Some of you may have wondered why I have not posted any new blog entries for a couple of weeks. I did cook every weekend, it's just that I had a hard time sitting down and doing the blog. I thought perhaps I've become a bit lazy, which is quite possible. But I think the main reason is that my fear of cooking is completely gone, and in fact, I already enjoy cooking. When I started this blog I thought it would take me at least a year to overcome my phobia, but it actually took only 6 months. Today I decided to cook a meal, not because I had to follow my program, or because I needed to write a blog and stay accountable... Today I cooked simply because I wanted to. And not only that, I came up with my very own recipe for a soup.
A heartfelt thank-you to everyone who has been so gracious to me and followed my blog. I appreciate your support so much. Thank you, friends, for taking this journey with me.
I am pleased that I took the courage to tackle my fear, and as a result, was able to overcome it. I'm far from perfect, and there are still many areas in my life where I have weird hang-ups and need to work on things. But perhaps I'm not alone. Is there anything you are currently afraid of? My encouragement for you, dear reader, would be to take time and reflect about your personal fears. Identify them. Then think of how you could conquer it. And just as I did with my blog, I believe accountability is crucial if you wish to succeed. So get a friend, and tell them your story. Then ask them to help you and to keep you accountable. And if you do take those steps towards personal growth, please drop me a line. I would love to hear about your journey.
Yours always,
(Un)Terrified Cook
July 21, 2010
June 24, 2010
Double Delight
If you've been faithfully following my blog, you know that I skipped one week. Well, actually, I did cook last week, it's just that I never got around to posting it on the blog. So this week you are getting a double treat - not four recipes as usual, but eight! My fingers shiver at the thought of how much typing that's gonna involve, but oh well... The cool thing is now you have eight recipes to choose from! :)
Dish # 1 - Simple Japanese Salad
Serves 4 Time to Prepare 10 min
1 small pack crabsticks
1 cucumber
1 ripe mango
Japanese mayonnaise
fish eggs or roe (optional)
1 bag mixed greens
Cut crabsticks, cucumber and mango into chunks. In a small bowl, whisk mayonnaise and with a little fish roe. Arrange salad greens on a platter or bowl. Top with chunks of crabsticks, cucumber and mango. Drizzle with the mayonnaise mixture. Top with more fish roe for garnish.
My experience: I did a few changes to this recipe. I used regular mayonnaise, instead of Japanese, and omitted the fish roe. I think it would have been more authentic if I included them though. Still, a really nice salad.
Our verdict: Mango in a salad is always delightful. We love it.
Dish # 2 - Chicken and Orange Salad
Serves 4 Time to Prepare 10 min
1 stalk spring onion, sliced finely
2 tbsp. white wine vinegar
4 tbsp. extra virgin olive oil
4 tbsp. sour cream
1 cup shredded roast chicken
salt and pepper to taste
1 pack mixed salad greens
1 orange, segmented and cut into chunks
2 tbsp. chopped candied pili nuts
In a bowl, combine spring onions, white wine vinegar, olive oil, and a sour cream. Blend well. If the mixture is too thick, add some warm water. Add the shredded chicken and mix well with the dressing. Season with salt and pepper. Arrange salad greens on a bowl. Top with the chicken mixture. Garnish with orange chunks and chopped pili nuts before serving.
My experience: To be honest, I was a bit apprehensive about using an orange in this salad. I had doubts. So I was really grinning when Matet's eyes doubled after tasting it (doubled in a good way).
Our verdict: Another great salad, and no leftovers :)
Dish # 3 - Pumpkin Curry Soup
Serves 3 Time to Prepare 10 min Cooking Time 15 min
2 tbsp. butter
1 small onion, chopped
1 clove garlic, chopped
2 tsp. curry powder
2 cups chicken stock
1 1/2 cups chopped pumpkin
salt and pepper to taste
1/2 cup evaporated milk
Heat butter in a saucepan then saute onion and garlic. Add curry powder and cook for a minute. Pour in chicken stock and bring to a boil. Add pumpkin and cook until tender, stirring occasionally. Season with salt and pepper. Stir in milk. Cook for a minute more. Cool, then transfer to a blender. Puree until smooth.
My experience: I have never cooked anything that included pumpkin, so I was not sure of the outcome. In fact, I don't really like pumpkin (maybe it's a Halloween thing?). The secret weapon turned out to be the blender! It's a soup I will do over and over again!
Our verdict: Fantastic soup! One of the best ever!
Dish # 4 - Easy Mushroom Soup
Serves 4 Time to Prepare 10 min Cooking Time 20 min
1 3/4 cups Beef Broth
1 3/4 cups Chicken Broth
1/8 teaspoon ground black pepper
1/8 teaspoon dried rosemary leaves, crushed
2 cups sliced fresh mushrooms (about 8 ounces)
1/4 cup thinly sliced carrots
1/4 cup finely chopped onion
1/4 cup sliced celery
1/4 cup fresh or frozen peas
1 tablespoon sliced green onion
Heat the broth, black pepper, rosemary, mushrooms, carrots, onion, celery and peas in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Add the green onion. Cook for 5 minutes or until the vegetables are tender.
My experience: Some cutting, some chopping. Throw it all into a pot and witness the magic.
Our verdict: A warming, traditional soup recipe that is really tasty. Spices add a very nice flavor here.
Dish # 5 - Quick Pork Stir-Fry
Serves 4 Time to Prepare 5 min Cooking Time 20 min
1 lb pork stir-fry strips
2 tsp. cornflour
2 tbsp. soy sauce
2 tbsp. peanut oil
1 clove garlic, crushed
12 oz pack frozen stir-fry vegetables
1 cup bottled stir-fry sauce
In a bowl, combine pork strips with cornflour and soy sauce. Cover and let it stand for 10 min. Heat wok to very hot. Pour oil and stir-fry pork until brown all over. Remove pork, add some more oil and frozen vegetables. Stir-fry for 3-5 min until cooked but still crisp. Return pork to the wok and toss to combine. Pour in the sauce and continue to toss until all ingredients are coated and heated through.
My experience: This was really fun to make. Instead of frozen vegetables, I used fresh, and it still worked well.
Our verdict: Stir-fry food is one of favorites. Loved this dish.
Dish # 6 - Creamy Beef Rice Topping
Serves 4 Time to Prepare 7 min Cooking Time 10 min
1 lb tenderloin tips, sliced thinly
1 clove garlic, minced
salt and pepper to taste
3 cups hot cooked rice
1 pack brown gravy mix
1 cup cold water
1 can button mushrooms, sliced or halved
4 tbsp. sour cream
chopped parsley
Stir-fry beef for 2 min or until almost tender. Add garlic. When beef is cooked, remove from fire and season to taste with salt and pepper. Put cooked beef over rice. Put gravy mix in the same pan used for cooking beef. Add water, mushrooms, and sour cream. Cook until thick. Pour over beef and rice. Top with parsley.
