Now that spring is really upon us I am desiring some lighter fare and when I came across this shot from my Wine Lover cookbook it really hit me. First off, I think that it is a really good example of a successful food shot, George Dolese did a great job making the salad and the light I did really fits the recipe..but on a personal note.. it has real "appetite appeal", what all of us in the food image industry strive for when creating a food photograph. It just looks good and makes you want it. So that is what stopped me to look at this today.. it looks really good, my eyes like and my stomach wants it. Making and viewing food photographs is a subject endeavor, besides good craft, beautiful ingredients, appropriate lighting and composition, the weather, the season and just your personal mood all have a play in the "appetite appeal" equation.
For today, it all adds up for me.
From The Wine Lover Cooks with Wine by Sid Goldstein, Chronicle Books.
Poached Dijon Chicken on Apple, Walnut and Blue Cheese Salad
" This variation on Waldorf salad features chicken simmered in a mustard-
flavored poaching liquid, surrounded by sweet-tart apples, bitter walnuts and salty blue cheese. Topping of the melange of flavors is a sweet-sour dressing similar to Italian agrodoice. Wine is used both in the poaching liquid and in the dressing. Enjoy with a fruity Riesling or a crisp Pinot Gris/Grigio.
To make the poaching liquid: In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat to a low simmer and cook for 35 to 40 minutes. Add the chicken breast, cover, and cook for 10 to 12 minutes, or until opaque throughout. Using tongs, transfer chicken to a plate and let cool. Save the liquid for another use.
To make the dressing: In a small bowl, combine the honey, water, vinegar, wine, shallots, tarragon, lemon juice and the mustard, whisk thoroughly. Whisk in the olive oil. Season with salt and pepper.
To Serve: divide the greens among 4 salad plates. Cut the chicken into slices. Top the greens with the sliced chicken, apples and walnuts. Spoon the dressing over. Sprinkle with the blue cheese. Serves 4 as an entree."
Poaching Liquid
2 cups water
1/2 cup dry white wine
1 tablespoon Dijon mustard
1/4 cup diced celery
1 onion, quartered
2 sprigs tarragon
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon whole peppercorns
4 skinless, boneless chicken breast halves
Dressing
1/4 cup honey
1/4 cup water
1/4 cup white wine vinegar
1 cup Champagne or dry white wine
1 tablespoon minced shallots
1 tablespoon minced fresh tarragon
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup olive oil
kosher salt and freshly ground pepper
12 ounces mixed salad greens
2 red apples, cored and thinly sliced
1/2 cup walnut halves, toasted
3/4 cup crumbled blue cheese
Poached Dijon Chicken on Apple, Walnut and Blue Cheese Salad
" This variation on Waldorf salad features chicken simmered in a mustard-
flavored poaching liquid, surrounded by sweet-tart apples, bitter walnuts and salty blue cheese. Topping of the melange of flavors is a sweet-sour dressing similar to Italian agrodoice. Wine is used both in the poaching liquid and in the dressing. Enjoy with a fruity Riesling or a crisp Pinot Gris/Grigio.
To make the poaching liquid: In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat to a low simmer and cook for 35 to 40 minutes. Add the chicken breast, cover, and cook for 10 to 12 minutes, or until opaque throughout. Using tongs, transfer chicken to a plate and let cool. Save the liquid for another use.
To make the dressing: In a small bowl, combine the honey, water, vinegar, wine, shallots, tarragon, lemon juice and the mustard, whisk thoroughly. Whisk in the olive oil. Season with salt and pepper.
To Serve: divide the greens among 4 salad plates. Cut the chicken into slices. Top the greens with the sliced chicken, apples and walnuts. Spoon the dressing over. Sprinkle with the blue cheese. Serves 4 as an entree."
Poaching Liquid
2 cups water
1/2 cup dry white wine
1 tablespoon Dijon mustard
1/4 cup diced celery
1 onion, quartered
2 sprigs tarragon
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon whole peppercorns
4 skinless, boneless chicken breast halves
Dressing
1/4 cup honey
1/4 cup water
1/4 cup white wine vinegar
1 cup Champagne or dry white wine
1 tablespoon minced shallots
1 tablespoon minced fresh tarragon
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup olive oil
kosher salt and freshly ground pepper
12 ounces mixed salad greens
2 red apples, cored and thinly sliced
1/2 cup walnut halves, toasted
3/4 cup crumbled blue cheese
No comments:
Post a Comment