Category: Food

Still Coconuts for So Delicious

Summer may be winding down, as evidenced by countless back-to-school sales if nothing else, but ice cream season never ends. Even when I’m not churning my own, there’s always a backup “emergency” pint or two in the freezer, standing by for any unexpected guests… Or cravings. So Delicious frequently occupies that frost-covered spot, hidden behind stiff bags of frozen peas and berries to protect such bounty from hungry scavengers. No matter how many times a new pint is purchased, another one is sure to follow, quick to replace that sweet stash with something different. Each time that switch must be made, the longest part of the shopping trip is inevitably spent poring over the different options. It seems as though So Delicious keeps tucking new flavors into those sub-zero cases on every repeat visit, and choosing between the enticing combinations can be trickier than finding a fast-moving checkout line. When they offered to make the tough decisions for me and send a bundle of new offerings, it was a done deal before I could finish hammering out an ecstatic response on my keyboard.

Cashing in on the universally known fact that everything tastes better on a stick, releasing their latest Coconut Milk No Sugar Added Fudge Bars was sheer brilliance. Perfect little individual portions that satisfy that need for a tiny indulgence at the end of the day, these treats seem like they were made with me in mind. Sweetened with stevia and packing a jaw-dropping 8 grams of fiber into each miniature pop, forget about needing to rationalize that extra serving of dessert- These feel downright virtuous. Luckily, they don’t taste it. Strong initial coconut flavor gives way to a gentle, delicate taste of cocoa. Not the deep, rounded flavor of decadent chocolate that we all know So Delicious is capable of, but that’s the price to be paid for such lightness. It’s a grownup version of the childhood classic, although kids would undoubtedly partake with glee if given the chance.

Coconut Milk Passionate Mango Ice Cream is a bit of a departure from the standard set of flavors you might find at the store, which is a shame, since it was a tropical delight from the first lick. Bright, clean, citrus-y mango blended perfectly with the passion fruit, allowing each one an equal role in the overall production. Not only refreshing but also invigorating, it’s the kind of flavor that could brighten up a grey day. The coconut milk base is practically invisible in this particular pint, easily fooling unsuspecting eaters who may not like the popular drupe or seek out dairy-free alternatives in the first place.

Saving what I hoped to be the best for last, Coconut Milk Cookie Dough Ice Cream had a big title to live up to. Coconut haters beware: This one is unafraid to shout its origins from the rooftops and make its presence known. Happily, for those who appreciate the coconut for all it brings to the table, that flavor melds nicely with the plentiful chunks of soft cookie batter strewn throughout. Brown sugar is the main flavor of the dough, accented by a decent touch of salt, which is pretty accurate for most cookie doughs I’ve tasted raw baked and then eaten like a well-behaved, patient baker. Crunchy chocolate shrapnel strewn about the body of the creamy concoction adds much-needed textural contrast, and provides greater depth than the vanilla base alone could muster. Each bite is different and exciting, which makes it the most addictive pint to dig into.

Ice cream is best when shared, no matter how delicious it is alone, so I’m thrilled to make the experience sweeter by offering coupons for a free pint to two lucky readers. If that sounds like a good deal to you too, leave a comment about which flavor you’d buy should you win. The coupons are only valid in the US, so only residents or current visitors are able to enter this one, and please leave only one comment per person. You have until Friday, August 24th at midnight EST to add your comment to the pool, and winners will be contacted shortly thereafter.

Get your scoops primed and ready, because colder weather doesn’t mean a break in the ice cream action here!

UPDATE: The contest is now closed, and the two winners are…

Allie and Gabby! Congrats ladies, you’ll be hearing from me soon and enjoying your very own pint of coconut ice cream before you know it!

