Expert Interview Series with FoodyDirect.com!

I was recently invited as a guest for the FoodyDirect.com Expert Interview Series to talk about great tasting and looking food, and I’m honored to share the interview with you! I discuss my background and how I got into Food Styling and Photography as a full-time freelance profession, along with some of my favorite things to cook, food trends, hot spots in NYC and some simple rules for great food photography on social media.

Expert Interview Series with FoodyDirect.com

I also included one of my favorite go-to recipes in the article, my Rochester-Style Chicken French with Broccolini which I know you’re gonna love!


Chicken French

Check out the interview below or on FoodyDirect.com (the best online mail order source for gourmet food and gifts!

FoodyDirect.com

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Kristen Hess is a New York City food stylist, photographer, recipe developer, and author of the food blog, The Artful Gourmet.  We recently chatted with Kristen about her favorite cuisines, cooking trends, and NYC eateries, and also asked her to share her food stylist expertise with us to help foodies take better photos of their gastronomical creations.

Tell us a bit about yourself. Why did you decide to dive headfirst into learning about cooking and food photography?

I’ve always loved food and cooking but never considered it as a full-time career until I moved to NYC and started taking a series of cooking classes at The Institute of Culinary Education. I was working in advertising at the time and thought it was a fun hobby, but then that hobby became more serious as I discovered food media as a blossoming career path and started taking more classes in food styling, photography, and food writing and then started my blog.
Out of all of the different styles of cuisine and cooking in your repertoire, which one was the most fun to learn about?

My all-time favorite is Italian food because I love the simplicity of the gorgeous ingredients, rustic flavors, and cooking techniques. Whether it’s homemade pasta and sauce, homemade pizza, a gorgeous salad, an antipasti dish, or a roasted chicken with vegetables, I love it all!

Name a cooking trend, tool, or category that you’re currently excited about. 

Alternative flours and coconut everything! I try to live a healthy lifestyle, but sometimes it’s hard when you work in the food industry (esp. in NYC!) surrounded by delicious temptations every day. Alternative flours made out of chickpeas, coconut, almond, bananas, brown rice, farro, buckwheat, chia, and arrowroot are great for low-carb and paleo/gluten-free cooking – and they’re healthier, too. You can make pizza crust, bread, pasta, pancakes, tortillas, pastry, crepes, socca, and all kinds of dishes with it. And I love coconut oil, cream, and milk as an alternative to full-fat regular dairy sometimes because it has a nice subtle coconut flavor and is great to cook with at high heat. I’ve made curries, smoothies, baked goods, and more with it. Great stuff.

Many people have a basic idea of what a food stylist does – but could you tell us about some types of food photography that you’ve done that people may not associate with the craft? 

I do some interesting gigs with agencies for their food clients who are doing on-site media tours promoting food products and recipes to food editors for all the major food magazines. For example, The Jackfruit Company launched their new products and I toured around with the owner and PR agency making tacos, salads, burgers, and sandwiches on-site in the editors’ board rooms while they pitched the product to the editors and writers (to gain press and brand affection, of course!).

Another new type of job that is getting popular is styling food for Facebook Live segments for cookbook authors and chefs, health experts, and bloggers. I did quite a few of these for Keri Glassman and Andy Boy Broccoli Rabe, making recipes for them which were demoed live on Facebook at PureWow Magazine and Cosmo.com. I also did this for Halloween making super fun recipes by blogger Elise Strachan at People Food and Food and Wine.

When you see people posting pictures of food on their social media pages, what are some of the “mistakes” you see that make the dish look really unappetizing?

I always say lighting is a huge factor for any good food photo. If it’s too yellow or too blue, you need to fix the hue or it looks unappetizing. Also, never use flash or take photos with overhead lights as they give harsh shadows and blow out the food. Try to shoot food with natural light as much as possible. Bad angles are a no-no too. Don’t shoot burgers or sandwiches overhead. You can’t see what’s inside. Pizza is great for overhead shots because you want to see what’s on it. Don’t be afraid to crop into the shot too for some detail. Finally, consider your composition; what’s the hero in the shot? Focus on that dish. Not the glass behind it. Let the hero shine!

