Kitchen of Carla & Elaine

Loving Macarons

2010-07-28T23:26:00.001-07:00

Jean Paul Hevin. Chocolate, coffee, earl grey.

Multi-colored and dainty! I had to restrain myself from taking a bite off all of them!

Jean Paul Hevin. The heavenly chocolate macarons from JPH is simply sinful. The thick filling, which seems like a kin of the ganache, is fudge-y without being too sweet and has a perfect balance of bitterness to it that sits well with the slightly sweeter chocolate macaron shell. It's like eating a softened dark chocolate bar with an interesting bit of crunchiness. This is, hands down, my favorite chocolate macaron! JPH also has some interesting flavors and one of them is earl grey. Since I HEART tea, earl grey macaron held a lot of appeal. And after one bite, it quickly became my 2nd most favorite flavor.

Laduree. This place is always packed with customers! Not only for the macarons, but also for the wide range of pastries they sell. With its charmingly dimmed lights and old world atmosphere, one can easily be lured inside and experience tête-à-tête Laduree style. My friend, Barnaby, gave me a pistachio-strawberry cake the first time we visited Laduree. The cake is made of 2 big pistachio macaron disks sandwiching fresh cut strawberries and cream. It's simplicity in construction belies how divine they go together.

Bee's mom made it a point to remind us to try their hot chocolate, which is by far the best she has ever tasted. And I should agree. After enjoying one cup for breakfast, the other hot chocolates I had for the rest of the trip seemed a watered-down version of the real thing. Laduree's hot chocolate is so thick that the liquid lava flows like melted chocolate down your throat, leaving a trail of earthy cocoa that relinquishes any doubt you're drinking the real thing.

Pierre Herme. Noticeably, Pierre Herme makes their macarons a tad smaller than, say, JPH, but if you're looking for variety in macaron flavors, well, this place has got it in spades. For a first timer like me, I like to try all the flavors. But Beurre Caramel really caught my attention, with its pale caramel color. True to its name, it is butter-y with a burnt sugar taste. It is a revelation for a baker like me how they capture the real essence of the flavor even in such small proportions. The taste is so clean and evident.

Lining the wall of the shop are various degrees of bitterness and flavor. I got for myself a 75% Dark Chocolate with Fleur de Sel and had to practice all manners of restraint so as not to take a bite right then and there! I know Pierre Herme loves working with intriguing ingredients and fleur de sel is most definitely one of them, as evidenced in not only his chocolates, but in this another favorite of mine: sable chocolat. No wonder he's THE Pierre Herme, his ingenuity in combining components and- consequently- improving texture is remarkable!

OBSESS On THIS!

2010-02-05T22:24:00.000-08:00

We came up with this dense chocolate mousse just in time for Valentine's Day. The idea for this is not to be the typical chocolate mousse, we wanted the mousse part extra dark and dense; the kind where it will stick to the roof of your mouth before it slowly melts. The chocolate torte is inspired by the fudgniness of brownie bars but less sweet. The chocolate curls on top provide a crunchy bite, making this cake obsessively opulent in the chocolate department. We made this in a smaller size, since it's very rich. One slice is so rich that I always love to describe this as a cake best shared with someone special.

The Parthenon

2010-01-29T23:45:00.000-08:00

The closest I'll ever get to seeing the Parthenon (I hope not!). A debutante's cake, this is. What a chic way to celebrate one's 18th birthday-- Grecian style. And here I thought it is reserved for wedding themes!

The bottom is 2 layers of carrot cake sandwiched with buttercream, then covered with fondant. The color of the cake is actually dirty white (hard to catch on camera), just like the real Parthenon, charmingly aged with time.

-kitchen of Carla & Elaine-

Tea Cup Cake

2010-01-18T22:23:00.000-08:00

This is one of my most favorite cakes! Any couple who loves to drink coffee and tea would surely identify with this creation. This is our present interpretation of our first teacup cake back in 2001 (below).

- Kitchen of Carla & Elaine-

Caged

2010-01-18T19:50:00.000-08:00

To create this masterpiece required the utmost patience and skill. The curlicues were made in advance in varying sizes to make sure it will all come together in a cohesive style. And then, once everything is stacked and glued with royal icing, they were painted with gold. The light colored hydrangeas looked like fluttering butterflies who can't help but be drawn to the flickering glints of gold.

-kitchen of Carla & Elaine-

Peppermint Cookies for the Holidays!

2009-11-20T18:45:00.000-08:00

What better way to savor the holiday season than to bite into a chewy and dark peppermint cookies?! Now available in Carla & Elaine's! These peppermint cookies are studded with white chocolate chunks for a satisfactory ending to Christmas meals! or better yet, dunk them in cold milk for a BRRRRight morning!

M&M's Cupcakes

2009-08-06T00:56:00.000-07:00

M&M's are my mom's favorite chocolate candies to keep in her bag. My little nieces and nephew love eating them and its size make it just right on their little hands. Five-year-old Javi would get the whole bag and Bella at 3 could just about finish her own share, while 1 year old Jaden only gets to nibble on the candy shell as grandma holds it.

Surely, these cupcakes would have appealed to them as much as it did to the celebrant, whose name is, of course, MM.

-From the kitchen of Carla & Elaine-

2009-07-15T03:52:00.000-07:00

During the time when I was just learning how to make flowers, hydrangeas was one of the first I learned. Its 4-petal structure makes it naturally easy to do, making it ideal to do ahead of time and just stick to anything that needs a decor. I remember doing hundreds in one sitting during one crunch time that I was running behind schedule. Sticking a piece of hydrangea on a cupcake immediately makes the cupcake look daintier and more sophisticated. Alternatively, using it as a filler creates a bountiful look to a cake, as in the case pictured above.

These mini cakes were souvenirs for a small gathering. A red orange fondant is used to cover the carrot cakes filled with cream cheese.

A CUPCAKE CAKE

2009-07-15T02:51:00.000-07:00

My niece, Jaden, celebrated her 1st birthday last June 7. During the planning stage, my sister D decided to have a cupcake theme for her and while we thought it was perfect for a first birthday, we wanted it a little bit different, something never done before and yet still kiddie-like. We knew that we didn't want to make a cupcake tree, so we came up with what we thought is the perfect cake : a HUGE cupcake cake.

The cake exactly matched the party invites and stage (see it in the back??), from the white icing with colored sprinkles to the brown striped paper cup. It was such a fun cake to do, garnering a lot of "aww" along the production stage.

In keeping with the theme, we made cupcake centerpieces in lieu of the balloons/candies normally used and these served as souvenirs for the guests to immediately enjoy or take home. We used chocolate cake for the cupcakes and iced them with colorful marshmallow icing plus more candy sprinkles!

Incidentally, Bee's niece celebrated her 2nd birthday on the month of June, too. We made another version of the cupcake cake, more colorful this time and topped a little cherry on it. I especially like the plum colored cake board, reminds me of our new box!

Valentine Cupcakes

2009-02-05T05:39:00.000-08:00

Classic Devil's Food Valentince Cupcakes , availablefrom Feb1 -14 only!

Today marks the 2nd monthsary of Carla and Elaine's! and my 1st blog eversince we opened.

We also made heart-shaped Decadence Cake and heart butter cookies to help you express your love to just about anybody!

Personally, I think there's no better way to celebrate the month of love than with something deliriously sweet to share.

Magnolia Bakery

2008-12-01T03:55:00.001-08:00

Cupcakes from the Magnolia Bakery were every bit as good as their popularity claim them to be. I was surprised to realize that they only have 2 staples, the vanilla and chocolate; the difference was all in the icing. Other cupcake flavors, as I understood in their website, were all made to order with a minimum number of pieces. The icing on both cupcakes and probabaly in most of their other cupcakes were made from the confectioner's sugar-butter combination that almost all cupcakes are sporting, but the chocolate icing, which I liked best, had a bitter tone to it that married well with the soft, slightly bitter chocolate cupcake.

vanilla cupcake

The vanilla cupcake, on the other hand, is a purist's dream of a vanilla in a cake. It has that taste which reminded me of something old...not in a bad way, of course; it's almost as if I've tasted it way back when I was very, very young.

Magnolia Bakery's mini cheesecake

How satisfyingly good the cupcakes were only made the cheesecake disappoint in comparison. It is a baked cheesecake with all the tanginess appropriate to it, but there's also a gelatin like mouthfeel to it that seemed odd. The vanilla beans were visible enough to encourage more bites even when its graham crust was all but blown away for it's crumbliness.

Magnolia Bakery and Millie's Cookies

Now, one of the best things one can bring home as pasalubong (gift/ tokerns) are cookies. They're easy to carry, keeps well and aren't so sensitive to temperature. Almost with any chance I get, I ask for cookies from Millie's, particularly the Gingerbread cookie. It is hands-down the best gingerbread cookie for me. It is chewy, dark and brooding with spices. It is to me what chocolate chip cookies are for most people. But unfortunately, they stopped making them, for whatever reason I cannot imagine. My sister, A, got me 7 varieties which made me realize that they all taste the same save for the chocolate/fruit/flavoring used. Huh. Now, come to think of it, they look quite the same, too: thin, oversized and square-ish. Cute. The Toffee Cookie had pockmarks where the toffee candy melted, making the cookie chewier, but sweeter, too. The chocolate chip cookie was chewy and interesting enough even if the chocolate chunks were few and due to its size, far in-between. It's a cookie you'd want to nibble on until you get to the chocolate part again!

Magnolia Bakery's Oatmeal Cookie

Magnolia's cookies sport the chunky, rotund look that's very much an image of bakery-style cookies; but, they don't have the mass-produced taste I almost expected. The cinnamon in the oatmeal cookie was very evident and fared better in fragrance than what I'm accustomed to. So, this cookie was the favorite among all. The chocolate chip cookie has chocolate chunks that are bittersweet and considerably a lot, which offsets the lack of flavor in the dough. I prefer a more pronounced vanilla taste and smell in the dough.

Another great surprise of a dessert is the Banana Pudding (comes in 8 and 16oz take-out cups) from the Magnolia Bakery. It is like an icebox cake, only unbelievably creamier. It has banana slices and cake wedges lodged between waves of banana cream. It is such a revelation to eat, especially since the desciption sinisterly rich is usually reserved for chocolate desserts, but this banana pudding fits the bill. It's truly a must-try-- even over the cupcakes. A lady I met once recalled trying the pudding and it was a pleasant surprise to hear someone gush over it with as much conviction and passion as I do. I eat it straight fromthe cup, it's like having the satisfaction of eating ice cream but without having to wait for it to melt in your mouth. YUM-MY.

2008-11-02T18:39:00.000-08:00

Almond Toffee Cake

Early this year, I remember feeling that time is dramatically slow. It was pleasant in a way that I didn't wonder where the days went. On the other hand, if there was to be a perfectly good example to the saying "time flies" in my life, this year would be it.

Frozen Royal Sansrival

For starters, this blog has not been updated. Regardless of the many instances that I would have loved to write about. Has it been that long? 6 months? Where was the entry about the new place, The Stockmarket, at Bonifacio High Street? or how about the nice dinner I had at Katre? And more importantly, where was my brother's wedding day and his wedding cake that my sister, Carla, created for him? Well, they all flew. But stuck to my memory. And this is no the first time I'm thankful for that one part of our brain that is designed to hold memories.

One of the best things I've lost my time into is planning for Cosmo Bread's first ever store, newly christened Carla & Elaine's, for my sister-partner, Carla, and I. One day I was just dreaming about it with a great deal of time perfecting it. But just as there is a right time for everything, there is also a time for realization- that it is, in fact, the right place at the right time. Now, everything's going faster, flashing brighter, days seem to be shorter. I've enjoyed scouring flea markets, antique shops and department stores for the cheeriest little flower pots, the loveliest photo frame, the home-iest cookie jar; it was imperative that I have the right plastic bag, the right wooden board and the right wall color. The many taste tests (still on-going as of this writing!) on our sunday lunches has almost become a ritual, with family and friends asking for "what's next?". The homemaker (gee, that sounded maternal) in me on total alert mode, churning out desserts in various forms and sizes. So, you should know that our new collection is a family affair and everybody contributed a lot, even just to tell me how wearing an apron suits me! hehe. Original Peppermint Bars

Carla & Elaine's is opening real soon! And I'm looking forward to seeing and meeting our old and new clients! We have cakes, gourmet cookies, pound cakes as well as souvenir ideas, wedding and other themed cakes. Our online shop will be available soon at CarlaandElaines.com, so watch out for that, as I'm sure you will enjoy shopping online! In the mean time, our old websites Cosmo Bread and CakesbyCarla are still accessible.

See you!

Cheers,

Elaine

Bridal Expo at SMX

2008-05-19T21:42:00.000-07:00

This is the first time we set up a booth in SMX and well, it's a big place, all right; the walkways weren't crowded and they have more than one section of washrooms, which is really great because there were a LOT of people.

One thing that I wasn't too happy about was when I got to our booth the next day (Sunday), most of the butter cookies I displayed got lost. Tsk..tsk.. a lot of itchy hands, I say.

Please see our album to see more photos of our booth and the products we displayed!

Celebrations at SMX

C's Birthday Dinner Date at Aubergine

2008-04-28T00:30:00.001-07:00

The first time I heard that ISCAHM was opening a fine-dining restaurant, I remember feeling ecstatic with the idea! I got step-by-step progress report from one of my best friends, D, who works as Chef Ernie's (Babaran) assistant; an enviable job, I know, and I do constantly tell her that-- to work with one of the country's finest pastry chef, learn first hand how he sculpts sugar and make the fanciest desserts was definitely worth the long hours she sometimes whines about. And now, I'm happy to say that she is one of the chefs handling the dessert section in Aubergine Restaurant Patisserie and still maintains her role as Chef Ernie's assistant at school.

I remember when I first enrolled myself in the Fundamentals in Bread Making course (and later Fundamentals in Pastry Arts) in ISCAHM, there were only 14 of us in the class. The class was pretty relaxed and whenever it's time to share the products we baked, we simply grabbed our own share-- there was always so much for everyone. But now, I heard that classes are always full and students have to line up first to ensure a fair share.

I've heard mixed reviews about Aubergine that spiked my interest more, if that was even possible as I've become impervious to comments or critics, if you may. I chose the perfect night to have dinner in Aubergine and it was on the night before C's birthday. (and also after spending long nights watching reruns of Hell's Kitchen, I'm determined to go eat some fine risotto; they always serve risotto, yes?)

Ensconced at the 2nd floor of the 32nd and 5th Building at The Fort, Aubergine (which translates to eggplant) sits on an impressive space. Its floor-to-ceiling glass wall gives a glimpse of a well-interiored restaurant. Rows and rows of fine wine greets you as you enter, followed by a chiller full of artistically designed cakes and colorful macarons.

Wild Mushroom Soup

C got the Sea Bass and I ordered the Grilled Chicken with Foie Gras on top of the Wild Mushroom Soup and Sauteed Scallops & Prawns we ordered for our appetizer. As the waiter brought us the bread basket, I can see Chef Hans (Schallenberg; director of ISCAHM and Aubergine) roaming around, checking on each table-- talk about quality control up close and personal. It's a good thing, of course, as any new restaurant as upscale as Aubergine needs a personal touch of some sort.

Sauteed Scallops and Prawns

Our Wild Mushroom Soup with Truffle Foam (P260) arrested my sense of being. I love mushrooms and I HEART truffle oil. It was smooth... and rich... but not cloyingly. There was the essence of mushroom that I can just imagine took some real good time to capture. C loved it, too, and it was especially good with chunks of bread as C and I are wont to do every time we order soup. Next came the tower of Sauteed Scallops and Prawns (P680). It has a mild curry flavor that I didn't expect would go so well with the scallops. There were sesame brittles and melon balls that offered sweetness to balance off the citrus dressing of the fresh greens. The art of piling all the flavors in one bite added excitement and a fun side to the eating experience.

Grilled Chilean Sea Bass

Soon our main entree came along with "pepper, sir?" and it was impressively done so with a lighted automatic pepper grinder, cute! C's sea bass had a tomato fondue bouillabaise froth and it clearly complimented the grilled sea bass with its slightly salted, succulent flesh. I also appreciate how it was not too greasy as some bouillabaise can be.
Oven Roasted Chicken Breast with Seared Foie Gras

My grilled chicken was tender with just the right touch of bite to it. I liked how it was not dry, even on the breast part. At first glance, it seemed like an upgraded Cordon Bleu. While at some aspect they may be similar, this one doesn't have the ham to spoil it. The mildness of the ricotta cheese and even its grittiness on the palate gives a creamy taste that's direct and a comfort to eat, while the accompanying balsamic reduction gave a mildly sour undertone that added dimension to the taste. And my vegetables were perfect; they were crunchy, sweet and fresh. The rice was a bit on the undercooked side, though, but I've always loved a little bite to everything I eat. They can probably cook it longer if you find it not to your liking.

As we were both too stuffed to even consider ordering desserts, we nibbled on complimentary macarons. They were delish! I love macarons, but sometimes I find them too sweet. Aubergine's macarons differ from other macarons in that they contain more nuts, so it kind of takes your mind off the sweet part.

C is now 26 years old, hurrah!

Aubergine Restaurant

32nd and 5th Building
5th Avenue cor. 32nd Street
Fort Bonifacio 1634 Taguig
Philippines
Tel. # : (632) 856-9888

Coffee Break

2008-04-07T22:48:00.001-07:00

I know some people, especially busy working people, look forward to their "yosi" (coined from sigarilyo, Tagalog for cigarette) break of the day. And though I don't understand the relaxing part in cigarette smoking (no offense to smokers), I can empathize with looking forward to afternoon breaks--coffee break, that is. Busy or not, at home or in the kitchen (in other words, my workplace), I always look forward to my break which usually happens around 3:30-4pm when I'll stop and have my coffee and maybe a slice or two of cake. I use my coffee time optimally, either alone, reading or chatting with a friend or a sister. I take the time to brew my own coffee and revel in the experience: from measuring the coffee grounds to filling the coffee machine with water and waiting for the hissing sound of water that shots through the coffee filter into my waiting cup. I have even set aside a mug for my coffee, which has become my favorite and hasn't used for anything else.

Now, with my coffee ready, black and unsweetened, I always want something sweet to accompany it. I enjoy pairing my coffee with layer cakes but I love it the most with quickbreads and pound cakes, basically cakes that are baked in a loaf pan or even in a muffin pan. Because quickbreads are generally sturdier, they're very easy to slice and sans the icing, also makes for a less rich (less guilt) snack. And whenever I make quickbreads, I always bake them in aluminum foil pans for easy storage. When freshly baked, I suggest letting them cool at room temperature and covering with plastic wrap afterwards to be stored in the fridge for a day. This technique of letting the cake rest is usually applied to spiced cakes (e.g. gingerbread, fruitcakes), but ordinary loaf cakes can benefit from it, too, as it gives them the chance to develop their flavors more and also makes them moister.

Coffee of choice now: Kalinga Gold from The Philippine Mountain Coffee Collection. It's earthy, robust and aromatic. Available in Tiendesitas Food Village, Pasig.

The Kind of Raspberry I Don't Love

2008-04-01T23:56:00.000-07:00

I bought cupcakes at Cupcakes by Sonja last sunday. It's been a while since I set foot in the quaint little shop and I immediately noticed two new additions on top of its repertoire of cupcakes: brownies and the very rich looking black and white cookies. My eyes were darting back and forth as I try to decide which one to add to my box when I spotted the Raspberry and Cream cupcake with a BOBBI BROWN candy on top. I love raspberries. End of discussion. And so, I trotted off happy with my purchase.

I was looking forward to tasting my Raspberry cupcake and the moment I held it, I immediately felt the VERY oily paper liner and the density of the cupcake. It reminded me of a P20 cupcake I bought in Tiendesitas before that was obviously brushed with oil to appear moist. Now, with that kind of appeal, I was already in doubt with the taste. And as they say, worse than being thought stupid is to be proven stupid. One bite and frankly, it had to go to the bin. It tasted like raw vegetable (I kid you not). Suffice to say that I was pretty disappointed. Raspberries don't taste like that and a P60++ cupcake shouldn't taste like that either.

Princess Bella's 1st Birthday!

