I felt like a stranger in my own kitchen. I haven't done any serious cooking lately and I find it so frustrating that my kitchen has been re-arranged/"organized" by my housekeeper and I couldn't find anything! It took me almost five minutes to look for the salad spinner and it was waaaaaay up in the cupboard with the "baking stuff". First, I had to look for a stool so that I can see the contents of my rarely opened cupboard, then, I had to shuffle some baking tins and paraphernalia to get to the friggin' spinner.
Why are cupboards so high anyway?
The real question probably is: Why did I stop growing at age twelve? :-)
Monday, October 26, 2009
Saturday, October 24, 2009
Flourless Chocolate Cake
This is one of the best cakes that I've tasted. It was given by a client to our boss and he shared it with us. It's a flourless cake from Kitchen's Best by Roselyn.
The chocolate ganache is so smooth and creamy and the cake itself (oh the cake.... h-e-a-v-e-n) is very moist, not too sweet and so melt in your mouth. What more can I say? You have to taste it to appreciate it :-)
The picture above doesn't do it justice.
Upon searching the net, I found out that Roselyn is a legend in the confection and patisserie world. Her banana toffee pie and white chocolate macadamia brittle cheesecake come very highly recommended.
I can't wait to try out her other goodies.
Contact Details:
Kitchen’s Best Patisserie
575-60-12 / 812-09-08 / 812-09-11
(0917) 896-62-48
The chocolate ganache is so smooth and creamy and the cake itself (oh the cake.... h-e-a-v-e-n) is very moist, not too sweet and so melt in your mouth. What more can I say? You have to taste it to appreciate it :-)
The picture above doesn't do it justice.
Upon searching the net, I found out that Roselyn is a legend in the confection and patisserie world. Her banana toffee pie and white chocolate macadamia brittle cheesecake come very highly recommended.
I can't wait to try out her other goodies.
Contact Details:
Kitchen’s Best Patisserie
575-60-12 / 812-09-08 / 812-09-11
(0917) 896-62-48
Monday, October 19, 2009
It's all about Comfort................Food!
Hubby and I were debating where to have lunch on my birthday (last Monday, in case you're wondering, he he he). Tagaytay? Makati? The Fort? There are literally hundreds of choices. We narrowed it down to somewhere near and comforting and the winner was........... Racks!
I think hubby coerced me so that he can sneak in some pork in his diet. Hmm, well, it was worth it. Comfort food to the max!
The baby back ribs? Falling off the bone tender, yeah!
I think hubby coerced me so that he can sneak in some pork in his diet. Hmm, well, it was worth it. Comfort food to the max!
The baby back ribs? Falling off the bone tender, yeah!
A Quiet Sunday Lunch at Home
It's the day prior to my birthday, hubby and I decided to spend it at home to relax. I made really simple dishes based on what I could find in our fridge.
Fish Siomai and Chili Prawns
Yum!
Fish Siomai and Chili Prawns
Yum!
Chicken Inasal
I got this recipe from hubby. A friend emailed it to him and he forwarded it to me so that we can try making it at home. We've already tried the recipe twice and both were a huge success despite the frightening image you see below :-)
Chicken Inasal
1 whole dressed chicken, sliced into quarters, or 8 pieces chicken drumsticks or thighs (I used whole butterflied chicken)
1 c native cane vinegar
1 bottle (about 1 1/3 cups) 7-up
1 thumb-sized ginger, minced
6 pcs calamansi
2 tbsp rock salt
2 tsp pepper
For basting sauce:
1/4 c cooking oil
2 tbsp margarine (I used butter)
2 tsp salt
2 tbsp achuete seeds
2 pcs calamansi
Marinate chicken in mixture of vinegar, 7-Up, ginger, calamansi juice, salt and pepper for at least one hour, or overnight in refrigerator.
When ready to cook, heat an indoor grill or charcoal in an outdoor grill to medium. If desired, thread chicken into barbecue sticks. Cook chicken over grill until done, basting frequently with the basting sauce.
To prepare basting sauce:
Heat oil in a saucepan then add margarine (I used butter) and salt. Drop in achuete seeds and stir until color is extracted. Remove from heat and add calamansi juice. Use to baste chicken.
This recipe is from Chef Pauline Banusig. A guest chef at the Hotel Intercontinental Iloilo Food Festval held last September. You can find a write-up at Inquirer.net
Based on personal experience, chicken thighs grill the best.
Chicken Inasal
1 whole dressed chicken, sliced into quarters, or 8 pieces chicken drumsticks or thighs (I used whole butterflied chicken)
1 c native cane vinegar
1 bottle (about 1 1/3 cups) 7-up
1 thumb-sized ginger, minced
6 pcs calamansi
2 tbsp rock salt
2 tsp pepper
For basting sauce:
1/4 c cooking oil
2 tbsp margarine (I used butter)
2 tsp salt
2 tbsp achuete seeds
2 pcs calamansi
Marinate chicken in mixture of vinegar, 7-Up, ginger, calamansi juice, salt and pepper for at least one hour, or overnight in refrigerator.
