Lamb Roti Roti is a wonderful unleavened bread served hot from the griddle. Along with its variations, such as phulka and chapatti, it is a staple in many parts of the world, especially the Caribbean, India and the Middle East. There are myriad fillings. One of my favorites, a popular Indian dish of lamb […]
More Digital Food Photography Book
For those of you who may have been wondering what happened to cook, shoot eat a food photographer’s journey, the blog it’s been a while. Where have I been? I have been writing a book. I was commissioned to write a book called More Digital Food Photography. The original title Digital Food Photography was written […]
Italian Style Shrimp Happy Good Friday
A spectacular shrimp recipe featuring one of the seven fish dishes prepared in our documentary the Feast of the 7 Fishes http://www/7fishes.com.
Italian Style Shrimp, Broiled or Grilled (serves 6)
These delicate morsels are a far cry from those heavily breaded deep fried
shrimp served in so many restaurants. These are not battered fried but
enrobed in a light coating of olive oil, bread crumbs and seasonings to
provide a delicate protective covering and then broiled.
You must use your own judgment in the perfect amount of oil and breadcrumbs.
This will vary depending on the size of the shrimp as smaller shrimp have
more surface area and will require a bit more oil. There should be just
enough oil to coat the shrimp and just enough breadcrumbs to retain the oil
and provide a thin coating. Be sure to use the best quality shrimp you can
find.
Ingredients
1 ½ lbs. large shrimp
3 T extra virgin olive oil
3 T vegetable oil (I prefer peanut oil)
2/3 cup fine dry plain breadcrumbs
½ t freshly grated lemon rind
½ t minced garlic
2 t finely minced parsley
¾ t salt
1/4 t freshly ground black pepper
Lemon wedges
Directions
1. Peel and devein shrimp leaving tails intact. Rinse under cold water and
pat dry.
2. In a bowl large enough to generously accommodate shrimp, mix both oils
and then the shrimp. Toss.
3. Add as many breadcrumbs as needed to form a light, even coating.
4. Add lemon zest, garlic, salt and pepper. Toss again and allow to rest 15
minutes before proceeding.
5. Place on a lightly oiled grill rack under a hot broiler or on a stove top
grill pan for 2 to 3 minutes per side, no longer than it takes to form a
crisp, golden crust.
6. Serve immediately with lemon wedges. If you’d like a change from the
ubiquitous marinara dipping sauce, make some tartar sauce to serve
alongside.
(Adapted from a recipe by Marcella Hazan)
Tartar Sauce
2 medium shallots, finely chopped
2 medium gherkins or cornichons, finely diced
2 T freshly squeezed lemon juice
2 T parsley, finely chopped
1 cup mayonnaise
Salt and pepper to taste
Mix all ingredients and refrigerate until ready to use.
Recipe by Phyllis Kirigin
Starters for Start ups-A cocktail party sure to warm your Hearth from Heat Magazine
f variety is the spice of life then this cocktail party sings of joie de vivre.
This is a truly global banquet of small bites and stimulating libations certain to heat things up for your holidays.
Chicken Fried Chicken
Ingredients 30 saltine crackers 2 tablespoons all-purpose flour 2 tablespoons dry potato flakes 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper 1 egg 1/4 cup vegetable oil 6 skinless, boneless chicken breast halves Directions Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, […]
Basic lighting for food photography
Lighting food is tricky if you don’t know what you are doing. As a New York City Food Photographer, I have been lighting food for years and there is always something to learn. The simplest way to approach lighting is of course to use natural light. Most photographers who have never photographed food may not know […]