A Basketful Of Blessings

Here's one of the many traditions that we have at home growing up in the Philippines.

For as long as I can remember, my mother had always made it a point to have a fruit basket/tray for the New Year. This basket would contain the very select of fruits that she's able to find in the market. Soon after Christmas, she would start preparing this basket with a lot of TLC (tender loving care). Her goal is to have 12 different kinds of fruits which are to be ripe when the New Year comes along.



These 12 fruits were to represent each month of the incoming year, reason why it is important for each fruit to be perfect and sweet. It is a wish for our family to have each month of the year be blessed -- and sweet. I call this my Mom's basketful of blessings.

I made one this year, in memory of my mother.

So with this basketful of blessings, Mr. J and I would like to wish you a very Happy , Jesus-blessed New Year. May 2009 indeed be a year of expansion, new levels and divine favors for you and your family!

Here's to more blogs, great food and wonderful friendships ahead of us!

Cranberry Cookies - Lasang Pinoy Sunday Edition #27

We watched a children’s Christmas musical yesterday.

Children have all the advantages in productions – they can do no wrong. They can forget their cues, mess up their lines, or even do nothing but stand on the side – yet they are guaranteed to steal the show regardless. They are just too cute. Too bad they grow up so fast, huh? ;oD

The kids in the musical were, I believe, ranging from 3 to 10 yrs old with a total of about 25-30 participants. It was just a wonderful play with a very good message befitting the holiday season. The kids were amazing. Such wonderful talents displayed at such tender age.

But what’s even more remarkable to me are the people behind the scene– the director and production staff involved. They must be extremely patient individuals who are so dedicated in what they do. You and I know that it ain't a piece of cake managing 30 kids in one room. Their attention span is very short. Throw in some tantrums here and there and that’s a guaranteed formula for mayhem to break loose. How challenging it must have been to put together such a big production like that, yet they managed to come up with an awesome presentation. So my kudos go to them all. And of course, let’s not forget the parents. Their support and commitment in taking their children to rehearsals every week made everything possible.

Watching the kids musical yesterday unexpectedly made me nostalgic. I had been involved in a number of musicals myself as a kid, and I remembered my parents - my Mom especially. She passed away last year. My mother was my #1 fan and my avid supporter. As I watched the kids, I thought that my mother no longer has the opportunity to see her own grand kid/s on a production like this some day. This made me shed a tear. I just had a moment - blame it on Christmas.

Anyway, growing up the only thing I know about cranberries are those that of the bottled ones, juice -that is. Being from a tropical country, hardly any berries grow in the Philippine climate. (There’s only one place in the Philippines (up north) that I know of where strawberries grow – in Baguio - a hilly land that’s approximately about 5,000+++ feet above sea level.)

My first encounter of real, fresh cranberries was only six years ago. It was a surprise to discover that these particular berries are super tart! Thankfully, my friend Holly introduced to me these delicious cranberry cookies – hmmnnn... This is definitely the way to eat these fruits.
These cookies are a part of my friend’s family’s Thanksgiving and Christmas tradition. They are yummy! I particularly love the tang from the fruit balanced out by the sweetness from the glaze, and the texture from the pecan just rounds up everything. You won’t be able to stop eating them, promise! They should come with a warning sign like this: DANGER, THESE ARE ADDICTING!

My friend was kind enough to share with me her Aunt’s recipe of the cookies. And since then, I’d been making them every year during the holiday season.
In deference to my friend’s aunt, I will not publish the recipe here. But if you’re interested, do let me know and I’ll ask my friend’s permission if I can pass her recipe on to you. Email me at jescelc@hotmail.com.
I am serving these cookies to Lasang Pinoy-Sunday (La.Pi.S) Edition #27 (a weekly Food Photography meme, Filipino-style) and to Susan of Foodblogga for her Eat Christmas Cookies Season 2.

Come and help yourself to these wonderful cookies. Merry Christmas!

Apple & Horseradish Glazed Salmon

“It’s beginning to look a lot like Christmas…la,la,la,la..”

