Tuesday, December 27, 2011

Fruit cake

Another of those imported American tradition like Christmas that is so much part of
Filipino festivities. Well it is a must since it only comes once a year and it is supposed to be eaten
for a longer period of time. But I can resist to keep it long on the ref so it gets finished a week or two after New Year. Definitely I did not baked this, it was purchased from the supermarket.

From wikipedia:

Fruit cake (or fruitcake) is a cake made with chopped candied fruit and/or dried fruitnuts, andspices, and (optionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruit cake. In the United Kingdom, certain rich versions may be iced anddecorated. Fruit cakes are often served in celebration of weddings and Christmas.

United StatesTraditional American fruit cake with fruits and nuts
Typical American fruit cakes are rich in fruit and nuts.
Mail-order fruit cakes in America began in 1913. Some well-known American bakers of fruit cake include Collin Street Bakery in Corsicana, Texas, and The Claxton Bakery in Claxton, Georgia. Both Collin Street and Claxton are Southern companies with access to cheap nuts, for which the expression "nutty as a fruitcake" was derived in 1935.[2] Commercial fruit cakes are often sold fromcatalogs by charities as a fund raiser.
Most American mass-produced fruit cakes are alcohol-free, but traditional recipes are saturated withliqueurs or brandy and covered in powdered sugar, both of which prevent mold. Brandy- or wine-soaked linens can be used to store the fruit cakes, and some people feel that fruit cakes improve with age.
 In the United States, the fruit cake has been a ridiculed dessert. Some blame the beginning of this trend with Tonight Show host Johnny Carson.[2] He would joke that there really is only one fruitcake in the world, passed from family to family. After Carson's death, the tradition continued with "The Fruitcake Lady" (Marie Rudisill), who made appearances on the show and offered her "fruitcake" opinions.
 Since 1995, Manitou Springs, Colorado, has hosted the Great Fruitcake Toss on the first Saturday of every January. "We encourage the use of recycled fruitcakes," says Leslie Lewis of the Manitou Springs Chamber of Commerce. The all-time Great Fruitcake Toss record is 1,420 feet, set in January 2007 by a group of eight Boeing engineers who built the "Omega 380," a mock artillery piece fueled by compressed air pumped by an exercise bike.[5]
December 27 is National Fruitcake Day and December is National Fruitcake Month (December is considered National Eggnog Month, as well.)[6]

Saturday, December 10, 2011

Ilocos Longganisa and dory fish with mashed potato

Another dish for plating - mashed potato that turned a bit soupy...
with Ilocos longganisa and dory fish. Goji berries were added for decoration.

Saturday, November 26, 2011

Pancake, egg and Ilocos longganisa

All fried breakfast. The pancake is a wheat pancake that I find more tastier although a bit sweet which defeats the purpose of having a maple syrup. Good combination since the Ilocos longganisa is a bit sour and garlicky that complements the oily egg.

Tuesday, November 1, 2011

Paratha with tuna

Paratha was purchased from the supermarket, a good alternative to eating rice.
The tuna came from a tetra pack not can. And accented with strand of alogbati.

Tuesday, October 4, 2011

Noodles with meat toppings

Boiled noodles with meat toppings - from leftover and sauteed in olive oil, garlic and tomoato

Saturday, September 3, 2011

Plating a simple dish

The lumpia was reheated by steam so it is not oily and crispy but soggy, still taste good though.
Together with a plate of rice the okra, lumpia and tuyo were laid out nicely on the plate.
The lumpia was given by a friend so what was cooked for this dish, actually boiled was the okra. The soup was sinigang na hipon halabos.

Friday, August 5, 2011

Steak and & mashed potato

This steak was pre-marinated by a friend. Since it was kept in the freezer. It was
first steamed to soften the meat and then heated on a pan with the sauce. Sauce was brown
sugar with soy sauce and some cornstarch. The mashed potato was dessicated, the
water that steamed that meat and boiled the cabbage was used to cook the dried potato. 
No wasted of water.

