Welcome to Vannie's Kitchen!

Pork Binagoongan

2010-09-02T19:06:00.000-07:00

The husband has requested for me to cook Pork Binagoongan for him, and so I did...

Here's my version of Pork Binagoongan which I cooked last night for dinner...

Deep-fried and pressure-cooked pork. Bagoong. White Wine Vinegar. Garlic. Onions. Tomatoes. Chili Powder. Water. Grilled Eggplant Slices. Shredded Green Mango.

I first cooked the pork using a pressure cooker to make sure that the meat is tender. Then, I dried the pork pieces before frying them. I prefer crispy meat in this dish! Set aside the pork and saute the garlic, onions, and tomatoes. Then I added the bagoong (Barrio Fiesta regular). I splashed on some white wine vinegar then sprinkled in the chili powder. Honestly I wanted those siling labuyo but didn't have any last night. Finally I added water and tossed back the pork. The dish simmered for about 10 minutes or so. Just make sure that it doesn't dry out ok?

While the pork is simmering, I grilled some eggplant pieces and shredded half of a green mango.

This was how I assembled it: Grilled eggplant slices, then the pork binagoongan, then the shredded green mango.

L-O-V-E.

Recipe Card Maker

2010-05-29T01:59:00.000-07:00

Look what I came across... a recipe card maker online!

i have yet to explore the full potential of the recipe card maker found in Skip to Lou. In the meantime, just wanna share this find to you guys!

Easy Steak and Salad

2010-04-06T01:52:00.000-07:00

Here's what's for dinner....

For the steak: salt, pepper, wine (I used white wine because I ran out of reds), sprinkle of fresh thyme leaves.

For the salad: baby romaines, white asparagus, cherry tomatoes. Dressing: EVOO, really good balsamic vinegar, salt and pepper.

Now in cooking my steak... I love using cast iron skillets. This one is the unseasoned one and i had to season it for hours. It's ok though, I love the results of my cooked food.

1 1/2 minutes on each side for medium rare... If you are not used to timing it, do it my way... as soon as red juicy stuff seeps out of the meat, I turn them. Same same on the other side.

Do not overcook your meat! The cooking process is still up even though you took it out of the heat and the meat is resting!

Yup, I finished it all. Burp.

Pork Tenderloin with Tomatoes and Olives

2010-03-22T21:53:00.000-07:00

This is a must try for all you cooks out there. I enjoyed preparing and cooking this meal. Result? My whole family loved it.

Pork Tenderloin with Tomatoes and Olives

Ingredients:

1.5 lbs pork tenderloin (whole, trimmed)
2 plum tomatoes, seeded and chopped
1/4 cup chopped green olives (I used the one stuffed with pimiento)
1/4 cup dry white wine
1 tsp chopped rosemary (I used 1/2 tsp dried herbs de Provence)
2 garlic cloves, heavily minced
1 tbsp olive oil
1/2 tsp salt, 1/4 tsp pepper
1 cup chicken broth
2 Tbsp corn starch or flour (I used flour)

Combine tomatoes, olives, wine, herbs, garlic.

Pre-heat oven to 400F.

Add oil in the casserole on medium heat.

Salt and pepper the pork. Brown all sides (5 minutes each).

Add tomato mixture and bake for 20-30 minutes.

Remove pork from the casserole and keep warm.

Heat the casserole, add broth and thickener.

Bring to a boil then reduce heat.

Simmer for 5 minutes.

Meanwhile, slice the pork.

Serve the sauce over the pork.

Oven-Fried Chicken

2010-02-11T17:19:00.000-08:00

Thanks Jen for this simple chicken recipe. I loved it!

OVEN-FRIED CHICKEN

Preheat oven to 400F.

In a small bowl, mix 1/2 cup dijon mustard, 1 tsp calamansi juice, 1/2 teaspoon ground pepper. set aside.

In another dish, mx 1 1/2 cup breadcrumbs, 1 tsp paprika, 1 tsp dried oregano

Cut up 1 whole chicken.

Brush mustard mixture onto chicken pieces.

Dredge with breadcrumb mixture, firmly pressing crumb mixture onto chicken.

Dribble 2 tbsps olive oil onto chicken.

Bake chicken until crisp and juices run clear when pierced with tip of knifeabout 20-40 mins.

