SWANNIE'S... Heaven in a Jar

 During my childhood days, I would remember the times when my Nanay would be preparing Leche Flan for our handa for the Town Fiesta. This will be one basin of a mixture of milk and eggs. She would always make sure that the mixture is smooth with no air bubbles and that it is strained well in a katsa or cheese cloth. And of course, who would forget the diap… an infamous additive in leche flan during the 80’s. Everybody would wait for the freshly cooked dessert from the steamer. A firm and very rich custard made with lots of patience and love.

All we know is we mix eggs with milk and carefully prepare the caramel and place it in tin pans and steam it forever. We chill the flan and have it ready for the following day. It was simple as 1-2-3. But a friend of mine made something really interesting about these local desserts of ours. Something that makes you exciting which allowed fun in eating this typical fiesta dessert…. I call it my Heaven in a Bottle.

Swannie’s as they call it, are dessert jars specifically flavored flans. It made me curious at first since I am a flan person. Nothing really beats good custard… And mind you making good custard is not easy. So here comes a Facebook invite to like a page. And the only thing I saw was an ink-blot logo on cheese cloth which at first I thought was misspelled. I ended up clicking the like button. 

This handsome friend of mine – which they call papalicious in a way – is a person who loves to cook. His family knows the definition of good food. Hence the credibility of this dessert made me more curious. To cut it short I ended up ordering all the flavors to taste. So this handsome, cute looking, papalicious, friend of mine came delivering may jars… And now let me tell you the story.

I love the packaging… I LOVE THE SPOON. It is wood and it helps enhance the palate. Good job on this. Now that covering made of cheese cloth… That was intelligent. Traditional Leche Flan we strain using this material. And having to place this element in the packaging makes it A+.

The Classic... Salted Caramel and Roasted Almonds

Now, close your eyes… Imagine a spoonful of rich, not too sweet, creamy, smooth leche flan in your mouth… Wait… let me add that caramel dripping that we all love plus a hint of vanilla then that crunch of fresh roasted almonds… Ok open your eyes. THAT IS CLASSIC… a true flan. I define it as simple but very elegant. It just made me smile while that spoon is still in your mouth. Love it that much.

Now Swannie’s made some fruit additives which I can say are my favorites. These are their Strawberry-Kiwi and Mango-Cashew. Sounds complicated but let me explain. Strawberries are sweet and tart and have this punch that makes it really interesting. Kiwi, on the other hand, would complement the fruitiness of the strawberries and would break its strong flavor making a very subtle mixture. Now These fruits you place on creamy dairy custard. What do you get -- Unimaginable Excitement! It really is soothing.

Strawberry-Kiwi and Mango-Cashew

Now let me talk about my other favorite. Mangoes and Cashew. Who will go wrong with this. Let me keep this simple… I AM SPEECHLESS. Just come and taste it chilled so you can tell me how you cannot describe how good it is. I LIKE IT… Plainly I LIKE IT… But beware… Kulang nalang SAGO… Mango pudding na. But I JUST LIKE IT!!!

Ok now my least favorite. Don’t get me wrong. All of the flans are good but off course we have our opportunities to improve. Let me start…

Banana Oreo Lemon… SO GAY. Confused and it sounds like it is really GAY. Yellow is the color with bits of Oreo and Banana Chips. Plus it is BANANA… So GAY. Kidding aside, the banana flan is to die for. Not all would like bananas but this one you should taste. The crunch of the cookies made it interesting but it can do without it. The banana chips are fine but when chilled it becomes hard and places a break in that luscious experience… Who would want a break in something orgasmic? Lemon? Is there Lemon… really? Maybe I am expecting zest or some sort of a lemony punch but what I got was just bananas… But again, remove the fancy accessories… this concoction is a standalone WINNER.

Banana Oreo Lemon and Chili Choco Cherry

C3 as I call it. The Swannie’s Chili Choco Cherry or Cherry Chili Choco or Choco Chili Cherry… Whatever it is, I like it but it is the least of my happiness. The cherry was fine but it was not significant. Was expecting something like Black Forest or Kirsch, but nothing really interesting. The chocolate was not aggressive. It was playing safe. It could be nice if it was Dark Chocolate but it was just chocolate. The Chili was kind of soft for me but some would not want a spicy bite. But for this chili dessert, chili was nowhere to be found. The fact it is sweet and made of dairy would kill the chili. Maybe being more aggressive would help this little thing. It was a bold approach but again the custard was perfect. As my professor was in Culinary School was saying… If it is not a contributor, remove it from the recipe. The flan is a big WIN but the cherry and chocolate syrup… a little sadness lurking beside a happy smile.

