Post Your Food Photos !

[Jenise]

I rarely take time between finishing a dish and diving into it to snap a pic.

Here's one to tantalize Jenise - think France, Jenise, think afternoon snack!

DROOL! DROOL!

You know what, when I was like 10 years old and would go to the corner grocery store with some other girls and we'd all have a quarter to spend? They'd get Cokes and candy bars, and I'd buy orange and few slices of salami, or a pickle, from the butcher. Charcuterie has always been my idea of a splurge. Can't wait.

Great bowl of chili with quesadillas on a blistery night.

And Jacques, those "domino potatoes"--how'd you make those?

In Chef on Fire, too, I think.

Sorry guys, senior moment, I missed the question on this thread. Recipe is from

Seven Fires: Grilling the Argentine Way
~ Francis Mallmann
Francis Mallmann and Peter Kaminsky

Basically, peel Idaho potatoes,
cut into a brick
mandoline, try not to slice knuckle.
arrange in buttered bakeware
add clarified butter, coarse salt and and thyme
hot oven

Oh, and Jenise, the dishes and bakeware are from Villeroy and Boch

Nice to see this old thread still has some life in it! Great photos!

Here's my attempt at fig newtons:



Recipe from the guys at Real Food Has Curves.

[Jenise]

Nice to see this old thread still has some life in it! Great photos!

Here's my attempt at fig newtons:



Recipe from the guys at Real Food Has Curves.

Boy are those pretty. Celia, how do you light your shots? Everything always looks so great.

Thanks so much, Jenise - I'm pretty fussy about the light in my pics, so it's wonderful when someone notices!

Natural light wherever possible - I take most of the shots during the day in my kitchen which has a skylight overhead. I also white balance (I have a function on my camera) before every photo. Sometimes the shots need a longer exposure that I can hand-hold since I'm not using a flash, so I balance the camera on something - usually a milk jug - to hold it still for the extended time. I keep thinking it would be lovely to have a light box or some movable lights, but I can't see myself setting it up before every shot!

[Jenise]

Thanks so much, Jenise - I'm pretty fussy about the light in my pics, so it's wonderful when someone notices!

Natural light wherever possible - I take most of the shots during the day in my kitchen which has a skylight overhead. I also white balance (I have a function on my camera) before every photo. Sometimes the shots need a longer exposure that I can hand-hold since I'm not using a flash, so I balance the camera on something - usually a milk jug - to hold it still for the extended time. I keep thinking it would be lovely to have a light box or some movable lights, but I can't see myself setting it up before every shot!

There we are, natural light. That's the answer. Your shots are taken of what you make in daytime. Most of my shots are of things I make for dinner, and therefore artificially lit. I've taken a few shots with my new Canon but haven't uploaded it yet--in fact, irritatingly, I found after about 40 shots, if that, that I was out of space on the memory card. THAT won't do! It's probably just going to sit in a corner until I get around to buying a bigger card.

There we are, natural light. That's the answer. Your shots are taken of what you make in daytime. Most of my shots are of things I make for dinner, and therefore artificially lit. I've taken a few shots with my new Canon but haven't uploaded it yet--in fact, irritatingly, I found after about 40 shots, if that, that I was out of space on the memory card. THAT won't do! It's probably just going to sit in a corner until I get around to buying a bigger card.

Jenise, when I take night time shots, I white balance first (to adjust for the blue or yellow cast from the fluoro lights), then take a shot without a flash, with the camera propped on something to counter any handshake from the long exposure. Then if necessary, you can increase the brightness/contrast afterwards. Here's a photo taken at dinner time under artificial lights..

Jewish apple cake, although I don't no why it's Jewish....there's nothing Kosher about the recipe. My mother in law always made this cake for my wife's birthday. She passed away several years ago so I carry on the tradition. Eileen's in Florida this weekend to return Sunday after 5PM and her birthday was last Thursday while she was away. She will be surprised when she arrives home greeted by this cake tomorrow. I can only hope I did her mother's recipe justice.

Drew

Drew, Hi...

I don't know why its Jewish either but as a Jew I must say that it looks delicious!!!!

Best
Rogov

I made this "duckling duck" on its potato nest with morel sauce which was a must have on our table for dinner.

Yesterday I made chocolate sablés (French butter cookies) for the first time - and I'm a bit peeved with myself for waiting so long! These are crumbly and chewy at the same time, but the exterior coating of crystal sugar gives them crackliness as well. Sablé apparently means "sand" and it's a very appropriate name - they are like sand cookies...

They're my new favourite cookie, and that says a lot, because we make a lot of cookies!

Great bowl of chili with quesadillas on a blistery night.

That's not chili.
rwj

Great bowl of chili with quesadillas on a blistery night.

That's not chili.
rwj

That's not polite.

A frittata, my first ever, made with chicken and potato. Good but not great, it needs some work. Worthwhile, I'll try it again.

DSCF0531.JPG

Great bowl of chili with quesadillas on a blistery night.

That's not chili.
rwj

That's not polite.

Remember, he's a Texan. That's just the way they are about chili.

Great bowl of chili with quesadillas on a blistery night.

That's not chili.
rwj

That's not polite.

Oh, so NOW you want to reply to one of my posts Well, that's not polite, either

rwj

Most of your posts have animal carcasses! I never know what to say...

How about, "Ooohhh, yummy!"?
rwj

Veal loin coated with grated long pepper, cooked "Sous Vide" with white asparagus baked in puff pastry on a light brown fennel-cream sauce. The wine with the dish was a 2003 San Sebastiano Barbera d'Alba.

Beautiful dish, Heinz.
Tried my hand at a Salmon and Clams Tagine last night. First time I used the preserved lemons I put up about six months ago. Interesting flavors (in a good way). I did learn that you have to use preserved lemons sparingly! But, I really like what they do to an African inspired tomato sauce. I'll do it again with a few changes. Can't wait to make the traditional chicken tagine. (Pictures are a little disappointing -- need to figure out what's going on with camera.)

Sliced Preserved Lemons.jpg

sliced fennel.jpg

Salmon with Charmoula.jpg

Salmon and Clams Tagine.jpg

Here's the nettle soup I wrote about in a separate thread. This is pure spring in a bowl.

Nässelsoppa.jpg

Cheers,
Anders

It needs a dollop of creme fraiche for a nose and a curly slice of red pepper for a smile.

I kind of agree and did in fact consider adding at least a smile, but decided to keep to the straight version.
/A