Sunday, August 28, 2011

Grilled Cheeseburger - Project 52: Week 34

I know I've already posted a food photo for this week's Project 52, but my husband made a cheeseburger for lunch, so I just had to grab it from him first and take a photo.

Garlic - Project 52: Week 34

Finally! A food photo that doesn't require me to eat it afterwards! And cheap too. I took inspiration from Michael Ray's Photography. I am in awe of all his food photos, so I set out to recreate one of his shots as a way to learn. I would have never shot food with this harsh lighting and shadows, but I found it worked really well for the garlic. I think the harsh lighting goes well with the monochromatic garlic to make an interesting picture.

Tuesday, August 23, 2011

Lemon Risotto - Project 52: Week 33

After watching Hell's Kitchen year after year, I decided I needed to try my hand at making risotto. It can't be THAT hard, right? Well, it's not hard, but it does take time and patience. After slaving over the stove, constantly stirring the rice, my husband says, "You know I'm scared to death to eat this, right?" Knowing that he is a plain white rice guy, I said, "Yeah," and served him a little portion - the same as I gave the kids. My husband and the kids all ended up having not only seconds, but thirds! I'm so pleased, and of course I loved it too! My husband has already requested that I make it again. Here's the recipe from Epicurious:

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel



Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

My Baby Niece

I've heard that the photos didn't load correctly on the previous post, so I'm trying again here.






My Baby Niece

She just didn't feel like smiling, but I do love this pose.

The closest we got to a smile!

She has such beautiful coloring.

Love you baby doll!

Monday, August 15, 2011

Grapes - Project 52: Week 32

I painted my walls white this weekend in part so I can get better lighting inside for my food shots. Here are my beautiful grapes on my new white milk glass china.

Saturday, August 6, 2011

Revelation: Vegetarian Spaghetti Sauce

I needed to make a lighter dinner tonight, so I starting boiling some noodles because I knew the kids would eat them. Then I started chopping and sauteing vegetables, added a little tomato sauce and came up with my first ever vegetarian spaghetti sauce, and it was delicious. My baby girl ate the noodles with the sauce, but not my son. He eats the noodles with just butter and salt.

Friday, August 5, 2011

Strawberry Spinach Salad - Project 52: Week 31

This is a delicious salad that I've been making for years. Once I purchased my new china, I knew I had to make this salad for the beautiful white plates.

2 bunches fresh spinach leaves (or 1 bag of pre-washed)
2 cups sliced strawberries
½ cup sunflower seeds (or substitute your favorite nut)

½ cup sugar
2 Tablespoons toasted sesame seeds
1 Tablespoon poppy seeds
1 Tablespoon minced red onions
¼ teaspoon Worcestershire sauce
½ cup vegetable oil
¼ cup cider vinegar

Combine spinach, strawberries and seeds in a bowl and toss. Combine dressing in a microwaveable-safe bowl and heat for three minutes or so until sugar is dissolved. Toss with salad and serve.

Wednesday, August 3, 2011

Milk Glass

I'm so excited. This is my first real set of china that I've ever purchased. Sure, we have a set of china from our wedding, but I chose casual china so we could actually use it without worrying. I picked up the first 6 pieces at a garage sale. I was attracted to the bright whiteness of the dishes for my food photography, and I LOVE the grape and leaves pattern.

I found the scalloped edged salad plates at an antique store at a great price, so now I have 35 more pieces!

P.S. from a photography standpoint, taking a picture of something that's all white is very difficult!