Panna Cotta

I indulged my youngest brother's desire for panna cotta on the occasion of his birthday a few days ago.  I learned this recipe while living in the UK through a Korean friend who used to work for Marco Pierre White.  He shared the recipe by MPW which you can find in his  cookbook. 

The first step is to actually allow your gelatine leaves to bloom in ice-cold water.  There are three colors for gelatine leaves - gold, silver, and bronze -  and I particularly like to use silver because it's more compliant and yielding, ensuring supple results.

Slice a vanilla pod in half, lengthwise, and using the back of a knife, scrape off all the goodness.    I'm a purist when it comes to this dessert and insist on using vanilla pods, particularly the Madagascan variety.  If you don't have any and want a more affordable alternative, you can use vanilla extract.

Then place the sliced pod and it's contents on a saucepan with cream, stir with a wire whisk.  Allow for it to infuse under gentle heat (do not boil or it will curl) for about 15 minutes.  Season to taste with sugar.  It may be good to note that you must over-season dishes intended to be served cold.

Then remove the pod and turn off the heat.  Add your gelatine leaves (by this time it's most likely to have bloomed) and stir using a wire whisk.  By the way, sorry for the nail polished fingers -- I usually don't cook with any!  Now back to the panna cotta...Place in a mold and allow to chill until it has set.  The smaller the mold, the quicker it will set.

And oh, do not throw away the pods!  They're so aromatic, it can infuse it's flavors into anything that's porous.  Simply rinse in running water and place in your jar of sugar or beside the eggs in the chiller.  This infused sugar will taste good on coffee and the eggs, well, it'll be good for baking!

I poured some over a champagne flute to demonstrate what a pretty sight vanilla seeds make!  Once it's set, place fresh fruits on top.  My brother likes them with blueberries and unfortunately, there wasn't any in the market so I had to make do with strawberries.  

Happy birthday John Luis!

Chocolate, Almond, and Coconut Biscotti

Perfect with coffee, these biscottis can last for up to 3 weeks in an airtight container in between parchment paper.  I came across this recipe in a supermarket counter, while in a queue, and decided to jot it down and try it in my brother's home.  I never found the opportune time so I promise to bring some over next time I visit Manong Roly!

I've tweaked the recipe to accomodate Philippine weather.

2 1/3 cups All-Purpose Flour

1 1/2 tsp. Baking Powder

1/2 tsp. Salt

110 grams Butter, salted

1 cup Raw or Washed Sugar, lightly packed

2 eggs

1 tsp. Vanilla extract

1/2 cup Desiccated Coconut

3/4 cup Almonds, chopped and toasted

1/4 cup Almonds, ground (do not toast)

1 cup Mini chocolate chip morsels

Using a paddle in your stand mixer, blend the butter and sugar until fluffy.  Add the eggs and the vanilla extract.

Then pour your desiccated coconut.

Add your other dry ingredients (flour, baking powder, salt) a cup at a time until combined.  Add the toasted almonds, ground almonds, and chocolate morsels.

Remove from the stand mixer and allow to chill for 30 minutes, covered with cling wrap.

Remove from the chiller and divide the dough into two.  Using your hands, place the dough on top of a cookie sheet lined with parchment paper and form a 10 x 3 inch log, resembling a loaf.  It should also be about 3/4 inches high.  Bake for 30 minutes at 180 degrees Celcius.  

Remove from the oven and allow to cool on it's baking sheet for 30 minutes.  

Then slice into half inch pieces using a serrated knife.  Place on top of the baking sheet and bake for 15 minutes at 165 degrees Celcius.  Remove from the oven and allow to cool in the baking sheet.  This will slowly harden as it cools off.

Albeit time-consuming, it's worth a try with a hot cup of illy coffee.  Mmmm...

Caramelized Onions, Cherry Tomatoes, Olives, and Anchovies on Puff Pastry

Do you know that onions have more sugar than an apple?  Naturally sweet, it caramelizes when cooked over a gentle flame.

Slice 2 large onions (1 white and 1 red) thinly and allow to sweat in a non-stick pan drizzled with vegetable oil, over gentle heat, at gas mark 4.  It also helps to season with kosher salt in the beginning so that it helps remove the moisture off the onions.  You may also add a few sprigs of fresh thyme.  Once the onions start to turn golden in color, the caramelization process has begun.  I stop while it's golden because it will continue to cook and caramelize in the oven with the pastry.  It also has to be said, that this can be a base for onion soup, should you wish to continue caramelizing in the pan (of which, I'll share a recipe one of these days).

Dock your puff pastry with a fork and brush with a beaten egg.  Top with another layer of puff pastry that has been equally docked with a fork and brushed with an egg, and continue layering until you have 3 layers.  On the fourth layer, assemble only on the edges, mimicking a "frame..."

...like so.  Allow to rest in the chiller for 20 minutes.

