Yogurt Panna Cotta And Blueberries

yummy yogurt panna cotta and blueberries

The past month I have been eating and drinking yogurt. I am also getting addicted to kefir either mixed with fruits and soy milk or salty with mint and club soda. I also love yogurt cheese which is good with flat breads and eggplant stew for a healthy dinner. Looking for other recipes to enjoy yogurt I saw one that appealed to me right away, panna cotta. I have a large container of blueberries which I thought will be good with the creamy dessert. The yogurt panna cotta is very very yummy, lighter than the regular recipe using all-cream but just as creamy and has a slight tang from the yogurt, just perfect with the blueberries. I put them in plastic tumblers instead of dessert plates which is easier to serve. They are great to bring to picnics or for backyard barbecues.

Yogurt Panna Cotta And Blueberries
1 envelope unflavored gelatin softened in 2 T water
1 cup heavy cream
1 vanilla bean pod, seeds scraped
5 to 6 tablespoons sugar
2 cups non-fat or low-fat plain Greek-style yogurt
blueberries
3 tablespoons sugar
confectioner's sugar, optional

• In a medium saucepan, heat cream, sugar, and vanilla seeds to a simmer. Turn the heat off and stir in softened gelatin until it has dissolved. In a bowl, whisk yogurt until smooth. Gradually stir in cream mixture into the yogurt. Divide among 5 clear 10-ounce glass or plastic tumblers. Refrigerate for 1 hour or until set.
• In a small pan, heat 1 cup blueberries and the 3 tablespoons sugar until the berries are very soft and starting to burst. Transfer into a blender and blend until smooth. Cool slightly then pour on top of the cooled and already set yogurt mixture. Leave to chill in the refrigerator for at least 2 hours or overnight.
• To serve, top with chilled fresh blueberries and dust with confectioner's sugar if desired.

blueberries: berry good with yogurt panna cotta

21 And 4 Other Movies

I've been watching (and reading) a lot of movies the past few days. I watched 21 today and almost had a coma. Here are my ratings and the review of 21.

21 F

My new worst flick ever! Based on a true story about a math genius who was persuaded by his teacher to join a group of blackjack card counters to cheat the casinos in Las Vegas. Yeah, I know, what is so exciting about card counting but with the right script and director it could be good, example: Rounders with Matt Damon and Edward Norton. Not 21 though, which I declare is nothing more than 2 hours of cliches, slo-mos, mnemonic gestures, and several wig changes by Kate Bosworth. If I had taken a shot of my homemade mango vodka each time those annoying scenes come on I would have gotten plastered after the first half hour. I waited and waited and waited for the movie to pick up its pace but after one hour nothing thrilling is happening. It's as riveting as watching paint dry. Watching bass fishing perhaps is more exciting than this movie. I got up to do something in the kitchen without pausing the player and listened to the dialog and did not miss a thing. At the ending scene when Kevin Spacey was being confronted by the security chief I uttered: come on Keyser Söze, walk out of there! This movie is definitely NOT chicken dinner worthy.:D

My rating for 3 Hong Kong and 1 French movies: All A, Highly Recommended

THE WARLORDS
Period movie, brotherhood, betrayal, ambition, lots of gore and martial arts. With Jet Li, Andy Lau, and Takeshi Kaneshiro

TOKYO RAIDERS
Asian James Bond with cool gadgets and sexy assistants, nonstop dizzying kung fu action, cheesy, comedy, romance, yakuza, the most ridiculous but entertaining chase scene with motorized skateboard and small bicycles in the chaotic streets of Tokyo. With Tony Leung and Kelly Chen

INFERNAL AFFAIRS 3
Sequel/Prequel to Infernal Affairs (remade by Hollywood as THE DEPARTED). With Tony Leung, Andy Lau, and Kelly Chen

MOLIÈRE
A fictionalized account of the "lost" 2 years of the French actor and playwright Molière's life after he got out of prison for unpaid debts. Hilarious, laugh out loud funny, beautiful cinematography and music, accurate costumes and sets for the period. Played by Romain Duris who is the lead actor in one of my favorite movies last year, THE BEAT THAT MY HEART SKIPPED, a French remake of the American movie, FINGERS.

