The Errant Potter

Banana Bluebery Wheat Muffins

2011-08-09T03:07:00.000-07:00

This is the second attempt at baking muffins the past two weeks. Sam is on muffin mode!!!! I was curious about making muffins that were not as greasy or cloyingly sweet like the ones sold in most shops. I also wanted muffins that are not that big. I am grossed out by extra large muffins big enough to feed three people.

For this batch I used unbleached whole wheat flour, reduced the quantity of butter, used raw sugar, frozen blueberries, and really ripe bananas. I also added some chopped Moroccan candied orange peels and Tahitian vanilla beans instead of the extract preferred by most recipes. Two scant cups of flour yielded 12 muffins.

I am still working on the recipe and would like to experiment with other mixes. I may just end up with a new batch of jalapeno cornbread and jack cheese muffins, or sweet potato and cinnamon muffins. I will post the recipes soon.

Sauteed Crab Roe Paste

2009-08-03T00:15:00.000-07:00

I have been craving Philippine crab roe paste for quite some time now and my stash from previous trips have been depleted. When I ran out of the stuff, I tried canned crab roe from Thailand and Vietnam, but they did not have the same texture and taste as the one I got from the Philippines. Homemade crab roe paste from the Philippines is out of this world!! Maybe the crabs are happier, and they have a lot of play space before they ended up on a steam pot? whatever it is, I could tell the difference. The curdly texture erupts with flavors on the palate and then melts like butter. It is a heart-stopping experience not just for the flavor but for its high fat content. I preferred the homemade crab roe paste made by friends from Pampanga (a province located north of Manila, and known for its regional culinary traditions), prepared without additives or preservatives. Just divine crab roe goodness!

A friend who just returned from a quick trip to the Philippines left me a goody box with not one, but 8 cans of homemade crab roe paste (6 homemade, and 2 of the famous commercial Navarro brand), dried mangoes, dried dark cuttlefish, and some other sweets that I did not even notice, as I lustily eyed the cans. Wait!! Whatever happened to the bottled stuff I used to get from her? A quick call and my friend told me that her sister insisted on canning her goodies instead of bottling them, fearing they would leak or be held up at Customs (or visions of: Customs agent to my friend: Ma'am, please step away from your crab paste, now!!!!).

As soon as I got home from dinner tonight. I chopped 6-8 cloves of garlic, 1 medium shallot, 3 pieces of jalapeno peppers, then sauteed them in a tablespoon of vegetable oil, added one 8 ounce - can of crab roe paste, tossed in a pinch of cracked pepper and another pinch of Spanish smoked paprika, some Moroccan harissa and cooked the gooey goodness for about five minutes, until slightly reduced, over low medium heat. I made sure the garlic were properly browned but not burnt, because burnt garlic is the nastiest thing ever on the palate. I set the sauteed paste aside and when cool,I divided the stuff into single serve portions, which yielded about 4-6 portions.

I do not plan to eat one portion over rice and would attempt to hold back and just add a saucy bit over rice, enough to satisfy my craving. I have to watch what I eat right now. My GP and my trainer (whom I have been running away from lately, hello, JG!) are virtually looking over my plate like hawks, but I have been behaving. So here it is, my version of the sauteed crab roe paste in garlic shallots and jalapeno peppers. I also plan to stretch it and toss the sauteed crab roe paste over pasta for a quick fix, or over steamed / blanched asparagus, snap peas or broccoli rabe or sturdy greens, for a few quick after-school, late night ideas. My apologies to the Filipino culinary purists for tweaking the holy recipe and omitting the lime or lemon juice during the process, and adding cracked pepper, Spanish paprika and Moroccan harissa to the mix. I know I bastardized it, but really guys, I am not good at following manuals.

So glad to be back posting on this blog, whom friends thought was forever gone into the Web's limbo. I just did not realize that crab roe paste would get me blogging again.

Pistachio Chocolate Biscotti

2008-12-11T00:16:00.000-08:00

This is my first attempt to replicate the wonderful pistachio chocolate biscotti made by Michelle Myers of Boule fame. I found the recipe in a back issue of Food and Wine (December 2005). I am not big on bakery and dessert items, given my aversion to cleaning up after a cloud of flour and cacao, or floors strewn with nuts shells and or cream all over the kitchen counter. I baked the amaretto infused dough (my ever slight tweak on the recipe) for about 25 minutes at 350 degrees F, then allowed the bars to cool before cutting them up in finger-sized pieces, and baking the pieces again, at 200 degrees F for 30 minutes.

With the nut and chocolate scents wafting throughout, and it smelled like I baked a ton of it. The recipe calculated for six dozen pieces but I managed to make half of that. Maybe I cut the slices thicker than the instructions. Well, it was so choco-laden and so delish, that I started going on a choco-OD. Skipped dinner as I picked through the bits of pistachio and chocolate dough. Good for the sweet soul and bad news for my trainer.

Paying to Pray

2008-10-10T10:36:00.000-07:00

Los Angeles - Something was off on my appointment calendar this week, and I totally forgot that some clients are not coming for their usual appointments this week. I did not mind having to drive through ninety minutes of traffic for one appointment, and intended to spend the rest of the day catching up on other work. Shortly before five o'clock in the afternoon, I decided to call it a day. I drove out and I guess , was a bit preoccupied, and missed my entrance ramp to the freeway. It led me back to Sunset Boulevard, and drove towards downtown,hoping to take the freeway entrance off the Catholic cathedral.