Then top with the caramelized onions, anchovies, sliced black olives, capers, cherry tomatoes, and fresh rosemary leaves.  Season with black pepper.  Bake at 200 degrees Celcius for 15-20 minutes.

A good puff pastry rises to the occasion!  Remove from the pan and allow to cool on a rack.

Aubergine Fritters with Truffle Honey

Aubergines have kept me company since I can remember.  Fried, roasted, grilled, steamed - you get the picture.  I occasionally get bored with it so to jazz up our friendship, I decided to introduce it to truffle honey (the need to justify last week's purchase is pretty evident here, tee hee).  Just remember that if you're feeding a child less than 2 years of age, it may be wise to omit honey.  Don't worry, it'll be tasty enough for your tot!

Slice your eggplants lengthwise and season with iodized salt.  Let sit for an hour, rinse, and pat dry.  Dredge in seasoned flour.  Then, dip into a bowl of batter made up of combined ground cumin, flour, kosher salt, and water.  Fry in a hot skillet with vegetable oil.  Remove and allow to dry off in a tray lined with a paper towel.  Drizzle with truffle honey and fresh rosemary right before service.

If you don't have truffle honey, any flavored honey will do.

Salmon Caviar, Herbed Omelette

Today is going to be a very busy day and I need a feast for my senses to kick things off properly.

 In a hot teflon pan with vegetable oil, place a piece of beaten egg mixed with 2 tablespoons of full fat milk.  Once it starts to color, add your chopped herbs.  And quickly put things together.  Plate and lavish with salmon caviar.  Mmmm, this is going to be a very good day!

Cinnamon Palmiers

Today, I am inspired by French music.  My iPod's collection ranges eclectic tunes from Scandinavia, Japan, France, Italy, Germany, and the UK.  I'm currently listening to "Music Sounds Better With You" by Stardust performed by Pony Pony Run Run (now how's that for eclectic?!).  So as I was transported by my tunes, I decided to create Palmiers to go with my macchiato.  

Get a sheet of puff pastry and line it flat on your work surface.  You can make it from scratch or buy ready-made.  About 200 grams of pastry can make 20 bite-sized Palmiers.  Dust the top with equal amounts of very good ground cinnamon and granulated sugar.

Roll the right and left side separately until they both hit the center...

 ...like so.  Then let it rest in the chiller for twenty minutes.  Now would be a good time to pre-heat the oven at 200 degrees celcius.

Remove your pastry from the chiller and place in a flat surface.  Brush it with beaten egg on all sides and slice into 1 centimeter thickness.  Place on top of a cookie sheet lined with a silpat mat or parchment paper.  Bake for about ten minutes or until crisp and golden in color.

Sauteed Spinach

Dark leafy vegetables are very good for your children because vitamins A, C, K, folate, iron, and calcium are present in these greens.  My mentors have told me that these are high in fat-soluble vitamins, so in order for these to work, you have to cook it in fat like butter or olive oil.

Saute a piece of onion and crushed garlic cloves in olive oil or butter until translucent.

Toss in your washed spinach leaves.  If you're cooking a hefty bunch, try to saute them in batches so that they will all cook evenly.  Then season with salt, pepper, and nutmeg.

All these ingredients are readily available in any supermarket.

Spinach and Ricotta Tortellini in Tomato Sauce

I still remember the first time I had a really good tortellini.  It was a summer day in Rome and my friend had wanted me to try hand-made ones.  It was so small, the pasta  paper thin, and the mushrooms inside were so tasty.   I remember not wanting that meal to end.

I'll share a pasta recipe from scratch some day as soon as I unearth my pasta maker.  And since I opted to use store-bought pasta, I thought I could do justice by making the sauce from scratch.

Pretty straightforward to use, this frozen tortellini requires you to plunge in seasoned boiling water for just 5 to 6 minutes.

Once it's cooked, strain and put on top of your sauce of choice.  I served mine with basic tomato sauce, recipe found here, and grated Parmigiano-Reggiano.

Basic Tomato Sauce

My former superior, Chef Luigi Carola, comes from Naples -- the city known for the best plum tomatoes in the world, and of course, pizza. 

Luigi to me, is more than just a mentor.  He's become a very good friend through the years.  In the 5 years I've worked for him, he's shared so many recipes, ingenious ways of cracking R&D (research and development) formulations for my prototypes,  imaginative ways of working with other nationalities, and brilliant ways of leading other people to get our projects going.  We've eaten from fancy to hole-in-the-wall restaurants all over Asia, the Middle East, and the US -- I wish I had kept a journal of all the places, because not once did he make me try a vapid place.  

And so, when I think of basic tomato sauce, a few recipes come to mind.  Wanting to put things into perspective, and to add a bit of authenticity, I'd like to share one that comes from a chef who grew up in Naples.  

 Saute a clove of garlic, two shallots, and a piece of red onion.  

