impressions foodstyling Archives

Hearty Appetizers Meatloaf Cupcakes

November 13, 2014November 14, 2014 Rachel Sherwood

I had so much fun sharing again on Twin Cities Live last week. I love this time of year, as it is prep time for all the fun holiday festivities to come. To get you started on the right path I shared some really simple and practical techniques for making your food look beautiful and your guests feel special. After all we all want to look good and have everything perfect his time of year while making our loved ones know how much we care. I love doing that through food. Watch here so you can add a little something special to your holiday parties this year.

As we move into the holidays I am always looking for fun hearty appetizers that will please the crowds. This is one of my latest favorites for kids and adults. It’s simple, hearty, can be prepared in advance and is sure to please. Make Meatloaf Cupcake for your next party.

MEATLOAF CUPCAKES

Meatloaf

1 lb 80/20 ground beef

½ breadcrumbs

1/4 cup milk

1 egg

1 teaspoon salt

½ teaspoon pepper

1 teaspoon garlic power

1 teaspoon onion powder

¼ cup fresh herbs or 1 tablespoon dried

*This recipe can be doubled

To Prepare the Meatloaves:

Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become slightly soggy.
In a large bowl add the egg, salt, pepper, garlic powder, onion powder and herbs, whisk until blended.
Add the meat, soft breadcrumbs to the egg mixture and mix with your hands just until all ingredients are combined. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
Make a test patty, After you combine all your ingredients take a small portion of the mixture and flatten it into a small patty. In a small sauté pan thoroughly cook the patty and a taste it to make sure you like the seasonings, if not make adjustments as necessary. (when making your own recipes remember if you are unsure of a seasoning – add it to just a small quantity of the meat to test it out first or add it sparingly as you can always add more once you have tasted it, never taste raw meat)
Form the meatloaves:Lightly grease a muffin pan if using a regular size muffin pan portion out ¼ cup of the mixture into each cup; one batch will make about 9 portions. If using a mini-muffin pan – portion out a tablespoon of the mixture into each cup, one batch will make about 29 portions. Bake at 350 until cooked completely thought, 25-30 min for a regular size pan and 10-15 for a mini muffin pan.

While they are cooking prepare the potato “icing”

To Prepare the Mashed Potato “Icing”

1.5 pounds Yukon gold potatoes peeled, cubed 1 in

3 medium cloves garlic

1 tablespoon salt

½ cup sour cream

2 tablespoons butter, melted

1 egg

pepper to taste

chopped parsley is desired

Directions:

Peal and wash the potatoes; place potatoes and slat in a medium sauce pan and cover with cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender, about 10 minutes. Drain; and mash potatoes while still warm. Add sour cream, butter, egg and pepper. Mash until creamy and smooth, adding more sour cream or milk if necessary. It is important to make sure the mashed potatoes are creamy and smooth so they can be piped onto meat loaves.

Place potatoes in 10-inch decorating bag with or without a star tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meat loaf. Brown under the broil 2-3 min until lightly golden.

Garnish with finely chopped parsley if desired.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

Perfect Crispy Breading

September 17, 2014September 17, 2014 Rachel Sherwood

Getting that perfect crispy breading to coat items is easier than you think. It is all about following the basic breading procedure. The Breading Process can be achieved with great success in just three easy steps. Once you know the basic breading process you can experiment and begin creating you own custom coating for your favorite proteins and vegetables.

Here is how it works:

The basic breading process using three stations, Seasoned Flour, Egg Wash and your Breading. Each station has its specific purpose. You will want to put each of these in shallow bowls or containers for easy dipping.

Step #1 Flour: You are going to “dredge” or coat the item evening with flour shaking off the excess. The flour helps the egg stick to the item and create a protective barrier between the breading and the item. Regular all-purpose flour works best, any flour, even gluten-free flour, will do. The flour can be seasoned with salt, pepper, herbs and spices, or left unseasoned.

Step #2 Egg Wash: Dip the flour coated item into the egg wash being sure to coat all sides and allowing the excess to drop off. The egg sticks to the flour giving you an even sticking surface for adhering the coating. You can use well-beaten eggs by themselves, or an egg wash: a mixture of eggs and milk, eggs and cream, or eggs and water; use about one tablespoon of liquid per egg.