Finish this sentence: “If you’re a true foodie, the next time you visit New York City, you definitely need to stop by…”

For pizza, you need to check out DiFara on Ave J in Brooklyn. The wait is kinda long, but it’s soooo good and super worth the trip and the wait. I also love RubiRosa pizza in Soho.

Pearl Oyster Bar in the West Village is amazing for fresh oysters, seafood, wine, etc.

My favorite taco joint is La Esquina in Nolita. They make authentic Mexican style tacos on small corn tortillas with fresh cilantro, pork, steak, chicken, and homemade salsa. Plus, the grilled street corn is to die for!

You can’t go to NYC without getting a delicious burger, fries, and milkshake from the Shake Shack in Madison Square Park. Again, the line is long, but so worth the wait!!!

And lastly, go to Katz’s Deli in the Lower East Side for a pastrami on rye New York City style. Delish.

What types of desserts do you enjoy making for friends and family?

I’m definitely more of a savory cook than a pastry cook, but I absolutely love making pies and tarts. I always make lovely fruit-based pies or tarts in the summer around the 4th of July using berries, peaches, and mascarpone on a puff pastry sheet. Thanksgiving is always fun; I love experimenting with new pie recipes (something different than pumpkin or apple pie) like Christina Tosi’s Crack Pie or my Bourbon Buttermilk Pecan Pie.

Finally, could you share with us one recipe that’s always a hit when you prepare it? 

I have so many recipes that I love but one of my absolute favorites is my “Rochester-Style Chicken French with Broccolini.” It’s actually not a French recipe; it’s an Italian recipe similar to a piccata dish, but with a light coating of egg batter, butter, white wine, lemon, and parsley on thinly-pounded chicken, sautéed in a pan and then coated in the luscious buttery lemon sauce. It’s easy to make, tastes amazing, and everyone loves it. I serve it with sautéed broccolini, but you could also serve it with green beans or sautéed spinach, over pasta or rice, or alongside some crusty french bread to mop up the sauce. Goes great with a tangy white wine like Pinot Grigio and a simple green salad with shaved Parmesan cheese and a tangy wine vinaigrette.

Chicken French

Rochester-Style Chicken w/ Broccolini

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: Serves 4.

This delicious Italian dish originated in Rochester, NY and is a great meal for a special occasion or any night of the week. Thin chicken cutlets are coated in a light egg and parmesan batter then sautéed until crispy and brown. They are coated in a luscious lemon butter and wine sauce and served with a side of fresh broccolini. Goes great with a crisp white wine such as Pinot Grigio and a green salad with shaved Parmesan and a tangy vinaigrette.

Ingredients

  • CHICKEN FRENCH:
  • 1/4 cup olive oil/canola oil blend for sauteing (I used Colavita Garlic Oil Blend)
  • 1 1/2 pounds boneless, skinless chicken breast cutlets
  • 2-3 eggs
  • 1/4 cup shredded Parmigiano-Reggiano cheese
  • Kosher salt and fresh ground black pepper
  • Dash of cayenne pepper
  • 1 tablespoon fresh chopped parsley
  • 1/2 cup of superfine flour (Pan Searing flour or Wondra)
  • LEMON BUTTER SAUCE:
  • 1-2 garlic cloves, minced
  • 1/2 cup white wine or sherry
  • 1 cup chicken broth
  • Juice from 1 1/2 lemons (about 1/4 cup)
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons cold butter, cut into pieces
  • Lemon wedges, for garnish
  • 1-2 tablespoons fresh chopped parsley, for garnish
  • BROCCOLINI:
  • 1 bunch broccolini, trimmed
  • Lemon Butter sauce (see above)
  • lemon, S&P for garnish

