Roast Chicken with Caramelized Shallots

 

I pledged roast chicken in the Christmas party at Ate Lala’s house. I have been trying to find the perfect roast chicken recipe. I think this is one of the easiest recipes so far.

Serves 4 to 6

Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis

I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.

3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce
4 large shallots, peeled and minced
sea salt and freshly ground black pepper
One whole chicken, cut into 8 pieces
one generous handful of coarsely chopped flat-leaf parsley

1. Preheat the oven to 425ºF (220ºC).

2. In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.

3. Toss the chicken in the mixture, so they’re completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

4. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.

5. Remove from oven and toss in the chopped parsley, then serve.

Ramen Nights part 2

This is the second installment of Ramen Nights.

We found ourselves shuddering on Tuesday night when it was cold and rainy. So, we searched for a restaurant in Eastwoodthat served soup. That’s why we ended up in Ramen Bar. It’s newly-opened and it’s beside O’sonho (the Portuguese resto).

Enjoy.

 

 

Korea chow

The first time I tasted kimchi, it was in a Korean spa in Sariaya, Quezon. Back then, they still offered Korean dishes there. After that first bite, I knew I was in for it.

Korean food is the embodiment of balance. Every dish has its own purpose. One can notice that Korean food is very colorful --- it is believed (in Oriental medicine) that colorful food is beneficial to the health.

I used to hate spicy food, but kimchi taught me to open my boundaries. From that day on, I became a huge fan of Korean dishes. I even make improvise them at home.

There are some ingredients essential to Korean cooking.

1. Korean chili paste --- available now at some major supermarkets in Manila, and also, the many (and sprouting) Korean groceries around the metro. One can never go wrong with chili paste.
2. dried seaweed --- it can be used as topping (shredded), or a main ingredient (in Korean birthday soup or Korean sushi called kimbap)
3. honey / syrup
4. Korean/Japanese rice --- I know they’re a bit pricey, but they taste much better…
5. Korean pancake mix --- for that pajeon fix….

 

Here are some of my fave Korean dishes and my attempt at making them.

Bibimbap

Bibimbap is classic Korean comfort food. It’s also mine. It’s basically rice topped with leftover meat, vegetable of different colors and egg. Chili paste and a bit of sesame oil is then added to taste. Bibimbap can be served in a regular large bowl and eaten in front of the TV on a rainy day, or served in a sizzling hot stone bowl (which I am having a hard time finding).

Kimchi

Before the Japanese occupation, kimchi was what we now know as “white kimchi”. Just any vegetable preserved in brine and vinegar.

The Japanese introduced chili (and also, ramen, which is called ramyun in Korea), and kimchi was never the same again.

Kimchi is preserved in those large ceramic jars for a long time. It’s often made by Korean women from scratch. An important aspect of Korean cooking is called the hand taste. Everything made by loving hands taste better.

I once saw an episode of Iron Chef America where Bobby Flay put the cabbage into a bag with Korean chili paste, garlic and other spices and then put it on this high tech vaccum thingie…. After a while, it became express kimchi.

My stab at making kimchi (the cabbage kimchi and radish) is to first cure them in salt for 24 hours. It’ll remove the raw taste of the vegetables and help soften them a bit. For the cabbage kimchi, salt them layer per layer. It is important to evenly distribute the salt by hand.

After 24-30 hours, wash the vegetables in running water. This will prevent the kimchi from becoming too salty.

After washing, soak the vegetable in vinegar with a bit of honey (or syrup) and the most important ingredient, Korean chili paste. Also, by hand, the marinade should be evenly distributed. Place the kimchi in an airtight container to age inside the fridge for at least one week.

I often pair kimchi with meat dishes.

Soondooboo Chigae --- Seafood and Soft Tofu Stew

This is my favorite comfort food…. and whenever I’m down with flu.

This is simply clams, squid, other seafood in a broth with soft/silken tofu and a huge amount of chili paste… With egg upon serving… yum yum yum

----------- to be continued --------------------

Coffee Coffee Coffee

As requested, I dedicate this post to the steadfast, loyal companion of night owls, workaholics and connoisseurs alike --- coffee....



Here's a list of my favorite coffee shops, coffee, coffee method/s (not in order):

1. UCC --- pretty pricey, but definitely worth it....
2. which leads me to my most fave coffee method --- siphoning ---- It's this cool method of brewing the coffee by using the basic science principle of boiling water going up a tube towards the upper compartment filled with ground coffee, then swirl for about 5-6 seconds, then take away from the fire to bring down the golden lava of yummy goodness....
3. sumiyaki coffee
4. sumibi coffee
5. caffe latte at starbucks ---- grande with extra shot of espresso
6. kapeng barako --- sold by a mini-cup at the Lipa City market.....
7. singaporean-style coffee
8. vietnamese coffee --- i got this huge huge bag of coffee beans from Hanoi.... they taste like chocolate!!!!

