I love Spring. There’s nothing better than a dose of gorgeous sunshine, cherry blossoms in bloom, and the tempting promises of Summer on the way. It’s the perfect time of year to throw open the windows, do some Spring cleaning and celebrate new beginnings. I also love the bountiful selection of fresh seasonal herbs and vegetables that come along with it.
Asparagus is in its prime now, so I wanted to create a light and savory chicken dish to complement it for an easy, healthy weeknight dinner – a twist on classic Chicken Saltimbocca with the addition of some cheesy goodness and bright lemony flavor.
I picked up some fresh lemons, thin chicken breast cutlets at the market along with some Italian Prosciutto, fresh sage and Provolone cheese to stuff them with. To start, I laid out the chicken breasts in a large baking pan and layered the ingredients on top – first a slice of Prosciutto topped with a few sage leaves and thinly sliced cheese. I then folded them over and secured them with toothpicks and seared them in a pan in olive oil to get a nice golden brown crust. Once the chicken breasts were browned, I set them back in the pan, poured the juices on top and finished in the oven for about 15 minutes.
The best part of this dish is the buttery lemon wine sauce for serving. I sliced up some garlic and sautéed it in olive oil for a minute or two, then added some chicken broth, white wine and let it come to a boil, then reduced the heat and simmered it down to reduce the sauce, stirred in some lemon juice, a nob of butter and set the sauce aside for drizzling on the chicken later.
While the chicken was roasting in the oven, I blanched the asparagus for a minute or two and then tossed it with sliced garlic, olive oil and sea salt, roasting it for about 10 minutes or so until tender. So easy and soooo good!
Once the chicken and asparagus were done roasting, I served them on a plate and finished them off with the buttery lemon wine sauce. If you want to add a starch to the meal, simply cook up some orzo, pasta or some crusty bread to go with it. You can also use Fontina cheese for a slightly different flavor, or to make it a vegetarian dish, omit the prosciutto and substitute some sautéed mushrooms or spinach and prepare the same way. Keep it light with a side salad and a lemony vinaigrette, and serve with a glass of Pinot Grigio or Pinot Gris.
Here’s to Spring and the days leading up to Summer – Bon Appetit!
Prosciutto Sage Provolone Stuffed Chicken with Roasted Garlic Asparagus
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4 to 6
Ingredients
4-6 chicken breast cutlets
4-6 thin slices of Italian Prosciutto
12 fresh sage leaves
4-6 slices of Provolone or Fontina cheese
2-3 tablespoons of olive oil
Sea salt and freshly ground black pepper, to taste
2 cloves of garlic, sliced plus 1 clove minced (for sauce)
1 bunch of asparagus
½ cup chicken broth
½ cup dry white wine (Pinot Grigio or Pinot Gris)
juice from half a lemon, plus 1 tablespoon zest for garnish
1 tablespoon butter
lemon wedges and additional torn sage leaves for garnish
Instructions
Preheat oven to 350 degrees.
Spread out the chicken cutlets flat in a large baking dish, and season with sea salt and pepper, to taste.
Layer on top of each chicken breast a slice of prosciutto, two sage leaves, and a slice of provolone or fontina cheese, then fold over the chicken in half and secure with a toothpick to secure.
Heat 1 tablespoons of olive oil in a large sauté pan over medium-high and sauté chicken breasts approximately 1-2 minutes per side until golden brown.
Remove the chicken and juices from pan and place back into the baking dish and roast in the oven for another 15 minutes until cooked through. You might want to baste the chicken in its juices once or twice to make sure the chicken doesn’t dry out in the oven.
Meanwhile, slice 2 cloves of fresh garlic, mince 1 clove and set aside. Trim the ends off the asparagus and blanch in boiling salted water in a large pot for about 1 minute. Drain, place asparagus in a baking dish and drizzle with a tablespoon of olive oil, a sprinkle of sea salt and pepper and sliced garlic. Place in oven and roast for about 10-15 minutes until fork tender and slightly browned (be careful not to overcook or the asparagus will get dark and mushy – aim for tender yet crisp and green).
In the same sauté pan for the chicken, heat another tablespoon of olive oil. Sauté the additional clove of minced garlic for about 1 minute until lightly golden and soft. Add the chicken broth, white wine, lemon juice and bring to a boil, then lower the heat to a simmer. . Let sauce reduce to about half, then add 1 tablespoon of butter, swirling in to finish the sauce.
When chicken and asparagus are done roasting, plate them and top off with the lemon butter wine sauce.
Garnish with lemon wedges, torn sage leaves, lemon zest, and salt and pepper to taste. Serve with a side of cooked orzo or pasta, crusty bread or a green salad with a lemon vinaigrette and a dry white wine, such as Pinot Grigio.
On a recent trip up to Rochester, I had the pleasure of discovering a lovely little Italian place called the Mona Lisa Café. My mother and I stopped in there on a whim one afternoon for a cappuccino, but after entering the café and seeing all the delicious pastries and gelato and enticing smells of amazing food, we decided to stay for lunch instead.
We sat at a table by a large window and enjoyed a glass of wine while perusing the menu. At first we thought we would just split an appetizer, but there were just too many tasty choices on the menu to settle for just one item. We opted for a delicious Italian Panini and their amazing Greens and Beans appetizer made with escarole and cannelloni beans sautéed with heaps of garlic, savory Italian sausage, white wine, olive oil and bread crumbs topped with Parmesan cheese. WOW. Best thing I’ve ever tasted! I loved this dish so much I was inspired to recreate it at home, and my own version of Garlicky Greens and Beans with Sausage I now present to you. Delicioso!
2 cups Fingerling potatoes, peeled and cut into quarters or chunks
1 1/4 pound sweet Italian sausage (may use chicken or turkey sausage if you prefer)
4 tablespoons extra-virgin olive oil, divided
6 garlic cloves, sliced or chopped fine
1 teaspoon dried red pepper flakes
1 large bunch of greens (I used collards, but you can use spinach, kale, escarole, or mustard/turnip greens)
1 can white cannellini beans, drained and rinsed
2 1/2 cups chicken broth
1/2 cup water
1 tablespoon dried minced onion
2 tablespoons white wine vinegar
Sea salt and freshly ground pepper, to taste
1/2 cup shredded Parmigiano-Reggiano cheese, plus extra for garnish
Crusty bread or garlic bread, for dipping
Instructions
Rinse and drain potatoes, cut into quarters or chunks, depending on the size.
