Adela's Paella

I spent about 10 days in Madrid last October and was blessed to have been able to stay at my aunt's friend's place, an adorable couple who has been leaving in Spain for over 25 years. Adela is Spanish while Carlos is Chinese, who grew up in Spain.

That was my Euro foodie trip and it was meant to be when I found out that Adela is a fantastic cook. She loves hosting parties and cooking for people. The whole time I was in Madrid, I didn't do much sightseeing at all. I stayed in the kitchen with Adela, making her tell me the secrets of what authentic Spanish cuisine is all about. I went to markets with her to buy unbelievably fresh produce, meats and seafood for Adela to turn into omgosh good dishes.

It was simple and homey Spanish cooking and it was exactly what I had hoped for. When the ingredients are this fresh, you don't need to do much to them. They speak for themselves.

Adela is the type of cook who just goes with the flow. She throws in a bit of this, a bit of that and the concoction just magically comes together. Is fun watching her cook. She would rummage her fridge for inspirations, but more so for using up leftovers and soon-to-be over riped fruits and vegetables.

A Lost Chinese Delicacy

A relaxing dinner at home can really bring out the eater in me. And when it is a dinner filled with surprises, that's even better.

It was what I thought a casual hot pot dinner at a family friend's place. These are people who know their food and would go the mile to get the best and freshest ingredients dinner. I have already up my expectations and was expecting a flavourful soup base with a table full of tender and thin slices of meats, fresh seafood and vibrant green veggies.

We were greeted with a bottle of Château Haut-Bages-Avérous Pauillac 2001, a Cabernet Sauvignon from Bordeaux that has the scent of spicy fruits. A medium bodied wine that needs only 15 minutes out of the bottle, it is quite tannic and you can taste blackberries and cedar. I don't know much about wines, but it was very well balanced and I couldn't stop drinking it.

A very strong yet pleasant aroma started to drift out from the kitchen. It wasn't a familiar scent but I know it was from something savory and my mouth started to water. I couldn't figure out what it was but finally, the dish was brought out and I saw medium sized golden brown nuggets on a plate.

A Feast in the Making - Part III

The day of the dinner party. I was stressed, nervous and pumped!

But let me just say that my respect for chefs and caterers has tripled! I cooked dinner for 15pax, spent 2 full days in the kitchen and I was utterly exhausted by the end of it. I was so tired I wanted to puke and I couldn't feel my legs. You smell like the kitchen for at least a week, and that's only if you don't cook afterwards; else the smells will just linger around you. Your hands, your hair and just the entire you. And no matter how many showers you take you still smell like garlic, onions and stews. THUMBS UP to those who dedicated their lives to this sport! Yes, cooking is a very complicated sport ... that I still love very much despite of all the muscle pains. I love feeding people.

Anyways, I woke up to a gorgeous sunny morning. Though I woke up to construction workers chit chatting outside my window while they were building the 'pang' with the bamboos. Yes, is unfortunate. The tenants at the building have decided to revamp and renovate, starting with the exterior walls of the building. An 8-month project, which my parents and I totally feel played by our landlord for not letting us know while we signed the lease. Anyways, I will save this story for another time.

I set my alarm for 9:00am. Still lots to do even though I cooked all day the day before. I'd say I've made 50% of the meal - beef stew, duck, soup, parmesan crackers and fillings for my quiches. So I started my day with a big cup of coffee and a good breakfast. I sat down and enjoyed my brekkie because I didn't want to feel burned out in the middle of cooking. I've done that before. My relatives came for dinner (20+) and for whatever reason, I got really fed up cooking and I just stopped. I let my aunt cooked the rest of it that day. I was just so tired and whatever I was making just didn't taste good. I was not going to let this happen again today! I began cooking at 10am.

Having a sharp knife makes your life much easier in the kitchen.

I started assembling my quiches and baking them off since quiches can be served at room temperature or you can quickly pop them back in the oven to reheat just before serving.

I know, is not very pretty.

Here's my basic quiche recipe:

Prepare your pie dough, either get the store bought short crust pastry or make your own Pate Brisee. Blind bake them first in a 220C/425F oven for 5-7mins. Remove the pie weights or whatever you are using to weigh the dough down. Brush with egg wash and continue to bake for about 7minss. Let cool slightly.



Filling:
3 large eggs
175ml heavy cream
2-3 handfuls of grated cheese of your choice - Gruyere, Swiss, Gouda are common in quiches
salt and pepper to taste
Any kind of herbs that match the main ingredients of your quiche
*stir everything together + whatever else you chooses to put into your quiche.

Quiches are like pizzas. Is a very forgiving dish and you can put whatever you want into your quiche (let's you clear out your fridge). Here are some suggestions: asparagus, ham, sun dried tomatoes, olives, artichokes, mushroom, spinach ... and the list goes on and on.

Pour the mixture into the prepared pie crust and bake for 20mins in oven. Turn down the heat to about 180C/375F and bake for another 15-20mins until firm, golden brown and a bit puffy.

Cut up quiches to bite size pieces

Is that time of year again ...

