bake

B.T.S. Photo Shoot Fine Cooking Magazine

Connecticut is a beautiful state and I’m so lucky to work with my client Fine Cooking Magazine there! That is also the home of Taunton Press where beautiful food stories are published. The team I get to work with is very passionate about food and cooking which makes the photo shoots all the better. I don’t always get to see my work in print so these projects have been really special to me. Also it’s great to work with the talented food stylists Nicole Twohy and Heather Meldrom! Pick up the latest copy of Fine Cooking today!

Felicia Perretti is a commercial food and beverage photographer and director based in New York City. She works nationally with food and beverage clients in advertising, packaging, editorial, and video. She has worked with food and drink in all shapes and knows how to craft the right team to get the job done! Her passion for food and beverage shine through on set as well as outside of work in her everyday life. Whether it’s trying new restaurants, traveling, or cooking with her husband Joe. Send her an email or give a call to discuss your next project, she would be more than happy to chat!

Soft Pretzel Month! Recipe

TRIVIA ANSWER: B. BALDIES

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7-8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn and coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3. Preheat oven to 450 degrees. Grease 2 baking sheets.

4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheet. Sprinkle with kosher salt.

5. Bake in preheated oven until browned, about 8 minutes.

Ingredients

4 teaspoons active dry yeast

1 teaspoon white sugar

1 1/4 cups warm water

5 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons salt

1 tablespoon vegetable oil

1/2 cup baking soda

4 cups hot water

1/4 cup kosher salt (for topping)

Recipe: Buffalo Wings

I don’t have a deep fryer at home and buffalo wings make me feel guilty enough so these baked buffalo wings were a good trade off. I was really craving the buffalo style wings with that real orange sauce so this recipe I didn’t need to add to much extra butter. You can buy this style sauce at any supermarket, it’s usually next to the Frank’s Red Hot Sauce which also offers an awesome wing recipe on the bottle.

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What you will need:

3/4 cup flour (this yields for about 20 wings, depending on the size and quantity of the wings you may need more or less flour)

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 or 1/4 cup melted butter (whatever your feeling!)

1/2 cup of the buffalo sauce


Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

Preheat oven to 400 degrees F

Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

*I also had a grate between the foiled pan and the wings just so they could get a little crispier.


Recipe: Red Skin Potato Chips

What you will need:

3 medium red skin potatoes(depends how many you want to make)
oil/Pam spray
Seasonings

Preheat oven to 400 degrees.

Thinly slice(or use a mandolin slicer) your potatoes, do not use ends.

Lay out the potato slices without overlapping onto your oiled sheet tray.

Sprinkle generously over the potatoes your choice of seasonings.
I used, salt, pepper, oregano, Old Bay seasoning, and Paprika.

Put into the oven and bake for 20 min or until golden brown, flip over a couple times during process.

After they are done lay out on a paper towel to dry any excess oil.

Serve!

Dip
Sour Cream(This is quick and easy if you have left over sour cream from another recipe)
-Cumin
-Paprika
-Pepper/Salt to taste

Mix the sour cream in with paprika, cumin, salt, and pepper until spicy and tasty.

I’m a big fan of red skin potatoes, not just because of the nutrients you get from them that plain baked potatoes don’t have but they are just as versatile as baking potatoes.

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Thanksgiving Leftovers

Hope everyone had a great Thanksgiving and busy holiday shopping weekend. Something I always look forward to doing is having the leftover turkey sandwich for lunch the next day. Everyone does it a little different but you can never go wrong.

Here's how I made my turkey sandwich...


Felicia's Next Day Thanksgiving Sandwich:

Le Bus Bakery pumpernickel rye bread

Turkey(dark meat/shredded)

Mashed Potatoes

Stuffing

Swiss Cheese

Homemade cranberry sauce (dipping sandwich)

Preheat oven at 375. Layer all the ingredients on the rye bread and top with 2 slices of Swiss cheese. Bake in the oven for 15-20 min.

Take out and enjoy! I personally like to have this with a Brooklyn Winter beer. Also use the cranberry sauce to dip your sandwich in.