On October 2, we held our new workshop Writing a Cookbook: Food Styling, Method, and Photography. We sold out all available slots, women traveled from all over the United States, and we had a marvelous time. We ate yummy food (take a look), we laughed, we cried, and we discussed taking a cookbook project from concept to publishing (or self-publishing).
We’ve already got another workshop scheduled for 2022, and we can’t wait! The number one most asked question we get around here is “How do I write my own cookbook?” So, we took our traditional food styling/photography workshop and incorporated all the experience and knowledge we’ve gained through the process of writing our own cookbooks into this new, exciting workshop. Have you always wanted to write a book or cookbook of you own? Do you want to learn how to style and photograph beautiful food? What is the dream you want to pursue?
To learn more, please click here!
This was a truly beautiful experience, and we are so grateful to all our attendees! Throughout our workshop, we took time to eat and share and chat. We had crispy chicken cutlets, apple & walnut salad with apple cider citronette, and the most fantastic onion dip on Earth. See the recipes below!
Crispy Chicken Cutlets
Prep time 15 minutes
Cook time 20 minutes
Makes 8 cutlets
2-4 chicken breasts (depending on the size of the breast)
Salt and pepper to taste
2 cups flour
1 tablespoon onion powder
1 tablespoon garlic powder
3 eggs, beaten
3 cups Panko breadcrumbs
1 cup oil
4-5 tablespoons butter
1. Depending on the size of your chicken breast, slice the breast in half lengthwise to make 2 even pieces from the breast. Slice each portion in half to make 4 portions from each breast.
2. Place each portion into a plastic bag and gently pound with a rolling pin so that each portion is about 1/4-inch thick. Do not over pound the portions or the chicken may become mushy. Repeat this process for all 8 pieces. Salt and pepper each portion, set aside.
3. Set up a station with 3 wide, shallows bowls. Add the flour to a bowl, then season with the spices. Add the beaten egg to the second bowl and the Panko to the last bowl. Heat the olive oil and butter over medium heat in a 12-inch skillet with tall sides.
4. Season the chicken. Dip a portion into the flour, and dust off any excess. Dip the chicken into the egg wash. Then place the cutlet into the Panko. Press the breadcrumbs into the chicken. Repeat this process with the other 7 pieces.
5. Heat your pan over medium to medium-high heat. Once the oil and butter are hot, roughly 325-375 degrees F (it will sizzle when a toothpick is placed into the oil), place your breaded cutlets into the hot oil. Cook until the chicken is deeply golden brown and cooked through, about 7-10 minutes. You may cook your cutlets 4 at a time depending on how large your skillet is.
6. Season with salt as they come out of the oil.
Welcome Fall Apple & Walnut Salad with Apple Cider Citronette
Prep time 15 minutes
Serves 4-6
2-3 heads of little gem lettuce cut into quarters, or 1 head red leaf lettuce
2-3 cups shredded green cabbage
1 bulb of fennel, thinly sliced
1/2 yellow onion, thinly sliced
1 apple, thinly sliced
1 cup toasted walnuts
1/2 cup chopped baby dill
1/2 cup chopped cilantro or fennel fronds
2-3 cups arugula
Apple cider citronette
1 cup apple cider
Juice of 2 lemons
1 shallot, finely diced
2 tablespoons Dijon or brown mustard
3/4 cup olive oil
Salt and pepper to taste
Making this salad is as easy as chopping, slicing, and assembling. In a large mixing bowl combine all the ingredients for the salad. Gently toss to mix. For the dressing, whisk all citronette.
Onion Dip Remix
Prep time 10 minutes
Cook time 2-3 hours
Makes 4 cups
4 yellow onions, finely diced (do not use sweet onions)
1/4 cup olive oil
1 tablespoon beef bouillon paste (I like Better Than Bouillon)
A few dashes of Worcestershire sauce
A pinch of red chili flakes
Kosher salt and pepper to taste
16 ounces sour cream
1/4-1/2 cup finely chopped chives
1/4-1/2 cup finely chopped baby dill
1. Caramelize the onions for 1-2 hours over medium heat in the olive oil.
2. Add the beef bouillon paste, Worcestershire sauce, red chili flakes, and salt and pepper. Continually check the onions and stir as needed. If onions begin to burn or stick, remove from heat and add a few tablespoons of water. Then return the pan to the heat to evaporate the liquid.
3. Cool onions to room temperature once they reach a deep golden-brown color. This takes at least 1 hour. Mix room temperature onions with sour cream and fresh herbs.
4. Check for seasoning and serve with potato chips and sliced vegetables.