------------- to be continued ---------------

Ramen Nights

Alas, the rainy days have come to the tropical country of Pilipinas. I find it hard to beat the gloom of the grey skies, the sound of the rain on the rooftops that make one reminisce, and, of course, the cold weather.

Obviously, I had been roaming the metropolis for another rainy day fix, when I discovered (out of sheer coincidence, mind you) a secret jewel of a small district in Makati called Little Tokyo.

It’s a ramen house-slash-Japanese grocery. I conveniently forgot the name of the place as I marched quite eagerly and hungrily inside. The ramen house is the Japanese equivalent of our “mamihan”. Cheap prices, cozy atmosphere, friendly staff.

 

Oh my Gelato!!!

We were so intrigued by the gelato shop in Greenbelt 5, aptly named Gelatissimo. There were a wide range of flavors to choose from, and the staff were quite helpful (read: they’re giving free samples).

I, with the infamous sweet tooth, chose the honey toffee malt flavor in a single scoop.

While my parents, mag-jowa style, shared in the three-scoop size. The flavors they chose were chili chocolate (super good!!!! dark chocolate with a surprising bite at the end), guava (reminds them of real native guava), and green apple.

 

Cognac Shrimp Bisque

With large pieces of shrimp and just enough cream, this soup is flavorful and light, yet filling enough to be a meal.

This recipe was featured as part of our Festivus menu.

TIME/SERVINGS

Total Time: 1 hr 15 mins

Active Time: 45 mins

Makes: 6 to 8 servings

INGREDIENTS

2 pounds shell-on shrimp

4 tablespoons unsalted butter (1/2 stick)

2 medium yellow onions, large dice

2 medium carrots, large dice

2 medium celery stalks, large dice

2 tablespoons tomato paste

5 fresh thyme sprigs

2 medium bay leaves

5 cups water

3 tablespoons all-purpose flour

1/2 cup Cognac

3/4 cup heavy cream

1/4 teaspoon cayenne pepper

INSTRUCTIONS

1. Peel shrimp, reserving shells. Coarsely chop shrimp into bite-size pieces, place in a medium container, cover, and refrigerate until ready to use.
2. Place 1 tablespoon of the butter in a large saucepan over medium heat. When the foaming subsides, add onions, carrots, celery, and reserved shrimp shells and season with salt and freshly ground black pepper. Cook, stirring occasionally, until onions are just tender and shells are pink but not browned, about 5 minutes.
3. Increase heat to medium high and add tomato paste, thyme, and bay leaves; stir until vegetables are coated in tomato paste. Add water, stir to combine, and bring to a boil. Reduce heat to low and simmer until broth has a shrimp flavor, about 30 minutes. Strain through a fine mesh strainer into a heatproof container; set aside and discard solids.
4. Wipe out any solids in the saucepan and return it to the stove over low heat. Add remaining 3 tablespoons butter and let melt. When butter foams, whisk in flour and cook, whisking frequently, until smooth and golden brown, about 4 minutes.
5. Slowly whisk in Cognac, then reserved hot stock, whisking until smooth, and bring to a boil. Add cream, cayenne, and reserved shrimp and stir to combine. Simmer until flavors have melded and shrimp is cooked through but not tough, about 8 to 10 minutes. Season with salt and freshly ground black pepper, if desired.

Oatmeal Cookies to Die For

Chewy Oatmeal Raisin Cookies

About 36 cookies

Adapted from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins).

1 cup flour (spoon flour into dry-measure cup and level off)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup (packed) light brown sugar

1 large egg

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 1/3 cups rolled oats (not instant)

1/2 cup dark raisins (or dried cranberries)

2 baking sheets lined with parchment paper, foil, or silicone mats

1. Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.

4. Stir in the dry ingredients, then the oats and raisins.

5. Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.

6. Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft", according to Nick. Rotate baking sheets during baking for even heating.

Very British - Scones to live by

…… I’m talking to you, Nikki!!!

My best friend Nikki is very much the Anglophile. So, here’s a recipe I think she would like. I can just imagine a tea party brewing…

Scones with sultanas and cranberries

Prep time: 10-15 min., baking 13-15 min.

