Tag Archives: Food Photography

Strawberry Rhubarb Sorbet (photo + recipe)

Last summer my partner purchased a Kitchen Aid Ice Cream Attachment which we used last summer many times to create sorbet.  This summer, we are going to publish several of the recipes we’ve been using.  Most of the recipes we found in the Kitchen Aid book, which came with the Ice Cream Attachment.  However, the Strawberry Rhubarb recipe came from an LA Times blog post.

The recipe they posted:

Total time: 20 minutes, plus freezing time

Servings: Makes 1 1/2 quarts

Note: Adapted from David Lebovitz’s “The Perfect Scoop.” If your rhubarb stalks are more than an inch wide, slice them in half lengthwise.

3/4 pound rhubarb (5 or 6 thin stalks), trimmed

3/4 cup sugar

10 ounces fresh strawberries (about 1 1/2 cups)

1/2 teaspoon freshly squeezed lemon juice

1. Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.

2. Slice the strawberries and purée them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.

3. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.

Credit:Recipe from http://www.latimes.com/features/la-fo-calcookrec9aapr09,0,3067664.story

For the two photographs, first is the shot of the sorbet itself.

This shot was taken with a Canon t1i, 50mm 1.4f lens, and a Canon 580 EXii speedlite.  The shot was edited in Lightroom 3.0.  The shot was taken at ISO 200, f2.2, at 1/200th of a second.  The flash has a Gary Fong Collapsable Lightsphere diffuser on it. I was also using a reflector and direct overhead light.

This photo shows the setup:


I should just mention that the sorbet is wonderful & was clearly starting to melt as I took both shots (it’s warm outside, which makes the sorbet that much better).



If you’ve been reading for a while, you’ve seen the post on the “No Knead Bread” before. 

Today, I found myself reading the blog for a band I really enjoy.  I found another version of the No Knead Bread!

So, I experimented a bit… Today’s recipe included dried cranberries, raisins, flax seed, chia seed, whole wheat bread flour, King Arthur all purpose flour, 1.75 tablespoons of yeast, and sesame seeds.  

Then, for you #togchat / Photographers…. I shot the bread using an off camera strobe using my Canon t1i, the 50mm f1.4 lens shot at 400 ISO, f5.6, 50mm at 1/60th of a second.


Freshly Baked Bread!

We made bread tonight.  A simple recipe from Tassajara Bread Book. House smells fantastic! Had to grab the camera & flash to see what types of photos I could take! (nothing spectacular…)

All shot with a Canon T1i, 50mm 1.4 lens, tripod, & flash in a Lastolite softbox.
Shots varied from f2.5-f4.5.


Overall, I’m not thrilled with the outcome of the photos.  The bread, however, is fantastic!

Carrot Ring: Photos & a Story

Almost my entire growing up life, I had Christmas dinner with some good family friends.  We have adopted the parents as ‘Aunt’ & ‘Uncle.’  So, it is no surprise to share that we have a long history of joking back and forth with one another.  This story is about the father of this family & the famous Carrot Ring.  For this sake of this story, we’ll call him Uncle T.
As long as I can remember, Uncle T has made most of Christmas dinner.  It has always included the Carrot Ring.  The dish itself is made with lots of butter (see recipe below).  However, the ‘story’ part is that every year there’s a big debate about how the Carrot Ring will come out of the pan.  The ring itself is cooked in a bundt pan.  More than not, when the bundt pan is flipped upside down and the cake plops out on a plate, parts of the cake don’t come out right.  Typically part of the cake (as much as half of the cake) will stick to the pan.  Or, it will come out and break on it’s way out.  Any which way, this is a great topic to tease Uncle T about.  The conversation might even start in July – talking about the Christmas dinner this year and if the Carrot Ring will be in good shape or not.

A few Christmas’ ago, my mother typed up a book of famous family recipes.  In this book is the Carrot Ring recipe.  My edition of the book was even autographed by Uncle T himself!  He wrote an inscription that reads: “Good luck in getting it out of the pan!”