The streets around the cathedral were almost empty, and knowing that there would be no service at that time, I snuck into the cathedral's parking garage. Soon, I found myself inside the church, attempting to pray, but soon gave up. I sat still and enjoyed the stillness and quiet. I could hear the muffled drone of the evening freeway traffic and occasional clicking of footsteps. I walked around the church corridors, out in the yard and into the tiny grove of olive trees. I sat on a bench in the plaza, and picked at the newly-trimmed rosemary hedges.

Yeah, nothing special, just a quick moment to myself, as I waited for traffic to ease. After about forty five minutes, I headed back to the garage, got into my car and proceeded to the exit. I handed the parking ticket to the attendant, and expected to pay a couple of dollars for visiting my church. He smiled as he took the ticket, punched into his register, and politely said:"That would be eight dollars for you". Huh? Eight dollars? You don't understand, sir. I am a baptized, confirmed, communioned, card-carrying Roman Catholic by origin!! How very dare you charge me eight dollars! "Sir, it wasn't me. It was my cash register. If you want free parking come on a Sunday morning". I inhaled, fished out bills from my pocket, and handed it to him. Eight dollars. Eight pieces of one dollar bills. I was not upset, or outraged. Just surprised.

Times have changed. I now have to pay whenever I pray at this stone church by the freeway. Do not get me wrong. My sense of charity is in place, but not for things such as overpriced parking. For that price, I get a valet to park my car in other places. In this church, find a spot, park it yourself, pray for relief, and hand cash, and walk away. Relieved, I don't know. Next time, I will try to find a quiet corner, close my eyes and say hello to God, remembering that I do not need to be somewhere to chat with the big guy.

Musings

2008-10-03T23:30:00.000-07:00

An uncommon view of the Santiago Calatrava-designed Milwaukee Art Museum,
July 2008 (c) Errantpotter.

Hello! sorry for the gaps in posting! It's been a hectic time over here and I barely have time to nap! I am so over reviewing and studying. I am on a brain freeze mode right now and trying my darn best not to freak. I know! The emails and phone calls I've gotten about pulling through and just doing what it takes to get over mad Wednesday, are very comforting, but like any other life shifts, there's got to be some drama involved. It is just a test, but then, it is one heck of an exam that will make me decide if I take a long break thereafter or plow through two more years of Tempranillo-infused nights of reviews!!! There you have it.

This blog was about food, favorite haunts and random thoughts about living. Not that I've been running out of things to lay out and share but the past days have just been hectic. I know I was on a fit when I cooked a really awesome braised rack of pork rib in black bean and onion sauce, and never took a photo or wrote about it. Just this very minute, my roommate and another friend sauntered in and got into a tizzy to get ready for Friday night. Of course I passed and stayed home. There is so much going on at work and school and I am just wishing this is the weekend after the inevitable. The Test Anxiety Workshop, which of course I did not show up for (denial or hubris, who knows?, but then again, they scheduled it on a work day!), would have been a wee bit helpful, I suppose, but then again....

I.promise.to catch up.on.my posts.

There you go. A piece of my state of existence.

Have a merry weekend everyone. I know I will try to have one. Buried neck - deep in the darn volumes!

Saul's Kitchen Foray

2008-09-02T22:31:00.000-07:00

Sammy came home later than usual, afraid that he was running late for dinner. Found parking spot, rushed in and ... house was quiet, no scent of garlic or bacon wafting, absolutely still. It was 6:30 and Saul was not home. Sammy sent him a text message: Sammy is waiting for his pasta... Came the response shortly: "Tell Sammy that I did not invite him! Bummer, no dinner then, huh?

It was a warm evening, but it was slightly breezy and soon, I just couldn't resist the urge to nap. I woke up at 8:00 p.m., with no dinner in sight. I went to my room and soon heard a rush of footsteps! Roommate was home. The clatter and banging in the kitchen continued for about ten minutes and when I peeked into the kitchen, there he was, my best friend, owning up to the promise to cook! He only promised pasta with his favorite sauce, and there it was, all done in a flurry!

Saul's pasta sauce recipe was inspired by my own homemade pasta sauce from ages ago. He remembered the recipe, but prepared it with a slight twist, a spicy twist at that. The recipe is traditional Italian ragu with bits of flavorful bacon and spiked with jalapeno. Overall, it was a delightful supper. The pasta went well with a generous glass of Sonoma Cab. Uncomplicated but hearty and filling. Enjoy!

Ingredients:
1/2 lb bacon, cut into 1 inch strips
3 cloves garlic
1 medium white onion, minced
2 medium Roma tomatoes, diced
1 jalapeno pepper, diced
3/4 cup whole manzanilla olives, drained
1 25 oz bottle of basil tomato marinara sauce or good quality bottled tomato/pasta sauce
1 lb. fettuccine, prepared according to instructions

Preparation:

Boil a quart of water, and add a generous amount of sea salt, a clove of garlic and a quarter piece of onion. Add fettuccine and cook according to box instructions. Remove from heat when pasta reaches al dente consistency, and drain.

Heat bacon in pan and cook until fat is rendered and bacon is golden brown but not totally crisp. Remove from pan and drain fat. Set aside.

Scoop two tablespoons of bacon fat back into the pan, and add chopped garlic, onions, tomatoes and jalapeno peppers, Saute for 5-7 minutes until onions are translucent and jalapeno pepper strips are slightly tender. Add bacon bits, manzanilla olives and pasta sauce. Add a cup and a half of water if desired. Simmer for 10 - 15 minutes until sauce is is slightly reduced and thicker. Simmer until you achieve your desired consistency, and remove from heat. Set aside.

Pour sauce over pasta. Add freshly cracked black peppers and sea salt as desired. Serve immediately. This recipe serves four persons generously.

