Sparkling Wine Jelly Shooters

So, here's another art of making desserts with a touch of class! Lately, I've been having this interest into maybe going back to school. I am torn between nursing school or culinary. Gosh, I wish I am a little younger so I could go ahead and have a lot of time to really embark on so many different things in my life. If I have enough time in my hands, I do try new things. I recently watch cooking shows on tv and tape them and apply them in my kitchen.

It's summer and we need some fresh ideas and refreshing desserts as well, right? Here you go. I got this from a favorite website of mine. www.bestrecipes.ca

Imagine, if you have friends over and they see these lovely shooters? They would be impressed and be amazed! A simple recipe yet very elegant.

The pomegranate seeds are like jewels and it's elegance is just a must-try for this jelly shooter. For people like me who are trying to lose weight, need not to worry because this lovely dessert is just 95 calories and a little trace of fat per serving. You can try different sparkling wine available in the market. Champagne is one of your choices yet if you are in a budget, then, feel free to go ahead and let your imagination run wild.

Servings: 12

Ingredients

1 pomegranate
1 cup (250 mL) small seedless red grapes or seedless green grapes, halved
1 bottle (750 mL) sparkling wine
2 tbsp (25 mL) gelatin powder
1/2 cup (125 mL) granulated sugar

Preparation

Remove seeds from pomegranate; divide seeds and grapes among 12 glasses.
Pour wine into large bowl; set aside.
In saucepan, sprinkle gelatin over 3/4 cup (175 mL) cold water; let stand for 5 minutes. Add sugar; heat over medium-low heat until dissolved, about 5 minutes. Whisk into wine; let stand until bubbles disappear, about 30 seconds. Pour over fruit in glasses.
Refrigerate until set, about 1-1/2 hours, gently stirring at 10-minute intervals for 40 minutes to evenly distribute fruit. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Falafel Recipe

I love almost all the Mediterranean food. It's super healthy and light in the stomach. Today, I will share something that a friend of mine has taught me to prepare. It's so yummy, I can't resist but just chow it down!

Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 60 minutes
Ingredients:

5 romaine lettuce leaves, chopped
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
4 turnips/pickles
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
pepper
Mazola Oil for frying

Preparation:

Combine garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl.

Make sure to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot. Enjoy!

Sauce:
Plain yogurt,salt,pepper,lemon juice

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Serves 4.

Moist Chocolate Cake

I found this new passion of mine, lately! It is called BAKING! It's so refreshing and really helps a lot when you are kind of stress, sometimes. Anyways, I tried this recipe and brought along some slices to work and gave it some of my fave co-workers and here's what they had to say, "It's so yummy, It's so delicious and moist!" And so on and so forth. I felt proud for the first time when I am not really a cook, baker or anything close to that according to my mom and siblings, years back! But not anymore! It may be a long road to get to where I am right now but it's definitely worth it! Please give this a try and let me know what you think! I can't wait to bake this again and entertain my friends. I grabbed this recipe from www.marthastewart.com

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
• 2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups packed light-brown sugar
• 2 large eggs plus 2 large egg yolks, room temperature
• 6 ounces bittersweet chocolate, melted
• 1 teaspoon pure vanilla extract
• 1 cup low-fat buttermilk
• Dark-Chocolate Ganache

Option:
 I didn't use eggs, brown sugar, or buttermilk. I also didn't throw in nuts because some of my officemates are allergic to it. I just used 1 cup of Mazola Veggie Oil and a cup of Cold Water. Feel free to make the recipe your own.

Directions

1. Preheat oven to 350. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
   
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
   
3. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
   
4. Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
   

Lime and Chili-Roasted Whole Trout

I was just flipping channels and this recipe got my attention and I was glued ever since. Try this one at home and let your imagination run wild by using other fish available in your local area, wherever you are in the world. I still missed the fish from my country for so long a time. Eat this with jasmine rice or black rice whichever you want. It's fresh and so yummy! Enjoy!

