie and Molasses Cookies
29. Fried Eggs and Morningstar Farms Black Bean Burger
30. Big Spoon Almond Cocoa and Gold Rush Apple
31. Pear and Dried Cherry Bread and a glass of Milk
32. Homemade Guacamole and Tortilla Chips
33. Trader Joe's Chickenless Mandarin Orange Morsels over Napa Cabbage
34. Morningstar Farms Chick'n Nuggets, Dill Dip, Sliced Cucumbers, Meunster Cheese on Ciabatta Bread
35. Butternut Squash Soup with Roasted Squash Seeds
36. Canned Salsa and Tortilla Chips
37. Trader Joe's Chickenless Mandarin Orange Morsels over Napa Cabbage
38. Morningstar Farms Chick'n Nuggets, Dill Dip, Sliced Cucumbers and Barbecue Sauce
39. Cherry Poptarts and Hot Tea
40. Fresh Mushroom, Avocado, Cucumber and Dill Dip on Ciabatta Bread
41. Spaghetti with Kale and Marinara Sauce
42. Gummy Bears
43. Mango Sorbet
44. Taste of Vietnam Tofu Spring Rolls
45. Bibibop
46. Party Snacks
47. Taste of Vietnam Bahn My Chay, Bun Chay and Bahn Xeo Chay
48. Big Spoon Nut Butters
1. Cambridge Teahouse Cauliflower Soup, Scone and Fruit Salad
2. Donatos Vegetarian Pizza
3. Udipi Cafe's Paneer Tikka Masala and Butter Masala Dosa
4. Udipi Cafe's Indian Cheese Sticks
5. Cafe Istanbul's Vegetarian Stew
6. Cafe Istanbul's Appetizer Sampler
7. Vegetarian Reuben
8. Party Fare
]]>
Find more information about items in bold (such as recipes) at the bottom of the page.
1. Tofu Curry
2. Gummy Bears and Dove Chocolate
3. Tortilla chips with cheddar and salsa
4. Trader Joe's meatless meatballs, marinara sauce, mozzarella and roasted brussels sprouts with balsamic vinegar
5. Field Roast sage apple sausageless sausage, roasted cauliflower, brussels sprouts, homemade stuffing and balsamic vinegar
6. Baked potato soup topped with shredded cheddar, sour cream and parsley
7. Trader Joe's fruit jellies
8. Roasted cauliflower, brussels sprouts, homemade stuffing and balsamic vinegar
9. Bagel with Tofurky Pepp'roni, marinara sauce and mozzarella
10. Fried eggs and Trader Joe's hash browns
11. Field Roast sage apple sausageless sausage, roasted cauliflower, brussels sprouts, homemade stuffing and balsamic vinegar
12. Bagel with Tofurky Pepp'roni, marinara sauce and mozzarella
13. Homemade Stuffing
14. KitKat
15. Poppy and sesame seed rice thins and cheddar cheese
16. Baked potato soup topped with shredded cheddar, sour cream, parsley and crispy kale
17. Atlantic Beach Pie
18. Roasted Butternut Squash, Dried Cherries, Goat Cheese and Toasted Squash Seeds
19. Fried Eggs and Trader Joe's hash browns with ketchup
20. Spaghetti, Marinara, Fried Egg and Roasted Brussels Sprouts with Balsamic Vinegar
21. Rustic Winter Panzanella Salad with Delicata Squash
22. Tofurky Kielbasa Style Sausage topped with yellow mustard, relish and shredded cheddar cheese in buns
23. Banana with orange marmalade, chocolate chips and peanut butter
24. Green peas topped with marinara sauce and grated Parmesan, toasted Ciabatta bread with butter
25. KitKat, Snickers and Twizzlers
26. Fried Eggs and Trader Joe's hash browns with ketchup
27. Spaghetti with sauteed kale, marinara sauce and grated Parmesan
28. Zapp's Cajun Dill Gator-Tators and Salt & Vingar potato chips
29. Spaghetti with sauteed kale, marinara sauce and grated Parmesan
30. Banana with orange marmalade, chocolate chips, cashews and peanut butter
31. Watermelon Radish Chips
32. Pineapple Coconut Bread and Zucchini Bread
Tofu Curry (adapted from Martha Stewart)
14 oz. extra firm tofu, drained
1 tbsp olive oil
1 large onion, chopped fine
3 tbsp curry powder
8 garlic cloves, minced
1 cup lite coconut milk
2 cups green beans
1 cup shredded carrots
3 radishes, chopped
1 cup roasted cauliflower (optional)
1 large tomato, chopped
lots of salt and pepper
3 cups cooked white rice
Cut tofu into slices, then diagonally. Arrange on a baking sheet in one layer and cover with something heavy to drain, about 20 minutes. Discard liquid.
Heat olive oil in a large, tall pan on medium high heat. Add tofu and cook, turning once, until golden brown, about 10 minutes. Remove from pan onto a plate. Lower temperature to medium. Add remaining oil, onion and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic. Cook about 1 minute.
Add coconut milk and bring to a gentle simmer. Return tofu to skillet. Add green beans and tomatoes. Cover and cook about 4 minutes, or until beans are tender. Taste sauce and season accordingly with salt and pepper. Serve over rice.
Homemade Stuffing
4 cups of croutons (toasted, dehydrated bread)
1 1/2 cups vegetable broth
1/4 cup butter
1/2 cup chopped celery
1/4 cup chopped onion
1 tbsp olive oil
2 tsp dried sage
2 tsp dried thyme
Heat olive oil in a small pot. Add onion and celery. Cook for 2-3 minutes, until soft and browning. Add butter to pan and let melt. Add vegetable broth and heat thoroughly. Remove from stove. Place croutons in a large bowl with room to stir. Slowly add broth mixture to the bread, stirring frequently until most of the bread is coated. Keep stirring until evenly mixed Serve immediately.
Baked Potato Soup
* 1 small onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 2 cubes vegetable boullion
* 2 large russet potatoes, cubed
* 1 cup half-and-half cream
* Optional Toppings: Shredded Cheddar cheese, minced fresh parsley, scallions, sour cream, crispy kale
Heat olive oil in pan, then saute onion and garlic until tender.
In a large pot, bring water to a boil. Add potatoes and cook until just tender (but not falling apart). Drain half the water, keeping the rest with the potatoes. Add boullion cubes and stir. Stir in flour, salt, basil and pepper; mix well. Bring to boil and stir for 2 minutes. Add the cream. Heat through but do not boil. Garnish.
34. Fruit salad with pineapple, oranges, blueberries, apples and bananas
35. Homemade Orange Rolls
36. Salad with broccoli, tomatoes, Morningstar Veggie Bacon and Vegenaise dressing
37. Trader Joe's Veggie Chorizo with fried eggs, sauteed kale and shredded cheddar
38. Kale Caesar Salad with radishes
39. Banana with orange marmalade and chocolate chips
40. Buttermilk Biscuit
41. Morningstar Farms Black Bean Burgers with Vegenaise, yellow mustard, shredded cheddar and homemade pickles
42. German Chocolate Pie and Lemon Meringue Pie
43. Morningstar Farms BBQ Veggie Riblets, Mashed Potatoes and Roasted Brussels Sprouts
44. Marble cheddar, saltines and black olives
45. Broccoli Cheddar Soup
46. Broccoli, Cauliflower, Carrots and Hummus
47. Chocolate Chip Cookies, Lemon Shortbread and Dried Cherry Shortbread
48. Morningstar Farms Black Bean Burgers with Vegenaise, yellow mustard, shredded cheddar and homemade pickles
Homemade Orange Rolls
MAKES TWO 9 INCH ROUND PANS
DOUGH
* 2 packages dry yeast (about 4 1/2 teaspoons)
* 1/2 cup warm water (100° to 110°)
* 1/2 cup sugar
* 1/2 cup reduced-fat sour cream
* 2 tablespoons butter, softened
* 1 teaspoon salt
* 1 large egg, lightly beaten
* 4 1/2 cups all-purpose flour, divided
* Cooking spray
FILLING
* 1 stick butter, melted
* 3 tablespoons grated orange rind
* 3 tblsp cinnamon
* 1/2 cup sugar
ICING (this is the recipe already cut in half)
* 1/2 stick butter, softened
* 1/2 package (4 oz.) cream cheese, softened
* 2 cups sifted confectioners' sugar (about 2 lbs.)
* 1 tablespoons milk
* 1 tablespoon orange juice
* 1 tablespoon orange zest
* You can prepare icing ahead of time and refrigerate, covered. (Icing directions are listed at the end.)
* To prepare dough, dissolve yeast in warm water in a Pyrex measuring cup (to keep the water warm from being microwaved); let stand 10 minutes or until it's gained about an inch of foam.
Add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, and egg, and beat with a mixer at medium speed until smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture; beat until smooth.
Add 1 cup flour to yeast mixture, stirring until a soft dough forms.
Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, ONE HOUR+ minutes or until doubled in size. Best to do in oven or microwave with hot, steaming water. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes.
Have melted butter ready to go, and mix in a separate bowl the cinnamon, sugar, and orange rind.
Roll out dough to about 1 inch thick. Flatten dough down onto the surface. Brush or pour some butter onto dough. Then sprinkle cinnamon and sugar mix on the top, coating the dough at least on one side, both sides if preferred.
Roll the dough up. Cut into 12 portions and place into a 9" round cake pan, pie pan, or square baking pan. Cover and let rise 25 minutes or until doubled in size.
Uncover dough. Bake at 350º for 25 minutes or until golden brown.
Top with icing.
To Make Icing:
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Makes about 2 cups of icing.
Broccoli Cheddar Soup from blog: http://butyoucancallmecrazy.blogspot.com/2010/11/broccoli-cheddar-soup.html
* 6 tbsp. butter, divided
* ¾ cup onion, chopped
* 1 cup carrot, chopped or shredded
* 4 cups small broccoli florets
* 3 cups low-sodium chicken broth
* ½ tsp. onion salt
* ½ tsp. garlic powder
* 4 tbsp. flour
* 2 cups milk
* 2 cups shredded sharp cheddar cheese
* Freshly ground black pepper
In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer. In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture.
Start of by sauteing onions in some butter until they are translucent. Add in 1 c. of shredded/grated carrots.
Add in broccoli, chicken broth, garlic powder, and onion salt. Bring to a boil, then reduce to simmer.
While the soup is coming to a boil and simmering, work on your cheese sauce. Make a roux of butter and flour. Whisk in 2 c. of milk and stir until thickened. I'm inpatient, so I turned up the heat and it was done in about 3-4 minutes. If you also suffer with impatience, make sure you whisk it constantly or it will stick and/or burn.
After it has thickened, whisk in 2 c. of shredded cheddar. This soup is worth the effort of grating your own cheese. And you already have the grater/food processor out thanks to the carrots, right? I wasn't able to get a pic of the completed cheese sauce as it came together so fast, but you see the flour, butter, and milk below.
After the cheese sauce has been added to the soup, season it with salt and pepper and either serve all chunky, remove some chunks and puree the rest (my choice), or puree all of it. Become admired for your mad culinary abilities by friends and loved ones. (I can't promise the latter, but I would be willing to bet you a cup of this soup on it.)
1. BLT with Morningstar Veggie Bacon, Vegenaise, and sliced tomatoes
2. Morningstar Veggie Bacon and Egg Salad Sandwich
3. Dark Chocolate Covered Superberries
4. Salad with mushrooms, shredded carrots, parsley and caesar dressing
5. Broccoli Cheddar Soup
6. Wild Rice Salad and Quorn Chick'n Tenders
7. Mango
8. Cranberry sauce and whipped cream
9. Snappea and parsley lemon cream pasta
10. Baba ghanoush and hummus on toasted pita
11. Carmelized onion, goat cheese and rosemary flatbread
12. Hot Chocolate
13. Fried egg and balsamic brussels sprouts
14. Snappea and parsley lemon cream pasta
15. Cranberry sauce
16. Wild Rice Salad
17. Big Spoon Spiced Chai Peanut/Almond Butter
18. Fried Eggs
19. Vegetable Soup
20. Brioche bread with vegenaise, button mushrooms, red onion and cucumber
21. Toasted ciabatta bread with cream cheese and olives
22. Trader Joe's fruit jellies
23. Anthony Thomas Buckeyes
24. Cranberry sauce
25. A Taste of Vietnam Vegetarian Pho
26. Vegetable Soup
27. Morningstar Farms BBQ Veggie Riblets
28. Toasted ciabatta bread with cream cheese, cucumbers, mushrooms and dried dill
29. Trader Joe's Veggie Chorizo, Shredded Cheddar and Tortilla Chips
30. Fried Eggs
31. Chocolate Chip Cookies, Dried Cherry Shortbread and Lemon Shortbread
32. Vegetable Soup with shredded cheddar
33. Tofurky Kielbasa Style Sausage
34. Pickle Popcorn with Dill
35. Jorgensen Farms Cream of Mushroom Soup with saltines
36. Mr. Falafel Falafel with dipping sauce
37. Rustic Winter Panzanella Salad
38. Bellisari's Bleu Cheese, Honey and Shallot Spread on endive spears with chopped walnuts
39. Jimmy John's Veggie Sub
40. Fruit and Nut Bread
41. Baked Pasta, Vegetable Soup and Garlic Bread
42. Grilled Cheese and Tomato Soup
43. La Chatelaine Cherry Custard Pie and Hot Chocolate Bowl
44. Donut
45. Just Pies Cherry Pie
46. Party food
47. Party food
48. Party food
1. Pineapple, cucumber, egg salad, guacamole, hummus, nut thins, tortilla chips, snappea crisps
2. Steak Escape Veggie Sub and Cajun Fries (sans steak)
3. Black raspberry donut
4. Broccoli Cheddar Soup
5. Thai Grille Curry Puffs
6. Frisch's Big Boy salad bar
7. Frisch's Big Boy soup
8. Graeter's Frozen Mango Sorbet
9. Thai Grille Tofu Curry
10. Dessert Crepe
11. Chipotle Veggie Burrito
12. Marco's Green Olive and Banana Pepper Pizza
13. Christmas Brunch
14. Zucchini, caper, Parmesan and lime juice in tortilla chips
15. Veggie Tacos
16. Puppy Chow and Chocolate Brownie
17. Northstar Cafe Ginger Ale
18. Dried Cherry Shortbread
]]>
Availability Requirements
10 or more hours a week
some weekend availability
3 month commitment
Must have your own form of transportation throughout the city of Columbus
Job Description
This is an unpaid internship. In exchange for your time and efforts, you will receive real world experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and a bunch of free meals. If your school requires an internship, we can discuss how to get credit.
Desired Skills (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Customer Service or General People Skills
Cooking/Kitchen Prep
Prop Shopping
Web or Graphic Design
Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising
Preferred
Currently enrolled in or recently graduated from college with a major in art, photography, culinary, design or marketing. Also, not being allergic to cats. I have two, and you will probably meet them.
Key Traits
Excellent Communication Skills
Reliable and Prompt
Professional and Friendly Persona
Diverse Interests
Creative
Organized
To Apply: Please send some general information about yourself, like a resume, website or LinkedIn profile, along with a short introduction describing your interest in the position and qualifications for the position to Catherine Murray. Catherine’s contact information.
Find more information about items in bold (such as recipes) at the bottom of the page.
1. Morningstar Farms Chick’n Patties, mashed sweet potatoes with avocado, sour cream, green onion and cheddar cheese
2. Veggie sandwich on ciabatta bread with cucumber, button mushrooms, avocado, cream cheese and Vegenaise
3. Sauteed green beans and Trader Joe’s Gyoza Dipping Sauce
4. Toasted everything bagel topped with cream cheese, cucumbers, button mushrooms and roasted squash seeds, and green olives
5. Taco Bowl: seasoned black beans, salsa, tortilla chips, cherry tomatoes, cilantro, sour cream, black olives, shredded cheddar cheese
6. Cheerios and sliced bananas
7. Greek Quinoa Bowl: quinoa, chopped tomatoes, green onions, feta cheese, avocado, yellow bell pepper, flatleaf parsley, lemon, salt and pepper
8. Greek Cheesesteaks: Toasted sub buns topped with avocado, sauteed onions, mushrooms and bell peppers, feta cheese and garlic sour cream sauce
9. Morningstar Veggie Bacon, button mushrooms, fresh mozzarella, wood sorrel and Veganaise
10. Gardein Sweet and Sour Porkless Bites with Pineapple, Red Peppers, Red Onions and Quinoa
11. Morningstar Farms Veggie Chick’n Nuggets and barbeque sauce
12. Sauteed green beans, tomatoes, and green onion with flatleaf parsley, lemon, and Kokoborrego Owl Creek Tomme cheese
13. Tofurky Keilbasa Sausage, grilled onions, peppers, mushrooms, potatoes and watermelon radishes
14. Tomato, basil, mozzarella sandwich on ciabatta bread with balsamic vinegar
15. Veggie chips and ranch dip
16. Cheerios and canned pineapple
17. Veggie sandwich on ciabatta bread with cucumber, avocado, cream cheese, Vegenaise and wood sorrel
18. Ambercup squash soup with toasted squash seeds
19. Wheatberry Mint Salad
20. Cashews
21. Rhubarb and Ground Cherry Fool with Whipped Cream
22. Lemon Handpie
23. Fried eggs and sauteed radish greens/kale
24. Rhubarb and Ground Cherry Fool with Whipped Cream
25. Heirloom tomatoes, button mushrooms, oregano, red wine vinegar, salt and pepper
26. Mashed sweet potatoes, cheddar cheese, roasted squash seeds, broccoli and lemon juice
27. Tofurky Keilbasa Sausage, mashed sweet potatoes, roasted squash seeds and avocado
28. Trader Joe’s Veggie Meatballs, marinara sauce, green peas and shredded mozzarella
29. Dairy Queen Dilly Bar
30. Ambercup squash soup with toasted squash seeds and cream
31. Saltines, brie, and heirloom tomatoes
32. Rhubarb and Ground Cherry Fool with Whipped Cream
33. Gardein Fishless Filets with tartar sauce
34. Fried eggs and Trader Joe’s hash browns
35. Smore’s
36. Cinnamon raisin toast and butter
37. Grilled Brie Sandwich with wood sorrel and raspberry jalapeno jam
38. Fried eggs and Morningstar Veggie Bacon
39. Veggie sushi
40. Banana
41. Apples and Spicy Peanut Butter
42. Ambercup squash soup with toasted squash seeds, cream and sage
43. Rustic Winter Panzanella Salad
44. Brie and saltines
45. Trader Joe’s Chicken-less Mandarin Orange Morsels over Bok Choy
46. Fried Eggs and Morningstar Farms Veggie Breakfast Sausage Patties
47. Sliced apples, apricot jam, dried cherries, sweet potato crisps and smoked gouda
48. Cucumber, tomato, feta, red onion and red wine vinegar salad
Wheatberry Mint Salad
1 cup cooked wheatberries
1/2 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
5 small radishes, sliced
1 shallot, chopped fine
2 tbsp Dijion mustard
1 tbsp red wine vinegar
1 tbsp oil
salt and pepper
Mix dressing ingredients to taste. Pour half the dressing on the solid ingredients and taste. Add more dressing accordingly.
1. Fried Rice from The Angry Baker
2. Taco Salad with red beans, lettuce, cheddar, sour cream, tomatoes and salsa
3. Key lime yogurt
4. Roasted broccoli and cauliflower
5. Sweet potato tater tots with barbecue sauce, scallions and cheddar
6. Tart cherry yogurt
7. Zucchini bread
8. Pumpkin pie and apple crisp
9. Thanksgiving Dinner
10. Candied Orange Sweet Potatoes
11. Roasted butternut squash, goat cheese and dried cherries
12. Cranberry Sauce
13. Tomato Bread Pudding (Stuffing)
14. Roasted brussels sprouts
16. Sesame sticks
17. Picnic
18. Peanut Butter Hershey’s Kiss Cookie
19. Peanut Butter Chocolate Chip Cookie
20. Spicy Peanut Butter Cookie
21. Coffee
22. Party Food
23. Veggie Burger and Chips/Guac
24. Brie and Apricot Crepe from Blue Door Cafe
25. Chocolate Chip Cookie
26. Veggie Burger from Northstar Cafe
27. Tomato Soup, Sprouted Bread, Roasted Delicata Squash
28. Cheese Enchiladas from Rancho Fiesta
29. Thai Burrito with Tofu from Northstar Cafe
30. Egg Salad Platter from The Nutcracker
31. Reuben and Chips from The Nutcracker
32. Mac and Cheese from the Mac & Cheese Festival
33. Thai Curry Pumpkin and Xocorosa from Jeni’s Ice Cream
34. Almond Joy
35. Cherry Snow Cone with Habenero Salt from Sno-Oh
36. Xocorosa, Sweet Potato Eclair and Black Cat Espresso from Jeni’s Ice Cream
37. Jimmy John’s Veggie Sub
38. Veggie Burger and Cashew Cauliflower Soup from Northstar Cafe
39. Praline Scone from Northstar Cafe
40. Roll from Carfagna’s
41. Butternut Squash Pasta and Green Beans from Carfagna’s
42. Paneer Masala from Udipi Cafe
43. Butter Masala Dosa from Udipi Cafe
44. Mango Lassi from Udipi Cafe
45. Trader Joe’s Thai Vegetable Gyoza with Gyoza Dipping Sauce and Blistered Green Beans
46. Party Food
47. The Maureen O’Hara from The Whitney House
48. Fried Olives from The Whitney House
1. Pistachio Crusted Goat Cheese from The Whitney House
2. Hurricane Romaine Salad, no bacon from The Whitney House
3. Roasted Vegetable Gnocchi, no sausage from The Whitney House
4. Mac and Cheese from The Whitney House
5. Peanut Butter Pie and Chocolate Bread Pudding with Cherries from The Whitney House
6. Quinoa Stuffed Pepper
7. Raspberry Donut
8. Chipotle Veggie Burrito
9. Salad from Chop5
10. Wasabi Peas
11. Stuffed Grape Leaves from The Fresh Market
12. Greek Pizza from The Fresh Market
13. Carrot Cake
14. Lemon Donut
15. Coconut Yogurt
16. Jalapeno Egg Bagel Sandwich
17. Fried Green Beans – Costa Rica
18. Salad – Costa Rica
19. Mango Ice Cream – Costa Rica
20. Mango – Costa Rica
21. Arby’s Curly Fries
22. Scrambled Eggs, Mango, Avocado, Black Beans – Costa Rica
23. Patacones – Costa Rica
24. Cheesy Rice with Hearts of Palm – Costa Rica
25. Black Bean Soup with Poached Egg – Costa Rica
26. Bruschetta – Costa Rica
27. Zucchini, Pecorino, Capers and Lime Juice – Costa Rica
28. Vegetarian Antipasto Plate – Costa Rica
29. Spinach Ricotta Ravioli – Costa Rica
30. Patacones, Rice, Scrambled Eggs, Mango, Beans – Costa Rica
31. Veggie Burrito and Fruit Salad – Costa Rica
32. Mango Margarita – Costa Rica
33. Guacamole, Olives, Black Beans, Rice, Salsa and Mango – Costa Rica
34. Banana Bread – Costa Rica
35. Fruit Plate – Costa Rica
36. Mojito – Costa Rica
37. Guaro Cocktail – Costa Rica
38. Desayuno Typico – Costa Rica
39. Edamame and Mojito – Costa Rica
40. Coconut Flan – Costa Rica
41. Veggie Quesadilla – Costa Rica
42. Waffle House
43. Trix
44. Salad and Patacones – Costa Rica
45. Pesto Pasta – Costa Rica
46. Mango Margarita – Costa Rica
47. Creamy Onion Soup – Costa Rica
48. Fries – Costa Rica
49. Quinoa Salad with Poached Egg – Costa Rica
50. Roasted Garlic and Broccoli Pizza – Costa Rica
51. Fried Mac and Cheese – Costa Rica
52. Chili Rellenos – Costa Rica
53. Green beans, Greek Salad, Mashed Potatoes and Mashed Plantains – Costa Rica
54. Quizno’s, Chips and Moon Pie
55. Avocado Toast, Beans and Rice, Doritos- Costa Rica
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Find more information about items in bold (such as recipes) at the bottom of the page.
