UNUSUAL CAKE REQUEST

I received a call in the from my kiosk store. My chef told me that there is a couple looking for and he told them to proceed to the restaurant since I always stay there. He added that it was all about baking of cakes and the couple wanted to see me in person. After the call, a woman and a man, foreigners, went to see me in the restaurant. They were asking if I do cake preparations and baking for weddings. Well, that is part of the catering services that I do.

My visitor are planning to settle down and their wedding will be next week. They have few remaining days and their cake is still not prepared. They have been to many catering services and the one that would bake the cake is hard to find for them. I guess I have to do the baking for the couple to make their wedding a success.

I thought that was the end of their problem but I was wrong. The wedding ceremony will have a garden theme and they wanted their cake to be as big as possible because they want to stand above it. Just like the mini couple on top of the wedding cake. That is a big problem because cake like this needs an engineering work to create a platform that would support the cake. I have seen this type of cake but it is quite expensive. The couple assured me that the price is not a problem. I guess I have to make some baking to do. This is the biggest cake that I will be baking and the most creative as well. The foods for the ceremony is not a problem. I have the best chef team in the city and I am very confident that I can do this correctly. I will be meeting the couple again tomorrow for some food tasting, the normal things we do before the actual cooking.

VALENTINES CELEBRATION WITH FOODS AND EXTRA SPECIAL DISHES

I have been catering for so many occasions and the most that I love to celebrate would be Valentines day. It is because there is romance in the air. Dishes that are prepared in Valentines day are special dishes made for the heart and from the heart. Most of my customers prefer the dishes that are not common and they prefer spicy foods for valentines day. One hotel in their city cooks dishes for valentines day that are all red in color, just to commemorate the occasion of valentines day.

Many restaurants in the metro are preparing for tonight's big night as couples dine in and just be with their loved ones. In my restaurant, I will be cooking dishes that are meant for valentines day. Spicy crabs and shrimps will be the main attraction in the restaurant tonight. Aside from that, I will also be baking rosemary cake for the lucky couple that will win a secret contest for night.

I am just very excited for tonight. The atmosphere in the restaurant has already change. From the Christmas theme to Valentines theme. Aside from the dishes that I mentioned, I will also be cooking another new dish. This is new for me. In fact, this is the first time for me to cook this dish. I am so excited for this recipe to become a food hit soon.

THE IRON CHEF AMERICA

I would say that the best show for chefs right now is the iron Chef America Show that is being shown in cable. I really make it sure that before I proceed to the restaurant, I must see the show. It is because I get to learn more recipes and dishes by just watching the show. Chefs in the show really know how to cook and bake as well. It is really a competition of chefs and their masterpiece created dishes.

If I get to be a guest on the chef, I would definitely prefer to cook sea foods because that is my forte in cooking. I have studied cooking the dishes when I was in the culinary school and the collection of wide range sea food dishes and just by being in the show makes me feel the passion in cooking as I compete with the chef of the house. A stiff wall to conquer but I know I can do it.

I am planning to start a similar show like that but I need to conceptualize more about the show. I need the help of my chef-friends in this show. This is will be a local iron chef show and the chefs that will be competing will be local chefs only. But it will be open to all chefs that interested to compete in the chef.

CREAM BROCCOLI AND SPINACH SOUP

2 tbsps oil
1/4 cup chopped onion
1 cup broccoli, sliced
1/2 cup diced potato
1/2 tsp garlic powder or fresh chopped garlic is also okay
1.5 liter chicken broth
1 pc bay leaf
1/4 cup shredded cheddar cheese
1 can evaporated milk
50 grams spinach
dash of pepper

Procedure:

On medium heat, pour oil in the pan and place onion, broccoli, potato and garlic. Saute for 5 minutes. Add the chicken broth and bay leaf. Bring to a boil. Cover and reduce heat and let it simmer for about 20 minutes or until vegetables are tender. remove and discard bay leaf.

Place half the broth mixture in blender and process until smooth. Repeat with the remaining mixture. Return to pan, add cheese, milk, spinach, pepper and the remaining broccoli. Cook it over medium heat. Serve hot.

