Imperial Asparagus

Friends, I have really been remiss in keeping my blog up to date. For this, I apologize. I didn't expect for the year 2009 to become as busy as I am now. But I'm not complaining. I like to be busy but I am in that period where I am still adjusting, trying to juggle my time in the hope of achieving a proper balance, so that I'd have time left to upload photos and write my blogs. So, please be patient with me.

I'm sure everyone agrees that food blogging is time consuming - the cooking, the photography set-up, shooting, uploading and then writing.. all these require a chunk of our time.

Then, there are times when your food has been photographed and uploaded, and yet you stare at the computer screen not knowing what to write about. Have you had that exprience? I'm sure you did. Isn't that frustrating?



Anyway, enough of my venting.

This week's Lasang Pinoy's theme is STEAMED. I have done Siomai (pork wanton dumplings) and Siopao (steamed buns) before so I can't post that here anymore. But, I do steam a lot - my veggies, especially. I prefer steaming because we all know that it is much healthier to do so, than blanching them in hot water. Steaming preserves more the vegetables' nutrients.

One of the favorite veggie I steam is Asparagus. I do like to roast them too, but since steaming is quicker, then I steam it most of the time. It is an excellent side dish to any entree you have, be it pork, fish or poultry.

As you can see here, I served the asparagus with roasted sweet potatoes ("kamote", as they're called in my native tongue) with caramelized onion, and chicken breasts simply roasted with extra-virgin olive oil, salt, pepper and herbs de Provence. This is a meal that is straightforward, but healthy and satisfying.
This my entry to Lasang Pinoy Sundays: Steamed.
Lasang Pinoy is weekly food photography meme, Filipino style.



Imperial Asparagus (serves 4)
2lbs of green or white asparagus, steamed
3 tablespoons of butter
3 tablespoons of flour
1 cup chicken stock
1/2 cup white wine
4 tablespoons heavy whipping cream
dash of hot sauce or ground cayenne pepper (optional)
salt and pepper
pinch of sugar

1. Trim the asparagus and peel the stalks to the tips.
2. Steam asparagus for 5-7 minutes (depending on how you like them. I like them crunchy still so I don't leave them that long)
3. Make the sauce. Melt the butter in a heavy based pan, in medium high heat.
4. Lower heat heat and stir in the flour. Stir with a wire whisk, for 1 minute to cook the flour a bit.
5. Gradually add the white wine and the stock. Stir until smooth then place over a low heat. Bring to the boil stirring constantly, until sauce thickens.
6. Add the cream and a dash of ground cayanne pepper, if preferred.
7. Now add the salt and pepper and a pinch of sugar, to taste.

Note*: My sauce didn't come out white because I cooked it in the same pan where I cooked my chicken, so I can have the chicken flavor in it. But if you've have guests, you might want to cook the sauce in a clean pan, so your sauce can come out white as it should be. Also, I added cayenne pepper because I wanted the kick. And lastly, I also added a dash of sweet paprika on top, as garnish.

Chop Suey & Elections '08

I am so glad that the elections are over. It was a drawn-out spectacle that left me really spent at the end of it all. It’s not just because the candidate I voted for didn’t win. It’s more because I’ve never been so much into all the drama that was the Elections ’08. In the last few weeks before the Election I felt burned-out; I wanted for everything to be over and done with. So you can just imagine how much anticipation I had on Election Day knowing that finally, the verdict will be revealed before the day ends.

Though disappointed of the fact that my candidate didn't make it, I have to admit that Obama’s triumph was a single event that changed the history of this nation. No doubt, it has impacted many a people’s lives not just in the US but all over the world. As I listened to him deliver his victory speech, I marveled at his charisma, that X-factor, if you may, that he possesses which attracted people to him, almost worshipping him like the Messiah. But more than that, I applaud him for all he has achieved. He has indelibly inked his name in history. My sincere congratulations to you, President-elect Obama.

Now, it is time to move on. I gladly wave adieu to all the political hustle and bustle that almost consumed me for a time. As a good citizen of this great nation, it is my responsibility to pledge support to our newly elected President in whatever capacity I can as an individual. I do hope and pray that he will have the wisdom that he needs to confront all the challenges that he will be facing when he takes office early next year.

