Ever heard of Pomelo and Bagoong Salad?
Guess it right folks this is new to me..
Has a citrus taste with that shrimpy twist . hehehe its a weird invention but I was totally grovelling over it.

Sponge Cake With Coconut Icing

Sponge Cake With Coconut Icing

Cook Time: 35 minutes

Ingredients:

• Sponge Cake
• 1 cup cake or pastry flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 eggs
• 3/4 cup sugar
• 1 tsp almond extract
• 1/4 cup coconut milk
• Coconut Icing:
• 2 TB plus 1 tsp pineapple juice
• 1 TB plus 2 tsp cornstarch
• 1 cup coconut milk
• 1/2 cup sugar

Preparation:

To Make the Cake:
Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming.
Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.
In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract.
Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Cover and steam for 30 minutes or until a toothpick comes out clean. Cool and remove from the pan, turning the cake over. Cut the cake into squares or diamond shapes.

To Make the Coconut Icing:
In a small bowl, mix the pineapple juice and cornstarch and set aside.
In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally. Give the the pineapple juice/cornstarch mixture a quick re-stir and then add to the saucepan, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake. Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people.

Cacciatore

Ingredients

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes
• 1pc sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Sloppy catering service...

What has happened?

This was suppose to be Beef in Peppercorn sauce. A poor attempt of cooking this food just shopws on the presentation, now the problem that came to my attention is that when filipino cooks, think of there own wits and not follow specific instructions then they start to make their own creative moves and will turn out like this soupy crap in which I was certainly was not proud of releasing.

Like this picture, what does this look like if you were to try and categories the type of dish? Drowning Chicken in a pile of S#%t? Hehehehe
This is suppose to be Roasted Rosemary Chicken w/ gravy ON THE SIDE.

This? Chicken Nuggets? This is Suppose to be Fish Fillets sauteed under butter over roasted salsa verde... and what happened? looks like crap out of the freezer and reheated. look at the garnish, a waste of designs when it cannot be eaten.. A waste of food..

Looks good but I hated the presentation. Very sloppy

Chefs Encounter with a Senator

Me with Sen. Loren Legarda and the wonderful Lisa Palma at the fabulous dinner party of Consul. Acosta at Dasmarinas Village, Makati catered by us

APPRENTICES NEEDED!!!!!

LOOKING FOR A GREAT FUTURE IN THE CULINARY WORLD THEN JOIN US AT CLAUDIA'S KITCHEN. www.claudiaskitchen.com.ph

We are in urgent need of Chef apprentices who have finished HRM and now looking into pursuing his or her dreams in the culinary world.

Contact Executive Chef Joe on
09273339933 for more details

Spanish Menu

Desicado Bunuelos Helado

El Calamar Patatas Bravas

Paella

Cooking Tips

Smart chef knows how to hold the laddle/spatula well.

IMMEDIATE HIRING

Executive Chef Assistant

Must hsve HRM background, female, must know computer and databasing, basic excel work, and must work under pressure. Neg.

Marketing & Purchasing

Must have past experience in purchasing and marketing, and is willing to go all the way to make the company very proud with costs and knows how to deal with customers. Preferrably female

10 to 12t depends on experience

Contact Exec. Chef Joe on 09273339933

ASAP

Tips In Cooking

Don't overpower your ingredients.
Business people dont like spending too much - wasting money. Overingredients will overpower the main dish

BS - HRM 3: Food & Beverage Management

BS - HRM 3: Food & Beverage Management

The following are your study references for the exams:

1. Chef brigade and rank of order

2. Responsibilities per each chef on the brigade

3. Kitchen responsibilities during lab

4. Types of menus we have been creating for the last 4 weeks

5. Chefs uniform

6. Hygiene use in the kitchen


60% Theory Exam
30% Practical Exam
10% Submissions of assignments

BSHRM 8: Bar Management Class

BSHRM 8: Bar Management Class

Study Guides for the following references:

