THOOM (GARLIC SAUCE/DIP)

Ingredients:
1 whole garlic bulb
1/2 C extra virgin olive oil
1 T fresh lemon juice ( just an estimate)

Puree the garlic, add the oil slowly until you achieve a mayonnaise consistency. Slowly add the lemon juice. Taste and adjust if necessary.

This is what they serve w/ your pita bread in any Middle Eastern restaurants.

Kabees El Lift (Pickled Turnips)

ingredients:

3 small turnips

1 small beets (this is just to add color to the turnips)

4 cloves garlic

1 1/2 tbsp kosher (coarse) salt

3 c cold water

½ c vinegar



1. Peel the turnips, slice them into halfmoon thin slices.

2. Peel and slice the garlic into halves.

3. Under running water, peel the uncooked beets.

4. Slice the beets the same size as your turnips.

5. Place all the ingredients in a clean jar.

6. Refrigerate your pickles will be ready in a week.

Baba Ghannouj (Eggplant Dip)

Recipe adapted from "Aramco World" magazine March - April 1988

2 large eggplant (aubergine) I used 3 Japanese eggplants

2 or 3 cloves of garlic

60 milliliters (3 oz., 4 Tbs.) tahina

60 milliliters (2 oz., 4 Tbs.) lemon juice
1/2 t ground cumin

salt, red pepper

olive oil

chopped parsley

slices of red bell pepper or parsley to garnish

Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahina, cumin and lemon juice to make the Arab version of this dish; omit the tahina for the Turkish version. Serve in a bowl with little olive oil on top and garnish with chopped parsley, red pepper slices and a dusting of red pepper. Serves five.

SHISH TAOUK (CHICKEN KEBAB)

From “The New Book of Middle Eastern Food” by Claudia Roden
Lebanese

Y: 4

4 boned and skinned chicken quarters or breast

4 T extra virgin olive oil

2-4 clove garlic crushed

Juice of ½ lemon (I used chopped preserved lemons)

S&P to taste

Optional Garnishes

4 T chopped flat leaf parsley

1 lemon quartered

1 medium red onions finely sliced

2 t sumac

Cut chicken into 1 inch pieces.
Mix oil, garlic, lemon juice, S&P and marinate chicken for ½ hour or longer.
Thread onto skewers and grill or broil until lightly browned, turning skewers over once and brushing with the marinade.
Serve on bed of parsley w/ lemon wedges and sliced onions. Sprinkle with sumac.

Variations:

Turkish Shish Taouk = puree following ingredients as marinade
1 onion, 4 T olive oil, 1 t cinnamon and S&P.

Moroccan= ¼ t ginger, 1 t paprika, a good pinch of ground chili pepper, salt mixed w/ 4 T olive oil. Served with chopped cilantro.

Iranian= 4 T melted butter mixed w/ ¼ t saffron , juice of ½ lemon and salt.

Matcha Glazed Butter Cookies

1 C sugar
2 sticks unsalted butter
3 ½ C flour
1 t baking soda
2 t baking powder
¼ t salt
¼ C milk**
½ T vinegar**
2 large eggs

**You may use buttermilk, omit the vinegar
Green Tea Glaze Ingredients:

You may adjust the measurements if you want a thicker glaze.

1 C Powdered Sugar
1 T Green Tea Powder (Matcha tea)
2 T Milk

1. Cream butter and sugar
2. Add eggs one at a time
3. Add buttermilk or milk and vinegar mix
4. Add the rest of the ingredients.
5. Mix until dough is well mixed and smooth.
6. Roll dough; use a heart cookie cutter or any shape you want.*
7. Place cookies on ungreased baking sheets.
7. Bake in a preheated oven at 350 degrees F until they start to brown on the bottom.
8. Let the cookies cool then start putting the green tea glaze.

*I made little heart indentions in the middle of the cut out cookies to make it us my guide for the glaze.

