I have been working really hard at improving my food photos. Have you noticed?
I’ve invested in lights to improve the color and lighting of the photos. HomeGoods has benefited from my ransacking of their shelves for new dishes, table linens, and cutlery. I’ve even been scouring salvage shops looking for interesting wood, stone, tile or marble backgrounds that I can use. Above is a nice maple tabletop that I found and am in the process of refinishing.
I’ve even been known to use the stone floor in my kitchen or the wood floors in my living room as backdrops on occasion. I just have to keep the dog sequestered in another part of the house so he doesn’t eat the food before I can take the photos. He has this silly idea that if it’s on the floor it belongs to him.
In September, I am going to my first ever food blogger’s conference, the International Food Blogger Conference 2013 in Seattle. There are three session tracks focusing on either Food, Writing or Tech. I am particularly excited about the Tech workshop track which includes food photography classes from renowned New York Times photographer, Andrew Scrivani. Studying food photo tips on the internet is one thing, learning from a master in person is quite another.
If you’re a food blogger, I hope to see you at the IFBC. Registration is just $95 for active food bloggers, as long as you agree to write 3 blog posts about the conference either before, during or after. And guess what? This just counted as one!
- Serves: 4
- Calories: 437.3
- Fat: 18.0
- Saturated fat: 5.2
- Polyunsaturated fat: 1.4
- Carbohydrates: 31.1
- Sugar: 5.5
- Sodium: 244.4
- Fiber: 5.2
- Protein: 37.4
- Cholesterol: 88.8
- 1.3 lbs. raw beef bottom round roast, fat trimmed
- 1 cup Guinness extra stout ale
- 1.5 oz. fresh Italian parsley, roughly chopped
- 1.5 oz. fresh cilantro, roughly chopped
- 2 fresh jalapeno peppers with seeds, chopped
- 3 cloves garlic, chopped
- pinch coarse sea salt
- 2 tbsp extra virgin olive oil
- juice of 2 limes
- 2 tbsp water
- ½ lb. red cabbage, shredded
- 8 white corn tortillas
- 1 oz. cotija cheese
- Place the beef roast in the bottom of a slow cooker (crockpot) and cover with the Guinness. Cover and cook on low for up to 10 hours.
- Remove the roast from the slow cooker and discard all but about ¼ cup of the remaining juice in the pot. Use 2 forks to shred the beef, stirring it back into the remaining juice, cover and set aside.
- Put the parsley, cilantro, jalapenos, garlic and salt into a food processor. Whisk together the olive oil, lime juice and water. With the food processor on high, slowly drizzle the oil mixture in until the chimichurri is roughly pureed and the texture of pesto.
- Heat 1 corn tortilla in a skillet on medium heat. Flip and, once warmed through so that the tortilla is soft and flexible, gently fold in half so as not to break it. Continue cooking about 1-2 minutes on each side until lightly crisp. Repeat for the remaining tortillas.
- Gently pull the cooked taco shell open, lay red cabbage shreds across the bottom, top with some of the shredded beef, and spoon chimichurri sauce over the top.
- Use a microplaner to finely grate the cotija cheese over the tops of all of the tacos. Serve immediately.
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