Tag Archive 'Grilled Ensaimada Media Noche style'

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Memories of Holidays Past with Chef Fernando Aracama

I missed attending the other Saturday’s Classes called Memories of Holidays Past with Chef Fernando Aracama at The Maya Kitchen Culinary Center.

Chef Fernando Aracama

And even if I did miss the cooking class, here are some photos and recipes of the dishes that were featured during the Memories of Holidays Past:

BUNUELOS & SPICED CHOCOLATE DIP

BUNUELOS & SPICED CHOCOLATE DIP
Serves four (4)

1 cup water
35 g unsalted Butter
½ tsp white sugar
1/8 tsp salt
1 cup Maya All Purpose Flour
2 large whole eggs
corn oil for deep frying

Procedure:
1. In a pot, combine the water, butter, white sugar and salt. Bring to a boil.
2. Remove from heat and immediately add all of the flour and bring back over a medium flame. Vigorously beat with a wooden spoon until well incorporated.
3. Remove from heat and transfer into a mixer bowl. Beat slowly and add the eggs one at a time until fully mixed and smooth.
4. Set aside batter.
5. In another deep pot, heat the corn oil. Using a small ice cream scooper or two spoons; drop small balls of batter into the hot oil. Deep fry until golden. Remove and drain excess oil with paper towels.
6. Repeat until you finish the batter. Serve warm with chocolate dip.

SPICED CHOCOLATE DIP

1 cup heavy cream
1 cup milk or semi sweet chocolate, cut into chunks
¼ tsp cinnamon powder
pinch cayenne powder
1 tbsp softened butter

Procedure:
1. In a pan, gently bring the heavy cream to a simmer.
2. In a bowl, combine the chocolate chunks, cinnamon powder, cayenne powder and softened butter.
3. Pour the hot cream over the chopped chocolate mixture and allow this to sit and melt the chocolate.
4. Give the mixture a quick whisk until it is nice and smooth.
5. Serve with the warm bunuelos.

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PATATAS RIOJANA

PATATAS RIOJANA
Serves four (4)

3 tbsp olive oil
1/3 cup chopped white onions
1 tbsp chopped garlic
2 pcs chorizo, sliced
1 tbsp paprika
2 pcs bay leaf
¼ cup white wine
600 grams potatoes, peeled and cut into large chunks
1.5 liters flavorful chicken stock, bring to a simmer separately
1 tsp ground white pepper
to taste sea salt

Procedure:
1. In a pot, warm the olive oil and add the onions. Cook over medium heat until the onions are soft. Add the garlic and the chorizos. Render some of the fat from the chorizos.
2. Add the paprika and bay leaf. Cook for a few moments and then add the rest of the ingredients. Cover and cook until the potatoes are done.
3. Taste and adjust seasoning. Lightly mash the potatoes with a ladle. This will add texture to the soup.
4. Serve hot.

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INSALATA UVA

INSALATA UVA
Serves four (4)

Honey Balsamico Vinaigrette:

2 tbsp Balsamic Vinegar
1 tbsp honey
2 tsp mustard
1 tsp chopped shallots
¼ tsp sea salt
¼ tsp ground white pepper
pinch dried thyme
½ cup olive oil

Procedure:
1. In a bowl or blender jar, combine all the ingredients except for the olive oil.
2. Whisk or blend until the sea salt is dissolved. While whisking or blending, add the olive oil in a thin stream until the vinaigrette is emulsified.
3. Taste and adjust seasoning. Chill until ready to use.

Salad garnishes:
300 grams assorted lettuces, washed & dried
80 grams seedless red & green grapes, halved
1/3 cup Kesong Puti, diced (optional)
¼ cup pine nuts or walnuts, toasted in a pan

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GRILLED ENSAIMADA Media Noche Style

GRILLED ENSAIMADA Media Noche Style
Serves four (4)

4 pcs ensaimada, large size, cut in half
4 tbsp Dijon or yellow mustard
4 tbsp pickle relish
½ cup grated queso de bola or your choice of cheese
1-1 ½ cup shredded Chinese ham
½ cup butter, softened

Procedure:
1. Take the halved ensaimada and turn it inside out.
2. Spread the mustard and the pickle relish on the bottom slice.
3. Top with the grated cheese and the shredded Chinese ham. Turn over the other half to cover the filling.
4. Heat up a non-stick pan over medium heat and add about a tablespoon of butter. When the butter has melted, grill the ensaimada until nice and crusty.
5. Add some more butter and turn over to grill the other side of the ensaimada. It should have a golden brown crust.
6. Slice the sandwich in half and serve with a side of Insalata Uva.