Shiitake Mushroom Caps with Rendered Pork Belly

2008-08-31T23:07:00.000-07:00

Ingredients:
250 grams pork belly, cubed
500 grams fresh shiitake mushroom caps, cleaned and quartered (keep stems on)
2 pieces small shallots, halved and sliced lengthwise
1 medium tomato, diced
4 small stalks of scallions, trimmed cut into 1 inch lengths
1 jalapeno pepper, julienned
a few sprigs of fresh cilantro, stemmed
2 cups water, separated into 2 portions
6 tablespoons soy sauce
sea salt and cracked black pepper, as desired

Instructions:

Simmer pork belly cubes in 1 cup water, season with salt and pepper and simmer over medium high heat in covered pan until the fat is rendered. Brown pork cubes, remove from pan , drain fat and set aside.

Use 2 tablespoons of the rendered fat and saute, the shallots, tomatoes, jalapeno pepper and scallions. Stir and saute for 3-5 minutes, add mushrooms and pork cubes. Add the remaining water and soy sauce. Simmer for 10 -15 minutes, add water as desired to keep the mushroom simmering until just tender. Sprinkle with black pepper and adjust salt, as desired.

Serve over steamed white rice and garnish with cilantro or flat leaf color and contrasting flavor. I paired it with an inexpensive tempranillo with cherry and plum notes, and it worked quite well. With that, supper was served, to a party of one, moi! I had enough left over for one generous serving or two smaller ones, so it may end up on the lunch box sometime during the week. Sorry for not indicating the servings in the previous posts.

Pan Fried Tilapia with Sauteed Bottle Gourd (Upo) & Salted Black Beans (Tausi)

2008-08-26T19:11:00.000-07:00

I am taking a break from meat today, and decided to order fried tilapia from the fish market a couple of blocks from the office. I picked it up on the way home, and spared myself the hassle and mess of frying. While at the store, I spotted a bunch of fresh bottle gourds (Lagenaria siceraria) in the produce aisle, grabbed one and decided to cook it with the tilapia. I guess I was not craving plainly fried tilapia, but something more appealing and substantial. It took me less than 30 minutes to cook and serve myself. I had it with steamed rice. Uncomplicated, I should say, and ready to post by 7:30 p.m. So much for being laid-back...

Tuesday's dinner. . .

Upo sticks

Mise en place

2 whole tilapia, pan fried
4 tablespoons vegetable oil
3 cloves garlic, sliced into thin strips
1 pc. medium white onion, chopped
2 pcs. medium tomatoes, chopped
1 pc. carrot, quartered and sliced into 1/4 widths
4 stalks scallions, chopped
1 tablespoon fresh ginger,peeled and chopped
1 medium sized bottle gourd (upo or Lagenaria siceraria), peeled, cored and cut into 1/2" X 2" sticks, about 4-5 cups
1 6 oz. can salted black beans, drained
1 cup warm water
juice from 1/2 lemon or lime

Heat the oil in a pan over medium high heat. Saute the garlic, onions, tomatoes, ginger, carrots for 5-8 minutes, then add the salted black beans and saute for 3 more minutes. Add the bottle gourd sticks and toss for 2 minutes. Add the warm water and cover pan. Allow to simmer for 5 minutes, and add pan-fried fish. Sprinkle the scallions and add the lemon juice. Simmer in covered pan until the bottle gourd sticks are al dente consistency. Adjust seasoning, adding salt and crushed black pepper if desired.

Chicken Breast Strips with Baby Portabella and Asparagus

2008-08-25T16:14:00.000-07:00

This recipe should take less than 45 minutes, if you have thawed the chicken or have fresh chicken breast available. I usually buy my meats before I cook them, on the way home from work. It saves me the hassle of thawing. I think I picked up my father's habit of going to market for produce before prep time. Going to the market, provides one an opportunity to check out other stuff and maybe inspire one to deviate and cook something else. A trip to the market is an adventure, not a task. I always welcome the experience of cooking from scratch then saving the portions, for days when I am uninspired to come near the stove.

1 pound boned, skinless chicken breast, cut into 3/4 inch strips

2 cloves garlic, smashed

1/2 cup chopped onions

4 stalks scallions, separate white stems, split into halves, cut into inch long strips,

chop the green part of the stalk

1/2 cup diced tomatoes

1/2 pound baby portabellas or any mushroom of choice, cut into 1/4 inch widths

1 small bunch asparagus (16-20 stalks), trimmed and rinsed

1/4 cup green peas (optional)

1/4 cup soy sauce

4 tablespoons olive oil for browning chicken pieces, plus 2 tablespoons for sauteing

1 teaspoon sesame oil

sea salt and crushed black pepper

In a non-reactive bowl, coat the chicken strips with soy sauce and sesame oil. Sprinkle liberally with black pepper and set aside.

Brown the chicken strips in olive oil. Do not crowd pan to avoid steaming. The chicken strips must be cooked thoroughly, but do not overcook. If your spoon bounces off the chicken strip when you poke it, you have just lost that one, and have to rename your recipe the rubber chicken with asparagus. When done set aside and drain over paper towels.

Heat oil in a saute pan over medium - high heat. Saute the garlic, onions, tomatoes, white portions of the scallions, mushrooms, peas and add 1/4 cup of water. Cover and simmer until reduced and thicker in consistency. Stir occasionally to prevent scorching . Add the chicken strips and asparagus and continue simmering until the asparagus is done to your liking. Adjust seasoning and add salt and pepper as desired.

