Chefie’s World

I have been going through a busy week, again – teaching my pro class every day morning until night but enjoying it. Another set of students are also going through their final repertoire where they conceptualize, cook and bake the whole menu for a dinner for a number of guests. But today, May 18 is a special day for me, it’s my Nanay Curing’s birthday – my mother who is the biggest influence to what I am today. My mother who I had very little time to be with but who I enjoyed every dish she ever prepared. As a child, I remember that we didn’t have enough money that I was drinking hot water with sugar but after that all she cooked me where always good. She would send us food all the time….from Navotas to Dasma….her tochong bangus, batuta, Adobong Navotas, Mechandong Navotas I know that you are all enjoying. Her gulay dishes were always special since she would render beef and pork fat and use this to saute her onions, garlic and tomatoes. Today is also my nephew’s birthday, Joey. His calmness and simpleness is so affecting. I cooked for him tonight, his favorite pastas – penne al telefono, pesto e gamberoni, gambas and grilled ribeye steak and lamb chops….tons of food. I will always enjoy cooking for them just like my nanay did with all of us.

I am sharing with you tons of recipes here, simple and delicious…..please write me feedback. Enjoy!

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Only a few of you came to this once in a lifetime chance to watch me live in action at the USDA Culinary Theater to cook and bake healthy dishes with California raisins. But there will be other demos and I will invite you again. That is also the main reason why I have not posted during the last week because events like this requires full attention and concentration and I was also teaching professional and skills class at the same time. It took me awhile to finally decide on the array of dishes that I will be demonstrating and had to test and retest all of them to fit the taste and flavor I wanted. Finally, last week or 6 days before the event I finalized the recipes. I purchased all the ingredients Wednesday and started cooking and prepping everything Thursday with my assistants, Julie, Star and Mr. K. We finished early since the dishes didn’t have too much ingredients and there wasn’t too many pre cooking to be done. I had to do five recipes of the chicken dish ahead to age for better flavor and an additional recipe of dressing with the same reason since if you rest and keep it chilled in the refrigerator for sometime the taste changes so much since the raisins get to infuse their flavors too. Friday came, everything was ready by 11 am and my demo was scheduled at 2 pm so we took a nap right after lunch. As I was cleaning the platters for the final product presentation, I noticed something smelling and I saw the culprit, it was the chicken and it had bubbles and had a funny smell. In other words, it got spoiled since I didn’t have the time to boil it after removing it from the chiller. My fault! spoiled, wasted and thrown immediately – a lesson to learn in preparations for a demonstration. My other concern was I got several text messages from participants that they cannot make it so I might be doing the demo for only a dozen people…heheheh…..My sponsor, Raisin Administrative Committee’s representative would be coming in from Singapore and I really had to make a good impression. Don’t worry, everything went well, all participants who are part of my group of clients and friends in the food industry came and almost filled the theater. I was overjoyed, they all loved the recipes since it was healthy and not too difficult for an ordinary caterer to cook or make which I believe should be taken into consideration now by most chefs when they do demonstrations. Here are the recipes, I hope as usual you enjoy them.

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I’ve been teaching the past week, every other day from 9 am to 10 pm, exhausting but enjoying it so much since it’s always fun to meet a new set of people. One program I haven’t taught here in Manila for six months and it is such a joy that I am again discussing a course that I myself made and labored on. I am also thrilled and happy that one of my students is an old friend who I haven’s seen for a long time. You know the feeling of being so happy that you are again reconnected with someone you shared so much and you have remained friends but don’t see each other? Just like making my tiramisu a week or two ago! It was the memory of making it first for money since I didn’t have any and then later on, for people because they enjoyed eating it with good memories of friends and family. Clients have told me that my food have been part of the most memorable events in their lives and I am elated with that, even clients who remember how it has been all these years with the cakes, or the brownie I made for them. I was even part of several “pamanhikans”. Also the other day I had lunch with a student who has become my friend who went through so much a few years ago but now has bounced back and is ready to start a new life, old and new, she still wanted me to be a part of it. I am also overjoyed with the wonderful comments you have left in my posts. They not only make my heart fat, my eyes water or my hair go but it has made my brain soften to what it really is I have to do in this lifetime.
Sharing recipes with you is like sharing part of me, part of my life….sometimes it takes over three dozen testings before I can actually post the recipe here, that’s how you as readers are important to me.

Crème Caramel has been part of my life. Around 1987, my Ate Ampy shared a recipe with me and it too has been our recipe for such a long time. It is a modified recipe of Martha Stewart’s coming from her first cookbook when she was just a caterer….imagine she’s now a multi billionaire….Creme Caramel is like our leche flan but the Pinoy version uses condensed and evaporated milk and a lot of egg yolks, our version has a difference in it. Anyway, I can’t give you Ate Ampy’s recipe because I honor her for that so I made my own….for you. Hope you enjoy.