These creations are good and should be tasted by all. These are my take on the flavored flans as they call it. The experience is different but that feeling of comfort while eating it in a small jar in a cozy bench or chair with a good friend or a loved one would definitely create good talks and lots of interesting conversations.

So, grab one now and let me see what stories you can tell as you take this little bite I call HEAVEN.






For inquiries, visit: https://www.facebook.com/swanniesjar

MANGAN TANA... Food Talks with Inang (2 of 2)

Inang is known for her correcting things when they are not in order. She sometimes would even insist on having to follow what she wants though sometimes it is not practical at the moment. She gets into this petty argument which she would make “patol” but at the end, everybody would just say… Sige na nga kayo na masusunod.

Chicken Afritada

Lunch was approaching and I need to prepare. Though I usually cook 2 hours ahead to allow proper food production and yield, this time I fell like it would not be enough since Inang already halted me with my cooking. At the point she was about to give me her version of the classic Afritada. For those who does not know this, it is a chicken dish or sometimes pork stewed on tomato sauce with potatoes and bell peppers. Something common in every Filipino table… a Carenderia favorite as well. So this is what I did. Get any Afritada Recipe which you want to follow. Really no issue in ingredients, chicken or pork will do. What are important are the first few steps…

• Crush garlic and peppercorn and rub it over the meats. 
• Add in soy sauce. About ¼ C per kilogram. 
• Marinate for 1 hour.
• Place pork mixture in a “kawali” or small wok. 
• Turn on the flame and allow boiling. 
• Once boiling add vinegar and do not mix until it boils again… 

After this, WHAT? My mind shouted. This is Adobo not even close to the dish I want to cook. But anyways, let Inang do it. So I continued and she instructed me to simmer it till it dries up and almost frying… not to mention the oil I yielded from this. After, remove the meats and discard the oil. Then using the same pan, proceed with the Afritada you use to do. The only difference is that the meats are pre-cooked. If it is chicken, be careful in handling since it may be a little bit tender at this point.

Upon completing my recipe, I added green peas and the rest was history… That was one of the best, if not, the BEST Aftritada ever. That procedure on pre-cooking the meats in soy sauce and vinegar made the difference. Try it and see how delightful it can be.

Pata Estofado

Another of her well loved dishes is Pork Estofado as we call it. Some calls it Paksiw. Inang likes it using Pork Pata. She asked me to cook this one time and instructed me to place a lot of Banana Blossom. So I did and made sure that the sweetness and sourness is balanced. After simmering for hours and the pork meat falls off the bone… I got my Lola’s approval yet again.

Dulcera

One of the favorite courses in a meal of our family is Desserts. We all have a sweet tooth, and not just sweet… meticulously sweet. Inang has this thing of cooking up gazillion stuff whenever there are parties or town fiesta gatherings at home in Tarlac. She would start concocting her famous ‘dulcera” delights. This would include sweetened kundol and beans including macapuno. This are the treats my mom and my tita’s would look forward too during such occasions. She would even add the classic Leche Flan, but this time would caramelize the top as if it is like French Crème Brulee. She would use a flat still with charcoal and place it over the llaneras until the flan turns golden… very old fashion and rustic.

Leche Flan

Minatamis na Kundol

There is so much about Inang and our family’s culinary legacy. There are so many stories to tell that I could narrate it forever. One thing I am proud of is my talks with my Lola. Without this, I would not fully and completely understand what our cooking values are and how we keep this tradition. It’s not just about our family but how one preserves the integrity and legacy of cooking and the value that comes with it as part of heritage.

Cooking with Inang - Mother's Day 2013, Tarlac

Value your family cooking… It is not a waste of time to talk and ask stories from your Lola or Mom. You would even unearth things that are full of meaning. It is not just about cooking… But it is about how we live through good food and good company.



