I did the food styling for a summer food photo shoot for FFWD today, which meant props like summer salads and sangria.
One of the most photo-friendly salads I know is the brown & wild rice salad with dried fruit, parsley and chopped pecans, of which there was plenty left over for dinner. I picked up a filet of salmon this morning, so when the photographer left after 6, all I needed to do was slap it on a cookie sheet and spread a bit of hoisin sauce, straight from the jar, on top, then bake it at 425F for 10 minutes, and dinner was done before the news headlines were over. (W didn’t like the hoisin salmon as much as the pesto salmon.)
I emailed my friend Robyn for her sangria recipe – the one she’d mix up and we’d drink on the stoop of our apartment on Cambie Street in Vancouver. Trashy but yummy. (The sangria, not Robyn. Then again…
She makes cheater sangria at restaurants by ordering a bottle of Orangeina and the house red, and mixing them in her glass.
Robyn’s Cambie Street Sangria
Cheap red wine
Fruit juice of some kind (Five Alive or any citrus blend)
Orange pop or 7-Up
Lemon, orange and lime slices
The ratio is 1 part juice, 1 part pop, 2 parts wine. Lots of lemon, orange and lime slices, plus chunks of other fruit and berries if you want.
The last time she made it, she made orange crush and citrus juice ice cubes, to keep it cold without getting diluted.