Food and photography are two of my passions. Actually, Chris and I share these two interests and as a result, we are able to spend a lot of time together doing these two things we enjoy. We have different skills and interests in the kitchen and behind the camera and we complement each other very well. While we both like to cook, Chris is more interested in the technical aspects of photography, while I gravitate towards food plating and styling. As you’ve read in previous blog entries, our Cuisinart ice cream maker is in constant use. This week alone, we’ve made three batches of ice cream. Our challenge with it is not in the creation or consumption, but in photographing it. Unlike professional food photo shoots where mashed potatoes or frosting whipped with powdered sugar stand in for the real thing, we photograph real, edible ice cream. This means that we have about 5 minutes before the ice cream melts and drips and looks more like a mess than a delicious icy treat. It does not help that it is the middle of summer and our house does not have air conditioning. I spend a good amount of time planning the photo with a stand-in bowl or plate and then replace it with the real thing at the last possible moment. Chris sets up the camera and takes test shots before I bring out the “models.” It’s usually a blitz of activity for a few minutes before the ice cream starts to melt and then the clean-up starts. We usually get a few shots we like that I share with all of you.
Dinner at Tavern on 2
The term gastropub, a combination of the words gastronomy and pub, refers to a bar and restaurant serving high-end food. Belmont Shore finally got on the gastropub bandwagon with the opening of Tavern on 2. Located on Second St., in the former space occupied by La Creperie, Tavern on 2 serves a good selection of craft beers and wines as well as a variety of starters, sandwiches and burgers. Starting next weekend, it will serve breakfast.
Joe Jost’s Pickled Eggs
Since 1924, Long Beach locals have been flocking to Joe Jost’s, one of the oldest continually operating bars west of the Mississippi. It was originally a barbershop, but it is now known for serving ice-cold schooners of beer (and rootbeer), Joe’s Specials, a Polish sausage on rye bread with Swiss cheese, pickle, and mustard, Virginia-style peanuts, and the best pickled eggs. EVER!!
cake batter ice cream
I love the taste of cake batter. Looking back, some of my best childhood memories involved licking the batter off the bowl when my Mom made a cake, brownies, or even pancakes. Truth be told, I was also an avid cookie dough eater, but that’s another story. Anyway, back to today’s topic….For a while, I was hooked on Coldstone Creamery’s Cake Batter Ice Cream, but a few people got sick from salmonella and the company yanked it from its stores. When it came back, it wasn’t as good as the original flavor, but, I guess, the tradeoff was that it was safer to eat.
Now that Chris and I are on an ice cream-making frenzy, I wanted to make my own version. The result was a very rich and creamy ice cream that taste exactly like raw cake batter. It’s a delicious and festive treat, specially when topped with sprinkles. Who doesn’t love sprinkles?!
Thin Crust Pizzas
It has now been several Sundays in a row that Chris and I have stayed home and cooked all day. Yesterday was no exception. After our visits to Sprouts, Smart and Final and Ralphs for all the necessary ingredients, we were delighted to spend the rest of the day in the kitchen. Between the two of us, we made ice cream, simmered pork for ramen, and pickled some eggs à la Joe Jost. We also made marinara sauce and pizza dough for two pizzas – one with pesto sauce and the other with the marinara. While waiting for the pizza dough to rise, Chris managed to make a piña colada for me and a margarita for himself.
Rice Makes Everything Better
For Filipinos, a meal without rice is not a meal. For the first 11 years of my life, I ate rice three times a day – breakfast, lunch, and dinner everyday. Even some of the best Filipino desserts are made with rice. Once I emigrated to the US, I adapted to the western culture and learned to eat like an American. However, there are some American foods that I can’t embrace like peanut butter and jelly sandwiches, Oreo cookies, and cereal and milk. As someone who straddles two cultures, I have developed my own way of combining the best of both worlds by eating American food with rice. Bacon and eggs are good together, but even better with rice. Hamburgers with all the trimmings are delicious, but sometimes I just have to have a plain hamburger patty dipped in soy sauce with a plateful of rice. Most of the time I have steak at home, I cook it medium-rare and eat it with rice that is topped with some butter and soy sauce. Odd, perhaps, but to me, it’s a perfect meal.
