Saturday, May 26, 2007

350 Degrees Fahrenheit Pizza- a healthy one...

Whenever there's a chance, grab it. I've featured pizza several times. My son wanted pizza, and I did not have to think twice but just enjoyed the day making it together.
Wanting to use healthier components, we used tuna flakes(dreained), onions and tomatoes and caremelized them. I seasoned it with salt and pepper,drizzled a little olive oil andlet it wilt over low flame. Dough is simply made of bread flour,salt,yeast, water and shortening. After it has been mixed and kneaded until smooth, set it aside to rest for 30 minutes. Sheeted it out to a round shape , brushed surface docked pizza dough and spread the tomato sauce. Topped it with tuna flakes,caramelized onion halves fresh slice tomatoes. Used grated mild cheddar cheese. It is so amazing that Jiggy's Palate is very much exposed to extensive and a little strong and savory flavors, which I am proud of. We sprinkled a little dried rosemary herb to finish the pizza and baked it for30 minutes at 350F. We both wanted a softer texture that day and made it really just simple to just to enjoy each other's company.
Baking pizza at a lower temperature yields a very soft and a little less of color type of crust. Over all we loved it.

Wednesday, May 23, 2007

Pooh Cake

Hunny... its Winnie the Pooh Bear this time. It is such a big challenge to make character cakes since this is not my expertise. This is a gift to my cousins for their baby shower and I just could
not be moody to make it. Yes, I love making my own design because I hate patterns. This cakes has three layers made of Mocha Chiffon Cake with Marshmallow Icing. I also put Chocolate Rose Buds around where pooh is. Marshmallow icing is made of boiled syrup,eggwhites and melted gelatin. I used oil based food colors to make it a little more fun.

Monday, May 21, 2007

LP18:OH My Gulay!*Root Vegetable Cake*

Believe it or not, I am taking the biggest risk of posting this Root Vegetabke Cake for Lasang Pinoy's themef or this month. Tare-Gabe_UBe , im not sure if it is in the Bahay Kubo song.The cake is very simple to make and I tried to really make it very Pinoy. Instead ofusing oridnary rice flour and taro flour ,I used half of it and half bisquick from the box, that is why the rice cake is yellowish. Taro is my favorite root vegetable aside from the color it exudes, I think this can be a good treat for everyone especially for kids who does not like vegetables that much. A dilemma I must saybut I think bloggers are contributing so much to those who have no interest in cooking. Thank you to Ms. Wifely Steps for a wonderful idea of hosting this theme.
I had several attempts of joining Lasang Pinoy way back in 2005, as introduced to me by my cuz-Ces. Nowis the perfect time to share a perfect ender after eating all those LP18 savory posts.
I hope you guys like it!
Taro Rice CakeBatter:

1/2c. taro flour (asian store)1/2c. rice flour1c bisquick mix2 tsp. baking powder1-1 1/2 c. white sugar1 egg3/4c. water

Meringue:4 egg whites2 tbsp. sugar for egg whites

How to make the cake:In a bowl, blend all dry ingredients. Add the beaten egg and water and mix with paddle attachement until smooth.Beat egg whites until stiff.Fold the egg whites into the beaten rice batter and pour into an 8 inch pan.Steam for about 20 minutes or until done.

Crumbly Violet Taro Icing
1 lb. confectioners' sugar1/2 c. butter, softened1 tsp. vanilla extract3 tbsp. milk1 c Violet taro,shavings

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well. Fold in taro shavings.

Finish the cake with a a liitle margarine, not butter to make it real pinoy!Happy Baking...
Please feel free to email or comment should you need updates and questions even suggestions!

Cheese Puff Sticks

I almost forgot making other types of baked goodies or pastries! Relatives and friends visit from time to time and I have to be ready anytime. This holder full of Cheese Puffs are totally away from the sweetness and chocolate flavors. Puff Pastry is basically layers of dough and fat, gastronomically speaking and for me,it is * h e a v e n*. Why? This snack folded in with butter and ricotta and mozarella was served straight from the oven, when you bite into it, that crunchy,chewy and soft texture will just remind you how wondrous breads are. They can be anything you want it to be ,for as long as precision and science is applied when making this puffy dough.

Sunday, May 20, 2007

Peaches and Cream

I would like to thank my aunt Lulu for giving me this white distorted bowl,seems like from the
70's but hey classic is classic. You guys had too much dose of chocolate hue from recent posts and I just thought having this simple but delightful. Peaches and Cream is an all time favorite. This is just heavy cream,condensed milk and wedges of peach fruit. So good especially when served chilled.