1. Barware and types of glasses and its uses

2. The do not do's of garnishing from class

3. Glass handling

4. Types of Alcohol beverage stocked in a bar

5. Types of Tequilas and Vodkas

6. What are Primary, Secondary and Tertiary Drinks

60% Will follow as marked for theory exam
30% Practical exams
10% Submissions of assignments

Bshrm 3 Food&Beverage Lab Profile

Leera & Daisy Forbes



It was a nice attempt for this young lady, apart from her marketing problems, from a budget of a 1000 pesos. I gave her the challenge of reaching the amount for it not to go over the 1000 mark to prepare a 3 course meal with a team and at ease she accomplished the goal.
Not a a bad lesson. Aside from the minor fluffs of late student commers, she produced without a sweat. Mise En Plas a good well done job. Dessert failed but stiffened the race with the slushy.
Good job!

Bshrm 3 Food&Beverage Lab

July 16, 2009

Group 3 BSHRM3
Daisy Forbes

Egg Roulette on Bearnaise

Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.

Ingredients

• 30 mL (2 tablespoons) tarragon vinegar
• 30 mL (2 tablespoons) sherry wine vinegar (or dry white vine)
• 1 shallot
• 2 egg yolks
• 75 - 100 g (1/3 - 1/2 cup) 3 - 4 oz melted butter (warm but not hot)
• salt and cayenne pepper to taste
• 1 tablespoon fresh chopped tarragon
• 1 tablespoon fresh chopped parsley

Preparation

1. Put the vinegars and finely chopped shallot and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.

2. Add the egg yolks and whisk until the ribbon stage with a balloon whisk.

3. Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added.

4. Season and serve.

Broiled Pork Steak Apple Roulade

Mango and Banana Slushy

Wild Peppered Cashew Pesto

Wild Peppered Cashew Pesto

Ingredients

Smoked German Sausage
Smoked Swiss Cheese
Shollot Shoots
Cracked Black Pepper

1.
Fettuccini Pasta
Olive Oil (for lubrication)

2.
Cashews
Sweet Thai Basil Leaves
Olive oil
Salt
Pepper
Lemon Juice
Coriander
Roasted Garlic
Green chilli
Cream

Method:

1. Boil Pasta with drops of oil
2. place garlic in oven and roast slowly in 15 to 18 minutes

3. Roast Cashews over pan and until its coated golden or crisp to crunch
4. place all of group 2 in blender and mix aswell the cashews
you should have a pine woody smell with the cashews which will closely smell to the pine nuts
5. Pour in a frying pan blended mix and slowly stir cooking until basil slightly darkens.
6. Add the cream gently and remove from heat





In another frying pan golden sizzle the sausage until golden brown. not too over . youll need to keep its juices inside so it wont become to tough to bite.

Mix together pesto blend into pasta in frying pan but do not cook, itll become dry.
serve with sausage and palette of Swiss cheese

YUMMY!!!! Voila!

Huge Bananas!

Plantain Banana

What kind of banana is this? Huge and larger than a standard banana. I was strolling by the market and I suddenly saw this big baseball glove size looking thing and wow was I so amazed of the humongous abnormal thing that captured my attention.

I stole this clipping on the meaning of the plantain banana:

The plantain (pronounced /ˈplæntən/, /ˈplænteɪn/, or /plænˈtion/ ) is a crop in the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana).

The population of North America was first introduced to the banana plantain, and in the United States and Europe "banana" generally refers to that variety. The word "banana" is often used (some would say incorrectly, although there is no formal botanical distinction between bananas and plantains) to describe other plantain varieties, and names may reflect local uses or characteristics of varieties: cooking plantain, banana plantain, beer banana, bocadillo plantain (the little one), etc. All members of the genus Musa are indigenous to the tropical region of Southeast Asia, including the Malay Archipelago and northern Australia.[1]

Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet).