Mad about FOOD

Homemakers like me are faced with the daily challenge of what to serve our family  at mealtimes. This can be quite a headache–especially if you have a husband who doesn’t really like experimenting on food. My husband is a finicky eater in a sense that he only likes the old and the familiar dishes. So my menu planner revolves around those dishes that he likes. He actually makes fun of me when I crave something like diningdeng or ginataang labong. He never eats those stuff. He’s a tinola/sinigang/menudo-kind of guy. In fact, I’m convinced that one of the reasons why he married me is my tinola. Haha!

Our tinola has got to be always a mixture of chicken and pork. This is because my husband grew up on it. Back when he was a kid, his mom would always cook pork with chicken in order to stretch the budget (pork was much cheaper than chicken then) and feed a big family of 8. Also, our tinola has got to have green papaya and not sayote. It’s green papaya or no tinola for our household.

We have a new househelp from Bicol who’s only been with us for less than 4 months. My husband and I love her Bicol express.

In truth, she cooks Bicol express according to my taste. I can’t take too much heat so this version isn’t spicy–also known as Bicol express for non-Bicolanos. It’s silly, I know, but I really don’t like sili. Hehehe.

Now this is a relatively new dish that’s become a favorite of ours. It’s called gising-gising, which literally translates as "wake up-wake up." It’s basically just Baguio beans, ground pork and coconut milk. Again, our version isn’t spicy at all so even my daughter Bea can eat it. There’s something about adding coconut milk to our cooking that makes certain dishes even more appetizing. I’m not exaggerating when I say that every time we have Bicol express and gising-gising (our usual combo) for lunch, I tend to eat like a construction worker. I eat so much rice that I feel like brisk-walking for a couple of hours just to atone for my "sins".

Once or twice a month, we have a steak lunch or dinner in the house. I buy the steak from the Monterey Meatshop–prime rib, after a series of hits-and-misses with ribeye–and just marinate it in ground black pepper, soy sauce and a few drops of liquid seasoning. Then I just fry the steak in a little oil (okay, I’m going to buy an electric grill soon).

The steaks are served with mushroom gravy, homecooked fries (from scratch), chicken macaroni soup (also from scratch, not instant), buttered corn and carrots, and garlic bread. My husband calls it "the works!" This meal doesn’t cost us a lot, that is why we don’t go out to restaurants to eat steak anymore. We are able to enjoy it at home at a fraction of the price.

This last dish is for my Bea, who is a shrimphead and can eat asparagus everyday. I simply call it shrimp with asparagus–something that my mom passed on to me after her vacation in Australia. Her recipe calls for macadamia nuts, but that is optional. I will give you the recipe for this dish in October, when it makes its magazine appearance.

It’s no secret that dining out is one of my joys in life. But, truly, when it comes to good food, there’s no place like home.

Now that my little girl is going to preschool, we don’t get to dine out as often as we used to. My favorite food trip buddy goes to kindergarten from 1:00 - 3:30 p.m. so we spend the mornings getting ready for class (a tedious process, if you know what I mean) and the afternoons working on her homework. Left without a choice, I told myself that if I can’t have my restaurant adventures, I’ll just scour the neighborhood for new and exciting food finds.

         
                              Boopsie’s homemade dips and spreadables

One serendipitous day, I attended the parents’ orientation at Bea’s preschool, where the administrators and staff served snacks to the parents in attendance. There were Dunkin’ Donuts, juice drinks in foil packs, and Fita biscuits with some kind of a dip. One taste of the dip and I found myself inching my way to the back of the classroom, looking at the label on the dip and recording the contact number on my cellphone. About a week later, I placed a small order for Boopsie’s garlic cheese & chives. Fortunately, she lives in the nearby subdivision of Moonwalk so I met up with her in her lovely home to get my orders.

         
                                        garlic cheese & chives

Boopsie del Rosario is the wonderful lady behind these incredibly delicious homemade dips and spreads. She is a flight attendant by profession but she enjoys whipping something up in her kitchen during her days off. She and her husband Aries, also a flight attendant, personally make the dips and spreads–from grating or shaving the cheese (that she buys abroad) to packing and labeling the finished products. The garlic cheese & chives (P50/cup) is packed with an intense garlic flavor, which I absolutely love, and has just the right creamy consistency. It’s great with crackers, chips, veggie sticks (my husband dipped cucumber sticks in it, while I had carrot sticks) and Aries swears it’s perfect even on steaks (must try that next time). Instant gravy–voila!

