In Season: Comfort Food


I was built for winter. I love everything about my favorite season. Comfy cosy clothing, big shawls and scarfs, indulgent and hearty food, fires and faux throws, mulled wine and cider. 

My house is particularly cold in winter, we actually call it The Cave, as it doesn’t have a lot of natural light so is dark and cold.  I actually don’t mind as much as I make out I do, why would I?  It gives me plenty excuse and opportunity to cook some of my favorite foods.

I never met a carbohydrate I didn’t like, and shoot is proof of my fondness for all such things …. homemade bread and marmalade, gnocchi, and chocolate brownies. 

I conceptualised and styled this shoot to show the importance of creating mood in food styling. Lighting plays such a pivotal role in the story -telling. Being able to communicate the mood predominately with the lighting, and then the props an effective and dynamic image is created. I  invite the viewer to participate in both the cooking process and the final product, and the enjoyment there of.
Next time you are cooking and styling, think about the mood, and the story you want to tell with your images.

What are you cooking this winter? 

Drop me a comment and let me know.

Until next time, keep warm!

Taryne 


PAN FRIED GNOCCHI WITH BURNT BUTTER & SAGE


AuthorTaryne JakobiCategory

Yields1 Serving
For The Gnocchi
 2 potatoes, peeled
 2 cups plain flour, sifted
 1 tsp salt
 1 egg
For The Burnt Butter Sauce
 200 g Unsalted butter
 2 cloves garlic, crushed
 30 g sage, washed
 sea salt & black pepper
 freshly grated Parmesan, to serve
For The Gnocchi
1

Bring a large pot of salted water to a boil, and add the peeled potatoes>
Cook until tender but still firm, about 15 minutes.
Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into 4cm pieces.
To cook the gnocchi
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; scoop out with a slotted spoon and drain on paper towel.

For The Burnt Butter & Sage Sauce
2

In a large saucepan over a medium to low heat, gently melt the butter with the garlic and sage until the mixture turns golden brown in colour, and is nutty and fragrant.
Pat dry the cooked gnocchi and add to the pan. Toss for 30 seconds to 1 minute, or until the dumplings develop a golden crust.

Season to taste, then serve directly from the pan, topped with grated Parmesan.

Ingredients

For The Gnocchi
 2 potatoes, peeled
 2 cups plain flour, sifted
 1 tsp salt
 1 egg
For The Burnt Butter Sauce
 200 g Unsalted butter
 2 cloves garlic, crushed
 30 g sage, washed
 sea salt & black pepper
 freshly grated Parmesan, to serve

Directions

For The Gnocchi
1

Bring a large pot of salted water to a boil, and add the peeled potatoes>
Cook until tender but still firm, about 15 minutes.
Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into 4cm pieces.
To cook the gnocchi
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; scoop out with a slotted spoon and drain on paper towel.

For The Burnt Butter & Sage Sauce
2

In a large saucepan over a medium to low heat, gently melt the butter with the garlic and sage until the mixture turns golden brown in colour, and is nutty and fragrant.
Pat dry the cooked gnocchi and add to the pan. Toss for 30 seconds to 1 minute, or until the dumplings develop a golden crust.

Season to taste, then serve directly from the pan, topped with grated Parmesan.

GNOCCHI WITH BURNT BUTTER & SAGE



ULTIMATE CHOCOLATE BROWNIES 

When I had my catering company these chocolate brownies were my best seller. One of my competitors , a local baker, tried to bribe my staff on more than one occasion for the recipe. He has since closed his bakery, and Im no longer so protective over the recipe, so here you go friends, my Ultimate Chocolate Brownie Recipe!



AuthorTaryne JakobiCategoryDessert, Cakes & Tarts, Baking

Yields1 Serving
 300 g butter, chopped
 600 g good quality dark chocolate
 330 g brown sugar, firmly packed
 6 eggs, lightly beaten
 2 tsp vanilla extract
 ½ tsp salt
 330 g plain flour
 280 g dark chocolate chips, or pieces
 120 g sour cream
 200 g pecan nuts, chopped. optional
1

Preheat oven to moderate. Grease 19cm x 29cm rectangular slice pan.
Line base and two opposite sides with baking paper
Melt the butter and chocolate in medium saucepan stir over low heat without boiling until mixture is smooth. Cool until just warm
Stir in sugar, egg and essence then sift flour, choc bits, cream and nuts. Spread mixture into prepared pan.
Bake in moderate oven about 30 - 40 minutes. Switch off oven and leave for another 20 minutes. Brownies should be cooked through and moist, but not dry
Stand brownies in pan until it reaches room temperature.
Cut into 24 pieces, dust with sifted cocoa to serve.

Ingredients

 300 g butter, chopped
 600 g good quality dark chocolate
 330 g brown sugar, firmly packed
 6 eggs, lightly beaten
 2 tsp vanilla extract
 ½ tsp salt
 330 g plain flour
 280 g dark chocolate chips, or pieces
 120 g sour cream
 200 g pecan nuts, chopped. optional

Directions

1

Preheat oven to moderate. Grease 19cm x 29cm rectangular slice pan.
Line base and two opposite sides with baking paper
Melt the butter and chocolate in medium saucepan stir over low heat without boiling until mixture is smooth. Cool until just warm
Stir in sugar, egg and essence then sift flour, choc bits, cream and nuts. Spread mixture into prepared pan.
Bake in moderate oven about 30 - 40 minutes. Switch off oven and leave for another 20 minutes. Brownies should be cooked through and moist, but not dry
Stand brownies in pan until it reaches room temperature.
Cut into 24 pieces, dust with sifted cocoa to serve.

The Ultimate Chocolate Brownie

Food Styling & Recipes: Taryne Jakobi

Photography: Roelene Prinsloo

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