Bring a large pot of water to a boil and cook potatoes for about 10-12 minutes until tender. Drain and set aside.
At the same time, add 1/2 inch of water to a large saute pan over medium heat. Add sausages to and cover with a lid, simmering for 10 minutes (without turning). Remove the lid, turn sausages over, and cook for another 5 minutes until almost cooked through.
Meanwhile, measure out your liquids and dry seasonings and set aside.
Chop the garlic.
Wash the greens well and drain. Remove and discard the veins and stems, cutting leafy green parts off on either side into 1-inch strips.
Remove sausages from pan and cut into coin-sized chunks. Drain fat from pan and wipe down.
Add 1 tablespoon of oil into the same pan and return to medium heat. Add garlic and red pepper flakes, and saute while stirring often, for about 1 minute being careful not to burn garlic.
Add additional 3 tablespoons of oil and start sauteing greens by the handful until they are just starting to wilt.
Add cannellini beans, sausage, potatoes, broth, water and minced onion; bring ingredients to a boil. Reduce heat, cover and let simmer on low for 10-15 minutes to let the flavors meld.
Remove lid, add 2 tablespoons of white wine vinegar, and let simmer for another 5 minutes or so until the liquid reduces a little (you can simmer it down longer if you like a thicker stew or add more broth/water if you like a thinner stew).
Season with salt and pepper to taste.
Serve the Greens and Beans in large bowls topped with shredded Parmigiano-Reggiano cheese and crusty bread for dipping in the broth.
Delicioso!
Notes
Substitute sweet Italian sausage with chicken or turkey sausage or omit all together and adjust water/broth down to 2 cups if you prefer a vegetarian dish.
Mona Lisa Cafe uses breadcrumbs and white wine in their dish which I omitted in my version because of the starch from the potatoes and adding a splash of white wine vinegar which gives it a nice tangy flavor to the broth. Feel free to experiment by topping it with toasted breadcrumbs and using some wine in place of the water in my recipe, but you'll need to adjust the amount of liquids down if you omit the potatoes from the dish so it's not too watery/brothy. The consistency should be of a nice light stew with a balance between the meat and vegetables and the broth.
Serve with a dry white Italian wine such as Pinot Grigio and crusty bread for dipping up the broth.
If you haven’t tried Moroccan Harissa before, listen up. It’s a lovely pepper sauce blend made with chili peppers, bell peppers, garlic, extra virgin olive oil, vinegar, salt. That’s it. And it’s totally delicious.
Harissa is a staple of Tunisian and Moroccan cuisine, and it is the central condiment in kitchens in North Africa used as a spread, a dip or drizzled on top of nearly any dish. Versatile as it is, you can pair it with lamb or pork, fish, chicken or beef as a marinade or base for a Moroccan tagine dish. Drizzle some over couscous and grilled vegetables, or use it as a dressing for potatoes or dip some grilled flatbread or pita in it.
I first tried Mina Harissa Pepper Sauce last year when I met owner and creator Mina from Casablanca Foods at the Just Food Conference, and fell in love. They were giving away samples of their red pepper Harissa sauce that came in three different styles (Mild, Medium and Spicy). It had just the right amount of heat, and tons of flavor from the chilies,bellpeppers and garlic.
They now have a new flavor made with green chilies and green peppers that is equally delicious with a medium spicy heat and tangy flavor. I was lucky enough to sample some of this new green goodness sauce and created a tasty, fun recipe to go with it – Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita. The burgers are mildly spiced with cumin, ancho chile, onion, garlic and mint, then served over grilled pita and topped with the green harissa sauce, crumbly fresh feta, chopped fresh mint and sun dried tomatoes. They’re super easy to make, and super flavorful with the delicious blend of spices, fresh herbs and ingredients. Enjoy!
Spiced Moroccan Burgers with Green Harissa, Feta and Mint
Ingredients
SPICED MOROCCAN BURGERS
1 pound ground beef or lamb
3/4 cup seasoned bread crumbs
1 large egg, beaten
1/4 cup mint, chopped
Sea salt and freshly ground black pepper to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground ancho chile powder
1 tablespoon dried minced onion
3 garlic cloves, minced
2 tablespoons garlic herb infused oil, for basting
1/2 cup Mina Harissa Green Harissa Pepper Sauce
2-4 sun dried tomatoes, for garnish
1/2 cup crumbled feta cheese, for garnish
1/4 cup fresh mint, chopped for garnish
Dash of smoked paprika, for garnish
GRILLED PITA BREAD
2-4 pieces of pita or flatbread
1-2 tablespoon garlic herb infused oil
Sea Salt, for garnish
Smoked paprika, for garnish
Instructions
Preheat a grill pan over medium high heat.
In a large mixing bowl, combine ground beef or lamb with the next 8 ingredients (through minced garlic).
Gently knead the meat mixture together until ingredients are combined, and make 4-6 burger patties in the shape of an oval, brush burger patties with herb infused oil and set aside.
To make the grilled pita bread: drizzle a tablespoon of herb infused oil on to both sides of the pitas and grill for a few minutes on each side until lightly browned and grill marks appear. Cook each pita separately (depending on the size of your grill pan).
Remove pita from pan and sprinkle with sea salt and smoked paprika, cover with foil to keep warm while burgers are cooking.
Add the burger patties to the heated grill pan, and cook approximately 4 minutes on each side (for medium) until grill marks appear and they are cooked according to your liking.
To serve, place a piece of pita bread on each plate (either whole or broken into two pieces) and place burgers on top of the pita (or in the pita if you prefer).
Top burgers with sun dried tomatoes, feta cheese, green harissa sauce, fresh chopped mint, a dash of smoked paprika, additional salt and pepper if desired, to taste.
