Melina Hammer's guest appearances

Melina Hammer

Cookery by the Book

We Are Photographers

Tasty Pages: A Podcast From Cooking The Books

Play Me a Recipe

OwlTail

Hello and welcome to Tasty Pages, a podcast from Cooking The Books. In this episode, we celebrate the second anniversary of this podcast! We also chat about Johnny's inadvertent use of red onions as a dye, some breaking news in the breakfast cereal world, an exciting announcement regarding teaching cooking classes once again and a local neighborhood street fair. Speaking of Fairs, our show question is: What is your favorite State and/or County Fair food? Then, we talk about our featured cookbook, 'A Year at Catbird Cottage' by Melina Hammer. For our Gastro Obscura segment - Victoria takes us to the bogs of Ireland to explain why they make a perfect environment for preserving butter (but not dead bodies)! Lastly, Johnny makes absolutely no one laugh with a foraging-adjacent joke! This episode is sponsored by Silver Spring Foods, makers of a variety of horseradish products, sauces and specialty mustards. For a limited time, you can use the promo code WECOOKBOOKS20 for 20% off your next purchase at silverspringfoods.com.--- Support this podcast: https://podcasters.spotify.com/pod/show/tastypages/support

Hello and welcome to Tasty Pages, a podcast from Cooking The Books. In this episode, we celebrate the second anniversary of this podcast! We also chat about Johnny's inadvertent use of red onions as a dye, some breaking news in the breakfast cereal world, an exciting announcement regarding teaching cooking classes once again and a local neighborhood street fair. Speaking of Fairs, our show question is: What is your favorite State and/or County Fair food? Then, we talk about our featured cookbook, 'A Year at Catbird Cottage' by Melina Hammer. For our Gastro Obscura segment - Victoria takes us to the bogs of Ireland to explain why they make a perfect environment for preserving butter (but not dead bodies)! Lastly, Johnny makes absolutely no one laugh with a foraging-adjacent joke! This episode is sponsored by Silver Spring Foods, makers of a variety of horseradish products, sauces and specialty mustards. For a limited time, you can use the promo code WECOOKBOOKS20 for 20% off your next purchase at <a href="http://silverspringfoods.com" rel="nofollow" target="_blank">silverspringfoods.com</a>. --- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/tastypages/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/tastypages/support</a>