Serve this protein-packed, omega-rich trout with Fresh Pineapple Salsa if desired. Servings: 4 

 Ingredients
2 whole trout, cleaned (about 2lb/1kg total)
3/4 tsp (4 ml) each salt and pepper
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) lime juice
2 limes
14 thin slices ginger root
3 cloves of garlic, thinly sliced
20 sprigs fresh coriander
2 red finger chili peppers, halved

Preparation:

Sprinkle insides of fish with 1/2 tsp (2 ml) each of the salt and pepper. Place in shallow greased roasting pan. Rub all over with oil and lime juice.
Slice one of the limes. Stuff lime slices, ginger, coriander and red chili peppers into fish cavities. Sprinkle outsides with remaining salt and pepper.
Roast in 425°F (220°C) oven until flesh flakes easily when tested with fork, about 25 minutes.
Transfer fish and any juices ton platter. Peel back skin; lift each filet off bones. Quarter remaining lime; serve with fish.

Fresh Pineapple Salsa 

This salsa is perfect to serve with fish and very refreshing with grilled meat.

Servings: 3 cups

Ingredients

2 cups (500 mL) chopped fresh pineapple, (about half pineapple)
1 mango, peeled and chopped
1/4 finely chopped red onion
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) minced jalapeño pepper
1 tbsp (15 mL) finely chopped fresh mint
1 tbsp (15 mL) liquid honey

Preparation 
In bowl, combine pineapple, mango, onion, orange juice, jalapeño pepper, mint and honey. (Make-ahead: Cover and refrigerate for up to 24 hours.)

I got this from this website, feel free to browse and let your mind run wild and creative. http://www.cbc.ca/bestrecipes/

Stewed Beef Shank (Bulalo)

I love this recipe so much! It's comfort food especially during the cold weather. I remember a place back in the Philippines where the beef stew or "bulalo" is super yummy! Living in Montreal isn't a problem since we have a lot of stores that provides all the food from back home..So, here's something for everybody who misses home. I tweaked it a little bit to call it my own. I add some great spices that makes it more healthy and tons of vegetables as well.

Ingredients

2 lbs beef shank

shanghai greens, bok choy or brussels sprouts (I use the greens that are in season)

3 pcs corn, each cut into 3 parts

2 tbsp whole pepper corn

1/2 cup shallots

1 medium sized onion

1/2 liter of water

green chili (if you want it spicy)

2 tbsp fish sauce (optional)

Cooking Procedure

1. In a big cooking pot, pour in water and bring to a boil. (You can use a slow cooker or a pressure cooker)

2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender. ( I cooked it slow for a good 2 hours)

3. Add the corn and simmer for another 10 minutes

4. Add the fish sauce, shanghai greens, pechay, and green onion or shallots

5. Add a little paprika and turmeric.

6. Serve hot with jasmine rice. Enjoy!

Chocolate Biscuit Recipe Royalty-Style

I recently had this chocolate biscuit cake and I absolutely love it. I am obviously hooked with the idea of baking these days and try new things. So, I bumped into this recipe from the Canadian Living website. The Queen's Chocolate Biscuit Cake was provided by Michael Dunn, a former chef at Buckingham Palace. There you go, imagine yourself dining with the royalty in London just in time for Prince William and Kate's spring wedding.

Ingredients:

20 arrowroot biscuits, (4 oz/125 g) 8 oz (227 g) bittersweet chocolate, finely chopped (Belgian if possible) 1 cup (250 mL) whipping cream 1/2 cup (125 mL) granulated sugar

 

Preparation:

Line 5-3/4- x3-1/4-inch (625 mL) loaf pan with waxed paper; set aside.
Break biscuits into 1/2-inch (1 cm) pieces; place in large bowl. Place chocolate in heatproof bowl. In saucepan, stir cream with sugar; bring to boil. Pour over chocolate and whisk until smooth. Add 1-1/2 cups (375 mL) of the chocolate mixture to biscuit pieces; stir to coat.
Pour biscuit mixture into prepared pan; smooth top. Cover and refrigerate cake and remaining chocolate mixture separately until cake is firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove remaining chocolate mixture from refrigerator; let come to room temperature.
Invert cake onto serving plate; peel off paper. Using small palette knife, spread remaining chocolate mixture over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days.) Slice thinly.