Sunday, July 3, 2011

A Typical Breakfast

French toast, ham, hotdog and egg.

Ham topped with sardine

Ham topped with egg and tomato

scrambled egg with tomato and onion


This kind of breakfast should not be taken on a daily basis once or twice a week.
Well you will tire of it if this is the same breakfast fare each day.
But definitely I love this kind of meal on a lazy weekend.

Sunday, May 1, 2011

Sea Food Galore at Gyeongsang

mushroom side dish

Our office then, had a chance to visit Tonyeong International Music Festival in Gyeongsang Province, another of those beautiful port city of South Korea. So in one of our dinner, I can't help but be amazed with the array of sea food dishes that were served to us. All sorts of crustaceans, all kinds of seashells, varities of fish, and the fins left for the sashimi was even turned into a nice spicy soup. Only then, after all the appetizers, the rice was served to be eaten with the soup.

sea shells

raw fish salad


Sashimi's fins made into soup

Sunday, April 3, 2011

Chicken Afritada and Banana Fritters

Chicken afritada

Banana fritters

We were supposed to have food photography but ended up just eating instead and well some fotos taken just the same. I did not cooked this so I do not know how it was made. But it tasted good by just the look of it. The banana fritters was a good oily and sweet dessert.

Sunday, March 6, 2011

Anthony Michael "Tony" Bourdain Fave Food Movies

Excellent chef definitely watches fine food movies as well. I came across this website of Entertainment Weekly (EW) that provides a glimpse of  Anthony Michael "TonyBourdain faves. 

Wikipedia says:
 Bourdain in June 2006
Anthony Bourdain on WNYC-2011-24-02.jpg

Anthony Michael "TonyBourdain (born June 25, 1956) is an American chefauthorand television personality. He is well known for his 2000 book Kitchen Confidential: Adventures in the Culinary Underbelly, and is the host of Travel Channel's culinary and cultural adventure program Anthony Bourdain: No Reservations.

A 1978 graduate of the Culinary Institute of America and a 28-year veteran of professional kitchens,[1] Bourdain is currently a chef-at-large, whose home base isBrasserie Les Halles, New York[2] where he was executive chef for many years.

The following are his fave movies:
Ratatouille (2007) I have seen this cartoon.
Eat Drink Man Woman (1994) I like this movie by Ang Lee, funny movie and romantic movie
Big Night (1996) Yet to see this film.
Babette’s Feast (1987) Definitely the film that made me start food blogging.
Tempopo (1985) Another film for me to watch. 

So I have another additions of movies to watch.

Friday, March 4, 2011

Steamed oyster and drinks

The oyster was steamed with some soy sauce and salt with garlic and ginger
and below the possible drinks that can go with it. But I had Gordon's London dry gin.

Thursday, February 10, 2011

Smoked Oyster and Chestnut Salad

Chestnut Salad (not the mixed nuts hehehe)

Smoked Oyster

The salad does not have any dressing, soy sauce maybe. But with the smoked oyster to eat with the salad is good enough for me. I like this can food so much that I brought several cans back home from Korea. The packed chestnuts also came from Korea. 

Saturday, February 5, 2011

Garlick Button Mushroom

I am not so fan and fond of button mushroom in cans, unless it is used for spaghetti. 
I would rather have the fresh ones. But anyway lazy to go to market so the
cupboard is the last resort. Sautee lots and bunch of garlic in olive oil and put
your halves can button mushroom. Better to halve it if it is full button so the
flavor and seasoning is absorbed much easier. Seasoning to taste, could be salt
or fish sauce and ground pepper.

Monday, January 31, 2011

Tips for Cooks That Lazy Cook should also know

I came across this link at The Guardian - Kitchen confidential: what every cook should know. These are very practical tips that I would highly suggest for both serious cooks and lazy cooks to observe.

