Egg in the hole

Maybe egg in the hole won’t change your world, but fried egg in a hole made in some bread is one of my favorite things for breakfast lunch or dinner.  Best of all it can be done about a million different ways – so never grows old.

You may also know it as Egg in the basket, Betty Grable Eggs and has been adapted to things like “toad in the hole” for the sausage dish make in its likeness.  Really, all it involves is a piece of bread with a hole removed  and an egg in the center and then cooked with a little butter.

So here is just a slight variation from the traditional.

1 slice of bread

1 egg

1/2 of a sliced avocado

Salt & Pepper to taste

Bacon cut up into pieces.

 

That’s it – so yummy and no directions required – you assemble it how you wish and fry it in a pan.  I fight the normal and always put the “hole” to off center – so there is more room for the “extras” like bacon, scallions, chives, jalapeños, basil, honey … etc.  Cook the egg to your liking – soft, over easy, sunny side up, or hard.Egg in the hole Jeanine Thurston Photography_EIH_002

Awhhhhh… Crepes!

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I go on kicks of craving things now and then.  Crepes have been on my mind for awhile and when Karen Windness answered my shout out on Facebook yesterday I had to make them.  Why was I so afraid to make them before… good question.  Super easy.  As a bonus it allowed me to use leftover ham one more day by making them savory instead of sweet.

 

Crepes:

Crepes (good sweet or savory)
Recipe makes about 7 large crepes.
Ingredients:
2 eggs
½ cup milk
½ cup water
1 cup all-purpose flour, sifted 
¼ tsp salt
2 TBS butter, melted (+additional butter for pan)
Directions:
1. Whisk together eggs, milk and water. Gradually add sifted flour and salt to wet mix. Stir in melted butter.
2. Heat griddle to medium (we use a large, round, non-stick pan). Melt a small amount of butter in pan. Pour or scoop batter onto the griddle. (About 1/4 cup for each crepe.) Tilt the pan in a circular motion so batter is even and thin. 
3. Cook crepe for approx. 2 minutes. (Bottom should be light brown.) Flip and cook other side. Serve hot.

Savory option seen here(courtesy of leftover ham in the fridge)

1 egg scrambled, mexican crumble cheese , ham diced, green onions chopped, jalapeños diced, and some green salsa!

Sweet option:

Another option if you want sweet is Karen’s cream cheese sauce (GREAT with berries or lemon and brown sugar or nutella or…) 
2 parts cream cheese, softened (I usually use a half package)
1 part butter, softened
½ part powdered sugar (can adjust to your texture preference, thinner or thicker)
½ part milk
Beat together until smooth. Add a little bit of vanilla and dash of salt.

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POST YOUR FOOD BLOG HERE.

Need some great images to match your amazing recipes that you have on your food blog?

Post your blogs here, and then ask people to like your post.  Whoever gets the most comments for their blog will get three of their creations photographed by Jeanine in December – and three images to use for their blog or marketing.  We will stop counting votes on December 1st.

The winning blog can supply me with three recipes that will be cooked and styled, and then photographed by Jeanine Thurston and as a little bonus, they will get a copy of the new MUY BUENO Cookbook (photographed & signed by Jeanine and Yvette).

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PHOTOS in the love of food.

Muy Bueno Cookbook – available now at Barnes & Noble bookstores and online at Amazon.com

Food photography is an amazing thing that draws the viewers and makes them say yum… or not.  Do any of you have one or more cookbooks sitting on your shelf?  Now how many recipes have you actually made that DIDN’T have a corresponding photo?

It’s the law of averages – the more  photos that tell the viewer that it looks good to eat – the more likely they will come back to look at your blog, the more likely they will post it on their social media pages, and the more images they see they like in a cookbook… the more likely they will buy it.   There are a lot of wonderful chiefs out there, but some of us are just average mom, spouses, or even bachelor(ettes) that really just want to be able to cook a recipe without too much effort and make it look good.  Being able to compare what you have prepared from a recipe to a photo in a book can be the pat on the back you need to know you did it right.

I’ve been photographing small products and food for over two decades and how can I help but love it when someone looks at a food photo and you can see them with a slight hunger twinge in their tummy for it.

That being said… it’s time to spruce up your blogs and websites.  Why not push your food blog to the next level – and make it look as good as it tastes? Let me help you with your food blogs or cookbooks to be and make people drool.  For details please contact me at info@fototails.com for a brochure and options for making your blog pop!

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I almost missed the “Peach” month. What was I thinking?

So most of August peaches escaped my radar.  Of course, I am a photographer – mom – wife… first.  But WHAT WAS I THINKING?  This is one of my favorite fruits and in a month when we are suppose to be celebrating the mighty “Peach” it almost slipped by me.  THANK GOODNESS, I caught a post on facebook letting me know it was national peach month.  So, this morning I decided I needed to make some fresh peach cobbler!  So here you go:

  • FRESH PEACH COBBLER
  • 1/2 cup salted butter
  • 1 cup all-purpose flour
  • 1 1/2 cups sugar (divide into 3/4 cup each)
  • 1 tbs. baking powder
  • 1 tsp salt
  • 1 cup milk
  • 4 Large fresh yellow peaches (or 5 if you’re like me and LOVE peaches)
  • 2 tbs. fresh squeezed lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp cinnamon
  • nutmeg

Pre-heat your oven to 375 degrees.

Melt butter in an 8×8 baking pan.

Combine flower, 3/4 cup sugar, baking powder and salt in a medium bowl.  Add one cup of milk and mix until dry ingredients are moist.  Don’t stir – pour batter over the melted butter.