Episode 81 - A Year at Catbird Cottage by Melina Hammer

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.  RecipeServes 2 GremolataFinely grated zest from 3 lemonsZest strips from 1 Meyer lemon, any bitter white pith removed, sliced very thinly1 tablespoon finely sliced garlic scapes or garlic chives, or 1 teaspoon minced garlic1 teaspoon finely sliced garlic chivesSea saltFreshly ground black pepperSalmon1 Pound wild sockeye salmon, portioned into 2 filletsSea saltFreshly ground black pepper1 tablespoon extra-virgin olive oil1 tablespoon salted butter1 Meyer lemon, cut in half horizontallySage2 tablespoons walnut oil1 handful fresh sage leavesMake the gremolataIn a small bowl, toss together the lemon zest and strips, the garlic scapes and chives, and season with salt and pepper.Make the salmon and sagePat the salmon dry and season with salt and pepper on both sides. Let sit at room temperature while you fry the sage.Pour 2 tablespoons walnut oil into a heavy sauté pan set over medium heat and heat until shimmering. Pan-fry the sage leaves—they should sizzle on contact. Cook no more than 3 minutes, turning once. They will turn a vivid green through the process. Tap excess oil from each leaf as you remove them from the pan, then place onto absorbent paper, set on a wire rack.Heat a large cast-iron skillet over medium-high heat. Add the olive oil and when it shimmers, place the salmon skin side down. Sear for 3 minutes, or until the flesh becomes opaque around the edges.Turn the fillets skin side up and add the butter, dragging it between the two as it foams. Tilt the pan and baste the salmon with the hot fat, using a long-handled large spoon to avoid being burned; repeat tilting and basting for another minute as it cooks. Transfer the salmon to a serving platter.Sear the lemon halves on medium heat in the remaining butter-oil mixture,3 minutes or until charred to your liking.Pile the fried sage leaves, layering with the gremolata mixture, onto the salmon, and serve the seared lemons alongside. Season with salt and pepper to taste and serve at once.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.  <a href="https://food52.com/recipes/87945-salmon-with-gremolata-and-fried-sage-recipe" rel="nofollow" target="_blank">Recipe</a> Serves 2 Gremolata<ul><li>Finely grated zest from 3 lemons</li><li>Zest strips from 1 Meyer lemon, any bitter white pith removed, sliced very thinly</li><li>1 tablespoon finely sliced garlic scapes or garlic chives, or 1 teaspoon minced garlic</li><li>1 teaspoon finely sliced garlic chives</li><li>Sea salt</li><li>Freshly ground black pepper</li></ul>Salmon<ul><li>1 Pound wild sockeye salmon, portioned into 2 fillets</li><li>Sea salt</li><li>Freshly ground black pepper</li><li>1 tablespoon extra-virgin olive oil</li><li>1 tablespoon salted butter</li><li>1 Meyer lemon, cut in half horizontally</li></ul>Sage<ul><li>2 tablespoons walnut oil</li><li>1 handful fresh sage leaves</li></ul>Make the gremolata<ol><li>In a small bowl, toss together the lemon zest and strips, the garlic scapes and chives, and season with salt and pepper.</li></ol>Make the salmon and sage<ol><li>Pat the salmon dry and season with salt and pepper on both sides. Let sit at room temperature while you fry the sage.</li><li>Pour 2 tablespoons walnut oil into a heavy sauté pan set over medium heat and heat until shimmering. Pan-fry the sage leaves—they should sizzle on contact. Cook no more than 3 minutes, turning once. They will turn a vivid green through the process. Tap excess oil from each leaf as you remove them from the pan, then place onto absorbent paper, set on a wire rack.</li><li>Heat a large cast-iron skillet over medium-high heat. Add the olive oil and when it shimmers, place the salmon skin side down. Sear for 3 minutes, or until the flesh becomes opaque around the edges.</li><li>Turn the fillets skin side up and add the butter, dragging it between the two as it foams. Tilt the pan and baste the salmon with the hot fat, using a long-handled large spoon to avoid being burned; repeat tilting and basting for another minute as it cooks. Transfer the salmon to a serving platter.</li><li>Sear the lemon halves on medium heat in the remaining butter-oil mixture,3 minutes or until charred to your liking.Pile the fried sage leaves, layering with the gremolata mixture, onto the salmon, and serve the seared lemons alongside. Season with salt and pepper to taste and serve at once.</li></ol>Is there a recipe you'd like to hear us make? Tell us all about it at <a href="mailto:podcasts@food52.com">podcasts@food52.com</a>!Lobby Time Kevin MacLeod (<a href="http://incompetech.com" rel="nofollow" target="_blank">incompetech.com</a>) Licensed under Creative Commons: By Attribution 3.0 <a href="http://creativecommons.org/licenses/by/3.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/3.0/</a>