Anyhow, enough about politics…….

Have you had those days when you want to eat something, yet you really don’t know what you want??? LOL… I had one of those days and that’s how this dish came about. I figured, I’ll just throw together my favorites (whatever I have anyways) and it should cure my unidentified craving. And I'm glad I did as this dish did really hit the spot!

I’ve mentioned in my earlier blogs that Philippine cuisine is heavily influenced by many cultures, predominantly Spanish and Chinese. Well, this one is an example of a Chinese-Filipino dish called Chop Suey.

Chop Suey or “mixed pieces” in Chinese consists of just that – stir-fried mixed pieces of vegetables with meat. In the Philippines, our Chop Suey version traditionally includes cabbage, chayote, cauliflower, carrots, red bell pepper, snow peas, fish ball, wood ear mushroom, quail eggs, shrimp and either chicken or pork.

Well, my version here is slightly different in that I just used whatever veggie I had on hand. Also in the Philippines, we usually eat this with plain boiled rice, but this time, I thought of pairing it up with cooked vermicelli (bean thread) noodles, chow mein style.

Let me tell you, this is certainly better than take-out. Any day. Any time.

Chop Suey (as shown here)
3 cloves garlic, minced
1 small onion, diced
1 /2 c vegetable oil
1/2 lb med sized shrimp*
1 med carrot, cut to about 1/4" thick
1 c cauliflower, cut into bite-size pcs
1 c broccoli, cut into bite-size pieces
1/2 c red bell pepper, cut into thick strips
8 oz fresh baby corn (or 1 8 oz can)
1/2 head of cabbage, cut into bite-size pcs
1 tsp of soy sauce (or more)
1 tbsp oyster sauce (or more)
1 tsp sugar
1/2 c water with 1 tsp of cornstarch
salt and pepper to taste
drizzle of sesame oil

1. Mix together the water, cornstarch, oyster sauce, sugar and soy sauce.
2. Heat a wok or skillet. Pour in about 2 tbsp of the cooking oil. Heat to smoking point.
3. Fry the carrots for 1-2 minutes. Remove with a slotted spoon, drain and paper towels and set aside. Repeat this process for the cauliflower, broccoli, baby corn, red bell pepper. Keep adding the cooking oil bit by bit as you saute your veggies, but set aside 1 tbsp.
4. When all the veggies have been stir fried, then add the last 1 tsbs of your cooking oil. Saute the onions till transluscent, and then add the garlic. Stir for 30 seconds. Then add the shrimp (or whatever meat you're using).
5. As soon as the shrimp turns pink (or your is meat cooked), return all the veggies to the wok/skillet, including the cabbage. Stir.
6. Then add the the cornstarch mixture. Stir until the sauce thickens and clears.
7. Adjust seasoning to your liking at this point. Add oyster sauce, if you want.
8. Season with pepper but be cautious with salt. Remember, the soy sauce and oyster sauce are already salty.
9. Turn off heat. Drizzle Chop Suey with sesame oil just before serving.
10. Best served warm, with rice or boiled vermiccili noodles.

* You may substitute shrimp with chicken or pork cut into bite-sized strips. To make a vegetarian version, substitute shrimp/meat with firm tofu cut into squares. I suggest marinating your tofu with soysauce for more flavor. Then saute tofu until golden brown.

Caprese Salad (Insalata Caprese)

It is a fact. Technology is taking over every aspect of our lives.

For the last decade, the advancement of technology from the medical to industrial to the telecommunications industry (most especially), has truly made leaps and bounds. Amazing.

So much have changed that I feel the world actually seems so much smaller than ever. The internet has done a huge difference in our day-to-day existence. Instead of writing letters via post/mail that will take days to get to the recipient, we send an email that only takes seconds to be read. Text messages have replaced personal phone calls. Photo albums are now gathering dust somewhere in favor of digital pictures that are saved in our computers. We can now all view videos together even if we are halfway around the world from each other, thanks to YouTube. News can be broadcast within seconds worldwide. Heck, we can now even date online. And with cell phones and every conceivable tracking device there is, “not being able to contact” someone has become short of impossible.

