Potato Gratin with Creamy Cheese Sauce and Bacon Bits

One of the joys of working from home is being able to spend a little more time in the kitchen, even if you barely have a minute left to "log in". I like the adrenaline rush when the pot is boiling  and there goes my alarm saying "hey you gotta go now". Then come the sprinting and running up the stairs to my little office space. :)

We had so much potatoes last weekend. When Archie and I have our market day, he's actually in-charge of the vegetables. Because of too much excitement, he kind of "unintentionally" hoards tomatoes, onions, garlic (which I don't mind by the way because I love garlic!), carrots and potatoes. 

The first four are fine as we use them most of the time. Lately, the potatoes aren't used much. I have been watching on my diet for the past couple of months that I veered away from eating starchy foods (and lessened my carb intake and blah blah!)

So with all the potatoes piling up on our veggie tray, I figured they need to be given the attention they deserve! I thought of making mojos, mashed potatoes, sautéed potatoes with rosemary and gratin. I know, potatoes are very versatile! OK, so the debate in my mind (and tummy) went on for a few minutes and the gratin won! Which hubby was so happy about :)

I have no proper recipe for this, nor I followed a classic procedure on how to make a potato gratin.

Here's what I had and what I did: 

8 medium-large potatoes

8 cloves of garlic, minced

olive oil

about 2 tbsps butter

about 200 grams of bacon, chopped

3 packs of all purpose cream 

1/2 cup fresh milk

salt and pepper

2 blocks of quick melting cheese, grated

about 1 cup of grated mozzarella

First I buttered a 9 X 13 pan, set aside and pre-heat the oven at 180C.

I boiled the potatoes until they're tender enough but not to the point that they're mushy (I think this took about 30 mins to boil and make them tender) peeled and sliced them in rounds about 1/4 inch thick (I think this is thicker that the usual) and set them aside.

For the creamy cheese sauce and bacon bits, I sautéed the garlic in olive oil and butter, then added the chopped bacon. When bacon was cooked, I poured the cream, about 1/2 cup of grated quick melting cheese and fresh milk, a little salt and pepper to taste.

To assemble, I placed the first layer of the sliced potatoes on the buttered pan, poured some the sauce, just enough to cover the layer, sprinkled some grated cheese, then onto the next layer and so on. For this batch I had 3 layers. For the final topping, I used a combination of quick melting cheese (what's left of it) and mozzarella cheese. (I forgot I had Parmesan cheese. totally!)

I placed the pan in the oven for 35 to 40 minutes, rotating pan halfway through until the top was already a bit toasted and cream is bubbling. I placed the pan on the cooling rack and waited for a few minutes before serving.

So this was what I had for lunch on my busy Tuesday and Archie's "baon" for work! :)

Ahhh, the perks of working from home = the joy of having home cooked meals, served warm with love <3

P.S.

Days are getting busier and fuller. My little boy will be back to school next week! I didn't forget that it was my blog's 3rd birthday last May 16. Belated happy birthday bloggy! I so wanted to write a birthday post but that day was packed, as well as the following day! So better late than never! ;)

Baked Salmon a la Conti's

I am definitely not one of the most updated people when it comes to the newest things in the universe: gadgets, movies, restos and famous resto foods. Name it.

So... new restos, food craze... I do have a wish list though ;)


It was just recently that I got to try Conti's baked salmon. Ok, I know you are just about to laugh or maybe you are now - hehehe that's ok! :)

I have been there waaaaay way back. I have heard of that baked salmon a couple of times from friends raving about how good and tasty it is and all that jazz. Fine. I just don't know why I didn't get to try it before.

so anyway, better late than never! Archie took me there for brunch just recently and finally, in my own taste buds, I'm already able to relate to my raving friends.

Sabi nga ni Kris Aquino once upon a time in a cooking segment in one of her talk shows--- ang sarrrrrrrrraaahhhhhhp!


*Fireworks*

At bilang nagustuhan ko siya, of course, I definitely had plans of re-creating it at home. Just to add a little personal touch, I put some breadcrumbs on top of the cheesy mixture.


