Monday, April 26, 2010

Pasta alla Carbonara

Pasta alla Carbonara

Today's recipe is about a "legendary" dish which is extremely easy to prepare but most of the time isn't cooked as it should be. Read on to discover the little tricks needed to have the "real thing" on your table.

Many legends and histories are told about how this recipe was born. Some people says it was invented after the WWII when American soldiers brought to the occupied Rome bacon and powdered eggs ingredients. Whatever the origin was, the recipe wasn't recorded before WWII so probably there's some truth behind it.

Ingredients (serves 4)
1 lb. spaghetti pasta
5 oz. guanciale (hog jowl that is the lard coming from the cheek of the pig)
4 eggs
5 oz. grated pecorino cheese
a teaspoon of pork fat
pepper (a lot of it!)
salt

Preparation
Put a tablespoon of pork fat in a pan over very low heat and let melt. When hot add diced guanciale and let it cook slowly until the fat becomes almost transparent and crisp. When ready put aside keeping hot. The pork fat is needed so to avoid to burn too much the guanciale at start but if you have a very good pan you can try to cook it with its own fat. Whisk in a bowl two whole eggs and two yolks, add the grated pecorino and the pepper continuing to whisk until creamy.
Cook the pasta in abundant salted water and drain when "al dente". Pasta need to be still pretty moist, add a couple of tablespoon of cooking water if needed, then blend in the bowl with the egg mixture so to coat the pasta with it. Add the guanciale and serve.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Sunday, April 25, 2010

Beier Beirax and Kodak Ektar 100


Film cameras are a bit like good wine, the older they become, the better they taste. Today I show you another pretty obscure gem of German engineering: the Beier Beirax.

First a little of history about the company that produced this camera.

Kamera-Fabrik Woldemar Beier was founded in Freital by Woldemar Beier in 1923 when he was of age of 37. It was one of the many camera factories that were born in the Dresden than at the time was one the most important center of the photographic industry mostly thanks to the Carl Zeiss optical industry.

It began producing wooden plate cameras but in 1929 the first medium format 6x9 camera was released, the Gloria I, followed from 1932 by its first 35mm camera model, the Beira.

These cameras were targeted to the mid-price market but some of the models were equipped with good quality lens by Leitz, Rodenstock and Steinheil.

During WWII the production were completely aimed towards the military needs (airplanes and u-boot mostly as a sub-contractor of Askania-Werke) but soviet occupation in 1945 put a momentary end to the company. The Soviet army completely dismantled the factory sending the machinery by train to Uljanowsk leaving Woldemar Beier with the few instruments left trying to survive producing pots, bowls and other simple household appliances.

By 1949 he and 25 employees left managed to resume camera production with machinery built out of scrap parts and everything they could adapt to the scope. In 1955 the company presented the new Beirex II and Precisa II models.

Woldemar Beyer died in 1957 just a year before the company presented its first after-war 35mm camera: the Beirette.

By 1959 the DDR state took over a big share of the company until the complete takeover in 1972 when it was renamed to VEB (citizens' own company) Kamerafabrik Freital and then was merged in 1975 inside the VEB Pentacon conglomerate, liquidated after German reunification and now mostly controlled by Schneider Optics.

Beier Beirax
The train line between Bologna and Florence
near Grizzana Morandi in the Appennini Mountains

The camera I own is a prewar Beirax model that uses 120 film producing a 6x9 frame. It sports a Rodenstock Trinar Anastigmat 105/4.5 lens which is pretty capable of great sharpness beside being a triplet.

I tested the camera with the newly released Kodak Ektar 100 negative film in 120 format and I must say that Kodak claims of it having the finest, smoothest grain of any color negative film available today is pretty true. The scan from my Epson v700 at its max resolution (4800 dpi) was about 75MP. Even downsampling it to half of the dimensions to get the real scanner resolution (around 2200-2400 dpi) it results in about 18-19 MP anyway which are pretty close to the 21MP my Canon Eos 5dMkII can produce. And we're talking about a prewar camera and a prosumer scanner, so I must say that also the pixel peepers can have their joy using this combination ;)


Beier Beirax
The Wall of Memories

Even close focus shots are pretty good, despite you can see a bit more of distortion at corners (triplets aren't good as a planar of course), but the sharpness is still quite impressive for a so old a lens. Here the Ektar film behaves a lot better than in the previous landscape situations where I had to use a lot of color correction to bring its reds in line, but it was a shot against the sun with an uncoated lens and maybe the result was influenced by it.

Beier Beirax
Crumbling Faith

Ok, this third shot clearly showed me than Ektar film reds are a real pain even if the level of detail is really remarkable.

