Wednesday, August 23, 2006
Yesterday my lunch consisted of leftover meatloaf and gravy (not so memorable) and two kinds of salad: mixed greens with white wine vinaigrette, artichokes and pomegranate seeds, and a warm mixed mushroom salad.
Dinner was special. After clearing a bowl of cream of pumpkin soup from the table I presented a creamy mushroom and asparagus risotto to hubby with a flourish! A sprinkling of cracked black pepper and a tiny mound of shaved parmesan on top and it was good to go. Hubby likes risotto. He doesn't eat paella, arrozcaldo, valenciana kakanin or anything with sticky, mushy rice except for sushi and risotto. The thin stalks of Thai asparagus still retained a bit of crunch, and the smooth, buttery flavor and texture of fresh shitake and oyster mushrooms blended well with the seasoned rice. Parmesan strings stretched from plate to mouth with every forkful. The rice was creamy yet semi-firm in the middle. Next time I'll use porcini mushrooms and portobello.
Tonight I'm serving a baked cheese dip to be spread on melba toast or eaten with good ol' nacho chips. In a saucepan I sauteed chopped garlic in olive oil and when it was fragrant and slightly brown I added well-drained, cooked, chopped spinach, chopped artichokes, gorgonzola cheese, shredded mozzarella, ricotta and some cream. Salt and pepper nicely rounded it off. I'll bake it for a bit before bringing it to be table. I like it to be an oozing, bubbling mass of melting goodness. Gorgonzola has such a strong odour and flavour I like to temper it with the milder ricotta and the perennial favorite mozzarella.
After this appetizer a nicely-plated dish of chicken breast with sherried tomato cream will follow. Grilled zucchini, capsicum and asparagus will serve as the smoky base of the grilled nutmeg-scented chicken, and a sauce tinged with mustard and boasting of sliced mushrooms will coat the whole thing.
Hm, getting hungry here.
Tuesday, August 22, 2006
- a blackboard instead of a wall on one side where i can jot down reminders, grocery lists, the menu for the day, recipes and what-not; a blood-red Kitchen-Aid, lime green coffee maker and hot pink toaster (this for my modern/edgy/retro informal kitchen)
- subzero, miele appliances (for my show kitchen)
- 2 built-in ovens (i've been deprived for so long i will bake all day once i get my hands on a gleaming oven)
- a wood-fired oven for my home-baked pizzas (yes, this kitchen will be HUGE)
- a built-in fryer and grill
- refrigerators and freezers that blend in with the cupboards (haven't decided whether i prefer a dark blue and white ultra modern finish or a maple/cherry wood finish.
- a sink large enough to bathe 2 babies
- wine storage
- a pantry at least 1/3 the size of the kitchen
- a center island with a wooden bench on one side for long chats with friends while sipping wine and preparing food
- a china cabinet for all the beautiful stone and ash dinnerware and holloware I plan to buy
- a drawer for my silverware
- a cabinet for displayng my crystal glassware
- a small nook where my computer, recipe files and tons of cookbooks and food magazines will rest
- lots and lots of countertops!!!!!!
- a salamander if possible, and if not, a handheld torch will do (for browning and top-grilling)
- a split-type aircon
- a marble countertop for chocolate making
- all the knickknacks and bric-a-bracks that make a kitchen so wonderfully pleasant like spice and herb racks, salt and pepper grinders, cool sponge and dishwashing liquid containers, an ultra-modern bacteria fighting rubbish bin
- proper lighting and flooring
Currently my pantry looks like this:
It's semi-organized, I know. The bottles on one side, cans in the middle, breakfast items together etc.. but IT"S TOO DAMN SMALL! Which is why some non-food items share space with food. :(
My essentials: extra virgin olive oil for salads, and sauteeing, peanut oil for frying, an herb/spice rack with paprika, cayenne pepper, chili powder, oregano, basil and rosemary. All my other herbs (cinammon, whole peppercorns, thyme, tarragon, garlic powder, ground coriander, cumin and many more) are in the cabinet.
