I totally made this for myself with no intention of putting it on the blog, but it was so tasty that I just had to share it. I had some of it alongside a quesadilla for lunch yesterday and it was a perfect match. It’s so refreshing and summery, fantastic served cold to beat the heat.

And it only took a few minutes to put together.

Do you know how to break down a pineapple? I know it looks intimidating but it really only takes a minute to do. Just take a large sharp knife and slice off the top and bottom, then stand it on one of the ends and slice down the sides to remove the last of the scaly exterior, making sure to remove all of the brown parts. You’ll be tempted to not cut in too deep in an effort to get more pineapple, but don’t – you really need to remove all of the brown pitted parts, they’re not pleasant to eat. Then just cut the fruit off the core. I slice down one side of the core, then rotate and slice down again, leaving 4 large pieces. Again, don’t cut too close to the core, it’s too fibrous to eat! You can then chop the fruit into whatever size pieces you want. Sounds like a lot of work, but it really only takes a minute.

Pineapple with lime and mint

A simple snack of fresh pineapple with herbs and citrus.

Prep Time: 10 minutes

Ingredients

• 1 small pineapple
• 2 tsp. sugar
• the zest and juice of 1 lime
• a handful of fresh mint leaves (chopped fine)

Cooking Directions

1. With a large sharp knife, slice the top and bottom off of the pineapple. Stand the pineapple up on one of the cut ends and slice the sides off, making sure to remove all of the brown bits.
2. Cut the pineapple off of the core in 4 large pieces and chop into bite-size pieces.
3. In a large bowl, combine cubed pineapple with sugar, zest, juice, and mint. Stir to combine and allow to sit for 30 minutes in the refrigerator before serving.
4. Store any remaining in an air-tight container in the refrigerator for up to 5 days.

I managed to eat an entire pineapple by myself last week, so I don’t see this lasting very long in my house. That’s ok though, I still have half a bag of fresh mint to use up, so I’ll just have to buy another one and make more!

I asked you guys on my Facebook blog page yesterday what foods you’re craving lately, too. Looks like basil is a theme for many of us. I’m personally hooked on Thai basil at the moment, but I do use sweet Italian basil quite a lot too. In fact, I have some plans in the works for using both types of basil in a few different recipes that should appear on the blog in a few weeks. I think I feel a new obsession coming on…

What is your current favorite fruit?

What do you like to pair basil with?

My craving for berries is nowhere near over, but I’m starting to feel the intensity ease up a little now that the initial excitement from all this newly seasonal fruit has settled some. And right on cue, a new craving has emerged: Mint. Guys, I’m losing my mind over this stuff right now.

The beautiful spring weather we’re having right now in Georgia (on the days it isn’t pouring down rain, at least) has me wistfully dreaming of sipping cocktails on patios in the sunshine. It won’t be long now before the bully that is summer in Georgia comes to scare away this brief moment of fair weather, replacing it with a beatdown of searing sun rays and suffocating chokehold of humidity. Of course I’m exaggerating, but only a little.

Anyway, we’ve been too busy for cocktails on patios lately, so I’ve been entertaining myself by recreating the flavor of one of my favorites at home, one that just so happens to feature my food obsession of the moment. Mmmmmmmojitos!

The mojito is a mixture of rum and club soda, flavored with the refreshing additions of lime and mint that have been muddled with sugar. The flavor is so clean and crisp with the herbal aromas of lime zest and mint leaves scented throughout. The sugar never fully dissolves, and instead soaks up the other flavors, making for a sweet and flavorful sip with lots of texture.

These mojito bites are made with nothing more than nuts, dates, lime, mint, and agave to sweeten. I’ve rolled them in sugar to recreate that gritty undissolved sugar you get in the bottom of the glass – my favorite part. And guys, they really do taste like mojitos! It’s a perfect replica! Sans booze, of course.

I’ve been keeping these in the refrigerator so I can enjoy them cold, just like a cocktail. Every bite is a burst of fresh mint and lime, and I especially love getting to lick the minty sugar off my fingers afterwards.

For a clutch of poppable minty snacks to curb your own cocktail cravings, follow these easy steps…

Raw vegan mojito bites

All the flavor of the classic summertime cocktail with none of the hangover.