1. Eggs Poached in Spicy Tomatoes
2. Watermelon
3. Wheatberry Mint Salad
4. Peanut Butter, Orange Marmalade and Marshmallow Fluff Sandwich
5. Edamame with Salt
6. Morningstar Veggie Dogs with Morningstar Veggie Bacon, Cheddar, Relish and Mustard
7. Tomato, Basil, Fresh Mozzarella Salad with Salt and Pepper
8. Green Bean, Flatleaf Parsley, Cherry Tomato, Lemon, Cream and Parmesan Pasta
9. Peach and Raspberry Crisp
10. Eggs Poached in Spicy Tomatoes
11. Blueberry and Raspberry Yogurt Covered Pretzels
12. Summer Succotash
13. Olive Cheese with Saltines
14. Cantaloupe
15. Morningstar Veggie Dogs with Cheddar, Relish and Mustard
16. Buttered Popcorn
17. Watermelon
18. Green Bean, Flatleaf Parsley, Cherry Tomato, Lemon, Cream and Parmesan Pasta
19. Peach and Raspberry Crisp
20. Everything Bagel with Green Olives and Cream Cheese
21. Peach and Raspberry Crisp
22. Tomato, Basil, Fresh Mozzarella Salad with Salt and Pepper
23. Watermelon
24. Summer Succotash with Fried Eggs
25. Summer Succotash Tacos with Fried Tofu, Avocado, Feta and Cilantro
26. Morningstar Veggie Dogs with Morningstar Veggie Bacon, Cheddar, Relish and Mustard
27. Banana with Orange Marmalade, Marshmallow Fluff and Dove Chocolate
28. Tomato, Basil, Fresh Mozzarella Salad with Balsamic Vinegar, Salt and Pepper
29. Tomato, Basil, Fresh Mozzarella Salad with Balsamic Vinegar, Salt and Pepper
30. Pear
31. Fried Tofu Avocado Tacos with Pickled Watermelon Radishes, Seasoned Black Beans, Feta, Cilantro, Lime and Green Onion
32. Fried Tofu and Avocado Tacos with Lime, Cilantro and Feta
33. Toasted Pizza Subs with Tofurky Pep’roni
34. Summer Succotash, Seasoned Black Beans, Avocado and Fried Eggs
35.Pickled Watermelon Radish, Tofu and Green Onion Egg Rolls with Trader Joe’s Gyoza Dipping Sauce
36. Cherry Pop Tarts
37. Pickled Watermelon Radish, Tofu and Green Onion Egg Rolls with Trader Joe’s Gyoza Dipping Sauce
38. Fried Eggs and Morningstar Farms Veggie Sausage
39. Summer Succotash with Avocado and Caprese Salad
40. Tea, Snickerdoodle Cookie and Cherry Amaretto Jam
41. Toasted Pizza Subs with Tofurky Pep’roni
42. Portabello Tacos with Pineapple from PaddyWagon Food Truck
43. Korean Tofu Bowl from Cupzilla Korean BBQ
44. Hominy Fries from Sweet T’s Food Truck
45. Eskimo Kiss Coconut Ice Cream from Philly Buster Food Truck and Aloha Sweet Bun from Aloha’s Eatery
46. Wheatberry Mint Salad and Everything Bagel with Green Olives and Cream Cheese
47. Paneer Tikka Masala, Tandoori Naan and Mughalai Paratha from Layla’s Kitchen
48. Whole Lemon Sorbet, Savannah Buttermint, Birch and Marshmallow Ice Cream from Jeni’s
49. Lemon Lavender Icebox Pie from Dough Mama
50. Avocado Biscuit from Dough Mama
51. Organic Chia Bar from Trader Joe’s
Eggs Poached in Spicy Tomatoes
4 tbsp olive oil
2 jalapeño peppers
1 green pepper, diced
6 garlic cloves, chopped
1 medium onion, diced
4 large tomatoes, blanched, peeled and the seeds squeezed out
1 tsp smoked paprika
2 tsp cumin
4 fresh local eggs
Crumbled feta
Fresh cilantro
Salt
Saute olive oil, peppers, garlic and onion in cast iron skillet. Add tomatoes and stir in paprika and cumin. Cook for about 15–20 minutes until sauce starts to thicken. Salt to taste. Crack eggs into sauce and cover. Cook until egg whites set and yolks are how you prefer. Top with crumbled feta and cilantro.
Wheatberry Mint Salad
1 cup cooked wheatberries
1/2 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
5 small radishes, sliced
1 shallot, chopped fine
2 tbsp Dijion mustard
1 tbsp red wine vinegar
1 tbsp oil
salt and pepper
Mix dressing ingredients to taste. Pour half the dressing on the solid ingredients and taste. Add more dressing accordingly.
Summer Succotash
1 cup shelled edamame
3 ears fresh, uncooked corn on the cob, shaved off the cob
1 small red onion, diced
2 garlic cloves, diced
1 red pepper diced
5 small radishes, sliced
1 tbsp olive oil
2 tbsp butter
salt and pepper to taste
In a heavy bottom skillet or cast iron pan, sauté onion, garlic, and red pepper in olive oil for a few minutes until soft. Add corn, radishes and edamame for about five minutes and cook until a little brown. Add butter at the end, let melt. And salt and pepper to taste.
]]>Find more information about items in bold (such as recipes) at the bottom of the page.
1. Banana with Peanut Butter, Marshmallow Fluff and Chocolate Chips
2. Steamed Edamame with Salt
3. Banana with Peanut Butter, Orange Marmalade, Marshmallow Fluff and Chocolate Chips
4. PepperJack Quesadilla with Guacamole
5. Cantaloupe
6. Brioche French Toast with Fresh Corn, Basil and Blueberries
7. Cherry Tomatoes, Button Mushrooms, Fresh Basil, Balsamic Vinegar, Salt and Pepper
8. Lemon Rosemary Shortbread Cookies
9. Panzanella Salad with Fresh Mozzarella, Cherry Tomatoes, Homemade Croutons, Basil, Balsamic Vinegar, Olive Oil, Salt and Pepper
10. MorningStar Veggie Hickory BBQ Riblets with Shepard’s Pie
11. PepperJack Quesadilla with Sour Cream and Green Onions
12. Veggie Philly Cheesesteak with Sauteed Mushrooms, Onions, Green Peppers, Muenster Cheese, Mustard, Mayo, Salt, Pepper and Dried Oregano
13. Salad with Button Mushrooms, Heirloom Tomatoes, Fresh Mozzarella, Fresh Basil, Lettuce, Balsamic Vinegar, Olive Oil, Salt and Pepper
14. Veggie Philly Cheesesteak with Sauteed Mushrooms, Onions, Green Peppers, Muenster Cheese, Mustard, Mayo, Salt, Pepper and Dried Oregano
15. Salad with Button Mushrooms, Heirloom Tomatoes, Shredded Mozzarella, Fresh Basil, Lettuce, Balsamic Vinegar, Olive Oil, Salt and Pepper
16. Kokoborrego Cheese Company Morrow Sheep’s Milk Cheese
17. Ciabatta Bread with Brie Cheese and Cherry Tomatoes
18. Dehydrated Snappeas and Krema Nut Company Salt and Pepper Cashews
19. Salad with Button Mushrooms, Heirloom Tomatoes, Olive Cheese, Lettuce, Balsamic Vinegar, Olive Oil, Salt and Pepper
20. Potato Corn Chowder with Tortilla Chips
21. Spaghetti with Sauteed Kale, Marinara Sauce and Shaved Parmesan Cheese
22. Taco Bowl with Black Beans, Taco Seasoning, Salsa, Cheddar Cheese, Cilantro and Basmati Rice
23. Blackberry Pie
24. Steamed Edamame with Salt, Roasted Asparagus
25. Seedless Watermelon
26. Fried Eggs and MorningStar Veggie Sausage
27. Zucchini Pronto Pasta – Sauteed Zucchini, Almonds, Cherry Tomatoes, Olive Oil, Shaved Parmesan and Spaghetti
28. Peanut Butter Cookies and Banana
29. Hard Boiled Eggs, MorningStar Veggie Bacon, Vegenaise, Salt and Pepper on Toast
30. Potato Corn Chowder
31. Gardein Crabless Cakes with Lemon Garlic Sour Cream Sauce
31. Creamy Pasta with Flat Beans, Cherry Tomatoes and Parmesan Cheese
33. Lemon Basil J-Pop
34. Twice Baked Potato, Portabello Mushroom and Salad
35. Veggie Sushi
36. Bibibop Tofu Bowl
37. Party Fare
38. Picnic Fare
39. California Pizza Kitchen Two Soups in a Bowl
40. Bibibop Tofu Bowl
41. California Pizza Kitchen Artichoke Spinach Pizza
42. Buckeye Pho
43. Party Fare
44. Strawberry Cupcake
45. Wheatberries with Milk, Maple Syrup, Peaches and Raspberries
46. Krema Nut Company Peanut Butter and Jelly Sandwiches
47. Party Fare
49. Chocolate Covered Donut
Potato Corn Chowder
3 tblsp butter
1 onion, chopped
1 clove garlic
1 c. carrot, peeled and shredded
4 ears corn, kernels removed
2 potatoes, peeled and diced
3 tomatoes, peeled and chopped
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/4 c fresh basil, chopped
3 c water
1 tblsp vegetable bouillion
1 c heavy cream
In large stockpot over medium heat, combine onion, garlic, carrot. Cook for 20 minutes. Add remaining ingredients except cream. Reduce heat and simmer for 35-40 min. Stir in cream.
]]>Find more information about items in bold (such as recipes) at the bottom of the page.
1. Tomato, Fresh Mozzarella and Basil Salad with Balsamic Vinegar, Salt and Pepper
2. Tomato, Fresh Mozzarella and Basil Salad with Balsamic Vinegar, Salt and Pepper
3. Panzanella Salad with Cherry Tomatoes, Fresh Mozzarella, Homemade Croutons, Olive Oil, Basil, Balsamic Vinegar, Salt and Pepper
4. Ingredients to Make Guacamole
6. Zucchini Pronto with Cherry Tomatoes
7. Trader Joe’s Veggie Chorizo, Fried Eggs, Sauteed Kale and Shredded Cheddar
8. Trader Joe’s Veggie Chorizo, Fried Eggs, Sauteed Kale and Shredded Cheddar
9. Sauteed Broccoli, Garlic Scapes, Garlic, Onion, Flatleaf Parsley, Lemon, and Quinoa
10. Sauteed Broccoli, Shaved Parmesan Cheese, Garlic Scapes, Garlic, Onion, Flatleaf Parsley, Lemon, and Quinoa
11. Steamed Broccoli, Lemon and Butter
12. Trader Joe’s Peruvian Style Chimichurri Rice with Vegetables, Shredded Cheddar and Tortilla Chips
13. Whole Foods Pineapple Salsa, Queso Dip and Tortilla Chips
14. Red Bean Hummus and Tortilla Chips
15. Salsa and Tortilla Chips
16. Fried Eggs, Sauteed Cherry Tomatoes, Fresh Corn, Habanero Cheese and Cilantro
17. Fried Eggs, Sauteed Cherry Tomatoes, Fresh Corn, Habanero Cheese and Cilantro
18. Sauteed Cherry Tomatoes, Fresh Corn, Habanero Cheese and Cilantro
19. Fried Eggs, Fresh Salsa, Quinoa and Habanero Cheese
20. Blueberry, Fresh Corn and Basil Salsa
21. Pan-Fried Falafel with Tzatziki
22. Vegetarian Shepard’s Pie
23. Vegetarian Shepard’s Pie
24. Habanero Cheese Biscuits topped with Tofurky Kielbasa Style Sausage with Cherry Tomatoes and Fresh Corn
25. Boiled and Sauteed Potatoes topped with Parsley, Butter and Lemon Sauce
26. Fresh Peaches, Heavy Cream, Sugar and Lavender Buds
27. Fresh Peaches, Heavy Cream and Sugar
28. Fresh Peaches, Blueberries, Bananas, Heavy Cream and Sugar
29. Peach and Blueberry Shortcake topped with Milk and Sugar (Bisquick Shortcake Recipe)
30. Fresh Peaches, Heavy Cream and Sugar
31. Cheerios with Fresh Peaches and Milk
32. Blueberries and Sugar
33. Arugula Pesto and Sun-dried Tomato Flatbread & Black Olive, Marinara, Mozzarella Flatbread
34. Sharp Cheddar Grilled Cheese
35. Quick Pickles
36. Cherry Tomato, Carrot, Fresh Corn, and Lemon Vinaigrette Salad
37. Fresh Peaches, Blueberries and Cantaloupe
38. Tofurky Turkey Style Sandwich Slices, Muenster Cheese, Lettuce and Vegenaise on Garlic Asiago Bread
39. Leftover Hounddog’s Pizza
40. Cheerios, Blueberries and Milk
41. Sassafras Bakery Salted Ohio Honey Pie
42. Westerville Farmer’s Market finds
43. Raspberry Muffins, Tea, Nut Thins and Nuts
44. Veggie Chorizo Breakfast Muffin, Donut, Fruit Salad, Salsa, Tortilla Chips, Bread and Cheese
45. Strongwater Veggie Sauerkraut Balls and Hummus
46. Party Fare
47. Photo Shoot Spread
48. Party Fare
49. Veggie Burger, Fries, Rice & Beans at Rusty Bucket
50. Jeni’s Ice Cream Whole Lemon Sorbet, Savannah Buttermint and Sun-Popped Corn
51. Miso Ramen with Seasoned Tofu
Red Bean Hummus
1 1/2 cups cooked red beans
1/2 cup fresh parsley
1/2 tsp ground cumin
1/4 tsp cayenne pepper
Combine ingredients in food processor. Pulse until well blended.
Vegetarian Shepard’s Pie
Carrots, Peas, Corn, Tomatoes, Celery, Fresh Parsley, Fresh Sage, Fresh Thyme and Onion Topped with Mashed Potatoes
Habanero Cheese Biscuits
2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into 1/4-inch dice
2/3 cup cold milk
1/3 cup spicy cheese, like habanero
Preheat oven to 450 degrees Fahrenheit.
Mix together dry ingredients really well. Work the cold butter into the flour mixture with your fingertips until it resembles coarse meal. Form a well in the center. Pour in milk and stir gently to just incorporate. Mix in cheese until incorporated. Knead gently 3-4 times to bring dough together in a ball. Be careful not to overwork!
Turn dough onto lightly floured surface. Using the palms of your hands, flatten into disk roughly 1/2 inch thick. Using a 2 inch cutter (or drinking glass if you don’t have one), cut out biscuits, as many as you can, then gather up scraps and repeat process, approximately 12.
Place on baking sheet, evenly spaced. Bake until golden, about 13 minutes.
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Find more information about items in bold (such as recipes) at the bottom of the page.
1. Veggie Stirfry
2. Morningstar Veggie Dogs with Mustard, Relish and Shredded Cheddar Cheese
3. Spaghetti with Asparagus, Green Beans, Arugula, Heavy Cream, Flatleaf Parsley, Cherry Tomatoes, Onion, Lemon, Salt and Pepper
4. Mustard Potato Salad
5. Potato Fennel Soup
6. Sweet Cherries
7. Egg Salad on Toasted Einkorn Bread
8. Homemade Mayo on Toasted Einkorn Bread with Tomato Slices
9. Green Leaf Salad with Crispy Black Pepper Tofu, Artichoke Hearts, Chickpeas, Radishes, Turnips, and Carrots with Lemon Dijon Vinaigrette
10. Morningstar Veggie Bacon and Hard Boiled Egg Sandwich on Toasted Einkorn Bread with Homemade Mayo, Fresh Dill and a glass of Apple Cider
11. Spaghetti with Tofurky Italian Sausage and Marinara Sauce
12. Herbed Potato Salad
13. Vegetarian Taco Salad
14. Trader Joe’s Meatless Meatballs with Marinara, Mozzarella Cheese and Green Peas
15. Branstool’s Peaches, Utica Ohio
16. Julienne Veggie Salad
17. Vegetarian Taco Salad
18. Morningstar Veggie Bacon BLT
19. Mozzarella Cheese and Saltines
20. Veggie Stirfry
21. Egg Salad, Cherry Tomatoes, Black Olives, Herb Dip and Saltines
22. Green Leaf Salad with Crispy Black Pepper Tofu, Artichoke Hearts, Chickpeas, Radishes, Turnips, and Carrots with Lemon Dijon Vinaigrette
23. Einkorn Bread from Dan the Baker and Olive Oil
24. Arugula Pesto and Sun-dried Tomato Flatbread
25. Sassafras Bakery Ohio Honey Pie, Mixed Berry Pie and Cheesecake Bar
26. Falafel and Stuffed Grape Leaves from Mr. Hummus and Falafel
27. Canned Apples, Dried Cherries, Shaved Coconut, Almond Slices and Chocolate Chips
28. Black Bean, Rice and Cheese Empanadas from El Arepazo
29. Potato Fennel Soup, Ciabatta Bread and Olive Oil Dip, Pasta Salad over Spinach, Fruit Salad and Mint Iced Tea
30. Flatbread Pizza, Mango, Blueberries, Egg Salad, Herb Spread, Pimento Cheese, Pickles, Tortilla Chips, Avocado, Salad and Lemonade
31. Chickpea, Carrot, Celery, and Parmesan over Greens with Creamy Vinaigrette
32. Veggie Burger and Mac and Cheese from J. Alexander’s
33. Salad with Snap Peas, Cherry Tomatoes, Mushrooms, Green Olives, Mozzarella Cheese, Lettuce and Creamy Dressing.
34. Homemade Guacamole and Salsa with Fried Eggs and Tortilla Chips
35. Quinoa Tabbouli Salad from Acre Farm to Table To-Go
36. Corn Cookie and Blueberry Streussel Bar from Acre Farm to Table To-Go
37. Carrot Quinoa Salad from Sassafras Bakery
38. Kitchen Sink Frozen Yogurt from OH-YO!
39. Chickpea, Carrot, Celery, and Parmesan over Greens with Creamy Vinaigrette
40. Fried Green Plantains with Guacamole and Patacon (Whole ripe plantain flattened and deep fried topped with mozzarella-provolone, lettuce, mojito, banana peppers, and avocado) from El Arepazo
41. Party Fare
42. Sugar Snap Peas, Dill Dip, Red Pepper, Cherry Tomatoes, Cucumbers, Turnips, Radishes, Carrots, Sesame Sticks, Potato Salad with Mustard Vinaigrette, Strawberries with Chocolate Fondu, Bread with Olive Oil and Orange Slices
43. Fried Avocado Tacos from Nada
44. Queso Cheese Dip and Tortilla Chips from Nada
45. Swedish Fish and Cheezies
46. Loaded Sweet Potato Waffle Fries with Barbecue Sauce, Cheddar Cheese and Garlic Scapes
Veggie Stirfry
Sugar Snap Peas, Radishes, Turnips, Red Pepper, Carrot, Garlic, Green Onion and Pineapple with a Cilantro, Yellow Mustard, Pineapple Juice, Lemon Juice and Black Pepper Sauce
Homemade Mayonnaise
1 large egg yolk, at room temperature
3/4 cup mild flavored Extra Virgin Olive Oil or Canola Oil
1/2 tsp. Dijon mustard
1 tsp white wine vinegar
1 1/2 tsp fresh lemon juice
1 tsp water
Make sure the egg yolk is at room temperature and don’t forget to add the water. In a tall bowl or glass, combine egg yolk, oil, mustard, lemon juice and water. Mix with an immersion blender for 90 seconds until very smooth and thick. If mayo doesn’t form, try adding more vinegar or lemon juice (a little at a time).
Mustard Potato Salad
Small Diced Boiled Potatoes, Chopped Hard Boiled Eggs, Chopped Celery, Finely Diced Red Onion, Mayonnaise, Yellow Mustard, Salt and Pepper
Potato Fennel Soup
6 small potatoes with thin skin (like red or yukon), chopped
2 fennel bulbs and some frawns (separated and chopped)
2-4 cups water or vegetable broth
1 small summer squash
1 small white onion, diced
2-3 cloves garlic, sliced
1 tsp garlic powder
1/4 tsp cayenne pepper
salt and pepper to taste
In a pot, place chopped potatoes. Cover potatoes with water or broth, covering about 1 inch above the potatoes. Boil until potatoes are soft, DO NOT DRAIN. In a skillet, saute fennel, onion and garlic until soft. Place fennel mixture into the pot with the potatoes and water/broth. Let cool slightly then puree until smooth with an immersion blender, blender or food processor. Season to taste with garlic powder, cayenne, salt and pepper.
Egg Salad
Chopped Hard Boiled Eggs, Mayonnaise, Dill, Dijon Mustard, Salt and Pepper
Herbed Potato Salad
Boiled Potatoes tossed in a Dijon mustard, fresh parsley, shallot, olive oil, lemon, salt and pepper vinaigrette
Vegetarian Taco Salad
Quorn Veggie Crumbles, Quinoa, and Taco Seasoning mixed together, then layered over Lettuce with Shredded Cheddar Cheese, Cherry Tomatoes, Salsa, Cilantro, and Radishes. Other optional toppings: black olives, sour cream, tortilla chips, guacamole, or avocado
Julienne Veggie Salad
Julienned sugar snap peas, radishes, cucumber, turnips, arugula, lettuce, parmesan, parsley, olive oil, dill, lemon juice, salt and pepper
Arugula Pesto and Sun-dried Tomato Flatbread
Pesto:
3 cups arugula, loosely packed (stems can be included)
1/3 cup sunflower seeds
1 garlic clove
1/4 cup lemon juice
1/2 cup parmesan cheese, shredded
1/2 cup olive oil
Place all ingredients into a food processor and pulse until pureed. Makes approximately 1 cup of pesto.
Flatbread Dough:
1 cup whole wheat flour or white flour, plus 1 tablespoon for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
3/4 cup fat-free Greek yogurt or sour cream
Place flour, baking powder and salt in a wide bowl and stir well to incorporate. Slowly incorporate the yogurt with your fingers, kneading into a dough. Add parsley. The dough should just pull together and release from your hands.
Wrap the dough in plastic and let rest for 30 minutes to an hour.
Divide the dough into 4 equal portions and roll very thin using rolling pin. Place rolled flatbread dough onto a cookie sheet and top with arugula pesto (as the sauce), sun-dried tomatoes and mozzarella cheese. Bake at 450 degrees for 10 minutes.
Makes 4 small flatbreads.
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Find more information about items in bold (such as recipes) at the bottom of the page.
1. Homemade Tomato Soup and Smoked Cheddar Grilled Cheese
2. California Veggie Sandwich
3. Trader Joe’s Just the Clusters Chocolate Almond Granola Cereal with sliced bananas
4. Dilled Green Beans
5. Sweet Potato Cauliflower Fried Cakes with Sauteed Greens and Creamy Lemon Parsley Sauce
6. Mango Avocado Salad (recipe to come)
7. Nectarine Slices
8. Field Roast Smoked Apple Sage Vegetarian Sausages with Sauteed Potatoes and Onion
9. Pretzels with Melted Cheddar and Yellow Mustard
10. Cinnamon Toast Crunch with Milk
11. Cheerios with Strawberries and Milk
12. California Veggie Sandwich
13. Fresh Strawberries
14. Gardein Sweet and Sour Porkless Bites with Pineapple, Red Peppers, Red Onions and Quinoa
15. MorningStar Farms Chick’n Nuggets and BBQ Sauce
16. Olive Oil Chocolate Mousse with Lavender Buds (recipe to come)
17. Bean Salad over Lettuce with Cherry Tomatoes (recipe to come)
18. Sweet Potato Cauliflower Fried Cakes with Sauteed Greens and Creamy Lemon Parsley Sauce
19. Green Olives
20. Trader Joe’s Just the Clusters Chocolate Almond Granola Cereal
21. Cherry Pie
22. Salad with Lettuce, Sugar Snap Peas, Radishes, Parsley, Parmesan Cheese, Olive Oil, Lemon Juice, Salt and Pepper
23. Homemade Tomato Soup and Smoked Cheddar Grilled Cheese
24. Creamy Dill Spread on Dark Rye Toast
25. Kroger Vegetarian Sushi with Avocado, Carrots, and Cucumber
26. Vegetarian Wedding Food
27. Tres Leches Cake from Arepazo
28. Jeni’s Ice Cream–Atlantic Beach Pie, Yland Ylang & Fennel, and Birch & Marshmallows
29. Mango Salad and Black Bean, Rice and Cheese Empanadas from Arepazo
30. Pepperjack Pancake Balls with Raspberry Jalapeno Jam from Alice’s Aebelskabels food truck
31. Paneer Tikka Masala from Tandoori Grill
32. Wok Fired Soba Noodles from Island Noodles
33. Raspberry Danish from Schneider’s Bakery
34. Beer Cheese Soup and Salad from Matt the Miller’s Tavern
35. Cream of Mushroom Soup from Mozart’s
36. Marzipan Peach from Mozart’s
Homemade Tomato Soup
1 (28-ounce) can chopped tomatoes
2 tbsp extra virgin olive oil
2 celery stalks, diced
2 carrots, diced
1 small yellow onion, diced
5 cloves garlic
1 cup vegetable broth
1/2 cup chopped fresh basil leaves
salt and pepper to taste
Directions
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
In a stockpot, heat olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add tomatoes and broth. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and season with salt and pepper.