Platter of Cheese and Summer Berries

2008-08-25T01:55:00.001-07:00

I found this handmade ceramic platter a perfect setting for the Independence Day themed platter of assorted brie and chevre and berries (blueberries, cherries, and strawberries). Queen Marge, who shall remain discreetly unidentified in this post, is famous for her parties and soirees, with its heady mix of great food, superb preparations, always interesting guest lists, and wonderful stories the morning after. All I could say, while I plated it, she carried it fabulously well. To you, Queen Marge, China today, Russia coming up soon.

Braised Pork Ribs with Apricots and Apples

2008-08-25T01:09:00.000-07:00

OK, I am back.

There is so much going on right now that it was quite something to sit down and update this blog, and I hope this post makes up for the long absence. I have quite a few recipes on file but I have to organize the photos before I post them.

Tonight, I chanced upon wonderful racks of nice pork ribs at Fresh and Easy, a local grocer that's part of the UK Tesco chain, and a favorite purveyor of really fresh produce. At a $1.99 per pound. I took a closer look and was delighted to find that the rib racks were chock-full of meat and carefully trimmed, so I figured I would not be paying for bones and gristle. I figured two racks would be adequate for a few recipes. For this recipe, I used half a rack, which weighed about two pounds. I braised the ribs for about 90 minutes and took it off the burner when it was fork tender.

Braised Pork Ribs

2 pounds pork ribs, cut/separated into strips
1/4 cup olive oil
sea salt and freshly ground black pepper
1 whole large onion, coarsely chopped
6 cloves garlic, peeled and slightly smashed
1/4 cup dried tomatoes in olive oil, or 2 medium tomatoes, seeded and diced into 1/2 inch pieces
1 teaspoon wholegrain mustard
1/4 cup cornichons, chopped (optional)
1/2 teaspoon Herbes de Provence (if unavailable, substitute with an equal quantity,say a couple pinches of fresh rosemary, tarragon and thyme
1/4 teaspoon paprika
2 apples, cored and sliced into 1 inch widths
1/2 cup dried apricots
1/2 cup dried cherries (substitute with 1/4 cup sultanas or raisins if desired)
1.5 cups white wine

Wash the rib strips and pat dry with paper towel. Sprinkle liberally with sea salt and freshly ground black pepper.

Heat olive oil on a deep pan or braising dish.

Brown the ribs over medium high heat. Do not crowd the ribs on the pan to prevent steaming. Remove the rib strips from the pan when nicely browned on all sides.

Saute garlic and onions in oil, add tomatoes and continue to saute over medium-high heat until onions are soft and transluscent. Do not scorch the garlic. That would be the demise of your braised ribs.

Add the rest of the ingredients, except the mustard and the herbs, and saute for 3-5 minutes. Add the browned pork rib, mustard, herbs and pour the white wine over the ribs. I used a Chilean Sauvignon Blanc for this recipe because I found an open bottle. Any dry white wine with hints of melon or berry is good for this recipe. Or whatever good dry white wine you could find in your kitchen. If unopened, pop cork and pour a bit on a glass, enjoy the wine as you braise with some of it. My point is, only cook with wine that you could drink!

Cover the pot and allow to simmer over low-medium heat until meat is tender, fork tender if desired. It should take 90-120 minutes to gain exceptional tenderness. Alternatively, place the covered braising pot in a 450 degree Fahrenheit oven for about the same length of time, or until meat is tender. Stir occasionally but very gently to prevent scorching. Do not toss or meat would fall off the bones.

Remove meat from pot, and simmer the braising liquid until reduced. Spoon reduced braising liquid and fruits over ribs. Serve with couscous or other side dish of choice. Pearl barley cooked in broth is a good side dish, or even a creamy polenta would be satisfying.

Enjoy.

Honoring Dith Pran, A Survivor of Cambodia's Killing Fields

2008-03-31T00:33:00.000-07:00

In today's Los Angeles Times, an obituary article caught my attention. Dith Pran, the Cambodian played by H. Ngor in the movie 'Killing Fields", passed away at age 65. As a teenager, the film moved me in a very significant way, and informed my views on war and conflict. Dith Pran's life story affirmed my belief that one survives conflict not through violence but with an unwavering belief in life and peace. As a young worker for a non-profit social development agency, I traveled to Cambodia on assignment. I did not feel the horror and sadness of genocide until I spent one summer weekend walking through Cambodia's killing fields. The war was a distant memory, the land has renewed its lush greenery and the survivors appeared to have moved on. During that quiet afternoon when I walked along the fields, I was filled with dread and fear. Land mines were still strewn across the landscape, cruel reminders of a violent time.

Something moved me to tread along the grassy paths not with caution, but with reverence and sadness. In each step I took, the ground spoke silent cries of grief. On the same soil I trod, remains of life wasted in political strife were bound to this earth forever. Every step I made on the muddy loam, I took in the innocents' dying prayer that their suffering in the hands of their oppressors remain in the awareness of those spared the atrocities. Soon, the sun waned and the beautiful sky parted with another day. I returned home believing differently, and hoped to live in a way that honored the suffering of the innocent. H. Ngor,the doctor and the actor, sadly died needlessly on the streets of Los Angeles, a victim of violent crime. Dith Pran lived the rest of his life sharing his story and nurturing his passion for journalism and photography. He lived long enough to see a measure of justice served, even if it did not come close to assuaging his losses.

Goodbye, Dith Pran. I knew your life story, and chose to inspire myself with your life. I will not measure up to your experience and generosity, but trust that your memory will not be wasted. Your kind spirit will live among those you inspired. Thank you for your lessons in kindness, tenacity and generosity of spirit.