My experience: I really looked forward to making this dish for some time. I guess I have a thing for creamy gravy (???). It all worked really well, and I'm very proud of making this one. In fact, since I cooked it, Matet has already made it 2-3 times on other days, so this one is definitely a winner.
Our verdict: Hearty and teeming with mouth-watering gravy. Mmmmm!
Dish # 7 - Nutty Mango Cups
Serves 4 Time to Prepare 5 min
2 large ripe mangoes
peanut brittle
1 pint vanilla ice cream
Slice the mangoes to get 4 cheeks and cut them into chunks. Put mango chunks in individual bowls. Sprinkle crumbled peanut brittle over mangoes then top them with a scoop of ice cream. Drizzle with caramel syrup and top off with more peanut brittle.
My experience: Sometimes, having fresh fruits with ice cream is so much better than just eating fruit-flavored ice cream. It was so easy to put things together, and the taste is incredible.
Our verdict: YUUUUUUM!
Dish # 8 - Caramelized Banana Panini
Serves 4 Time to Prepare 5 min Cooking Time 10 min
2 large bananas, peeled
6 tablespoons sugar
6 slices sourdough or Italian bread (1/2-inch-thick)
6 tablespoons butter
2 tablespoons lime juice
1 container (16 ounces) premium pineapple coconut ice cream or your favorite flavor ice cream
Cut the bananas in half crosswise then into 3 slices lengthwise, making 12 slices in all. Place 4 tablespoons sugar onto a plate. Coat the bread slices with the sugar. Lightly press 2 slices banana onto each bread slice. Heat 4 tablespoons butter in a 12-inch skillet over medium heat. Add the sandwiches in batches, banana-side down, and cook for 5 minutes or until the sugar is caramelized, turning the sandwiches over carefully once halfway through cooking. Remove the sandwiches from the skillet and keep warm. Stir the remaining sugar, butter and the lime juice in the skillet. Cook and stir until the mixture boils and thickens. Top the sandwiches with the ice cream and drizzle with the sauce.
My experience: This one was a bit weird. Getting the whole caramelization of sugar wasn't easy. So I had to call in Matet for help.
Our verdict: Hmmm, it's very sweet... A bit too much, but other than that, it's quite an interesting experiment.
Dish # 1 - Simple Japanese Salad
Serves 4 Time to Prepare 10 min
1 small pack crabsticks
1 cucumber
1 ripe mango
Japanese mayonnaise
fish eggs or roe (optional)
1 bag mixed greens
Cut crabsticks, cucumber and mango into chunks. In a small bowl, whisk mayonnaise and with a little fish roe. Arrange salad greens on a platter or bowl. Top with chunks of crabsticks, cucumber and mango. Drizzle with the mayonnaise mixture. Top with more fish roe for garnish.
My experience: I did a few changes to this recipe. I used regular mayonnaise, instead of Japanese, and omitted the fish roe. I think it would have been more authentic if I included them though. Still, a really nice salad.
Our verdict: Mango in a salad is always delightful. We love it.
Dish # 2 - Chicken and Orange Salad
Serves 4 Time to Prepare 10 min
1 stalk spring onion, sliced finely
2 tbsp. white wine vinegar
4 tbsp. extra virgin olive oil
4 tbsp. sour cream
1 cup shredded roast chicken
salt and pepper to taste
1 pack mixed salad greens
1 orange, segmented and cut into chunks
2 tbsp. chopped candied pili nuts
In a bowl, combine spring onions, white wine vinegar, olive oil, and a sour cream. Blend well. If the mixture is too thick, add some warm water. Add the shredded chicken and mix well with the dressing. Season with salt and pepper. Arrange salad greens on a bowl. Top with the chicken mixture. Garnish with orange chunks and chopped pili nuts before serving.
My experience: To be honest, I was a bit apprehensive about using an orange in this salad. I had doubts. So I was really grinning when Matet's eyes doubled after tasting it (doubled in a good way).
Our verdict: Another great salad, and no leftovers :)
Dish # 3 - Pumpkin Curry Soup
Serves 3 Time to Prepare 10 min Cooking Time 15 min
2 tbsp. butter
1 small onion, chopped
1 clove garlic, chopped
2 tsp. curry powder
2 cups chicken stock
1 1/2 cups chopped pumpkin
salt and pepper to taste
1/2 cup evaporated milk
Heat butter in a saucepan then saute onion and garlic. Add curry powder and cook for a minute. Pour in chicken stock and bring to a boil. Add pumpkin and cook until tender, stirring occasionally. Season with salt and pepper. Stir in milk. Cook for a minute more. Cool, then transfer to a blender. Puree until smooth.
My experience: I have never cooked anything that included pumpkin, so I was not sure of the outcome. In fact, I don't really like pumpkin (maybe it's a Halloween thing?). The secret weapon turned out to be the blender! It's a soup I will do over and over again!
Our verdict: Fantastic soup! One of the best ever!
Dish # 4 - Easy Mushroom Soup
Serves 4 Time to Prepare 10 min Cooking Time 20 min
1 3/4 cups Beef Broth
1 3/4 cups Chicken Broth
1/8 teaspoon ground black pepper
1/8 teaspoon dried rosemary leaves, crushed
2 cups sliced fresh mushrooms (about 8 ounces)
1/4 cup thinly sliced carrots
1/4 cup finely chopped onion
1/4 cup sliced celery
1/4 cup fresh or frozen peas
1 tablespoon sliced green onion
Heat the broth, black pepper, rosemary, mushrooms, carrots, onion, celery and peas in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Add the green onion. Cook for 5 minutes or until the vegetables are tender.
My experience: Some cutting, some chopping. Throw it all into a pot and witness the magic.
Our verdict: A warming, traditional soup recipe that is really tasty. Spices add a very nice flavor here.
Dish # 5 - Quick Pork Stir-Fry
Serves 4 Time to Prepare 5 min Cooking Time 20 min
1 lb pork stir-fry strips
2 tsp. cornflour
2 tbsp. soy sauce
2 tbsp. peanut oil
1 clove garlic, crushed
12 oz pack frozen stir-fry vegetables
1 cup bottled stir-fry sauce
In a bowl, combine pork strips with cornflour and soy sauce. Cover and let it stand for 10 min. Heat wok to very hot. Pour oil and stir-fry pork until brown all over. Remove pork, add some more oil and frozen vegetables. Stir-fry for 3-5 min until cooked but still crisp. Return pork to the wok and toss to combine. Pour in the sauce and continue to toss until all ingredients are coated and heated through.