Wild Salmon + Fried Sage Gremolata made by Melina Hammer

A Year at Catbird Cottage | Melina Hammer

Melina Hammer is an award-winning food photographer, book author, stylist, chef, and mastermind behind Catbird Cottage. After years working with the New York Times, Eating Well, Blue Apron, and others, she now curates and prepares seasonal menus for guests at the destination bed &amp; breakfast she runs with her husband, located in New York’s Hudson Valley. At the Catbird, she grows an heirloom kitchen garden and forages wild foods, curating of-the-moment seasonal menus for guests. Her first cookbook, KID CHEF is an Amazon bestseller, and she is working on her new cookbook due out spring 2022.In this episode, Melina shares her extensive process of writing a cookbook including framing the narrative, creating the recipes, styling, cooking, testing and photographing. Hear about her first career as a metalsmith and evolution into food photography. Melina gives you tips on transforming foods that aren’t naturally visually appealing into gorgeous drool-worthy images that will make your audience hungry. Explore her early experiences working with the NYTimes, learning by doing in a trial-by-fire way. We dive into trusting both the creative and entrepreneurial process that will leave you inspired.This is We Are Photographers with Melina Hammer and this is her story.Connect with Melina Hammer: melinaphotos.com | IG @melinahammer| catbirdcottage.com At CreativeLive we believe there is a creator in all of us. If you’re looking to get fresh perspectives, inspiration or skills to boost your hobbies, business or life head over to creativelive.com and check out The Creator Pass, our subscription that gives you anytime on demand access to over 1900 classes taught by the world’s top creators and entrepreneurs.Connect with your CreativeLive community: creativelive.com | IG @creativelive | TW @creativelive | YT @creativelive | FB @creativeliveConnect with your host Kenna Klosterman: IG @kennaklosterman | TW @kennakphotoSubscribe, rate &amp; review We Are Photographers wherever you listen to your favorite podcasts! We’d love to hear from you. 

Melina Hammer is an award-winning food photographer, book author, stylist, chef, and mastermind behind Catbird Cottage. After years working with the New York Times, Eating Well, Blue Apron, and others, she now curates and prepares seasonal menus for guests at the destination bed &amp; breakfast she runs with her husband, located in New York’s Hudson Valley. At the Catbird, she grows an heirloom kitchen garden and forages wild foods, curating of-the-moment seasonal menus for guests. Her first cookbook, KID CHEF is an Amazon bestseller, and she is working on her new cookbook due out spring 2022.In this episode, Melina shares her extensive process of writing a cookbook including framing the narrative, creating the recipes, styling, cooking, testing and photographing. Hear about her first career as a metalsmith and evolution into food photography. Melina gives you tips on transforming foods that aren’t naturally visually appealing into gorgeous drool-worthy images that will make your audience hungry. Explore her early experiences working with the NYTimes, learning by doing in a trial-by-fire way. We dive into trusting both the creative and entrepreneurial process that will leave you inspired.This is We Are Photographers with Melina Hammer and this is her story.Connect with Melina Hammer: <a href="https://melinaphotos.com/" rel="nofollow" target="_blank">melinaphotos.com</a> | <a href="https://www.instagram.com/melinahammer/" rel="nofollow" target="_blank">IG @melinahammer</a>| <a href="http://catbirdcottage.com" rel="nofollow" target="_blank">catbirdcottage.com</a> At CreativeLive we believe there is a creator in all of us. If you’re looking to get fresh perspectives, inspiration or skills to boost your hobbies, business or life head over to<a href="https://creativelive.com/" rel="nofollow" target="_blank"> creativelive.com</a> and check out <a href="https://www.creativelive.com/creator-pass" rel="nofollow" target="_blank">The Creator Pass</a>, our subscription that gives you anytime on demand access to over 1900 classes taught by the world’s top creators and entrepreneurs.Connect with your CreativeLive community:<a href="http://creativelive.com/" rel="nofollow" target="_blank"> creativelive.com</a> | IG <a href="https://www.instagram.com/creativelive/" rel="nofollow" target="_blank">@creativelive</a> |<a href="https://twitter.com/creativelive" rel="nofollow" target="_blank"> TW @creativelive</a> | YT <a href="https://www.youtube.com/user/creativelive" rel="nofollow" target="_blank">@creativelive</a> | FB <a href="https://www.facebook.com/creativelive" rel="nofollow" target="_blank">@creativelive</a>Connect with your host Kenna Klosterman: IG <a href="https://www.instagram.com/kennaklosterman/" rel="nofollow" target="_blank">@kennaklosterman</a> | TW <a href="https://twitter.com/KennaKPhoto" rel="nofollow" target="_blank">@kennakphoto</a>Subscribe, rate &amp; review <a href="http://creativelive.com/podcast" rel="nofollow" target="_blank">We Are Photographers</a> wherever you listen to your favorite podcasts! We’d love to hear from you.