Hannah (BitterSweet)143 Comments

The Right Tool for the Job: Ice Cream Machines

Questions keep on pouring into my digital inbox about all things ice cream, but surprisingly, rarely about the recipes themselves. 9 messages out of 10 are from ice cream-churning virgins, first dipping a toe into the great pool of frozen treats. It’s the very machines that turn liquid into creamy confections that are the cause of most confusion, since there are so many models on the market these days and little guidance for the inexperienced shopper. The one most critical tool to have on your side is the ice cream maker, and that can be an intimidating and pricy investment- But it doesn’t have to be. As excerpted from my latest cookbook, Vegan a la Mode…

Once a prohibitively expensive luxury item, both unwieldy to use and incapable of churning out any decent amount of ice cream, it’s a whole new world of frozen dessert technology out there now. Making ice cream at home has never been easier or more accessible, with countless options to delight your inner gadget geek. Originally limited to different sizes of hand-cranked wooden buckets, you can now find machines that will mix the base, chill themselves, churn the ice cream, do your taxes, and all under 30 minutes. Okay, perhaps that’s a slight exaggeration (it may take closer to 45 minutes), but frozen dessert technology has come a long way. Prices rise precipitously with each additional feature, so be prepared to pay for the luxury of a self-contained unit that can freeze simply with the flip of a switch.

For starters, let’s get one thing straight: I do not recommend hand-cranked machines. They may have an irresistible nostalgic quality, and the illusion of creating a more DIY experience, but trust me here, the novelty will wear off after the first batch, if not during the first batch. These archaic machines take much longer to freeze a quart of liquid base, can be terribly messy if they require salted ice as the chilling medium, and are downright exhausting. Plan to skip your workout if you’re churning ice cream by hand; the amount of labor that goes into such a process is no joke. If this hasn’t yet dissuaded you, bear in mind that at the point when it becomes thicker and even harder to crank, you must actually increase your vigor, to ensure that the finished ice cream has the smallest ice crystals possible, and thus smoothest, richest mouth-feel.

One of the most basic, affordable, and thus popular models is the simple freezer bowl design, which, just as the name suggests, has a separate insulated bowl that must sit in the freezer for a minimum of 24 hours before each batch. It’s essentially a giant ice pack shaped like a bowl, which rotates around a stationary but removable paddle. The downside is that you must plan your ice cream forays well in advance; a partially frozen bowl hastily pulled from the deep freeze will yield only slush. The big upside, however, is that $40 – $50 can get you one of these babies, brand spanking new. I would argue that these modest appliances are ideal for just about everyone, from newbie ice cream creators to those with intermediate experience. This is what I employed for many years, until the base fell on the ground one time too many and cracked beyond repair. Treat your machine nicely and it should last your whole lifetime.

If you have a stand mixer, there is likely an ice cream attachment created for your particular brand that can be purchased separately. A fine option, these are also of the freezer-bowl variety, but have the added benefit of making use of your existing appliance, saving space and hassle. Don’t get me wrong, I’m a big fan of multi-taskers, but there’s also something to be said for specialized equipment that does one thing, and one thing very well. These types are fine options, but are actually a bit more expensive than the stand-alone sort, ringing up at about $70 – $100. Additionally, when trialing the attachment designed for my KitchenAid® stand mixer, I found that the resulting ice cream was slightly icier than average.

Panicked when I had to replace my trusty freezer bowl machine, I turned to the generosity of my grandmother. It occurred to me that my grandpa had made sorbet every Thanksgiving, but since his passing, that contraption hadn’t seen the light of day. Luck was on my side, because my grandma was thrilled that I would take that bulky thing off her hands, which had simply been collecting dust for nearly a decade, and also because it turned out to be a self-freezing unit. I shouldn’t have expected anything less from my grandpa, a self-confessed gadget lover. Fond of having the top-of-the-line tools before anyone else on the block, though the machine was perhaps twenty years old, it was still a state-of-the-art ice cream churn. This variety of machine has in-set bowls that typically can’t be removed, which makes for trickier clean up, but freeze down from room-temperature to a state of readiness in about five minutes. You can generally churn consecutive batches to your heart’s content, with a 10 – 15 minute pause in between. A good substitute for this outdated brand now would be the Cuisinart® ICE-50BC Supreme Ice Cream Maker, which has largely the same design and functionality. For hardcore frozen dessert divas, these are your only option, but they will set you back quite a few pretty pennies. Most start at about $250, and can escalate all the way to $1,000 and beyond, depending on the brand and capacity. For some, the investment is absolutely worthwhile, but most can get by just fine without such a fancy tool.

Of course, there are also many methods for making ice cream without any specialized equipment altogether… But that’s another post.

