Scrolling and scrolling through the pages of Instagram and Foodgawker , I am left in awe by each picture. The way the light hits that cookie, or the display of the chopsticks and bowl which perfectly frame the shot, each photo is perfection. Constantly looking at these photos leaves me with inspiration, food photography can’t be that hard right?
Food photography is the hardest of things. Through my own eyes, I see my delicious creations as scrumptious. With one bite, I know that what I cooked is yummy. But my readers and followers need to be able to see how tasty it looks from one photo. One photo is all I get. It will determine if my food becomes famous or relished to the bottom of the page within seconds.
M and I have tried many different set ups, in our small little basement suite. We have two light sources, back drops, felt light filters, multiple angles, all to get that one shot. Looking back at my camera, I have about 30-40 nearly identical photos of my meal. But only one makes that important final cut. What takes hours of preparation all comes down to one still shot. It is a harsh world out there, filled with so many talented and engaging bloggers that the smallest of details make the biggest of differences.
What becomes disheartening is knowing that often the photos I take do not match the perception I have in my head. I vision my food being at the top of the top, with thousands viewing. When in reality I have a lot of work to do. And I am starting to realize that that is OK.
Although I have been a foodie and home-cook for quite some time, my blog is still in the early stages. I am constantly testing and practicing, to one day have this be more than a hobby. I know in time that I will look back at my first photos and see how far I’ve come.
But right now this is where I am. I am still as in love with food as ever, and that will never stop.
Creamy Wine and Garlic Penne with Pulled Chicken
Serves 2, Prep+Cook Time 20 min (Plus 4 hours in Slow Cooker)
An Endive and Indulge Creation
For the Chicken:
1 small white onion
2 chicken breasts, skinless and boneless
2 tsp marjoram
2 tbsp basil paste
1/2 cup white wine
1/2 cup water
For the Pasta
1-2 cups penne
2 tbsp olive oil
1/2 cup red onion, sliced thinly
1/3 cup red wine vinegar
3 cloves garlic
1 1/2 cup cherry tomatoes, halved
3 cups spinach, washed thoroughly and leave in colander
1/2 cup white wine
1/2 of a lemon, juiced
2 tbsp goat cheese
S+P to taste
For the Chicken
- Cut white onion into wedges and place in a slow cooker; put the chicken breast on top of the onions.
- Rub 1 tbsp of the basil paste on the chicken, add marjoram and season with salt pepper.
- Pour over the water and wine; set slow cooker to low for about 4 hours.
- When tender, take chicken out of the slow cooker and pull; place in a bowl and add remaining 1 tbsp of basil paste.
For the Pasta
- Place sliced red onion in a small bowl and cover with the red wine vinegar, set aside.
- Bring salted water to a boil in a medium sized pot, add pasta. .
- While pasta is cooking; in a large saute pan on low/medium heat add olive oil, tomatoes, garlic, lemon juice, white wine, and 1/4 cup of water from the pasta.
- Once pasta is al dente, drain in colander with the spinach.
- Mix goat cheese into saute pan; add pasta, spinach, chicken and onions (removed from the vinegar). Stir to completely coat all the noodles and serve.
When putting wine in your food, don’t opt for the cheapest option. The flavour of the wine will show up in your food, and you’ll have the remainder in your glass for dinner! For this recipe I chose a very aromatic Viognier from Lang Vineyards in Naramata, BC.