Insalata Rughetta

Here's another recipe from The Maya Kitchen by chef Roberto Chimmino during his Italian cooking demo a couple of weekends ago.This was made of  Arugula leaves with Shaved Parmesan, toasted Pine nuts and Balsamico Reduction. You might wanna try  this easy, tasty, healthy and authentic Italian recipe at home. Serves 4! Great for sharing with family or friends....

What you need:

Balsamico reduction
A cup of balsamico vinegar
Some cloves
1 pc of Garlic
2 spoon of sugar
Half cup of red wine (optional)
2 spoon of honey
Cinnamon
A big bunch of arugula leaves
Half cup of shaved parmesan
A handful of pine nuts, slowly toasted in a pan until golden brown
Some extra virgin olive oil and rock salt
Handful of shallots
A cup of sugarcane vinegar
A spoon of sugar and a spoon of rock salt


Method:
Julienne the shallots. In a cup, add same water, some vinegar, a spoon of sugar and salt and add the shallots for 30 minutes until pickled.
In a pan, boil the wine and let the alcohol evaporate, add the herbs, the sugar and the honey, add the vinegar and all the spices and simmer very slowly until thick. Cool down and keep in the fridge in a small bottle
In a bowl add the cleaned arugula, add the pine nuts, add some balsamico and extra virgin olive oil. Drizzle with balsamico reduction and serve.

Illuminate Your Dishes with Luminarc's Latest Dinneware Collection

Last Sunday was our Mom's day. It was one of the days that I miss my Mom and our Sunday brunches together back in the countryside where I live for quite some time. She used to cook us home made recipes after hearing the early Sunday mass at the Nuestra Senora del Pilar Chapel and present it matching her floral Sunday dress . Those were the days that I always treasure...I missed you Nanay!...the woman ahead of her time.

Since I can't go home last Sunday, I celebrated the day with the coolest mommy bloggers in the city. We covered the presentation of Luminarc's latest dinnerware collection. It was a mother's day weekend event in celebration of the strength and beauty of one fine woman of our lives...our dear mom!

The program started with plating demo by Chef Him Uy de Baron. Lucky Moms were picked from the crowd to learn Chef Him's easy food plating techniques. Arc international's Asia Pacific Marketing Director, Mr Laurent Chignon, talked about the advantages of Luminarc dinnerware collection. Honestly, my knowledge about tableware are very limited until I listened to him. Reasons to choose Luminarc are;

-Fully Tempered
-Extra Resistant ( three time stronger than normal glass)
-100 Hygienic
-Resistant to High Temperature Variance
-Dishwasher & Microwave Safe
-Easily Stackable

The event's highlight was a unique fashion show highlighting LUMINARC’S latest tableware collections in a whole new light at the Concourse Area of SM Makati.

You might want to whip up a few organic dishes for your love ones today? Let Luminarc's Botanical range inspire you! Starting with.....

THE FLORAL SERIES

Colombelle

My Mom would definitely pick this amongst the floral series. Sweet girly ribbon bow, butterflies and flowers in a wide array of colors adorn this collection - one of the most colorful designs in the series. Perfect for brunch al fresco in the front lawn or in the garden. A sweet collection... I'm sure my mom wouldn't want to miss this because she love floral designs for her tea parties.

Anemone

Intricately placed stalks of pink flowers form a soothing vertical garden on the dinnerware. Anemone will no doubt heighten your dinning senses as it brings out the flavors of home cooked food.

Bouton D'or

Bouton D'or - inspired by the lovely yellow buttercup flower. Its bright and lovely flowers will definitely give the extra touch of warmth to your dining table. This collection is ideal for this summer.

Daliane

Brighten up your home with a touch of azure as Daliane revisit a classic Luminarc design. Blue peony flowers combined with geometric floral on classic Feston shaped plate exudes a subtle feeling of warmth, familiarity and comfort when dining for a ride back to the 70's and 80's. Serve your love ones using Daliane dinnerware collection while reminiscing good old times.

Green Ode

A play of green shades sets green Ode from the other dinnerware designs. Large green floral motifs in photographic prints decorate the plates giving this floral range a modern touch.

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THE CLASSIC SERIES

Sequins

Using the sweet line shape, geometric prints using circles and lines are creatively placed at the side of the plate  for a contemporary feel. stylish and mod best describes Sequins. This collection is a smart choice for the fashionistas and is my top choice on this series.

