Eggplant is one of my favorite vegetables and its probably one of the easiest to find in the market. If you think serving eggplant dish is boring, wait till you taste Eggplant Medley Recipe from Chef Gen Capati of The Cookbook Kitchen.
Eggplant Medley Recipe by Chef Gen Capati
Eggplant is a fruit of a plant originally from India, eggplant is botanically classified as a berry and is eaten as a vegetable. Eggplant can also be stuffed with meat, rice, or other fillings and then baked. Chef Gen Capati shares his Eggplant Medley Recipe, Hows the taste? Its perfect. Heres the recipe:) (more…)
Last Saturday, I was invited to join Chef’s Gen D. Capati of Cookbook Kitchen’s cooking demo along with the participants along and other other bloggers @ The Maya Kitchen.
Boston Poached Fish
Chef Patron Gen Capati demonstrated some of his restaurant’s most popular dishes like CBK Stuffed Spring Chicken brimming with cheese, ham and basil; Boston Poached Fish is fish fillet poached in white wine and grapes along with crowd favorites Meaty Herbed Eggplant, Pasta al Adobo and Decadent Chocolate Rhum Cake, a creation of Chef Capati himself. (more…)
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During the Cooking Demo at The Maya Kitchen last Saturday, Chef Kittin Constantino demonstrated the procedures of baking one of her favorite holiday dessert – Decadent Chocolate Rum Cake. Rum Cake is also one of my favorite cakes ( Rum Cake with Dates, Chocolate Rum Cake) coz it can stay longer because of the wine content. It also has a lot of variations and its easy to bake:)
Decadent Chocolate Rum Cake
Some experts traced that the origin of Rum Cake is the Caribbean in which the cake serves as a Christmas Dessert. The traditional Rum Cake has fruits in it which makes it similar to fruitcake but with a lighter texture. (more…)
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Risotto is normally a primo (first course), served on its own before the main course. A high-starch (amylopectin), low-amylose round medium- or short- grain rice is usually used to make risotto.
Risotto Bravo with Osso Buco Recipe
- 60 g risotto rice
- 24.1 g onions white minced
- 13.7 g butter unsalted
- beef broth
- Melt butter and cook onions in low fire for 10 minutes.
- Add broth to onions and cook for 5 minutes.
- Add risotto rice, slowly add hot broth (following 1:1 ratio of rice & broth)
- Cook for 5 minutes. (more…)
The original recipe for Minestrone alla Milanese cannot easily be found because in the past, when vegetables where rigorously seasonal, the ingredients varied depending on the seasons.
Minestrone Alla Milanese Recipe
Therefore, hot minestrone made in winter was prepared with ingredients different from those used for the cold or tepid soup in summer.
- 44 g bacon bits
- 63 g onions, white “diced” beef broth
- .5 liters water
- 320 g potatoes “diced”
- 70 g carrots, “diced”
- 25 g celery, “diced”
- .6 g parsley flakes
- 19 g tomato, whole peeled
- 13 g tomato water
- .1 kg kidney beans, red “soaked overnight” & pre-boiled
Salt and pepper to taste
- Sweat bacon and add the onions.
- Add beef broth and water.
- When boiling, add all other ingredients.
- Cook until the vegetables are cooked.
- Get half of mixture and blend to puree.
- Add to the rest of the vegetable mixture. Season to taste.
- Just before serving drizzle small amount of olive oil on top.
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