California Veggie Sandwich
Rosemary bread, sliced cucumbers, mushrooms, red onion, radishes, avocado, mozzarella cheese, mayo, fresh dill, and microgreens
Dilled Green Beans
Marinate 4 hrs
1 pound green beans
1 cup water
1 cup cider vinegar
1 tablespoon pickling salt
4 sprigs fresh dill
dash cayenne pepper
3 cloves garlic, sliced
1. Wash beans; drain. Trim ends, if desired. In a large stockpot, mix all ingredients except the green beans. Stir and heat to boiling. Add green beans and return to boiling. Cook uncovered 3-5 minutes until beans are just tender but with a good snap.
2. Remove from stove and cool. Chill for 4+ hours. Store in refrigerator for up 2 weeks.
Sweet Potato Cauliflower Fried Cakes with Sauteed Greens and Creamy Lemon Parsley Sauce
2 large sweet potatoes, cleaned and rinsed, cut into 1 1/2 inch chunks
1 large head cauliflower, broken into 1 1/2 inch florets
1/2 medium white onion
2 tbsp minced garlic
3 tbsp fresh rosemary
1 tsp dried sage
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
1 egg
1/4 c flour
1 1/2 c panko bread crumbs
olive oil for frying
large bunch of greens (collard, radish, turnip, or kale)
1/2 tsp garlic powder
Sauce Ingredients
1 cup mayo
1/2 cup sour cream
1 lemon, juiced
handful fresh parsley, minced
3 tbsp olive oil
1/2 tsp garlic powder
salt and pepper to taste
Preheat oven to 400 degrees F. Place sweet potatoes and cauliflower in separate shallow baking pans. Drizzle with the olive oil and season generously with salt and pepper. Roast, uncovered, for 30 minutes or until browned and just tender, stirring halfway through.
In a food processor combine onion and garlic; pulse until finely chopped. Transfer to a very large bowl. Add cauliflower and sweet potatoes in small batches to the food processor and pulse until coarsely mashed. Add to bowl with onion and garlic.
Add sage, rosemary, salt, 1/2 teaspoon black pepper and cayenne pepper to bowl with potato mixture. Stir to combine. Add egg and flour and stir to combine. Cover and refrigerate potato mixture for 2 hours or up to 2 days. (Refrigeration is to help solidify the mixture so it’s easier to form into patties.)
Add 1-inch oil to a large skillet; heat over medium heat for 10 minutes or until 350 degrees F. Place panko in a shallow dish. Shape the sweet potato mixture into patties and roll in panko to coat. Place in skillet and cook for 6 to 8 minutes or until browned and heated through (160 degrees F), turning to brown evenly. Transfer to a paper towel-lined tray to drain.
Meanwhile, in a large skillet, saute the greens in olive oil and sprinkle with garlic powder. Place all sauce ingredients in a small bowl and mix until combined. Place sauteed greens on a plate and top with cakes. Serve sauce on the side.
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Find more information about items in bold (such as recipes) at the bottom of the page.
1. Homemade butter and sliced radishes on crusty bread
2. Taco Salad–lettuce, black beans, corn, taco seasoning, salsa, radishes, lettuce and tortilla chips
3. Banana, mixed berry empanadas and hot chocolate
4. Vegetarian Bubbles and Squeaks
6. Homemade Egg Salad on Dark Rye
7. Creamy Asparagus Pasta
8. Fried Eggs and Homemade Hash Browns
9. MorningStar Farms Black Bean Burgers with pickles, mayo and mustard
10. Broccoli with lemon juice and butter
11. Homemade French Bread Pizza with Tofurky Veggie Pepperoni
12. Gardein Fishless Filets and broccoli with lemon juice
13. Rhubarb Fool
14. Fried Eggs and Morningstar Farms Original Veggie Sausage Patties
15. Homemade butter and crackers with Homemade Minestrone Soup
16. Bagel pizza–everything bagel, Carfagna’s pasta sauce, Tofurky Veggie Pepperoni and Kalamata olives
17. Creamy Asparagus Pasta
18. Fried Eggs and Homemade Hash Browns
19. Everything bagel with cream cheese
20. Rhubarb Fool
21. Lentil, Quinoa and Artichoke Salad
22. Veggie Wrap at Stauf’s in Grandview
23. Mac & Cheese and Banana Pudding at Ray Ray’s Hog Pit in Clintonville
24. Mother’s Day Brunch at Bleu & Fig in Clintonville
25. Pina Colada Muffin at Sunny Street Cafe
26. Tabbouli Salad and Falafel Gyro at Lashish the Greek on Bethel Road
27. Strawberry Cheesecake Donut at Westerville Farmer’s Market vendor 8 Sisters Bakery
28. Northstar Veggie Burger and Fries at the Northstar in Easton
29. Lemon Sorbet at Bleu & Fig in Clintonville
30. Fried Mixed Berry Empanadas from Miss Christy’s Bakery at Westerville Farmer’s Market
31. Falafel Pita at Pita Hut on High Street.
32. Inner Peas, guacamole, hummus, falafel and chips
33. Quorn Chick’n and Quinoa Bowl
34. Spinach and Feta Casserole
35. Cherry Handpie
36. Rhubarb Fool and Spinach and Feta Casserole
37. Cheese Twists at Bob Evans
38. Garden Salad at Bob Evans
39. Vegetarian Platter at Las Margaritas in Westerville
40. Fried Ice Cream at Las Margaritas in Westerville
41. Potluck Party Food
42. Potluck Party Food
Vegetarian Bubbles and Squeaks
Tofurky kielbasa style veggie sausage, red potatoes, green cabbage, banana peppers, garlic, caraway seeds and brown rice. Named after the sound it makes while it cooks.
Homemade Egg Salad on Dark Rye
Hard boiled eggs, mayo, Dijon mustard, pickle relish and fresh dill.
Creamy Asparagus Pasta
Rotini pasta, heavy cream, diced onion, fresh asparagus, lemon juice, salt, pepper, and flat leaf parsley
Homemade Hash Browns
Red potatoes, green onion, paprika, cayenne pepper, salt and pepper
Rhubarb Fool
Cooked rhubarb with sugar, topped with whipped cream
Lentil, Quinoa and Artichoke Salad
Red lentils, quinoa, green onion, artichoke hearts, lemon, salt, pepper, olive oil, and mixed microgreens
Quorn Chick’n and Quinoa Bowl
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Find more information about items in bold (such as recipes) at the bottom of the page.
1. Veggie Stirfry
2. Vegetarian Bubbles and Squeaks
3. Chocolate Crisp Rice Cereal with Bananas and Milk
4. Meijer Extra Crispy Potato Rounds (Tater Tots) with BBQ Sauce, Cheddar Cheese and Cilantro
5. Spaghetti with Carfagna’s Marinara Sauce and Sauteed Kale
6. Asparagus Salad with Orange Vinaigrette
7. Warm Brown Rice with Milk and Maple Syrup
8. Veggie Stirfry
9. Bacon and Egg Salad with Asparagus
10. Vanilla Pizzelles and Hostess Ho-Ho’s
11. Junior Mints and Oh Henry!
12. Meijer Extra Crispy Potato Rounds (Tater Tots) with BBQ Sauce, Cheddar Cheese and Cilantro
13. Roasted Asparagus and Roasted Cauliflower with Whole Garlic
14. Tofurky Roast Beef Style Deli Slices on Rye Bread with Muenster Cheese, Pickles, Dijon Mustard and Mayo
15. Asparagus Salad with Orange Vinaigrette
16. Veggie Stirfry
17. Tofurky Roast Beef Style Deli Slices on Rye Bread with Lettuce, Muenster Cheese, Pickles, Dijon Mustard and Mayo
18. Little Eater Salads, Pierogis and Cucumber Dill Salad from Hubert’s Polish Kitchen from North Market
19. dr. Praeger’s Veggie Burger, Whole Wheat Pita, Mayo, Mustard, Arugula, Pickle Spears, Hummus and Baby Carrots
20. Whole Foods Salad Bar and Hot Dishes
21. Inside Out Lemon Donut from Resch’s Bakery
22. Chipotle Burrito with Sofritas
23. Party Foods
Veggie Stirfry
Cauliflower, carrots, green beans and asparagus in a yellow mustard, lemon and garlic sauce over brown rice.
Vegetarian Bubbles and Squeaks
Tofurky kielbasa style veggie sausage, green cabbage, banana peppers, garlic, caraway seeds and brown rice. Named after the sound it makes while it cooks.
Soy Bacon and Egg Salad with Asparagus
MorningStar Farms Veggie Bacon Strips, hard boiled eggs, asparagus and lettuce with a mayo/dijon/lemon/dill dressing.
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Find more information about underlined items (such as recipes) at the bottom of the page.
1. Thai Coconut Curry Noodles
2. Asparagus Custard
3. Spinach Dip and Crostini
4. Quorn Chick’n Salad on Rye Bread
5. Banana with Caramel and Blueberry Sauce
6. Apple, Date, Almond Milk and Honey Smoothie
7. Sweet Potato and Carrot Curry
8. Smoky Greens and Beans
9. Sweet Potato and Carrot Curry
10. Veggie Reubens
11. Cottage Cheese and Red Grapes
12. Sweet Potato and Carrot Curry with Croutons
13. Sweet Potato and Carrot Curry with Bread and Butter
14. Smoky Greens and Beans
15. Sweet Potato and Carrot Curry
16. Thai Coconut Curry Noodles
17. Asparagus Custard
18. Sweet Potato and Carrot Curry
19. Guacamole and Tortilla Chips
20. Spinach Dip and Crostini
21. Caprese Egg Sandwich from The Angry Baker
22. American Panini Sandwich from Loving Hut
23. Love Letter from the Earth Salad from Loving Hut
24. Orange Molasses Sandwich Cookie from Laughlin’s Bakery
25. Ms. Katalina’s Migas and Mexican French Toast from Katalina’s Cafe
26. Lemon Jelly Donut from Jolly Pirate
27. Mango Green Chai Bubble Tea from Zencha Tea Salon
27. Thai Rice Salad from Zencha Tea Salon
Thai Coconut Curry Noodles (vegan and gluten free)
1 7oz. package rice noodles
3 tbsp olive oil
1 jar Thai Kitchen Red Curry Paste
1 cup vegetable broth
1 cup carrots, cut into thin strips
1 bell pepper, cut into thin strips
1 can lite coconut milk
1/4 cup soy sauce (or gluten free soy sauce)
large bunch cilantro, chopped
In a large stockpot, boil about 3 inches of water. Submerge rice noodles and cover. Cook for 7 minutes, or until noodles are limp with a little density left in them. Remove from heat but don’t drain.
Drizzle olive oil into a deep pan. Add curry paste. Mix and cook for 1 minute. Add vegetable broth and carrots. Cover and cook at a soft boil for about 5 minutes. Add peppers and cook for 3 minutes.
Pour coconut milk into the noodles and cooking water. Pour the curry/carrot mixture to the noodle pot and stir. Mix in approximately 1/4 cup of soy sauce to taste. Top individual bowls with fresh cilantro and serve.
Asparagus Custard
By Jacques Pépin, from Fast Food My Way (2004)
Serves 4
1 pound asparagus
1 garlic clove, peeled and crushed
3 large eggs
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
Cut off asparagus tips and reserve. Put the rest of the asparagus stalks, garlic, eggs, cream, salt and pepper into a food processor and pulse for 30 seconds.
Heat the oven to 350º. Butter four small custard cups, soufflé molds or ovenproof glass dishes, each with a capacity of about a 1/2 cup. Divide the asparagus mixture among the molds and arrange them in a glass, ovenproof dish with enough tepid tap water to come halfway up the sides of the cups.
Bake for 25–30 minutes, until the custards are set and the point of a knife inserted into the centers comes out clean. Remove the cups from the water bath.
Saute asparagus tips in oil until slightly crispy. Arrange the asparagus tips on top of each custard dish and sprinkle with salt. Serve immediately.
Spinach Dip and Crostini
6 cups cooked spinach
1 ½ c. full fat sour cream
1 c. cream cheese
1 c. chopped onion
1 clove garlic
1 tsp salt
½ tsp dry thyme
½ tsp dry mustard
¼ tsp pepper
Quorn Chick’n Salad on Rye Bread
Quorn Chick’n Tenders, Celery, Vegenaise, Fresh or Dried Dill, and Poultry Seasoning
Sweet Potato and Carrot Curry
Serves 6
½ cup white onion, peeled and diced
2 tablespoons olive oil
3 cups sweet potato peeled and cut into 1 inch chunks
1 ½ cups peeled carrots, cut into discs
1 tablespoon grated fresh ginger
3 teaspoons curry powder
3 teaspoons cumin
1/2 teaspoon cayenne
3 cups vegetable broth
2 teaspoons salt
1 cup finely chopped fresh cilantro
cooked basmati rice
Optional Additions: Veggie Chickn, Green Peas, Indian Cheese or Cauliflower
Sauté onions in heavy bottom stock pot in olive oil. Add the rest of ingredients except stock and sauté for a few minutes. Add stock. Cook for about 30 minutes on medium to low heat until vegetables are soft. Puree with immersion blender.
Mix in preheated veggie chickn, green peas or other suggested ingredients. Top with chopped cilantro.
Smoky Greens and Beans
2 tablespoons olive oil
1 large onion (or leek), chopped
2 garlic cloves, chopped
1 14 1/2-ounce can fire roasted diced tomatoes in juice
1/2 teaspoon smoked paprika
1 cup vegetable broth
5 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens about 8 ounces)
2 cups red beans, cooked and drained
1/4 cup Parmesan cheese (optional)
2 cups cooked couscous
Preparation
Heat oil in heavy large pot over medium-high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add greens; cook 4-6 minutes until wilted and slightly crispy. Add tomatoes with juice, beans, paprika and broth. Bring to boil. Divide couscous among bowls and top with beans and greens; sprinkle with cheese, if desired.
Veggie Reubens
Sauerkraut, Swiss Cheese, and Thousand Island Dressing on Rye
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Find more information about underlined items (such as recipes) at the bottom of the page.
1. Gardein Meatless Meatballs with Marinara Sauce, ColbyJack Cheese and Green Peas.
2. MorningStar Original Chik Patties, Roasted Turnips, Sauteed Spinach and Garlic with Lemon Caper Cream Sauce
3. Warm Kale Caesar with Tofu (cold, with green leaf lettuce)
4. Acre Farm-to-Table To-Go Tikka Bowl with Tofu (tofu, curry roasted cauliflower, chickpeas, cherry tomatoes, creamy tikka masala sauce, and fresh cilantro)
5. Scrambled Eggs and MorningStar Original Sausage Patties
6. Neopolitan Marshmallow Treats
7. Sugar B Bakery Everything Bagel topped with Fried Eggs, ColbyJack Cheese, MorningStar Original Sausage Patties, Veganaise and Dill Pickles
8. Popcorn with Butter and Balsamic Vinegar Powder
9. MorningStar Original Chik Patties, Lettuce, Veganaise and Dill Pickles
10. MorningStar Veggie Dogs with ColbyJack, Mustard and Relish
11. Gardein Golden Fishless Filet with Veganaise Tartar Sauce, and Creamy Quinoa and Spinach
12. Warm Kale Caesar with Tofu
13. Potato Chips and Dove Chocolate
14. Fried Eggs with Sauteed Kale
15. Gardein Chickn Scallopini with Creamy Quinoa and Spinach
16. Cadbury Creme Eggs
17. Bleu & Fig brunch
18. Bleu & Fig brunch
19. Bleu & Fig brunch
20. Chipotle Sofritas Burrito
21. Caesar Salad
22. Cadbury Creme Eggs
Lemon Caper Cream Sauce
Veganaise, fresh lemon juice and capers.
Tartar Sauce
Veganaise, fresh lemon juice and dill relish.
Creamy Quinoa and Spinach
Quinoa, fresh or frozen spinach, fresh lemon juice, heavy whipping cream, salt and pepper.
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Find more information about underlined items (such as recipes) at the bottom of the page.
2. Sugar B Bakery Everything Bagel with Cream Cheese and Green Olives
3. Custard Donut from Fox in the Snow Cafe
4. Gardein Meatless Meatballs smothered in marinara sauce and colby jack cheese with peas
5. Sugarsnap Peas and Warm Pimento Cheese Dip
6. Barbecue Chicken Wrap
7. Macaroni Salad
8. Cheese Enchiladas with Guacamole and Zucchini Salad
9. Northstar Cafe Veggie Burger
10. Pot Pie Parcels
11. Cheerios with Blueberries
12. Caramelized Onion Soup from Northstar Cafe
13. Sugar Be Bakery Everything Bagel with Cream Cheese and Green Olives
14. MorningStar Farms Veggie Dogs with cheese, onion, relish, mustard, ketchup, sauerkraut, corn chips and All Dressed potato chips
15. Ice Cream Sundae with vanilla ice cream, chocolate ice cream, blueberry sauce, strawberry sauce, bourbon cherries, crushed peanuts, crushed pineapple, crushed Oreos, crushed Butterfingers and banana.
16. Yogurt Covered Pretzels: Blueberry, Cinnamon, Vanilla and Key Lime flavors
17. Picnic: Neopolitan Rice Krispie Treats, Pot Pie Parcels, Cheez-its, trail mix, dilly beans, carrots, sugar snap peas, apples with trail mix butter, salsa with tortilla chips, applesauce, Oreos, Cadbury Eggs, strawberries, cheese, bread, pistachios, and Girl Scout Cookies.
18. Strongwater Food & Spirits Jackfruit Cake with Black Lentils and Butternut Squash Soup
19. Strongwater Food & Spirits Apple Fritters
Barbecue Chicken Wrap
MorningStar Farms Chick’n Nuggets topped with colby jack cheese, barbecue sauce, and green leaf lettuce wrapped in a flour tortilla.
Pot Pie Parcels
(I wrote this recipe for the mini cookbook, The Bite-Sized Book of Bite-Sized Recipes, an adorable tiny cookbook that fits in the palm of your hand.)
3 Tbsp. unsalted butter
1/4 cup all-purpose flour
1/2 cup heavy cream
2 Tbsp. chopped rosemary
1/2 Tbsp. chopped parsley
1/4 tsp. black pepper
1/2 tsp. salt
1 small onion, finely diced
1 cup frozen mixed vegetables
1 cup pre-cooked chicken (or veggie chick’n), diced small
1 box refrigerator pie crust (or 2 cans refrigerator biscuits)
2 sprigs fresh rosemary for garnish
Melt butter in a skillet over medium heat. Add flour and mix well. Cook, stirring often until
mixture starts to brown and smell nutty. Add cream, rosemary, parsley, salt and pepper.
Stir until mixed. Add onion, vegetables, and chicken. Cook for 3 minutes.
Spray a mini muffin tin with non-stick cooking spray. Cut pie crust into 3-inch circles with a
cookie cutter or drinking glass. Push one crust round (or one biscuit) into the bottom and
sides of each muffin cup. Spoon in filling, then cover with another crust round (or biscuit).
Seal edges together.
Bake for 25 minutes at 425°F. (For biscuits, bake for 20 minutes at 375°F.) Garnish with little
rosemary sprigs. Serve hot or at room temperature.
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Not all vegetarians are healthy eaters. This comes as a surprise to a lot of people. I’m an unhealthy vegetarian. I indulge in fatty, carb-filled, salty foods. Particularly in the winter, I hunker down with all my favorite comfort foods. While unhealthy food doesn’t scare me, having some nutritional value in my food is important to me.
There are many different ways to analyze our eating habits and make better choices, even if it’s not our biggest priority. My favorite tool for analyzing the nutritional value of my food isn’t by reading labels or counting calories. It’s much simpler than that. All I do is pay attention to color.
I’ve eaten many a beige meal. Curly fries and mozzarella sticks. Eggs and toast. Tofu and rice. Beige foods aren’t necessarily nutritionally bad, but they do tend to offer the same two nutrients–carbs and protein. Colorful foods are some of the best foods for us, so I use color to judge how nutritionally diverse my meals are. If I start leaning towards beige, I bring in some color. Instead of fried eggs and toast, I’ll make a veggie omelet, fruit salad and toast.
It’s not that I don’t like the colorful stuff. I LOVE fruits and veggies. My colorless meals are caused by lack of time to go grocery shopping and cook a proper meal. Cheese, bread, fake meat products, potatoes, chocolate, ice cream…it’s fast food, prepared foods, processed foods, which are all quick and available. Beige foods stay good in the pantry and freezer, while the colorful stuff takes time to prepare and has an expiration date.
During my busiest times, I keep a list of go-to colorful foods that are easy to prepare and/or have a long shelf life.
Grapefruit
Berries
Sugar Snap Peas
Kale/Greens
Red and Green Peppers
Clementines
Cherry Tomatoes
Peaches
Zucchini
Cabbage
Carrots
Radishes
Sweet Potatoes
Broccoli
Grapes
Celery
Butternut Squash
To quote the oh-so-yummy Skittles, “Taste the rainbow!”
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Find more information about items marked in bold at the bottom of the page.
1. Southwest Loaded Sweet Potato Fries
2. Fried Eggs, Sauteed Kale and Crostini
3. Chocolate Pudding
4. Veggie Chips
5. Sliced Apples
6. Fried Eggs
7. Lotsa Grapefruit
8. Spaghetti with Carfagna’s Marinara Sauce, Sauteed Kale and Grated Parmesan Cheese
9. Corn and Zucchini Salsa, Guacamole, and Tortilla Chips
10. Bananas
11. Black Bean Burger Bagel Sandwich
12. Cheerios and Blueberries
13. Cherry Pop-Tarts
14. Sliced Muenster Cheese and Saltines
15. Muenster Cheese, Pimento Cheese, Celery and Beer Bread
16. Sauteed Kale, Carfagna’s Marinara Sauce, Shaved Parmesan and Crostini
17. Banana and Clementines
18. Chocolate Mug Cake
19. My favorite kitchen tools: A sharp chopping knife, a good peeler, a citrus juicer and an immersion blender
20. Beer Bread
21. Egg Salad, Saltines, Pimento Cheese Spread and Celery
22. Spaghetti with Carfagna’s Marinara Sauce, Sauteed Kale and Grated Parmesan Cheese
23. Banana and Sliced Pepperjack Cheese
24. Nancy’s Home Cooking: Egg and Cheddar Breakfast Sandwich on Rye with Home Fries
25. Hot Chocolate, Pimento Cheese Spread, Crackers, Blueberries, Egg Salad, Olives, and Yogurt Covered Pretzels
26. Galena Diner: Reuben Without the Meat and Seasoned Fries
27. Bleu & Fig: Lemon Cloud Cookies, Clementine Slices, Apple Slices and Sweet Potato Chips
28. Rancho Alegre: Vegetarian Combo
29. Acre Farm-to-Table To-Go: Thai Bowl with Tofu, Tabouli Salad and Roasted Chickpeas
Southwest Loaded Sweet Potato Fries
Alexia Sweet Potato Fries topped with shredded colby-jack cheese, Sweet Baby Ray’s barbecue sauce, sour cream, green onion and cilantro.
Corn and Zucchini Salsa, Guacamole and Tortilla Chips
Salsa: Corn, chopped zucchini, lemon juice, honey, cayenne and cilantro. Guacamole: avocado, jalepeno, cilantro, lemon juice, red onion and cumin.
Black Bean Burger Bagel Sandwich
Sugar B Bakery everything bagel with two Morningstar Farms Spicy Black Bean Burgers, colby-jack cheese, lettuce, mayo, mustard, pickles, daikon radish slices, and cilantro.
Chocolate Mug Cake
| 4 tbsp flour
4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips 1 splash vanilla
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Find more information about items marked in bold (such as recipes) at the bottom of the page.
