Churros And Hot Chocolate

tsokolate-eh and churros

One of the eating habits we sorely miss doing back in the Philippines is sitting in a Spanish coffee shop called Dulcinea sipping cups of tsokolate-eh (hot thick chocolate drink) and munching on freshly fried churros. They are best enjoyed when cooked and served by other people. There aren't shops or restaurants here in my area that serve similar churros. We are not fond of the extremely large and airy ones sold in the malls, amusement parks, and at the Costco fast food counter. The only way for us to enjoy the Spanish/Filipino churros we prefer is to make some at home which I am not willing to do very often because I am not a deep fry enthusiast. Deep frying makes the house smell of oil for hours and hours, the odor sticking to furniture, clothing, and hair. Ack!

Once in a while specially during the cold months, I get the munchies for churros and hot chocolate. Two weeks ago I found a packet of chocolate tablets at the Filipino grocery. They are pure cacao and sugar formed into thick 1-inch round tablets that are dropped in a saucepan of milk, water, or a combination and simmered until they are dissolved. The cooked chocolate is then beaten using a wooden beater to create froth. The beater resembles a large honey dipper. The dark chocolate has a very distinct flavor that my daughter says reminds her of champorrado (glutinous rice and chocolate sweet porridge}, a favorite Filipino breakfast. When I suggested I add a few pieces of bittersweet chocolate she refused because she loves the taste of this chocolate on its own.

chocolate tablea from the Philippines

Churros

1 cup water
2 teaspoons fruity olive oil
½ teaspoon sea salt
1 cup cake flour, sifted
light olive oil for frying
sugar for sprinkling
equipment: cookie press with large star tip, or pastry bag with large star tip.

• Heat 2 inches of oil in a medium pan to 400°F.
• Prepare the dough: Place the sifted flour in a medium bowl. In a small saucepan, heat the water, oil, and salt, let come to a boil. Pour hot water mixture into the bowl of flour. Stir vigorously with a wooden spoon until evenly mixed. Transfer into the cookie press or pastry bag.
• Press directly into the hot oil forming a 4-inch loop. Fry until golden brown and drain on paper towels. Sprinkle with sugar if desired.
• Serve immediately. Don't forget to dip them in the chocolate, extra yummy.

they are a bit pale but so crunchy and yummy

Soup

kabocha soup

It's been chilly the past 3 weeks which means time to enjoy plenty of delicious soup for dinner. I have made Matzoh Ball, Kabocha Squash, Chicken Tinola, and Hot & Sour, the recipes I am sharing except for the Matzoh Balls because I prepared it straight out of a box. The soup is really good, we all loved it. I bought some matzoh crackers and will make the balls and soup from scratch and will write about it soon.

Kabocha Squash Soup
1 tablespoon butter
1 garlic clove, minced
1 medium shallot, minced
1 teaspoon minced fresh ginger
3 cups peeled and cubed kabocha
2 to 3 cups water
½ teaspoon salt
grated orange zest, optional
crème fraîche* or sour cream

• In a medium saucepan, heat the butter over medium heat. Add garlic, shallot, and ginger. Stir fry until shallot has softened, making sure the mixture does not get brown. Add the kabocha, water, salt, and orange zest, if using. Increase the heat to medium high and let come to a boil. Cover the pan, decrease heat to medium and simmer until the squash is tender, about 20 minutes.
• Turn the heat off. Puree the soup in the pan using a stick blender. Or transfer into a blender and puree.
• Serve with a dollop of crème fraîche.

*To make crème fraîche at home: in a clean jar, combine 2 T buttermilk and 1 cup heavy cream, both at room temperature, cover with plastic wrap and leave on the kitchen counter for 24 hours or until thick. Refrigerate immediately. Will keep for 2 weeks in the refrigerator.

Hot And Sour Soup

This Chinese soup is one of our all-time favorites. It takes very little time to prepare and enjoy. The soup usually has a cup of julienned lean pork which I omitted.

2 cups chicken stock
2 tablespoons soy sauce
1 cup sliced shiitake or baby portabella
½ cup julienned bamboo shoots
¼ teaspoon dried hot pepper flakes
2 tablespoons white wine vinegar
2 tablespoons cornstarch mixed with ¼ C water
1 cup diced firm silken tofu
1 large egg, beaten
sesame seed oil
snipped scallions

• In a medium saucepan, heat the stock, soy sauce, mushrooms, and bamboo shoots. Bring to a boil, cover, and simmer for 10 minutes. Add the vinegar, cornstarch mixture, tofu, and pepper flakes. Boil gently while stirring until the soup becomes clear (cornstarch is completely cooked). Turn the heat off and stir in the beaten egg and a few drops of sesame seed oil. Transfer into a soup tureen.
• To serve: Sprinkle individual bowls with scallion and sesame oil.