Volare

The distinctive organic design and the bone china colour of the Volare collection creates the modern and elegant shapes that grabs the consumers' attention. The Volare collection was made from three waves creating a subtle triangular shape. With the soft curves, it gives a timeless feminine look that enhance every dishes on the table. This set is formal enough for fine dining, yet it is microwave safe and practical for everyday use.

Embrodery

Rays of red, yellow, orange and green burst out like sun rays, enveloping the the border of this collection. For those who like the zenix material but prefer the conventional round plate, embrodery is perfect for you! It suits for both everyday use and for special occasions.

Shamal

Entertain your guests with Shamal collection. Shamal, as the name suggests, takes its inspiration from the north easterly wind that blows across the Middle east. gray shades of curvy lines depicting wind movements lies on the soft wavy shape of Volare.This collection  is definitely a breeze.

Tivano

Nature rules in this design - a touch of wild-like wheat in soothing pastel colors of green and yellow softly embellish this Volare-shaped dinnerware collection. This minimalist design adds a tinge of nature to your home, effortlessly elegant and will look stunning on any table.- a must have for every modern family!

The above collections are available at SM, Robinson's, Landmark, Metro Market Department Stores in Metro Manila and selected provincial outlets.

Flavor of the Month: JARDINERA - A Recipe from The Maya Kitchen

Fiestas, Mother’s Day, Santacruzan,....and my birthday - they all happening in the merry month of May. So dust off your big party plates and polish your silverwares as you prepare your special dishes fit for never ending celebrations. You might wanna try Jardinera on one of those occasions. Jardinera is a mainstay of Filipino gatherings from way back. This recipe and more culinary ideas and course schedules are available on The Maya Kitchen.

Ingredients:

4 tablespoons  margarine or butter
4 segments      garlic, minced
1 piece           large onion, diced
½ teaspoon    pepper
1 kilo             pork, boiled and cubed
¼ kilo            chicken liver, cooked and cubed
4 pieces         hotdog, cubed
1 piece          chorizo de bilbao , cubed
1 cup             tomato sauce
1 cup             grated cheese
½ cup            raisins
2 cups           drained pineapple tidbits
1 cup            diced sweet pickles
2 cups           broth
1 cup            breadcrumbs
1 cup            MAYA All-Purpose Flour
1 piece         hard-boiled egg, sliced
1 piece         medium red bell pepper, cut into strips


Steps:

Line six leche flan molders with banana leaves or foil.  Set aside.  Heat butter in a saucepan then sauté garlic and onions.  Add pepper, pork, chicken liver, hotdogs, chorizo, tomato sauce, cheese, raisins, pineapple, pickles and broth.  Bring to a boil and lower heat and simmer for 20 minutes.  Add breadcrumbs and flour to thicken.  Remove from fire.

In prepared molders arrange decoratively at the bottom of the pan the sliced egg and bell pepper. Divide the cooked mixture into s prepared pans/molders.  Cover with aluminum or banana leaves then bake in a preheated 375ºF/191°C or steam for 30 to 40 minutes.  Cool then invert on a serving platter.

An Open Invitation to LUMINARC's GLAM MOM! - Mother's Day Weekend Event on May 12-13, 2012

A unique fashion show highlighting LUMINARC’S latest tableware collections in a whole new light at the Concourse Area of SM Makati, on May 12-13, 2012. See you there!!!

Reunited at Kenny Rogers Roasters

Roast Chicken Plate, Solo A (Php 165.00)

In search for happiness, we've took different paths. Along the way we've met different types of people. Most of them just passing by and the very people who stayed became our so called friends. Network of friends from different walks of life define ourselves. The friendship I have built from different roads of life never changed. I have set of friends from different company that I've worked in and I love them all. I knew, parts of me were made of them. If I have free times, I make sure to meet them to catch up... and nothing would be best to cherish good times with some good food on the table right?

Roast Chicken Plate, Solo A (Php 165.00)

Recently, I met up with Jen, Jim and Tedgc, my colleagues when I was working in CISCO. We picked Kenny Rogers Roasters to host our reunion. I wanted to try Kenny Rogers' honey glazed roasted chicken so I could imitate it at home using my newly purchased oven. It was totally delicious! The honey keep the skin moist and plump. I closed my eyes for my first bite, it was absolutely flavorful! I felt like I was ten years old again :-) 

x

Blogger's Brunch at Harvest Gastro Pub

As a self-avowed forager of food, I attended two gastronomical events a couple of Saturdays ago. One, with my office mates, when Nathalie threw her farewell party as she was departing for a higher post in our company. Two, when I was invited to cover the Teleserv blogger's event highlighting their different services offered to the the Filipino people; fast, legit, secure and certified delivery of Philippine documents.

