Hot out of the oven!
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I want to start posting stuff on my Etsy site but everything I read about Etsy mentions that the photos are the most important thing. So I took an online class on food photography & styling from Diana Cu & Todd Porter. I'm a huge believer in online education, it's where I learned most of what I know about pottery & how to make this webpage. Diana & Todd are really talented and professional food stylist/photographers so it was incredible to get access to all their tips and tricks. The class focuses mostly on styling tips and setups so with Matt's help I still have to figure out all the techincal camera part.
For my first project I wanted to get a picture of one of my casserole dishes in use. All my pottery is oven safe but must be preheated with the oven. This recipe for Sarah Carey's Spinach Strada popped into my mailbox at just the right time, and I thought it would be perfect to use it for this project. I added breakfast sausage to mine. It's super easy to whip together and would be great for a crowd around the holidays.
Sausage & Spinach Strada
- 1 teaspoon extra-virgin olive oil
- 10 ounces spinach
- 3 cups day-old bread cubes (1 inch)
- 5 large eggs, lightly beaten
- 1 cup whole milk
- 1 1/4 cups grated sharp white cheddar (3 ounces)
- Coarse salt and ground pepper
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among four small, shallow 8-ounce baking dishes.
In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.