Photography Workshop with Isabelle Rozenbaum

Recently I attended a photography workshop with the wonderful,generous and passionate professional ethno culinary photographer: Isabelle Rozenbaum.She has worked with famous chefs such as Guy Martin and her works are published by Minerva,le Seuil, Mango & le Chêne since 1996 .It was fantastic to meet other participants bloggers and non bloggers:Mamina,Julien from Germany,Isabelle from Italy,Sophie,Monique.
Isabelle emphasized on the importance of sensuality , conveying life and appetite through your shots.Always look at things as if for the first time with a sense of discovery and genuine innocence.Don't stay in the kitchen to take your pictures.Move around,be playful with the food.Importance of having fun while shooting.We worked with recipes and products we brought.I picked a sunny and colorful recipe:"Escabèche de Rougets à l'orange et au fenouil".I also brought some Matcha Shortbread Cookies.


Monique,Isabelle,Julien,Mamina,Isabelle

A well deserved lunch break to taste all this delicious food.


Importance of your stylism.Isabelle explained it's essential not to be too talkative and focus on understanding your recipe,not hide the star ingredient.


You see on this picture the fennel is overwhelming...Bad choice!


Fruit prepared by Sophie


Monique's Apple Tarts

Matcha Shortbread Cookies

Rice,Patato and Zucchini Gratin

An Exceptional Herbal Tea,Wild Sage from Amorgos Island

Escabeche de Rougets

1 lbs Rougets fillets
1 tablespoons olive oil
1 onion, sliced
3 garlic cloves, sliced
2 small carrots, peeled and sliced
1/3 cup cider vinegar
1/2 cup water
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon saffron
1 teaspoon salt
1/2 teaspoon pink peppercorns
4 pepperoncini peppers, sliced (pickled)
1 cup fennel, thinly sliced
1 orange

Heat the oven and bake the pieces of fish until golden and cooked through, about 5 minutes on each side.
In a large skillet and medium sized non reactive saucepan heat the olive oil.
Add the onion,carrot, and garlic. Saute for about 5 minutes on medium heat, or until the onion is soft.
Add the vinegar, water, and seasonings. Cook over medium heat for about 10 minutes, or until the carrots are tender.
Pour the finished vinegar and vegetable mixture over all and mix lightly.
Cover and set to chill in refrigerator for at least 6 hours, and preferably 48 hours.
Serve with fennel and orange salad.
Enjoy!

Wild Rice and Mango Salad

I'm totally smitten with this salad,one of the best ever... For 2 servings,just cook 50 g of wild rice in some vegetable broth for 30 min.Then add 50 g of basmati rice for another 20 min.Don't forget some fresh thyme and rosemary the last 10 min.Then you need to cut pieces of mango and slice thinly half a red onion.For the dressing I mixed some olive oil with mango vinegarsalt,pepper and ginger.Sprinkle with fresh cilantro(or frozen).

Pour les français:

Pour 2 personnes.Faire cuire 50 g de riz sauvage dans un bouillon de legumes.(J'utilise 1/2 bouillon cube bio Rapunzel.Au bout d'une 1/2 heure ajouter 50 g de riz basmati.Cuire encore 20 min.Ajouter du thym frais et du romarin.Laisser reposer hors du feu encore 10 min.Préparer des dés de mangue,la laitue,un demi oignon rouge emincé.Pour la vinagrette:un peu d'huile d'olive,du vinaigre de mangue,du gingembre,sel et poivre.Ajouter de la coriandre.