         
                                                   sardine paté

The sardine paté (P50/cup) is made with premium spanish-style sardines. Mildly spicy, the paté provides that extra kick to ordinary crackers. Spread it on and you’ve got a nice  hors d’oeuvre to serve your guests when you’re entertaining at home.

         
                                     sundried tomato and pesto cheese

The sundried tomato and pesto cheese (P65/cup) is a pleasant surprise. It’s subtly flavored yet very appetizing. Great with tortilla chips, tofu chips, potato chips, bread sticks, and especially crostini. This is my favorite among the three. I actually licked the cup clean with my finger after snacking on chips. It’s highly addictive! If you’re on a cracker diet, I don’t recommend any of the 3 dips/spreads because I guarantee that you wouldn’t want to stop munching on your crackers.

Boopsie says she’s coming up with hummus to add to her homemade line. I can’t wait for that because my Bea and I are very fond of hummus. Yum. There’s no doubt that Boopsie’s homemade treats are going to make waves. She may be starting very small, but that’s how many successful home businesses usually start, right? By using only the finest and freshest ingredients, there’s no way for Boopsie’s to go but soar.

For orders, you may contact Boopsie at 09189293152. She has international roaming. *wink*

After 22 years, the Boston Celtics have finally ended their championship drought. To celebrate, I bought half a dozen Krispy Kreme Sports Lover’s doughnuts…one day early! Call that optimism. *wink*

I’m really not a big fan of the Celtics’ but I don’t like Kobe Bryant, so for this series I rooted for the green-and-white team. Now, I’m also not a big fan of Krispy Kreme (I think I’ve said that often enough) but I like to eat the doughnuts occasionally. This month of June, get a load of these sports-themed sweets: strawberry-filled baseball, lemon-filled tennis ball, custard-filled football and, of course, the caramel-filled basketball. I’m very fond of Krispy Kreme’s dulce de leche doughnut, that’s why I got 3 pieces of the caramel variety. And guess what, I can eat three basketballs in a row if I don’t control myself. But what the hey, it’s a momentous day for the NBA. The Celtic’s smashing 39-point victory in today’s Game 6 was made even sweeter with a Krispy Kreme.

They say that a true chocoholic travels the world in search of the best chocolate. Well, let me see: In San Francisco, I bought several bars of chocolate from Ghirardelli Square in the Fisherman’s Wharf area. In Brussels, Belgium, I waited in a long queue to buy a few hundred grams of Leonidas. In Salzburg, Austria, I got to taste the quintessential Mozartkugeln, while in Germany I devoured every single locally made Schokolade such as Sarotti and Ritter Sport. I also visited the Chocolate Museum in Cologne, and had my picture taken in front of the Lindt building in Zurich, Switzerland. That should give you an idea about how much I love chocolate.

On our family’s most recent trip to Hong Kong, I had carefully mapped out my shopping plans: some books and toys for my Bea and chocolates for me. I was determined to buy my stash of Royce’ chocolates. Royce’ originated from Hokkaido, Japan and has since been making the finest quality chocolates. I first tasted it when we went to Hong Kong last year and they were so good that I bought more this year.  I passed by the Royce’ store in Harbour City (facing the main entrance of PageOne, another favorite destination in Hong Kong) a few times just to get free samples, then on our last night I bought about HK$240-worth of the goods. Unfortunately, I forgot to put the box of Nama chocolate in the fridge when we got home, so it melted. But it still tastes heavenly after I let it cool. I also brought home some champagne truffles, a white chocolate bar, milk chocolate with almonds and a box of Pure Chocolate (creamy milk and white). Yum yum yum.

