Happy Thanksgiving

Biko. The Filipina's pumpkin pie.

Growing up, my mom's friends(too many to remember names!) would bring this over every Thanksgiving and/or Christmas. They would would either make it themselves OR there would be some sweet old filipina Lola(grandmother) slaving away in the kitchen making these. Often, she may even sell them to friends and neighbors for $15-$20 for enough for an entire family.

Anyway, this dessert was a big treat for my brother and I. My mom can cook several amazing desserts, but she never learned how to make this one. Bummer! This year my mom has been battling cancer and she won't be able to cook as much as she has in the past. She's pushing herself to make turkey, her famous honey baked ham, broccoli casserole, but nothing else. That's actually a small amount of food compared to what she normally cranks out. My brother and I are making all the sides and desserts.

One of the desserts I plan to surprise my mom with is biko. It's a sticky, sweet coconut and rice delight in your mouth. I hope to make her proud and surprise my family. It has such a nostalgic appeal. I LOVE warming this up in the microwave the day after Thanksgiving for breakfast with a warm glass of green tea too! Oh my gosh it's so good! The only thing I couldn't find was jack fruit. My mom used to have a lady make it for us with thin pieces of this yellow fruit (kind of like mango) throughout the bottom layer. Sorry Momma! Still, yumminess awaits us all...

Ingredients:
2 c. malagkit (sticky rice or sushi rice)
3/4 c. sugar
3 1/2 c. pure coconut milk
1/8 lb. unsalted butter
1 large egg, beaten

Topping:
1 can (15 oz.) condensed milk
3/4 c. pure coconut milk
2 to 3 tbsp. flour for quick thickening


1. Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.

2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.

3. Spread the rice mixture in a well buttered Pyrex dish and bake in a preheated 300 degree oven for 20 minutes.

4. Meanwhile, prepare the topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).


Serves 12

Buttermilk Pie Ya'll!

I just finished cooking an entire Thanksgiving dinner for friends at my 3 year wedding anniversary this past weekend. My poor husband has indulged in numerous Thanksgiving favorites well before Thanksgiving. You could look at that as a good or bad thing! I suppose it all depends who you are. With the holiday impending, I'm thinking of what I should bring to my my mom's and mother in laws this year. Luckily for me, both women are phenomenal cooks in their own right. Both will spend at least 2 days bangin' out 7-10 dishes all by their little selves.

I remember when I was an executive chef in little Beaumont, Texas at Two Magnolias restaurant. It was my first holiday away from home with my then, fiance, Foti. There was this wonderful lady named Ms. Pat who mad THE BEST buttermilk pies I'd ever had the pleasure of tasting. This holiday I think I will make this for both families, along with their other requests! Buttermilk pie always reminds me of Ms. Pat and how much she loved to make them every Friday for customers. I couldn't find her, but I found a sweet lady on youtube named India Galyean. She looks like she puts a lot of love in her pie. And isn't that what the holidays are all about? Making food with love, for the ones you love.

Enjoy and get cooking!

I fed 18 homeless/hungry people today AND YOU CAN TOO!

Today I was going through my pantry and saw how much abundance I had. I have a tendency to over buy and I think many people do. I had more than enough food. There was stuff that I bought because I hungry while I was shopping. (A very bad habit of mine!)

I went on the web and looked up my closest food bank. In my case, it was Capital Area Food Bank. On their website, they listed foods they were in critical need of immediately. They listed granola bars, canned meats, canned vegetables and cereals. I just wanted to make a difference.

I filled a grocery bag with all my impulse purchases from my pantry. I also went to the dollar store, where they had a 2 for one on canned vegetables. I also got granola bars, canned meats and cereal bars. I only spent $14 and got 22 lbs of canned food! Most of us spend $14 on a good lunch nowadays. To think, this would make such a positive effect on someone's day filled me with such joy. When I got to the food bank, they weighed my foods and evaluated them. The man told me that I would feed 18 homeless or hungry people for a day with my single donation. WOW. What an amazing feeling! I can definitely do this and will do this AT LEAST twice a month. If I was in town more, I would do it as often as I can. I also got an idea to maybe help start a cooking program over there for income challenged families. What a great way to spend a day off =) Helping others.

We all need help in our lives. Why not offer help when we're able? Year round, not just on holidays. I know I will. It's my new year's resolution for 2009, but I figure I'll start now.

Excellent customer service at Central Market

Yesterday, I went shopping at Central Market for a party I'm catering. My 3 year wedding anniversary. I suppose you could call it a occupational hazard. You know, being a chef, and so picky that you rather cater your own event. Why ? Because your cooking is reliable, fresh, organic and let's face it, the best you've ever had. HA! I'm sure that sounds funny! The truth is that when you see as many things as I've seen in the back of a kitchen( even high-end ones), it's comforting cooking for your guests. Also, it's more special than anything store bought.

