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Sunday
Dec222013

Cornish Hens with Concord Grapes and Glazed Carrots

As an elegant alternative to turkey this holiday, we've opted to make Cornish hens this year. They are perfect for dinner parties as well, with their tender and flavorful meat. Here we've roasted the hens and served them with some beautifully hued carrots and some concord grapes, which are deliciously jammy given a little time in the oven.

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Photography and Styling: Diana Yen

Styling Assistant: Brenna Paulsen

 

 

 

  

Friday
Nov152013

Roasted Parsnip Soup

We were recently asked by Humana health care to come up some holiday recipes for those that would like to take a healthier approach to their cooking. We took earthy sweet parsnips and roasted them until they were tender and caramelized. Then we blended them with chicken stock and some yogurt, resulting in a creamy satisfying winter soup. Finish each bowl with a scattering of walnuts and fresh parsley.

Stayed tuned for another recipe from the fun cook off we were happy to be a part of! For more about the event, please click here.

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Photography and Styling: Diana Yen

Styling Assistant: Donna Yen

 

 

  

Monday
Nov042013

Ribollita with Crispy Capers 

Don't let that leftover bread go to waste! Next time you have stale bread sitting around, try making ribollita, a classic Italian soup that transforms those forgotten scraps into a bowl of comfort. This version is full of fresh fall veggies like kale and parsnips, and it gets an umami blast from the crispy caper topping. It is a hearty,  healthful dish amongst all the rich holiday foods we've been devouring. Make a big batch to last for a couple days and ladle up a bowl anytime you're craving something to warm you during these chilly winter days.

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Photography and Styling: Diana Yen

Styling Assistant: Brenna Paulsen

 

Monday
Nov042013

Savory Kale and Leek Bread Pudding

Most years we end up spending Thanksgiving with friends, aka ‘Friendsgiving’, which means everyone invited brings a dish. It is no simple feat cooking the entire holiday meal in one's small apartment so throwing a potluck is the way to go. This savory bread pudding is one of our favorite sides to bring, it is comfort food at it's best with a melty cheese and bread mixture that's been baked with perfectly crispy edges. We've thrown kale into the mix for added color and a healthy bite.

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Photography and Styling: Diana Yen

Styling Assistant: Brenna Paulsen

 

 

 

Monday
Nov042013

Pasta Party!

After our initial ravioli making session we developed a pasta making obsession. With my birthday around the corner, we decided to pick up a hand crank pasta maker and throw a pasta party. We asked guests to bring sauces and toppings and set to work making an assortment of pastas.

We used basic dough as a base and added beet puree, spinach puree and squid ink for pops of color. We referenced a Martha Stewart beet pasta recipe for our dough base, which you can use interchangably with other veggie purees. My favorites were our striped farfalle, made by layered stripes of beet and squid linguine over our basic dough and re-rolled through the pasta maker. The result were fantastic striped pasta that we cut into little rectangles and pinched to make little bow ties. 

Another beautiful accident (from adding the squid ink too late) was the marbled squid ink pasta that ended up looking like sheets of stone. With my hands sticky and covered with dough, I grabbed my phone to snap a couple of lovely moments. At my party, it seemed there were pastas in every size, shape and color. They were paired with the homemade sauces from our guests. We feasted until midnight and everyone went home happily full.

Photography and Styling: Diana Yen

Styling Assistant: Donna Yen

 

 

 

 

 

Friday
Nov012013

Butternut Squash Ravioli

Making pasta at home seems like a daunting undertaking but rest assured it’s not so difficult and it is a very rewarding process. The choice to make ravioli was inspired by a vintage wooden ravioli pin we picked up at Brimfield a while back. The pin creates the ravioli shape when rolled over the pasta. For our ravioli we went with a seasonal filling of creamy butternut squash and ricotta. We paired the ravioli with a classic sage browned butter sauce that is nutty and aromatic, the perfect compliment to the sweetness of the squash.

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Photography and Styling: Diana Yen

Styling Assistant: Brenna Paulsen