Between Canadian Thanksgiving and working on gathering some shots for my website, which I’m hoping to launch in the coming months, there has been a lot of cooking going on. Thanksgiving was beautiful; I spent it at the beach on Vancouver Island, in 22 degree Celsius weather–unheard of for this temperate rain forest I live in. Sure enough, it began raining relentlessly this weekend and is pretty much not going to let up for the next seven months. With another long winter of grey and gloomy weather putting a cramp in my shooting schedule, I’ve started working with artificial light, with mixed results. It’s a learning curve, for sure. I took these shots of a Mexico-inspired quinoa salad with my speedlight and I’m hopeful about mastering it pretty soon so I can start doing some regular shooting at night–when I’m home from a day job–and posting more often.
My food photography class is in full swing and I had my first in studio session yesterday (shots below), which was great fun. I’ve learned a thing or two about food styling from Tracey Kusiewicz, a local food stylist and photographer who was on hand to help us prepare the food. Less is more is my new food styling mantra.
I’m also working on a new feature for Framework magazine’s holiday issue. I’m excited to work with them again, this time on some winter recipes–my favourite because I get to do the dark and moody shots that I’m such a big fan of. I’ll post the link as soon as the magazine goes live online. This is a snap of one of the recipes–cinnamon and sugar roasted crab apples, though I’m not sure which shots will end up getting used.
The final little bit of news … my shot of Julia Child’s pear clafouti recipe is featured in tomorrow’s Huffington Post Taste section. I’ll post the link as soon as it’s up. This is one of my favourite dessert recipes ever and it’s as easy as sticking a few ingredients in a blender.
In the meantime, here’s the recipe for the Mexican Quinoa:
Quick Mexican Quinoa Salad
2 cups cooked rainbow quinoa (regular is fine, too)
1 540 ml/19fl oz can 6 bean blend
1/2 398 ml/14 fl oz can corn
1 cup chopped cilantro (coriander)
4 chopped green onions
2 -3 large garlic cloves, to taste, minced
3 tablespoons olive oil
1/2 teaspoon salt (add more to taste)
1/4 teaspoon black pepper
1/4 teaspoon turmeric
juice from 1 lime
Blend quinoa, corn, beans, onion, and cilantro in a large salad bowl. Combine olive oil, lime, garlic, salt, pepper and turmeric in a jar and pour over salad. Toss to combine. Refrigerate to allow flavours to blend if time allows.