Monday, March 1, 2010

Hilarious Outtakes!


So this weeks Iheartphoto.com challenge is for hilarious outtakes.. I knew the minute I Read it, exactly what photo I wanted to enter...
This is from a family portrait shoot I did on the beach early in the morning. The familyw as a huge fan of the beautiful ocean background and I of course assured them that I would let them know every time a wave was coming... I was good about 99% of the time.. and the last time I completely forget.. but continued shooting :) Needless to say, she was not happy with me.. but mom LOVED it! :)



Wednesday, May 6, 2009

Where's Laurel

So as some of you may have been wondering.. (or perhaps not) where has Laurel been?
Well I have been enjoying married life, working my tush off, school, and lastly.. really focusing on my photography.. I have been posting but under my photography blog.. if you get a chance... feel free to check it out!
www.photographybylaurel.blogspot.com

Friday, March 13, 2009

German Menu Night!!

So I felt inspired tonight and decided to do some more cooking.. I also tried out 3 new recipes for this!! So I will show them allll here! Its a doozy this one..
Brats and Onion, Home mady Gravy, Spaetzle, Red Cabbage, and I made a Pineapple Marzipan cake (minus the marzipan!)

Bratwurst and Onions
Ingredients
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1 lb bratwurst
1 large onion, sliced thick
1 tablespoon minced garlic clove
1 tablespoon butter
20 ounces beer (we prefer Budlight)
1 teaspoon salt
1 teaspoon pepper

Directions
1 In a skillet over medium heat Saute the garlic and butter for approx one minute.
2 Add in the onions, salt, pepper, and enough beer to cover the bottom of the pan.
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3 Cook the onions over medium heat until tender and caremelized. Photobucket
4 Remove the onions from the pan and place the bratwurst in the pan. Brown the bratwurst and cook.
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5 Once the bratwurst are cooked add the onions and remaining beer to the pan. Cook over medium heat until the beer has reduced to a thicker sauce with the onions.
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Homemade Gravy
Ingredients
1/2 teaspoon garlic, minced
1 tablespoon onion, finely minced
1/2 cup beer
2 tablespoons beef bouillon
3 cups water
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper

Directions

1 Saute the onions, Garlic, and beer in a pan over medium heat. Cook until the onions are tender, and the beer has reduced.
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2 Add the watger, boullion, flour, salt and pepper and bring to a boil.
3 Whisk until the gravy has reached the consistency of your liking.
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Spaetzle
Ingredients
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13 1/4 ounces flour
2 eggs
salt
1 1/16 cups water
1 tablespoons oil

Directions

1 Mix the flour eggs & salt together (use your blender).
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2 Slowly add the water until the dough is smooth, but not stiff.
3(If large eggs are used then use a little less water).
4 Continue to blend the dough until it has enlarged in size.
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5 Heat a pot of salted water to boiling add a tbsp oil.
6 Put batches of your dough in the hopper of the spaetzle grater and grate the noodles into the boiling water.
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7 Do the recipe bit by bit lifting the noodles out of the water when they float Keep warm while you cook the rest.
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8 If you do not have a spaetzle grater roll out the dough to about 1/4" thickness and slice across then slice the other way to have them the size you want them.
9 Boil the same as with the spaetzle grater.

Braised Red Cabbage with Red Onions and Apples

Ingredients
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2 tablespoons vegetable oil
1 1/2 cups chopped red onions
8 cups thinly sliced red cabbage
2 cloves garlic, minced
2 apples, peeled & cored & chopped
1 cup chicken stock
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 bay leaf
salt and pepper

Directions

1 In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
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2 Stir in cabbage, garlic and apples.
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3 Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
4 Stir in stock, vinegar, sugar and bay leaf.
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5 Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated. Photobucket
6 Remove bay leaf and season with salt and pepper to taste.

Pineapple and Marzipan Cake

Ingredients
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7 1/16 ounces marzipan, cut into smallish cubes
6 1/4 ounces butter, softened
6 1/4 ounces sugar
1 tablespoons vanilla sugar
3 eggs
10 5/8 ounces plain flour, sieved
2 teaspoons baking powder
1 (15 ounce) can pineapple chunks, drained

Directions

1 Preheat oven to 190°C/375°F/Gas 5.
2 Mix butter, eggs, vanilla sugar and sugar in a mixing bowl until well combined.
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3 Add the marzipan and continue to stir until smooth.
4 Sieve together the flour and baking powder and slowly add little by little, stirring until you have a smooth dough.
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5 Add the pineapple chunks and stir into the dough.
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6 Pour into a greased loaf pan that has been lined with baking paper.
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7 Bake for 50-65 minutes, if you feel it is getting too dark, cover with foil.
8 Depending on your oven and the size of your loaf pan it may take longer than 65 minutes, but not to worry.
9 Check for doneness by inserting a wooden skewer, if it comes out clean the cake is ready.
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10 Allow to cool before removing from tin.
11 If you want you can cover with ganache, but it's great without.