Prep Time: 15 minutes

Yield: Makes 22 to 24 bites

Ingredients

• 1 cup raw unsalted macadamia nuts
• 1 cup raw unsalted cashews
• 3/4 cup chopped dates
• 3/4 cup fresh mint leaves
• 4 tbsp. fresh-squeezed lime juice
• the zest of 2 limes
• 1 tsp. raw agave nectar
• pinch salt
• white sugar for rolling

Cooking Directions

1. In a food processor, pulse together nuts until small. Add dates and pulse to combine.
2. Add in mint, juice, zest, agave, and salt. Process until a paste is formed.
3. Pinch off small bits of the paste and roll into balls. Roll balls in sugar.
4. Store in an air-tight container in the refrigerator for up to 2 weeks.

Best part: No hangover!  Second best part: No straw clogged with mint leaves! Third best part: No giving yourself a headache trying to suck the mint leaves up through the straw! Fourth best part: No deciding it might work better to blow the mint back down the straw and having half the drink explode out of your glass as the mint shoots out of the straw like a cannon!

Just me? Ok.

Oh, and they’re completely raw and vegan too. Nifty!

What flavors are you craving right now?

What cocktail would you like to have in a bite-sized treat?

Enough with the mush.

We’ve had 2 bottles of champagne left over from our wedding that have been taking up space in our fridge for 3 frickin’ years now, and though we would love to have the space back, we just can’t ever find a good enough reason to pop such a special bottle. If we’re splitting hairs, then I should mention that they’re actually cava, a Spanish wine made in the style of champagne (it’s not technically champagne unless it’s made in the Champagne region of France.) I’m not a wine person, so I have no problem erroneously referring to them as champagne. Tastes like champagne to me.

I had the idea for this recipe a few weeks ago and asked Jeff over dinner one night if he would be comfortable with letting me use one of our special bottles to make it. I could just see him debating it heavily in his head, and it was actually several days before I was given the blessing to use it. I figured there would be a lot of it left that we could sample later that night and reminisce together over, but somehow I ended up using the whole dang bottle! Whoops.

It turned out fantastic though. It’s not really boozy at all, but there’s a heavy white grape flavor with a bit of tingly something there, kind of like the enzyme-y tingle you get from honey. It’s a bit on the thin side too but I thought it was fine that way, good for dipping a croissant in. It would be absolutely incredible as a topping for vanilla bean ice cream or paired with some really nice cheese.

Strawberry champagne jam

The classic marriage of strawberries and champagne in a luscious jam.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour

Ingredients

• 6 cups strawberries (leaves removed and cut in half)
• 1 cup white sugar
• zest of 3 lemons
• 2 tbsp. lemon juice
• 1 750mL bottle of champagne (about 3 and 1/2 cups)

Cooking Directions

1. In a large bowl, stir together strawberries, sugar, zest, and juice then allow to sit for 1 hour covered with a kitchen towel.
2. Transfer contents to a large, heavy-bottomed stainless steel pot and pour over the champagne. Stir until foaming has stopped.
3. Turn on the heat to just above medium and allow to come up to a low boil. Stir frequently with a spatula and reduce heat if you feel anything starting to stick to the bottom or it could burn.
4. After 1 hour, test doneness by adding a small dime-sized dollop onto a frozen plate. Wait 20 seconds, then tilt the plate. If it runs freely, it needs more time; if it barely runs, it's done. Continue boiling jam until it passes the run test.
5. Finished jam can be canned or the majority frozen while a small amount is kept in the refrigerator for immediate use.

Obviously, a jam recipe that uses an entire bottle of champagne is not made inexpensively. This is certainly not something you’re going to make on a whim unless you’re just rolling in cash. It would, however, make for a very thoughtful and personal anniversary gift to give to a special couple in your life. I know Jeff and I will get much more enjoyment out of this jam than we were getting from that bottle taking up room in our fridge that we never had the heart to open.

Just don’t wait 3 years like we did.

Do you have a sentimental food item you can’t bring yourself to indulge in?

Last week I sat looking at a list of over 30 recipe ideas for the blog with no desire to make any of them. I like to cook what I crave, and though the ideas I had already were good, I just wasn’t craving any of them at the time. I decided to poll followers of my blog’s Facebook page for what flavors you guys are loving right now. There were lots of good suggestions, but the one that immediately got my recipe-inventing wheels turning was… Sriracha sauce!

