I try to avoid fried foods, but these turkey meatballs were just what my taste buds were calling for today. (If that means a few extra minutes on the exercise bike, then so be it.) They started off relatively simple... ground turkey, breadcrumbs, egg, salt, pepper, and fresh rosemary, but then quickly elevated to superstar status with the addition of roasted garlic cloves in the center of each meatball. After sizzling in a skillet with a few tablespoons of canola oil, the meatballs had a delightfully crunchy crust surrounding a mouthwatering center. The deeply savory taste was balanced by a squeeze of fresh lemon and a simple salad of tomato and arugula. Bright and fresh mixed with hearty and satisfying... what more could you ask for?
Tuesday, June 22, 2010
Ok, I'll admit that most of my garden peas don't make it to the kitchen. Usually, I enjoy them straight from the vine. The lucky few that manage to make it out of the garden, up the stairs and into the house get a quick steam and a kiss of salt and pepper. While this is a completely acceptable way to enjoy the tender little morsels, I am in search of a fresh new recipe. Growing up, I never liked these little veggies and I blame that on canned peas. They ruined my sense of what a good pea should taste like. Now that I know how sugary and delectable fresh ones can be, I am hungry for new ways to prepare them. Whether it's raw, cooked, mashed, or pureed I want to hear all about the tastiest ways to enjoy this early summer treat. Calling all foodies...
Monday, June 14, 2010
Saturday, June 5, 2010
Sometimes, being a food stylist means you come home from work covered in goo and smelling like a restaurant kitchen. Other times, you reap the rewards of delicious leftovers and yesterday was one of those days. The majority of my work week was consumed by a shoot illustrating the many uses of a high powered blender. This left me with large containers of soup, sauces, and smoothies. My favorite was the pesto. Made with spinach, basil, garlic, olive oil, tomatoes and blanched almonds it was so scrumptious that I could have eaten it by the spoonful. Instead, I made a pizza. First, I whipped up a quick and easy pizza dough*. Once the crust was formed on the baking sheet, I slathered on the pesto and topped the pie with cherry tomatoes, mozzarella, and parmesan. Baked at 450 degrees for about 12 minutes, it was absolute pizza perfection. The bold flavor of the pesto was enhanced by the simple toppings and the crust had just the right crunch. All those delightful flavors melting in my mouth made me forget all about my 13 hour work days... ahhh, the perks of being a food stylist.
1 package of dry yeast
3/4 C warm water
2 C flour
1 tbsp sugar
1 tsp salt
Dissolve yeast in water and let stand for about 5 minutes. Stir in the dry ingredients and mix until blended. Knead 2-3 minutes. Let dough sit for 15 minutes before forming in to shape.