I recently went on a cool roadtrip with some friends over to Teterboro, NJ to go on a private Factory Tour and Tasting event at Sun Noodle’s Ramen Lab, led by Kenshiro Uki and George Kao, owners and managers of the 6,000 square foot ramen noodle factory. I met Kenshiro and team at the NY International Foodservice and Restaurant Show a few weeks ago in the Japan Pavillion and was impressed by their authentic ramen noodles and how they pair them with specific broths and toppings to create Ramen dishes from varying areas of Japan. I found out about their tasting tours from a friend who urged me to go and sample some of these amazing noodles, which have been the leading Ramen maker in Hawaii since 1981 and more recently in LA. Owner Mr. Uki and Chef Nakamura decided to open the Ramen Lab not only to produce their unique and amazing noodles, but also to educate the public and Ramen-obsessed Chefs and foodies on the process of how it’s really done in Japan.
Upon arrival, we were given crazy hair caps and Mr. Kao took us behind the scenes for a private tour of the factory to see the machinery and ingredients that they use to make all the different varieties of their ramen noodles.
We then headed up front to a 6-person tasting bar where Executive Chef Nakamura dazzled us with his authentic Japanese cooking techniques as he prepared the five different Ramen dishes for us.
Our first bowl was a ramen soup that is popular in Tokyo, with thin, yellow noodles in a chicken broth base made with soy sauce topped with seaweed, green onions, bamboo shoots and colorful fish cakes.
The second bowl was Kyushu-style in a creamy white broth, made from slow-cooked pork served over thin, straight white noodles. The Chef added the noodles dramatically to our bowls and then garnished them with roasted garlic oil, sliced pork, mushrooms and scallions.
Our third bowl of Ramen was a Sapporo-style dish made with wavy yellow noodles topped with wok-cooked ingredients, including miso, vegetables and ground pork. The fresh hot corn was topped with a pat of creamy sweet butter and the ingredients were all nestled in a gorgeous spicy miso-based broth – this was definitely my favorite of all of them!
Our fourth bowl was Mazemen, which consisted of fat, round noodles served in chicken fat topped with a dark savory sauce, topped with a soft-boiled egg, sautéed mushrooms and fried crispy bits to give it a nice crunch.
Last but not least was a bowl of Tsukemen, which had chewy, wavy noodles that we dipped in a savory, brown broth with fish flavors, spices and green onion slivers.
The coolest part of all was just sampling all the different textures and flavor combinations which are meticulously planned and prepared and served with style. They encouraged us all to eat the Ramen quickly and not be afraid to slurp or be a bit messy, as that is the way the locals eat them on the streets of Japan.
Check out Ramen Lab online and book your own tasting tour for only $40-60. Sun Noodle doesn’t sell their Ramen to the public (primarily only to Chefs and top Japanese restaurants such as Momofuko and Chuko in NYC), but if you want to buy some of their packaged fresh or dried Ramen you can find them at a Japanese mega market in NJ called Mitsuwa Marketplace (among other fun and authentic Japanese items and produce!)
Sun Noodle Ramen Lab
375 N St
Teeterboro, NJ 07608 | (201) 530-1100
The Crosby Hotel Bar is a fun, trendy place in SoHo I have passed by several times but finally took some friends to on a Sunday afternoon recently. With it’s sun-drenched lounge, modern decor and lighting and a buzzy atmosphere this is a perfect spot for a weekend cocktail and brunch. The menu has a great variety of small plates such as Pulled Pork and Beef Sliders, a Smoked Mozzarella, Bacon and Ricotta Flatbread with Caramelized Onions (see photo above!), Leek Potstickers, and Lamb Kofta Kabobs plus a whole slew of other tasty treats to pair with a nice glass of wine. They also offer entrees of fish, short ribs, burgers, steaks, sandwiches, risotto and plenty of gorgeous veggies sides to accompany. The atmosphere is relaxed and fun – you can sit at the bar or at one of the cozy lounge couches in the atrium and also enjoy breakfast, brunch and one of their signature cocktails with friends. The hotel also serves an English Afternoon Tea in The Crosby Bar all day. It includes a variety of teas served in the traditional style with delicious cakes, scones, tarts and sandwiches. Champagne is a glamorous addition and residents can also take their tea in the drawing room. Don’t miss it.
I don’t know about you but I absolutely LOVE homemade fresh pasta over store-bought fresh or dried pasta any day of the week. But, if you have ever made it before you know that it’s a total labor of love mixing and kneading the dough, and flattening it through a hand crank machine or cutting into those gorgeous shapes by hand. There’s a great new machine called the Viante Pasta Maker that makes all of this so easy to do it’s almost crazy to not get it. With a powerful mixing motor and 10 interchangeable cutting discs you can make restaurant-quality vermicelli, ziti, tagliatelle, fettuccini, spaghetti, rigatoni, pappardelle, linguini, and biscotti in minutes. Just pull the slider to extrude dough into your desired shape. No more hand cranks or crazy kneading and cutting by hand – for only a buck and a half (about $150) – this makes anyone’s pasta obsession so much more fun, and gives you more time to be creative with all the toppings and sauces. Love it.
I stumbled upon this place one night while I was walking home and was immediately drawn in by its stunning artwork, interior design and sparkling chandeliers when you walk in the door. Originating in Brooklyn, Forcella is know for its Neapolitan-style pizza made in their wood burning ovens that reaches over 1000 degrees, cooking the pizza in 90 seconds flat. They claim to have a secret recipe for the dough, that makes it perfectly chewy and crispy with all those gorgeous browned puffy bits on top.
I sampled the four-cheese Arancini rice balls and the Truffle Parmesan Fries with Aioli for a starters while sipping a lovely Aperol Spritz at the bar. They have a great happy hour too – 2 for 1 drinks and reasonable small plates such as Prosciutto and Cheese, Fried Calamari and Grilled Octopus. For lighter fare, you can try one of their salads or a sampling of fresh handmade mozzarella and burrata.
Their Neapolitan-style wood-fired pizzas, created by their certified pizza master, Guilio Adriani, come in about 20 different varieties (or you can create your own). They also have a nice selection of entrees such as Risotto, Ravioli and Pasta, Grilled Lamb Chops or Pan-Seared Jumbo Shrimp wrapped in Bacon in a Brandy Cream Sauce (which I have yet to try but it sounds divine!)
Visit their two additional locations in Williamsburg, Brooklyn or the Bowery – all are open 7 days a week – until 11 pm Sunday through Thursday, and until midnight on Fridays and Saturdays. Definitely worth a visit (if just to watch them make their fabulous pizzas in one minute!)