Hannah (BitterSweet)26 Comments

Biscuit Eater

Biscuit-making and -eating is not in my heritage; I can’t recall having these savory, flaky quick breads on my dinner table even once throughout my childhood. It’s a shame, really, because they’re such a tasty and effortless side that perfectly compliments almost any meal. Traditional or “authentic” southern biscuits may be beyond the scope of my abilities, but I do know that I like mine tall, tender, and fluffy, with more flavor than just plain flour can bring to the table. Fresh herbs and a healthy handful of vegetables liven up this simple staple, making it ideal for serving with soups, smothered in gravy, or just eaten solo.

Yield: Makes 6 – 8 Tall Biscuits

Garden Herb Biscuits

Garden Herb Biscuits

Fresh herbs and a healthy handful of vegetables liven up this simple staple, making it ideal for serving with soups, smothered in gravy, or just eaten solo

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 2 1/2 Cups All Purpose Flour
  • 2 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Coarse Sea Salt or Kosher Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Fresh Chopped Parsley
  • 2 Tablespoons Fresh Chopped Chives
  • 1 1/2 Teaspoon Fresh Thyme
  • 1/4 Cup Vegan Butter
  • 4 Ounces (1/2 Package) Vegan Cream Cheese
  • 1 Cup Finely Grated Carrot or Zucchini (or a Mix of Both)
  • 3/4 Cup Plain Non-Dairy Milk
  • 1 Teaspoon Apple Cider Vinegar
  • Additional Melted Vegan Butter (Optional)

Instructions

    1. Preheat your oven to 425 degrees and line a baking sheet with a silicone baking mat or piece of parchment paper. Set aside.
    2. In a large bowl, whisk together the flour, baking powder, salt, pepper, and fresh herbs. Make sure the greenery is well distributed throughout the dry mixture.
    3. Cut the butter and cream cheese into tablespoon-sized pieces before adding them in next, and use a fork or pastry cutter to further incorporate the two. Once you achieve a coarse consistency where there are no chunks of fat remaining that are any larger than peas, toss in the carrot and/or zucchini shreds.
    4. Finally stir in both the non-dairy milk and vinegar at once, and mix with a wide spatula just until the thick batter comes together. If you’re into the old-fashion way of doing it, you can also mix by hand, of course.
    5. On a very lightly floured surface, pat out the dough to about 1 – 1 1/2 inches tall. Use a 2-inch round cookie cutter to cut out the biscuits, and space them out equally across your prepared baking sheet. Gather up any scrapes, pat back into shape, and cut again, until the dough is all used up. You should get 6 – 8 tall biscuits out of the mix.
    6. If desired, brush a small amount of melted butter across the tops of the biscuits for an extra rich flavor, and then pop them into the oven. Bake for 18 – 22 minutes, until golden brown all over. Let cool for at least 10 minutes before eating, just so that you don’t burn your mouth!

Notes

For savory flavors that would be right at home at any Thanksgiving feast, consider swapping out the chives for a mixture of fresh rosemary, sage, and tarragon. Finely grated sweet potato or parsnips would make great substitutes for the carrot or zucchini, too.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 614mgCarbohydrates: 34gFiber: 2gSugar: 3gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: American / Category: Quick Breads and Muffins

Hannah (BitterSweet)51 Comments

Two Peas from Different Pods

Garbanzo beans, those humble little legumes, have miraculously managed to rise within the ranks of standard beans to celebrity status. They’ve worked hard to get to the top of the heap, and considering their versatility and culinary potential, they certainly deserve their time in the spotlight. Appearing in curries, stews, salads, spreads, and breads alike, their agent must work tirelessly, securing them top billing on menus that span every cuisine across the globe. Though I’m a lifelong fan of their work, it becomes somewhat tiring to see garbanzos starring in yet another feature, week after week, month after month. After all, why should chickpeas have all the fun? There are plenty of other peas in the sea, so to speak.

Exploring the vast array of bean flours now readily available on the market, for one reason or another, I latched onto green pea flour in particular. Without ever having cooked with it prior, I plunged in blindly and ordered an entire case. Though I’ll likely have a decent supply of pea flour for a solid decade now, that wild purchase brought me on of the most delicious snack mash-ups just waiting to happen: Wasabi pea panisse.

Prepared exactly the same way as standard chickpea panisse, the hot bite of wasabi is added to the subtly sweet base of green peas. A cult classic in its traditional format, this study in flavor contrasts is only enhanced when expanded upon to include a crispy, lightly salted exterior concealing a soft, almost creamy center.