2008-02-15T21:33:00.000-08:00

Whenever there's a big party coming up, our family couldn't get any more excited. Every sibling finds a way to contribute something and offer help. In this case, it was our Bella's 1st birthday. My sister C has decided to have a mini dessert bar for the kids at the same time giving the impression of abundance in the party. Aside from the games, prizes and the usual food booths, the so called piece de resistance was Bella's Castle Cake, done by no other than my sister C. In keeping up with the theme of "Land far, far away", I created a dessert booth around the castle cake with leaves, twigs and flowers as decor. The cupcakes were iced with pink vanilla buttercream and filled with caramel. Everyone had a pleasant surprise upon biting onto the caramel ensconced in the rich chocolate cupcakes. My pregnant eldest sister had a craving for them at the end of the party and she made me dash back and forth to get her some more cupcakes! She rivals her son Javi's sweet tooth.

Working with little space, I was informed to prepare a minimal number of varieties, in which I decided to fill up with peanut butter brownie bars, chocolate chip cookies and peppermint bars.

The peanut butter bars were topped with rice crispies coated with peanut butter-chocolate icing and was a last minute addition to an otherwise simple fudge bar. I figured the kids would be delighted in biting onto the crisp chocolate topping that would be as appealing to the adults given its textural difference.

With the peppermint bars, I didn't put in a lot of the peppermint icing as I know some kids haven't developed a palate for mint yet. In general, the mint layer merely provided an interesting contrast and receptacle to the chocolate drizzle. Puss in Boots: protector of cupcakes

Quick Wheat Bread Muffins

2008-01-28T19:05:00.001-08:00

When time is not a luxury and I need to furnish my bread bin, I have a few tricks up my sleeve to get my breads hot and ready within an hour. Of course, cold fermentation is definitely not in the horizon, as it slows down yeast production, therefore making the dough rise very slowly (but makes for oh-so-delicious bread!). So, when pressed for time and I just cannot be bothered with a sponge method, I use a flavoring to lift up the taste of the bread. In this case, I used a vanilla flavored corn syrup in place of the honey--whose flavor, when used as a mere sweetener, is mild in the finished bread.

And to make the bread rise quicker, I divided the dough into 30g portions and placed them on greased muffin holes for a neat look, especially if you want to veer away from the more typical dinner roll style. I think they're aesthetically more interesting this way and the resulting dough rises more quickly-- almost half the time it will take for them to rise as one loaf; this ,ultimately, shortens the baking time to about 10-15 minutes (mine took 13 minutes at 350F, tops). This is the type of bread you'd definitely be able to prepare on a short notice. Another plus factor is that the vanilla scent and flavor masks any bitter wheat kernels (if there's any), making this a child-friendly bread.

Cooling time for these bread rolls are just as quick and you don't even have to transfer them onto wire racks, saving you one less item to clean. Just roll the breads on their sides (still on their muffin holes) and by the time you've reached the 24th bread roll, the 1st one is just about perfect to enjoy.

Quick Wheat Bread Muffins

2t yeast
1 C milk (or 1C water+3T milk powder, nonfat is ok)
1/4 C vanilla corn syrup (or honey or any desired flavor of corn syrup)
2 1/2-3C bread flour, sifted
3/4C whole wheat flour, spooned lightly
2 T butter, softtened
1/2 t salt

*yolk wash

Grease 2 12-hole muffin pans, set aside. Preheat oven to 350F.

1. Dump 2 1/2C of bread flour, all of wheat flour and salt into the mixing bowl. Make a well in the center and put milk, yeast and corn syrup.
2. Knead on low speed using the dough hook attachment. Increase speed to medium and beat for 5 minutes. If the dough is still sticky at this point, add more flour. Add the butter and beat for 2 minutes more. The dough should be smooth and tacky.
3. Let rise for 15-20 minutes or until doubled in bulk. Gently punch dough down, divide into 24pcs, weighing 30g each. Roll dough into balls and place on prepared muffin tray.
4.Cover with plastic wrap and let rise for 15 minutes. The bread should be over the top of the tray, but not mushroom-ing to the sides. Bake for 10-15 minutes or until the top becomes golden brown and the bread easily slips off the muffin hole.
5. Let cool.

Dough weight of 30g is just right for a 2oz sized muffin hole, you wouldn't want a mushroom-ed bread as this will be hard to remove from the tray. And when the top's too heavy, its weight will crush the whole body of the bread, resulting in a squat roll.

*half an egg yolk mixed with 2t water; or for a velvety crust, melt 2T butter and use as wash instead.

Strawberry Muffins

2008-01-25T22:32:00.001-08:00

While strawberry might not be the first flavor one thinks of in a muffin, it is a universally loved fruit and incorporating it in a feel-good muffin might just be what you need for a morning treat or, like me, for an afternoon coffee when I want something satisfying but not overly rich.

This recipe was inspired by one of the baking books I got last Christmas (I got 2 new books last Christmas! wohoo!); it was compiled by Taste of Home, an American brand food magazine, and eponymously titled The Taste of Home Baking Book. It was ordered online by my sister C and upon receiving it, she found it especially homey, since it was composed of recipes by homemakers. So, every recipe was pretty much a fool-proof one--or, at the very least, worked for somebody. She was contemplating whether to go as planned and give it to me or actually keep it for herself, but as she wrote in her greeting card "Here's a book that I found very useful and I had a hard time parting with it, but I know you would need it more than I do", which I interpreted as, "you're my little sister and you deserve the best!" (hyuk)In any case, the book is a goldmine of irresistable recipes which I'm just too happy to be on the receiving end of. And there's even a provision of 2 splash guards "..to keep the pages clean". How neat is that?!

Strawberry Muffins

2 C sifted all purpose flour
1 C sugar
1/2t baking powder
1/2t baking soda
1/2t salt

2 eggs, lightly beaten
1 C strawberry yogurt
1/2 C vegetable oil
1/2 t vanilla extract

36 pcs fresh strawberries, crushed

Preheat oven to 400F. Put paper liners on 22 muffin holes, pour water on empty holes.

1. In a large bowl, combine all the dry ingredients, mix well. In another bowl, combine all the wet, mix well.
2. Make a well in the center of the dry ingredients and pour the wet into it. Mix lightly using a rubber spatula or a wooden spoon until all of the dry ingredients are moistened. DO NOT over mix, it would be a bit lumpy and it's OK.
3. Deposit on prepared muffin pan, filling 1/3's full (can use an ice cream scooper for easier transport). Place some crushed strawberries on the center and top with more batter; the idea is about 1 1/2 strawberry per muffin.
4. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Transfer on racks and let cool.

The texture of this is very muffin-like with an open crumb and a flavor reminiscent to strawberry milkshakes, thanks to a large quantity of yogurt used. The original recipe called for mixing 1.5C of fresh or frozen (unthawed) strawberries mixed with the flour mixture, but as it has a tendency to discolor the whole batter, I opted for a strawberry fill-in with no complaints at all.

suPASTAh: The Search for the Finest Junior Paulinian Chef

2008-01-22T23:21:00.000-08:00

On mid-December last year, I was invited to be one of the judges in the culinary competition aptly titled suPASTAh: The Search for the Finest Junior Paulinian Chef held in St. Paul (Pasig) by a fairly recent acquaintance, Ingrid Mediarito. We met at my booth in the Baker's Dozen held in the Powerplant Mall of September last year and she introduced herself as Ingrid of yes, Ingrid's Sweet Haven. She was very pleasant and told me that she teaches in St. Paul, Pasig. Soon enough, she sent me an invite to their very first competition, informing me that I can set up a booth where students and guests can sample Cosmo Bread's products, but that there would be no selling. As I would be honored to play Santa Claus for a day and greatly interested to witness a high school culinary competition, I immediately guaranteed my attendance. The chocolate chip cookies that are free-for-all!

For the rest of the week, I planned the products I would bring as samples and of course, decide what prizes (in the form of desserts, of course!) to bring for grand and consolation prizes. For something simple and seeming trivial, the menu planning took awhile; my menu changed at least twice in consideration of the demographics of the event. It was, indeed, something to look forward to after the frenzy of the Christmas season that was.

St. Paul, Pasig is relatively easy to find. When I asked about its exact location, I was simply informed that it's near the old Brent school and ULTRA Stadium, as if I needed any more exact location than that! Upon arriving, my vision was greeted with a fleet of high school students and a rush of nostalgia. How long has it been since I was in high school myself? ...since I roamed the school campus with untuck uniform, enjoying a milk tea or two, and burst out laughing with no care in the world..? While the memory seemed a bit hazy now, I can still quite make out the feeling of being a high school-er -- or, at least, the difference between the life that is and the life that was.
Ingrid and I pose with the youngest team (the 13 year olds)

I immediately spotted Ingrid and we exchanged warm hi-hello's as I set up my booth. I met some interesting people, too, notably Ms. Loudette Dayrit, the directress of Le Cordon Bleu Manille, whose exceptional Entrechef Club became a short-term goal for me to achieve. Right on the dot, the event started with a prayer, an acknowledgment of the people present and a roll call of the teams. The teams prepping up!

Now with 5 teams present, there will be 5 pasta dishes to savor and comment on. There is only an hour alloted for the teams to cook, plate and present their dishes. Upon closer inspection of the teams as they work on their tasks, I realized that their are few needs more compelling than team work and they're learning that at such a young age. The lion's share of the prizes goes to the group who manages to achieve high points for not only taste, but also presentation, uniqueness of dish and teamwork.

My most favorite pasta dish was made by the fourth team, composed of 3 Korean girls and 1 Filipino girl. What made theirs unique and memorable was the addition of rice cakes in their ubiquitous hotdog-strewn pasta. It made for a surprising chewy texture that one wouldn't expect in a pasta dish. Having rice cakes as part of a meal may or may not be indigenous to the Koreans (for I have yet to try a Korean dish with rice cakes), but it definitely isn't a common ingredient of pasta as we know it here. The sweet and (very!) spicy sauce held by the angel hair pasta was just too good for me not to wish that they win. Alas, they didn't, but I managed to get their recipe and I'm sharing it here.

Korean Sweet and Spicy Pasta
by Lily Jeong, Helen Kim, Daisy Hur and Erika Castro

240g spaghetti pasta
1 1/2T Korean pepper paste (chilli), may be adjusted
1T sugar
100g hot dog, julienned thinly
100g rice cake, julienned thinly
4T soy sauce
1 medium onion, cut (or chopped as I would describe it)
1 egg
4 powdered seasoning from instant pancit canton
oil

Procedure (edited):

1. Cook pasta according to package directions until al dente. Drain.
2. Saute hot dog, rice cake and onion together. Boil the egg (in its shell).
3. Combine the sauteed hot dog and rice cakes with the pasta.
4. Combine sugar, Korean pepper paste, soy sauce, oil and powdered seasoning, mix well. Add to pasta dish.
5. Garnish with thinly sliced egg.

While the spiciness of this dish is perfect for me-- whose idea of enjoying pizza is drizzling it with hot sauce and topping it with pepper flakes-- it's the type that would induce you to drink lots of cold water, so you might want to adjust it a bit.
My beanie monkey!

The event ended on a happy note with everybody taking home handfuls of prizes and giveaways. I thanked Ingrid as she thanked me for this supah (I can't help it! hehe) memorable experience. I got a gift basket of wine, cheese and pasta, plus a gift box containing (more) Amigo Pasta and sauces. When I got back home, I placed this funny looking monkey with an equally funny body texture on my shelf and just left it there. Little did I know that what I mistook as firm styro balls on the monkey's feet, hands and stomach were, in fact, hazelnut- scented whole coffee beans! There was a caramel-y whiff of coffee as I was writing on my journal one day that made me pick up the monkey. I love it so much now! It's rather a unique idea, one that could easily convert somebody like me who's apathetic for stuffed toys. And being a lover of coffee, I couldn't ask for a better souvenir.

Whole Wheat Sourdough Bread

2008-01-17T00:02:00.000-08:00

It is my first time to purchase a sourdough bread from a deli. I have seen sourdoughs (or mock sourdoughs) in a number of bakeshops, but I've never tried them because of my personal standards of a good sourdough. I am no expert, but countless books and some teachers have somehow created a purely foreign view of them. I love breads, I've been in love with them ever since I swore off eating grocery-bought white breads (that's about when I was 9 years old). Truly, I believe that my passion for breads stemmed from there.

Luckily for me and for posterity, Mickey's Delicatessen by Michael Beck is a dream come true where breads are concern (I couldn't say as much with their other food simply because I only made a quick stop for some breads). I tried ALL their sourdoughs, as there were a lot of breads free for all in the counter, but only bought the Whole Wheat Sourdough which is my favorite of the lot. They even got Pain a L'Ancienne, which I only used to read and dream of doing in Peter Reinhart's The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. In no way do I know for a fact that they're the same bread (therefore applying the same extraordinary technique), but I was delighted to see it, anyway.

For a not-so-hefty a price (P100+), this sourdough delivers and may well become one of the few breads I know that truly satiates even without the stuff-ins, the fill-ins and what not. Why? because when toasted, the crust turns into a very crisp skin that crackles with every bite. I find satisfaction in the sound and mouth feel of it juxtaposed a tangy, chewy crumb. This is the kind of bread so sturdy that you can make a very thin slice, toast it and is perfect as croutons.

The only problem I encountered was in slicing it. No decent bread knife would do! What you need is a heavy duty, serrated knife that won't get stuck in the middle of the bread. When not toasted, the loaf is very leather-y and almost tough even--which is expected with breads made with minimal fat and sugar (or no fat/sugar at all) and baked free form in a wood-fired oven or a baking stone that gives its characteristic thick crust. It's impossible to make a decent sourdough bread without applying such and such process, adding a properly fermented starter, baking in the right temperature for the right amount of time... it's a complex process, which I know how this sourdough bread came into being.

Mickey's Delicatessen by Michael Beck
144 Jupiter Street corner Orbit Street
Bel-Air 2 Village, Makati City

What I Think of Cupcakes

2008-01-12T03:04:00.000-08:00

One day when I was making a batch of cupcakes, I forgot to add the last bit (about a quarter of a cup) of the dry mixture. Although mildly irritated, what can I do? The batter rose as it usually did and everything was really the same. I was waiting for disaster and it was anything but. In fact, the difference only showed itself in the texture of the cupcake: it was softer. I should have expected that as there was less starch and gluten to weigh the cake down. It may be smaller but I loved the fact that it didn't get tough in the fridge, as is usual with butter cakes. I know there's a lesson here and I know you can figure it out on your own.

In mid-December last year, I found myself immersed in hundreds of cupcakes. And while I like making mini cakes and cupcakes, the challenge I face is not as much in the cupcakes as it is in finding a way to store them all in my fridge. Experience tells me that I can store 400 mini cakes/cupcakes using all 3 of our refrigerators, with one of the freezers adjusted to it's highest temperature, as in the closest I can make it to not get the cakes frozen. And never was there a day during those times that I didn't wish for a walk-in chiller.What I love about cupcakes is their versatility and how almost any colored icing suits just fine; add to it a small flower and there's CUTE written all over it. In effect, it makes every girl more girly and although I am not the I-love-the-color-pink type of a girl, I can use some of that femininity once in a while, especially when I am feeling gloomy. If I'm making a lot of cupcakes, I usually line them up and just look at them... it always makes me think how smart that person is who invented the idea of cupcakes in the first place.

The only thing that would ruin my cupcake experience is if it's crumbly. I know that a soft crumb usually manifests a crumbly one which is acceptable with layered cakes, but a no-no for cupcakes. It totally gets messy when one bites into it and that has happened to me more times than I would care for. That said, I still don't think I could easily resist a cupcake, even if there's a thick creamy frosting that would color my teeth and tongue, I know I'd eat it.

Easy Mini Cakes

2008-01-12T00:45:00.001-08:00

When I "inherited" my sister's kitchen after she got married, she left a stack of these little aluminum "cupcake" pans, thinking they might be of use to me since I make a lot of mini cakes. I was ecstatic to use it for not only are they easy to use, but moreso, they are very convenient to transport.

As it is, I soon found out that their reason for existence in my kitchen is for being the receptacles of excess batter. Everytime I use a new recipe or one that I haven't already tweaked to suit my need, I always end up having excess batter, which I use to bake in my mini cake molds. When I've amassed more mini cakes than I have use for, I bake them in these aluminum cupcake pans and give them to friends. They're very easy to frost at this point (just as you would cupcakes) and keep very, very well, as the covered body keeps the cake absolutely moist.

And although cake recipes would do great in these mini pans, keep in mind that they can only be eaten with a fork or spoon. The foiled body does not tear, therefore, they don't work as cupcakes do, essentially. I'd also avoid using them when I'm making chocolate chiffon, which has the capacity to shrink substantially and I'd be left with only a small cake in the center, which has to be filled with more icing than its worth.

I find them most useful when there are unexpected get togethers. I just grab some from the freezer, let them thaw in the fridge while we're having our dinner, whip up some frosting and serve them just in time for dessert! They'll be as fresh as they are just-baked. And so would I.

Been busy

2007-10-28T08:23:00.000-07:00

Bee's in San Fran for 10 days... He asked what I'd want to have. As if I need asking. I told him he can get me pastries..Kara's Cupckaes perhaps..?
Eclat Feuilletine
I just got a box of Godiva chocolates from Bee's sister, G. I'm not sure if I can take some decent pictures of them as I have taken a bite off each chocolate. I was planning to take pictures of them first but ah, resistance is futile.

Pictured above is my most favorite of the lot, the description was " Milk-Hazelnut praline with feuilletine. And while feuilletine is similar to craqueline (think sugar cones) in that they're so great with hazelnut, it is crunchier with a crystal like appearance (think sugar crystals).

the second layer

Can i just...give a rundown of the menu?? they're absolutely luxurious.

Tourbilon Praline - milk-hazelnut praline
Coeur Noir - dark-dark chocolate ganache
Tourbillon 85 - dark-85% chocolate ganache
Coeur Blanc - white-hazelnut praline
Lune Passion - dark-white chocolate paste with passion fruit

Lady Lait - milk-apple and cinnamon chocolate paste
Volupte Lait - milk-milk chocolate ganache
Lady Noir - dark-white chocolate ganache with vanilla from Madagascar
Volupte 72 - dark-72% dark chocolate ganache
Perle Amande - milk-roasted almond cream

Eclat Feuilletine - milk-hazelnute praline with feuilletine
Mosaique Macadamia - milk-roasted caramelized Macadamia nuts and praline
Moelleux Caramel Chocolat - dark-chocolate caramel
Signature Blanc Cafe - white-coffee flavored chocolate paste
Lingot Noisette - hazelnut praline with hazelnut pieces

YUM!!!

Have I mentioned that my good friend C and I organized a speed dating? Guess not. Well, we did last Oct 25 at Moomba Bar and Restaurant. It was our first event and after much planning, months I tell you, we are just so happy that it was able to push through with no uncontrollable mishaps. One of our greatest fear was what if we have completely missed a step and failed to prepare for it. As it happen, we didn't and everything was like in one contained spot, no disaster and such. The feeling is exhilarating. Pictures of the event will be uploaded soon in our website www.my20firstdates.com

Apple Pie

2007-10-28T07:35:00.000-07:00

Right at this moment, when it's nearing bed time and everything is comfortable and fuzzy, I'm thinking of a warm apple pie with streusel topping...very, very much like the one in UCC. During the Baker's Dozen in The Powerplant Mall, I got to talk to Karen Young of Karen's Kitchen and effusively praised her apple pie, which they serve at UCC.
This got me thinking, when my mind is at its most element, most vulnerable, the one dessert I truly long for is a good apple pie. So, now, what do I really look for in my apple pie? Just for the record, although I do make apple pies every now and then, it's one of those desserts that I absolutely love but would rather get it from somebody else. That if there's one person who ask swhat he/she can make for me, I 'd most probably answer apple pie. or maybe a good cookie. Hmm.. I notice that I prefer the more uncomplicated desserts.
I want my apple pie to have a streusel topping, buttery, chunky and with cinnamon covered apple quarters as opposed to slices. I care for the crust, too, leaning on a pate sucree type more than the plain shortening tart dough (pate brisee).

This is mere rambling for my love for apple pies.

Something to be Happy About

2007-09-20T01:28:00.001-07:00

I have a bazaar or rather a fair tomorrow in the Powerplant Mall, quintessentially titled Baker's Fair and I'm giddy with excitement! It has been an exhilarating week--so many bakings and preparations done to ensure that everything will go smoothly.
I'm feeling a little anxious, to be honest, BUT I am gonna have fun. I know it. Everytime I bake, I try not to let it consume me in that it becomes work or something I should get over with. I leave it as an enjoyment, a piece of my world that I am lucky to have and be able to do. It's grasping the idea as it is, of a moment when I can create something out of nothing and do it on my own... and then savor the joy it brings as I see my bread mightily springs to life, as my cookies gently spread, as the cakes lift themselves up.