1. Homemade Apple Pie
2. Pepperjack Cheese Omelet and Home Fries at Fitzy’s Old Fashioned Diner
3. Morningstar Farms Original Chik Patties, pickles, green leaf lettuce and Vegenaise on a sub bun.
4. Avocado and Mandarin Orange Salad
5. Chana Masala
6. Pimento Cheese Spread on Celery
7. Banana with Peanut Butter, Chocolate Syrup and Strawberry Syrup
8. Fast Potato Leek Soup by Tricia Wheeler
9. Morningstar Farms Chik’n Nuggets with Sweet Baby Ray’s Original Barbecue Sauce
10. Potato Zucchini Latkes (recipe written last year for OliveOilLovers.com)
11. Jeni’s Ice Cream
12. Fresh Grapefruit with Sugar
13. Homemade Apple Pie
14. Mini Cupcake from Piccadilly Play Cafe
15. Vegetarian Philly Cheesesteak
16. Five Guys Burger and Fries Veggie Sandwich and Fries
17. Carfagna’s Pasta Sauce and Spaghetti
18. Avocado and Mandarin Orange Salad
19. Fast Potato Leek Soup by Tricia Wheeler
20. Avocado and Mandarin Orange Salad
21. Fast Potato Leek Soup by Tricia Wheeler
22. Salad Bar Style Salad
23. Banana with Peanut Butter, Chocolate Syrup and Strawberry Syrup
24. Chana Masala
25. Salad Bar Style Salad
26. Turnip Chips
27. With Vegetables Pho with Deep-Fried Fluffy Dough Stick from Buckeye Pho
Avocado and Mandarin Orange Salad
Avocado, canned mandarin orange slices, daikon radish, fresh cilantro, salted sunflower seeds, olive oil, lemon juice, salt and pepper over green leaf lettuce.
Fast Potato Leek Soup
by Tricia Wheeler of The Seasoned Farmhouse
1-½ pounds potatoes, chopped into relatively equal size
6 cups of water
1 pound of leeks, including the tender green parts, thinly sliced
2-3 tablespoons olive oil
Salt and Pepper
Peel the potatoes, cut in half lengthwise and then again into three or four halves to similar size.Thinly cut the leeks crosswise into rounds and separate into a bowl filled with cold water. Then use your hands to dislodge any dirt or sand, and scoop the leeks into a new bowl with a slotted spoon once they are clean.
In a pot over high heat, combine the salted water, potatoes and leeks. Bring to a rapid boil until the potatoes are easily pricked with a fork, about 20 minutes. Blend with an immersion blender or in a blender. Taste and season. Serve with bread crisp.
Salad Bar Style Salad
Green leaf lettuce, mandarin oranges, shredded cheese, ranch dressing, green olives and croutons
Turnip Chips
Thinly slice turnips and fry in oil
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For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” This is a sneak peek into the life of one vegetarian. Starting today, I’ll be sharing everything I eat for the next year. The real deal, from junk food snacks to home cooked farmer’s market meals. Nothing’s off the table, you’ll see it all. Follow daily from Photo Kitchen’s Instagram (or follow the hashtag #whatavegetarianeats365) and come back here for recipes and such.
Find more information about underlined items (such as recipes) at the bottom of the page.
1. Chana Masala: An Indian dish with chickpeas in a rich tomato sauce over rice.
2. Cherry Pop-Tarts
3. Fried Eggs and Morningstar Farms Original Sausage Patties (vegetarian breakfast sausage.)
4. Tabouli Salad: A Greek dish with parsley, chickpeas, feta and lemon.
5. Provolone Grilled Cheese
6. Popcorn
7. Creamy Purple Kale Pasta with Lemon
8. Avocado and clementines
9. Cheerios and Hartzler Farms milk
10. Vegetarian Philly Cheesesteak
11. Sushi with avocado, carrot and cucumber
12. Taco Bowl with quinoa, Quorn Meatfree Grounds, salsa, and taco style cheese
13. Gold Rush apple with homemade “trail mix” butter
14. Creamy Purple Kale Pasta with Lemon and Shaved Parmesan
15. Provolone Grilled Cheese and a bowl of black olives
16. Bourbon-soaked cherries
17. Harvest Snaps Snapea Crisps
18. Clementines and Dove dark chocolate
19. Vegetarian Philly Cheesesteak
20. Tabouli Salad: A Greek dish with parsley, chickpeas, avocado, feta and lemon.
21. Canned cranberry sauce
Chana Masala Recipe
(adapted from Vegetarian Times Magazine)
- 1 tablespoon vegetable oil
- 4 teaspoons cumin seeds
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups crushed canned tomatoes
- 2 cans chickpeas
- 1 jalapeno pepper, seeded and finely diced
- 1 teaspoon garam masala
- 1 teaspoon coarse salt
- ¼ cup freshly chopped cilantro
Heat oil in a large skillet over high heat. add cumin seeds, and cook until they begin to pop, about 30 seconds. Add onions, and cook until they begin to brown. Add garlic and cook 1 more minute. Add tomatoes, chickpeas, jalapeno, garam masala, and salt. Reduce heat to low and simmer 10 minutes. Stir in cilantro and serve.
Tabbouli Salad Ingredients
Curly parsley, chickpeas, quinoa, feta cheese, Kalamata olives, avocado, lemon juice, olive oil
Creamy Purple Kale Pasta with Lemon Ingredients
Spaghetti, chickpeas, purple kale, shallots, Parmesan cheese, lemon juice, heavy whipping cream, and fresh rosemary
Vegetarian Philly Cheesesteak Ingredients
Red pepper, onion, mushroom, provolone cheese, banana peppers, pickles, mustard, Vegannaise, oregano, on a sub bun
Trail Mix Butter
Peanuts, cashews, dried cherries, raisins, sunflower seeds ground up in a food processor.
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Buy the Cookbook and Other Bite-Sized Goodies on Etsy or at these Columbus Ohio shops: Igloo Letterpress, Pure Roots, The Book Loft, The Smithery and Wholly Craft.
Receive updates about The Bite-Sized Book of Bite-Sized Recipes by following along via social media. Lots of tiny things to look forward to!
Kickstarter
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Pinterest
Google+
LinkedIn
The idea for The Bite-Sized Book of Bite-Sized Recipes began in 2012, two and a half years before becoming reality. It started as an idea for a tiny magazine, which turned into a tiny book. Then a cookbook. Then a tiny cookbook about tiny foods. Then a Kickstarter project, a necklace, ornament, poster, onesie, tote bag ……….
Why a tiny cookbook? Because we’re all searching for ways to connect. Ways to connect to the present moment, to our creative side, to each other. With digital being so much of our lives, we can never be bored, but being bored is how some of the best moments are born. It’s how my sister and I made up Trail Mix Cookies and snorted milk from laughing so hard it hurt. Kids learn a lot about life through food, like how to share, how to be independent and healthy, how to make choices and experiment.
This tiny cookbook is a bite-sized reminder that the little things are the things that matter. Wherever it goes, smiles will follow.
Watch the short Kickstarter video to see where it all started.
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Availability Requirements
10 or more hours a week
Minimum one Saturday a month
3 month commitment
Must have your own form of transportation throughout the city of Columbus
Job Description
This is an unpaid internship. In exchange for your time and efforts, you will receive experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and a bunch of free meals. If your school requires an internship, we can discuss how to get credit.
Desired Skills and Experience (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Directing people on a photo shoot
Cooking/Kitchen Prep
Prop Shopping
Graphic Design
Blog Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising
Preferred
Currently enrolled in or recently graduated from college with a major in art, photography, culinary, design or marketing.
Key Traits
Excellent Communication Skills
Reliable and Prompt
Professional and Friendly Persona
Diverse Interests
Creative
Organized
To Apply: Please send a resume and/or website and/or LinkedIn profile along with a short introduction describing your interest in the position and qualifications for the position to Catherine Murray at contact at photokitchen dot net.
]]>I’ve been following Igloo Letterpress for years. Hand printed greeting cards, beautiful poetry books, farmers market posters, business cards…. There’s something extraordinarily special about the mark they leave on a piece of paper. Everything they produce feels special, so special you don’t want to throw it in the recycling bin. I’m thrilled to be including their talents in the tiny cookbook project for both the cookbook exterior covers and the hand printed posters.
Take a virtual walk through Igloo Letterpress while they were producing the Bite-Sized posters. It was fun catching a glimpse of friend Sassafras Bakery‘s business cards being made, too.
Want to know more about The Bite-Sized Book of Bite-Sized Recipes? Want to buy a copy?
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Kickstarter: https://www.kickstarter.com/projects/photokitchen/the-bite-sized-book-of-bite-sized-recipes
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All the while, I could only hope there were people who would love the idea and believe in the idea, even when they couldn’t see it. As I was tentatively introducing people to the idea before the launch, I got a lot of blank stares and shrugs. I had a lot of people ask “Why a tiny cookbook?”
WHY A TINY COOKBOOK?
Sometimes I’m called to do something not fully understanding why. I go forward creating the path as I go, hoping the answers will unfold along the way. I was pleased to find so many reasons to be connected to this tiny cookbook, each one giving me the motivation to keep going.
#1 It’s time to stretch.
I’ve been developing other skills like marketing and writing, but I haven’t pushed myself photographically for a while now. It’s hard to create something just because. I’ll think of doing something big, but decide the money should be spent on ways to better serve my clients and the time would be better spent on marketing. By choosing a project that would take me out of my comfort zone and by putting it in front of others who would hold me accountable, I have a reason to stretch further creatively.
#2 I miss physical things.
Don’t get me wrong, I love digital. A LOT. I feel safe and comfortable behind a computer. But there’s a connection that’s lost when I’m surrounded by digital. Real, printed books are a commitment. I become invested, engrossed in a way I don’t online. I’m always one click away from something else. I love it and leave it. It’s hard for me to throw away a magazine or a book. I can’t say the same about digital.
#3 Kids.
I originally had a whole other theme for this tiny cookbook, but I kept asking myself “Why is the book tiny?” I chose to make this cookbook about tiny foods because it “makes sense.” Tiny Book = Tiny Food. I didn’t expect part of my “why” to become about kids. I don’t have kids. I haven’t spent much time around kids as an adult. I DO have a passion for kids learning how to interact with food. I believe kids learn a lot about life through food, like how to share, how to be independent and healthy, how to make choices and experiment. Sometimes kids are intimidated by food. But tiny food can’t be intimidating.
#4 The Little Things.
I’ve never been good at living in the moment. I can only think of a FEW moments in my life I can say were truly lived. I’m either regretting the past, fearing the future, or photographing the present. I’ve been looking for ways to connect with moments. This cookbook is one of them. How can you be anything but present when looking at a tiny book? How can you get lost in the past or the future when you’re making tiny little foods?
THE TINY COOKBOOK THAT COULD.
I don’t count the number of hours I work on projects because I know it would make me pause before picking up another one. But if you’re curious, it’s been something like 6 months solid of video execution, learning Kickstarter, writing the campaign, talking to printers, researching products, coming up with recipes, crunching numbers, designing the book cover and promos, and an absolutely crazy amount of marketing.
When it comes down to it, you can see this as just a tiny cookbook. You can put it on a shelf and look at it occasionally and think “It’s cute!” and really, that’s enough. If it brings you one moment of joy, it was all worth it. Or you can see what I see. A tiny package full of big ideas.
THANK YOU
Not only was this Kickstarter crowdfunded, so of course, I have all of my incredibly generous backers to thank. Virtual Hugs to each of you!!! In addition, there are some individuals who deserve a special shout-out.
Silvia Wolford: To create this Kickstarter, I had to figure out how to make a video. Good thing my fantastic summer intern learned video in school. She so willing showed me the ropes and ran through numerous takes because I couldn’t memorize a line for the life of me. I truly don’t know if the video would’ve happened without her.
Stephanie McNally: Stephanie helped me brainstorm different giving levels, marketing avenues, and promo materials. She shopped for accessories, contacted businesses, coordinated events, and was the resident expert on a subset of the population I know little about—moms and kids.
Nancy McKibben and Lizzy Miles: Kickstarter has its own culture and rules. Walking into it for the first time is confusing. My two Kickstarter enthusiast friends shared all kinds of Kickstarter knowledge. They sent encouraging notes when I was feeling discouraged or panicked. They proofread everything. Their excitement for my Kickstarter has been a special kind of blessing. Lizzy ran a successful Kickstarter (The Death Café) over 2 years ago, plus she’s a different kind of consumer than I am which gave me a lot of insight into how other people shop. Nancy and I work together through Edible Columbus. During one of our outings together, we started sharing our book ideas and how we were considering crowdfunding. Nancy’s been actively marketing my project while simultaneously getting her project ready to launch. She even walked through Barnes and Noble one day to tell random strangers about it. Who does that for someone else’s project???
Becky O’Neil: Becky was one of the first people I told about the tiny cookbook. She did all of the tiny cookbook illustrations you see in the video and promos. She put her librarian skills to use researching new people to market to in the final hours. She’s an artist who’s always supporting other artists.
There were two very generous backers, who I won’t name by name, only because I’m not sure if they’d want me to. You were instrumental in pushing this project over the tipping point and I thank you both SOOOO MUCH.
Tamara Murray, my twin: It’s not hard to imagine why she’d be named. She’s my sister, of course she’d help and support me. But you don’t understand. She’s seen other projects of mine FAIL. She’s gone through them with me, felt the stress right along side me, been disappointed and hurt, frustrated and confused. She can’t stand back and do nothing, so she helps. She takes my projects on as though their her own, while at the same time supporting me when I fall apart. She was really nervous about me taking on another project with such potential to fail—I mean, it’s 30 days or nothing. But I knew she’d be there when I needed her, she always is. She kept calm. She listened. A LOT. She did everything I asked of her, and I’m always asking for more than I should. I hope she enjoys the wins as much as she feels the losses, because they’re as much hers as they are mine.
My whole network of friends receive an A+ for sharing and liking. There was no way to keep track of them all, or else I would give shout outs to each one of you! Beth Tozer may have shared every single thing I posted. Stefan Langer promoted the tiny cookbook while simultaneously promoting 2 (or was it 3???) plays he was currently in. Allie Misch simply asked “What can I do?” Derek Baxter, whose cynicism was often used to defend the tiny cookbook with comments such as “Too much passion and sincerity. Not stupid enough.” And for all of you for proving him wrong. ☺
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I’ve been met by many unexpected acts of kindness this month (probably from many of you who are currently reading this), but two in particular stand out today.
Last night at 8:33pm, I was freaking out. I’d hit every source I could think to market the tiny cookbook to. Print media, online media, my entire network, my entire network’s networks, every social media outlet, blogs, kid’s organizations, foodie groups, networking events, in person meetings…you name it. I was out of ideas with a little over a thousand dollars to go. I didn’t know what else to do. Things were looking dire for the tiny cookbook. I couldn’t say with 25 hours to go I could get 42 more people to buy a tiny cookbook.
Then a pledge came in for $500. No reward. Just a flat pledge. I burst into tears. I know who it was, too. An aunt I haven’t seen since I was probably 12 years old. We don’t exchange cards, we’re not friends on Facebook, we probably know little more about each other than our names. She has no reason to be invested in me or this tiny cookbook, yet she gave because she knew it would help. What an unexpected act of kindness at a moment I really needed it. After that, I knew it’d be ok. I could get $711. People would finish out the margin. Rest assured, I’ll be sending my aunt a thank you note.
The second act of kindness came from a complete stranger. I contacted The Miniature Book Society (a wise tip from librarian friend Becky O’Neil) on a whim with just 45 hours to go. This was my email.
I didn’t expect to get a response, and if I did, I thought it’d be something along the lines of “Don’t spam us” or “We’re not interested”. Yet I received this response shortly after.
How sweet is that?!? Over the last 24 hours, Barbara and I have exchanged many emails, each one nicer than the last. She told me all about the many interests we have in common. This one story will sum up our synchronicities pretty well.
Over a year ago, Barbara decided to build a Little Free Library for her front yard. (Which happens to be one of the 10 Tiny Things I Love About Columbus.) The day she installed it, she hosted an Open House for her whole community to come visit her Little Free Library AND walk through her home where she had on display over 2,000 miniature books. Friends, neighbors, church goers and the news media milled around her home all day long admiring her tiny books.
You know what else she did? She served tiny food. TINY FOOD! On tiny white plates that looked like open books. How much do you want Barbara as a neighbor right now? She made tiny food for breakfast AND lunch, feeding what I picture to be her entire town. She even sent me some photos and offered to share them with you here.
Projects like this tiny cookbook will continue to surprise me in unexpected ways, like how far I’ll stretch to make them happen and the things I learn throughout the process, but most importantly, through the kindness of the people I meet along the way. I always say I love food because of how it brings people together. Sometimes in very unexpected ways.
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Just so happens mine is a very small project.
1.75 inches, in fact.
What makes it so cool? It’s a real book with real pages, a real cover and a real spine with real recipes, words and pictures. You can open it and read it. It’s more than just a book on a shelf. You can wear it or hang it on your Christmas tree. You can give it as a gift or keep it for yourself.
It may be tiny, but this cookbook has big plans for the future.
It’ll change the way kids connect to food, get them excited about how they eat and what they eat. They’ll start cooking at home, experimenting, playing with their food, trying new things. But most importantly, it’ll bring happiness and joy to everyday life. Put it on your desk, wear it around your neck, hang it on your Christmas tree…wherever it goes, smiles will follow. A bite-sized reminder that the little things are the things that matter.
Once the Kickstarter is funded, it’s time to get to work! Prop shopping, editing and taste testing recipes, long photo shoots and many hours of editing, ordering accessories, working with the printers, and fine tuning every detail. Backers will be the first to receive their awesome rewards the first week in December! After that, more cookbooks will be sold at local shops and on Etsy.
With 118 awesome backers, I’m really excited to be almost there! Help fill the gap and make this project a success by sharing with friends and family or getting some holiday shopping crossed off your list.
With just 69 hours left, have you gotten a Bite-Sized cookbook yet?
The Bite-Sized Book of Bite-Sized Recipes. Kickstarter ends in just 69 hours. 9/25/14, 9:00pm EST
The Bite-Sized Book of Bite-Sized Recipes. Order yours today!
The kids were really excited (I translate really hungry as really excited), so we didn’t waste any time getting started. Mini soft pretzels were on the menu. SO easy to make, you’d wonder why you hadn’t made them from scratch before! The kids had an option of either sweet or savory. Most did sweet (VERY sweet), and a few mixed it up with sweet AND savory pretzels. In the SAME pretzel, mind you. This is what I love about kids. No boundaries, no rules. Just living on a whim.
I gave each kid a handful of dough thinking they would make many tiny pretzel shapes like stars, hearts, snakes, letters… Instead, they each made one giant pretzel. To each his/her own. Versatile recipes are the ones I share the most. Make it how you like it. Throw some parmesan and garlic on your pretzel and dip it in marinara. Dust a pretzel with cinnamon and sugar and dip it in caramel sauce. I went for traditional salt and mustard for dinner, then salty caramel for dessert. Tiny adjustments to easy recipes and the whole family’s happy.
The Bite-Sized Book of Bite-Sized Recipes is full of recipes like Mini S’Mores, Baby Manicotti and Tiny Taco Salads. There are plenty of steps even the smallest of kids can help with. Kids are sometimes intimidated by food, like a plate full of veggies or a weird looking olive. Tiny foods are too tiny to be intimidating. They’re easy to make and easy to eat.
Thanks to all those who came out! I had a blast.
Make sure to order your cookbook in the next 7 days! If the project isn’t 100% funded, it won’t exist. Can you help bring this tiny cookbook to life?
Tiny Soft Pretzels are SO CUTE!
Make sure to order your cookbook in the next 7 days! If the project isn’t 100% funded, it won’t exist. Can you help bring this tiny cookbook to life?
The Bite-Sized Book of Bite-Sized Recipes. Order yours today!
Thirty days is not a lot of time to introduce an idea to the world and have people fall in love with it.
I was 90% done planning the Kickstarter campaign before knowing exactly how much was needed to make this project happen. $8,500 is a lot of money. I wondered, “Should I really be doing this?” Is my idea creative enough? Unique enough? Is it a fair value and good quality? Will people want it? If they want it, will they buy it? How do I engage people in a fast, fun, creative way? How do I find the right audience? And how long do I have?
Kickstarter campaigns are 30 days long–now at day 18. But really, I have about .5 seconds. The world is inundated with attention-grabbers. Emails, texts, Facebook messages, phone calls, voice mails, news feeds, internet articles, ads… When sifting through information, we skim, we browse, we filter.
It’s easy to imagine how a lot of interesting things are sifted out by accident. It wasn’t eye-catching enough. The link was broken. The video took too long to load. It took too long to understand. It required a login. I couldn’t find my credit card. I saw it at the wrong time. I meant to go back to it. I’ve done and said ALL these things before.
Even the best of ideas shown to people with the best of intentions can still fail. The only thing to do is to keep putting it out there. Send reminders. Ask for shares. Reach new networks. Present it in different ways across different mediums. Make it easy. Make it fun. Answer questions. Give information. Keep it short. Call in favors. Tell the story. Say thank you. Most importantly, never lose faith. Never lose faith in the idea, and never lose faith in other people supporting the idea.
IT TAKES JUST 340 PEOPLE BUYING ONE COOKBOOK TO FUND THIS PROJECT.
If you like the idea and want it to succeed, please consider donating even just $1, or $5. Maybe share the idea with a friend or mention it to a coworker while waiting for the elevator. “Did you hear about the tiny cookbook?” Every effort is appreciated. Every little bit counts.
The Bite-Sized Book of Bite-Sized Recipes “A tiny cookbook about tiny food that fits in the palm of your hand.” KICKSTARTER THROUGH 9/25/14
The Bite-Sized Book of Bite-Sized Recipes prototype
I’m so excited to share this, I’m spreading the news across many channels.
Even with tiny projects there are big hurdles. It took some time to come up with a readable cover design for a book this small that would also look good on a necklace and an ornament. With much trial and error, the cover’s finally here, and it’s adorable.
We’ll be sending the cover design off to Igloo Letterpress this week for a trial run to test color, paper and text size. Can’t wait to see it in real life!
Front and Back Book Covers (left to right)
With the cover design came another idea. Why not do a poster, too? Newly available $100 Level: One 11×17 poster of the cover design, hand printed by Igloo Letterpress on high quality, thick kraft colored paper, with a mini cookbook, magnifying glass, mini whisk and rolling pin, digital download eBook and recipe card. Spread the news!
Poster Design Preview
Just like a puzzle, there were many tiny pieces put together to create this Kickstarter video, each one with its own challenges. It was a month-long process, created by just two people–myself and my awesome summer intern, Silvia.
Creativity is a funny thing. You come up with an idea. You believe it’s THE idea. Yet it morphs and grows every minute. Sometimes it leads you in a circle, right back to where you started. Sometimes it changes into something completely different.
The original idea was to have a “flour explosion”. A big “POOF!” moment at the beginning of the video, then as the flour dissipated, you’d see the imprint of the tiny book in the flour. We tried throwing the flour at the camera, having the flour fall onto a surface, blowing it, throwing it up in the air, even considered putting flour in a balloon and popping the balloon. But in every attempt, the flour was too light, it fell too slowly, and not in the direction we wanted it to.
On the last attempt, I said “What if we use the imprint, just like we did for the still shot, but instead, we blow the imprint off the surface? That’ll be easy, right?” Yet flour has binding powers that make it want to stick.
We tried a balloon pump, hair dryer, vacuum cleaner, air compressor…none of which would blow the flour from a foot away. The final trick? A nitrogen tank. The nitrogen tank paired with speeding up the video frame rate created the first video clip. THEN we had to figure out how to get the video to play backwards!
The nice thing about creativity always being in motion is it leads you in places you wouldn’t expect. The last clip in the video came from the experimenting that led to the solution. When I saw the clip, I immediately said “That should be the last frame of the video. Let’s keep it.” Then we moved onto filling in the rest of the blanks.
Want to see this tiny cookbook come to life? As Kickstarter has proven many times over, every little bit helps.
Please contribute, share, like, comment, or simply wish us luck!
Behind the Scenes–Attempting a flour explosion. July 17th, 2014
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This tiny story of a tiny cookbook about tiny food is a reminder that the little things are the things that matter. The Bite-Sized Book of Bite-Sized Recipes fits in the palm of your hand at just under 2 inches tall, with 20 fun, easy to make bite-sized recipes with cute & clever photography. Want a copy? It’s easy, go fund this project on Kickstarter.
