A confession: I know basically nothing about photography. I know, I can hear your gasps of disbelief from here. “But Nicole!” you say. “What about your award-winning photographs? What about your dozens of instagram followers?” Total dumb luck, I assure you.
The one thing I do know about photography, the thing that’s been drilled into my head by every photographer friend I have, is natural light. Food (and everything else) looks much better with natural light. Now here’s the issue. My old apartment had much better windows, included a nice big one in the kitchen. As long as I wasn’t cooking at night, I could be guaranteed some pretty good natural light. Our new apartment, not so much. The kitchen doesn’t even have a window in it, so I basically rely on icky fluorescent light. Bleh. It’s enough to make a girl give up totally on the idea of food blogging.
But that’s not really my style. And even though when I’ve woken up lately it has been so dark and dreary that I actually assume that I was accidentally waking up in the middle of the night, I wanted to do some cooking. And I wanted to record what I was cooking, because these are my favourite biscuits of all time. I call them Fake Red Lobster biscuits, but Will claims that they’re better than Red Lobster biscuits. I wouldn’t know, having been a vegetarian for so long.
Fake Red Lobster biscuits!
(recipe is based on this one, although I increased the milk a bit because the dough seemed a bit dry)
Preheat over to 425. Mix together:
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup grated cheddar cheese
Mix together in a measuring cup:
- 1/3 cup canola oil
- 1 cup milk
Add the wet ingredients to the dry, mix just until combined. Drop one tablespoon worth of dough onto a parchment paper lined cookie sheet. While the biscuits are baking, melt 2 tbsp butter with 1 tsp garlic powder. Brush the biscuits with the mixture when they start to brown and again when they’re done baking (about 10 to 15 minutes).
And now some soup to go with it. Because woman cannot live on biscuits alone (although I sure would like to).
Potato Leek Soup
I think this was one of the first soups I ever made, probably discovered in some kid cookbook. God, I was such a dorky kid. This is why I’m now a 27-year-old with a food blog.
- 1 tbsp olive oil
- 1 onion
- 3 medium carrots
- 3 stalks of celery
- 2 cloves garlic, minced
- 3 leeks, chopped and rinsed well
- 6 medium potatoes, diced
- 4 cups vegetable broth
- salt and pepper
Start by dicing the onion, carrots and celery and cooking them in the olive oil over medium-low heat until the onions become translucent. Add the garlic and continue cooking for another 10 minutes. Then add the potatoes and leek and cook for another 10 minutes. Add the broth and a little salt and pepper and bring to a boil over a higher heat, then lower the heat and simmer until the potatoes are soft. Take the soup off the heat and blenderize! (is there another term for using an immersion blender?)
Serve with biscuits or something else equally delicious and unhealthy.
Such a delicious and nutritious meal!