As soon as I heard the word I knew I wanted to make a chicken salad with lots of fruity spicy sriracha! I often mix sour cream and sriracha together to make a dipping sauce for panko-crusted chicken, so I knew this same concept would work perfectly in chicken salad form.

Sriracha is a Thai hot sauce made from chili peppers, distilled vinegar, garlic, sugar, and salt. You may have heard of it referred to as Rooster Sauce, due to the giant rooster that appears on the bottle of the most popular brand. Whatever you call it, it’s a mild, fruity sauce that tastes great on almost anything. I love it on a burger or squeezed over fried rice.

Spicy Sriracha Chicken Salad

A spicy Thai take on chicken salad with the fruity flavor of hot Sriracha sauce.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Just over 3 cups

Ingredients

• 2 skin-on bone-in chicken breasts (makes about 3 cups shredded roast chicken)
• 1/4 cup sour cream
• 1 heaping tbsp. Japanese mayo (or other thick style mayo)
• 2 tbsp. Sriracha sauce
• 2 scallions (sliced thinly)
• 1 tbsp. sesame seeds

Cooking Directions

1. Dry chicken breasts thoroughly with a paper towel and rub all over with a bit of olive oil. Bake on a parchment-lined baking sheet at 400F degrees for 40 minutes. Allow to cool completely.
2. Remove and discard skin. Use your hands to pull the chicken from the bone and tear into small pieces.
3. In a large mixing bowl, combine shredded chicken with all other ingredients and mix thoroughly. Serve on bread, a croissant, or over a salad as desired. Store in an air-tight container in the refrigerator for up to 4 days.

I ate that sandwich for lunch right after photographing it and was in spice heaven. It’s definitely got a kick to it, but I didn’t think it was overwhelmingly spicy. If you’re sensitive to spice though, feel free to dial back the amount of sriracha you add. Start with just one tablespoon and taste it to see if you like it as is. And if you’re a lunatic, add even more!

Thanks again for all the awesome recipe inspiration. Anyone else wanna chime in with a flavor you’re loving right now? Who knows, maybe it’ll end up inspiring my greatest recipe creation of all time! A recipe to crash Pinterest! If only in my dreams…

Discovering raw foods has been like finding a massive loophole in the system. Cake for breakfast? Don’t mind if I do. Oh, and it’s healthy, you say? Well that’s a horse of a different color!

Raw food desserts really are both delicious and healthy, as long as you eat them in reasonable portions. Like any other food, too much of a good thing can be bad. But, if you get a mid-afternoon craving for a sweet snack and reach for a raw whole food treat rather than a processed cookie, you can get all the satisfaction of a decadent dessert without feeling guilty.

I actually discovered blogs when I found a few vegan and raw food sites through StumbleUpon many years ago. Health and food were not really even on my radar back then, but I was drawn in by the beautiful and colorful food I saw on these first few blogs. It spiralled out from there as I sought to find more and more interesting blogs on the topic of food.

One of my early favorites was Almost Vegan, written by Amber Shea Crawley. Amber’s refreshingly offbeat personality and her enthusiasm for healthy but delicious food was infectious, and I’ve found myself excitedly following her career over the last few years as she’s transitioned from eager home cook, to professionally trained raw chef, to a twice-published cookbook author with a successful self-titled vegan blog, Chef Amber Shea.

I already have and love Amber’s first cookbook, Practically Raw, so I was thrilled when she announced that she was writing a follow-up cookbook focusing entirely on desserts. Practically Raw Desserts is just as lovely as Practically Raw, and I couldn’t wait to try a few of the recipes immediately.

The recipe that caught my eye first was the one for Strawberry Blondies. Amber is kind of famous for her original raw blondie recipe, which I reviewed on the blog a few years back (please excuse the terrible photos in that post, I hadn’t gotten into photography yet.) Those raw blondies were so satisfying as a real dessert, with their buttery richness and golden flavor convincingly mimicking the flavor of a baked blondie. Of course, I couldn’t wait to try them with the addition of my favorite fruit.

They are soooo good guys. The addition of a little bit of vanilla extract really rounds out the tart fruit flavor, making it taste more like strawberries and cream. I’ve been eating one of these every day since I made them and they’ve really helped to satisfy my cravings for sweet treats.