Heat remaining sugar, fresh peaches, lemon juice, lemon zest, and cinnamon on medium heat until sugar has dissolved.  Pour peach mixture over batter AND DON’T MIX.  THE CRUST WILL FORM OVER THE PEACHES WHEN BAKING.  I sprinkle the nutmeg over the top before putting into the oven!

Bake the cobbler for about 40-45 minutes.  Serve with either vanilla ice-cream or for a lighter version use frozen whipped cream.

Hope you enjoy!!! It doesn’t last long –

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Muy Bueno Photographer

Muy Bueno Photographer.

via Muy Bueno Photographer.

Muy Bueno Photographer

January 24, 2012

Who is our photographer? Have you noticed the majority of our photographs are pretty darn beautiful? I honestly wish I could take credit for them, but I can’t. In the beginning when I had this crazy cookbook/blog idea my talented photographer friend, Jeanine suggested she photograph our dishes. Sheesh! Talk about an amazing offer. I jumped on that offer so fast and Muy Bueno emerged. The photography on our site is what thankfully has caught the eye of many and for that we are eternally grateful to Jeanine.

Jeanine has taken pictures of my family for years, and even traveled with us to Mexico to photograph our destination wedding in Playa del Carmen.


My sister Veronica fell in love with her work too.

Here is one of my favorite pictures of mom, Veronica, and I last year during one of our holiday photo shoots.

She is an amazing photographer, friend, and now is more like familia. We truly love her and her family.

We love that she has a passion for Mexico just as much as we do. Throughout this post you’ll see photos from her recent family vacation to Todos Santos, Mexico. Her photography never ceases to amaze us.

Today, we’d like to introduce you to Jeanine Thurston, our amazingly beautiful photographer in every sense of the word. She has a wicked sense of humor, loves Mexican food as much as we do, and has the ability to capture the essence of her photographic subjects, whether it is a wedding, portrait, fashion, or food. We love everything she captures. Who is Jeanine Thurston? Now let’s get to know the women behind the camera shall we.

How long have you been a photographer?

I’ve been photographing since I was a kid…with my first camera I purchased by selling greeting cards, of all things. Professionally I photographed my first wedding when I was 17 years old while still in high school. I then went off to college where I pursued a Bachelor’s Degree in Visual Arts & Photography, simultaneously working for a photography studio while attending college. I started my own business in 1992. So, it is hard to count ~ but professionally I’ve been photographing for 24+ years. Still love it.

What inspired you to become a photographer?

I’ve always been interested in the arts and was an oil painter first. Photography was something I could do and combine it with my love of being around people. While I always admired works from people like Ansel Adams, I really did it more for the pleasure I got out of photographing (and still do). But what pushed me was when I was taking photography into a local pro-lab and the owner came out one day and said “have you ever thought about doing this for a living?” It was really the first time it crossed my mind that I could actually do what I loved most and support myself with it. It was a huge trigger, that I immediately joined the local professional photography groups and Professional Photographers of America and started making more contacts in the professional community. I have to give a huge credit to Lenny Dixon who was one of the top wedding pros at the time for taking me under his wing and teaching me everything ~ and giving me the confidence that I needed to make it all happen.

How did you begin working with the Muy Bueno trio?

I photographed Yvette’s daughter Maya when she was only a year old, and Yvette’s wedding and well ~ you tend to just fall in love with her whole family. But I actually saw a post where Yvette mentioned something about a cookbook and I immediately said ~ “Let’s do it!” I love Mexican food enough as it is…and well ~ their food is amazing. Besides…they feel like family to me now, it is all too exciting to see this cookbook all come together.

Do you have a favorite Muy Bueno recipe you photographed?

This is a trick question I’m sure. There are way too many to narrow down…let’s see:guacamoletacos, and well ~ every single drink they ever make. This is from someone that really hardly ever drinks. Seriously though…I couldn’t pick just one.

If you weren’t a photographer, what would you be?

I have been a photographer for so long; it is really hard to imagine what I would be without it. Of course I love working with children and a child psychologist is what I also went to school for. But, I love traveling and spending time with my kids the most.

When not photographing how do you spend your time?

I love movies, traveling (Mexico in particular), spending time in the mountains, and above all spending time with my two sons.

Any fun up and coming projects you’d like to mention?

2011 was filled with so many projects, including another cookbook I photographed called The Feed Zone Cookbook, and I also had the pleasure of working on a couple of bridal inspiration shoots. It has been so much fun.

2012 projects will be dedicating my time to Muy Bueno of course in addition to my portrait and wedding photography business, and preparing and photographing for a book I’m working on that is two years down the road. I’m not passing out too many details yet ~ but excited about getting things in the works.

Thanks Jeanine and be sure to check out Jeanine’s blog.


Food Photography

PEI Vita Denver

Vita Denver: P.E.I. Mussels

As many of you have seen this year, I’ve been photographing a lot of food lately.  Although I’ve been photographing food, commercial and product photography for over 2 decades – 2010 has been an amazing year for food.  With the 2011 MUY BUENO calendar out for sale now, and the MUY BUENO COOKBOOK being published in 2011 we have been continuously photographing old and new recipes for the calendar, book and blogs.  In addition, I’ve had the opportunity to photograph for some amazing new clients this year  like Vita and 1515 and Blue River Bistro – to name a few.

What will 2011 bring?  Looking forward to so many things I don’t know where to start.  We will be having a book release party for MUY BUENO, I’m working on a photography book that we have planned for publish late 2011 or early 2012, and a couple photography classes I’ll be teaching also at the end of 2011.  This of course in addition to photographing for my wonderful clients.

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Some amazing websites and blogs that we have been very proud to be featured on this year:

Mexconnect