I found myself cheerfully humming this classic Christmas tune as I walked my dog this morning. I can't deny it, Christmas is evident everywhere I look.

Immediately after Thanksgiving, people brought out their varied Christmas decors and got busy with them. There are the lights, the blow-up figures, flowers, glitters and so much more. They come in different colors, shapes and sizes.

My own neighborhood has transformed itself into a mini-Christmas village – minus the snow, of course. Hello, we live in South Florida so the closest we get for snow are the myriads of twinkling lights that adorn the roofs and facades of most houses. It sucks that we don't get snow... or good, depending on your perspective. You decide.

Nevertheless, it’s fascinating to watch the decors going up all around me, with people’s creativity expressed in many different ways, on so many different levels. Some houses have modest decors, some barely to none at all, while some also go all-out you’d think their house is a store front showcase, or even better, a mini-theme park. It's Interesting. Captivating. Enchanting. Must be the Christmas spirit.

Even the weather has cooperated lately which literally added to the Christmas atmosphere that I’m feeling. We’ve had the most pleasant weather this past couple of weeks in South Florida. It’s been cool, and for those who know, having cool weather here is a real treat for us. This means that the temperature is between 40’s – 70’s. Just perfect.

In anticipation of the holiday feast, I’ve decided to keep my food as light as possible, if I can help it! I know that in the days to come, I’ll be stuffing my face again with food and sweets. This is just my pathetic attempt to relieve myself of guilt from over indulgence during this holiday season, you know.. :o)

Well, this salmon dish is perfect for those trying to minimize calorie intake (like I’m doing) at the onset of Christmas. This dish doesn’t scream HEALTHY, which is a good sign because food that look healthy most of the time means a BORING one, at least to me.

Truth be told, I approached this recipe with much skepticism when I saw the horseradish and the apple jelly. What a weird combination, I thought. But curiousity prevailed, so I found myself doing this dish. And am I glad that I decided to try. If you like some sort of a sweet-sour/tangy dish, then this is just for you.

Not only is this packed with flavor, but it is quick to prepare as well. And the best part is, it's still in keeping with with the holiday flavors --- with the APPLE jelly, ya know. ***wink***.

I got this recipe from one of my fave food subscription magazine, Cooking Light . This magazine is my go-to for light but tasty dishes. I am submitting this as an entry to Bookmarked Recipes event by Ruth of Ruth's Kitchen Experiments

Apple & Horseradish Glazed Salmon
from Cooking Light

1/3 cup apple jelly
1 tbsp finely chopped fresh chives
2 tbsps prepared horseradish
1 tbsp champagne vinegar
1/2 tsp kosher salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
1/4 tsp freshly ground black pepper
2 tsp olive oil

1. Preheat oven to 350°.
2. Combine apple jelly, chives, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.
3. Sprinkle salmon with 1/4 teaspoon salt and pepper.
4. Heat oil in a large nonstick, ovenproof skillet over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture.
5. Wrap handle of skillet with foil; bake at 350° for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture.
6. Serve with couscous, rice or any neutral flavored side dish.

Molten Chocolate Cake

Have you ever been to a chocolate museum? I have.

A few years ago, I had the opportunity to visit the Stollwerck’s Chocolate Musueum in Germany. It was definitely an exhilarating experience.

First of all, the smell of chocolate that greets you as you enter the facility is one big sensory assassination-in a good way- and my senses responded to the stimulus accordingly.

I was like Willy Wonka the first time he set foot in the chocolate factory. I must have had my eyes wide open to make sure that I didn’t miss any of the chocolatey sights to behold. Ooohhhh...chocolates in all it’s forms and colors. I was in cloud 9 that day!

It was fascinating to note the difference between each type of chocolate - from dark, milk to white. There were also interesting tidbits to learn, like the history of chocolate and how it came to Europe, and the evolution of chocolate from then up to the present.... But I gotta admit, I really wasn’t paying so much attention to what the tour guide was saying. How can I concentrate when there’s a chocolate fountain nearby spurting some dark silky flowing lava of chocolate?? And right next to it was a bevy of pretzels, wafers and cookies ready to be dipped into that chocolatey goodness! And it's free for everyone to try! Hmmnn... I would have gladly remained right at that spot by the chocolate fountain while the rest of the tour progresses!

