I’ve been busy! And the next couple of weeks will be even busier! I’m so excited to tell you about an amazing opportunity that’s come up, I have been actually assisting with real food styling jobs. One of the recent jobs was for Food & Drink magazine assisting a prominent stylist; the next one will be on location somewhere up north for three days! The Food & Drink magazine is a gorgeous magazine produced by the Liquor Control Board of Ontario (the single largest purchaser of alcohol in the world). They have a lofty budget to produce this gorgeous, glossy magazine; I’m also booked for about 4 additional days in December with a couple of other equally talented stylists so my life has become rather exciting. But because I’m away from my computer and not able to access my phone while on set I’m sorry if I miss a comment on your blog in the next while but I hope you’ll understand.
Let me tell you about my experience so far in assisting. Sometimes it means grocery shopping; I was fortunate enough to shadow a food stylist assistant as she shopped Toronto grocery stores for some rather unique ingredients. It starts with an email list and a call with the food stylist to chat about what is needed that day. Often the groceries are perishable so we buy only for what will be used that very day. After we clearly understand what each ingredient is for, we make lists and action plans. Remember my cottage lists? Let me say that my list-making abilities will come in very handy. We began our grocery journey at around 10am at the Maple Leaf Gardens Loblaw and were on the go until 3pm non-stop, visiting no less than 8 stores to pick up about $300 of various ingredients for recipe development. You may wonder what the most unique ingredient we sourced was? It was a mediterranean salt-cured fish which is also dried called Botargo (John – From the Bartolini Kitchens, please comment on what this might be used in). It was very expensive, clocking in at $79.99 for a piece that looked no more than 150 g or 5.5 oz! We also visited a very cool Asian grocer on Cherry Street called T&T where we bought fresh Galangal (Thai Ginger) and Chinese Chives (which are long, flat leaved, grass-like greens), but they had so much more. You just know I’ll be visiting that store again in the very near future. At the St. Lawrence Market we bought soft-shelled crabs, rabbit (did you know they leave the head on so you can be sure it’s not a cat?), Chorizo (raw and cured), farro and La Bomba rice (this is the same Paela rice I recently used here)! My imagination is going wild with the possibilities for these lovely ingredients. Our job is to buy the food ONLY. There is someone else called a Prop Stylist who is responsible to source all the cool props you may see included in a recipe photo.
But shopping is only half of it, the other half of assisting is advance preparation (which I haven’t done as yet) and on-site cooking where we are actually cooking the food for the camera. On my first shoot for F&D I had figured that I would be relegated to clean-up and general prep but I actually had the opportunity to cook for the actual shots — I made pesto, browned chicken, made savoury waffles to name a few! It was more than I dreamed it would be. The job is not for everyone, but I love being in the kitchen and I found it interesting and very satisfying. Working with the photographers, their assistants, the food stylist and prop stylist on-site is an amazing experience and I am excited and very grateful to be part of it. I think I’ve unexpectedly stumbled upon my dream job :-), which is pretty incredible because I thought I LOVED what I did before!
It’s definitely fall in Toronto, and while there are barely leaves clinging to the trees, while the colour of the sky has morphed into shades of grey (not fifty, let’s not go there), while the colour of the lake is more black than blue, our slow cookers are chugging away in our cozy kitchens up in Canada, brewing secret and not so secret recipes to fend away cold and flu season with the nutrition and comfort of soup. Take a look at any website, blog or even magazine and it’s about soup. I definitely have my favourites but I also like to switch it up a bit and so I’ve developed this tasty, all be it green, Broccoli Soup, without a spot of cream in it! Of course, you can add cream if you wish to your taste, but I’ll pass thank you very much.
The polenta fries were a nice touch and a perfect colour contrast
Creamed Broccoli Soup
- 1 good-sized head of local organic broccoli, cut into even florets, woody stems removed.
- 1/2 cup chopped sweet onion
- 1-2 medium-sized parsnips, cut into cubes
- 3 cloves garlic, roughly chopped
- Water or stock to cover
- salt and pepper to taste
- Sauté the onion until translucent, add the garlic and parsnip and sauté 5 minutes longer.
- Add the broccoli and cover with water. Cook until all vegetables are fork tender.
- Using an emersion blender, blend until smooth adding water or stock to desired consistency, salt and pepper to taste. Press through a fine sieve. Serve hot with Cheddar Polenta ‘Fries’
There isn’t a spot of cream in this delightful soup
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