d's kitchen

RECIPES !!!

2007-07-10T00:36:00.002+08:00

Mood: not good
Music of the Moment: err... Collide :)

All right, here are the recipes for the Devil's Food Cake and Butter Cake I talked about in my previous post.

DEVIL'S FOOD CAKE

Ingredients

1 1/2 cups butter, softened
3/4 cup unsweetened cocoa powder
1/2 cup boiling water
3 cups cake flour
1 tsp baking soda
1/4 tsp salt
1 lb sugar (about 2 1/4 cups)
4 large eggs, lightly beaten
1 tbsp vanilla extract
1 cup milk

Directions

Preheat oven to 350 degrees. Grease the bottom of a 9x13 rectangle cake pan (I use Pam canola oil spray). Dust with cocoa powder;
Whisk together cocoa powder and water in a bowl. Set aside.
Sift together flour, baking soda, and salt into a large bowl;
Cream the butter in a mixer. Gradually mix in sugar until pale and fluffy. Add eggs, one at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
Check if the the cocoa mixture has cooled. With mixer on low speed, add flour mixture to butter mixture, alternating with the cocoa mixture.
Pour carefully into the prepared cake pan. Level with spatula. NEVER LEVEL IT BY SHAKING THE PAN .
Bake until inserted toothpick comes out clean. (About 40-50 minutes) Let cool completely before frosting.

BUTTER CAKE

Ingredients

2 cups Butter - softened
2 cups sugar
2 1/4 cups self-raising flour ( or use all purpose flour plus 1 1/2 tbsp baking powder and 1/2 tsp salt)
6 eggs
1 tbsp vanilla extract

Directions

1. Pre-heat the oven to 350 degrees.
2. Grease the bottom of a 9x13 cake pan. Dust with flour. Tap out excess.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Pour the batter into the pan.
7. Bake for 40 minutes or until risen and firm to touch. (I haven't quite perfected this step. I just check after 40 minutes and every 5 minutes thereafter until inserted toothpick comes out clean)
8. Allow to cool for a few minutes and then transfer to a wire rack.
9. Allow to cool fully before icing.

CHOCO FUDGE FROSTING

Ingredients:

1/2 cup Butter softened
1/3 cup Cocoa
3 cups Confectioner's Sugar
2 Tbsp Milk
Water, if result is too thick.

Directions:

Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth. Add water (a tablespoon at a time) if the frosting is not thin enough to spread.

Devil's Food and Butter Cake with Choco Frosting

2007-07-04T14:20:00.001+08:00

I had decided to bake two birthday cakes for my Uncle Alois, a chocolate cake with rich milk chocolate frosting and a butter cake with yummy boiled icing. However, I messed up the boiled icing (darn MTV for distracting me) and as the clock ticked towards his family's scheduled arrival, I had gone from cool baking goddess to frantic baking freak. Yes, just like that... I had morphed into a complete wacko running all around the kitchen searching the pantry and the cabinets for alternatives.

And here's one more, you think my problem is just the icing?
Ding ding ding!!! Wrong, the Butter Cake came out the oven looking just perfect and then when I came back after cooling it on the rack, it had gone from being three inches thick to just one and one-half inches. It was reduced to half my expected width. And as the cake shrunk, so did my spirits.

I hurriedly baked a devil's food, abandoning the chocolate cake plan. The matter called for drastic measures and a devil's food cake (contrary to its name) is heaven sent in any desperate dessert situation.

And an hour later, out came my deep-brown-almost-black cake. I went on to frost it and as I realized that I had a malnourished butter cake sitting on the rack, I decided to pull all the stops and did the unthinkable (well, not really), I layered the two cakes. (Uh huh, I really did.)

So I placed the butter cake on top of the Devil's Food and I ended up with a super thick birthday cake. I had to make some more frosting, but that was a breeze. I can make frostings with my eyes closed. Hehe.

Having ran out of time to make some colored icing for the lettering I used some marshmallows to spell out the greetings. Then I sprinkled a combination of chopped nuts (almonds, walnuts, cashew, pecan) and some colored sprinkles. And voila, by the time 4:00 PM came, I was at the door, smiling like I had the sanest afternoon ever. If they only knew...

(Unfortunately, due to the inefficiency of an idiot (uhrmm.... also know as Me) I was unable to take a photo of the cake after it was sliced, so I have no picture to show how the inside of the cake looked. But trust me when I say it looked really pretty and tasted wonderful. )

RECIPES WILL FOLLOW, I just have to finish reading the Revised Penal Code for my class tonight. Till then.)