Chocolate Toffee

It's such great fun to be able to share with other people the things we had joy creating, isn't it?

Margarita

2007-08-17T01:56:00.001-07:00

I am not much of a drinker. But I do love a shot of Bailey's in my coffee every now and then (really, who doesn't?!). That said, it is not entirely true that I do NOT love alcohol. I may be diffident in discerning a cosmopolitan from a margarita, but I will take their nefarious spirit head-on. On a lighter note, I enjoy eating my personally tailored rum cake that boasts of a bitter twang, not to mention my prized fruitcake, which has been doused with brandy every 2-3 weeks for 5 months! So, you see, although I don't drink alcohol straight up, I like to appropriately sneak them in in any way I can.Now, cocktails are alcohol dressed up. They take on sweet colors, come in pretty glasses and add to it a slice of lemon, you have for yourself a groovy drink! Not being a cocktail savvy, I have to let my friends decide which drink is best for me--on the condition of nothing too strong, yet nothing boring like a Long Island Iced Tea either. I soon realized that Margarita is that drink with salt on the rim of the glass and is most commonly made with either lime or lemon juice. On first sip, the bitterness may be crude for a first time drinker such as myself, but the bitterness becomes ephemeral on the second or third drink. And I find myself constantly smacking my lips together--a tacit reminder of my love for salt.

Fast forward to several days later, I find myself accompanied by a Frozen Blue Margarita. Piled high like a shining blue icicle, I have to use a straw to sip my way in. Curiously, whoever said drinking with a straw inebriates like no other should try drinking a frozen one! The brain freeze ought to jolt you awake to sanity.

Red Velvet Cake

2007-08-15T22:42:00.001-07:00

Intriguing with its reddish hue, crumbly texture and stark white frosting, Red Velvet Cakes create a mystifying image in corner bakeshops that is almost instantly auspicious to itself. Thanks, in part, to a dose of red food coloring, this otherwise plain butter cake gives vividness in the eating experience.

I remember being impassive to the Red Velvet not too long ago; I wasn't too keen with the thought of food coloring in my cake. But with its popularity and dominance over such wide range of cakes, I knew it was only a matter of time!

Red Velvet Cake

2 1/4 C cake flour, sifted
1 t baking powder
1/2 t salt
15g unsweetened cocoa powder, sifted

1/2 C unsalted butter
1 1/2 C granulated sugar
2 large eggs
2 t vanilla

1 C buttermilk
1/4 t red food gel or 2T red liquid food coloring

1t vinegar + 1t baking soda

1. Preheat oven to 350F. Grease and line two 9"x2" round pans. Combine dry ingredients, mix well.
2. Using the paddle attachment, beat the butter and sugar on medium speed until fluffy, 5-8 minutes. Add eggs with vanilla one at a time, beating well after each addition.
3. Whisk the food coloring into the buttermilk, add more coloring if desired. Alternately add the dry and liquid ingredients into the creamed mixture, start and end with dry.
4. Combine vinegar and baking soda, allow to sizzle then fold into the batter. Deposit on prepared pans and bake for 25-35 minutes, top should be moist yet firm. Let cool on wire rack.

Cream Cheese Frosting

8oz cream cheese, room temp
3-3 1/2 C sifted icing sugar
1/4C cream

Beat cream cheese until smooth, gradually adding the icing sugar. Fold in the cream a little at a time until the desired consistency is achieved.

Assembly:

Spread 1/3 of the frosting on the cooled cake, top with the 2nd layer. Use the remaining frosting to cover the top and sides; swirl with a spoon for a nice decor.

While this is great straight from the fridge, I find that heating a slice in the microwave for 5-8 seconds (varies on your idea of a slice of cake *snort*) on medium-low heat gives it a more tender and melting texture.

Joie De Vivre

2007-08-06T00:20:00.000-07:00

As in life is good! fun! joyful! A sure pick-upper for the gloomiest: butter cake scented with vanilla, iced with (more!) vanilla marshmallow and sprinkled with happy little candy flowers. I revere in the honesty of the perfume it emits: butter, sugar, vanilla. I especially like cupcake icings to have that pointy look with a gentle curve, which is illustrative of finishing with a flourish.

Buttery Cupcakes

1 C unsalted butter
2 C granulated sugar
1 t vanilla
4 large eggs

2 1/2 C sifted all purpose flour
1 T baking powder
1/2 t salt

1 C fresh whole milk or buttermilk

1. Preheat oven to 350F. Line a muffin pan with paper liners, you will need about 24 prepared holes.
2. Using the paddle attachment, beat butter, sugar and vanilla on low speed until crumbly 2 minutes; switch to medium speed and beat for 8 minutes, mixture will be fluffy and light in color. Add eggs one at time, beating for 30 seconds each. Scrape the side of the bowl whenever necessary.
3. Meanwhile, sift the dry ingredients together and set aside. Scrape the bowl, switch to the lowest speed and add the dry ingredients 1/3 cup at a time, alternating with milk. Start and end with the dry ingredients. Scrape the bottom of the bowl, make sure no stray flour or unmixed butter remains.
4. Deposit on prepared muffin pan; scoop with a tablespoon or 1/4 cup. Bake for 20-25 minutes, top will be firm and springy. Let cool.

These are especially good right out of the oven when it's softest! But note that flavor develops more upon standing, perfecting overall taste. And although I couldn't say as much when they're in room temp, butter cakes have a respectfully long shelf life, longer than unpreserved breads even. For some reason-- copious amounts of fat perhaps-- refrigeration does not speed up its retrogradation (breaking down of starch that results to staling), as it does breads.

And oh, this may also be baked into a sheet cake (9x13 is perfect) and cut up to make trifle! Superb with custard and cream! I always enjoy them best that way.

The Cake that Sweat

2007-07-17T00:05:00.000-07:00

Our friends' Tagaytay wedding (Saturday, 070707) proved to have tested not only my endurance, but also the capacity of my cake to sweat before completely melting off to oblivion. Bee and I have looked forward to this very short vacation for months, but nothing prepared me for the "tests" I must endure just to be able to attend the wedding. A week prior to the wedding date was the cake making stage. Seeing that I have already bought a lovely dress and shoes for the wedding, have booked with a make-up artist and hairdresser, and have already arranged for the cake transportation, I know I have nothing more to worry about but just to busy myself with the cake. But I was so wrong! For that week prior to the wedding date, Tuesday to be exact, I was afflicted with fever, cough, colds and as if those weren't enough, the occasional nasty headache!

With whatever ounce of strength I had, I made the first two layers in one day, knowing only too well that I'm bound to get sicker in the next few days. Fortunately, the flowers I were to use have all been done in advance, so I got that one less problem to worry about. Now, as days passed, I was faced with the sad possibility of not being able to attend the wedding I so looked forward to; on top of that, I was sick to the pit of my stomach with the numerous medicines I had to take, that I almost dared myself to stop taking them completely, reasoning out that my body is designed with the capacity to nurse itself back to health.

On Friday, Bee visited me and insisted I take 3000mg (!) Vitamin C. For the record, I never take Vitamin C's, I have lack of confidence with vitamins period. But I did take them, albeit forcibly, just as I did with that cup of Chrysanthemum tea. Anyhow, whatever it is (could be the loads of prayers!), I felt better Saturday morning that I decided I can go and cope with it.

The cake survived, as you can obviously see. My sister, C, came to my rescue, of course, and finished where I stopped. It was raining for the better part of the day in Tagaytay and the cold wind created a very humid atmosphere that challenged the very nature of fondant-based wedding cakes. But all's well that ends well, I guess. The fondant got sweaty and slightly soft, but I quickly overlooked the shiny result and decided that it made the cake look quite pristine in a good way.

As for me, I was okay come Sunday, tired but nothing a couple of Vit. C's can't do.

Secret Recipe

2007-07-16T20:25:00.000-07:00

No, I'm not giving away any secret recipe, but rather, thoughts on my eating experience in a relatively new restaurant in The Fort (note that the parking space is along 32nd and 6Th) that is interestingly named Secret Recipe. When I first heard of the name, it sounded off and somewhat unhinged, like that eponymous television series Desperate Housewives. However, I soon regarded the chic-ness of the name that was also marked with a conspicuous lazy script that anybody could construe to be a sign of modernity and comfort. In all likelihood, the bright welcoming view of the restaurant from the outside, not to mention the name, could very well say that the food is just as wonderful, to say the least. So, Bee and I, along with my sister A trotted inside, with me going straight to the wide array of cakes and pastry display. Two big chillers, forming an L-counter filled with cakes of different kinds and brownies and prune slices (!) greeted my roving eyes and I might as well have declared that I've found my oasis of sweets, becoming the reprieve I use to reserve only for the UCC cake chiller.

With such exhilaration over the extensive cake menu, I actually felt restricted with the food menu; there wasn't really a lot to choose from that I find myself checking the fronts and backs, determined that I might have missed a page. We ordered Pumpkin Soup, Grilled Chicken in Pepper Sauce (P180++), Tom Yum Pasta and Grilled Chicken in Mushroom Sauce (P180++). The pumpkin soup was spicy, but more than that, had a distinctly strong curry taste. Although the consistency was right, I felt that the curry masked the flavor of the pumpkin, becoming just too spicy and too curry a soup for my taste. The rest of the meal came quickly, which is saying something, given that it was a full house with every just-available table immediately being snatched up. My grilled chicken in pepper sauce was tender and succulent and very spicy, almost masking my taste buds, but I love my food spicy, so this was a champion for me.

Now off to dessert (Yay!), I ordered (not without much deliberation, of course!) the Mocha Cocoa Cake (P100). I was curious as to how a stacked cake, with clearly a division of flavor would taste together; would their respective flavor overwhelm the other? how would one add to the dimension of the other given that they're not exactly "intertwined"? I can't help it, so I tasted them separately at first, before proceeding to an overall taste, just as soon as my sister commented that "shouldn't you be eating them in one forkful?" I liked the general mocha taste it gave, it is tamed and creamy; both chiffon was a bit dry, but the copious layers of cream were enough to make anybody not notice any lack of moisture and revel rather in the creaminess you feel playing in the tongue. Bee liked it, he's not into fancy-pancy desserts, he goes for the clean taste of simplicity. My sister, on the other hand, didn't find anything special with it, it was "...just like any other dessert". As for me, I give credit to the aesthetic aspect of the cake for some of us do eat with their eyes, y'know; and I can say that I thoroughly enjoyed the cake, it wasn't too sweet at all and being a person who knows how to bake, I was somewhat astonished to find something so simple be memorable, to say the least. So, really, to me, it is a cake worth mentioning and ordering again.

Crunchy-topped Almond Milk Buns

2007-06-20T22:16:00.002-07:00

To say that the ingredients in these extraordinary buns are as simple as simple can possibly be is paradoxical. True, the list is short but for one, the milk called for is not exactly the dairy we know. It is, in fact, a substitute to what people of yonder times do when dairies were forbidden on fasting days: boil almond meal in water. Commonly known as almond horchata, this flavorful drink has evolved through the years and in different cultures; Mexican horchata is made by boiling long grain rice in water and with add-ins like cinnamon, cloves and other spices becoming not uncommon. The almond milk is the most common purveyor of this drink for its white meal and strong oil flavor. Not that I don't agree with that, but the flavor of the almond was somewhat lost in these buns-- the taste is different, intriguing at most, but not aggresively almond-y; the last minute addition of the macaroon topping gave textural suggestion of almonds, so I still pretty much enjoyed these.
But don't let me keep you from trying this recipe and taste for yourself. I suggest you add a quarter cup more of the almond meal and use water instead of milk. I can see that the milk must have masked the delicate flavor of the almond.
A note about the topping: Don't worry if some of the icing slides down to the muffin hole, if you're using a nonstick pan, this shouldn't be a problem. Or better yet, wait until the buns have risen before you pour over the topping, it will run mercilessly onto the sides of the muffin pan but that's ok, gather them along with the baked breads for extra crunch! At the same time, expect the lost of crunch upon storage.

Almond Milk Buns

1/2 toasted almonds, finely grounded
1C + 2T milk or water

Combine ingredients and simmer for 8-12minutes or until liquid has reduced and slightly thick. Strain the milk and let cool. At this point, the almond meal may be discarded or used in the macaroon topping.

Dough:

1 t yeast
almond milk
2C - 2 1/2 C all purpose flour
3T granulated sugar
3T salted butter

1. In a mixing bowl with a dough hook, combine all ingredients and beat on medium speed. Add 1-2T of water if dough seems dry.
2. The dough will be satiny smooth, springy to the touch and slightly tacky. Let rise for 1 hour or until doubled in bulk.
3. Gently punch down and divide into 12 pieces, each will be about 40grams. Let the dough relax for 10 minutes before shaping.
4. Meanwhile, grease a 12-hole muffin pan. To shape, flatten the dough, roll jellyroll style and circle unto itself; this is what you call a snail shape. Place on the muffin holes and cover with plastic wrap. Let rise for an hour or until doubled. Preheat oven to 350F.
5. Brush with egg wash (yolk thinned with a bit of water) or drizzle with macaroon icing if using. Bake for about 30 minutes or until well browned on top. Remove from pan and let cool on a wire rack.

Macaroon topping:

1 egg white (about 30grams)
1/2 C almond meal (have some coarse almonds too for crunch!)
1/3 C icing sugar

Mix everything and set aside in the chiller until ready to use. This will be a bit runny.

Trip to Cebu

2007-06-13T20:06:00.000-07:00

For all the times I've been to Cebu, I always go home feeling a longing for it yet again. I always tell myself that if there would be one place in the Philippines that I would relocate to, it would definitely be in Cebu; it feels like my second home. I have a whole bunch of friends and relatives there who I love to pieces and the simplicity of life there makes me comfortable rather than make my short attention span-self go crazy. I've always revered how there was hardly any traffic and that you can actually do a lot in one day rather than spend almost half of your day in the car.
My cousin, who I fondly call H, was our constant companion and he made sure we ate at different restaurants on every meal, getting me to try all the house specialties. The most memorable were the ribs in Casa Verde, Seafood Soup on Teapot in Ginza and the superb Brownie a la mode in La Marea (rightfully their most famous dessert that got my brother praising it effusively to me from his last trip). But my favorite of the lot would be Ginza, hands down; I LOVE Japanese food and apart from serving really great Japanese dishes, its quiet modern ambiance--that reminded me a lot from a scene in Kill Bill-- would compete well against Manila restaurants. Bad lighting didn't do justice to my brownie moment

My four day trip to Cebu was bitin (not enough), to say the least. Memories haven't even had the time to settle themselves in nor even create new ones. I remember a lot of first times there -- it was in Cebu that I thoroughly practiced my driving, where my friend M and I would start early, drive far, and practice just about anywhere. He taught me tips and tricks and always reminded me to plssss be patient. I learned how to make california maki there, right in my cousin's now-defunct Japanese restaurant; where that night, I bought for myself the bamboo mat used for rolling, but somehow I never got around to making any, let alone know where they are now. My Ako (aunt) would make me tsokolate every morning and I remembered thinking that it tasted different from my mom's tsokolate back home; it was sensually smoky and bittersweet with an almost imperceptible grainy mouthfeel. She showed me the proper way of making them using a clay jar and a batirol and despite having a gentle manner, she's got quick hands! Clasping the batirol with both hands, she whisked vigorously and up, up the bubbles go, resulting on a relatively thick tsokolate with all the flavors packed in the tablea optimally released. Needless to say, I went home with my own jar and batirol and hundreds of tableya.

So, really, how could I not love the place? I experienced my first fiesta there, wherein it never even occurred to me to actually witness one in Manila.

Interesting.

Caramel-Peanut-Topped Brownie Cake

2007-06-11T21:14:00.001-07:00

This is my second bake from my new book by Dorie Greenspan (check previous post). If you have the book, you will see how awfully similar this looks like to the one pictured in the book, except that I made these in 3" molds and this is also, by far, one of the most mouth-watering photo you'd flipped through in it.
The brownie dipped in the center after baking, as told to expect in the book (these tips are really helpful!). The brownies baked quickly and eased off their molds with nary an effort. The only problem I encountered was with the caramel getting too candy-like, which might have been caused by spending too much time in the heat. On the same line of thinking, I considered that maybe this is meant to be eaten when warm, when the caramel hasn't settled and is still gooey, chewy, and tooth-stickingly delightful. But as I think that it stultified the versatility of this dessert, I added a little more warmed cream and it gave the sauce a better consistency; it flowed freely and wonderfully onto the top and sides of the cake while maintaining its chewy characteristic.

Together, they make an interesting myriad of texture and taste. The brownie cake has a chewy characteristic, although I feel that it lacks a certain definitive taste; on its own, I give credit to it for being not too sweet that in fact, I can hardly trace any sweetness at all. The peanuts would lose its crunch when added into the warm caramel, but don't fret, once cooled, the peanuts should have its crunchiness back.

Caramel- Peanut-Topped Brownie Cake

For the brownie:
1 C all purpose flour
1 t baking soda
1/4 t salt
1/2C unsalted butter, cut into 8 pieces
5 oz bittersweet chocolate, chopped
3 large eggs
1/2C packed light brown sugar
1/4C sugar
3T light corn syrup
1/2 t vanilla extract

For the topping:
2C sugar
1/2 C water
11/2T light corn syrup
2/3C heavy cream
2T unsalted butter, room temp
1C salted peanuts

1. Preheat the oven to 350F. Grease an 8" springform pan, dust with flour and line with wax paper. In a bowl, whisk together flour, baking soda and salt together.
2. Melt butter and chocolate together over a double boiler or microwave, whisk until smooth. Set aside.
3. In a large bowl, whisk the eggs and sugars together until well blended, add in the corn syrup and vanilla. Whisk in the melted butter and chocolate. Lastly, still using the whisk, gently stir in the dry ingredients, mixing just until incorporated. The batter will be thick, smooth and shiny. Pour the batter onto the prepared pan, give a slight jiggle to even out the batter.
4. Bake for 40-45 minutes, or until a knife inserted into the center comes out almost clean. Transfer to a rack and let cool.

Make the topping:

1. Put the 1st 3 ingredients in a medium heavy bottomed saucepan, and heat over medium high.
2. Without stirring, let the caramel turn a deep amber (any lighter will not have much taste), 5-10minutes. Watch carefully as there's only but a thin line between achieving a dark caramel taste and burnt metallic taste.
3. Lower the heat and pour in the cream and butter. Use a long handled wooden spoon and mittens when you do this, the caramel will react aggressively and create bubble and spatter.
4. Stir to calm down the caramel and dissolve any lumps. Stir in the peanuts and remove from heat. (Greenspan instructs to pour into a Pyrex measuring cup but I prefer leaving the sauce in the pan since it makes it easier to warm it when the caramel becomes candy-like and too stiff to flow).

Assembly:

Place cooled brownie cake on a platter, big enough for the caramel to flow onto. Pour the warm caramel, getting all the peanuts. There would be an excess in the caramel, this may be stored in the chiller and used on ice creams, cakes and mousses. When it gets too stiff, simply heat in a microwave and use immediately.

Midyear: Introspections and New Bakings

2007-06-04T23:01:00.000-07:00

Summer was just about to pack up when downpour came early this year. I love rain and cloudy skies and I embrace it with bright optimism by way of earmarking comforting fuzzy-sounding recipes and taking far longer coffee breaks amidst the thrashing and rustling. I just became aware that we're now at the threshold of the 2nd part of the year-- a somewhat heartening thought ever since my life motto became "something great is just around the corner". At the risk of sounding cliche, optimism does reflect in one's aura. I've seen that in many people from different walks of life and I must admit, it is impressive.

And I also bought a new book: Dorie Greenspan's Baking: From My Home to Yours. A book with vibrant pictures, funny anecdotes, helpful tips and a whole collection of viable recipes that can be easily made in your own kitchen! I've eyed this book even before it was made available in local bookstores; I've read praises after praises but only got my own copy last week when I visited my favorite bookstore (I'm sure they've been available weeks before but it was only last weekend that I found time to visit).