Photos courtesy of: www.kawalingpinoy.com

MANGAN TANA... Food Talks with Inang (1 of 2)

This is part 1 of 2 stories I would like to share to all in honor of my dearest Inang as she celebrates her Birthday. May it inspire you and may you learn something special yet simple on how food played an important role in our family's history... This is for you INANG. 

Food is always part of family conversations whenever we get a chance to reunite with relatives in one table after a bountiful meal. Kasama sa paguusapan ang mga lumang pamamaraan ng pagluto plus the current trends in the kitchen. The most memorable times are spent with our dear Lola… the Family Matriarch, 

… Our beloved Inang  

She died a celebrated and happy woman. She lived the years with pride in her heart. Imagine, napagtapos nya lahat ng mga anak nya without any burden of paying dues or debts? She was a strong woman during her time and she is admired by many because of her resilience and candor. Eto ang mga namana ng kanyang mga anak at apo.

Her memory is top notch and until her last days would remember all our birth dates – this includes her children, grandchildren and great grandchildren. She would even memorize the towns and cities in Washington State where she lived for quite a while. She remembers so many things and these she shares with us on the table during meals or during a simple merienda cena.

She narrates that every morning my Mom would assist her in preparing fish for daing to be sold in the nearby market. This is an assortment of fishes from tilapia, galunggong, bangus, all sliced into a butterfly fillet and salted naturally. One recipe would even include sugar - this came from our Lolo. Everyday Inang would sell this and would keep her income to help with family expense. Take note, lahat tapos sa college all because of this humble manner of selling fish. Maybe nga the miracle of the multiplication applied here. God is truly good to our dear Lola. She was never left alone and never left without resources. 

As simple as she is, lagi nya kaming tinuturuang magtipid sa lahat ng bagay. The word pag-iimpok is common. She made sure we know this word kasi eto ang gawain nya nuon pa kaya sya umasenso. Part of her story is her famous hamon. It looks fancy but in all its grandeur and elegance, the words we are talking about are leftover salted pork skin. Yes, leftovers. These are trimmings of pork fat from her sahog whenever she cooks. She would have this small tapayan filled with salt and under the jar are slices of pork skin. It stayed there for months and it never went putrid due to the salt content… one way of our Inang preserving meat.

During the holiday season or in fiesta celebrations, this salted pork skin is always a hero in a dish Inang is known for… her Nilagang Tagalog. This comprises of Pork, Chicken, and Beef. It also has sweet Saba Banana and Garbanzos. The star of this and what would define it to be Inang’s Nilaga is the addition of the salted skin. It makes the broth opaque and very aromatic. Something na lagi naming hinahanap sa Tarlac. This is even elevated to a certain level of beyond gastronomic proportions if the dish is cooked using firewood and would yield the meat falling off the bone. Or the prok and beef that even your pinky finger can smoother it into pieces due to its melting tenderness. This is Inang’s cooking at its finest…

One time I was about to cook lunch and she was at home in our small abode in Makati when she approached me and said, “Hindi ganyan yan. Ganito ang tama…”

And from here a classic dish I’ve mastered she once again elevated to a degree of perfection.

Watch out for more Food Talks with Inang.

The CARDINAL's CHICKEN

One time as I was accompanying a good Liturgist friend of mine in one of his seminars in General Santos City. We came to talk about the Liturgy of the Eucharist. This is the part of the mass where we offer bread and wine - who eventually will become Christ's Body and Blood. The conversation goes on till we talked about what are the right items to offer.

We came across the wine that is being used in mass. In the Philippines, this is commonly known as MOMPO - A Brand that most of our churches use as wine for the Celebration of the Mass. 

This wine is made from grapes and is sweet and pleasant. Humble because it is not premium wine but not cheap since it has really good quality and can make you tipsy. Another is Cardinal Wine, which is less sweeter and full bodied. This discussion triggered my taste buds for I have been exposed to the taste of these wines sine I was an Altar Boy myself. 

With this, I came to remember an Italian Recipe called POLLO CARDINALE. It is humble but rich due to its luscious and aromatic flavor. Having thought of it, and while me and my friend are in the discussion of The Liturgy, why not incorporate Mass Wine to the recipe for me to properly call it the Cardinal's Chicken. 