Follow this link - http://www.guardian.co.uk/lifeandstyle/2011/jan/27/top-insider-kitchen-tips

Nothing to blog, not lazy - yeah indeed I have been going around farewell parties since I am leaving Seoul and another friend soon. So that's what lazy cook does - hang around with friends, asked to be invited to parties so you don't cook and enjoy others cooking or well dine at restos.

I am enjoying indeed farewell parties, but concerned gaining weight again.... hmmm...

Thursday, January 27, 2011

The many uses of broth

The last time I cooked my pasta I kept the water I used to cook it. For my late lunch I made it into a thick soup. What was in it? When I boiled pasta I put some seasoning and spices to the water aside from the usual salt and oil. So I recycle it for broth.

So my lunch was just soup (I had a fantastic dinner from South Asia - Bhutan, Nepal and Pakistan) and again a dinner out tonite with friends so I just had soup for brunch. The consistency of the broth was quite thick so from the other broth stock of mushroom, chicken and shrimp I added it to my pasta broth. Added some boiled potatoes, a fist-full of some frozen mixed rice-beans, spaghetti strands cut in smaller size, a piece of egg some seasoning - there I had a filling thick soup.

If you are too lazy to make new soup - boiled veggies and some food stuff to create a broth. It will always be handy to make soup anytime. Just freeze it or stock in the ref and make use of it whenever you want a soup - keeping in mind creativity and experimentation so you come up with a new variety for your original broth.

So what wikipedia says about broth:

Broth [brɒθ] is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bonesmeatfishcereal grains, or vegetables have beensimmered.[1] Broth is used as a basis for other edible liquids such as soupgravy, orsauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice,pearl barley or oats, it is then generally called soup.
In Britain, a broth is defined[by whom?] as a soup in which there are solid pieces of meat or fish, along with some vegetables. A broth is usually made with a stock or plain water as its base, with meat or fish added while being brought to a boil, and vegetables added later. Being a thin and watery soup, broth is frequently made more substantial by adding rice, barley or pulses.[2][3] Broth is distinct from stock, which is a thin liquid made by simmering raw ingredients until all the taste has been retrieved from them, then sieving the resulting liquid.
United States cooking schools often differentiate between broth, usually made from portions of animal meat, and stock often made from vegetable scraps and bones.
Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking pot for long periods to extract the flavour and nutrients. The bones may or may not have meat still on them.
When it is necessary to clarify a broth (i.e. for a cleaner presentation), egg whites may be added during simmering – the egg whites willcoagulate, trapping sediment and turbidity into a readily strainable mass.
In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called dashi in Japanese).

Monday, January 24, 2011

Keep those Leftovers

Leftover food -  is not only economical or practical but it stirs up creativity in me. I like to keep them since it is useful for me to discover new dishes and recipes. Even the water where I boiled my pasta I would keep it for  broth for my soup. It is starchy so it is good  for a thick soup.

But most of the time, I use tidbits and  pieces of leftovers for my fried rice. So I would always come up with unique tasting, fantastic colored and textured fried rice. I also make use of them for my soup and also to come up with other dishes. Also, toppings for bread and make your own canape or pizza, so make that mozarella and other cheese handy to cover and melt on the toppings..

Well since I do experiment I do not necessary get the best result most of the time. Sometimes the taste is too contrasting and not blending, but still edible. And every time I come up with a nice concoction, then I would be so happy to eat and  feast on it.

For lazy cooks - leftovers are valuable ingredients to come up with easy to prepare and fast meals...

Wikipedia says:

Leftovers are the uneaten edible remains of a meal after the dinner is over, and everyone has finished eating. Food scraps that are not considered edible (such asbones or the skins of some vegetables and fruits) are not regarded as leftovers, but rather as waste material; any remaining edible portions constitute the leftovers.

