I am currently enrolled in a Food Photography and Food Styling course and am loving it. The 7 hours on Saturday have really been flying by (if you can imagine.) Anyway I thought I would share a few tips I learned during my first class (well first one behind the camera) and then give you a peek at a couple of pictures I took myself.

I use a Nikon D60 however most of the students in class use a point and shoot camera so these rules/guidelines/suggestions apply to all cameras.

1) LIGHTING! Natural light is of course the best option but indirect light is what you are really looking for. You do not want the harsh shadows of direct sunlight.

2) Light should always come from the back of the frame. This means that the eye likes to see shadows (not harsh ones as stated above) but they should be shadows coming forward, therefore the light must come from the back half of the shot.

3) Fill Cards are you best friend. If you take a picture and realize that there is a section that is not showing up in as much detail as you want try using a fill card. In class we simply use a piece of white paper, or if more light is needed, a piece of aluminium foil. (very high tech I know) The logic behind a fill card is to have the light reflect off the card and back onto your subject to brighten up the dark area.

You can see in this picture (that is not mine, I forgot to take one of fill cards so I found one online) that the photographer is using white poster board in different angles to reflect light onto the subject. You will have to play with the angles but once you get it, it makes a world of a difference.

4) Tripods are a gift from God. If you want a steady, crisp, clear picture you must use a tripod. Human are shaky, that's all there is to it, and when you get into adjusting your shutter speed you need to be as still as possible.

Of course this is not everything, just what I learned my first day behind the camera. I will post more highlights and photos from my next class. Hope this helps someone out there... I know it helped me a lot!

Now for my pics... These are all without any computer editing, when you get all the steps right (and have 7 hours to shoot) you don't need much editing.

Fig, Goat Cheese, Procuitto, and Arugula Pizza
Source: Eggs on Sunday
1 lb pizza dough
fig spread (recipe below)
4 oz fresh goat cheese
2 oz prosciutto
two generous handfuls of arugula, gently tossed with a little olive oil and coarse sea salt

Preheat the oven to 525 or 550 degrees F with a baking stone inside. Place your pizza crust on a lightly floured pizza peel (or the back of a lightly floured aluminum sheet pan). Spread some fig spread on your pizza crust, enough to coat it but not too thick. Dot with crumbled goat cheese, then slide the pizza onto the baking stone. Bake until the crust is browned and the cheese is melted, about 5-8 minutes. Take the pizza out and top with folds of prosciutto and a mound of dressed arugula.

Fig Spread
(Makes 1 cup)
4 ounces dried black Mission figs, chopped
1 small onion, thinly sliced
2 tablespoons extra-virgin olive oil
1/4 cup red wine or ruby port
2 tablespoons balsamic vinegar
1 cup water
1 tablespoon sugar


Heat the olive oil in a medium saute pan over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized. Add the chopped dried figs, the balsamic vinegar and the red wine, scraping up any brown bits that have accumulated on the bottom of the pan. Once the wine is almost evaporated, add the water and sugar. Simmer to reduce until the water is mostly evaporated and the figs are soft. Pour the mixture into a food processor and puree to the thickness you desire. Remove and cool; store in an airtight container in the refrigerator.

In honor of Earth Day I made dirt cupcakes. I used my favorite chocolate cupcake recipe and perpared it according to the instructions. Once cooled I removed a hole in the top of the cupcake with a melon baller. I then filled it with white frosting and covered the top as well. I dipped them in mashed up oreo cookies and added a gummy worm for added effect.



I made these with silicon wrapers as not to waste paper products, I also brought my reusable bags to the grocery store to prevent the use of plastic bags. What do you do to help keep our Earth green?

When I saw the BB were doing this recipe it looked like a perfect week night meal. I love the peanut butter in this recipe, the dressing in general is so full of great asian flavors. I also appreciate the use of veggies, like asaparagus, red peppers, and scallions. I just hate eating a meal that isn't colorful.