Light Quality and Shadow Contrast
One of the first photography techniques we learned is how to use aperture settings to take more creative photographs. You probably noticed that many of our food photographs are close-ups of with a blurry background (photograph above on the left). That technique uses a wide aperture setting to create a narrow depth of field. We also tend not to pay too much attention to lighting techniques, partly because we didn’t know much about it and partly due to the fact that the food we were photographing was our meal that was getting cold.
I ran across this amazing blog from Taylor, a food photographer living in Charlotte, NC, who shares food photography tips and tricks. His tutorial on Light Quality and Shadow Contrast helped us to clearly understand those two basic factors regarding the impact of lighting on photography.
We set out to create a mini-studio in our dinning room using materials we had on hand to try to replicate the techniques described in Taylor’s tutorial. We taped parchment paper to the glass in our french door to diffuse the natural sunlight coming in (affecting the light quality) and used a white foam board to reflect light from the opposite direction (to control shadow contrast). The result is the photograph above on the right. We were pleased with the outcome and with our new found photo techniques. We hope you like it too.
cheddar cheese dip with jalapeños
Since I’ve got a ready supply of jalapeños at the moment, I’m always looking for ways to use them. Chris recently discovered Trader Joe’s Pub Cheese, a “gourmet spreadable cheese,” reminiscent of Velveeta, but with more flavor. It comes in three flavors: Sharp Cheddar, Sharp Cheddar with Jalapeños, and Sharp Cheddar with Horseradish. For our new favorite dip, I melt the cheese, add a tablespoon or two of drained salsa, and some sliced jalapeños. It is so simple and easy, yet very tasty. Next time, I might make nachos by adding Ortega chiles, canned no-bean chili, diced tomatoes to the melted cheese and then spooning all that gooey cheese over tortilla chips. Yum!!
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a classic combination: tomatoes and basil
Perhaps there is no better combination of flavors and textures than the classic pairing of tomatoes and basil, whether in a Caprese Salad or in a simple pasta dish. This is specially true in the summertime when the tomatoes are at its sweetest and at its peak of flavor and the fragrant basil grows quite fast. The small basil plant I bought at Trader Joe’s is very happy by my sunny kitchen window and has produced all the basil I need, and much more. It was a much better investment than buying a bunch at the grocery store for the same price.
philippe’s, the original
Chris and I took John, Lucia, and Janet to Philippe’s in downtown LA, the birthplace of the French Dip Sandwich. The cafeteria-style restaurant already had long lines by the time we got there around 11:30, but the carvers were pretty fast in filling orders. Chris, Lucia, and I had the lamb sandwiches while Janet opted for the beef, all double-dipped for extra flavor and moistness. The consensus at our table was that the hot spicy mustard was the perfect condiment to the sandwich. The potato salad and cole slaw both got thumbs up as well as the dill pickle spears.
Wondering what John ordered at the restaurant known for the French Dipped Sandwiches? He ordered a TUNA sandwich….Go figure!
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razzleberry ice cream with dark chocolate chips
In 1984, President Ronald Reagan signed a proclamation declaring the third Sunday in July as National Ice Cream Day and designated July to be National Ice Cream Month. It coincides with our own proclamation naming this year, 2011, as The Year of the Ice Cream. As you know, Chris has been the diligent ice cream maker, churning ice cream at least once a week. Today, to mark the Day, Month, and Year of the Ice Cream, it was my turn to create a cold concoction – Razzleberry Ice Cream. My inspiration for this flavor came from Marie Callenders’ Razzleberry Pie, which is made with blackberries and raspberries.
the tomatoes are coming!
Today, I picked the first two tomatoes (the two reddest ones on the left) on my Sweet 100 tomato plant. A few more are going to be ready in a couple of days. There are lots of flowers and small fruits growing on this plant and in a week or so, I’ll be harvesting many more. My other tomato plant, a Yellow Pear, is loaded with about 75 fruit, but it is taking its time in ripening. It probably won’t be ready for harvesting until early August. I can’t wait to eat homegrown tomatoes that are sweet, juicy, and flavorful.
In addition to the tomatoes, I also harvested another 7 jalapeños for Chris to pickle in vinegar, bay leaves, garlic, coriander seeds, sugar, salt and pepper. This brings our total harvest count to: 14 jalapeños and 2 cherry tomatoes.
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harvesting jalapeños
Today, only 49 days after planting the little seedlings (see May 22 entry), I harvested seven jalapeño peppers. With ample water and sunlight, the scrawny plants have now grown to about 2 feet, with minimum care. The ripe jalapeños were about 3-inches long with a bright shiny green color. There are still about 10-15 peppers ready to be harvested, and many more blossoms. I will harvest more in a couple of days, but leave some of them on the plant until they turn red. The red jalapeño peppers are sweeter and not quite as hot.