As with all my previous books (bought or borrowed), I read them page by page and I do mean every page, even the acknowledgment and introduction pages. It lulls away idle times between getting to bed and actually falling asleep. And sometimes, there is a neat tip or two tucked in them, in the likelihood of Maida Heatter's Book of Great Desserts. More importantly, it tunes me into the thoughts of the author and the idea of the book, which -- stripped of its glossy cover and hard bound bookends-- is most often just getting into somebody's food interpretation of being a fan of domesticity and simple, natural homebound bakes.
Mango Bread

The first to be baked from my new book is Mango Bread. I've always had a keen interest on what a mango bread would taste like and how the succulent mangoes would adapt to a batter--as I feel that it is a tad bit too juicy for comfort. So I proceeded, made sure that I read right when there was no liquid ingredient called for. The juicy chopped mangoes proved to be propitious as the batter was stiff (also noted in the book). One third of the recipe is perfect for a 6"x2" round cake pan and for something so small, it took quite longer to bake than I expected, the center remained wet even when the rest of the top was about to get done. When the potency of a little dash of cinnamon wafted through the air with a mingling scent of something tangy and sweet, I knew it was ready.

According to Greenspan, the bread is best consumed after letting it rest overnight and I agree. However good it is freshly baked, the taste did improve when the components were given the time to develop and get to know each other. The texture is slightly dense and moist with a taste akin to carrot cake, especially with the presence of raisins and cinnamon. I like how the nuggets of mangoes remained tasty and juicy, subjecting the bread to a more profound taste that is both bright and downright homey. As you can see in the picture, I couldn't be bothered to remove the cake from its pan. I feel that this cake is part of the repertoire of comfort foods-- along with warm apple pie and pineapple upside down cake-- that it should just be as easily popped into the oven and warmed before topping with a scoop of vanilla ice cream and everybody gets to dig in!

Fresh Mango Bread
adapted from Baking: From My Home to Yours by Dorie Greenspan

2 1/2 C All purpose flour
1 C sugar
1t baking powder
1t baking soda
1 1/2 t ginger
1 t cinnamon
1/2 t salt
1/2 c light brown sugar
3 large eggs
3/4 c flavorless oil
2 C diced mango
3/4 C plump raisins

1. Preheat the oven to 350F. Grease an 81/2 x 41/2 loaf pan or 3 6x2" round pans, lining the bottom with parchment paper (Greenspan instructs simply to grease and flour, but I've always depended on wax paper for spotless removal). Put the pan on an insulated sheet or on 2 regular baking sheets stacked one on top of the other to keep the bottom from overbaking (I failed to use 2 baking sheets but the bottom part remained moist).
2. In a large bowl using a wire whisk, whisk together eggs and oil. It will become homogeneous and a bit pale in color.
3. Whisk together all the dry ingredients, breaking brown sugar lumps if there's any. Pour the wet ingredients over dry -- the batter will be very thick -- gently mix and fold in chopped mangoes and raisins, the batter will loosen up and be more "spreadable". Pour onto prepared pans and smooth tops.
4. Bake for 1 1/2 hours, or until golden brown and a thin knife inserted into the center comes out clean. If the sides are browning way before the bread finishes baking, cover area loosely with foil. Let cool for 5 minutes and loosen from mold.

My First Bridal Fair

2007-05-31T00:50:00.001-07:00

April 28-29 marked my first bridal fair aptly hosted by Angelswink Productions and housed in Rockwell Tent. My instructions were loud and clear: ingress on Friday at 7pm, pull out on Sunday at 8pm and fit everything on a 2x2.
Right.
Fortunately, accompanying me through all this and serving as my "guide" was my brother-in-law R, who seemed to be such an expert on dressing up the tables, complete with swaths and ribbons.
I prepared loads of samples for taste tests, mainly banking on the popularity of gourmet cookies and the ubiquitous banana cake. But I did it one step further with my Peppermint Bars, which my good friend Candie swore tasted like Andes.
The first few hours were spent preparing flyers and calling cards, since people don't usually come 'til the afternoon. And when they did, it was a deluge. I lost track of time and switched to tracking prospects instead. The 2-day event was exhausting but very fulfilling; it was a great venue for me to know my market, discover their wants and needs. And even though there were lots of running to and from copier machines and endless baking, my pragmatism heaved my tired self up and pointed me to the direction of genial smiles and courteous participation.

Ultimate Butter Cake ?

2007-05-30T22:50:00.000-07:00

The Ultimate Butter Cake-- that's how they termed it. Since I'm still in limbo as to whether this is truly a great butter cake or not, I rather not disclose the source of the recipe yet. I set out to try the recipe the very next day to give to my sister C to try (she's very finicky when it comes to butter cakes), since the whole family's meeting that night for Javi's 3rd birthday dinner. Soon thereafter, having braved the traffic and rain, I realized I forgot the "ultimate" cake. But I described it right on as "...having a dense, almost solid mouthfeel before vanishing into a soft, creamy crumb that coats the tongue." And now, to be honest, I am no longer sure if that's a good thing or not.
FF to two days later, I find myself on my cellie with C, as she, almost frantically, makes reklamo (complains) that although it is exactly how I describe it, it isn't at par with the ecstatic flourish I packaged it with. At lost for a better word, she thinks it's just okaaay.

Is it or is it not? The ultimate, that is.

We have planned to use the recipe on Javi's birthday party cake this coming Sunday, but now we're not so sure. He's having cupcakes-- Spiderman, this time (the boy just keeps evolving, first it was Spongebob, then fishy, then shark...) -- with chocolate and butter flavors. We can always refer to our own tried-and-tested butter cake recipe, but it is always fun to experiment; it keeps the creative juices flowing, as we always say.

Keep an eye for updates on this one and possibly, the recipe.

Cosmo Bread on TV!

2007-05-24T06:54:00.000-07:00

Studio 23, Breakfast 6am, May 24 episode.

This was a surreal experience. Not that I was nervous about it--oh no-- frankly, I didn't feel a thing at all. What made it surreal was we were shooting LIVE and at 6 AM. I am not an early sleeper, I sleep around midnight, wake up around 8ish or even 7 sometimes. SOMETIMES. But never 5am. Maybe when I was in college and I always wake up at 3am, then doze off by 5am or not even and I'm ok with it. And all throughout the shoot, I felt like I was floating, I properly say my piece (after all I can talk cake no matter what state I'm in), but now I couldn't even remember what I said.

Cosmo Bread on Print!

2007-05-24T06:27:00.000-07:00

It has been 2 months since we did the photoshoot; 2 months of waiting and finally, it's here, Cosmo Bread's first appearance in Entrepreneur Magazine! I'd be lying if I say Bee and I weren't excited to see it, since we immediately grabbed a copy the moment it hit the stands. He was smiling as he looked at it and finally said "ok, let's eat!". Yeah, he's sweet that way.

Mom cheered on it, so did my brother, sisters, and bros-in-law. Even kidding me why I have so big a picture. Did I bride anybody? Hardly. But who was I kidding? Maybe it was that piece of cake I gave them that did it...

Entrepreneur Magazine, May 2007 issue.

Whole Wheat Bread

2007-04-15T20:59:00.000-07:00

At first glance and smell, this may seem like the ordinary wheat loaf I typically bake at home. Although certain characteristics remain, such as the natural golden crust and wheat-y aroma, what differs is in the method of preparation and shaping. Incorporating a sponge method in my dough, a trick heavily influenced by Rose Levy Beranbaum's The Bread Bible, I left out a bit of yeast, water, sugar and flour, mixed everything else and left it to ferment. Such a simple change of route had an immense improvement in the palatability of the bread that I (do I dare say?) promise never to return to my old (lazy) method of dump-all dough.

Whole Wheat Sandwich Loaf

Sponge
1/4t + 1/8t yeast
1/2 C bread flour
1/4 C wholemeal
1 T sugar
1 T corn syrup/honey
1 T milk powder (nonfat dry milk powder is ok)
1 C + 2 T lukewarm water

Dough

1 C bread flour
1 T sugar
1/8 t yeast
1 T unsalted butter, softened
3/4 t salt

1. In a clean mixing bowl, combine sponge mixture. Mix well. Combine dough mixture and scatter on sponge mixture. Cover with clean towel, leave to ferment for 2 hours.
2. Using a dough hook, knead for 7-10 minutes or until elastic and only slightly tacky. Transfer dough in an oiled bowl and place plastic directly on top of dough. Leave to rise for 1hour or until doubled in bulk.
3. Gently punch down the dough and roll out into a rectangle about 8"x3", roll as in jellyroll and seal. Twist the dough, making sure it is even and place it on a lightly greased 9x5 loaf pan.
4. Cover with plastic and let rise until the top of the dough is about 1" from the rim of the pan. The dough will slowly fill in when poked.
5. Bake in a 350F oven for 40-50minutes. No need to apply egg wash, since the long fermentation releases extra sugar from starch, giving the dough a natural reddish-gold crust.
6. Let cool on a wire rack. 1 loaf makes 10-12 slices.

Due to the twist method of shaping, you will notice a tighter crumb and therefore, giving a greater stability for sandwiches.

Pineapple Squares

2007-04-09T22:01:00.000-07:00

Most people might expect pineapple squares to be pastry bars, with a shortbread bottom and jelly topping. Although that might fit the bill, it isn't so with my idea of a pineapple square. Introduced to these delicacies early on in my life, I've never enjoyed pineapple bars any more than this. During those times, they come in 10's and packed in elongated plastics. I like to sniff on them first before taking my first bite, letting the milky-buttery aroma work its magic as I let my teeth glide on the sandy, dry crust and gently sink in to the sticky, sweet pineapple filling ensconced like some oasis.

Somewhat surprisingly, I never liked the shortbread part during my younger years; I tend to pass by the unassuming crust, in favor of the more glamorous filling. They were like candy wrappers to me, a step to go through if I was to have something spectacular. Clearly, I neglect to understand that the key for maximum flavor is indeed in the marriage of components. With its butter-rich flavor and crumbly texture, the shortbread paved the way for the filling to shine and stand out; luring every biteful down the path of a texturally interesting experience.

Finally, no more crusts left on my track, just empty wrappers and clean hands.

Prison Break

2007-04-05T01:13:00.000-07:00

A 2007 FavoriteFor the record, Prison Break is the only TV series Bee watches. And not too long ago, when I was still so engrossed with The Apprentice, I couldn't understand what's so hot about it.
But Holy Week sure shed some light. One episode led to another, until I almost finished the whole 2nd season. What do I like about it? W-ell, the Wentworth Miller stare is arresting, but surely it's more that that. I have to say that it's one of the few TV series that leaves me holding my breath, tense with what will happen next and ending up texting Bee, making kulit, demanding to know what happened next, even while they're unfolding right before my eyes. It integrates a range of emotions and makes it evident to the viewer in such a short span of exposure. The brotherly love shown with just one look, one hug can easily move me to tears. And although Miller (Michael Scofield) may not have the sharpness in acting working for him yet, Dominic Purcell (Lincoln Burrows- the brother) easily exudes hope, brotherly love and security in such a natural brawn way and I applaud him for that.
Also worth mentioning is Robert Knepper (a.k.a. T-Bag), the cynic southerner, who is "social" and on borderline lunacy. His acting is extremely accurate and truly believable; he executes his character well and precisely matches it with the appropriate facial expressions. I look forward to the dark humor he gives here and there, ultimately allowing viewers to chuckle, albeit heart-pounding moments.

This is really worth being a couch potato to.

P.S. For whatever its worth, he has such a very nice stare, doesn't he?

An Affair with Coffee

2007-04-04T22:37:00.000-07:00

For something that happens often enough, I still get piqued when everytime I order an espresso, the attending barista looks at me questioningly and asks "just espresso?" Yes, just espresso, please. I love coffee and there are times that I seek the potency in its purest form, so I know what I'm doing, sister. Doubly annoying was when another barista in another incidence informed me that "it comes in a small cup." But of course, it's only shot!Coffee drinking has become my 2-way comfort zone: a placebo for a stressful day and an activity to be enjoyed with close friends and family. My love for it stemmed from influence, I guess. Everybody in my family drinks coffee, in the morning, afternoon, and even before going to bed (my bro-in-law does that. Honest!). My sisters and I always meet for lunch then coffee and desserts. It has become a routine, an extension of a get-together; such demand marks the continuous increase in coffee shops everywhere. With such love for the drink, I've become my Bee's official coffee ambassador or connoisseur as he'd tell his friends. I research, read and had even studied about their properties, but frankly, I'm no connoisseur; I'm merely someone who has a taste for them-- a heightened taste that can distinguish one good shot from a bad shot (pun intended).

Generally, I like my coffee black, with an earthy acidity and full bodied. From the time it comes out of the espresso machine, you have about 20 minutes before it stales and loses some of its sweet, dark caramel flavor and aroma; and without acidity, the coffee tastes flat. This property is not much regarded with gourmet, ice-blended coffee drinks, though, as the sugar and other flavor additives masks this nuance.

Freshly brewed coffee may take you a couple of minutes more to prepare, but a stimulating brew early in the day may just be what you need alongside a rich and buttery pain au chocolat.

Thanks to Doubleshot Coffee and Pastry Bar @ Hotel Frendy Manila, 1548 A. Mabini St., Ermita, Manila. (+632) 5243363.

Long Overdue Entry

2007-03-09T21:06:00.000-08:00

For my sister's wedding, which took place two years ago, I made for her these cookie souvenirs that not only kept guests busy munching even before dinner was served (a great conversational piece, too!), but more importantly, it gave me something to give to her ala labor of love.
I made 350 sets, containing 3 pcs each. It took a lot of time to finish, with only a few days to spare since I want them as fresh as possible. Sounds cliche, but I really had fun. And knowing she loved and appreciated them was enough pay back.

St. Strawberry

2007-03-09T19:58:00.000-08:00

I love strawberries! I've stressed that much in my previous entry. They have a sweet smell, a very subtle acidic note, and the brightest red hue! For strawberry cakes, I like them mixed directly into the cream, as opposed to having them simply placed in the filling or the topping. There should be large chunks visible, not merely small slivers of them; this nuance makes all the difference if you want to achieve having the real essence of the strawberry in the cream. I'm not one to appreciate strawberry wannabes that achieve the color through srawberry jams and coloring. They're fine-tasting, easy to produce (essential quality for commercial establishments), but with it comes the lack of authenticity real strawberries bring to a cake.The inspiration for this cake comes from a bombe mixture; take note that the cream used should have a high fat content, and whipped only 'til soft peaks. The acidity of the strawberries will thicken your cream almost instantantly. Stiffly whipped cream will settle unevenly with grits of cream curd--not very sightly. Cake of choice is chiffon, of course, simple vanilla-flavored chiffon.

Fluffy Vanilla Chiffon

A:
1 C cake flour
1 1/2 tsp baking powder
4 egg yolks
6T castor sugar
1/4c corn oil
6 T water
1T vanilla extract

B:
4 egg whites
1/4c sugar
1/4 tsp cream of tartar

1. Preheat oven to 350F. Have ready 2 clean, dry 8" round pans.

2. In a large bowl, combine all ingredients of A, mixing well with balloon-type wire whisk. Set aside.

3. In a clean mixing bowl with whisk attachment, whip egg whites with tartar. Gradually add sugar until stiff peaks form (whisk slowly raised should form stiff, straight peaks).

4. Fold 1/2 of the whites into A, fold gently using wire whisk, taking care not to deflate the air beaten into the egg whites. Add the remaining beaten egg whites, fold in the same manner. Lastly, fold with a large rubber spatula to make sure no traces of egg whites are left unmixed.

5. Pour evenly onto pans, bake immediately for 25-30 minutes. Top will be slightly brown; do not overcook or it will be difficult to unmold and you will end up with a dry crumb.

6. Let cool upside down on wire rack before unmolding.

This recipe is freeze-stable, use within a week.

Strawberry Cream and Filling*

1 C sweet strawberries, leaves and stem removed.

1 1/2C heavy whipping cream (such as Elle and Vire)

1. Clean strawberries well, mash 1/4 into juicy pulp. Chop the remaining into uneven chunks.

2. Whip cream until soft peaks form. Gently fold prepared strawberries into cream, do not overmix. Let chill until slightly set. Use immediately.

*this version is simpler to make, but just as good!

I find that this cake is best consumed within 5 days. Anyway, with a cake this good, that shouldn't be a problem!

Cooking

2007-02-28T20:21:00.000-08:00

The idea of cooking has always deluded my interest. People often ask me what I love doing more-- baking or cooking?--and I answer straightaway: baking. I can cook decent meals, I am finicky to the kind of meat/vegetable cut I need, but I show off my cooking prowess only to a few selected individuals, family included, because I'm armed with taste-facts that will make them tick; garlic-y? spicy? it could be a fairly predictable process for me. Like Bee, he loves Bolognese and I can cook him a nice dish of Bolognese, complete with liver (which, for me, IS the secret ingredient) and a splash of red wine vinegar. My friend L loves cream-based, so there you go, Alfredo pasta with bacon and lots of cheese. Earlier this week, I have mentally decided to attend a cooking class, yielding to a sudden unexplainable urge to want to learn how to cook properly and maybe, even professionally. But, earth to me, I forgot to reserve a slot, I actually forgot all about it (?!*&). Anyhoo, I made a pasta dish (the all time favorite, easiest to prepare meal) and tried my prowess in what I now call Glazed Pork Stir Fry.

Marinara is one of the eaaasiest pasta sauce there is! All it needs are few simple ingredients, line them up, and that's about half of your work done! I used whole peeled tomatoes, this way you get to have chunky tomatoes and also get to customize the taste of your pasta, in this case, I wanted a more authentic taste, as in slightly sour. The capers are real must-haves, pour in some of their juice as well, the taste gets more elevated and pronounced.

And lastly, add the olives. A few spoonfuls should do it, unless you absolutely love them and would want them taking center stage. I cut mine into quarters, am not so much of an olive fan, but they're appropriate taste accent. Let the mixture boil, add salt and pepper if necessary, until reduced. Pour onto pasta and sprinkle in some Parmesan cheese for a perfect end.
I must say this is a great home-cooked meal, my brother loved it and I did, too. Add the fact that I don't need to dirty up a lot of pots and pans and prepare a long mis en place, this goes up, up, up in my book.

2007-02-26T01:15:00.000-08:00

I don't think I can go through the end of February without at least sharing you my rose cupcakes. They are special to me, because, they are my first project from the moment I learned how to do them. And now, that first time felt like forever. Every petal seem to have become better and prettier, curving more naturally and behaving just the way it should. I remember telling my sister that rose making has become therapeutic for me, and if only I can afford it, I will make them the whole day, lost in my own thoughts, and patiently molding every bud, every petal.As I place them on every cupcake surrounded with leaves, I wax nostalgic as I think of how women of before put so much time and effort onto their crafts. Gone were the days of planning several days before of today's dinner; of creating one's own family bread. Admittedly, I am guilty of such brevities. But, it's good to stop once in a while and reflect. I cherish those times when I can let my hair down, try a new recipe for the family to love or hate, and not quick to move in deference to work.
It just makes me realize how much I love my work, what it makes me create and enjoy at the same time and most importantly, I am thankful for the kind of time it allows me to have. Because in the end, it's great to be able to sit comfortably and make some roses.

Lazzzy Sunday

2007-02-24T17:13:00.000-08:00

I LOVE lazy Sundays...a luxury that is getting few and far in between. I do love waking up early and going to church (well, maybe not the getting up early part), lunch at whoever sister is hosting that day, long afternoon desserts and then malling. But there is also the charm of a no-plan Sunday. When upon waking up, I ensconced myself in my comforter, letting myself stay a bit longer in bed and only getting up when hunger pangs start. Now food, is all another dimension for a lazy Sunday. I would either have a long breakfast that would take as long to prepare; or a simple eat-whatever-I-see -- like right now, munching on un-humanely sweet pretzel sticks for breakfast.

Javi doing Superman thing

This month of February has been full of new things to love and things to celebrate about: Valentine's Day, Chinese New Year, the opening of Cantinetta Rockwell, the movie Music and Lyrics, and of course the birth of my first niece, Bella--now i have two pamangkins! Hurrah!

Bella
I've decided late last night that my journal would not be entirely about everyday happenings, but more on the new stuff that opened and happened. Not everything necessarily about food (although I bet mostly): it could be a thought, a newly opened shop, new friends.
And now, I must fix myself a nicely brewed coffee and find something to do on this lazy Sunday.

Almost Flourless

2007-02-06T20:38:00.000-08:00

This is not a flourless chocolate cake, as is evidenced in the crumb when you look at it closely, nor is this a deflated souffle. Rather,it is a bit of both. The top balloons up in the oven, with little pock marks scattered on top and gently deflates upon standing. They are best eaten several hours after baking, when the ingredients, minimal as they are, had the time to converge and develop more. The crackly top will not stay crackly, the steam giving off moisture softens them and ever so slightly makes them even sticky, but it's a-ok. The texture is soft on top and at the bottom, almost pudding like, then as you bite on, there is a firmer texture ensconced that melts almost instantly with just a nudge with your tongue. I won't describe this as decadently rich, it's not; it is more tamed that a flourless chocolate cake; a feel good dessert that won't give you sore throat right away and even can make you believe you're not guilt-bound.
I strongly suggest you use the best quality ingredients for this recipe, as in using the chocolate bar you love to eat on it's own (I used Callebaut bittersweet), because that is the foremost taste you will have. It is completely in it's element: fresh eggs, fresh butter and chocolate.

