Spoon Fork Bacon is LIVE! Please go see!!!! Yipeee!
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22
Aug
BOOM!
18
Jul
Where have I been??
I have totally been MIA on the blog for months. Why? BECAUSE I’m starting a brand new blog with Jenny Park, a food stylist, who I work a lot with professionally. I’m SUPER excited about it. We will be launching in a few short weeks!! We have been shooting, designing, writing, and eating our little hearts out for a long time to prepare. I can’t wait for you all to see! If you want, you can “like” or new blog Spoon Fork Bacon on facebook. We are posting teasers there till we launch. I hope to see you over at the new blog when it arrives!!!!
Some technical stuff. If you subscribe to this blog, I am going to be transferring your subscriptions over Spoon For Bacon once it launches. 
♥ Teri
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Cream cheese, cranberries, and french toast? Yes please! Looking at this picture right now is making me drool. I really love the smell of french toast on the griddle. Yummm. You should surprise your significant other with breakfast in bed with this recipe. It would be nice. Do it.
Cranberry Filled French Toast
By Jenny Park
Serves 4
Prep Time: 15 minutes
Cook Time: 45 minutes
1 ½ cups fresh or frozen cranberries
¾ cup sugar
1 orange zested and juiced
1 cinnamon stick
3 whole eggs
2 Tablespoons whole milk
1 Tablespoon fresh orange juice
2 teaspoons ground Saigon cinnamon
4 ounces cream cheese, softened
1 loaf brioche, cut into 8 thick slices
2 Tablespoons butter, divided
Garnish: powdered sugar and maple syrup
1. Place cranberries, sugar, orange zest, juice, and the cinnamon stick in a small sauce
pan over medium heat. Stir.
2. While the cranberry mixture comes to a boil,
3. Place eggs, milk, juice, and ground cinnamon in a shallow dish and whisk together
until completely combined.
4. When cranberry mixture comes to a boil, bring the mixture to a simmer and begin
crushing the cranberries as they soften.
5. Once the mixture has reduced by ½ and has turned in a thick jam-like consistency
(about 20-25 minutes), remove from heat and allow to mixture cool.
6. Once the mixture has come to room temperature, gently fold into the softened cream
cheese until fully combined.
7. Scoop a small amount of bread out of each slice and fill with the cranberry cream
cheese mixture.
8. Gently press two slices of bread together.
9. Heat a griddle on medium heat and melt 1 tablespoon of butter.
10. Dip two French toasts into the egg mixture until completely saturated and place onto
the hot griddle.
11. Allow the French toast to cook on each side for 4 minutes or until golden brown.
12. Repeat with remaining butter and French toasts.
13. Finish each with a sprinkle of powdered sugar and drizzle of maple syrup. Cut each in
half and serve hot.
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23
Apr
Happy Easter
You have have seen some pictures I shot of these amazing Easter eggs over at Oh Joy. I am so in love with them. I wanted to explain a little more about the process Elisa took to make these beautiful things.
In most of the pictures you will see matches, this weird pointy stick thing, which is called a kistka, and candles. So here is the deal. Elisa used a Ukrainian Easter Egg Decorating Kit. They are a little hard to find so buying them online is the best bet.
Basically, you take the kistka, which is the tool that applies the wax to the egg, and add a bit of wax in one end, then hold it over a flame to melt it and then apply your design to the egg. Once you have applied the design you dye the egg whatever color you want. Then you hold the egg up to the flame to melt the wax, then wipe the wet wax off with a cloth. See the crazy colored towel in the first image? Thats what she used to wipe the wax off. The eggs in the first picture used a different technique. Elisa used chap stick. She applied the chap stick, then dipped the egg in dye, then wiped the chap stick off, then repeated that until she was satisfied. I have never heard of these Ukrainian Easter Egg Kits before, and I wish I had when I was a kid because I would have been totally obsessed. I hope everyone has an amazing Easter full of good food and pretty eggs!
Also thank you Emily Henson for styling these photos!
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21
Apr
Color Blocks
In order to keep myself inspired as an artist and creative person in life and in my job, I am constantly looking around for stuff to keep my juices going. Lately its been Abstract art. The color choices blow my mind, and its really exciting to think about using these combos in photography.
1. Alexander Kori Girard 2. Lorser Feitelson 3. Lee Krasner
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18
Apr
Little Turkey Pot Pies
So yea, these are pretty effing cute. I love pot pies. In fact, they were a staple for me in college, specifically the Marie Calendar frozen ones. This was until I became smart and looked at the calories. OMG. So yea, I don’t really eat them anymore. These however I would eat because they are pretty adorable. You can find these little Le Creuset cocottes everywhere.
Individual Thanksgiving Turkey Pot Pies
By Jenny Park
Serves 4
Prep Time: 25 minutes
Cook Time: 30-35 minutes
1 stick (½ cup) butter, divided
1 yellow onion, diced
2 carrots, peeled and diced
1 Tablespoon fresh thyme, minced
¾ cup frozen peas
2 cups roasted turkey, shredded into bite size pieces
¼ cup all purpose flour
1 ¾ cup whole milk
salt and pepper to taste
4 12 inch store bought pie dough’s
1 egg, lightly beaten
1. Preheat oven to 425°F.
2. Place ¼ cup butter into a medium sauté pan and melt over medium-high heat.
3. Sauté onions and carrots in butter for 4-6 minutes, constantly stirring.
4. Add the thyme and season with salt and pepper.
5. Fold in the peas and continue to sauté for 5 minutes.
6. Remove mixture from heat, toss in a large bowl with the shredded turkey and set aside.
7. In a medium saucepan melt remaining butter on medium heat.
8. Sprinkle flour over melted butter and whisk together.
9. Continue whisking for 3-4 minutes.
10. Pour milk into flour mixture, while continuing to whisk. Season with salt and pepper.
11. Whisk until mixture thickens, 4-5 minutes.
12. Remove mixture from heat and pour fold into vegetable mixture. Cover and set aside.
13. Cut two 6 inch circles from each ready made pie dough shell.
14. Place half of the circles in 5 inch pie dishes.
15. Fill each pie with 1 ½ cups of the chicken mixture and top each with remaining dough circles.
16. Crimp the edges of each pie and brush the tops and sides of each with a small amount of egg wash.
17. Cut small slits into the center tops of each pie, place all on a large baking dish and bake in the oven for 30-35 minutes or until the tops are golden brown.
18. Remove from the oven and allow pot pies sit for 10 minutes before serving.
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15
Apr
Ira Glass is one smart man.
“Nobody tells this to people who are beginners, I wish someone told me. All of us who do creative work, we get into it because we have good taste. But there is this gap. For the first couple years you make stuff, it’s just not that good. It’s trying to be good, it has potential, but it’s not. But your taste, the thing that got you into the game, is still killer. And your taste is why your work disappoints you. A lot of people never get past this phase, they quit. Most people I know who do interesting, creative work went through years of this. We know our work doesn’t have this special thing that we want it to have. We all go through this. And if you are just starting out or you are still in this phase, you gotta know its normal and the most important thing you can do is do a lot of work. Put yourself on a deadline so that every week you will finish one story. It is only by going through a volume of work that you will close that gap, and your work will be as good as your ambitions. And I took longer to figure out how to do this than anyone I’ve ever met. It’s gonna take awhile. It’s normal to take awhile. You’ve just gotta fight your way through. ”
- Ira Glass
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