Country Ribs With Fresh Plums

fresh cherry plums add a hint of sharpness to this country ribs dish
The great thing about summer is the abundance of fresh fruits and every year there are more varieties of fruits that previously were not widely available. The past years I tried all kinds of pluots and last year I had some mango nectarines which are very sweet, not a hint of tartness at all. This year very small round yellow and bright red plums started appearing at the farmer's market and a few groceries. I love that they are sweet, very juicy, and softer than the large black variety and therefore perfect for snacking. A container (almost 4 cups of fruits) at the farmer's market costs $5 which is cheaper than the grocery's. I'm not sure if these are European or Japanese variety, I was told they are called Myrobalan or cherry plums. I thought of using some of the plums with country ribs and searching for recipes online I found that most are Asian style using plum preserves and a lot of spices. The recipes did not appeal to me because I imagine the spices overpowering the delicate flavor of the plums so I created my own recipe using sweet plum wine and I seasoned the pork with very little garlic and ginger shoots. The dish is so delicious and the slight tartness of the fruits enhances the subtle garlic flavor of the country ribs. I will make this dish again maybe with pork chops or duck.

they are slightly larger than bing cherries

Country Ribs With Fresh Plums
3 pounds country-style ribs
1 tablespoon + 1 teaspoon sea salt
1 tablespoon sugar
1 clove garlic, finely minced
2 teaspoons finely minced ginger shoots or 1 tsp grated ginger
½ teaspoon freshly ground Tellicherry black peppercorns
½ cup plum wine
½ cup fresh plum puree
2 cups whole plums (yellow or red)

• Combine sea salt, sugar, garlic, ginger, peppercorn, wine, and plum puree in a small bowl and mix until sugar and salt have dissolved. Put ribs in a gallon freezer bag, pour the marinade making sure ribs are evenly coated and leave in the refrigerator for at least 4 hours or overnight.
• Preheat oven to 375 degrees. Transfer the ribs and marinade on a baking dish and bake for 1 hour. Flip the ribs and bake another 1 hour.
• Remove the baking dish from the oven and pour the cooking liquid into a skillet. Return the ribs to the oven and bake 30 minutes more or until ribs are golden brown. Add the plums to the sauce in the skillet and let cook uncovered over medium-low heat without stirring for 15 minutes. Taste sauce and adjust seasoning.
• Transfer the ribs on a serving dish, spoon the sauce and fruits on top. Good with either rice or crusty bread.

Cherry Pie

my cherry amour

cherry pies baked in 5-inch springform pans

I got so excited last Saturday when I saw sour cherries at the farmer's market. I have never seen them before in groceries except of course the ones in cans. I should kick myself for not getting more than one container because I already had half a basketful of fruits when I saw them. I found out they freeze very well for use during off season so I'm hoping the vendor will have more tomorrow. One container yields almost 4 cups which I halved, 2 cups I made into tiny pies and the other 2 cups are macerating in cherry brandy syrup to fill a layer cake I'm baking later. I agree they make the best pies (or pahs as some Virginians say it), they're sweet and tart and so delicious specially with butter rich crust.

Sour Cherry Pie
for pastry:2½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup very cold butter, diced
¼ to ½ cup ice water

for filling:
4 cups pitted sour cherries with its juice
2½ tablespoon cornstarch
1 tablespoon flour
1 cup sugar
zest of half a lemon

to bake:
1 tablespoon cold butter, chopped
heavy cream

• Prepare the pastry shells: combine flour, sugar, and salt. Using your fingertips, work in chilled butter into the flour until the mixture resembles small peas. Add ice water 2 tablespoons at a time, stirring until it forms a ball. Gather the dough and divide into 2 pieces. Form into balls and flatten into disks. Wrap separately in plastic film and refrigerate at least 1 hour.
• Preheat oven to 450 degrees.
• Prepare the fruits: combine the filling ingredients in a bowl, set aside.
• Remove one dough from refrigerator and roll into an 11-inch round. Ease onto the pie plate. Refrigerate while rolling the second dough round.
• Fill the bottom pie crust with filling. Dot with chopped butter. Top with the second crust, pinch edges to seal. Brush top with heavy cream. Bake for 10 minutes then reduce heat to 400 degrees and bake for 40 more minutes or until golden brown.

sour and bing cherries

I'm Sweet On Sour Kamias

For me, one of the downsides to living far from the Philippines is I never get to enjoy my favorite Philippine fruits such as the greenest Indian mangoes, unripe guavas, kamias, semi-ripe green tamarind, and santol. They all have one thing in common, they are all sour ranging from the extreme to moderate and sweetish. I was reminded of my love for these pucker-inducing fruits when I read Marvin's recent trip to the Philippines. Staring at the photos of green mangoes and the kamias with sea salt had me salivating and wanting to pluck them right from the computer screen. One of my favorite snacks was kamias freshly picked from the tree, dipped in rock sea salt. I used to stand in front of the tree and ate them until I had my fill. Kamias is used in the Philippines as a souring agent for soups and for stewed mackerel (tulingan). My mother also chops or slices them as condiment for noodles. Although I prefer eating these sour fruits as they are, I also love them candied.

kamias photo source TopTropicals.com

dried kamias

Spanish mackerel ready for stewing in dried kamias, sea salt, and fried pork fat

Stewed Spanish Mackerel
2 medium-size whole Spanish mackerel, cleaned and slashed lengthwise
hydrated dried kamias, reserve liquid
sea salt to taste
a very small piece of pork belly with fat, sliced and fried crisp
banana leaf, optional

• Line a skillet with banana leaf, sprinkle with half a T of sea salt, half of the dried kamias and half of the fried pork fat. Place fish on skillet, sprinkle with another half T of sea salt, top with the remaining dried kamias and pork fat. Pour the reserved liquid in the skillet and add enough water to cover fish. Let boil, cover the skillet and cook over medium heat until almost all the liquid has evaporated. Serve with steamed rice.

