My first food photo shoot resulted in lots of varying colors and contrasts.

Although I’m not thrilled with the cropping in this one, I did like the basic look.

One of my favorite dishes to prepare is Coq Au Vin. As an individual with some French decent, it seems to connect me with my family history in taste. Coq Au Vin is literally translated as Chicken of Wine. Actually the best way to create this dish is by using a middle aged rooster. The hardened tendons and such of the rooster provide a natural thickener to the stew. Here are the rest of the ingredients. Feel free to send me a comment for the instructions - as I will gladly email them.

Rooster or Chicken Thighs
Pearl onions
Bacon
Flour
Button Mushrooms
Onion, celery and carrots
Garlic, bay leaf, thyme
Tomato Paste
Red Wine

This was a classic cheese souffle recipe I made for dinner last night.

2 Tb of finely grated Parm cheese
1 C of whole milk
2 1/2 Tb of unsalted buter
3 Tb of Wheat Flour
1/2 Ts Paprika
1/2 Ts Salt
Pinch of Freshly Ground Nutmeg
4 Large Egg Yolks
5 Large Egg Whites
1 C of Gruyere

Send me a comment for the details…