Goodbye, Sir. May you rest in peace.

Marble Figure at the Getty Center

2008-02-26T01:50:00.001-08:00

I thought she looked pretty standing under the skylight on a cold, gray, wet Saturday afternoon at the Getty.

Tulips by the window

2008-02-26T01:46:00.001-08:00

Just A Rant...

2008-02-13T02:04:00.000-08:00

OK, so I have not been posting lately and have gotten a few emails from the coven asking me why I stopped posting on this blog. ErrantPotter is alive and well. I have been cooking a frenzy lately but never found the time to take decent photos for posting. The recipes are archived somewhere and it will surely come up on this site soon. School is taking up so much of my time and I need to nail my clinical training hours before the summer is over. 400 hours to go, and then... whatever! I am itching to register for the chef training and just plow through it for a year, to get it out of my system. Maybe I would end up doing therapy and cooking at the same time. I know it's a stretch but hey, it's a promising modaliy, to explore our deepest thoughts, pains or confusions (knives excluded!).

A few days ago, my dear cousin called me and we chatted a bit, and then turned our conversation towards the niece's homework. Little Ms. I attends a private Catholic school in Oahu and has been plowing through a ton of homework since her return from a long holiday. Cousin casually mentioned that she is trying to help little niece in answering her homework, a brief position paper on abortion. Fourth or fifth grader? What the fuck? I was mastering old English fables during my time and unborn fetuses were not common conversation among early 80's grade schoolers. It was more along the lines of TigerBeat. Yeah, I just made an improper disclosure of my (st)age in life!

Now, do not get me wrong. I take no position on the life or choice issue that has bedeviled this society for quite sometime. I leave it up to the individual to determine that. However, I find it a bit offensive to subject pre-puberty girls to ponder on the morality of abortion. Catholic schools, in my personal experience, have not been upfront about the anatomy of the penis and the vagina, much more the wonders of sexual awakening, and how it spurs insight or Catholic guilt in later life. I had to figure out pleasuring myself while awaiting for balls of fire to rain down on me as I experienced the divine revelation called orgasm. Wait, not to get distracted here. As you may have noticed and if you know me well enough, I have not been scarred by my affiliation with Catholicism. To subject little girls to the inappropriate discussion on the morality or immorality of abortion, and yet withhold impartial information on basic sexual education as they reach their teen years is a good and proven formula for sexual dysfunction in later life. The school has accomplished its task of propagating doctrine and inculcating unquestioning faith, but fails to account for its discrepant behavior as a part of a distinct group of believers.

History has witnessed depravity in the cloisters and dark halls of houses of faith, eclipsing those in the skankiest brothels. The dogma of the free will presents a dilemma to any budding faithful. To be molested or assaulted by the figureheads of faith, assign the guilt to being a humble mortal, then leave it up it to a higher power is pure bat crap (no bulls are allowed in the church belfry, only bats!). How do we explain to children that the scandalous behavior of a few among the religious would be enough to keep us from bringing our own to the church. The Catholic church is unable to keep a straight story, and must engage in a thoughtful process of aasessing if its dogma and teachings reflect the evolution of the human spirit. Again, I pick no fights. This is my blog and I am darn pleased to rant about food or faith. Let me know if it unsettles you enough to respond. I am cool with that, too. In the meantime, my advice to little niece: just grit it, nail the homework and then we'll talk about possibilities in faith practice when the time comes. Geez, I never thought moral corruption hiding under the guise of critical thinking would ever be part of the curriculum.

The Kudkuran Made It to Saveur's 2008 100 List!

2008-01-14T00:04:00.000-08:00

The Errant Potter is back!

Earlier tonight, I was browsing the latest issue of Saveur magazine (issue #108) which featured a list of 100 must haves, and was really excited to find my beloved kudkuran listed as 97th on the magazine's list for 2008! The kudkuran, as the bench coconut grater is called in Pilipino, is a familiar kitchen implement in Philippine country kitchens. This humble implement is especially valued and beloved in the Bicol region, where local cuisine is noted for its generous use of coconut cream or coconut milk. Obtaining coconut cream from scratch requires serious work, if one favors the use of the kudkuran. The implement is a rudimentary serrated round metal piece shaped like a flat spoon with a short handle, secured with screws or bent nails, attached to a tiny (I mean it!) and low wooden bench. One has to ride astride the bench and grate the meat from the half shell. It takes careful motions to produce fine, curly strands of coconut meat that is then soaked briefly in a cup of hot water, squeezed by hand, then strained. A more common alternative was to use an finial-like metal piece with blades attached to a motor, but that requires skill and best left to the guys in the local markets to deal with. Unfortunately, canned coconut cream and milk is so common in Asian markets in the United States, relegating the kudkuran to a curious piece. I bought one a few years ago, and kept the steel blade oiled even if I seldom used it. Friends tease me whenever I used it and thought it was a bit eccentric to prepare coconut meat in what I considered a time-honored Bicolano tradition. It was just a matter of time when my quirkiness would be redeemed in print! I was a bit bummed that I do not have a pic of my kudkuran. I will take a few and update this post!

Interestingly enough, with a quick search, I found this article written by Janet Fletcher and published in the San Francisco Chronicle on April 11, 2007: Shell Game. it's a very informative article with really yummy Indian coconut-based recipes, so read on!

The Errant Potter Update

2007-10-17T12:52:00.000-07:00

Hello, everyone!

I know, I have not been up to speed lately (not that there have been a flood of posts ever in this blog). I have been busy with work and my clinical training and barely have time to sit and post. I have several recipes backed up and ready, and will post them. I know, the holidays are coming, and I will be shooting myself in the foot if I just went through the motion of celebrating the date without saving some of the food I cook, into accessible articles and photo sets.

