Chefie’s World

It was a thousand days ago that Joseph, our Manila Bulletin coordinator of articles asked me to do a spread on Christmas cakes ranging from easy to a medium difficulty. Of course, since it is the season of giving, I didn’t negate his request. I came out with desserts all kitchen tested, scrumptiously tasted and more. I made for the easy ones; Strawberry Crisp and Pineapple Miracle since most of the layered cake where difficult to do for the first time baker. Then we made Pistachio Cream Cake, Chocolate Tablea Cake, Cranberry Cheesecake, Sticky Mango Pudding and Dulce de Leche Walnut Pie.
I am recreating the recipes that were featured there so that you can do the same in your home before Christmas or New Year. Enjoy and keep baking!

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To all my readers, family, friends and students,

The beauty of the season is to remember that I will always be a part of your life, whether good or bad there was a great experience you had with me. We get to understand more of ourselves by the people we meet, the people we love and those who are not worthy, but to express one’s joy in the food we make will forever be part of that wonderful memory. The last posts share with you the best recipes I have I hope you continue to enjoy visiting me here.

By the way for our Noche Buena we are having the following:

Smoked Salmon with Capers Mustard Sauce
Russian Salad as requested by the Gavino Children

Roast Turkey with my Relleno Stuffing
Giblet Port Gravy
Dried Cranberry Mush

Callos

Royal Lapu-Lapu

Christmas Ham from the Cruzes

Mushroom Risotto

Simple….yup but there’s another meal to follow……………..

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I was in Davao since last Thursday to do a cooking/baking demonstration for Gaisano Mall of Davao. This was requested two months ago and it has finally materialized. You know it usually is before or after Chrismas am I in Davao…I love it…I really like going there except for…………Getting back to the real reason I was there, Friday was just for preparation of the recipe, ingredients and tasting portions to feed at least 250 people who would go and watch. The grocery has been having a display and promotion of Western American products and part of this was my demonstration. I did Rye Pecan Bread, Fruit and Oatmeal Cookies, Fig and Walnut Bars and Honey Corn Muffins, all with products coming from WUSATA which stands for Western United States Agricultural Trade Associations. Although the stage was quite high, I think I was effective in presenting new ingredients to be made in to popular or common baked goodies, variations were also talked about during the events. Since the mall had a midnight sale, we had quite a number of participants and wonderers ( wondering what was going on ) but still wanted a sample of whatever I was presenting. I was helped by four graduates of our Intensive Cooking and Baking Program in Davao who were very efficient, quick and industrious, super sipag, I didn’t have to detail them with the work they had to do. Also, the witches or should I say girls of CACS Davao were there…Tita Butz, Agnes the Witch, Jovie, Yaya Cita came to advertise and market the school. A fulfilling and tiring event just a few days away from the season of plenty. Enjoy the recipes!

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December 20, 2008

I received a text from ironchef jabes if it would be good for him to give my cell number to a kapuso researcher looking for a chef who makes healthy desserts. Of course, during the season of plenty, I obliged and got myself to confirm a shoot without asking permission from the school about it. This was a Sunday and the filming would be the next day. I only had four hours to research – healthy dessert for a talent who wants to eat less this Christmas season. I decided to use the desserts that I taught in a class two dozen full moons ago and it really did give me an idea to be a bit more creative.

It appeared last night and all I can say is I look just like Santa without the white beard but with no neck too. I was so fat on television….I felt blotted but anyway, I enjoyed making the variation para naman hindi siya corny….the main dessert shown was my Mango Fruit Snow but I actually made two more good tasting desserts with less calories, good for you ingredients and very textural so theirs a play in the mouth as they say.

Mango Fruit Snow is a light dessert with a mango gelatine base where meringues was folded in to make it appealing, its like ice cream for people with no teeth. Decorated with strawberries, kiwis and more mango. I am not using too much sugar but a bit of Splenda.

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With over three months of preparation, this dinner for 350 persons sit down plated 8 course for the benefit of my student’s movie Ploning was one of my most exciting events to do. The whole school with batch 18 MWF AM class and some from the PM class were part of the three day preparation and actual dinner.

A few weeks before the dinner, I volunteered myself to Gino that I could do the chocolate pralines for the dinner and he obliged, giving me full responsibility with it. With Toto in command and heading the catering team, I knew that it would just flow through with all his experience in big functions here and in Davao, he was the right choice. But he did give me another responsibility which was creating the dessert from what was given by Chef Gene. I tested three different cakes with a variation of amounts with regard to black pepper. Oh by the way the dessert would be three components….a flourless black pepper chocolate cake, tomato ice cream with balsamic cream and poached pears with coffee mascarpone stuffing….it would be good together and individually, one blending just right with the other. I was also assigned to be the leader in plating this dessert which I eagerly said yes to.

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I am in three food magazines this month, isn’t that a great Xmas gift to have? I am totally elated for these, with all the hard work that I had to do during the whole month of October after arriving from America, all the results are finally showing up. In Food Magazine, my USDA class was featured since it was a poultry class, a new take on what to serve this Christmas season is seen. I didn’t like my picture since it showed a very ugly profile, one with my bald spot together with my triple chin but the food looked great. Also, only one of the recipes is yours truly, all the others were part of my training from foreign chefs which is part of being a USDA chef-trainer. Chef Richard Reuben’s Turkey roll, Chef Andy Gold’s Duck Pate and Chef Pang’s Stuffed Turkey plus my Barbecue Cornish Hen were what I did. My most exciting magazine spread was the Potluck Party section in Yummy magazine, this was a very tiring shoot since had to do the food and take care of the photo session in Ate Cynthia’s house but all disappears when I saw the article, it had great looking pictures, appetizing dishes and gorgeous students. Enjoyed all the emotions showing in the picture especially my shot on the desserts, were you not craving for that mango meringue….Lastly, this one I haven’t seen yet but have a whole post about it….Flavors’ December issue has my Strawberry – Pistachio Cream Cake on the cover and 5 other cakes inside….one of my best dessert compilation is here. It made my week to be featured in three magazines this month. It has really enforced the beauty of what I love to do….Try to get the magazines, it has all of my best recipes compiled during the last 15 years….you know what made me feel so bad? On a visit to a bookstore, I saw an interesting book made by a school and when opened it I saw my Foccacia bread recipe on it, complete as original, no changes in amounts, ingredients nor procedure and the author stated that the recipe belongs to their family. It’s just so devastating that it happened while I was feeling the effects of the three magazine features. Har, har, it’s fine just goes to show how small the world really is….. Enjoy!