I love Thanksgiving because I get to make pretty pies. Baking pies is so much fun and super rewarding. Giving pies a special touch by making the pie crust fancy is so fun. I got these ideas from who else but Martha Stewart. The circle pie crust is in her Holiday Treats Magazine that is out now, and the others are from her website. Its so easy to do with cookie cutters.
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This is one more recipe from the shoot I did with Jenny Park. Thanks Jenny so much for sharing these!
Mini Crab Cakes
Servings: 6-8
Ingredients:
12 oz lump crab meat
½ cup mascarpone cheese, softened
2 tbsp mayonnaise
1 tbsp parmesan cheese, grated
¾ cup pimento peppers, minced
½ cup frozen corn
2 tbsp egg substitute (ex. Egg Beaters)
3 tbsp chives, thinly sliced
Salt and freshly ground black pepper to taste
crust:
1 cup panko
3 tbsp butter, melted
1 tbsp parmesan, grated
2 tbsp chives, thinly sliced
Directions:
1.Preheat oven to 375 degrees F.
2.In a bowl, combine the crab meat, mascarpone, mayonnaise, and parmesan and gently fold together.
3.Fold in the remaining ingredients and season with salt and pepper for taste. Set aside.
4.For the crust, place all the ingredients in a small bowl and mix together until thoroughly combined.
5.Scoop a teaspoon of the crust mixture into each hole of a greased nonstick mini muffin tin. Press down gently to form an even layer. Place a small amount of crab mixture over each crust bottom and top each cake with a sprinkle of the remaining crust mixture. Place in oven for 15 to 20 minutes or until crab cakes are golden brown and hold together.
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Here is another recipe from Jenny Park from out test shoot together. Chilaquilies! Enjoy!
Chilaquiles
Servings: 3-5
Ingredients:
1 tbsp vegetable oil
½ sweet onion, minced
2 cloves garlic, minced
2 cups chicken stock
3 cups fresh salsa, divided
5 cups tortilla chips
1 cup queso fresco
½ cup black beans
1 avocado, roughly chopped
Directions:
Thank you Jenny!!!
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I did a test shoot a couple of days ago with the talented food stylist Jenny Park. We did a kind of Mexican themed buffet with a bunch of dishes. Jenny was kind enough to share some recipes of the food I photographed. One of the dishes we photographed was a beautiful Mexican couscous.
Mexican Couscous
Servings: 3-5
Ingredients:
2 cups chicken stock
1 tbsp cumin
2 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 chipotle pepper in adobe, minced
Salt and freshly ground black pepper to taste
1½ cups couscous
½ cup black beans, drained
½ cup tomatoes, seeded and diced
1/3 cup red onions, minced
¼ cup cilantro, minced
¼ cup cotija cheese for garnish, optional
Directions:
1) In a medium saucepan combine first seven ingredients and stir. Bring to a boil and pour in couscous. Gently stir, cover and remove from heat. Allow to sit for 5 minutes. Fluff mixture with a fork and fold in remaining ingredients. Place in refrigerator for at least an hour and serve cold topped with cotija cheese (optional).
Recipe by Jenny Park. Thank so much Jenny!
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It’s been a long week. My hard drive failed, again, so it’s been a bit of a process to get everything back on my computer. Fun times! Finally I have adobe back on my computer and I can post! Yay! Here is an image I did with Leesa Martling a little bit ago. It reminds me of Cuba.
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Welcome to the new Fish Food! I’ve worked on this site for a long time, making sure its right. Let me know what you think! <3
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© 2007-2010 Teri Lyn Fisher. Please contact me if you would like to use one of my images. Thank you.