Ingredients (yields 6 scones):

• 200g all-purpose flour, plus more for handling the dough
• 1,5 tsp baking powder
• 2,5 tbsp white sugar
• 0,5 tsp fine sea salt
• 60g cold butter
• 50g chopped sultanas and cranberries (or other dried fruits)
• 140-150g milk (1,5 %) or buttermilk (amount corrected)
• for brushing: 1 egg yolk and 1 tbsp milk

serve with unsalted butter or clotted cream and jam

Preheat your oven to 220°C (425° Fahrenheit) and line a baking tray with parchment paper. You can prepare the dough either by hand or in a food processor.

With a food processor: Give the flour, the baking powder, the sugar as well as the salt a quick spin until well mixed. Cut the really cold butter into small cubes and add them to the dry ingredients using the pulse function four or five times until you can spot no butter pieces that are larger than small peas. Distribute the chopped dried fruits and pulse once or twice, then add the milk (or buttermilk) and pulse again just until the dough comes together and doesn't show big spots of dry flour anymore - it may still be a little wet though (you can add a little more flour if you think it's too wet to proceed).

By hand: In a large bowl, mix together the flour, the baking powder, the sugar as well as the salt using a (wooden) spoon. Cut the really cold butter into small cubes and add them to the dry ingredients using a pastry cutter or your fingertips to rub it in until you can spot no butter pieces that are larger than small peas. Mix in the chopped dried fruits until well distributed, then add the milk (or buttermilk) and stir in quickly just until the dough comes together and doesn't show big spots of dry flour anymore - it may still be a little wet though (you can add a little more flour if you think it's too wet to proceed).

Dump onto a well floured board, generously sprinkle with flour and knead very shortly (3 or 4 times should be enough!) to ensure a fluffy crumb (whereas overkneading results in tough scones). Pat into a round disc of about 3 cm (~1,25 inch) thick and cut out rounds with a cookie cutter (mine has a diameter of 6 cm/~2,5 inches) and place them on the parchment paper lined baking tray. (If you dip the cookie cutter in flour after each, the next one will come off more easily. Besides, try not to twist the cookie cutter, because this causes the scones to rise unevenly.) Quickly knead together remaining dough, pat to the same thickness and cut out more scones.

Lightly beat the egg yolk with one tbsp of milk and brush the tops of the scones. Bake on middle level for 13 to 15 minutes or until golden brown. Let cool on a wire rack. Best enjoyed while still warm with unsalted butter/clotted cream and jam.

 

Easy Clotted Cream

 

• 1 cup heavy cream
• 1/3 cup sour cream
• 1 tablespoon confectioners' sugar

Directions

• Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

Shortbread Lemon Bars

The appeal of lemon bars is easy to understand: When well made, the butteryshortbread crust and the intensely tart lemon-curd filling are irresistible. Here we’ve left off the standard dusting of powdered sugar, but if you desire a touch of extra sweetness, feel free to indulge.

INGREDIENTS

• 2 cups plus 3 tablespoons all-purpose flour
• 3/4 cup powdered sugar
• 1 teaspoon kosher salt
• 2 sticks (8 ounces) cold unsalted butter, cut into small pieces
• 1 3/4 cups granulated sugar
• 6 large eggs
• 3/4 cup freshly squeezed lemon juice (from 5 medium lemons)
• 2 teaspoons finely grated lemon zest (from 1 medium lemon)

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
2. Place 2 cups of the flour, the powdered sugar, and 1/2 teaspoon of thesalt in the bowl of a food processor fitted with a blade attachment and pulse briefly to combine. Scatter butter pieces over flour mixture and pulse until dough just begins to come together, about 20 (1-second) pulses.
3. Crumble dough into the prepared baking dish and, using the base of a measuring cup or a glass dipped in flour, press evenly into the pan. Bake until crust is fully set and just starting to brown on the edges, about 25 minutes. Remove from the oven and let cool while you make the filling, at least 5 minutes. Reduce the oven temperature to 325°F.
4. To make the filling, combine remaining 3 tablespoons flour, remaining 1/2 teaspoon salt, granulated sugar, and eggs in a large bowl and whisk until sugar is dissolved and mixture is smooth, about 2 minutes. Addlemon juice and zest and whisk until well combined.
5. Pour filling over baked crust, return to the oven, and bake until set, about 25 to 35 minutes. Remove from the oven and let cool on a wire rack. Cut into squares and serve.

 

NOTE: Since kalamansi is more popular in our country, you can substitute the lemon for kalamansi.

By the way, does anybody notice the resemblance of key lime and kalamansi??? Their names even sound the same. Maybe….. Hmmm…..

