HELLO 2014... A Classic Feast

NOCHE BUENA... A contemporary approach

The EARLY BIRD catches the worm…

One time my boss mentioned of a place around The Fort Strip that serves really good breakfast. She commended its really good service and well composed array of food selection. Knowing my boss, she is has one sophisticated tongue for really good gourmet creations… So I became curios.

It was one morning when she just told me to go to her for lunch with a colleague of mine. 

They were already in this place called EARLY BIRD Breakfast Club. She mentioned it is in the Strip. So I went and checked it out myself.

When I arrived I said to myself… “Eto yung sinasabi nya na cool breakfast place…”

Butterbeer

It all started when my best friend posted in his FB account his encounter and experience with the famous Harry Potter Drink… BUTTERBEER. Only this is the Starbucks version. I researched about how it was made and it was just a crème frap with caramel and toffee flavorings… Not much of a toffee person. That same night my boss ask me to go with her to the said coffee shop and at that time I asked about the famous drink… She said that the one in Early Bird is better. This is the first time I heard about the place.

I came across this drink in Early Bird and yes… IT IS A BUTTER FIZZ to be experienced. It is creamy yet light. Subtle with a little kick… You have to try this. 

Going back… I arrived and saw that they've ordered already and almost consumed their food. But one captured my attention… the Dessert.

Nutella Banana French Toasties

This is no ordinary dessert. It’s like a stack of mini pancakes with banana and Nutella. But when you looked at it, this is not pancakes… it is French Toasts. This is just intriguing. So without further adieu, I tasted the thing… LORD!!! It was DIVINE!!! 

The simplicity of the toast, plus the sweetness of the banana and the richness of the Nutella is one concoction that just made you sit back and say… HAY!!! This is life at 7-o’clock in the morning. It was to DIE FOR!!!

Another thing I noticed was the intricate designs of their food and the way it is served. I was really impressed. Served in a jar, the CHAMPORADO looks awesome. Rice was also served in this big cocktail glass for their Tapa and Longganisa Dish… So many reasons why I need to return and taste more. But one simple dish stood out that I ordered…

It was plain and no pretenses. Their version of CHICKEN " Sunny" SALPICAO is just outstanding… The chunks of chicken, matched with fresh mushrooms are one combination they made to perfection. It was tender; the saltiness was perfect, the simple sauce made it come together, the rice, the egg… IT WAS A MATCH MADE IN HEAVEN. Good job at this concept…

Sunny Salpicao

This dish I matched with their FOJ… also known as Fresh Orange Juice. Eto simple lang ang itsura pero wag ka… it is real and fresh. Not sour… Not bitter… It was FRESH. The pulp is there and the taste of REAL ORANGE will definitely refresh your morning. 

To add up is their EGGS BENEDICT… Have not seen one for the longest time but their version caught my attention as well. The first thing you will notice are the hair-like strands of potatoes… it was fried and crisp to perfection. When you slice into it, the eggs were just cooked right and the knife would cut through it without any hesitations. Though the sauce is a bit sour for me… the over-all flavor was wonderful.

Eggs Benedict

So many things to try… yet my hearty appetite – now trimmed due to my blood sugar level- cannot hold that much. Will definitely go back and try more of their wonderful and originally conceptualized breakfast dishes. 

Try it yourself… Visit them:

Unit C, Ground Floor, Fort Pointe 2 Bldg.,

The Fort Complex, 28^th Street,

Bonifacio Global City, 1634 Taguig

(02) 808-9269

http://www.earlybirdbreakfastclub.com/contact.html

ENJOY YOUR MORNINGS…

My take on the Classic MAC & CHEESE

I am such a cheese lover that I can eat half a pound in just one seating. Specially when wine is around with good friends... Cheese is just DIVINE.

Here is my take on the American Classic Comfort Food Macaroni and Cheese. Made a little twist and placed in a little of my Italian Flair. Hope you like it...


