apple
Just in time for the holidays, a few quick cheese recipes I shot for Cheese Connoisseur magazine. These were prepared with Grana Padano cheese, which is similar to Parmigiano-Reggiano. It is made in northeastern Italy. The recipes were really a nice selection to showcase how you can use this cheese. We made a simple quesadilla with roasted red peppers, a squash soup, and an apple crostata!
We had to make sure and leave room for titles and recipe text when these run in the magazine.
Personal projects are always something I enjoy working on. It requires a vision and time! Some photographers have personal projects that span a year, while others maybe over the course of a week. I can’t say there’s a right or wrong answer here. It has to be what your feeling and how satisfied you are with the images. When I go into personal projects they may last 3-6 months depending on how many final shots I’m looking to create, the time it takes to make them, and the budget I have allotted for travel, food, props, etc.
My last project I worked on was cartoon food which I really had a great time shooting. Some of my other past personal projects and my professional work have left me in the studio. I was looking for another challenge, and all I could think of was doing something outside in the elements. Working on location is something I haven’t done in a very long time; probably since college. I found this really great orchard right outside the city that seems to have a lot of potential for photos. I’ve only been there once and I had this rush of excitement being there shooting something new and different for myself! I’m excited to see where this takes me. Here’s just a couple shots from that day.
Summer and Fall are probably my two favorite times of the year. I really enjoy the summer for the weather and the beach! Fall because the leaves change beautiful colors, there’s pumpkin carving, and I think one of my top seasons for fruits and vegetables! Things I look out for in the Fall are apples, brussels sprouts, and figs! These are so versatile and beautiful I love experimenting with them. This year I plan on doing more savory dishes with apples and figs such as incorporating some cheese. For brussels sprouts I always bake them with cubed slab bacon which is great! However I want to change things up and try some slaw or cold salads with maybe a vinaigrette. Another reason I love this time of year is making soup. It’s cold enough where I can get away with eating soup all day.
Here are some links to get your season started:
http://www.cookinglight.com/food/recipe-finder/brussels-sprouts-recipes
http://www.marthastewart.com/275229/fig-recipes/@center/276955/seasonal-produce-recipe-guide
http://www.southernliving.com/food/holidays-occasions/apple-recipes
