Sunday, May 29, 2011

Garlic and cheese chowder recipe

Nothing is more comforting than a hot bowl of soup on a rainy day. Easy to make too! Thanks to Alaska Milk for the recipe :)


2 tbsp. butter
2/3 cup sliced garlic
1/4 cup flour
5 1/2 cups chicken stock
1/2 cup grated Quickmelt cheese
1 cup evaporated milk
2 tsp. chopped parsley

-Saute garlic in butter. Add flour and cook for a few seconds. Pour in stock little by little, mixing well to avoid lumps. Bring to a boil and simmer over low heat for three minutes. Blend in cheese, milk and parsley and cook for another minute.

Serves 5

Cream scones with cheddar cheese & green onion

I loved these scones the first time I tasted it at a baking demo by Chef Robert Jorin of the Culinary Institute of America. I don't normally eat these but I figure they're great breakfast or tea time alternative. Just cut them horizontally in half, then spread strawberry jam and whipped cream. Or this can be eaten by itself coz it's already delish.

Here's what you need for a yield of 20 scones (cut recipe in half if you only need 10 pieces)


851 g. bread flour
50 g. baking powder
9 g. salt
198 g. sugar
284 g. cheddar
170. g chopped green onions
907 g. cream

1. In the 20 qt. bowl of your stand mixer, mix together with a paddle the following dry ingredients: bread flour, baking powder, salt, and sugar.

2. Add cheddar and chopped green onion.

3. Add one quart cream and mix just until combined.

4. Divide into two equal pieces and shape into 10-inch circles, then freeze.

5. Cut into 20 wedges, brush with milk and sprinkle with coarse sugar.

6. Bake at 190 C for about 20 minutes.

Saturday, May 21, 2011

How to pair cheese with wine for your next party

I like wine & cheese parties. I think they're chic. I was glad to get this brochure from President Cheese about pairing the two perfectly. Here are some tips:

Camembert is characterized for being rich and creamy inside, with earthy mushroom flavors, and an edible white rind. It pairs with red wines like Bordeaux, Gamay and Pinot Noir.

Brie is deliciously buttery and creamy, with a snow-white edible rind. It's perfect with red wines (like the ones I named above) as well as white wines like Chardonnay and Champagne.

Emmenthal has a unique nutty taste and good aroma. It goes well with reds like Cotes du Rhone and Bordeaux

When having your cheese party, remember to take out your cheeses from the ref 30 minutes before serving.

Choose plain breads like plain crackers, breadsticks and baguettes.

Likewise, choose appropriate accompaniments like olives, fruit chutneys, cured meats and sliced fresh fruits.

Bon appetit!

Sunday, May 08, 2011

Tomato, basil and feta salad

I figured that it would be a pity to waste this sunny, lovely summer without indulging in a simple, delectable salad. For starters, this is a season of really great tomatoes which are round, red and glorious in all their plump roundness. The basil leaves are becoming a staple in my pantry too, as I seem to be needing them in most dishes I cook. The feta cheese is a bit luxurious, as they can be expensive in Manila. But I found a good local version that was priced for less - not as tart, but still a good substitute for Greek feta. Rounding up all three, I now have the basic ingredients for tomato, basil and feta salad. So easy to make and yet so healthy! Thanks to the Food Network for the recipe from famous cookbook author Ina Garten.

First, gather your tomatoes. I mixed the little cherries with regular-sized ones, and cut them in half. I also chopped a piece of red onion...if you feel a bit generous, make it two! Then in a bowl, I combined 1/4 cup good white wine vinegar, 6 tablespoons olive oil, a tablespoon kosher salt (or simply salt!) and a teaspoon freshly ground black pepper. Toss with the onions and tomatoes, then add 1/4 cup each of fresh basil leaves and fresh parsley leaves. Finish off by crumbling one and a half pounds of cubed feta cheese in your hands, mixing them well with the salad. Decorate with left-over basil or parsley as desired. Voila! You now have a platter that's as colorful as it is healthy:)