Julia Child's Boeuf Bourguignon

2010-02-08T20:02:00.000-08:00

I've been meaning to try Julia Child's Boeuf Bourguignon recipe for the longest time, but was temporarily taken aback because I felt it was too complicated, and prep and cooking time is too long. Besides that, i already had a simpler version (click HERE) that also worked well.

But then, I really got curious so I gave it a go. I told myself while preparing it... "If this does not taste better than my simple one then I'm gonna kill myself!" Nyahahah of course I wouldn't, but I know I'd be disappointed, aside from being dead-tired.

Almost 5 hours later, the results were in.

And... I LOVED IT! We all loved it! Those 5 hours were well worth it!!!!

Recipe can be found in Julia Child's Mastering the art of French Cooking Volume 1.

Love love love it, and I really highly recommend that if you have the time to spare and want to spend it in your kitchen, then try to do this at home. No regrets!

Julia Child Boeuf Bourguignon

6 ounces bacon
1 Tbsp. olive oil or cooking oil
3 pounds lean stewing beef , cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
3 cups full-bodied, young red wine , such as a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
Crumbled bay leaf
Blanched bacon rind
18 to 24 small white onions , brown-braised in stock (see recipe below)
1 pound quartered fresh mushrooms , sautéed in butter (see recipe below)
Parsley sprigs

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms (SEE BELOW). Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Brown-Braised Onions and Prepared Mushrooms

For the onion, if using frozen, make sure they are defrosted and drained.
Heat the butter and oil in a large skillet and add the onions to the skillet.
Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
Pour in the stock, season to taste, add the herbs, and cover.
Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
Remove the herbs and set the onions aside.
For the mushrooms, heat the butter and oil over high heat in a large skillet.
As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
As soon as they have browned lightly, remove from heat.

Sole Meuniere

2010-01-27T22:56:00.000-08:00

I was meaning to post this recipe after I watched Julie & Julia but got lazy and was unable to do so. Hahahah. Now that I am making this again for dinner, plus I've got the time, here I am posting the recipe!

Sole Meuniere

Ingredients
4 sole fillets, skinned
6 tbsp unsalted butter
1 cup flour
1 lemon juice plus lemon zest
Salt
Fresh black pepper
Finely chopped flat leaf parsley or parsley flakes

Season fillets with salt and pepper.
Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.
In a large skillet, melt 3 tablespoons of butter.
Once the butter starts to brown (but not yet, and bubbles form slowly instead of fast), add a sole fillet, two if the skillet is large enough.
Cook over medium / high heat for 3-5 minutes.
Turn the fish carefully.
Add half of your lemon juice and 1/2 tsp. lemon zest to the pan. Cook fish an additional 2 minutes.
Set aside cooked fillets and keep them warm. Do this for the rest of the fillets.
Melt the remaining butter in the skillet. When brown, remove from heat and pour over the sole fillets.

To serve, sprinkle with parsley, salt and pepper. Garnish with lemon slices. Serve immediately.

Sole Meuniere is excellent in combination with potatoes or rice.

Wine Suggestion: Dry white wine or Reisling.

Le Creuset Cassis

2010-01-24T21:25:00.000-08:00

I want....

Image from Surla Table

Bacalao (from Andreas Viestad)

2010-01-04T01:07:00.000-08:00

I tried this and loved it. Mother in law loved, and my guests (Cousin and Aunt) loved it too!

11/2 (1/2kg) pounds salted and dried cod, bacalao
2 pounds (1kg) potatoes, cut into 1/2-inch slices
3 large yellow onions, cut into 1/2-inch slices
2 cans tomatoes, chopped, with their juices
1 pound (1/2kg) canned pimientos, drained and cut into
1/2-inch (1cm) slices
4 to 6 garlic cloves, sliced or crushed
2 bay leaves
1/4 cup (1/2dl) chopped fresh parsley
1 to 2 dried hot red chiles, chopped and seeded
10 black peppercorns
11/2 cups (3 1/2dl) olive oil

This is how you do it
Place the salt cod in a large pot of water and let soak for 24 to 36 hours, depending on how dry the fish is, until softened. Change the water at least twice during the process.

Drain the fish and cut into 2-inch chunks.