Almost Flourless

3T cake flour, sifted
1T cocoa powder
1t espresso powder

5oz bittersweet chocolate
6T unsalted butter

4 yolks
1/4C sugar
4 whites
1/4C sugar

Use a 12 hole muffin pan, lined with cupcake liners.

1. Sift together dry ingredients: cake flour, cocoa powder an espresso.
2. Melt over double boiler or the microwave: chocolate and butter. Let cool a bit.
3. In a mixer bowl, beat yolks with sugar in medium speed, 4 minutes, until creamy and light. Add in chocolate mixture, mixing on low speed. Fold in flour mixture lastly.
4. Whisk egg whites with sugar until soft peaks form. Fold together with yolk mixture. Pour on a lined 7" pan or prepared muffin pan, filling last muffin hole with water.
5. Bake in a 350deg F oven for 20-25minutes for muffin pan or 25-35 minutes for 7" pan.
6. Let cool. Dust with icing sugar or just before serving, add a dollop of whipped cream.

Soft White Oatmeal Sandwich Loaf - Biga Style

2007-02-02T20:34:00.000-08:00

biga, fermented 2 days

I have been in love with bread for so long and I have probably lost any sense of perspective on it a long time ago. But, on the other hand, I have developed a very liberal interpretation of what makes bread bread: it can be flat like a tortilla, crusty like a hearth loaf, sweet and soft like brioche; And there probably isn't as many bakers as there is in variations of making bread. That I believe.
Artisan-style hearth loaves have since become better and better by leaps and bounds....so I've heard in the US. Unfortunately for me (in Manila), I have yet to purchase a true artisan loaf, with the crisp crust, chewy interior and a flavor that is clean and tasty from the preferment.

I like using the sponge method in making my breads, sourdough a bit to far off for my taste. A favorite would be using a biga. It is like the old dough method, where a small piece is cut from the large batch to be used as the giver of flavor for the next large batch of dough. A biga is very easy to handle and is not time sensitive. You can prepare it up to 3 days in advance and leave to ferment in the fridge; or prepare it 8pm tonight, come 8am the next day, it is ready to use.
I like the texture of the finished loaf, it is springy and sturdy. A sandwich bread that won't go soggy on the mustard, ketchup and grease. The oats were just an after thought, a last minute addition to give texture and bite. The crust is vulgarly crisp; that which crackles with every press and cut. My chopping board was left with shards and shards of crisp crust, it was a complete mess! But a messy perfection, that is.

Soft White Oatmeal Loaf

Biga
1/4t instant yeast
1 C lukewarm water
2- 21/3C all-purpose flour

Dough
1/2 t instant yeast
2C milk
4-51/3 C bread flour
3/4 C rolled oats
1/4C honey
5T oil or melted butter*
1T salt

1. Make the biga at least 12 hours before you wish to bake the bread: Dissolve yeast in the water and stir in 2 C flour. Knead until smooth. Adding flour if it is too sticky. The finished dough should be smooth and tacky. Place in a clean bowl, cover with plastic wrap, touching the surface and let stand 12 hours to 3 days. Refrigerate if letting stand for more than 24 hours and bring to room temp before using.
2. Cut the biga into 5 pcs. In a mixer bowl, combine yeast, milk, 4C flour, the salt and the biga. Using the dough hook, knead at low speed, adding flour 1/4C at a time until it comes together. Increase to medium-high speed and let it knead until gluten development. It will be smooth and springy.
3. Transfer to a clean greased bowl, let rise 1-11/2 hours. It is well-risen when the indent remains when poked with your two fingers.
4. Turn the dough out onto a lightly oiled surface, divide into 3. Roll each dough to remove air bubbles and tightly roll into a loaf, pinch the edge. Place into well-greased 9x5 pan. Let rise for about 1 1/2 hours, or until doubled and top of dough is 1" above rim of pan.
5. While the dough is rising, preheat oven to 400deg F. Bake for about 45 minutes, or until top is golden and crisp. The bottom of the pan will sound hollow when tapped.
6. Unmold and let stand on a rack before slicing. Makes 3 loaves.

The oats may be omitted, no adjustments necessary. The dough is huge, so you might want to half the recipe especially when only using a 4-5qtz mixer.

*butter will give better flavor, oil keeps loaf fresh longer.

Cranberry - Carrot Yeast Loaf

2007-01-23T02:32:00.000-08:00

This is more like a breakfast sweet treat than anything, but a healthy one, nonetheless. The loaf is studded with grated carrots, chopped dried cranberries and made with whole wheat flour. The pairing of carrot and tangy cranberries proved to be complexly interesting; chunky, nutty, brimming with flavor...this bread at its best is pure substance. I have completely forgotten where the recipe for this bread is, but I know for sure that almost any wheat loaf, or white loaf for that matter, may be adjusted to accommodate the cranberries and carrots. If you feel like experimenting, I would suggest holding off 2T of the water called for in the recipe as you add the carrots, since carrots contribute a lot of moisture.
Adding dried cranberries early on in the mixing process presented no problems, as the tiny fruits didn't shed off any color, and the kneading was just perfect to sufficiently mince the cranberries.
Since this bread holds so many good things that give moisture, it will stay soft and moist longer than any ordinary preservative-free loaf.

My 10 Best Holiday Food

2007-01-03T00:01:00.000-08:00

a continuation...
6. Stuffed Turkey

As you can see, it was mighty big and stuffed to the brink. My sister's nephew, Joshua, asked her Lola (grandmother) "why do we have turkey when it's not Thanksgiving?!" As if Thanksgiving is the only reason to enjoy a fat turkey. I liked how it's abundant in white meat (great protein provider!) and the skin is crisp dry. A vulgar slathering of cranberry sauce elevates this humble turkey into an extravagant and unique eating experience. This is great with bread too.7. Sharksfin Soup

One sharksfin soup is enough to move an ordinary eater to budget-consciousness. But a price has to be paid for all those poor sharks, at least how media interprets the way the seller of these prized gustatory ingredient is acquired. I shall slightly share with you the tales my gourmand Bee has for this particular soup. It's enough that I tell you it has got to do with Singapore. And that he flies there. Just for the soup. Then heads home. Hehe. Oh don't anybody be put off with his seeming pompous claim, he's just such a kidder.
But this soup is really a great eating experience, preferably with raw or blanched bean sprouts and a dash of chinese vinegar, with the thin strands of firm sharksfin making an almost imperceptible thud in every bite. A usual fare in Chinese lauriats, it has become more and more difficult to perfect and with the actual sharkfin becoming less and less in every serving. Do try Gloria Maris (Greenhills, across Unimart), they make a good, relatively abundant serving.

8. Mom's Chinese Ham in Sweet Syrup

Yes, as in sweet sugary syrup. In fact, she's proud to point out that she uses Sprite as one of the ingredients to provide the foundation for the syrup before boiling it with the cut ham in all its fatty glory! This is one of the few dishes she is actually willing to cook, because as I've said, she's not into cooking. This is best with hot pan de sal (staple Filipino buns) and nothing more. No ketchup (I imagined the taste would be hideous and I LOVE ketchup) or mayonnaise or pickles or anything. Just enjoy the ham, with fats please and a good drenching of the sugar syrup. Heavenly. Perfect for a rainy morning.
9. Valrhona Hot Chocolate Drink

Not really a food, but it's a holiday favorite. The powder doesn't readily dissolve upon contact with water, so stir patiently, let the flavor emerge and meld with warm water, and then you pour on the cold/hot milk. The dark brown liquid evokes a vivid mouthfeel, a gradation of taste, from bitter and earthy to sweetish and finally, sinisterly rich. I have my hot chocolate almost every afternoon, taking the place of my coffee or green tea, while I take a break, relax, and look out the terrace to watch the subdued afternoon sunlight.
Available in Cooks Exchange (The Powerplant Mall).

10. Classic English Fruitcake

What is Christmas without fruitcake? It is imperative that one's Christmas should be accompanied with a properly aged fruitcake. At least my Christmas. I love making them and I love eating them. The alcohol I use varies, sometimes I like the stronger, more bitter taste of brandy, but for a less potent fruitcake, I use the more mellow rum. I love biting into candied fruits, tasting their bittersweet coating and crunching into walnuts. I value the soft, dark, pudding-like texture of them and especially the fact that the longer they stand, the better they taste!

My 10 Best Holiday Food

2007-01-02T21:35:00.000-08:00

Of course, I do have my favorites. Here they are:

1. Mom's Fruit Salad

My mom's specialty. A hands down favorite among all fruit salads I've tasted! I call this Mom's Fruit Salad that ends all Mom's Fruit Salad. It is that good. Creamy, as opposed to watery (as some fruit salads are), and lightly sweetened, Mom is very precise in using a certain brand of cream and condensed milk. She cuts up the apples in a certain way and sometimes, she would add macapuno (coconut sport) to make it more viscous; and she only adds the bananas (if desired) before serving, afraid that it would mar the pristine color of the salad with blots of discoloration. I and my sister A, always prefer our fruit salad with lotsa tiny chunks of cheese to add creaminess, as well as give emphasis to the sweet fruits. I've loved my mom's fruit salad for as long as I can remember and I have come to associate it with good tidings and holidays, because my mom only makes them when there's a reason to celebrate.

2. Tita Vicky's Pecan Raisin Bread Pudding

A get together at my sister's place introduced me to her mother-in-law's baking skills. She brought carrot cake and bread pudding. And how I love bread puddings! They're an ultimate comfort food, it's everything warm and fuzzy to me. I asked if she sells her products, "Oh no, I don't have time, I just do them for special occasions." Understandable for a woman who spends car ride time busily answering text messages. She's that busy. So, thank you New Year for I get to taste her bread pudding.
The bread pudding was very moist and clearly soaked through, with raisins scattered about and pecans adding crunch. The only lacking component was a custard sauce to accompany it, but then again it's all good, since I have been out of the gym for a while.

3. The Family Caramel Chocolate Cake

Oh this is good. Decadently smokey sweet, rich and a family favorite. I don't always make them and now I really wonder why. But it is always present in my brother-in-law's birthday, this is his most requested, ultimate birthday cake, on which we would place just one candle on the corner and baby Javi would blow it. And we'll all smile for the camera. And DIG IN!

4. Krispy Kreme (who doesn't?!)
I finished one donut in 8 seconds. Faster than I could think, talk, or sit. How glorious that halo of a fried dough is! So light and soft, a tad too sweet, but never mind that. I still salivate over it as I type this. I long for our next meeting.

5. Cebu's Lechon
Never a celebration without it! On Christmas Eve, we had it in several kilos; on New Year's Eve, we had one whole pig. How could I not sweat it out in the gym?! The flesh was, as always, tender, juicy and savory. I remember my cousins in Cebu telling me how Cebu's lechon differ from the ones sold in Manila, I learned that they put a concoction of various herbs and spices in the gut of the pig before roasting them, to make for that flavorful juicy flesh. They're so good even without sarsa...actually even without anything else but a steaming cup of Jasmine rice.

to be continued...

Cheers to 2007!!!

2006-12-31T20:07:00.000-08:00

I just have to share this. The owner of this pair of tiny paws have officially marked his territory outside my sister's house.
Lucy in the sky

What was once just around the corner has now arrived! WELCOME 2007! The Year of the Pig (or swine as some friends would say hehe) carries with it its own revelations, promises and hopefully more great desserts! Woohoo!

I'm still on vacation mode, so in spite of all late night get togethers, partying and eating, I still feel relaxed and in good spirit. Last night, my rimmed, tired eyes were fully open and in awe of the many colorful lights shooting through the dark sky; nothing could have made me fall asleep even if I wanted to. It was not only the welcome of a new year that we're celebrating, but also for my brother-in-law's birthday! And only during his birthday do we make him his most requested, most favorite birthday cake, the family Caramel Chocolate Cake (soon to be available to the public!). In short, his reservations to sweet laden food and self control had all but become nonexistent.That's our makeshift paputok (firecracker), mainly consisting of a boxful of watusi (little sticks of firecrackers usually ignited on the pavement with your shoe)-- our futile solution to just one more merry maker. That's what you do when you run out of noisemakers, you create your own. It may not do any wonder--suffice it to say that our paputok wannabe was only boasting little specks of light, just like what you see in cartoon movies' magic wands-- but it gives you something to laugh about for a while. Or better yet, submit to your sudden impudence and drink up when some guys driving down the street in a golf cart offer you a shot of vodka! You sure will get loads of hoots and effusive encouragement!

Christmas in My Heart

2006-12-24T09:30:00.000-08:00

It's 1:10 AM and officially Christmas. Fireworks, untraditionally, abound the evening sky; bolts of bright light and mighty cracks sound off brazenly. And right now, I'm thinking of a certain way people do their greeting, particularly in using XMAS instead of CHRISTMAS.

I do not, for the life of me, understand how could one feel the spirit of Christmas when upon greeting a friend, one texts Merry Xmas. What's X? I feel that it's ignominious to the whole meaning of Christmas. Because I believe that CHRIST gets the center stage in CHRISTMAS, hence the name.

That's how I love and enjoy my Christmas, undisguised; but then again, different strokes for different folks.

If it's from me, it's Merry Christmas.

GIFT-GIVING!

2006-12-21T00:02:00.001-08:00

MERRY CHRISTMAS to one and all !!!

Oh man, what a crazy couple of weeks! I spent everyday running to and fro my efficient albeit small kitchen, almost feeling delusional with all the work, the phone calls, scheduling and packaging. I loved every minute of it, even though I'm dead tired by the end of the day. And with every moment I look forward to that day when I can finally rest, enjoy the holiday season-- which I absolutely love-- and of course, shop for gifts! Yey!
To be honest, I hate shopping. I'm not one to enjoy traipsing around the mall; a 2-hour walk is just about the MOST that I can tuck under my belt without giving myself apoplexy from exhaustion. But now, of all time, why does shopping get me hyped up?
As I see it, what I do enjoy about it now is the excitement of finding the right stuff, the right gift. Bee, who normally loves to shop, is anxious about this year's gift shopping, just the mere thought of last year's gift-shopping is enough to daunt him. He knows that I don't just buy any gift. I think, I ponder then I select. He would always say "it's the thought that counts", but where really is the thought there if I don't even give the time to look for the right stuff? I really cannot understand his being apathetic about this whole christmas ministrations. The right stuff doesn't have to be luxurious or even unique. It only has to have integrity, the attribute that it was carefully chosen with the thought that "hey, this is going to be useful for him! or ooh she'd love this! You get the point.
Another thing to be excited about is putting them under the Christmas tree! I would do the shoving, waiting in line, and endure Bee's snivelling all over again if only for this. It's almost as great as opening the gifts themselves! Really.
For this year's shopping, I've already made a list, perused over magazines for great finds and had took the liberty of asking around for wishlists--this really is helpful. I just love this season!
So, please let's all be merry this season, there's always something to be thankful for. Something to thank God for.
Merry Christmas!

I Love My Fish!

2006-12-04T23:48:00.000-08:00

Bee was craving for a good plate of bolognese the other night that we decided to have dinner in one of our favorite Italian restaurants: Cantinetta, La Nuova or Caffe Maestro. We have tried and tested their bolognese (among many other dishes invariably sumptuous) and we've enjoyed their various adaptation of this classic pasta. C was more inclined to La Nuova, but being that we were just there recently, I was partial to Caffe Maestro.

I ordered a lapu lapu dish, Cernietta al Cartoccio (P545) and Bee got his bolognese-- as if he still needed a menu, it's always bolognese! And I was never short in teasing him of his lack of adventure in dining. And he retorted that I always get the fish. Touche. But hey, I love my fish!

And do I love THIS fish!

It was piping hot, tender, and succulent. The chunky distinctly Italian tomato-caper-olive sauce had a sharp sour tang that brightened the flavor, dramatically encouraging the next forkful. I loved that it was steamed well, with nary a soggy corner at all. Bee liked it, too, I could tell. Every fleshy shard delivered to his plate disappeared faster than I could say "try it!"

Caffe Maestro is located along N. Garcia, just off the final stretch of Jupiter Street, Makati.

Something Small, Something Big

2006-12-02T21:07:00.000-08:00

My friend S, gave these to me, these nuggets of pure chocolate indulgence. You could actually see my teeth marks on it, I bit on it not so much for picture purposes as for my lack of self-control. She presented it to me and as if on reflex, chomp! Brought from Manila Peninsula Exclusivites, she could hardly contain her excitement in sharing it. And are they good! It's so smooth it practically melts on my tongue. It's a dense good quality ganache covered with melted chocolate that gives it an almost imperceptible crunch. The quality being Valrhona.She also gave me this big half-globes Chocolate Chip Cookies (P80/5) from Gng Bukid. Yes, coined from Mrs. Fields. They have an almost cake-like texture, but a great eat nonetheless; something nice to have on hand when you just want something. I like how it's studded almost to the brink with chocolate chips and the buttery taste really comes through. Its pebbly, uneven top and hugeness also adds to its charm. But, if you're a chewy cookie type of a person, then this won't be it for you.

Two New Cakes from Starbucks

2006-11-21T20:48:00.000-08:00

After a divine and interesting dinner at La Nuova, the dessert part was a walk over to Starbucks. It was a nice surprise to see new cakes in Starbucks-- sugar free Cream Puff, sugar free Flourless Chocolate Cake and the multilayered Mango Madness. Don't expect anything gooey in the Flourless Cake, there wasn't any soft part; it was akin to eating a mildly gritty truffle. It isn't all that bad for me, in fact I find the texture intriguing with the chocolate rosettes adding a melt-in-the-mouth sensation. I wouldn't go so far as to say it's the best sugar free flourless cake there is, but for a dessert restricted with sugar, that most important element, I do think they did a good job here.
The Mango Madness, on the other hand, lacked a heavy dose of succulent mangoes. The nutty and pebbly crust blended well with the cream but the missing real mango flavor would have given it more attitude.
New fave drink in Starbucks: Nonfat Doubleshot Caramel Macchiato. As introduced to me by C, my ever picky bf.

Pineapple Upside Down Cake

2006-11-20T23:07:00.000-08:00

Spring cleaning should have happened many moons ago, but if you're anything like me, you still have that dusty boxful of stuff on top of your closet, under your table or stacked in the shelves. I know I do. Over the years, I've collected an enormous amount of recipes from the internet, newspapers, magazines, TV shows, through all means imaginable. As I scan every hastily written recipes and clippings, I can vividly remember those times when I'd get all giddy with excitement whenever I'd see a scrumptious sounding recipe titles-- Ultimate Chocolate Mudpie, Triple Chocolate Cookies, Best Ever Banana Bread, Chewy and Chunky White Chocolate Macadamia Cookies-- titles could go so long and so rich that I'm delirious by the time I'm done. But, as with every copy, they ended up stored and usually forgotten.
I chanced upon this recipe in one of my folders, funny because I can't remember why I would be interested in an upside down cake. I'm still not. But I decided to give it a try, just so I can satisfy that miniscule curiosity slowly gnawing into my brain. It also helped that I still have some leftover pineapple chunks from last time's carrot cake.
Everything about it was a discovery to my sense of smell and taste. Something fragrantly bright permeated the air with a subtle touch of buttery richness. Some of the pineapples stuck on the pan when I turned it over, but I simply reattached them using a small spatula and no one was the wiser. The cake is a dream to eat--dense (don't expect chiffon lightness), very tender and soft with a great tangy pineapple flavor. This is the type of cake that is best eaten warm with a scoop of vanilla ice cream, just like how you would apple pie. Makes a great comfort food too.

Pineapple Upside Down Cake

Topping:
1/4 unsalted butter, melted
1/2 C light brown sugar
1 C pineapple tidbits
1/2 C cherries, optional

Cake:
2 C cake flour
1 T baking powder
1/2 t salt
1/2 C unsalted butter
1/2 C sugar
2 eggs, separated
1 t vanilla
1 C pineapple juice

1. Preheat oven to 350F. Very lightly grease an 8" round or square pan.
2. Prepare topping by mixing all ingredients together. Pour on prepared baking pan.
3. In a medium bowl, sift flour, baking powder and salt together. Cream butter and sugar using the paddle attachment until light.
4. Add yolks to the butter mixture, one at a time. Beat until well incorporated.
5. Alternately add dry mixture and pineapple juice to the butter-yolk mixture, ending with dry.
6. Scrape batter to make sure everything is well incorporated.
7. In a clean and grease-free mixing bowl, whip whites until soft peaks.
8. Scrape 1/3 of the whites into the batter, lightening up the mixture. Fold the rest of the whites.
9. Pour mixture onto topping-filled pan, bake for 30-35 minutes or until top is lightly browned and cake is firm. Turn over plate.

