Updating Our Cookware

I have been thinking about updating our cookware for a month already, but I still don't know what to choose. Initially, I thought of getting the Greenpan series, supposedly for being healthy and safe non-stick cookware.


[Approximately $ 100 from HSN.com]


[Approximately $ 190 from HSN.com]

I have read some negative reviews however, so I have thought about other options. I really wanted to have cast iron cookware, but was turned off because of my experience in seasoning the cast iron grill I had. I followed the seasoning steps, and the grill turned lovely black. Yet, after two uses, it still rusted.

Today however I saw enameled cast iron cookware, and this got me interested in cast iron once again!

My options are:

Lodge = approximately $100



Cuisinart = approximately $ 180


Tim Love Collection = approximately $200


Or this, approximately $190


I don't know what to get, but gotta decide soon!

Beef Tapa Recipe

I tried this recipe from Market Manila, and I totally loved it!

For 1 kilo sliced beef (pound it a bit to "tenderize" it), add about 3-4 tablespoons of dark soy sauce or Kikkoman if you don’t have the dark stuff, about 8-10 smashed cloves of garlic (less if you aren’t a big garlic fan), a tablespoon or so of sugar, 3 tablespoons or more of rock salt (I used less) and some ground pepper. Mix well and put into plastic containers and let “cure” in the refrigerator for two days before frying up or putting in the freezer.

Note: Use rock salt, not iodized salt. if you only have Iodized salt, use less because it will taste very salty... yek.

I was unable to to take a picture of the end result... too much in a hurry to eat them! Hope you enjoy!

PS: Will try tapa with vinegar, salt, pepper, garlic, and sugar and will blog about the result.

Grilled Lamb with Fresh Herbs Marinade

Had this last night and it was absolutely divine...



Here's the marinade/sauce


Grilled Lamb Chops with Fresh Herbs Marinade

4 pcs lamb chops
3 garlic cloves, minced
2-3 tbsp chopped fresh mint leaves
2-3 tbsp chopped fresh parsley leaves
1 tbsp chopped fresh rosemary leaves (pulled from sprigs)
2 teaspoons coarsely ground black pepper
1 teaspoons combination of dried basil and thyme
2 tablespoons olive oil

Combine the garlic, herbs (fresh and dried) pepper, and olive oil and mix well. Rub into the chops and marinade for as long as you can. Reserve some of the marinade for later.

Grill the chops for about 2-3 minutes on each side, depending on how done you want them to be. I usually turn them over once I notice that the juices are coming out on top.

Set aside the lamb and put a foil on top of them to keep them warm and for the juices to go back to the meat. Add the leftover juices (in the grill) to the leftover marinade. This will serve as the sauce.

I really like my lamb to have a squeeze of lemon so serve the lamb with lemon wedges. Sprinkle some chopped parsley on top. Serve with potatoes and salad on the side.

Enjoy!

Mussels in White Wine

Got this from Barefoot in Paris. You should try this simple French meal. Serve toasted sourdough with it (topped with butter, minced garlic, drizzle of olive oil, salt and pepper then pop into the oven) and use the bread to mop up the juices. I also served it with my favorite Squash soup recipe.



Mussels in White Wine

Ingredients
3 pounds mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots) -- but I didn't have any so I just used 1 large white onion
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces) -- I used fresh ripevine tomatoes
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.

In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Brandied Chicken and Spaghetti with Lemon, Mushrooms, and Thyme

Two more recipes from the book "Nigella's Express"... This book is really a good find. Got to cook these two meals yesterday, and they were amazing. Very easy to do too!



Brandied Chicken

Ingredients
1 whole chicken
2 slices streaky bacon (I used Canadian bacon for less fat)
1/4 cup brandy (I used more hahahaha)

Heat oven to 425 F. In skillet, cook bacon over medium heat until crisp. Remove the bacon and place them in cavity of chicken. Add brandy to hot skillet and let bubble for 1 minute. Place chicken in roasting pan; pour brandy mixture over. Roast in oven for 45 minutes. Let rest 10 minutes before carving.

Spaghetti with Lemon, Mushrooms, and Thyme

Ingredients
4 cups finely sliced cremini mushrooms (can be bought in Fresh! Powerplant Mall)
1/3 cup extra-virgin olive oil
1 1/2 teaspoons table salt
Small clove garlic, minced (I used like, 3? Love garlic!)
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine (I Used spaghetti)
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

Note: I felt uneasy eating uncooked mushrooms, so I lightly sauteed the mushrooms first. Then, I used the bacon for my very easy salad: romaine lettuce topped with the shredded bacon, with champagne vinegar, EVOO, and S&P for the dressing.


ENJOY!

Coq au Vin

Try this really easy chicken meal during these cold days. I got this from Nigella's book Nigella's Express, but tweaked it a bit - eg., instead of using ordinary bacon, I used Canadian bacon for less fat.



Serve this with noodles or with bread. Enjoy!


COQ AU VIN

Ingredients
500 grams boneless, skinless chicken thighs
1/2 cup diced bacon (I used Canadian bacon)
1 Tbsp Garlic-infused oil (you can do this by cooking garlic in olive oil, then set aside for a while, then take out the garlic)
2 cups oyster mushrooms, torn
1 leek, sliced
2 pcs bay leaf
1/2 bottle dry French White Wine or Riesling (or any white wine)
1/2 cup fresh chopped dill

Heat oil and cook the bacon. Add the leeks and cook until soft. Add the chicken and brown a bit, before adding the bay leaf, mushrooms, and wine. Bring to a boil and simmer for 30-40 minutes.
Sprinkle with deal when serving.

Nigella mentioned that this meal is best served the day after it's cooked, after it being re-heated over. Too hungry to wait the next day, but this meal tasted really fantastic.

Avocado Bruschetta

I normally don't eat breakfast, which of course is a bad thing right? Anyway, I just couldn't resist eating breakfast after realizing that the avocado I bought last Saturday is already perfectly ripe.



I got this simple recipe from Nigella's Express, one of my favorite cookbooks.

Avocado Bruschetta

Ingredients
1 avocado
Juice of 1/2 lime
Salt
Pepper
Slices of toasted whole wheat baguette
Chopped italian parsley

Mash the avocado meat and add the lime juice. Salt and pepper to taste. Scoop some and add on top of the toasts. Top with a sprinkling of parsley.

Enjoy!