...where almost everywhere in the world is decorated in pink, red and white in some way, with lots of hearts, teddy bears and roses on display. Is the time of year where restaurants offer you the least choices ever, which I think is the worst time to dine out, forcing everyone single one of their customers to order 'the set'. And nope, I can't go out and have a dinner with 3 friends, because 'the set' is meant for 2pax. Despite what seems to be some dissatisfaction here, Valentine's Day is still a day to be thankful that you have your 'perfect someone' with you. And guys, no matter how much a girl says she doesn't like Valentine's Day or doesn't mind if you don't get her anything ... don't listen to that. Just get her something ... anything.


Anyhooo ...since most of the sites that I've been look at is promoting Valentine's Day in some sort of ways - salon.com has 'Search for the best Valentine's Day candy: It's on!"; vanmag.com is educating girls on "Last-minute Valentine's Day Gifts for Men" - then I guess it is important enough for me to dedicate this post to Valentine's day.

I actually don't recall cooking a Valentine's Day meal for my special someone. I usually made my special someone take me out to have 'the set' (ya I know, total hypocrite). But in my defense, I've only had a few bfs and so I don't have many Valentine's Day that I get to spend with a special someone. I did, however, taught a couple of my friends to cook a Valentine's Day meal for their bfs. So I guess this post should be about, IF I have a bf on next Monday, what would I cook for him?

I will absolutely not bound myself to the stove on Valentine's Day since I want to look awesome and enjoy myself. Dripping sweats & smelling like the kitchen don't exactly say sexy. Taking the simple and express route to put a tasty and romantic meal on the table is the way to go. (I will save my herb-rubbed duck with cherry & sage sauce for another day - you have to bone the duck, make the stock ... you get the drift).

Here are my ideas:

Amuse Bouche: Serrano Chips with Quince Preserves & Manchego

To drink: Champagne / Sparkling Wine
Why it is easy: Everything is store bought and all you have to do is cut up and crisp the Serrano ham in the oven (or you can fry them in oil); Use a peeler to shave some cheese, and stack: ham --> quince -- cheese. YUM! You can do this ahead of time.

Starter: Any type of Seafood Ceviche (ex. scallops, tuna, seabass, etc)

To drink: White Wine
Why it is easy: No cooking involved. Chop up your seafood into tiny cubes, marinate them in lemon juice (or any citrus) for 30mins and you are done. The citrus 'cooks' the seafood. Since this is so easy, you should also dice up some red onions, cilantro and toss them in the mix for some colors and flavour. season to taste.

Main: Oven Roasted Lamb Chops with Roasted Garlic and Rosemary

To drink: Continue with the white wine or open a red (the lamb is mild enough to go with the white wine and the roasted garlic will be really sweet instead of pungent and in your face. You won't have garlic breath, I promise).
Why it is easy: You just shove it in the oven and let it do the job for you. You won't have any oil splatters on your LBD. And since you are using the oven, buy some baby carrots and zucchini and roast them in oven too. Veggies are important.

Dessert: Mixed Berries with Creme Anglaise and Chocolate Cigars

To drink: A pot of fragrant rose tea with some honey
Why it is easy: This can be made ahead of time and the Creme Anglaise is the ONLY thing you need to cook on the stove. Get berries of your choice and a box of those chocolate cigar cookies (the ones you see on ice cream sundaes). Prepare the creme angliase before you doll yourself up, so that you can chill it in the fridge while you get ready. When you are boiling water to make the rose tea, assemble the dessert - layer berries, creme anglaise, berries and creme anglaise in tall glasses (martini glasses would look nice). Stick 2 of the chocolate cigars in and you are done.

Last thing to do is to set the mood. DO get some candles & flowers as the center piece.

Thoughts, suggestions, comments?

Grandma's Cooking

My grandma is a fabulous cook. Whose grandma isn't a fabulous cook? I have never heard anyone complained about his/her grandma's cooking. Is just so familiar. You grew up with it. The tastes are sometimes exactly what you need after a long day at work.

One of the dishes that I really wanted to learn from my grandma is her famous white raddish (turnip) cake that she always make for Chinese New Year. They are delicious steamed or pan fried. I always ask her for the recipe but her answer was always "I don't have one ... you just mix everything together and steam it. Is all about the feel of things," she said.

The consistency of the batter - grams just know if she needs more water or rice flour just by stirring the mixture with a pair of long wooden chopsticks.

A generous amount of salt, white pepper and chicken powder - but not too much because the Chinese sausages (laap cheung)can be quite salty. Then you balance the flavor out with a touch of sugar.

No quantities and measurements for the ingredients yet every time grandma can give you that same perfect taste & texture. I do not know how she does it.

Anyways, in hopes to continue the tradition (it skipped a generation since my mom hates to cook), I have made my very first turnip cake for this Chinese New Year. And let me tell you, it is all about trial and error. I know what is supposed to go into the batter, but I didn't bother writing down the exact amount as that would defeat the purpose of learning from grandma. I want to be like her and just know what to do with this family's favorite.



My dad did the taste test this time - first bite was grandma's, second bite was mine. Not too far away from mastering this dish, he said.