The Storied Kitchen | jenniferdavick.com

  1. The Pomegranate Shrub and the New Old Fashioned. Two cocktails to help keep your holidays stirring.

    # vimeo.com/193632083 Uploaded 611 Plays 0 Comments
  2. Preheat oven to 375°F. Bring water to boil for pasta. Coat inside of eight (8-oz) ramekins with spray; place ramekins on baking sheet for ease in handling. Cook pasta following package instructions. Drain pasta; transfer to large bowl and toss with 1 teaspoon truffle oil.

    Preheat large, nonstick sauté pan on medium 1–2 minutes. Place 1 teaspoon truffle oil, mushrooms, and thyme in pan; cook 4–5 minutes or until mushrooms are golden.

    Stir in Alfredo sauce; simmer 3–4 minutes to blend flavors. Combine cheeses. Remove pan from heat. Stir in 3 cups cheese until melted and smooth.

    Stir mushroom mixture into pasta until blended. Spoon mixture into ramekins (about 1 cup each). Top with remaining 1 cup cheese; bake 12–14 minutes or until cheese is bubbly. Drizzle remaining 1 teaspoon oil over top; serve.

    # vimeo.com/190125778 Uploaded 68 Plays 0 Comments
  3. Ingredients

    Nonstick aluminum foil
    1 (16-oz) bag fresh carrots
    2 medium fresh beets
    2 bunches Swiss chard, coarsely chopped
    1 clove garlic, finely chopped
    3 tablespoons fresh rosemary leaves, finely chopped
    4 tablespoons olive oil
    1 teaspoon kosher salt
    1/2 teaspoon pepper
    1/4 teaspoon crushed red pepper
    1/4 cup roasted, salted pumpkin seeds (pepitas)
    Instructions

    Preheat oven to 450°F. Line baking sheet with foil. Trim carrots and slice lengthwise in half. Peel beets and cut each into 8 wedges. Chop chard. Chop garlic and rosemary.

    Place beets in microwave-safe bowl and cover; microwave on HIGH for 6–8 minutes or just until tender. Drain beets and combine with remaining ingredients (except pumpkin seeds) until evenly coated.

    Arrange vegetables in single layer on baking sheet (use two baking sheets, if necessary); roast 18–20 minutes or until carrots are tender and beginning to brown. Transfer to serving platter and sprinkle with seeds; serve.

    # vimeo.com/190125777 Uploaded 67 Plays 0 Comments
  4. # vimeo.com/190125776 Uploaded 64 Plays 0 Comments
  5. Ingredients

    Cooking spray
    1/2 cup unsalted butter
    1/2 teaspoon garlic salt
    1 teaspoon rosemary, finely chopped
    3/4 cup shredded Colby Jack cheese
    3/4 cup grated Parmesan cheese
    2 (16.3-oz; 8-ct) packages flaky biscuits
    Instructions

    Preheat oven to 350°F. Coat 12 regular-size muffin tin cups with spray. Melt butter. Combine butter, garlic salt, and rosemary. Combine cheeses.

    Cut each biscuit into 3 equal pieces; roll each piece into a ball making 48 small dough balls. Roll each ball in the butter mixture, then in the cheese blend. Place 4 balls into each muffin cup; top rolls with any remaining cheese.

    Bake 18–20 minutes or until golden; serve.

    # vimeo.com/190125775 Uploaded 144 Plays 0 Comments

The Storied Kitchen | jenniferdavick.com

Jennifer Davick PRO

Bringing food and cooking techniques to life through video has become a passion for me and is opening up a world of creative expression. My root experience is as an editorial and commercial food photographer. As I transition into directing and producing…


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Bringing food and cooking techniques to life through video has become a passion for me and is opening up a world of creative expression. My root experience is as an editorial and commercial food photographer. As I transition into directing and producing more video projects, I am repeatedly reminded how much I love exploring the intrinsic beauty of food and the process of cooking.

Lean in and listen.

jenniferdavick.com

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