Instructions

  1. CHICKEN FRENCH:
  2. Heat oil in a large non-stick saute pan over medium heat.
  3. Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne, and fresh parsley in a large mixing bowl.
  4. Place flour in another flat bowl and season with salt and pepper to taste.
  5. Rinse and pat dry chicken breasts, then dredge each one in flour first (left hand), then egg mixture (right hand).
  6. Place chicken into the heated saute pan and cook for 6 minutes on one side. Flip chicken over and saute for another 6 minutes until golden brown.
  7. Remove from pan and set aside, covered with a foil tent.
  8. LEMON BUTTER SAUCE:
  9. In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn.
  10. Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
  11. Pour in the chicken broth, lemon juice, and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
  12. Stir in the butter and whisk until it melts.
  13. Add chicken back into the pan with the sauce and let simmer another 5-10 minutes.
  14. Place chicken on serving plate with the steamed broccolini and spoon lemon butter sauce over the top of both.
  15. Garnish with lemon wedges and additional chopped parsley if desired.
  16. BROCCOLINI:
  17. Steam broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
  18. Top broccolini with Lemon Butter sauce, additional lemon, salt, and pepper to taste.

Notes

You can also substitute veal for the chicken or artichokes for a vegetarian option.

http://www.theartfulgourmet.com/2017/06/23/expert-interview-series-foodydirect-com/

Are you jonesing for authentic New York-style foods? Check out FoodyDirect.com selection today!

New Food Styling + Photography Work

NYC Food Photographer

Kristen Hess NYC Food Stylist + NYC Food Photographer

Hey Guys! I’ve recently updated my food styling and photography portfolio with some new work I’ve done – I tend to get so busy that marketing is the last thing I have time for but I’ve added some new cool work I’ve done for some new restaurants and catering companies, Lo-Cal Kitchen, Cork + Slice, Lilly’s Craft + Kitchen, Outback Steakhouse, 7 Barrels, Arnold Bread, Eggland’s Best, The Laughing Cow, California Almond Board and more. Stay tuned for more updates on my styling and photography work!

Check out my portfolio online at http://kristenhess.com 


Food Styling for Lo-Cal Kitchen 

Food Photography for Cork + Slice

Food Photography for Lilly’s Craft + Kitchen NYC

Le Book - Kristen Hess Photographer and Food Stylist

I also just received my Le Book Photography Annual and found me on page 394! Le Book is a highly acclaimed annual of photographers, stylists, production teams, advertising agencies, studios and more that comes out once a year. A prestigious title at that to be in the “LE BOOK”.

Check out my portfolio on their website for more examples of my work at http://www.lebook.com/kristenhess 

 

Food Styling + Photography for LDV Caterers NYC

NYC Food Photographer Kristen Hess

Check out the full portfolio online at http://ldvcaterers.com/#gallery

New Work: Food Styling & Photography

I recently did food styling & photography for Newman’s Own Salad Dressing and Arnold Bread for their annual recipe contest websites, advertisements and marketing materials.

I also have been doing photography for Baked By Melissa (the mini cupcakes in NYC!), for their website, social media and advertising and events. Here are some new shots I’ve done for them recently too!

Newman’s Own Salad Shoot


Arnold Bread Sandwich Shoot

Arnold Shoot Sept 2015-324 Arnold Shoot Sept 2015-379 Arnold Shoot Sept 2015-399 Arnold Shoot Sept 2015-414 Arnold Shoot Sept 2015-436 Arnold Shoot Sept 2015-476 Arnold Shoot Sept 2015-514 Arnold Shoot Sept 2015-537 Arnold Shoot Sept 2015-550 Arnold Shoot Sept 2015-583 Arnold Shoot Sept 2015-592 Arnold Shoot Sept 2015-614 Arnold Shoot Sept 2015-642 Arnold Shoot Sept 2015-702 Arnold Shoot Sept 2015-737 Arnold Shoot Sept 2015-758 Arnold Shoot Sept 2015-766 Arnold Shoot Sept 2015-776 Arnold Shoot Sept 2015-785 Arnold Shoot Sept 2015-807

 

Baked by Melissa

Food Styling & Food Photography: New Client Work

NYC Food Stylist NYC Food Photographer

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I’ve been crazy busy this Spring and Summer so far with new food styling and food photography client projects which is a great thing, but doesn’t leave me as much time for my blog as I’d like! Here are some new client shoots I’ve done over the past few months 🙂

Tavern on Jane Food and Restaurant Shoot  – NYC


Food photography for Tavern on Jane’s new website and marketing materials.