17-Day Diet, Anyone?

I am still hopeful about this! What not to love, it's just 17-days, right? I'm interested. I hope this time it will work. People of the world, let's go and try this one. Yeah, I tried watching what I eat and really cutting my sugar intake but darn those baby fat is just not going away. Yeah, excuses, excuses! I just hope to really putting my mind and heart into seeing myself healthy and fit again! ;)

Now, that spring is here it's time to bring that lovely feet out and walk to a nearby park.

This video became viral and we got people talking...Hmmm...

Pork Siomai

 I've been craving my favorite dimsum recipe from back home and I've been searching for different kinds of recipes at some Chinese restaurants as of late, but to my dismay. Luckily, there's internet and with the help of some friends I want to share this pork siomai. I was kinda scared to try it for the first time since I am not sure whether it will be a success or not. However, I did it decently and kinda yummy, though! ;)

Here's the video as it is easier to follow if it's visual. It's one of my favorites.

My Midweek Treat

There's nothing better when we know how to unwind after a stressful day at work or whatever you find mundane from the usual and just detach yourself away from it for a breather. So, along with my friends we have this agreement to just meet up after work and grab a few drinks and chill if we can every Wednesday at this place called L'Barouf located on 4171, Rue Saint-Denis Montreal, QC H2W 2M7.

You guys can check this out...The drinks are pretty affordable plus I love the fact that they also offer a huge bowl of peanuts! I just wish that you toss in some toasted garlic as well. Ahh, the Filipino that I am! Just be careful not to make a smooch, after with those friggin' garlic. LOL. It's so awesome!

Salmon with a Hint of Paprika

Well, I bought two big slices of atlantic salmon and I was thinking of doing something about it...So, I went home and scoured and checked pantry for different spices that's available for that yummy fish. And I saw paprika and thought, hmm...I can use it and have a blast with it. Besides, this spice is known to have a lot of benefits for our health. However, my goal here is to share the recipe that is just delicious as if you ordered it from a good restaurant. Hahaha. I love my own.

Ingredients:

2 medium sliced atlantic salmon
1 tsp. of paprika
1 medium white onion, sliced
2 tbsp. extra virgin olive oil

Directions:

1. Wash the fish thoroughly and pat it dry.
2. Put the fish in a baking dish and season with salt and pepper.
3. Sprinkle paprika and the sliced onions.
4. Bake at 350 for a good 15 minutes or until cooked.
5. I broil it for 5 minutes until it looks golden brown and a little crispy.

Super Bowl Ads

I must admit that I am no football fan but watching it with someone special means a lot to me since it's a great moment to bond along with some ooey gooey pizza and spicy chicken wings beer and soda on the side. Well, then, here are some great and fun original ads to watch. I was rooting for the Steelers to win, though! Imagine, they had a great comeback from 3-21 on the first quarter! Packers, grabbed that trophy that evening. Again, congratulations, Green Bay Packers!

www.adage.com/superbowl/article?article_id=148677

Yummylicious Treats!

 
Bite-sized treats filled with berries, oh so sweet!

Yield: 24

Ingredients

Crust

• 1 cup unsalted butter, at room temperature
• 1/3 cup sugar
• 2 large egg yolks
• 1 whole large egg
• 1 3/4 cups all purpose flour
• 1 teaspoon salt

Filling

• 1 cup 2% milk
• 1 vanilla bean
• 3 egg yolks
• 3 tablespoons sugar
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1/2 teaspoon almond extract
• 1 tablespoon almond liqueur
• 1/4 cup whipping cream

Assembly

• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 1/4 cup sliced almonds, lightly toasted
• icing sugar, for dusting

Directions

Crust

1. For crust, beat butter and sugar together until smooth. Add egg yolks and whole egg one at a time, stirring well after each addition. Stir flour and salt and blend just until dough comes together. Shape into a disc, wrap and chill for at least 2 hours before rolling.
2. Preheat oven to 350 degrees F.
3. On a lightly floured surface, knead dough for two or three turns just to soften (this will help dough roll without cracking). Roll dough to ¼-inch thick and cut out rounds to fit 24 mini tart shells. Line tarts shells, dock with a fork and chill for 20 minutes. Bake for 18 to 20 minutes, until edges of shells are golden brown. Allow to cool.