Addictive as that combination was, I couldn’t leave well enough alone. Instead of a mere sprinkling of salt, an extra layer of spice and flavor via shichimi togarashi was the cherry on top of this savory sundae. Pairing the green pea fries with an umami-packed miso aioli simply sent this snack over the top. No longer just a midnight munch, it’s a snack that could entice hordes of party goers at any function, fancy or casual. Sorry chickpeas; You’ll have to sit this one out.

And in case you’re wondering…

…Yes, they really are delightfully green on the inside!

Yield: Makes about 40 Panisse; about 1 Cup Aioli

Wasabi Pea Panisse with Miso Aioli

Wasabi Pea Panisse with Miso Aioli

Prepared exactly the same way as standard chickpea panisse, the hot bite of wasabi is added to the subtly sweet base of green peas. A cult classic in its traditional format, this study in flavor contrasts is only enhanced when expanded upon to include a crispy, lightly salted exterior concealing a soft, almost creamy center. Pairing the green pea fries with an umami-packed miso aioli simply sends this snack over the top.

Ingredients

Wasabi Pea Panisse

Miso Aioli:

  • 1/4 Cup Olive Oil
  • 1/2 Cup Plain Greek-Style Coconut Yogurt**
  • 1/4 Cup Shiro (White) Miso Paste
  • 1 Tablespoons Rice Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Mirin
  • 2 – 3 Cloves Roasted Garlic
  • 1 Teaspoon Tamari or Soy Sauce

Instructions

  1. Lightly grease a 11 x 7-inch baking dish and set aside.
  2. Place the vegetable stock, oil, wasabi paste, and salt in a medium or large saucepan, and whisk thoroughly to incorporate the wasabi. Set over medium heat, and bring the liquid just to the brink of boiling. When the bubbles threaten to erupt on the surface, add in the green pea flour, whisking vigorously the whole time to prevent lumps from forming. As the mixture begins to think, you’ll need to switch to a wooden spoon to continue stirring, as it will become quite stiff in no time at all.
  3. Continue to cook and stir for up to 10 minutes, until the batter is thick enough to hold its shape. In my experience, this took much less time, but it will vary depending on your stove and how much moisture is in the air, so stay connected to the process at all times.
  4. Transfer the pea batter to your prepared pan, and smooth out the top with a spatula. Let cool completely before proceeding. If making this for a specific function, it’s helpful to prepare this a day in advance and refrigerate it overnight.
  5. Meanwhile, prepare the miso aioli simply by placing all of the ingredients in your blender or food processor, and puree until smooth. Store in an airtight container in the fridge until ready to serve.
  6. Once the pea mixture has cooled and solidified into a block, turn it out onto a cutting board and slice it into fingers about 3/4 inch x 3 inches- But please don’t break out the ruler, the exact measurements aren’t critical! Heat your oil of choice in a high-sided saute pan, and set out a landing strip of paper towels nearby to rest the finished panisse on.
  7. When the oil is hot and shimmering, fry just a handful of panisse at a time so as not to crowd the pan. Use tongs to turn them, and cook so that each side is golden brown. Remove and drain on the paper towels, sprinkling them with salt and shichimi togarashi if desired while still hot. Serve immediately with miso aioli on the side.

Notes

*Beware of less than savory wasabi pastes that include sneaky stabilizers and curious fillers, such a milk derivatives. Wasabi pastes can vary greatly in intensity, so add it according to your tastes and the brand you have on hand. You can also use reconstituted wasabi powder in a pinch, but I’ve found that they tend to taste dusty and can never reach the same heat level.

**If you can’t get a hold of this, you can also use regular vegan yogurt, but bear in mind that the consistency of your aioli will be considerably thinner.

Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving: Calories: 38Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 174mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
© Hannah Kaminsky
Cuisine: Japanese / Category: Starters and Snacks

Hannah (BitterSweet)41 Comments

Feed Your Hungryface

It’s a small world after all. The blogosphere brings together people from the furthest pockets of the Earth, and yet somehow the perception of an immense distance remains between even “real life” friends. After lurking about on Vanessa’s blog and admiring her tasty recipes for a good number of years, it would never in my wildest dreams have occurred to me that she might be closer much than I thought. Upon learning about her latest sweet venture, Hungryface Bakery, that imagined gap was compressed down to nothing when she suddenly arrived at my doorstep bearing boxes of incredible treats. Rather than ship them, it was easier and faster for her to cross a few town lines and meet me face to face. I’m still reeling at how dangerously close such a talented source of delicious baked goods is to my home!