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HOOKED | HARTZLER MILK
“All milk tastes the same.” you might say, if you haven’t tried Ohio milk. Ohioans care about milk, as clearly evidenced by the amount of ice cream produced here every year. Columbus is best known for Jeni’s Splendid Ice Creams, Cincinnati’s known for Graeter’s, Utica for Velvet Ice Cream, Granville for Whit’s Frozen Custard, and so on. If it weren’t for great milk, there would be no great ice cream.
And this is some great milk.
What’s to love about Hartzler Milk?
1. It comes in a cool glass bottle with two convenient handles.
2. Return the glass bottle, collect the $1.50 deposit, and Hartzler’s will REUSE the bottle.
Not recycle it, they actually reuse the very same bottle.
3. Glass bottles keep milk colder. Yum.
4. It’s Non-Homogenized. (keep reading, there’s more about this.)
5. It’s available at many chain grocery stores, small local stores and farmers markets, meaning it’s easy to find.
6. No chemicals, pesticides, herbicides, GMO seeds, or hormones have been used on the farm
or added to this milk since 1964, surpassing organic standards.
7. It JUST TASTES BETTER.
It tastes how milk should taste. Creamy, cold, and nutritious.
This has a lot to do with the milk not being homogenized. Homogenization was developed to mix the natural layer of cream that forms on the top INTO the milk, for overall consistency of product. Hartzler milk leaves the layer of cream on top, which can be shaken and distributed before pouring or eaten on its own. (This may just become your favorite part.) The cream gives the milk a clean, full-bodied flavor.
Just like how Coke tastes different in a can vs. from the soda fountain, plastic containers affect the flavor and temperature of milk. We drink out of glasses because glass has the least influence on flavor. An added health benefit of Hartzler’s? It’s easier to digest. Individuals who’d given up drinking glasses of milk long ago due to upset stomachs can possibly enjoy milk as though they’re kids again.
Get hooked on Hartzler milk. Can be found at:
Green Bean Delivery
Raisin Rack
Westerville Farmers Market
and many more
Want to see more delectable food photography in Columbus? Browse the blog or hop on over to Photo Kitchen.
]]>Availability Requirements
10 or more hours a week
Minimum one Saturday a month
3 month commitment
Must have your own form of transportation throughout the city of Columbus
Job Description
This is an unpaid internship. In exchange for your time and efforts, you will receive experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and a bunch of free meals. If your school requires an internship, we can discuss how to get credit through this internship.
Desired Skills and Experience (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Directing people on a photo shoot
Cooking/Kitchen Prep
Prop Shopping
Graphic Design (designing promotional materials)
Blog Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising
Brainstorming Photo Shoot and Marketing Ideas
Preferred
Currently enrolled or recently graduated from college with a major in art, photography, culinary, design or marketing.
Key Traits
Excellent Communication Skills
Reliable and Prompt
Multitasking Skills
Diverse Interests
Creative
Organized
To Apply: Please send a resume along with a short introduction describing your interest in the position and qualifications for the position to Catherine Murray at contact at photokitchen dot net.
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Your “jam” is the thing you can’t wait to get up in the morning to do. It’s the reason you do all those other things, so you’ll get to do that one thing – the thing you really love.
Kyla and Mark are the makers behind Sweet Thing Gourmet jam. We bet you can guess what their jam is. Yep, it’s jam. Our jam is taking photos good enough to eat, like this photo of jam. You can almost taste it, right? Well, that’s what we do.
Let’s take how you FEEL about food and turn it into a 2D photo. Doesn’t sound hard. Point and click. When you sit down to devour your next meal, think of all the senses you’re using BESIDES your eyes. You smell the food, touch it, even hear it. You turn the plate, lift the lid, stir the sauce, sprinkle on some more cheese, squeeze the bun so the barbecue juices run down your fingers, crack the hardened sugar on your creme brulee. It’s easy to take for granted all the little things that collectively become a food experience.
There’s a bit of magic in creating photos to mimic real life. That’s our jam. Tell us, what’s yours?
I eat Sweet Thing Gourmet jam by the spoonful, no accompaniment necessary. Need something to go with your jam? Try this simple biscuit recipe, topped with jam and homemade whipped cream.
Classic Baking Powder Biscuits
2 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into 1/4-inch dice
2/3 cup cold milk
Preheat oven to 450 degrees Fahrenheit.
Sift together dry ingredients. Work the cold butter into the flour mixture with your fingertips until it resembles coarse meal.
Form a well in the center. Pour in milk and stir gently to just incorporate. Knead gently 3-4 times to bring dough together in a ball. Be careful not to overwork (stern voice!)
Turn dough onto lightly floured surface. Using the palms of your hands, flatten into a disk roughly 1/2 inch thick. Use a 2 inch cutter (or a drinking glass) to cut out biscuits. Gather up scraps and repeat process. Makes about 10 biscuits.
Place on baking sheet, evenly spaced. Bake until golden, about 13 minutes.
Serve with your favorite Sweet Thing Gourmet jam!
(Featured: Strawberry Champagne Jam)
Check out some Behind-the-Scenes from this photo shoot!
*What’s even cooler about this particular jam company is they’ll print personalized labels for you. Jars of jam make great wedding favors, gifts for teachers, employees or your favorite clients.
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Vodka
Four Peel Gin
Bourbon Barrel Gin
Bourbon
Camelot Cellars
Urban Boutique Winery
Featured Wine: Pinot Noir
Recipe cards designed by Jenna Brucoli of Jenna Sais Quois.
Photography by Photo Kitchen.
Our gracious hosts, the Dublin Arts Center. I always call it The Castle.
The vine scarf below wasn’t created with weddings in mind, yet how cute is it paired with a simple white dress and a bright bouquet of green and peach flowers?
I wasn’t immediately sold on this purple piece being worn by brides until I saw it in action. WOW. How much better is this bright and sparkly sweater when compared to the overused colored ribbon around the waist?
Our two lovely models did an amazing job on a really hot day, they took it all in stride AND looked incredible.
The Dublin Arts Center is my favorite wedding location. It’s intimate with lots of light streaming in, a spiral staircase, tons of lawn and shaded areas, a staircase out back, and hello, it’s a castle. Well, not technically, but still. Not to mention all the beautiful art exhibits they host. Check it out on a normal weekday, there’s always something amazing on display.
These soft and fluffy sweaters immediately reminded me of cotton candy, I got the pairing stuck in my head and had to bring them together. Luckily we were able to find cotton candy at 9am on a Thursday morning at Giant Eagle Market District. Besides, I couldn’t call myself Photo Kitchen without having SOME food make an appearance on set.
All of the beautiful flowers you see were designed by another one of my favorite clients, Regina of Natural Designs. Everything she creates is clean and fresh. She sources flowers from all over–local farms, New York vendors, and often straight from her own back yard. Easy to work with, creative, and thoughtful, I’m always excited to see what she’ll do next.
This was one of my favorite pairings. The makeup, simple dress, bubble necklace…all came together to perfectly highlight this rosette bag and collared sweater.
These handmade handkerchiefs can be ordered with custom embroidery. Husband and wife initials, wedding date, a personalized note from grandma…What a beautiful gift for the wedding day. Throw in a little blue thread and you’ve got yourself something blue.
I loved this shot, it reminds me of a promo image for Mad Men a few seasons back.
Like I said, every piece is versatile, to be worn long past the wedding day. Which piece is your favorite?
Thank you to:
My wonderful client with a huge heart Laura Berry of Hearten Hand Knits and LilBear
Regina Carmody Prange, floral designer and beloved client from Natural Designs
Jennifer Kessler of Ghinda, wedding dress designer extraordinaire
Emily and the entire team at the Dublin Arts Center, my favorite castle
Our models Sarah and Emma, who, even 9 hours in, wanted to keep shooting AND helped us pack up.
Want to hire us for commercial jobs like this? Photo Kitchen‘s standing by!
Want to hire us to photograph your wedding? Portrait Shoppe is our new hub for all things portrait, we’re happy to greet you over there!
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1. Don’t cut someone out of the picture.
In fact, don’t have them in the picture at all. Otherwise your admirer will start to wonder more about who that other person is and less about who you are.
2. No bathroom mirror self-portraits.
Same goes for webcam self-portraits. You’ll inevitably end up with bad lighting, wide-angle lenses and stern faces. You’re much more likely to flash a genuine smile when your friend is behind the camera. Bonus: When you try giving the “sexy stare”, your friend will love you enough to tell you to knock it off and be yourself.
3. No on-top-of-a-mountain photos.
Look at me on vacation. I’m on a mountain! Really, really far away! I am the size of an ant!
4. Don’t use your professional headshot.
I know this sounds counter-intuitive, especially coming from a professional photographer. You’re probably thinking, why shouldn’t I use it, I paid for it didn’t I? What sells you as a professional isn’t the same as what sells you to a potential life partner. That said, professional photos can be great, especially if you go into the photo shoot with a dating portrait in mind.
5. Look at the camera and smile.
Simple, but true. Serious, sarcastic or even shy portraits are hard to connect with. Your admirers are “meeting you” for the first time online. Make eye contact and smile. They’ll smile back.
6. Don’t have kids in your photos unless they’re your kids.
It might seem silly, but it can be confusing. Your admirers will always be subconsciously associating you with the children you are pictured with, so make sure that they matter.
7. Don’t show yourself doing something goofy or ironic.
It’s hard to translate irony out of context. My sister admitted recently that if she’d met her current guy online, she would have never agreed to a first date. His profile photo was outrageously out-of-character, which was endearing and entertaining for friends and family, but misleading for potential admirers.
Rules of Thumb
- Your face is the first thing people want to see, so post it first.
- Share photos of you doing things you love, but make sure that we can actually see you. (If there are multiple people in the photo, specify which one is you.)
- Share at least one whole body photo and one closeup, both taken within the last three years or since your last major change, i.e. haircut, shave or weight loss.
- Share photos your friends approve of. Chances are, if they think you look great, we will, too.
- Choose photos taken outside. The lighting is almost always better.
Tips for a Professional Shoot
- Try multitasking. If you’re a single mom getting a family portrait done, ask for a few extra shots of just yourself. If you’re a professional paying for a headshot, bring a change of clothes for a more casual look.
- Bring a friend along! Your friends can get you to relax and laugh.
- Get some advice from your photographer about what to wear. They’ll probably suggest bringing multiple outfits and accessories to find the one that looks best on camera.
- Be yourself. I know, you’ll scoff at the obviousness of this, but sometimes you forget. Your future significant other is going to love you for you, so why pretend to be anyone else?
- Last but not least, don’t overdo it with props. Simple is memorable.
Having just thrown a food fight myself, I’ve collected a list of tips and tricks.
Good Foods to Throw
cooked spaghetti
cooked oatmeal
dry oatmeal
flour
popcorn
marshmallows
pudding (pistachio was great)
shredded lettuce/cabbage
chocolate sauce
whipped cream
milk
cooked rice
bread
bananas
candy
I chose neutral-colored foods because they’re cheap and they don’t stain. If you want to get dirtier, here’s a list of more suggestions.
Good Foods to Throw That Stain
Jell-o
mustard
ketchup
marinara sauce
kool-aid
cheetos
If you want colored popcorn, here’s a good recipe.
Fighting Tips
Pie tins and plastic bowls aid in carrying/throwing food.
Water balloons and water guns filled with milk or kool-aid give you the advantage of distance.
Flour is the prettiest of all the throwing foods.
Set ground rules.
Take it slow with young kids. They may get overwhelmed quickly.
Call time outs.
Clean-up Tips
Cooking the spaghetti al dente is best, because fully cooked spaghetti sticks to floors like no other.
Have basins of water available for the participants to clean their feet off before walking anywhere else.
Don’t use towels for clean-up. They don’t do well in the washer or dryer. If you do use towels, rinse them off in a sink with a garbage disposal before putting them in the wash.
If you use a mop, be prepared to throw it away afterwards.
Putting painter’s plastic down on the floor helps contain cleanup.
A food fight would be easiest to clean up if it’s thrown outside, but make sure you stay on your own property–no public parks.
Make sure to have a change of clothes available.
If using a cement floor, such as a garage or warehouse, buy one of those long squeegees to push all the thrown food to one side of the floor.
Try to remove all popcorn kernels before throwing begins, because they’re harder to find in the cleanup.
Here are some of the fun photos captured at our food fight photo shoot.
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Irresistible Candied Bacon
(warning: this recipe is simple, but time-consuming and requires much dishwashing.)
12 slices bacon, about 1/4-inch thick Center Cut bacon
1/3 cup dark brown sugar
1/4 cup white sugar
1//2 tsp finely ground black pepper
1/4 tsp cayenne pepper
Preheat the oven to 325 degrees F. You’ll want 4 rectangular baking dishes, such as casserole dishes. Metal dishes will cook the bacon faster than glass dishes. Either is fine. Put all of the dry ingredients into a medium bowl and mix thoroughly. Take each bacon slice and toss it into the bowl, making sure to coat the slice thoroughly. Lay the bacon slices flat into the dishes without overlapping. Sprinkle any sugar left in the bowl over the bacon.
Bake for 20 minutes. Check the bacon. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. When you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will “crisp” up a little more.
Let sit only 2 minutes after pulling it out of the oven. The sugar needs to solidify somewhat so it doesn’t slip off the bacon. If you wait too long, it will stick. Transfer each piece onto a cooling rack. Let it sit on the plate another 4-5 minutes. Then you can eat it or transfer it to an air-tight container. Bacon can sit outside the refrigerator for up to one day. After that, refrigeration is best, but eat at room temperature.
Parchment paper may make the clean-up easier. Pouring hot water into the pans made the sugar melt and sped up the cleaning process.
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Since I have yet to perfect a pie crust recipe for myself, I used a store-bought pie dough and simply made the filling to put in them.
Mini Ground Cherry Pies
Makes six
Pie crust of your choosing
2 cups Ground Cherries, de-husked and washed
1/4 cup sugar
1/2 tsp flour
Preheat the oven to 400ºF.
Spray cupcake tins, or use cupcake liners and then spray the liners. Place a small circle of dough in the bottom of each up. Press the dough to form the bottom and sides of the crust.
Fill each cup to the top, slightly overflowing, with ground cherries. Sprinkle equal amounts of the sugar/flour mixture into each cup, over the cherries.
Cut remaining dough into flat circles with the top of a glass or a cookie cutter, then place on top of each mini pie for the top crust. You can smoosh down the edges to connect to the bottom crust.
I always top my pie with a tiny bit of butter and some sprinkled cinnamon.
Bake for 30-35 minutes, until golden brown. Let cool a bit before transferring, so they are a little more solid.
The final product is a somewhat indefinable taste. Not cherry, not grape, not tomato…just a sweet, mild, fruity flavor. Can’t imagine anyone could have a complaint about them. Besides, the cuteness factor wins everyone over.
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This shoot is so perfect for family Christmas cards, a treat for your hard-working employees, friends just looking for something fun to do, a silly engagement session, a great birthday gift, you name it. Get out of the habit of stiff, posed portraits and come have some fun with us instead.
Wasted food is not usually my thing. Quite the contrary. I stress over a blueberry that fell on the floor (and usually wash it off and eat it.) I eat leftovers I hate because I can’t bear to throw them out. I have even eaten off of a discarded plate at a restaurant before. I really did. It was Cheesecake Factory when I was 19 years old, a stranger at the table next to mine left an entire piece of cheesecake behind. I ate it.
As you can see, this food fight theme is an environmental stretch for me, but photographically, I LOVE food props, and messes, and people having fun, being silly, interacting and enjoying the simple things in life. I’ve dreamed of doing a food fight photo shoot for years, ever since I saw the movie Hook, with the amazing food fight scene.
I’ve been doing some research on the best foods for a food fight. I found a great list at Apartment Therapy, which included popcorn, oatmeal, pudding, nacho cheese, flour, eggs, and cabbage (no, not a whole head. Ouch.).
Spaghetti, whipped cream, chocolate syrup, and applesauce, and milk (to go in water guns) are also on my list, but my plan is to go to GFS Food Service and find the cheapest, messiest options available. Any suggestions? I’d love to hear them.
After going vegetarian, I was getting pretty bored of my grilled cheese options. We had a wonderfully convenient sandwich oven at this deli, and typically we’d throw a pita in it for a minute or two before topping it with standard gyro toppings-sliced lamb, feta, lettuce, tomatoes, onions and tzatziki sauce. Well, I wanted my cheese to be melted, so I topped my pita before throwing it in the oven. A pretty simple adjustment, but it made a world of difference. So the next time, I decided instead of rolling the pita up into a wrap, I’d leave it flat and top it like a pizza.
Lazy Pita Pizzas
(serves 4)
4 large pitas (not pocket pitas)
8 oz. feta (I like a lot of cheese)
8 slices cheddar cheese
8 slices of tomato
a few handfuls of lettuce
gyro sauce (recipe below)
gyro sauce:
6 oz sour cream
chopped up garlic (I use jarred garlic)
salt and pepper to taste
optional topping variations:
chopped lamb meat
red onion
kalamata olives
mild banana pepper rings
Mix up the gyro sauce a day ahead, if possible. Lay pitas flat on a cookie sheet or pizza stone. They can even be frozen if you forgot to take them out of the freezer in time, just cook them a little longer. Spread a liberal amount of the gyro sauce on the top of each pita. Sprinkle feta over it, then lay cheddar slices on top of the feta. Place in the oven at 400 degrees for 7-12 minutes, until cheese is fully melted and bubbling a little. Take out of the oven, cut each pita into 4ths and top with lettuce and tomato.
This is a great family meal, because each individual can choose their own toppings. I’ve made these into Italian pizzas, Mexican pizzas, and Reuben pizzas. Best part is, you can keep the pitas in the freezer for whenever you want them and there’s no pizza dough to wrestle with.
]]>Over the last few years of honing my cooking skills, I’ve noticed how even the smallest of changes can make a big difference. This includes how things are cut. When you make a potato salad and dice the celery and onions really small, it tastes different than when they’re rough chopped. We make fun of kids for having their sandwiches cut diagonally instead of straight in half, yet it does change the experience they have eating it. The same principle applies here.
Tomato Soup with Grilled Cheese Croutons
Serves 4 Adults
Ingredients
1 (28-ounce) can chopped tomatoes (with green chiles)
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup vegetable broth
1 bay leaf
2 tablespoons butter
1 tblsp dried basil
dash of ground cayenne pepper
1/2 cup heavy cream, optional
12 slices of sharp cheddar
12 slices of white bread
spreadable butter for grilling
Directions
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, vegetable broth, bay leaf, basil, cayenne and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add cream, if using. Puree with a hand held immersion blender until smooth.
The simple explanation for the croutons is this:
Make a double-decker grilled cheese. Cut the crusts off then cut into 4×4’s. Place in the soup and eat!
The long explanation goes like this:
Before eating (or reheating) soup, begin making the grilled cheese croutons.
For each serving, you’ll use 3 pieces of bread and 3 pieces of cheese. Butter one side of 3 pieces of bread. Place first slice butter-side down in a large skillet over medium heat on the stove, then lay two pieces of cheese over it then place the other piece of bread butter-side up. When first side is browned and the cheese is starting to melt, flip the sandwich over with a spatula. Then add another piece of cheese on the top and the last slice of bread butter-side up. Once the other side is browned, flip again. When the grilled cheese is done, cut off the crusts, then cut into 4 sections each way, so it creates little cubes. Place onto the hot soup and eat!
Some tasty variations:
Havarti and Thyme on Multigrain with Creamy Potato Soup
Goat Cheese on Sourdough with Creamy Fennel Soup
- Peach Cobbler $20
- Wheatberries $62
- Raspberries and Cream $56
- Sage $20
- Apricots $45
- Beeting Hearts $45
- Buddha’s Hand $45
Cauliflower Cheese Soup
1 large cauliflower, chopped into small pieces
1 large onion, chopped
2 large, peeled carrots, sliced thin
4 stalks celery (with leaves), chopped
4 cups water
4 cups half and half cream
2 tablespoons butter or margarine
2 (10.75 ounce) cans condensed cheddar cheese soup
salt and pepper to taste
2 cups shredded cheese, to sprinkle on top
Directions
1. In a large stock pot add water, cauliflower, onion, carrots, and celery. Bring to a boil, cover and simmer until vegetables are tender.
2. Mash with a potato masher (including cooking water), and add butter and cream.
3. Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Add salt and pepper to taste. Cover with shredded cheese and serve while hot. Serves 8.
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What does a wedding for two librarian book lovers look like? Well, there are lots of paper hearts cut from old books, a good handful of owls, a beautiful barn, green apples, terrarium centerpieces, succulent bouquets, burlap chair sashes and old window panes, all put together by friends and family.
The best part? Children’s book readings during the ceremony and an impromptu request by a little girl at the reception for storytime from the bride-who happily obliged.
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I gathered many ideas from this cookbook; interesting ingredient combinations, unique use of spices and many breakfast cereal recipes such as this one. Since I do not own a slow cooker/dutch oven/crockpot at the moment, the recipes themselves aren’t as useful to me. Yes, I could go spend $20 on one, but after trying this particular recipe in the crockpot I borrowed from my sister, I’ve decided I’m fine with adapting slow cooker recipes for normal stove use instead.
You might think wheat berries is an odd choice for breakfast. Well, the popularity of grains has gone up significantly in the past year or so. I’ve seen restaurants with breakfast polenta, breakfast risotto, grits, oatmeal, quinoa and yes, wheat berries. They’re all delicious, by the way. I’ve never been a huge oatmeal fan, but when you dress it up with fresh berries, cheeses, and spices, I’m all for it.
All you really need to take from this post is that you can use grains as the base, add spices and toppings and voila, breakfast is reborn. The original recipe didn’t include any spices to be mixed into the wheat berries, only added on top. It was pretty bland, so I changed the recipe to include a good heap of spices. Also, the recipe said to cook on low overnight for 8 hours. At 6 hours I checked it and it looked done, but I decided to trust the recipe and let it cook another half hour before checking it again. It was starting to burn on the sides at 6 1/2 hours and was probably done at 5 1/2 hours. I’d say check it every half hour after 4 hours, at least the first time you make it. Once you know what to expect from your crockpot you can change the recipe to read the appropriate time for your equipment.
Cracked Wheat Berries with Cinnamon and Ricotta
(Modified from from The Gourmet Vegetarian Slow Cooker cookbook by Lynn Alley)
1 c hard wheat berries
4 c water
1/2 tsp salt
1 1/2 c fresh ricotta cheese (For a homemade ricotta cheese recipe, click here. )
1 tsp Ground cinnamon
1/2 tsp nutmeg
2 tsp sugar (or brown sugar)
Pulse the wheat berries briefly in your blender or food processor, just enough to crack them into pieces, not powdered. (As you can imagine, this is very loud. Your cat might go tearing out of the room.)
Place the cracked wheat, water, salt in the slow cooker insert. Cover and cook on low, about 4-6 hours. When done, mix in the cinnamon, nutmeg and sugar. Dish up servings of cracked wheat, then top each with a scoop of ricotta, and sprinkle with ground cinnamon.
Other suggested toppings: Honey, Jam, Fresh Berries, Cocoa Powder, Sliced Banana, Fresh Cream, Shaved Chocolate
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While in Yachats, Oregon, I had this wonderful Hot Quinoa topped with berries, syrup, cinnamon and butter at the Green Salmon cafe. My love affair with breakfast cereal began.
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It’s always smart to do two recipes in the same week that require at least one of the same ingredients. In this case, it’s brown rice. Cooking rice takes a bit of time, so if you only have to do it once and you can make two meals with it, then that’s one less thing to think about.
Many people are either afraid of tofu or have tried it once and didn’t like it. Tofu can be prepared in many, many ways, and not all of them will appeal to you. It comes in a different consistencies and can be used in anything from smoothies to faux egg salad to a dish like this. I’ve had bad tofu dishes and good ones. I find the easiest way to experiment with food is to try a bite of someone else’s dish when you’re at a restaurant. I’m not a big fan of mushrooms, but I have found many dishes that have changed my mind. I don’t always like to be the guinea pig, so when my friends order a mushroom dish, I take a bite.
This tofu dish was a huge hit. The sauce of this dish is like something straight out of a fine dining Asian restaurant and the tofu was perfectly crisp and firm. The second time I made this dish, I adjusted the original recipe and what you see in the photo. The black pepper that was originally added to the sauce is better showcased if the tofu is rolled in it before being fried.