I went ahead and whipped up a few other quick recipes from the book too. This oat milk, pictured below, was great with a dash of cinnamon over a bowl of puffed wheat and fruit. Also, I sweetened the oat milk with another of Amber’s recipes, date syrup (in the first picture up top.) I made the syrup to use on pancakes this weekend, but it worked great to lightly sweeten the oat milk too.

That leads me to one of my favorite things about the book: Amber has taken the time to list variations, substitutions, and alternative cooking methods for all of her recipes. After reading a few of the recipes and seeing the substitutions listed, I didn’t have to wonder if I could sweeten that oat milk with date syrup, it had become obvious with how versatile and interchangeable her recipes are that I could do it and that it would work perfectly. I really appreciate the confidence this approach instills in the reader, that’s it’s totally ok to just use whatever you have or whatever you prefer to make the recipe work for you.

Another thing I love is that the vast majority of the ingredients used are relatively common. The only ingredient I’m having trouble finding is coconut flour, but like I’ve already pointed out, I’m confident that I could just replace it with a nut or seed flour of my choosing and have it work perfectly in any recipe that featured coconut flour. I like that I don’t have to make a special trip to a health foods store to start enjoying the recipes right away.

So, I’m recommending Amber’s cookbook, Practically Raw Desserts, not only because I consider her a friend and want her to succeed, but because I think she’s turned out a truly quality product that can appeal to a much broader audience than just the avid raw food community. If you’re interested in making healthy desserts at home with minimal equipment needed, few hard-to-find ingredients, endless variations and substitutions, and NO baking required, then pick up Practically Raw Desserts on Amazon, or learn more about it here.

For a few of my own raw dessert recipes, try these on for size:

Raw vegan orange pistachio bars

Raw nectarine dream cookies

I loved the tart berries with their sandy coating of sweetness swimming in a bowl of sugary milk- it was summer in a bowl.

I saw blackberries at the market a few weeks ago and thought they were looking ripe enough to try. Berries are one food I will never buy out of season, they’re a totally different and disappointing food when they haven’t had enough sunshine yet to sweeten them up properly. I had no idea what I wanted to do with them, but for some reason that memory of sugared berries that I hadn’t had since I was a child came to mind.

If I was going to do this I wanted to class the whole thing up a bit, make an “adult” version of my childhood treat. Green matcha tea sounded like the perfect grown-up sprinkling sugar flavor.

The flavor is still mostly sweet, with just a faint springy green flavor similar to the herbal flavor of mint. It’s not bitter at all. The best part may just be the leftover sugary green tea milk at the bottom of the bowl.

The recipe is super simple: 10 parts sugar to 1 part matcha. Easy as pie. I’d recommend using a small measure such as a teaspoon. I made mine in tablespoons and it ended up being quite a bit of sugar. I’m sure I’ll find something delicious to use the rest for.

Green tea sugar

This springy green tea sugar is great for sprinkling over fresh fruit, or anywhere a little sweetness is needed.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

• 10 parts white sugar
• 1 part powdered matcha green tea

Cooking Directions

1. Whisk together sugar and matcha. Sprinkle on fresh fruit, buttered toast, or any way you use sprinkled sugar.
2. Store in an air-tight container in the refrigerator or freezer.

Of course you don’t have to sprinkle it on blackberries either. I think it would be fantastic dusted over buttered toast, as a crunchy topping for donut muffins, or swirled into a lemonade. Just for fun-sies, I went ahead and used it to rim a glass of strawberry milk. Mmmmm!

Matcha green tea is one of my very favorite flavors and I’m always looking for new ways to inject it into the foods I love. It seems every time I make a new recipe, I find myself wondering if it would work in a matcha flavor. If I’ve learned anything so far, the answer is always YES.

What would you sprinkle this green tea sugar on?

This week, we’re on B, which has us utilizing blueberries. I missed A (for avocado) while planning for a recent vacation Jeff and I took, so I’m very eager to jump in and contribute this week!

Over the weekend, I tested this recipe for blueberry buckwheat scones, my first time ever making scones! I was so worried they would fail, but thankfully they came out perfectly crumbly, the nutty buckwheat base studded all over with huge juicy blueberries. I’ve been eating them sliced in half and slathered with a thin layer of butter and a little bit of blueberry jam. So good!

