Personal Work

Food Photography | Chicken | Arkansas Food Photographer

Chicken.

Low in fat and amazingly high in protein, relatively inexpensive and easy to raise on your own, chicken is a staple on the dinner table around the world.

Memorial Day is next Monday and the vast majority of the U.S. are taking advantage of the upcoming long weekend. It's a safe bet that many of us - most of us - will fire up the grill at some point and chicken will be on the menu.

When it comes to the grill, I'll admit that I am a proud charcoal snob. I can hear the collective *gasp* of the gas grill lovers, but sorry, charcoal just tastes better. Simple (and cheap) chicken drumsticks are a perfect evening dinner.

I used the leftovers to make BBQ chicken pizza...more on that below.

BBQ chicken legs.

BBQ chicken legs.


If anything deep fried is more your flavor, the possibilities with fried chicken are endless. I ate deep fried chicken quite often as a kid, but as an adult, I don't indulge as much except when it comes to the fried chicken sandwich. Thick and juicy, with just a hint of spice, sandwich your perfectly fried chicken breast between a toasted bun topped with, spicy mayo, homemade slaw and bread and butter pickles (my fave) and you have perfection.

 

Fried chicken sandwich with slaw and pickles.

Fried chicken sandwich with slaw and pickles.


For those with a wicked sweet tooth, here's a twist on chicken and waffles. Use the waffles as the bun and the maple syrup as a dipping sauce and these chicken and waffles sandwiches are a great for Sunday brunch. Or any day of the week.

Warning: this can - and will - get messy, but who cares? It's chicken and waffles sandwiches.

Chicken and waffles.

Chicken and waffles.


I'm a huge fan of Hoisin Sauce which is a thick, somewhat pungent sauce commonly used in Chinese cuisine as a glaze for meats. With it's sweet and salty taste, It's also used in some stir fry's and as a dipping sauce. For a twist to the standard BBQ sauce, use Hoisin sauce and make lettuce wraps garnished with scallions and sesame seeds for a fast and easy summertime dinner. Chopsticks are optional.

Chicken lettuce wraps.

Chicken lettuce wraps.


A favorite for a weekday, a weekend lunch, is the chicken salad sandwich. Chicken salad is one of those items that can be made in bulk and it'll keep in the fridge for several days...if it lasts that long. I like to buy chicken tender strips, add them to a large pot of water and let it come to a slow simmer for just a few minutes. The slow poach yields a wonderfully moist chicken tender that's easy to shred with endless uses.

The uber health conscious scoffs at chicken salad because of the mayo, excessive amount of mayo. It CAN be made healthy and lower in fat with the right substitutions. Try subbing 3/4 of the mayo with nonfat, plain yogurt. Greek yogurt doesn't sub as well. I find it too tangy with a slightly gritty texture. The rest of the ingredients are up to you, but for me, it's a finely diced apples, grapes, chopped walnuts and fresh thyme.

Chicken salad.

Chicken salad.


After the long Memorial Day weekend is all but a memory, and your fridge is full of leftovers from the grill (if there are any) what can you do with the leftover chicken? BBQ chicken pizza is the perfect solution.

Homemade pizza dough is always best, but if you're not up for making your own, the store bought kind will do just fine. Take any and all leftover chicken, shred finely and add just a touch of your favorite BBQ sauce. The topping are left to your imagination. Sauteed red onions, roasted garlic, sun-dried tomatoes and fresh pulled mozzarella cheese with a few ribbons of basil are my favorites. Simple, easy and messy...the perfect pizza.

 Karen E. Segrave | KES Photo

Food photography Chicken

So...what are you having for dinner tonight?

 

 

Personal Projects | Food Photography | Madeleines

Who doesn't love something sweet?

My latest food photography project is all about Madeleines.

Madeleines are very small cakes, similar to a sponge cake, with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.

These are tasty little morsels.

Madeleines dusted with powdered sugar.

Madeleines dusted with powdered sugar.

My super-fabulous chef and stylist Muriel baked two varieties: one plain with a hint of lemon zest and the other chocolate with lots of dark, rich cocoa powder.

Madeleines dusted with powdered sugar....minus one.

Madeleines dusted with powdered sugar....minus one.

This are tricky little things to bake. All ovens are different so we baked several batches and adjusted the times. The exact time listed in the recipe yielded some that were too dark. We tweaked the times by minutes. One minute less each time until we got the perfect batch. But as it turned out in the photo above, I loved the mixed and match dark and light look.

Madeleines coated in dark chocolate and crushed walnuts.

Madeleines coated in dark chocolate and crushed walnuts.

We had so much fun with this photo shoot. The kitchen was a mess. And of course we sampled all the ones that didn't turn out perfect...and maybe a few more.

Chocolate, both dark and white, was drizzled everywhere.

My favorite by far was the dark chocolate/white chocolate with crushed macadamia nuts. These were simply perfect.

Chocolate Madeleines with white chocolate, crushed macadamia nuts and dusted with cocoa.

Chocolate Madeleines with white chocolate, crushed macadamia nuts and dusted with cocoa.

After we were done playing and drizzling chocolate everywhere, it was time to keep things very simple with a few collages. In the photo below, I used a wooden skewer to keep the stack from tumbling over.

Chocolate Madeleines with white chocolate, crushed macadamia nuts and dusted with cocoa.

Chocolate Madeleines with white chocolate, crushed macadamia nuts and dusted with cocoa.

I love the clean look and the simplicity of arrangement in the bowl.

Madeleines dusted with powdered sugar.

Madeleines dusted with powdered sugar.

After our photo shoot was over, Muriel took a batch home to her husband and I boxed the rest of them up and took them to my other family at my yoga studio. After an afternoon of eating these all day long, I needed to work off the calories. I brought them to class and they were devoured in less than 15 minutes.

 Karen E. Segrave
KES Photo

Madeleines

Personal Projects | Food Photography | Italian

Who doesn't love Italian food?

I honestly cannot think of one single person who does not love at least a good slice of pizza.

 

 Food Italian Styled

There's so much I want to photograph when it comes to food. It was time to make it happen.

I contacted one of Arkansas' premier food stylists and we collaborated back in October on the first of what will be a series of some of my favorite things in the world of food.

 Food Italian Styled

Muriel and I spent a wonderful and fun afternoon in my kitchen designing, styling and photographing a series of some SERIOUSLY tasty treats. Just about everything that was photographed was promptly devoured. I was fascinated as I watched her work. I wanted to learn. And learn I did.

 Food Italian Styled

I knew it was time-consuming to properly style just one photograph, but I was a but thrown off that it took almost two hours for just one image. We went back and forth, moving things around, shooting a photo and then trying something different.

 Food Italian Styled

I am beyond thrilled with how these turned out. It was well worth every red cent I invested in the food, props and the fabulous stylist. I have several more shoots planned in my head so my goal is to tackle one a month. Check back to see what we shot next!

 Food Italian Styled