CHICKEN SALAD SANDWICH

Ingredients:

1/2 cup diced and cooked chicken breast
1/2 cup diced celery
1/2 pc onion, diced
1/2 cup sald dressing or mayonnaise will do
1/2 tsp oregano
1/4 tsp salt
1/8 tsp pepper
1 pc hard boiled egg, peeled
8 bread slices
1 pc tomato, sliced into 8 pieces
4 pcs lettuce

Procedure:

Pur chicken breast, celery, onion, salad dressing or mayonnaise, oregano, salt pepper and hard boiled egg in food processor. Pulsate food processor 4times. Ingredients should be well-mix but coarsely chopped. Spread mixture on bread slices; add tomato slices and lettuce. Top with another bread slice. it would also be best to serve the sandwiches with cold fruit juice, four seasons or pure pineapple juice will be a perfect partner for the sandwiches.

ITALIAN STYLE EGGPLANT SALAD

Ingredients:

3 large eggplant
2 pcs red bell pepper
1/4 cup virgin olive oil
1 tsp garlic
juice of 1 lemon
salt and pepper to taste

Procedure:

Grill eggplant and bell pepper until charred. Allow to cool and then peel black skin off. Cut eggplant into large chunks. Slice bell pepper into thin strips. Transfer bell pepper and eggplant in a bowl. add remaining ingredients and mix well.

THE BURNER SAVES THE COOKING FOR TONIGHT

I was in a hurry this evening because my burner in my kitchen was not functioning well. I thought that the gas was near depletion but I found out that the burner was the problem. With so many dishes to be cooked, I need the burner badly. My assistant chef told me that she has a two burner stove in her house that we could use. That was the best option that I had and I agreed to the suggestion.

I have to prepare around 10 dishes daily in the evening for my buffet customers. I was in my second dish when I noticed the problem. Upon arrival of the burner, we immediately started cooking the dishes that were lined up for the night. All foods must be cooked before 7 pm because that is the peak when customers dine in my restaurant. I was happy that all the dishes that we prepared were completed in time before the customers swarm the restaurant this evening. I have to bring my burner tomorrow to the repairman for immediate repair. I don't want to cram when I do the cooking in the kitchen.

HUMBA RICE

Ingredients:

2 tbsps oil
2 tbsps chopped garlic
1 kilo liempo, sliced into bite size pieces
2 cups soup stock
1/2 cup black beans
1/2 cup soy sauce
1/2 cup vinegar
1 tbsp sugar
vetsin (optional)
black pepper
1 cup chopped cashew nuts
steamed rice

Procedure:

Heat oil in pan and saute garlic. Add meat and mix well for about 5 minutes. Pour stock and let boil. Add black beans, soy sauce, vinegar, sugar, vetsin and black pepper. Add cashew nut before serving. Scoop over steamed rice.

CALIFORNIA MAKI

CALIFORNIA INGREDIENTS:

1 pc nori (seaweeed)
150 gms cooked sushi rice
10 gms Japanese mayonnaise
80 gms mango
1 pc crab or shrimp stick
5 gms ebiko (shrimp egg)
Kikkoman sauce
wasabi

PROCEDURE:

Cut one sheet nori seaweed in half. Place half sheet nori on bamboo mat with shiny side down. Spread rice over nori the invert. Spread Japanese mayonnaise on inverted side and arrange mango and crabstick at the center. Lift bamboo mat with fingers, supporting ingredients and roll tightly. Springkle rolled rice with shrimp egg. Press ends with fingers and cut into 8 pieces. Arrange pieces on maki plate. serve with Kikkoman sauce and wasabi.

THE CONVENTION OF CHEFS

I will be out this week because I am going to Singapore to attend a convention of chefs around the world. According to the organizer, the event would last for 3 days. There will be speakers from the culinary arena as guest speakers. Aside from the convention, there are also new products that will be introduce to all the chefs that will be participating in the convention. All the materials will be provided by the organizer.

I already solicited my fare going to the chef convention from my kitchen sponsors and ingredients suppliers. I have already set up the menu while I am gone. My assistant chef will take over the cooking matters in my restaurant. I also told my kiosk chef that when the restaurant is busy, feel free to go to the restaurant and assist in the cooking operation. There are also lined up catering services that I am hosting.

I am very confident with my restaurant team. I know that while I am gone, my restaurant operation is in good hands when my assistant chefs are around. By Saturday, I will be home already and be doing the cooking in the kitchen again.

