Corynne Pless
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fall dining story -
 

fall dining story

Photo and styling: Corynne Pless © 2013 Houzz
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http://www.corynnepless.com

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Project: Dipped SpoonsGive your serving pieces an update by painting the handles. I followed this detailed online tutorial from House of Earnest. Use them to serve something like this fall-perfect side dish: Roasted Carrot and Beet Salad With Feta, Pulled Parsley and Cumin Vinaigrette(from A New Turn in the South, by Hugh Acheson) Serves 6Ingredients:1 teaspoon salt 1 pound baby carrots, peeled, ½ inch of green top left on1 pound baby beets, cleaned but not peeled¼ pound feta1 tablespoon extra virgin olive oil¼ cup cumin vinaigrette (recipe below) 1 cup flat-leaf parsley leaves, pulled1. Preheat the oven to 450 degrees. Bring a large pot of water to a vigorous boil, add ½ teaspoon of the salt, then the carrots. Blanch for 1 minute and remove the carrots, placing them in a bowl of ice water to stop the cooking. Once they're cool, remove them.2. Place the beets in a large pot of cold water. Bring to a boil, add the remaining ½ teaspoon of salt and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm. Crumble the feta and set it aside. 3. Toss the carrots with ½ tablespoon of the olive oil and place them on half a baking sheet. Toss the beets with the remaining olive oil and place them on the other half of the baking pan. Roast for 15 minutes.4. Remove the beets and carrots from the oven and place them in separate bowls. Add 1 tablespoon of the cumin vinaigrette and ½ cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley and the feta to the carrots and toss. 5. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix them with the carrots. Drizzle with a touch more of the vinaigrette.Cumin VinaigretteMakes ¾ cup 1 teaspoon Dijon mustard½ cup extra virgin olive oil1 teaspoon lemon juice2 teaspoons sherry vinegar1 teaspoon cumin seed, toasted in a dry pan and then pulverized1 tablespoon finely chopped fresh mintSalt and pepper to tastePlace the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper.Used with permission from A New Turn in the South, by Hugh Acheson. Copyright © 2011 by Hugh Acheson. Published by Clarkson Potter, a division of Random House, Inc.Tell us: Are you making your own tabletop accents this year? Share a photo below!More: Other Thanksgiving decorating ideas

What Houzzers are commenting on:

margielynnj added this to recipes
August 7, 2014
Roasted Carrot and Beet Salad With Feta, Pulled Parsley and Cumin Vinaigrette (from A New Turn in the South, by Hugh Acheson) Serves 6 Ingredients: 1 teaspoon salt 1 pound baby carrots, peeled, ½ inch of green top left on 1 pound baby beets, cleaned but not peeled ¼ pound feta 1 tablespoon extra virgin olive oil ¼ cup cumin vinaigrette (recipe below) 1 cup flat-leaf parsley leaves, pulled 1. Preheat the oven to 450 degrees. Bring a large pot of water to a vigorous boil, add ½ teaspoon of the salt, then the carrots. Blanch for 1 minute and remove the carrots, placing them in a bowl of ice water to stop the cooking. Once they're cool, remove them. 2. Place the beets in a large pot of cold water. Bring to a boil, add the remaining ½ teaspoon of salt and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm. Crumble the feta and set it aside. 3. Toss the carrots with ½ tablespoon of the olive oil and place them on half a baking sheet. Toss the beets with the remaining olive oil and place them on the other half of the baking pan. Roast for 15 minutes. 4. Remove the beets and carrots from the oven and place them in separate bowls. Add 1 tablespoon of the cumin vinaigrette and ½ cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley and the feta to the carrots and toss. 5. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix them with the carrots. Drizzle with a touch more of the vinaigrette.
rileylass added this to Products
January 4, 2014
cumin vinaigrette
tjsally added this to table decorations
December 28, 2013
2 sides on 1 oblong tray
crowded added this to crode ideas
November 22, 2013
Give your serving pieces an update by painting the handles.
