welcoming the New Year 2016!

Despite the rainy weather, the occasional festive sound of fireworks still resonated from a distance as we welcomed the New Year. I was trying to recall whether this may be my first ever rainy New Year's eve :-) We spent the first day of 2016 enjoying a quiet and relaxing time at home.

Setting the table to toast the New Year was the highlight of my day and a family tradition for many years :-) Our New Year's eve food, as described below:

May 2016 bring us blessings of 
good health, peace and joy!

HAPPY NEW YEAR!

cauliflower crust pizza

It has happened many times in the past when a new food craze shared online by avid food enthusiasts became so noticeably popular to grab attention. This cauliflower crust idea was one of them.

We've always enjoyed all kinds of vegetables so I was curious about this new technique and recipe. I had my doubts but I just had to try it and see.

In a food processor, finely chop the cauliflower. Drain well or squeeze as much water as possible from the chopped cauliflower using a clean kitchen towel. Tossing the chopped cauliflower with a little salt will also help draw out moisture from the cauliflower. Transfer to a bowl then add 2 beaten eggs, 1/2 cup shredded Italian cheese, 1 teaspoon Italian seasoning and 1/4 teaspoon salt. Mix well. Spread out the mixture on a pizza pan lined with parchment paper. Lightly grease the parchment with non-stick baking spray. Bake the crust for about 30 minutes or until lightly toasted. Remove from the oven. Evenly spread Alfredo sauce on top then sprinkle with more cheese. Return to the oven and bake until the cheese is melted and bubbly. This tasty recipe was adapted from Crockpot Gourmet's Deep Dish Cheese Pizza with Cauliflower Crust. Other favorite pizza toppings will be just as good.

lightly toasted cauliflower crust ready for the toppings

The mystery of the cauliflower crust no longer haunts me :-) Again, it has been proven that the popularity of certain food ideas should never be taken for granted. There's a reason why they're popular. Oftentimes, they're worth trying.

orange tomatoes

I found some interesting orange tomato variety at the grocery recently. They had good flavor so I used them to make a couple of light weekday meals.

Inspired by caprese salad, one of my favorites, I sliced the tomato thinly, arranged and layered them on a plate along with thinly sliced mozzarella cheese, then sprinkled them with salt, pepper and some creamy lemon vinaigrette (shown below). Balsamic vinaigrette will be just as good.

One of the biggest salads I made this summer, this was a combination of mixed baby greens, broccoli, cauliflower, avocado, julienned carrots, tomatoes, a colorful mix of green, red, yellow and orange sweet peppers, hard-boiled eggs and fresh mushroom slices. Red onions, red radishes and alfafa sprouts may also be added. Very healthy and crunchy :-) Serve with some homemade dressing.

refreshing, colorful and crunchy summer salad

rice paper rolls

Right after my sous vide experiment which I posted previously, some leftover steaks made it into the beef summer rolls, shown below. Sliced very thinly and layered with julienned carrots, cucumbers, red radishes, red bell pepper and lettuce leaves, they were refreshing and light, perfect little appetizers for hot and humid summer days. I also like cooked vermicelli noodles in them, for additional texture, but always optional. Dried rice papers, sold in most Asian markets and grocery stores, are handy to have in the pantry. To make the rice paper pliable, soak it briefly in warm water then lay it on a clean towel or wood cutting board to get rid of excess water before rolling.

Another version I made later on was with a combination of thinly sliced ripe mango, cucumber, red bell pepper and surimi or imitation crab sticks layered and rolled together with flavored vermicelli noodles. Thanks to the recipe by Chef Hylton Le Roux which I found on youtube. Glad to discover his Market to Master series which I've been watching lately. He's a chef based in Manila who also travel around the country in search of the best regional dishes and food. I get so many tips and ideas from the episodes.

surimi flakes, red bell pepper, cucumber and mango 

Shown above, the seasoned vermicelli noodles and the package of imitation crab I used. The noodles were soaked for a few minutes in boiling water until they softened then drained. Toss with chili sauce (for a spicier version, use sambal oelek), rice vinegar, sesame oil and mirin. The seasoned vermicelli was very tasty and I may never go back to using plain vermicelli for these rice paper rolls. Serve with honey-soy dip.