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Baum-Essex Private Label Product Packaging Shoot – NYC

Food styling and photography for private label product packaging and advertising.

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Country Crock Food Shoot – NYC

Food styling and photography for internal marketing materials and brand identity guides.

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Cloverleaf Tavern Food Shoot – NJ

Food photography for website and marketing materials and advertising.

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Kikkoman TV Segment on OK Television – NYC

Food styling for Father’s Day and July 4 TV segment with Kikkoman’s Head Chef Helen.

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Yura Bakery and Catering Food Photo Shoot – NYC

Food photography for website and internal marketing materials.

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Stay tuned for more new work and client projects – I’ll keep posting from time to time 🙂

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Zucchini Noodles 1

Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)

Zucchini Noodles 10


I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.

Zucchini Noodles 8

This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.

Zucchini Noodles 3

I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!

Zucchini Noodles

Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.

LemonZest-Juice

Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.

Prep Shrimp

Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.

Lemon Sauce Ingredients

Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.

Meyer Lemon Sauce

Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).

Add Mascarpone, Shrimp and Basil

Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?

Zucchini Noodles 6

Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.

Zucchini Noodles 7

Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.

Zucchini Noodles 5

Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 1 cup of noodles with sauce

This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.

Delicious!!

Ingredients

  • Zucchini Noodles:
  • 2 tablespoons olive oil (7 Barrels Basil olive oil)
  • 1 tablespoon minced garlic
  • 2 medium zucchini
  • 1/4 teaspoon crushed red pepper
  • Salt and Pepper, to taste
  • Shrimp:
  • 1 tablespoon olive oil
  • 1/2-3/4 pounds medium shrimp, shelled and deveined
  • 1/4 teaspoon crushed red pepper
  • Garlic salt and Pepper, to taste
  • Meyer Lemon Cream Sauce:
  • 6 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • Zest and juice of 1 Meyer Lemon
  • 1/2 cup white wine (Truvee Chardonnay)
  • 1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
  • 2/3 cup Mascarpone cheese
  • 3/4 cup sweet corn kernels (frozen or fresh)
  • Salt and Pepper, to taste
  • Fresh Basil, for garnish
  • Additional lemon zest, for garnish

Instructions

  1. Make the Zucchini Noodles:
  2. Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
  3. Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
  4. Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
  5. Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
  6. Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
  7. Prepare the Shrimp:
  8. In the same sauce pan, heat another tablespoon of olive oil over medium heat.
  9. Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
  10. Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
  11. Meyer Lemon Cream Sauce:
  12. Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
  13. Add the additional garlic and cook for about 2 minutes.
  14. Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
  15. Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
  16. Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
  17. Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.

Notes

This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.

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http://www.theartfulgourmet.com/2015/07/16/shrimp-basil-corn-zucchini-noodles-w-meyer-lemon-cream-sauce/
Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream SauceZucchini Noodles 9

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Other similar recipes you might enjoy:

Shrimp Scampi Pasta

Shrimp and Zucchini with Tomatoes 

Basil Shrimp Zucchini Pasta

Shrimp and Zucchini Risotto

Fettuccine with Shrimp and Zucchini

Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.

Rotelle with Sausage, Peppers, Spinach and Ricotta w/ Fresh Basil Marinara Sauce

SausagePasta-hero

Sausage Pepper Spinach Pasta

So it’s finally beginning to feel like Fall around here in the Big Apple. The temperatures have dropped into the low 50s and it’s been raining like crazy for days. Enough to make you feel a little bit down, but also the crisp air, wet leaves and grey skies kind of make me feel nostalgic and excited for the holidays coming ahead. (November is also my birthday month so celebrations are in order in a couple of weeks!)