I can go on and on regarding the merits of technology but on the flipside of it are also its disadvantages. Technology has replaced our interpersonal communications that we have lost much of that valuable “personal” touch in the process.

With these techno-gizmos available at our fingertips, a question begs to be asked. Will there come a point that people will actually forget how to communicate personally? Worse, will the English language change to wazup, LOL and BRB, from hello, you’re funny and goodbye?

In a society that's laden with superficial standards which we don’t feel we always measure up to, computers have become our scape-goats. It is easy to hide behind our monitors to avoid being judged. How long before a personal handshake be completely replaced with the keyboard? Will a robot eventually take the place of a human-to-human, interpersonal communication? Hmmnn… food for thought.



I miss the good old, simple life sometimes. Yes, technology is good, but there are things in life that cannot be replaced with it. So once in a while, let’s remember those times before the internet, iPhones and iPods, shall we? Let’s make time for our friends and families by speaking to them in person, sending them cards with personal handwritten notes or even visit them in person, ok?

So with this post, I would like to remember our missionary friends (the Logan family) who are in South Africa. I have actually made this for them in the past as mentioned in my previous post, but thought that this dish deserves a post of its own.

This salad is not only pretty, but delicious as well. It is especially good for warm summer days when the last thing you would want to do is stand in front of the stove /oven and cook!

Moreover, this is a breeze to make. You can put this together probably within 5 minutes and you’ll have a fresh salad that will transport you to the isles of Capri -- with the aid of your imagination, of course! :o)

Insalata Caprese
(from Everyday Italian by Giada De Laurentiis)

1-1/2 pounds tomatoes like vine-ripened tomatoes*
1 pound fresh mozzarella
3/4 to 1 teaspoon fine sea salt or fleur de sel
Freshly ground black pepper
1/3 cup packed basil leaves, torn or cut into thin strips
1/4 cup extra-virgin olive oil
drizzle of fresh lemon juice

1. Slice the tomatoes and cheese into 1/4-inch thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern.
2. Season with the salt and pepper to taste.
3. Scatter the basil leaves over the top and drizzle with the oil and lemon juice.
4. Serve at room temperature.

NOTE*: I used two types of tomatoes. I thought that the different shapes would help the salad look attractive. If only I found sun-gold yellow tomatoes or even heirloom ones, then this salad even look more "summery"...

Coleslaw Salad

This post is sort of a continuation to my previous post, which was about our July 4th celebration. As mentioned to you, my hubby and I decided to grill some rib-eyes, and I prepared this side salad.

Like I said, this coleslaw was inspired by KFC. I've always liked how they prepared the coleslaw, so I wanted to make an imitation of theirs. I've browsed through the internet for recipes, and I was so surprised that there's a lot that came up as a result of my search. I compared a lot of the recipes that I found and noticed that most of them have similar ingredients, only the ratio varies just a tiny bit. So, I decided to make my own version.

The salad is a breeze to make, mainly because I also decided to use the pre-shredded mix in the bag. Of course, nothing beats fresh ingredients from the market. But for working wives like me, or if you're pressed for time, those pre-washed, bagged salads are a huge help.

Anyway, the following recipe is more like a method than anything else. Please feel free to adjust the ingredients' ratio, according to your preferences. The measurements I gave below are all an approximation, as I eyeballed everything, and tasted the mix every now and then until I've convinced myself that I've come close to KFC-coleslaw taste that I was trying to achieve.

Coleslaw Salad
1 small onion, finely chopped
1/2 cup mayonnaise
1/4 cup milk
1/4 cup sour cream
2 tbsp white vinegar
1 lemon, juiced
3 tbsps granulated sugar (more or less, depending on your taste)
1 bag of pre-shreddix coleslaw mix (or approx 1 head shredded cabbage, 3 medium sized shredded carrots)
1/4 kosher salt
1/4 freshly ground pepper

1. In a bowl, mix the first 5 ingredients, from onion thru lemon. Let it stand while you shred the vegetables. (Skip this if using the pre-shredded mix)
2. Add the vegetables to the mixture. Toss until dressing is well incorporated. Season with salt and pepper.
3. Cover the salad with plastic and let it rest in the fridge for about 2 hrs before serving.

