Posts Tagged ‘Food 52’

Food Trend: On The Side

June 28, 2016

Food, like fashion, follows trends. It seems as though suddenly, there is a food or dish on everyone’s radar, showing up on menus and instagram feeds galore. Sometimes it is an ingredient, like avocado, or sundried tomatoes. Often, it is a preparation or an ethnic specialty that catches on, like poké. One trend that keeps catching our eye, is related to the presentation, rather than the food itself.

Asymmetry seems to be the trick of the moment, making for a very modern, artsy approach to plating. From pristine placements to a more rustic feel, the one-sided look is popping up on cakes, pies, acai bowls and nouvelle cuisine plates, giving new meaning to the phrase,” I’ll have mine on the side.”

This healthy pistachio smoothie uses fresh fruit and edible flowers to create a delicate rim along the side of the bowl.

littleplantion.co,uk

little plantation. co

This vegan tart has a beet filling and a row of fresh blackberries and blueberries adorning one side.

Bake street

Bake Street

This beauty from Modest Marce, uses piped flowers in shades of grey for their tea-infused cake.

modest marce

modest marce

These tarts are pretty in pink, and casually topped with red fruits on the side.

Sugaretal.com

Sugaretal.com

Just a partial ring around this rosy hued cake adds a modern and delicate touch.

majachocolat

majachocolat

White food is highlighted on black plate, for a modernist effect.

feasting at home

feasting at home

This acai bowl makes a healthy breakfast a work of art.

Choosing Chia

Choosing Chia

Fresh berries are piled to the side of this lovely cheesecake.

apt 2b baking co

apt 2b baking co

Just a dollop of cream lets the lemon shine through.

Food52

Food52

This spare and minimal raw coconut cheesecake has an architectural treatment in chocolate, nuts and berries.

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loving earth

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Kitchen Tips Tuesday: Storing Berries

June 30, 2015

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Berries are plentiful and in season right now. Strawberries, blueberries and raspberries are delicious and nutritious. They are also very perishable. One little speck of mold seems to sprout out of nowhere, and spreads through the entire box quickly. Most experts advise keeping them unwashed until you are ready to eat them. Not only does that not seem to help, but I find that unwashed fruit becomes uneaten fruit around here.

The folks at Food 52 have a solution, and we think it is a good one.

They advise soaking berries in a mix of three parts water and one part white vinegar, to kill the mold spores and bacteria that causes the fruit to spoil. After a short soak, rinse the fruit well to get rid of the vinegar taste.
Keeping the berries dry is critical to extending their shelf life. They suggest laying paper towels in the basket of a salad spinner to cushion the delicate berries, and give them a good spin to dry them off. Once fully dry, line a container with paper towels to absorb any additional moisture, and partially cover it, so that air can get in. Place the container in the refrigerator, and enjoy your berries for days to come!

Photo:  Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Unrecipe of the Week

March 5, 2012

This week has been a killer. With business travel and a closed airport starting things off on Monday, the weekend couldn’t come fast enough. Between the exhaustion and the damp weather, we were seeking some comfort food.
This recipe for Hunter’s Chicken appeared on Food52 and seemed to fit the bill. With a little simplification and tweaks to utilize what we had on hand, this fragrant dish with tomatoes, mushrooms and red wine was just what we were looking for.

Hunter’s Chicken

Soak ½ cup of dried porcini mushrooms in boiling water until soft.

Strain carefully to remove grit, chop and set aside.

Rinse and pat dry one small chicken, cut into pieces. Sprinkle with salt and sauté in olive oil until brown on all sides. Remove and place on a plate until needed.
Add 1-pound clean and sliced crimini mushrooms to the pan and cook until brown. Add the porcinis back to the pan and sauté briefly.

Set the mushrooms aside.     

Add one diced onion to the pan and cook until transparent. Add one small shredded carrot and mix. Add the mushrooms back to the pan, with 2 cans of drained chopped tomatoes, 2 tablespoons of tomato paste and a cup of dry red wine. Add back some of the porcini liquid, and season with salt and pepper. Toss in a liberal amount of fresh thyme, a bay leaf, and any other fresh herbs you have on hand. Cook until the mixture melds together, and a bit of the liquid starts to evaporate.

Spread the mixture into the bottom of an ovenproof dish. Nestle the chicken pieces on top of the vegetables, and cover the pan with parchment paper.

Cook in a 350-degree oven for at least 1 hour or more, until the chicken is starting to fall off the bones, and the sauce is starting to thicken.

Serve with a side of polenta, and enjoy!

Easy Polenta:

Bring 6 cups of water to a boil. Add 1-¾ cups of cornmeal (polenta) to the pan, stirring often to remove lumps.

Simmer until thickened and tender, about 15 minutes.

Remove the pan from the heat. Add 3 tablespoons butter and ½ cup of Parmesan cheese, mixing thoroughly.  Season with salt and black pepper to taste.

Serve with Hunter’s Chicken and enjoy!

Photos: Glasshouse Images


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