But thankfully, I managed to control myself and I went on with the tour. Afterall, there's a promise of a reward - being able to purchase their chocolate products at half the price at the end of the tour!

Needless to say, I left that chocolate museum with a big smile on my face and a bag-full of assorted chocolates -- so happy, that I swear I had a skip in my step, like a little child. Yeah, good times....This memory still brings a smile to my lips...



Anyhoe, here's my Molten Chocolate Cake. I made this a while back, just shortly before I had to leave for my trip to the Philippines a couple of months ago.

I was watching Wolfgang Puck’s show (Live, Love, Eat) on TV when he happened to be making this decadent dessert. Eversince that day, the vision of that luscious-chocolate cake haunted me, that I just gotta make it. But as always, life interferred so it took me a few weeks before I finally had the chance to do so.

But at last, here it is. What could be better than a warm chocolate cake from the oven oozing with chocolate goodness from the center? And it's easy to do. Believe me, this super-rich, gooey treat is what you need for next time that chocolate craving hits you.

Molten Chocolate Cake
Wolfgang Puck
8 oz. unsalted butter
5 oz. bittersweet chocolate, chopped
3 large eggs
3 large egg yolks
1/4 C. sugar
3 Tbs. all-purpose flour
Lightly sweetened whipped cream or good quality vanilla ice cream, for serving (optional)
Raspberries and mint leaves, for garnish

1. Preheat the oven to 350 degrees.
2. Put about 3 oz. of the butter in a microwave-proof dish or a small saucepan. Heat in the microwave, or in the pan over low heat, just until the butter has melted. Thoroughly brush the insides of 6 individual 8-oz. custard cups or ramekins with the melted butter.
3. Cut up the remaining butter into pieces. Put the chocolate pieces and the butter pieces in the top pan of a double boiler or a medium heatproof bowl set over but not touching simmering water. Heat them, stirring frequently, until completely melted and smoothly blended. Remove the pan or bowl from the heat and set aside.
4. Put the eggs, egg yolks, and sugar in the large bowl of an electric mixer, or in a mixing bowl if you are using a handheld electric mixer. Beat the eggs and sugar together at medium-high speed until the mixture turns pale yellow, thick, and creamy, about 5 minutes.
5. About a third at a time, use a spatula to fold the egg mixture into the chocolate mixture. Gently fold in the flour just until no streaks remain. With a ladle or large spoon, transfer this batter to the prepared custard cups or ramekins, filling them about two-thirds full. Put the cups or ramekins on a baking sheet.
6.Bake just until the cakes have risen and their sides look firm, 10-12 minutes, taking care not to over-bake them. Remove the baking sheet from the oven, carefully remove the cups or ramekins from the baking sheet, and set them aside to cool slightly for about 10 minutes.
7. Unmold onto individual serving plates, or simply place a cup or ramekin on each plate for serving.
8. Offer whipped cream or vanilla ice cream for each person to eat with the cake, if preferred.

Spam-si-log

Finally, I made it. I’m posting my very first regular blog after so many weeks of being away. Many of you know that I’ve traveled back to the beloved country where I originally come from, the Philippines. I was there for 5 weeks. My father had an emergency issue with his health that needed to be dealt with. His right leg had to be amputated asap, due to a gangrenous wound that had not healed for 9 months. We were trying to avoid losing my father’s limb, but in the end, it was still necessary, as the infection was growing and spreading fast. That’s why I had to be home for the operation to support my father. My mom passed away of breast cancer just last year. And I am an only child, so it goes without saying that I am the only one my father has to lean on for support (no pun intended).

Anyhow, now that I’m back home in the U.S. with my dear husband, I can only hope and pray that no other emergency concerning my father’s health will take place ever again. It is not only financially challenging, but emotionally trying as well. I can only take so much of those!

In the meantime, I am happy to share with you that my father is doing much better and is getting stronger by the day. Thank God.