I'm sending this post to this week's Lasang Pinoy Sundays

Fried Green Tomatoes

When I first saw the movie with the same title many years ago, I thought it was an anomaly to eat tomatoes that are not bright red, let alone fry them dipped in corn meal batter. I didn't think this southern delicacy would taste good. I have never made nor eaten them before and I have yet to see them in restaurants around here.

Yesterday at the farmer's market I spotted some very green tomatoes in one of the produce tents and bought three pieces to try out this side dish. I have chicken wings marinating in the fridge, the idea and recipe for Chicken Wings Africana I got from [eatingclub] vancouver and thought of preparing lunch with a mix of different flavors from several regions of the world. The combination is not bad at all, in fact it's great and I love them together. The tomatoes are slightly tart but sweetish and I love the crunch of the corn meal. I think fried green tomatoes will pair very well with just about any type of cuisine, they are tomatoes after all. Red or green, the tomato is still one of my most favorite vegetables/fruits.

slightly tart but sweetish fried green tomatoes

Fried Green Tomatoes
3 large green tomatoes
1½ C flour
½ C corn meal
½ tsp sea salt
¼ tsp ground black pepper
milk
olive oil for frying

• Mix flour, corn meal, salt, and pepper in a bowl. Add enough milk to make a thick batter. Cut tomatoes into ¼ inch thick slices. Heat 2 T oil in a nonstick skillet. Dip tomato slices, one at a time, in the batter and fry in oil until golden brown. Drain excess oil on paper towels. Serve immediately.

super yummy Chicken Wings Africana

Tamalos

tamalo: peanuts, sesame seeds, rice flour, and pork belly in a parcel

While searching in my cookbook Flavours of the Philippines for the Bam-i recipe, I came across the tamalos, a specialty from the same region in the Philippines. These annatto colored, meaty, nutty, and slightly spicy cousins of the Mexican tamales are made with rice flour and wrapped in banana leaves. I've never had this kind of tamale before although I once made another Filipino version that also has peanuts but flavored with coconut milk and shredded cooked chicken.

The preparation of tamalos is quite tedious as there are several steps, not to mention kitchen tools and pans, involved. But I couldn't ignore the yummy ingredients such as peanuts, roasted sesame seeds, and the adobo style pork belly and started imagining what they will taste like. I am not disappointed and although they came out a little bit softer than I would have liked, they are otherwise fantastic! I love the combination of the different flavors of peanuts, sesame seeds, and savory pork belly and the fragrance of banana leaves. Simply delicious.

Tamalos
adapted from Flavours of the Philippines: A Culinary Guide to the Best of the Islands
by Glenda Rosales-Barretto

2 pounds pork belly, skin on
2 tablespoons minced garlic, divided
1 cup vinegar
3 tablespoons soy sauce
2 bay leaves
2 tablespoons sea salt
1 teaspoon whole peppercorns
200 grams toasted peanuts
100 grams roasted sesame seeds
2 hot red chili peppers, chopped
4 tablespoons annatto oil (warm 4 tablespoons olive oil and 2 tablespons annatto seeds, then discard seeds)
200 grams rice flour mixed with 500 ml water
16 pieces banana leaves, cut into approximately 10-inch square

• Place the pork in a casserole together with 1 tablespoon garlic, vinegar, soy sauce, bay leaves, salt, peppercorns, and 2½ cups water. Bring to the boil and cook for 20 minutes, then remove pork from the broth and allow to rest. Slice into 16 portions, return to the broth, cover and simmer until tender, about 1 hour. Remove pork and set aside. Discard the bay leaves and reserve broth.
• In a food processor, grind peanuts, sesame seeds, and chili peppers. Add broth in a slow stream to produce a smooth paste.
• In a saucepan, heat the annatto oil and saute briefly the remaining 1 tablespoon garlic, then add peanut sesame seed paste and cook, stirring continuously until thick. Add the rice mixture and stir well, then immediately remove from heat.
• For each tamalo, place 2 pieces of banana leaves on a flat surface. Spoon or pour about 170 ml of the rice mixture in the center, add 2 pieces of sliced pork and top with another 100 ml more of the rice paste. Hold the 2 sides of the banana leaves and fold together to secure, then clasp both ends to form a compact parcel. Using kitchen twine or strips of banana leaf, tie a knot at both ends and another crosswise around the middle section. Steam for 45 minutes. Let rest for 10 minutes before serving.

I didn't mind the time and effort to make tamalos, they're yummy!