Chinese Peanut Cookies

1 lb unsalted roasted peanuts **
1 cup powdered sugar
3 1/2 cup self rising flour
1 tsp. salt
2 cups canoloa oil

1. Grind the roasted peanuts until fine.
2. In a mixing bowl, sift together the flour, sugar and salt then add in the peanuts. At this point, mix everything by hands.
3. Start adding the oil little by little until the mixture will turn into a smooth dough.
4. Start forming small balls about 1 1/2 in diameter. I used a melon baller to achieve a uniform size. Line them on a baking sheet, and use a straw to make indentions on each cookies. Brush each cookies with eggwash.
5. Bake in the  preheated oven at 375 F for 15 minutes or until brown.

***Since i used raw peanuts w/ skin, i had to do extra steps before i started grinding the peanuts.
1. I roasted the peanuts, stirring occasionally to avoid the peanuts to burn.
2. Let it cool and put the roasted peanuts in batches on a towel, then start rubbing to loosen the skins.

*** I recommend the store bought unsalted roasted peanuts to save you some time=;)

AEBLESKIVERS WITH DULCE DE LECHE

I was lucky to get a hold of this special cast iron pan a couple of years ago. I actually was on a hunt for this kind of pan for a long time, so i can make takoyaki w/c i have made, click HERE for the recipe. I bought this pan from the Asian store.

Little did i know that this pan could also be used for something else aside from the Japanese Takoyaki. Thanks to  "AS SEEN ON TV" and QVC..i saw this pan used for Aebleskiver . What a bargain!!! i bought mine for $8 as opposed to $25 and $40.

Since then i've been using this pan for both, but more for the aebleskiver. I have two kinds of recipe for my aebleskiver, both from scratch, literally made the pancake batter from scratch and the other one, i scratch a box of buttermilk pancake mix box ha!ha!ha! I tend to do the box lately especially when i'm busy and i have the cravings fixed fast!

If you decide to use the pre-mix just follow the box instructions to make the batter and continue to step 3. 4, 5, 6.

Here's my recipe from scratch:

Aebleskiver Pancakes balls:


2 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
2 Tbs. granulated sugar
4 eggs, separated
2 cups buttermilk
1 tsp vanilla
4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking.

1. Beat egg whites until stiff but not dry, and set aside.

2. In a bowl, whisk together the egg yolks, buttermilk, vanilla and butter. In another bowl, whisk together the flour, baking powder, salt and sugar. Combine the yolk mixture into the flour mixture and whisk until well blended. The batter will be a little lumpy. Gently fold in the egg whites in two additions.

3. Heat your aebleskiver pan over medium heat and brush each well with melted butter. Pour batter enough to cover and fill well to the top. Add ½ teaspoon of dulce de leche or peanut butter.


4. Cook for at least 2 minutes or until the edges of each “balls” begin to brown and pull away from the sides.

5. Lightly run a skewer around the edge of each ball to loosen, and then gingerly and quickly flip each balls over making sure all the batter gets in to the holes and you’ll end up w/ a pancake ball. Continue cooking until golden brown,

6. Remove the aebleskiver to a plate, I like mine drizzled with maple syrup or chocolate syrup. You can also dust them w/ powdered sugar.

Dulce de leche, oozing..drizzled with maple syrup.

Dusted with powdered sugar

Drizzled with chocolate syrup

FRESH TOMATO AND CILANTRO SALSA (SALSA FRESCA)

There is nothing wrong with jarred salsa but wouldn't you love fresh salsa instead? It's easy, refreshing, healthier and fresh.

Salsa Fresca also called pico de gallo is what i call a versatile dish. It is served as a relish or mixed into dishes. It complements all kinds of foods, from shellfish or grilled, fried meat to tortillas, fajitas and enchiladas.

Y: 6 as an accompaniment

Ingredients:

WASH EVERYTHING FIRST BEFORE CHOPPING.

1 1/2 pounds tomatoes - finely chopped ( i prefer roma tomatoes)
1 medium sized jalapeno - finely chopped***
1 medium sized sweet onions - finely chopped (i prefer vidalla)
juice of 2 big limes
bunch of fresh cilantro- finely chopped
salt to taste

**Go easy with the jalapeno if you don't like hot/spicy salsa.

Mix all ingredients. Taste and adjust.

EGGS WITH CHORIZO (MEXICAN LETTUCE WRAP)

There are 2 types of Mexican chorizo (sausage). One is packed in sausage skins and air-dried similar to the Spanish chorizo. The other type is freshly made and sold loose. This recipe calls for the fresh chorizo which can be bought at grocery stores.