janemoonbeam added this to love the bungalow
November 18, 2013
Serving tray
sailorbelle added this to Living Room Ideas
November 17, 2013
Ingredients
115west added this to Holidays
November 16, 2013
wooden spoons dipped in paint to go with holiday or kitchen or table setting or gifts
mrsrosie added this to mrsrosie's ideas
November 13, 2013
recipe
caroline0ne added this to Tabletop
November 13, 2013
Project Dipped Spoons
Mayu Reynolds added this to mayu_reynolds's Ideas
November 10, 2013
Give your serving pieces an update by painting the handles. I followed this detailed online tutorial from House of Earnest. Use them to serve something like this fall-perfect side dish:
doggies2 added this to doggies2's ideas
November 10, 2013
Thanksgiving dinner
tjsally added this to tjsally's ideas
November 10, 2013
oblong dish 2 sides
susanstander added this to susanstander's ideas
November 9, 2013
recipe
Barbara Dooley added this to barbara_dooley's ideas
November 9, 2013
the colors! and the recipe!
gsklodowska added this to Recipie
November 8, 2013
Yummy and pretty
tar4 added this to tar4's ideas
November 8, 2013
painting handles on wooden spoons-fun!
celineandmike added this to celineandmike's Ideas
November 7, 2013
Recipe
charliesday27 added this to charliesday27's ideas
November 7, 2013
recipe carrots beets and feta
olcorral added this to olcorral's ideas
November 7, 2013
Roasted veggie recipe is a healthy alternative for Thanksgiving dinner, but I would omit the cheese.
pogey823 added this to Basement Pantry
November 7, 2013
Recipe
njangali added this to njangali's ideas
November 7, 2013
nice idea
nielsen88 added this to Kitchen
November 7, 2013
Recipe roasted beets and carrots
fmafatle added this to fmafatle's ideas
November 7, 2013
Food
sarah added this to RECIPE
November 6, 2013
Roasted Carrot and Beet Salad With Feta, Pulled Parsley and Cumin Vinaigrette (from A New Turn in the South, by Hugh Acheson) Serves 6 Ingredients: 1 teaspoon salt 1 pound baby carrots, peeled, ½ inch of green top left on 1 pound baby beets, cleaned but not peeled ¼ pound feta 1 tablespoon extra virgin olive oil ¼ cup cumin vinaigrette (recipe below) 1 cup flat-leaf parsley leaves, pulled 1. Preheat the oven to 450 degrees. Bring a large pot of water to a vigorous boil, add ½ teaspoon of the salt, then the carrots. Blanch for 1 minute and remove the carrots, placing them in a bowl of ice water to stop the cooking. Once they're cool, remove them. 2. Place the beets in a large pot of cold water. Bring to a boil, add the remaining ½ teaspoon of salt and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm. Crumble the feta and set it aside. 3. Toss the carrots with ½ tablespoon of the olive oil and place them on half a baking sheet. Toss the beets with the remaining olive oil and place them on the other half of the baking pan. Roast for 15 minutes. 4. Remove the beets and carrots from the oven and place them in separate bowls. Add 1 tablespoon of the cumin vinaigrette and ½ cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley and the feta to the carrots and toss. 5. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix them with the carrots. Drizzle with a touch more of the vinaigrette. Cumin Vinaigrette Makes ¾ cup 1 teaspoon Dijon mustard ½ cup extra virgin olive oil 1 teaspoon lemon juice 2 teaspoons sherry vinegar 1 teaspoon cumin seed, toasted in a dry pan and then pulverized 1 tablespoon finely chopped fresh mint Salt and pepper to taste Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper. Used with permission from A New Turn in the South, by Hugh Acheson. Copyright © 2011 by Hugh Acheson. Published by Clarkson Potter, a division of Random House, Inc. Tell us: Are you making your own tabletop accents this year? Share a photo below! More: Other Thanksgiving decorating ideas
cristinawiley added this to gift ideas
November 6, 2013
Painted spoons... Christmas gift!
d2design added this to dinnie1234
November 6, 2013
Send to Aldo to make!!!
dayleeross added this to dayleeross's Ideas
November 6, 2013
Great fall recipe
Tessa added this to DIY
November 6, 2013
Project: Dipped Spoons Give your serving pieces an update by painting the handles. I followed this detailed online tutorial from House of Earnest.
