People ask me all the time how I arrange my food when I photograph it. Most of the time I am thinking about how it is going to look, imagining different backgrounds with all kinds of plates, bowls and cutlery. I am thinking about the flowers or dry leaves or herbs I would love to use in my sets, the colors I would need and which of them would be fitting for that specific dish. This usually takes me about a couple of days, then, when I have it all clear in my mind, I proceed.
There are times as well, when I like to experiment( “ad hoc”), while I am cooking. Here is a perfect example: I am enjoying the preparation of a delicious nice, easy shot of macaroni and shrimps. So I start with one bowl, and every time I would add more detail or move the objects around.
The result is my last photo where you can see when “less is more”. For me it is a clean delicious picture of comforting and delectable food that looks mouthwatering without a lot of decorations.
Which one do you like best?
Comfort food makes you feel good, makes you feel at home, and puts you in the frame of mind to curl up on a sofa, in front of a roaring fire, with family, with friends, with a great book. It’s what you want when you come in from the cold or when you’ve got a cold, or when you want to enjoy a cozy evening with loved ones.
- 2 large eggs
- 1 (12 oz) can evaporated milk
- 1 tsp mustard
- pinch of cayenne pepper
- 8 oz shell macaroni (2 cups)
- 4 Tbsp. unsalted butter
- 3 cups (12 oz) sharp cheddar, American, or Monterey Jack cheese, shredded
- 1 lb. shrimp, cooked, shell off
Mix eggs, one cup evaporated milk, mustard, salt, and cayenne pepper in bowl.
Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and one teaspoon of salt and cook, stirring often, until al dente. Drain pasta and return to pot over low heat. Add butter and toss to melt.
Add egg mixture and three-quarters of cheese mixture to pasta and toss until thoroughly combined and cheese starts to melt. Then, gradually add remaining evaporated milk and remaining cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Add cooked shrimp and cook a little more, about 2-3 minutes. Let stand to thicken if needed. Serve warm.