Macaroni in Carbonara Sauce

2007-07-01T14:15:00.001+08:00

Mood: having a laziness attack
Music of the Moment:Somewhere Only We Know (Lifehouse version)

A couple of years ago, my friends and I went to a party held at a local hang out. While we were set to have, at the very least, a bearable time, we still didn't manage to. Even the very modest goal turned into an elusive yearning. The place was over crowded and scorching hot. At that very moment I had nothing to describe the venue but one word- Bobby Flay's grill. Yes. With the rising temperature and the smoke from all the Puffs of the party, the place had become a virtual grilling stove, cooking all my patience away. I don't smoke and I have homicidal hatred for those who hang their cigarette bearing arms near my smoke proof-less hair.

And so we scampered out as soon as we had the chance. And despite smelling like a nicotine-addicted kapre, we decided to grab something to eat.

We ended up at Greenwich. I'm not a fan. The service usually sucks (sorry ma'am we have no more garlic sticks; ay ma'am wala nang green bell peppers; sorry but lasagna is not available, baked macaroni? Oh not available as well.) But then, I was outnumbered. As much as I am stubborn as a bull, I, really, was hungry.

I ordered Lasagna. I was told there was no garlic stick left since it was late at night. Yeah right. Nothing new. They should fire the kitchen supervisor.

One of my friends ordered Carbonara which looked frightening. Seriously, I wouldn't have touched the thing with a 20 feet pole.

The eggs were probably not mixed properly hence the scramble-like appearance.

Anyway, my friend said it tasted okay. But that she preferred Pizza Hut's version.

"Pizza Hut doesn't serve Carbonara" I said.

"Oh yes they do."

"It's Alfredo, not Carbonara"

And then, I went on a lengthy chatter on the difference between the two.

OKay, so why am I traveling down memory lane? Well, it's because I made Macaroni in Carbonara sauce the other day and my brother asked why it doesn't taste like the fettuccine I usually make.

The answer of course was simple, I use Alfredo sauce when I cook fettuccine.

Carbonara is actually a variation of the more popular Alfredo. It containes eggs, milk or cream, parmesan cheese and often- pancetta or either bacon or prosciutto. I think in Italy, where the sauce originated, they don't use milk or cream. Apparently, the Americans popularized the inclusion.

Sometimes other people substitute Romano cheese for the Parmesan, or use a combination of other cheeses, for a different flavor. Cheddar Cheese is also a cheaper alternative.

Alfredo is basically just butter, heavy cream and tons of Parmesan. However, more and more people now use a variety of toppings such as chicken, shrimps or ham for an added twist.

I normally cook Alfredo Sauce when I have a craving for "pasta with white sauce," but I had accidentally cracked a few eggs while arranging them in the fridge and I decided to save them by cooking Carbonara instead.

My parents didn't eat the Pasta. My mother is not exactly an adventurous eater. She loves my version of the "traditionals"- spaghetti with meatballs, pasta marinara, bolognese pasta, etc... but white sauce? It doesn't appeal to her.

And then there's my father Well, he's not really into pasta.

It's a good thing my brother is my number one fan. He would eat anything I cook and he did say this one is a keeper.

Here's my recipe for this dish:

400 grams uncooked macaroni (other kinds of pasta may be used)
200 grams of bacon
4 eggs
1 cup grated Parmesan cheese
2 cups evaporated milk
1 green bellpepper, chopped ( or 1 tablespoon red pepper flakes)
3 cloves garlic, minced (optional, I just happen to like it)
3 tablespoons olive oil
Extra bacon bits for topping (optional)
salt and ground black pepper to taste

DIRECTIONS

Cook pasta according to the direction on the packaging. Drain. Set aside.
Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife.
Saute the garlic in the same oil, then add green bell peppers.
Pour the milk in the skillet. Stir slowly until bubbly.
Season to taste. Set aside 1/4 cup
Turn off the heat then pour over the macaroni. Toss to coat.
Beat the eggs and cheese in a bowl, then add the bacon and the 1/4 cup of sauce. Pour over the pasta in the pan and toss gently using tongs.
Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Top with bacon bits if desired. Serve.

No Steak in a Steak House

2006-07-28T23:47:00.002+08:00

Mood: All about Wenty Miller
Music of the Moment: More Wenty Miller ;-)

I met an old friend for lunch today. We ate at Consuelo's Steak House. This particular restaurant is one of the oldest in the city. It currently occupies an old house, presumably made during the turn of the past century.