But I’m getting ahead of myself here. Vanessa takes the same stance on baking vegan as I do, which means that the fruits of her labor are just damned good eats that happen to be vegan. No more qualifiers, no more excuses. Vegan desserts aught to be held to the same standard as any others, so it’s heartening to see this point of view in those who really can spread the word- And sweetness. Her current selection ranges from cookies to tea cakes, all available to ship anywhere in the US, even if you aren’t as lucky to be practically neighbors with the baker herself.

Heart of Darkness Brownies are the most visually arresting of the group; Bars that are this dark and dense are guaranteed to be a rich chocolate experience. Living up to their outward appearance, each bite packed a punch of full-frontal fudge goodness, offset by deep, dark notes of roasted espresso. A minefield of chocolate chips, hidden by the pitch black surroundings they’re buried in, just a few bites would satisfy even the most voracious chocoholic.

On the opposite side of the spectrum, the Moon & Stars Shortbread glittered with a topping of snowy white granulated sugar, covering a dense yet delicate, buttery cookie. Slightly bitter thanks to the smattering of toasted black sesame seeds woven throughout that soft yet crisp crumb, a restrained dose sweetness balanced out the whole equation perfectly. Periodic bites of chocolate were also a surprising delight to discover within. A subtle aroma of coconut lends a slightly exotic undertone, making it reminiscent of an Asian chocolate chip cookie.

Another standout was the Earl Grey Tea Cake. Straddling that fine line between muffin and cupcake, it’s certainly sweet enough to be right at home on a dessert platter, but has a more sturdy, substantial crumb, and of course no superfluous frosting to cover up the delicate flavors of tea. Whole tea leaves impart a floral and slightly citrus flavor throughout the moist miniature cakes, accented with a bright spike of sea salt to really draw out the full intensity of typically demure earl grey. Though packed with tea already, they would indeed make an excellent accompaniment to a cup of one, too.

Pistachio Cherry Shortbread stays true to its name and tastes like actually pistachios, which is a subtle and difficult flavor to convey in any baked good. Seemingly sweeter than the previous offerings, for some odd reason these reminded me of strawberry marshmallows, of all things. Though plenty delicious, they seemed out of place amongst the other more adventurous pairings. By comparison, it was simply a bit too tame.

Building up expectations pretty high with a name like The Sugar Cookie to End All Sugar Cookies, these flat, monstrous frisbees of cookie dough have a classically homey appearance that implores you to dive right in. Perfectly chewy, through and through, Vanessa nails the texture, which is arguably the single most important aspect of a solid sugar cookie. Subtle hint of brown sugar adds complexity, but these are really straight-forward, simple sugar cookies, sure to please younger palates as well.

My very first whiff of the Drunken Shortbread tells me that these will be a doozy. Thankfully, the cookie’s aren’t as powerfully alcoholic as they first threaten, but a comfortable undercurrent of bourbon is constantly present from the first bite to the last. Chocolate chips lined up neatly on top like the buttons on a double-breasted jacket add just enough interest to keep the cookie from becoming monotonous. These melt-in-your-mouth tender bars are sophisticated with a touch of whimsy; not too sweet, and just a little bit naughty.

The creative flavor pairings matched up in Hungryface Bakery are what set them apart from the pack, but the superb execution of each individual offering is what will keep the curious coming back. Even if you’re a passionate baker, it’s nice to take a break and let someone else fire up the oven to satisfy your sweet cravings every now and then. Rather than give in to the siren song of stale, store-bought biscuits, take the time to order online. These cookies tastes about a hundred time better and fresher because they’re all still handmade.

Hannah (BitterSweet)25 Comments

Food Styling 101: Soup

Nearly a full year (!) has elapsed since my last entry in this series, but it was never my intention to let it fall by the wayside. There are, of course, a million different foods with their own unique sets of photographic challenges, so it was never for a lack of material that the posts lagged. Without wasting any more time, let’s dive right back in… To a big bowl of hot soup.

