Archive for May, 2014

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Recipe: Bakalao al Pil Pil con Pipperada

The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.

Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.  

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Bacalao al Pil Pil con Pipperada

Bakalao al Pil Pil con Pipperada
(5 Pax)

  • Bakalao 1 kg Cod
  • 50 grams Garlic
  • 300 ml Olive Oil

Elaboration:

  • Soak the bakalao atleast 24 hours to let the salt out.
  • Cut fish to desired size. Put in a pan and add olive oil enough to cover the fish.
  • Cook in low heat. Appoximately 10 to 15 mins.
  • When fish is cooked take out in the pan and let the oil cool down.
  • Make an emulsion of the sauce by mixing the sauce with whisk.

Piperada (5 Pax)

  • 500 g White Onion Julienned
  • 250 g Red Bellpepper Julienned
  • 250 g Green Bellpepper Julienned
  • 150 g Tomatoes Concasse
  • 25 g Garlic Sleeves

Elaboration:

  • Cut the white onion, red and green bellpeppers in julienne. Cut the garlic in sleeves.
  • Blanche the tomatoes and make into concasse.
  • Saute garlic then onions.
  • When onions are almost caramelized add the bellpeppers.
  • 15 minutes before bellpeppers are cooked add the tomatoes.
  • Saute until they get very soft. Season with salt and pepper.
  • Cook the vegetables until they are like caramelized onions.
  • Take out from heat and cool down.

Plating:
Place the sauce at the bottom of the plate. And put the fish on top of the sauce.
Serve piperada on the side

Posted by Treasure Jar on May 23rd 2014 | Filed in From the Admin's Desk,FYI,Kitchen Needs,Plateful of Fun,Recipes | Comments (0)

VASK Recipe: Pulpo a la Gallega

The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.

Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.  

Pulpo a la Gallega

Tradional Pulpo a la Gallega
(10 pax)

Octopus
2500 grams Octopus
x grams salt
Elaboration:

  • Dip octopus twice in boiling water.
  • Boil for 1 hour. Drain and cut tentacles.
  • Season with salt and pepper.

Potatoes (10 Pax)
2000 grams Potatoes
Elaboration:

  • Peel and slice potatoes.
  • Boil potatoes using the same water for the octopus.

Plating:
x g Paprika Sweet and Spicy
x ml Extravirgin Olive Oil

In a plate put the potatoes and put the octopus on top. Drizzle with olive oil and sprinkle with paprika.

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Modern Pulpo a la Gallega
(10 pax)

Octopus
2500 grams Octopus
x grams salt
Elaboration:

  • Dip octopus twice in boiling water.
  • Boil for 1 hour.
  • Drain and cut tentacles.
  • Season with salt and pepper.
  • Sear both sides in high heat.

Crispy Paprika (10 pax)
5 grams Paprika
75 grams Breadcrumbs
25 ml Olive Oil
Elaboration:

  • Saute paprika in olive oil.
  • Add breadcrumbs and incorporate well.
  • Remove from heat keep stirring and add more paprika.

Potato Foam (25 pax)
750 grams Potato
3 pcs Eggs Whites only
1 g Xantana
150 ml Water From used to boil the potato.
150 ml Olive oil Extra Virgin
Elaboration:

  • Boil potatoes.
  • When cooked strain and add 3 eggwhites and 1 of xantana.
  • Add potato stock.
  • Add olive oil.
  • Transfer to a chiffon.
  • Use 2 charges.

Plating:
Put foam on plate then put the octopus on top of the foam. Sprinkle with sweet and spicy paprika.
Drizzle with oil, salt and crispy paprika. Top with micros and smoke using a smoke gun.

Posted by Treasure Jar on May 23rd 2014 | Filed in From the Admin's Desk,Plateful of Fun,Recipes | Comments (0)

VASK Recipe: Scallops and Black Ink Risotto

The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.

Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.

Scallops and Black Ink Risotto

Scallops and Black Ink Risotto
Classic
For 10 pax

Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
300 grams White onion Julienned
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock
Elaboration:

  1. Slice onions into julienne, chop dried tomato and asparagus into brunoise.
  2. Saute the onions first until it caramelizes. Add the asparagus and dried tomato, and continue to saute.
  3. Add the rice, saute for a while.
  4. Add stock covering the rice.
  5. Continue stirring the risotto.
  6. If you need more stock add stock.
  7. Add parmesan cheese and a little cream.
  8. Continue stirring the risotto until the rice is al dente.

Parmesan Chips (1 pax)

10 grams Parmesan

Elaboration:

  • Grate parmesan.
  • Put parmesan on a silpat baked for around 2 mins at 160C.
  • Remove when crispy, set aside.

Scallops
100 grams Scallops
x grams Salt
Elaboration:

  • Season scallops with salt and sear.
  • Transfer into tray and put in the oven at 180’c for 2 minutes.

Plating:(1 pax)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin

Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.

Scallops and Black Ink Risotto
Modern, Restaurant Standard
For 10 pax

Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
200 grams Caramelized Onion white
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock

Elaboration:

  1. Boil rice for 8 minutes.
  2. Strain the rice and keep the stock.
  3. In pot saute onion in olive oil, add chopped dried tomato and chopped asparagus.
  4. Add stock.
  5. When it starts to boil add the rice
  6. Add cream black ink and scallops.
  7. Stir for 2 minutes then add parmesan cheese.

