Friday, March 02, 2007

Ribbon?Butterfly?Bowtie?...It is Farfalle

Farfalle Pasta with Tomato and Cucumber Sauce is what I prepared last night for a couple, a family friend who is also migrating in Canada. They are actually the people who have helped me reconstruct the layout of my soon-to-open baking school and cafe. Thank you guys for a wonderful evening. I normally use flat noodle, spaghetti and I felt I need to use this type of pasta because of its unusual shape. I thought of making my own but it would take me the whole day to shape each imto bowtie shapes. I think its cute and something different. The cucumber sauce compliments the tomato sauce.
Farfalle is a type of pasta.
Commonly known as "bow-ties", the name derives from the Italian for butterfly, farfalla. The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."
Farfalle dates back to the 1500s. It originated in Lombardia and Emilia-Romagna in Northern Italy.
Farfalle comes in several sizes, but has a distinctive bowtie shape, like a little Action Man bowtie (a satirical quote from Alan Partridge). Usually the farfalla is formed from a rectangle or oval of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make the unusual shape. They are sometimes ridged, known as farfalle rigate. Different colors are available; plain, tomato, and spinach. These are often sold together in a mix. Suitable for most sauces, farfalle are very well suited to cream and tomato dishes, and children have a particular affinity for them.
In Modena farfalle are known as strichetti.
A larger variation of farfalle is known as farfallone.

This is so rewarding

I am delighted to be praised by this special person , my son. _ _ _ _ _ always stays with me while I work in my test kitchen, aside from the fact that I feel he is big enough not to be taken care of by his nanny. I know I will never push him to be like his mom but I can see that he really has the heart for cooking. I am certain that he will be artistically-inclined when he grows up. Anyways, I am putting together a series of products and I was all stressed and I just made this parfait since I know I have not made one my lifetime. He was sleeping in the couch and he suddenly woke up and said "ang galing mo mommy". I felt so happy and that is just what I need for that day. I love you too and thanks for being an inspiration to me. I am more eager to do my best and I know one day we'll look back and say " we did it"( an all time expression of _ _ _ _ _ ).

Thursday, March 01, 2007

We are here on earth...

I am very much satisfied with what I have seen just this Monday. It was at Josephine's restaurant in Tagaytay. Such a tranquil place to relax, enjoy food and entertain friends. Ofcourse we ordered the restaurant's famous Kare-kare with Bagoong, Fried Chicken for my son, Spring rolls and my favorite- "Sorbeturon" - banana wraps cooked in caramel and sprinkled with sesame seeds served a la mode or topped with vanilla ice cream. The best!... Thanks mom for such a wonderful day with you and ofcourse Jiggy.

Italy at home...

It was a Wednesday when I was in the mood to pause from working( researching on my products for my "soon to open cafe") and put together a simple Italian menu for an ordinary day. Italian? Yes there is Pizza, salad and Tiramisu. I prepared the pizza dough, which also by the way is the easiest and easy to store dough among the bread doughs. Nothing really compares to knowing breads, that you can actually use “Straight mixing method” . I rested the dough for half an hour, punch the dough to degas, stored it in the fridge and prebaked it for an hour. A thin and crispy pizza dough is what I’ve always wanted so I pre-baked it for 45 minutes. Put the the filling and baked it further for 15 minutes at 350 F. Mom insisted to prepare the filling, and I tell you she’s got the talent of being a chef. I salute my mom for her great talent in everything not to mention, she is a very good architect and interior designer. I guesss I’d rather give her the job of putting the pizza together. It was a success. The crust was crispy, thin, the cheese oozed out as I took a bite of the pizza. The spicyness of the anchovies complimented the sweetness of the pizza sauce and the freshly tossed salad in the Tangy Garlic Dressing.

Pizza Dough

1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
2 1/2 c. flour Topping :spaghetti sauce sugar salt pepper onions bell peppers quickmelt cheese mozzarella cheese spicy anchovies Basil leaves
Dinner would not be complete without the perfect ender-“Tiramisu”, people have different versions of the cake. The first thing that comes into mind when I here the word Tiramisu is mascarpone mousse and ladyfingers. Yes it is famous for mascarpone and coffee flavor. It is very easy to make this refrigerator cake but since I feel guilty not making my own ladyfingers, well I did made it for the evening.
It was all worth the effort. Thanks mom ,dad, and my Jiggy for the wonderful time. Wait till I get that mood to create another experience.