Because we came from a cruise vacation, we passed by the Ocean Terminal part of Harbour City and I noticed a new chocolate store that’s very, very classy and sophisticated. I’ve never heard of Jean-Paul Hévin Chocolatier of Paris before, but I was more than willing to give it a try. However, the chocolates are really expensive, so I just bought 4 pieces in a gift box (HK$108) and a cherry macaron for my Bea (HK$15 for a tiny piece–no bigger than a ten-peso coin). French pastry chef Jean-Paul Hévin created an assortment of over 40 different kinds of extra dark ganaches, pralines and milk chocolate. The flavors and textures of those 4 treasures that I bought gave me a purely pleasurable and luxurious chocolate experience. It’s not a sin to indulge in gourmet chocolate once in a while, is it?

Lastly, I was so happy to find a spacious Patchi store in Hong Kong. I’ve heard about how remarkably good this Lebanese chocolate brand is and I was only too excited to try it. The prices are also very steep, but the superior quality of the chocolate makes up for the exorbitant prices. I bought a small bag of Patchino chocolate bars for my Bea, and we would sit quietly in a corner of our bedroom bonding over chocolate. Patchi uses only cocoa butter (no vegetable oil, no artificial flavors and no preservatives), which explains the nutty, rich and luscious flavor of the chocolate. Patchi is my new favorite! I love its exquisite taste–definitely a treat for the palate!

While my husband was busy shopping for yet more pairs of athletic shoes, I spent my moolah buying chocolate. And why not? Chocolate never fails to make me happy.

Oh, dear me. I’ve not posted an entry here in more than 6 weeks. My Bea’s summer ballet classes and other activities have taken up so much of my time that I haven’t been in the mood to write about food. I’m just too lazy to write these days–the summer heat is zapping my creative juices dry. Fortunately, I’m taking a break for a week and when I come back, I promise to deliver more exciting food tales.

In the meantime, you can ogle food photos on the Multiply version of Mad About Food–

www.madaboutfood.multiply.com

Enjoy!

Mall rats like me and Bea have another reason to smile these days. Aside from a whole slew of fresh fruit shake stands such as Fruitas, Fruitana, The Big Chill, Fruit Magic, Juice Avenue, and the like, now comes The Mango Farm, which offers a variety of fruits in a cup. Of course, mango is its main star and now that it’s in season, there’s no better time to enjoy it.

My Bea loves mangoes so much and she loves strawberries, too. So we got the mango mix–chunks of mango together with your choice of one other fruit like strawberries, kiwi, watermelon or banana served with crushed ice. A very refreshing snack or dessert when we’re in malls. The cups come in different sizes with prices that range from P39 to P59. Other items like mango sago and fruits with milk are also available.

We all know how important fruits and vegetables are in our daily diet. The Mango Farm conveniently provides mall rats like us with a healthy fruit fix any time of the year.

As a birthday treat to myself, I ordered a dozen cupcakes from Cuppy Puppy Cupcakes and Cookies. Former Binibining Pilipinas beauty title-holder Joanna Penaloza-Romero has found a new calling as doting mom to an adorable baby boy, and as the lady behind a homebased baking venture, Cuppy Puppy. Her cupcakes taste pretty good–they’re ideal for kiddie parties like birthdays and baptism. But you can also order a minimum of 6 pieces for just about any occasion. Mmmm….I love the homemade quality of the cupcakes!

I asked Joanna a few questions about her new business and she graciously obliged–

Mad About Food (MAF): How did all this begin?

Joanna Romero (JR): The idea of Cuppy Puppy Cupcakes started with my obsession with cupcakes. For as long as I can remember, I’ve always had a sweet tooth. But it was only during my baby shower 2 years ago when I really got hooked on cupcakes. A good friend brought them to the party and I just couldn’t get enough. I was awake in my bed that night thinking and dreaming of cupcakes. Every occasion after that, I just had to have cupcakes…parties, birthdays, bridal showers… we even had them for my son’s 1st birthday party! Then sometime last year, I just woke up one day and thought to myself, "I can totally bake those cupcakes. I know I can!" So I brought out the apron I’ve been using as a dresser liner and
started experimenting on recipes until I found the perfect one. I started serving the cupcakes to friends and family at gatherings, sending some over to their house or offices. Then the orders started coming in. 

         
                           The ‘cuppies’ before I put toppings on them

MAF: How did you come up with the cutest name for your business?