Lobo: A New Addiction

I blame Raissa for introducing me to this highly addictive (at least for me) TV series about werewolves (lobo) and a group of military-trained people and scientists determined to exterminate them. The series is shown in the Philippines and in the DirectTV Filipino channel as a daily 30-minute episode which began in January of this year. To date there are 116 episodes and the teleserye (TV series) will have its finale this month, and in my rough calculation there will be a total of 128 episodes on 16 DVDs, that's 8 episodes per DVD. I bought the first 16 episodes on DVD vols. 1 and 2, vols. 3 and 4 arrived yesterday, yay! another 16 hours of viewing. 96 hours more to go, oh boy.:D

When we were in the Philippines I barely watched local TV except for sitcoms and late night talk/variety shows, nothing during the day because I was at work. But I love werewolves movies no matter how cheesy they are, one is the awesomely cheesy 70s British movie THE BEAST MUST DIE. Another of my favorite werewolves movies is DOG SOLDIERS which is rather gory and of course a bit cheesy which is why I like it.

LOBO is part action, part comedy, part drama, part romance, well a little too much romance IMHO, but it's okay. My favorite scene: when the 2 main characters were still kids, they each have a necklace broken in half that when they connect together the girl utters "magic embrace!", I laugh my head off, my daughter and I have endless fun saying it to each other. So cheesy yet so lovable, my kind of TV show. Favorite expression: claro? (is that clear?). Just like Raissa I'm hopelessly addicted*sigh*.:D

For the synopsis and episodes click here.

The Good Loaf

lots of good stuff in this loaf

I have been baking our daily bread for almost a year now to avoid high-fructose processed sugar and other hard-to-pronounce additives. It is also a good way to have additional servings of healthy stuff like flax seed meal, wheat germ, and wholegrain oats to our diet. I also use raw sugar and grapeseed oil whenever they are needed. Flax seeds contain the beneficial omega-3 fatty acids and according to the package can replace shortening or eggs in most recipes, the only downside is it can't be used in white loaves because the dough will become dark or will have dark specks. Since I usually bake whole wheat bread anyway I welcome the darker color of the loaf. The addition of oats makes the toasted slices very very crunchy. I love it for breakfast with just fruit preserves like apricot jam or Turkish figs while sipping a ginormous mug of coffee or milky tea. I will add quinoa flakes and chopped walnuts into my next loaves but for now my favorite is old fashioned oats. I tried to calculate the approximate nutrition value to determine the total carbs, fats, glycemic index, protein, etc so that I can post the Nutrition Table but I still have to figure out how to do it.

Whole Wheat Loaf
makes two 8 x 4 loaves

2 cups fine-ground whole wheat flour
1½ cups stone-ground graham flour
2 cups bread flour
¼ cup flax seed meal
2 tablespoons wheat germ
1 cup old fashioned oats
1 packet instant yeast
2 tablespoons fine raw sugar
2 teaspoons fine sea salt
¼ cup non-fat milk powder
2 cups water, at room temperature
1 whole egg, at room temperature
water and extra oats for topping

• In a stand mixer with paddle attachment, mix the whole wheat, graham flour, yeast, sugar, milk powder, and salt. Slowly add water while mixing at low speed, mix for 1 minute. Add egg, oats, wheat germ, and the bread flour ½ cup at a time. The dough will be a bit sticky. Mix at low speed for 2 minutes. Remove paddle attachment and replace with dough hook. Knead at low speed for 5 minutes. Transfer into a lightly oiled bowl and cover tightly with a plastic film. Leave to rise on the kitchen counter for 1 hour.
• Punch down to release gas and divide dough into two. Shape and place in the loaf pans. Cover with kitchen towel and let rise on the kitchen counter for 1 hour.
• Preheat oven to 375 degrees. Brush tops of loaves with water. Sprinkle oats on top of loaves, pressing them lightly. Bake for 40 minutes or until tops are golden brown and bottoms sound hollow when tapped. Remove loaves immediately from pans and transfer on a wire rack and let cool completely before slicing.

the buns look like potatoes:-)

I made the other half of the dough into a dozen buns. They are so good filled with cheese pimiento or kesong puti (farmer's white cheese).

it's very crunchy when toasted, good with homemade apricot preserves
and your favorite cup of tea or coffee

Sangria

fruity sangria, better than soda

Congrats to Spain's Rafael Nadal for winning this year's Wimbledon. It seems it's Spain's turn to shine in sports. Just a week ago they won the football (soccer) Euro Cup. Actually I do not keep track or watch any sports event nor care much for Spain either. I saw it on the front page of the newspaper this morning which prompted me to write about the Spanish drink Sangria I made Thursday last week after hearing from local newscasts that the Sangria ban has been lifted here in my State...er...Commonwealth of Virginia. Apparently there was a very old law making it illegal to sell in public, which means bars and restaurants, wine mixed with liquor or liqueur. Some Spanish restaurants started serving lots of fruity sangria to celebrate the event and the patrons seemed very happy. This makes it a triple win for Spain.:D

I prepared the traditional Spanish sangria with really cheap red wine, lemonade, orange juice, brandy, chopped apples, peaches, white nectarines, and grapes. This fruity drink is very refreshing specially during summer and pairs perfectly with a steak lunch or dinner. When all the drink is gone you can munch on the fruits, very nice. You can make a kid-friendly version by replacing the wine with fresh red grape juice and red ginger ale for the brandy which is an excellent way to make them eat fruits and drink fruit juices instead of soda.