Allow me to offer my version of this classic dish as I celebrate, with the Catholic Church, the elevation of 19 Bishops to the COLLEGE OF CARDINALS.

Here is my recipe... 

INGREDIENTS:

2 Sprigs Rosemary, chopped
4T Fresh Lemon Juice
1T Lemon Rind
2 cloves Garlic, minced
2T Olive Oil
1T Kosher Salt
2t Ground Pepper
1kg Chicken Thigh Fillet
1C Bacon, sliced
2T Olive Oil
1C Button Mushrooms, sliced
1t Ground Oregano
1C Mass Wine
1T Balsamic Vinegar
1C Mozzarella Cheese, grated
½ C Parmesan Cheese, grated
1T Flat Leaf Parsley, chopped

PROCEDURES:

1. Preheat oven to 350 degrees F. 
2. Using a mortar and pestle, grind rosemary, lemon juice and rind, garlic, olive oil, salt, and pepper till paste like. 
3. Rub over chicken thigh and marinate for at least 2 hours.
4. In an oven ready skillet or pan, render bacon till crisp. 
5. Add in olive oil and heat accordingly.
6. Pan-fry marinated chicken till brown on both sides. Remove and set aside.
7. Sauté mushrooms till brown. Remove and set aside.
8. Add in ground oregano and toast till aroma develops. 
9. Pour in Mass Wine and Balsamic Vinegar. Deglaze pan till all frying residue are removed.
10. Place chicken and mushroom back in pan and reduce sauce till thick over low heat. 
11. Sprinkle mozzarella and parmesan cheese together with parsley and pre-cooked bacon.
12. Place in oven and bake till cheese is melted and golden crust has formed. 
13. Served immediately with Pasta or Bread.

Yield: 4-6

Recipe Picture Courtesy of: http://img.recipezaar.com/img/recipes/17/10/61//large/pic5zUeqt.jpg

KUNG HEI FAT CHOI... Celebrating Prosperity

Here is a recipe that "Nanay" use to make whenever there is a special Chinese Occasion. At one point it became part of our regular house menu. But this "fiesta" dish is one of the well-loved recipes friends and relatives look forward to see in our table.

Here is my take on Nanay's classic PATA TIM.

INGREDIENTS 

1.5 - 2 kg Whole Pork Pata (Front)
Oil for frying
½ cup Soy Sauce (Silver Swan)
2 tablespoon Vinegar
2 tablespoon sugar
1 whole Garlic, peeled and crushed
2 large Onions Sliced
1 cup Leeks, sliced
1 cup Spring Onion, Sliced
3-pcs Star Anise Flower (Sanque)
¼ cup Sesame Oil
2 tablespoon Whole Black Pepper
2-pcs Dried Laurel Leaf
1-pc Knorr Beef Cube
1 cup Sliced Shitake Mushrooms (Purchase dried. Soak in water for 2 hours before slicing)
¼ cup Cornstarch dissolved in 4 tablespoons of cold water.
¼ cup Brown Sugar
4-5 bunches Bok Choi, blanched over boiling water till wilted.


PROCEDURE

1. In a pan, fry Pork Pata over high heat until brown. Make sure to regulate fire to prevent oil from burning. 
2. Transfer meats in a deep casserole. Add in the rest of the ingredients EXCEPT cornstarch, sugar and Bok Choi. 
3. Add water just enough to cover the meats. Place over high heat and bring to a boil. 
4. Allow 1 minute boiling and reduce heat to a simmer. 
5. Continue cooking till the meats are melting tender. 
6. Carefully remove Pork Leg from casserole and place over a bed of blanched Bok Choi. Note that at this point the pork meat is very tender, you would need to carefully handle it in order for the flesh not to separate from the bones. 
7. On a separate casserole, strain the boiling liquid and simmer over low heat. 
8. Add in sugar and continue for another 5 minutes. Note that you can adjust the sweetness depending on your desired taste. 
9. Add in Cornstarch mixture and continue simmering until thick. 
10. Pour sauce over Pork Pata and served immediately.

Yield: 12 - 15

CHICKEN PASTEL... A Family Classic

Every time there is a special occasion at home like a town fiesta or Nanay's Birthday or maybe an anniversary, one of the special dishes being prepared is the Chicken Pastel. 