Chili-Glazed Tofu Over Asparagus And Rice

Every once in a while I do try to experiment and cook something vegetarian. Mr. J and I both like to watch what we eat, and vegetarian dishes make us feel like we could eat more and still feel not guilty at all.

Unfortunately, the word "healthy" in food has not always been associated with "tasty". It is only in the past few years, when different diet plans began to emerge and the organic-food revolution came about that the mindset about healthy food has changed -- that healthy could also mean flavorful, tasty food, afterall.

Well, here's one such recipe. Mr. J and I both like tofu, so this recipe is perfect for us. And instead of using white rice, I decided to use organic brown rice that has more fiber -- for good measure. Hmmn... the tofu was sweet and spicy- perfect for a light dinner. Trust me, with this dish, you won't miss meat at all!

This recipe would also be my very first entry to Fat Chef or Skinny Gourmet, a food event hosted by Ivy of Kopiaste and Ben of What's Cooking focused on diet or low-calorie foods.




Chili-Glazed Tofu Over Asparagus Rice
2 cups brown rice (I used organic brown-wild rice mixture)
2-1/4 cups asparagus, chopped 1 in. (about 1 lb)
2 cups water + pinch of salt
1 tbsp peanut oil
1 tbsp sugar
2 tbsp rice vinegar
2 tbsp low-sodium soy sauce
1 tsp fresh minced ginger (or bottled)
1 tsp hot chili-garlic sauce
1 lb extra firm tofu, drained and sliced to about 1/4-inch thick
1 tsp salt, divided
1/4 tsp black pepper
3/4 cup shredded carrot
1 tsp dark sesame oil

1. Cook brown rice according to package directions.
2. In another pot, bring 2 cups water to a boil. When boiling, add a pinch of salt and the asparagus. Cook 1 minute.
3. Take asparagus out of the hot water and straight into an ice-cold water to stop the cooking process. Let aspargus stay in water for 3 minutes. Drain and dry.
4. Combine sugar, vinegar, soy sauce, ginger and chili sauce in a small bowl.
5. Slice tofu to about 1/2 thick. Dry tofu by putting it in between paper towels and pressing it a little bit using the palm of your hand.
7. Heat peanut oil in a skillet. Sprinkle tofu with 1/2 teaspoon salt and pepper. When oil is hot, add tofu to pan, cook 3 minutes on each side until brown.
8. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat.
9. Combine rice, asparagus, 1/2 tsp salt, carrott and sesame oil. Serve tofu over rice.

Zucchini And Squash With Basil And Feta

The most rewarding part about cooking is seeing people enjoy your food. I'm sure anyone who cooks would agree with me on this, am I right? What I struggle most about it though, is putting a menu together. Well, if I went to culinary school this story would have been different but I didn't. I just have to learn this area vicariously through restaurants, TVs and magazines while relying a lot on my (and Mr. J's) tastes buds.

Personally, I am not picky and in the least bit particular about the pairing of my food. My philosophy is, it will all get mixed up in your stomach anyway. Thankfully, Mr. J is not picky as well. He's game, he'll try anything. I'm proud to tell you that he's even tried eating "bulad" - the dried, salty fish in the Philippines, which a lot of foreigners find really repulsive (it has a strong fishy smell when being cooked). I still have to convince him to try our world famous "balut" delicacy though, or the fermented duck's eggs with the embryo in it. Hahahah.. sorry if I gross you out, but the truth is, a lot of people in the Philippines enjoy this delicacy. (I don't though, so that's why I don't have the right to push Mr. J to try it himself) Balut is supposed to have a lot of nutrients and is believed to be an aphrodisiac as well. Hmmmn..

Back to my food today. When you're a career lady, the last thing you want is to spend a long time in the kitchen when you get home from work. I don't know about you but I don't. Much as I like to cook, when I 'm from work I just want to relax. That's why if you notice, majority of my recipes are simple and quick to do but without sacrificing the taste.

