Hi there! No recipe today, instead I’m starting my new biweekly series of posts called Prop Talk! Every second Wednesday from now on I’ll write a post about my favorite food photography props. Why am I doing that? Because I’m nuts about props, I think about them constantly and I want to talk about them. I hope the food bloggers and photographers among you do too so we can have endless prop chats together! Do you love props as much as I do? I think sometimes it’s the props, not the food, that make the food photo. What do you think?
I’ll start with one of my favorites, this rustic chair:
I found this beautiful piece of furniture in an antique store in Denver and use it all the time as a “table” surface. Two examples of the chair in action are below. What makes this prop so great is its rustic look AND its dimensions. The seat is 15 inches by 13 inches, which makes it a perfect surface for small plates and bowls that would look completely lost on an actual table. Another nice thing about the chair is that it is easy to move around and doesn’t take up much space in the studio (and if you get tired you can sit on it too).
What about you? Do you photograph on chairs? Do you like it? What’s your favorite food photography prop?
Are you up for more trifles? I hope so cause these are really delicious. There are layers of good old vanilla whipped cream, layers of buttery chocolate cookie crumbles, some bittersweet chocolate shavings and a cherry brandy compote. I ate two of these guys in one sitting!
I picked up a plantain at the store the other day and put it in a stir fry on a whim. This turned out so well that I deemed it blog-worthy so here it is, a beef, broccoli and plantain stir fry! The slightly acidic fruit worked perfectly with the beef and the spicy sauce and everyone loved it. Hope you will, too! Have a happy weekend and as always, thanks for reading! :)
Meanwhile mix all stir fry sauce ingredients together in a bowl and set aside.
Fry the shallot slices on medium to medium-low heat in 2 tablespoons of vegetable oil until they are brown and crispy (about 20 minutes). Drain them on a paper towel and set aside.
Meanwhile fry the plantain slices in a different pan in vegetable oil on both sides until they are brown (about 2 minutes on each side). Drain on a paper towel and set aside.
Fry the beef in a single layer on medium to high heat until brown on all sides. You will probably have to do this in batches. Wipe the pan with a paper towel after each batch to get rid of any burned material.
Add the stir fry sauce to the pan after you finished frying the last batch of beef. Boil briefly, then turn off the heat.
When I bought the jar of instant espresso powder for the espresso pots de creme a few weeks ago I knew I wouldn’t be able to leave it alone for long. And indeed I didn’t so here is a another coffee dessert (and it probably won’t be the last one). These tiramisu trifles are super delicious, easy and very quick to make. One of the layers is a simple espresso-flavored whipped cream, another is the traditional flavored mascarpone cream, and the ladyfinger layer is moistened not by straight espresso but by a sweet coffee liqueur sauce. Enjoy!