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Garlic Roast Beef and Champagne Cauliflower

posted on April 12, 2009

A few weekends ago I tested another couple of recipes for the Gilded Fork Cookbook.

I picked a Garlic Roast Beef and Champagne Cauliflower. The first sounded like something the family would love and the second got the best of my curiousity since I laugh cauliflower but the thought of cooking it with champagne really got my attention.

I’ll say it again that I’m not a food photographer, but it is an interesting challenge for me since they are crowdsourcing the photos for the cookbook.

Below you’ll see shots of the rub for the roast, it being carved and the finished product.

One thing I will say about the recipes. I have NEVER had Dylan ask for seconds of any sort of meat before and he always dips all meat in ketchup. He loved the taste of it that he never asked for anything to dip it in and both kids asked for seconds. So needless to say it WILL be made again in the house. Can’t say the same for the cauliflower. *grin*

Gilded Fork Recipe Testing - Garlic Roast Beef

Gilded Fork Recipe Testing - Garlic Roast Beef

Gilded Fork Recipe Testing - Garlic Roast Beef

Gilded Fork Recipe Testing - Garlic Roast Beef

Gilded Fork Recipe Testing - Champagne Cauliflower

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Categories: Photography
  • http://primecutsblog.com Justin Levy

    All the shots you took came out awesome! I really like the 2nd one down because it shows how juicy the beef is. The meal sounds great especially any recipe that involves champagne.

    I can’t wait to get my camera after the wedding because food photography is one of the first things I want to learn how to do well.

  • http://www.RedEmberMarketing.com/marketingbbq Eric Salerno

    Argh, I am so mad I didn’t take pictures of the Easter smoked shoulder and kale today. Love your food shots. Since I don’t have an SLR, I’m open for any tips to help get better depth of field, if that’s even possible. Do you have a single method you like to use for lighting?
    Oh, and you’ve got to spring for an electric knife! Got one for Christmas this year, and it makes a huge difference when you’re cutting meats or breads. Presentation is much better, it’s easier to cut consistently, no meat mangling, and let’s face it, it’s a power tool for the kitchen – you can’t beat that.

  • http://comenzando-de-nuevo.blogspot.com/ Nelson Diaz

    I hate cauliflower too but all this food looks wonderful (specially the meat).

  • http://www.matteroffactsite.blogspot.com Sherri

    I love the photo of the meat being carved. It is awesome. The second does show its juiciness.

    I have my own food blog and I never take a good photo of the dish. (I’m so NOT a photographer.)

    I’m jealous.

    And hungry.

    Not a good combination for a woman!

  • http://www.cc-chapman.com C.C.

    The only “trick” I know for food photography is that I’ve been told over and over to use natural light and that is all there is in any of these shots. I’ve found that the light in my dining room does really good so that is where anything plated is shot.

    I do use a SLR which with a 50mm lens that is made to give a nice depth of field. It is not easy to do without an SLR unless you have some manual settings on your camera and can tweak them. I’m sure there are tutorials if you search on Google or any good photo forum.

    As for an electrical knife, I don’t see that one happening for me. I like a good high quality knife with a good edge on it. Always have. Just a personal preference I’m sure.

    Glad they shots make you hungry. That is the hope! *grin*