For the recipe...

falafels at home

Inspired by Falafel King and having serious cravings for those tasty falafels we had there at the Key West, I set out to try to make them again at home. Instead of canned, dried chickpeas or garbanzo beans were used in this recipe that I found, thanks to Shiksa in the Kitchen blog. The chickpeas were soaked overnight then rinsed well. I had to grind them a little at a time in the food processor as I tried to determine the correct texture. The first batch was too coarse but I eventually achieved the texture I preferred. Next time, I may try to half-cook the chickpeas to make them a bit more tender and easier to grind. I didn't like the coarse texture at all.

The procedure as shown above (1) grinding the soaked chickpeas or garbanzo beans in the food processor (2) the falafel ingredients just before mixing (3) ready to fry falafels

A colorful combination of diced cucumber and tomatoes, tossed in a light vinaigrette dressing, made a refreshing side salad, along with store-bought hummus and tzatziki sauce (a mixture of Greek or strained yogurt and finely chopped cucumber) completed our afternoon vegetarian snack.

pommes duchesse (French piped potatoes)

Saveur magazine remains to be my favorite with its striking food photography and interesting global food articles. Even though most of the time I just quickly scan its colorful pages, every now and then I get a chance to try the recipes too. I was tempted to make these pommes duchesse or  French piped potatoes as soon as I saw them featured in a recent issue. They looked so neatly piped out and arranged in the picture on the Saveur page but as with the case of perfect magazine photography, piping them out proved to be a challenge but still doable.

I think the best part was the way the piped out potatoes get toasted along the thin edges which make an impressive presentation on the plate. Instead of plain looking mashed potatoes, these would make an elegant side dish. The individual portions are also much easier to serve on a platter or small plates. They look special when garnished with fresh parsley. A few baby lettuce leaves may also be tucked under them. 

The recipe and procedure for pommes duchesse may be found in this link at the Saveur website.

summer antipasto

Instead of green salads, I sometimes like to put together an antipasto platter as shown above. The colorful mix of juicy yellow pear and grape tomatoes were so flavorful. Pop them in your mouth and get rewarded with a burst of fresh summer flavors.

There was nothing fancy with this antipasto platter, just a simple mix of bottled green olives, an assortment of thinly sliced deli meat, slices of swiss cheese and a refreshing mix of organic yellow pear and grape tomatoes. May be served with a basic Italian or balsamic vinaigrette.

antipasto platter served with honey wheat bread on the side

stuffed artichokes

I've never bought nor tried to cook artichokes before. My husband told me how good they are served with a melted butter dip. I sometimes see them at the grocery store but it never occurred to me to buy them. When a bunch showed up in our produce box sometime ago, I knew it was my chance to finally cook and taste them. My research led me to two most popular ways to cook them. One was a simple steamed version and the other one was stuffed. Since I wasn't familiar with them, it was helpful to watch this tutorial video from Ocean Mist Farms showing how to properly prepare them.

artichokes two ways ~ stuffed and steamed

Stuffing the artichokes was also a great way to introduce more flavor to them. I decided to use a similar stuffing to the one I always turn to for the baked stuffed mushroom appetizers that we like. I found this Italian-inspired stuffing recipe from the Saveur website which suggested pecorino cheese but I substituted grated parmesan. I mixed it with the rest of the stuffing ingredients instead of sprinkling it over the artichokes and cut back on the cooking time by eliminating the broiling step. We truly enjoyed both the steamed and stuffed versions. I'm glad to finally experience the flavor of this unique vegetable.

tuna pepper cakes

Here's a twist to the classic tuna cakes. I had a few bell peppers and got a little more creative by using them for the cakes. Aside from adding flavor, they provided the ideal holder for the tuna mixture and prevented them from falling apart while pan frying. As for the presentation, the contrast of the red and green bell peppers also made the tuna cakes more colorful on the plate.

