Cornbread Muffins with Bacon and Scallions

Cornbread Muffins with Bacon and Scallions

Lately, I’ve been mesmerized with steam and how it wafts in waves that can change depending on many factors such as temperature or the size and shape of the food item.

Watching steam is one thing but photographing steam and food is tricky. You have to have the right lighting, an object that is fresh from the heat source, and the ability to work quickly. I’ve been fascinated with photographing steam for quite some time some time now, and decided that it will be my food photography theme of this year. Sadly, this means that sweet baked goods that are eaten at room temperature are going to be out of the picture (pun intended!) so I will have to be creative in finding some recipes that make for good food photography steam photos.

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Cornmeal or Semolina-Lemon Syrup Cakes

Cornmeal or Semolina-Lemon Syrup Cakes

Often, the number one factor that contributes to me trying a new recipe is whether or not I have the majority of the ingredients to make it. 

And, if I end up making it twice in two weeks, that means I'm on to something. 

This recipe comes from the April Issue of Bon Appétit Magazine which I intermittently flip through at work for design, photography and just general food making inspiration. This caught my eye mainly because I was intrigued by the combination of semolina and almond meal but also because this simple photo of the cakes just looked too good to pass up. I've never baked with semolina flour before but I didn't have any on hand. So, to improvise, I figured subbing in finely ground cornmeal would be a good start. 

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