I recently moved out of my previous house in which I lived for more than eight years. I moved into a place not far from work and more accessible to my clinic site, but a lot farther from school (Yeah, we can't have it all, can we?). In the course of the move, my dog had to live in my office for a few weeks, dog house and all.

It worked out for awhile but I guess he did not take the move well. I think he missed the pet bird and the koi in the ponds, the large yard and the pool. He tore out the wiring of the sprinkler system and yanked out the office landscaping. For that, he had to go. My place doe not have a room for a big dog. I drove him around on a Sunday afternoon, not really cool with the idea of dropping him off fro adoption. After driving around for an hour, I did. I gave him up for adoption, in a county shelter. It was difficult but I know he will find a great home. There were prospective adopters in the shelter that afternoon, and I hope he found a new home.

More in a few.

Torta con Papas

2007-08-26T02:36:00.000-07:00

This weekend was not a typical slow one, and having worked most of Saturday, I did not feel like cooking, and drove to the Korean market district for a delicious, hearty bowl of beef and glass noodles. After the late lunch, I walked though the aisles of the adjacent food store and loaded up on spring onion and cucumber kimchi, peppers and anchovies, and marinated lotus pods. The pickings were great but I held off on the other great stuff on the kimchi counter. Later in day,I did not fancy a slow dinner and decided to whip up the torta con papas to stave off my cravings without loading up.

Torta con Papas
Serves 4-6

3 large potatoes, peeled and sliced thinly
2 cloves garlic, minced
1 medium onion, minced
1 red bell pepper, cored, seeded and diced
2 stems green onions, trimmed and chopped
5 large eggs, beaten
2 heaping tablespoons flour, mixed with 4-5 tablespoons water
4 tablespoons butter or vegetable oil
sea salt and freshly ground black pepper
1/4 cup Parmiggiano Reggiano cheese, grated (optional)
sour cream (optional)

In a large skillet or omelet pan, heat the butter or vegetable oil over medium high heat. Saute the garlic, onions, green onions, and diced bell pepper for 3-5 minutes. Add the thinly sliced potatoes and turn up the heat. Saute until the potatoes are cooked and slightly brown, stirring occasionally to prevent scorching. Beat the eggs, and in a smaller bowl whisk the flour and water, then add to the beaten eggs. Pour into the sauteed potatoes, and cook over medium heat until set. Gently shake the pan occasionally to distribute the egg and flour mixture evenly over the pan. Transfer the skillet to a preheated oven set to broil or 475 degrees Fahrenheit. Keep in the oven for 3-5 minutes, or until the eggs are cooked. Cooking time may vary depending on your oven settings. Sprinkle the cheese over the torta and keep in the oven until the grated cheese is slightly golden. Remove from heat and set to cool before slicing into portions. Serve with green salad or other preferred side items. This recipe will serve 10 as appetizer or 4-6 as a main course. Top with a tablespoon of sour cream, if desired.

Tostada de Ceviche con Camaron

2007-08-19T20:57:00.000-07:00

It was a very warm afternoon, not exactly a good time to grill the great beef cuts I've been hoarding in the freezer since I bought them earlier this week. I was not in the mood for another stew unless it was the fig stew I posted previously. My friend Anthony was craving ceviches and tostada and was bugging to go find a a good Mexican place that served them. I took the bluff but told him that I would not be caught dead driving around Orange county for a ceviche on a Sunday afternoon. This is the first day when I did not have any deadline, and I am not up for any mission, of any sort. I told him to drive over to the fish market and buy a few good pounds of shrimp, some vegetables and we can get the shrimp ceviche nesting on a golden corn tostada going. We didn't even have to wait for dinnertime. I promised to serve as soon as the shrimp was edible.

This is what I ended up with, remembering everything that our friend Joey taught us about making a proper kick-ass shrimp ceviche. Sorry, but I could not make any concessions on the Tapatio. This is what makes the version stand out from other versions. If you are unable to find Tapatio bottled pepper sauce, make the pepper sauce from scratch and boil some red chilies with half cup of vinegar, a generous amount of salt, some cloves of garlic, and puree in a blender or food processor. However, you are treading on uncertain ground and I cannot guarantee the results. Just buy a bottle of Tapatio or its substitute. You may use Tabasco, although I do not prefer its vinegary taste. Do not subject yourself to unnecessary pain. Improvise. This is a dish good enough to make a grown , burly man weep and beg for a Corona!

Tostada de Ceviche con Camaron

2 lbs (approx. 1 kilo) fresh shelled, headless deveined shrimp ,diced

12 pcs. crabsticks, halved and diced (optional)

3 large ripe tomatoes, cored, seeded and diced

2 large cucumbers, peeled, cored and diced

1 large white onion, minced

2 cloves garlic, peeled and finely minced

2 pcs. jalapeno peppers (substitute with 2 pcs. red chili peppers if desired)

1 large bell pepper, cored, seeded and diced

1 cup chopped fresh cilantro (coriander)

1 1/2 cups lime or lemon juice

3/4 cup Tapatio sauce

sea salt for seasoning and finishing, ground black pepper for finishing

Directions:

On a glass bowl, Pour the diced shrimps and crabsticks, and add 1 cup of lime or lemon juice, and a teaspoon of sea salt. Marinate until the shrimp turns opaque. In a bigger bowl, Mix all the rest of the ingredients, add the marinating shrimps and crabsticks, and mix thoroughly. Marinate in the refrigerator until the shrimp turns a lovely tangerine-pink-cream color. Adjust seasoning with salt and pepper. Serve over a store-bought tostada (unless you want to make it from scratch, silly!). Serve with slices of limes or lemons, sea salt and more Tapatio sauce. Keep the Coronas nearby. Enjoy a classic Baja concoction!