Forcella Gramercy
377 Park Avenue South
New York, NY 10016
(212) 448-1116
I found these awesome, colorful illustrated Bon Appetit foodie totes online at A-Thread and fell in love with them at first sight. I might just have to get one of each! Designed by the team from TheyDrawandCook.com, the Bon Appetit Tote comes in four designs – each a gorgeous, one of a kind TDAC illustrated recipe. Choose from Butter Beans, Chocolate Apricots, Hot Toddy, and Pretty Parsnip.
The tote is made from 12 oz natural cotton canvas and features a slip pocket in the side gusset – the perfect place for sunglasses, wallet, or a bottle of wine. The bag measures 10″w x 14″h x 5″d, and the handles are 24″ long and 1″ wide. The best part is that with each purchase of this tote, a donation will be made to the World Food Program USA and will feed 5 children!
Check ’em out and get yours on A-Thread’s website. Photo credit: A-Thread.
6. Ball FreshTECH Automatic Jam and Jelly Maker
There’s something about homemade Strawberry Jam that takes me back to my childhood when my Mom would pick fresh berries from her summer garden and make big batches of this sweet lovely jam for us. I haven’t experimented with canning yet but have been dying to make my own homemade concoctions – but in a tiny NY apartment i just haven’t found the space to store all the canning equipment and jars to do so. Ball now has a cool automatic jam and jelly maker that makes the process of making jellies and jams easy with a machine that does all the work for you.
The FreshTECH™ Automatic Jam & Jelly Maker with SmartStir™ Technology brings ease and convenience to homemade jams and jellies. The jam maker stirs the ingredients while it cooks so you don’t have to! Use your favorite fruits, fruit juices and even peppers to create delicious, natural jams and jellies in under 30 minutes. It is the perfect tool for both new and experienced canners, and a great way to incorporate fresh ingredients for healthier eating. The pot has a nonstick interior, making for easy clean up between batches. The pot, glass lid and stirring paddle are dishwasher safe. Can’t wait to get my hands on this fun tool so I can recreate Mom’s Strawberry Homemade jam in a flash!
Check out the video showing how cool and fun this machine is!
Get it online at Amazon.com. Photo credit: Ball USA.
7. Elephant Ceramics by Michele Michael
I can’t remember exactly where i first discovered Elephant Ceramics, but I fell in love with this gorgeous work the second I saw it – thinking these pieces of art would be perfect for my food styling and photography props. I have always loved ceramics and actually took a class once to make some of my own – I love their rustic and artistic nature, and imperfect organic shapes and textures. Michele Michael is the creator of this beautiful line of ceramics, from her studio on the coast of Maine. – The calm and cool white, blue and green palettes and rustic textures of her pieces emulate rugged, coastal scenery which seems to be an obvious source of inspiration for her gorgeous handmade creations. Can’t wait to get my hands on some of these beauties and I’m sure you will too once you see them.
This is a new fun Mexican joint that just opened in Murray Hill – created by The Spotted Pig and The Breslin team. Located inside the cool POD39 Hotel, it has a snazzy bar in front that opens into a huge recreational room in back, complete with lounge couches and tables, a second bar, fireplace, and two ping pong tables. The atmosphere is buzzing with after work crowds and is perfect for happy hour if you just want to grab a few margaritas and some authentic Mexican bar snacks. They offer amazing small tacos (2 per plate) ranging from $3 to $6 (steak, pork, chicken, cauliflower curry and Korean BBQ) and have great homemade guacamole and tortilla chips, crispy pig ears, quesadillas, beef chili, beer-braised short ribs, Morrocan Lamb on Naan and more. Open for breakfast, brunch, lunch and dinner – you can get your Mexican fix any time you like in this delicious fun and trendy casual spot.
Salvation Taco
145 E 39th St, btwn Lexington and 3rd Ave
New York, NY 10016
212.865.5800 http://www.salvationtaco.com
9. EAT Boutique Foodie Gift Boxes
EAT Boutique is the brain-child of Maggie Battista, a dynamic food blogger and business woman I have met a few times through IACP and the Cookbook Conference in NYC. Her site is full of gorgeous photos, fun stories, and best of all – create-your-own gift boxes full of awesome foodie items and small batch foods by boutique food makers. EAT Boutique’s team curates seasonal and regional homespun gift and tasting boxes as gifts for food fans, and also sell their cool discoveries individually for the home cook. They have also recently started hosting intimate tasting events and convivial local pop up markets for their favorite food makers, cookbook authors and small batch food fans in different cities. You’ll find goodies such as a delightful box of macarons, exotic sea salts, handmade ceramics and kitchenwares, gourmet syrups and ice creams, vinegars, sauces, coffee and teas or local made wine, and I guarantee you’ll find something you love on this site!
Check out their online store at www.eatboutique.com. Photo credit: Eat Boutique.
10. S’Mac, Sarita’s Macaroni & Cheese, NYC
So who DOESN’T like an awesome rockin’ outta this world Mac and Cheese? I usually make my own but when I’ve got the craving for that ooey gooey cheesey bowl of sin and don’t feel like cooking I always order online or make a visit to S’Mac in Murray Hill or the East Village in NYC. First off, they have about 11 different flavors and varieties. Secondly, you can order four different sizes depending on how hungry you are (Nosh, Major Munch, Mongo or Partay!). Last but not least, they are all made to order with awesome ingredients and baked to a crunchy, gooey existence served in a cast iron pan giving it that brown crispy crust with a melted world of yum on the inside. Choose from Classic Four Cheese, Cheeseburger, Alpine (Gruyere and Bacon!), Napoleanata (Mozzarella with roasted tomatoes, garlic and basil – yum!), Parissiene (Brie, roasted figs and Shitake mushrooms and fresh rosemary), Indian Masala, Buffalo Chicken, or you can create your own fantastic flavor combination with whatever meats, cheeses and veggies you want. Choose from traditional elbows or whole-wheat pasta and add a topping of buttery, crunchy breadcrumbs to make it even more sinful. Once you taste this You can also get your lip smacking goodness, you’ll never open a box of that yellow-powdered cheese stuff again.