A DessertFULL Afternoon

2006-11-18T19:01:00.000-08:00

We arrived a little after 4pm, a bit late tsk tsk. And oh so excited. I'm with my foodie partner S, the perfect companion in events like this. This being Tina Diaz's Dessert Sampling afternoon. What a lovely day... as I've spent the better part of my Saturday morning lazying and relaxing by way of pilates and of course, just lying down. And so we arrived, welcomed by none other than Tina, the perfect host. Two ladies were already there, one of them whose face was hidden by a big camera. And of course, why am I not surprise, it's Lori! After the moment of OH HEY!! and hello and how are you, we got down to business and started clicking away. Click click click!

The first thing to greet the eye was a coffee table in the center with a tower of various scrumptious looking bars (P240/24) that surely didn't fail to live up to its look, mini apple streusel pies (P260/6) and Pastillas de Leche Cake (P520). The Mango Bar was chewy and a bit milky tasting, it's not like eating dried mangoes at all; the Food for the gods was moist, very walnut-y in taste but NOT greasy, which is really amazing and I like it a lot.
The Pastillas de Leche Cake (above P520) surely fits its name. This cake boasts a hefty 1/4 of a kilo dulce de leche, that over-the-top rich and milky old fashioned caramel made from condensed milk. The icing is pure indulgence, I can actually taste the caramel-y concoction that marries well with the brittle nut topping.I particularly like the Caramel Espresso Crunch Cake (P520), not only for its taste, but also for its old fashioned charm. The icing has an intense mustard color that just makes me salivate...drool drool. Tina points out that this cake is enrobed in old fashioned caramel icing, the same dulce de leche in the Pastillas de Leche cake, but made lighter with a bit of cream. The icing wasn't overpoweringly sweet, as somewhat is expected with dulce de leches. It is perfectly smooth, perfectly right with the coffee-infused chiffon cake. And just what we need with a cup of fragrant Barako.
The, rightfully, star of the the show that garnered a number of "how interesting.." comments was the Tsokolate Cake (P520 topmost). The essence of the tablea was an apparent delightful taste, with the crumb whispery soft and only a tad crumbly. It is garbed with a smooth ganache and the rosettes of whipped cream provided a nice finish. Simple it may be, but undoubtedly a purist's dream.
The second row is lined with dense and extremely fudgy Double Chocolate Chip Fallen Cupcake (P180/6). "How is it "fallen?' we asked. I got one and immediately squealed in it's heaviness. Well, the sunken middle is indeed fallen...and then one bite I knew. It isn't flourless nor does it have a runny chocolate sauce center, but it's dense and soft and as Tina described it, just like a cake with reduced flour, thus creating a nugget of fudgyness in the center. Hmm yummm.
Various Creamy Cheesecakes (P650), strawberry, cherry, blueberry, and chocolate chip sauce whimsically placed in shot glasses were a delight in the eyes and offered a respite from my chocolate overload. I liked the tanginess of the cheesecake that struck a perfect balance paired with the sweet toppings, supplementing the idea that a little goes a long, long way.
Alas, I knew I forgot something. Yes, I forgot to try the Caramel Chocolate Cake (P495). And this goes the same with mini Apple Streusel pies. How could I?! Could be I've got my fill of gustatory indulgence and I didn't feel compelled to look for something more.
The name Taza Platito, according to Tina, came about with the coffee cup, taza and cake plates as in platito in mind. And that we, as is a natural occurence in our everyday lives, LOVE to share desserts as we sip our tazas of coffee and have long chitchats. The idea couldn't have materialized any better that sunny afternoon.

Taza Platito Divine Desserts
09228001368 (Tina); 3732732
12-A Sct. Tobias cor Father Martinez Sts., Q.C.

French Chocolate Ice Cream

2006-11-14T19:15:00.000-08:00

Ever since I made Vanilla Ice Cream, I can't get past the idea that I CAN MAKE MY OWN ICE CREAM! Meaning I can have peanut butter AND Oreos AND chocolate chips AND just about anything I might fancy putting in. Isn't that great?!
This French Chocolate Ice Cream is from the book CHOCOLATE by Nick Malgieri. And it's absolutely divine. The recipe calls for unsweetened cocoa powder and bittersweet chocolate (I used Lindt 70%), and with that kind cast, I just knew it was going to be hugely rich and intensely chocolate-y. And boy did it impress! If you're wondering what the taste is like, or rather its intensity, think Haagen Dazs Belgian Chocolate ice cream. The bitterness can be lightened up a bit by using milk chocolate instead.

Create one for yourself!

French Chocolate Ice Cream

4 C milk
1 C heavy cream
1 1/4 C sugar
10 egg yolks
1 C cocoa powder
4 oz best-quality bittersweet chocolate (or milk chocolate)

1. Combine milk, cream, and sugar in a large saucepan and whisk twice to mix. Place over low heat and bring to full boil.
2. Beat yolks together and temper* with the boiling milk. Return all mixture to pan and whisk constantly until custard thickens, about 20 seconds at the most. Be careful not to overcook custard or it will scramble.Whisk in cocoa and chocolate.
3. Remove pan from heat and pour through a strainer into a pot set over ice water. Let cool, stirring occasionally. Cover and chill the cooled custard overnight.
4. Freeze in an ice cream machine.

If you don't have an ice cream machine, pour cooled custard into a 4 qtz Kitchen Aid bowl and freeze for 1 hour or until the side begins to set up. Process with the paddle attachment on medium-low speed for 30 seconds and return to freezer. Repeat 3 times or until mixture is creamy. Transfer to a freeze-stable container.

*to temper is to pour a little of the hot liquid into the yolk mixture while whisking. This enables the yolk to heat up, thus preventing it from prematurely cooking when poured into the the rest of the hot liquid.

Lazy Sunday 2pm Lunch- Dessert Part

2006-11-14T00:39:00.000-08:00

I bought this Chocolate Rum Loaf (P280loaf w/o box) from Joyce Aragon, she makes them superbly and her rum cakes have been bestsellers. I haven't tried her Rum Butter Loaf, but I imagine it would be just as nice. I especially like how the bottom of this loaf is almost soaking wet with rum. I'm a sucker for liquor cakes; I want them drenched through and through. If only I'm the type to throw all cautions to the wind, I would and could finish this entire loaf! Because even though it is a butter cake and a chocolate at that, it isn't heavy nor sweet at all; the crumb is light yet firm at the same time, it doesn't go tumbling down at the nudge of a fork. Although this can be enjoyed anytime of the day and is more forgiving in terms of storage compared to cakes, I most prefer eating it well chilled and accompanied with milk.

My sister D isn't a baker per se, she's a banker, but once in her life she had fancied being a baker and had actually pursued it. That was the time when I was really young and simply looked forward to helping her shape cookies, eating the corners of the brownies she just made and devouring her still hot carrot-pineapple cupcakes (which I still think is the best I've ever tasted). I couldn't remember a time that I didn't like whatever she baked. And then one day, it all stopped, she changed course and the rest is history. She now flies in and out of the country and only has the time to cook on Sundays. Anyway, she had recently acquired her lost passion for baking and started making simple desserts, like chocolate cakes and brownies for personal consumption (I supplied some of the recipes, of course). This sudden yearning to bake actually sprouted from my toddler-nephew's penchant for brownies and cookies.
Anyway. She actually made brownies last Sunday and served them a la mode. She decided against microwaving the brownies but still, it was delish. I enjoy anything homemade (that's why I have the habit of ordering from various home bakers) and it really isn't often that somebody makes dessert for the family other than me. This is a nice change. I like it. The taste is different, the texture is not familiar, it is different because her method is different. This is a really really nice change, indeed.

Crazy Over Cupcakes

2006-10-31T04:32:00.000-08:00

My favorite corner in the shop

My friend S and I are major in love with anything that shouts dessert. We feast on them in the deep recesses of our minds way before the first meal has even been ordered. One Saturday, as we were heading for dinner, we side tripped to The Fort to visit Cupcakes by Sonja. We've heard about her cupcakes way back and knew that she had worked in The Magnolia Bakery (ostensibly made famous by Carrie played by Sarah Jessica Parker of Sex and the City). So, we pretty much have to go check it out.
We squealed in delight as we finally saw the Cupcake signage. The shop is pretty small, but my was it well interiored! It has a small open kitchen and a counter right outside with colorful candy sprinkles and colored sugar! We gushed over dainty cupcakes and the homey pink look of the place. It looked like a bakeshop of the yesteryears.

Faced with so many cute cupcakes, it was hard to maintain our composure. We tried every bit of pose just to be able to capture the charm of the place. A number of people started to swarm in and the place is suddenly packed. We made our orders and soon left, but not without taking another picture, of course.
I got 2 Flourless Chocolate Cupcakes, which are absolutely divine, a Red Velvet and a Peanut Butter-Banana Cupcake, which is actually a brownie cupcake. The prices are a bit steep, so you really don't go hoarding in this place. I find the Red Velvet lacking in taste, but I adore the icing though, a cream cheese-confectioner's sugar buttercream. The Peanut Butter-Banana Cupcake wasn't anything like its name at all, save for a single caramelized banana slice on top. But I know I'll find myself in the shop soon, there are still loads of other cupcake flavors to try. And if there's one thing I learned, it's that charm can bring you places.

Cookie Souvenirs

2006-10-31T03:02:00.000-08:00

I try to make my gift giving as personalized as possible and I don't think it could be any more pleasing to get one's message across than through personalized cookies. These are made using sweet tart pastries that don't spread nor puff up a lot, an indispensable characteristic to achieving a writable surface. The cookie surface is usually painted with royal icing first to make it look neater and more clear cut; it is then left to dry up before writing on messages and designs.
The only problem I encountered in making the cut outs is in making sure that the rolled out dough does not get too warm because it will be impossible to cut out neat shapes. It needed a lot of chilling in between rolling and cutting outs.
At first I thought they were very tedious to make, but I discovered it really isn't so. The key is dividing the task among several days-- baking the cookies on day 1, painting on day 2 and so on. The actualy work is relatively minimal with more waiting to do than anything.

Two Cakes Today

2006-10-25T01:49:00.000-07:00

This has got to be the best Starbucks cake I've ever eaten! It's so light and creamy that I can easily finish it in under 5 minutes. And maybe that's the only downside to it, that it's gone almost too soon when I still need that one more bite! The two thick layers are strawberry cream that is dense and rich in taste with an unusually delicate strawberry flavor. This has more substance and a knock out bite to the senses; it makes you forget sugar and calories and that you bought it to share in the first place!
While I was yet recovering from my strawberry daze, I got jolted back to earth with the Black Forest I got from Breadtalk. Although every element was perfect-- the chiffon was light and moist, abundance of chocolate shavings-- it just didn't make the cut put together. It was lacking in taste, the cherries offered little help (there weren't a lot to start with) and so did the light chocolate mousse. Anyway, they do make good breads, so on the bright side, life is indeed fair.

Lemon Day

2006-10-16T22:12:00.000-07:00

If there's an effort worth doing it's definitely squeezing lemons. For me, lemon represents anything sunny and clean and refreshing. It lights up food from breads to calamaris. And if life hands me lemon, well, I'll make lemon curd! This being one of my most favorite fillings and something I got to always have on hand. They keep very well and gives a bright flavor to jellyrolls and meringues.

Making them is fairly simple. The mis en place contains egg yolks for that rich custard-y texture, thickener, a little bit of sugar and lemon juice. They're made with the same method as vanilla custards, but because of their acidic characteristic, they're not prone to quick rancidity as how vanilla custards are.

This is one of those cakes that is good enough eaten on its own. The flavor gives enough satisfaction and the texture has a certain bite to it, making it a substantial piece of loaf. Adorning it with fillings and cream is incongruous with the integrity of the loaf, masking the flavor and textural enchantment, making it overly rich and heavy. I enjoy it the most after meals, when its sharp flavor cleanses the palate while giving me my dose of dessert.

Creamin' and Churnin'

2006-10-11T23:49:00.000-07:00

I do believe that great desserts need not consist of many ingredients and using quality ingredients separate a good dessert from a memorable one. Ice creams generally contain only a number of ingredients , so the flavor of each element really comes through. The first step in making ice creams is to prepare the custard, much like the creme anglaise. It is important to note that the custard should never be allowed to boil at any point, most especially when the yolk has been added, this will scramble the yolks and give a curdled appearance. Sometimes a quick stint at the food processor can save the custard, but usually it won't go back to its smooth texture. The custard then has to be cooled and chilled before transferring to an ice cream machine, which is great if you have one.

But I don't. So I adapted the KitchenAid alternative (which I sort of just made up.). I let the paddle attachment do the work in hourly intervals until it reached a creamy smooth consistency. And I find that it went well. The texture's a little icy-grainy but it's all right, it's still undeniably creamy. Besides who doesn't love an honest-to-goodness homemade ice cream?!

Vanilla Bean Ice Cream

1 C whole milk
2 C heavy cream
6 yolks
10T white sugar
1 vanilla bean

1. Scrape the seeds of the vanilla bean and add to the milk and cream (include the bean itself). Scald over medium heat.
2. Beat yolks and sugar using a wire whisk, until smooth and a bit thick.
3.Temper the yolk with a little bit of the milk mixture and pour back on the saucepan. Use low heat to cook the custard, 4 minutes or until the custard coats the back of the spoon.
4. Transfer to a 4qtz Kitchenaid mixing bowl passing through a strainer. Cover and let cool. Chill for 6 hours or overnight. Freeze.
5. Check if the custard is becoming icy on the sides, this is a good time to start churning with the paddle attachment. Let it mix on medium-high speed for 2 minutes. Return to the freezer and churn at hourly intervals (more or less 3 times) until the custard is creamy and smooth.
6. Transfer to a freeze-stable container.

Variations: To be added on the last churning

Chocolate chips - 1 C chocolate chips; or melt the chips and pour while churning.
Banana Walnut - 1/2 C ripe mashed bananas and 1/2 C chopped walnuts.
Mango - 3/4C ripe mango pulp

Hmm maybe I should churn it in a food processor next time. It might create a smoother texture.

Fruitcake in Cookies

2006-10-11T23:19:00.000-07:00

As the Christmas season is drawing near, I am well aware of the fact that it's fruitcake season again. Although most people do not really eat them, everybody still buys them; there's a certain enigma attached to it. I, for one, love fruitcakes. I don't care much about the raisins, but I just love the candied peels and walnuts. I've never failed to indugle in fruitcakes during the season and I've even went to the extreme of ageing my own homemade fruitcake for 5 months. Talk about patience and indulgence.

These fruitcake cookies are just as divine tasting and develops the same desired effect after a bit of mellowing. They're chewy and chunky, extravagant without the heady liquor taste. The espresso powder I added acted as the catalyst for that macho taste, also making the raisins plump up. I imagine that chopped crystallized ginger would be great too, heightening the spiciness of the cookie while adding chewiness.

Quezo de Bola Ensaymada

2006-10-08T23:53:00.000-07:00

These are made by a certain famous ensaymada maker, simply known as Mrs. Cunanan, but how special her ensaymadas are! A bit steep in price, but surely one's gotta pay for good treats. One thing I immediately noticed is that it's not coiled as how ensaymadas are usually baked. I especially like how the top isn't smothered with too much butter, letting the grainy sugar and the strong cheese flavor come through. And how I love the quezo de bola topping-- clearly what it's known for--very finely shredded and equally disbursed. The ensaymadas were light and fluffy, easy to eat and not too greasy, which is saying a lot, since ensayamadas generally contain a lot of butter. I find that they go well with strong coffee or tea, the hot liquid making the ensaymada even more tender that almost melts in the mouth.

Friend and Food

2006-10-04T18:53:00.001-07:00

I met with an old friend last night. It has been a looong time since we last went out. Cruising along Tomas Morato (neither of us wanted to go any further), we settled in Chili's. We've always gotten along with where to eat, what to order, the pepper flakes in this or that, little things that really make dining out easier and more enjoyable. I ordered the Guiltless Chicken Sandwich and she got, well, everything else. We both adore American restaurants and it's almost always chicken burger and honey mustard for me.

Her cream sauce pasta didn't go so well. The spicy cajun chicken on top provided too sharp a contrast to the bland cream sauce and it would have been a warm welcome to the unctousness of the pasta, but the whole shenanigan lacked a bit of garlic and salt in that the primary taste was just of pepper spice and cream.

After being stuffed to the brink, we walked over to Coffee Bean and Tea Leaf. Not my favorite dessert place, but I simply love their Chai Tea Latte. There's not one coffeeshop in Manila that makes it like CBTL does. But for the sake of it, I got Pistachio Sansrival to go with my chai. And it's good. The wafers were thick, only slightly chewy and studded with crunchy pistachios; it was light in my mouth with the toasted pistachios playfully crunchy while releasing their flavors althogether. It's a purist's sansrival, with nothing but real butter and nuts and meringue.

AH my chai. As perfect as I first tasted it years back. It's as spicy, as hot and still gives me the warm fuzzy feeling of having indulged in something so deliriously perfect. The rain provided the mood that automatically made me sit back and relax, bask in the cool weather while nursing my hot spicy latte.

Crystallized Ginger-How To

2006-09-21T22:26:00.000-07:00

Making candied ginger is very much like making candied peels, with the former significantly being much easier to do. Make sure you slice the ginger into thin uniform slices, they're easier to cook that way. A good indication of them being ready is if they've turned translucent and tender.
1. Have ready a medium saucepan, fill with 2 C water and 2 C white sugar. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.
2. Slice 2 pieces of peeled ginger into about 1/8" thick. You should have about a cup. Add to the saucepan and simmer until translucent and tender, about 25 minutes.
3. With a slotted spoon, drain ginger and transfer to a baking sheet lined with parchement or wax paper; make sure they're not touching, use two forks to separate pieces.
4. When properly drained, coat ginger slices in sugar. Store in an airtight container at room temperature, up to 1 month.
If your place is humid, like mine, store in fridge. It might get sticky upon removal, but it's A-OK. I just roll them into sugar again! It won't be evident if used for baking.

Ginger and Ghirardelli Chunk Biscotti

2006-09-21T21:53:00.000-07:00

I think ginger in its raw state is something I can never love the taste of and I've said also that much about parsley and lemongrass. But crytallized ginger is a completely different story and taste. The strong haunting taste of raw ginger is nothing but a warm embrace of spice in candied gingers. I love them in spiced cookies, biscottis and occasionally in chocolate mousses, where its warm spiciness is so much a delight to the cold mixture. These biscottis/mandelbrot are spur of the moment treats, but I've been meaning to make them eversince I've learned how to candy my own ginger. Anyway, the process was simple, much like making a shortbread or sweet dough pastry. The cutting of butter into the dry ingredients is what creates the delicate crunch of the biscotti, as opposse to the teeth shattering bite of whipped egg biscottis.

I love the colliding flavors of the spicy chewy ginger and the intense bitterness of Ghirardelli Espresso chocolate; I chopped the candied ginger and the chocolate into small bits but their flavors were so pure and concentrated that it was enough to elevate this biscotti into an extraordinary one. My sister A, who shuns away from anything gingery, was quick to point out that the level of the chocolate and butter compensated for the piercing taste of the ginger, rounding of its taste into something intriguing but gingery after all. It was what I was after, to make the ginger not so much as take the center stage as to happily pair with the other elements.

Another Starbucks Favorite

2006-09-12T23:40:00.000-07:00

You can find really great dessert or snack pieces in Starbucks. Aside from my other favorite treat from them-- the butterscotch fudge bar-- I remember that this banana cream pie was my first love in college. My friend R and I would always share one (to share the calories too, of course!) whilst gulping our frap and coffee. If we're feeling loaded, we'd even have lunch there before going on to desserts. Anyway, it's been a while since I last saw this creamy pie. I remember loving the crust, it was a bit grainy-crunchy, I could actually feel them in my tongue; you could tell that only a small amount of butter was used because it wasn't pasty at all.
One sunday morning, as I was perusing their well-stocked chiller (it's actually quite nice to look at, all of them complete like that), I saw my old favorite. I was a bit surprsed to see it there; didn't expect it to be there, actually. And it was just how I remembered it to be. There were doses of chocolate sauce and caramel, bananas placed upright instead of overlapping, and whipped cream crowning all it's hidden glories...hmm. How enchanting.