Having said all that, the best place to shop at in Texas is Central Market. Sure I'm biased because I teach at all their locations, but never mind that! They truly have a superior product and amazing customer service.

I found myself stumbling through pumpkins, squash and gourds. Most people know they aren't technically edible or particularly tasty, As a chef, I feel like my brain could explode from trying to remember all the names of the varieties! That's why depending on a reputable place, such as Central Market, comes in handy. I spoke with the produce manager, Jesse and he got me up to speed and made great recommendations. He told me stories of his mom and grandma making pumpkin and carrot empanadas with powdered sugar sprinkled on top. It was so nice hearing an explanation and not just a curt answer to a question! I needed the perfect pumpkin to make my famous pumpkin cheesecake and he recommended the fairly tale pumpkin. Jesse gave me the perfect customer service experience. He answered my question and gave me a short anecdote!

Obviously I had to write a short note to the store manager. It's nice to say nice things at retailers and not just complain. Hmph! I learned for every positive customer card or letter that includes their name, they get a $5 gift card to their store. SO IF YOU SHOP AT CENTRAL MARKET AND GET GREAT SERVICE, PAY IT FORWARD AND TAKE A MINUTE TO FILL A SURVEY. IT WILL BE LUNCH ON YOU FROM THEIR OWN COMPANY. How cool?! Go Central Market and go Jesse!

Steve Hartman's, "Gourds Gone Wild"

For those of you who don't know, my husband is a television reporter for Fox 7 in Austin, TX. Foti is a descriptive and wonderful story teller. He gravitates to stories that serve purpose and finds the heart in any story he can. In local tv, it's not always possible to do this. He does his best everyday. 3 heroes in the news business he admires are Peter Jennings, Scott Lawrence(his first executive producer in Beaumont, TX) and Steve Hartman. ***I do have to mention he adores our favorite professor Charles Crixell from UH, but he's a grammar genius !

Back to my story, Steve Hartman is an amazing journalist and Foti still looks to him for inspiration.

He showed me this yesterday morning and said, "Baby! Baby! Baby! Look. Steve Hartman did a story on gourds and you have to watch it. Maybe you could even put it on your food blog ?"

How could I say no ? So please enjoy, "Gourds Gone Wild" and a terrific story today!

http://www.cbsnews.com/video/watch/?id=4562270n

"Eggstatic" with excitement!

I'm "eggstatic" today! (Oh yes, I went there.)Just waiting for some good news to come my way =) This funny foodie video only encourages my great mood =)

Inspired. By a vegan?

So I haven't gone back to being vegan or vegetarian. That would take true personal commitment that one day, I hope to have.

This is a website I stumbled across. I'm always checking out food websites and learning about food trends and chefs. Yup, that's what I call a personal hobby! I have to say that this website blew my mind. I'm absolutely fascinated with the articles and most of all, the out-of-this-world photography. Boy oh boy! I fell in love with every dish, and every photograph was true artwork. I would be honored if my photography in any future cookbook would look like this! The time, care, detail and perspective of of each photo is flawless. In fact, it's better than 99% of pictures in my cookbook collection. Of course, Thomas Keller's, "French Laundry," is still tops in my opinion. This is definitely a very close second. Not to shabby for a 25 year old ?! As my mom likes to say, "you go girl!" (Yes, she still thinks that's an actual hip saying.)

If you love food as much as I do(or come close), than you'll definitely appreciate this website. Whose this person I write with such admiration and enthusiasm? Her name is Lolo. She lives in Boston with her husband, Stewart and was featured on Martha Stewart. How's that for a tongue twister ? No, I'm not a stalker. Just a new, avid fan. Plus, I should mention it is plainly sited on her "About Me" section on her site. I wholeheartedly want to give her credit for such utter brilliance!

Enjoy her blog entries, photos and recipes! Geez,if all vegetarian/vegan food looked this gorgeous and appetizing, I would convert today! We all would. Then we'd have an influx of cows, chickens, lambs and other animals taking over the planet ! Maybe not such a bad thing ?

Check her out!!!!!

http://veganyumyum.com/category/editorial/

Plum-Berry Crumble

It's chilly out! Today reminded me of why fall is my favorite season. It's time to dust off all my soup, cobbler and one pot dish recipes. Ah, the beautiful rainbow of leaves, crisp breeze, tall boots and warm apple cider. What a great day!

I thought I would share a cobbler recipe. Make it for someone you love.