Also this dampening weather is a great excuse to make some homey comfort food, curl up under a blanket and read a good book! I absolutely love Italian food and usually get a craving for Rigatoni Bolognese or Lasagna on chilly days like these. I thought I would do something a little different and make some yummy pasta with spicy Italian Pork Sausage, some bright and colorful peppers, a few handfuls of healthy iron-rich spinach, and a homemade marinara sauce with fresh basil, topping the pasta dish off with some fresh ricotta and grated Parmigiano-Reggiano cheese and red pepper to give it some extra zing (yes, I do like my food on the spicy side!)


Sausage Pepper Spinach Pasta

It’s really an easy dish to prepare and after making my own sauce I can definitely tell a difference from store-bought pasta sauce, which this one puts to shame on all fronts! I bought some Campari Italian tomatoes that are sweet and little and absolutely adorable (I got them at Fairway on 2nd Ave but I’m sure you can find them at other grocery stores). And the homemade sauce is soooo good with the spicy sausage, savory sautéed peppers, onions, spinach and garlic! (And hey, a little bit healthier than a fattening super cheesy-baked pasta dish I normally crave!)

The fresh ricotta and grated Parmigiano-Reggiano cheese give it a creamy, tangy contrast to the spicy, savory flavors in the dish. All you need is some crusty bread and a nice medium-bodied Italian wine such as Nero d”Avola (from Sicily and a bit fruity and herby), Barbera (from Veneto with hints of black cherry and licorice) or a Bonarda (from Northern Italy with hints of black fruits, violet and black pepper). If you prefer white wine, go for a Pinot Grigio or even a Riesling which is a little sweeter and a good balance for the hearty, spicy flavors in the pasta.

Buon Appetito!

Sausage Pepper Spinach Pasta

Rotelle with Sausage, Peppers, Spinach and Ricotta with Fresh Basil Marinara Sauce

Yield: 4 to 6 servings

I absolutely love Italian food and usually get a craving for Rigatoni Bolognese or Lasagna on chilly days like these. I thought I would do something a little different and make some yummy pasta with some spicy Italian sausage, some bright and colorful peppers, some healthy iron-rich spinach and to top it off, make my own fresh marinara sauce with some fresh basil, topping the pasta dish off with some fresh ricotta and grated Parmesan cheese and some red pepper to give it some extra zing (yes, I do like my food on the spicy side!)

Ingredients

  • Fresh Basil Marinara Sauce
  • 3 pounds fresh plum tomatoes, blanched, peeled and seeded
  • 1/4 cup extra virgin olive oil
  • 2 large garlic cloves, minced
  • Pinch of red pepper flakes
  • Sea salt, to taste
  • 4 fresh basil leaves, torn into bits
  • 1 pound Rotelle pasta (or sub Gemelli, Gigli, Fusilli or Festonati)
  • Sausage, Peppers and Spinach:
  • 2 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • ½ teaspoon red pepper flakes
  • ½ pound ground pork sausage (spicy or sweet, you choose)
  • ½ onion, chopped
  • ½ red pepper, chopped
  • ½ orange pepper, chopped
  • 2-3 cups fresh baby spinach leaves
  • A few fresh basil leaves, torn
  • Ricotta and Parmesan Cheese:
  • 2 ounces Parmigiano-Reggiano cheese (1/4 cup grated)
  • 1 1/2 cups ricotta cheese
  • Sea salt and freshly ground pepper
  • A small handful of minced chives, for garnish

