CHEF MAGIC WORKS

I was attending a culinary schools contest the other day. There were 3 schools competing for the crown to be the best culinary school in the country. I was invited as chef judge of the event. The competing culinary schools had their 3 student chefs and they were assigned to cook their 3 best dishes. Being a chef and a judge of the event was very difficult because all of the students were very good in their cooking craft. Honestly, I cannot believe that the competitors are all students because their dishes that they cooked were all delicious.

Giving a verdict is very difficult because all of them are good in their cooking. But there must be one winner and that I my job to give the decision of the contest. There is one school that I was amazed by the way they cook. They were no longer using modern cooking pots and pans. They were using old things like clay pots and even their ingredients are all freshly gathered. The entire contest last around 3 hours after all schools presented their dishes prepared, a chef judge must taste it in order to determine who is the winner. I picked the third school because of the uniqueness of their dishes prepared. It was something new and tasty as well.

BREAKFAST CASSEROLE RECIPE

BREAKFAST CASSEROLE RECIPE


Ingredients

* 2 slices bread
* 1/2 pound bulk pork sausage
* 1/2 cup shredded Cheddar cheese
* 3 eggs
* 1 cup milk
* 1/2 teaspoon ground mustard
* 1/4 teaspoon salt
* 1/8 teaspoon pepper


Directions

1. Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.

2. In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 degrees F for 30 minutes or until puffed and golden.

BREAKFAST MADNESS RECIPE

BREAKFAST MADNESS RECIPE


Ingredients

* 1 (16 ounce) package ground pork breakfast sausage
* 12 eggs
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 1/4 cups milk
* 1 (4.5 ounce) can sliced mushrooms, drained
* 1 (32 ounce) package frozen potato rounds
* 1/2 cup shredded Cheddar cheese


Directions

1. Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

3. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.

4. Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

WILD CHEFS ON THE LOOSE

The association of chefs in the city was on meet for the entire week. The master chef in our group decided that we should try new things while we are all together in the meet. We have already made a schedule of places where we will be going after the meet. We are all nine chefs, just having fun. We already have all the necessary things for the places that we are going to visit. Chef Brian also brought with him his easy burner so that when we visit a place, we will just cook the foods. We are all chefs and we don't need to buy our foods. We only need to cook it.

There will be 5 places that we plan to visit. I also told my chef companions that I will visit a classmate in the culinary school who happens to own a restaurant nearby. The meet will have only three days and the rest of the days are ours. I also brought with me my recipe books that I will share to my chef companions.

MISSING RECIPE BOOK

I was inside bedroom looking for that one recipe that a master chef gave last year during the chef meet. That recipe was a unique one and the master chef made that recipe just for me. I already asked my assistant chef about a piece of recipe written in a white paper. I need to find that recipe because it was made just for me.

I also looked inside the room cabinet for that recipe but still no avail. I am trying to recall where I placed it. There is also a possibility that I inserted in in one of my recipe books because that is what I often do. I better start looking in my recipe books. It would be a shame if I lost it. It was a very nice recipe specially written just for me.

INFANT FOOD FOR THE BABY

The chef is very busy preparing infant food for the baby this morning. My baby was very hungry and I was preparing her milk. Milk formula is just a substitute to breast milk. But since I am no longer breast feeding my baby, this chef really needs to prepare milk formula for the baby. In a few months from now, my baby will be able to eat heavy food and I am already preparing the recipe for her first bite on real food.

ITS A COOKING SUNDAY

I stayed the entire whole day just here in the house, sitting and cooking all the recipes that comes to my mind. My hubby was very supportive in my culinary activities today and I guess I am just making the best of this Sunday. I also went to the market to buy the ingredients for my kare-kare and pork humba that I usually prepare in the restaurant. Buying ingredients in the market is the best because you get to buy fresh meats and vegetables in the market.

I also invited some chef friends to come to the house and dine with us for tonight. I also called my relatives and invited them for dinner and they acknowledge that they are coming. This simple Sunday is turned to a feast because off the dishes that I cooked and the visitors that are coming to the house.