Blueberry Trifle

June 28, 2011 § 3 Comments

I gravitate towards desserts that have fruit on it and blueberries are an absolute favorite.  On my recent trip to Sagada, they were in season and I got around 4 cups worth of blueberries and wished I got more.   These wild berries lack sweetness and the skin is on the tart side when eaten fresh.  Make them into a jam or in my case, compote and they are to die for.  Lovely on yogurt or pancakes.

With the remaining compote, I made trifle.  I initially used store-bought rum cake in lieu of sponge cake.  It was either the cake was too dense and didn’t soak up the blueberry sauce or pound cakes are just too heavy for a trifle.  It was dry and heavy.  I also omitted the Grand Marnier because I didn’t have any.

Credits:  Quickpage by K Pertiet

So on my 2nd attempt, I used broas, our local ladyfingers, which is airy and light.  I liked this version better.  Lighter and fruitier.  I remembered that I had a 2 cl bottle of Kirsch, it was fabulous.  It added a dimension to the trifle and actually brought out the flavor of the berries.   What came out was a light enough fruity dessert to end a similarly light meal of fish or chicken.

Blueberry Trifle

(Adapted from Joy of Baking)

What you need:

  • 8-10 ladyfingers (depending on its size)
  • 1 tablespoon Kirsch
  • 1 cup Blueberry compote or sauce
  • 1 cup heavy whipping cream
  • 2-3 tablespoons granulated white sugar
  • 2/3 cup Mascarpone cheese
  • 1 teaspoon pure vanilla extract
  • 4-5 crushed Amaretti cookies

What you do:

 For the Mascarpone Cream: 

  • Place the heavy cream, mascarpone, sugar, and vanilla extract in a large bowl.  Whip until soft peaks form.

 To Assemble: 

  1. Arrange ladyfingers in the bottom of a clear glass bowl or trifle glass (if you have).
  2. Sprinkle ladyfingers with about 1 teaspoon of the spirit.
  3. Spoon about 1-2 tablespoons of the blueberry compote/sauce on top of the ladyfingers.
  4. Cover the sauce with a few of the fresh blueberries.
  5. Place a large dollop of the mascarpone cream mixture on top of the berries.
  6. Repeat the layers, starting with lady fingers.
  7. Cover and refrigerate for 4-24 hours to allow the flavors to mingle.
  8. Just before serving, sprinkle with some crushed Amaretti cookies.  It will give it a good crunch.

Serves 4-6

Breakfast

June 21, 2011 § Leave a comment

I remember dreading breakfast when I was growing up.  My mom would wake up each morning, prepare our breakfast and make us finish our bowl of oatmeal every single school day till I graduated from grade school.  “The oatmeal”, she said, “will keep us full till recess”.   Albeit not lacking in creativity because aside from the usual oatmeal with milk and sugar, we’d have Choco flavored oatmeal or at times the dreaded oatmeal combined with eggs, my palate however needed more than these variations to stir up some excitement in this department.

When I was old enough to make my breakfast, I stayed away from oatmeal for a very long time.  Unwittingly though, it got  me started on this breakfast obsession and had me come full circle with me eventually loving oatmeal.

My mom was right about breakfast but more than it being the most important meal of the day (I soon found out), I now love the comfort that breakfast food brings.  Time permitting; breakfast is a daily affair that I dare not miss.  My morning picks are usually

yogurt (Greek-style preferably), eggs and bacon,

French toast is a favorite too, sometimes it’s just toast, jam and a lot of butter,

and yes, most days it’s oatmeal done many ways.

Although breakfast is my comfort food, I hardly have time to slave away in the morning to make breakfasts more special – except on Saturdays, when I’d occasionally make pancakes with bacon or breakfast sausages on the side.

That makes breakfast out of home always a thrill as I get to experience new takes on all-time favorites or new flavors and dishes altogether.  Some breakfast jaunts that I had on recent trips that serves as inspiration for that day in the kitchen.

Eggs Benedict are always a favorite simply because I love eggs and bacon.  And well, this is really just a more sophisticated way of having your eggs and bacon don’t you think?

Sometimes I’d go for a fancy scramble, eggs being the top choice most of the time.

I like trying variations of something I’m very familiar with such as this pancake.  Dutch pancakes is a cross between a regular pancake and a crêpe.

Or if I feel like something local, these would be my top choices.

Built My Own Burger

June 9, 2011 § 2 Comments

Credits:  J Sprague 8×10 Photo Collection v. 1, Moninda Fall Meditation papers

I am a fan.  I rooted for him.  Although he lost to Rick Bayless the title of Top Chef Masters, I remain a fan.  So when the opportunity to check out Hubert Keller’s Burger Bar at Macy’s in Union Square came up, I just had to go.  It wasn’t hard to convince the rest of the pack since who can really say no to burgers?  The menu had a whole array of burgers, one that piqued my fancy was a Burger to his name – supposedly his favorite, which had, Buffalo meat, caramelized onions, baby spinach, blue cheese on a ciabatta bun.  But no, I ended up making my own burger from a whole list of ingredients that he made available on his Build Your Own Burger menu.  I eventually chose a simpler version of his favorite.  I had Angus beef with blue cheese on a ciabatta bun – a combination of favorites.  Happy.