Step #3 Breading: Press the egg and flour coated item into the breadcrumbs gently shaking off excess. You can use regular breadcrumbs, panko, corn meal, cracker crumbs, chips, corn flakes, seasoned crushed croutons, even stuffing mix The breading gives the crispy texture and if seasoned well adds flavor.

Discard any unused flour, egg wash and bread crumbs to avoid cross contamination and Cook or Freeze for later use.

Here I am making my easy version of Eggplant Parmesan so I lightly spray them with olive oil and broil them till lightly golden.

When all slices are breaded and broiled just layer them between sauce, and cheese.

Then cover and bake or freeze for later, I always like to label items with the item and cooking directions right on it for easy cooking later. Read further for full Eggplant Parmesan recipe.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

Sausage Stuffed Zucchini

August 28, 2014September 5, 2014 Rachel Sherwood

4 medium zucchini, halved lengthwise (about 2 pounds)
1 pound bulk spicy Italian sausage
2 cloves garlic, minced
1 teaspoon onion powder
1 cup breadcrumbs
1 cup grated Parmesan, divided
1 large egg, lightly beaten
2 tablespoons balsamic vinegar
4 tablespoons olive oil or melted butter if desired
2 cups marinara sauce if desired
salt and pepper to taste

Serves 4-6; the recipe can easily be doubled or halved.

DIRECTIONS

STEP 1

Preheat oven to 375 degrees. Trim stems from zucchini and slice lengthwise. Scrape seeds and a small portion of the soft flesh from the zucchini being sure not to make a hole in the zucchini “boat”, reserve 1/2 cup of the flesh and chop. Place zucchini; cut sides up, in a baking dish.

STEP 2

In a medium bowl combine the reserved chopped zucchini raw sausage, garlic, onion powder, breadcrumbs, ½ cup Parmesan, egg and salt and pepper and mix well. Divide mixture among zucchini. Spread marinara sauce on the bottom of the pan if using and place stuffed zucchini on top, or place zucchini in pan with no sauce.

STEP 3

Bake until filling is firm and each zucchini is tender, 30 to 35 minutes. Garnish with remaining Parmesan and enjoy.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

Party in an Instant, Pantry Essentials for Easy Entertaining

July 25, 2014August 18, 2014 Rachel Sherwood

Having a well-stocked pantry means you can have a party in an instant. The summer is always a special time for casual gatherings. In addition to my everyday pantry I like to keep a few of these special summer treats ready for an impromptu get together. It is easy to have confidence in the kitchen when you know you already have what you need on hand to make quick, easy, delicious meals at home.

Quick Breads: Banana bread in the beginning of summer and zucchini bread for the summer-end and into fall are perfect for a simple breakfast or snack on the go with fresh fruits and yogurt. You can make multiple loaves one for now and one to keep frozen for when you need it later.

Cheese: Cheese is wonderful for simple grilled cheese sandwiches, addition to green or pasta salads, simple snacks or my favorite for entertaining cheese plates. Cheese plates are the best, no-cooking-required entertaining appetizer, first course or dessert. Get your Cheese Wheel Paring Guide to easily choose delicious pairing combinations.

Out of Hand Snacks: For on-the-go snacks or putting together a simple elegant cheese place for appetizers keep a variety of cheese, smoked sausages, crackers or chips nuts and dried fruits available.

Pizza Dough: You can get this already prepared, in 5-min mixes or make your own. Pizza dough is so versatile! Use it for pizza with any topping or as flatbread with dips and spreads. In the summer I love to grill it and keep all the heat outdoors.

Citrus: lemons, limes, oranges add flavor and freshness to water, make lemonade and easily mix up a batch of lemon curd for dessert or breakfast.

Canned Beans: Beans are great to have at any time of the year to quickly mix up a bean dip like hummus or a spicy black bean dip for appetizers or a side dish. They are also a quickly prepared and inexpensive protein source to mix in with fresh vegetables for salads, tacos, quesadillas, or salsa.

Fruit: especially melons like watermelon, cantaloupe and honeydew. These are great for breakfast with yogurt and granola, snacks, side dishes and even dessert with a little ice cream. Melons in the summer are sweet and large, which makes them perfect for many people to share.