Chinese Chicken Salad
Source: Ina Garten

4 split chicken breasts (bone-in, skin-on)
Olive oil
Kosher salt
Freshly ground black pepper
1/2 lbs asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tbsp white sesame seeds, toasted

For the dressing:
1/2 c. vegetable oil
1/4 c. good apple cider vinegar
3 tbsp soy sauce
1 1/2 tbsp dark sesame oil
1/2 tbsp honey
1 clove garlic, minced
1/2 tsp peeled, grated fresh ginger
1/2 tbsp sesame seeds, toasted
1/4 c. smooth peanut butter
2 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat the oven to 350 degrees F.Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

I know I am almost a week late with an Easter post but this guy was too cute not to post about! Hopefully you can remember it for next year. Everyone loved it!

Bunny Bread
Adapted from: recipezar.com

2 loaves of bread dough
2 raisins
2 sliced almonds
2 tbsp melted butter
2 tbsp honey
Spinach Artichoke dip
Assorted fresh vegetables

Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7x6" oval; place on a greased baking sheet. Place the head above the body. Make narrow cuts, about 3/4" deep, on each side of head for whiskers.

Cut second loaf into 4 equal portions. For ears, shape 2 portions into 16" ropes; fold in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape into a 3 1/2" oval for back paws. Cut two 1" slits on top edge for toes. Position on each side of body at bottom.

Divide fourth portion of dough into 3 pieces. Shape two pieces into 2 1/2" balls for front paws; shape the remaining piece into two 1" balls for cheeks and one 1/2" ball for nose. Place paws on each side of body at top of body. Place cheeks and nose on face. Add raisins for eyes and almond for teeth. (You can secure cheeks and nose with pieces of toothpick to hold in place.) You can also use a halved white jelly bean instead of the almonds if desired.

Brush dough with butter and honey mixture. Cover and let rise for about 30-35 minutes or til doubled.

Bake at 350º for 30 minutes til golden brown. Remove to a wire rack to cool. Place bread on a 16x13" tray. Cut a 5x4" oval in center of body. Hollow out bread leaving a shell. Fill hole in the belly with dip and surround entire bunny with fresh veggies for dipping.

This is a wonderful recipe for a Sunday morning breakfast, or a brunch for guests. It was quick to throw together and tasted amazing. Plus its from Ellie Krieger so it must be ok for you too!

I changed the recipe slightly and used nutella rather than chocolate chips because I just love nutella and I look for any excuse to use it.


Stuffed French Toast
Adapted from Ellie Krieger (found on Lauren's Kitchen)

3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup cream cheese
8 slices of whole-wheat sandwich bread
1 (8-ounce) container strawberries, hulled and sliced
4 tbsp Nutella
Cooking spray
2 teaspoons confectioners' sugar

In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

Place 1 tablespoon of cream cheese in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and spread a tbsp of nutella on other slice of bread. Cover each with nutella bread to make a "sandwich".

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

Looking for a spring themed dinner party, well here is the menu I served at a recent catered event. It uses in season produce to put you in the mood for warmer weather!

Sauteed Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Source: Bon Appetit April 2009

Haricot Verts and New Potato Salad with Chive Vinaigrette and Fried Capers
Inspired by Bon Appetit APril 2009 and fresh produce at the market

Honey Yeast Rolls

Lemon and White Chocolate Mousse Parfaits with Strawberries
Source: Bon Appetit April 2009- Recipe Below

Here is another recipe that has been in EVERY blog lately, but once I made it I understood why. It is very simple to make for a week night meal when the last thing you want to do is cook! (we all have those days) I sped up the process by using left over rotisserie chicken from the grocery store, so I didn't even cook the chicken (recipe below is what I did, check out Jenn's blog for the original recipe).

Since this was such a simple meal I decided to make my own BBQ sauce, this is a great way to edit the flavors to your taste and to ensure you know exactly what you are eating. I used a very SIMPLE bbq sauce but you can alter it to fit your preferences.