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Malunggay and Cheese Dip

MALUNGGAY & CHEESE DIP
Serves four (4)

50 g blanched and chopped malunggay leaves**
50 g blanched and chopped spinach leaves**
¼ cup heavy cream
½ cup cream cheese, room temperature
¼ tsp ground white pepper
1 tsp onion powder
¼ tsp sea salt
140 g grated cheese, your choice – cheddar, mozzarella, gouda, parmesan

Procedure:

1. In a food processor bowl: Put in the blanched and chopped malunggay and spinach. Process to chop further.
2. Add in the heavy cream, cream cheese, ground pepper, onion powder and sea salt. Process until the mixture is smooth and well blended.
3. Spoon the mixture on to a bake proof dish and spread out evenly. Top with grated cheese and broil in the oven or an oven toasted until the cheese is hot and bubbly.
4. Serve with crostinis or warm toasted bread or crackers.

**Note: Blanching technique: Bring a pot of water to a boil. Add some sea salt and then blanch the malunggay & spinach leaves for no more than 30 seconds. Immediately remove, drain & shock in a bowl of ice water.
Drain the blanched leaves & gently squeeze out excess water.

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For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.

Posted by Treasure Jar on Dec 1st 2013 | Filed in From the Admin's Desk | Comments (0)

Chef Fern Aracama Recreates Childhood Media Noche at The Maya Kitchen

Well known Chef Fernando “Fern” Aracama recalls fond memories of Christmas past in his cooking class at The Maya Kitchen on November 23, Saturday from 9am-1pm.

Chef Fernando Aracama

A very young boy walking home from midnight mass with his family is something Chef Fern remembers to this day. He took inspiration from the traditional Media Noche meal that awaited them but this time he shares recipes of dishes that are not the usual but delightful nonetheless.

To warm you up is Patatas Riojana, a very simple yet hearty and delicious potato and chorizo soup Chef Fern revisited on his recent trip to Spain.

To fill you up is Grilled Ensaimada Media Noche style. Hot and crusty butter grilled ensaimada stuffed with Chinese ham and queso de bola.

Insalata Uvato goes with the Grilled Ensaimada. This is his signature salad with honey balsamico vinaigrette, toasted pine nuts, green and red grapes and kesong puti.

Malunggay and Mozzarella dip is nutritious greens in a creamy, cheesy brûleé best served with crispy crostini. This is a signature appetizer in Aracama Filipino Cuisine, one of Chef Fern’s restaurants.

And because it is Christmas there has to be Bunuelos and Warm Chocolate Dip. These are the recipes of Chef Fern’s dear Abuelita of deep fried choux pastries served with a thick and smooth milk chocolate dip.

Chef Fern hails from Bacolod and is a graduate of the University of the Philippines with a degree in Hotel and Restaurant Administration. He took further studies at The New England Culinary Institute in Montpelier, Vermont USA and was a 2003 Cochran Fellowship Program Awardee at the Hilton College, University Of Houston, Texas, USA.

Chef Fern has a long list of bars and restaurants to his name like Aracama Filipino Cuisine, Opus, Republiq & Café Republiq, MYTHAI Kitchen, Lucky Niku Café, The ChopHouse, The Tides Hotel Boracay as well as previous spots Restaurant UVA, Encore/Embassy & Member’s Only and CANTEEN simple+good food.

He is also active in World Association of Chef Societies (WACS), Les Toques Blances Philippines, Council of Chefs, United States of America’s Department of Agriculture and is a Chef Consultant with Philippine Airlines.

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For more information on other course offerings, log on to www.themayakitchen.com or e-mail contactus@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 Nov 18th 2013 | Filed in FYI,Happenings | Comments (0)