Creme bluree
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We try to stay as true to ourselves, as creators, and reflect that in our work as much as possible.ġ0. Teri and I both work very hard and have a lot of passion and drive behind what we do. I’m happiest when I’m cooking…specifically my mom’s comfort food dishes like kimchi, Korean style braised short ribs and pork dumpling soup. Jenny: I can still do a double axel today!…Ice skating, haha. What’s one secret talent outside of the kitchen nobody knows about you? What did you have for dinner last night?Ī spicy salmon poke bowl with a side of edamame, immediately followed by a handful of mini chocolate covered pretzels.ħ. What dish are you obsessed with mastering that you just can’t get quite right?īBQ Brisket! I’m determined to create a ‘southern, bbq joint worthy’ bbq brisket!Ħ. Knives….I know that’s sort of a lame answer, but it’s so true! I would be lost without my knives.ĥ. What is the one kitchen tool you could never give up? Not Without Salt, Dessert For Two, and Salt and Wind.Ĥ. Which 3 blogs do you follow/are obsessed with/can’t live a day without? She’s charming, graceful and warm, plus she has the cutest family!ģ.
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Teri and I have had the pleasure of working with a couple of the same companies and have been food ambassadors together on a couple occasions and she’s just as lovely in person as she seems from her blog and social media.
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If you could be one blogger other than yourself, who would you be?Īshley Rodriguez, from Not Without Salt. It’s fun being able to create whatever inspires us without limitations.”Īnd now, the list of 10 Q’s for Jenny and Teri LynĢ. “We really enjoy the fact that its our own space and we have free reign to create what we feel connected to and passionate about. “It’s where we get to just get creative and gets hands-on with our work, which is really addicting to us,” says Jenny. Their recipes for okonomiyaki - a savory Japanese pancake - basic breads and beignets are the recipes they’re most proud of. The recipe testing and shooting are definitely the girls’ favorite aspect of creating a cookbook. Then the process continues with recipe testing, re-testing, editing, shooting, re-shooting, re-editing, and so on and so on until you finally get all your year and a half worth of hard work handed back to you all shiny and put together into a real cookbook.” “Then we moved onto the untested writing phase, but because we wanted to provide an ample amount of egg info (including farming history, the different types and grades, basic egg cookery, etc) this book also required a couple months of research and more research and fact checking. “We spent a good month or so brainstorming and conceptualizing the overall content,” she explains. Jenny explains that hers and Teri Lyn’s experience of writing cookbooks (like their first cookbook for entertaining) is categorized by numerous stages. Their collaboration opened the door for the genesis of their blog, photo/styling projects, and more. They shared similar ideas and feelings about food, so they began test shooting together to expand their professional portfolios. The duo met on set about seven years ago, while they were both assisting another food stylist and photographer team. Their recipes are tried and true, but the gals are also seasoned food stylists and photographers, so it’s not surprising their book is anything short of stunning. Jenny and Teri Lyn aren’t rookies in the kitchen. Jenny is a graduate of Le Cordon Bleu Cooking School in Pasadena, and Teri Lyn attended the New School of Cooking in Culver City. Since Jenny and Teri Lyn’s blog never fails to spur recipe inspiration and adoration, and since we think eggs are definitely all they’re cracked up to be, we couldn’t help but be drawn to “cracking” the covers of their book. “Eggs are such a versatile ingredient and something we eat and use almost everyday of our lives so we were immediately drawn to the subject,” says Jenny. It features snacks, entrees, and of course, desserts like this surprisingly easy crème brûlée. The Perfect Egg includes 70 recipes that celebrate eggs in every from. We’ve had eggs on the brain lately, but we’re not the only ones. Jenny Park and Teri Lyn Fisher - the lovely ladies behind one of our favorite blogs, Spoon Fork Bacon, recently published their second beautiful cookbook, and it’s all about eggs. With these easy rules, crème brûlée really is one of the simplest desserts to master. Don’t be intimidated by this classic egg custard dessert’s fancy perception.