My Triple X Affair

2006-09-12T22:52:00.000-07:00

Whenever I would walk by Sugarhouse in the mall, I almost always take a peek at their offerings. I like seeing whole cakes, maybe because they're so seldom now since almost every cafe is sporting single serving mini cakes. This is how I want my cake to look like, in a wedge. There's something homey about it; deliberately and deliciously messy.

I was told this is their bestseller, amusingly called Triple X. The description was plain enough, with layers of meringue and chocolate ganache it read. Well, i just love anything with meringue. Along with their seasonal Strawberry Shortcake, I got my share of desserts for the night.

I failed to take a picture of the Strawberry Shortcake because it was so light to the palate that one bite turned to another, then another, until only a small piece was left. With that aside, I turned my attention to the Triple X the next morning. It was a perfect piece of cake. The chocolate was bittersweet with an interesting chewy-creamy texture. The cashew studded meringue gave an addicting mild crunch. But for me the best part was the thick almond cream in the middle. It was rich, light and dense at the same time. The sliced almonds distinctly gave its own flavor, almost competing with the cashew nuts. The dryness of the meringue in juxtaposition to the velvety cream made a happy pairing; rounded off by a burst of bittersweet almost fudgy chocolate, it was an affair to remember.

The Makings of Brioche Cinnamon Rolls

2006-09-05T01:41:00.000-07:00

I was contemplating whether I should just go for it or not. That is, to follow the recipes to the T. or simply follow my own justified method. It involved retarding the dough, incorporating loads of butter and using the food processor. Those familiar with Rose Beranbaum's The Cake Bible probably knows which recipe I'm referring to. I've salivated over her pictures of cinnamon rolls a la brioche for so long that I decided to forgo with my intuition and follow her recipe to the dot. It's the first time I use my food processor to make dough. I'm just concerned it might overheat my delicate processor who has only handled cookies and short pastries.
I like how they look, all together like that. It seemed the making of a promising treat, with the fresh eggs, sugar and flour canoodling like that. I used the pulse button all throughout, stopping once in a while to scrape and gather the dough together. It seemed perfect at first, but this hot iron-y smell began to emit from the machine. Too late I realized that the dough had somehow leaked into the middle hole, causing that awful burn smell. I quickly gathered the dough out, kneaded them in my marble table to lower its dough temp and used the broken up butter as "ice" to help it cool down.
I left it like that for a while, turning to make the temperature even, consequently softening the butter too. The dough wasn't damaged, fortunately. It still came out springy and elastic. I let it rise once and refrigerated it for tomorrow.

I used pecans and brown sugar for the sticky bun topping, delightful sweet crunchy combination. The bread was still lovely, fortunately, a bit oily for my taste, but undeniably rich. But I'm sticking to my mixer from now on.

2006-08-29T11:45:00.000-07:00

Carl bought me this cake from Dusit Hotel one saturday when he was there attending a meeting. Of all hotel cakes, I've heard that Dusit makes one of the most superb. And from first hand experience, I know this is not far from the truth. Although I almost always shun away from gelatin-based cheesecakes, I couldn't ignore this one away for obvious reasons, but bright succulent mangoes never fail to arrest my attention anyway.

The slice was tall and a looker, the cake was in the verge of falling sideways, but miraculously, it didn't. The mangoes were sweet enough, while the cheesecake was milky; it tasted like melted mango-flavored ice cream. I've tasted something similar in Makati Shangrila Hotel, but somehow this is one seemed creamier. I wouldn't go so far as to say that I love it as I love the chocolate cheesecake Carl made for me, but this one sure is the best gelatin-based cheesecake I have yet to taste. My mom and brother loved this too, saving some for themselves while bringing some along to the family lunch.

I find it best tasting when well chilled (never freeze it!). The chiffon bottom added an interesting mouthfeel and the white chocolate vermicelli did their own part too, providing an almost imperceptible crunch before dissolving to add a creamy richness.

This is perfect for people who like their desserts light yet creamy and satisfying. I like it for what it is and I definitely would buy it for a friend.

Caramel Cake yet again!

2006-08-28T22:01:00.000-07:00

It seemed following from the success of Estrel's Caramel Cakes, every bakery seemed to be creating one milky caramel cake to call their own. The caramel hues range from dark tawny to light yellow and, from my recent discovery, creamy ivory. After a pretty heavy meal at Gumbo in the Mall of Asia, I was ready to pass up dessert. So, Carl and I decided to take a walk for awhile and check out new stores instead. I came across Hizon's near the cinema, I can't tell neither which building nor which cinema area, because I really don't know (it's a freakin' huge mall!); anyway, the stall was situated to one side, not in the usual middle area, with a wide array of Hizon's specialty products, ensaymada in various sizes, mocha cake, taisan, yema crusted chiffon, empanada, asado roll, and a whole lot more. This Caramel Cake (P65) was highly visible in the top shelf, sold individually in cake takeout containers. Curiosity got the best of me, would it taste like Estrel's? would it be light yet cream-rich heavy at the same time? Well, yes and no. Yes, it was creamy rich, but no, it definitely doesn't taste like Estrel's. The caramelized milky taste of this one was a shade lighter (its color would give that away.). But like Estrel's, the filling was thick, creamy, and light. It doesn't keep well, either. I had to discard my leftover because a crust has formed on top and the taste was already getting a bit suspicious. But this stays well put in a cool room, just not in the fridge.
Would I buy this one again? yes, maybe. Because soemtimes, you just want something milky. I don't what is it with milky products, they're just such comfort foods.

A Wedding Cake Primer

2006-08-21T23:27:00.000-07:00

I had my first wedding cake lesson almost a month ago and none other than from my sister, C, of course. She, being pregnant and all, needed help, and I, feeling it's about time I learn a new art, willingly gave a helping hand. "We're making an easy one." Ok, I thought, perfect for Lesson 101.

The cake was of standard size, measuring roughly 16x12x8. Since we had already prepared fondant and gum paste several days ago, it made our work continuous and a zip. Adding a shade of ivory to the fondant took a lot of effort on my part; I'm used to kneading breads, no problem, but this! The fondant was really dense and compact. My sister made it look so easy, I felt like Steve Smith in American Dad. Anyway, I got a hold of it soon enough, a little cornstarch here and there did the trick to make fondant un-sticky.

shiny as bald!

I learned a trick or two in rolling out the fondant. It's easy when you're only covering a small round, but it sure is a different story when you're to cover a huge one, a sexy cola shape or a tea cup! I enjoyed running my hands round and round to smoothen the fondant and make it adhere to the styrofoam. The hand motion should be circular, quick and simultaneous with the circling of the fondant covered styro. Cornstarch sure played a vital role on this part, it helps your hand be able to glide smoothly and perfectly.

I was doubtful at first as to the width of the rolled fondant. I didn't thought it would be enough to cover the bottom of the styro. But, hey, if she says it will, then surely it would. And I watched as she kneaded and smoothened and lengthened the fondant skirt, making the excess come flowing freely down to the bottom. Oh, the art of it all!
The 80% finished cake. The next morning would be the painting of gold to random wads of curtains. I loved the look of the roses-- in full bloom and bloody red color. The leaves, made from gumpaste, added a realistic touch. Overall, I had loads of fun learning the art in wedding cake making, I'm far from being able to do it on my own, but in time, I just maybe could.

Soy Healthy! Soy Good!

2006-08-13T23:24:00.000-07:00

Back when I was in college (not too long ago hehe) I frequent the Greenbelt movie house mainly for its cornucopia of snacks I can bring with me inside the movie house. There's the barbecue flavored popcorn, chicken wraps, Aloi rice crackers (just one floor below, in the fast food center), and then there's my favorite Wasabi popcorn and Soy Ice Cream from Chimara.

And I so love their soy ice cream (further scrutiny revealed they're made by Arce Dairy, no wonder it's so good!)) I could eat a 1-pint tub in one sitting.

Fast forward to present. Carl, his sister Nin and I were on our way back to the parking lot in MOA (Mall of Asia) when I spotted the newly opened Chimara on the ground floor. It was brightly lit with a white interior and a contemporary flair. Instinctively, I went inside and checked out an old favorite. I noticed they've added new flavors and considerately even included sugar-free ones. After a deliberately quick decision-making, I picked the Green Tea Soy Creme (P160).

I purposefully asked for a plastic spoon, because knowing myself full well, I'm inclined to using my forefinger (tsktsk). The nutty soy flavor was very distinct, with a mild creaminess to it. The texture isn't like the real thing, of course; but it's soy ice cream and I'm definitely getting what I asked for. I love the hit of green tea, not too bitter, but ever present. Unsurprisingly, the soy creme isn't too sweet, even if unmasked by icy coldness. And its texture is icy smooth, somewhat like a cross between a gelato and a sorbet, making it all the more interesting.

have a bite!
Nextime I'll have that strawberry!

Mom's Perfect Banana Q's

2006-08-06T21:48:00.000-07:00

Among my mom's repertoire, I find she makes her banana q's the best. She's able to catch the saba just when they're prefect for sugar frying--when it's tender to the touch with near to yellow skin. She knows just how much sugar to add and just how hot the oil should be--producing a lovely graded texture, with the crunchy sweet crust giving way to a moist tender interior. It's bliss. I've never tried them with vanilla ice cream or anything for that matter, devouring them in an instant before thought had made its way. But I imagined it'll be quite a sensation. Just like how we enjoy warm apple pie with a scoop of vanilla ice cream. They're sticky, alright. But when well spaced apart on a wide plate, you won't end up with one colossal banana tower. Blot out excess oil and let cool til just warm before eating them, anytime before that and it's scalding hot! Allow the sugar to caramelize and form a crunchy skin, enjoy with a scoop of vanilla ice cream.

Mom's Banana Q

1 bundle saba, (choose the ones already tender to the touch)
granulated sugar/brown sugar, as needed

1. Heat oil in a wok, til smoky.
2. Dredge sliced saba on sugar, coating completely.
3. Fry as much as wok can contain, do not crowd. Fry til sugar adheres to the saba. Remove excess oil, put on plate.

A Pancake is All it Takes!

2006-08-06T20:19:00.000-07:00

My sister has been crashing in our place for over a week now, she's into her first trimester and since renovation in their house for the coming baby has started, she's icky with dust and what not. So, here she is and I just enjoy having her around--in spite of all that perennial bizarre cravings she seem to develop everyday! One day it's chocolates, sweet mangoes the next; fresh lumpia today and chicken nuggets tomorrow-- oh, the fervent wishes and indulgence of pregnancy.

One saturday, I decided to make her banana pancakes. I have to admit, I used the Pillsbury mix. Much as I enjoy preparing food, there are times (preggers sure can't wait!) I thank the heavens for instants. I used 1-250g pack, add in egg, water and oil--just what the instruction said. I did it one step further and mixed in chunks of sweet fragrant bananas. The batter was lumpy, thick and chunky. And as with cakes, pancakes shouldn't be overmixed, you want them nice, fluffy and tender. I used a fork and mixed lightly until smooth.

The taste and look of the pancakes was unlike anything I imagined. They were fluffy and the bananas added a homey taste. The pancakes were substantially formed, thanks to a thick batter and the bananas. The pancake is light with a pronounced banana taste, not too sweet, easy to chew and swallow. They're perfect for an afternoon snack, an indulgent breakfast or to satiate a pregnant woman's craving (with a thick slather of butter and corn syrup, of course!).

Fluffy Banana Pancakes

250g Pillsbury Hotcake Mix (1 packet)
2 ripe bananas

1. Follow directions for making pancakes. Mix lightly with fork until lumps disappear.
2. Mash bananas, leave some chunky. Add in the batter and mix well.
3. Lightly grease a hot frying pan, fry pancakes 1 at a time. When bubbles appear on the surface, flip and cook the other side until well browned. Makes 4 fat pancakes.

Treat or Threat!

2006-08-03T23:48:00.000-07:00

Ahh. Let's have a rundown of this violently rich chocolate torte, shall we? An over-the-top dense fudgy torte that is meltingly chewy, magnificenlty garbed with a heavy punch of serious dark chocolate mousse, finished off with an almost too vulgar hit of fudge icing. Swoon-worthy, yes.

I have to admit, I'm a sucker for dark chocolate. My brother may find this a bit too much for his taste, but this is well-loved by the rest of the family, whose idea of chocolate is Toblerone black and Lindt 70% cocoa.

I love how the icing drips ever so gently and stays put. The resulting delicate appeal coupled with the all-chocolate look allures even the healthiest of buffs and severs the strictest of diets. This could be your treat or your undoing, I tell you. I love them the most straight from the freezer, in which the coolness heightens the intensity of the chocolate and makes the torte close to being cheesecake-like--but how it stays soft and billowy even after an overnight chill in the freezer is beyond me.Needless to say, they're perfect with coffee. The sharp bitterness of brewed coffee mingling with the intensity of chocolate makes the whole experience memorable and interesting, there's a strong unfrivolous quality in every mouthful that you won't need a big slice. And somehow, after that one bite, you'd know it's how it truly must be enjoyed.

She's Got the Look - My Cheese Loaf Adventure

2006-07-24T21:40:00.000-07:00

I enjoy cheesy food, not too much of it, but I love them melted on nachos, shredded on ensaymadas, and even powdered as for Cheetos (I suppose if you can call that real cheese!). So one cool day (yeah, it's been raining and how I love it!), I made a cheese loaf. I have made a lot of breads that day, but I have even more friends/family to share it with. I decided that cheese loaf it is since a) I've never made a cheese loaf, b) I have an ageing (not molding, mind you) cheddar that I wish to dispose of.

And so, there I was, shredding cheese, sifting flours, squirting mustard and kneading like hell (well, my KitchenAid did). There's a minimal amount of sugar, a sweet cheese loaf would have tasted weird, if you ask me. I shaped the tender tawny dough into a loaf, panned it and in the last minute decided to shower it with more cheese.

And if I may say, the look of the finished loaf could make any cheese-lover salivate over it. The golden tendrils that made one delicious mess on top of this loaf secured the expectancy of a very cheese-rich crumb--or so I thought. The crumb was tender, yes; a bit golden, yes; but all too cheesy? I don't think so. And I like it perfectly this way. The cheese flavor is tasty enough without being cloyingly so, making one still appreciate it even after wolfing down two slices. They make an exceptional toast or made into a sandwich with ham and more cheese (?!). The small amount of dijon mustard I added helped perk up the flavor without being distracting; there will just be this nice savory aftertaste that encourages the next bite. The shredded cheese on top is optional, but I believe anybody would agree that it adds a tasty visual appeal, not to mention also making the cheese flavor more pronounced.

For Nourishment and Convenience

2006-07-10T23:38:00.000-07:00

I make these filled pandesals when I know I'll be busy for most of the week but don't want to let go having a satiating snack. They are convenient to have, stored in the freezer (even upto 5 days!) and grabbed as you go. Although making filled pandesals may be a bit tedious, what with having to prepare the filling and the dough, but when planned ahead, it leaves but a zip of work to finish. The desired filling, e.g. tuna, corned beef, chicken curry, even left over adobo, may be made ahead of time and stored in the fridge. The next day, the dough can be prepared with the filling and baked. Serving something like these for the family makes sure they're having a great meal sans excess sodium and preservatives.

I love them freshly baked, when steam wafts through the air when I pull the creamy dough apart, revealing a filling that is sumptously my own! I pack leftovers in plastic wraps and store them in the freezer. They're convenient to bring along to road trips, letting them thaw on their own. My sister A brings them to the office to which they thaw just in time for her afternoon snack.

A Dome for Me

2006-07-05T19:53:00.000-07:00

It's typical of me (and for everbody else!) to want chocolate, chocolate and more chocolate. That's exactly what I had in mind when I designed this dome of a dessert. I used my favorite chocolate recipe, which produces tender, almost too soft a crumb. In order to transform what ought to have been a mere chocolate mousse cake, I racked my brain out for a fanciful way of delivering it-- most of us eat with their eyes, y'know--and uncreative nomenclator that I am, I just called it DOME.

People love the ice cream-like surprise of a mousse inside and I couldn't agree more. Its play of thick chocolate cream and tender dark chocolate cake never fails to get a sigh from any chocoholic. As for it's facade, it's where I put a bit of myself--its festive appearance shows my almost too puerile attraction for confettis.

Who says you can only express yourself through art?!

Cashew Brittle

2006-07-04T19:08:00.000-07:00

I so enjoyed these candies that I told myself that they would be regulars in my kitchen. But, alas, these treats couldn't even last for 2 days in the fridge; they become sweaty and lose a bit of their character, relying entirely on the nuts to provide that most wanted crunch. I freezed some, but as soon as I pulled them out, they almost deliquesced into non-existence.

I guess they're meant for immediate enjoyment then.

I use these treats with almost anything. They provide a delicate crunch to mousses, ice creams and icings. I especially love layers and layers of them under sweetn succulent mangoes and fresh cream. Flambed bananas are just as wonderful, casting a smoky, darker component against the light cream. The nuts I used are chopped cashews, but I imagined walnuts or pecans would be just as lovely. They can be shaped into logs or cups, provided you're quick enough with handling them and you don't mind heat burns every now and then. They may be coated with chocolate and rolled into more nuts or roasted desiccated coconut. They may be crushed and used as you would pralines. The possibilities are endless and each as great as the next...assuring you they'll be gone in two days!

Cashew Brittle

50g butter, melted

50g granulated sugar

50g corn syrup

35g all purpose flour

40g chopped cashew

1. Mix everything into one smooth paste. Add a teaspoon of liquor if desired.

2. Drop by teaspoonfuls on a silpat, keep them well apart as they will spread greatly.

3. Bake in a 350F oven, check doneness by keeping an eye all throughout baking time. When the bubbles have subsided and the candies become golden, remove them from the oven and quickly shape as needed.

In the event that they become hard and brittle before you're done shaping them, place them back in the oven until they're just about pliable again.

Clumps of Ideas

2006-07-04T18:43:00.000-07:00

This is a dessert conceptualize by my guy, C. He's good with this kind of stuff; sometimes he'd go talking and talking but once in a while he mutters something so outrageous yet great. In this case, it's deliriously delicious. Simply put, it's got all this good things under one chocolate tart shell--fudge homey brownies, caramel, chocolate cream, walnuts and fudge. It may sound a bit of a saccharine suicide, but it's not. The texture is so varied and the composition of flavors so complimentary that it surprises your senses; it doesn't come out as one sweet glob, but rather a unique eating experience.

Pacman ready to be gobbled up!

Two-Toned Pound Cake

2006-07-02T22:00:00.000-07:00

I have never thought that marbling two batters can be quite a challenge. I had the constant nagging feeling that I might be overbeating the chocolate mixture while I try to swirl them around. The chocolate batter was a bit thick with the cocoa powder stubbornly coating the batter, to which I have to pry through with my spatula in a chop-chop motion. I included some chocolate chip in the chocolate batter for added texture. I love the feel of a surprise chocolate chip as I let the cake dissolve in my mouth.
Aside from that little debacle with the cocoa powder, this has been a quick and easy recipe. It's a basic butter cake recipe, only funkier. I use only half a recipe since I'll only be giving this to my pregnant sister C (hurrah!). Ever since her pregnancy, she's been having different sweet cravings, to which I'm just too happy to provide. I like how the middle part rises prominently from the pan, creating a homemade pound cake charm. In spite of the cocoa powder, the chocolate cake part wasn't dry nor crumbly. The chocolate chips were melted when I took a bite, making the whole cake a bit gooey and more interesting.
That doesn't look too swirly, I know. The vanilla and chocolate combined made a smiley row in every slice. The top created a cobbled step, a streak of chocolate and vanilla along the way. But that's what I like about marble cakes, each one is unique and just as perfect as the next one.

Chocolate via Potato Chips

2006-06-27T03:12:00.000-07:00

I made these for the simple reason that I haven't tried anything like it. I would have bought some in any shop, but nowhere can I find a shop that sells them. Anyway. There's really nothing to it. Both ingredients-chocolate and potato chips-are pantry staples, thus, having almost half the job done. I used Lindt milk chocolate and Lays baked potato chips. Instead of merely dunking the potato chips into the melted chocolate, I decided to make them with a bit of a skill (spreading the melted chocolate just til the edge is nothing to snort about!)
I managed to make more than a dozen medium-sized chocolate chips (now that's a good use for the name!), not counting those that ended straight into my mouth. I left them in the chiller, munching on them every now and then. I enjoy them the most when they're cold; when they shatter in your mouth before melting into one glorious cold mess.