Buckwheat flour, also known as soba flour in Japan, is a dense and nutty grain flour with a subtle natural sweetness. This is the same flour used in making soba noodles, which are most commonly served cold with a salty dipping sauce on the side. You pick up a big clump of noodles with your chopsticks, dunk them in the hot soup, and slurp them up making as much noise as you want! Soba has such a beautiful color- it’s kind of grey, almost purple sometimes. So pretty paired with the bluish-purple blueberries in these blueberry buckwheat scones.

Blueberry buckwheat scones

Nutty buckwheat scones bursting with blueberries is a unique twist on this breakfast pastry classic.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 scones

Ingredients

• 1 and 1/4 cups* all-purpose flour
• 1 cup buckwheat (soba) flour
• 4 tbsp. sugar
• 2 and 1/2 tsp. baking powder
• 1/2 tsp. salt
• 5 tbsp. cold unsalted butter
• 1 large egg
• 6 tbsp. cold milk
• 1 cup frozen blueberries
• + extra milk to brush top of scones
• + extra sugar to sprinkle over scones
• + extra flour for kneading dough on

Cooking Directions

1. In a large mixing bowl, whisk together the buckwheat flour, sugar, baking powder, salt, and 1 cup of the all-purpose flour. Reserve the other 1/4 cup of all-purpose flour to use only if dough ends up too moist.
2. Cut butter into small cubes and add to the dry mix, along with the milk and egg. Use a fork or potato masher to cut butter into the dough. Dough will be very dry and crumbly and seem like it won't come together completely.
3. Rinse blueberries under cool water to remove any frozen juice on them. Use while still frozen, do not allow to thaw fully.
4. Add blueberries to the dough and fold in with your hands. As you mix, some of the berries will burst and the juice will help the dough become moist enough to come together. If it is very wet by the time you get them incorporated, add the reserved 1/4 cup of all-purpose flour and mix in.
5. Transfer dough onto the counter or a cutting board dusted liberally with flour. Dust surface all over with flour and pat into a circle shape.
6. Cut dough into 8 wedges and transfer to a parchment-lined baking sheet. Brush each scone with milk and sprinkle with sugar.
7. Bake scones for 35 to 40 minutes in a pre-heated 400F degree oven. Allow to cool before serving with butter, clotted cream, or jam.

I learned a few things about properly making scones in testing this recipe that I’ll share with you to help you make a tasty scone on your first try. As I was mixing the wet ingredients into the dry, I thought there was no way there was enough moisture to hold it all together and I started to second-guess my recipe. Once I added the berries though, they released so much juice into the dough that it became far too wet and sticky in an instant. Again, I feared that I’d ruined them. I simply added an extra 1/4 cup of flour, and they came together enough to feel good about trying to bake them.

Scone dough should be relatively dry. If it can’t hold its shape when patted into a circle, it’s just too wet. Don’t be afraid to add flour until it comes together into a ball. You also want to use cold butter to give it that irresistible flakiness upon baking and not mix with your warm hands too much for fear of melting the butter into the dough. A brush with milk on top adds a bit of protein to brown up in the oven. If you’ve done everything correctly, the scones should be crisp and brown on top, dry but tender in the center, and not very sweet at all. They’re a bready base for slathering on your favorite biscuit toppings.

Very excited to be able to participate in Meatless Mondays from A to Z this round. Thanks Heather for bringing it back! No idea what I’ll make with cabbage when it’s time to move on to letter C.

Have you ever baked with buckwheat flour?

Allow me to “un-forget” it, because it was really good and deserves its time in the spotlight.

I had to retest this one as well, but thankfully I got it right on the second try. The first time I made it, I tried searing the duck thighs directly in the donabe and then shredding them to add back to the soup. Confession time: I had never cooked duck before. I just assumed it would behave similarly to chicken, but I found out very quickly that it’s a bit different.

The duck didn’t cook all the way through in the same amount of time that chicken would have. Also, the meat clung for its dear life to the bone and I couldn’t get much of it off to use in the soup. I knew I was going to have to figure out a better way to cook the duck for this recipe to truly work.