Whether rich or wan, thick or brothy, soup is particularly difficult to style and capture in photos. For those who’ve mastered the art, the results could be worth of a calendar composed of photos, showcasing your best soups for each month. The category is huge, spanning all cultures and ingredients imaginable, but there are a few guidelines to remember for documenting any liquid lunch.

Cook everything (or as much as possible) separately. When cooking for myself, soups are a favorite one-pot meal, but stewing all of the ingredients together does not yield the most visually appealing results. Vegetables have different cooking times, and although it’s fine to eat a slightly overcooked, greyed pea, it’s not what you want to see in a photo. Keeping the components separate also gives you control over the exact amounts of everything in each bowl, and what is most prominently featured as well. If it’s a tofu soup, I want to see some tofu! The carrots might be in perfect dices and that’s all very nice, but those backup singers shouldn’t get the spotlight if the recipe is named after something else.

This may mean deviating from the given recipe slightly, so be aware of what can and can’t be removed from the main procedure. In general, the main body of a soup should remain intact (especially if it involves caramelizing or stewing anything thoroughly) but all mix-ins should stay out of the pool until the end. Noodles in particular need special attention, and must be rinsed in cold water once they’re cooked through to prevent them from becoming mushy. Fresh herbs must remain far away from all that heat until the very moment you’re turning on your camera and beginning to focus the lens. They wilt in mere seconds, so be prepared to switch out droopy herbs if you need a second or third take.

Build your bowl from bottom to top. Assemble your “hero” dish like a layer cake. Put the nice looking, but not gorgeous solid ingredients at the bottom, and be more meticulous about arranging the best examples on top. Once you have the body or “meat” of the soup in place, very carefully pour broth on top. Readjust the filling as needed, and only then can you add garnishes.

Choosing where to build your bowl of soup is an issue that even I struggle with often. It’s a fine line to walk; wanting a generous portion of liquid, but not wanting to spill it while moving the dish to the set. I’m notoriously clumsy about these things, so I often style the base of the soup off set, adding just a small splash of the soup itself. Once it’s safely in place where it will be photographed, only then do I top it off (Very carefully!) with a final ladle full of broth.

Go heavy on the veg, light on broth to prevent it from looking watery. The same concept is applicable to thick, creamy soups as well. If you’ve only got a few of the goodies floating around in there, it’s gonna look skimpy no matter how lavishly you decorate the set. However, maybe you want just a plain, chunk-less creamy soup, and that’s perfectly fine, too! Just stick with one or the other; a spare soup is no fun to eat or look at.

Enhance broth with just a touch of turmeric to make it look richer. A tiny pinch goes a long way, but evokes that classic look of a long-simmered stock, bursting with flavor. Since you can’t actually offer viewers a taste, give them a hand with that visual cue to say “this is a deeply savory, well-seasoned, and delicious dish.”

Finish with a flourish. For perfectly smooth soups, add something exciting either to the side or in the center, to prevent it from looking too plain. A dollop or swirl of vegan yogurt is always a favorite, since it adds such great contrast and motion all in one swoop. Fresh herbs are a classic addition, as is a tiny drizzle of oil. More than one garnish is perfectly acceptable, but don’t go too crazy. Remember that simplicity is best.

Mind the glare. Think about each bowlful of soup as a giant mirror, and you’ll be two steps ahead of the game. Know where your light source is, and check in the viewfinder to see how and where it’s reflecting. If you want to show off all those lovely components you just spent so much time preparing, a steeper downward angle is better for capturing them. A little bit of shine and highlight is necessary (not to mention, unavoidable) but you generally want to avoid having a glare across the entire surface of the soup. When you shoot at a steeper angle (say, 45 degrees or so) you’ll pick up more of that reflection, and bear in mind that if you have more than one light source, you’ll have many more hot spots to keep in check. This would be a handy time to break out a black bounce card or gobo to cut down on those overly shiny areas.

Don’t forget about adding steam, too! Demonstrating that the soup is piping hot does wonders to evoke hunger, since it looks like it’s ready to be devoured right at that very second.

Speaking of which, what styling tips are you hungry for next? If you want to see more of this series, I need your suggestions!

Hannah (BitterSweet)42 Comments