Hey guys! I was just featured in the NY Times Food Section yesterday (online and print versions) talking about Chicken French from my hometown Rochester NY!
Here’s a link to the article online discussing where it’s from and how it’s made, and a recipe from staff food writer Julia Moskin, and a few quotes from me and my sister Jen who lives and works in a few Rochester restaurants!
Rochester-Style Chicken French & Lemon Broccolini
Chicken French is an amazing dish that is popular in my hometown in Rochester, NY and on almost every menu. The Italian-American immigrants first introduced this dish in NYC and then migrated Upstate. The recipe also known as Chicken Francaise, uses lightly-floured chicken cutlets, which are then coated with a parmesan cheese and egg batter, then sauteed until golden brown. The luscious sauce is made with garlic, butter, lemon, white wine or sherry, and parsley which is served over the top of the golden brown chicken. You can serve the dish over pasta (my favorite is a linguine) or rice or a green veggie, and I decided to serve this with broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and topped it with the lemon butter sauce and an extra splash of fresh lemon juice for a light and healthy dinner.
This dish has a lovely tangy, buttery flavor with the lemon, wine and garlic, and the flour coating is super light as I made it with an ultra-fine flour (Wegman’s Pan-Searing Flour, or you could use Wondra flour), and I seasoned it with salt and pepper and a hint of cayenne. If you want to use sherry instead of a white wine, this will give you a sweeter flavor to the sauce. I made my sauce with a Marlborough New Zealand Sauvignon Blanc which is light and fruity and gives it a nice semi-sweet tangy flavor.
Serve the chicken and broccolini with some crusty french bread or some fresh pasta (i love linguine with more lemon-butter sauce, parmesan cheese and parsley over the top!) and a glass of dry white wine like Sauvignon Blanc or Pinto Grigio. Enjoy!
Mince the parsley for the egg, cheese and parsley mix.
Prep the wet and dry ingredients to dip the chicken in (flour first, egg-cheese-parsley mixture second).
Saute the chicken in olive oil in a large saute pan over medium heat for approx. 4 minutes on one side.
Flip chicken over and saute another 4 minutes until golden brown. Remove from pan and set aside, covered in a foil tent. Discard the cooking oil except for 1 tablespoon.
Saute the minced garlic on medium low for about a minute until lightly browned, being careful not to burn.
Add the wine, scraping up brown bits from the bottom of the pan, and bring to a boil.
Add the chicken broth and lemon juice and let cook for approx. 5-7 minutes to reduce liquid by half. Stir in the cold butter and red pepper flakes (if using).
Return chicken to the pan and bring to a boil, reduce heat to a simmer and cook for another 4-5 minutes to let liquid reduce further and infuse flavors in the chicken. Throw in some extra chopped parsley. Remove from heat.
Meanwhile, bring a large pot of water to a boil. Insert steamer basket with broccolini and steam covered for about 5 minutes.
Remove cover and let cook over boiling water for another 5 minutes or so, until broccolini is fork tender but still bright green.
Plate the chicken and broccolini and spoon the lemony wine and garlic butter sauce over the top of both. Season with additional salt and pepper to taste.
Garnish with fresh lemons and additional chopped parsley, if desired.
Enjoy with a glass of dry or fruity white wine (like a Sauvignon Blanc or Pinot Grigio) and some crusty Italian bread or pasta (with some of that luscious buttery-lemon-wine sauce over the top).
This is an amazing dish that is popular in my hometown in Upstate Rochester, NY. The Italian-American immigrants first introduced this dish in NYC and then migrated Upstate. The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses lightly-floured thin veal or chicken cutlets, which are then coated with a parsley-parmesan cheese-egg mixture and sauteed until golden brown.
The luscious sauce is made with garlic, butter, lemon, white wine or sherry, and parsley which is served over the top of the golden brown chicken. I decided to serve this with steamed broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and then topped it with the lemon butter sauce for a fresh and healthy Sunday dinner. It has a lovely tangy and buttery flavor with the lemon, wine and garlic, and the coating is super light as I made it with an ultra-fine flour (Wegman's Pan-Searing Flour) or you could use Wondra, or a regular flour then season it with salt and pepper and a hint of cayenne.
If you want to use sherry instead of a white wine, this will also give you a sweeter flavor to the sauce. I made this with a Marlborough New Zealand Sauvignon Blanc which is light and fruity and gives it a nice semi-sweet tangy flavor.
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 (optional)
1 tablespoon fresh parsley, finely chopped
1/2 cup of superfine flour (Wegmans Pan Searing flour or Wondra)
LEMON BUTTER WINE SAUCE:
1-2 garlic cloves, finely minced
1/2 cup white wine (or sherry for a sweeter flavor)
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 Wine sauce (see above)
Fresh lemon juice and salt and pepper, for garnish
Instructions
CHICKEN FRENCH:
Heat oil in a large non-stick saute pan over medium heat.
Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne (if using) and fresh parsley in a large mixing bowl.
Place flour in another flat bowl and season with salt and pepper to taste.
Rinse and pat dry chicken breasts, then dredge each one in flour first (left hand), then egg mixture (right hand).
Place chicken into the heated saute pan and cook for 4 minutes on one side. Flip chicken over and saute for another 4 minutes until golden brown.
Remove from pan and set aside, covered with a foil tent.
LEMON BUTTER SAUCE:
In the same skillet, saute the minced garlic for 1 minute, being careful not to burn.
Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
Pour in the chicken broth and lemon juice and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
Stir in the cold butter and whisk until it melts and creates a velvety sauce and consistency.
Reduce the heat, and add the cooked chicken back into the pan with the sauce, let simmer another 4-5 minutes.
Place chicken on serving plate with the steamed broccolini (and/or cooked pasta) and spoon the lemon butter sauce over the top of the dish.
Garnish with lemon wedges and additional chopped parsley if desired.
BROCCOLINI:
Steam broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
Top broccolini with Lemon Butter sauce, additional lemon, salt and pepper to taste.
There were two new star exhibits at the International Restaurant and Food Service Show of NY at Jacob Javits Center in NYC this year, with a focus on new food trends and local NY State food producers. The new Food Trends Experience was a grand display and tasting adventure providing access to over 75 new products, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, fusion, hot flavors and more from 115 new companies. Presented within the show, the Food Trends Experience was a great way for attendees to see, taste, discover and learn about the new culinary innovations that inspire creative and fresh menu ideas, delight customers and drive profits for 2013 and beyond.