This time, I baked it. I put it skin side up in a deep baking dish and set it in the oven at 400F degrees for 40 minutes, the same way I roast chicken. It came out with golden brown crispy skin, fully-cooked but tender meat, and enough rendered duck fat to keep me in duck fat fries for the next few years.

The meat is still pretty clingy though, definitely not as easy to get off the bone as chicken, but this time I was able to pick the bones pretty clean and have plenty of duck meat for the soup. You’ve really got to get at it with your hands though, none of this dainty fork-shredding nonsense. It’s gonna be quite an effort, but don’t let that duck think he’s bested you! You’ve gotta call that duck by the wrong name, emasculate him in front of his golfing buddies, and them make him do your taxes while you enjoy an ice cream cone in right front of him and don’t offer him any.

Wow, that got weird.

Here’s the recipe for this ducky and delicious soup…

Duck soba

A hot soup of shredded duck and shiitake mushrooms in a salty broth is the perfect dip for cold soba noodles.

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: Serves 2 to 4

Ingredients

• 4 skin-on bone-in duck thighs
• approx. 20 sliced shiitake mushroom caps (discard stems)
• 3 large scallions (sliced thinly)
• 4 cups water
• 1 and 1/2 tsp. hondashi
• 2 tbsp. soy sauce
• 1 tbsp. mirin
• 4 portions of dried soba noodles

Cooking Directions

1. Roast duck thighs skin-side up in a deep baking dish for 40 minutes at 400F degrees. Allow to cool completely.
2. Pull off skin and scrape off any remaining fat with a butter knife. Use your hands to pull the meat from the bones and shred. Discard skin but keep the bones.
3. Boil soba noodles according to package directions in a large pot of water. When done, drain and rinse under cold water then set aside.
4. In a clay pot or other heavy-bottomed pot, bring water, hondashi, soy sauce, and mirin up to a simmer along with the reserved duck bones.
5. Let simmer for 3 minutes or so then remove duck bones and add in the shiitakes, scallions, and shredded duck meat. Let come back up to a simmer for about 5 minutes to soften the shiitakes and scallions before serving with soba noodles on the side for dipping.

Jimi has also finished his own write-up of the the photo shoot, you can check it out here. This was a really cool experience and I hope we can work together again in the future.

Bonus cat shot taken by Jimi…

Silly kitten.

Have you ever cooked duck before?

When I started taking photos for The Japanese Pantry, I knew jack-all about photo editing. I had played around with a few of the settings in iPhoto before and could occasionally sort of guess my way into editing a photo well enough, but I really was just eyeballing it, not applying any actual knowledge.

Becoming a better photo editor took nothing more than investing my time to learn how to do it – reading articles, watching YouTube videos, and fiddling with the software until something just “clicked” in my head. I’m not going to go into how to edit photos because that’s a whole book worth of knowledge on it’s own and really just something that takes practice. What I do want to talk about is the strengths and limitations of the few pieces of photo editing software I used, and what I would have done differently if I knew then what I know now.

I work on an iMac, so the default piece of photo editing software I have is iPhoto. iPhoto is great for storing and sorting casual family photos, and it does offer some basic editing functions that can clean up an imperfect photo in a pinch. I was really happy with it before I started writing the book, it had plenty of functionality for touching up my random photos of salads and cats for the blog. Once I started trying to use it to edit photos to a more professional standard though, I immediately ran into some issues that I knew could not be overlooked.

Here are the two main problems I found with iPhoto that would eventually drive me to upgrade my software: 1) You cannot “spot edit”, meaning that any adjustments you make will apply to the whole photo rather than just the part that needs adjusting, and 2) The batch editing function is severely impaired. Editing a batch of similar photos would require you to make the same adjustments to each photo individually rather than applying them across a spectrum of nearly identical photos to save time. iPhoto has a batch editing function, but it never worked properly for me for batch editing more than 2 files at a time, so it might as well have not existed.

In these first 3 photo examples, all of the same shot of matcha green tea, you can see the results of the first problem I mentioned in action. The first photo is the original photo completely unedited in any way. The second photo has been cropped as well as sharpened, and the third has been adjusted for exposure and white balance. The third photo represents the very best I was able to do with iPhoto.