The ultimate fate of leftovers depends on where the meal was eaten, the preferences of the diner, and the prevailing social culture. Home cooking leftovers are often saved to be eaten later. This is facilitated by being in a private environment, with food preserving facilities such as airtight containers and refrigeration close at hand. Some leftover food can be eaten cold from the refrigerator, while others may be reheated in a microwave or a conventional oven, or mixed with additional ingredients and recooked to make a new dish such as bubble and squeak.

New dishes made from leftovers are quite common in world cuisine, and many were created in the days before refrigeration and reliable airtight containers existed. Besides capturing nutrition from otherwise inedible bones, stocks and broths make an excellent base for adding leftover morsels too small to be a meal themselves. Casseroles,[1] paellafried rice,[2] and pizza can also be used for this purpose, and may even have been invented as a means of reusing leftovers. Among American university students, leftover pizza itself has acquired particular in-group significance, to the extent that the USDA's Food Safety and Inspection Service offers, as its first tip under "Food Safety Tips for College Students",[3] a discussion of the risks of eating unrefrigerated pizza, which are considerable.[4]

Leftovers from a restaurant meal may either be left behind to be discarded by the restaurant, or taken away by the diner for later consumption. In order to take the food away, the diner may make a request for it to be packaged. The container used for such leftovers is commonly called a doggy bag or doggie bag; the name comes from the euphemistic pretense that the food will be given to the diner'spet, rather than eaten by a person.[5] The term doggy bag is preferred over take away or take home bag as it was popularized in the 1970's etiquette columns of many newspapers.[6] Doggy bags are most common in restaurants that offer a take-out food service as well as sit-down meals, and their prevalence as an accepted social custom varies widely by location. In some countries, like France, people would frown upon a diner asking for a doggy bag.

At some holiday meals, such as Christmas in Western countries and Thanksgiving in the USA, it is customary for the host to prepare much more food than can be eaten, specifically in order to send leftovers home with the guests. Cold turkey is archetypal in the United States as a Thanksgiving leftover, with turkey meat often reappearing in sandwichessoups, and casseroles for several days after the feast.

The word "ort", meaning a small scrap of food left after a meal is completed, is not commonly heard in conversation, but is frequently encountered in crossword puzzles.


Friday, January 21, 2011

When Lazy Cook goes High -Tech

Before going to the title of the blog I need to share this info first. I've been using paper.li for other interests (photogarphy)  and that's where I  found out about this new blog entry. So from their own blog:
What interesting links, blog posts, videos and photos are being shared on Twitter by Bill Gates, TechCrunch, the WWF, Stowe Boyd, Fred Wilson, the New-York Times AND the people they find of interest? This is what SmallRivers' Paper.li project is all about: turning a Twitter stream into an easy to read daily newspaper.
Twitter is currently a simple and fast way to point others to content of interest on the web. Twitter users do so millions of times a day, effectively giving their followers a glimpse of what they think others should see or read. Next to having followers, any Twitter thus follows others, generally a group of people they deem of interest and want to keep track of what they have to share. Any Twitter user is thus a kind of editor in chief, with the people they follow being trusted journalists. The sum of what is shared by them is thus a unique perspective of what is deemed of interest on the web on any given day. A bit like a newspaper.

So I created my own newspaper with the tag - food and cooking :

An important development that is sure thing to happen soon... Lazy cook goes high tech. Well perhaps the kitchen will soon be run by a robochef. Imagine your robochef is programmed to be an international chef that can cook all the best Italian, French, Spanish, Arabic, Chinese, Japanese, European-Asian, Pinoy dishes and cuisines, well that's for a software cost and upgrade...

So what's the topic all about for now it is a mobile phone or a smartphone:

LG has detailed a future where you’ll be able to download a recipe on your smartphone and then send it to one of the company’s microwave ovens to set the cooking instructions.
“A simple user scenario is that you have a smartphone, download a recipe and instantly the microwave oven recognises the temperature and cooking time and all you have to do is put in your food and press start”, explains James Choi, marketing strategy and planning team director at LG Electronics global, to Pocket-lint in a one-to-one interview.