Within the Food Trends experience was a specialty Pride of New York Marketplace displaying food, produce, agricultural products and beverages from local farmers, food producers and manufacturers from New York State. This area of the show gave attendees an opportunity to meet New York’s farmers and producers face to face and sample all the goods it has to offer, while at the same time promoting local businesses and with a goal of stimulating the agriculture industry in New York state.
The Pride of New York State Pavilion was highlighted this year in an effort to make consumers more aware of their local food producers and help increase the consumption of nutritious, locally grown and produced foods, which all leads to strengthening local agriculture and improving health and promoting regional food system awareness in New York State. The benefits of buying and consuming local foods is no secret; exceptional taste and freshness, a healthier and more well-balanced diet, environmental protection by reducing fuel consumption, preserving farmland by keeping local farms in business and preserving valuable open space, and strengthening the local economy by supporting local farms and food processors in New York state, thereby creating more jobs and stimulating economic growth in local residents and communities.
The local vendors were proud to present their rich and diverse array of quality products such as locally grown produce, syrups and sauces, cheese, honey, meats, pasta, wine and baked goods. Some of the notable NY State local goods exhibited at the event were:
The show also presented a half-day Farm-to-City Expo – “Growing the Local Food Economy: Trends, Infrastructure and Purchasing” which provided food businesses, organizations and local food system advocates the opportunity to learn more about public and private government initiatives designed to meet the large and growing demand for locally produced foods and beverages. The forum was an example of the Governor Cuomo’s continuing efforts and support for growth in the New York State agriculture industry, with a goal of connecting local food producers, processors and buyers in order to strengthen and create new markets.
Opening remarks for the forum were provided by Empire State Development (ESD) President, CEO and CommissionerKenneth Adams, and the panels included prominent leaders in the NY food industry and city and state officials from the New York State Department of Agriculture and Markets and the New York City Council with speakers from Christine Quinn’s team. The three panels focused on important topics around Infrastructure, Institutions and Restaurants; where the panelists discussed their challenges, best practices and dedication to purchasing food and beverages mainly from local farms, producers and manufacturers in and around New York City, and how buying local has improved the quality of their businesses as well as raise the bar for their customers while supporting the local economy.
The show was great success and had many other highlights worth mentioning including the The US Pastry Chef Competition, where 20 rising stars of the pastry world that were selected to compete for the coveted title, US Pastry Chef of the Year. The theme for this year’s competition was “Women”.
Pastry Chef Ben Shelton from PreGel America took home top honors for his gorgeous showpiece (see above) with an apple symbolizing ‘temptation’.
Daniel’sSandro Micheli took second,
and Maura Metheny from Norman Love Confections took third.
Salvatore Settepani from Pasticceria Bruno Bakery was an honorable mention. Florian Bellanger also received the Lifetime Achievement Award.
and a specialty desserts section sponsored by Paris Gourmet
and the Culinary Demonstration Theatre with live cooking demonstrations by several prominent and celebrity Chefs from Hell’s Kitchen, Big Brother, Miya’s Sushi, Chopped and more.
All Content & Photographs are property of Kristen Hess/The Artful Gourmet, Copyright 2013. Please do not use, share or distribute without my permission, and if you do want to share please add a link back to my website and the original post.
WOW. I recently had the opportunity this past January to assist on a photo shoot for Sandra Lee at her house in Westchester for a series of food and holiday shots for Sandra Lee magazine with my photographer friend, Jill Lotenberg. We set up and shot 15 different photos of Sandra in various settings around her home and kitchen, with gorgeous food and cocktails for her holiday and entertainment-themed magazine spreads with recipes. The house had a full crew and production team including food stylists, prop stylists, makeup artists, photographers and a team of assistants working around the clock to set up the lighting, food and drinks, props and sets around the house, and of course styling Sandra herself to be gorgeous and photo ready for the perfect final beauty shots for the magazine. The photos turned out great, and it was a cool opportunity to meet Sandra and her team in person. The shot above is currently in the March 2013 issue out on newsstands..stay tuned for more as they are published!
Parmesan Garlic Shells with Spinach, Zucchini and Ham
This is a super easy and tasty dish that I whipped up one night with some of the ingredients I had on hand. It’s a light and savory pasta dish made with large shell pasta, sauteed spinach, zucchini and ham with garlic and a creamy parmesan alfredo sauce, with a few sprinkles of red pepper flakes, sea salt and fresh ground pepper. Perfect dish for a weeknight dinner, with some crusty French or Italian bread, a green salad and glass of wine. You can also substitute whole wheat pasta in any shape or size you please. Cooked diced bacon or prosciutto are also delicious in place of the cooked ham. If you want to experiment with the veggies, try broccoli or peas or yellow squash, what ever your heart desires!
Parmesan Garlic Shells with Spinach, Zucchini and Ham
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6
Ingredients
1 bag of medium-large shell pasta (fresh or dried)
2 tablespoons olive oil
2 cloves of garlic, minced
1 large zucchini, sliced 1/4 inch thin and halved
1 bag of fresh spinach (leaves), chopped
1-2 teaspoons red pepper flakes
1 cup of cooked Virginia ham, diced (can sub cooked prosciutto or bacon)
Kosher salt and fresh ground pepper, to taste
PARMESAN GARLIC SAUCE:
1 tablespoon butter
1 clove garlic, minced
2 teaspoons flour
Sea salt, to taste
1 cup low-fat milk
2 tablespoons neufchatel or cream cheese
1 cup parmesan cheese
Fresh parsley, chopped for garnish
1 green onion, sliced for garnish
Instructions
Bring a large pot of salted water to a boil, add pasta shells and cook according to package directions until al dente (about 8 minutes dried, 3 minutes fresh). Drain pasta, reserving 1/2 cup of cooking water and set aside.
Add 1 tablespoon of olive oil to a medium-large saute pan and add zucchini. Sprinkle with salt and fresh ground pepper to taste and cook for about 8-10 minutes until zucchini is soft. Add 1 tablespoon of garlic and saute for another minute or so until garlic starts to brown. Remove zucchini-garlic mixture from saute pan and set aside in a medium-large mixing bowl.