In a large pot, layer the potatoes, onions, and cod. Add the tomatoes, pimientos, garlic, bay leaves, two-thirds of the parsley, the chiles, peppercorns, and olive oil. Gently simmer for 30 minutes, then reduce the heat to low and cook for 45 minutes. Shake the pot every now and then, but do not stir.

Gently ladle the stew into six bowls, sprinkle with the remaining parsley, and serve.

CrockPots

2009-10-24T19:41:00.000-07:00

I may still be the traditional slow cooker, meaning I love cooking for hours using my trusty enameled cast iron dutch ovens and pans... but lately I've been curious about modern slow cookers aka crockpots...

Rival 6.5-Quart Crock-Pot® with eLume™ Touchscreen

This Rival slow cooker is user-friendly with its new eLume™ Touchscreen user interface, where all you need to do is touch for operation. The stainless steel exterior is attractive and durable with its 6.5-quart capacity for large dishes. Program your slow cooker using the interface for 30 minutes or program it before you leave in the morning for up to 20 hours of slow cooking. Your meal will be waiting for you when you come home. When it is finished cooking, it automatically sets to warm for up to six hours after cooking. Its removable oval stoneware and lid are dishwasher safe and its polished metal handles with silicone wrap make for easy gripping when serving. Includes a recipe book with over 80 recipes to choose from.

From Bed Bath & Beyond

Hmm... I'm trying to save... but the itch is there.

Buy Organic, Buy Non-Organic

2009-10-19T18:55:00.001-07:00

Came across these two related articles on foods we should buy organic and foods that we do not have to buy organic.

Here's a summary:

Buy Organic

Meat - Organic meat however is not yet readily available in our markets. Or is it? Please comment if you know. I saw organic pork sold in Fresh! Supermarkets but they are sooooo expensive.
Milk - "Pesticides and other man-made chemicals have been found in human breast milk, so it should come as no surprise that they have been found in dairy products, too. While any residues detected have been rare, and of low concentration, milk is of special concern because it is a staple of a child's diets."
Coffee - Go a step or two further, and look for the Fair Trade Certified label to ensure that your purchase supports farmers who are paid fairly and treated well. And look for shade-grown varieties for the trifecta: Then you know the coffee is being grown under the canopy of the rainforest, leaving those ancient trees intact, along with the wildlife -- particularly songbirds -- that call them home.
Peaches
Apples
Sweet bell peppers - Peppers have thin skins that don't offer much of a barrier to pesticides. They're often heavily sprayed with insecticides.
Celery
Nectarines
Strawberries
Cherries
Kale
Grapes
Leafy Greens - This one is easy. They are available in Salcedo Market every Saturday!
Carrots
Pears
Potatoes

Foods You Don't Have to Buy Organic

Onions
Avocado
Sweet corn
Pineapple
Mango
Asparagus
Sweet Peas
Kiwi Fruit
Cabbage
Eggplant
Papaya
Watermelon
Broccolli - Look for tightly bunched flower buds on the broccoli stalks that are immature. In other words, try not to buy them if their little yellow flowers have opened. Color-wise, the broccoli should be deep green and the stalks should be firm and not rubbery. Before use, wash in a cool water bath and change the water a couple of times in the process. Store in the refrigerator crisper.
Sweet Potatoes

Ok if Organic, Ok too if Not Organic: Tomatoes - previously should be organic but recent studies showed them to be cleaner than most. If you aren't growing your own, look for fresh in-season tomatoes at local farmers markets and farm stands. Look for glossy, firm skin -- and don't hesitate to try a delicious heirloom variety that might not look like a typical tomato!

Full Articles HERE and HERE.

Source: TheDailyGreen.Com

My Whatever Osso Bucco

2009-09-26T21:23:00.000-07:00

Got to cook Osso Bucco but used different recipes as inspiration/ideas on how to cook my own version of Osso Bucco.