The event was held in quaint and charming Harvest Gastro Pub located at The Grand Hamptons Tower 2, 31 St. corner 1st Avenue in Bonifacio Global City. Kinda far, I wish I hired Limo Hire St Helens to get to the venue. Freshly baked breads, brewed coffee and fresh orange juice were served when I came in. I liked their gold plated coffee cup! Beautifully presented, isn't it?

Western Breakfast

The newly acquired restaurant impressed us with three different choices of brunch dishes; The All Filipino Breakfast, Western Breakfast, and the Seafood Breakfast. Since I just came in from my colleagues' farewell party, I chose  Western Breakfast thinking that I could avoid rice but the dish came with flavorful rice that I can't resist. My plate also includes ham, scrambled eggs, bacon, some veggies and sausages.

Filipino Breakfast

I shared the same table with the famous creator of spikeithard.com, A blog that talks about volleyball and other sports related topics. The jolly couple were very kind to let me took a snap of their chosen dishes. They had Filipino and Seafood Breakfasts. The Filipino breakfast includes fried rice, scrambled eggs, beef tapa, tocino, and pork adobo.

Seafood Breakfast

The seafood breakfast is something new to me, a combination of fried, breaded, bangus belly, scrambled eggs, tomatoes, fried rice and sardines. Our dessert was sliced seasoned fruits.

I wonder if these breakfast dishes are available daily in the restaurant or just exclusively concocted for us, bloggers. The buzz I  learned from the net was they serve the best Brick Oven Lechon, Roast Chicken and Gourmet Pizzas! I wanna try those dishes some other time!

Harvest Gastro Pub

Bonifacio Global City
The Grand Hamptons Tower 2
31 St. corner 1st Ave., Bonifacio Global City
Taguig, Metro Manila, PhilippinesPhone Number
(+63 2) 823-8341, (+63 927) 956-5540
Operating Hours
Monday to Saturday 9:00am to 2:00am
Sunday 12:00pm to 12:00am

End of an Era: Nathalie's Despedida Party at Tapa King

Tapa King, Php 135.00

The Canadians lighted up when another "despedida" or farewell party has been thrown to us when Nathalie was promoted to a higher post in our office. The departing friend and colleague was kinda emotional as I look into her eyes. She has spent more than six years in the company, three of which was spent in our account. I could tell, it was really hard to let go.

Crispy Liempo, Php 145.00

The farewell bash was held at Tapa King in Jupiter Street, Makati City. Tapa King is one of the best restaurants in the country serving "tapa" or curred beef. Their house special, Tapa King, was a blockbuster when we dinned out. All of them ordered it, so I don't have a choice but to try another dish so this post wont be boring, lol!

                                           

Mango Shake Php 55, Coke Php 28

Cheers! We quaffed in Mango Shake, Coke and Mais con Hielo. I had Mango Shake, much to my anticipation, it was based on mango puree and not with real mango considering that its mango season. Sweet dessert was courtesy of Bobby, this chocolate cake is a must try, moist and chocolate-y rich!

Chocolate Cake, Php 62

Nathness (as we call her), We will definitely miss you! You might had to migrate to another location but we will move there anytime soon. Chatting on ST isn't gonna be the same. I missed the 7-11 breaks with you and Gemma...the shared gossip...the funny stories. You are the kindest and most special colleague I know. You are no pushover. Thank you for your care and for your golden heart.... You're a gorgeous girl!

Shall we have a couple of tequilas one afternoon?

Cook with an Italian Chef at The Maya Kitchen

Chef Roberto Cimmino

An Italian Chef will Visit The Maya Kitchen and will cook traditional Italian fare on May 5, Saturday, 9am-1pm. Chef Roberto Cimmino, Italian Chef de Cuisine at Edsa Shangri-la Hotel’s Paparazzi, will share his culinary tricks and tips as he prepares a complete the traditional Italian course of Zuppa Minestrone, Italian Vegetable Stew with Prosciutto and Parmesan; Insalata Rughetta, Arugula Salad with Shaved Parmesan, Toasted Pine Nuts and Balsamico Reduction; Fettucine, fresh homemade Pasta with Classical Tomato and Basil Sauce; Risotto alla Parmigiana, a basic recipe; Pan Seared Black Lapu-lapu with Broccoli Mash, Capers, Nuts and a touch of Anchovies and Tiramisu “As Roby Likes It.”

