"Just Desserts"

So here we go again, going gaga over that sweet, creamy, tasty dessert.  If I was a chef, I'll be a pastry chef, and I'll be 500 lbs.  Just imagine if you are stuck somewhere in your own kitchen filled with the aroma of melting chocolate and sweet batter, the colorful candy sprinkles, sugar icing and chocolate chips, and if I don't stop now, I might be driving myself to the nearest cake shop.

I'm a sucker for anything sweet, it makes me happy when I visit Dulcinea, and have a feast of their exquisite Spanish desserts, or to Banapple and savor their famous cookie fudge and milkshakes, or Gateau de Manille and feed myself with their chocolate caramel cake.  And sometimes, you don't want to eat them, but just look at them and thank God for all the wonderful pastry chefs in the whole world.

Last week was a dessert feast for me and my friend Claire, I was surprised that the Cafe Mediterranean serve panna cotta and you can take a pick from their 3 tasteful sauces, chocolate, mango and orange, plus their ooooohhhh soooo goooood version of Tiramisu that melts in your mouth.  And what I really love about the place is you can enjoy every single minute of your stay away from the busy streets of Ortigas, the Mediterranean inspired furnitures, the accommodating waiters and of course the food.

So give in, we all deserve to be sinful once in a while, go ahead and take that dive and let that dessert tempt you to your heart's desire, after all it's just desserts.

Tips to make your grocery shopping easier.

So you head to the supermarket, and you promised yourself that you will only stick to your budget.  Unfortunately, promises are made to be broken.

Before you prepare your grocery list, check first on your stocks, this is to make sure that you are not over stocking.

When making your list, write them down accordingly.  Do not mix them up.  This will make your grocery time more efficient, since items in the supermarket are set in one area.  This will also make you avoid looking at other items and ending up buying them.

Keep your receipts everytime you shop, this will help as a guide for prices and see if there is a trend of overspending.

Take advantage of their promos only if it's necessary.  If the items on promos are non-perishable or dry items, grab it, since you can just put them on stock and there is no need for you to buy the item the next time you do your shopping.

Recycle the containers, products in sachets or plastic packages like shampoos are less expensive compared to those that are in plastic containers.

If you have discount cards, make use of them. And check how many points you earned, this can also help to buy items by using your points.

Do not bring the kids when you are doing the grocery. Do I need to explain more?

And lastly, bring the right amount of money, having more on your pocket means you'll buy more.  Being aware that you only have enough will restrict you from buying things that you don't really need.

I hope this will somehow help as a guide when you do your shopping.

a secret you don't want to keep.."ANG SIKRETO NI MARIA"

I'm so ecstatic about writing this next blog, this trip made me realize that I had to find time exploring places and food from the north, well, at least that's where I want to start.

What started as a "dog day out" turned out to be more than that, I was with great chefs, Sau, Martin and Redd and the amazing Tirona family. I also met a couple of new friends, Chloe and Jam Melchor.

Our stop: Abe's Farm in Pampanga.  Travel time: 01:45:00 hours.

We were served Chicharon Bulaklak, Paco Fern & Tomato Salad, Binukadkad na Pla-Pla with Balo-Balo & Mustasa; Crispy Tadyang “D Original", Sinigang Bangus Belly with Ripe Guava; Sinuteng Baby Squid and Taba ng Talangka.

Abe's Farm is a destination perfect for people who wants to have a quiet time and stay away from the buzz of the city on a weekend.  It's an old ancestral house owned by the late LJC, this property was handed over by his father, Abe Cruz, hence the name of the property.

Once you drive inside its wooden gates, everything you left in the city will totally shut down at least for the next 24-72 hours.  They have no TV, no radio except for the one they had at the restaurant, but there are no tvs' inside the rooms, which came very cheap, Php 2, 999 with free breakfast and free use of the pool and other resort accommodations. And I love the fact that network signals were weak, that means no phone calls, no texting, just you and nature.

They also have a spa which I wasn't able to try but I will the next time.  Now, what really caught my attention was when I had to order for lunch.  I am a dessert person, I never fail to have a taste of what is for dessert everytime I try a new place, and on the menu is their famous "Sikreto Ni Maria" (Mary's Secret).  I was so excited to know what the secret is.

The entire afternoon was simply amazing, it was my first time to hang out with people who I didn't know personally, all are just stories from my wonderful boyfriend.  And I want to thank him for letting me have the opportunity to meet his friends. On that fine day, yes, I was in the company of great chefs yet on that lazy Saturday afternoon, they were all equal, there were no great chefs, only great friends.

So going back to Abe's Top Secret dessert, you actually have a choice to whether ask the waiter what's in it, or wait until they have the dessert served. And because I want to keep the excitement going, I asked the waiter not to tell me.  Few minutes later, the Secret was served, I finished a whole bowl of it, and I wanted to have more, but then I want to have a repeat when I come back.  For now, I will rather keep the secret to myself, and let you have the itch to drive all the way to north and let you discover what is the secret.

"Sikreto Ni Maria" (Mary's Secret)

Hats off to Chef Sau for introducing us to this new "hiding place", to Chef Martin who brought his adorable kids, to the Tirona Family, for sharing their wonderful stories and to my own Chef Redd for not failing to amaze me every single day.