Here goes the experiment:

1 salmon fillet
salt and pepper
Juice of half a lemon


Cheese Garlic-Mayo topping

½ block cream cheese - softened
About 3 tbsp mayo
1 to 1 and a half tbsp garlic chopped finely (if you want it more garlicky, just add a bit more)
About 3/4 cup Parmesan cheese (1/2 cup for the cream mixture and 1/4 for the topping)
Salt and pepper to taste
Breadcrumbs (optional. I like it w/ breadcrumbs, but the one served at Conti's does not have this)


Garnish - Buttered Vegetables:

Mixed vegetables
2 tbsp butter
salt and pepper to taste


Directions:

Rub salmon fillet with salt and pepper, then lemon juice for about 20 minutes

While salmon is marinating, mix thoroughly the cream cheese, mayo, garlic, parmesan cheese, salt and pepper. set aside.

Pan fry salmon about 2 to 3 mins on both sides

Pre-heat toaster/turbo. Assemble the fried fish on baking tray, then top w/ cheese garlic mayo mixture, sprinkle w/ remaining parmesan cheese and bread crumbs, bake in toaster/turbo for about 10 to 15 mins at 175C

Microwave mixed vegetables w/ 2 tbsp butter for about 20 to 30 seconds until butter is melted, season with salt and pepper.

Put out the baking tray and surround the baked salmon with butter vegetables. You can actually use other veggies like brocolli, cauliflower, baguio beans, sayote, carrots strips if desired.

It came out pretty much ok, and tastes fairly the same, less the paella rice as it is served in the resto.

If Salmon isn't too expensive, this can be a regular on my monthly menu! You might also want to try it if you are a Salmon lover! Hope you like it! :)

Now back to my resto-wanna-go-wish-list. By the way, Happy second birthday, Happy Tummy bloggy! :)

Home Made Pan de Sal

Isn't it a such wonder to be able to make your own bread? I have been inspired by several people whom I think have considered bread making from home a passion and another level of therapy. I believe I can consider it the same- after so many repeats of this well-loved Filipino Pan de Sal.

During my childhood, I used to wake up with either fried rice or pan de sal on the table. I love them both of course. Fried rice has always been part of my breakfast list until now. As for pan de sal in this present time - as much as I love to have it all the time, there is no panaderia/bakery nearby. I much more like having newly baked pan de sal than having commercial ones in stock. In the neighborhood where I grew up, when you walk out of our street, there's plenty of bakeries left and right! Oh boy, who would not want to wake up smelling freshly baked bread?

Glad I found this easy recipe from Panlasang Pinoy. Kuya Vanjo is a genius. His recipes and videos are very helpful and easy to understand. Makes you feel like some sort of an expert already. Thanks Panlansang Pinoy!

This version below has a little more sugar since I like my pan de sal sweet ;) I arranged the recipes in parts and in order of the procedure.

Ingredients:

1 tbsp white sugar

2 and 1/4 teaspoon active dry yeast

1 ¼ cup fresh milk, warm

2 cups MAYA all purpose flour

2 cups bread flour

½ cup white sugar

1 tsp salt

1 tsp baking powder

5 tbsp butter, melted

1 tbsp cooking oil

1 piece raw egg

Approximately 1/2 cup flour for dusting flat surface

1 cup bread crumbs for coating

Procedure:

1. Prepare about 3 baking pans with wax paper. Set aside.

2. Combine the yeast, 1 tbsp sugar, and warm milk and stir until the yeast and sugar are fully dissolved (Set aside and continue the rest of the steps. Mixture will be bubbly and frothy in about 10 minutes, just in time after you have prepared the other steps!)

3. In a large mixing bowl, combine the dry ingredients starting with the MAYA all purpose flour, bread flour, 1/2 c sugar, salt, and baking powder. Mix well with a whisk.

4. Add the melted butter, cooking oil, egg and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed.

5. In a flat and floured surface, knead the dough until the texture becomes fine.

6. Mold the dough into a ball. Cover the mixing bowl with a damp cloth and let the dough rise for at least 1 hour to 1 hour and a half in a warm area.

- You may opt to prepare the dough in the evening for a "slow rise" in the fridge (covered with cling wrap) until the following day.