My Whatever Osso Bucco

Ingredients

1 kilo Beef shanks (with bone marrow!)
Flour for dredging
Salt and pepper
4 tbsp olive oil, divided
2 white onions, diced
2 cloves garlic,chopped
1 big carrot, diced 1/2 inch big
1/2 cup 1/2 inch diced celery stalks
Stalks of rosemary, thyme, tied with a string (bouquet garni)
3 pcs bay leaves
1 cup dry white wine
3 cups chicken stalk
1 small can crushed tomatoes (1 tbsp tomato paste if you prefer)

1. In a cast iron dutch oven, heat 2 tbsp olive oil in medium heat.
2. Season shanks with salt and pepper. Dredge lightly with flour. Cook the shanks in the pot until all sides are brown. Set aside.
3. Add remaining oil, then saute onions, garlic, carrots, and celery.
4. Add the crushed tomatoes. Add back the shanks. Pour in the wine and chicken stock.
5. Add the bouquet garni and bay leaves. Simmer.
6. Cook over low heat for 2 1/2 hours, turning the shanks once in a while. Make sure that shanks are at least 3/4 covered. Better still, shanks are fully submerged in the liquid.

Serve hot with garlic toast.

Wishlist: Index Cutting Boards

2009-09-26T21:04:00.001-07:00

I wish I have this!!!

It is always healthier and safer to have different cutting boards per type of item. Wanna have this!

From TheFindBlog.

Buffalo Chicken Salad

2009-09-22T00:01:00.001-07:00

I got inspired by Elie Krieger's Buffalo Chicken Salad, but I didn't have all the ingredients found in the recipe. I just made the most of what I have in my depleted pantry (no grocery for a week due to our hospital stay!).

Simple Buffalo Chicken Salad

Ingredients

* 2 (8-ounce) boneless, skinless chicken breast halves
* 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
* 2 teaspoons olive oil
* Hearts of Romaine Lettuce cut into 1-inch strips
* 2 celery stalks, thinly sliced
* Half a carrot, coarsely grated
* 1/2 cup Blue Cheese Dressing - store-bought

Directions

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, and shredded carrots. Toss with the dressing. Add the chicken pieces. Serve with extra hot sauce.

Click on the link above for the full recipe of Ellie Krieger.

Sashimi Pate

2009-06-22T02:10:00.000-07:00

I don't know what this is called, so I just named it Sashimi pate. Anyway, I first tried this during my Uncle's birthday, and got the recipe from my Aunt. This is a great appetizer, serve this with fried "siomai" wrappers or any chips you want (crisped pita bread is ok too!).

Sashimi Pate

Mix together the following:
1 cup diced A-grade tuna (used for Sashimi)
1 Tbsp Kikkoman soy sauce
1 1/2 Tbsp Garlic Chili sauce
1 Tbsp Lemon juice
1 tsp wasabi powder (depends on your taste)
1 Tbsp Sesame Oil
Chopped chives
*1 Tbsp real mayonnaise. I didn't add mayo in mine.

Enjoy!

Chicken in Mushroom Cream Sauce

2009-06-22T02:08:00.000-07:00

I posted pictures of the latest food that I have book in Facebook, and there were quite a number of requests for the recipe of the Chicken with Mushroom Cream Sauce.

So, without further ado... here it is. I hope I remember it right!

Ingredients:

3 tbsp butter, divided
5-6 breast fillets
2 cups sliced cremini mushrooms (baby portobello)
2/3 cup chicken stock
2/3 cup white wine (dry)
2/3 cup cream
1 tbsp fresh thyme or 1/2 tsp dried thyme
salt and pepper to taste

heat 2 tablespoons butter and add the chicken fillet. brown on both sides, then add the sliced cremini mushrooms. set aside the mushrooms and chicken.

add another tablespoon of butter to the pan, then mix in 2/3 cup chicken stock, 2/3 cup wine, thyme, salt and pepper. scrape the bottom bits. once boiled, simmer for 5 minutes. then stir in 2/3 cup cream and simmer for another 2 minutes or so. then add back the chicken and mushrooms.

Serve with arugula salad (extra virgin olive oil, lemon, salt and pepper)

enjoy!

All I want for Christmas...

2008-10-27T00:11:00.001-07:00

For only $ 110.00 from Payless Cookware. Hope it's good quality?

Or, this big splurge from Le Creuset

Enameled Cast Iron Reversible Griddle

New Snack Items

2008-10-06T16:46:00.000-07:00

Two pantry "musts" (for those who are not that health-conscious hehehe) I discovered in Pioneer Center over the weekend...

Del Monte Petite Cut Dices Tomatoes with Zesty Jalapeno

Great for making salsas. I made one by just adding some lime juice, very little cilantro, salt, pepper, and a little sprinkling of chili flakes. You'll love it.