Brown Butter Ice Cream

Brown Butter Ice Cream, Glace au Beurre Noisette

• 225g/8oz/1cup butter 
• 350ml/12oz/1.5 cup milk 
• 350ml/12oz/1.5 cup cream
• 110g/1/2 cup sugar
• 6 yolks
• 1teaspoon salt 

First you make the beurre noisette.  Cut butter into cubes and place in a medium pot over medium heat.  As the butter cooks it will bubble up quite a bit so make sure you use a big enough pot to prevent a boil-over.  Let the butter melt, shake the pan occasionally so there's no hot spots.  As the big bubbles in the pot begin to subside, keep a watchful eye over it, as soon as brown specks appear and the liquid butter is golden brown, remove the pot from heat and pour the brown butter into another bowl immediately.  Left in the hot pot, the butter will continue to cook and might turn too dark.  Frankly this sounds more complicated than it really is.  It's really not that hard.  If your brown butter turn just a tad too brown, just strain it and don't use the brown bits.  If it's perfectly brown, like the picture to the above right, you don't need to strain it, the brown bits are butter solids which add flavor to the brown butter and, eventually, your ice cream.

The you can make your ice cream base.  (I do this mostly in a blender.  Yes, you read it right, your regular old blender will do just fine.)  Rinse out the pot you just made brown butter in and give it a quick wipe, divide the sugar evenly (or evenly-ish) between the pot and the glass bowl of your blender.  Pour the milk into the pot over the sugar and place the pot over low heat.  Stir to blend and leave the pot over the heat to warm up the milk.  Turn your attention back to the blender, add the yolks, and give it a whirl (that's to say turn it on) for a few seconds to blend.  Then, as the blender is running, slowly pour the warm brown butter into the yolk and sugar mixture and blend until the liquid butter is fully incorporated into the sugar/yolk mixture.  When this is done, turn your attention back to the pot, the milk/sugar mixture should be close to a simmer by now.  As soon as it does, turn the blender on again and pour the warm milk into it and process until well-incorporated.  Add the salt, give it another whirl to mix. 

At this point, if you're somewhat germ-phobic, or if you're not entirely confident of the quality of your eggs, you can pour the whole mixture back into the pot and bring everything to a simmer (or 160F/70C if you want to be all precise about it.)  If you do this, make sure you do it over very low heat and keep stirring to prevent the ice cream base from curdling or being overcooked.

If you were me, you'd skip the previous paragraph entirely.  What I do next is just pour the cold cream into the custard base in the blender, give it another whirl to mix.  Then pour the ice cream base into a bowl, cover and place in the fridge until completely cold before churning, in your ice cream maker, according to the manufacturer's instructions.

Also, if you were me, you'd also sprinkle a big pinch of flaky fleur de sel into your ice cream machine when it's close to done.  I love the surprising crunch when I come upon one of those flakes as I devour the ice cream. 

The ice cream is great on its own, and amazing served à la mode with a slice of fruit tart or pie. 

Kouign Amann Recipe

Is there anything more fabulous than something created through the wonder and miracle of caramelization?



Is there no means and ends that one won't go to to experience that sigh with relief when one triumphantly pulls this perfectly-caramelized melange of butter, sugar, and salt out of their oven?

I think not.

So if you'd like to make a Kouign Amann, here's a few tips that will help you out before you get going...

1. Use the best salted butter you can find. 
   If it's unlikely for you to get Breton salted butter, use whichever good salted butter you can find and flick few grains of coarse crunchy salt before folding the dough in layers and across the top before baking. It's a pretty good approximation of the real thing.
   (And before the Butter Police out there chime in, there's actually only one stick of butter in the recipe, 1 tablespoon per serving.)
2. This is a very sticky dough since it's rich with butter and sugar. You should have a metal pastry 'bench' scraper or a metal spatula handy to help with turning, as well as to keep the dough from sticking to the counter top.
3. Work fast. Letting the dough sit on the counter and warm up is not a good idea. Roll quickly.
4. Although I recommend waiting about 1 hour between rolling out the pastry layers, you can wait several hours (or overnight) for example, if you don't want to stick around.
5. It is strictly forbidden to think about diets while your making a Kouign Amann.

   

   Kouign Amann

   About 8 to 10 servings

   1 tablespoon (12 g) dried yeast, not instant

   ¾ cup (175 ml) tepid water

   2 cups (260 g) all-purpose flour

   ½ teaspoon sea salt

   1 cup ( 200 g) sugar (which will be divided later)

   (Plus additional sugar for rolling out the pastry)

   1 stick salted butter (110 g), cut into ½-inch (2 cm) pieces and chilled

   2-3 tablespoons additional salted butter, melted

   1. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. Stir briefly, then let stand for 10 minutes until foamy.