My experience: This was really fun to make. Instead of frozen vegetables, I used fresh, and it still worked well.
Our verdict: Stir-fry food is one of favorites. Loved this dish.
Dish # 6 - Creamy Beef Rice Topping
Serves 4 Time to Prepare 7 min Cooking Time 10 min
1 lb tenderloin tips, sliced thinly
1 clove garlic, minced
salt and pepper to taste
3 cups hot cooked rice
1 pack brown gravy mix
1 cup cold water
1 can button mushrooms, sliced or halved
4 tbsp. sour cream
chopped parsley
Stir-fry beef for 2 min or until almost tender. Add garlic. When beef is cooked, remove from fire and season to taste with salt and pepper. Put cooked beef over rice. Put gravy mix in the same pan used for cooking beef. Add water, mushrooms, and sour cream. Cook until thick. Pour over beef and rice. Top with parsley.
My experience: I really looked forward to making this dish for some time. I guess I have a thing for creamy gravy (???). It all worked really well, and I'm very proud of making this one. In fact, since I cooked it, Matet has already made it 2-3 times on other days, so this one is definitely a winner.
Our verdict: Hearty and teeming with mouth-watering gravy. Mmmmm!
Dish # 7 - Nutty Mango Cups
Serves 4 Time to Prepare 5 min
2 large ripe mangoes
peanut brittle
1 pint vanilla ice cream
Slice the mangoes to get 4 cheeks and cut them into chunks. Put mango chunks in individual bowls. Sprinkle crumbled peanut brittle over mangoes then top them with a scoop of ice cream. Drizzle with caramel syrup and top off with more peanut brittle.
My experience: Sometimes, having fresh fruits with ice cream is so much better than just eating fruit-flavored ice cream. It was so easy to put things together, and the taste is incredible.
Our verdict: YUUUUUUM!
Dish # 8 - Caramelized Banana Panini
Serves 4 Time to Prepare 5 min Cooking Time 10 min
2 large bananas, peeled
6 tablespoons sugar
6 slices sourdough or Italian bread (1/2-inch-thick)
6 tablespoons butter
2 tablespoons lime juice
1 container (16 ounces) premium pineapple coconut ice cream or your favorite flavor ice cream
Cut the bananas in half crosswise then into 3 slices lengthwise, making 12 slices in all. Place 4 tablespoons sugar onto a plate. Coat the bread slices with the sugar. Lightly press 2 slices banana onto each bread slice. Heat 4 tablespoons butter in a 12-inch skillet over medium heat. Add the sandwiches in batches, banana-side down, and cook for 5 minutes or until the sugar is caramelized, turning the sandwiches over carefully once halfway through cooking. Remove the sandwiches from the skillet and keep warm. Stir the remaining sugar, butter and the lime juice in the skillet. Cook and stir until the mixture boils and thickens. Top the sandwiches with the ice cream and drizzle with the sauce.
My experience: This one was a bit weird. Getting the whole caramelization of sugar wasn't easy. So I had to call in Matet for help.
Our verdict: Hmmm, it's very sweet... A bit too much, but other than that, it's quite an interesting experiment.
June 13, 2010
World Cup Glory
As some of you may know, this week marked the start of the World Cup 2010 in South Africa. Over the next month, hundreds of millions of people will be glued to their TV sets in every single country on the planet. It is after all, the most watched sports event globally. Guess what happens when people sit in front of their TV's for hours... yup, that's right - they drink tons of beer and munch gazillions of chips. Well, food doesn't have to be unhealthy. So here is my deal: when the champion country is announced, that week my dishes will feature that country's cuisine... (I'm hoping it will be something familiar, like Spain or England, and not, for example, Nigeria or some other unknown to me country).
This past weekend, as already customary, had its ups and downs for me. Some dishes worked well, and some did not. So let's review...
Dish # 1 - Jello Fun
Serves 4 Time to Prepare 15 min Cooking Time 5 min
2 cups all purpose cream
1/4 tsp. vanilla powder
1/2 cup sugar
2 cups fresh milk
1 tbsp. unflavored gelatin
chocolate syrup
Pour milk in a bowl and add gelatin. Set aside to bloom. In a saucepan, combine cream, vanilla powder, sugar and then heat. Remove from heat for 30 min to infuse flavor. Bring the cream mixture back to heat and put in the gelatin mixture. Stir constantly. Chill to set. Top with chocolate syrup.
My experience: There were three attempts in making this dish! The first two just would not set in the fridge. So for the third attempt, I had to add some more gelatin, and then it worked.
Our verdict: Yummy!
Dish # 2 - Red Kidney Beans Soup
Serves 4 Time to Prepare 10 min Cooking Time 1 hour
This past weekend, as already customary, had its ups and downs for me. Some dishes worked well, and some did not. So let's review...
Dish # 1 - Jello Fun
Serves 4 Time to Prepare 15 min Cooking Time 5 min
2 cups all purpose cream
1/4 tsp. vanilla powder
1/2 cup sugar
2 cups fresh milk
1 tbsp. unflavored gelatin
chocolate syrup
Pour milk in a bowl and add gelatin. Set aside to bloom. In a saucepan, combine cream, vanilla powder, sugar and then heat. Remove from heat for 30 min to infuse flavor. Bring the cream mixture back to heat and put in the gelatin mixture. Stir constantly. Chill to set. Top with chocolate syrup.
My experience: There were three attempts in making this dish! The first two just would not set in the fridge. So for the third attempt, I had to add some more gelatin, and then it worked.
Our verdict: Yummy!
Dish # 2 - Red Kidney Beans Soup
Serves 4 Time to Prepare 10 min Cooking Time 1 hour
8 oz. large red kidney beans
6 cups water
1 large onion, finely chopped
4 green peppers, deseeded and chopped
1 large can plum tomatoes and juice, finely chopped
2 tbsp. fresh garden herbs, finely chopped (basil, parsley)
1 large bay leaf
1 large clove elephant garlic, crushed
1 cup Parmesan cheese
2 tsp. salt
3 tsp. coarsely ground black pepper
Bring water to a boil in a deep pan. Add beans, onion, green peppers, plum tomatoes, garden herbs, bay leaf, elephant garlic , salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard. Reduce heat and simmer for 2 hours until smooth. Stir in Parmesan cheese until melted. Serve red hot with buttered bagels.
My experience: This is a really easy to make soup, although it takes quite a bit to wait for it.
Our verdict: A very good soup recipe. We loved it.