Sangria
750 ml red wine
750 ml homemade lemonade
8 oz orange juice
8 oz brandy
¼ cup sugar, or to taste
1 each Fuji apple, nectarine, and peach, skin-on and chopped
To serve: grapes, thinly sliced oranges, ice cubes

• Mix the wine, lemonade, orange juice, brandy, and sugar until sugar has completely dissolved. Mix in the chopped fruits. Chill in the refrigerator for 4 hours or overnight.
• Transfer the chilled wine mixture into a pitcher or punch bowl. Add 1 to 2 cups ice cubes. Put a few ice cubes in a glass, pour or ladle sangria with some of the fruits, add grapes, and a slice of orange.

This my entry to this week's La.Pi.S

And, some facts unrelated to sangria:
In addition to Virginia, there are 3 other states that call themselves a Commonwealth instead of State: Kentucky, Pennsylvania, and Massachusetts.
The Philippines which used to be a US territory was also a Commonwealth (in 1935) before it gained its independence in 1946.

Bam-i

No I am not channeling Emeril Lagasse. Bam-i is a stir-fry of two noodles, a specialty of the Visayan island of Cebu in the Philippines. This Chinese-influenced noodle dish has mung bean vermicelli and fresh egg noodles sauteed with shrimps, boiled pork, vegetables, Chinese sausages, and wood ear mushrooms. The Chinese sausages impart a distinct Chinese-Filipino taste and a hint of sweetness to this very delicious noodle dish.

I didn't have the Filipino mung bean noodles nor wood ear mushrooms. I used the Korean glass vermicelli which are fatter but have the same consistency as the mung bean noodles. For the mushrooms I used dried wild mushrooms which is what I have at hand. I'm not sure if the mushrooms would have made a difference, crunch perhaps, I don't know. All I can say after downing a plateful is BAM(!)-I!

Bam-i
recipe adapted from Flavors of the Philippines by Glenda Rosales-Barretto

100 grams fresh shrimps in shells
1 tablespoon light olive oil
6 cups chicken broth
3 tablespoons annatto oil (heat 1 T annatto seeds in 3 T olive oil)
5 cloves garlic, peeled and finely minced
1 medium onion, sliced
100 grams sliced boiled pork
2 Chinese sausages, sliced diagonally
5 wood ear mushrooms, soaked and cut into strips
50 grams carrots, sliced
200 grams mung bean vermicelli (sotanghon)
100 grams cabbage, sliced
500 grams fresh egg noodles
sea salt to taste
freshly ground black pepper
for garnish: 2 hard-boiled eggs, csnipped scallions, crispy fried garlic slices
to serve: calamansi or lime or lemon juice

• Shell and devein the shrimps and fry the heads in the oil in a saucepan. Add stock and boil for 5 minutes, then process in a blender and strain.
• Heat the annatto oil in a lark wok and saute the garlic and onion, then add, one at a time, the shrimps, pork, sausages, mushrooms, carrots, mung bean noodles, and cabbage. Mix well, then add the strained broth and 1 tsp salt and pepper and bring to a boil.
• Cook for 5 minutes, then add the egg noodles, toss and continue to cook for another 3 minutes. Adjust seasoning to taste. Transfer into a serving platter and garnish with eggs, scallions, and crispy garlic.

Mangoes In Syrup And Calamansi Cream

mangoes and calamansi, sweet and tart and yummy

1-inch calamansi, uniquely Filipino

I am taking advantage of this year's unusual long mango season. In the past years (at least in the Washington, D.C. area) the Philippine-like variety of mangoes grown in Mexico were only available for a month just before the start of summer. This year they have been in stores for 2 months now and they're getting cheaper too. Although we prefer eating mangoes fresh without any added stuff, sauces, or flavoring, I once made them into a pie. The pie was just okay, nothing to rave about.

Last week I bought so much mangoes and they all ripened at the same time. I also have calamansi fruits *woohoo!* from my tree and combined the two to try if they will make a good fruit dessert without the extra carbs from a pie crust. Well, I love it! This is a very refreshing mango dessert and the subtle citrus flavor from the calamansi juice and rind is wonderful. Calamansi fruits are not available everywhere in the US, lime or key lime is an excellent substitute. The following recipe for each whole mango is just a guide, feel free to adjust the sugar to suit your taste. I also recommend using mango juice from the Philippines because it tastes better than the ones from the Latin countries which I find flowery. Use whatever mango juice is available in your area or your preference.