   2. Gradually stir the flour and salt. The dough should be soft, but not too sticky. Lightly dust your countertop with flour and transfer the dough onto it.

   Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes. If the dough is very sticky, knead in just enough flour, one tablespoon at a time, until the dough doesn't stick to your hands.

   3. Brush a medium bowl with melted butter, put the dough ball into the bowl. Cover, and let rest in a warm place for 1 hour.

   4. Meanwhile, line a dinner plate with plastic wrap and set aside.

   5.On a lightly floured countertop, roll the dough into a rectangle about 12" x 18" with the shorter sides to your left and right.

   The dough may be sticky and difficult to handle. Use a metal pastry scraper to coax the dough into shape, and a minimal sprinkling of flour, as necessary.

   (It will all be beautiful later, trust me.)

   

   Distribute the butter in the center of the dough and sprinkle with ¼ cup (50 gr) of sugar. Grab the left side of the dough, lift and fold it over the center, than do the same with the right side (like a letter). You should have what resembles a 3-level pastry.

   

   6. Sprinkle the entire length of the dough with ¼ cup (50 gr) of sugar and (without rolling) fold again into thirds, as before.

   

   Place on the plastic wrap-covered dinner plate and chill for 1 hour.

   (At this point, wipe excess flour from the countertop and dust the countertop with a rather liberal handful of sugar for rolling out the pastry again.)

   7. Once chilled, remove dough from refrigerator.

   

   Ease it away from the plastic onto the sugar-covered countertop.

   (Use more sugar than shown. I was busy doing double-duty as the photographer and baker.)

   Top the dough with ¼ cup (50 gr) of sugar, press it in a bit with your hands, and roll into a rectangle for the last time.

   

   Now wasn't it easier this time?

   Again, fold into thirds and let rest in the refrigerator for 30-60 minutes.

   8. Preheat oven to 425° F (220° C) and brush a 9-inch (23cm) pie plate, preferably non-stick, with melted butter.

   9. Remove dough from refrigerator. Roll dough into a circle about the size of the baking pan. It will be sticky; dusting the top with a sprinkle of sugar will help.

   Once rolled, lift the dough and coax it into the pan. (It will want to break. If so, fold it in half and quickly slide something flat under it, like the metal bench scrape AND a metal spatula and quickly slip it into the pan. If it does break, just piece it back together in the pan.)

   10. Sprinkle with the remaining ¼ cup (50 gr) of sugar and drizzle with 1 tablespoon melted butter.

   

   Bake for 40-45 minutes, until the top is deeply caramelized. Let stand a few minutes, then run a spatula around the edges to release the Kouign Amann and slide the cake from the pan onto a cooling rack.

Preserved Tomatoes Recipe (confit of tomatoes)

Here's an excellent recipe for encouraging flavor and sweetness from any tomatoes using a technique called making a confit. The slow roasting with olive oil concentrates and sweetens flavors, making ordinary tomatoes boast-worthy.

Confit of Tomatoes

1. Buy some tomatoes, just about any variety will do. 2 pounds (1 kg) is a nice amount.

2. Wash and dry them, then slice them in half. Pour enough decent-quality olive oil in a baking dish so that it just covers the bottom of the dish, somewhere between 1/4 cup and 1/3 cup should do.

3. Sprinkle in coarse salt and freshly-ground black pepper, add a few branches of fresh thyme and/or a few sprigs of rosemary. Then line the bottom of the baking dish with the tomatoes, sliced-side down. Don't be bashful; it's okay to really pack them in.

4. Peel and slice 3 or 4 garlic cloves, slice them in half lengthwise and tuck them in the gaps between the tomatoes. Sprinkle the tomatoes with a bit more salt and a small sprinkling of sugar (less than 1 teaspoon... you're not making dessert) and add a few bay leaves.

5. Bake the tomatoes in a 350 F (180 C) oven until they are soft and cooked throughout (a paring knife should pierce them easily), which should take at least 45 minutes.

6. Once they're soft, remove them from the oven and let stand until room temperature. You can scrape the tomatoes and juices and herbs into a container and refrigerate them for up to 4 to 5 days or use them right away. They will actually improve as they sit.

Use them to toss into pasta, slightly chopped, or warm them and spoon them whole onto hot garlic toasts, perhaps with a few filets of good anchovies, and shower them with lots of fresh herbs. They're also nice served alongside a summer salad with some goat cheese, all drizzled with a bit of the tasty olive oil and juices.

Wishing they were mine....

Why can't I properly grow herbs like these????? Perhaps the location?? The environment??