Dish # 3 - Quick Paella
Serves 4 Time to Prepare 15 min Cooking Time 10 min
1/4 cup corn oil
1 tsp annatto powder
1 tbsp garlic, minced
1 cup onions, chopped
1/2 piece red bell pepper, sliced
1/2 piece green bell pepper, sliced
3 pieces chorizo Bilbao, sliced
1 cup chicken breast meat, cubed
1/4 tsp Spanish paprika
2 pieces chicken broth cubes
1 1/4 tsp salt
3/4 tsp ground pepper
3 cups cooked rice
Heat oil in a large saucepan. Add annatto powder and garlic, and cook. Add in onions, red and green bell peppers - cook until aromatic. Put in sliced chorizo, chicken, paprika, and chicken cubes. Season with salt and pepper. Add in cooked rice and toss completely until color has blended.
My experience: A lot of chopping and slicing, but oh so worth it!
Our verdict: Really great recipe. We love paella, and any fried rice combinations. This is awesome.
Dish # 4 - Pineapple Slushy
Serves 4 Time to Prepare 5 min
1 can pineapple chunks
1 cup of milk
12 oz. pineapple juice drink
ice cubes
Blend all the ingredients.
My experience: This is my comfort drink. When things just don't go too well in the kitchen, recipes like this one are a life saver. Just drop everything in the blender, and you are done.
Our verdict: A refreshing drink, even though we were a bit apprehensive about mixing pineapple and milk... But there were no runs to the bathroom as a result, so I guess it worked ok.
June 4, 2010
On basketball and kitchen failures
My favorite NBA team (Cavs) crashed out, and yet again failed to reach the Finals, despite yet again, having the best regular season record. I was sad and frustrated. One minute it seems your team could play anyone anywhere and still win by a good margin, and the next thing you know, the season is over way too early. I hate going from a high to a low.
This past week I had the pleasure of watching two live games of Filipino collegiate basketball. The team I support is young and inexperienced. Consistency is still lacking, but the spirit is there, so hopefully they will improve over time. The first game I watched, they were absolutely horrible. I thought to myself, "Wow, this team needs a major makeover - coaching staff, roster, everything! And ASAP!!!" But then tonight they were a complete opposite. They played amazing defense, dove for every lose ball, and punished their opponents for most of the game. From a miserable blowout loss to a fantastic blowout victory - all in less than a week. I'm impressed. Sure, there were still plenty of flaws in the game, but the change in attitude was obvious, and it bore fruit.
Why am I sharing this basketball stuff in a culinary blog? To me, the connection is obvious. Just like the college basketball team, I am inexperienced in what I do in the kitchen. There are weeks when it seems like whatever I do with those ingredients, it would turn out a sure winner dish. And when I close my eyes, I picture myself receiving a trophy as The Chef of the Year. So if you ever wonder what it is that I daydream about, let me tell you right now - in those fuzzy moments I prepare my trophy acceptance speech. Trouble is, when I'm done and I open up my eyes again, I'm faced with a reality that is at times utterly miserable.
Take this week, for example. Everything seemed to be going perfectly well... until I started making the Cafe Mocha Cupcakes. The full story of how badly I screwed it up can be found below.
Dish # 1 - Mango Black Bean Salsa
Serves 6 Time to Prepare 15 min
4 medium-sized tomatoes, finely diced
1 red onion, finely diced
1 fresh chili, finely diced
4 cheeks of mangoes, (yes, you guessed it right - finely diced too)
1 teaspoon chili powder
3 tablespoons cilantro, finely diced
1 1/2 tablespoon salted black beans, washed and drained
2 tablespoons lime juice
1 teaspoon rind of lime
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
Mix together all ingredients and refrigerate for 1 hour.
My experience: I like any recipe that just says "mix ingredients and refrigerate". Doesn't get much easier than that. But this one is definitely a winner. I loved how the mangoes blended with the taste of other ingredients. Really nice salsa! Except that I forgot to add the beans! Oops!
Our verdict: Yes, yes, yes, and a hundred times more - yes!
Dish # 2 - Hearty Vegetable Soup
Serves 4 Time to Prepare 10 min Cooking Time 30 min
1 tablespoon vegetable oil
3/4 pound boneless beef sirloin steak OR
beef top round steak, cut into 1/2-inch cubes
3 cups V8® 100% Vegetable Juice
1 3/4 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
1 medium potato, cut into cubes (about 1 cup)
1 medium carrot, sliced (about 1/2 cup)
1 medium onion, coarsely chopped (about 1/2 cup)
1 stalk celery, thickly sliced (about 1/2 cup)
Heat the oil in a 4-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. Stir the vegetable juice, broth, thyme, pepper, potato, carrot, onion and celery in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables are tender.
My experience: This is a really-easy-to-make soup. I think I should have worked the beef a bit longer, as it was slightly (but tolerably) chewy.
Our verdict: A very good, traditional soup.
Dish # 3 - Sesame Chicken Nuggets
Serves 4 Time to Prepare 5 min Cooking Time 30 min
8 chicken breast fillets
4 tablespoons soy sauce
1/2 cup white sugar
3 slices ginger
barbeque sticks
toasted sesame seeds
2 teaspoons water
1 tablespoon cornstarch
Cut each chicken breast fillet into 3 pieces each and set aside. Mix soy sauce, sugar and ginger in a saucepan and bring to a boil. Lower heat to medium and simmer for 5 min, or until the sauce thickens into a light syrup. Lower the heat and drop the chicken pieces into the sauce. Cook for 10 min. Take the chicken pieces out and let them cool for 5 min on a plate. Skewer 3 pieces per bamboo stick and roll lightly across a plate of toasted sesame seeds to coat. In a small bowl, mix the cornstarch with water. Remove the ginger slices from the remaining sauce and pour cornstarch mixture into the pan. Stir on low heat until the sauce thickens. Serve on side with the chicken skewers.
My experience: I am so glad we picked this recipe. I love chicken. But this recipe made me go "Mmmm!"
Our verdict: Awesome recipe, we will do this again for sure!
And now (drumroll for the pathetic cupcakes please! The picture says it all)...
Dish # 4 - Cafe Mocha Cupcakes
Serves 4 Time to Prepare 10 min Ready in 3 hrs
Chocolate Crust:
30 pieces chocolate sandwich cookies (like Oreo), ground
1/4 cup sugar
1/2 cup butter, melted
1/4 cup all-purpose cream
extra softened butter for brushing sides of a pie plate or a cupcake pan
Combine ground chocolate cookies and sugar in a bowl. Add in the melted butter and cream, and combine well. Brush sides of the cupcake pan or pie plate with butter. Pour in the cookie mixture and press into the sides and bottom of the pie plate or each cupcake slot of the pan. Place the crusts in the freezer for at least 1 hour.
Coffee Filling:
1/2 cup butter, room temperature
3/4 cup sugar
3 tablespoons cocoa powder
1 tablespoon instant coffee
2 eggs
2 cups chilled whipped cream
chocolate chips or curls (M&M's or Kisses can also be used)
In a bowl, cream together butter and sugar. Combine cocoa powder and coffee and fold this into the creamed butter and sugar. Add in the eggs, one at a time, folding each egg well every time. Place this filling on top of your frozen crusts. Level the mixture. Freeze again for at least 2 hours. Right before serving, generously place whipped cream on top and decorate with chocolate pieces.
My experience: Everything that could go wrong, did go wrong! Grrrrr! First off, the recipe doesn't say this, but shouldn't you place those paper thingies into the cupcake slots before pouring the stuff into them??? Or else, how on earth would you remove your cupcake from the cupcake slot??? The picture obviously shows, I was not able to figure that out. So we had to eat them from those cupcake slots. It looked bad. Worst of all, the taste was not good either. It was just too much of everything - too much coffee, too much cocoa powder. All that mixed with chocolate cookies, butter and sugar - and you get an overdose. My kids refused eating it, and I don't blame them. Matet and I tried it, and it was awful!
Taking a hint from the basketball experience during the week, I would like to think I have learned some valuable lessons, and will do better next time, but boy, this was bad!
Our verdict: It's gross all around!
This past week I had the pleasure of watching two live games of Filipino collegiate basketball. The team I support is young and inexperienced. Consistency is still lacking, but the spirit is there, so hopefully they will improve over time. The first game I watched, they were absolutely horrible. I thought to myself, "Wow, this team needs a major makeover - coaching staff, roster, everything! And ASAP!!!" But then tonight they were a complete opposite. They played amazing defense, dove for every lose ball, and punished their opponents for most of the game. From a miserable blowout loss to a fantastic blowout victory - all in less than a week. I'm impressed. Sure, there were still plenty of flaws in the game, but the change in attitude was obvious, and it bore fruit.
Why am I sharing this basketball stuff in a culinary blog? To me, the connection is obvious. Just like the college basketball team, I am inexperienced in what I do in the kitchen. There are weeks when it seems like whatever I do with those ingredients, it would turn out a sure winner dish. And when I close my eyes, I picture myself receiving a trophy as The Chef of the Year. So if you ever wonder what it is that I daydream about, let me tell you right now - in those fuzzy moments I prepare my trophy acceptance speech. Trouble is, when I'm done and I open up my eyes again, I'm faced with a reality that is at times utterly miserable.
Take this week, for example. Everything seemed to be going perfectly well... until I started making the Cafe Mocha Cupcakes. The full story of how badly I screwed it up can be found below.
Dish # 1 - Mango Black Bean Salsa
Serves 6 Time to Prepare 15 min
4 medium-sized tomatoes, finely diced
1 red onion, finely diced
1 fresh chili, finely diced
4 cheeks of mangoes, (yes, you guessed it right - finely diced too)
1 teaspoon chili powder
3 tablespoons cilantro, finely diced
1 1/2 tablespoon salted black beans, washed and drained
2 tablespoons lime juice
1 teaspoon rind of lime
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
Mix together all ingredients and refrigerate for 1 hour.
My experience: I like any recipe that just says "mix ingredients and refrigerate". Doesn't get much easier than that. But this one is definitely a winner. I loved how the mangoes blended with the taste of other ingredients. Really nice salsa! Except that I forgot to add the beans! Oops!
Our verdict: Yes, yes, yes, and a hundred times more - yes!
Dish # 2 - Hearty Vegetable Soup
Serves 4 Time to Prepare 10 min Cooking Time 30 min
1 tablespoon vegetable oil
3/4 pound boneless beef sirloin steak OR
beef top round steak, cut into 1/2-inch cubes
3 cups V8® 100% Vegetable Juice
1 3/4 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
1 medium potato, cut into cubes (about 1 cup)
1 medium carrot, sliced (about 1/2 cup)
1 medium onion, coarsely chopped (about 1/2 cup)
1 stalk celery, thickly sliced (about 1/2 cup)
Heat the oil in a 4-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. Stir the vegetable juice, broth, thyme, pepper, potato, carrot, onion and celery in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables are tender.
My experience: This is a really-easy-to-make soup. I think I should have worked the beef a bit longer, as it was slightly (but tolerably) chewy.
Our verdict: A very good, traditional soup.
Dish # 3 - Sesame Chicken Nuggets
Serves 4 Time to Prepare 5 min Cooking Time 30 min
8 chicken breast fillets
4 tablespoons soy sauce
1/2 cup white sugar
3 slices ginger
barbeque sticks
toasted sesame seeds
2 teaspoons water
1 tablespoon cornstarch
Cut each chicken breast fillet into 3 pieces each and set aside. Mix soy sauce, sugar and ginger in a saucepan and bring to a boil. Lower heat to medium and simmer for 5 min, or until the sauce thickens into a light syrup. Lower the heat and drop the chicken pieces into the sauce. Cook for 10 min. Take the chicken pieces out and let them cool for 5 min on a plate. Skewer 3 pieces per bamboo stick and roll lightly across a plate of toasted sesame seeds to coat. In a small bowl, mix the cornstarch with water. Remove the ginger slices from the remaining sauce and pour cornstarch mixture into the pan. Stir on low heat until the sauce thickens. Serve on side with the chicken skewers.
My experience: I am so glad we picked this recipe. I love chicken. But this recipe made me go "Mmmm!"
Our verdict: Awesome recipe, we will do this again for sure!
And now (drumroll for the pathetic cupcakes please! The picture says it all)...
Dish # 4 - Cafe Mocha Cupcakes
Serves 4 Time to Prepare 10 min Ready in 3 hrs
Chocolate Crust:
30 pieces chocolate sandwich cookies (like Oreo), ground
1/4 cup sugar
1/2 cup butter, melted
1/4 cup all-purpose cream
extra softened butter for brushing sides of a pie plate or a cupcake pan
Combine ground chocolate cookies and sugar in a bowl. Add in the melted butter and cream, and combine well. Brush sides of the cupcake pan or pie plate with butter. Pour in the cookie mixture and press into the sides and bottom of the pie plate or each cupcake slot of the pan. Place the crusts in the freezer for at least 1 hour.
