This Thursday is Thanksgiving in America. A time when families and friends gather to talk, laugh, and no doubt argue over plates of food intended to comfort the body and the soul. As a photographer, I enjoy the challenges of food photography. Some years ago, I started doing "set-ups" or staged images of prepared food. One of the first photographs I did was of a Thanksgiving turkey, complete with stuffing pouring out, for a greeting card with the recipe included. To do this just before the bird is consumed, I had to have everything set up and the camera ready so that I could make it quick. Here is the photograph, and my own recipe for sage dressing. Not precisely Anthony Bourdain, but hey.
(enough to stuff a 12-20 pound turkey)
12 cups dried cubed bread, such as sourdough or ciabatta
1/2 cup yellow cornmeal
1 teaspoon ground pepper
1 and 1/2 teaspoons salt
3 heaping tablespoons fresh culinary sage, finely chopped
1/4 teaspoon dried thyme
two sticks of butter, melted
3/4 cup of water or chicken stock
1/3 cup of fruit juice (orange works well)
1 finely chopped onion
Mix bread, spices, and onion. Add melted butter, fruit juice, water or stock and blend thoroughly. If the mix looks too dry, add more water or stock. Stuff the turkey with the dressing. Leftover can be placed in a greased dutch oven or baking dish covered with lid or aluminum foil. When the turkey is cooked, garnish with fresh sage and/or rosemary.
While picking up dyed wool from Connie Taylor is Taos the other day, I gave her a card with pears on it. She mentioned she liked pears as photographic subjects. So here are two photographs of pears. The first is a group of pears placed in a bowl with natural light sources highlighting only some parts of the pears. Isolating the light in this way gives the image more of a still-life painting with the background in black.
The baked pears below are on a black surface with light from three different angles, all natural. Shooting from just above and to the side of the pears, shows more of the fruit than a straight-on shot would.
I will savor every morsel while thinking about the people I love and how lucky I am to be able to eat such wonderful food.
until next Monday,
a passion for the [email protected]