When ready to cook, heat an indoor grill or charcoal in an outdoor grill to medium. If desired, thread chicken into barbecue sticks. Cook chicken over grill until done, basting frequently with the basting sauce.
To prepare basting sauce:
Heat oil in a saucepan then add margarine (I used butter) and salt. Drop in achuete seeds and stir until color is extracted. Remove from heat and add calamansi juice. Use to baste chicken.
This recipe is from Chef Pauline Banusig. A guest chef at the Hotel Intercontinental Iloilo Food Festval held last September. You can find a write-up at Inquirer.net
Based on personal experience, chicken thighs grill the best.
Saturday, October 17, 2009
Tuna Soft Tacos
More about the swapping thing. When I told hubby that we were having soft tacos for merienda (mid-afternoon snack), he was so happy but that quickly faded when I told him it would be made of tuna, instead of beef.
Hubby grudgingly agreed to try it while he kept a monologue on why he's on a diet when he's not even sick.
Here's my ultra simple recipe for Tuna Soft Taco:
2 Cans of Century Tuna in Calamansi, drained
Cumin
Fresh Tomato Salsa
Lettuce, shredded
Grated Cheddar cheese
Tortillas
1. Heat the Century Tuna in 1 teaspoon of its oil. Add cumin, lighly toss until heated through. Turn off the heat. Set aside.
To assemble:
1. In a tortilla, add the lettuce, salsa, Century Tuna and cheese.
2. Roll.
3. Bite.
Hubby, ate his words and had five, yes five, tuna soft tacos.
Don't knock it 'till you try it.
Hubby grudgingly agreed to try it while he kept a monologue on why he's on a diet when he's not even sick.
Here's my ultra simple recipe for Tuna Soft Taco:
2 Cans of Century Tuna in Calamansi, drained
Cumin
Fresh Tomato Salsa
Lettuce, shredded
Grated Cheddar cheese
Tortillas
1. Heat the Century Tuna in 1 teaspoon of its oil. Add cumin, lighly toss until heated through. Turn off the heat. Set aside.
To assemble:
1. In a tortilla, add the lettuce, salsa, Century Tuna and cheese.
2. Roll.
3. Bite.
Hubby, ate his words and had five, yes five, tuna soft tacos.
Don't knock it 'till you try it.
From my garden
Can you believe all these flowers are from my garden?
I was feeling a little sad that hubby had to work on my birthday weekend. These flowers brightened my morning immediately.
I made some sort of fritata/omelet this morning which also helped my mood a bit. I didn't go all out with the ingredients since it was just me eating. Hubby had his corn flakes already and I'm limiting his egg intake.
Vegetable Fritata
2 Eggs, beaten
Non fat milk
Grated cheese
1 small potato, diced
2 tomatoes, seeded and diced
1/2 small bell pepper, diced
Olive Oil
Salt and pepper to taste
1. Mix together beaten eggs, milk, cheese, salt and pepper. Set aside.
2. In a separate pan, heat up the olive oil and cook the potatoes.
3. When potatoes are cooked, drain off excess oil. Add the tomatoes and bell peppers, toss gently until warmed through.
4. Add the egg mixture and cook until eggs are set to your liking. I like mine a bit runny.
This fritata would go well with scalions, mushrooms, blanched broccoli and spinach. For a healthier variation, use only egg whites.
For a more decadent version, use butter instead of olive oil, cream instead of non-fat milk and add lots of bacon!
Darn, I would have added bacon if I had some. He he he.
I was feeling a little sad that hubby had to work on my birthday weekend. These flowers brightened my morning immediately.
I made some sort of fritata/omelet this morning which also helped my mood a bit. I didn't go all out with the ingredients since it was just me eating. Hubby had his corn flakes already and I'm limiting his egg intake.
Vegetable Fritata
2 Eggs, beaten
Non fat milk
Grated cheese
1 small potato, diced
2 tomatoes, seeded and diced
1/2 small bell pepper, diced
Olive Oil
Salt and pepper to taste
1. Mix together beaten eggs, milk, cheese, salt and pepper. Set aside.
2. In a separate pan, heat up the olive oil and cook the potatoes.
3. When potatoes are cooked, drain off excess oil. Add the tomatoes and bell peppers, toss gently until warmed through.
4. Add the egg mixture and cook until eggs are set to your liking. I like mine a bit runny.
This fritata would go well with scalions, mushrooms, blanched broccoli and spinach. For a healthier variation, use only egg whites.
For a more decadent version, use butter instead of olive oil, cream instead of non-fat milk and add lots of bacon!
Darn, I would have added bacon if I had some. He he he.
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