Recipe adapted from the "The Complete Mexican, South American and Carribean Cookbook"

Y: 4

Ingredients:
Fresh Chorizo: (I used store bought)
2 T lard or oil
1 1/4 pounds ground pork
3 garlic cloves, crushed
2 t dried oregano
1 t ground cinnamon
1/2 t ground cloves
1/2 t ground black pepper
2 T dry sherry
1 t sugar
1 t salt
Other ingredients:
6 eggs
2 tomatoes, peeled, seeded and finely diced
1/2 small onion, finely chopped
1/4 C milk or light cream
fresh oregano sprigs, to garnish
Serve with warm corn or flour tortillas or fresh lettuce heads.

SKIP STEPS 1 AND 2 IF YOU'LL BE USING STORE BOUGHT CHORIZO.

1. Melt the lard or oil in a large frying pan over medium heat. Add the pork mince and cook until browned, stirring frequently. Stir in the garlic, dried oregano, cinnamon, cloves and black pepper. Cook for 3-4 more minutes.

2. Add the sherry, sugar, and salt to the pork, stir well and cook for 3-4 minutes, until the flavors are blended. Remove from heat.

COOK STORE BOUGHT CHORIZO UNTIL BROWNED STIRRING FREQUENTLY.

3. Put the eggs in a bowl. Beat lightly to mix, then sitr in the finely diced tomatoes and chopped onion.

4. Return the chorizo mixture to the heat. Heat it through and pour in the egg mixture. Cook, stirring constantly, until the egg is almost firm.

5. Stir in the milk or cream and check the seasoning. Garnish with fresh oregano or cilantro and serve with warm corn or flour tortilla or fresh lettuce heads.

Add guacamole, salsa with the egg chorizo on a lettuce head and turn it into a Mexican Lettuce Wrap.

Add a dollop of sour cream or creme fraiche' to your Mexican lettuce wrap.

MAKE YOUR OWN TORTILLA BOWL FOR YOUR SALAD

This is so easy to make at home. All you need is a bowl to serve as the mold for the tortilla bowl/shell.

Spray or brush oil to the bowl.

Spray your tortilla with oil on both sides then put on top of the oiled bowl.

Bake in a preheated oven at 375 degrees F for few minutes or until the tortilla starts to turn golden brown. I would recommend to babysit them, the tortilla cooks fast.

Let the tortilla shells/bowl cool down.

Serve with your favorite Mexican salad or any kind of salad.

GUACAMOLE

Recipe from "THE COMPLETE MEXICAN, SOUTH AMERICAN & CARIBBEAN COOKBOOK"

Y: 8
Ingredients:
4 medium tomatoes (concasse')
4 ripe avocados,  preferably fuerte/Florida avocado (Green)
juice of 1 medium lime
1/2 small sweet onion
2 garlic cloves
small bunch of fresh cilantro, chopped
3 fres red chiles
salt
tortilla chips, to serve

1. How to make tomato concasse'-
  - Cut a cross in the base of each tomato. Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
  -Leave the tomatoes in the water for 3 min. then lift them out using a slotted spoon and plunge them into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses. Remove the skins completely. Cut the tomatoes in half, remove the seeds w/ a teaspoon, then chop the flesh rougly and set it aside.

2. Cut the avocados in half, then remove the pits. Scoop the flesh out of the shells and place it in a food processor or blender. Process until almost smooth, then scrape into a bowl and stir in the lime juice.

3. Chop the onion finely, then crush the garlic, Add both to the avocado and mix well. Stir in the cilantro.

4. Remove stalks from the chiles, slit them, and scrape out the seeds with a small sharp knife. Chop the ciles finely and add them to the avocado mixture with the chopped tomatoes. Mix well.

5. Check the seasoning and add salt to taste. Cover with plastic wrap and chill for an hour before serving as a dip with tortilla chips.

**If it is well covered, guacamole will keep in the ref for 2-3 days.

I love these new scoop shaped chips..perfect for this kind of dips!

No more double dipping!!! I serve it this way, the guest will have a choice of plain guacamole or a combination of the queso dip check recipe HERE

RENE'S FAMOUS QUESO DIP

Talk about potluck, tailgate party...this is the best! Easy and delicious, packed with flavor! Easy because you'll be cooking this in your slow cooker, packed w/ flavor ofcourse, it's my sister's recipe! Thank you Nang, this is always a score! ha!ha!ha!