INGREDIENTS:

500 g Cooked Macaroni / Penne Rigate
½ C Bread Crumbs
2 T Grated Parmesan Cheese
¼ t Sweet Paprika
100 g Bacon, chopped
2 T Unsalted Butter
1 Large Onion, minced
¼ C Celery, chopped
2 T Prepared Mustard

1 T Worcestershire Sauce
2 T Flour
½ C White Wine
1 L Fresh Milk
250 g Quick Melt Cheese, grated
125 g Sharp Cheddar, grated
¼ t Ground Nutmeg
Dash of Ground Oregano
Salt and Pepper to Taste


PROCEDURES:

1. Preheat oven to 350 degrees F. 
2. Cook pasta over lightly salted boiling water until Al Dente.
3. Strain and set aside. Do not put any oil.
4. In a small bowl, combine bread crumbs, Parmesan cheese and paprika. Mix thoroughly and set aside. 
5. In a large casserole, render bacon till brown. 
6. Add in butter and melt completely.
7. Place in minced onions and celery. Caramelize till mixture is golden brown.
8. Place in mustard and Worcestershire Sauce and stir till well incorporated in the mixture. 
9. Add in flour and cook till light brown. 
10. Pour in wine and deglaze pan. Note that at this point, mixture will thicken due to the flour content. 
11. Place in Fresh Milk and stir constantly to prevent from sticking. 
12. Lower heat and add in cheeses. Stir until all is melted. 
13. Add all spices and season with salt and pepper. 
14. Turn off heat and pour in cooked macaroni and stir until mixed evenly. 
15. Placed on a baking dish and top with bread crumb and Parmesan Cheese mixture prepared earlier. 
16. Bake for 30 minutes or until bubbly and crust turned golden brown. 
17. Serve hot with Dinner Rolls. 

Yield: 8-10

CAESAR SALAD… A Shortcut

Many are familiar with this salad made from lettuce, bacon and cheese. Some call it the most ordered salad ever. But looking at its history, so many stories were made on where did this originated. Some say in Rome as it was one of Julius Caesar’s favorite dishes. Some would say somewhere in Italy again due to its name Caesar. I first came across this recipe as INSALATA CESARE when I was just an apprentice in a Fine Dining Italian Restaurant.

The truth is, this salad originated in San Diego, California and Tijuana, Mexico when an Italian restaurateur and immigrant named Caesar Cardini opened up a café in the cities mentioned. There he made this world famous salad in 1950.

It is a simple dish made of Romaine Lettuce, Croutons and Parmesan Cheese. What is complicated is the dressing wherein you would need to emulsify eggs with oil and other ingredients such as anchovies, Worcestershire Sauce, Lemon, Garlic, and Mustard.

The original recipe eliminates the anchovies and does not have mustard. But as the year’s passes by, it was furthered developed by chefs and food experts resulting to a list variations and adaptations.

Several types of lettuces are now used but for me Romaine is still the best. As for the dressing, I made some shortcuts. Allow me to share this with you guys. Many might kill me but again, we just want our lives easier and not go through the rigorous process of making this salad. Here is my version of the dressing:

                Mix in a bowl the following according to this order:

        2 cloves Garlic, grated or macerated  

        1 T Prepared Mustard (Dijon would be best)

                                1 T Lemon Juice

                                2 t Worcestershire Sauce

                                2 t Bagoong Balayan

                                1 C Bottled Mayonnaise (Unsweetened)

                                ¼ C Evaporated or Fresh Milk (add more to adjust the consistency)

                                2 t Ground Black Pepper

                                2 T Grated Parmesan Cheese

                                Salt to taste if needed

There you go. Just mix the dressing with your preferred greens, top with croutons and more Parmesan cheese… and of course the bacon.  You can also top with grilled chicken or shrimps, again all depending on how you want to enjoy this classic dish.

                                 

POLLO GRATINATA... Bringing Tuscany to the Table.

Here is my original recipe of a Parmesan Crusted Chicken Gratin with Chorizo and Mushrooms in a Rich Tomato Cream Sauce… Something you must try.