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I promised that this was going to be my next post subject and here it is. I think one dessert that swept most of the world is TIRAMISU. It even was part of a discussion in a movie, Sleepless in Seattle…and here I am, telling you that it means, “pick me up” in Italian and every cuisine has an interpretation. Ours is even presented as a cake, which should never be….

One of the very first desserts that I enjoyed was tiramisu and there was La Primavera who made it so famous latter part of the 1980’s. I learned my version from a good chef and friend, Mary Rose Garcia Campos who I will count as one of my mentors. Of course, my version has changed through the years. I was selling this for years. Almost 12 containers every week and during Christmas, I was making 10 recipes a day, a total of 20 containers. How did I get to sell so much? Mom would always bring it to her parties and by word of mouth it has become popular in her circle and most of our neighborhood.

But haven’t made it for the past 7 years since mom died, but last week. Due to the request of my nephews and nieces I did, I tasted it and it was still the same, the way it was seven years ago.

The classic tiramisu uses ladyfingers – I use my own recipe of pound cake – it doused with just the right amount of espresso – I use a sweetened coffee mixture with kahlua. Due to heat of our country, I also make sure to put half a packet of gelatine so that it will not melt as fast. Best eaten two days after it has been made. Oh, my! Had grated bittersweet Belgian chocolate on top and cocoa powder.

I am sharing with you the recipe after all these years, I finally decided it was time……..

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The other night I cooked for my Kuya Titong and his co- professors in AIM. It was a thanksgiving dinner for all his years with them. The whole faculty, I think were there and it was a joy to cook and bake for him. The menu was as follows:

Gavino Letttuce Greens, Baby Arugulas, and Pomelo Bits
Gorgonzola Cream Sauce, Poppy Seed Dressing

Sauteed Fresh Button, Shittake and Oysters Mushrooms, Crème Fraiche, Truffle Oil
Linguine Pasta

Panfried Dory Fillet, Lemon Capers Sauce

Grilled Prawns

Roast Black Angus Rib Eye, Mustard and Multi Herb Crust
Port Wine Demiglace
Baked New Potatoes and Broccoli

Desserts: Eliseo’s Tiramisu
Crème Caramel

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Hi family, friends and students!

I will be doing a demonstration to be sponsored by the Raisin Administrative Committee, this is a demo and not a workshop as seen in the invite. This is open to the public but you must have a business that deals with food – target participants are home bakers and small restaurateurs and caterers.

It will be on May 9 from 2 pm to 5 pm at the USDA Culinary Theater, Center for Culinary Arts, Katipunan Avenue, Quezon City.

Please leave me a note or message with your cell phone or fax number so I can send you a registration form. There are only 20 slots to be reserved for my blog readers as there are other participants to be invited through other mediums.

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All of you, if you have been reading, know of my fondness for Royce’s chocolate. Since I was going to be in Japan, it was a sure shot to be one of the most important stuffs that I was buying for myself and to give away. Finding out that Tita Charito also had to buy more than a dozen of this good tasting, melts in the mouth, glorious one of a kind wonder of the world, we were out to look for it. Nama Chocolates of Royce’s really melts so when you buy it they either give you an aluminum freezer bag with a small frozen ice to keep it from melting and that’s the main reason why we decided to buy this chocolate in Tokyo than in Kyoto, getting it a few days before we leave for Manila.

But we were in for a surprise, there was not a single Royce’s store in the whole of Tokyo. The minute we got to Ginza, we moved around all the basements of Matsuzakaya, Mitsukoshi, Isetann to look for a stall but there was none, and Tita Charito was resigned not to get her dozen boxes. Sadly, I was going to miss one of my favorite chocolates.
Tokyo, Japan where it is made, and not a single store but they had Dalloyau which is a French patissierie, We found out that they had branches in Hokkaido and Sapporo but not in Tokyo. Sadly, no Royce, I had my last piece last January when a student from Davao and Sharlene from Yummy gave me one as pasalubong from Singapore since it was so easy and accessible to get from the basement of Takashimaya in Orchard Road.

Guess what? God is really good, right in front of our boarding gate was a souvenier shop that sells Royce’s! Thanks! And we finished all the Nama. They have a cherry liquer flavored chocolate which is new to me….got some for Chefs Gene and Gino…this story ends my series on our family trip to Japan. I hope all of you enjoyed my posts and pictures. Please keep on visiting. I know there has been no recipes lately but will soon add some. Tomorrow’s my brother-in-law’s big dinner for professors, been cooking and baking the whole day.

