Onions et allia
View allAll Photos Tagged shallot
It seems I've shot a few onion and garlic pics so I was wanting something a little different for this week's Macro Mondays theme, "Onion Family". Off I went to the grocery store thinking perhaps a red onion, maybe a hairy green/spring onion, but then this shallot pair caught my eye so I figured I'd give them a try. I brought the others home too just in case it didn't work out! One pass through shooting and processing and I was pleased with the way it turned out and one for my odd series of sorts.
Shot with: VOIGTLANDER, 125mm f/2.5 SL, MACRO APO-LANTHAR @ f/5.6, 24 Layer Focus Stack Rendered w/Helicon Focus. The shallot was trimmed down a bit to fit under the 3 inch rule.
Texture from Lenabem-Anna.
Shallot
Stack de 29 images capturées avec Helicon Remote et assemblées avec Helicon Focus
"Macro Mondays"
"Onion family"
Shallot sized onion. Love the textures of onion skin, but after peeling one I can’t get rid of the smell!
HMM!
While slicing and dicing vegetables for tonight's dinner, I found myself distracted by a tiny face. It appeared to be somewhat concerned. Thus I decided Sydney the Shallot should remain a photographic friend instead of being consumed.
I love to work with Puff dough, as a trained pastry chef its easy for me,
Making 2 like this one Yesterday for Christmas dinner,
Very happy the way it turned out,
It actually melted in your mouth good.
Please look the one I made 2004 on the link bellow.
www.flickr.com/photos/komotini49/362123358/in/photolist-x...
I took an ordinary onion and shallot and placed them in water and this is what happened. :-)
Light painted still life.
"If you are distressed by anything external, the pain is not due to the thing itself, but to your estimate of it; and this you have the power to revoke at any moment."
Marcus Aurelius
AB FAV 1 for today…
www.facebook.com/groups/1148438991917313/
I know HALLOWEEN is only tomorrow, however, I am not taking any chances!
I don't want no VAMPIRE biting me in the neck, so here comes the garlic AND the rest of the family, red onion, shallots, surely I'll be safe when the time comes??????? LOL.
I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated.
M, (*_*)
For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
Macro Mondays theme: Onion family
Once upon a time, there were three little shallots named Shallot, Shallot Jr., and Half-Shallot. They heard about a famous restaurant that made the best onion soup in the world. They decided to go on an adventure to try it out!
When they got there, they saw the chef making the soup and it smelled amazing. The chef saw them and tried to catch them because he thought they were onions. But the three friends were too quick for him, and they ran away.
They found a lady with a big handbag and decided to hide in it. The lady didn’t notice them and went on her way. When she got home, she took out her handbag and Shallot, Shallot Jr., and Half-Shallot fell out. She was surprised to see them but thought they were cute.
She decided to keep them as pets and gave them their own little garden to grow in. They grew into big and strong shallots and lived happily ever after. 😊
Thank you everyone for your visits, faves, and kind comments
1/4 c. butter
1 large shallot finely diced
5 cloves garlic thinly sliced
1 tbsp dried red pepper flakes
1/4 tsp. cayenne
1/4 tsp. ground white pepper
5 sprigs fresh thyme
2 bay leaves
1 c. dry white wine
2 lbs. fresh mussels scrubbed well and beards removed
1/4 c. diced prosciutto
5 strands saffron
1/3 c. heavy cream
1/4 c. pasta water
Linguini - cook to package directions reserving some pasta water
In a large saucepan or Dutch oven melt butter over medium-high heat. Add shallots, garlic, and pepper flakes. Cook until softened but do not let the garlic burn. Add cayenne, white pepper, thyme, bay leaves, and wine. Bring to a boil and then add the mussels. Steam the mussels for 5 minutes and then remove the mussels to a warm pot or bowl and cover to keep warm. Add prosciutto to the cooking liquid and increase the heat, reducing the liquid by half. Add Saffron and heavy cream and return to a boil. Add some pasta water if the sauce needs thickening or volume. Remove thyme sprigs and bay leaves from the sauce. Plate the pasta and layer the mussels on top spooning the sauce over the dish.
Blue Damselfly in the shallots in the garden. Common Bluetail Damselflies are one of the most common damselflies found in Brisbane waters at Woy Woy, NSW, Australia
#AbFav_MONOCHROME
Garlic is a species in the onion genus, Allium.
Its close relatives include the onion, shallot, leek, chive, and Chinese onion.
Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.
Each segment of a garlic bulb is called a clove.
There are about 10–20 cloves in a single bulb, give or take.
With love to you and thank you for ALL your faves and comments, M, (* _ *)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
I don't want no VAMPIRE biting me in the neck, so here comes the garlic AND the rest of the family, red onion, shallots, surely I'll be safe ?????? LOL TEE HEEEEEE
thanx for your visits and comments, most appreciated, M, (*_*)
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved
I am literally sat in bed trying desperately to keep my eyes open whilst I write this, I don't know why I'm so tired but there we go! I don't even know where this shot came from, I was going toying with the idea of a cabbage, or a biscuit shot...but then I started dinner and this shallot found it's way to the studio! As soon as I took it, the awful joke that Andy makes EVERY TIME I'm using shallots came to mind and obviously had to be the title.
Strobist 580exii speedlite 1/16 24mm camera right. 580exii bare 1/16 under the table.