The second photo shoot for The Sea Cook went comically well. For the shoot, I made caramel flan, mushrooms in red wine reduction sauce, molasses cookies, and a London Broil with mashed cauliflower. Remember, the recipes I am developing do not mix well together, but that is not the point. I am shooting at least 50 recipes in 6 sessions and am just pulling the recipes from my list.
The night before, I made the flan and the cookies. Well, I was making the caramel at the same time as the custard, and one second everything was fine, the next second, I had a white volcano on my hands! I failed to use a large pot for the custard and forgot how volatile the cream and milk mixture was. Yep, it overflowed. Just a day in the life! The next day, I was nervous about the flan flip. For the caramel flan, you coat the bottom of a casserole dish with the caramel and pur the custard on top. After it cools, you invert (quickly) the dessert onto the serving plate. It went flawlessly, to my surprise. I am very excited about this recipe and aim to add a few JP touches to it.
The London Broil was interesting because instead of using a rub like usual, I went with a marinade that doubled as an Au Jus. This one needs work, truthfully, and I plan on using both methods next time. I served the Broil with mashed cauliflower and the Mushrooms with red wine reduction sauce. I usually use a Merlot with the sauce but this time I used a Cabernet Sauvignon. Very rich, purple mushrooms, garnished with tarragon, and it turned out well.
I am pleased with the way the shoot is going and all the credit is because of Vanessa, the photographer. A class act and completely disarming. She eases the pressure and makes it fun. For instance, I was nervous about the flan flip, but she just laughed it off. Being latina, she grew up on the dessert. She told me that her mom made it often. Half the time, it ended up on the floor, the other half, it turned out perfect. She said, “You got this. If it hits the floor, we’ll shoot it again”. You know what? I just can’t argue with logic.
Only 4 shoots left, and I am excited. The process is going smoothly and I am having fun with the dishes. Hopefully, we will publish in the early spring. Until then, I’ll keep you updated on the progress and the bloopers. Happy eats!