[photopress:Japan2008_092.jpg,full,centered]Mt. Fuji as seen from my room

[photopress:Japan2008_094.jpg,full,centered]me and Mt Fuji

[photopress:Japan2008_096.jpg,full,centered]traditional Japanese breakfast

The beauty of Mt. Fuji was just too much! I was at awe upon the sight of it during my ride in the bullet train from Kyoto to Mishima station. Upon arrival, we went through our Hakone tour, going around Lake Ashi, the Ropeway and the Owakudani Boiling Valley where the delicacy was to eat a hardboiled egg cooked in the hot springs. The area really spelled of sulfur so I didn’t stay that long and ate ice cream with my titas.
We stayed in Hotel Mifuen which had the view of Mt. Fuji in all its rooms, it was also my first stay in a traditional tatami room, all hard floors but we had a futon and lots a very thick duvet to cover our bodies since, again, it was very cold. We were also treated to a traditional Japanese dinner and breakfast, sat Lotus style, had a tray infront of us with tons of small dishes together with the best rice, grilled fish and more sidings. Breakfast was an egg cooked in a metal pot with a burn and heat proof paper doused with soy sauce, grilled salmon slice and more siding….delicious and authetic. The whole family got to reach the 4th level station of the mountain and there was snow, so we played around and threw snow balls. I fell thrice while climbing up, due to the melted ice, getting old….just like some of you reading this. Enjoyed the sights….seeing and being near Mt. Fuji was like reaching the Great Wall of China when I was in Beijing, it was awesome, too happy to realize that I was there. The best when you are with the most important people in your lives.

[photopress:Japan_Fil_2008_007.jpg,full,centered]Kit Kat Soy Sauce Flavor

[photopress:Japan_Fil_2008_011.jpg,full,centered]Yoku Moku Cigars ( Japanese Barquillos ) in three flavors – regular, chocolate and of course, green tea

[photopress:Japan2008_055.jpg,full,centered] Japanese Sweet Candies – eaten during the Japanese Tea Ceremony

[photopress:Japan2008_063.jpg,full,centered]Japanese Snacks – Elise – Pretzels with green tea and chocolate filling, green tea Kitkat

[photopress:Japan2008_071.jpg,full,centered]Fruit Tart with Fresh Fruits and of course, strawberries

Everywhere you go in Japan, there were stores selling some sweet items, tons of it. Some stores were even selling identical ones. Go to the basement of any department store and for surely, you will see tons of stores selling all types of sweets, cakes, mochi, pretzels, chocolates and more. One can be so amazed at what they have to sell and the amount of people willing to buy.

Even found a pretzel named Elise, that’s my other name. My groupmates in UP call me this, since we were two Juns in the group, they changed our names to Elise and Zoi. Right Patty, Tracey, Riza? And yah, I took a picture of it.
Heard of Green Tea Flavored Kit – Kat, the wafers are encased in a green tea flavored white chocolate – bitter and sweet – right blend and it really is different but here is another surprise – soy sauce flavored…..and a lot more. There were different ice cream flavors that were available everywhere, green tea, azuki bean and even cherry blossom as I discussed in my other posts. Got to taste this beautiful shaped, very sweet candies that is eaten during a Japanese tea ceremony.

The packaging of all Japanese products is something else, they really think about it and even the way they wrapped it just before it is given to you is done with so much art in it.
My favorite Japanese barquillos Yoku Moku I also found….when mom and dad were still around, they had Japanesese friends who would give these to us and I found it again after more ten years — comfort food — made me remember mom and dad who I know are so happy that we got to travel again as a complete family — all 12 of us….saya, sarap, lamig, and ang mahal sa Japan!

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After all the healthy dishes and demonstrations I did in Davao last week, and before leaving for Manila, I went on a dessert feasting. I had a number of dessert sampling from Lachi’s and Sugar Munch, both known cakes and pastry shops in Davao, only a few steps away from each other, each specializing on a certain type, but has more to offer for the people of the South.

I have written about Lachi’s Sans Rival which is made the old fashion way with crisp meringue and rich buttercream with loads of cashew nuts. They also have different cakes that is very discriminating since it very distinct to them. Its only them who have it.
They have a lot of good food too like Barbecued Ribs, Laing, Red Pesto Pasta, that’s so good and delicious. I was so full and happy.

I also had the frozen brazos of Tiny Kitchen, plain, chocolate and strawberry were just right to the bite since it had right thickness of all the layered components of the dessert, wasn’t so sweet and the meringue was soft even if it was frozen.

Sugar Munch had an array of small miniature cakes all with chocolate….tempting!…so I had all of them wrapped, mocha praline, white chocolate mousse, strawberry mousse and rich chocolate cakes, all luscious and was right since it was a size you can eat alone or share with someone. All cakes come in attractive boxes with exciting colors. They also had all the versions of the small cakes in regular 6 – 8 inch sizes. Brazos de Mercedes is also sold in this store.

Davao has become my sweet haven enjoying all the food and desserts.