So more reason to be lazy cook?  So keep it to your robochef to do the cooking, leave it to the androids and smartphones to help you decide what meal is best for your health (by checking and pushing the health/mood button to verify on your blood pressure/sugar, mood swing, temperament, psychological/emotional make-up for the day). Then you get prompted what is available on the ref and how the cooking/non-cooking - re-heating should be done. That's high tech cooking, lazy cook days are soon to come...


Thursday, January 20, 2011

Babette's Feast

Wikipedia says:

Babette's Feast (Danish: Babettes gæstebud) is a 1987 Danish film directed by Gabriel Axel. The film's screenplay was written by Gabriel Axel based on the story by Isak Dinesen (Karen Blixen), who also wrote the story which inspired the 1985 Academy Award winning film Out of Africa. Produced by Just Betzer, Bo Christensen, and Benni Korzen with funding from the Danish Film Institute, Babette's Feast was the first Danish cinema film of a Blixen story. It was also the first Danish film to win the Academy Award for Best Foreign Language Film.[1] The film was screened in the Un Certain Regard section at the 1987 Cannes Film Festival.[2]

I could say that this was the movie that moved me, hehehe... and made me start this blog. But then I realized that I always enjoy this kind of movies. Well aside from watching those cooking demo shows on cable TV, watching this kind of feature film really inspire and excites me to eat and watch some more movies...

The highlight of all the story after all was the preparation of a nice dinner that happened towards the end of the film. The plot of the story itself was interesting and unusual. Aside from being entertained I end up salivating with all the food that were prepared and served. Especially the remarks on the vintage wine and champagne was intoxicating hahahah...

For those of you who enjoy eating and watching movie this is a movie to enjoy. You should not miss it. Well should you want to read a review of the film check it here - http://en.wikipedia.org/wiki/Babette's_Feast

Wednesday, January 19, 2011

Kitchen Utensil - Colander

Wikepedia says:

A colander is a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta and rice. Conventionally, colanders are made of a light metal, such as aluminium or thinly rolled stainless steel, but some colanders are made of plastic or silicon. A colander is pierced with a pattern of small holes (or slots in plastic colanders) that let the liquid drain through, but retain the solids inside. It is sometimes also called a strainer or kitchen sieve. 

It is an important utensil for lazy cook - for reheating, steaming and draining. I use the folded one so it can be contained by a wide brim pot. I like these bun sold at the supermarket that have red bean paste filling and the bun is in different color and texture - I like the rough it seems made of wheat bun but violet in color. So stored in the ref and I would steam at least 2 pieces for light snacks and even desert too. So for my frozen/cold dishes it is easy to defrost/thaw them by steaming it and then after if it needs baking then  I  would use the oven toaster. Fast and easy for the lazy cook - steam and bake, reheat and eat.  

Tuesday, January 18, 2011

Google Alert - lazy cook, recipes,

Lazy blogging - not really but I am trying out this google service called Google Alerts. So from my email I can forward to my blog an email that get saved as a draft post. So it will be easy blogging as well - just by emailing. Google says:

Monitor the Web for interesting new content

Google Alerts are email updates of the latest relevant Google results (web, news, etc.) based on your choice of query or topic.
Enter the topic you wish to monitor, then click preview to see the type of results you'll receive. Some handy uses of Google Alerts include:
  • monitoring a developing news story
  • keeping current on a competitor or industry
  • getting the latest on a celebrity or event
  • keeping tabs on your favorite sports teams

So below is the result for my google alert using the keyword - lazy cook and recipe.

Wanted: Healthy Lazy Protein recipes - Healthy Food for Lazy ...
The way I work lazy into healthy cooking and cleanup for 1 is to prep a few ... The recipes don't have to be uber-simple as I will cook once on Sunday for ...
The Lazy Stay-at-Home Mommy » chicken noodle soup recipe
The Lazy Stay-at-Home Mommy. Living and Learning with kids. Posts Tagged ' chicken noodle soup recipe' ... Posted in cooking/recipes | No Comments » ...
Green Onion Chicken with Linguine Recipe | Reluctant Gourmet
Mmmmm. Thank you for your sharing this great recipe, along with your tips and photos. I'm a pretty boring (and lazy) cook - I grew up on a ranch where we ...