Our family has several variations. One would have "lengua" and my version would be baked with a crust. Here is the mother recipe of our Family Version of PASTEL DE POLLO...

INGREDIENTS: 

4 T Butter
1 C Chopped Bacon
6 cloves Garlic, minced
1 whole Large White Onion, minced
½ C Celery, minced
¼ C Roasted Red Bell Peppers, minced
½ C Chorizo de Bilbao, sliced
¼ C Liver Spread
2 kg Chicken Thigh Fillet, cubes
1½ C White Wine
1 C Frankfurters, sliced
½ C Water Chestnuts, quartered
1 C Button Mushrooms, sliced
1 C Carrots, diced
½ C Frozen Green Peas
2 C All-Purpose Cream
2-3 doz. Hard-boiled Quail Eggs, peeled
2 t Ground Oregano
Salt and Pepper
Chopped Parsley 

PROCEDURE: 

1. In a pan, melt butter and render bacon till all fats are extracted. 
2. Sauté garlic till lightly brown. 
3. Add in onions, celery, and bell pepper. Caramelize. 
4. Pour in chorizo. 
5. Add liver spread and sauté till slightly toasted. 
6. Place in chicken and mix till everything is well incorporated 
7. Add in white wine. 
8. Deglaze and simmer over low heat till chicken becomes opaque. 
9. Add in frankfurters, water chestnuts, button mushroom, carrots, and green peas. Simmer until all meats are tender.
10. Pour in cream and continue simmering till thick. 
11. Add in quail eggs, and season with oregano, salt, and pepper. 
12. Served immediately sprinkled with chopped parsley. 

Yield: 20 – 25

FRITTATA... Eggs Version 2.0

Something different for breakfast I would like to share to all of you guys... ENJOY!!!

INGREDIENTS:

2 T Olive Oil
½ C Chorizo (Bilbao/Pamplona), strips
2 cloves Garlic, minced
1 medium White Onion, chopped
¼ C Celery, chopped
¼ C Roasted Red Bell Peppers, strips
¼ C White Wine
6 Eggs
¼ C Fresh Milk
¼ C Grated Manchego or Parmesan Cheese
1 t Kosher Salt
1 t Ground Black Pepper
¼ t Ground Oregano
4 Tomatoes, quartered
Chopped Parsley

PROCEDURES:

1. Preheat oven to 350 degrees F.
2. Heat oil in a skillet and render chorizo over medium heat.
3. Add in garlic and sauté until lightly brown.
4. Place in Onions and Celery and continue sautéing until caramelized.
5. Add in bell peppers and continue cooking until mixture starts to be slightly toasted.
6. Pour in wine and deglaze crust formed in the bottom of pan until everything is well incorporated. 
7. Place on low heat and reduce liquid till dry. 
8. On a separate bowl, beat 6 eggs with fresh milk and grated cheese.
9. Add in salt, pepper and oregano. 
10. Pour egg mixture on skillet and stir until mixture is well distributed on pan. 
11. Place over low heat and continue cooking till edges becomes firm. 
12. Arrange quartered tomatoes on top and place skillet in oven.
13. Bake for about 20 minutes or until the eggs has firmed up completely. 
14. Remove from oven and top with chopped parsley. 
15. Cut into wedges and serve preferably with butter on the side.

Yield: 8-10

POT ROAST... Something classy yet easy

I remember one time we had steak for dinner. The house was just covered with smoke and the meats was not that tender. For me to achieve such I would need to buy an expensive cut which, to my practical point of view is not necessary specially if you just want to eat a slice of good beef. I then came up with an alternative that is almost, if not, the same as the prime cut roast.... Some say it is even better.

Here is my POT ROAST RECIPE which we had last Christmas Lunch... 

