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November 29, 2012

Butter Babycakes

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Butter Cake

The recipe for these cakes had been in draft for many months already but I couldn't find the time to bake them. These are supposed to be Filipino style butter cake made with Danish butter. The photo of the individual mamon-like cake that inspired me to look for a recipe was on one of my facebook friends' weekend breakfast table.

November 23, 2012

Chicken Confit

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For Thanksgiving I made chicken drumstick confit in place of the usual turkey. Duck is my favorite fowl to confit but I wanted to try if chicken is worth the trouble, and they are. These are the most delicious chicken dish I had in a while. It takes 2 days to marinate and slow cook in the oven but the result is very tasty and moist chicken. 

November 17, 2012

Squid Sisig

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The dish inspiration for November 2012 Kulinarya Cooking Club is Sisig. This appetizer has become so popular it has spawned numerous variations and fusion including sisig pizza. Thank you Iska, Erwin, and Jenn for choosing one of my favorites.

November 15, 2012

Sicilian Pork Skin Roll-ups

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pork skin roll-up with tomato sauce, crusty Italian bread
 and Parmesan cheese "lacy cookie"

Ah yes, pork skin is still a favorite of mine. It is cheap and protein rich, can be prepared barbecue Korean or Filipino-style, and a great addition to Cassoulet and Italian Sunday Gravy. I adapted a simple recipe for Sicilian pork skin roll-up and simmered the roll-ups in Sunday Gravy tomato sauce. You may use your favorite Italian tomato sauce. For decoration and to add crunch and more cheese flavor, I made Parmesan cheese "lacy cookies". The dish is good...really really good.

November 8, 2012

Fresh Pineapple Pie

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I was on the phone the other day with a friend and she mentioned Philippine-style pineapple pie is becoming almost as popular as buco (young coconut) pie. Some have layers of both pineapple and buco. Because I haven't been introduced to this pie, I just have to bake.

November 2, 2012

Pumpkin Waffles

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I've expanded my use of pumpkin and squash this season. I already made [and demolished] pumpkin pastillas de leche (milk candies) and also added mashed cooked pumpkin to yeast waffles. These waffles are really delicious specially with heavy cream sweetened with maple syrup and sprinkled with pumpkin seed brittle. I love pumpkins!

Pumpkin Yeast Waffles
2 cups all-purpose flour
1½ cups mashed pumpkin
½ tablespoon instant yeast
3 tablespoons sugar

1 teaspoon salt
2 cups milk
1 cup water
6 tablespoons light olive or grapeseed oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
  • In a large bowl, whisk together the first 5 ingredients. Mix in the rest of ingredients and stir with a rubber spatula or wooden spoon until smooth. Cover with plastic wrap and refrigerate overnight or up to 2 days. Preheat waffle maker and bake according to manufacturer's directions.
Maple Cream
1 cup heavy whipping cream
¼ cup pure maple syrup
  • Beat together syrup and cream until thick but still pourable. Transfer into a squirt bottle if desired.
Pumpkin Seed Brittle
¼ cup sugar
½ cup toasted pumpkin seeds
  • Cook sugar over medium heat in a skillet until caramelized and golden in color. Quickly stir in toasted seeds and transfer in one layer into a buttered piece of aluminum foil. Let cool completely; break into small pieces.
 

Food Friday

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