Add another tablespoon of olive oil to the saute pan and heat for a minute or so. Add the fresh chopped spinach, salt and pepper to taste, and red pepper flakes, stirring through. Saute spinach about 3-5 minutes until wilted. Add the cooked diced ham and saute another few minutes until browned. Remove spinach and ham from saute pan and add to cooked zucchini in mixing bowl.
To make the Parmesan Garlic Sauce:
Melt the butter in a large skillet over medium heat.
Add the garlic and cook until soft and lightly browned, about 1 minute.
Add in the flour and cook, stirring with a wooden spoon, another minute.
Whisk in the milk, a sprinkle of sea salt and cook, whisking constantly, until just thickened, about 3 minutes.
Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.
Combine the cooked pasta shells, 1/2 cup cooking water from pasta, sauteed zucchini, spinach and ham to the alfredo garlic sauce, stir thoroughly to mix ingredients for another minute or so.
Sprinkle additional salt, pepper and red pepper flakes to taste into the pasta mixture. Remove from saute pan and place in a large serving bowl. Top pasta with chopped fresh parsley and green onions, and top with more parmesan cheese to taste.
Serve the pasta with some crusty bread, a green salad and glass of wine.
Notes
You can also substitute whole wheat pasta in any shape or size you please. Cooked diced bacon or prosciutto are also delicious in place of the cooked ham. If you want to experiment with the veggies, try broccoli or peas or yellow squash, what ever your heart desires!
I recently got back from an amazing trip to San Diego – one so lovely and rejuvenating that the sunsets are burned into my brain, leaving me wishing for more of the bright colorful skies, fresh air, palm trees swaying in the wind and cool sand between my toes.
The San Diego Crew
This is a fun trip that started last year with an amazing group of friends and has now turned into a yearly tradition.
Beach House
Seven of my friends and I rented a gorgeous beach house on Mission Beach in San Diego –
Beach House Room
Our house had two levels, two kitchens, five bedrooms, a beach front patio, two grills, plus another two patios outside,
Upstairs
all with stunning views of the ocean from every angle and every room.
Windows
It all started as a birthday celebration trip for my friend Suzanne last year and now with another birthday girl, my dear friend Linda. Plus five other cool cats I’m proud to be friends with: Paula, Cris, Jackie, Janis and Andrew. What a crew.
Kristen and Paula
great friends..
Janis-Paula-Suzanne
great times…
Andrew-Cris
enjoying each other’s company with a Corona or two…
Mission Beach
taking in the stunning views..
Mission Beach Boardwalk
people watching on the boardwalk..
Seagull at Dusk
and making new friends.
Kristen-Paula-Linda
There’s something about California that makes me feel relaxed, happy, and in a totally different world than the one I live in New York City.
San Diego
No crazy traffic or cars honking, just beautiful beaches and cool, relaxed people up early for morning jogs and bike rides, swaying palm trees,
Magenta Sunsets
hazy blue and pink sunrises, and breathtakingbright magenta and orange sunsets that will blow you away.
Beach Houses
The boardwalk is lined with colorful pastel houses and bungalows that look like Jordan almonds lined up in the sand.
Sand Volleyball players
We took daily walks down the beach, watching the surfers and volleyball players,
Surf’s Up
catching some rays down by Crystal Pier while gazing out into the turquoise blue water.
Foodie Excursions
To satisfy our foodie fix, we grabbed a fish taco and a Bloody Mary (or two) at the little beach side cafes and food stands on the boardwalk while soaking in the sunshine.
Patio Surfing
We took advantage of our gorgeous views and drank plenty of tequila and margaritas out on our beach front patio playing penny can, laughing and telling stories,
Frolicking on the beach
and frolicking on the beach at sunset like fools.
The Bar
With a large group of eight people that all love to eat and drink, we spent over $1500 on our grocery bill and stocking our bar so we could take advantage of our two kitchens and grills and had massive amounts of cooking and eating (and drinking) going on each day. I swore after this trip I would never eat again – but that didn’t last long.
Jackie’s Famous Eggs
Jackie made her Famous Eggs with Sausage, Mushrooms and Cheese, served with my Spicy Fried Potatoes, toasted bagels and plenty of bacon and mimosas to go around and feed the masses. Best Breakfast EVER.
Sunset Grilled Feast
Cris was our designated grill master, who made us a delicious feast at sunset with heaps of tender grilled steak, shrimp and veggies – love those baby peppers on the grill!
Cooking up a storm
Paula made us a yummy Chicken dish stuffed with Prosciutto, Sage and Provolone which I gladly assisted with while multi-tasking by drinking my Sauv Blanc with a HUGE mitt (just in case that wine glass gets too hot – LOL).
She also made us a Flaky Egg Bake for Suzanne’s birthday breakfast – with layers of buttery phyllo dough filled with sausage, eggs, cheese, peppers, mushrooms, onions and baked into a yummy casserole fit for a Queen (ahem, Suzanne..)
Andrew’s Chicken Marsala
Janice and Andrew made their delicious Italian lunch of Caprese Salad made with fresh tomatoes, garlic, basil, olive oil and balsamic vinegar with prosciutto, olives and fresh Italian bread, accompanied by a few bottles of great wine. They also made a delicious Italian meal of Chicken Marsala over pasta with fresh parmesan cheese, parsley and Sauteed Asparagus and Brussels Sprouts for our last night in town – totally delicious and gone in five seconds FLAT.
Mexican Feast
My designated meal was to make a feast for Mexican night – when i say feast, i mean FEAST – we had enough food to feed the entire Mission Beach strip and enough leftovers that we seriously thought about donating it to a homeless person so we didn’t have to throw it out if we didn’t finish it all up the next day!
Guacamole
My Mexican menu included fresh Pico de Gallo, fresh Guacamole with lots of cilantro and lime and some jalapeno,
Tequila Lime Shrimp
Grilled Marinated Steak with Lemon and Herbs and Sauteed Lime and Tequila Shrimp to go with the tortillas for tacos and burritos,
Chicken Enchilada Casserole
I also made a cheesy baked Chicken Enchilada Casserole,
Mexican Sides
Red Mexican Rice, Tortillas, Sour Cream, Warm Queso Cheese Dip, Hot Sauce and PLENTY ofMargaritas to go around for at least three more days.