KINILAW NA BARILES

Kinilaw is a local dish that is prepared almost all occasions. It is because it is easy to prepare and budget wise also. Kinilaw is a good appetizer and said to be a good pulutan in every drinking sessions or at a night out. Well, my mouth is already full of saliva and hungry for the dish. Here are the ingredients of kinilaw na bariles.

1/4 kilo bariles or tuna, chop into cubes
1 tablespoon salt
1/2 tablespoon pepper
2 radish
2 cucumber
ginger, chopped in fine
vetsin (optional)
onion
lemon
vinegar
Procedure:

What I like about this dish is that you cannot miss anything.

Place the bariles or tuna in a deep bowl. Add ginger, salt, pepper, onions, radish, cucumber and vinegar all together. Mix well to make the fish blend with the other ingredients. Preparation for this dish is only about 20 minutes. Add the lemon as the finale of the dish. It is also best to add some spice on it to make the dish more attractive and more delightful to the stomach.

APPLE CAKE RECIPE

The ingredients

5 slices apple, peeled and cored
2 cups sugar
4 eggs
2-1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup raisin
3/4 cup butter
1 tsp baking soda
1/2 tsp allspice
3/4 cup nuts

Baking procedure:

Chop apple into cubes. Add 1 cup sugar and set aside.

In mixer, beat egg and half sugar until fluffy.

Add remaining ingredients. Fold in apple.

Bake at 75C oven for 20 minutes or until cooked.

POTATO CROQUETTE

Ingredients

potato, cooked, peeled and mashed
cheese spread
egg, beaten
breadcrumbs
oil for frying

Procedure:

Make palm size balls of mashed potato. make a hole in potato balls with using your thumb. scoop a teaspoon of cheese and pour into the hole. Seal the hole. Roll potato ball in egg then dredge in breadcrumbs until fully coated. Deep-fry.

CLASSIC RECIPE BOOK IN THE AUCTION

Most chefs collect their own recipe books and I am counted as well. After culinary school, my quest for having the most recipe books started. Maybe I am already a recipe book collector and a big fan of cooking after all. I was just passing along the cooking boulevard here in our city when I noticed a crowd gathered. I was told that it was a auction day for a book store that is about to close because of poor sales. All the books are in for auction and when there are books, there must be recipe books that are for auction.

I thought I was never gonna hear a recipe book for auction when suddenly the auction master announced that the next book has a single copy and it was a recipe book. I immediately signed up for the list of participants or what they call interested parties in the auction. The recipe book that about to be auctioned was an American recipe book. Based on my research, the recipe book has a limited edition because the chef that wrote all the recipe in the book was suspended because of some cooking terms that were not practiced inside the recipe book. The culinary school has a copy of this recipe book and I guess I will soon have one after the auction.

There were few people interested in the recipe book. When the price was set, nobody bid except for me. Immediately the book was sold to me, no contest at all. The recipe book contains around 100 recipes inside it and a DVD of the cooking procedure of the chef that wrote the recipe book. Based on my partial reading, the recipes that were listed inside were quite easy to prepare and I did not see any malpractice inside it. Maybe I am just to early to say that. I guess I needed to read more about the recipe book.

IT IS A SUNDAY CLEANING EVENT IN MY KITCHEN

My house help is having her day-off today and that means I have to do the cleaning in my kitchen. I already prepared all the things needed for the cleaning proper to commence. The scratch pad, laundry soap, pail and water are all with me. based on my observation the part that need most attention will be the gas range because I noticed there were some stains left and that needs cleaning immediately. I make wonderful dishes and prepare foods in the kitchen and I cannot afford to have a dirty gas range to start the cooking process.

Actually the my kitchen is clean because everyday my house help see to it that everything is clean because I don't want to start cooking with a dirty environment. Aside from that, chefs really practice cleanliness in the kitchen where we cook. May be a 20 minute cleaning will be okay before I prepare the dinner meals for tonight. Maybe cleaning really can do magic in the kitchen because when I started brushing, I found the lighter of my oven. This was missing for about 2 weeks already and now I found it.

I also instructed the attendants in my restaurant to clean up the kitchen there before they leave after tonight's operation. I was not the entire day to day because I was cleaning the kitchen. The cooking in the restaurant will all be completed after 7 pm. By that time all the dishes and foods will all be prepared and served one by one in the dining area. Operation will only be at 8 pm and they have to finish cleaning after that hour.