As a conclusion what impressed me most is the sensation of tridimensionality this lens-film combination produces, really unexpected.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Thursday, April 22, 2010

Honey Filled Orata Baked in Foil

Honey Filled Orata Baked in Foil

This recipe mixes the sweetness of the honey together with the sour taste of orange and Mediterranean herbs aroma. Baking in foil preserves this tasty combination resulting in seafood course that will make you feel like you were dining on the beach.

Ingredients (serves 4)
4 medium sized orata (gilthead sea breams)
1 orange
4 tablespoon orange honey
1 thyme sprig
1 rosemary sprig
4 sage leaves
1 teaspoon fennel seeds
1 teaspoon minced chives
salt
pepper
olive oil

Preparation
Clean the fishes, removing fins and scales, and score the belly removing the gut. Mince the herbes removing their woody parts and mix them with honey and pepper. Fill the fishes belly with the honey mix. Place each fish over some aluminium foil, long enough to wrap it completely. Peel the orange and cut it in slices, placing one over each fish. Drizzle with oil and close the foil so to create a tight packet that won't allow the juice to exit. Preheat the oven at 400F, when hot place the packets in and let them bake for about 15 minutes. Serve the fish very hot, still wrapped in foil.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Tuesday, April 20, 2010

Confessions of a Photographic Mind (I part)

Enamel Tins

What does really make a shot? It's not the camera, it's not the lens, it's not the lighting gear you own or could buy. It's just your mind. In these posts I'll try to explain which thoughts were behind some of my shots.

First part: In a Sentimental Mood

The first thing I think about when I approach a shooting is what mood should I give to the final image. This is something that it is related to the subject, to your photographic style, to your experience and to your culture. It's very hard to explain in simple words the paths I follow when I'm into this process but usually the end result is to have pretty clear in mind an "imaginary" image, or in better English, I previsualize how my image should look alike.

Maybe there will be some details that I will change later, the point of view, the angle of vision, the actual placement of the objects, but the feeling and the "theme" of the image is decided at this stage.

I find very important to take my time to complete this process in a satisfactory way as it's a really good starting place to create a good shot. All the subsequent decisions will have a clear path to follow and your work be a lot simpler.

Beside this if you'll ever work in commercial photography you'll find out that you need to fulfill your customers' "imaginary image", in other words you will need to translate the briefing you receive from a customer to a picture that he could recognize as the one he thought about. The better you will learn how to satisfy your "internal" customer, yourself, the better you will be able to to satisfy your customers' needs.

It's also a logical way to work: once the mood of the shot is set you'll have to collect props, objects, etc to create the set that you need to accomplish your vision. Not following this workflow usually result in a great waste of time and in a "babbling" image that will lack that "something" to be complete, no matter how much you will move things around.

Let's make a visual example.

Saint Germain Cocktail

I had this champagne based cocktail to illustrate with a shot. Which words do come to your mind when we're talking about champagne? France, tradition, elegance, love, couple. Then I rummaged my memories and I found a scene from the movie "The Dangerous Liasons" (inspired by the the eighteenth-century French novel "Les Liaisons Dangereuses" by Pierre Choderlos de Laclos).


In that scene Cécile de Volanges (Uma Thurman) wrote a letter with a quill pen on the back of the Vicomte de Valmont (John Malkovich) while they both were laying on a bed. I thought it was the perfect moment when a cocktail like this could be drunk. I then proceeded to get the props to create the scene: a pair of embroidered pillow shams, a quill pen, a real 19th century letter, an ancient looking metal tray, a champagne flûte and some cherries to both give the hint of the main ingredient of the cocktail, both because the sensuality of the fruits and the added color.

As I explained before I already had pretty precisely the scene in mind so I could organize the shooting very quickly. The lens I used and the lighting scheme were consequential: a short tele and just a soft light from right almost perpendicular to the camera with black panels on left and behind.

This is why I always say that it's not so essential to concentrate yourself on gear but on ideas. Of course you need gear: if I hadn't a softbox to replicate soft window light I had to resort to natural light and I had to constrain my shooting time in the day hours. But if I hadn't previsualized the scene and its mood, gear couldn't save my day for sure.

In the next post I'll continue to talk about how I compose my shots: "Second Part: Shapes of Things to Come".

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Wednesday, April 14, 2010

Onion Stuffed Roasted Sea Bass

Onion Stuffed Roasted Sea Bass

Mixing the catch from the Mediterranean Sea together with earth flavored vegetables is easy in Springtime when you can take advantage of fresh ingredients that really make any recipe good.

For example the following seafood dish is incredibily easy and quick to prepare with a rich taste that belies its healthyness, so it is very easy to fit it into any diet.