JR:  When we were taste-testing, I used to lay out different cupcakes without frosting and ask my husband which recipe he preferred. He got confused and thought I was planning not to put frosting on the cupcakes. So I began calling the unfrosted ones ‘cuppies.’ It just stuck, I guess. Then at about the same time, our Jack Russel dog, Fiona, got pregnant. We love our dogs–they’re like our children, too. So I thought, why not Cuppy Puppy? Hahaha!         

         
                       The ‘cuppies’ with my Kitties–aren’t they perfect?

MAF: Have you always loved baking?

JR: I never really baked much as a kid. It was my mom and sisters who loved to cook and bake. I remember one of my sisters was trying to teach me to make chocolate crinkles, they came out hard as rocks! I think I was 9 or 10 years old. I’d normally just help out or watch or eat! I am so lucky to have married into a cooking family and never really had to do the cooking (well, except for that one time I did the stuffed turkey for New Year’s Eve). Hahaha.     

MAF: What would you say is the best part of baking? And what’s the most challenging part?

JR: The best part of cupcake baking, besides the fact that I get to eat them too, is the decorating. I love putting different toppers on the cupcakes. I enjoy experimenting on the topper designs. The hardest part is the baking process. I have a small oven at home and to bake 100+ pieces for one order takes so long. I end up being in the kitchen for hours on end–missing out on precious time with my son. But I’m hoping, when business gets bigger, that I can buy a bigger size oven and not be limited to baking 2-dozen batches at a time.

I am currently experimenting on my cookies and cakes, looking for that perfect formula to suit my taste. I’m also taking classes on cakes and cake decorating. I’m hoping to be able to offer more in the future.

Things are looking bright for Cuppy Puppy.

For orders, please visit http://cuppypuppy.multiply.com/

If you’re a Filipino living abroad, please do not continue reading this entry.

I’m always tuned in to the Discovery Travel and Living channel (Channel 26 on Destiny Cable) and I simply love the food-related travel shows like Anthony Bourdain’s No Reservations (isn’t it the coolest TV show on earth?). I sometimes feel quite sad when he features the cuisines of Indonesia or Singapore and falls in love with the local foods that he even considers retiring in those Asian countries. I wonder why our islands’ culinary treasures have not been given a well-deserved exposure in the international scene. And I’m not just talking about adobo, dinuguan and balut.

Our native cakes and delicacies like suman (sticky rice), puto and bibingka (rice cakes) are just a few things that will always be part of our rich culinary heritage that we can really be proud of. Here are some of my favorites:

• Puto bumbong

Back in the old days, puto bumbong was considered a Christmas specialty because it was usually associated with Simbang Gabi. These days, however, puto bumbong can be enjoyed all year round–thanks to reliable Filipino restaurants like Kamayan, Mangan, and Via Mare. This Pinoy delicacy with a distinctly bright purple color is made from a mixture of glutinous rice and ordinary rice then steamed in hollow bamboo tubes known locally as bumbong, hence the name. Once cooked, it is topped with margarine, grated coconut and sugar and is best served with a cup of warm salabat (ginger tea). Puto bumbong is a delicious treat that is definitely here to stay. (Puto bumbong in photo is from Bon Appetit, Rustan’s Makati.)

• Pichi-pichi

Without a doubt, the best pichi-pichi in town is from the Amber chain of restaurants. Amber specializes in pancit malabon, but it has become even more popular for its pichi-pichi with a very soft, gelatinous texture. The remarkably subtle yet amazing flavor of each ball comes from the humble cassava and freshly grated coconut. On occasion, our family buys hundreds of these little gems (P2.50/piece) for our Sunday get-togethers because it’s kind of addicting–I can gobble up 6 to 12 pieces of pichi-pichi in one sitting, and that’s just for dessert. *grin*