INGREDIENTS:

Marinade:

2 T Worcestershire Sauce

1 T Olive Oil

2 T Lemon Juice

2 sprigs Rosemary, chopped

2 cloves Garlic, minced

1 kg Chicken Thigh Fillet, large cubes

1 C Grated Parmesan Cheese

½ C Bread Crumbs

1 T Vegetable Oil

2 T Butter

2 T Olive Oil

4 cloves Garlic, chopped

Soffritto:

½ C White Onions, minced

¼ C Carrots, minced

¼ C Celery, minced

2 T Parsley, minced

¼ C Roasted Bell Peppers, minced

100g Chorizo de Bilbao, strips

1 C White Wine

1 C Tomato Puree

¼ t Spanish Paprika

¼ t Ground Oregano

¾ C All-Purpose Cream

Salt to taste

Freshly Ground Pepper

PROCEDURES:

1. Preheat oven to 350^o F.
2. In a bowl, mix together Worcestershire Sauce, Olive Oil, Lemon Juice, Rosemary, and Garlic. Make sure to incorporate them well till mixture seems emulsified.
3. In a pan, place in towel dried chicken and pour in marinade. Rub accordingly and allow marinating for at least an hour.
4. In a small bowl, combine Parmesan Cheese and Bread Crumbs. Set aside.
5. In a deep skillet, heat Vegetable Oil.
6. Sear marinated chicken till lightly brown. Set aside
7. In the same pan, add Butter and Olive Oil.
8. Once butter is melted immediately place in garlic. Sauté until aroma has developed. Make sure garlic does not brown.
9. Add on soffritto and caramelize over medium heat.
10. Place in red bell peppers and Chorizo and continue sautéing until mixture becomes paste like. Continue until mixture is almost toasted but not burnt.
11. Add in chicken and mix until everything is well incorporated.
12. Deglaze pan with White Wine and allow simmering until juices becomes thick.
13. Add in Tomato Puree, Paprika, and Oregano. Lower heat and simmer till chicken is tender.
14. Slowly pour in cream while mixing to prevent curdling.
15. Once completely stirred, adjust flavor with salt.
16. Pour in a baking dish and sprinkle Parmesan and Bread Crumb mixture evenly on top.
17. Place in oven and bake for 15-20 minutes or until it bubbles and crust becomes toasted.
18. Once done and while hot, sprinkle freshly ground pepper on top. 

Serve immediately with Toasted Sliced Ciabatta and a Side Salad preferably the Classic Insalata Cesare

Yeild 8-10

ROASTED BELL PEPPERS… The Science and the Drama

Whenever I talk about science in the kitchen, I remember my dear Food Tech Professors, Mrs. Divina Sonido and the Sorsogon Congresswoman Mrs. Evelina Escudero. One project given to me in college is to roast peppers and jar them using a simple pickling solution. My question is, why roast it if we can just slice and jar them all?

The answer my beloved mentors were simple… It would taste better.

I became curious on why would it taste better since peppers are just peppers specially Capsicums. Roasting I did as instructed and while doing this I noticed that they are correct. The smell is better but the flavors are intense as compared to just slicing and adding them to dishes. How come? Why is it different?

First, if you would observe, the skin can be a little bit tough when cooked and not even chewable. If we roast them, the outer skin gets burnt leaving the tender parts upon peeling. The crunch would be good for salads which needs no cooking. But for sauces or omelets or any cooked dish, the roasted once are better since it is tender and more flavorful.

Second, upon roasting and while peeling, you would notice an oily flesh which gives that wonderful pepper aroma you find in Cheese Pimiento or a Simple home-made Bruschetta. That oil and aroma is caused by Alkylpyrazine undergoing Maillard Reaction. What are these nose-bleeding words?

Alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including coffee and wines. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions.

The Maillard reaction on the other hand, is a form of nonenzymatic browning. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat.

Bell Peppers are high in sugar making it sweet. Also it is rich in amino acids such as Cysteine and others from its high Lycopene content. The flavors from roasting are developed from the chemical reactions secreted by these components. Note that there are some nutrients such as Vitamin C and Luteolin that could be destroyed or lessen while we subject the peppers to roasting.

To cut the story short… Roasting adds depth to its flavor and to anything we cook using this ingredient. Placing roasted peppers in jars can be preserved for a month in a chiller or even longer when frozen. Here is a simple recipe you want to use:

                For every 500g of Roasted Bell Peppers add:

                                1 C Olive Oil (Corn Oil can be a substitute)

                                2 T Red Wine or Cane Vinegar

        2 cloves Crushed Garlic

                                1 T Peppercorns

                                1 Bay Leaf

                               

This explanation provided by my professors made me understand more what is in food that we really need to understand. It is not just the looks or aesthetics but what is important is the structure and how can we improve and further develop its flavor making them more than just good eats but more of a blessing and something nourishing.

Reference: http://en.wikipedia.org