Mangoes In Syrup And Lime Cream
mango cheeks, peeled and cut into 3 or 4 pieces
¼ cup mango juice (not puree)
1 tablespoon raw or brown sugar
1 teaspoon calamansi or lime juice
2 tablespoons slightly sweetened whipped cream
1 teaspoon calamansi or lime juice
zest of half a calamansi or a few grates of lime zest

• In a small skillet, heat the mango juice, sugar, and calamansi juice until sugar is dissolved. Add the mango slices and simmer for 2 - 3 minutes. Spoon mangoes and the syrup into a dessert dish.
• Mix cream and calamansi juice. Spoon on top of the mangoes. Using a microplane zester, grate the calamansi rind over the cream. Serve while still warm.

Want Some Fries With That?

duck fat fries: the most delicious fries ever

The answer is definitely yes, large size please, actually just the fries...and some mayonnaise or malt vinegar. I used to be addicted to McD fries in Manila. There was a period when I had their fries every morning before going to work. I still buy them here once in maybe 6 months when I get the craving but it seems to be getting more and more insipid since the use of tallow has been banned. I don't know what oil they were using in Manila and Hong Kong but the fries tasted better when we were there.

A few days ago my daughter asked what my bag of duck fat is doing in the vegetable bin and on the same day I read in the Gourmet magazine fries that are fried in duck fat. I interpreted the coincidence as telling me to make some fries using duck fat. Well, I just had for lunch the most amazing delicious fries that are less greasy, so flavorful, and only needed a few grains of sea salt to enhance its yumminess. These fries definitely don't need ketchup, mayonnaise, or vinegar. I ate one whole large potato all by myself and will fry some later for dinner to go with Steaks With Pan-fried Cherry Tomatoes which I will write about in a future post. Aah, I'm feeling like a contented cow, and there goes my diet.:D

My Ube Is Broken

it doesn't look pretty but it's yummy

Yes, my ube roll is literally broken in several places. I have been trying to make ube (purple yam) roll cake and failed, twice. The first one was too tall and dense for a jelly roll cake and as expected broke into many pieces. Not to mention it was absolutely inedible! I was a little bit suspicious of the amount of flour in the recipe from the Filipino FOOD magazine but went ahead and baked the roll. I should have listened to my gut instinct and reduced the amount of flour by half. The second ube roll (pictured here) is so soft, has a very tight crumb, and delicious but should be spongier/springier because again the cake cracked in several places as soon as I rolled it. The cake is very good though and will probably make it again as a layer cake or cupcakes. The only problem is I can't remember the measurements, silly me.

I am posting the Ube Roll recipe for the cake from the FOOD magazine but not the frosting because I have read a similar recipe online that is proven by users and readers to be unreliable. I am also not able to provide at this time the recipe for the second cake. I used this Pumpkin Roll recipe as a guide, substituting ube which has a different consistency and behavior than pumpkin and forgot to note the adjustments I made. I eyeballed the consistency of the batter as I mixed it. It will not be helpful either because there is something lacking in the (adjusted for ube) recipe to make it spongier and therefore more resilient, maybe eggs or cake flour. Or maybe I need to take ube cake baking lessons. Or tips from experts. Help!:-)

Ube Roll
recipe from FOOD magazine
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar, divided
1 teaspoon vanilla
1 tablespoon rum
½ cup milk
1 cup ube, peeled, mashed, and strained
½ cup light corn syrup
7 egg yolks
½ cup corn oil
1 cup egg whites
1 teaspoon cream of tartar
1 teaspoon violet food color

• Preheat oven to 375 degrees F. Butter a 15 x 11 x 1 inch jelly roll pan. In a large bowl, sift flour, baking powder, salt and ½ cup of the sugar. Set aside.
• In a blender combine vanilla, rum, milk, and ube. Blend until smooth.
• Add corn syrup, egg yolks, and oil into the ube mixture. Blend well. Stir into the flour mixture until smooth.
• In a large bowl of a stand mixer, beat the egg whites with the cream of tartar until soft peaks form. While beating, add remaining sugar gradually and beat until stiff. Fold in ube mixture and food color. Pour into pan.
• Bake in the oven for 20 minutes or until done. Turn the cake on a piece of cheesecloth or baking paper and roll immediately. Let cool before filling.

half of the broken ube roll, filled with custard and macapuno

I Want Me Some Shots of Yakult

tangy and sweet yogurt and lychee smoothie

Yakult is one of the drinks that we sorely miss. We couldn't find them in any of the Asian groceries in my area. What we have here are the Korean brand that look exactly like Yakult but taste so bland, not tangy, and overly sweet. I just learned that Yakult have been in Los Angeles since 1999 and YakultUSA will make them available in other states in the coming months. Woohoo! I can't wait to have a few 'shots' of this yogurt drink. Well, actually I can, and while waiting I mixed some yogurt with low-fat milk, sugar, and flavorings. I made two kinds: vanilla and lychee. I blended some ice cubes and the lychee yogurt in the blender and had the most refreshing yogurt drink that's sweet and tangy with just a hint of lychee. Yummy!
Other fruit suggestions: strawberry, mango, and peaches.

