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Karista Bennett

Karista Bennett

Chef & Food Writer

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August 12, 2013 by Karista Leave a Comment

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Karista Bennett

Chef, Food Writer & Author | Girl Mama and Cattle Dog Wrangler | Creating fresh ingredient recipes with a side of comfort Read More…

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A little quote for the day. This is one of my favo A little quote for the day. This is one of my favorites. Whenever I’m in my kitchen, preparing even the simplest of meals, I feel as if I’m writing poetry. It’s the way in which the individual ingredients come together to form one beautiful dish, the complimentary flavors playing deliciously with each other. It feels poetic. 💕

It’s my oldest gals birthday weekend and of course we always celebrate with delicious food, local wine and loads of laughter and conversation. 

Wishing you a weekend of deliciousness, time spent with loved ones, and quiet moments to celebrate the simple things in life. ❤️ 
(Quote written by me) ☺️
#quotes #quoteoftheday #words #poeticthoughts #foodwriting #foodlove #creativewriting #fridayvibes
This is one of my favorite photos from 2019. I cap This is one of my favorite photos from 2019. I captured this moment while tagging along with Sue from Fisher Ridge Farm here in the Willamette Valley. Sue was kind enough to let me follow along while she did the evening chores and it was one of the most beautiful evenings! There is something magical about twilight on a farm, especially one as beautiful at Fisher Ridge Farm. 

I love sheep so when we got to the sheep pasture it was almost as if they all decided to pose for my camera. ☺️

You can find out more about Fisher Ridge Farm in my book, The Oregon Farm Table Cookbook. Don’t forget to support our local farms. 🙏🏻
#photooftheday #favoritephotos #farmanimals #farmsinoregon #oregonfarm #willamettevalley #supportyourfarmers
Do you have a favorite “go to” salad? One that Do you have a favorite “go to” salad? One that makes you smile because you love it so much? For me (right now anyway) it’s my Arugula and White Bean Salad with Honey Balsamic Vinaigrette. 

About a month ago, I had a craving for my rosemary white beans and sliced red onions. Then I remembered (I have a lot of recipes swirling in my head) this salad that I’ve made for at least the last 10 years. 

It’s simple, versatile and delicious. I use it as a lunch salad, sometimes with anchovies on top, or pair it with my Fennel and Sausage Carbonara (recipe in my cookbook), grilled shrimp, chicken or roast pork. 

You can find the recipe on my website under the “recipe” tag or search Arugula and White Bean Salad. I’ve also posted a link to the salad in my profile above. 

Happy Wednesday 💕🙏🏻😘

#foodwinewomen #bhgfood #womenchefs #oprah #sunsetmag #magnolia #onmytable #pdxfood #whatimeating #shareyourtable #dinnerideas #heresmyfood #thecookfeed #realsimple #foodista #inmykitchen #igfoodies #foodwriter #cookbookauthor #thefeedfeed #feedfeed #sunsetmag
#newpost The overwhelming emotion caught me by s #newpost 

The overwhelming emotion caught me by surprise as I walked through the iconic, medieval village of Cortona, Italy. It felt like I was walking through a dream on steep, narrow cobblestone streets that are lined with the most enchanting stone buildings.

I heard church bells ringing in the distance as a warm breeze whipped by me carrying luscious scents of nearby trattorias. Local residents walked among us while speaking heartily in their romantic language. As two older women passed by, one of them, an angelic-faced Nonni, gave me a nod and a smile. As if she knew I was under the magical spell of Cortona. 

I have read the book #underthetuscansun and watched the movie version at least 50 times. I quickly became a fan of @francesemayes writing and studying her books as if they are a curriculum for living life. 

Over my lifetime, I’ve had a few experiences so incredible that the memories are forever imprinted on my mind and in my heart. My visit to Tuscany in 2013 is one of them.

Linguine with Savoy Cabbage, Wild Mushrooms and Shaved Truffle is a recipe inspired by my visit to Cortona many years ago. I write about that dreamy day, and how I managed to get there, in my latest blog post. 