Christine Arnould added this to decoration
November 6, 2013
Roasted Carrot and Beet Salad With Feta, Pulled Parsley and Cumin Vinaigrette (from A New Turn in the South, by Hugh Acheson) Serves 6 Ingredients: 1 teaspoon salt 1 pound baby carrots, peeled, ½ inch of green top left on 1 pound baby beets, cleaned but not peeled ¼ pound feta 1 tablespoon extra virgin olive oil ¼ cup cumin vinaigrette (recipe below) 1 cup flat-leaf parsley leaves, pulled 1. Preheat the oven to 450 degrees. Bring a large pot of water to a vigorous boil, add ½ teaspoon of the salt, then the carrots. Blanch for 1 minute and remove the carrots, placing them in a bowl of ice water to stop the cooking. Once they're cool, remove them. 2. Place the beets in a large pot of cold water. Bring to a boil, add the remaining ½ teaspoon of salt and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm. Crumble the feta and set it aside. 3. Toss the carrots with ½ tablespoon of the olive oil and place them on half a baking sheet. Toss the beets with the remaining olive oil and place them on the other half of the baking pan. Roast for 15 minutes. 4. Remove the beets and carrots from the oven and place them in separate bowls. Add 1 tablespoon of the cumin vinaigrette and ½ cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley and the feta to the carrots and toss. 5. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix them with the carrots. Drizzle with a touch more of the vinaigrette. Cumin Vinaigrette Makes ¾ cup 1 teaspoon Dijon mustard ½ cup extra virgin olive oil 1 teaspoon lemon juice 2 teaspoons sherry vinegar 1 teaspoon cumin seed, toasted in a dry pan and then pulverized 1 tablespoon finely chopped fresh mint Salt and pepper to taste Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper.
lctara added this to Kitchen
November 6, 2013
Roasted Carrot and Beet Salad With Feta, Pulled Parsley and Cumin Vinaigrette (from A New Turn in the South, by Hugh Acheson) Serves 6 Ingredients: 1 teaspoon salt 1 pound baby carrots, peeled, ½ inch of green top left on 1 pound baby beets, cleaned but not peeled ¼ pound feta 1 tablespoon extra virgin olive oil ¼ cup cumin vinaigrette (recipe below) 1 cup flat-leaf parsley leaves, pulled 1. Preheat the oven to 450 degrees. Bring a large pot of water to a vigorous boil, add ½ teaspoon of the salt, then the carrots. Blanch for 1 minute and remove the carrots, placing them in a bowl of ice water to stop the cooking. Once they're cool, remove them. 2. Place the beets in a large pot of cold water. Bring to a boil, add the remaining ½ teaspoon of salt and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm. Crumble the feta and set it aside. 3. Toss the carrots with ½ tablespoon of the olive oil and place them on half a baking sheet. Toss the beets with the remaining olive oil and place them on the other half of the baking pan. Roast for 15 minutes. 4. Remove the beets and carrots from the oven and place them in separate bowls. Add 1 tablespoon of the cumin vinaigrette and ½ cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley and the feta to the carrots and toss. 5. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix them with the carrots. Drizzle with a touch more of the vinaigrette. Cumin Vinaigrette Makes ¾ cup 1 teaspoon Dijon mustard ½ cup extra virgin olive oil 1 teaspoon lemon juice 2 teaspoons sherry vinegar 1 teaspoon cumin seed, toasted in a dry pan and then pulverized 1 tablespoon finely chopped fresh mint Salt and pepper to taste Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper.
pishou added this to pishou's Favorites
November 6, 2013
Recipe
lorez added this to lorez's ideas
November 6, 2013
food
woolywilly added this to woolywilly's Ideas
November 6, 2013
Recipe with this
jppreus added this to Food
November 6, 2013
Hugh Acheson's recipe from "A New Turn In The South".
dgay added this to kitchen
November 6, 2013
Dipped wooden spoons
yuki1 added this to cats
November 6, 2013
food and recipe
delngary added this to delngary's ideas
November 6, 2013
Salad presentation
secondchildcath added this to Misc
November 6, 2013
Beautiful salad
23740 added this to 23740's ideas
November 6, 2013
roasted carrot and beet salad with feta, pulled parsley and cumin vinaigrette
cgbtoo added this to cgbtoo's ideas
November 6, 2013
Nice idea
watsonlj added this to Recipes
November 6, 2013
Roasted Carrot and Beet Salad With Feta, Pulled Parsley and Cumin Vinaigrette (from A New Turn in the South, by Hugh Acheson) Serves 6 Ingredients: 1 teaspoon salt 1 pound baby carrots, peeled, ½ inch of green top left on 1 pound baby beets, cleaned but not peeled ¼ pound feta 1 tablespoon extra virgin olive oil ¼ cup cumin vinaigrette (recipe below) 1 cup flat-leaf parsley leaves, pulled 1. Preheat the oven to 450 degrees. Bring a large pot of water to a vigorous boil, add ½ teaspoon of the salt, then the carrots. Blanch for 1 minute and remove the carrots, placing them in a bowl of ice water to stop the cooking. Once they're cool, remove them. 2. Place the beets in a large pot of cold water. Bring to a boil, add the remaining ½ teaspoon of salt and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm. Crumble the feta and set it aside. 3. Toss the carrots with ½ tablespoon of the olive oil and place them on half a baking sheet. Toss the beets with the remaining olive oil and place them on the other half of the baking pan. Roast for 15 minutes. 4. Remove the beets and carrots from the oven and place them in separate bowls. Add 1 tablespoon of the cumin vinaigrette and ½ cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley and the feta to the carrots and toss. 5. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix them with the carrots. Drizzle with a touch more of the vinaigrette. Cumin Vinaigrette Makes ¾ cup 1 teaspoon Dijon mustard ½ cup extra virgin olive oil 1 teaspoon lemon juice 2 teaspoons sherry vinegar 1 teaspoon cumin seed, toasted in a dry pan and then pulverized 1 tablespoon finely chopped fresh mint Salt and pepper to taste Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper.