**IF YOU DON'T HAVE A SLOW COOKER OR YOU WANT TO COOK THIS STOVE TOP JUST FOLLOW THE COOKING INSTRUCTIONS ON THE CAN LABEL

It's funny but true, i had no idea that Rotel is a brand. She calls this dip, Rotel, all the while i thought it's the name of the recipe until i found cans of Rotel by the salsa aisle at the grocery store and to top it all i saw the recipe at the back of the label. So, i tried and followed the recipe from the label, but it didn't taste like my sisters'. My sister's version is way better, she actually added some ingredients to kick the original recipe another notch, no wonder!

Aside from the basic ingredients which are a can of Rotel Diced Tomatoes, Velveeta Cheese, she adds a 1/2 lb. of  cooked/sauteed ground beef or more depending on how much you'll be making and a packet of taco seasoning. Her version made a whole lot of difference. A flavorful Queso dip!!! This sure is a TOUCHDOWN!!!

Stir and mix all the ingredients when the cheese starts to melt and this is ready.

Serve warm with corn chips

LECHE FLAN CAKE/ CUSTARD CAKE

To me Custard Cake=Goldilocks Bakeshop. Memories, memories. Goldilocks Bakeshop is a popular Filipino bakeshop, i dare say it's the Country's National Bakeshop, there i said it! If only they would open a branch here!!

Okay, back to the cake! To Filipinos this is called leche flan cake sometimes custard cake, to Mexicans they call this flan cake. Leche Flan, Custard cake, Flan cake, it doesn't matter, all i can say- DECADENT DESSERT! Hey it's okay to enjoy this kind of dessert once in a while!!! It's a 2 in one "type" of dessert..a leche flan on top of a cake, heaven!!!

You can make this cake by using any kind of cake pans, round, square, designed cake pans e.g. bundt cake pan , so it's all up to you. You can also make the cake from scratch but if you know me, i do make my cake from scratch..hhhmm... scratch the box of a cake mix ha!ha!ha! So here goes the recipe!

Ingredients:

Flan- this is my recipe for Leche flan sans the raisins
1 can condensed milk (14 oz)
1 can evaporated milk (12 oz)
1 T vanilla extract
8 large egg yolks (save the egg whites for other recipes, you can freeze them)

Caramel Syrup:
1 cup sugar
3/4 cup water
1T corn syrup

Cake:
1 box cake mix of your choice (i've used redvelvet, yellow and chocolate cake, they are all delicious)
eggs
water
oil

Preheat oven to 350 degrees F.
Mix cake mix according to instructions on the box. Set aside
Whisk and beat the flan ingredients well until smooth. Set aside
In a sauce pan, mix the caramel ingredients and bring to slow boil.
Quickly pour the caramel into the cake pan, tilting the pan to evenly spread the syrup.
Pour the flan into the cake pan, then the cake batter.
Place cake pan with the flan/cake batter in a larger pan filled w/ hot water to serve as the water bath.
Bake for an hour or stick a clean toothpick in the middle of the cake, if it comes out clean, the cake is done.
Cool for few minutes then carefully unmold and chill well before serving.

***It may not make sense pouring the flan and the cake batter one after the other, believe me the flan will sink to the bottom of the pan when cooked.

This is how it'll look like right before you put it in the oven. You don't have to spread the cake batter. It'll sink down the bottom and it'll spread by itself.

Few minutes it'll look like this. The cake batter will go down the bottom.

The flan will sink to the bottom when it's cooked. So when you unmold, the flan will be on top. Make sense? oohhh just wait and see!!

This was baked couple of years ago for thanksgiving.

A little secret! Baking isn't really my cup of tea, well to my friends it's not a secret ha!ha! So once again i got so impatient, didn't wait for the cooling stage..see what happened, he!he!he!

Baked last year..experimented on a different kind of caramel syrup. I say, stick to the original syrup=;)

Baked this couple of days ago!

Yummm!!!!!

My first Leche Flan Cake w/ red velvet cake! SCRUMPTIOUS!!