Black Pepper Tofu
Adapted from the book Plenty: Vibrant Recipes from London’s Ottolenghi by Yotam Ottolenghi
4 cups cooked brown rice
2 packages extra firm tofu (I like Trader Joe’s tofu)
vegetable oil for frying (about 3 cups)
1/4 cup cornstarch
6 tblsp butter
4 small shallots, thinly sliced
3 fresh red chiles, thinly sliced
6 garlic cloves, crushed
1 1/2 tblsp chopped fresh ginger
6 tblsp sweet soy sauce
1 tblsp sugar
2 1/2 tblsp coarsely crushed black peppercorns
2-3 green onions, diced, green part only
Pour enough oil into a large frying pan, wok or electric skillet to come 1/4 inch up the sides and heat. Mix together the cornstarch and black pepper. Cut the tofu into large cubes, about 1×1 inch. Toss tofu in the cornstarch and shake off the excess, then add to the hot oil. You’ll need to fry the tofu in a few batches so they don’t stew in the pan. Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels to remove excess oil.
Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic, and ginger. Saute on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Net, add the soy sauce, green onions and sugar and stir. Serve hot, with steamed brown rice. Serves four.
Greens with Carrots, Feta Cheese and Brown Rice
From Whole Foods
4 cups cooked brown rice
2 carrots, shredded
2 bunches dark leafy greens (kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
1/2 red onion, finely chopped
2 tblsp fresh lemon juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 pound feta cheese, crumbled
fresh lemon, to taste
Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over medium heat, stirring once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and lemon juice and spoon over brown rice. Serve with lemon wedges. Serves 4.
The great thing about this recipe is it is so easily adapted to what you have on hand. Use any cooking greens you like, you could add tomatoes, turnips, radishes…just like a casserole, anything goes. Pull from what you have and presto, dinner.
]]>I waited until I had the right props, found the best way to control the spilled cream, and had a free Sunday to put it altogether. There’s a huge relief when finishing a project: Relief in seeing the idea through as opposed to abandoning it when a new idea comes along, and relief in watching it come together as I’d imagined it for so long. Have you ever had an idea like that?
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Daikon radishes are long, white radishes. They look a lot like carrots or parsnips. There’s a very thin skin on the outside of them that I quickly and not too carefully peel off. They’re really crisp and mild without much of a spicy bite to them, yet they definitely belong in the radish category.
The three best ways I’ve found to use them:
1. In a Simple Salad of shaved daikon radish, shaved cucumber, salt, pepper, red wine vinegar and olive oil, along the same trend as the one seen on Top Chef Texas with pickled vegetables.
2. In a fancier salad like this one with watercress, avocado and pomegranate
(Even I’ll admit, this is a truly beautiful post.)
3. In the recipe I’m going to share with you here, one I made up all on my own, a blue cheese and vegetable wrap with daikon radish, cucumber and chicken.
Daikon Radish and Blue Cheese Wrap
I eat large portions, so I say two wraps makes one serving.
2 small flour tortillas
4 MorningStar Farms Chik’n Nuggets, optional
(just as good without any meat product, or with real chicken nuggets,
boneless buffalo wings or grilled chicken strips)
handful of shaved daikon radish
handful of shaved cucumber
4 tablespoons blue cheese dressing
2 tablespoons crumbled blue cheese
4 lettuce leaves
Use a simple peeler to shave the radish and cucumber. Microwave the tortillas for just a few seconds to make them pliable. Place heated chicken nuggets/chicken strips in the middle of each tortilla and divide the cheese, dressing, radish, cucumber and lettuce leaves between the two tortillas. Serve with a side of celery and blue cheese dressing for dipping.
This would make a great menu item for say, Whole World vegetarian restaurant here in Columbus. Often I find myself munching on cheese and crackers for lunch because I’m too lazy to fix anything. This was so super quick and easy, I ate this for lunch 4 days in a row and never got sick of it.
What were a few of my other favorite CSA/Farmer’s Market finds last year? Napa Cabbage and Shishito Peppers were also at the top of the list. Maybe those recipes will make it to the blog this summer. What were your favorites?
]]>My reason for making lemon curd? I had a bunch of Meyer lemons, so I went searching for a recipe to try out. I love lemons because they’re so tart they help cut desserts I would normally find overly sweet, like cake, and since I’m repainting my kitchen from green to yellow, this seemed like the perfect time for an all-yellow post. The new kitchen color is highlighted in red below. By the way, it’s really hard for a food photographer to not choose a color based on its food name. I overlooked “Spun Honey, Lemon Twist, Butterscotch Cream, and Fruit Compote” to find the perfect color without any outside influences, which is “Chickory Chick”. Beautiful color, but the name is tragic.
I made Lemon Curd twice. The initial recipe was a bit of a train wreck for me. I can’t necessarily blame the recipe, it was my first attempt and it’s possible I just did it wrong. I considered giving up on lemon curd, but I didn’t want all my hard work to go to waste, so I found a different recipe and tried again.
The biggest differences between these two recipes are:
The order the ingredients are combined.
The second recipe called for butter while the first didn’t.
For the second recipe I ditched the Meyer lemons for regular lemons instead.
The two attempts are shown next to each other at the bottom of this next photo string. The one on the left (in pink bowl) was the failure and the one on the right (in clear Tupperware) was the winner. The first batch wasn’t clear and shiny and tasted powdery, bitter and perhaps a little burnt.
Lemon Curd
2 1/3 cups sugar
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup butter, cut up in 1-inch pieces
2 tablespoons lemon zest
1-2 teaspoons cornstarch (optional)
1. Place sugar in a medium-sized pan over a pot of simmering water in a double-boiler. Add cornstarch (if desired) to help the thickening process. Gradually whisk in fresh lemon juice.
2. Add eggs and egg yolks, continuing to whisk steadily. Whisk over medium to medium-high heat, 10 to 18 minutes, until mixture thickens. (If it’s not thickening, increase the heat, being careful to continue whisking.) It should be about the consistency of hollandaise sauce.
3. Add butter, whisking to blend. Cook, continuing to whisk, one to two more minutes. Remove pan from heat. Stir in lemon zest. Transfer to a bowl and place plastic wrap over it, pressing over the top to prevent a skin from forming.
4. Chill. The lemon curd will continue to thicken some as it cools. This recipe makes about 3 cups lemon curd. Store refrigerated for one to two weeks. After the lemon curd is thoroughly chilled, you can fold in whipped cream to lighten the texture and mellow the flavor, if you wish. I prefer it full-strength.
Tips: Use a large whisk. It helps avoid froth and bubbles from forming on the top.
Make sure not to remove the mixture from the heat until it’s really thickening, when it’ll stick to the spoon and become a little more difficult to whisk. It will thicken more in the fridge, but not like Jell-O would.
Lemon Curd is great on top of cornbread, biscuits or scones. Other ways to eat Lemon Curd?
Lemon Curd Trifle
Ricotta Pancakes with Lemon Curd and Raspberries
Lemon Curd Stuffed French Toast
Blueberry Lemon Curd and Quinoa Parfait
Mini Lemon Tarts
Lemon Doughnuts
on top of pavlovas
on top of fresh berries and whipped cream
and last but not least, by the spoonful!
Lemon Curd makes a perfect gift, just spoon into any cute glass container like the one above. A little goes a long way, 4 tablespoons could be a serving–if you eat normal portions, which I don’t. I ate about 3/4 cup in a sitting. I made this for a dinner party. One of my friends looked so sad when her bowl was empty that I spooned out seconds. There’s no better testimonial than seconds.
You can purchase these images and more through our online shop.
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1 1/2 teaspoons soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup cocoa powder
3 large eggs, beaten
1 cup vegetable oil
1 1/2 cups grated beets
2 teaspoons vanilla
1 tblsp lemon juice
Icing Ingredients (Adapted from Wilton.com)
1/2 cup (2 sticks) butter, softened
1 package (8 oz. each) cream cheese, softened
4 cups sifted confectioners’ sugar
1 tablespoon milk
1 tablespoon orange juice
1 teaspoon orange zest
Preheat oven to 350°. Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets and lemon juice. Pour into paper-lined cupcake tins. Bake at 350° for 20 to 25 minutes, or until cupcakes bounce back when touched lightly with finger.
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute).
Frost cupcakes when cooled.
I like the orange icing to compliment the sweetness of the cupcakes. The lemon juice in the batter is meant to keep more of the red color from the beets, because when the cupcakes are baked, they turn into more of a brown color than a red color. You could always add red dye to fake the color, too.
Decorate with tiny hearts and red lips, or vampire teeth and drops of blood-your choice. Happy Bloody Valentine’s Day to you all!
1. The Internet
More and more jobs are found online. Employers are finding employees and employees are finding employers. It doesn’t matter which position you currently hold, both of you should have professional portraits. As the employer, don’t you want to attract the best employees? As the employee, don’t you want your employer to see a professional portrait to go along with the well-tailored LinkedIn profile you painstakingly slaved over for days?
Having a professional portrait plays a part in all of these scenarios. One single photo can say friendly, professional, strong, smart, confident, fun or kind. Whatever you want to say, your photo can say it. If they’re meeting you online first, tell them who you are through your photo. No matter what, the picture makes the first impression, the words come second. Think of it the same way you would online dating. Really. First impressions are everything, right?
2. Professional Portrait says “Professional”
This rings true with ALL photos. Professional photos tell the viewer you’re a professional. Believe me, people can tell the difference between professional, amateur and “I took this with my cell phone.” If you don’t care about the photos you show the world, it can be assumed you don’t care about your brand, your job performance, your customers…. It’s not always a conscious thought, but most “buying” decisions are made with a feeling, a gut instinct. A professional portrait might tip the scales just enough to your side without the other person even knowing why they made the decision to choose you.
Look at this set of portraits pulled from a LinkedIn email. Twelve of them were taken by professional photographers who were hired to take a professional portrait. The rest of them are snapshots. Can you pick out the professionals vs. the snapshots? Which one draws your eye first, and why?
3. The Person Behind the Profile
You’re meeting a potential employer or client at a coffee shop for the first time. They’d like to have some idea of what you look like before walking in the door, so they look you up on LinkedIn before leaving the office.
Sure, they can get an idea of what you look like through a snapshot, but it won’t be the best representation of you. What will they notice first? Is it the boyfriend you cut out of the frame whose arm still remains in the photo? Will they be wondering how recently you went to the beach, and how much vacation time you may be looking to take? Or more likely, they’ll simply see an underexposed, on-camera flash photo of you that tells them nothing about how dedicated and hard-working you are at your job. (By the way, if you think a professional portrait won’t be able to say this either, you haven’t found the right photographer.)
4. An Edge
Whether you’re a self-employed baker, the CEO of Bob Evans, or a barista at Starbucks, you need an edge over the competition.
If you’re a business owner, making yourself a visible part of your business can set you apart from the rest. Think about how farmer’s markets have grown in popularity over the last few years. Customers like to know who they’re buying from. Giving them a view into who you are as a business owner is part of what they’re looking for in the experience of shopping with a small business. Being transparent is good karma.
If you’re part of a big company that doesn’t provide head shots as a perk, you may want to have one taken on your own dime. What happens if you get laid off tomorrow? It might be nice to have a portrait ready to introduce you to your new job market. Maybe you work at Wasserstrom Restaurant Supply as a salesman. It’s always nice to put a face to the name with personalized business cards that help your clients remember you.
If you’re in food service, maybe you’d like to be considered for the manager position at another restaurant. Show them that your aspirations are serious and share your contagious smile with them before you even walk in the door. If you’re a chef at a restaurant, making yourself known as the man behind the curtain will give customers more to talk about and make your name (and face) known throughout the community. If customers know who you are, they’re more likely to follow you to your next venture.
5. Your Brand
Anymore, everyone is creating a brand for themselves. Few people have just one job and one title. These extra identities require a home base that brings them altogether. This home base could be your professional portrait. Keep your brand in good standing by putting your best face forward. Tell people who you are with one glance.
To hire Photo Kitchen for your next professional portrait, view our portfolio and pricing then contact us to schedule your session.
But NOW I have freedom. My phone was always right next to me wherever I went before anyway, so why not have a camera in it? I’m not going to say iPhones replace cameras, especially not my nice, professional grade Canon cameras. No, what an iPhone lacks (and it does lack) in photo-taking, it makes up for in convenience. The convenience of always having it with me, of being able to upload photos no matter where I am, of doing post-editing adjustments on-the-fly, and the convenience of not having people stare at me when I pull a camera out of my bag.
While I’ve had my iPhone for a few weeks, this is my first play with food photography. Over time I will master food photography on the iPhone, but right now I’m just playing around. And really, when I’m out to lunch with friends, that’s all I really want to do anyway.
Onto the food. My friend and I went a little outside our neighborhood to Reynoldsburg, a suburb of Columbus that isn’t really known for food. From what my friend read, Loving Hut chooses to put their restaurants in areas that aren’t known for vegetarian/vegan friendly food, because they want to create better options for the residents and introduce them to something that might be totally new. What a brilliant idea–every time I go on vacation or travel to an outskirt neighborhood, I’m reminded of how few options there are when it comes to non-chain restaurants and vegetarian-friendly restaurants. While Loving Hut is a chain, it certainly doesn’t feel like one.
We decided to order together, so we could try as many things as possible. The prices were super reasonable, so I wasn’t worried about over-ordering for the sake of money. I really did enjoy every dish we got, starting with smoothies and appetizers.
To view the whole menu in detail, check out the Reynoldsburg location menu. There weren’t many things I DIDN’T want to order, so it was hard to narrow down. I enjoyed both drinks. My Pink Nectar was more of a juice, but with a nice, creamy texture, and my friend’s was much thicker, with a really good (but indistinct) flavor. If you’re allergic to nuts, it may be hard to eat here, as there are nuts throughout the whole menu and in most of what we ordered.
The Saigon Rolls were fresh and light, but I’ll be honest and say I like Nida’s rolls better. The soup was really creamy, they use a soy cream cheese base (brilliant!). It tasted like something I’d make at home-in a good way.
The Love Letter salad was a favorite for both of us. I loved the julienned veggies and apples (though a little messy to eat) and the avocado dressing was awesome. The Gyro Wrap had a great sauce on it with lots of dill. The veggie protein in the wrap was really tasty, even by itself. The Thai Curry was my other favorite. A great depth of flavor and textures, very creamy and a really substantial meal I’d love to eat again. I will be making another trip to Loving Hut soon to share the great find with more friends. Vegetarian or not, I think everyone has the potential to enjoy the food. I can imagine my meat-eating friends saying “But it doesn’t TASTE vegan!”
]]>If you’re making them to take to a party, I’d suggest getting the ingredients together, than assembling and baking on-site-if there’s an oven available, of course.
My recipe is as follows:
Bleu Cheese Chips
1 large (approx $3.79) bag of Kettle Style Potato Chips
1/2 jar of store-bought Alfredo Sauce
1/4 lb. crumbled bleu cheese
2 green onions/scallions, chopped (optional)
Pour the chips into a rectangular oven-safe casserole dish (metal or glass). Top the chips with the alfredo sauce (in dollops, try to distribute evenly across the chips.) Sprinkle the bleu cheese (and optional green onions) over the chips. Bake at 400 degrees for 10 minutes, or until the cheese has melted and the chips are slightly browned on the edges. Serve immediately.
Now, this is not a follow-the-rules kind of recipe. You can adjust and experiment with these 3 simple ingredients until you’ve found the right mix for you. I’ve tried homemade bechamel sauce in place of the alfredo sauce. (I felt it was bland and much more labor intensive.) You can buy a really nice bleu cheese and add more or less bleu cheese to suit your tastes.
Want more variations? What about Kettle Chips topped with Barbeque Sauce and Cheddar Cheese? Or Thousand Island Dressing and Swiss Cheese? Try out your own creation, and make sure to tell us how it turns out!
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Lemon Ricotta Cookies with Lemon Glaze
www.foodnetwork.com
Ingredients
Cookies:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested
Glaze:
* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested
Directions Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Preheat the oven to 375 degrees F.
Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Directions Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container. Yields 2 dozen (or more)
1. You love Egg Nog.
2. You hate Egg Nog but someone left it at your house.
Either way, you’ll like these cookies! If you don’t, take them to work and make your coworkers eat them. They’re really light and the flavors are subtle, a nice contrast to the majority of holiday treats.
The paper trees in the background have been my favorite part of this holiday season. I’ve really enjoyed making them, thanks to fellow photographer and blogger Davina Fear, who happily shared the idea. Those of you who are parents, Davina has some of the cutest crafts and activities I have EVER seen.
Eggnog Snickerdoodle Cookies
www.whatkatiesbaking.com
1 ½ c flour
½ stick butter
½ cup sugar
1 egg
1/2 cup egg nog (I used soy Silk Egg Nog, and it worked perfectly.)
½ tsp baking soda
1 tsp cream of tartar
1/8 tsp salt
1/8 cup sugar + 1 tbsp cinnamon for rolling
Directions:
1. Preheat oven to 350 degrees.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1/2 cup sugar. (I used the paddle attachment like it says, but I used a regular beater for my next cookie recipe (also to combine butter and sugar) and it worked just fine.
4. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.
5. Add egg and eggnog, and beat to combine.
6. Add dry ingredients, and beat to combine. Don’t overmix.
7. You can chill the dough for an hour or more to make the dough easier to scoop, or go ahead and scoop them a little messier.
8. In a small bowl, combine 1/8 cup sugar and 1 tbsp ground cinnamon.
9. Use a small ice-cream scoop or a tablespoon to form balls of the dough, and roll in cinnamon sugar.
10. Place about two inches apart on the prepared baking sheets.
11. Bake until the cookies are set in center and begin to crack, about 10 minutes, rotating the baking sheets after five minutes. The cookies will feel a little doughy when you touch them, but trust me, they’re finished.
12. Transfer the cookies to a wire rack as soon as they are cool enough to not fall apart. Yields 18-20 cookies.
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For a little while when we were younger, my brother and I spent a LOT of time icing cookies. His was done at Cheryl’s Cookies and mine was at a deli that had a large variety of pastries and sweets. We both got really good at it, and I still find it comforting to take out a tray of cookies and smear the icing on. Maybe he and I will do a How-to video someday.
Cream Cheese Sugar Cookies
Ingredients
* 1 cup white sugar
* 1 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/2 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 egg yolk
* 2 1/4 cups all-purpose flour
Directions
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
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OR, if I feel like splurging, I use Sweet Thing Gourmet’s jam. This jam is so good, I can’t see myself ever wasting it on a peanut butter and jelly sandwich. I often eat it on a banana or with cream cheese and crackers, or of course, in these cookies, so I can truly enjoy how fantastic it is without covering it up with other flavors. My favorite (shown here) is the Brandied Apricot Jam. I swear, I don’t love it just because it’s orange.
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Thumbprint Cookies
from Betty Crocker
¼ cup packed brown sugar
¼ cup shortening
¼ cup butter or margarine, softened
½ teaspoon vanilla
1 egg, separated
1 cup all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts (optional)
Jelly of your choice
Heat oven to 350ºF. Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together. Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Optional: roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.
When I saw Martha’s take on a spicy sweet treat, I jumped on it. The only downside to these cookies was the need for a warning label, so kids wouldn’t assume they were just chocolate cookies. Oh well, it makes for cuter packaging with the little warning label attached.
Mexican Hot Chocolate Cookie
from Martha Stewart
* 2 1/4 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/2 teaspoon coarse salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar
* 2 large eggs
* 2 teaspoons cinnamon
* 1/2 teaspoon chile powder (I used ground cayenne)
Directions
1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
2. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. Makes 32. Store in an airtight container, up to 1 week.
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It’s a simple colored dough wrapped around a candy or nut and topped with sprinkles. You can also cover them in icing. What should you put in them? How about…
1 tablespoon vanilla]]>
Warning: This is one of those recipes you have to let “rest.” Which means work, then wait. Work some more, then wait. There’s a wait time of an hour and fifteen minutes, then another wait time of 25 minutes, so don’t expect to do this in a hurry.
Here’s a picture to entice you.
Making the dough was easier than I thought it would be. Historically, I don’t have much luck with homemade dough. This one came together just as the recipe said it would.
This recipe has you roll each of the rolls (I couldn’t see how to avoid saying that!) individually. Since I’d never made rolls from scratch before, I followed the instructions, but I recently watched someone else make cinnamon rolls, and they laid the dough out in a rectangular sheet then poured the filling over it, and rolled the whole sheet up and cut it into pieces. This seems much faster. The knife might smoosh the rolls as they’re being cut and the butter might squish out the ends, but I will try it that way next time anyway.
I might cook them just a little less next time. I like them a little gooey-er and less brown on top, but once I put the icing on and it all melded together, there was little that could be done to make them more perfect. The dough TASTED homemade, in the best way, and the icing was amazing. The rolls grew HUGE, so each roll was equivalent to 2-3 of the store bought kind.
A special recipe to share around the holidays, but consider making them on a normal weekend. Whomever you choose to share them with will be indebted to you.
Homemade Orange Rolls (from myrecipes.com)
Ingredients
Dough
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1/2 cup warm water (100° to 110°)
* 1/2 cup sugar
* 1/2 cup reduced-fat sour cream
* 2 tablespoons butter, softened
* 1 teaspoon salt
* 1 large egg, lightly beaten
* 3 1/2 cups all-purpose flour, divided
* Cooking spray
“Filling” For Dough
* 1 stick butter, melted
* 3 tablespoons grated orange rind
* 3 tblsp cinnamon
* 1/2 cup sugar
Icing (from Wilton.com)
* 1 stick butter, softened
* 1 package (8 oz.) cream cheese, softened
* 4 cups sifted confectioners’ sugar (about 2 lbs.)
* 1 tablespoons milk
* 1 tablespoon orange juice
* 1 tablespoon orange zest
* You can prepare icing ahead of time and refrigerate, covered. (Icing directions are listed at the end.)
* To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, and egg, and beat with a mixer at medium speed until smooth. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture; beat until smooth. Add 1 cup flour to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
OYO Vodka White Russian
For our other Cocktail Couture posts, visit:
Tessora Lemon Cappuccini
Watershed Gin Pumpkin Drop
OYO Whiskey Hot Apple Toddy
Camelot Cellars Pinot Noir
And visit Jenna Sais Quois for her super cute recipe cards and her take on these delicious local spirits.
1. To make the most of your local restaurant giving, Dine Originals has gift certificates at discounted prices, While you’re at it, buy a few for yourself. This dessert is from Deepwood Restaurant. Yum!
2. For a nice bottle of spirits, check out our Cocktail Couture Series, featuring Watershed Distillery, Middle West Spirits, Camelot Cellars, and Tessora Limone (shown). There’s also Brothers Drake Meadery, and local breweries, such as Columbus Brewing Company. Attach a cute recipe card to the bottle for a personal touch.
3. Celebrate Local is a new pop-up shop at Easton, a one-stop-shop for local gifts. Here’s a partial list of vendors selling at Celebrate Local. For more information, fan them on Facebook.
4. The Candle Lab might not serve food, but tell me you don’t smell toasted marshmallows and cranberry sauce when you walk in. Leave the mixing to the experts or create your own. I made a Campfire, Mulled Cider and Leather mix on a night out with friends. Entertainment and gift shopping in one.
5. For the kitchen dweller in your circle, grab some spices from North Market Spices. They’re super friendly and would love to help you find the perfect mixes.
6. Grab some sweet goodies from Sugardaddy’s . Now with 3 store locations (Polaris, Downtown and Easton), they’re hard to miss.
7. How about a Clintonville Farmer’s Market favorite that can be ordered online? Brezel Pretzels are fantastic, and a fun, unexpected gift.
8. For some dishes to eat all that food on, and much more, The Swanky Abode is a stylish, eclectic place to shop. (These cute coasters came from The Swanky Abode.)
9. Cooking classes are a fun activity to do as a couple, with friends, or with the kids. Here’s a list of the best cooking class resources in Columbus, all with local businesses.
10. An easy gift that made it onto my list last year as well, is a subscription to Edible Columbus.
11. This is a top 10 guide, but how could I leave out Photo Kitchen, with an online photo library of over 10,000 photos to choose from and 150 products to print them on, you’re sure to find the perfect gift. Search by subject or browse the collections, from oceans to skeleton keys, peaches to honey, and a whole lot in between.
