Looking for a creative way to recycle your jack-o’-lantern? Make this hearty fall pasta dish with pumpkin and kale. Okay, it’s actually tastier made with a small, tender pumpkin meant for cooking. Luckily, they are plentiful and cheap at farmers' markets and grocery stores right now.
Recipe: Pasta with Pumpkin, Sausage, and Cavolo Nero.
Prepare 3 cups peeled and diced pumpkin.
Cut 10 oz. cavolo nero (black kale), crosswise into ribbons.
Chop 1 medium onion and 4 cloves of garlic.
Brown 1 lb. sweet Italian sausage.
Add 1 Tbs. olive oil, onions, garlic, pumpkin, and 1 tsp. dried marjoram.
Add 1/4 cup dry white wine, cook to evaporate wine.
Add 3/4 cup chicken broth.
Cook until almost tender.
Cook 8 oz. campanelle pasta until al dente.
Add kale and another 3/4 cup chicken broth, cover and cook until pumpkin and kale are tender.
Reserve 1/2 cup pasta water.
Add enough pasta water to coat.
Stir in 1/2 cup grated Parmigiano, season to taste.
Serve with additional Parmigiano.
Producers: Sarah Breckenridge and John Craig Ross
Director / Videographer / Editor: John Craig Ross
Original Music Composer: James Sizemore
Titles: Michael Amaditz
Pavlova is one of the special desserts for me. My mum gave in to our every whim when it came to the birthday cake conversation: baked Alaska one year, a three tiered wedding cake for my sister the next, but pavlova would always pop up around my birthday because it was the quintessential summer dessert. Light, sweet, and airy, just like the ballerina whose tutu it was named after.
I had never made pavlova until this post. It always came with a lot of bother attached because of the meringue, and meringues can be fussy if they want to be. When I mentioned the idea she was ready with tips and corrections, she is a seasoned Pavlova pro after all.
Directed/Cut: Claire Thomas
DP: Yayo Ahumada
Song: Anyone Who Had A Heart by Cilla Black
I've been meaning to create a little food video for quite some time. Being a food and lifestyle photographer the transition to video is not an easy one but the last two years I've been working hard to re-train myself and hopefully this is the start of more of these sort of films.
For those techies....it was filmed on a Canon 5D Mark II and shot with the 50mm 1.4, 100mm 2.8 macro plus the very versatile 24-105mm F4.
It was all edited in FCPX which I know is a bit of a swear word in some circles but I love it and I find it a lot easier to use than FCP 7.
You can probably see that it has some colour grading and I've given it a 70's vintage feel thanks to motionvfx.com which are doing some great things. I really like their mlooks colour grading package for fcpx which was used in this film.
A big thank you to Grange Farm in Funtington West Sussex who let me film in their beautiful orchards. Thanks Sarah. grangefarmshop.com
Also a massive thank you to Becky and Matt who made the jam. They patiently let me film in their house for two evenings. Not only that but Becky gave me loads of jam, Matt made me one of his fantastic home-made loaves of bread and kept me stocked up with beers while filming. Two of the nicest people you will ever meet.
The music is 'Julia's Theme' by Alexandre Desplat from the film 'Julie and Julia'. You can buy the track here. tiny.cc/hnvzt
Thanks and hope you like the film. If you have a blog/website you are more than welcome to embed it but please have a link to my website underneath.
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equipment: canon eos 550d/rebel t2i, cullmann 4153 tripod, canon 18-50mm
music: roger alan wade - too fat too fly
hard/software: apple imac/adobe premiere cs5, adobe after effects cs5, adobe photoshop cs5
camera/cut/graphics/cooking: benni meier