INGREDIENTS:

1 – 1.5 kg Whole Beef Brisket
4 cloves Garlic
1 T Black Peppercorn
1 T Fresh Rosemary
1 T Salt
1 T Olive Oil
1 T Dijon Mustard
1 T Worcestershire Sauce
¼ C Red Wine
½ C Cooking Oil
1 C White Onions, Minced
1 C Carrots, Minced
1 C Celery, Minced
2 C White Wine
2 T Soy Sauce
1 T Black Peppercorn
2 Laurel Leaves
1 - 2 C Water
2 T Butter
2 T Flour
Sal t and Pepper


PROCEDURE:

1. Pat dry beef and set aside.
2. Using a Mortar and Pestle, crush garlic till paste like.
3. Add in peppercorn, rosemary and salt and continue crushing.
4. Add oil, mustard and Worcestershire and mix till all ingredients are incorporated. 
5. Rub the mixture over the beef till well coated. 
6. Inject Red Wine equally on all sides of the meat.
7. Wrap with cling plastic and marinate overnight.
8. On a skillet, heat oil till sizzling hot.
9. Sear beef over high heat till all sides are brown.
10. Place beef in a roasting or stewing pot. 
11. Using the same skillet, caramelize onions, carrots, and celery. 
12. Place in pot together with beef.
13. Add in white wine on the emptied skillet and de-glaze until nothing sticks to the bottom of the pan. 
14. Pour in de-glazed liquid over meat in stewing pot. 
15. Add in soy sauce, peppercorn, laurel leaves and water. 
16. Bring to a boil.
17. Lower heat and slow to slow simmer till beef is melting tender.
18. Remove from pot and allow it to rest for 10 – 20 minutes before slicing. 

Yield: 10 - 15

To accompany this dish, here are some sides you may wanna try...


GRAVY

Create a Roux by melting Butter in a saucepan and adding flour stirring constantly until nutty aroma develops or mixture becomes slightly brown. Strain stewing liquid from pot and whisk until desired thickness is achieved. Season gravy with salt and pepper.

Pour gravy on sliced meats or serve on the side.


SOUR POTATOES

1 kg Potatoes, peeled

1 clove Garlic, crushed
1 stick Butter, cubed
¼ C Sour Cream
¼ C All-Purpose Cream
¼ C Chives, minced
Salt and Pepper

In a pot, place in potatoes and garlic. Cover with tap water and place over high heat. Bring to a boil. Lover heat and continue boiling till potatoes are tender. Remove from heat and add butter. Mash potatoes until smooth and butter has completely melted. Add in creams and chive. Mix until potatoes are creamy. Adjust flavor with salt and season with pepper.



SIDE NICOISE

Prepare in advance the following and chill for 2-3 hours:

Romaine Lettuce
Lola Rossa Lettuce
½ C Black Olives, sliced
4 Tomatoes, sliced
15 – 20 pcs. French Beans, blanched
1 whole White Onion, sliced into rings
4 Hard Boiled Eggs

In a bowl, whisk all together 1 T Dijon Mustard, 1 T Honey, ¼ C Balsamic Vinegar, ½ C Olive Oil, a pinch of salt and pepper. Place in chilled assorted lettuce toss until dressing has fully coated all leaves. On top, arrange in Black Olives, Tomatoes, French Beans, White Onion Rings, and slices of Hard Boiled Eggs. Sprinkle with Croutons and Parmesan Cheese and served immediately.

Now who says eating roast is difficult? ENJOY your BEEF!!! 

WALDORF... The Salad Experience

I remember during the early days of Robinson's Galleria in Ortigas (circa 1990), a Salad and Fresh Juice Bar was erected in the middle of the food court. This was the time when we can have a sip of chilled mixed fruit and vegetable juices in the food court of a mall. Not to forget the array and variety of salads they serve. You can choose a salad duet or trio or have one kind just for yourself.

In this bar was the first time I encountered the Waldorf Salad. It was simple but tasty. It has Apples, Walnuts, Celery and just Mayonnaise. It was something new for us to try specially my mom. The other salads served are just the common varieties of Potato, Fruit or Macaroni.

Here started my Mom's curiosity on how this salad was made. So we did experiment and came up with several improvements of the recipe. At first we though the salad was given its name due to it having Walnuts as part of its ingredient. So came the "Wal" in the word Wal-dorf. How about the "Dorf"? Did some researches and hilariously I found out we were wrong...

The Waldorf Salad, originated in the Waldorf-Astoria Hotel in Park Avenue in New York. This was created between 1893 and 1896 - same year when the Peach Melba was created in The Savoy Hotel in London. Oscar Tschirky, the Maitre d'Hotel during that time, got some apples, cucumber slices, walnuts and mayonnaise and created the infamous New York Salad. 

