Welcome to my Blog:
My Food Diary 2019 - Documenting 52 weeks of Seasonal Food
I have been intending to start a blog for a number of years now. Every January it has been on my list of ‘Resolutions’ but I have struggled to find a subject that is both interesting and engaging. Then at the eleventh hour, almost at the end of the first week of this New Year, I had a ‘lightbulb moment’, prompted by a feature in a magazine on seasonal food.
That’s it! The subject for my blog.
It combines my two passions - photography and food, documenting the seasons week by week over the course of the year. It is about what I do for a living - styling and photographing Food - although I would like to think I am a pretty decent cook too. The recipes are not, therefore, my own although I may add my own variations.
So here goes - a day late for the first week but better late than never and I only came up with the idea six days into the week.
I hope you will join me on my journey.
January - Week 1
I don’t remember Leeks featuring much as a vegetable as a child but, once I had discovered them, I always wondered why. I love that mild onion taste that combines so well with other ingredients such as Chicken, Ham, Bacon and Cheese. It’s usually one of the accompanying vegetables to our Sunday Roast - lightly sauteed in butter with freshly ground black pepper.
A member of the Allium family which includes onions, garlic, shallots, spring onions and chives, they are an excellent source of Vitamin A which supports the immune system and Vitamin K which plays a vital role in bone and heart health.
The Leek is, of course, a national emblem of Wales and features as a badge on the cap of the Welsh Guards.
Leeks are in season from November to April. I have found so many delicious looking recipes including one for Creamy Chicken and Leeks that forms a base for a pie or even as a topping for a jacket potato. There are also Risotto’s and Pasta dishes galore but, as it is January, I have chosen a warming soup - just right for a cold, grey winter’s day:
Creamy Leek and Potato Soup with Crispy Pancetta - from a recipe by James Tanner.
This soup is a British favourite - smooth and creamy. The addition of crispy pancetta adds a flavoursome, salty crunch.
Soup can be tricky to photograph, especially a smooth soup. Garnish is essential as it provides a focal point where it is needed most.
I prefer to shoot my food in natural light as it gives the best colour definition. This can be tricky at this time of year. In fact I had everything ready yesterday but lost the light for my final shot. The forecast for today was much brighter so I decided to delay - it made all the difference. Of course this would not be possible on a Commercial Shoot - I would have to introduce some artificial light if the natural light was not good enough. My preference is to use daylight balanced LED panels but I will always choose natural wherever possible.
This brings me to the end of my first blog post.
The soup was delicious by the way!