I am also liking the sparkling yogurt-based drink that is salty and minty which is the perfect beverage while munching on adobo beef brisket shawarma.

/a>

homemade adobo beef brisket shawarma

Zucchini With Truffle Olive Oil

zimply zucchini

I don't consider zucchini a favorite vegetable of mine. To me zucchini is rather bland, watery, and tasteless just like any other summer or winter squash. It's usefulness to me is very limited, usually in minestrone and that's about it. I have seen recipes for zucchini muffins or cakes which don't appeal to me at all. But one recipe that made me take a second look at zucchini is Eric Ripert's Parmesan Zucchini With Balsamic. The simplicity of the dish piqued my interest and bought 2 pieces at the farmer's market. I altered the recipe though because I realized my main dish, caldereta, is already piquant and a bit acidic and thought the balsamic vinegar will not pair well with the slightly sour meat dish. I fried the slices instead of baking them for a little bit of color then drizzled them with black truffle olive oil and shaved some Parmesan on top. The vegetables are soft but with a little bit of crunch, they are sweetish and the truffle oil flavoring is just fantastic, I love it! There I said it.^__^

I will make Chef Ripert's dish another time and maybe will also try the muffins or cake. Better late than never in appreciating this vegetable.:D

Zucchini With Truffle Oil
2 medium zucchini
extra virgin olive oil
sea salt
chopped parsley
black truffle olive oil

• With a vegetable peeler, peel the skin lengthwise in an alternate pattern. Cut them into ¼-inch slices.
• Heat 1 tsp olive oil and fry the slices in batches until just soft but still a bit crunchy. Add more oil as you fry when needed.
• Arrange in a circle on a round platter. Sprinkle sea salt to taste and chopped parsley. Drizzle with about half a tsp of truffle oil. A little goes a long way so use sparingly. Shave Parmesan cheese all over. Serve warm or at room temperature.

this dish made me love zucchini

Not Coquilles St.-Jacques

Scallops is one seafood I rarely cook. Besides being pricey, I am apprehensive that I might overcook them. They are notorious for becoming rubbery when not cooked properly. And they have to be eaten right after cooking because, again, they become tough when reheated. I guess they are good eaten raw right out of the shell just like oysters or in seafood sausages mixed with other shellfish and fish.

I cooked scallops similar to a dish called Coquilles St.-Jacques which is either a variety of French scallops or the way they're prepared: in cream sauce served in their shells. The scallops I bought are neither French nor do they come in their shells so I can't call my dish Coquilles St.-Jacques. I adapted a Coquilles St.-Jacques recipe from one of my Spanish cookbooks, adding 2 ingredients, shallots and champagne vinegar. The scallops are sweet and very tender and the sauce is slightly tangy from the champagne vinegar which complements the heavy cream so well. This dish is truly delicious and a special treat, easy to make too.

Not Coquilles St.-Jacques
1½ pounds medium size scallops, patted dry
½ teaspoon sea salt or to taste
1 cup heavy cream
2 tablespoons champagne vinegar
2 tablespoons butter
2 shallots, chopped
2 tablespoons dry white wine
2 tablespoons water (or water from dried mushrooms)
1 cup dried wild mushrooms, rehydrated, and drained
1 tablespoon extra virgin olive oil
1 tablespoon chopped parsley

• Season the scallops, place on a medium skillet. Add the heavy cream, champagne vinegar, and shallots. Poach the scallops for 2 - 3 minutes, turn on the other side and poach for another 2 minutes.
• In another skillet, heat the butter , white wine, and water. Simmer for 2 minutes, then add the mushrooms. Cook for another minute.
• Arrange the mushrooms with the liquid evenly on a serving dish. Put the scallops on top of the mushrooms and pour the cream sauce all over. Drizzle olive oil on top and garnish with parsley. Serve immediately.

Losing It

3-inch hamburger with mini Pringles, heirloom tomato, and dill pickle wedges

I am finally paying for all the breads and sweets I have been making and eating the last 6 months. I have gained a few pounds and started using the treadmill and yesterday I bought Wii Fit. I have to lose the extra pounds as soon as possible because I don't like to develop cankles, heheh, and I'll do it by limiting my food intake in addition to exercising. I don't really believe in depriving myself of the food I love and will still cook and eat them but in smaller portions or miniature versions similar to the sliders that are now being served in several chain restaurants. I made mini hamburgers today and had it with just a little of everything. I weighed each uncooked patty to 2 ounces each and when cooked are about 3 inches. I topped the meat with caramelized vidalia onions in place of cheese and did not even miss it and the sweetness of the onions is so good with the burger. For dessert I had a small bowl of cherries, blueberries, blackberries, and raspberries with half a cup of fat-free yogurt.