And to Abe's Farm, a job well done, I don't believe in goodbyes, I will see you again, very soon. Till my next trip.  Enjoy your Sunday! 

it ain't over, till it's LEFTOVERS!

It can get really frustrating when you have leftovers and it just sits in your fridge thinking of what to do with it, 2 things: heat it, then eat it, or just throw it away.

Now, if you have leftover adobo, may it be chicken or pork, you can do both with this recipe.

Rip up the adobo in small pieces, heat it in hot skillet until it appears dry, you can mix it with a little bit of chili powder, salt, pepper and sugar. Continuously heat it until it's flaky, and resembles to hair-like appearance.  Then set aside.

Prepare minced onions, preferably the white one.

Now, if you have leftover bread, evenly spread butter, put your adobo flakes on top, shred a generous amount of cheese and your minced onions and then toast it.

Now, you just made a homemade pizza ala adobo!

for BUTTER or for worse...

Butter's origins go back about 10,000 years to the time when our ancestors first began domesticating animals. Today, butter in its many flavorful forms is the world's most popular fat. As a versatile spread, a delicious enhancer for so many foods, and the essential ingredient for baking, butter's simple goodness has no equal. 

I discovered the goodness of butter about 6 years ago, when we were still living in a flat, where the bed was also part of the kitchen. What I had planned for lunch, pork casserole (our own version of “calderetang baboy”) 

It was also my first time to cook casserole, you see, before I learned all these, the only thing I know is to fry, and boil, and I thank the genius who invented this thing we now call as “rice cooker”. When I had this episode, I was near tears. 

The fridge was always filled with everything that I need, and to actually use it is a different story. So going back to my pork casserole, I took the courage to try and then I met butter. It was just sitting right there, near the eggs area, getting really comfortable, who wouldn't? He is right beside a bunch of nice looking eggs, and it was pretty cool. 

I took the pork out, already cut into cubes, I put a little oil in the casserole just enough to sauté the onions and garlic until it looked brown. Then I throw in the pork, a little salt and pepper to taste, let the own oil of the meat come out, now aside from getting the meat tender and juicy, letting it fry in its own oil will also add more flavor to the meat. 

And now this is where my good friend butter comes in. Cut the butter into cubes, this is the only time that “size won’t matter” will sound realistic, throw it in, let it melt. Now you have to make sure that you don’t burn your meat, since butter burn easily. If you are going to try this recipe, you will be delighted of how the house will smell like, it will make you smile. I did. 

Then you put your tomato paste, tomato sauce, a little bit of sugar, then let it simmer, you have to make sure to mix it every once in a while so you won’t burn it. You have to put salt or sugar depending on how you want it, since the tomato sauce can over empower the flavor of the dish. Just continue mixing, put water, just put enough to make the sauce just right, again let it simmer, you don't want your sauce too thick, or too thin.

Now peel your carrots and potatoes, cut them into cubes, get a pan, fry them in low heat, use a little oil, put salt and pepper to taste, then let Mr. Butter meet his new friends. Set it aside once cooked. 

Slice a little from the meat and check if it's already tender, put your final touches, and for the finale, place cubes of butter right on top and let it melt, I have never seen yellow and red looked this good. Throw in the potatoes and the carrots, have the final stir, let it simmer for less than 10 minutes. 

Now, by this time you should have a bowl of rice ready and enjoy your casserole. 

If you wish to not gain weight, I’m sorry my friend but this blog is not for you. I put butter in almost everything I cook; butter gives that flavor that will entice you more each time you devour whatever is on your plate. 

Butter is the secret to French cooking; I am not French but you can never have too much butter.

B

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day 1. "The Writer"

I’m 31, a full-time employee; I was a disc jock, a writer, a lover, a cook.  Six years ago, I met the love of my life who is actually a great chef; does Chef Redd Agustin ring a bell?  He’s the one who inspired me to come up with this blog, his passion for cooking made me realize how lucky I am to have every opportunity to experience great food, great wine and good company.

Cooking is an art, having the ability to mix all the great ingredients that you can find is simply unexplainable, it fascinates me everytime my palate experience a different flavor.  I’m taken to a different place that probably no one has ever been. 

Cooking is an addiction, the fact that you have the liberty to try all flavors that you can find, some great chefs would even travel the world just to find good truffles. 

Cooking fills up your senses.  Your eyes, all the colors that you can find in one plate.  Your ears, the sizzling and the boiling, the nose, when the whole house is filled with such amazing smell that you are already full even before you have a taste.  The mouth, every bite can drive you nuts, you have to admit, there was a time in your life that you actually closed your eyes and just uttered “yum” when you had a taste of the finest food that you didn’t even know existed.

Cooking is sex, strawberries and champagne, chocolate, honey, need I say more?

I work full eight hours, and I envy those who has the luxury to do magic in the kitchen.

This is my journey, and I wouldn’t mind if you join me as I share with you what I know, invite you to fancy restaurants, tell you how to pick good tomatoes and share with you how to prepare a 10 minute meal.  I will take you to my kitchen and together we will make magic.

I am Victoria, a writer, a full-time employee, a chef by passion.