Working as a Team, a Well-Oiled Machine

   Posted by: anj68   in Food, recipe

Brandon and I got together today to work on the next Renaissance Magazine article (July).  I’ve posted in an earlier blog about the different steps we take as a team in planning, writing, cooking, and photographing for the story.   It’s a long process.  Tonight, it took almost 4 hours, even though the dish was rather simple to cook.

For the benefit of our readers, we thought we would co-document our efforts here.  We began discussing what we wanted to cover.  We knew when we went out to Siouxland, we would be shooting and packaging 4 pieces in advance to save time, but added to the authenticity to the historical aspect. 

Once we decided on a path, Brandon and I went out to the market to pick up our ingredients.   I had some of the ingredients at home, but we needed to pick up a few extras items.  From the start, it’s a team based effort. 

Ingredients for the July edition

Ingredients for the July edition

Next,  we begin planning out what needs to happen to get to a finished product.  Who needs to do what and when.  One of us may be cooking while the other is chopping or gathering spices or shooting the photography.  We both take turns.  When one is cooking, the other is shooting photos and vice-versa.

Anj (Alice the Cook) cooking up a storm

Anj (Alice the Cook) cooking up a storm

We might hav a bit of down time or need something else prepared.  Brandon is better than I at deboning and flattening meat.

Brandon (Nicholas) flattening the meat for the dish.

Brandon (Nicholas) flattening the meat for the dish.

As you can see, when we are working together for a story, we are not in costume and because of the colder months, we are not yet ready to test recipes over the fire.  I’m sure I will do a future blog on that subject.    Still, more cutting and prep work go into the dish.

Anj cutting up leeks.

Anj cutting up leeks.

Until we finish cooking and then we work on the plating.   The food needs to look good on camera and somethings, frankly, don’t.  Brandon’s carving the meat as I prepare the plate for photographing. 

Cutting the finished product and preparing to plate it for photos.

Cutting the finished product and preparing to plate it for photos.

 We spent a lot of time tonight documenting our work for Renaissance Magazine for prosperity sake.  You will have to check out July’s issue to see what we made so that you can make it at home as well.

Tags: , ,

This entry was posted on Saturday, April 18th, 2009 at 10:14 pm and is filed under Food, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 comments so far

Augustus Stottlemeyer

Dear Ms. Alice,

Greetings and salutations on such a glorious display of your Epicurean talents. Being one who victualed His Royal Majesty’s troops during the late War for Empire in the colonial wilderness, I am most appreciative of your abilities and familiar with the difficulties of procuring goods for the pleasure of a discriminating audience.

Best wishes, Ms Alice, for your continued prosperity and cheer. God save the King.

Your humble and most obedient servant,

Augustus Stottlemeyer,
Quartermaster, retired
60th Regiment of Foote, The Royal American Regiment

April 21st, 2009 at 3:23 pm

Thank you kind sir. Your words are too kind. I will be posting more stories, techniques, and recipes. Feel fre to subscribe to follow along.

Safe travels!


April 21st, 2009 at 5:19 pm

Hi, cool post. I have been wondering about this topic,so thanks for writing.

May 27th, 2009 at 11:00 pm

Thank you for your interest in the recipes!

May 28th, 2009 at 5:53 am

Great post! Just wanted to let you know you have a new subscriber- me!

June 1st, 2009 at 8:49 pm

One Trackback/Ping

  1. Brandied Apricot Pork (July Renaissance Magazine Article) « Alice the Cook    Aug 14 2009 / 9am:

    […] Below is the article Brandon and I wrote for Renaissance Magazine’s July edition.  I hope you enjoy it.   I’ve blogged previously about the process of making this dish, and you can read about it HERE. […]

Leave a reply

Name (*)
Mail (will not be published) (*)

%d bloggers like this: