Thursday, December 2, 2010
Saturday, November 27, 2010
I chose to make version one of the given recipe of pasta frolla to make into Crostata di Marmellata and I filled it using the Mango-Lime Jam that I made.
PASTA FROLLA (version 1)
100 grams superfine sugar
235 grams all-purpose flour
pinch of salt
1/2 stick unsaled butter, cold and cut into small pieces
grated zest of 1/2 lemon
1 large egg and 1 egg yolk, lightly beaten in a small bowl
Whisk together flour, sugar and salt in a bowl. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it. Add the lemon zest to the flour/butter/egg mixture. Use fork to incorporate the liquid into the solid ingredients then use your fingertips. Knead lightly until it just comes into a ball. Shape the dough into a flat disk and wrap in plastic wrap. Place in refrigerator and chill for at least 2 hours.
I made the pasta frolla by hand and I didn't have any major problems with it, but I had to add a bit of water for the dough to come together. After that, it rolled out nice and easy. I used our drinking glasses to cut the base, lined a greased muffin pan with the pasta frolla before I pricked it with a floured fork and spooned in my filling. I cut the remaining dough into flower shapes and stuck them on top, brushed it with egg wash and baked it for 25 minutes.
And there they are, the finished product. Delicious! Thank you to Simona for this challenge, I discovered another yummy dessert.
Wednesday, November 24, 2010
Spring Chicken 1 whole
Calamansi 5 pieces, juiced
Salt and Pepper
Ground pork 1/2 kilo
Vienna Sausage 5 pieces, sliced into small cubes
Raisins 1/4 cup
Carrot 1 piece, peeled and minced
Onion, Red 1 piece, peeled and minced
Garlic 4 cloves, peeled and minced
Eggs 2 pieces, harboiled and peeled
Salt and Pepper to taste
Debone spring chicken, leaving the legs and wings intact. Wash the chicken and season the cavity with salt and pepper. Marinate in calamansi juice and leave in the refrigerator while preparing the filling.
Mix the filling ingredients together. Make a small patty and fry in hot oil to taste the seasoning, adjust as necessary.
Stuff the cavity of the chicken with the raw filling, insert the peeled, hardboiled eggs in the center and surround with the remaining filling. Roast in a preheated 350 degrees farenheit oven for 1 and a half hour, basting the chicken with melted butter every 15 minutes.
I like serving the chicken when it has cooled down a little so it stays intact when I slice it.
Wednesday, November 17, 2010
Wednesday, October 27, 2010
I had to redeem myself, I won't allow myself to be intimidated by these doughnuts so I bought some flour and did the whole thing again. And this time to my relief, the doughnuts came out more presentable. Here they are, made of all-purpose flour, no cornstarch. The dough was easier to knead and roll out, and I found my cookie cutters so they are really round this time. I glazed the tops with melted bittersweet chocolate, nutella and coffee and decorated it with some poured fondant icing (powdered sugar and milk). They got rave reviews at work, everyone said they tasted so good and couldn't get enough of the glaze.
Thank you Lori for this challenge, which taught me never to underestimate any recipe, be it simple or complicated!
Monday, October 18, 2010
They say nice things come in wrapped packages
They are right--Ifugao Mountain Rice Suman!
Thursday, October 14, 2010
I would have to say that cabbage rolls are a revelation to me. I've never made this before and was pleasantly surprised that it was delicious. I brought them to work and ate them for lunch and had more than enough for the next day!
Thank you for this challenge Lori! I really had fun with it and I discovered a new way of cooking cabbages. I may have to hunt down the elusive grape leaves and try making dolmades :)
Monday, October 11, 2010
Friday, October 1, 2010
This smells so delicious while baking and is a dense cake topped with a rich chocolate ganache, perfect for counting down until the Christmas holidays.
Monday, September 27, 2010
And I couldn't resist making flower shapes just because they are cute and girly when decorated with pink :)
Thursday, September 23, 2010
Sunday, September 19, 2010
Thursday, September 16, 2010
Tuesday, September 14, 2010
Saturday, September 11, 2010
I used the attachment of the machine that makes the fettuccine. If you dont have a pasta machine, this can be done by hand. Roll pasta with the rolling pin until thin enough and cut with a sharp knife. And there you have it, how easy is that? Now if I can just decide what sauce to cook for my fettuccine...