7. After the rising process, put the dough back to the flat and floured surface and divide into 4 equal parts

8. Roll each part until it forms a log

9. Slice the log diagonally or horizontally (These slices will be the individual pieces of the pan de sal)

10. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper. Sliced part facing up! (make sure to provide enough space between each sliced dough because they will have a second rise)

11. Cover the prepared dough slices with a slightly damp cloth and set aside for another 15 to 20 minutes for the second rise.

12. while the dough is on its "second rise process", pre-heat the oven at 375F or 190C

13. After the second rise, pop them in the oven and bake for 15 minutes. You can rotate your pan de sal tray on the 10th minute to achieve an even texture and color.

14. Turn off the oven and bring out the freshly baked pan de sal. Makes about 35 to 40 pieces.

Best served with butter and jam or marmalade, bacon on the side and your favorite coffee or hot chocolate!


I made wheat pan de sal once - the dough is heavier and it needed more moisture and more time to rise and bake than using bread flour + all purpose flour.

Making pan de sal almost every week brings value added cheers and fun at home, especially to my little big boy who likes bread...

and discovered he likes kneading it too :)

Here's to wishing more opportunities or should I say stolen moments of MYOB (making your own bread) and eating them too :)


Will be here again soon :)

Stuffed and Baked Potatoes

Since baked potatoes were born in Wendy's I couldn't help but feel sad with the little amount of toppings. Now where is justice there? Can i just say bitin at tipid?

Then came my goal to make my own simple baked potatoes with oozing cheese and lots of bacon bits to die for.

I wanted to submit this recipe to Eden Cheese's Sarap ng Buhay event as a contribution but failed due to laziness. Sorry! Next year nalang! Anyways, I am still happy that my pizza made it there! Yey!


On the photo I used:

3 medium sized potatoes


Stuffing:

1 tbsp butter
1 tsp minced garlic
1/4 cup Cheez Whiz
1/4 cup All Purpose Cream
about 1/4 cup of milk
1/4 cup Grated Eden Melt Sarap, and some extra for topping (optional)
Mashed Potatoes

Topping:

about 100 grams fried bacon bits (drain the oil!)


Because I would rather go the faster way, I boiled the potatoes for about 15-20 minutes until they're tender. Then after waiting a few minutes for it to cool, slice the top horizontally, scrape off the remaining potato meat then set aside. For the bigger potato slice, scoop out about 2 tbsp as if you are making a potato bowl. The scraped and mashed potatoes will be added to the cheese stuffing later on.



While boiling the potatoes, save time by making your cheese stuffing:

In a small saucepan, melt the butter then add the minced garlic, cheez whiz, cream, milk and grated cheese. Allow to simmer then set aside. Add the mashed potatoes and mix well



and then put about 2 tbps of cheese stuffing on the potato or until full.


Top with extra grated cheese if you want, then the bacon bits, then bake it in your toaster for only 10 minutes or until cheese melts




Now I wouldn't have to be sad with other baked potatoes :)

I started this blog because of other great bloggers and realized that it also came through as a therapy (well, until now it still is).

I was dreaming to reach a hundred entries this December, obviously I didn't. Maybe I will, when I reach my first birthday here! So wish me luck!

My making up for lost times with my blog still led to another moment of making up for lost time. What on earth happened to the last 33 days? P-L-E-N-T-Y.

Anyway, it's the holiday season! It's time to cram!

Until my next "making up for lost time"!

In case I don't get back sooner --- Merry Christmas and a Happy 2010 to you all!:)

Chocolate Cupcakes with Buttercream Frosting

Gorgeous aren't they?! Thanks a lot to AverageBetty! The attempt to make these cupcakes is long overdue. Yesterday morning, aside from having other things in my head, upon checking the fridge after breakfast, I realized that the butter needs to be consumed ASAP.

So it's really high time for some Cheer Up Yourself Moment! And boy, these cupcakes are miraculous!

Now I am on happy mode again! ;) The original cupcake recipe actually has pudding inside. Yummy! If only I had all the time in the world I would make the pudding but for now I only had time to make the cupcakes and frosting. Nonetheless I am thrilled to say that it was a success even without the pudding in it. Maybe next time! :)

If you are planning to make these cupcakes, make sure to take out the butter and eggs at least 30 minutes to an hour before you start, to achieve room temperature : )

For the chocolate Cupcakes:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup butter, softened (1 stick)
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
3 1/2 ounces unsweetened baking chocolate, melted
1/2 cup buttermilk (buttermilk info below! read on!)
1 teaspoon vanilla extract


Preheat oven to 350(F) / 175(C)

Melt chocolate and set aside - either in the microwave-carefully Or the old way. (I used the old way!)