Plum-Berry Crumble


For the fruits:
4 plums, pitted and chopped into small cubes (about one cup diced)
1 cup frozen mixed berries(raspberries, blackberries and blueberries)
1/4 cup sugar
zest of one lemon
2 tbsp fresh lemon juice
1 tsp port
2 tbsp cornstarch

Crumble topping:
6 tablespoons butter, cold
1/2 cup dark brown sugar
1/3 cup flour
1 teaspoon ground cardamom
1/2 cup chopped pecans (optional)

Note: Confectioner sugar for dusting and vanilla ice cream to accompany.

Preheat your oven to 350F.

In a large mixing bowl, combine the fruits and the rest of the ingredients. Toss well.

Divide between 4 ramequins(or an 8 inch square baking dish) and place them on a baking sheet.*Fruits are may release their juice and a spill.

Set them aside while your prepare the topping.

In a bowl, combine the sugar, flour, cardamom and pecans if using.

Add the butter cut in small pieces and mix with your fingers until you get a mixture that ressembles coarse crumbs.

Divide the topping evenly among the 4 dishes. Bake for 25-30 minutes or until the topping is golden brown. (May bake an additional 7-9 minutes if making in one pan.)

Dust with confectioner sugar and serve with heaping spoon of your favorite vanilla ice cream! I love Bluebell with this recipe =)

Champagne and Sparkling Wine

I thought this was a great video to breakdown the differences and similarities between champagne and sparkling wines. With holiday season on my brain non-stop, I thought this was a quick way to answer questions I get all the time.

As a chef, I know a lot about food and some about wine. I know even less about sparkling wines. Still, I like to learn every chance I get. I can never know enough about what I'm most passionate about; food and wine.

The hostess isn't the peppiest person I've ever seen, but she does her job at getting her point across. It's 2 and a half minutes of worthwhile information you can retain forever.

Phone cards for the Troops & Breakfast Burritos

Foti and I decided that we are going to start doing more charity work in the new year. But, we figure why wait until January 2009 to start helping others? We decided to participate in an event to help raise money to buy phone cards for the troops overseas. This time is especially hard for them because they are away from their loved ones during the upcoming holidays. It's a time where we all blindly indulge in our favorite foods, surround ourselves with family and surprise our loved ones with christmas cheer and generosity. No matter what your political views on the war, we can all pretty much agree that being deployed overseas on Thanksgiving and Christmas sucks.

Today a local radio station, KLBJ and some people from my husband's station(FOX 7), all worked together to raise money for calling cards for the troops. Last year they made 100k, but with our struggling economy, not everyone could afford to be as generous. We still persevered and worked together in dreary weather to get as many donations as possible.

There were 2 highlights of my day! The first highlight was a retired trooper who personally donated 2 boxes of phone cards. Each card had 200 minutes too! It was incredibly inspiring and an amazing gesture of compassion =) All the volunteers were touched by his generosity and personal stories from when he was in the war.




Last and definitely least important, I discovered I don't completely hate breakfast burritos. Hate is such a strong word and I don't like using it. Yet, it pretty much sums up how I feel about breakfast in the form of a burrito. It's like eating hot soup mid-May, just not an appetizing scenario. I'm not totally a convert. No, no, no. Did I say that ? I still think eating a fresh, crisp apple is a way better breakfast than a morning burrito concoction. I'm sticking to that! However, I guess there are exceptions. Today I learned that breakfast burritos are OK if it's freezing cold, extremely early in the morning, if you're volunteering and if they were donated and made with love. In that exact case, they aren't half bad. They got me through the afternoon. That's as far as I'm willing go. (Trust me, it's major progress.) Food made with love can definitely move mountains or in my case, not hate a dish. Same thing pretty much.

Basically, charity rocks and breakfast burritos aren't inedible.

Vote or Die?! Why not just watch Martha & Cookie Monster?

With all this talk of politics, I needed a reprieve. I originally was going to put a recipe up for a patriotic cheesecake. You know the one. The classic 9' x 13' cheesecake with strawberries and blueberries. It looks a flag. Feel the excitement. I just hate how the classic recipe has "no bake" cheesecake filling. It's something a syrupy,sweet neighbor would make on the 4th of July BBQ.

However, in lieu of a patriotic recipe, I decided to put this hilarious video of Martha Stewart attempting to decorate cookies with Cookie Monster. He was always my favorite character on Sesame Street! I just don't remember him being this saucy and impatient. Quite frankly, he's genius! I haven't seen anyone rattle Martha like this. I don't even think jail or the feds got this much of a reaction out of her! I joke, but deep down, I'm a big fan of Miss Martha. She's got some ridiculous projects that I swear I'll make one day, but never do. Her recipes are crafty and I love her for that.

So, the only thing patriotic about this video is the color blue in a puppet! Having a woman is pretty American too =)

Jacques Pepin makes it easy!