Meal: Texas BBQ Quesadillas with Simple Coleslaw

Texas BBQ Quesadillas
Adapted: Jenn and Food, Perfect Together

1 tbsp oil
1-1/2 sweet onions sliced into rings
1 tbsp honey
2 c. shredded chicken
1/2 c. BBQ sauce (see recipe below)
1 c. shredded mexican cheese
8- ten inch flour tortillas


Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to carmelize. Mix in the honey and stir until it is golden brown. Remove and set aside.

Combine chicken and bbq sauce till evenly coated. Add to pan and cook over a medium high heat until warm.

Place tortilla in pan, put cheese, chicken, onions and top with more cheese onto a half of tortilla. Fold over bare half of tortilla and cook on each side for 3-5 minuntes until cheese is melted and tortilla is slightly browned. Serve withs our cream.

BBQ Sauce
Source: can't remember?!

14 oz tomato sauce
4 oz tomato paste (use your judgement till desired consistancy is reached)
2 tbsp vinegar
2 tbsp olive oil
2 tbsp brown sugar
3 cloves garlic, crushed
4 tbsp onion, minced
1 tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp cayenne
fresh ground pepper to taste

Cook garlic and onion until translucent. Add remaining ingredients and simmer on low for 30 minutes. Continue to stir to ensure the sauce does not burn. Refrigerate for 1 day (minimum) so that flavors can meld.

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Who knew making your own coleslaw was so simple? This is a great side dish I found on Apple A Day and will continue to make again and again. It came together so fast and has more flavor than anything you buy in the store!

To speed things up you can buy precut coleslaw mix, then all you need to add is the mayo and vinegar. Does it get any easier than that?

Meal: Texas BBQ Quesadilla and Coleslaw

Classic Coleslaw
adapted from Gourmet, June 2008

2 1/2 lbs green cabbage, shredded
1 small onion, finely chopped
1 large carrot, grated
1 tbsp black pepper
1 tsp salt
1 c. mayonnaise
1/3 c. cider vinegar
2 tbsp granulated sugar

Toss all vegetables in a large bowl with salt and pepper.

Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (overnight is better).


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So I found my favorite dessert (at least for now, it changes constantly). I was having a rough day on Wednesday and all I wanted to do was bum on the couch and watch TV once I got home from work. Easier said than done as I gave up TV for lent, so I had to find a different way to pass the evening. I remembered seeing this recipe posted just that day (or maybe the day before), so I went online, printed it out and started baking. The original recipe made a cake but I just really enjoy cupcakes and they are so much easier to share!

These really hit the spot! I just love chocolate and peanut butter, the frosting was a stroke of genius. And the banana cake is a perfect compliment to the rich frosting. You MUST try this one!




Rose Levy Beranbaum's Banana 'Cup'-Cake
adapted from Joy of Cooking

2 large very ripe bananas
2 tbsp sour cream
2 large eggs
2 tsp grated lemon zest
1 1/2 tsp vanilla extract
2 c. cake flour
3/4 c. plus
2 tbsp sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
10 tbsp unsalted butter, softened

Preheat oven to 350 degrees. Grease cupcake pan.

Combine banana and sour cream in a stand mixer or mash together with a fork if banana is soft enough. Add eggs, lemon zest, and vanilla to mixer. Process until well combined or whisk together.

In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt until combined.

Add half the banana mixture to the dry mixture along with all the butter. Beat on low speed until the dry ingredients are just moistened. Increase speed to medium and beat for 1 1/2 minutes, scraping the sides of the bowl as necessary. Gradually add the rest of the banana mixture in two batches, beating for 20 seconds after each addition.

Pour batter into cupcake pan. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool on a wire rack. Frost when completely cooled.

