Annapolis, Maryland (PRWEB) May 09, 2013
Just in time for treating Mom for Mothers Day, Annapolis business entrepreneur and resident Monica Maloney Heidler has launched a new cooking blog and website,Monicas Table. In concert with her husband, Steve Heidler, these two foodies have traveled the culinary trails of Europe to bring French, Spanish and Italian-inspired dishes to the tables of America. Cooking classes, in-home cooking parties and gourmet coffee offerings round out the website that celebrates the joy of cooking. Only this time, its cooking together, and this month, cooking for Mom!
This week, her new site offers recipes for a complete Mothers Day brunch, with delicious dishes like Baked Eggs with Lemon Buerre Blanc. (See recipe below.)
Unlike other cooking blogs and websites, Monica began hers with a mission: to teach her husband, Steve, to cook. His apron covered visage appears in caricature on the blog pages, where he writes in tandem with his wife about his culinary adventures. Although admittedly his posts have a masculine feel, focusing as they do on the outdoor grill, red meat, and specialty drinks, its the idea of cooking in tandem that is capturing the imagination of Monicas Tables rapidly growing audience.
Inspiration abounds for ways to celebrate the joys of food and living. From delicious dishes, marvelous menus and terrific table settings to the more nitty-gritty how-tos that puzzle beginning chefs, this new site is brimming with colorful and professional photography.
A side foray into cooking with chef Dorie Greenspan provides another avenue for aspiring French chefs, and there is a chance to do a little baking with her, too.
Monica credits the years she spent wrapped in her grandmothers apron making homemade biscuits and savory soups as the inspiration for the cook she is today. From there, it was trips to Europe, and learning to cook the European way that launched her latest venture.
Traveling abroad and learning the fine art involved in each regions cuisine is what makes Monicas Table special. My food-based travels have taken me to Montepertuso in Italy and Pas du Nord in France this year, says Monica.
You can follow Monica and Steve at http://www.monicastable.com, on Monica’s Facebook page, and their twitter account at @monicastable.
Cooking for Mom: A Mothers Day Brunch Shell Love!
Strawberry, Arugula & Goat cheese salad, Baked Eggs with Lemon Beurre Blanc, Potato Galette, Asparagus, Champagne, Mimosas, Coffee or Tea, Biscotti, Chocolates
Baked Eggs with Lemon Beurre Blanc
1 Tablespoon Olive Oil
1 Cup of Sliced Leeks, green and white parts only
2 Cups Chopped Greens; such as Spinach, Sorrel, Chard, Kale or a mixture
teaspoon of Red Pepper Flakes
4 Large Eggs
1 Recipe Lemon Beurre Blanc
Toast; preferably toasted French Bread
1. Preheat the oven to 400 degrees
2. Gently heat the Olive Oil in a small skillet over medium heat. Add the leeks, stirring constantly taking care not to scorch them. Sautee until soft.
3. Add the Greens and the Red Pepper Flakes, keep stirring until the greens are wilted. Add a few tablespoons of water or white wine if needed to keep the mixture from becoming too dry. Make sure all of the moisture evaporates or the eggs will not set well. Season the mixture to taste with salt, and pepper. Remove from the heat.
4. Dampen a paper towel with the olive oil and grease 4 ramekins then divide the greens mixture between them.
5. Crack an over the greens mixture, taking care not to break the yolk (Its a good idea to gently break the egg into a container then pour it into the ramekin, it will give you more control.)
6. Place the ramekins on a cookie sheet then slide them into the oven and bake for 10 minutes or until the egg whites are set. Watch closely, so the yolks do not get too set.
7. Remove from the oven & let cool for a moment.
8. Spoon over a Tablespoon of the Beurre Blanc Sauce over the eggs. Serve with the toast and additional Beurre Blanc, if desired.
Lemon Beurre Blanc
½ Pound Unsalted Butter, cut into small pieces
½ Cup Dry White Wine or Vermouth
2 Tablespoons White Wine Vinegar
2 Tablespoons of Fresh Lemon Juice, plus 1-2 Tablespoons to finish the sauce
2 Tablespoons Shallots, chopped in very small dice
Salt and Freshly Ground Pepper to taste
1. Prepare the reduction by adding the white wine, vinegar, 2 tablespoons lemon juice, & shallots to a small pan. Simmer over medium heat to a syrupy consistency (or at least reduced by ½).
2. Whisk in the butter in small increments to create an emulsion.
3. Add the salt, pepper and additional lemon juice to taste.
For Potato Galette recipe: http://www.monicastable.com/potato-galette/
Find all the recipes for the menu above at http://www.monicastable.com!
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Photographing food is popular on social media
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(PRWEB) December 20, 2012
DigitalStooges has just started its fundraising process on Kickstarter for its original and innovative proposal Soul Kitchen Green Food. This fundraiser shall finish on 01/15/2013.
What is Soul Kitchen Green Food?
This first edition is not pretending to be the typical cook book as we are used to. This will be the first multimedia eBook that will include more than 100 healthy Mediterranean inspired recipes with lots of well selected photographs and over 500 minutes of video footage, giving step by step detail to every recipe. Soul Kitchen will be available in 5 languages: English, German, Spanish, French and Chinese.
Which features can provide Soul Kichen Green Food?
Soul Kitchen provides some advantages in front of tradicional recipe eBooks and apps, as Interactive Images and Timelines, insert video and multimedia stuff. This way, we can exploit multimedia resources for showing our healthy recipes to everyone in high quality video as well as step by step, enhancing the cooking experience.
With more than one hundred recipes, Soul Kitchen will compile an individual touch of home cooking, prioritizing in variety and respect for a more sustainable and fresh product.
Every recipe will have indicatives that will show if they are vegetarian or lacto-ovo-vegetarian friendly, vegan, sugar-free or gluten-free. This way, dishes can be easily identified so people can include them in their menu according to their needs, preferences and habits. With Soul Kitchen you will be able to organize in a simple way delicious meals for you, your family and friends. And what’s more important, you will enjoy every healthy benefits Mediterranean diet have to offer.
Our Chef, Andrés Madrigal
A great lover of the ocean and of photography his career has included voyages all around the globe in search of the great masters of cuisine. Among his references are to be counted Marc Veyrat, Francis García, Alain Duchase, Martín Berasategui, Juan Mari Arzak.
He began in Madrid in El Olivo 1991, where he received his first Michellin Star in the year 1996 and since then he has directed another 6 restaurants in Madrid. In the Restaurante Alboroque he received a Michellin Star in 2009 and a mention as the best restaurant in Spain in 2008 by the Gourmet Guide.
He participates regularly on both Radio and Television programs.
To back the Project:
More information about the project