Instructions

  1. Make the Sauce:
  2. Blanch the tomatoes in boiling water for 1-2 minutes, and shock in ice water. Peel the tomatoes and cut in half, and de-seed. Place the tomatoes and sea salt into the large work bowl of a food processor and pulse on medium speed until tomatoes are finely pureed. Set aside.
  3. Heat a large saucepan over medium heat. Sauté the garlic and red pepper flakes for a few minutes, then add the tomato puree and cook for about 25-30 minutes at a steady simmer (lower heat if it starts boiling), stirring occasionally, until the sauce is thickened and cooked through. Add in the fresh torn basil and remove from heat and set aside.
  4. Note: If making the sauce ahead of time, store in a sealed container in the refrigerator. It will stay fresh for up to 5 days or in the freezer for up to 2 months.
  5. Cook the pasta:
  6. Bring a large pot of salted water to a boil. Cook the pasta for about 10-12 minutes until al dente. Drain and return to pot. Add fresh marinara sauce and toss to combine; throw in a little extra grated Parmesan cheese and set aside.
  7. Make the sausage, peppers and spinach:
  8. Preheat a large sauté pan over medium-low heat.
  9. Add onion and bell peppers to the bowl of your food processor and pulse at medium speed until chopped into a small dice.
  10. Heat olive oil in the sauté pan, add garlic and red pepper flakes. Sauté for about 1 minute on medium-low heat until lightly golden. Increase heat to medium high, add sausage and cook until well browned and no longer pink. Drain the cooked sausage mixture on paper towels and place in a large mixing bowl.
  11. Heat additional tablespoon of olive oil and sauté onions and peppers until soft and onions are translucent, about 5-7 minutes. Add baby spinach and sauté for another 1-2 minutes until spinach is wilted. Place the cooked veggies into the bowl along with cooked sausage mixture, add salt and pepper, fresh basil and stir together. Set aside to cool.
  12. Prepare the ricotta and Parmesan cheese:
  13. Stir together ricotta, salt, pepper and shredded cheese and stir to combine, reserving some of the grated Parmesan for garnish.
  14. Scoop some of the pasta and marinara sauce into bowls. Top with Sausage, Peppers and Spinach mixture and stir to combine. Top the pasta with a few dollops of the Ricotta-Parmesan mixture, minced chives and additional salt and pepper, if desired.
  15. Serve with some crusty Italian bread, a green salad and a medium to full bodied red Italian wine such as Nero d”Avola, Barbera or a Valpolicella blend.
http://www.theartfulgourmet.com/2014/10/23/rotelle-sausage-peppers-spinach-ricotta-fresh-basil-marinara-sauce/

Sausage Pepper Spinach Pasta

 

Click here to see a great pasta and sauce pairing chart at Chow.com

Click here to see a cool chart to selecting Italian Red wines at WineFolly.com

New Work from my Food Styling & Photography Workshops

I have been teaching private and small group Food Styling and Photography workshops for students the basic techniques for food styling different types of food (Salads, Drinks, Desserts, Main Dishes, Appetizers, etc.) along with the basics of prop styling, set design, and art direction and basics for food photography – lighting (natural vs. artificial), camera settings, shooting angles and composition, special effects, and post production. Here are few photos from some recent student workshops where we designed some gorgeous shots using fresh seasonal produce and Fall flavors.

I am accepting new students for the Winter calendar, please call 917-613-5990 or email kristen@theartfulgourmet.com for more information on the workshops and to schedule a date for the class.

Kale Apple Salad
Kale Apple Salad
Roasted Veggies
Roasted Veggies
Apples
Apples
Wine & Cheese
Wine & Cheese
Fall Salad
Fall Salad
Beets
Beets
Minestrone
Minestrone
Pomegranate Martini
Pomegranate Martini
Radishes
Radishes
Tea Time
Tea Time
Cupcakes
Cupcakes
Irish Coffee
Irish Coffee

 


 

 

 

 

 

 

 

 

 

 

Published! Food Styling & Photography for Gary Null’s NEW Vegan Cookbook..Hot off the Press!

GNCookbook-hero
Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods
Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods

Yay! The time has finally arrived – the cookbook I shot and styled for Gary Null Power Foods arrived on my doorstep yesterday, HOT off the press!