Chocolate-Peanut Butter Frosting
Source: Apple a Day

11 oz. (one bag) semisweet chocolate chips
1 c. unsalted butter
1 c. smooth peanut butter, preferably natural
2 tsp vanilla extract
approximately 2 c. confectioners' sugar

Place the chocolate and butter in the top of a double boiler placed over (not touching) barely simmering water. Heat, stirring often, until the butter and chocolate are almost melted.

Just before chocolate and butter are completely melted, add peanut butter and vanilla and stir to combine. Once ingredients are completely melted, remove from heat and set aside to cool approximately ten minutes.

Add confectioners' sugar, adjusting to desired thickness, and beat until combined and creamy. Decorate cupcakes!


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When I saw this recipe floating around I had to try it immediately. Trust me it is as good as it looks! I served this with a simple salad and it was an elegant light meal that we really enjoyed.

I actually found puff pastry already cut into tarts, so I used 6 of those, which cut out a set and sped up the process.

Meal: Tomato and Goat Cheese Tarts with a side salad topped with grilled chicken and lemon poppy seed dressing


Tomato and Goat Cheese Tarts
Source: Barefoot Contessa: Back to Basics

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
olive oil
2 thinly sliced yellow onions
3 large garlic cloves, minced
Kosher salt and freshly ground black pepper
3 tbsp dry white wine
2 tsp minced fresh thyme leaves
4 tbsp freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese
1 large tomato, cut into 4 slices
3 tbsp julienned basil leaves

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

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I know it has been a while but I have been so busy with our bathroom remodel and vacation that I haven't had time to blog. Have no fear the bathroom is done (and looks fab!) and we are back home, so let the cooking begin!

A few weeks ago I was hired to cook for a dinner party of 4 couples with an Irish theme. I kept the menu simple and focused on individual portions because I think it looks more upscale when cooking 'pheasant food'.

Meal:
Cobb Salad with Buttermilk Dressing
Shepherd's Pie
Cabbage and Bacon
Irish Soda Bread
Guinness Mini Cakes with Butter Cream Filling and Chocolate Ganache

PS- The party was a success and I have another one this weekend! Yippee :)

I made orange Guinness cupcakes from Good Things Catered a few weeks ago and thought that if I cut them in half and filled them with butter cream frosting and top them with chocolate ganache they would be a perfect individual sized dessert. And boy were they! (thanks again for the inspiration Katie!)

Orange Chocolate Stout Cupcake
Adapted from Good Things Catered

2 c. Guinness
2 c. unsalted butter
1 1/2 c. coca powder
4 c. all purpose flour
4 c. sugar
1 Tbsp baking soda
1 1/2 tsp salt
4 eggs
1 1/3 c. sour cream
1 tbsp orange zest
1 tsp orange extract

Preheat oven to 350F and line cupcake pans.

Bring stout and butter to simmer in saucepan over medium heat. Add cocoa powder and whisk until smooth. Col slightly.

Whisk flour, sugar, baking soda, and salt in large bowl.

Using an electric mixer beat eggs, sour cream, zest, and extract to blend. Add chocolate stout mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed.

Divide batter equally among prepared cups. Bake until tooth pick inserted in the center comes out clean, about 25 minutes. Let cool and frost.

Orange Butter Cream Frosting
Adapted from Wilton

1/2 c. vegetable shortening
1/2 c. butter
1 tsp orange extract
4 c. confectioners' sugar
2 tbsp milk

In a large bowl, cream shortening and butter with electric mixer. Add orange and combine. Gradually add sugar, one cup at a time. Scrape the sides of bowl often. Add milk and beat until light and fluffy. Keep with a wet cloth on top to prevent drying out or keep in the refrigerator.

Chocolate Ganache
Source: Allrecipes

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.

To Assemble:

Once cupcakes have cooled, cut in half horizontally. Spread butter cream on bottom half, then place top half of cupcake back in place. Pour ganache over top of cakes and top with orange zest for garnish.

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