Filling

1. For pastry cream, heat milk with scraped seeds and pod of vanilla bean. In bowl, whisk egg yolks, sugar and cornstarch together. Slowly pour hot milk into egg mixture while whisking, then return mixture to pot.
2. Over medium heat, whisk milk constantly until thickened and glossy, about 5 minutes. Remove from heat and strain. Stir in butter, almond extract and almond liqueur. Cover top of pastry cream directly with plastic wrap and chill completely.

Assembly

1. To assemble, whip cream to stiff peaks and fold into chilled pastry cream. Spoon or pipe a little filling into each cooled tart shells and top with a mix of berries. Arrange a few slices of toasted almonds on each tart and dust with icing sugar. (Tarts can be assembled up to 4 hours in advance of serving.)

Apple Burritos

One of my passion is baking. It is very tasking but it's worth the sweat after you taste the great flavors of your effort. Here, I grabbed this recipe from my favorite food website. Check it out and call it your own.

Ease of Preparation: Easy A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Yield: 6

Ingredients

The Burrito

• 3 Granny Smith apples, cored and cut into large chunks
• 2 tablespoons + 2 tbsp apple juice
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon cornstarch
• 1/2 cup chopped walnuts
• 6 flour tortillas
• Dulce de Leche, for garnish

The Dulce de Leche

• 1 can sweetened condensed milk, label removed

The Burrito

1. Preheat oven to 375°F
2. Put apples in a pot with all but 2 tbsp of the apple juice, brown sugar and cinnamon.
3. Bring to a boil and then simmer until the apples are beginning to break down and thicken, about 15 minutes.
4. Stir cornstarch into the remaining 2 tbsp of apple juice and then stir mixture into the apples.
5. Stir in walnuts.
6. Lay a flour tortilla onto a flat work surface and spoon a large spoonful of the apple mixture along the edge closest to you.
7. Fold in the sides and then roll up the burrito.
8. Repeat with the remaining tortillas.
9. Place on a baking sheet seam side down and bake until crispy and golden, about 15 minutes.
10. Spoon some Dulce de Leche over burritos and serve.

The Dulce de Leche

1. Place can of milk into a medium saucepan and fill with water, covering the top of the can with at least 2 inches of water.
2. Place over medium-high heat and bring to a boil. Simmer can for 3 hours, adding water if necessary to keep the can submerged.

3. Do not let the pan boil dry or the can could explode, as long as it is submerged in hot simmering water it is safe!
4. Remove can and let cool completely.
5. The milk will be transformed into a very thick, dark caramel. Spoon over burritos.

Chicken Quesadillas

I've tweaked it a little bit in order to call it my own. It turns out to be pretty good!

Viva Las Vegas

This is one of the best if not memorable Christmas that I can save in my memory bank. This was our last day in Vegas. And we continued to make ourselves busy as we enjoyed each others company and just frolicked around the city. We did a lot of playing the casinos. We ate out a lot and tried different kinds of restaurants from Italian to Chinese and Filipino, but of course. So, here's a few highlights of the day.

Christmas in Vegas (Day 2)

 So, here are a few memories that I will always remember. It's our second day and loving it. Vegas, means, booze, food, casinos, bar hopping, checking the best places and out of this world decorations and cool designs, checking hotels and it's unique, cosmopolitan buildings, and watching the infamous KA Show, a Cirque Du Soleil Show at MGM Grand Hotel. We also checked the key places that ONLY Las Vegas can show for all the world to see. Here are a few sneek peek of our trip.

Casinos inside our hotel. It's everywhere.

Hanging Wine Cellar

A Fremont Experience Where You Slide With a Handful of Sharks

Love This Pizza from Grand Lux Cafe

Venetian Lobby

Caesars Palace

Our Hotel

Jean-Philippe Bakery Chocolate Fountain, Bellagio

My Jollibee Experience