The 25 year old chef was Chef de Cuisine of Italian restaurant Danieli’s at the St. Regis Hotel, Shanghai prior to joining EDSA Shangri-la Hotel in October of 2011.He was also the Chef de Cuisine at Italian restaurant Bene at the Suzhou Sheraton Hotel & Towers. 

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The Maya Kitchen's Summer Culinary Workshops for Kids and Teens continue this month of May. The Junior Culinary Workshop for 6-12 years old is from May 8-11, 8:30am-12:30pm. Kids learn something different each day with the following themes: Breakfast Surprise, Fine Dining in Italy, Modern Mexican and Jazzed-Up Kiddie Food.

For teens 13 years old and up, classes are from May 15-18, 9am-1pm. Daily themes include: Party Fare, Pie Day, Italian Yummies and Decadent Fun Desserts and Food Truck.

International Breads is on May 19, 1:30-6pm. Certificate Courses with Hands-On include: Cake Decorating (Basic and Advanced), May 2-4,10am-3pm; Fundamentals of Bakery Production, May 2-5, 9am-2pm and May 15-17 and 19, 1:30-6pm;  Basic Culinary, May 7-10, 1:30-6pm and May 22-25, 9am-3pm; and Catering May 25-26, 9am-5pm.

For more information, 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.

Ninong Max's Treat on Xia's Christening

Previous office mates of mine were reunited when Xia (Jelaine's daughter) was baptized last month at the Church of Malate. Jim, Jelaine, Lady and I strengthen our ties when we stood as Xia's godparents. In Catholic tradition, parents and godparents were asked to ‘reject the devil and all rebellion against God’ and to renounce ‘the deceit and corruption of evil’. We were asked to ‘submit to Christ as Lord’ on this solemn ceremony. It was a memorable experience to welcome Xia in Christian world.

 Baby Xia

Although it was a mass baptism, the ceremony was not long for the exciting part - the christening reception. It was held at Max's Restaurant in Robinsons Place - Manila. Xia's mom, Jelaine, availed Max's "Ninong Ko Si Max!" Promo. Max’s, being such a nostalgic restaurant that has nurtured family relationships for generations, has always been the first choice for milestone festivities like graduations, anniversaries - especially baptisms, a popular tradition among Filipinos who predominantly adhere to the Christian faith. 

Veggie Lumpia Bites

Max, the celebrated figure behind Max’s Restaurant, will be the official ‘ninong’ or godfather of every infant and child who will celebrate their christening reception at any Max’s Restaurant. Every year, until they reach the age of 7, Max’s inaanak’s can expect Christmas and birthday presents from their doting Ninong Max. They are also privileged to receive treats like free Max’s Corner Bakery goodies every time they visit Ninong Max’s restaurant (with a minimum purchase of PhP 200). They also get a special 15% discount on their 1st and 7th birthday celebrations at any Max’s Restaurant in the country.

The Package also includes the following:

• 2 hours use of venue
• Free use of bassinet
• Theme Cake **
• Decorated Party Area
• Party Balloons
• Balloon Centerpieces
• Tarpaulin Banner Rental
• Invitations
• Guest Book with Pen **
• Gift for the Baby
• Souvenirs
• 5% discount certificate (for your next party)

The dishes were great! We started from thick and rich soup. The original, classic fried chicken that made Max's popular was cooked to golden perfection, processed in a very unique way which gives this product the unforgettable "sarap to the bones" quality, spiced just right and totally MSG-free was my favorite. It comes with Max's Kamote Fries, a new spin on the sweet potatoes, a traditional and nourishing Filipino staple food, and turned them into a unique side dish. The Veggie Lumpia Bites (above picture), a selected vegetables in bite-size pieces comes with honey mustard dip was superb!

Pancit Canton, A traditional well-liked rice noodle dish topped with vegetables, pork strips, chicken balls, chicken liver, chicken gizzard and shrimps.

Steamed Fish Fillet In Light Soy - Expertly marinated cream dory fillet with a light soy sauce topped with spring onion confetti.

Asparagus With Tofu - A healthy serving of fresh asparagus, tofu and vegetables mixed with an exquisite taste of dried wooden ear mushroom which makes this dish different from other vegetables.

                                                                                                             

Max's Corner Bakery Caramel Bars  - Soft, chewy caramel bars made with premium milk and butter generously topped with ground peanuts.


Max's Restaurant, Robinsons Place - Manila
4/Lvl., Robinson's Place - Manila, M. Adriatico St.
Manila, Metro Manila Philippines
(02) 7-9000