Cream butter, white sugar and brown sugar using your electric mixer

Add eggs and mix well

Add the melted chocolate and vanilla and mix very well.

Add flour and baking soda and combine thoroughly.

Add buttermilk slowly and combine thoroughly until smooth.

Fill muffin cups 3/4 full with batter and bake for 20-25 minutes or so. (my cupcakes took 28 minutes)

Just test the doneness on the 20th minute by inserting a toothpick in the middle and see if it comes out clean with very few crumbs. Otherwise, allow a few more minutes.

Cool the cupcakes in the tins for 10 minutes.

Remove from the tins and cool completely before putting (filling and) frosting


Note: If you don't have ready to use buttermilk, you can make some by mixing together 1/2 tbsp calamansi or lemon juice plus milk of almost 1/2 cup. If I may suggest, in a measuring cup, put the calamansi or lemon juice first, then slowly pour some milk until it reaches the 1/2 cup mark/line. For other buttermilk substitutes, click here :)


For the Frosting:

2 cups confectioners’ sugar
(Original recipe used 2 1/2, however, I would like to lessen my sugar intake.... *lol* NYEH!!!!)

1/2 cup butter (I used 1/4 regular butter and 1/4 UNSALTED butter)

1 teaspoon vanilla extract

6 tablespoons whipping cream (I used, chilled Nestlé All Purpose Cream)


Directions:

Mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium-high and beat for another 3-4 minutes.

Blend in vanilla.

Add tablespoons of cream gradually and continue to beat on medium-high speed for several minutes more, until light, fluffy and smooth.

Mixture will have a pearly sheen and perfect spreading consistency.

For my Pink frosting, I added about 4 "dots" of Red food coloring then i just folded it until I achieved the pretty pinkish color.

Get a big load of frosting on a knife

Swirl frosting and put on some candy sprinkles


Note: Do not refrigerate before frosting cupcakes.


Let me share some highlights below:

Look at this egg!

This is was the first cupcake liner I have ever filled! Really, I was nervous! Walang exaj ito!

Because I was nervous, I am dead sure I overfilled some cupcake liners! Hehehe!

I wanted to make Blue, Purple and Yellow colored frosting. But Pink was the winner!

Little J had the privilege of being the first "customer".

He ate a cupcake and a half. BUT, Mommy gave the unfrosted ones!
Too much sugar + Toddler = HYPER ACTIVITY *lol*

It's almost the weekend! Cant' wait to have another cupcake tomorrow!
I still have a few left in the fridge! Goodnight!

The belated and imperfect square chocolate birthday cake!

Given the title of this post, I made this cake two days after little J's official natal day. This was unexpected. I never planned to make cake because:

1. Lolo Pepe and Ninang Abi gave cakes last Sunday. Thank you! :)
2. I am a scaredy cat when it comes to baking. Especially cake!
3. I planned to make chocolate truffles again

Let's talk about # 3

The supposed truffle mixture did not cooperate that Sunday afternoon simply because there's lack of time and I have put too much cream in it. I was thinking, "pwede naman gawan ng paraan!". I was quite wrong. Bigo. The mixture did not turn firm at all. It was rather sticky. The mixture was back and forth in the freezer and chiller but to no avail. It just did not work. So come Wednesday I finally decided make use of it as chocolate cake frosting and to have more space back in the fridge.

Here's the recipe I used for the cake, courtesy of the back of the package of Gold Medal All Puporse Flour. Just click photo to enlarge:

I do not have 2 round pans, so I used my square pans. Lookie!

The cake on the left was the one on the first photo. It was gone in the afternoon of Wednesday. Javie's playmates enjoyed it. May nag take home pa! ;-)

And then, come Friday morning, I played with the 2nd cake (on the right). This was actually more moist than the first cake. Is it because the first cake was thicker?