Since I don’t use jalapeño peppers regularly, I need to figure out what to do with all these peppers since I don’t want them to go to waste. I can probably freeze or pickle them, preserve them in olive oil, or add them to homemade salsa. In the meantime, we sliced the peppers for Southwest burgers, stuffed them with goat cheese for poppers, and added to some pub cheese (another good buy from Trader Joe’s) for nachos. None of our dishes were very original or creative, but they were all very tasty!
© Daisy’s World, 2011-2013. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.
manzanar national historic site
On our drive down from Mammoth last week on US-395, we stopped at the Manzanar Natiional Historic Site. Ironically just a short distance from the town of Independence, Manzanar was one of ten relocation centers where Japanese Americans were incarcerated during World War II. There are not many structures left, but you can see cement foundations, outlines of gardens, and signage of the buildings that once stood there, still surrounded by barbed wire fences. A replica of one of the eight guard towers that were used by military police equipped with search lights and sub-machine guns stands as a reminder that the Japanese Americans were held there against their will, and not “for their protection.” The desolate landscape against snow-covered mountains was an eerily beautiful and moving sight, almost haunting, really.
This dark chapter in American history began in 1942 when the U.S. government under President Roosevelt enacted Executive Order 9066 authorizing the Secretary of War to declare areas of the United States (mostly in the western US) as military areas “from which any or all persons may be excluded.” The Executive Order also established the War Relocation Authority, which paved the way for the creation of relocation camps which would house over 100,000 Japanese Americans, most of whom were American citizens by birth or were willing to become citizens but were denied the opportunity due to the immigration laws at the time. No charges were ever brought against any of the internees, nor were there any trials or due process, as prescribed by the Constitution of the United States.
Manzanar resembled a small town housing up to 11,000 prisoners and was self-sustained in many ways. The camp had its own hospital, schools, farms, co-ops and more. There were dances and baseball games. Most people held jobs within the camp or helped with the American war effort by making camouflage nets. Despite the severity of the circumstances they endured, these (mostly) American citizens of Japanese ancestry made the most of their imprisonment and lived hopeful lives even though many had lost everything.
As America celebrated the 235th anniversary of its independence, I thought it was fitting to end with this quote inscribed on a plaque by the guardhouse that says:
May the injustices and humiliation suffered here as a result of hysteria, racism, and economic exploitation never emerge again.
I know this is more serious than most of my posts, but I was truly moved by visiting this site. If you are ever driving up US-395 heading towards Mammoth, I urge you to stop at Manzanar to learn about the courage and the indomitable spirit of the Japanese Americans and the fragility of the freedom and liberty we sometimes take for granted.
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i say kumato, you say tomato
I discovered these brown tomatoes at Trader Joe’s the other day. They are called Kumato tomatoes and they have an unusual brownish-reddish appearance. They are firm, juicy tomatoes that are sweeter than traditional tomatoes. The label says that they are distributed and sold exclusively by Trader Joe’s. I was originally drawn to its unusual color and I thought it would make for a unique presentation in a Caprese salad or a bruschetta.
Chris and I have been cooking from scratch lately and we came up with a decidedly un-Fourth of July dinner, using the newly discovered Kumatos – roasted tomato and basil pasta and rosemary-olive bread. Chris made the fresh angel hair pasta and we collaborated on the sauce. I roasted the Kumatos in the oven in olive oil with a little balsamic vinegar and garlic for about 15 minutes. I transferred it to a sauce pan with more olive oil and garlic and added red pepper flakes, parmesan cheese, basil, and salt and pepper.
As Chris was draining the pasta, he saved some of the pasta water so I could add it to the simmering sauce. The starchy water and the olive oil simmered together, forming the base for the sauce. When the sauce was almost done, I added the pasta and mixed it to coat the pasta evenly with the slightly thickened tomato sauce. I seasoned generously with salt and pepper and garnished with more cheese and basil.
For the bread, I made french baguettes again, but this time added rosemary and diced Kalamata olives. From start to finish, it took a few hours to make dinner, but result was a simple and deliciously satisfying meal we enjoyed making together. It was a lovely way to end the holiday weekend.
© Daisy’s World. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.




















