3 minute read
Framed Cooks
Photos by Kate Jackson
KATE MORGAN JACKSON is a Southern Studio client, a food blogger, food photographer, and self-proclaimed bacon lover. Her mission with Framed Cooks, is to create and share family-friendly recipes that make cooking both easy and fun! The Southern Studio team had the honor of working with Kate on updating her multi-generational home to create her and her family’s “Carolina Dream House”, and it started with a trip to her home in New Jersey. The design team of Vicky Serany, Elizabeth O’Neal, and Paige Adams wanted to layer-in new elements while keeping the sentiment by highlighting pieces throughout the home that told their story; with art and accessory placement, along with a gallery wall filled with family history. We focused on combining the styles of a multi-generational family to create a livable, beautiful space that captured the warmth of their personalities. The verandah provided the perfect opportunity to extend the livable space outdoors by creating a cozy gathering spot, anchored around the fireplace, along with a custom-built farm table—perfect for alfresco dining. An outdoor kitchen and fire pit complete the outdoor retreat of this chef’s home!
For Kate and her family, cooking their favorite meals together was something that consistently brought everyone together, even as their dream house evolved through different generations.
This recipe is the perfect cozy winter meal — the meat and vegetables are cooked slowly to create a plate full of flavor and leave your tastebuds wanting more!
Kate on: Framed Cooks “My cooking and photography blog began in 2009, and currently has approximately 200,000 page views monthly. I write two weekly posts that consist of my quick, easy and interesting recipes for the home cook, with humorous background and a mix of my food and environmental photography. My recipes have been featured on the Today Show, Glamour, Saveur, BuzzFeed, Parade and many other publications.”
Kate on: Food Styling + Photography “I prepare, style and photograph both plated food and ingredient images. I have over 2,000 food images in my Food Gallery, and close to 100 in my Fruits and Vegetables Gallery, and I am constantly adding images to both. My photography has been featured in Bon Appetit. com, The Huffington Post, Foodgawker, Tastespotting and other outlets.”
RED WINE SHORT RIBS
INGREDIENTS:
5 pounds bone-in beef short ribs, cut in half if possible Salt and pepper 1/4 cup olive oil 1 large sweet onion, peeled and chopped 2 cups baby carrots 3 celery stalks, chopped 1/4 cup flour 2 tablespoons tomato paste 1 standard size bottle Cabernet or other dry red wine 1/4 cup fresh thyme 1 head garlic, cut in half cross-wise 4 cups chicken broth 1/4 cup cream (optional but oh so good!)
INSTRUCTIONS: 1. Season ribs with salt and pepper. Heat oil in a large Dutch oven or other oven-proof pot over medium high and brown ribs on all sides. Remove from pot and set aside. 2. Add onion, carrots and celery to pot and cook in drippings, stirring frequently, for 5 minutes. Add flour and tomato paste and stir for another minute. 3. Pour in red wine and return ribs to pot. Bring to a simmer, turn heat to medium low and cook for 30 minutes. 4. Preheat oven to 350. Add thyme and garlic and chicken broth to pot and bring to a simmer. Put the covered pot in the oven and cook for 2 1/2 hours until short ribs are tender. 5. Season to taste with salt and pepper. If you are using the cream, stir it in now. 6. Ladle ribs and veggies into warmed bowls and drizzle a generous amount of sauce over the top. *As an alternative, you may also use plain challah or a traditional Pullman loaf
Vicky Serany