Burger Bar San Francisco
Macy’s Union Square 6th Floor
San Francisco, CA
(415) 296-4272

Rainy Days on Sunday

May 23, 2011 § Leave a comment

La Niña has inched its way into our summer.  I love rainy days especially on Sundays.  It gives me good reason to just curl up in a corner with a good book or snuggle up with my honey and watch Turner Classic movies.  Sad to say this does not happen very often but when it does, I take advantage and play up that cozy comforting atmosphere by brewing something in the kitchen.  It was the perfect time to make this Slow-Cooked Pork Belly recipe I have eyed but have not had time to make.  It embodied the feeling of hominess, just by the smell alone.  And what’s good about slow-cook meals is that I get to settle in my corner while it’s cooking.

Slow Cooked Pork Belly

What you need:

  • 400g pork belly
  • ½ cup Kikkoman Soy Sauce
  • ¼ cup Chinese cooking wine (in absence I used dry white wine)
  • 1 tbsp.  Brown sugar
  • 3 cloves Garlic, minced
  • 2 tsp. Ginger
  • ¼ tsp. Pepper flakes
  • 1/2 tsp. Ground sage

What you do:

  1. In a bowl, except for the pork belly, mix all remaining ingredients.
  2. Use that mixture to marinade the pork belly, best if overnight but a few hours will suffice.
  3. On a hot pan, sear the marinated pork belly on all sides until golden.
  4. Pour the marinade into a slow cooker and transfer the pork.
  5. Set to 75 – 90˚C and let cook for 4-6 hours, until the pork belly is fork tender.

What can I say?  Our rainy Sunday reward was a meal of tender, flavorful, slightly caramelized meat with a wicked sauce best topped with rice.

Blueberry Compote

May 5, 2011 § 1 Comment

They were in season and I asked the guide to reserve me 3 paper plates – that was how they sell them at the Saturday Market in Sagada.  A plateful is about 1 cup.   It was market day but we were also on our way to Bomod-ok falls hence the need to reserve or run out.  These wild blueberries are grown on the slopes of Mt. Ampacao usually during the months of April and May.  Due to the short season, these local berries go fast.  The locals usually make pies and jams from it.

I made a sauce, more like a compote actually that went well with pancakes, ice cream and even a trifle, which will be for another post.

Local blueberries are not only found in Sagada but are usually gathered from the pine forest of the entire Mt. Province.  Compared to their cooler climate cousins, these berries are a bit tough on the skin.  Also a bit more sour but packed with more flavor, me thinks.  While stewing the blueberries, the fragrance filled up my entire kitchen.  The blend of sour to the sweet sauce added a welcome dimension, bringing out the blueberry tang.

What you need:

  • 1/3 cup granulated sugar
  • ½ tsp. cornstarch
  • Pinch of ground cinnamon or throw in a bark
  • Pinch of salt
  • ¼ cup water
  • 1 cup fresh blueberries
  • Zest of ½ a lemon
  • 2 tsp. lemon juice (depending on your preference)

What you do:

  1. Place the sugar, cornstarch, cinnamon, salt and water in a medium-sized saucepan.  Stir until smooth.
  2. Stir in the blueberries and place the saucepan over medium heat.
  3. Cook the sauce until the liquid thickens and becomes clear.
  4. Taste to see if there is a need to add more sugar or more water if a thinner sauce is desired.
  5. Let cool and then cover and refrigerate.

Makes about 1 cup.

Spanish Sardines with Rosemary and Capers

April 14, 2011 § Leave a comment

Many a busy weeknight I whip up something fast and furious and this is one of the recipes I go to. The fragrant rosemary leaves and the citrusy notes of capers bring this comfort food up a notch,

not to mention that Spanish sardines (particularly this brand) is an all-time favorite.  It’s fuss-free, just throw everything into the pan, and so versatile it can be served in various ways – over rice, pasta or as a sandwich.

What you need:

  • Bottled Spanish Sardines
  • Dried or fresh rosemary
  • Capers, roughly chopped
  • Button mushrooms, sliced

What you do:

  1. Saute the mushroom in a bit of oil from the sardines.
  2. Add capers, cook for a few minutes until capers has a bit of a crunch.
  3. Add the sardines, include oil and everything else.  Cook a few minutes more.  Serve over rice or pasta.

Squash & Figs

April 2, 2011 § Leave a comment

Although dried figs are available anytime of the year, there is nothing like the distinct taste and texture of fresh figs.  Such a treat is rare since it does not transport well, and is hard to come by in my part of the world.  Soft and sweet with many seeds, this fruit is great topped with yogurt or eaten as is.  Recently on a trip to the US, I learned that it goes well with savory dishes too.

When I was visiting friends last October, I managed to pack some figs in a plastic container to bring home with me.  It survived and enabled me to whip up this easy recipe the friend I was bunking with made one dinnertime.

This is best with pancetta but unfortunately my local deli didn’t have it at that time.  I settled with some left over farmer’s ham.  Bacon is a good substitute too.

What you need

  • A few pieces of figs, halved
  • 1 cup squash, peeled and cut to 1” cubes
  • ½ cup pancetta, bacon or ham, chopped
  • a few sage leaves, chopped or 1/4 tsp dried sage
  • salt and pepper to taste

What you do

  1. Cook the squash in a little oil.
  2. Add the pancetta/ham.
  3. When the ham is a bit toasty or the pancetta/bacon has rendered its fat, toss in the figs and sage.
  4. Season with salt and pepper before serving.

The result was sweet and savory with different textures from the figs and squash.  Sage, I found out is perfect partners with squash.

 

Hello world!

March 28, 2011 § Leave a comment

This is an attempt to hone my kitchen skills one step at a time.  I’ve set a goal of 1 new dish a month just to add to my repertoire.  Let’s see where this takes me.

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