Something Special: Everyone loves a little sweet in the summer and if you have a campfire s’mores are a must have. I like to keep the fixings sealed in mason jars to have a party in an instant. This is a nice approach for a DIY snack. The jars keep ingredients fresh, clean and easy to handle and they are quite darling if you want to wrap with scraps of fabric or ribbon to match a theme.

Other freezer treats: like Ice Cream or Popsicles for children, and a batch of Brandy Smash for the adults are sure to please a summer crowd.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

Quiche—The Perfect Food For Brunch

April 18, 2014November 2, 2014 Rachel Sherwood

Springtime is here! Brunch is perfect for celebrating the new season. It is also a great reason to entertain, especially if you are new to entertaining or on a budget.

Brunch, typically served mid-morning, is relatively inexpensive and simple to prepare. Instead of creating an entire dinner, you can focus on fresh fruits, breads, assorted cheeses and simple egg dishes. Keep costs down by serving assorted fruit juices and teas, or for something special, mix in a little champagne for a mimosa. Gather friends or family and serve up a little late-morning fun.

Here is one of my go-to favorites for brunch. I love it because it can be made ahead and made to fit any taste with assorted meats and vegetables. See below for the recipe for bacon quiche and other variations that will leave even your vegetarian and gluten-free friends wanting more.

Bacon Quiche and Other Variations

1 pie crust (you can make your own or use a pre-made refrigerated one)
12 thick slices of bacon
4 eggs
2 cups heavy cream
3/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/4 pound (about 1 cup) natural Swiss cheese, shredded (note: do not use the pre-grated cheese in a bag; grate a cheese block yourself for the best melting consistency)

Prepare and roll out pie crust into one 9” pie plate. Set aside in the refrigerator to chill while preparing other items.

Cook bacon in a skillet or oven until crisp and brown. Drain on paper towels and crumble.

Preheat oven to 425 degrees F.

In a medium bowl with a wire whisk, beat eggs, cream, salt, pepper and nutmeg. Stir in cheese to combine.

Spread crumbled bacon in prepared pie crust. Pour egg mixture over bacon and bake 15 minutes. Turn oven down to 325 degrees and continue to bake for 35-40 minutes until a knife inserted in the center comes out clean. Allow to sit for 10 minutes before serving.

Make Ahead: To make in advance, prepare recipe as directed, allow baked quiche to cool and refrigerate uncovered until well chilled. Cover with plastic wrap to keep overnight, if needed. You can serve quiche at room temperature or re-heat it by placing it covered with foil in a 325 degree oven for about 30-40 minutes until heated through. Quiche is best if used within 3 days.

There is a quiche for everyone! Try one of these variations or make your own; simply keep the egg, cream and cheese ratio the same and bake as directed, adding in 3/4 cup of your favorite meat or vegetables. (Note: Be careful with items like mushrooms, spinach and tomatoes as these contain a lot of water. Be sure to remove as much excess water as possible. If there is too much liquid, the quiche will not set properly.)

Cheese Quiche: Prepare as directed above, omitting bacon and adding 1/2 cup sharp cheddar cheese along with the swiss cheese.

Crab Quiche: Prepare pie crust and egg/cream mixture as directed and set aside. To the egg/cream mixture, add 2 tablespoons minced green onion and two 6-oz packages of well-drained crab meat, 1/8 teaspoon cayenne pepper and 2 tablespoons dry vermouth, optional.

Mushroom Quiche: Prepare pie crust and egg/cream mixture as directed and set aside. In a medium sauté pan, melt 3 tablespoons butter. Add 8 ounces thinly slices mushrooms and 2 tablespoons diced green onions. Cook until vegetables are tender and liquid is reduced. When fully cooked, remove mixture onto a few paper towels and press out any extra remaining liquid. Put cooked mushroom mixture in the bottom of the prepared pie crust, top with the egg/cream mixture and bake as directed.

Gluten-Free Option: Prepare as directed, but omit the pie crust. Pour your chosen filling into a greased pie plate and bake as directed.

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DIRECTIONS

STEP 1

STEP 2

STEP 3

impressions foodstyling