I sliced the peppers into about 1/2" inch thick rings. It would have been more interesting if the bell peppers had more shapes and curves rather than just round. The more colorful the peppers, the better. Shown below, on a piece of plastic wrap, I laid out the bell pepper rings then pressed the tuna mixture into the shapes. I topped them with more panko breadcrumbs and sesame seeds before cooking. For the basic tuna cakes, I used 2 cans of solid albacore tuna. I like combining canned tuna in olive oil and in water. Drain the tuna well in a colander and gently press out extra liquid with a fork. Transfer to a mixing bowl. Stir in one egg, a little lime or lemon juice, worcestershire sauce (optional), finely minced onions, enough panko or regular breadcrumbs, and mayonnaise or thick sour cream (I used Kewpie brand Japanese mayo). Season with salt and pepper according to taste and mix well. The mixture may be prepared ahead then refrigerated until ready to use. Serve with a simple remoulade or creamy mustard sauce or dressing.

red and green bell pepper rings filled with tuna mixture

tuna and salmon appetizers

I've been wanting to try the sushi-grade tuna that they sell at the fish market nearby. I thought this appetizer was the best recipe for it. I was happy that it turned out well. The fish market is  getting to be my favorite source for good quality fish. As always, everything was very fresh.

It's important to use sushi-grade tuna which must be chilled until ready to cook. However, for a properly cooked fish, I learned that it must be brought to room temperature prior to cooking. I was inspired by a celebrity couple I watched on a Filipino talk show who made this last week. They rolled the tuna in freshly ground pepper only. For some additional texture and flavor, I decided to coat the tuna with a combination of ground pepper, black and white sesame seeds. The mixture adhered to the tuna well. I gave it a quick sear on all sides in a very hot cast iron skillet and let it rest for a few minutes before slicing. We tried it with two kinds of dressing, one with Japanese flavors of mirin, soy sauce, rice vinegar and wasabi paste and the other was a simple balsamic and olive oil mixture.

my favorite way to cook salmon ~ seared in butter and olive oil

Along with the tuna, I also got a piece of salmon, another personal favorite. I carefully removed the skin and seasoned the fillet with salt, pepper and a sprinkle of powdered calamansi (calamondin citrus) that my cousin gave me. In the same skillet, I seared the salmon pieces in a little butter and olive oil until just done. Transfer to a serving plate and sprinkle with more lemon juice. Both appetizers were served with mixed green salad on the side.

scallion pancakes

 

There were times on weekends when we just feel like snacking on chips or whatever is convenient. I've always wanted to learn how to make scallion pancakes after reading about them sometime ago. They seem to be a very popular appetizer to order in Chinese restaurants. However, I've never had a chance to try them at any of the Chinese restaurants we've been to so my curiosity led me to finally make them at home.

                           

I found a very informative step by step tutorial with great photos on how to make scallion pancakes, thanks to The Kitchn website. The pancakes were pan fried in a little oil (I used a well seasoned cast iron skillet) then cut into wedges before serving. They browned evenly, the edges were nicely toasted and the center still chewy. The scallions gave it a distinctive flavor and aroma. The dip (shown below) was a mixture of rice vinegar, water, a little soy sauce, sesame oil, thinly sliced scallions or green onions, thinly sliced red chilis and toasted sesame seeds.

grilled tofu appetizer

The texture of tofu may not appeal to everyone but somehow this Asian staple food has successfully made its way to the produce or health food aisles of most grocery stores. In Asia, tofu is part of the food scene and culture. We have many Filipino dishes that uses tofu as well. The problem with tofu is the bland flavor and strange texture. Eating it as is will probably turn off even the most adventurous. However, marinating it or adding it to a dish with a flavorful sauce makes it so much better. Tofu is like a sponge (sounds like a good comparison :-) that soaks up and retains the good flavors of a sauce or marinade. I first got the idea for these grilled tofu from my aunt. It's important to drain the tofu slices well then press them in between sheets of papertowel or dish cloth to remove as much moisture as possible. I brushed the tofu slices with olive oil then sprinkled them with salt and pepper just before grilling. They were topped with crunchy radish and carrot strips, garnished with cilantro and served with an Asian-inspired sweet chili sauce.

potato nachos

Thursday is our usual potato night at home. Limiting our intake of potatoes to once a week seems to work for us. We're now at that wonderful age when we need to try our best to eat healthier and lighter. I have to admit I have more difficulty cutting back especially when it comes to carbs. Aside from bread, I have a weakness for cakes (I even crave pancakes!) and snacks. At times it may or may not work but I'm constantly looking for ways to cook healthier now.

