In this post: Creamy Goat Cheese and Bacon Pasta with Brussels Sprouts

This {{ w o n d e r f u l l }} new recipe brought with it my first official foray into the world of recipe videography. I’ve very intentionally steered way clear of this world for the longest time because the thought of creating videos to showcase a recipe frankly intimidated me to the point of wanting to kind of run and hide under my bed with a bag of Oreos – or something. I have friends who create magical recipe videos all the time and they do so with a small squadron of folks assisting them  … or a big pile of pricy gear to help make that movie magic happen (read: extra cameras, large monitors, special lighting and diffusing equipment, and somewhat complicated movie editing software). Shew. Whew. Cue me under bed with Oreos …

But in a recent conversation about blogging exploits, a friend of mine picked up on my moans and groans about videography, and they straight-up called me out on it. I’d been going on about how the whole thing felt more like walking some sort of plank, rather than bravely jumping head-first into an exciting new territory … “taking the plunge!” No. No. Just no, I lamented.

The thing is, though, I LOVE watching recipe videos. LOVE IT. It’s the thing I do when I want to relax, when I want to glean a bit of inspiration … when I want to figure out what I’m making for dinner. I’ve been obsessed with recipe videos – from shorts to full-length episodes – since I was really young (just ask my parents). I’ve probably logged more hours of Food Network viewing time than anyone one earth and I’ve just never gotten sick of it. I could watch people cook all day, every day, from now until forever. It’s a corner of my happy place, to be sure.

All this to say, my curiosity has always been a little piqued in this department (can I do that? should I do that?) As someone who professionally writes and publishes recipes and has done so for years, I suppose there just comes a point where you want to explore ways to take it up a notch or, maybe more specifically, to change course just enough to keep in interesting. New challenges are a good thing, after all, and they say to do one thing each day that scares you. And so, I did that on Friday. I put my fears and reservations and intimidations surrounding the notion of recipe videography on a shelf and locked the door.

And you know what? It was easy. And perhaps most importantly – it was fun.

Is it perfect? Nope. Is Spielberg going to come-a-knocking soon to collaborate? Nope. But do I care? Also, no! That’s really nice to say. Turns out, I’m not really looking for any form of perfection with these videos, because that’s not a thing. I just want something fun that can help shine a new light on the recipe at hand. That’s it; that’s all I’m trying to accomplish here. This aforementioned friend of mine, the one who called me out and basically told me I was being a total chicken when it came to making videos, also helped me to realize that most people don’t judge videos so harshly. They come in all shapes and sizes, recipe videos do, and there’s room for all of it. I’m hoping someone reading this will glean some sort of affirmation and confidence and reassurance in knowing that IT’S OKAY to try new things – wonderful in fact. The best way to go about it is to try to abandon your expectations and preconceived notions as to how something “should” be and to just take that plunge. Be vulnerable, lean into it. You’ll learn every time you do and you’ll be better for it.

I, for one, totally enjoyed the process of making this simple video, as I did it with my 3-year-old son in tow and used MY PHONE for the whole thing. I’ll inevitably switch to my camera at some point, for resolution’s sake, but for the sake of expediency, ease and most specifically – cost efficiency – with this one, I opted to capture, edit and share the video entirely with my phone. Because I’ve had several people ask how I create my Instagram videos, I wanted to share how I do it here. I don’t see any reason why you can’t keep it just this simple for your recipe videos too. It makes for a wonderful starting place, and will help you better understand how to navigate the shooting and choreography process, should you opt to level-up and add in additional equipment, cameras, lighting, etc. This is a great way to take that plunge guys.

How to create easy recipe videos with your smart phone:

1. I prepared the recipe using my new induction cooktop from Evergreen Home, which was SO fantastic. This product is very affordable, lightweight and straightforward when it comes to usage. I love that I am able to set up my video in and around my house where I see fit, not having to shoot at my (rather dark) stovetop the entire time. I used one of my go-to food photography boards and shot most of the video footage in my dining room, which is well-lit and gave me room to set my (minimal) ingredients while also providing me with an electrical outlet in which to plug the cooktop. I highly recommend this product if you’re interested in creating recipe videos as well, but it’s also great for cooking demonstrations, camping, and any other scenario you can dream up in which mobility would be helpful to your cooking.
2. You need a smart phone! (clearly). But also a good-quality phone tripod that will hold your phone for you while you shoot. I shopped Amazon and selected the tripod that best suited my own needs – specifically, one that would allow me to shoot overhead, in addition to side perspective angles.
3. Editing apps: I use the app, Clips, to create my little videos, and it works beautifully for videos that you capture with your phone and intend to share via social media. You can add music, live titles, and even filters and effects to boost the impact of your videos. Fun!

That’s essentially it. The creative elements of simple recipe videography (styling, recipes, voice-overs, shot lists, etc.) are up to you and the sky’s the limit there. Perhaps a post for another day. But with an affordable, mobile cooktop like mine from Evergreen Home, a solid phone tripod, and an easy-to-use editing app – you will be off to the races. I hope this simple post has helped provide you with just enough motivation and information to get up and get started if you, too, have been slow to pull the video trigger. You got this.

And now, for the recipe at hand. The star of this video is my official welcome to fall, hot on the heels of my goodbye wave to summer in my last post. This pasta takes only five ingredients to make and comes together really quickly. It’s also delicious and intensely satisfying. But, if Brussels aren’t your thing, you can swap in something else that more effectively floats your boat. Maybe some roasted or sautéed squash, some mushrooms (I do this all the time), or as in a traditional Italian “straw and hay” pasta – you could use some shredded cabbage (either green or red). Up to you! The trick is reserving some of the starchy pasta water to use as the sauce at the very end. It combines with the goat cheese, melting it down into a creamy sauce that coats everything perfectly. A true back-pocket pasta recipe if there ever was one.

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Creamy Goat Cheese and Bacon Pasta with Brussels Sprouts

Course Main Course

Servings 4

Ingredients

• 1 tbsp olive oil
• 6 sliced bacon chopped
• 1 small onion any color chopped
• 16 oz brussels sprouts chopped or shredded
• 3/4 lb long pasta such as bucatini
• 4 oz crumbled goat cheese

Instructions

1. Place a large skillet over med-high heat and add the olive oil. Cook the bacon until browned and crispy. Transfer to a paper towel-lined plate to drain and set aside for now. Drain off all but about 1 Tbsp of the bacon drippings and return the pan to the stove.
2. Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions. RESERVE 1 CUP OF THE STARCHY COOKING WATER before draining. Set that aside.
3. Still working over med-high heat, add the onion to the drippings-coated skillet and cook for about 30 seconds, just to knock some of the rawness out of it. Add the Brussels and cook, stirring frequently, for about 5 minutes to wilt and soften. Season generously with salt and lots of cracked black pepper.
4. Add the cooked pasta to the pan, along with the reserved starchy cooking water and the goat cheese. Stir to combine and coat everything evenly and serve right away. Enjoy!

Recipe Notes

Why only ¾ pound of pasta, you ask? Well, to be honest, my family never seems to fully polish off a full pound of pasta, and I don’t particularly care for leftover pasta, so I always trim the pound down to about ¾, saving that last ¼ for a later time. You can certainly make this recipe with a full pound though – will still be just as delicious.

In this post: Creamy Goat Cheese and Bacon Pasta with Brussels Sprouts