Nutritional Analysis: C- (Found HERE).

Cheetos Crunchy Cheddar Jalapeno

Balance between the original and the spicy versions. Love it!

Nutritional Analysis: D+ (Found HERE)

Yes, I know.. these are considered "junk food." I'd still recommend it once in a while! :)

Grilled Steak and Cauliflower Gratin

2008-10-06T16:22:00.000-07:00

Hope you enjoy this... these were my own concoctions, of course inspired by the food shows I've been watching.

Grilled Steak

Ingredients
2 slices of 1-inch thick sirloin, rib eye (my favorite), or tenderloin
1 Tsp salt each steak
1/2 Tsp ground black pepper each steak
1 Tsp ground mustard each steak
3 Tbsp Worcestershire sauce

Marinade the steaks with above ingredients. Heat grill. Grill until preferred done-ness is achieved. I cooked mine for around 4 minutes each side.

Cauliflower Gratin

Ingredients
1/2 kilo cauliflower, chopped into smaller florettes
1 white onion, chopped
3 cloves garlic, chopped
2-3 cups milk
1 Tsp ground nutmeg
1/2 cup grated Parmesan cheese
Salt and Pepper to taste
2 Tbsp butter

Heat butter in a pan. Saute onions, then add garlic when onions are transparent already. Add the cauliflower and cook for about 2 minutes. Add the milk and nutmeg. Bring to a boil. Add the cheese. Salt and Pepper to taste.

Transfer everything in a shallow pan. Broil (or bake, whatever you like) at 200C for 10-15 minutes, until bubbly and when top slightly browns.

Updating Our Cookware

2008-09-25T00:33:00.000-07:00

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

2008-09-22T20:00:00.000-07:00

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

2008-09-17T20:53:00.000-07:00

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

2008-09-15T17:43:00.001-07:00

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

2008-09-15T02:01:00.001-07:00

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

2008-09-11T01:33:00.000-07:00

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

2008-09-01T06:11:00.000-07:00

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!

Salad Nicoise

2008-08-28T19:49:00.000-07:00

Here's one salad that I love doing. Needs extra time for preparation but good enough for lunch or dinner. Got this from Barefoot Contessa's show, but tweaked it a bit.

Salad Nicoise

Ingredients
1 Block Tuna fillet - sashimi grade (about 1 inch thick)
Arugula leaves or baby romaines (I use this)
2 Eggs
1 cup olives (dark or green, I used green)
1/4 kilo (or less) french beans
1/4 kilo baby potatoes
2-3 vine or salad tomatoes (I used the seedless variety) - diced into big chunks
1/4 cup capers (optional)
2 tbsp white wine
Salt and pepper

For the vinaigrette
3 tbsp champagne vinegar
3 tbsp dijon mustard
4 tbsp extra virgin olive oil
salt and pepper

Boil baby potatoes, eggs and beans together. After 1 minute, take out the beans and put in a bowl with cold water to "shock" it and stop the cooking process. After a couple of minutes, take out the eggs - make sure it's cooked (hard-boiled). Leave the potatoes until cooked. Strain and bring back the pan to the stove top and heat a bit to remove excess water. Let the potatoes cool, then pierce with fork. Add the white wine and let the potatoes soak for a bit. Remove the beans from the cold water and set aside. Now the eggs... cut them with an egg cutter (or just slice them yourself).

Mix together the ingredients of the vinaigrette and adjust depending on your taste preference. Pour a little over the potatoes, mix, and set aside.

In a salad bowl (also nice if it's a little "flat") put first the leaves. Then arrange the other veggies and what have you's: beans, tomatoes, olives, capers (if you prefer), potatoes, and eggs. Leave a small space in the middle for the tuna.

Season the tuna with salt and pepper and sear it in a very hot pan. After one minute, turn it over. After 1 minute, take it out of the pan. This leaves you with a cooked outside and sashimi-like rawness inside. If you do not prefer your tuna to be too raw, cook an additional minute on each side. Slice the tuna and add it into the salad bowl. Drizzle with some vinaigrette and leave some for serving.

I had this for dinner, along with toasted whole-wheat baguette (baked with butter, garlic, olive oil, and topped with basil ribbons).

Enjoy!

