bake
What a cool project with Knorr! Although I didn’t get to meet Ludacris, my photo of the lemon pepper chicken cutlet is Very close to him! It’s a win! I couldn’t of done it without my amazing crew.
Taka Kuniyuki food stylist
Penelope Boukles prop stylist
Regina Tamburro Assist
Susan Shaughnessy Producer
Space28 Studio
Carolyn Somlo Rep
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!
It was great to be back at Le Bus Bakery! A long time favorite client of mine needed some new photography for new brochures AND they have grown so much since I’ve seen them. Their facilities have amazing new oven equipment expanding their capabilities on creating fresh bread. They have always had a variety of artisan breads from loaves to macaroons, and burger buns. The talent in their bakery is unreal! No wonder they have such a large spread of clients to the restaurant industry and right to consumers. If you make it out to the King of Prussia area make sure to stop at their outlet store. Yum!
It was a fun day packed with shooting their fresh bread working with their marketing department seeing their newly designed brochure and taking shots to help fill their needs. After we finished with shooting their products we got to visit the updated bakery where they have all their new bakery equipment, updated loading dock, and packaging area which overall makes production smoother, quicker, and easier for the bakery employees. Still putting out that quality hand rolled dough. It’s really great to see.
How was your Memorial Day weekend? What type of grilling did you tackle? For us we did a nice dry rub spare rib recipe. Color is always important and using the right amount of paprika really makes a difference. These were also on the spicy side, a nice change up from the usual BBQ sauce rub.
Ingredients:
-1/2 cup turbino sugar
-1/4 cup normal paprika
-1/4 cup smoked paprika
-1 tablespoon salt
-1 tablespoon pepper
-1 tablespoon onion powder
-1 tablespoon garlic powder
-1 teaspoon cayenne pepper
-1/2 teaspoon ground thyme heaping
-1/2 teaspoon ground bay leaves sparingly
-yellow mustard rubbed on base of meat (makes the seasoning stick!)
*Let it soak overnight in fridge
-Baked 300 degrees 3 hours cover in foil
- Uncover and cook an additional 15 minutes
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)
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.
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.
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.
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.