I also posted the updated recipe just in case these luscious flavors pique your interest. ☺️ You will find the link to the story and the recipe in my profile. ❤️
#cortona #cortonaitaly #dinnerfortwo #linguine #recipe #dinner #pasta #italianfood #tuscanfood #tuscany #travel #travelstory #storyteller #chef #foodwriter #truffleseason #sunsetmag
It’s definitely feeling like soup and stew seaso It’s definitely feeling like soup and stew season here in the Pacific Northwest. And I’ve got an entire chapter in my book, THE OREGON FARM TABLE COOKBOOK, devoted to flavorful, cozy soups and stews to warm up this winter season. 

This first photo is my Slow-Cooked Rosemary and Porcini Beef Stew. The third photo is my Creamy Mushroom Soup and the fourth is the Chorizo and White Bean Stew, all found in my book. 

The last photo is one of my favorite chowders, Crab and Corn Chowder. The chowder recipe is found on my website and I’ve posted a link to the recipe in my profile. It’s a simple recipe that can be easily prepared on a Monday night 😉

Wishing you a warm, cozy and delicious day! 🙏🏻💕
#soupseason #stew #warmandcozy #cozyfood #foodlove #warmingfood #chowder #crabandcornchowder #crabseason #pnwfood #cookbooks #dinnerideas #sunsetmag #portlandmagazine #1859oregon #womenchefs #foodwriter #authorsofinstagram
I adore winter greens. Lettuce and greens that gro I adore winter greens. Lettuce and greens that grow during the winter months like my baby chard and baby kale that I mix with spinach and baby butter lettuce. If that’s not enough to get my salad love on, I top it with roasted winter squash, dried cranberries, walnuts and Burrata cheese. Then I drizzle it with a maple vinaigrette. Because I really love a maple vinaigrette. 😍

This is a lovely lunch salad or great for a light dinner. Check out my stories for another delicious winter squash salad from my friend and colleague @pinchandswirl! 

I’ve posted my recipe below! ⬇️

Mixed Greens Salad with Roasted Winter Squash, Cranberries, Walnuts and Burrata 
Serves 4 - 6
Ingredients
2 cups winter squash, 1-inch cubes (delicata or butternut work best)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt 
3/4 cup extra virgin olive oil 
1/4 cup apple cider vinegar
2-3 tablespoons maple syrup (or to taste) 
1 clove garlic, minced
1 teaspoon chopped fresh thyme
5-6 ounces fresh mixed baby greens
½ cup dried cranberries
1/3 cup chopped toasted walnuts
8 oz Burrata cheese
Salt and fresh cracked black pepper to taste
Directions
Preheat the oven to 400F. Toss the winter squash cubes with 2 tablespoons olive oil and ½ 
teaspoon salt. Place the squash in a single layer on a baking sheet and roast in the oven for 
about 15 minutes or until the squash is somewhat soft. Remove it from the oven and let it cool. 
In a small bowl whisk together the olive oil, vinegar, maple syrup, garlic and fresh thyme. 
Season to taste with salt and pepper.
To assemble the salad, toss the greens in about ¼ of the dressing. Just enough to lightly coat the salad. Then arrange the baby greens on a platter. Top with the winter squash, then sprinkle 
on the cranberries and walnuts. Sprinkle with salt and pepper. 
Just before serving, carefully slice the burrata cheese and layer it on top of the salad. Garnish with additional dried cranberries or walnuts. Serve with the remaining dressing.
It’s King Cake season! One of the delicious high It’s King Cake season! One of the delicious highlights (and there were many) of living in Louisiana years ago was the abundance of King Cakes to be found and devoured during the Mardi Gras season. I didn’t make a King Cake this year but I did make these King Cake Scones. ☺️

Recipe is below ⬇️

King Cake Scones 
Serves 8
Ingredients
2 cups all-purpose flour, plus extra for dusting 
½ cup sugar
¾ teaspoon salt
1 tablespoon baking powder
½ cup golden raisins
½ cup cold butter, cut into pieces
1 large egg, whisked
½ cup heavy cream
1 teaspoon vanilla extract
¼ cup heavy cream for brushing
For the Glaze:
1 cup confectioners sugar
1-2 tablespoons water
Purple and green food coloring (or purple and green store bought decorating 
frosting)
Directions
In a large bowl, mix together the flour, sugar, salt, baking powder and golden raisins. 
With your hands, a pastry cutter or fork, gently incorporate the butter into the flour 
mixture until the mixture looks like coarse crumbs. 
Whisk together the egg, heavy cream and vanilla and then gently stir it into the flour/butter mixture until combined. Do not overwork the dough.
Pour the dough onto a floured cutting board or counter and gently knead the dough 
for a minute or two and then form into an 8 or 9 inch round. 
Wrap with plastic wrap and refrigerate for about 15 minutes. 

