Ninety-nine per cent of the time, I take food photographs on my window sill.
I draw up the curtains and shoot right in front of the kitchen window so that I can have plenty of natural light. This is Holland after all where there's not a lot of sunlight, especially during late autumn and winter, so I need to get as close to the source as I can.
I've become a constant light chaser, always having to schedule the day and time of shooting depending on the weather report. Of course, the fact that I only have a five-year old point-and-shoot camera and not some fancy DSLR with all the trimmings, isn't making it easier on me. I love a challenge however, so I choose to view it as such and try to do the best with what I've got.
Having to take pictures in front of my large kitchen window also means that I get to meet my neighbors, who always seem to stare at me wondering what the heck I'm photographing all the time. Then of course they catch a glimpse of me licking my fingers or a spoon, moving around in the kitchen, back and forth, pan in one hand, camera in the other and they get the picture. Around the neighborhood, I'm known as the girl who shoots food. Sometimes I feel like asking them to join me, come eat with us, but I'm too shy to do that.
I'm not too shy to invite all of you to cook this dish and share it with your guests though. Penne with mascarpone and walnuts. A wonderfully simple dish yet oh so flavorful.
Penne is one of my favorite types of pasta and the mascarpone, well, that is a brilliant Italian invention which may conjure up images of tiramisù rather than pasta, but let me assure you, the pairing is fabulous. The penne, cooked al dente of course, along with the silky smooth and slightly sweet mascarpone sauce, a handful of crunchy walnuts and a sprinkling of salty parmesan, make up a glorious dish, perfect for a chilly winter's evening.
Penne with Mascarpone, Walnuts and Parmesan
Adapted, ever-so-slightly, from At Elizabeth David's Table
The sauce is rather filling so don't go overboard. Small portions served with a fresh green salad and a glass of white wine will make an ideal dinner for four.
Yield: 4 main-course servings
Ingredients
450-500 g dried small penne rigate
2 heaped Tbsp unsalted butter
250 g mascarpone cheese
3-4 Tbsp grated parmesan, plus more for serving
80 g (3/4 cup) walnuts, chopped roughly
Freshly ground white pepper
Salt
Special equipment: colander, cheese grater
Preparation
Bring a large pot of water to the boil over high heat and add a good sprinkling of salt, followed by the penne. Cook until al dente (firm but not very hard), or cook to your liking, stirring every so often so the penne don't stick together.
Five to ten minutes before the penne are cooked, prepare the sauce.
In a large and deep skillet, add the butter and melt over medium-high heat. Then add the mascarpone and turn heat down to low. Stir the mascarpone until it melts and combines with the butter into a creamy sauce. Be careful not to boil the mascarpone, you just need to heat it well through.
Once the penne are cooked, drain them in a colander and immediately add them to the mascarpone sauce. Stir them around and add the parmesan and some freshly ground white pepper. Have a taste to check if the dish needs any salt. The parmesan is very salty so I'll doubt it'll need any. Stir well and serve immediately in individual plates or in a large serving bowl.
Add some chopped walnuts on top of each serving and make sure to keep the parmesan at the table for anyone who needs to add an extra grating on top.
I draw up the curtains and shoot right in front of the kitchen window so that I can have plenty of natural light. This is Holland after all where there's not a lot of sunlight, especially during late autumn and winter, so I need to get as close to the source as I can.
I've become a constant light chaser, always having to schedule the day and time of shooting depending on the weather report. Of course, the fact that I only have a five-year old point-and-shoot camera and not some fancy DSLR with all the trimmings, isn't making it easier on me. I love a challenge however, so I choose to view it as such and try to do the best with what I've got.
Having to take pictures in front of my large kitchen window also means that I get to meet my neighbors, who always seem to stare at me wondering what the heck I'm photographing all the time. Then of course they catch a glimpse of me licking my fingers or a spoon, moving around in the kitchen, back and forth, pan in one hand, camera in the other and they get the picture. Around the neighborhood, I'm known as the girl who shoots food. Sometimes I feel like asking them to join me, come eat with us, but I'm too shy to do that.
I'm not too shy to invite all of you to cook this dish and share it with your guests though. Penne with mascarpone and walnuts. A wonderfully simple dish yet oh so flavorful.
Penne is one of my favorite types of pasta and the mascarpone, well, that is a brilliant Italian invention which may conjure up images of tiramisù rather than pasta, but let me assure you, the pairing is fabulous. The penne, cooked al dente of course, along with the silky smooth and slightly sweet mascarpone sauce, a handful of crunchy walnuts and a sprinkling of salty parmesan, make up a glorious dish, perfect for a chilly winter's evening.
Penne with Mascarpone, Walnuts and Parmesan
Adapted, ever-so-slightly, from At Elizabeth David's Table
The sauce is rather filling so don't go overboard. Small portions served with a fresh green salad and a glass of white wine will make an ideal dinner for four.
Yield: 4 main-course servings
Ingredients
450-500 g dried small penne rigate
2 heaped Tbsp unsalted butter
250 g mascarpone cheese
3-4 Tbsp grated parmesan, plus more for serving
80 g (3/4 cup) walnuts, chopped roughly
Freshly ground white pepper
Salt
Special equipment: colander, cheese grater
Preparation
Bring a large pot of water to the boil over high heat and add a good sprinkling of salt, followed by the penne. Cook until al dente (firm but not very hard), or cook to your liking, stirring every so often so the penne don't stick together.
Five to ten minutes before the penne are cooked, prepare the sauce.
In a large and deep skillet, add the butter and melt over medium-high heat. Then add the mascarpone and turn heat down to low. Stir the mascarpone until it melts and combines with the butter into a creamy sauce. Be careful not to boil the mascarpone, you just need to heat it well through.
Once the penne are cooked, drain them in a colander and immediately add them to the mascarpone sauce. Stir them around and add the parmesan and some freshly ground white pepper. Have a taste to check if the dish needs any salt. The parmesan is very salty so I'll doubt it'll need any. Stir well and serve immediately in individual plates or in a large serving bowl.
Add some chopped walnuts on top of each serving and make sure to keep the parmesan at the table for anyone who needs to add an extra grating on top.
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