pasta & recipes: shrimp pasta recipe aglio olio and food photography tips
Before presented with the nine recipes the cookbook has advice in three categories: “Planning Easy Dinners, Making Marketing Easier, Your Breakfast and Lunch” What follows those tips are 9 interesting menus. For example:
Quick, Easy and So Good Oyster Stew, p. 108 Heated Rolls, p. 473 Tossed Salad of Greens, Tomatoes, Thin Ham Strips, and French Dressing Hot Gingerbread (packaged mix) Yellow Sauce, p.557 How to Manage: Get gingerbread into oven; make Yellow Sauce; chill. Then make oyster stew and salad; heat rolls.
We particularly enjoyed this menu:
On a Two Unit Stove Sautéed Fish, p. 266 Sautéed bananas, p.63 Frozen Spinach Cole Slaw, p. 528 Grapes Cheese and Crackers Milk Coffee (instant)
How to Manage: Sauté flounder or sole fillets, smelts, sea bass, or weakfish in skillet on one unit. When almost done, start cooking spinach on other unit. When done, keep skillet of fish warm on top of covered saucepan of spinach; sauté bananas on free unit.Today, many working women are single, but also single moms, who have to feed their children. The recipe that follows is easy and fast. For those who may have guests for dinner, it is also a sophisticated meal. Serve with a lovely salad and warm Italian bread. Photography Tips: 1. Background, Gradient Backdrops by Savage 2. Rustic Table from garage sales, flea markets, turn the table right side up for a backdrop or use the tabletop itself, and don't be afraid to saw the legs off (that's if you got the table for pennies) we wouldn't want to do that to a good piece of wood, or a table. 3. Rustic soup bowels, with or without handles, it doesn't have to be new either. Check this out. Etsy has a lot of options as well, but the best places are flea markets and garage sales.
Shrimp and Pasta Aglio Olio Ingredient 1 ½ pounds shrimp, deveined and peeled 1 lemon, juiced 1/4 cup chopped flat-leaf parsley (a couple of handfuls) 4 cloves garlic, peeled and diced 3 tablespoons extra-virgin olive oil 1/4 cup -virgin olive oil 6 large cloves garlic, peeled and diced 1/2 teaspoon crushed red pepper flakes 1/4 cup finely chopped flat leaf parsley, a couple of handfuls 1 pound penne, spaghetti or linguini cooked to al dente Grated Romano cheese (or asiago) to serve (optional) Directions 1. In a large pot boil water. When water comes to a boil add the pasta. 2. Toss shrimp with the lemon juice, parsley, garlic and olive oil. 3. Heat a large, nonstick skillet over medium heat, and then add the shrimp. Cook in batches if skillet is small. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a platter and keep warm (set near the stove). 4. Return pan to heat. Add 1/4 cup extra-virgin olive oil. Add garlic and parsley to oil. 5. Strain the pasta. 6. Toss pasta in the pan with parsley and the garlic oil. Top servings of garlic and oil spaghetti with shrimp and sprinkle on a little Romano.Photography Data: Marco Mayer ApertureFNumber: f/6.3 Make: NIKON CORPORATION Model: NIKON D2X ExposureTime: 1/200 FNumber: 63/10 ExposureProgram: 1 ISOSpeedRatings: 100 MaxApertureValue: 16/10 MeteringMode: 5 LightSource: 0 Flash: 0 FocalLength: 850/10