While the dough is in the refrigerator, pre-heat the oven to 400F. 
When ready, remove the plastic wrap and place the dough round on the floured surface. Cut the dough in half and into quarters and then into eighths. You will have eight triangles. 
Place them on a parchment lined baking sheet and then brush each triangle with heavy cream.
Bake the scones for about 15-18 minutes or until they are golden brown on top. 
Remove them from the oven and let them cool before decorating. 
If making the icing, place the confectioner sugar in a small bowl and whisk with the 
water. Divide the icing between two bowls and add a drop or two of purple food coloring to one bowl and a drop of green to the other. Whisk to incorporate. Once you’ve reached the desired color, drizzle on top of cooled scones with sprinkles.
One more! Because Valentine’s Day is Sunday, and One more! Because Valentine’s Day is Sunday, and because these Blueberry Lavender Hand Pies are so delicious and so darn cute. I’d feel special if someone made these for me. 😉 

Find the link to the recipe in my profile. 💙💙💙
#valentines #foodlove #loveonaplate #valentinesdaydessert
So this was a big hit in my house! BLT Club Sandwi So this was a big hit in my house! BLT Club Sandwich with Herb Aioli. It seems I’m on a sandwich kick and this fun and tasty sandwich started it all. I created this a few months back for the loveliest client and Mr. B loved it so much it’s now on regular lunch rotation. 

It’s the perfect lunch or even snack to share and it’s definitely going to be included in my spring day trip picnic basket. I’ve posted the recipe below. 😘
#sandwiches #sandwichesofinstagram 

BLT Club Sandwiches with Herb Aioli 
Makes two sandwiches
Ingredients
½ cup mayonnaise
1 clove garlic, finely diced 
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme 
½ teaspoon lemon zest 
6 slices white sandwich bread
8 slices cooked bacon
8 green leaf lettuce leaves
6-8 tomato slices
4-6 slices of deli turkey or ham 
Directions
Mix together, the mayonnaise, garlic, basil, parsley, thyme and lemon zest. Set aside. 
Next toast the 6 slices of sandwich bread. Once the bread is cool, place two toasted slices of bread on a cutting board. Spread one side of the toast with some of the aioli and then top them with 2-4 tomato slices. Top the tomato slices with 3-4 slices of bacon, then 2-4 lettuce leaves. 
Next spread aioli on two more slices of toasted bread and place the aioli dressed side of the 
bread onto the lettuce leaves. Add a little more aioli to the top of the toasted bread slices and 
then layer with tomatoes, 3-4 slices deli turkey or ham and then 2-4 lettuce leaves. 
Spread aioli on the last two slices of toasted bread and place the aioli dressed side onto the 
lettuce leaves. Gently press down on the sandwich and slice each sandwich in half. Insert a toothpick into each half if desired. Wrap each sandwich in wax or parchment paper, or in foil. 
Let the sandwiches rest for about 10 minutes before serving. These sandwiches travel well as long as they are snugly wrapped in wax or parchment paper, plastic wrap or foil. 
Remove the toothpick before eating.
Congratulations to my sis! @kristin_t_bryan @the_c Congratulations to my sis! @kristin_t_bryan @the_chefsisters 🎉🎊🙌 So excited to announce that my twin sis has a new cookbook available for preorder now! 

Ready to take your plant-based diet to the next level? BETTER THAN BEEF will make you believe the impossible is possible! 70 mouthwatering recipes to help you bring traditional favorites back to the table for everyone to enjoy!

Link to the preorder is in my profile! #betterthanbeefcookbook #plantbased #plantbasedrecipes #cookbook @kristin_t_bryan
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