Brown. That is what most of my food photos are. Low-key and containing a significant amount of some shade of brown.
I find I am very drawn to low-key, moody images. In food photography, and all other photography too. Earthy photos with wood and rocks and wrinkles that tell a story. My favourite.
I also lean towards sad songs.
I am not sure if these two things are related, but I do know that I might drive my sister crazy one day with all the slow songs I like to sing at our sing-songs.
Funny thing is, I am basically a happy person! Honest. Ask any of my friends...I am sure they can back me up!
But slow songs and low-key images tend to be in my nature. And I reckon I can't help my nature any more than you can help yours. BUT I am going to try to step outside my comfort zone a bit and attempt to do some photos that have more colour and are higher key.
We'll just see how it goes!
Which brings us to Greek Lentil Salad. Lots of potential for colour!
The most basic ingredients of a Greek salad are tomatoes, cucumbers, onions, and feta cheese. These ingredients are sometimes mixed in with greens, but they are quite nice with pasta or lentils (or any combination thereof!).
When picking a lentil to use for salad, you want to stick with green or brown because they hold their shape. I learned this after using red lentils for a salad once...mushy! The red ones are best used in soups.
Boil the lentils until they are soft but still maintain their shape. This time can vary depending on the type of lentil you have. The ones I have take 15 minutes.
Dice your ingredients of choice. Depending on what you have in the fridge, you can vary the ingredients; I didn't have any cucumbers on hand so I used some apple. It was delish! Add some crumbled feta cheese, olives and/or capers.
You will want to add some sort of vinaigrette dressing (such as Greek or Italian). I make up my own using Ten Salad Dressings recipe Chef Michael Smith uses. I love this dressing guide as you can adjust your dressings the way you like!
If you are adding pasta, I find it makes for a nicer salad if the pasta is a bit al dente.
Mix all the ingredients together, season with salt, pepper and any additional herbs you want, and let sit in the fridge for a few hours, if you can (this will let the flavours work through all the ingredients).
Well, I think I might go do a little practicing on the mandolin. It is the only chance I have of contributing something upbeat to our sing-songs; the mandolin cries out for upbeat. Interestingly though, my mandolin is brown too!
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