It was a buffet style, all-you-can-eat kind of meal. That's how Consuelo bounced back from the lull several years ago, turning from a fine dining, high end resto to a per head charging, everybody's-welcome place . But back then it was P150 per head for dinner, with a fabulous 15 course meal, including roast beef and cowboy steak. There was also a lunch deal worth P99, but it was for a single cowboy steak and unlimited pasta and side dishes. The drinks were not included, so one had to shell out another P25 for a canned pop.

It was all worth it though. The steak was great and the atmosphere was fine. But as the years went by, I saw Consuelo's buffet price fluctuate. It became P150, inclusive of softdrinks, then 150, with bottomless iced tea/ orange juice (both sucked!) Then about 3 years ago, it decreased to P135, then P115, and now it's P99.

The buffet spread, as I expected (with the price at P99, how can I not?) no longer included steak. They also added inihaw na baboy (grilled pork) and pancit. Yes, I'm not kidding. The steak house is now serving pancit.

Anyways, the charge was cheap, but I would have gladly paid more for a better tasting menu.

The spaghetti smelled like smoke. It didn't even have cheese. The grilled beef was tough and the sauce didn't have a taste whatsoever. And don't get me started on the dessert.

I don't wanna go on more with my negative litany, so instead I'm just gonna share my recipe for Spanish Omelet, which I had for breakfast today. Hopefully you will like it more than I did my today's lunch.

SPANISH OMELET

you will need:

1/4 cup oil
1 teaspoon garlic, minced
1 onion, chopped
about 3-4 pieces bacon, sliced
2 pieces chorizo bilbao, sliced (optional)
3 tomatoes, seeded and sliced
1 small bell pepper, cubed ( preferably green, but red would do.)
2 tablespoons butter
salt and pepper to taste
4 eggs, beaten

Heat the oil. Cook the garlic until brown then add the onions. When onions are transparent, add the tomatoes, bacon (and/or chorizo) and finally bell peppers. Season with salt and pepper. Cook until tender. Set aside.

Melt the butter, then cook the beaten eggs. Tilt the pan from side to side, allowing the eggs to spread out. When set, pour the veggie-bacon mixture on the center. Fold both sides of the egg towards the middle to overlap with each other.

Serve with fried rice.

Enjoy.... :-)

Pitso or Paa?

2006-07-27T23:29:00.001+08:00

Mood: quite fine
Music of the Moment: Barely Breathing

The student body council had a meeting tonight at a place called Dear Manok. It's a semi open-air restaurant with grilled/barbequed chicken as the specialty. It's a popular destination for all kinds of people. Almost everyone I know has had a taste of their chicken at one time or the other. When I was still working in the bank, we would call and ask for delivery even though they didn't offer such service. Fortunately for us, the owner was a client and hence we always managed to sweet talk the restaurant manager into having a staff bring over our orders.

Dear Manok came into the scene at almost the same time as another restaurant (Jo's Manokan) that specializes in Chicken Barbeque. It was at the time when all sorts of food businesses were popping everywhere. But whereas most of the restaurants which opened at that period had folded up, Dear Manok is one of the few which are still in operation now.

I've been to the restaurant only a handful of times. This night was probably just the 4th time. I'm not really a fan of open air and "bare hands" eating kind of places. I also don't like the fact that they don't have an outstanding menu. Other than the Chicken Barbeque solo meal and the Chicken Skin, the other courses or short orders aren't particularly impressive.

Tonight my friends and I had the usual Chicken. Then we ordered Calamares, Chicken Skin and Buko Juice, which was basically just an individual buko opened at the top and inserted with a straw.

I would have to say it was an ok meal. Not great. Just ok.

I don't see myself going there again. That is, if I would have to pay. But if it's for free, like tonight, well, I might reconsider. If only for the Buko juice, which was the best part of my dinner.

Here's my version of/ recipe for - the Chicken Barbeque:

3 chicken breasts
1/4 cup soy sauce
1/4 cup honey
1 teaspoon pepper
1/2 teaspoon salt
1-2 tablespoon sugar
2 tablespoons calamansi extract

Mix everything in a bowl.
Set aside a portion of the marinade for basting.
Marinate the chicken for at least an hour.
Insert the skewers on the chicken.
Grill over hot coals.

It would be better if you baste the chicken with the marinade each time you turn it.

This particular Pinoy food is of course best served with rice and atchara. And a really cold drink.

Just like the way I like it.

Stir, Saute, Sear

2006-07-27T08:35:00.000+08:00

Finally, a food blog!!!!