• Assorted kakanin

Growing up in a small city, I called them kalamay. But here in Manila, they’re collectively known as kakanin–those sticky native cakes that are prepared almost the same way but each with a unique taste. There’s sapin-sapin, so called for its layers of different colored rice cakes, most commonly purple, red and white or yellow. There’s also kuchinta, which is made with flour, brown sugar, water and lihiya (lye). Cassava cake, biko, mais and ube (purple yam) are just some varieties of kakanin that I enjoy eating and cannot be found anywhere else in the world (I think).  All these yummy treats are now available in one bilao from Dolor’s Kakanin of Malabon. Dolor’s is fast becoming a household name when it comes to these traditional cakes because of its consistent quality and taste. Good thing they can now be found on the ground floor of SM Makati (Fridays, Saturdays and Sundays) so we don’t have to go all the way to Malabon when a craving strikes. A small bilao of the assorted kakanin sells for P125; the medium-sized tray for P140; and the large one for P210. A small slice of the kakanin is very heavy in the tummy but it is a source of comfort, especially when there’s enough latik or budbod that goes with it. Mmmmmm…. One bite of kakanin makes one feel right at home.

Now if you’re a Filipino living abroad and you’ve reached this point and you find yourself drooling and suddenly missing our native delicacies (and the Philippines even), don’t say I didn’t warn you.

Exactly one year ago, I created Mad About Food as an offshoot of my original blog about anything and everything. I thought it was a good idea to keep a blog that’s solely dedicated to my food discoveries and adventures. It’s really just a result of two of my favorite things combined–food and writing.

Well, it’s been a year. I don’t know how much longer I’d be doing this. Sometimes I wonder why I do it at all. There are a few bumps along the road, e.g., my camera is still kaputt–I can only take my food shots under natural lighting so most of the photos that you see lately are taken outdoors (usually on our balcony); and when I dine out with my husband, he gets a little impatient each time I have to take photos before he can dig into the food. 

But many thanks to the few readers of MAF (yes, you!) who provide the inspiration and encouragement for me to keep on blogging. I can’t promise anything, but one thing is certain: I will always be mad about food!

                     "More than anything, I’m in love with chocolate." 
                                                                           –Max Brenner

It’s that time of the year again for roses and love letters and everything heart-shaped. For this foodie, obviously, nothing beats chocolate if one wants to express one’s love without saying a word…or when words are not enough.

                     
       "All I really need is love, but a little chocolate now and then doesn’t hurt."
                                 –Lucy Van Pelt from Peanuts by Charles M. Schulz

Born in Italy, Ferrero is one of today’s leading manufacturers of chocolate and confections. Women all over the world have fallen in love with Ferrero’s line of sweet and unique offerings. Rocher has already earned the reputation of being a classic favorite. Made with the finest ingredients, this chocolate-covered specialty with a creamy filling and a whole hazelnut has been imitated many times over, but never equalled. Who can ever resist this multi-layered treasure?

         
        "Giving of chocolate to others is an intimate form of communication, a sharing of deep dark secrets."
                                            –Milton Zelman

Aside from Rocher, I also love Kinder Bueno, which is a chocolate-coated wafer with a luscious hazelnut creme filling. There’s also Mon Cheri - fine milk chocolate praline with toasted hazelnuts. The newest addition is Ferrero Manderly, which is similar to Rocher except that it’s made with white chocolate and a whole almond in the center. Its delicate, creamy taste truly makes it another gem for me.

         
"It’s not that chocolates are a substitute for love. Love is a substitute for chocolate.
              Chocolate is, let’s face it, far more reliable than a man."
                                –Miranda Ingram

I have yet to try Rondnoir (dark chocolate version of Rocher) and Ferrero Garden, but Confetteria Raffaello was one of my favorite treats when I was studying in Germany. I’d usually buy it from the counter of a supermarket and enjoy it chilled. Raffaello is a premium non-chocolate confection with a tropical twist: an almond surrounded by fine milk cream (so refreshingly delish!) then covered with crisp wafer and sprinkled with tender shredded coconut. It’s an irresistible coconut-almond treat that’s sure to tickle the tastebuds.

         
                                "Nine out of ten people like chocolate.
                               The tenth person always lies."
                                                                –John Q. Tullius

So while sweet-nothings are nice, there’s nothing like chocolate to get me in the mood for Valentine’s Day. At home, love is in the air everyday–that’s because I indulge in chocolate as often as I can. After all, it is said that love and chocolate go together. Spread the love this Valentine!