]]>Adding more focus on events, Camelot Cellars has hosted a number of big bashes in the last few months, including their grand reopening, Yelp’s Meet-the-Owner, a Cbusr Meetup and Celebrity Bartender Nights. Janine is partnered with Edible Columbus’ cooking classes, offering wine specifically paired to the evening’s dishes.
Enough with the introductions, now feast your eyes on this dark, rich wine.
I got lucky and was given a leftover bottle of this Chilean Pinot Noir at the end of an Edible Cooking Class. I enjoyed it so much, I went out and bought another bottle. It has a scent similar to strawberry jam, but the flavor is smooth, rich, just slightly fruity, and a little smoky. I won’t claim to be a wine expert, but what I love about wine is each person tastes something different, and there are millions to choose from to find your own favorites. This is number one on my list of Pinot Noirs, and probably in my top 10 reds.
Because the wine is so simple, we went simple on the accessories. A few beaded necklaces from my own collection brought out the reds and purples of the wine. The props were picked up locally, at flea markets and garage sales, including the tray from Worthington’s flea market Treasure on the Green, and the plates of stained glass came from the Columbus Architectural Salvage. If you’ve never been to either, you really should. Some of my best props have come from both.
One last note: A group of my friends spent a birthday making wine at Camelot Cellars and had a great time. Now every time I see a bottle of the wine we made, I remember the fun we had. What a great, drinkable souvenir.
Check out our previous cocktails from our Cocktail Couture series here:
Tessora Lemon Cappuccini
Watershed Gin Pumpkin Drop
Oyo Whiskey Hot Toddy
Hot Toddy’s are not a new invention, but they’re new to me. I’ve never liked whiskey, until I tried OYO Whiskey. My interest in Middle West Spirits isn’t just because they’re local, though of course I appreciate that. I love their products because I can taste the care that’s put into them. They take nothing for granted, every step of their process has been considered. The depth of flavors is incredible, and while there is so much flavor in every sip, they’re still easy mixers, blending well with all sorts of other ingredients.
You can read more about what makes Middle West Spirits special in Edible Columbus’ Winter 2010 issue (starting on p.46). I was thrilled to photograph them for this piece, and learned so much while touring their distillery, which, by the way, you can do, too!
Hot Apple Toddy
2 oz. OYO Whiskey
2-3 tablespoons honey
1 teaspoon sugar
1 cup (or so) apple cider
Cinnamon Stick (garnish)
Start by adding a little Ohio honey to the bottom of your mug. Next add the OYO Whiskey and sugar and then fill the rest of the glass with hot apple cider. Use the cinnamon stick to stir the honey into the drink. The longer the cinnamon stick stays in the drink, the more spiced your drink will become.
This is a great party recipe. Just heat a gallon of apple cider and the sugar on the stove and have the mugs ready with the honey, whiskey and cinnamon stick. Then have your guests ladle the apple cider into their mug when they’re ready for a drink!
Apple cider and honey are two Ohio staples, and are super easy to source locally. To see more about the different honey varieties, check out our honey post on Design Sponge.
The locket necklace featured here is from Substance, a great store for accessories in the Short North. But lucky you, this necklace is available online, too! The string of gold beads is from Jenna Brucoli’s accessory collection, along with the dangling gold bands, but none of the sparkly jewelry can outshine the golden whiskey. Now go build a fire and heat up the cider for a great evening curled up inside.
Check out our previous cocktails here:
Tessora Lemon Cappuccini
Watershed Gin Pumpkin Drop
It’s not easy to describe Tessora, as it’s a one-of-a-kind drink. You can read a bit about their history, but if I were to describe it, I’d say it’s like a lemon creamsicle. Creamy like Bailey’s Irish Cream, with a nice lemon flavor-not tart or bitter, just smooth and a little bit sweet. I’d be afraid to sit down with a bottle next to me, it might disappear faster than lemonade!
This recipe is straight off Tessora’s website and was created by Craig Loose, the bartender at Black Creek Bistro. (Who, by the way, serves all sorts of local spirits!) Since I knew so little about Tessora, I wanted a trusted recipe source. Well, I lucked out. This drink is my favorite of the series. I love unusual drinks, and this fits the bill. I would never have thought to combine lemon and coffee flavors, but this is just brilliant.
Lemon Cappuccini
Distinctive Cappuccino flavors with hints of lemon and cream. 1 bean for luck, 1 bean for life, and 1 bean for love.
2 oz Van Gogh Double Espresso Vodka, chilled
3/4 oz Tessora Liqueur, chilled
Garnish with 3 Espresso Beans
Mix and serve in vintage cocktail glasses. These glasses came from a shop in Sunbury, Ohio, Village Square Antique Mall. There are many vendors inside one building, and one in particular, NouVeau Bohemian, that I love to shop with. She always has something I didn’t know I needed, but now can’t live without.
In making this a second time, I’d play around with the proportions, maybe adding more Tessora. Once it chilled in the refrigerator for a bit the flavors married nicely, so you could prepare a bunch overnight for a party the next day.
The jewelry is from my Cocktail Couture partner, Jenna Brucoli. I got to prop shop in her amazing collection of vintage accessories, and these immediately caught my eye. I love clothing that mimics food, and these strands look like wonderfully colorful hard candy. She’s created a beautiful design around the photos and added her own style to the story. Make sure to check out her post!
Don’t forget about our previous Cocktail Couture post for Watershed Gin!
]]>We Cbusr’s sure do love our hometown booze! Columbus is getting some well-deserved local and national recognition for our distilleries, wineries, and breweries. In honor of these fine establishments, I’ve partnered with fellow Edible Columbus contributor Jenna Brucoli of the fantastic design and fashion blog, Jenna Sais Quois, to bring you Cocktail Couture.
Haute couture refers to the creation of exclusive custom-fitted clothing, usually made from high-quality, expensive fabric and sewn with extreme attention to detail and, often using time-consuming, hand-executed techniques. Well, in relation to these cocktail and accessory pairings, the hand-crafted alcohol is couture. The creators are dedicated to their craft, making award-winning bottles of gin, vodka, whiskey, wine and Tessora (similar to limoncello.)
Our first recipe uses Watershed Gin. Even gin-haters will enjoy this cocktail! (I have proof, I tested the cocktail out on a number of gin-haters.) This makes a fun punch, or if made more concentrated, it’s great for shots or mini-cocktails. It’s a perfect fall drink, and could be made even more fun with floating spider rings, a sugared rim, or served in hollowed out mini pumpkins.
Pumpkin Drop
1. 1 oz. Watershed Gin
2. 1 oz. pumpkin puree
3. 1 1/2 oz. fresh lemon juice
4. 1 1/2 oz. simple syrup
5. Ginger Ale
Combine the gin, pumpkin, lemon juice and simple syrup in a cocktail shaker half-filled with ice, and shake briskly until combined. Strain into a shot glass or small highball glass and top off with Ginger Ale. The Ginger Ale can be substituted with champagne, sparkling wine, or cream soda. They’re all good!
Here’s the link to Jenna’s post, with a twist.
In honor of Halloween, I couldn’t resist adding a few of my favorite pumpkin photos. Keep an eye out for more Cocktail Couture to come!
It is possible that I will never be satisfied with another peach now that I’ve found Branstool Orchards. I’d heard the hype, but I didn’t believe it until I broke down and tried one of their peaches. I now know why they sell an entire TRUCK of peaches within an hour at the Farmer’s Market. It’s like you remember what a peach is supposed to taste like! I could photograph these peaches all day long, they deserve the limelight.
Of course, they are perfect on their own, so why make cobbler out of them? Well, because they perish quickly and I’d hate to see a peach like this go to waste! Even eating 3-4 a day, I couldn’t get through all of them fast enough, hence the cobbler.
The recipe is below, just keep scrolling!
Here’s the recipe, borrowed from MyRecipes.com and adapted a little:
Ingredients
* 1/2 cup unsalted butter
* 1 cup all-purpose flour
* 2 cups sugar, divided
* 1 tablespoon baking powder
* Pinch of salt
* 3/4 cup milk
* 4 cups fresh peach slices
* 1 tablespoon lemon juice
* Handful of fresh sage leaves
* Ground cinnamon or nutmeg (optional)
Preparation
* Melt butter in a 13- x 9-inch baking dish.
* Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
* Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. Take the sage leaves and sprinkle over the top.
* Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Now, for more pictures! This is a photography blog, after all.
The sage leaves were an addition of mine. I LOVE sage, and didn’t want to see mine going to waste in my garden, so I figured it couldn’t be a horrible idea, and added them at the last second. Put in as much or as little sage as you’d like. I only did about 8 leaves, but had I known it would be my favorite element, I would’ve added 15-20. Because they were on top, they caramelized and were super tasty!
Now, for the finished product! (Oh sorry, not the cobbler, just the pictures of the cobbler. Don’t cry, it’s ok.) I splurged the day I was making this and had bought some flowers from the Farmer’s Market, which I never do. (I’m afraid my cats will eat them, that’s all.) They drew me in, they were maybe the prettiest flowers I’ve ever seen, and they unknowingly would compliment my peach cobbler perfectly!
This is a really easy dish, I encourage even the least confident home cooks to try it! Just make sure you use really great peaches.
I do. And here’s why!
1. Librarians are like your mother. They know everything.
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2. If you don’t have electricity, the library might.
The library is just far enough away that if my electricity is out, the library’s might not be. This is super important if I have a deadline looming with no working internet/computer. The library will let me use theirs FOR FREE.
3. Who doesn’t want free entertainment?
Editing and retouching thousands of photos can get tedious and lonely. The library fills the gap with many an audio book, t.v. show and song. If it weren’t for the library, all my profits would’ve ended up at Netflix and Half-Priced Books.
4. The legal mumbo-jumbo.
Support the Westerville Public Library by voting YES on Issue 19 on November 8th!
How did I learn everything I know about copyright laws? The library. Not only is it nice I don’t have to buy the boring books, but the library encourages me to actually READ them. When I buy a book, I set it on my nightstand and promptly forget about it. But if it’s a library book, I know it has an expiration date. Having that expiration date hovering over my head is what gets me to actually READ the book. It’s like my conscience nagging at me.
5. Martha Stewart, Bon Appetit, and Paula Dean
I love me a food magazine and cookbook! Instead of having a million magazines cluttering up my house, I get them all from the library, stare at the pretty pictures for a while, then return them. I get my food porn fix then I move on. It’s the perfect paper relationship.
Why do YOU love the library?
Shawnie introduced me to this Emeril cookbook, so we decided to partner up–she did all the cooking and I did all the photography, then we both ate all the food.
We started out with this English Cottage Pie. As she was busy cooking, I said “This looks a lot like a Shepard’s Pie” and she responded that a Shepard’s Pie is made with lamb, hence the shepard, and that all other pies of the sort can be called Cottage Pie. So most of you who had thought they made a Shepard’s Pie but used ground beef, you were wrong! It’s a Cottage Pie. I am also guilty of this, but who cares: Americans aren’t exactly known for keeping to tradition.
Shawnie has this brilliant little device for getting the skin off of garlic. (It’s that tube looking thing above.) You just roll this Garlic Peeler around with the garlic inside and voila! No more peel. I love gadgets like this that are small but immensely helpful at doing tasks I hate.
She also has that potato ricer (with handles, above) that I thought could really come in handy. But I’m sure I’d be lazy and use a spoon to mash them instead.
You might notice that Shawnie also likes the color orange–there was orange food, orange dishes, orange towels, I was in orange heaven. It’s my favorite color (notice the orange cake banner image?)
So, even though I didn’t eat this cottage pie, the spices smelled incredible coming out of the oven, and Shawnie could hardly wait until it cooled down to take a bite. She was very happy with the result. I think this is a crowd-pleaser recipe. There’s nothing scary or adventurous about it, it’s just good, hearty food, perfect for a cold winter day.
The finished result is below. It looks nice plated, more like a lasagna than a big soupy mess, which is what mine usually look like. I can’t be in a pet household without taking pictures of the pets. It would be rude, right? See, kitty loved the cottage pie, too!
You can find more recipe tests from Emeril’s cookbook Sizzling Skillets and Other One-Pot Wonders in the 2 previous posts (quiche and soup), on Shawnie’s blog, and on The Secret Ingredient’s Facebook Page.
English Cottage Pie With Root Vegetables
5 tblsp unsalted butter, plus more for greasing the pan
2 tblsp vegetable oil
2 lbs lean ground beef
1 1/2 tsp salt, plus more for cooking the potatoes
3/4 tsp black pepper
1 1/2 c. diced onion
1/4 c. minced garlic
1 1/2 c. diced turnip
1 1/2 c. diced carrot
2 tblsp tomato paste
2 tblsp all-purpose flour
2 tsp dried rosemary
1 tblsp dried thyme
1 tblsp dried parsley
1 bay leaf
1 tblsp plus 1 tsp dry mustard
1 3/4 c. beef stock or canned low-sodium beef broth
1 tblsp Worcestershire sauce
3 lbs Idaho potatoes, peeled and quartered
1/4 tsp freshly ground white pepper
1/8 tsp freshly grated nutmeg
1 c shredded sharp yellow cheddar cheese
Grease a 3-quart baking dish with a small amount of butter and set aside.
Heat 1 tblsp of the butter and 1 tblsp of the oil in a deep 5 quart saute pan over medium-high heat. When hot, add the ground beef, 1/2 tsp of the salt, and 1/4 tsp of the black pepper. Cook the meat until browned, breaking it into pieces with a wooden spoon, 10-12 minutes. Transfer the beef to a plate and set aside.
Return the pan to the heat and add 1 tablespoon of the remaining butter and the remaining tablespoon of oil. Add the onion and cook, stirring until soft and lightly caramelized, about 5 minutes. Add the garlic and cook, stirring for 30 seconds. Add the turnip, parsnip, carrot, and 1/4 tsp of the remaining salt and cook until the vegetables are slightly tender, about 4 minutes. Return the beef to the pan and add the tomato paste. Cook, stirring, for about 1 minute. Add the flour and cook, stirring for another minute. Add the dried herbs, bay leaf, mustard, stock, and Worcestershire and stir to combine. Bring to a simmer and cook until the sauce is slightly thickened, about 1 minute. Reduce the heat so that the sauce barely simmers, cover and continue to cook, stirring once midway, for 20 minutes. Remove from the heat, remove the bay leaf, and season with 1/2 tsp of the remaining salt and the remaining 1/2 tsp black pepper. Cover and set aside.
Position a rack in the upper third of the oven and preheat the oven to 400 F degrees.
Place the potatoes in a saucepan and add enough cold water to cover by at least 1 inch. Bring the water to a gentle boil, season with salt, and cook until the potatoes are fork-tender, 12 to 15 minutes. Immediately drain the potatoes. Pass the potatoes through a ricer into the same pot (or mash until smooth using a potato masher) and return the pot to the stove over low heat. Add the remaining 1/4 teaspoon salt and 3 tablespoons of butter, the half-and-half, white pepper, nutmeg, and 1/2 cup of the cheese. Stir to mix well and cook until heated through.
Transfer the meat mixture to the prepared baking dish. Spoon the mashed potatoes over the meat mixture and, using the back of the spoon, smooth the top of the potatoes. Sprinkle the remaining 1/2 cup cheese over the mashed potatoes. Place the baking dish on a baking sheet and bake until browned and bubbly on top, about 25 minutes. Remove from the oven and serve.
8-10 servings
]]>If it weren’t for Shawnie, I wouldn’t know what a tagine is! Or how to pronounce it, for that matter. I didn’t end up shooting any full shots of the tagine, but luckily, Shawnie did in a previous post. It’s a ceramic cone on top of a dish (in my words, of course.) I am told it’s great for thickening up sauces, as it has a steam hole. Sometimes when making meals like this, everything comes out a little soupy because the steam doesn’t dissipate. The tagine takes care of that!
Because it was later in the afternoon on a cloudy, somewhat dreary day, all of the shots have a tinge of blue in them. It makes this dish feel more like fall than summer, but I think it’d still be a nice summer dish. The lemon keeps it nice and light. But it’s a great fall dish since most of the ingredients are either grown in the fall or easy to find on the shelf.
I love all thing chick pea, so this was a great recipe for me. I’m not usually a butternut squash fan, but this one was hardly even noticeable. All of the ingredients melded well together. The raisins and onion really helped add a punch of flavor along with the lemon. The couscous made it into a meal instead of a side dish.
One of the things I love about shooting at someone else’s house is they have all new stuff! I get to play with new napkins, dishes, glasses, forks, and locations. Shawnie’s sunroom was great for shooting in. Simple surfaces and big windows for perfectly even lighting.
We had to laugh when we finished the 2 recipes, because these were the dishes (not including the 2 final pots!) that were used to create them. While it might all end up in one pot, it takes a lot to get it there! At least for the English Cottage Pie. The Tagine was a little less dish-heavy. Oh well, a few dishes never hurt anybody! I’m willing to make the sacrifice in order to have a warm, home cooked meal-by Shawnie.
Butternut Squash and Chickpea Tagine
3 tblsp olive oil
1 1/2 c samll diced onion
1 c small diced carrot
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp crushed red pepper
3 c peeled and diced butternut squash
1 1/2 c peeled and diced sweet potato
1 tblsp minced garlic
1/2 c golden raisins
1/2 c small diced dried apricots
4 saffron threads, crumbled between your fingers
4 cilantro sprigs, tied together with twine
1 tblsp kosher salt
4 c chicken stock or canned low-sodium chicken broth, plus more if needed
Two 13.5 oz. cans chickpeas, drained and rinsed
1 tblsp chopped Simple Preserved Lemons
1/4 c chopped fresh parsley leaves
1/2 c small diced red bell pepper
1/2 tsp freshly ground black pepper
grated zest of one lemon
2 tblsp freshly squeezed lemon juice
1 tblsp extra virgin olive oil
Heat 2 tblsp of the olive oil in a tagine or Dutch oven over medium-high heat. Add the onion, carrot, turmeric, cinnamon, coriander, and crushed red pepper and cook until the onion is translucent, about 3 minutes. Add the butternut squash and sweet potato and cook for 7 minutes longer, stirring occasionally. Add the garlic, raisins, dried apricots, saffron, cilantro sprigs, 2 tsp of the kosher salt, and 2 cups of the stock and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered for 15 minutes. Add the chickpeas and preserved lemon and cook for 30 minutes longer. Remove from the heat and sprinkle half of the parsley over the top. Set aside while you prepare the couscous.
In a 2-quart or larger saucepan, heat the remaining 1 tblsp olive oil over medium-high heat. Add the bell pepper, black pepper, and remaining 1 tsp kosher salt and cook until soft, about 2 minutes. Stir in the lemon zest and remaining 2 cups stock and bring to a boil. Add the couscous, cover and remove from the heat. Allow the couscous to steam for 5 minutes, then add the lemon juice, extra-virgin olive oil, and remaining half of the parsley and stir to combine. Serve the couscous in shallow bowls, with some of the stew ladled over the top.
Serves 6
]]>You can find more recipes from the book on Shawnie Kelley’s blog, Manges! Mangi! including Tagine of Chicken with Lemon and Olives, Portuguese Pork and Clams and Emeril’s Cajun Shrimp Stew.
I often make quiche, but it’s kind of the same way I make soup: whatever is in my fridge that I need to use up goes in, and out comes something reasonably edible. I prefer my quiche with heavy cream vs. soy milk or 2% milk, but I find all of the variations to be acceptable. What I never much care for is the crust. It’s fine, it holds the thing together, but I don’t really ENJOY it.
Well, Emeril has found a solution! Potato Crust! Potatoes last forever in the fridge, so I can have them on hand. The rest of the ingredients were familiar and things I often have in my house. Except the bacon, I left that out. I’m sure it’d be delicious with bacon; bacon and leeks go well together.
I really enjoyed the oniony flavor with the green onions and the leeks. I like savory breakfasts, or egg dinners, so this is a great recipe for me to make and munch on for a few days.
The leeks smelled AMAZING when they were cooking in the butter! The only thing I’d change is the quality of the cheese I chose: I used a standard packaged sharp cheddar. A stronger, high quality cheese would have been noticeably better. I don’t say that about every recipe.
As you can probably see, I overcooked the crust just a bit. I would’ve gone 5-10 minutes less on the crust baking. I was afraid the potatoes wouldn’t be cooked and overcompensated a bit.
This makes a big quiche, so it’s great for a group offering at a party or a big family breakfast. It warms up better than any quiche I’ve had, so you can be like me and make it for yourself, then eat it for 4 days straight.
Check out the finished product below!
Leek and Bacon Quiche in a Potato Crust
Nonstick cooking spray
2 tblsp butter, plus 1 tblsp softened and 2 tblsp melted
7 eggs
2 1/2 tsp salt
1 1/4 tsp freshly ground white pepper
1/4 tsp plus a pinch of cayenne
2 lbs Idaho potatoes, peeled and set in a bowl of water to prevent browning
1 egg white, lightly beaten
8 oz bacon, diced
1 large leek, root end and dark green leaves discarded, thinly sliced and cleaned
1 c. sour cream
1 1/2 c whole milk
1 1/2 c heavy cream
1 tblsp fresh thyme leaves
1/4 c thinly sliced green onion
4 oz sharp cheddar cheese, grated (about 1 cup)
Preheat the oven to 450 degrees F.
Using the cooking spray, grease the bottom and sides of a 9-inch springform pan. Grease a large sheet of parchment paper with the softened butter and cut it into pieces to fit the bottom and sides of the pan (one circle and one long rectangle). Line the pan with the parchment paper, buttered side up.
Whisk 1 egg in a medium bowl. Add 1 tsp of the salt, 1/2 tsp of the white pepper, and the pinch of cayenne.
Set a box grater on a clean kitchen towel. Grate the potatoes on the large holes of the grater onto the towel. Gather the ends of the towel up around the grated potatoes to another clean towel and squeeze again. You may need to do this in batches.
When the potatoes are dry, add them and the melted butter to the egg mixture and toss to combine. Pat the potato mixture evenly on the bottom and up the sides of the prepared pan. Place the pan on a baking sheet and bake until golden around the edges, about 30 minutes. Brush some of the beaten egg white all over the potato crust to seal any cracks. Set the crust aside to cool for at least 5 minutes (leave it on the baking sheet for easier transporting). Reduce the oven temperature to 375 degrees F.
Add the bacon to a small skillet and set over medium heat. Cook until the fat is rendered and the bacon is crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper two-lined plate and reserve. Discard all but 2 tablespoons of the bacon fat from the pan.
Add the remaining 2 tblsp butter to the pan. When the butter has melted, add the leek, 1/2 tsp of the remaining salt, and 1/4 tsp of the remaining white pepper. Cook, stirring as needed, until the leek is soft, 6-7 minutes. Remove from the heat.
In a large bowl, whisk the remaining 6 eggs with the sour cream, milk, cream, thyme, green onion, grated cheddar, and remaining 1 tsp salt, 1/2 tsp white pepper, and 1/4 tsp cayenne until smooth. Add the bacon and leek and stir to combine. Carefully ladle the filling into the potato crust. The filling may come up past the edges of the crust, depending on how high you pressed the potato crust. if so, don’t worry.
Bake for 30 minutes. Reduce the oven temperature to 350 degrees F and cook for 25 minutes. Rotate the pan from front to back and continue to cook until the quiche is nearly set in the center, about 25 minutes longer. It will continue to set as it cools. Remove the quiche from the oven and set aside at least 20 minutes before slicing and serving.
8 servings
]]>In the past, the Emeril recipes I’ve tried have come from foodnetwork.com searches, one of which is a now a favorite of mine: Gingerbread with Spiced Creme Anglaise. So it was exciting to have a real cookbook in my hands again! After thoroughly perusing the cookbook, I would categorize it as advanced for 3 reasons.
1. Most of the recipes call for many steps, like soaking, refrigerating overnight, and baking one part while whisking another.
2. The recipes are ingredient-heavy. Things like white peppercorns and grapeseed oil aren’t items I have in my house regularly and some of the ingredients would need to be found at a specialty store.
3. Many of the recipes call for cookware I don’t own. I have a small kitchen, so I don’t buy a lot of cooking accessories. (Not that I don’t pine for ALL of them!) In the recipes I read through, there were mentions of Tagines, Woks, and Springform Pans.
That said, if you love to cook, and you love to take the time to cook some amazing food, this is the book for you.
The first recipe I made was Gigante Bean Soup with Arugula Pesto. Read more (including recipes) after viewing some pretty photos of this yummy soup in the making.
