Working as a Team, a Well-Oiled Machine

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.

About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
This entry was posted in Food, recipe and tagged , , . Bookmark the permalink.

6 Responses to Working as a Team, a Well-Oiled Machine

  1. Augustus Stottlemeyer says:

    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

  2. anj68 says:

    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!


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

  4. anj68 says:

    Thank you for your interest in the recipes!

  5. KrisBelucci says:

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

  6. Pingback: Brandied Apricot Pork (July Renaissance Magazine Article) « Alice the Cook

Leave a Reply

Your email address will not be published. Required fields are marked *