There are so many wonderful and informative culinary instructors in the world today. Unfortunately, most of them aren't on the Food Network. Don't get me wrong, I love Barefoot Contessa, just like the rest of us, but there is something to be said about being taught by a trained chef.

Watching Sara Moulton prepare food from scratch on "Cooking Live" was the highlight of my day. Although that was many, many years ago, I still get a thrill from watching an enthusiastic, knowledgeable chef prepare food his/her own way.

If you live in Napa Valley, John Ash is a great instructor. When I was at a culinary workshop in Seattle, he spoke about how to peel a shrimp properly for almost 20 minutes. Sure that included an anecdote of how he went to a restaurant and they peeled their shrimp in haste and he had to leave, but the man clearly has a passion for food and how it's prepared. In Houston(although she teaches all over the country),Suneeta Vaswani has a world of information on spices, technique and the history of Indian food. You feel like your a small child and your Indian grandmother is teaching you about her family heritage.

Point is, there are great chefs all around. There are people that are really good cooks that never went to culinary school. I think there is a certain security and respect that I have for someone who has either gone to culinary school or worked in a professional kitchen for the better part of their life. I still enjoy learning from chefs all around the world. I can never learn enough.

Below is a perfect example of making easy appetizers yourself. Jacques Pepin is a phenomenal instructor and dean at the French Culinary Institute. My old assistant turned dear friend, Ashley, graduated there and actually worked with this culinary hero of mine. I strive to develop and teach recipes people can enjoy without intimidation. Bon Appetit!

"Special Cake"

So I have this friend Lesley, and her dessert specialty is simply called, "Special Cake." Whether it's your birthday, anniversary, Thanksgiving or Christmas...she has her "special cake" in hand. Her recipe is top secret and it's unlike any cake I've ever had. It tastes like pineapple, coconut, fruit cocktail and whipped cream. It's a canned tropical dance explosion in your mouth. Les made this cake (I kid you not) almost 3 years straight for EVERY occasion we invited her to.It was a cult classic in our group of friends. In the picture below, she made it for Foti's surprise birthday party. BOY was he surprised! This was about the 3rd "Special Cake" we'd eaten in a few short months. We truly appreciated the thought though. She definitely cuts big pieces too. No one better waste a crumb either!





I should mention that she also makes this 7 layer taco dip AND spinach dip, that's out of this world.

Even though she doesn't have a lot of recipes in her arsenal, she does try. She's always cooking up new things and even invents recipes of her own. Last year, she made this Hawaiian meat loaf and was super proud of her own recipe. She tries new things, which most people don't. I just don't get girls nowadays that don't cook. They don't even have a dish they can whip for the holidays or a friendly gathering. Quite frankly, it's sad. At least make a box cake. Anything is better than a grocery store cake or frozen appetizers! BLAH!

Hopefully, Lesley's "Special Cake" will inspire one of the dozens of people who read my blog, to make something special from scratch. Good or bad, at least you tried =) Give it a catchy name too. That definitely helps!

Sinigang. "Chicken soup for the pinoy's soul."

In case you didn't know, I'm half Filipina, and proud of it! It's definitely my better half for many reasons. One big reason is my love for food that was passed down from my mom at a very early age. Since that's been established, I decided to write about something I made for myself today, Sinigang (Sin-ah-gung). Americans have chicken soup, Vietnamese have Pho, Russians have Borsch, Mexicans have Menudo, Greeks have Avegolemono, French have Bouillabaisse and Filipinos have Sinigang.

Although sinigang is not as popularized by people in the United States, it's my favorite comfort soup. It's great for fall, winter, rainy days and Sundays. It's also great for common colds and even hangovers. It's just a fabulous soup all around! For those unlucky people who haven't been fortunate enough to taste this delicious soup, my heart truly goes out to you.

It's a soup that is as truly unique as the people that make it. Sinigang is savory, tart and made from beef, shrimp broth, or plain water. The unique tart flavoring comes from tamarind paste or powder. You can make it with pork, salmon, shrimp, beef or omit meat all together. Any vegetable is terrific with this soup.

My mom used to make her Sinigang with beef, chinese cabbage, broccoli, baby bok choy, carrots, potatoes, baby radishes and cayote. I still think she makes the BEST Sinigang. (That is a personal and professional opinion.) I remember my brother and I coming home from school and we could smell it right when we walked in the door. We would say,"Yeah! Mom made Sina-gunk!" We just absolutely loved it growing up and, to this very day, it brings back so many memories. I always use to burn my tongue it right off the stove because it was too good to resist.

I also like the simple version of daikon, spinach and large prawns too. It's usually the first thing to disappear at any family gathering. The next food to vanish would be the fried lumpia! There are dozens of ways to make this Filipino classic. Try making this and give your tired chicken soup recipe a break!