Reliving the La Regalade Experience

2008-08-25T17:17:00.000-07:00

My friend and I had dinner at La Regalade a couple of weeks back, and though it was a little expensive (at least that's what I think), food was really good. I couldn't get over the Beef Bourguignon that we had, so I tried to make one for dinner.

I checked out a couple of recipes (especially that of Ina Garten's) but decided to mix the two ways of cooking it - both by Cook Like A Chef (I watched it on Asian Food Channel) and by Barefoot Contessa (watched in Lifestyle Network). I really wanted to relive the dinenr we had (French Onion Soup, Beef Bourguignon with Potato Gratin - must eat!), but I was too lazy to make the soup and gratin. I just settled for baked baby potatoes to serve on the side.

Beef Bourguignon

Ingredients
1/2 kilo beef fillets, cut 1 inch thick
3 pcs Canadian bacon, chopped
1 large white onion, chopped
3-4 cloves garlic, chopped
2 carrots, diced (or if you prefer, cut diagonally, 1 inch thick)
1 Tbsp olive oil
1 1/2 cups Burgundy wine
2 cups beef stock
2 sprigs fresh thyme
1 Tbsp tomato paste
4 Tbsp unsalted butter, divided
3 Tbsp flour
1/4 kilo mushrooms (I used shiitake), cut 1/4 inch thick
1/4 kilo pearl onions (I didn't have this)
Salt and pepper to taste

Heat your pan , add the oil. When hot, saute the onions and potatoes first. When a little tender, add the garlic. Be careful not to brown them too much. Add the wine and thyme and cook for 10 minutes. Turn off the heat and let it cool a bit. Add the beef and marinade for at least one hour - the longer the better.

Pre-heat oven to 250 degrees F. In a skillet, cook the bacon until slightly brown. Set aside. After marinating, take out the beef from the pan and dry them with kitchen towel or kitchen napkin. In the same skillet, sear the beef on all sides then set aside.

Bring back the pan (with the wine marinade) on the stove and heat. Add the beef stock, beef, bacon, and tomato paste. Stir a bit, cover, and put into the oven for around 1 hour.

When nearing 1 hour, mix together the butter and flour and stir into the stew. Add the pearl onion.

Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

Serve with baby potatoes (baked or just boiled - drizzle with olive oil). Enjoy!!!

Friday Dinner: Pork Chops, Veggies, and Rice Salad

2008-08-25T16:57:00.001-07:00

Here's what we had last Friday. I just got the Brown rice salad recipe from Barefoot Contessa's show the other day to to go with the really simple pork chops and french beans I wanted to have for dinner.

Really Simple Pork Chops

Ingredients
1 Kilo of pork chops
About 1/3 cup dijon mustard
Salt
Pepper

Rub the chops with the mustard. Add salt and pepper to season them. Heat your grill (preferably cast iron!) and cook for 5-7 minutes on each side.

Brown Rice Salad

Ingredients
1 cup uncooked brown rice (preferably organic rice)
1/4 cup Champagne rice wine vinegar
1 Tbsp olive oil
2 tsp sugar
3 big tomatoes, diced
1 cup chopped basil
Salt
Pepper

Cook the rice. Whisk together the vinegar, olive oil, sugar, and salt and pepper to taste. Pour over the rice. Add the tomatoes and basil. Mix well.

French Beans

Ingredients
1/4 k French beans
1 Tbsp olive oil
3 cloves garlic, chopped

Heat pan, then add the oil. saute the garlic but don't let it brown. Add the beans. Cook until tender.

Low-Fat Mashed Potatoes

2006-09-30T05:10:00.000-07:00

This is one of our favorite potato dishes. Very healthy!

Low-Fat Mashed Potatoes
Recipe from: Quick & Delicious (Reader's Digest)

Ingredients
1 ½ pounds all-purpose potatoes
1/3 cup plain low-fat yogurt
1/3 cup part-skim ricotta or low-fat cottage cheese
Salt and ground black pepper to taste
2 tbsp chopped fresh herbs (parsley, basil, or chives)

1. Peel potatoes, if desired, and cut them into 1-inch chunks, Place potatoes in a large saucepan; add enough cold water to cover them. Cover saucepan and bring the potatoes to a boil over high heat. Reduce the heat to moderate; continue cooking until tender, about 15 minutes.

