Anti Plagiarism

30 June 2011

Food Photography Tip # 3 | Down Low

I'm a fan of Digital Photography School and I really find their tips most useful.



According to the tips on the website there are times when a high angle would really make your food photos look good, but there are times that taking a photo of your food using an angle that is slightly lower may make a better impact.

The author stated that many new food photographers make that slight mistake of photographing their food from a very high angle. From my experience, I would say that the reason for this is, many new food photographers think that the best way to present their food is by taking a photo of the whole plate and most often than not, taking a photo from a high angle really does a great job.

But Darren Rowse, the author suggests that you may want to take your camera lower, at plate level or just a little slightly above your food's plate.

I would ask you, of the two photos posted above, which one looks better? I'd go for the second one. The first photo was taken with me standing while the plate was on a stool. The second photo was taken at plate level.

Brightest Blessings!



29 June 2011

From My Kitchen | General Kitchen Talk

It's my first time to join From My Kitchen

Mommy Dharlz, the host of the meme asks the following questions:

What's your Favorite Gadget/Tool to Use? And what have you prepared from your kitchen?

And here are my answers:

(1) My favorite gadget/tool/equipment in the kitchen would be the more than 10 year old set of knives that my mom passed on to me. I have a sister who never took much liking to cooking, so when I asked my mom for the set of knives that my aunt gave to her, she didn't think twice. I guess she thought that it would serve me well since I was her little kitchen helper since the age of nine.

(2) What have I prepared? Unfortunately hubby and I woke up late so we decided to just buy something from the neighbor who sells cooked meals.

We bought a couple of servings of Nilagang Baboy (pork in simple broth)

I have some fond memories of this dish.

My mom used to prepare something with broth during the colder months of the year and my favorite was Nilaga. She used to say that "Give her (me) a piece of pork and tons of potato, drizzle it with some fish sauce (patis) and she'll survive."

A Photo of My Version of Nilaga

Foodie Memories

I invite you to join me as I open my meme called Foodie Memories formally next week (Tuesday). The meme will open Tuesday (12MN) Manila Time and will close Friday 12NN (Manila Time).

Let's all walk down memory lane as we talk about our favorite comfort food and the fond memories that we have of them.

Brightest Blessings!



24 June 2011

Chefs' Quarter

Happy Friday people! It's been raining heavily for the past couple of days here at home and I was reminded that I haven't shared these yet.

Chefs' Quarter
SM Megamall Branch
Level 3 SM Mega Atrium, SM Megamall, Mandaluyong City
Tel No: (02) 401.3658
Telefax: (02) 706.5336

It was my birthday a couple of weeks back and hubby decided to take me out to a nice restaurant for lunch. We couldn't decide where to go so we tossed up a coin and SM Megamall won. The restaurant of choice: Chefs' Quarter which mainly served French dishes - loved it!

What we had:


Hubby's choice was the French Onion Soup Php150.00


I tried it and I must say that they cooked it to perfection. I love that the top was crusty and the onions were naturally sweet. I never imagined that I would love onions when they are served as soup.

My choice: Waldorf Salad (Solo) Php150.00


The freshness of the apples really gave this salad a great taste. The salad was not served with its typical mayo dressing, I think the restaurant served it with their own blend of vinaigrette.


Hubby's Choice: Beef Stroganoff Php250.00


I tried it and compared to other stroganoff servings that we tried, this one was definitely a LOT better.

I wouldn't say that I'm a fan, but if you're the type who loves stroganoff, the serving from the Chefs' Quarter is highly recommended.

My Choice: Chef's Quarter Steak Php295.00


The best thing that I could say about this is that the steak was not dry. It was juicy done to perfection. I don't like medium rare steaks, I mean, I like my steaks dead and well done, not bloody and looks undead. Although the meat was well done, it was still tender and the juice of the meat was...

...I just ran out of words! And the veggies that came with it, crunchy right on the spot!


Hubby's Choice: Warm Apple Pudding Php100.00



When it comes to sweets I really am not fond of caramel, but the caramel of this warm apple pudding was not just an olfactory feast, it was also a feast for the palate.

My choice: Mango Brazo Php70.00


Not your typical slice of Brazo. It was refreshing and naturally sweetened by the ripe mangoes. The ample drizzle of the mango sauce gave it a little more flavor, not overpowering but it added some texture and a natural sweetness. Compared to regular brazo, this one is also fluffy, soft, but it had its own firmness that makes you aware that you are chewing something other than air. Oh and the size of the slice, definitely worth your Php70 bucks.


Food: Let's just say that we went back to the restaurant two weeks after our first visit!
Service: For what ever we reason we forgot to order drinks on our visit, but the staff of the restaurant paid good attention to their patrons. They were able to refill our water glasses quickly that it seemed like we never drank from it.
Price: Total expenses Php1,150.00 for two people. I'd say that it wasn't that bad since we paid for a three course meal, Appetizers - Main Course - Dessert.


Highly recommended.