So here's a simple side dish that is quick, flavorful and healthy. I served it with a blackened salmon steak cooked in a cast iron pan. Hope you like it.



Zucchini And Squash With Basil and Feta
Adapted from Cooking Light

1 tablespoon olive oil
1 tbsp unsalted butter
2 cups zucchini, sliced
2 cups of baby pattypan, halved
2 cups leeks, sliced (about 2)
1/2 tsp salt
1/8 tsp freshly ground black pepper
3 tbsp feta cheese, crumbled
2 tbsp fresh basil, cut into strips (chiffonade)

1. Heat a large non-stick skillet over medium high heat. Add oil and butter to pan, swirling to coat.
2. Add squash/zucchini and leek to pan; saute for 5 minutes or until tender, stirring frequently.
3. Stir in salt and pepper.
4. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

Salmon
1. Sprinkle salmon steaks with salt and pepper on both sides.
2. Heat your cast iron skillet to medium high. Add about a tablespoon of oil, just enough to coat the pan to make sure fish does not stick.
3. When skillet is hot, add the fish. Fry 4 mins on one side or until done. Do not overcook or salmon will get dry.
4. Serve with lemons, if preferred and the side dish above.

Seoul-ful Chicken With Minted Cucumber

I am always interested in educating my palate, that's why I was eager to try this recipe that I happen to find when scanning an issue of Cooking Light magazine - chicken and cucumber done Korean style.

Kimchi is pretty much all I know about Korean food, and I'm sure that there's more to it than kimchi. It is one of the least familiar cuisine to me among the Asian countries, so I'd be glad to get to know a bit more of Korean cooking.

So here's something that resembles that of a korean dish (I hope). The chicken calls for ingredients common in Asian cooking, of course. As for the cucumber salad, it's some kind of a kimchi-type accompaniment, very similar to your cucumber salad with vinaigrette but with a slight difference in the prepartion. Find out how...



Cucumbers
1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2-1/2 cups)
1/4 tsp salt
1/4 tsp shallots
2 tbsp fresh mint, chopped
1 tbsp season rice vinegar
1 tbsp honey
1 tsp dark sesame oil
1/4 tsp ground red pepper
1 serrano chile, seeded and minced

1. Place cucumber slices in colander; sprinkle with salt, tossing well. Drain 1 hour.
2. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally.
3. Combine cucumber, shallots, and next 6 ingrediets (thru chile) in a large bowl; toss gently. Cover and set aside.


Chicken
4 skinless, boneless chicken breast*, about 1-1/4 lbs
1/4 c soy sauce
2 tbsp dark sesame oil
1 tbsp fresh ginger, peeled and minced
1 tbsp honey
1/2 tsp freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 c green onions, thinly sliced
4 tsp sesame seeds, toasted

1. Place the chicken between 2 sheets of heavy duty plastic wrap; pound to 1/2-inch thickness.
2. Combine soy sauce and the next 5 ingredients (thru garlic) in a large zip top plastic bag.
3. Add chicken to soy sauce mixture in a bag, seal. Marinate in refrigerator 30 minutes, turning bag occasionally.
4. Heat grill pan over medium high heat. Coat with cooking spray.
5. Remove chicken from the bag; discard marinade. Cook chicken for 6 minutes on each side or until done.
6. Serve chicken with 1/2 cup of cucumber; sprinkle salad with green onions, and chicken with sesame seeds.

NOTE: Recommended meat is chicken thigh (boneless,skinless), but we prefer the breast. You may certainly use chicken thigh if you want, which is actually a juicer and more tender meat.

Apricot Pork Chops With Roasted Brussel Sprouts

I am always in constant search for new ways to do pork chops. I am sure there is a thousand other ways to do it, but it seems to me that I am stuck with my 2 other reliable recipes - breaded or adobo-style (Filipino-adobo).

And so here's a new recipe inspired by Cooking Light magazine. Apart from it being pork chop, the other thing that attracted me to this dish is its glaze. Adding fruit preserves to a savory dish is a new thing for me, and I've been trying this only recently. It's a whole new world for me that I have yet to discover.

