djwtwo has added a photo to the pool:
Just prepping supper this evening, and thought it was pretty attractive during prep. Nothing terribly fancy, just using up some veggies from the farm stand and a few leftovers. Already had my speedlights in the dining room, so I grabbed a few shots.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/250s @ ƒ/5.6, ISO100. One SB-700 in Westcott Apollo octabox, left and above scene, 1/2 power, 20mm zoom; second SB-700 scene right, bounced off the kitchen ceiling, 1/4 power, 120mm zoom.
The recipe, such as it is:
two chopped medium tomatoes
2 cloves garlic, minced
1/4 medium onion, diced small
1 yellow summer squash, sliced thin
1 zucchini, sliced thin
2 oz. goat cheese
3/4 c. fresh bread crumbs
2 tbl. melted butter
olive oil
rosemary
thyme
salt
pepper
Sauté the onion until soft in a little olive oil. Add tomatoes, garlic, and a little salt, pepper, and some thyme and cook until the tomatoes break down a bit. Smear over the bottom of a gratin dish.
Arrange the sliced squash and zucchini over the tomatoes. Add salt, pepper, and thyme. Dot with goat cheese, and drizzle on a little olive oil.
Combine melted butter, bread crumbs, a pinch of salt, and some rosemary and thyme. Spread over the top of the vegetables,
Bake at 375°F for 30 minutes or so until the squash softens and the bread crumbs toast. Serve hot.
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