I styled and shot this cookbook last August-September and it was a 6-week process with plenty of long days and nights, cooking, styling and shooting, with lots of laughter and intensity, for Gary Null’s new cookbook titled Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods. The cookbook has over 270 recipes that are Vegan, Vegetarian and Raw Food based on the premise of promoting a healthy diet while preventing and reversing arthritis, diabetes, cancer and inflammation through eating raw, vegan and power foods.

I worked with Gary and his editorial team throughout the process to interpret the recipes into appealing, fresh and healthy images for the cookbook. I also collaborated side by side with two amazing Chefs; Wes Wobles and William Shear, day and night (literally!) to turn the recipes into beautifully plated works of art which were styled meticulously in the kitchen and by myself on set, to create the perfect final beauty shot.


I’m very proud to have been the stylist and photographer on this awesome project and part of this dynamic project team that made the cookbook come to life in such a short time – it turned out beautifully with full color photos, a clean design and a comprehensive healthy eating program that might turn any meat-loving carnivore into a Vegan or Vegetarian just yet! The recipes are simple and easy to prepare with raw ingredients including grains, fruits, vegetables, and non-meat soy proteins flavored with plenty of fresh herbs and seasonings. There are recipes for Breakfast, Lunch and Dinner, Salads, Soups and Desserts plus plenty of sauces and dips along with healthy appetizers. Gary also explains the nutritional aspects to a Vegan and Vegetarian Raw food diet with an eating plan spelled out and easy to follow.

Light, healthy and fresh is the name of the game in this cookbook, and it’s arrived just in time for Spring to lighten up your diet and get healthy! Who knew eating meat-free could be so tasty? I just might give it a try 🙂

Purchase a copy of the book online

View gallery of some of my fav photos I shot for the book

Kudos to the Cookbook Team!
Kudos to the Cookbook Team!
Kind Testimonial from Gary Null
Kind Testimonial from Gary Null

Entrees

Fettucine Asparagus

Cauliflower Hummus

Salads-intro

Salads

Soups

Sauces

Gingerbread

Breakfast

Apple Banana Turnovers

Desserts

Here’s a few of my favorite photos from the photoshoot:

Mushroom Bean Curry with Butternut Squash
Mushroom Bean Curry with Butternut Squash
Poached Peaches with Raspberry Sauce
Poached Peaches with Raspberry Sauce
Coconut Cherry Ice Cream
Coconut Cherry Ice Cream
Penne Pasta and Kidney Bean Soup
Penne Pasta and Kidney Bean Soup
Stewed Plums
Stewed Plums
Fennel and Pecan Salad with Peaches
Fennel and Pecan Salad with Peaches
Sweet and Sour Bean Stew
Sweet and Sour Bean Stew
Chickpea Burger and Baked Sweet Potato Chips
Chickpea Burger and Baked Sweet Potato Chips
Spaghetti with Eggplant Marinara
Spaghetti with Eggplant Marinara
Sticky Sweet Rice with Papaya
Sticky Sweet Rice with Papaya
Lentil Curry
Lentil Curry
Bulgur and Vegetables
Bulgur and Vegetables
Bammie Cakes
Bammie Cakes
Apple Cinnamon French Toast
Apple Cinnamon French Toast
Bitters Sweet Salad
Bitters Sweet Salad
Millet Coriander Stir Fry
Millet Coriander Stir Fry

And now for some fun behind the scenes shots on set:

Test Shoot
Test Shoot
Chef Wes Wobles in the Kitchen
Chef Wes Wobles in the Kitchen
Kristen on set shooting garden scene
Kristen on set shooting garden scene

 

Making Homemade Granola
Making Homemade Granola
Making Caramel
Making Caramel
Arranging items on set
Arranging items on set

 

Plating the dish and prepping the shot
Plating the dish and prepping the shot
Setting up the props for the final shot
Setting up the props for the final shot

 

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