Stewed Figs with Apples and Black Pepper

2007-08-19T20:23:00.000-07:00

We have one fig tree that blooms and bears fruit shamelessly every summer. There is so much fruit in that single tree, and oftentimes, we just leave all of the fruits for the birds and the beetles. This afternoon, I was walking along the grass path towards the pond, and stepped on some squishy, fallen figs. I looked up and saw possibilities. I got a ladder and a pair of clippers, and picked furiously. The clippers are not an affectation. I tried picking ripe figs by hand before and ended up with a nasty mush in my hands. I gathered a few and took pictures before I devoured and gave them away. Above is a photo of some lovely, ripe, bursting figs on their last hour by the poolside, resting on a high-fired glazed ceramic vessel I made in 2002.

I decided to play with the figs I gathered and ended up whipping a delicious version of stewed figs. Here is the recipe, to browse when you encounter a fruit -bearing fig tree or a moundful in your local market.

Stewed Figs with Apples and Black Pepper

30-40 whole figs,rinsed and halved
2 cups white sugar
2/3 cups brown sugars
2 large ripe apples, any variety, peeled, cored and diced into 1/2 inch pieces
1 cup lime or lemon juice
1 stick cinnamon bark or 1/2 teaspoon ground cinnamon
6 pcs. cloves or 1/4 teaspoon ground cloves
1/2 cup tequila or dark rum (optional, but you don't want to miss out on the experience)
1/4 cup water
freshly ground black pepper, as desired

Cooking Directions:

Clean and rinse the figs. Drain on a colander or strainer. Slice into halves, except for 12 pieces, which you may add whole halfway through the stewing process.

In a casserole or thick stew pot, pour all the ingredients and cook covered for 30 - 45 minutes over medium high heat. Stir occasionally to prevent the figs from settling. Check the quantity of while the mixture is simmering. you may want to scoop out a cup's worth of liquid from the simmering pot if you want a thicker finish. Continue simmering, stirring occasionally to prevent scorching. Turn off heat when reduced and sauce is slightly thick, not runny. Plate the stewed figs and spoon the reduced liquid over the figs. Sprinkle with freshly ground black pepper to balance the tart sweetness and give the dish a nuanced spicy finish. Serve warm or chilled.

The stewed figs are great with toast and butter for breakfast, as a small bite with Gorgonzola or other sharp cheese, or over a decadent vanilla gelato finished with a dash of tequila or rum. Yum!

Eye Candy

2007-08-18T01:35:00.001-07:00

Backlit kangaroo paws.on my lamp.

Corn, Pepper and Tomato Soup with Pork Bits

2007-08-14T19:11:00.000-07:00

It was a very warm day today, but that was not enough to dissuade me from firing up the range and making a pot of soup. I've been thinking about corn and saw crates of it in the markets lately. This afternoon, I decided to make a pot of soup from fresh sweet corn, jalapeno peppers, chili pepper, tomatoes, ground pork and pork stew pieces. This is a relatively easy recipe and once you are done with the sauteing part, you can and must leave the pot alone.

Ingredients:
9-10 cobs of fresh white corn (substitute with 4-5 cups of frozen corn if fresh corn is not available)
1 large white onion, minced
2 tablespoons minced garlic (about 4-6 large cloves)
1/4 cup olive oil
1 lb ground pork
2 large ripe tomatoes, seeded, cored and chopped
2 pcs. jalapeno or green peppers, seeded and chopped
5 pcs. red chilies (fresh or dried, and optional)
1/2 cup cilantro (fresh coriander) stems removed
1lb pork, stew cut (with bone and even distribution of lean meat and fat)
sea salt and fresh ground black pepper to taste
2.5 liters water (approx. 2 1/2 pints)

Shave the corn ears from the cob with a knife. Set aside. In a deep, thick pot, heat the olive oil. Add the garlic, onions, green peppers / jalapenos and tomatoes. Saute in low medium heat. Allow to sweat for 5-8 minutes. Do not brown. Add the ground pork and pork pieces. Stir until pork pieces are slightly cooked. Add the red chili peppers. Allow the juices to reduce, about 5 minutes. Turn up heat to high and add the corn; saute for 3-5 minutes. Add the water.

Cover pot and simmer over low medium heat for 60-90 minutes, stirring occasionally. Check the pork pieces and continue simmering until the pork pieces are well done and tender. Season with sea salt. Be cautious with the salt, and taste and smell to ensure that the sweet corn flavor is the dominant note, sustained by the aromatic scent of pepper, onions and garlic.

When the pork is well done and tender, remove the pot from heat and stir in the fresh cilantro(coriander) leaves. Sprinkle freshly ground black pepper and serve immediately.

N.B. for the curious, the plate pattern is Lauren Hastings Chocolate by Ralph Lauren.

Passion Fruit

2007-07-29T20:34:00.000-07:00

I was in the backyard this afternoon and found this fruit on a stray vine, among the growing avocados on a low-slung branch, by the parakeet coop and koi pond. Passiflora edulis, passion fruit's proper name, comes in many varieties and colors. The one I found is one of the more attractive varieties, with a bright yellow orange rind, cottony white pith and a crimson pulps with black pips. I would need a lot of fruit to have a cupful of juice. The other larger varieties are less attractive, but more fragrant and juicier. I propped half a fruit on a lily pad for this photo.