I wanted a cheese sauce to drizzle on top of the potato wedges so I made a lighter version. In a skillet or pan, melt a little butter with olive oil. Add about 2 tablespoons of flour and whisk to blend. Cook the flour over low heat for a few minutes. Stir in water and about 2 tablespoons sour cream. Add more water if mixture is too thick. Lastly, add a cup of grated cheese and blend well. Sprinkle some paprika, cumin and chili powder. Season with a little salt.

Slice the potatoes in wedges using a wavy cutter or knife. Blanch the potatoes in boiling water until they are half-cooked. Drain and arrange them on a cookie sheet (I used a pizza pan as shown above) then lightly brush both sides of the potato wedges with olive oil. Sprinkle with salt and pepper (optional). Roast or broil until lightly browned. Arrange the potatoes on a serving platter. Drizzle with cheese sauce then sprinkle with sliced jalapenos, black and green olives. Sprinkle with extra cheese and garnish with cilantro if desired.

the potato nachos shown topped with sliced jalapenos & black olives

a relaxing fondue night at home

We don't get the opportunity too often so a visit from my mom-in-law deserves a special and fun treat. Fondue always evokes leisure and relaxation with good company sharing a special meal together. I will always think of it as something fun and enjoyable. We decided to get a fondue set not too long after our anniversary dinner at the Melting Pot, a restaurant specializing in fondue. It turned out to be such a memorable dinner that we thought about making it at home. It may have lost it's appeal through the years, after all, it was back in the 60's when it reached the peak of its popularity.  Fondue sets have long been pushed to the back of most kitchen cabinets or given away to thrift shops. It's good to know that the Melting Pot has been successful in bringing the experience back. We rarely bring our set out but once in awhile, the thought of that awesome melted stringy Swiss cheeses keeps coming back to haunt us :-) My mom-in-law's visit was a perfect time for us to have fondue at home once again. I think we have to make it a tradition now and bring out the fondue set everytime she's here. I don't think I will get any negative votes on that :-)

(1) the set-up for the first course or appetizer (2) vegetable and meat plates with bite-size chicken and beef pieces (3) cubes of whole wheat baguette and chewy artisan bread ready to be dipped in the melted cheese, a combination of two flavorful Swiss cheeses, emmental and gruyere ~ the cheese melted perfectly and we were happily dipping chunks of whole wheat baguette in the hot and stringy cheese (4) my plate with a baguette cube dipped in melted cheese.

bento eggs

I have always been curious and at the same time fascinated by the Japanese bento. It is no doubt an art. I found many interesting blogs that are dedicated to it showing creativity and patience in preparing a bento box. I'm a fan of cute bento accessories like these adorable egg molds. I tried to look for them in the popular Japanese store chains (Daiso and Japan Home Center)  in the Philippines while I was there but had no luck finding them. I have to thank my husband for ordering these gadgets for me. I call them my kitchen toys and they really work!

the bunny eggs will be cute to make for Easter

I was surprised by how well all the plastic egg molds work 

teddy bear, car, fish and bunny egg molds

springtime reunion

We were thrilled that my mother-in-law decided to come and visit us again this spring. The long cold winter is finally over and we're thankful for the warm, sunny days and fresh green colors of spring. As a welcome back treat for her after her tiring flight, I kept it light and served these simple snacks and appetizers to enjoy with some good sparkling wine. It turned out to be just right for our quiet and relaxing evening at home.

arranging the pan fried potatoes on top of the filling

the quiche with melted cheese topping

I will post more about these adorable bento eggs soon

2 kinds of cheese, olive mix, sliced baguette & fruits