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Sarah E Crowder
80 followers -
Food Photographer and Recipe Developer
Food Photographer and Recipe Developer

80 followers
About
Sarah E's posts

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Happy Monday! Here's a killer soup to kick off your week:

Sweet Potato, Apple, and Toasted Pecan Soup

Ingredients:
2 large sweet potatoes
3 medium apples, halved, seeds and core scooped out
2 medium shallots, peeled and quartered
1 1/2 c pecans
6 c chicken or vegetable stock
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
4 Tbsp. butter
12 sage leaves
Pinch of salt

Directions:
1. Preheat the oven to 350 degrees F. Add the sweet potatoes and apples (cut side down) to a baking sheet. Toss the shallots with a glug of olive oil and place them in a corner of the baking sheet. Each item will take a different amount of time to cook: Remove the apples once they are tender and beginning to release juices; remove the shallots when they are softened and starting to char on the edges; remove the sweet potatoes when they are very soft all the way through, 45-60 minutes. As each ingredient is ready, move it to a blender.

2. Meanwhile, place the pecans in a medium skillet over medium heat, and stir often until fragrant and toasted, 5-10 minutes, then move all but 12 pecans (reserved for garnish) to the blender.

3. Meanwhile, bring the stock to a boil in a large pot over high heat. Reduce the heat to medium-low and add about 1 cup of the stock to the blender. Blend the cooked apples, shallots, sweet potatoes, pecan, and cup of stock on high speed until smooth, then add the mixture to the rest of the stock and stir until smooth. (If you have a handheld immersion blender you can skip the blender and add all ingredients to the large pot, then blend until smooth.)

4. Melt the butter in a small saucepan over medium-high heat. Once hot and foaming, add the sage leaves and fry until bright green, about 1 minute. Use a fork to remove the sage leaves to a plate and immediately sprinkle with a pinch of salt. Let the butter continue cooking until it begins to brown, then pour the sage-infused brown butter into the soup and stir until smooth.

5. Divide the soup among four large bowls and garnish with the fried sage leaves and reserved pecans. Serve warm.

Serves 4
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After a decadent vacation, I'm looking for ways to eat a little lighter - without sacrificing big flavors, of course. This tangy, creamy, herbaceous cilantro dressing makes everything it touches fit those criteria. I like it in particular tossed with a salad of baby greens, apples, and salted peanuts:  http://www.punctuatedwithfood.com/apple-salad-with-cilantro-dressing/
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August freelance links are now on the blog, including a summery, barely sweet honey oat smash cake for Yummy Toddler Food: http://www.punctuatedwithfood.com/august-freelance-links/
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New #ontheblog: A peak into my work for Cheese Grotto.

http://www.punctuatedwithfood.com/cheese-grotto/
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Make these cupcakes next time you have something to celebrate, OR make these cupcakes your reason to celebrate. Just make these cupcakes!

Champagne Cupcakes for +Recipe.com : http://www.recipe.com/blogs/cooking/celebratory-champagne-cupcakes/
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This week on +Hellobee I'm sharing tips and recipes for acai bowls. Let's talk toppings:

http://www.hellobee.com/2015/07/27/acai-bowls/
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A quick recap of last month's work to go live, and some enthusiasm about what's to come: http://www.punctuatedwithfood.com/may-freelance-links/
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(new post) chocolate and tahini smoothie packed with superfoods for those of us needing an extra nutrient and energy boost: http://www.punctuatedwithfood.com/chocolate-and-tahini-smoothie/
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In case you missed it, March freelance links are on the blog:

http://www.punctuatedwithfood.com/march-freelance-links/
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