Pool sharks
I think we all fell into a serious food coma by Night #3 and decided to kick it up a notch and wake ourselves up with some music and a few games of pool after dinner, and even some video games with the help of services as overwatch boost.
Stunningly Spooky Sunset
After all the eating and feasting, a breathtakingly spooky view appeared when the sun went down. We missed the Green Flash though – which apparently happens for a split second as soon as the sun goes over the horizon line and sinks into the abyss.
Night Out on the Town
Jackie, Cris and I headed out to the bars for some debauchery and drinking activities at the local bars, involving Cinnamon Whiskey shots (ordered by Cris)..FIRE IN THE HOLE! 🙂
Breathtaking bask in the glow
My favorite moment of the entire trip was basking in the glow of that big orange fireball in the sky one evening, dreaming of the day I can return to this lovely, lovely place. Until then, I’ve had my fill of tequila and Mexican feasts to last me another year. The sunsets? I never get tired of those – especially when they look like this.
2 jalapeno peppers, minced fine, stems and seeds removed
1 teaspoon cumin
Kosher Salt and fresh ground black pepper to taste
Dash of hot sauce
Instructions
Cut avocados in half and remove the pit. Scoop out the flesh into a large mixing bowl and squeeze lime juice on immediately (to prevent the avocado from oxidation and browning). Mash avocado well with a fork until slightly smooth but still a little bit chunky.
Add garlic, onion, tomatoes, jalapenos, cumin, salt and pepper, and hot sauce. Adjust seasonings to taste.
Cover with plastic wrap tightly and let sit in the refrigerator for at least 30 minutes or more to let the flavors meld.
Serve with tortillas, chips, veggies or crackers with fresh made salsa (tomatoes, onion, cilantro, jalapeno, salt and pepper) and plenty of margaritas to go around.
1/4 cup olive oil for marinade, plus 1 tablespoon for cooking
2 tablespoons butter
1 cup fresh cilantro leaves, chopped
Kosher salt and freshly ground pepper to taste
Instructions
Wash and drain shrimp, and place in a medium bowl.
Mix together 1/2 cup of tequila, lime juice, cayenne pepper, chile flakes, chili powder, jalapeno pepper, and olive oil in a separate bowl and pour over the shrimp. Cover with plastic wrap and let marinate for at least 30 minutes to 1 hour. Drain and discard marinade off shrimp in a colander or with a slotted spoon and set shrimp aside.
Heat a large saute pan over medium-high heat. Add 1 tablespoon of olive oil to the pan and heat for a minute or so. Add additional 1/2 cup of tequila to the saute pan (with pan removed off the burner to avoid flames!).
Add 1/2 of the marinated shrimp to the heated saute pan and cook for about 2 minutes. Remove shrimp from the pan and set aside. Add the rest of the shrimp to the pan and cook for another 2 minutes until pink.
Add two tablespoons of butter to the saute pan and return first batch of shrimp, adding it to the shrimp in the pan and saute while tossing the pan for another 2 minutes or so. Sprinkle salt and pepper into the shrimp to taste and mix through for another 30 seconds to 1 minute.
Serve the shrimp on a platter with the tequila-lime-butter sauce on top with a side of tortillas and all the dressings: guacamole, cilantro, hot sauce, sour cream, rice to make tacos or burritos.
1 32-ounce container of chicken stock (for poaching chicken)
2 cans of red enchilada sauce
9 flour tortillas (large burrito size)
2 cups of shredded Mexican-blend cheese
1 14-ounce can of crushed tomatoes
Fresh cilantro, chopped for garnish
Sour cream, for garnish
Instructions
Preheat oven to 350 degrees F.
In a large saute pan, heat olive oil over medium heat. Add onion, cayenne, salt and pepper and hot sauce. Saute for about 5 minutes until onion is soft and golden. Add minced garlic and saute for another 2 minutes. Remove onion-garlic mixture from heat and set aside in a large mixing bowl.
To poach chicken breasts, heat chicken stock in a large Dutch oven or high-sided saute pan and cook chicken breasts in the stock, covered, for approximately 10-15 minutes. Turn off the heat and let chicken sit in the pot (still covered) for another 10-15 minutes.
Remove chicken breasts from the stock on to a platter and let cool for a few minutes. Shred the chicken with 2 forks and add to the onion-garlic mixture in to the mixing bowl.
Spread 1/2 of the enchilada sauce from one can on the bottom of a rectangular glass casserole dish. Place three tortillas over the sauce, overlapping.
Top the layer of tortillas with 1/4 of the chicken-onion mixture, spreading evenly over the casserole dish. Top with 1/4 of the crushed tomatoes and 1/4 cup of shredded cheese.
Repeat 3 times until you have four layers and have used up all the enchilada sauce, tortillas, chicken-onion mixture, crushed tomatoes and shredded cheese. (Like making a Mexican Lasagna!)
Place casserole dish in the preheated oven and bake for 30 minutes until the cheese on top is bubbly and golden brown.
Remove from the oven and let cool for about 5-10 minutes. Cut into squares and serve with chopped cilantro and sour cream.
Notes
Can also make casserole with ground beef or steak, and it can be made in a circular or oval casserole baking dish rather than rectangular if preferred.
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 🙂
Kudos to the Cookbook Team!Kind Testimonial from Gary Null
Here’s a few of my favorite photos from the photoshoot:
Mushroom Bean Curry with Butternut SquashPoached Peaches with Raspberry SauceCoconut Cherry Ice CreamPenne Pasta and Kidney Bean SoupStewed PlumsFennel and Pecan Salad with PeachesSweet and Sour Bean StewChickpea Burger and Baked Sweet Potato ChipsSpaghetti with Eggplant MarinaraSticky Sweet Rice with PapayaLentil CurryBulgur and VegetablesBammie CakesApple Cinnamon French ToastBitters Sweet SaladMillet Coriander Stir Fry
And now for some fun behind the scenes shots on set:
Test ShootChef Wes Wobles in the KitchenKristen on set shooting garden scene
Making Homemade GranolaMaking CaramelArranging items on set
Plating the dish and prepping the shotSetting up the props for the final shot