Thursday, September 9, 2010
Sunday, September 5, 2010
Thursday, September 2, 2010
I made the exact same recipe as the brown butter pound cake, I baked it in a 9-inch cake pan. Sliced it in half and soaked it in this syrup:
1/2 cup sugar
1/4 cup water
1 tablespoon Rum
Cook sugar and water in a pan over low heat. Until sugar dissolves and caramelizes. Take off heat and pour in the rum, set aside to cool.
250 grams All-purpose Cream
1 tablespoon unflavored gelatine
1/4 cup water
Sprinkle gelatine in water and leave to bloom for 10 minutes. Melt over double boiler. Set aside. Slice trimmings and chop them roughly. With the whisk attachment of your KitchenAid mixer, whip cream and the chopped trimmings, slowly pour the melted gelatine into the cream and cake trimmings. Whip until doubled in volume, scraping down the sides.
100 grams Bittersweet Chocolate
250 grams All-Purpose Cream
Chop chocolate into smaller pieces, melt over double boiler, set aside. Whip cream and chocolate with the whisk attachment of your mixer until well-blended and doubled in volume. Set aside in the refrigerator while assembling your cake.
Slice Cake in half, soak both sides with rum syrup. Spread the cream filling evenly on bottom half, top with the other half and press lightly. Cover with chocolate cream and decorate.
Friday, August 27, 2010
I've been quite busy and didn't think I'd be able to make it but here I am, and I'm glad I participated in this challenge. I made vanilla ice cream with blueberries to top my beurre noisette pound cake. I remember freezing the ice cream in plastic-lined cups, but in the morning, they were not frozen, more like chilled but I tried to salvage everything and covered it with my meringue (which didn't whip too firmly due to the weather). I stuck it in the oven for 5 minutes but didn't get the "torched" look, I had to bring them out or risk the ice cream melting on me.
Brown Butter Pound Cake
19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract
1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.
2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
3. Whisk together cake flour, baking powder, and salt.
4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.
5. Stir in the flour mixture at low speed until just combined.
6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.
7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.
Vanilla Ice Cream
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (165g) sugar
1 vanilla bean, split lengthwise OR 2 teaspoons (10ml) pure vanilla extract
2 cups (500ml) heavy (approx 35% butterfat) cream
5 large egg yolks
1 teaspoon (5ml) pure vanilla extract
1. Heat the milk, salt, and sugar in a medium saucepan until the liquid steams. Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod. Cover, remove from heat, and let infuse for an hour. (If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.)
2. Set up an ice bath by placing a 2-quart (2 litre) bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream.
3. In another bowl, lightly beat the egg yolks together. Reheat the milk in the medium saucepan until warmed, and then gradually pour ¼ cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling. Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.
4. Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract (1 teaspoon [5ml] if you are using a vanilla bean; 3 teaspoons [15ml] if you are not using a vanilla bean) and refrigerate until thoroughly chilled, preferably overnight.
Meringue (For the Baked Alaska)
8 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1 cup (220g) sugar
Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.
Thank you Elisa for this challenge! The browned butter pound cake recipe alone was worth it!
Wednesday, August 25, 2010
Cabbage 1/4 shredded finely
Carrot, 1/2 peeled and sliced thinly
Onion, 1/2 peeled and sliced
Garlic 1 clove, minced
Oil, 1 tablespoon
Preheat pan with oil. Saute onion and garlic until fragrant. Add the carrots and cabbage. Cook until the vegetables are wilted. Pour the shrimps and season with salt and pepper. Continue cooking until shrimps are pink. Do not overcook vegetables.
Peanuts, chopped finely
Tuesday, August 17, 2010
While others eat them with bread, tearing them into little bits and dunking them in the champorado, I prefer eating this sweet rice porridge with salty dried fish. The crunchy, salty fish balances the sweetness and creaminess of the champorado, perfect for rainy day mornings!
Thanks to my friend Judy who was generous enough to share her delicious champorado with us.