Anyway, I cut the cake in half to make 2 layers and removed the bumpy parts. And because I want to achieve a dark chocolate caramel cake, I tried my very best to make a thick caramel filling. The taste was good! But the filling just reached a certain extent of thickness. I even put the pan in a bowl of ice water and beat it with my electric hand mixer. Pauline said it needs something to make it thick and firm enough for a cake filling. Maybe I should have prepared/used Dulce de Leche instead (?) Will research.

Tips and suggestions on how to make a very very thick caramel filling? I would very much appreciate it! Like the one of Red Ribbon's chocolate cake or whichever cake shop! Thank you! :-)

Meanwhile, below, my mini two layer chocolate caramel cake. Hehehe:


Here's the choco frosting and caramel falling down! I do not have toasted almonds anymore so I used the semi-sweet chocolate chips as topping. Hubby said it tastes good and better with the caramel! Whew! That's what matters to me most!

I hope in my next attempt, planned or not, it will be a perfect one, or maybe close! ;-) Wish me luck!


Update: the rest of the chocolate frosting were stored in the chiller and surprisingly became firm today, Saturday, July 11 at about 4pm - real time. So it took 6 days for it to get firm huh? Now they are officially truffles and are situated in the chiller waiting for their master. my husband. ;-)

P.S. I said before that I am a not-so chocolate lover. I still am. It's my choco freak hubby that gets me going about this whole recent love affair with chocolate. But one thing's for sure, I can say I am bingeing again.

I think my pigging out is endless.

Our boracay team building is a few days away. Good luck!!! :P

Banana Chocolate Chip Bread and Custard Top

Banana is a staple fruit in our household. Hubby loves it, little Javier loves it, I love it and my Angels love it! Yeah, as in everybody in the house!

When I do my weekly Friday market with Dad in Law, I always make it a point to buy ripe lacatan bananas and well, as said, since everydody loves B-A-N-A-N-A-S, it would take only 3 days and they are gone, gone, gone. As a homemaker, I want to have a stock of it since we always run out of it. So last week, I decided to buy the green ones (aside form the ripe ones), those that are about to reach their riping glory in a couple of days. Me - wishing that it will be enough of a wait until the ripe ones disappear.

For some reason, the green lacatan bananas ripened so fast (is it the weather?) that we were already na u-umay to eat them. We are avoiding it to reach the rotting stage and be thrown into the garbage with a sad face.

Thank goodness I have Yummy Magazine for this month (for May too!) and I have found the perfect way to use them and justify their presence and usefulness! Thanks to Aileen Anastacio's recipe! It's soooooooooooooo d-lish!


Banana Chocolate Chip Bread by Chef Aileen Anastacio (Yummy Magazine, June 2009, p30-31)

1 and 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dark brown sugar
3/4 cup corn oil
2 eggs
2 teaspoons vanilla extract
3 very ripe bananas, mashed
1 cup semisweet chocolate chips

1 Preheat oven to 350F (177C). Grease and flour an 8 1/2 x 4 1/2-inch loaf pan

2 Combine the dry ingredients in a medium bowl. Stir to mix. (the first four!)

3 In another bowl, combine brown sugar and corn oil. Add eggs one at a time, then add the vanilla and mashed bananas.

4 Add the flour mixture to the banana mixture. Stir until combined. Lastly, add the chocolate chips and mix just until combined. Pour mixture into the loaf pan.

5 Bake for about 45 minutes or until toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Remove bread from the oven then allow to cool for about 20 minutes before removing from the pan. Cool for another 15 minutes on a wire rack before serving.

Just a thought:
I think you can add one or two more bananas to give more banana-full-a-flavor!



So after the success of the banana chocolate chip bread (Thank you Lord!), my next plan was to create a collaboration of the bread and a custard recipe (well, i guess, even food/recipes can collaborate! Hindi lang si Justin Timberlake at Madonna! Oh, I love JT!)

Where will the custard go? On top of the bread just before serving. Parang icing effect!

I found this nice custard recipe in Good Housekeeping's Easy Everyday Meals vol 6. It's not too sweet, that's why I like! And my party people liked it too!