Coffee Filling:
1/2 cup butter, room temperature
3/4 cup sugar
3 tablespoons cocoa powder
1 tablespoon instant coffee
2 eggs
2 cups chilled whipped cream
chocolate chips or curls (M&M's or Kisses can also be used)
In a bowl, cream together butter and sugar. Combine cocoa powder and coffee and fold this into the creamed butter and sugar. Add in the eggs, one at a time, folding each egg well every time. Place this filling on top of your frozen crusts. Level the mixture. Freeze again for at least 2 hours. Right before serving, generously place whipped cream on top and decorate with chocolate pieces.
My experience: Everything that could go wrong, did go wrong! Grrrrr! First off, the recipe doesn't say this, but shouldn't you place those paper thingies into the cupcake slots before pouring the stuff into them??? Or else, how on earth would you remove your cupcake from the cupcake slot??? The picture obviously shows, I was not able to figure that out. So we had to eat them from those cupcake slots. It looked bad. Worst of all, the taste was not good either. It was just too much of everything - too much coffee, too much cocoa powder. All that mixed with chocolate cookies, butter and sugar - and you get an overdose. My kids refused eating it, and I don't blame them. Matet and I tried it, and it was awful!
Taking a hint from the basketball experience during the week, I would like to think I have learned some valuable lessons, and will do better next time, but boy, this was bad!
Our verdict: It's gross all around!
May 29, 2010
Much delayed... truffles!
My life has been quite hectic lately, and I did not even notice how quickly this past week went by. For those of you who wondered if I missed my cooking weekend, nope I did not miss it. I did my now usual kitchen experiments as always, but I simply had a little time to sit down and write a blog. So here I am on a Saturday night, writing a blog entry not for this weekend but for the previous one. You will be glad to note that last weekend's recipes included truffles. That's right, yours truly gathered up all of his courage and ventured into the unknown waters of confectionery arts. The outcome? I'd say fairly decent milk chocolate truffles, complete with nuts and cocoa and even cereal.
Here are the recipes (and I promise, I will try to post this weekend's entry at the start of next week)...
Dish # 1 - GLAZED FRUIT BOWL
Serves 4 Time to Prepare 10 min
2 (20 ounce) cans unsweetened pineapple chunks
2 (3 ounce) packages cook and serve vanilla pudding
2 1/2 cups orange juice
1 small cantaloupe, cubed
3 1/2 cups cubed honeydew
2 cups fresh strawberries, halved
2 cups fresh blueberries
2 cups seedless grapes
2 medium firm bananas, sliced
Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. In a large bowl, combine the pineapple, melon, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.
My experience: OK, so those are the ingredients for the original recipe. I made quite a few changes though. I did not have any honeydew, blueberries or strawberries, and I'm pretty sure I've never heard of cantaloupe, and would not recognize it even if I were staring at it. So, in short, I had fewer ingredients. It worked nevertheless. Very yummy.
Our verdict: Delicious!
Dish # 2 - CHICKEN NOODLE SOUP
Serves 4 Time to Prepare 10 min Cooking Time 50 min
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/3 cup carrots, chopped into small cubes
1/3 cup celery
1/3 cup onions
chicken bones of whole chicken
6 cups of water
1 bay leaf
salt and pepper
cooked pasta noodles of your choice
In a large, heavy pan, heat olive oil and garlic together until soft but not brown in color. Add carrots, celery, and onions and saute for about 5 minutes. Place bones, water, bay leaf, salt and pepper and simmer covered for about 50 minutes. Check the seasoning and add the pasta right before serving to heat through.
My experience: I basically followed the recipe, except that instead of bones, I added chicken breasts.
Our verdict: Really nice and filling soup. Loved it!
Dish # 3 - SUNBURST CASSEROLE
Serves 4 Time to Prepare 10 min Cooking Time 10 min
1/2 cup bread crumbs from day old bread
2 medium sized potatoes
2 medium sized onions
4 medium sized fresh tomatoes
salt and pepper
1/3 block butter, cubed (healthy option: replace with 6 tablespoons of extra virgin olive oil)
500 grams Bangus Belly
2 tablespoon parsley, chopped
Toast some leftover bread and pound with a mortar to create lovely golden crumbs. Cut potatoes into paper-thin rounds, then place in a bowl of water. Cut the onions and tomatoes into very thin rounds as well. In an 8 or 10-inch baking dish, arrange the first batch of sliced circles, as follows: potato, onion, tomato, until you have filled the surface of the dish. Season with salt and pepper. Scatter half of the cubed butter. For the next layer, place the Bangus belly on top of the first layer of vegetables. For the final layer, do the same as the first layer, but finish with breadcrumbs and parsley. Bake in a 175C or 350F oven for 20 minutes.
My experience: Rather than bake, I fried bangus. Obviously, I could not do the layers as the recipe advised, but still, the resulting dish was really amazing.
Our verdict: You have to try this one. Very well done!
Dish # 4 - TRUFFLES
Serves 4 Time to Prepare 10 min
1 cup milk chocolate (rough chopped baking bar)
2 teaspoon unsalted butter
1/3 cup heavy cream
In a double boiler melt the milk chocolate, butter and cream stirring frequently until the consistency is soft and satin-like. Transfer rmixture to a bowl and refrigerate for 5 hours. To make truffles, scoop a tablesppon of chocolate mixture and form into a ball. Roll truffle in cocoa powder. Or dip truffle in melted chocolate and roll in coconut flakes, nuts, even cornflakes.
My experience: When it comes to desserts, I really value my kids' opinion. If they love it, then it's a success. So I was eager to see them try these truffles. Turns out, having chocolate formed into a ball shape, and then have it covered in nuts, seemed a bit odd for my toddlers. Still, it was an amazing feat on my part, I think.
Our verdict: Chocolate overdose! Yeaaaaah!
Here are the recipes (and I promise, I will try to post this weekend's entry at the start of next week)...
Dish # 1 - GLAZED FRUIT BOWL
Serves 4 Time to Prepare 10 min
2 (20 ounce) cans unsweetened pineapple chunks
2 (3 ounce) packages cook and serve vanilla pudding
2 1/2 cups orange juice
1 small cantaloupe, cubed
3 1/2 cups cubed honeydew
2 cups fresh strawberries, halved
2 cups fresh blueberries
2 cups seedless grapes
2 medium firm bananas, sliced
Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. In a large bowl, combine the pineapple, melon, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.
My experience: OK, so those are the ingredients for the original recipe. I made quite a few changes though. I did not have any honeydew, blueberries or strawberries, and I'm pretty sure I've never heard of cantaloupe, and would not recognize it even if I were staring at it. So, in short, I had fewer ingredients. It worked nevertheless. Very yummy.
Our verdict: Delicious!
