Apple-Cinnamon Granola, photo by Donna
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Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
Monthly Archives: January 2010
Apple-Cinnamon Granola
Completely Unstyled Roasted Chicken Photo
After the last shot that ran—Styled Chicken & Dumplings—I am so glad Michael asked for this roasted chicken shot that I just took on Monday. Every Monday Michael serves a roasted chicken, and when this came out of the oven, I decided we should quickly shoot it because;
1: He talks about roasted chicken a lot and we can't keep running the same photo (even if David Lebovitz loves it). 2: It just looked so beautiful and 3: My lights were all set up.
Michael let me get two frames off before he whisked it away. You can see Michael's hand towel on the handle because he had no intention of letting it go. Flash-flash, and away he went to carve away on his Boos cutting board.
I turned ...
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Lemon-Tarragon Brine for Roasted Chicken
Herb-brined, roasted chicken, photo by Donna
Styled Chicken and Dumplings Photo
Because of a few great tips I got from food stylist Adam Pearson at blogger camp, this photo probably looks a lot better. I'm a big fan of showing food in it's natural state, but rich stews can look like ugly creatures in a dark lagoon.
First I paid a lot more attention to the props, thinking about shapes and textures. If this bowl rim was not etched with a hounds tooth pattern, it would look like a giant hot white collar. Thomas Keller gave us these that he designed with Raynaud Limoges. Thanks TK. And the same with the napkin. Just the addition of texture can help the image be more interesting and less flat.
Then, instead of photographing the stew completely mixed, we first put the plain sauce in the ...
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Chicken and Dumplings
Photos by Donna
Salt. Is It Good Or Bad?
Photo by Donna
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Ixtapa, Mexico: Food Blogger Camp and Travel Photos
I love travel photography because you can shoot anything you want, especially when I go off by myself and can really observe and concentrate on the light and what it creates. Here human beings are being silly thinking they can make this beautiful palm tree more beautiful.
You have to be willing to get up early to get the light. I made these sand abstracts early one morning, rising at 6:30 and stopping at 9am because the light gets too harsh. If anyone knows me and had been watching me take these they would surely say, "what IS she doing now?"
Had a great time at the food blogger's camp at Club Med Ixtapa. Food bloggers are wonderful people and food/photography bloggers are super great. Diane and Tod of whiteonricecouple.com. told us ...
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Ixtapa Mexico: Travel Photography
Hola!
Food bloggers camp rocked. The place, weather, food and free flowing booze was a spectacular break from frigid Cleveland, but it was the bloggers and their significant others that filled me with inspiration and warmth. Having been a photojournalist, it was also fun to be shooting not just food, but anything I wanted while there.
still catching up (got stuck in Houston overnight) but wanted to post something to say how excited I am to implement what I learned by finding out about Animoto which will allow me to create a short slide show video on my page.
So stay tuned for my video and discussion on travel photography.
Adios—Donna
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Food Blogger Camp
All photos by Donna
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In the Kitchen with Chef Pardus
I'm taking a break from the blog this week but my friend Michael Pardus, the chef I wrote about in The Making of a Chef, the guy who called me a wuss and set into motion what would become a dualcareer of cooking and writing (some people learn to cook out of love, I did it out of anger), has offered to step in with a few dispatches from K-1 his kitchen at the CIA where he teaches The Cuisines of Asia. Throughout his classes he asks students to take flip videos of various techniques that he teaches, such as the one above, the proper way to poach shrimp so that they're tender and succulent and not rubber. And he'll follow with spring roll technique. These are ...
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