Chicken Tinola

I don't have the exact measurements for this Filipino chicken soup and did not follow any recipes. I made it from what I remember it should have and taste like. My mother's tinola had young capsicum leaves added for color and extra nutrition. I used green beans because that's what I had available when I prepared the soup.

1 whole chicken, cut into serving pieces
4 cups water
2 tablespoons peeled and sliced fresh ginger
6 scallions, cut into 2-inch pieces
2 tablespoon fish extract
1 teaspoon salt
½ teaspoon whole black peppercorn
1 small green papaya, peeled and cubed
green leafy vegetable such as baby bokchoy or horseradish tree leaves

• In a large pot, heat water and chicken and let come to a boil. Skim off the foam and discard, then add ginger, scallions, fish extract, salt, and whole peppercorns. Cover pot and let boil over medium heat for 40 minutes. Add the green papaya, boil for another 5 minutes. Add the green leaf vegetable and cook for another 2 minutes. Taste and adjust seasoning.

Gone Fishin'

photo http://www.internetclipart.com/

I'll be back the second week of November.:-)

Six-Layer Lemon Chiffon Cake

I will be taking a break from this blog and will be back the second week of November.

Before I go on "vacation" here's a sweet treat for you which I made last Saturday for my daughter's birthday: the most delicious melt-in-your-mouth Six-Layer Chiffon Cake with Cointreau flavored buttercream frosting and served with red-tinted crumbled toffee crunch. The recipe is adapted from a Filipino recipe called Seven-Layer Toffee Crunch Cake (FOOD magazine Special Recipe Collection issue). This is a very easy cake recipe to make and I can assure you it is the best cake I had in over 15 years, the cake literally melts in my mouth.

Seven-Layer Toffee Crunch Cake With Strawberries And Cream
for the lemon chiffon cake
2¼ C sifted cake flour
1½ C sugar
1 T sifted baking powder
1 tsp pure lemon extract
zest of one lemon
1 tsp salt
½ C vegetable oil
¾ C water
5 egg yolks
8 egg whites
½ tsp cream of tartar

for the toffee crunch
1½ C sugar
¼ C light corn syrup
¼ C water
1 T well sifted baking soda

for the whipped cream
8 ounces cream cheese
2 T orange liqueur
3 C heavy cream, whipped
2/3 C powdered sugar

for garnish
fresh strawberries

• Make the lemon chiffon cake: Preheat oven to 350 degrees. Line the bottom of four 8-inch cake pans with parchment paper. In a large bowl, combine flour, 1 cup of the sugar, lemon extract, lemon zest, salt, oil, water, and egg yolks. Beat with a wire whisk until smooth. Set aside. In a bowl of an electric mixer, combine egg whites and cream of tartar. Beat until frothy. Gradually add the remaining ½ cup sugar while continuing to beat on medium speed until stiff but not dry. Fold in 2 cups of the egg whites into the egg yolk mixture. Fold into the rest of the egg whites until mixed. Divide among the pans. Bake for 20 minutes or until cake tests are done. Transfer to wire racks to cool completely. When cool, slice the cakes into halves.
• Prepare the whipped cream frosting: In a bowl of an electric mixer, beat cream cheese to soften. Add remaining ingredients and continue to beat until fluffy (I did not make this icing recipe, I used Italian or Swiss meringue buttercream frosting because I can't stand the sandy tongue-feel of powdered sugar).
• Prepare the toffee crunch: Generously grease an 8-inch square pan with butter. In a thick large saucepan, combine sugar, syrup, and water and heat until sugar is completely dissolved. Clip a thermometer on the side of the pan. Allow to boil on high heat, reduce heat to medium, and cook to 300 degrees. Remove from heat and quickly stir in baking soda. Pour into the buttered pan. Allow to set completely before breaking into small pieces with a small knife and fork.
• To assemble: Secure a cake layer on a serving platter with a little of the frosting. Frost in between layers, the sides, and top of cake. Garnish the sides and top of cake with the toffee crunch pieces. Decorate top of cake with whole strawberries.