Dish # 2 - CHICKEN NOODLE SOUP
Serves 4 Time to Prepare 10 min Cooking Time 50 min
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/3 cup carrots, chopped into small cubes
1/3 cup celery
1/3 cup onions
chicken bones of whole chicken
6 cups of water
1 bay leaf
salt and pepper
cooked pasta noodles of your choice
In a large, heavy pan, heat olive oil and garlic together until soft but not brown in color. Add carrots, celery, and onions and saute for about 5 minutes. Place bones, water, bay leaf, salt and pepper and simmer covered for about 50 minutes. Check the seasoning and add the pasta right before serving to heat through.
My experience: I basically followed the recipe, except that instead of bones, I added chicken breasts.
Our verdict: Really nice and filling soup. Loved it!
Dish # 3 - SUNBURST CASSEROLE
Serves 4 Time to Prepare 10 min Cooking Time 10 min
1/2 cup bread crumbs from day old bread
2 medium sized potatoes
2 medium sized onions
4 medium sized fresh tomatoes
salt and pepper
1/3 block butter, cubed (healthy option: replace with 6 tablespoons of extra virgin olive oil)
500 grams Bangus Belly
2 tablespoon parsley, chopped
Toast some leftover bread and pound with a mortar to create lovely golden crumbs. Cut potatoes into paper-thin rounds, then place in a bowl of water. Cut the onions and tomatoes into very thin rounds as well. In an 8 or 10-inch baking dish, arrange the first batch of sliced circles, as follows: potato, onion, tomato, until you have filled the surface of the dish. Season with salt and pepper. Scatter half of the cubed butter. For the next layer, place the Bangus belly on top of the first layer of vegetables. For the final layer, do the same as the first layer, but finish with breadcrumbs and parsley. Bake in a 175C or 350F oven for 20 minutes.
My experience: Rather than bake, I fried bangus. Obviously, I could not do the layers as the recipe advised, but still, the resulting dish was really amazing.
Our verdict: You have to try this one. Very well done!
Dish # 4 - TRUFFLES
Serves 4 Time to Prepare 10 min
1 cup milk chocolate (rough chopped baking bar)
2 teaspoon unsalted butter
1/3 cup heavy cream
In a double boiler melt the milk chocolate, butter and cream stirring frequently until the consistency is soft and satin-like. Transfer rmixture to a bowl and refrigerate for 5 hours. To make truffles, scoop a tablesppon of chocolate mixture and form into a ball. Roll truffle in cocoa powder. Or dip truffle in melted chocolate and roll in coconut flakes, nuts, even cornflakes.
My experience: When it comes to desserts, I really value my kids' opinion. If they love it, then it's a success. So I was eager to see them try these truffles. Turns out, having chocolate formed into a ball shape, and then have it covered in nuts, seemed a bit odd for my toddlers. Still, it was an amazing feat on my part, I think.
Our verdict: Chocolate overdose! Yeaaaaah!
May 21, 2010
First Ever Ice Cream
Last weekend I did my very first ice cream. Before you start applauding me or call me Chef Extraordinaire , allow me to confess that the ice cream was unintentional. I was actually making a simple dessert with some mangoes and cream. Well, it was great, even though the pic below doesn't do it any justice. The thing is after we put it in the freezer, it turned into one of the best mango ice creams. Well, what do ya know! I did live up to the name of this dessert - Mango Fool. :)
The other thing really worth a mention is the fruit salad. Wow! You have got to make this one. Amazing! Our home was a riot over this salad, and I'm not kidding. So here we go...
Dish # 1 - Fruit Cabbage (or Lettuce) Salad
Serves 4 Time to Prepare 15 min
4 cups shredded cabbage
1 medium red apple, diced
1 medium firm banana, sliced
1/3 cup chopped pecans
2 tablespoons raisins
1/2 cup mayonnaise or salad dressing
2 tablespoons milk
2 tablespoons sugar
1 tablespoon lemon juice
salt to taste
In a bowl, combine the first five ingredients; set aside. In a jar with a tight-fitting lid, combine mayonnaise, milk, sugar, lemon juice and salt if desired; shake well. Pour over cabbage mixture and toss to coat.
My experience: Instead of cabbage, I used lettuce. I think it's a better choice.
Our verdict: By far, one of the best salads I've ever made. This one is bound to be on our table frequently.
Dish # 2 - Lemon Soup
Serves 4 Time to Prepare 5 min Cooking Time 15 min
1/2 (48 fluid ounce) can chicken broth
1 egg yolks
1 egg whites
1/2 lemon, juiced
salt and pepper to taste
1/2 cup uncooked orzo pasta
Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.
My experience: The whole thing of separating egg yolk and egg whites is just too clever for my brains. I have no idea how to do. So Matet had to come to the rescue. I guess some things take longer to learn than others.
Our verdict: The soup tasted really well. However, it seemed a bit too watery. We think it lacked something substantial - like, veggies.
Dish # 3 - Mediterranean Pork Tenderloin
The other thing really worth a mention is the fruit salad. Wow! You have got to make this one. Amazing! Our home was a riot over this salad, and I'm not kidding. So here we go...
Dish # 1 - Fruit Cabbage (or Lettuce) Salad
Serves 4 Time to Prepare 15 min
4 cups shredded cabbage
1 medium red apple, diced
1 medium firm banana, sliced
1/3 cup chopped pecans
2 tablespoons raisins
1/2 cup mayonnaise or salad dressing
2 tablespoons milk
2 tablespoons sugar
1 tablespoon lemon juice
salt to taste
In a bowl, combine the first five ingredients; set aside. In a jar with a tight-fitting lid, combine mayonnaise, milk, sugar, lemon juice and salt if desired; shake well. Pour over cabbage mixture and toss to coat.
My experience: Instead of cabbage, I used lettuce. I think it's a better choice.
Our verdict: By far, one of the best salads I've ever made. This one is bound to be on our table frequently.
Dish # 2 - Lemon Soup
Serves 4 Time to Prepare 5 min Cooking Time 15 min
1/2 (48 fluid ounce) can chicken broth
1 egg yolks
1 egg whites
1/2 lemon, juiced
salt and pepper to taste
1/2 cup uncooked orzo pasta
Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.
My experience: The whole thing of separating egg yolk and egg whites is just too clever for my brains. I have no idea how to do. So Matet had to come to the rescue. I guess some things take longer to learn than others.
Our verdict: The soup tasted really well. However, it seemed a bit too watery. We think it lacked something substantial - like, veggies.