Monday, January 17, 2011

Spaghetti and Sauces

Wikipedia says:

Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[1]

Spaghetti is a long, thin, cylindrical pasta of Italian origin.[1] Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally most spaghetti was 50 cm (20ins) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces.

One of the easiest and fastest dish to prepare is spaghetti. Especially that there are now available sauces just re-heat, with boiled pasta - ready to eat. Well there are micro-wave spaghetti but with my spaghetti, I've some sort of reverence to it when cooking. Well, I just do not use the sauce available in a bottle but I try to add up and make it my own style of sauce. Yes indeed, I am not lazy but creative in cooking spag sauce. Left-over sauce I just stock it and become lazy, I just get some when I feel like eating pasta. So I end up also cooking a pack of pasta and then store it in the ref and I just steam it whenever I use the pasta and re-heat the sauce.

Creativity with spag sauce means adding additional ingredients to it. I like mushroom - varieties of them not just the canned button I normally used fresh ones to give more flavor to the sauce and chunkiness in it. If fresh basil, rosemary, thyme is available that would be perfect otherwise the bottled one is fine. Whatever comes or ingredients available I add them up, canned tuna, canned mixed vege (cubed carrots, corn and peas), but, olives yes definitely I would want my spag with olives - the black and the green pitted olives. So with a base of a bottle of cooked spag sauce I create it as my own by re-cooking it and adding the ingredients that is available in my cupboard or ref.

What if there's no available bottled sauce then that's when I work out my creativity. Also, I am not really fond of the usual and regular sauce I want discover and be experimental about  it as well.

So have you tried baked beans as your spag sauce? I did and liked it. I think I have tried countless other sauces why I need to recall - they are not shocking sauce at all but interesting ones. You should not be limited with the creative imagination you have for as long as edible - why not try it out.

My spaghetti sauce is also used to eat with rice or bread - thick spag sauce can be used as toppings for bread. Just put a quickmelt/cheese on top of it, bake/toast it - you have an oven fresh pizza. I also used it as sauce to paratha.

Wikipedia says on paratha:

A paratha (Hindi: पराठा, Urdu: پراٹھا, Bengali: পরোটা ) is an Indian flat-bread that originated in the Indian subcontinent, specifically in the Punjab. Paratha is an amalgamation of the words parat (Hindi: परत, Bengali: পরত, Urdu:پرت ) and atta (Hindi: आटा, Punjabi: ਆਟਾ, Bengali: আটা, Urdu: آٹا) which literally means layers of cooked flour.[1] In Burma, it is known as palata (ပလာတာ; pronounced [pəlàtà]), while it is known as farata in the Maldives.

It is one of the most popular unleavened flat-breads in Indian cuisine, Pakistani cuisine and Bengali cuisine and is made by pan frying whole-wheat flour on a tava.[2] The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha.[3] Parathas are usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top or chutney, a spicy sauce made from yogurt and fresh herbs, but it is best served with pickles and yogurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paratha into a tube and eat it with tea, often dipping the paratha into the tea.

The paratha can be round, heptagonal, square or triangular. In the former, the stuffing is mixed with the kneaded flour and the paratha is prepared as roti is, but in the latter two, the peda (ball of kneaded flour) is flattened into a circle, the stuffing is kept in the middle and the flatbread is closed around the stuffing like an envelope. The latter two also vary from the first in that, while the former is like a thick (in terms of width) version of the roti with filling inside, the latter two have discernible soft layers if one "opens" the crispier shell layers.

Spaghetti is a food you can stock. So for lazy cooks it is just a matter of re-heating sauce and steaming the pasta.

Buon appetito!