We've been asked to take some photos and shoot some short video segments for an expanded ebook version on Ideas in Food, Great Recipes and Why They Work. There's no budget, the payoff comes in selling additional books so we're doing everything ourselves (nothing new). This is less of an issue with the photography because that's a big portion of what we do for a living but the video is more of a stretch. Which is a long way of saying if anyone out there has some great tips on shooting engaging video in general, or with an iphone, we'd love to hear them.
As we work through this process we are revisiting many of the recipes in the book. One of our favorites is the no-knead brioche. In an effort to keep the portions in line with our 3-person family, we divided our dough into four roughly equal portions and refrigerated them to be baked off at different times. The day after we made cinnamon rolls we remembered that there was some duck rillettes in the fridge. We loved the idea of buttery brioche and rich duck and so it was a small leap to filling our dough with the rillettes and topping the rolls with sweet/bitter orange marmalade. They were so good.
And then, because Alex believes you can never have too much of a good thing, we butter-steamed a few eggs and topped them with pepper jack cheese. Then we split open a couple of duck confit rolls, griddled them and made egg sandwiches. (Brief moment of silence.) Let's just say that we'll be making these again, very soon.