As the years passed by, many versions of this American Classic came about. Some added Chicken and Turkey Meat. Others placed in Grapes and used other varieties of apples. But the secret is still in the dressing. 

I took some risks and tried to improve this centuries-old salad. Below is my version of the said classic:

INGREDIENTS:

¾ C Mayonnaise
¼ C All-Purpose Cream
2 T Honey
1 T Grated Parmesan Cheese
¼ t Salt
¼ t Ground Pepper
¼ t Ground Nutmeg
Zest of 1 Lemon
Juice of Half a Lemon
1 C Fuji Apples, cored and diced
1 C Granny Smith Apples, cored and diced
1 C Chicken Breast Fillet, boiled and diced
1 C Seedless Grapes, washed and cut into halves
½ C Walnuts, slightly roasted
½ C Celery, peeled and sliced
Chopped Parsley


PROCEDURES:

1. In a bowl, place mayonnaise, cream, honey and Parmesan Cheese. 
2. Mix lightly till well blended. 
3. Add in salt, pepper, and nutmeg. Continue mixing till all spices are equally distributed in mixture. 
4. Place in lemon zest and lemon juice. Mix and set aside in chiller. 
5. On a separate bowl, place in remainder of ingredients. Chill for an hour. 
6. Fold in dressing into apple mixture until well coated. Chill for another hour. 
7. Serve on a lettuce cup and top with chopped parsley. 

Try it and I know you will love this simple concoction of apples and walnuts. And as you take a bite, imagine yourself 100 years back in the streets or foyer of one of the world's famous hotel in the world's busiest city. 

Reference: http://en.wikipedia.org/wiki/Waldorf_salad

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

NANAY's Classic Menudo

I remember February 10 in my hometown, we celebrate the Feast of St. William. And at this time of year, Nanay would always be serving the infamous "MENUDO ng BAYAN." What makes this dish special is the "vinegar" and manner on how you pre-cook prior to adding the tomato sauce. Its like turning Adobo into a Tomato Based Pork Dish. 

Anyways here is Nanay's recipe. Made a few improvements though since I really don't eat liver...  

ENJOY COOKING!!!

INGREDIENTS:

1 kg. Pork Belly, sliced into cubes
¼ C Soy Sauce
2 T Worcestershire Sauce
1 T Ground Black Pepper
1 t Salt
2 T Vegetable Oil
6 cloves Garlic, minced
1 Large Onion, minced
1 stalk Celery, minced
2 T Beef Powder (1 Beef Bouillon Cubes)
¼ C Cane Vinegar
2 T RENO Liver Spread
2 T Tomato Paste

1 C 7-up
Water
3 Medium Potatoes, cubes and fried
2 Medium Bell Pepper, roasted and sliced into strips
Salt and Pepper

PROCEDURES:

1. Marinade Pork in Soy Sauce, Worcestershire Sauce, Pepper and Salt overnight. 

2. In a casserole, heat oil and sauté garlic until light brown. Make sure to stir continuously to prevent garlic from burning.
3. Add in onions and celery, Caramelize till completely wilted.
4. Add in beef powder and Marinated Pork. Stir.
5. Add in vinegar and bring to a boil then stir. Make sure that all flesh part becomes opaque in color.
6. Lower heat and simmer until all the meat juices comes out and is absorbed completely. Continuously stir to avoid burning.
7. Add in liver spread. Mix thoroughly then add Tomato Paste.
8. Continue to stir until mixture is dry and is starting to fry.
9. Deglaze with 7-up and add water just enough to cover meats.
10. Bring to a boil.
11. Lower heat and simmer until meats are tender.
12. Add in Potatoes and Bell Pepper and continue simmering till sauce Is reduced to an oil like consistency.
13. Season taste with salt and pepper.
14. Serve hot.

