Last week was such a crazy week. I loved it. I seriously can't tell you how much I'm loving my job at Shirley J. It's delightful. Seriously, here's how my day went a week ago.
* Wake up
* Grocery Shop on company bill
* Make seven delightful dishes
* Meet photographer
* Style dishes
* Assist photographer in shooting
* Eat all the good food I made using Shirley J
* Clean up
* Head over to Shirley J office and teach social media training workshop to our Home Chefs
Granted it was a 15-hour day..but it was so fun. If you would have asked me five years ago or even one year ago that I would be making food, styling food as part of my job (in communications) I would have laughed. Yes, I am amateur but I'm learning a lot and our next photo shoot will have some major planning and lots of other adjustments but this one was great.
For the shoot I made the following dishes with the hub serving as sous chef: chicken noodle soup, french onion soup (don't ever make this dish for a shoot...it was so hard to get it right), french onion dip, beef roast, pepperoni pizza, wheat bread and beef stew. Wow! Seriously I can't believe how many wonderful dishes were put together that morning.
The photo shoot was a project for product cut sheets/information sheets. For the Shirley J Beef Bouillon the owners wanted to do a beef stew. I found this recipe by Emeril Lagasse and we (mainly Adam) made it in the crockpot. We used the beef bouillon to make the beef stock the recipe called for. I was also excited to use Emeril's "Essence" for the first time. It was a nice flavoring and good to finally see what all the hype was about. Do you like the finished photo/cut sheet?
Here's the recipe.
by Emeril Lagasse and Jessie Tirsch
* 2 tablespoons olive oil
* 2 pounds beef stew meat, cut into 1-inch pieces
* 1 1/2 teaspoons kosher salt
* 1 teaspoon Essence, recipe follows
* 3/4 teaspoon cracked black pepper
* 2 tablespoons unsalted butter
* 1/2 pound button mushrooms, thinly sliced
* 3 tablespoons all-purpose flour
* 3 cups veal or beef stock, at room temperature (3 cups water + 1 1/2 tsp Shirley J Beef Bouillon)
* 2 tablespoons tomato paste
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/8 teaspoon ground allspice
* 1 pound small (golf ball size) new potatoes, quartered
* 1 cup diced carrots
* 1 cup frozen pearl onions, thawed
* 1/2 cup frozen green peas, thawed
* 1 tablespoon chopped fresh parsley leaves
Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
*Photo by Tom Black for Shirley J, Cut Sheet Property of Shirley J