I am excited to have recently discovered the world of food photography. I have always enjoyed food and consider myself a “foodie”, which is not hard to do living in Chicago. There are endless restaurants to try, new restaurants popping up weekly, food and wine festivals, and world renowned chefs from Chicago are getting more press than ever. In the spirit of feeding my passions for photography and food and my wife's passion for cooking, I have immersed myself into several food photography sessions to capture some of my favorite subjects (of course enjoying them after the shooting is done). Here is some of my latest work. Being of Italian heritage, I love simple ingredients that also bring complexity and depth. Tomatoes straight from the vine, chunks of aged parmigiano reggiano and fresh basil leaves go well together - both on a dish and in front of a camera. After a few shots of the ingredients themselves we made a simple caprese salad:
Campone’s Caprese Salad Recipe: 2 tomatoes from the vine 2 medium balls fresh mozzarella Fresh basil leaves Extra virgin olive oil Salt and pepper to taste
Directions: Slice tomatoes and mozzarella into thick slices. Layer tomatoes and mozzarella alternately on plate. Drizzle with extra virgin olive oil. Sprinkle with salt and pepper to taste. Roll basil leaves and slice into thin strips. Sprinkle basil onto salad. For an extra kick, drizzle with balsamic vinegar.
Next, a delicious, easy appetizer (perhaps also a blend of my Italian and my wife’s Mexican heritages!)...Cilantro Garlic Shrimp.
Campone’s Cilantro Garlic Shrimp Recipe:
1 pound large shrimp, peeled and deveined
4 cloves garlic, chopped
Extra virgin olive oil
Red chili pepper flakes
Fresh lemon juice
Cilantro (may substitute Italian parsley)
Salt and pepper to taste
Directions: Heat 2 tablespoons of extra virgin olive oil in saute pan on medium-high heat. Add chopped garlic and pinch of red chili pepper flakes to oil and stir for 20 to 30 seconds, making sure it does not burn. Add shrimp to pan and let cook for 2 minutes. Flip and cook another 1 minute or until all shrimp are pink and cooked through. Squeeze juice of one lemon into pan. Stir. Turn off heat. Sprinkle salt and pepper to taste and top with chopped cilantro. Toss and serve immediately.