Ingredients (serves 4)
1 freshly caught sea bass
2 large onions
2 cloves of garlic
1 sprig of thyme
1 sprig rosemary
2 bay leaves
olive oil
white wine vinegar
lemon wedges
salt
pepper

Preparation
Clean the seabass, removing fins and scales, and score the belly removing the gut. Chop the onions very thinly, smash the garlic and gently sautè in a pan with a little olive oil and some dashes of vinegar until golden. Stuff the fish with sauted onions, herbs, salt and pepper. Place in a baking dish and coat generously with oil. Cook into a 350F preaheated oven for about 15-20 minutes until fish eyes will turn completely milky white. Serve the fish together with lemon wedges and your preferred seafood sauce.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Monday, April 12, 2010

Three False Excuses that Stop Us from Taking Good Shots

Irrational and illogic excuses sometimes block us to achieve the results we want. I call it the "If only..." syndrome and it influences all human activities, photography included.

I often talk with people that would like to improve the shots they take and most of them really are in the mindset to put the effort and work required into it.
But the "if only..." syndrome sooner or later kicks in: "If only I had that xxxx piece of gear I could be a better photographer." "If only I could shoot during daytime my shots would be a lot better."; there's no really end to the excuses we can create out of nothing to justify our laziness or lack of patience.

The first thing we should do is to acknowledge these excuses as what they really are: excuses. And put them in the right place: it's a very common, and human reaction to difficulties, you're no strange monster and everyone has been into your shoes at some point. Add to it the "consumistic" world we live in that at every step tries to persuade you that you need to buy some new product that will miraculously solve all your problems.

But let's make some pretty common examples of photographic situations that I frequently heard.

The "I don't own a good enough camera" excuse

This is the more blatant lie we could tell to ourselves. It could be true (to a point) in the past but nowadays is really laughable. It's true that not any camera is good at any task, but you don't have to spend a fortune to get what you need, it's just a point to know what you need and the compromises you want to accept.

Let's talk for example about the branch of photography I'm most involved into: food. I already explained in another post why you should use a reflex camera to take some decent food shots. As I expected a lot of people soon came out telling "ahh but I have just a compact digital camera. Then the photo I took are the best I could do."

Excuses.

If you just want to take your food shots for the web you don't have to buy the most recent, full-fledged, admiral camera that would cost you like a car. What you just need is a good used digital camera produced some years ago and a decent 50mm lens. We're talking about 150$ for a camera and 150$ for a lens, and I'm a bit exaggerating the prices as you could probably find something cheaper with a little patience and research.

300$ is about or below the price of most newly released compact digital cameras and it will allow you to enter a complete different world. If your desire to take good photos worths more than this sum acknowledge the excuse you created and go shopping.

The solution is also easier if you just want to take good, professional looking shots that don't need to be in a digital format. Film is not dead, a roll of film would cost you about 5-6$, development included, and film cameras, even recent ones, are practically a free ride, you could buy them for real peanuts.

And if in the future you want to have these shot in a digital format to be used on the web all you need is a cheap scanner that would cost around 100-150$.


Example: I took the shot above with a 30$ Zeiss Nettar medium format camera, produced in the '50, the film (Fuji Provia 400) and development did cost me other 8-9$ while I scanned it with an Epson v700 (500$) that gave me an image with a resolution that puts my Canon EOS 5dMkII (2500$) to shame. A 150$ scanner would have produced more than acceptable results for the web and anyway with film you can always scan them again later with a better scanner, the quality in in the film itself, not in the scanner.

The "I don't have enough light" excuse

when I hear this my first thought is "Oh my! Again...". Let's put it clear and simple, unless you have to shoot some moving, animate subject light is not a problem. Spell it with me "It... is... not... a... problem".

This is because I hope you have spent some bucks on a tripod. You don't have a tripod? Buy one. Do you think you don't need a tripod? Ok, bear with me: good quality pictures needs light or time. Since light isn't always at hand you need time, and time means that you need to keep the camera still at least for a second divided by the focal length of the lens you're using. For example if you use the common 50mm lens you need at least an exposure time of 1/50 of a second (if you use a digital crop camera you have to multiply the focal length with the crop factor, usually around 1.5x).

But when a tripod is really priceless is when you have to shoot with artificial or low lighting. Even a small window or a not so powerful lamp can be enough if you have a still subject and a tripod. You have all the time in the world, enough to make the night a bright day in your shots.


Example: the only lighting I used in taking this picture is the couple of candles in the background. Of course I used the tripod as, even at full lens aperture, the time needed to achieve a good exposure was of some seconds.

The "I don't have a good eye" excuse

This is the ugliest fear that could stop us, and probably also the most untrue. I never met any good photographer who was born with "good eye".

"Good eye", alas the ability to compose a meaningful and attractive picture in the frame, is an ability that just need to be nurtured through exercise and exposure to good images, not just photographic ones.

For example go to your city museum and start to analyze the paintings you like more, look at how the painter placed the elements on the frame, which balances he managed to create, what are the qualities of the painting that really catched your attention and interest.

