My name is Ester, I’m a Polish-born, Minneapolis MN based journalistic photographer. And since 2014 I’ve had the coolest job on Earth — I get to watch people make out for a living!
My passion is to create authentic and natural images that capture you in your element. I’m a big fan of movement (big or small, wherever your personality or moment feels right), and I’m ALL about play rather than stiff or awkward posing. I love creating an authentic, full of expression and emotion environment where you can be you, and the connection between you can overtake the moment for me to capture those real bursts of laughter, the nerdy wrinkle-nose smiles, the sweet hugs, and all the other feels, so you remember just how you felt, even years down the road, and even when you might need a reminder…
Date Night Recipes from Ester
Cider-braised Dijon Chicken with Apples & Kale
Serves: 4
Prep-time: 35 min
Total time: 45 min
INGREDIENTS:
4 chicken legs (thigh and drumstick; about 3 pounds)
1 ½ tsp kosher salt, divided
½ tsp freshly ground black pepper
3 Tbsp olive oil
Jar of Dijon mustard (need ¼-½ cup)
¼ cup heavy cream (optional)
2 medium pink-skinned apples, cut into ½” wedges (ex. Fuji)
1 small shallot, finely chopped
4-5 medium fresh garlic cloves, finely chopped
1-2 cups dry white wine
Bunch of fresh herbs (ex. 6 sprigs each - bundle of rosemary and thyme tied with kitchen twine)
1 ½ cups fresh apple cider, divided
1 larger or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces
1 tsp fresh lemon juice
tarragon (optional, for garnish)
INSTRUCTIONS:
Arrange rack in middle of the oven; preheat to 450 degrees
Season chicken all over with 1 tsp salt and ½ tsp pepper, then rub liberally with ¼-½ cup mustard (depending on how much chicken you have), making sure to get mustard under the skin
CHICKEN
Heat 2 Tbsp olive oil in a large cast iron (dutch-oven style covered pot) or glass heat-proof skillet / heavy braising pan over medium-high
Once oil is hot, add in the finely chopped fresh garlic and shallot
Sear chicken, skin side down, until golden brown - about 8 minutes
Turn over, and arrange apples around chicken
Add wine and 1 cup apple cider
Tie 6 sprigs of fresh thyme and rosemary into a bunch, top chicken (for aromatics)
Cover with lid, then transfer to oven and roast for ~20 minutes (until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees F)
KALE
In the meantime, heat remaining ½ cup apple cider, 1 TBSP olive oil, and ½ tsp salt in a large pot over medium heat; add kale, cover, and cook until wilted
Continue to cook, stirring occasionally, until kale is tender, about 5 minutes
Using slotted spoon, divide kale among plates (or set aside)
SAUCE / REDUCTION
With a slotted spoon, transfer chicken and apples to plates, or a serving platter
Transfer dutch oven onto the stove and heat the remaining liquid over high heat (making a reduction)
Add remaining 1 tsp Dijon mustard and ¼ cup heavy cream (this is optional), and bring to a boil
Cook, whisking constantly, until sauce is thickened, about 5 minutes
Remove from heat and stir in fresh lemon juice.
SERVING
On a platter (or directly onto serving plates), arrange chicken, apples, and kale
Spoon sauce on top
Garnish with tarragon, if desired (or with a couple sprigs of fresh thyme)
Easy Lemon-Roasted Sweet Potatoes
INGREDIENTS:
3-4 large sweet potatoes (depending on how many people you’re serving / if you want left-overs)
Olive oil
Salt & Pepper
1 fresh lemon
2-3 fresh garlic cloves
Fresh herbs - thyme & rosemary / tarragon
INSTRUCTIONS:
Heat oven to 425 degrees and place rack in the middle (**Note if you’re making this recipe with oven at 450 degrees, at the same time as chicken above, the rack will be below chicken, cooking time will be slightly shorter)
Scrub the sweet potatoes clean, removing all sand and leaving a clean peel on
Cut the potatoes into medium cubes and place in a large mixing bowl
Toss with 2-3 TBSP good olive oil, salt & pepper
Press 2-3 medium (or 1-2 large) garlic gloves directly into the bowl with a garlic press
Zest the lemon directly into the bowl
Finely chop a handful of fresh herbs (removing thyme from the sprig), sprinkle over potatoes - you want a small handful of fresh herbs in the mix
Squeeze half a lemon with a lemon juicer (or over a cupped hand to prevent seeds getting into your mix) onto the whole thing, and toss together well with a wooden spoon till coated
Spread potatoes over a large cookie sheet with sides 9x13” size (or a stone with sides).
Roast at 425 degrees for 40 minutes (until golden / caramelized, and tender inside when pierced with a fork)
If roasting at 450 degrees, cooking time will be 30-40 minutes (depending on how large your potato chunks are)
Comments