For the custard (got this from the Banana Cream Pie recipe, p134) :

2 cups of fresh milk
1/2 cup of white sugar
1/2 tsp salt
1/4 cup of fresh milk
1/4 cup cornstarch
3 large egg yolks
3 tbsp butter
1 tsp vanilla extract

mix 2 cups of fresh milk, white sugar and salt over low heat. In a bowl, dissolve cornstarch in 1/4 cup of fresh milk, then whisk in egg yolks. Combine the two mixtures and cook, whisking constantly, over low heat until it thickens and bubbles, about 4 to 5 minutes.

Remove the custard from heat and stir in butter and vanilla.

Then transfer to a bowl and cool. Cover with plastic wrap and chill in the fridge for 30 minutes or longer.

I am glad to have at least a cheap icing bag with a few pins to go with it for only a hundred something pesos! Heheehee! Ang arte ko!

Hmm.. why not add a few sprinkles of Cinnamon Powder?

Wow! That was fun!!!

Just thinking, maybe next time, I will add a little cream cheese in the custard! What yu tink?

And this was another unexpected morning baking session! I like impromptus!

I know, i know, this is another pampa-jubis (keyword: majubis) food but what the heck, it's yummy! And it happened in God's and nature's perfect timing. Me and my bingeing time! :P So ladies, let's eat sweet!

Happy weekend! :-)

Focaccia Fantasia!

Isa na yata akong panadera.. A feeling gourmet panadera HAHA!

I have been fantasizing on making homemade bread for quite sometime and have been dreaming to dare to bring it to reality! So my friends, this-is-really-is-it!!!

I was doing the Ini mini miny moe between baking focaccia bread or baking pan de sal. Well..the pan de sal recipe requires a lot of flour...AND EFFORT.

But it was such a blessing in disguise that I have an excuse not to make the latter as I only have a couple of cups of flour left in the pantry.

So the pan de sal will be done next next time. (ah.. eh.. next time = sa susunod na sweldo! and if the effort is already there!HA!)

As mentioned before, I am really not a "measure" person, learned from my family to go by my instincts when cooking - by the taste, by the smell, by the look. But for baking - sabi nga ni Lolo Wolfgang Puck sa Lifestyle Network: "Baking is like architecture, you have to measure every singel thing...(lah-lah-lah)..or the building will crumble and it will all fall down!" - something to that effect. I really cannot remember all. Hmph.

So be it.

Since I really really wanna make home made bread, I have no choice but to measure. :)

I got the Focaccia Bread Recipe here. And the kneading how-to here. Thanks thanks!

Tic-tac-tic-tac...looking at the kitchen clock. Dug-dug, dug-dug, tigidig, tigidig - My heart was beating faster. I was just so nervous. Wondering what will happen to my first ever homemade bread!

So with a deep breath, I opened the oven and made a not so loud sigh and placed the pan on the cutting board.

Ready with my bread knife, I said to myself, it's the moment of truth!


Hmmm... smells goooood! Eh, may chance naman pala! :-) I guess, I can say, this an OK result for a first time bread maker, huh? Wat u tink guysh?

Just serve it warm and dip it in a mix of Olive Oil, Balsamic Vinegar, a little of salt and pepper, Parmesan cheese and assorted herbs. Maybe next time I will have sundried tomatoes to go with it or any other dip I fancy.

SupeRoss, what's the dip called? Sorry Marce, I can't remember it anymore! Please refresh my memory! Thanks!

For our dip at home, I used the dried herbs from McCormick Basil leaves, Rosemary, Marjoram and Oregano for the herbs. If you have the "Italian Seasoning" from McCormick, then it's good to use it too!

Yeah, who ain't dreaming of an herb garden someday! I know! If you have fresh herbs right under your nose, go go go ahead and use 'em! ;-)


Baking bread is a fun and fulfilling experience. I am looking forward to making some more soon! Kahit anong tinapay!

I can say it is an achievement when you see the smile on your husband's face and hear him say "Wow, fresh bread! Ang galing mo mommy!" hehe, *kinilig naman ako!*

My little Javier just can't get enough of it and he keeps on saying "Bhed! Bhed!" (Bulol pa siya --- but yes he meant, bread! bread!)

And my house angels loved it too! Excited narin sila mag bake bake-an! Why not dabah!??

So there you go! No more need for Italiannis or any Italian resto when you crave for this kind of bread!

Yeah baby, home is where it's at!