As you can see in the second and third photos, my edits applied to the whole photo rather than just the parts that needed adjusting. Sharpening brought the front of the spoon into greater focus, but at the expense of highlighting some imperfections, such as the texture and bits of fuzz on the white backdrop and some scratches on the front of the spoon. Cranking up the exposure helped to bring the background closer to true white, but it washed out the color of the matcha. Adjusting white balance could only do so much – there is still a faint blue cast to the background, but removing it skews the entire picture too warm. This was the best it could get.

I spent some time researching professional editing software trying to figure out what was going to give me the most bang for my buck. After much deliberation, I decided on Aperture.

Aperture is another Apple product that I knew I could move seamlessly into from iPhoto. I also looked into Lightroom and Photoshop, but in the end I decided that they were both a bit too expensive for a novice who didn’t even know what she needed yet. At $80, Aperture was just right for trying out some real professional software without the risk of over-investing.

Right off the bat there was lots of new functionality to get familiar with. Like all Apple products, Aperture was intuitive to use, I could just dive right in with trying new things and not worry that I was doing something wrong that couldn’t be undone. Aperture seemed to solve all the problems I had with iPhoto – I could spot adjust, batch edit, more accurately correct white balance, retouch more seamlessly, “turn off” an edit I’d made to compare it with the original quickly, and so much more that I didn’t even realize I needed until I had it. Just look at how much brighter and more vibrant this cleaned up photo looks after editing with Aperture…

That’s the photo that made it into The Japanese Pantry, and on the whole I’m pretty pleased with it.

There was just one thing that Aperture couldn’t do that I realized was going to be a deal breaker if I couldn’t figure out some way around it… Aperture does not support layering. I did not realize this until I’d already purchased it and nearly cried my eyes out thinking I’d just wasted my money on a piece of software that would always be lacking.

If you’ve never used layering before, here’s the jist. Layering allows you to take a part of an image and make it into its own editable layer. Imagine a stack of 3 pieces of transparent paper: The top layer is a picture of a bird, the middle is a mountain, and the bottom is the clear blue sky. You could easily drag the image of the bird to another part of the sky, take out the mountains layer entirely, or replace the blue sky with a picture of clouds, simply by interacting with a single layer at a time. Layering allows you to move, edit, omit, or replace parts of an image like a digital scrapbook.

For my matcha image, I needed to either remove or replace the background which was still not white enough even after editing with Aperture. I searched around and found a plug-in that would work with Aperture to allow me to do just that. Perfect Layers by OnOne Software was just the ticket.

With Perfect Layers, I can combine the best parts of 2 or more images to make one perfect picture. To use, you just highlight the photos you want to work with in Aperture and right click on “Edit with Plug-in”, then select Perfect Layers. Perfect Layers automatically opens and loads the images for you to work with.

For my matcha photo, I first tried “painting out” all of the background with Perfect Layers, but I found that it left really hard edges around the shadow underneath the spoon, making it look fake. I wanted to keep the shadow, but make the background really white, so I decided it might work better to make a version of the matcha image with the exposure completely blown out to get a bright white background that I could more easily blend around the shadows in the original image. This is the image with the exposure cranked up to the max…

This technique worked perfectly. I was able to either paint in the white background or paint out the matcha subject where needed to get one unified image. The only complaint I have about Perfect Layers is that it does not have “smart edges,” meaning that the software has no ability to detect and trace around the edges of an object for you. For every image, I was tediously painting out the dark background being extra careful to get as close to the subject as possible without touching it. This was really hard to do with just a mouse and I ended up having to make tons of corrections to little areas where I’d “colored outside the lines.” This could easily be remedied by using a Wacom tablet or other digital stylus for more fine control, and honestly, the version of Perfect Layers I was using was free, so I really can’t complain too much.

Now that the book is finished and I’m back to photographing recipes for the blog, I’m more aware of exactly what it is I need in photo editing software. Using Aperture with Perfect Layers was a good first start into understanding and using professional photo editing software, and if I did not have more books planned in the future it would be fine for editing my random recipe creations. Since I do though, I think I’ll be looking into Lightroom and Photoshop again, possibly on a subscription basis to reduce the cost and get software updates for free.

If you’re on a Mac and considering upgrading to Aperture from iPhoto, I would say that it’s absolutely worth it if you don’t foresee yourself ever needing the layering function. Aperture really does have a great workflow, uncluttered look, intuitive controls, and much higher level of editing power than iPhoto. There were only a few functions in Aperture that I couldn’t figure out how to use myself, but a look around YouTube produced enough tutorials to familiarize myself quickly. If, however, you’re fascinated by the idea of moving around parts of an image like a scrapbook and making artistic changes to photos that are outside the realm of typical editing, you’re going to need a platform that supports layering, and Aperture with Perfect Layers isn’t quite enough. There is a paid version of Perfect Layers from OnOne Software that would completely supplement the layering function, but if you’re trying to get into professional photography you’re going to find using a plug-in product clunky and annoying pretty quickly.

That was a long, long post. I know this is completely boring to those of you who read this blog for the recipes, but I’m hoping that someone will find this helpful since I wish I had known all this stuff before I starting writing my book. Would have saved me so much time.

In the last installment of this series, I’ll talk about the book layout software I used. Yes guys, I designed and laid out my book by myself. When you self-publish, there’s no one to do that for you! (Recalling an entire day I spent trying to find the perfect calligraphic Japanese kanji font.)

Part 1: Getting Serious

Part 2: Anthologize and CreateSpace

Part 3: Photography Skills

I decided to use them up in a coffeecake. I have been craving coffeecake. It’s the crumbs I was after, really. Just give me a big bowl of coffeecake crumbs and a spoon, I’ll entertain myself from there.

Well, I absolutely wrecked my kitchen making an asian pear coffeecake, only for it to turn out not so great. The flavor of the cake (and the crumbs!) was spectacular, but the pears were nigh undetectable and they were so watery that the center of the cake refused to finish cooking no matter how long I left the thing in the oven. It was time to start over.

“So pears are out, what else have I got?” Lemons, now there’s an idea! Oooo! And ginger!

And so it was born. And WOW is it good.

The cake is dense and buttery. The flavor of the lemons and ginger is subtle, more aromatic, less tart and spicy. The crumbs are crisp and golden and are a delightful texture contrast against the soft cake. I dusted mine with a pretty snowfall of powdered sugar, but they are just dandy without.

This is the kind of cake you expect to eat with a rich cup of coffee (it is a coffeecake after all,) but the gentle summery flavors would pair just as well with a light cup of tea, even a tall glass of iced tea with a squeeze of lemon. It’s a great breakfast pastry for segueing into the warmer months.

Lemon ginger coffeecake

This buttery rich coffeecake is lightly scented with the aromas of fresh ginger and zesty lemon. A perfect pastry for warm weather breakfasts or afternoon tea.

Prep Time: 20 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 45 minutes

Yield: Serves 9 to 12

Ingredients

• For the crumb topping:
• 1 and 1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 tsp. dry ground ginger
• 1/4 tsp. salt
• 1 stick melted unsalted butter
• *** ***
• For the cake:
• 2 and 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 1 stick unsalted butter (softened)
• 2 large eggs
• 1 and 1/4 cups plain unsweetened yogurt
• 1 heaping tbsp. freshly grated ginger
• 2 tbsp. lemon juice
• the zest of one lemon

Cooking Directions

1. Start with the crumb topping: Mix all ingredients except for the butter together in a stand mixer on low speed, then pour in the melted butter and mix until fully incorporated. Set aside for later.
2. For the cake: Cream together softened butter and sugar until light in color, then add eggs one at a time, then yogurt mixed on low speed.
3. Scrape down the sides with a spatula and add the lemon juice, zest, and grated ginger. Mix through.
4. In a separate bowl, combine all dry ingredients and whisk to combine. Add to wet in three stages, mixing in between each.
5. Pour batter into a buttered and floured 9-inch square baking dish. Dish should be deep.
6. Top with crumbs and bake at 350F degrees for 1 hour. Cover the top loosely with a sheet of aluminum foil with a few holes poked in it and continue baking for an additional 20 to 25 minutes, this will allow the center of the cake to finish cooking without the crumbs burning.
7. Allow to cool completely in the baking dish before serving. Store covered in plastic wrap.

I don’t know about you, but I like a coffeecake that is piled high with crumbs. The crumbs are the whole point, in my opinion. So if you start making this recipe and it looks like you’ve made an absolutely absurd amount of crumbs, don’t second-guess it. Just go with it. Pile all of them on and thank me later.

Craving satisfied.

Do you love lemon desserts as much as I do?