Bouchon at the Venezia

2007-07-25T20:22:00.000-07:00

photo credit: http://www.frenchlaundry.com/bouchon/bouchon.htm

Thomas Keller is an excellent chef that I admire and adore. Read so much about the French Laundry and how his cuisine changed the culinary landscape in America. I have his cookbooks, I devour every feature. However, I never had a chance to dine at any of his restaurants. Mr. Keller does not have a restaurant in Southern California, and we are still hoping he'd open one somewhere in the neighborhood.

Bouchon at the Venezia is easier to find if you were to start in the parking garage of the Venetial Hotel. The night we had dinner, we came in through the doors leading to the canaletto, and found ourselves stuck in a n elevator that would not go anywhere but the sixth floor. Bouchon was on the 10th floor somewhere. The doorman was a bit flustered that we could not find the proper elevators. Turned out he did not lead us to the right one for the restaurant. After a few turns in the corridors just beofre the parking garage, we found the lift that took us to Bouchon.

We were seated promptly as soon as we breezed into the entrance. The staff were attentive but not fussy. We were led to a table with no direct draft from air conditioning vents, and that was good, because we specified that when we made the reservations. I was a bit famished so I did not check out the Adam Tihany interiors, but it was tastefully done. The mosaic tile floors were fine but in a busy room, could be a significant acoustic problem.

For starters, I ordered that night's special, the rillette de lapin. It was ... OK I was speechless. It was good that the portions were just right otherwise I would have engaged in an overkill. The confit of rabbit was succulent and flavorful with a hint of game that was subtle but striking.

TLO had a plate of endives, and I was too engrossed with my plate that I checked it out but could not recall what made up his dish. We followed it with a plate of trout almondine and a plate of braised beef cheeks with red pearl barley and glazed reduction. In honor of summer and quenching the Las Vegas heat, we had a nicely chilled bottle of French rose, and capped it with a wonderful pot de creme. The couple on the table next to us, did not appear to enjoy their plate of lamb and gnocchi. Overall, we had a great experience dining at Bouchon, and would love to return whenever we are in Las Vegas.

On my rating sheet, Bouchon at the Venezia delivers great food, works with skilled and attentive staff, and strives to make each dining experience a meorable one.

Tao at the Venetian

2007-07-25T03:04:00.000-07:00

Las Vegas - OK it's Monday night, slow for some, but not quite for us. The trade show must be happening, new deals for the new year are being hatched and alliances are revived, and in a way, how else to do it but with a good, old meet up for a chug and a grub. Quite brusque, one may say, so I say it again, an evening at Tao, at the Venetian. This is not too bad for a Monday evening, coming to Tao for dinner. I lounged on the pool side at our hotel the entire day, trying to catch up on my homework. Trust me, I do my homework while on vacation. Psychopharmacology text is leisure reading, when required, over a glass of icy mojito. Did I retain anything? I thought so, judging by the scores from the previous weekend's reports. OK back to the Tao.

It is not so hard to find the Tao once you ascend the escalators of the Venetian from the Casino level. I guess they call it the Canal level where the floor was situated. It is left of the main doors leading from the piazza. As you enter Tao, you traipse across a series of water-filled stone tubs awash with rose petals and candle lights. The bar counter is on the main floor. Meeting associates for dinner (who by the way changed changed plans and insisted on 7:00 pm, eschewing the 7:30 dinner they proposed). I was the least perturbed by all these changes. It was TLO's call to make sense of it, which he did with so much grace by the way.

Ascending the stairs to the second level dining area, you are greeted by the sight of a rather large and contrived Buddha lording over the place. Excess appears to be the discreet word here. The music was loud, the waiters brash and the lighting garish in some places and dark where it matters. It was true to its identity, a club that serves food! I cannot, for the life of me, run out and decided to just chill and enjoy it. I sat with a person I am so fond of, Ms. D. It's been a couple of years since I last saw her and was excited to catch up with her.

The waiter soon arrived and announced the menu with a grand flourish, like a car salesmen at Nissan by the freeway. I was thinking out loud: do not talk about Asian food to a chino on your table, or you are in deep shit! Orders taken, servers away, we waited. The food arrived. I could not recall the exact items but I remembered a satay, some buns and dumplings, vegetable rolls and such. A white man's idea of Chinese food,. Hey, wait up! I am not being racist or discriminatory here, but the people behind Tao does not seem to have a slightest clue about good or at least passsable Asian food. A cod alone does not make Asian cuisine, period. The rest of the dishes were a blur. Then came dessert.

The dessert was meant to be shared among the people of the table. It was a huge fortune cookie- like contraption. From my vantage, it was a gross representation with a rather scandalous outgrowth, not necessarily typical culinary qualities! Worst of all, you had to pull out these pieces of paper as if you need your fortunes coming out of an orifice made of sweet dough! I felt like running but something told me it may be a divine experience for some, so I stayed, attempted to remain polite, blinking to assuage my little mind that this will be a blip in my week. Sorry I could not bear to take a picture of the lovely giant fortune cookie.

Tao was wonderful, but in a way, was also a bust. I do not care if it is the highest grossing restaurant in the Unite States, in terms of sales volume. I prefer my dinners to remain just that, a culinary experience, shorn of the car sales talk , bad lighting (although on the second thought, the crowd on the next table were a bit gorgeous in the dim light!).

photo credit: www.eaw.com/frontrow/2006/04/post.html retrieved, 7/24/07.

photo credit: http://z.about.com/d/govegas/1/7/r/P/grandcanalshop0027.JPG. retrieved 7/24/07.