This year, I am now a proud owner of a bundt pan.  Yes, a bundt pan. So, I decided to make said Carrot Ring.
Here’s Big Bertha (our Kitchen Aid Mixer) and the Carrots – before the action starts. (iPhone image & processed in Instagram)

Here’s Bertha chomping away at the cake mixture (pre-egg white folding). (iPhone image)

Here’s me using a hand mixer to beat the egg whites till firm.  (iPhone image)  I went off of the Jamie Oliver method of beating the egg whites.  “Beat till you can hold the bowl over your head – then they are firm.”

Both of these shots are taken with the Canon t1i & the 50mm 1.4 lens.  I also used two flashes for both shots (new technology for me).  The first shot is ISO 400 f4.5 at 1/45 sec.  The second shot is  ISO 400 f4.5 at 1/200 sec.

And the recipe: [Edit: The Recipe was removed because of copyright concerns]

Honey & Spice Chocolate Truffles

Yes, they taste as good as they look!ImageImageImageImage


Tripod, Canon 100m 2.8 IS macro lens, Canon t1i, Canon Speedlite 580EXii, remote trigger & Lightroom 3.0 for post processing.

New Ganache Recipe
1 stick of cinnamon
5-10 whole cloves
dash of salt 
Heavy Cream
60% Chocolate

Directions to make the ganache:
Bring cream to a boil with the cinnamon, cloves, and salt in the pot.  Once it boils, immediately take it off the heat and let it sit for 30 min – 3 hrs.  Then melt the chocolate & re-boil the cream.  Add the cream to the chocolate & stir slowly.

From there, you can use the ganache however you’d like.  We rolled them then dipped them in tempered chocolate.  You could also use this ganache as a filling, use molds and make molded truffle (bon bon’s)…etc.

Dale & some of his future friends…

Dale is our thanksgiving turkey. Here is a photo of Dale & then some rosemary, ginger, & kabocha squash.  I’m experimenting with some new ways to photograph food. 

This is a B&W photo of Dale.


We purchased Dale from a local farm called Frontwards Farm.  Jason & Sarah are the farmers who run Frontwards Farm.  They are quite wonderful.  We even had Jason name Dale.  We also purchased a CSA share from them earlier this year and have been enjoying their produce all season.  Dale was a separate purchase that we made from Jason & Sarah.  We’ve also purchased another bird which we will pick up in mid December.  

We have some plans for Dale.  Dale will be made into a Tandoori Turkey.  We got the recipe from the November edition of Bon Appetit.  We have a history of naming our birds before we cook/eat them.  Really, we only do this with turkey.

With Dale’s sibling (unnamed currently) we are planning on doing a Cajun-Spiced Turkey.  But, we’ll see.

Today we went to the Farmer’s Market here in Carbondale and also purchased some kabocha squash.  Here’s a photo of two of them:


Same photo in B&W:


I can’t decide which photo I prefer.  We cook with kabocha squash a lot.  We use it the same way we cook with butternut squash or buttercup squash.  All are great in soups, pie, or roasted and pureed with honey.  

Next up, we have the rosemary.  Since it is the end of the season, they were practically giving it away! This entire sprig was just $1.  Outstanding!  We have it now on our dining room table in a vase.  It smells amazing & looks beautiful too.


We’re not quite sure what we are going to do with all of this rosemary.  I imagine that we will end up drying much of it.  But, it is so pretty!

Finally, here is some ginger.  Some of this ginger will end up spending some time with Dale. I am sure of it!  We tend to cook with ginger a lot. 


We got this ginger at a local market.  I am sure it will be gone in 7 days.

This whole post I’ve been showing photos taken with a new technique for me.  I’m using a white background & natural light to try and photograph food.  I really need to invest in some flashes & some sort of hardware to physically ‘hold’ the background/backdrop that I’m using.  My goals are to get this perfected over Thanksgiving.  If anyone has any ideas or experiences, please feel free to contact me.