If you're interested about their Catering Services, you may contact them at:

Chefs' Quarters
Level I Midtown Wing, Robinson's Place Manila, Adriatico cor Pedro Gil St. Malate, Manila
(02) 381.3449 | 381.7716
Fax: (02) 567.1910
Mobile Numbers: (0920) 924.3044 | (0926) 743.8863

You may also visit them at their other branches/restaurants

Old Vine Grille by Chefs' Quarter
Unit A 119, Level 1, Eastwood Mall, Eastwood City
Tel No. (02) 706.5573
Fax: (02) 706.5574

Old Vine Grille by Chefs' Quarter
The Venice Piazza McKinley Hill Town Center, Fort Bonifacio, Taguig City
Tel Nos. (02) 836.4966 | 836.4969
Fax: (02) 836.4970

Uncle Cheffy Brick Oven Global Cuisine
Unit A216 and 201 Level 2, Eastwood Mall, Eastwood City
Tel No. (02) 383.7215
Fax: (02) 470.2750

Uncle Cheffy II
Unit C Bellagio II-Forbes Town Center, Rizal Dr. cor Burgos Circle, Bonifacio Global City, Taguig City
Tel No. (02) 659.8030
Fax: (02) 659.8031

Kuse Traditional Filipino Cuisine
The Venice Piazza, McKinley Town Center Fort Bonifacio, Taguig City
Tel Nos. (02) 836.4966 | 836.4969
Fax: (02) 836.4970

Beurre Blanc
2nd Level Newport Mall, Resorts World Manila, Newport, Pasay City
Tel Nos: (02) 836.4342 | 659.4020
Mobile: (0920) 924.3044


Brightest Blessings!



22 June 2011

Waldorf Salad


Food Trivia

Badge Design By Troy                

I just loved this serving of Waldorf Salad that I had when I celebrated my birthday a couple of weeks ago. It was refreshing and delicious, a light meal that allowed me to have some more space for other food items.

Are you wondering where and why this salad got its name?
A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.
The salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which opened in 1931).
Oscar Tschirky, who was the Waldorf's maître d'hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe.
"Waldorf Salad" is the title of a 1979 episode of Fawlty Towers which concerns an American guest's increasing frustration with Basil Fawlty's incompetence, symbolised by Fawlty's continuing inability to produce the salad of the title: "I think we're just out of Waldorfs." He asks the question: "What is a Waldorf anyway, a walnut that's gone off?".
June serves Waldorf salad as part of a special dinner for Ward in the Leave it to Beaver episode "Beaver’s Short Pants."

Source: Wikipedia

Brightest Blessings!



16 June 2011

Food Photography Tip | Lighting and Presentation

Taken near a window

Taken using natural + artificial light

Natural light works well to highlight the great tasting colors of food. 

If you look closer at the first photo, it doesn't look as delicious as it really was. The reason, light was too harsh that it made the crab look pale and couple that with the clutter and as you can see DISASTER is guaranteed.

The second photo though is quite attractive. The diffused light that came from underneath that plastic sheet reflected a very nice glow which highlighted the browns of the drink. It also helped to take out the shadows that the natural light from the window cast on the wall behind the drink. Lastly, the presentation of the drink was clean and simple, no clutter, a simple background which made the drink stand out even with all the negative space on one side. 

For the past two weeks, we have learned a little about lighting and presentation. I think it's time to challenge those of you who read these tips to put the first two tips to practice and show me what you've got. I'll share some photos next week!

Brightest Blessings!



15 June 2011

V for Vegetables


                Badge Design By Troy

Food Trivia

Vegetable salad with some grilled chicken pieces, it was a heavenly healthy treat.

It was my first time to venture into eating vegetable salad which was combined with fresh ripe mangoes and some grilled chicken meat.

Vegetables other than greens may be used in a salad. Common vegetables used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients, such as olives, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads.

Brightest Blessings!



10 June 2011

Garlic and Asparagus with Parmesian Vinaigrette


It's been quite a while since I experimented on good food in the kitchen. I've been so complacent with the things that I already know how to cook that I fall back on the usual recipes and dishes for the last couple of months.

On my birthday, I decided it's time to take myself out of the rut and try something new. Since asparagus was quite cheap, I made up my mind to come up with something really easy but quite delicious. I was totally scared to put all these ingredients together since I don't know how it would taste like, but hey, here I am now sharing the recipe!

What you'll need:

1 block of tofu, diced into about half an inch squares
1 whole head of garlic, chopped
20 stalks of asparagus, washed
3 tablespoons of olive oil (no substitute)
salt and pepper to taste

What to do:

In a frying pan heat the olive oil and toast the chopped garlic.
Remove half of the toasted garlic and set it aside
Fry the tofu with the garlic until lightly brown
Quickly sear the asparagus stalks with the garlic and tofu for about 1 minute (low heat)
Then salt and pepper to taste before turning off the heat

* To serve

Make a bed from the fried tofu and garlic, place the asparagus stalks on top of the tofu bed, sprinkle with the garlic that you set aside and serve it with a generous amount of your favorite vinaigrette.

** I used a store bought Clara Ole Parmesian Vinaigrette for my dressing


I hope you enjoy preparing and eating this as much as hubby and I did!



Brightest Blessings!