Dinner from Pinoydon (Podium) yesternight:

Kani Ensalada
I love the sesame oil that came with this!

Pinoydon Tofu

My Coffee Bean and Tea Leaf breakfast at 4pm is best savored in a lanai with a book at hand and two industrial fans on full power:

Guiltless Chocolate Delight

Is it just me or you’re also one of the foodies whom Cupcakes by Sonja hasn’t impressed (just yet)?

Red Velvet Vixen
Traditional southern cake made with Belgian cocoa and cream cheese icing
PhP65
Cream cheese icing’s too sweet, cupcake’s too dry.

Southern Pecan Cupcake Pie
Rich and tender homemade shortcrust with our special pecan filling made with heaps of pecan nuts bathed in sweet maple syrup
PhP98
Too sweet syrup on dry and hard shortcrust.

Raspberries and Cream*
Raspberry cake filled with Raspberries and topped with Rasp-Whipped Cream
PhP85
My Lancôme Juicy Tubes taste far better than this. Even JustDesserts agrees. Get it for your complimentary make-up sample and lesson from Bobbi Brown though.

Vanilla Sunshine
A classic and fluffy yellow cake topped with either vanilla or butter cream
PhP48
Yes, it’s a classic treat but it’s not in anyway fluffy! The butter cream was too sweet. While it’s bigger than my vanilla cupcake of the moment, I’d go for CC’s cupcakes over this on any day.

Cupcakes by Sonja
1C03 Serendra Piazza,
Bonifacio Global City
(02) 856-0308

*Thanks to Sophie for tipping me on the Raspberries Creme cupcake!

Do food bloggers post and share their cart contents? Am not too sure but as a beauty (and sort of fashion) blogger, it’s one of those silly things that we do: share the products of our retail therapy.

Becoming a Chef by Andrew Dornenburg and Karen Page

smitten ov’r my new read

I’ve been looking for this book forever! The foreword’s written by one of the best chefs and writers in my book, Madeleine Kamman. Recommended by a relative, this book is a truly formidable read!

Available at Fully Booked (Bonifacio High Street) for PhP1498.

Envirosax in Retro Kitchen #3 and Wilton’s Pure Vanilla Extract

I don’t come very often to Gourdo’s in The Fort (I frequent Promenade and Living Well, Podium) and finding Envirosax is such a wonderful surprise! I couldn’t decide which Retro Kitchen baggie to get but to be safe (too safe actually) I grabbed the pink one. The aqua’s such a beauty too!

The pure vanilla extract’s a staple in my kitchen. I need to have at least an extra bottle for backup. *wink*

ps. I also got a blocks of chocolates and a seamless knife the other day but am saving it for review.

Jayvee and I had a LONG night working in the kitchen! Before I run you down lesson #2 (pasta and grill), check out his (insert adjective here save for “cute”) apron! It totally matched our pasta!

Pesto Sauce
I got an email early this week from Louise asking what pasta she can make on her mom’s birthday. Since red and white sauce’s already expected, I thought surprising her mom (and her guests’ tastebuds) will be nice. This recipe’s adapted from 101 Cookbooks’ How to Make Pesto like an Italian Grandmother. I didn’t want to scare my sous chef off with a mezzaluna so I used a food processor instead. ;)

1 large bunch of basil leaves, washed and dried
3 medium cloves of garlic
1 cup raw pine nuts (if you can’t find pine nuts, you may substitute this with walnuts or cashews)
3/4 cup Parmesan, loosely packed
5 tablespoons of extra-virgin olive oil

Put 1/3 of the basil leaves and a clove of garlic into the food processor. Set on “chop” setting. Once loosely chopped, add another 1/3 plus a clove and chop again. By the third time you add the basil and garlic, you should have a very fine mince that it’s juicing up a bit already. Add half of your nuts and chop again. Add the other half, chop then add half of the Parmesan cheese, and chop. Add the other half of the Parmesan cheese, set to chop but this time leave it a bit longer because you want a very fine mix. Press your pesto mix in a ramekin or bowl then cover it with olive oil.   

This makes one cup of pesto sauce that’s good for 500g. of linguine.

Suggested toppings:

• Seasoned chicken strips
  Season your chicken breast fillet with salt, pepper, and a bit of Worcestershire sauce. Pan fry. Cut into strips.
• Fried tuyo (my personal favorite)
  Remove the head and tail. Fry and cut into either small squares or very thin strips.
• Mushrooms (another favorite)
  Slice into tiny bits. Pan fry.

Grilled Porkloin
I learned this very simple recipe way back 2002 when I was studying at the San Miguel Food Group Culinary Center. I felt that it’s too bland for the Pinoy’s taste (which is very rich) so I added some rosemary and paired it with our (it used to be just “my” but Jayvee saw how I made it LOL) ”secret sauce.”

1/2 kg. porkloin chops, boneless and skinless
1/2 tsp. salt
2 tbsp. cracked black pepper
2 tbsp. ground dried rosemary
1/4 c light margarine (I prefer Dairy Creme Lite)
1/8 c heated butter
juice of a small lemon

Mix the butter and lemon juice. This is the simple version of the “secret sauce.” Set aside.

Pound the porkloin until it’s about 1/8 inch thick. Season with salt, pepper, and rosemary. Brush pork pieces with margarine and grill until cooked.

Jayvee’s finished product (he did all the cooking, plating, and shooting): 

Super full: how a guy would love to see his plate LOL

After 10 minutes

Sorry, I just had to post this! Am such a sucker for pretty little things!

Available at Living Well, Podium for PhP300.