Dish # 3 - Mediterranean Pork Tenderloin
(sorry no pic - Matet took it, but Amber accidentally deleted it later)
Serves 4 Time to Prepare 10 min Cooking Time 20 min
1/2 kilo pork tenderloin fillets
salt and pepper to taste
1/2 tbsp ground cumin
juice of half a lemon
1/2 cup all purpose flour
oil
1 cup red wine
1/2 cup sliced fresh button mushrooms
1 cn diced tomatoes
1/4 cup sliced green olives
Season pork with salt, pepper, cumin, and lemon juice. Set aside for 10 minutes.
Dredge pork in flour then pan-fry in hot oil until brown on both sides. Set aside.
Deglaze pan with wine. Simmer for a few minutes then add mushrooms, tomatoes, and olives. Bring to a boil.
Add back the pork and cook until heated through and sauce is reduced. Season to taste.
My experience: Regrettably, I did not use the red wine. I think I missed out on a whole different flavor with this one.
Our verdict: The meat tasted great, but yes, the red wine would have made the difference.
Dish # 4 - Mango Fool
Serves 6 Time to Prepare 1 hr
2 whole large mangoes, peeled and rounded with a baller
1 teaspoon calamansi juice
2 tablespoons sugar
2 tablespoons water
1 cup heavy all-purpose cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
In a pan, combine the mangoes, calamansi juice, sugar, and water. Place the pan on medium heat and cook the mixture while stirring frequently with a silicone spatula or wooden spoon. Wait until the mixture thickens a bit and remove from heat and transfer to a bowl.
Place the bowl in a bigger bowl with ice and water and stir until the mixture becomes cold.
In another bowl, bet cream and powdered sugar until it reaches stiff peak. Fold in the vanilla extract. Fold in 1/4 of the cooked fruit sauce. Divide the flavored cream into bowls then top with the remaining fruit sauce.
My experience: The pic really doesn't do any justice to this dessert. It was really great. I would say freezing it before serving is better. It does taste better as an ice cream.
Our verdict: Woohoo! Mangoes rock!
May 12, 2010
Awesome Cake
Here is another entry of my cooking adventures. I just realized I've been doing this for four months already. Time flies so fast. It's good to note though, that I am learning something worthwhile along the way. This weekend I made a really nice soup that I highly recommend, a perfect pasta (Matet and I made sure there were no leftovers), a decent salad, and a heavenly no-bake cake. As I wrote the word "heavenly", my mouth got watery, longing for just one more serving of that cake. Mmmmm, it was so good and so easy to make.
Dish #1 - Potato and Crab Salad with Honey-Mustard Dressing
Serves 6 Time to Prepare 15 min Cooking Time 15 min
1 lb potatoes, boiled and diced
1 cup fresh asparagus, cut into 1" sticks and blanched
1 cup canned button mushrooms, quartered
1 cup canned young corn, cut into 1/2" pcs
1/3 lb crabsticks, quartered
1 pack cream
2 tbsp lemon juice or vinegar
2 tbsp honey
3 tbsp mustard
salt and pepper
To make the dressing, mix cream, juice, honey and mustard in a bowl or blender until smooth and creamy. Season with salt and pepper
Place vegetables and crabsticks in a bowl. Toss in dressing and chill before serving.
My experience: I substituted asparagus with broccoli, and boiled fresh young corn, instead of using canned young corn. Other than that, it was pretty straightforward.
Our verdict: Great salad. It's quite filling on its own though, as it has potatoes.
Dish # 2 - Chunky Potato Soup
Serves 4 Time to Prepare 10 min Cooking Time 20 min
2-1/4 medium potatoes, peeled and cubed
1/4 cup and 3 tablespoons chopped onion
5/8 small carrot, chopped
2 tablespoons and 3/4 teaspoon chopped celery
3/4 cup and 1 tablespoon and 2 teaspoons chicken broth
1 tablespoon and 2-1/4 teaspoons butter, cubed
1 tablespoon and 2-1/4 teaspoons all-purpose flour
1-1/3 cups and 2 tablespoons milk
1-3/4 teaspoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup and 1 tablespoon shredded Swiss cheese
In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.
My experience: I think I'm getting the hang of making soups. Every time, the highlight for me is to watch my kids devour the soup with delight. They are small, but they are my biggest fans! :)
Our verdict: Yummy soup. Also, very filling on its own, as it has so many ingredients in it.
Dish # 3 - Creamy Tuna and Mushroom Pasta
Serves 4 Time to Prepare 10 min Cooking Time 15 min
Our verdict: Yummy soup. Also, very filling on its own, as it has so many ingredients in it.
Dish # 3 - Creamy Tuna and Mushroom Pasta
Serves 4 Time to Prepare 10 min Cooking Time 15 min
1 tbsp butter
1/4 chopped onions
3 tbsp sliced garlic
1 tsp dried basil
1/2 cup quartered mushrooms
3 tbsp cubed red bell pepper
3 tbsp frozen peas
1 can tuna flakes in oil, drained and reserve oil
1/2 cup stock/water
1 tsp lemon rind
1 1/4 packs cream
salt and pepper
400 gms pasta, cooked according to package directions
salt and pepper
parmesan cheese (optional)
Heat tuna oil and butter in a pan. Add onions, garlic, and basil and saute for a few minutes. Add in vegetables and cook until heated through. Blend in drained tuna flakes and stock. Bring to a quick boil. Add cream and rind. Cook over low heat for 5 minutes or until vegetables are done. Season with salt and pepper. Pour over pasta and top with parmesan cheese. Serve with lemon wedges, if desired.
My experience: I used plain vegetable oil instead of tuna oil and I added quite a lot of cheese.
Our verdict: This is a fantastic recipe. We loved it. It's definitely one of the best pasta recipes we've ever had.
Dish # 4 - Strawberry Cheesecake
Serves 12 Time to Prepare 15 min
1 1/4 cups graham cracker crumbs
1/4 cup melted butter
1 tbsp sugar
1 1/2 cups cream cheese
2/3 cup condensed milk
1 tbsp gelatin dissolved in 3 tbsp hot water
1 pack cream chilled
2 cups fresh strawberries, washed and quartered
1/4 cup strawberry syrup
Blend crushed grahams, butter and sugar in a bowl. Press in a 9" springform /removable bottom pan and chill for at least 30 minutes.
In another bowl, beat cheese with condensed milk and dissolved gelatin until smooth. Set aside. In a clean bowl, beat cream on high speed until it doubles its volume. Fold in cream cheese mixture and pour over prepared crust. Smoothen top and chill overnight or until it sets. Top with strawberries and syrup.
My experience: This was my very first cake. I tended to avoid cakes up to this point, as I consider cakes as something for the experts. But it turned out it was worth giving it a try. It's awesome and no baking whatsoever.
Our verdict: It's unbelievable, but this cake is well at par with those cheesecakes in our favorite coffee shops. Yummy!
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