I love cooking. I have a blog dedicated to the fact that I love cooking and sharing recipes with people. I could spend hours going through cookbooks and cooking magazines. I will spend a ridiculous amount of time picking out the perfect menu for an occasion, and I thoroughly enjoy every moment of it. Chopping, stirring, grating, and prepping are all therapeutic to me.
Food photography is a different story. I often find myself frustrated over lighting, props, and backgrounds. There have been a few great recipes that I would love to share, but when I try to photograph the finished product the picture just does not do it justice. I end up not posting the recipe until I can make it again and try the photo in a different environment. I recently made a French onion fondue appetizer that was very tasty. I loved the recipe and flavor, but oh my goodness the picture was not good. Hopefully I will be able to figure out a different way to photograph it because I do want to share that recipe.
Desserts are my friend when it comes to photography. I don’t know why, but they always seem much more photogenic than a soup or salad. Maybe it is that many desserts have structure and pretty colors and lines. I have come to enjoy shooting sweets. This cake was a good example. I just think it looks so pretty and feminine. I imagine distinguished ladies enjoying it after lunch with a glass of tea.
This lemon yogurt cake recipe came from the Barefoot Contessa. Since baking is almost a scientific formula, I did not make many deviations from her recipe. I did choose to use 0% fat Greek yogurt instead of whole milk yogurt. It turned out beautifully. It was light and refreshing. I had some leftover, so I sliced it and wrapped each individual piece in plastic wrap and froze the slices in a Ziploc. It was still delicious after being frozen.
The Perfect Pairing for this cake is homemade blueberry sauce. The sauce is simple to prepare and absolutely divine. The berries were a great compliment to the lemon cake. I am pretty sure this sauce would be great on anything. I stirred some into my morning oatmeal and that was pretty awesome.
Lindsay at Perfecting the Pairing
· 3 pints fresh blueberries
· 1 ¾ cup sugar
· 1 ¾ cup water
· ½ tsp vanilla
· 2 Tb fresh lemon juice
Combine the blueberries and remaining ingredients in a medium saucepan. Stir to combine. Bring to a boil over medium heat, stirring occasionally. Reduce to a slow simmer and cook for 15-20 minutes, or until the sauce has thickened and the berries begin to pop.
Remove from heat and allow to cool.