And so, here's an Apricot Glazed Pork Chop. I would say that the apricots can easily be subsituted with other fruit preserves such as peach preserves or orange marmalade.

For this dinner, I served the dish with Roasted Brussel Sprouts and Mashed Potatoes.


Apricot Pork Chops
Cooking spray
4 boneless loin pork chops
1/4 cup onion, chopped
1/4 cup apricot preserves
1 tbsp low-sodium soy sauce
2 tsp garlic, minced
1/4 tsp salt
1/4 cup sliced green onions
dash of freshly ground pepper

1. Heat a large skillet over medium high heat. Coat pan with cooking spray. Sprinkle a dash of salt and pepper to chops.
2. Add pork to pan; cook 6 minutes on each side or until done. Remove from pan and keep warm.
3. Add onions to pan; saute' 4 minutes or until lightly browned. Stir in preserves, soy sauce, garlic and salt.
4. Cook 3 minutes or until thickened. Add pork back to pan, turning to coat.
5. Serve. Garnish with green onions.



Roasted Brussel Sprouts
1 lb brussel sprouts
2 strips bacon, cut into 1/4 inch pcs
1/2 tsp salt
freshly ground black pepper

1. Pre-heat oven to 375 degrees F.
2. Wash and peel off any damaged leaves from the sprouts. Trim the root end and cut in half.
3. Cook bacon in an oven-proof skillet over medium heat until bacon begins to get crisp, about 4 mins.
4. Transfer bacon to a bowl and set aside. (Take out some of the bacon grease if you think it's too much.) Add sprouts to the skillet, season with salt and pepper.
5. Transfer skillet to the oven and roast for about 30-45 minutes, or until the sprouts are cooked through and golden.
6. Crumble bacon over the sprouts and serve.

NOTE: I did not include a recipe of the mashed potato as I'm sure you have your way of doing it. You can do it however you like yours done.

Spicy Cucumber Salad

This salad is one of the easiest you will ever make. It requires only a few ingredients and probably would take you about 10 minutes to make.

The jalapeño pepper added to the mix lends a new twist to this otherwise ordinary salad. I've made this salad before, but not with the spicy pepper. But now that I know that the combination is wonderful, I will be adding the pepper to this salad from this day forth.

Again, I found this recipe in my old Cooking Light magazine, in the same issue where I found the chicken sate with peanut sauce recipe.Spicy Cucumber Salad:
3 cups thinly sliced English cucumber (seedless, approx. 1 pc)
1/2 cup thinly sliced red onion
1/2 cup rice vinegar
1 tbsp sugar
1 tbsp minced, seeded jalapeño pepper
1 tsp grated lime rind
Directions:
1. In a bowl combine the rice wine vinegar, sugar, jalapeño pepper and the grated lime rind. Let stand for a few minutes.
2. Thinly slice the cucumber and onion.
3. Toss in the dressing to coat.

I suggest you try this salad with the chicken sate with peanut sauce. (Recipe found in my last post prior to this one). You'll not regret it.

A Flat Fish

Halibut comes from a dutch word "heilbot", a flat fish. This is what we had for dinner tonight; a very light and healthy one. We are really making an effort eat lighter meals at night at an earlier time.
First off, I prepared my own salad dressing. I juiced one lemon in small bowl, added a pinch of cumin, 2 tablespoons of honey and whisked in about 1/4 c. of olive oil. Seasonead with salt and pepper to taste.

And then, I seasoned the halibut filets in salt and pepper, then sauteed them in extra virgin olive oil using my iron cast skillet. It took about 4 mins to brown the fish on one side, and about 2-3 mins on the other side.

While waiting for the fish to be done, I got my veggies together. I just used a storebought mixed spring greens, 1 c. of sliced cherry tomatoes, 1/2 c. of fennel, 1/2 c. of chick peas. Tossed the veggie with the dressing.
You may eat the salad as shown in the photo. Another option would be to dice the fish when they're cool enough to handle, and toss the pieces in the salad, so they can also get coated with the dressing. I prefer to eat it this way.

Such a good meal. Even leaves you room for a cookie or two for dessert. :o)