The only other time I gained weight was when I gave birth to my second child. I worked out for an hour everyday for 2 months and lost all the excess weight and more, but I was much younger then. Wish me luck!:-)

Saba Bananas

saba-like bananas

I don't know many people who don't like bananas. Here in the US bananas are more popular than any other fruits that when a big storm is coming people of all races and ages make sure they have an ample stock of Cavendish bananas, I wonder why. I am not one of them, BTW, not because I am not a banana lover but because the Cavendish is not the best variety for snacking or cooking in my opinion.

I miss the numerous Philippine bananas specially saba which is a firm cooking banana that can be prepared either sweet or savory. I always keep a packet or 2 of frozen saba purchased from the Filipino grocery. Two weeks ago I found intensely green bananas very close in appearance to the Filipino saba. I bought a dozen pieces, kept them in brown lunch bags and the next day they turned pale yellow and completely ripened and edible in 3 days. I cooked a few in syrup that I diced for halo-halo, made banana-cue which is fried in oil and brown sugar *yum*, and the rest I added to pochero (potage), a soupy meat and chicken dish similar to the Spanish Cocido. These saba-like bananas are a little bit starchier and softer when cooked than ours but acceptable in flavor and a good substitute for the frozen saba in case they become unavailable at the Filipino grocery..

banana-cue, my favorite snack in the Philippines

pochero, a soupy boiled meat and vegetable dish served with tomato sauce

Gazpacho, Asparagus Chicken Sandwich, Hummus, And More

gazpacho and chicken asparagus pita sandwich

The past 4 days I haven't turned on the stove and we have been eating cold food and loving it immensely. Yesterday I made gazpacho, a Spanish cold soup with fresh tomatoes and cucumber. I have plenty of steamed asparagus and bought strips of roasted chicken which I made into pita sandwiches. I also made hummus and served it with wholewheat mini pitas...wonderful. My daughter and I have been making all sorts of combinations with the chicken, asparagus, fresh spinach, shaved cucumbers, tzatziki, hummus, and pita. She smeared spinach leaves with both tzatziki and hummus, added shaved cucumbers and chicken then rolled the spinach, delicious! We can get used to this.;-)

This is the first time I made and have eaten gazpacho. It always reminds me of the guy that one of my best friends dated many years ago. The guy, a French Canadian, prepared an elaborate dinner for my friend in his well-appointed house (he did all the interior decoration) in Makati. The first course was gazpacho that he made earlier in the day and was chilling in the refrigerator for over 4 hours. When the time came to transfer the gazpacho in a soup tureen, the bowl slipped from his hands and left a pool of tomato/cucumber soup on the flour and soaked his Italian loafers. According to my friend he was upset the whole night over the spilt gazpacho. She later fell asleep on the couch while watching a boring artsy French film. Good thing my friend did not end up with him because he turned out to have plenty of issues and perhaps a questionable sexual orientation.;-)

Anyways, back to dinner. I fell in love with this refreshing cold soup that pairs very well with the asparagus and chicken sandwich. We used to have this sandwich in the house of the friend mentioned above. They were prepared by their cook who used canned asparagus instead of fresh which is also very good although a bit mushy and she sliced them into thin fingers. They were really tasty, light, and different and have become one of our favorite sandwiches.

Gazpacho Andaluz
1½ pounds tomatoes, seeded and chopped
1 medium green bell pepper, seeded and chopped
1 small shallot, chopped
1 clove garlic, chopped
3 slices day-old baguette, crusts removed, soaked in water and squeezed out
1 small cucumber, peeled and chopped
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
3 cups water

for garnish
garlic croutons, chopped tomatoes, and chopped cucumbers

• In a food processor combine all the ingredients except garnish and process until smooth. Strain through a fine sieve, pressing down hard to extract all the liquid. Taste and adjust seasoning. Chill in the refrigerator for 2 hours.
• To serve, pour soup into bowls and pass the garnishes separately.

Chicken Asparagus Sandwich

store-bought or leftover roasted chicken breasts, cut into strips
steamed asparagus, cut into 3 -4 inch pieces
mayonnaise
salt, optional
watercress, torn spinach
whole wheat pitas or sliced bread

Hummus

1 16-ounce can chickpeas (garbanzos)
3 T fresh lemon juice
1 clove garlic, chopped
1½ T tahini
1 tsp salt
extra virgin olive oil
for garnish: chopped flat leaf parsley, paprika, or cayenne, optional

• Drain chickpeas, reserve ¼ C of liquid. Place all ingredients except olive oil and garnish in a blender, add the reserved liquid and blend on low speed until smooth. Transfer into a bowl. Make a well in the center and pour olive oil in the well. Serve with pita triangles.

a delicious meatless dinner