Once the onions are translucent, add a tin of tomatoes and bring to a boil.  Then gently simmer with a sprig of thyme (optional).  Let this simmer until the tomato sauce gets thick.  Then season with salt and freshly ground pepper.  Set aside and drizzle with extra virgin olive oil to finish it off.

Luigi, I miss working with you.  And some day, I'm going to visit you in Germany or Italy with The Young Tongue and you will be just as surprised to see her eat as much as her la mamma or even more!

Strawberry, Chocolate Krispies, and Cherry Yogurt

 

Sundays are spent with my folks and siblings over lunch and sometimes, all the way down to merienda.  I always make it a point to eat light for breakfast so that I have "space" for my mom's cooking.  The Young Tongue and I shared this for breakfast: cherry yogurt, milk, choclate rice krispies, and slices of strawberries.  Mmmm...I wonder what's for lunch today? 

Cherry Tomatoes, Capers, and Feta Pasta

This is the perfect pasta to make if you're a first-time cook.  Non-intimidating to prepare, it doesn't require much cooking, I kid you not.  One of my dearest friends, Louele, taught me this recipe, which I've modified through time (the addition of gruyere, manchego, and blue cheese have worked for my family).  I've used this simple recipe several times and this is one of The Young Tongue's favorite dishes.  Thanks Louele!

In a bowl, combine equal amounts of drained capers and sliced black olives with a punnet of organic cherry tomatoes and a bottle of feta cheese in olive oil.  Drizzle with extra virgin olive oil (if it's still a bit dry looking) until it coats all the ingredients, and add about half to a piece of finely crushed garlic clove per person.  There is no hard and fast rule when it comes to proportions, so measure with your eye (as Louele would say!).  Season with salt and pepper and add generous amounts of grated Parmigiano-Reggiano cheese.  

Cook your pasta of choice in boiling water, seasoned with salt.  It must be said that the water should taste of the sea, ensuring your pasta to have the best flavor. I always under cook by a minute.  Drain then toss into your bowl of vegetables and garnish with basil leaves.  Serve right away!  It's that simple.

Did I hear you right?  Yes, I didn't cook the pasta sauce.  Just the pasta required all the cooking.  Unbelievable isn't it?

The Young Tongue is guilty of being such a tactile eater.  Oh, priceless joy!

Bresaola, Rucola, Miele e Tartufo

I found some Bresaola in the market yesterday and decided to make a salad for myself.  Bresaola is air-dried salted beef from Lombardy in Italy, usually dark red or purple in color.  It has a sharp and distinct taste, so when nestled in a bed of rucola (arugula) with it's natural radish-like and peppery flavors, a melodious affair begins.  Other components of this salad calls for the creamy and buttery texture of Bleu d'Auvergne cheese, ground almonds, the subtle and refined taste of ile de rhe rock salt, freshly ground long pepper known to be fiery and sweet (thanks to Tricia who gave me hand-carried ones from her recent trip to Florence), extra virgin olive oil, and copious amounts of miele e tartufo (truffle honey).  If you don't have long pepper, you can use black peppercorns.  

Please note that honey should not be given to children under the age of 2 years for the risk of botulism.  Click here if you'd like to know more about it.

I got this truffle honey from Santi's and carefully read the label first because for the price, I wanted to get my money's worth; and I did!  With generous slices of real truffles (how often does that happen?), an authentic taste was ever present with the sweet goodness of Italian honey.  It might also be good to note, that it's made in Umbria.  A few notes I learned from chefs which I'd like to share for newbie truffle lovers: 

• the white variety is superior to the black one
• consider Piedmont (up north) and Umbria (central) as truffle country in Italy
• Italy is known for the best truffles in the world
• female boar/sows are used to sniff/smell for truffles because it resembles the scent of a "wild" boar in heat 

I'm sure by now, you wouldn't be surprised to read that The Young Tongue wanted to try my salad too.  The arugula might be too much of a stretch for her and the honey a big no-no, so I made her try the Bresaola instead.  And the usual suspect just kept asking for more!

Muesli, Bacon, and Eggs

After our morning walk, The Young Tongue started pointing at rice krispies in our pantry.  I obliged by mixing it with apricot yogurt, sliced bananas, pure milk, and muesli.

I, on the other hand, had something that couldn't be considered as healthy like her share of breakfast this morning... Bacon and Eggs!

I didn't fry the bacon because it tends to be greasy.  What I do is line it in a cookie sheet without any oil, and put it in an oven (180 degrees C).  It usually takes less than 10 minutes for it to get crisp, and the best part?  It doesn't get curled!

I like the taste of a slightly burnt top with a runny center for the eggs.  I add about a tablespoon of milk per egg and cook it on a hot teflon pan.  Once the bottom part is cooked and the center runny, I flip and fold.  Last but not the least, I added sliced tomatoes and washed Tomyao leaves, for an Asian twist!