Photography hasn't different rules than painting, it's just a different medium.

So your better investment is buying books about painting and photography and expose yourself to good images every time you can. Did an advertisement poster catch your attention? Stop for a moment and study how the image depicted on it is composed, how the light falls on the subject, which kind of meaning or mood the image try to express to the viewer.

The "trick" to take good shots is to recognize, through your experience, that a scene can have interest, visualize it in your mind and at the end you'll realize that the action of taking the shot is the easiest and almost mechanical part.

Also a robot can press a shutter, a computer can calculate exposure better than the greatest photographer, but only a human being can own the culture and intelligence needed to fill the frame meaningfully.


Example: studying and analyzing a masterpiece of a great painter (in this case Cezanne) can give you a lot of insights on how to compose a subject in a photographic frame.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Wednesday, April 7, 2010

Lemon Cupcakes

Lemon Cupcakes

Do you suddenly host the Queen of Hearts at your Mad Tea Party and you don't want her screaming "Off with his head!"? Then follow this recipe and even the most evil villain will become peaceful and easygoing while sipping your tea.

Ingredients (for 8 cupcakes)
2 eggs
6 tablespoons olive oil
⅝ cup granulated sugar
1¼ cups all purpose flour
2 lemon
1 teaspoon baking powder
1¼ cups confectioner's sugar


Preparation
Peel the lemons and keep the zest apart. Whisk in a bowl the oil, the eggs, the juice of 1 lemon and the granulated sugar, then sieve into the flour and the baking powder continuing to whisk until creamy. Grease and sprinkle with flour some muffin cups, pour into the batter filling them just slightly before the top. Cook into a preheated oven at 320F for about half an hour or until risen and golden. In the meanwhile cut the other lemon in two and squeeze it, mix the juice with the confectioner's sugar until creamy, then add half of the lemon zest, minced. Let the cupcakes cool down over a rack, pour over the lemon glaze adding some more minced lemon zest as decoration. Put into the refrigerator for about 20 minutes to solidify the glaze and serve, maybe together with some hot, nice tea.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Monday, April 5, 2010

Chicken Curry with Spiced Apples

Chicken Curry with Fried Apples

Tired of the usual fried chicken? If so, try my personal chicken curry recipe.

It's not original Indian, it's not from any great gourmet, it's just how I like to eat chicken with some spicy flavor without burning my tongue or drowning in the grease.

Ingredients (serves 4)
1¾ lb. chicken breast
4 tablespoons of clarified butter
1 teaspoon of curry powder
2 apples
½ teaspoon of ginger powder
½ teaspoon of coriander powder
½ teaspoon of cinnamon powder
2 tablespoon of crème fraiche
salt

Preparation
Clean the chicken from any fatty part and chop it into pieces. Melt 2 tablespoons of butter in a pan then add the meat together with the curry powder and some salt to taste. Let it sauté over small-medium heat until well cooked inside. In the meanwhile peel the apples, remove their cores and slice them horizontally. Melt the other 2 tablespoons of butter in another pan and add the apple slices together with ginger, cinnamon and coriander powders. Also in this case you have to carefully control the heat so that the fruits will gently sauté until soft. Serve well warm on the same plate, pouring the crème fraiche over the chicken meat.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Sunday, April 4, 2010

Voigtländer Vito B


This old little camera really was a nice easter egg. I got the time to scan the first roll I shot with this camera just few days ago and I was shocked: this kind of sharpness out of what it was designed as a cheap compact camera was really unexpected, also considering that I loaded it with some low quality, grainy film (Fujicolor 200).

The Voigtländer Vito B is a compact, viewfinder camera made in West Germany from 1954, they are usually equipped with a Color-Skopar 50/3.5 lens which was highly regarded for its sharpness and contrast and, as I could witness, it's not just a nostalgic talk between old aficionados.

Voigtländer Vito B
Voigtländer Vito B

The "snapshottish" heritage of this little camera is evident by the lack of a real rangefinder and no exposure meter: the "normal" usage was based on the sunny/16 principle and the approximate focusing through the use of the triangle and circle symbols on the focus ring (at about 11 and 40 feet), stated you set a closed enough aperture. For more evolute amateurs there was a rangefinder accessory to be mounted on the the shoe located on top of the camera, together with a "sport" finder (nothing more than a 35mm frame on black) that allowed framing with both eyes opened.

Voigtländer Vito B
Voigtländer Vito B

The shutter is a Prontor SVS with coupled time-aperture pairs, the same mechanism used on the most expensive Hasselblad medium format system. No wonder that using this overkill tech on amateurish cameras like this one brought the German photographic industry in bad financial waters when Japanese camera flooded the west with far less complicated devices.

Voigtländer Vito B

Still the sound of this shutter is a sort of celestial and soothing music for every lover of precision mechanic.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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