2. Use electric blender or food processor to process yogurt and ricotta until the mixture is completely smooth.

3. Drain potatoes and return them to the saucepan. Heat the potatoes over moderate heat to evaporate the excess moisture, 30 seconds to 1 minute. Remove the pan from the heat.

4. Using a potato masher or hand-held electric mixer, blend the yogurt mixture into the potatoes until smooth. Season with salt and pepper. Stir in chopped herbs’ transfer potatoes to a bowl, and serve immediately.

Scallops and Bacon

2006-07-10T18:05:00.000-07:00

Again, from Nigella's recipes.

I cooked this for our lunch date (last 2005). It's a simple dish but it was fantastic! Enrique loved it as well. To complete the menu, I served this dish with a simple linguine and salad.

*********************

Scallops and Bacon

This is one of my favourites: it has just the right balance between nursery comfort and dining-room elegance and takes hardly any time to cook - and thus is just what you need after a hard day's work. Properly speaking, it is more of a starter or savoury, but when there's just two of you eating, it makes a perfect supper almost in its entirety; all I'd add is a dark and leafy salad, dressed with walnut oil and lemon juice.

Ingredients
1 teaspoon oil
4 rashers streaky bacon, cut in half across
10 scallops
1 tablespoon seasoned flour
1 tablespoon butter, optional
quarter cup dry sherry
fresh parsley

1. Put a teaspoon of oil in a thick-bottomed frying pan and when hot add the strips of bacon. Cook until crisp and remove.

2. Separate the white flesh of the scallops from the corals, cut them in half horizontally if they are very fat, and dredge the fat white discs all over in the flour.

3. Add the butter to the pan if the bacon hasn't made much fat and over a low to medium heat fry the floury scallops, turning after about 3 minutes and cooking on the other side for about another 2, or until they are cooked, but only just. Now add the corals (if using) to the pan and just turn them in the butter for a minute and remove.

4. Put the scallops, their corals and the bacon on a plate.

5. Over the heat add the sherry to the pan and pour it over the scallops and bacon.

6. Sprinkle with freshly chopped parsley and there you have it.

Serves 2.

Very First Meal

2006-06-25T21:55:00.000-07:00

This is the first meal I have ever cooked for Enrique. I was so nervous and scared that he won’t like it. Honestly… He did!

Thanks very much Nigella for the recipes!

LINGUINE ALA VONGOLE

Time: 15 minutes

Ingredients
8 to 12 littleneck or other small clams in the shell, scrubbed
About 2 strips Pancetta or Bacon, sliced into smaller pieces (optional)
1/4 pound linguine
2 tablespoons extra virgin olive oil
1/2 to 1 clove garlic, minced
1/2 dried red chili pepper or 1/4 teaspoon hot red pepper flakes
1/3 cup French dry white wine
1 to 2 tablespoons chopped fresh Italian parsley.
Salt to taste

Directions
1. Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.

2. Add linguini to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown. Add pancetta or bacon slices if desired.

3. Add dry wine and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.

4. Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.

Yield: 1 serving.

BEEF WITH LEMON SALAD
The Roast Beef you see to in advance; the salad you do just before you eat.

Ingredients
2 pounds (or thereabouts) top loin, sirloin, or tenderloin (I used 1 block, about 1 1/2 inch thick)
1 lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons extra-virgin olive oil
Arugula leaves
1 head radicchio
1-2 romaine lettuce hearts
Shaved Parmesan cheese

Directions
1. Rub the meat with salt and pepper.
2. Heat the skillet and put about 1 tablespoon olive oil.
3. Fry the beef in all sides. When done, wrap the beef with aluminum foil and set aside until it cools down.
4. When cooled, carve the beef into thin slices
5. Tear the arugula, radicchio, and romaine hearts into rough pieces. Mix together the arugula and romaine hearts, and set aside the radicchio.
6. On a plate, put the arugula and romaine leaves mix. Drizzle with extra virgin olive oil.
7. Squeeze in the lemon juice. Add salt and pepper. Lightly mix.
8. Flatten the salad a bit (as a bed), then place the slices of beef (as in a circle, with hollow middle) on top of the salad.
9. place the radicchio shreds in the middle.
10. Sprinkle in the shaved parmesan cheese. Squeeze in lemon and add salt and pepper if desired.

***Note: serve white or red wine, whatever you prefer! (I personally liked French White Wine to go with these)