My favorite thing about Gazpacho soup is you can really put whatever vegetables you want and blend it up. A trip to the garden or farmers market and pick up the ingredients. I use this recipe as a rough guide for my chopping and blending. I always add a jalopeno or some hot pepper into the blend. And usually whatever tomato juice, V8 or bloody mary mix I have in the refrigerator. Of course the garnish is also fun, be as creative as you want. Best served cold.
I worked on shooting the recipes for these amazing products called Rooster Feather.
My friend in river falls makes these awesome jams, BBQ sauces, ketchup ect. We worked as a group to pull together the sets and styling. So much fun to work and sample these products. Once you try this BBQ sauce you will be looking at an empty bottle and trying to get more. You can follow him on Facebook and check out the web site to get more recipes.
food styling: Kati Standal
Here is the recipe fro the Asian BBQ sauce-
BAKED OR GRILLED SALMON
- 3 1/2 cups water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 2 tbs dried dill
- 2 tbs soy sauce
- 1 cup of ice cubes
- 1 1/2 lbs salmon filet (about 1″ thick)
Put water, salt, sugar, dill and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into large zip-loc bag. Add ice and salmon; seal. Put in the fridge for 2 hours. Flop the bag a couple times.
Oven: Preheat oven to 400 degrees. Cover baking sheet with aluminum foil. Take salmon out of the brine and put skin side down on baking sheet. Bake for about 20 minutes. Brush the Rooster Sauce on salmon flesh side for about the last 2-5 minutes. The filet will be done when fat starts to bubble out. Let rest for 5 minutes before serving.
Grill: Get a full chimney of charcoal going. I you have a gas grill follow oven directions above. Cover half of the grill with aluminum foil. When the coals are ready, bank coals on one side of the grill. Place the grill rack with the aluminum foil on the opposite side of the grill for indirect grilling. Take salmon out of the brine and put skin side down on aluminum foil side of the grill. Check after about 15 minutes. Depending on the heat of your grill this could take between 17 to 20 minutes. Brush the Rooster Sauce on salmon flesh side for about the last 2-5 minutes. The filet will be done when fat starts to bubble out. Let rest for 5 minutes before serving.
Been spending a lot of time with the grill this summer. One of my goals is to grill more fish at home, expand the menu. I enjoy the fish tacos so why not give it a try at home. The chipotle sauce is great and I get to use some of my herbs growing in the garden. A margarita on the rocks is a of course the drink of choice.
Food stylist: Karla Spies
The Ski season is not over yet here, even tho it’s officially the first day of spring today. There s still snow to shovel. The other weekend we had a ski weekend up at the UP at a friends cabin. I made this crock pot shredded beef the night before, and packed it to go. I bought like four pounds of beef roast and cooked it in the crock pot for 10 hours on low.
Slice up the meat into several chunks and mix with; One can cream of condensed tomato soup, one diced onion, five diced garlic cloves, 2 tablespoons Worcestershire sauce, 2 teaspoons celery salt, 2 tablespoons Sriracha sauce and one packet of french onion dip mix. I mashed up the meat with a mashed potato masher and kept all the juice with it. It had a great flavor and simple to reheat on the stove top. I like to put some coleslaw on top of the beef. It was great after a day of skiing, a tasty beer sitting by the fire-place.
The images were shot in the studio for a client packaging, I thought you might find them tasty looking:) This recipe is defiantly a repeat for another ski weekend coming up.
I got one of those dream assignments, shoot the cover of Beth Dooley’s new cookbook. The theme of the cookbook is northern harvest. The publisher wanted Kale and to have the feeling of a bountiful harvest. I shoot a series of images and submit them to the publisher and hope they will like one of them. Kale is a tricky subject to make look fresh and appetizing, it is so dark and moody. But in an interview, Beth Dooley is a big fan “Beth: Kale! Kale! Kale will save the world! Kale is good for your health, it grows everywhere, it’s hardy, and it actually returns nutrients to the soil instead of depleting the soil. I learned about it from Atina Diffley of Gardens of Eagan. She’s a huge proponent of kale.” Perhaps I should rethink how I feel about Kale.
The Northern Heartland Kitchen is a cookbook about cooking local, seasonal food. The recipes are organized by season, with what is ready to harvest from the garden or shop at the local farmers market. There’s info on pickling and preserving food.
There is a good review of several of the recipe’s on the Heavy Table web site-
It is a great cookbook for cooking local seasonal food and staying healthy with more vegies. There are several recipes I need to try before the summer season is over- the next on the list is a watermelon gazpacho.
Here are some out-takes from the photo shoot for the cover shot of the cookbook.
The first time I tasted Chicken Laab it was made in the kitchen by the author of the Cook Book. I was immediately addicted, I had never tasted anything with so much flavor and fresh tasting. Chicken Laab is eaten like a lettuce wrap, the best lettuce wrap you have ever tasted.
Cooking from the Heart The Hmong Kitchen in America
Authors: Sami Scripter and Sheng Yang
I used fresh ground chicken at the grocery store and lots of herbs. This is a great fresh summer recipe. Packed with lots of flavor, light and no fat. All the herbs and fresh citrus juices is an amazing combination. It is a regular dish at my house this summer.
We worked with a food stylist and a prop stylist who pulled alot of the dishes, linens and backgrounds. And then we got to play on set the idea food photography job. Here are some of the samples from the book.
Please check out alot more great information on the book and the authors at their web site