Yield: 10 - 12

My version of CHICKEN CURRY

INGREDIENTS:

2 T Olive Oil (or any vegetable oil)
4 Cloves Garlic, minced
2 Medium Onions, minced
1 T Ginger, grated
2 pcs. Chili, minced
3 T Curry Powder
4 T Fish Sauce
2 T Creamy Peanut Butter
1 kg Chicken, cut into serving portions
1 ½ C Coconut Milk, strained
1 T Sugar
2 Large Potatoes, sliced into cubes and fried
2 pcs. Red Bell Pepper, roasted and sliced
1 C Coconut Cream, strained
2 T Calamansi Juice (or Lime Juice)
To Taste Salt and Pepper
1 Stalk Leeks, slivers

PROCEDURES:

1. On a casserole, heat oil and sauté garlic until light brown.
2. Add in onions and ginger. Continue sautéing until onions are caramelized.
3. Add in Chili and Curry Powder.
4. Toast curry until aroma is fully developed making sure that the mixture is not burnt.
5. Add in fish sauce and peanut butter. Stir until paste texture becomes runny.
6. Add in chicken and sauté until completely covered.
7. Place over low heat and simmer until chicken juices are fully extracted.
8. Once dry, add in coconut milk.
9. Bring to a boil and simmer over low heat until sauce is reduced and oil is developed.
10. Add in sugar, fried potatoes and roasted bell pepper. Stir.
11. Add in coconut cream.
12. Bring to a boil and add calamansi juice.
13. Lower heat and simmer until mixture is creamy and thick.
14. Adjust flavor as needed with salt and pepper.
15. Transfer to a serving dish and garnish with slivers of leeks.

Dish is best served with steamed rice and Mango Salsa.

Yield: 10 - 12

PORK HONGMA... Tender Slices of Pork Belly served with a Thick Soy Based Sauce

INGREDIENTS:

1 whole Garlic, crushed
1 tsp Grated Ginger
¼ C Light Soy Sauce
2 Tbsp Dark Soy Sauce
¼ C Shioxing Rice Wine
2 Tbsp Sesame Oil
½ tsp Salt
½ tsp Ground Pepper
1kg Whole Pork Belly (Lower side with no bones)
2 T Peanut Oil
4 cloves Garlic, minced2 T Spring Onions, minced
1C Sliced Dried Shitake (Hydrate first before slicing)
2 pcs. Star Anise (Sanque)
2 C Water
1 tsp Brown Sugar
2 tsp Cornstarch (dissolved in ¼ C water)
½ C Leeks, thinly sliced on an angle

PROCEDURES:

1. In a deep bowl, place in garlic, ginger, light and dark soy, rice wine, sesame oil, salt and pepper. Mix together. 

2. Place in pork belly and make sure the meat is coated with the marinade. Set aside in chiller for at least an hour. Marinating overnight is advisable as well.
3. On a wok or deep casserole, place in peanut oil and heat till sizzling hot.
4. Sautee garlic, spring onions, and mushrooms until caramelized.
5. Remove from heat and set aside.
6. Using the same wok/pot, sear pork belly skin side down. You may add more oil if needed.
7. Once skin turns golden, invert meat and place in the pre sautéed garlic, spring onion, and mushroom mixture.
8. Pour in the marinating liquid
9. Add in star anise and water.
10. Bring to a boil.
11. Once boiling, lower to a slow simmer and tenderize meat till melting tender.
12. Once done, remove meat and slice cross wise across the grain for about ½ inch thick.
13. Place on a serving tray or dish.
14. Strain the cooking liquid from the pot and place it back. Simmer over low heat adding brown sugar.
15. Adjust sauce flavor as needed.
16. Thicken using the cornstarch mixture.
17. Pour over meat and garnish with sliced leeks.
18. Serve hot with steamed rice and vegetables of choice

VARIATION: 

KUA PAO

Pata Tim 

Prepare a mixture of 2 parts crushed peanuts with 1 part brown sugar. Blanche “bok choy” leaves and marinade with Chinese vinegar and sesame oil. On a freshly steamed Mantao Bun, place in a slice of the Pork Hongma, topped with crushed the peanut mixture. Place in marinated bok choy. Garnish with Cilantro Leaves and serve hot with a cup of Oolong Tea. 

PATA TIM

Replace Pork Belly with Pork Legs. Before serving, pull away pork meat from bone and pour over sauce and top with sliced leeks and pan fried Shitake Mushrooms. You may also serve whole with blanched bok choy or broccoli

Picture Source: 

http://feastasia.casaveneracion.com/files/2009/03/humba-cua-pao4.jpg 

http://feastasia.casaveneracion.com/files/2009/02/braised-pork-hock.jpg