A sneak peek into my tiny kitchen reveals how obssesive-compulsive I am, eh?
It was my first time to attend the HK Expo, and it was crowded, noisy, and very much like Ocean Park on a Sunday, minus the stifling heat and sun bearing down on bare heads. The second floor hall featured international and mainland vendors. There were some "lazy cook" products that I felt could be easily marketed in the Philippines (such as frozen crispy coated cheese balls and cheese sticks made by a Korean company, and some Thai meals in a pack). I know of a cooking supplies store in Manila that sells a lot of Thai ingredients for the serious cook. These almost instant meals will fare better for the mass market and lazy cooks. The distributor said no self-respecting Thai would ever use these pre-packaged products, but for the rest of the world, it beats stocking up on various Thai herbs and spices and looking for the perfect recipe for pad thai. I'm the perfect combination of a serious/lazy cook so I bought 2 packs of the "taboo-for-Thais" stuff. Let's see how they turn out.
We saw a Philippine Department of Agriculture booth and made a beeline for it. Hubby thought there would be Arce Dairy Ice Cream we could stock up on. Imagine his disappointment at seeing bottled pickled papayas, pickled nata de coco, coconut juice with nata, coco jam, fresh mangoes and fish sausages. Imagine my delight as I bought sweet-smelling, golden mangoes, coconut juice and atsara. The coconut juice tasted like dishwashing water, though, and was quickly discarded. The atsara, which I tried last night with fried fish, was too sweet and mushy. I'll have to wait for my friend Pam's talented cook to teach my Beth how to make fresh atsara and kare-kare from scratch. Once Beth gets it right, I'll have her make atsarang kangkong and ampalaya, 2 favorites of mine. On my end, I'll try to recreate my mom's crunchy radish and carrot pickle. I love eating all manner of fried things with pickles, but the best pritong dip I've ever tasted is something my mom-in-law makes and everyone in the Constantino family calls Velocity. It's diced kamias, chili and bagoong alamang cooked together. To- die- for! I also bought a pack of Italian spaghetti No. 5 (at 5 dollars it was a bargain), a pack of Italian olive oil and salt potato chips, 3 packs of China-made baked apple chips, and a teeny bottle of chipotle salsa from the Mexican vendor. A large Korean booth had beautiful displays of vegetables, the bright and glistening greens, reds, and yellows competing to catch everyone's eye. Another one had a freezer full of sausages and preserved meats, but hubby was wary about the taste so we didn't buy any. Among the international community, the Koreans and Italians had the most number of booths. Sadly the Philippines only had one (and to think we have a lot of export-quality products back home like preserved meats, dried fruits, jams and jellies, kakanins, milkfish in all its reincarnations, crab fat paste, all sorts of pastries and regional delicacies). Some interesting booths we passed by were the Middle Eastern one selling dates, nuts and sweets, the German one with flavored gingerbread (the chocolate one was yummy, way better than cloyingly sweet Krispy Kreme), and the Mainland ones with their mounds and mounds of tea leaves.
On the ground floor was a cavernous hall, garishly lit and extremely palengke-like. Here local vendors held fort, their red and gold booths displaying mountains of canned goods, boxes of bottled sauces; with promo girls handing out flyers indiscriminately and irritating hubby with their nasal twang and incessant chatter. Most of the items on display are available at your nearest Wellcome or Park n Shop, except they were discounted. The funny thing was, most of those who milled around brought wire baskets/trolleys and shopping bags with them. They treated the Expo like one huge bargain store. Costco or Wal-Mart, anyone? There were very few "serious" buyers, importers, exporters, food distributors, chefs or restaurateurs around. Or maybe I didn't stay long enough to see anyone acting in a businesslike manner. Everyone seemed to be either haggling, pawing the goods, or lining up for free tastes. It got tiring after a while, and as the aisles started to become more and more narrow, hubby and I decided to call it quits and head home.
P.S. I blended the mangoes and sipped my cold, summery drink while daydreaming of white sands and aquamarine seas.