I was hoping to be able to get back on blogging immediately after I came back from my trip, but between the jet-lag and work, it was just physically impossible. And honestly, I lost my blogging “mojo” for a while due to my exhausted mind and body. But not to worry, I am slowly recovering.. and pretty soon, I will be prolific again! Promise!


Today, I would like to share with you my breakfast, reminiscent to the ones I had while growing up in the Philippines.

A traditional Filipino breakfast is a full meal with rice, usually fried rice. Some years ago, a TV comedy sitcom coined the term tapsilog - which refers to a breakfast combination of tapa (cured beef), sinangag (fried rice) and itlog (fried egg). This is a typical Filipino breakfast, but it was the show's "slang" that ignited its popularity, so much so that restaurants and even fast food chains have included these combo type breakfast meals in their menu. Since then, tapsilog has spawned so many other dishes (or slang terms, I should say) such as tocilog, (with tocino, the Filipino's version for bacon); longsilog (with longganisa, the Filipino breakfast sausage); and yes, spamsilog, (with SPAM, obviously) - all with fried rice and eggs.

SPAM is a favorite luncheon meat in the Philippines, but not enjoyed all too often because it is an imported stuff therefore, more expensive than local brands.

Anyhow, here's my spamsilog. I’m so proud to say that while Mr. J doesn’t count Spam as a favorite, but he willingly partakes of it with me every once in a while! I’d say that’s love, huh? :oD


This breaksfast is an easy one to prepare. For the spam, it is basically ready to eat so I just warmed it up a bit in the skillet. The eggs you can have however you prefer 'em --fried, scrambled, overeasy.. it doesn't matter. The only thing I really had to cook was the garlic fried rice, which I topped with garlic chips that I had gotten from the Philippines. Talk about garlic breath and all! You can bet no witch came near our house that day!

For the fried rice, it is best to use left-over rice. Don't use freshly cooked rice, as your rice will come out mushy. Make sure to separate the rice; I find that the easiest and best way to do this is to use your finger and work them through the rice to break the lumps. Lumpy fried rice is un-appetizing. Then make sure that your skillet/wok is hot.Just let your palm hover about 6" high over the skillet/wok, and when you feel the heat, then you're ready to start. And be ready to do everything quickly.

Sending a serving of this Spamsilog to Ces of SpiCes, as my entry to this weeks's Lasang Pinoy Sunday Edition #25.


Garlic Fried Rice
2 tbsp vegetable oil
2 c rice (see instructions above)
2 cloves garlic, minced
1 tsp soy sauce (opitonal)
freshly ground black pepper, to taste
fried garlic chips, for garnish

1. Set your skillet/work to high heat. When it's hot enough (see instructions above), add the vegetable oil.
2. Then add your rice. Stir the rice continously for about 3 mins. All you are doing is warming through the rice. Add more vegetable oil if you think your rice is dry.
3. Then add the garlic, followed by the soy sauce and pepper. Stir for 1 more minute.
4. Turn off the heat. Serve topped with garlic chips, if you like.

Coming soon... Mad Mixology!

There are rumblings in our kitchen, but alas, what could cause such a stir? Or perhaps a mix, such as this? LOL....

Today was a day just like most other at work, except for the sound of a UPS truck, and a rather small driver comparative to the large package he was carrying --- with my name on it. But what could be inside?

As the driver unloaded the package, a quick glance proved my suspicions were true! The kitchen gurus have spoken and a new KitchenAid Pro mixer has arrived. My mind was in a tizzy as I began to daydream about all of the stuff I could create with this appliance at my disposal. My officemates were quick to interrupt the fiesta I had going on in my cabeza (head) by mentioning that the 6-quart mixer was simply "too big" to be of use for my husband and I. But I know that time in all of its fullness will invariably prove them incorrect. Mr. J told me to start making tons of delicious food for ourselves and our friends, and in conversation mention, " hey, by the way, (I) made that with my new mixer"...LOL.

I will let these pictures and my future blogging tell the rest of the story.
Here's my new KitchenAid mixer in all of it's glory....

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.