Harvest Sweet Potato Loaf Recipe + Baby Announcement

Stop Motion Photography by Haley Sheffield | http://haleysheffield.com/ Hey Good Lookin' by Johnny Cash

Whatcha Got Cookin' | Stop Motion Baby Announcement

We have thoroughly enjoyed the temperature change here in Atlanta... and hope it's here to stay. To welcome Autumn in all it's glory we'd like to share the perfect hearty, wholesome (and tasty) quick bread. We adapted this recipe from the Piece of Cake'sGolden Pumpkin Loaf.

Did you watch the video?!? No, it's not a cooking tutorial, but rather a personal announcement we are pretty stoked about. Our dear friend, and talented photographer came to our house to photograph the stop motion.

INGREDIENTS

• 2 cups All-Purpose Flour

• 3/4 cup Yellow Cornmeal

• 1 1/2 teaspoons Baking Powder

• 1/2 teaspoon Baking Soda

• 3/4 teaspoon Kosher Salt

• 1/2 teaspoon Ground Cinnamon

• 1/2 teaspoon Nutmeg, freshly grated

• 3 Large Eggs

• 1-1/4 Dark Brown Sugar, packed

• 3/4 cup Granulated Sugar

• 1 1/2 cups Baked Sweet Potato Puree

• 2 teaspoons Vanilla Extract

• 6 tablespoons Grapeseed Oil

• 1/4 cup Dried Cranberries

• 1/4 cup Dried Currants

• 1/4 cup Dried Raisins

• 1 cup Pecans, chopped

INSTRUCTIONS

Preheat oven to 350 F. Butter a 9x5 loaf pan and line the 2 long sides and bottom with parchment paper. Mix together flour, cornmeal, baking powder, baking soda, salt, and spices in medium bowl, using a hand whisk. Set Aside. In the bowl of an electric mixer, beat the eggs and both sugars on medium-high speed until creamy and thick, for about 3 minutes. Reduce the speed, the add the pureed sweet potato, vanilla, and oil and continue mixing until smooth. On low speed, slowly add the dry ingredients a little at a time, mixing only until the flour just disappears.

Remove the bowl from the mixer, scrape the bowl up from the bottom and fold in dried fruit and nuts. Transfer batter to the prepared pan. Bake for 60-75 minutes, or until the loaf is well browned and a small knife emerges clean from the center. Cool in the pan for about 15 minutes before releasing it to cool completely on a wire rack. Enjoy!

Photos by the Photography of Haley Sheffield

How to Pan Roast Almond Panko Fish

This technique is a light and refreshing alternative to breaded fish. It can be used year-round and paired with endless sides for a perfect seasonal meal. Shown above, is a citrus arugula salad with roasted vegetables (recipe coming soon) .

INGREDIENTS

• 3 oz Grapeseed Oil
• 1 cup Raw Sliced Almonds
• 2 Tbsp Parsley, chopped
• 1 cup Panko Crumbs
• 1 tsp salt
• 2 Tbl Dijon
• 2 Tbl Honey
• Chilled water
• 1 oz Whole Butter
• 8 -12 oz Wild Caught Cod Filet

INSTRUCTIONS

Preheat oven to 225 F. Bake almonds in an oven safe pan for 10-12 minutes or until golden brown. Move them around occasionally to keep from burning. Set aside and let cool.

Mix 1 oz. oil, salt, panko and toasted almonds on flat plate. I used a small sheet tray. Hand-crush  almonds into panko crumbs.

Take two small bowls. In one bowl put the mustard and honey and in the second bowl pour cold water.

Dip a brush into the chilled water and then dip into honey mustard mixture and lightly brush cod with thinned-out honey mustard.

After fish has been thinly coated place in panko-almond mixture to cover flesh side.

Preheat oven to 405 F. Heat an oven safe large pan on med-high heat. Add 2 oz oil.

Heat oil and butter until butter is foaming.

Then lower to medium heat and add fish filet flesh side down. Cook for about a minute until golden brown.

Flip filet and place pan in the oven for 8-9 minutes.

Enjoy!

Photo Credit: Paige Jones Photography 

How to Cut an Orange

Cutting oranges may be a more basic task in the kitchen, but here is a behind the scenes look.

1. First, cut the ends off to create a stable base

2. Cut the skin from the oranges sides

 3. Cut the oranges into crosswise slices, about 1/4" slices

Photo Credit: Paige Jones Photography

How to Cut Cauliflower

Did you know? It is best to wash cauliflower after cutting it.

1. First cut off the lower stem without cutting any of the white head.

2. Cut the head of cauliflower in half and then into quarters through the core. 

3. Using the tip of your knife, separate the individual florets from a head of cauliflower by cutting them away from the core. 

4. Cut down to size as needed for your recipe.

Photo Credit: Paige Jones Photography // Sources: 1, 2, 3

Atlanta Creates | Chef Jason Jimenez

Recently Jason was featured on “Atlanta Creates.”  This is a project initiated by Buffy Dekmar Photography to build creative community and share the faces and personalities behind creative businesses in Atlanta. You can read the full story and interview with Jason here. Below is an excerpt capturing the Dekmar's experience at our October  gathering.

This culinary experience is a new (old) concept that brings (back) values and feelings that might otherwise have eluded our generation...Fresh, locally-sourced ingredients range the color spectrum and are expertly combined to create a memorably exquisite meal. Name cards are placed strategically to encourage new connections. Candles and laughter light the room.

Follow this project on Instagram (@buffydekmarphoto + @dekmarfilms + #atlantacreates) and Pinterest.