Parmesan Chips (1 pax)
10 grams Parmesan
Elaboration:

  1. Grate parmesan.
  2. Put parmesan on a silpat baked for around 2 mins at 160C.
  3. Remove when crispy, set aside.

Scallops
100 grams Scallops
x grams Salt
Elaboration:

  1. Season scallops with salt and sear.
  2. Transfer into tray and put in the oven at 180’c for 2 minutes.

Plating:(1 pax)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin

Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.

Posted by Treasure Jar on May 23rd 2014 | Filed in Kitchen Needs,Recipes | Comments (0)

Society Lounge: Asian-French Fare at The Maya Kitchen

Press Release:

 

Chef-owner Patrice Freuslon of Society Lounge or S Lounge, brings his Asian inspired creations as he headlines a cooking demo on May 17, Saturday, 9am-1pm at The Maya Kitchen.

May 17 Society Lounge Cooking Demo

Chef Patrice describes his cuisine as a ‘passion, a modern labor of love’ as he skillfully combines the flavors of Asian ingredients with French technique.

For his demo, Chef Patrice will do

  • Foie Gras Crème Brûlée, (duck liver, crème, eggs, spice),
  • Shitake Mushroom Risotto with Coriander Pesto (Arborio rice, chicken stock, fresh mushroom, dry shitake, fresh cream, parmesan, fresh coriander, nuts, olive oil, parmesan)
  • Seared Scallop with Apple Cider (scallop, fresh apple, apple cider, butter),
  • Roasted Duck with Mango and Black Pepper Sauce (filet of duck, fresh mango, black pepper, demi glace)
  • Chocolate Chips Chouquettes (pate a choux and chocolate chips).

Chef Patrice was born in France. He studied Culinary Pastry in The Gaston Lenotre School, Taillevant, Fauchon, Ritz.  He was given a Rated A, the highest rate for a chef, by the Gault et Miliau, the best food guide magazine in France.

He has served as Executive Chef in Le Berlioz in Grenoble, France as well as on board the renowned cruise ship Maxim’s de Mers. There was also a stint as Executive Pastry Chef in Hotel Hyatt Regency in Houston, Texas as well as successful collaborations in Lebanon and the Middle East.

Chef Patrice has another resounding success in his hands with Society Lounge located on the Ground Floor, Atrium Building, Makati Avenue corner Paseo de Roxas, Makati City.

The elegant restaurant transforms into a trendy bar lounge at 11pm with great music and, of course, the impeccable creations of Chef Patrice.

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For more information on other courses offerings, log on to www.themayakitchen.com  or e-mailcontactus@themayakitchen.com  or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.

 

Posted by Treasure Jar on May 13th 2014 | Filed in From the Admin's Desk,FYI,Happenings,Kitchen Needs,Plateful of Fun,Recipes,Socials | Comments (0)

Electrolux Launches #Delightful-E Yummy at its New Home

If you are fond of cooking, taking delight in the aroma and taste of food, cherish experiences and shared memories while partaking the food prepared, then you will surely go reminiscing these things and more when you join Electrolux and its #DelightfulE contests. More info here.

Electrolux has moved to a new home:

Electrolux Philippines:

10/F The W Fifth Avenue Building,

5th Avenue corner 32nd St,

Bonifacio Global City.

Electrolux brand ambassadors are the following:

  • Mom and daughter Cheska and Kendra Kramer
  • Celebrity chef Bruce Lim
  • Celebrity chef Rosebud Benitez
  • Mompreneur Janice Villanueva of Mommy Mundo

Website: Electrolux Phils.

Posted by Treasure Jar on May 10th 2014 | Filed in Customer Care,From the Admin's Desk | Comments (0)

Electrolux Launches #DelightfulE Instagram and Twitter Contest

Let’s face it, we Filipinos love to eat. In my family, we find ways to think of special occasions and gather everyone to have a feast, be it simple or grand.

Foodie or not, there is a dish, a flavor,  or an aroma or two (or maybe more!) that reminds us of home, of Mom’s or Grandma’s cooking, of a special time that makes family bond a delightful experience to go back to again and again.

Electrolux, a global leader in home appliances has come up with an online contest with Instagram and Twitter to cater to our LOVE of FOOD and FAMILY.

Electrolux DelightfulE Twitter and Instagram Contest

This summer, join Electrolux and its new endorsers Cheska Garcia-Kramer and her cute daughter Kendra invite you to join Electrolux online photo contest.

It is so easy to join and here’s how to join Electrolux DelightfulE Instagram and Twitter Contest:

  1. Follow @ElectroluxPH on Instagram and Twitter
  2. Take photos of delicious and delightful dishes that remind you of home and family.
  3. Add a catchy caption that explains why the dish reminds you of a hearty home
  4. se the hashtag #DelightfulE and tag @ElectroluxPH

One featured Electrolux apppliance will be given to one lucky weekly winner!! Woohoo!!

Join now and share your delightfully delicious memories with the world.

Electrolux thinking of you

For more news and updates about the Electrolux Delightful-E Online Contest and Campaign, visit The Little White Book or follow ElectroluxPH on Twitter and Instagram.

 

Posted by Treasure Jar on May 1st 2014 | Filed in Between Us Women,Contest Alert!,Kitchen Needs,Promos,Shopping Finds | Comments (0)