Playing with Food

After seeing Benny's post today, I realized it's been a while since I have photographed any type of food, nor played with light. I do like food photography especially moody ones, but there is so much work before hand as far as prepping, setting the correct lights, plating and etc. that it becomes daunting. It's much easier to pick up the camera, go walking outside and shoot, all the prep work is already done. Needles to say, I need and like to practice, so I chose two new food items I found recently, to practice food photography

Both are in the healthy eats department. Because, you know, it is January the month for setting goals of eating healthy and all. By March all these goals will be thrown out the window.🤣

Anyway the first item is a soup made with onions, cauliflower, chicken/vegetable stock, zucchini and curry. I added some chicken breast to it because I can 😁.

It is rather delicious and one that will remain in my repertoire even after March.

Recipe:

1 large onion sliced

4 cups chopped cauliflower

1 zucchini shredded

4 cups vegetable/chicken broth

2 cups water

1/2 teaspoon salt

2 teaspoons curry powder

1 tbls olive oil

To prepare: Heat oil in a 4-5 quart over medium heat. Add onions and curry powder. Cover and cook for about 10 minutes. Add the the broth, cauliflower, salt and water. Bring to a simmer stirring occasionally. Cover the pot and simmer for 15 until cauliflower is tender. Puree the soup in a blender or food processor and return to the pot. Stir the zucchini into the the soup and reheat. Ladle soup into bowls and serve.

* If adding chicken, pre-cook the chicken, cut into cubes and add with the zucchini.

The second recipe is a homemade bread, also very healthy and quite delicious. It has the consistency of a loaf cake, but obviously not sweet.

It is made with almond flour, ground flaxseed, eggs, baking soda, honey, olive oil and apple cider vinegar. I have made it with and without cider ( not a big fan of cider) and works both ways.

Recipe:

ALMOND FLOUR BREAD (Gluten Freed)

2¼ cups blanched almond flour

¼ cup ground flaxseed

½ teaspoon baking soda

½ teaspoon fine texture sea salt

5 eggs

½ tbsp honey

1 tablespoon extra virgin olive oil

1 tablespoon apple cider vinegar

To prepare: Preheat the oven to 350°F (177°C). In a food processor, combine the dry ingredients and pulse them until well combined, about 10 pulses. Add the wet ingredients and mix until well combined, about 30 seconds. Scrape down the edges. Pour dough (will be like a very thick batter) into a greased 9×5 bread pan; there will be enough to fill the pan about halfway up. Bake for 30-35 minutes, or until a toothpick comes out clean from the center. Let cool in the pan for 30 minutes before serving.

The bread and soup go very well together.

You know what happens when you start cleaning the kitchen after completing a food photography session?

This happens:

😂😂

As Julia Child used to say: BON APPETIT!!