jysursa added this to jysursa's ideas
November 6, 2013
looks delicious
toujoursparis added this to DIY
November 6, 2013
Give your serving pieces an update by painting the handles. I followed this detailed online tutorial from House of Earnest. Use them to serve something like this fall-perfect side dish: Roasted Carrot and Beet Salad With Feta, Pulled Parsley and Cumin Vinaigrette
bartlettj added this to bartlettj's ideas
November 6, 2013
Delicious fall salad
kels535 added this to kels535's ideas
November 6, 2013
Tasty carrot and beet recipe
Susan Palazzolo added this to susan_palazzolo's ideas
November 6, 2013
healthy
teigehelene added this to presentation salade
November 6, 2013
look
valestam added this to valestam's ideas
November 6, 2013
Roasted Carrot and Beet Salad With Feta, Pulled Parsley and Cumin Vinaigrette (from A New Turn in the South, by Hugh Acheson) Serves 6 Ingredients: •1 teaspoon salt •1 pound baby carrots, peeled, ½ inch of green top left on •1 pound baby beets, cleaned but not peeled •¼ pound feta •1 tablespoon extra virgin olive oil •¼ cup cumin vinaigrette (recipe below) •1 cup flat-leaf parsley leaves, pulled 1. Preheat the oven to 450 degrees. Bring a large pot of water to a vigorous boil, add ½ teaspoon of the salt, then the carrots. Blanch for 1 minute and remove the carrots, placing them in a bowl of ice water to stop the cooking. Once they're cool, remove them. 2. Place the beets in a large pot of cold water. Bring to a boil, add the remaining ½ teaspoon of salt and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm. Crumble the feta and set it aside. 3. Toss the carrots with ½ tablespoon of the olive oil and place them on half a baking sheet. Toss the beets with the remaining olive oil and place them on the other half of the baking pan. Roast for 15 minutes. 4. Remove the beets and carrots from the oven and place them in separate bowls. Add 1 tablespoon of the cumin vinaigrette and ½ cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley and the feta to the carrots and toss. 5. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix them with the carrots. Drizzle with a touch more of the vinaigrette. Cumin Vinaigrette Makes ¾ cup •1 teaspoon Dijon mustard •½ cup extra virgin olive oil •1 teaspoon lemon juice •2 teaspoons sherry vinegar •1 teaspoon cumin seed, toasted in a dry pan and then pulverized •1 tablespoon finely chopped fresh mint •Salt and pepper to taste
mlcopp added this to mlcopp's ideas
November 6, 2013
Dipped spoons
phubick added this to Table Settings
November 6, 2013
Roasted Carrots and beets
mbauerfv added this to mbauerfv's ideas
November 6, 2013
thanksgiving
Debby added this to debbee16's ideas
November 6, 2013
Yummy. Painted handles on the wooden spoons! Neat idea...
Tammy Rainville added this to tammy_rainville's ideas
November 6, 2013
recipe
ghinderaker added this to ghinderaker's ideas
November 6, 2013
Yummy
golly33 added this to recipies
November 6, 2013
YUM = beets!
zazzy added this to zazzy's ideas
November 6, 2013
christmas sala
kkaski added this to Food/hosting
November 5, 2013
neat way to serve colourful but simple veggies
locarnk added this to locarnk's ideas
November 5, 2013
setting
kbirming added this to kbirming's Ideas
November 4, 2013
Painted spoons and salad
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