Emeril says you can use any number of large beans in this recipe, which is good, since I have no idea what a Gigante Bean is. My favorite large beans are Fava Beans. They have a thick skin and a creamy inside. I let them soak for something like 14 hours, because I hate having hard beans. It worked fine. You can also use large Lima Beans.
Most of the ingredients for this were accessible, except for the white peppercorns which I skipped and just used ground pepper. No harm done. I even got to use some ingredients from my CSA and from my own garden, which is always exciting! I skipped the pancetta, since I don’t eat meat. If I did add it, I’d probably have cut down on the salt in the recipe, since that would add more salt.
I’ve made a lot of soups in my time, but it’s mostly the kind where I have a bunch of stuff that’s about to go bad so I put it in a pot and boil for 10 minutes and voila! Soup. This time, I followed the recipe closely and didn’t take the shortcuts I normally would, and I’m happy that the extra work paid off! This is filling and wonderfully substantial, even when made vegetarian, and would be great for all seasons. The fresh vegetables meld well together and the herbs shine through. I didn’t think I’d care for the peppers, but they really did add flavor and color.
I garnished with a little extra Parmesan cheese and ate it as soon as I was done shooting. Even lukewarm it was still super tasty!
I think my favorite part of the recipe was the “garnish”. Emeril added an Arugula Pesto recipe that is fantastic! I would never have thought of adding pesto as a garnish to a soup, but it was perfect. I will now make it all the time, as I love arugula. I’d put it on a sandwich (ooh, a breakfast sandwich!) or crackers and cheese, or as a veggie dip….It’s nice because it doesn’t have any garlic in it, so there isn’t the huge bite pesto usually has. It does have lemon juice which adds it’s own zing without overpowering everything else. Yum. Take a look at the photos below!
While they aren’t the easiest recipes in the world, they are wonderfully complex in flavor and you’ll be glad you took the time to put such a great meal together. Better yet, freeze a bunch of it and have them for multiple meals! Both of these recipes probably had closer to 7-8 servings vs. the normal 4-6.
Stay tuned for more recipes from Emeril’s new book coming this week!
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Gigante Bean Soup with Arugula Pesto
Gigante beans are very large white beans with a creamy, almost buttery texture. They are also known as hija or gigande beans and are a staple in Spanish and Greek cuisine. Feel free to substitute large lima beans (or in my case, Fava Beans.)
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
5 white peppercorns
4 oz. pancetta, diced small (here, optional)
2 tblsp olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 onion, diced small
1 small fennel bulb, diced small
1 lb dried gigante beans, picked over, rinsed, soaked overnight and drained
3 c. chicken stock or canned low-sodium chicken broth
2 1/2 tsp salt
1 yellow bell pepper, seeded and diced small
1 orange bell pepper, seeded and diced small
1 red bell pepper, seeded and diced small
1/2 tsp fresh ground black pepper
1/4 c. Arugula Pesto (recipe follows) for garnish
1. In the center of a piece of cheesecloth, combine the thyme, parsley, bay leaf, and peppercorns. Gather the ends together and tie securely with a piece of kitchen twine to form a sachet. Set aside.
2. In a large soup pot over medium heat, cook the pancetta in the olive oil until it is brown and crispy and has rendered most of its fat, 3-5 minutes. Remove the pancetta from the pot using a slotted spoon and transfer to a paper towel-lined plate to drain.
3. Add the carrots, celery, onion and fennel to the pot and saute until the vegetables begin to wilt and caramelize lightly, about 10 minutes. Add the beans, herb sachet, chicken stock, and enough water to cover the beans by one inch (about 4 cups). Season the beans with 1 1/2 tsp salt. Bring the beans to a boil, reduce the heat so that the broth just simmers, and cook uncovered until the beans are almost tender, about 1 hour. Add the bell peppers and pancetta and cook until the beans are tender, about 20 minutes longer. Remove the sachet from the pot and discard.
4. Season the soup with the pepper and the remaining tsp of salt.
5. Serve the soup in large bowls, garnished with a generous spoonful of the pesto, to taste. Serve with a loaf of warm, crusty bread.
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Arugula Pesto
4 oz baby arugula, washed and spun dry
1 oz fresh mint leaves (about 1 packed cup)
1/2 c grated Parmigiano-Reggiano cheese
1/2 c toasted pine nuts
1 tsp grated lemon zest
2 tsp freshly squeezed lemon juice
1/2 c extra-virgin olive oil
1/2 tsp salt
1. Combine the arugular, mint, parmesan, pine nuts lemon zest, and lemon juice in a food processor. Puree until smooth, then add the olive oil in a slow, steady stream. Process just until the olive oil is incorporated. Add the salt and pulse just to blend.
2. Transfer the pesto to an airtight container until ready to use. The pesto can be stored in the refrigerator for up to 2 weeks and in the freezer for up to 6 months. Makes 1 cup.
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I was delighted to see my good friends there too, shopping away, enjoying the chocolate covered strawberries from Sugar Inc: Artisan Tea and Bakery!
It’s great seeing all those familiar faces, the vendors I love talking to, but may love their food just a bit more.
One of my favorites being Sweet Thing Gourmet, a jam company that has put all other jams to shame. Mark, one of the owners, kindly ignored my camera and let me take a few photos of him, below. 
]]>Blueberry Boy Bait
This recipe came to me by request, from a certain someone who loves blueberries. He found the recipe on SmittenKitchen, and I figured, why not? Trader Joe’s had blueberries that looked too good to pass up, and I was on a baking spree anyway, so I figured I’d throw this one in the mix. It was very simple to make, and will be perfect for breakfast (like a mix between a muffin and coffee cake), and a snack, and dinner….Don’t worry, it’s healthy; there’s fruit in it!
Here are a few photos of the batter. I always scrape the bowl clean, no batter will go to waste at my house!
And here are a few hurried shots of the final product. Every food photo shoot is a process. I start with what I like most, but then move onto different angles, and points of focus. Then I begin to add in elements and deconstruct the subject. You can’t go backwards with food, so I always start with the least destructive option.
1. The first image was shot from the back of the piece of cake I cut. I say the back, because it was the side that was falling apart, but I liked how it looked anyway.
2. The second shot is of the clean side, the front. While it looks okay, I think it’s too straight, and doesn’t look as bite-worthy as the other side.
3. The third one is shot from higher up so the focus goes further in the background and you get to see the fork cutting into the cake. I like this one best, because it shows the product well, but is also interactive. I feel like I’m about to eat it.
4. The fourth one I shot to get closer up into the cake with the fork, but the piece in the front doesn’t look all that appealing, so I’d stick with #3.
Which one do you like best?
]]>Not only is Barry super talented, but he’s also a really nice guy, and very easy to work with. You should check him out at The Bar Blogger which is full of great (and free) ideas, and his main site, Interactive Hospitality.
with Hounds in the Kitchen
In this series, we’re visiting with local food bloggers to share experiences, snap photos and hang out with the wonderful individuals creating food-related stories we just can’t help but read!
Most recently, we visited Rachel Tayse of Hounds in the Kitchen! Rachel shares a variety of stories on her popular blog; everything from urban gardening, book reviews, week-long meal plans, local events, recipes, and her fam. She’s a constant source of information! Rachel teaches cooking classes in kitchens around the city, most often at the Franklin Park Conservatory. Check out her events schedule here.
http://houndsinthekitchen.com/2011/04/19/making-and-using-natural-egg-dyes/
This is the first time a photo of mine has been turned into a real sketch! Jeremy Gau is quite talented! Not to mention Natalie Kristine of L-Yoga Flow, the model in the photo!
]]>with Karma in the Kitchen
With this new series, we’re visiting the homes of local food bloggers to share experiences, compare photos and hang out with the wonderful individuals creating food-related stories we just can’t help but read!
Our first outing was with Tracy from Karma in the Kitchen. Tracy and her husband are facing an interesting challenge for the next few weeks. They are adopting a restricted diet in the hopes of diagnosing some of her husband’s food allergens. Tracy talks more about their Elimination Diet on her blog.
I was curious to find out what she’d decided to make in light of all of their food restrictions and was excited to see some familiar foods put together in new and inventive ways!
The main dish she chose was Chard Rolls Filled with Winter Vegetables. The fragrant and spicy smell of the veggies as they were cooking was intoxicating. The dish made for great comfort food: not too heavy, perfectly juicy, flavorful and healthy to boot!
Food bloggers are experts at juggling boiling pots and inventing creative substitutions in a pinch. But it is certainly challenging to make a meal while trying to photograph it at the same time! The appetizers start to gets cold, your family starts to grow hungry and the dessert starts to burn, all while you try to set up “the perfect shot” to showcase your hard work!
As a photographer and soux chef, I had the luxury of setting up the “perfect” shot without sacrificing the meal. I also had the opportunity to get action shots that most bloggers can’t, since they usually work alone!
I ended up taking over 100 photos, as compared to Tracy’s 10. Some might see this as cheating, because the odds of me getting the perfect shot were greater. But Tracy herself said, “If I took 100 photos, they’d all look exactly the same.” As a photographer, I’m compelled to keep shooting in hopes of capturing a spontaneous moment or a unique angle. I could take 10 pictures, but if I did, I might miss the most important photographic element: the ability to catch the moment and not just the ingredients.
Take a look at the photo comparisons below. What do you think are the biggest differences between my shots and Tracy’s?
Here is a side-by-side photo comparison of the Swiss Chard.
(Tracy’s photo is on the left. Photo Kitchen’s on the right.)
Here is the veggie mix simmering on the stove.
(Tracy’s photo on top. Photo Kitchen’s 2 photos below hers.)
The finished dish was perfectly shiny and juicy.
(Tracy’s photo on top. Photo Kitchen’s photo below hers.)
The final plated dish.
(Tracy’s on the left. Photo Kitchen’s on the right.)
As I was busy snapping pics of their two adorable dogs and happily washing dishes, Tracy whipped up these Maple Butter Bars in less than 10 minutes! I’m not a huge fan of maple-flavored things, but I loved the chewy texture of these bars. The maple wasn’t overwhelming and eating them warm was a comforting treat.
Maple Butter Bars, freshly cut.
(Tracy’s photo above.)
Bars in the making: pre-oven, just out of the oven and just before eating.
(Photo Kitchen’s pictures, above.)
My guy & Tracy’s neighbor, John, stopped by to try out the veggie fare. As a meat-lover, the fact that he didn’t try to feed his share to the dogs means it was a winner!
(Sophia didn’t seem to mind the idea of a veggie meal either; she was right up in John’s face begging for him to share!)
I always enjoy watching Tracy cook. Her food is unique, adventurous and vegetarian friendly. She cooks mostly from scratch, she has a compost pile and she values locally-grown food, as evidenced by her CSA share with Sippel Family Farm. My favorite part of her blog is that it isn’t always about the food, but often about her love for her family and friends.
You can find the recipes, more photos, and Tracy’s take of the day in her post, The Diet: Day 2.
Bottom line, I’d be thrilled to cook along side Tracy again. She’s easy going and engaging, a pet lover like me and a food enthusiast. What more do I need out of a kitchen mate? (I can’t help adding this last photo of Tracy, who said “Hm, you didn’t say anything about taking pictures of me!” Yet she was kind enough to let me.)
P.S. Check in for the next in our Blog Crossover series with Lynn from But You Can Call Me Crazy!
]]>I had the distinct pleasure of working with Bleu & Fig a few weeks back! They are a full service catering company here in Columbus, but before you jump to conclusions, they are not the stereotypical catering company! They DON’T have one menu you HAVE to order from, they DO care about how their food tastes, and they AREN’T above doing small soirees.
Mini Crab Cakes | Pear Tart | Butternut Squash Bisque
Candied Bacon | Shortbread Lemon Bar
Veggie Wrap Boxed Lunch | Rosemary Garlic Chicken Pot Pie
In fact, they love the small jobs. Oscar Night, Valentine’s Day for two, St. Patrick’s Day gathering; whatever kind of party you want to throw, Bleu & Fig would be more than happy to help you come up with a unique menu to fit. And to make party-planning even easier, they also have 20 years experience in florals, and provide those services, as well.
Take the time to meet Regina and Brooke of Bleu & Fig, these ladies are kind, professional, creative and talented!
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This first excerpt is about hiring a professional photographer for a political campaign, though it could apply to any business’s advertising and marketing endeavors.
Photography can be the key to a successful direct mail campaign. When it comes to direct mail, you get approximately five seconds of a voter’s time between the mailbox and the trash can so you need to make those five seconds as eye catching and powerful as possible. In a misguided attempt to save resources, many campaigns skimp on one of the most crucial aspects of direct mail–photography. It’s akin to building your dream house on a dirt foundation. All of the work you put into your mail program–the research, writing and strategy–won’t be as effective if the piece is dragged down by low resolution, amateurish, overtly political photos taken by a well-meaning volunteer.
A picture is worth a thousand words, especially in political mail. A compelling and unusual photo can leap out of the rest of the clutter in the mailbox and get you those precious seconds of voter attention. A few tips on getting the right image to make your point:
Hire a professional photographer, not your neighbor who has a new digital camera (unless he or she is a Pulitzer Prize winning photographer in which case I hope they have better equipment). Spend the money on a real shoot with a real photographer….
Chadderdon, Liz. “Don’t Skimp on the Visual – It Seals the Deal.” Politics (Campaigns and Elections). May 2010.
This second excerpt is about using photos that best illustrate your brand.
]]>The right picture truly is worth a thousand words. It can tell your story, showcase your products, and intrigue, interest or excite your audience. But the wrong picture–well, there’s a whole other phrase that describes that: Not worth the paper it’s printed on. Problem is, how do you tell the difference?
A good photo or illustration communicates more quickly and leaves a longer lasting impression than words alone. It’s the old left brain/right brain thing. There is an emotional and a rational aspect to every communication, and you want to enhance both. The right picture can make people read the words. The right words can make people internalize the message. The visuals you use will create a perception of your (company) in the minds of the people who see them. Make sure it’s the perception you want.
There’s no way to tell you exactly how much you should pay for professional photography, since so much is dependent on the specifics of your job: How many pictures? Of what? Where? When? Even where you are located geographically makes a huge difference in photo costs. The best advice is to check around. Look at photographers’ portfolios, find a few whose work you like, and get several quotes. Often photographers negotiate based on use.
Before you send any image off to a publication, ask yourself if that image would stop you, engage you, interest you. Then answer yourself truthfully.
The bottom line is, the better your photos, the better you’ll look. It’s worth the time and trouble to get it right.
Muhleman, Janet. “Picture Your Brand.” Franchising World, February 2005.
After I broke the news that I am, in fact, a vegetarian, she still insisted that I come to enjoy the veggie-friendly food and the company.
I’m so glad I did! Jorgensen Farms is located in Westerville, Ohio. They currently supply local restaurants with herbs, honey, eggs and vegetables. They’re also venturing into doing weekly CSA dinners and event hosting.
This group all went to The Terre Madre Conference in Italy last fall for the Slow Foods movement.
Insider’s Tip: If you get a chance to try their lemon honey, it is to die for!
These days, there isn’t as much of a need to use artificial elements to make food look more appealing. This is partially because the style of food photography has changed, because of flash photography and because of the wonderful invention of DIGITAL. Food photography styling is heading more towards relaxed, sometimes purposefully messy. I think it’s because people like to imagine eating what they see, and eating the PERFECT bowl of pudding is unlikely. Also, food used to be shot with hotlights and a 4×5 camera. It was hard to get food to stay looking good for the painstaking process, so fake food sometimes had to be substituted just to get the shot. And of course, there’s digital. It used to be everything had to be perfect before the photo was taken, because little could be done after the fact. Now, so many things can be made perfect through multiple exposures, digital compositing, and the wonderful clone tool.
You may ask, “Why retouch it when you can fix it in camera?” Well, in this case, a few reasons. One, I was in a hurry. I had one hour before I HAD to leave the studio. I’d made the pudding the night before, and I knew how I wanted to shoot it, but I had little time to put it all together and produce the perfect shot. Two, I am not a food stylist. I get by just fine, but it’s not my area of expertise. So I shot the lumpy pudding and fixed the imperfections in Photoshop, vs. painstakingly straining the pudding and picking out lumps. I don’t own a strainer.
So here’s what I did in Photoshop. I adjusted the color, combined the depth of field shots, darkened the pudding, removed the lumps, made the swirls more even, used a lighter exposure for the bowls, switched the whisk with a better shot, removed some of the blue cast on the bowls, and straightened the fabric in the back and warped the front corner to look straight. (I did iron the fabric, but didn’t have time to wash the crease out of it.)
To see the photos flip back and forth, go to this link:
http://www.photokitchen.net/Photogalleries/Pudding.gif
Then I ate the pudding. All of it. All by myself.
Catherine Murray
All-Around Photo Chef
Columbus, Ohio
Photo Kitchen
I would really love it if you could take a moment to read my blog. Here at Photo Kitchen, we work really hard to share relevant information with our readers, yet you rarely comment, you don’t share our information with others, and you often ignore us altogether.
We understand you get a lot of requests, and that you can’t possibly take the time to check out every site personally, but if you could roll over us, notice that we are here to help, open for business, and genuinely excited to photograph anything that comes our way, including but not exclusively, food, people, portrait, pet, commercial, product, business, executive, model portfolios, headshots, babies, stock, real estate, agriculture, fashion. You name it, we’ll shoot it!
We’d so appreciate it if you could spread the word about Photo Kitchen to your gazillion users.
Thanks so much,
Catherine Murray
All-Around Photo Chef
Photo Kitchen, a photography company
www.photokitchen.net
www.facebook.com/photokitchen
http://twitter.com/photokitchen
[email protected]
614.309.3515
1. For some seriously ingenious sweets, check out Sassafras Bakery’s gift packages menu.
http://sassafrasbakery.com/seasonal.html
2. Taste of Belgium sells waffles by the bagful. They’re even good to eat plain!
3. Honey makes a sweet gift–and it never expires! At least not at my house…. Honeyrun Farms just started selling on Etsy, prefect timing!
http://www.etsy.com/shop/honeyrunfarm?ga_search_query=honeyrun+farm&ga_search_type=seller_usernames
4. Middle West Spirits makes some kick-ass vodka. Easy way to cross off the men on your list!
http://www.middlewestspirits.com/index.php/products/
5. For an obsessive cheese lover (like me), Oakvale Gouda is really worth the splurge. You may not believe me, but you should.
http://www.oakvalecheese.com/html/product_list___ordering.html
6. It goes without saying, but I’ll say it anyway: Jeni’s Ice Cream makes a great gift, and it’s pretty cool to receive a package that requires dry ice.
http://www.jenisicecreams.com/
7. Pattycake Bakery isn’t just for vegans. Check out their Mint Chocolate Whoopie Pie, yum!
http://www.pattycakeveganbakery.bigcartel.com/
8. The Olive Orchard makes olive oil and other items perfect for gifting. Everyone needs olive oil, how can you go wrong?
9. Though I don’t think they have an online store, you could stop into Crazy Goat Coffee in Gahanna and pick up some beans, a mug, or a gift card for your loved one!
http://www.crazygoatcoffee.com/menu.html
10. Camelot Cellars makes a great variety of wines, and you can design your own label! I did this for a friend’s birthday, and really enjoyed the experience.
http://www.camelotcellars.com/
11. Even though Cheryl’s has gone big, they’re cookies are still locally produced!
12. Sweet Thing Gourmet has my favorite jams. I like them because I don’t even think about putting them on bread, they’re just too good for bread. I like their brandied apricot on bananas and their hot raspberry jam with cream cheese on Nut Thins crackers.
http://www.sweetthinggourmet.com/gifts.html
13. Last but not least, it’s not a local food but it’s certainly local-food themed, you could always get them a subscription to Edible Columbus magazine.
http://www.ediblecommunities.com/columbus/subscribe/subscribe.htm
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I really enjoyed working on this issue, I met so many hard working people in the Columbus food scene who are really dedicated to their craft. And the take-home goodies didn’t hurt either!
Just like burger’s aren’t all created equal, neither are pictures of burgers!
Why is food photography so important? Why would you want to hire someone to do it vs. buying a point-and-shoot and saving some $?
BECAUSE
You can’t hear, touch, taste, or smell a photo of a burger.
The photo has to do all the work when you only have one sense at your disposal, and seeing is believing. If that burger doesn’t look juicy, hot, sizzling, and downright mouthwatering, then who’s going to believe that it is?
Let your photos reflect the deliciousness of your food. Hire a professional!]]>
1. Professional Wake-Up Call
Business has slowed down enough for me really look at what I’ve been doing, take stock of what I like and don’t like, and the excuse I needed to change it.
2. More Food, More Fun
While business was rolling right along, I didn’t have the time to cook, or even think about what I was eating. Now I’m eating healthier and better foods, reigniting my passion for cooking, and enjoying all of it a whole lot more!
3. Whole World View
I’ve always been passionate about the environment, that hasn’t changed. But now that it’s not just about the environment, but also about saving money, I’ve become more strict about my environmental choices, which makes me happy and proud. I buy props from garage sales and used stores, avoid buying new whenever possible. Not to mention saving on gas means saving money, too. Also, I’ve had the time to call up all those catalog companies and request to be taken off their mailing list.
4. Materialism Isn’t Happiness
I’ve never considered myself a shop-o-holic, or anywhere close, but I’ve often found myself wondering if buying something would solve my problem before I’d consider a buying-free option. For example: organization. Instead of looking at my current organizational system and seeing what needed to be changed, I’d think “If I buy this shelving unit, would that help me be more organized?” The answer is often No. Instead, I started looking at it backwards–“Here are these 4 piles of things that need to be organized. What is the best way to do that? Do I currently own something that would help me? Do I need these things at all? Could I turn them digital instead of keeping the originals?” Then, if when I was done organizing, I decided a shelving unit would help, then I could go from there. Mostly, I found I didn’t need it.
5. Expenses, Expenses, Expenses
I find that life is often a balance between time and money. If you don’t have the time, you have the money. If you don’t have the money, you have the time. So, now that I’ve had the time, I’ve carefully gone through my expenses and found small and large ways to save money. I lowered my cable bill by $20/month without losing any services. I return things I purchase if they don’t fit/work instead of setting it in a corner until the receipt expires. I’ve fixed things that are broken instead of replacing them. I’ve canceled services I forgot I had, sold things I no longer use, spent hours lowering my health insurance by $100/month by switching companies, and so on. Now, when business picks up and I don’t have the time for these things anymore, they’ll already be done and I’ll still be saving money!
6. Learning Isn’t Just For Kids
I’ve been reading up on all kinds of things, like business practices, self help books, how to use Twitter to your advantage, cell phone manuals, all kinds of less-than-exciting stuff, but hey, I’m learning! It feels good to be empowered by knowledge. Now I can go forward in a more purposeful way.
7. Loved Ones
Instead of being caught up in work 24/7, I can take a few hours and hang out at my sister’s house, go on a walk with my mom, go camping for the weekend, drive a friend to the airport…and do so without thinking how I should be at my computer retouching more images!
Now it’s your turn, what are your reasons?
]]>http://nateriggs.com/2010/09/19/columbus-metropolitan-libraries-issue-4/
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]]>Looking for a copy of your very own? Check out this link of locations!
http://www.ediblecommunities.com/columbus/blog/the-fall-issue.htm
Other locations: Tasi Cafe, The Refectory, Surly Girl Saloon, Due Amici, Barrio, Basil, Barcelona, Mezzo Italian Kitchen and Cotters at the Arena.
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Edible expanded it’s pages just to fit in more photos, but they still had to leave some out!
Here’s what you missed!
I’m so happy how this cover turned out, it’s perfect!
June 2010 is officially the best month of this year!]]>
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The Glass Ladies take beautiful glassware and ceramic pieces and turn them into wonderful garden sculptures, birdbaths and other lawn ornaments. What a great way to turn something old into something new!
Check out my Skreened shop for more information.
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Well, now I do, and I’ll probably go more often. Turns out flowers are just as beautiful in the dark.
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1. All I want to do is take pix of food all day.
3. I hate to dance, always have. But I’m going to have to learn how soon: social obligation.
5. I talk on the phone–A LOT.
6. I’m really afraid of public speaking. Even in groups of 5-10.
7. I’ve only ever looked good in one hat. But I didn’t buy it, cuz it was $28.
Photos from Jan and Jeremy’s wedding, January 2009.
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yes, had to add in at least ONE kitty
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