Note: Hi Rain! Suuuuper thanks for teaching me the "linking process"! Oh my goodness I'm such a neophyte blogger! ;-) Baka ma-addict ako sa pag link link! Hehe! Thank you, thank you!

Chicken Pastel Weekend

When I finally had the guts and courage to use my oven, I thought about baking CAKE. NOT. Thanks to my friend Yvonneski, for the "how to" via chat, and to Tita Alma Buñag for the true to life demo. Thank you, thank you!


Yeah, that's how scared I was! I really needed to see a demo!


Sabi nga sa TCP 101 (Trainer Certification Program: Adult Learning Principles and Methodologies), "Adults Learn By Doing"

Yan naman! (That’s it!)


I like desserts, no doubt about it. But I loooove main courses more!


So my first baking project was to cook Chicken Pastel, with a pie crust on top.


This is a showcase dish in parties, from where I am. An all time family favorite.


It is usually cooked as is, just the chicken pastel but for more awesomeness; it is covered with a pie crust. Just like the photo here! So with the crust included, then maybe you won't have to look for your cup of rice!


uyyy... low carb daw!?


The first chicken pastel that I made last March was a success but the photo does not give any justice to it.


Thank you to Mr. Ron Merlin of The Merlin Menu for the enlightenment and tips - that the food can still look pretty even with your simple camera...and the amazing light box!


I craved for chicken pastel once again this month and I am happier that I cooked it using my new white ceramic pot! (Pa-gourmet effect ever!?) Thanks to hubby for this fabulous gift, among the other gifts hihihi! Mmmwwwwaaaaaahh!!!


While others cook pastel with Ox tongue (Lengua), I prefer to use chicken as I am chicken person. Cooking an ox tongue dish for me is another scary cooking event because it’s really delicate! So maybe the Ox tongue pastel would just have to wait for.. for.. forever? HA!


The original recipe, that served as my guide came from www.pinoyrecipe.net. Thank you!


On the photos, I used what was left in the freezer, the pantry and what I could grab from my "suking tindahan" (neighborhood store), and some simple twists:


About half a kilo Chicken breast cut into chunks

soy sauce

juice of 1 lemon (can use about 4 to 6 pieces of calamansi juice)

about 2 tbsps Butter

1 medium onion minced

about 3 cloves of garlic minced

Potatoes, diced

Carrots, diced

1 can of mushroom, cut in quarters

1 small can of vienna sausage (this was from my suking tindahan!)

grated cheese (quick melt) about 3/4 of the block

about 1 cup Chicken Broth

salt

pepper

Cream of Mushroom

about half a cup of fresh milk

For the Pie Crust:

2 to 3 cups of flour

about 5 tbsps of softened butter

about 1/4 cup of water

1 teaspoon of salt

1 teaspoon of sugar (I like my crust with a little sweetness)

egg wash for brushing the crust (for the glazing effect)


The Way for the Pastel/Casserole :


Marinate the chicken breast in lemon juice and soy sauce for an hour.

After marinating, melt the butter and sauté the onions and garlic, add the mushrooms and sausage and the chicken, then add the broth, potatoes and carrots and simmer for about 10 minutes.

Then add the cream of mushroom, the grated cheese and milk, salt and pepper to taste, and then cook for another 10 minutes.

After cooking, transfer the casserole to a baking dish and set aside.

Preheat your oven to 450F or 232C


It's dough time!!!


The Way for the Pie Crust:


Mix altogether the dry ingredients: the flour, salt, sugar. Then add the butter and water. Mix into a ball, knead a little, and then roll flat the dough on a clean, floured, flat surface.

The dough can become really sticky so just put a little flour every time the dough sticks on your fingers or onto the surface. (Thanks to the pinoy cooking shows and to my Mommy Tess – I have seen her done this while I was a kid!)


I am quite OC when rolling the dough so I cover it with cling wrap :P


When the pastry crust is ready, transport it carefully by your loving hands onto the chicken pastel and cover it. Seal the sides and cut any excess dough with a knife.


Using your fork, punch holes on the pastry to let out steam. You can also use your fork to "design" the crust. Just like the empanada hehehe!


Bake it for about 15 to 20 minutes or until golden brown.


On the photo below, the crust was like saying to me, "smile before you open!" And so I did.

And even smiled again afterwards :-)


Happy Weekend!