Baking Class Frenzy

2006-06-26T00:44:00.000-07:00

Vanilla Cream Cake

One of life's most pleasurable gift is the gift of giving. I love receiving, yes I do. But there's a whole different feeling whenever I give. A gesture of thought, a labor of love, a smile...giving and sharing have various faces and phases. Teaching is an act of giving that not only imparts knowledge, but requires giving a bit of yourself too--patience and commitment.

I recently hosted a baking class with a small intimate group of people ready to learn and of course eat! We wasted no time getting down to business, making caramel, ganache, creme patisserie, cakes, cookies and bars. There were tons of work to do, but there were loads more of laughter and smiles. And the first one we finished was a stupendous Vanilla cake that took not a mere second to assemble!

Two mini cakes that held different toppings from their fillings gave the realization of the endless possibilities in cakes. The girls tried their skills in icing, while the guys bickered--but leaving to them to finish the job was an almost impossible task hehe.
Brownies and butterscotch bars that were oh so fudgy and rich didn't dishearten us into dressing them up with different icings and toppings. Nothing could spell I-N-D-U-L-G-E-N-C-E better than brownies with a thick slather of ganache...caramel..nuts&marshmallows...and even whipped cream!
Moist, dark, and appealingly tender chocolate cake made for us an unforgettable Decadence cake. It was high, impressive and covered with ganache. The caramel filling packed more flavor into each bite, giving this rich dessert its defining feature. Trying my best not to nibble on this cake was a futile exercise in restraint!
Different icings and frostings

Too bad, I wasn't able to take any pictures of the cookies. There were so many of them and not even one picture. We had chocolate chip walnut cookies (the benchmark variant), chewy and crispy oatmeal cookies and my personal favorite, the cinnamon sugar cookies. They were the last one put in the oven, subjecting us to buttery scents that had been the perfect ending to one glorious fun filled day.

Sweet Satin Buttercream

2006-06-14T00:27:00.000-07:00

To sense something amiss in my fridge is an enigma. Somehow, I always feel it if something's lacking-- meaning, I no longer have butter/caramel/ganache/buttercream or just whatever I deem are basics in a baker's fridge. As it turned out, I've ran out of buttercream.

A buttercream can be anything made from the more complex meringue and butter to the simplest butter and confectioner's sugar mixture. But I love my egg yolk buttercream. It is satiny smooth with a lush texture. Freshly made, they simply melt in your mouth without the slightest resistance, leaving a taste of sweet creamy butter. That's how it looks freshly made. It reminds me of freshly churned butter (it doesn't matter that I have never seen a freshly made butter, let alone witness churning butter); Or a soft stage ice cream! A bit of vanilla adds extra aroma and a richer depth of flavor, but do not overdo it, as to become the buttercream's defining feature. At this point, the butter, whipped yolks, and sugar syrup have coalesced and transformed into an ultimate treat.
Add the butter, cube by cube, into the cooled yolk-sugar syrup mixture. Make sure that no butter chunks are left chunky. You want them thoroughly and smoothly incorporated. In the middle of incorporating the butter, the buttercream may seem watery and not at all creamy. Don't get all querulous and dismayed, it is bound to coagulate and reach a lush full texture by the time that last bit of butter is added.
Cube the butter and leave at room temp to soften a bit; do not let it get too soft as to near watery though, the buttercream may not achieve a lustrous airy appearance. And in case this happens, place the buttercream still in the mixing bowl into the chiller, let it chill for 20 minutes. Continue beating, adding a half cup more of cubed butter. Beat well, till the fluffly but solid consistency (see first picture) is reached.
I call this the first stage--the beating of the yolks until light and doubled in volume. Simultaneous with this stage is the boiling of the sugar syrup until hard ball stage (240deg). Be very very careful while pouring the hot syrup into the yolks. Make sure to switch the speed to medium when pouring the syrup, then bring it back to high speed afterwards. Divide the pouring in thirds, finally beating on high until the mixture cools. Beat in the butter next and pour in a clean, dry container.

Buttercreams can be flavored and used in so many ways. For coffee buttercream, get a chunk of buttercream, melt it in a double boiler or the microwave, stir in 1 tablespoon or more of coffee granules and mix together with the remaining buttercream. Lemon or orange zest may also be added in the buttercream to give a fleeting whiff of citrus flavor. I especially love it with cocoa powder folded in but not mixed, making the cocoa masked a melt-in-your-mouth creamy goodness in every spoonful.

Sweet Satin Buttercream

160g egg yolks

200g sugar

120g water

225g unsalted butter

1. In a medium saucepan, boil sugar and water.

2. While the syrup is boiling, beat the yolks using the paddle attachment.

3. Cube the butter and let it soften a bit.

4. When the candy thermometer registers 240deg, get it off the heat and pour into the beaten yolks, lowering the speed to medium and bringing back to high after. Do this in thirds.

5. After the last third has been poured into the yolk, bring the speed to high once again and let it beat until the mixture cools.

6. Add the butter cube by cube. Scrape sides if needed. Beat well until no chunks are left and the mixture becomes creamy and airy. Transfer to a container, chill.

Chocolate Biscotti

2006-06-06T20:23:00.000-07:00

I have always assumed making biscottis to be time consuming. Aside from making the dough batter, it has to be shaped into a loaf, baked, then cut into pieces, then bake again. I know I must save you from my yakking the baking process, but that's exactly what made me feel wary at first. My idea of a cookie is quite simple: mix the batter, drop, and bake. But in order to achieve the biscotti's characteristic teeth-shattering crunch, it has to be baked until all its moisture content has evaporated, leaving a hard cookie ideal for dipping.

So this morning, I decided to make biscottis to accompany my afternoon hot chocolate drink. I settled for a simple biscotti recipe, no butter and no accesories (read: no chocolate chips, nuts, fruits etc). It's a pretty low fat cookie, and I like that fact about biscottis. They're enjoyable to eat, yet it's not to make anybody feel guilty at all.Halving the recipe is perfect if you plan to eat it by yourself, enough to accompany your tea time for about week. After baking them (in their already cut version), I left them in the oven to cool, leaving the oven door ajar. It made them extra crispy and letting all the moisture dry out(adapted from the principle of leaving lean baked breads in the oven to produce a crisp crust). The spices I included weren't very pronounced, but it gave a mysterious warm taste. Orange oil enhanced the chocolate flavor, not too citrus-y, but gave the biscotti their distinct taste. They're very hard and crunchy on the first day, I wouldn't recommend eating them on their own, especially for people who have sensitive teeth, but they're perfect for dunking. On succeeding days, the flavors would develop more and they'll be a tad more brittle in bite. These biscottis last long, keep them tightly sealed in containers and leave at room temp.

Simple Chocolate Biscotti

200g sifted all purpose flour
40g sifted unsweetened cocoa powder
1/4 t salt
1 t baking powder
1 t ground ginger
1 t cinnamon
200g brown sugar
2 large eggs
1/4t vanilla extract
1/2 t orange oil ( or 1T orange zest)

1. Line a baking sheet with parchment or grease with shortening. Preheat oven to 350deg F.
2. Whisk together flour, baking powder, salt and spices together. Set aside.
3. Beat sugar and eggs to a thick and fluffy consistency. Stir in vanilla extract and orange oil.
4. Sprinkle dry ingredients and gently fold until just combined.
5. Halve the dough and place onto the baking sheet. With floured hands, shape into a fat rectangular loaf. Pat smooth.
6. Bake for about 35 minutes, until hard and just beginning to crack on the sides.
7. Lower oven temp to 325deg F. Cut loaves into fingers, place on baking sheet, cut side up. Bake for an additional 15 minutes, until crisp and dry, turning the other side up halfway during baking.
8. Let cool on wire racks. Or let cool inside the oven, fire turned off, leaving the oven door slightly ajar with a wooden spoon.

Barley Tea Loaf Bread

2006-05-31T23:33:00.000-07:00

flower power!

I'm posting about breads yet again. I think I make breads, like, 4 times a week and consume just as much. Maybe you haven't noticed, but I'm such a bread lover--dessert too of course. But making breads feels different; I feel joyful and excited. Which part of the process, you may ask, I'm not exactly sure. It's everything there is to it--the feel of the smooth satiny dough, seeing it rise before your very eyes, shaping them, the fragrant scent of freshly baked bread and ooh the favorite part, getting to taste them piping hot...it sure can't get any fresher than that!

These dinner rolls I made, impulsively, are for a family friend. Impulsively because I just felt like giving and there's truly a lot of joy in sharing, especially something freshly homemade. Sharing your creation and seeing them enjoy it is so heartwarming; it entices me to get better in this craft--as if I needed more push!

Anyway, here's the subject of the post:

This is a Barley Tea Loaf. I used young barley leaves in concentrated powder form, they come in small individual packets of 3g each. I was told that they're not available here in the Philippines (I got my supply from the US), but hopefully some special health food stores will have them soon. Barley leaves are said to lower cholesterol and aid in better digestion. It tastes much like japanese green tea and also has the same dark moss green color. I find it unsually tasty and full flavored. It gave the bread a nice green color and a sweet earthy scent. One packet is strong enough for one loaf, not too overpowering, but not too subtle a flavor either. The wholemeal added fiber and bite, while the clean sweetness from granulated sugar gave way for the barley tea to be the primary taste.

I used a 13 x 3 1/2 x 3 1/2 inch loaf pan, the risen dough will not reach the brink of the pan, so trying to condense it by slipping the cover will not be possible. Personally, I like them free formed. I like how the top domes a bit and you're free to put garnishes and also not having to worry about sides and top shrinking, which is an unavoidable factor with condensed loaves.

Barley Tea Loaf

2.5g yeast

200g water

1 packet young barley leaves (in powder form)

50g white sugar

2 T unsalted butter

3.5 g salt

30g wholemeal

250-280g bread flour

1. Dissolve powdered barley leaves in water, add yeast.
2. Dump in the rest of the ingredients, holding off 30g of bread flour.
3. Knead until smooth and elastic, adding bread flour gradually, if needed.
4. Let rise until doubled, 30-40 minutes.
5. Gently punch down, let rise for the second time, 30 minutes will do (this basically refines the gluten development, giving a better crumb).
6. Gently deflate again and let rest for 10 minutes. Shape and pan.
7. Let rise for the last time, until the dough springs back slowly when touched. Bake in a 350deg F oven for 25-35 minutes.

Egg wash is optional, because of the greenish color of the dough. Still, like I did, you may apply egg wash to give it a definite shiny finish.

Pestoriffic

2006-05-29T21:25:00.000-07:00

I can't believe I'm really making sourdoughs! It is so addicting. The moment I tried my hand in sourdough making, I know I'm going to be so hooked! This is another sourdough bread, pesto sourdough with wholemeal. It is sour, moist, and tender-chewy soft. What I love most about this bread is the aftertaste--reminiscent of balsamic vinegar and virgin olive oil. The pesto gave a complex flavor to this already flavorful bread, fruity and three dimensional.

Although I've made sourdoughs, I've yet to make them using only the starter, too afraid maybe?! Scared of fallen breads and fallen ego hehe.

If you're put off with it's soury flavor, you can lessen the starter upto a half cup. The complexity will still be present, only less sour; adjust accordingly with the liquid and flour content. If your pesto is already salty, lessen salt to 1/2t.

Pesto Sourdough

1 C sourdough

1/4 C water

3T pesto (homemade or purchased)
340g breadflour

30g wholemeal

3/4 t salt

1/8 t pepper

1 T yeast

1. Stir starter, water and yeast together. Add wholemeal. Let stand for 5 minutes.

2. Dump everthing, holding back 80g of the bread flour.

3. If dough is sticky, add the last 80g a tablespoon at a time. Knead until smooth and elastic.

4. Let rise in an oiled bowl, 30-35minutes.

5. Punch down gently, gather into a ball and retard overnight or a little as 3-4 hours.

6. Shape and bake in a 375deg F preheated oven, 30-45 minutes.

7. Bread will be crispy on the exterior. Makes 1 9x5 loaf.

This loaf keeps very well, due to the starter that keeps the bread moist and tender, as if they're freshly baked everyday. And yet another reason to love sourdough breads.

A Sweet Discovery

2006-05-28T22:23:00.000-07:00

A lot of nouvelle bakeshops are sprouting everywhere, catering to different needs and markets; some are great and some are okay. But few bakeshops have the longevity of Hizon's, Goldilocks and Red Ribbon. While Hizon's and Goldilocks hold the baton for the usual birthday cakes, Red Ribbon is known more for its dessert cakes and banana slices with its sugary nut top.

I have no qualms with commercially produced cakes, but I just couldn't feel in them the homeyness I associate with cakes. Being a homebaker, I grasp every moment in cake (and bread) preparation. Each step, each ingredient is consciously and lovingly measured. That said, I seldom acquire my cakes in a commercially operated bakeshop. But a recent visit in Red Ribbon with my mom showed me there's more to these cake than I thought. The coffee crunch cake caught my eye, with it's dazzling golden syrup flowing the sides and rock candies sitting on top. So, a box of cake in one hand and several other pastries in the other, we set out and had lunch--bringing all our goodies with us.

I hardly ate lunch. That's how much a dessert can affect my appetite; I cannot wait to give in to my sweet tooth and so I did. And I liked the cake! The fluffy chiffon, bittersweet candy and airy cream were true enough. It's like any other cake, but at the same time different. I especially liked the golden sugar syrup that's decadently caramel and clean tasting. It added flavor and sweetness. The chiffon wasn't too sweet and the crunch candies were plentiful. I guess I'm just tasting the reason why Red Ribbon is around this long!

Cakefull of Indulgence

2006-05-21T19:54:00.000-07:00

This is my idea of a strawberry cake. I've always made them with the bits mixed in the cream, giving it a pinkish hue with red pulses here and there. I believe it makes the flavor of the strawberries really come out and makes one savor it all the more. The vanilla scent is but minimal, only to give the chiffon a whiff of flavor. This cake has only a number of ingredients for assembly, but each as evident in texture and flavor as the next-- providing a luxurious dessert that is light and refreshing.
As a kid, I've always loved yema (a stiff sticky melange of yolks and condensed milk). This kind of treat is almost indigenous to the Philippines as any pastillas (milk candy). Suffice it to say that I was so enamored in making yemas that I always have a batchful in my fridge. For this yema cake I made for product testing, I spread a thick layer in between layers of fluffy chiffon. The rich buttercream that covers it gives a remarkable melting mouthfeel in contrast to the chewy nature of the yema.

My brother's, B, most favorite fruit encased in rich buttercream. Among all my cake repertoire, this, along with the fresh strawberry cake, is a personal favorite. I don't know what is it with fresh fruits in cakes. Maybe because it alleviates the guilty feeling hehe.
For me, this is my simplest chocolate cake to date. A one-layer dark chocolate cake with fudge-y decadent icing. What I lack in in-between filling is more than made up for by extra chocolates as decors. But its austerity is what enamores me all the more. True to the T moist and deep chocolate richness exploding in every bite. It doesn't take a chocolate cake aficionado to appreciate a chocolate cake in its simplest--no collage of various tastes and textures. It sure can't get any more honest than this!

Sourdough Adventure

2006-05-14T18:20:00.000-07:00

What you see is my first ever sourdough bread. It is whole wheat, retarded and wonderfully sour. My starter was only 5 days old when I used it for this loaf. I fed it once everyday and left it at room temperature with not so much as a cheesecloth to cover it with. Day by day, my wonders grew. The starter became pungent with a deep wheat-y smell, reminiscent of a fresh loaf of bread unadorned with fats, sugar, and flavoring.

Since it was my first time to make a sourdough loaf, my excitement overflowed with the cold rain splattering against my window--even though it could mean a very very slow rise. The recipe called for three quarter cups of starter, a little bit of yeast and baking soda. Much as I love baking bread, long gone were the times I made them using only a bread's basic ingredients : flour, salt, yeast, water. I have, most of the time, made them enriched and adorned.

The dough was tacky and malleably soft. I let it rise for about an hour at room temp before retarding it overnight in the fridge. Retarding doughs ensures a slow rise, giving time for the yeast to consume the starches and make the loaf taste its optimum. The next day, I let it rise once more and baked it at 375deg F for 20minutes, top and bottom heat.

The crust was a fine reddish brown even without any egg wash. This is due to the starter and the retarding effect that allows the sugar to be broken down from the starches--a Maillard reaction as it's properly called. It is more pleasing to the eye and the palate. A retarded dough would almost always ensure a nicely browned crust and not to mention a more flavorful crumb.

The scent from the oven was sour-y and wheat-y; The crumb was unbelievably soft, chewy and light; as if of a higher dimension, with an altogether new characteristics punctuated with an immensely sour flavor. It had been an amazing and humbling adventure how seemingly basic components create such a three dimensional experience-- as I've now again learned is true in baking as it is in life.

Verona Loaf

2006-05-09T00:57:00.000-07:00

This is a Verona Loaf. According to my bread book, it's a lemon scented Italian loaf ordained with buttery pockets. I love how that sounds, don't you?! I can just imagine how every bite, every chunk would be sensuously rich and guilt-ridden. And I tell you, after that one heavenly bite, I knew I can't be any farther from the truth.
Aside from the butter incorporated into the dough, the recipe called for rolling and folding a quarter of a cup more of butter, just like how laminated doughs are made, e.g. croissant, danish etc. The dough was velvety soft and satiny, malleable and time flexible. I didn't even find the need to use a rolling pin. After rolling and folding, I let it stay in my fridge for over 24hours before doing the final shaping and rising; there wasn't any adverse effect on the dough and it rose magnificently still. Before baking it, I generously sprinkled granulated sugar on top and it added a temptingly sweet look.
The piece de resistance was the croissant-like texture--a crumb I so admire and have sweat hard trying to achieve . There were layers of rich dough here and there, not overpoweringly oily but tastes guiltylicious enough.

Right out of the oven, I was dazzled by the thousand sugar crystals, enchanted by it's domed finish and amazed by the sweet citrus scent that vanquished the usual aroma of sweet bread. This is definitely one of those breads that's worth doing over and over again.

A Cookie for the Mature Self in you

2006-05-04T23:41:00.000-07:00

I was working on some cakes when I glanced upon the sweetened dried cranberries my good good friend, D, gave me as pasalubong (token or gift) from her Hong Kong trip. I had profusely thanked her for it, but I haven't yet decided the kind of treat I'll create with it. I noticed a recipe at the back of the package and since I was scrimping for time, I decided to try this one instead.
And I'm glad I did.
I was quite anxious at first as to how the cookies would look like, due to the instruction of melting the butter. From experience and as general rule, melting the fat would give a chewy texture, a desirable quality, but it could verge on being brownie-like. Anyway, I did what I was instructed, getting down to basics: packing the brown sugar, melting and cooling the butter and so on.
As any cookie recipe, this one was easy to do. I included chopped pecans, white chocolate chips and of course, the star of the show, the cranberries. It had been fun making the batter, as I was feeling elated with the thought of doing a more mature version of every child's delightful treat.

The soothing smell that came out of my oven was spectacularly rich and tangy. The cinnamon was not evident, but somehow you'd know it's there. It kind of gave a supporting taste to the tanginess of the cranberries. Every bite was filled with a butterscotch-y flavor, the sweetness of the brown sugar taming the sour tang of the cranberries; the pecans lend an earthy undertone, while the old fashioned oats gave extra chew.

So far, this has been a surprise for me, it was neither brownie-like nor overyly moist. Although I kind of underbaked it a little, they had the advantageous characteristic of being just perfect right out of the fridge: cold, chunky, still rightfully chewy.

Cranberry Pecan White Chip Cookies

2/3 C melted unsalted butter

1 large egg

1 1/2 C light brown sugar, packed

2T honey

1t vanilla

2 C all purpose flour

1/2 t each of baking soda, salt, cinnamon
1/2 c old fashioned oats
1 C sweetened dried cranberries

3/4C white chocolate chips

1/2 C chopped pecans

1. Preheat oven to 350F.

2. Beat first 5 ingredients until well mixed.

3. Sift together flour, salt, cinnamon, baking soda and oats.

4. Measure cranberries and dust a little with the flour mixture to prevent them from sticking together.

5. Add flour mixture to the butter mixture, stirring well. Fold in cranberries, white chocolate chips and pecans.

6. Drop by tablespoonfuls on an ungreased cookie sheet. Bake for 12-15 minutes until lightly browned at the sides but still soft in the center.

7. Let cool on a wire rack.