Carnivore

There’s a street in Florence,Italy that I call cheap street. The reason being there’s a section of it where you can devour “flintstone” like sandwiches with a cheap glass of wine for just a few euros. In the afternoons you see scores of students and younger people lined up in several stands to order and then sit on the curb (or what passes for one) to chomp them down. They are good, no kidding, but if you make this a daily habit you won’t see 40.

meat1

 

 

The lines were long this day but in the middle of the feasting madness we saw a sit down place with the same name and no lines..aha! I ordered, but it was too late when I noticed the carnivorous canine feeding taking place around me and for good reason..WE GOT MEAT!

meat2

 

 

grrrrr..ruff ruff….

 

 

 

My book of Florence,Italy

matthew pace photographer
Instagram/mattpacephoto
text/786-282-7877
“Real looking food with Visual Flavor”

 

Advertisements

Soup

Ribollita ( twice cooked )  is a flagship soup from Tuscany, Italy made with kale, cannelloni beans,potato, and garden vegetables, served with crusty bread and drizzled with a lemony rosemary olive oil. Its consistency is a thick stew and goes well with a dry white wine… good on winter days or when you’re clogged with all the cheeses you’re eating.

IMG_0989

 

 

 

 

Although it I tasted slightly vinegary, I did like it and would recommend it.

 

 

 

Pizza Pie

The first thing I did on arrival in Florence,Italy is head to the Mercado for pizza ! How can you resist along with all the many other wonderful things to eat… but after two weeks in Paris, Pizza was on the top of my list.

 

Fresh ingredients, wood fired, hand made dough….get in line…

Follow me this summer on my return to Firenze, Italia to continue my book

Read more here.    

help to support me

Sudado de Pollo..( you don’t want to know what this means)

Here’s a Colombian recipe we tried that proves to be a whole lot better than its name translates to, take my word along with a cold glass of white or rose wine and a good loaf of crispy bread. It also gets better the next day…

Recipe:
5 yellow potatoes (peeled and cut in half)      miamifoodphotography_IMG_7875
1 package of frozen yuca
8 pieces of boneless/skinless chicken thighs
1 package of corn on a cob (cut corn in half)
1 red pepper
2 tomatoes
1/4 cup freshly chopped cilantro
2 cups of water
1/2 tsp of ground cumin
1 small sweet onion
1 garlic clove
1 tbsp live oil
Goya sazon with achiote
salt and pepper to taste

Brown the chicken in 1 tbsp of olive oil, salt and pepper to taste.  Set aside when done.
Saute chopped red pepper and onion.  Once the onion is translucent, add the chopped garlic and sauté for another 5 minutes at low heat.
Add 2 cup of water.  When boiling, add yuca, corn, and potatoes.
Add Goya sazon and cumin.
Add browned chicken and cook for another 15 minutes so all the flavors can blend together.

For more food photos

 

 

A Plate of Health or Get’s You Going

This is a different kind of back of camera and camera as well …my Iphone, also one of my favorites , forget the phone part ,who uses that today anyway! I love to cook especially in my new place that offers a great kitchen that opens into a large dining area…great to shoot in,good light … sorry for the plug.

Let’s first say that I have been using Organic items as much as possible and of course affordable. So start off the same in this recipe to really taste the goodness of this earth. I’m not specific on amounts because they can be varied according to taste and preferences… but here is mine for this very simple dish:

IMG_6600

one head of Broccoli ..I use the florets…

( yeah I know, why not use buy the florets instead of chopping? Because like a fish with its head on, the net product stays fresher in the end, not dried out and tasteless like the packaged one)

two Zucchinis ..cut in chunks,not slices…

( why? they stay better firm rather than slices do that will appear like a Salvadore Dali painting)

Half pound of mushrooms quartered… (why? see above Dali )

One red pepper or orange if you prefer…( why not a green one? This isn’t chile amigo,next time)

Half an onion…I first slice then half the slices…( really? see above )

One clove of garlic diced…. ( two or three if you’re over your love life )

A little sea salt or that pink one from Tibet ( yeah sure ) and a little Herbs de Province…you can make your own if you like..(recipe another time )

Swiss cheese shredded or Mozzarella and grated Parmesan (amount to taste )

One cup of white wine,the cheaper the better..

Start by steaming the broc its quicker, and lighter in final taste.Don’t over steam it..keep sticking a fork into it to test…usually 6-8 minutes…but test it. Meantime saute all the other items, adding herbs etc… together in olive oil, a good one, not the 99cent one at GoodGuys..( why? Reality check..) keep stirring them around or flipping them in the pan like a real Saute Chef…feel the food young Jedi. Meantime in a deeper baking dish put a layered amount of cheeses…In about 10 minutes all should cooked…mix all ingredients together and start layering them in dish one layer of mix and one of cheese…

When you run out top it with Parmesan and add one half the cup of white wine…drink the other half. Put into oven ( 325 for those who count) just for a few minutes to melt it all…don’t try to make a baked dish out of this one,it should stay firm with melted cheeses…

Bon Appetite MF…if there’s wine still in the bottle, finish it off !

Like it? Pass it one and re-post.

Truckin…from the road to solid bricks

I love food trucks. They’re like little treasure chests of food gathering in one spot, omitting the swank of getting dressed up and going downtown. I also love when they’re more than just burgers and fries. So when Chris and Rand (also a photographer in his own right) ,owners of Press Gourmet Sandwiches, called to say they had a new place to park and needed #foodphotography, I was more than happy to help.

A neat modern setting with a cool concept, “gourmet” sandwiches and who doesn’t like a great sandwich, much less over a dozen different ones! My challenge… 20 food photos; salads, sandwiches, sides, ASAP for the grand opening of their new store and to help me meet it, my first call was booking a food stylist who could handle the job under pressure, a tight space, short deadline, and tall order…enter Elaine Hazlet.  Food stylist Elaine Hazlet at work

We had worked together on other jobs and beside her talent, I always liked her positive, “can do” attitude.

 

     DSC01052       DSC01053     Food Photography

                                        Selecting the spot was simple, squeezing in studio lighting was not, but that’s what makes it more fun.DSC01036

and I knew I could re-assemble an image later for a different background, if need be… the miracles of  Photoshop .                                     

Food Photography            pulledporkbrick

Everything went well and beside eating some of the subjects, I got to play with them later, changing backgrounds.

_MG_1938concrete

Home