Give Thanks!

By Chef Ed Dychauco

Pots and Pans

Thursday, November 22, 2012

IT IS the time of year once again when we give thanks to the One above for all the blessings, to our family and friends who played a major part in our exciting daily lives from birth till now and for the many more years to come.

Celebrated each year on the 4th Thursday of November (in the United States) and the 2nd Monday of October (in Canada), this holiday has been celebrated since the 1500’s or 1600’s but the exact date hasn’t been on a Thursday as we celebrate today until the early 1900’s (USA).

Historically, Thanksgiving began as a tradition of celebrating the harvest of the year, which is normally in November.

Other countries also celebrate Thanksgiving Day and that includes Germany, Korea, Japan, The Netherlands and a few others. But since this North American Holiday is also observed by “expats” all over the world, this has become a tradition in almost all countries where they reside.

And what is Thanksgiving without the dinner?

Traditionally, the Turkey takes the center stage on this special occasion. Most Thanksgiving turkeys are stuffed with a delicious bread-based stuffing with the addition of apples, raisins, celery, chestnuts, sausages and some vegetables then roasted slowly in the oven for a period of time.

Sage is the traditional herb used to the stuffing (also called dressing), along with chopped celery, carrots and onions.

Deep fried turkey is rising in popularity, requiring large fryers to hold the large bird.

Other non-traditional food are also seen nowadays on the table like Ham.

Depending on where it is celebrated, certain food are used in connection with their cultures back home. It is not surprising to see duck, goose, chicken or any other type of fowl, seafoods used in lieu of the huge turkey.

Most Americans would want cranberry sauce and gravy to go with the turkey, which also would include yams, mashed potatoes, noodles, corn on the cob, deviled eggs, beans, peas, carrots, bread rolls, corn bread and green salads. And for the dessert, it would always be pies which can be pumpkin pie, pecan pie, chocolate cream pie or sweet potato pie and served with a dollop of sweetened cream or vanilla ice cream.

And to finish the meal, apple cider or wines are served.

But it is also common to have coffee and tea to end a spectacular meal with family and friends. Some might opt for some juices, cocktails, beer or other spirits.

I am pretty sure most of our Pinoy friends and relatives living in North America might celebrate like the Americans or Canadians but definitely with a twist. Having roasted pig instead of turkey and more Pinoy food fare like adobo, spaghetti, caldereta, embotido, afritada, lumpia shanghai, hamonada and the like.

As for desserts, we would have fruit salads, leche flan, brazo de Mercedes, enzaymada, ice cream, halo-halo, brownies, biko, suman, cassava cake, banan turon and so much more.

What about the Pinoy in us here in the Philippines? We are slowly incorporating this special event into our lives but surely we celebrate this because we wanted to thank God for all His bountiful blessings. With a tropical country like us, we practically harvest all year round. Besides, we also have fiestas to celebrate, birthdays, baptismal, weddings, graduations and practically almost every occasion that calls for a feast!

Indeed, we are so fortunate and lucky to give thanks to our God all year round!

This is actually the start of the holiday season in the Americas because soon, it will be the most wonderful time of the year, Christmas season, which calls for another great and joyous celebration for the coming of our Lord, Jesus Christ!

Happy Thanksgiving to everyone and may we all appreciate and acknowledge with sincere gratitude to the only One above! Give thanks for He is good, all the time!

(Website: www.potsnpans1976.weebly.com, email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on November 22, 2012.

Halloween Activities

By Chef Ed Dychauco

Pots and Pans

Thursday, November 1, 2012

ONE very exciting and fun-filled events in the month of October would be Halloween, especially for kids, although I have perceived that adults for the last several years are equally excited for this celebration as well.

October is also a month for the “beer” enthusiasts who would go for the October-fest, spending the night eating, enjoying company of friends and relatives for a soiree. Beer and drinks overflowing, people getting drunk, what else?

In the Christian world, we also celebrate the Holy Rosary month which we dedicate to our beloved Mama Mary. For world peace, love and understanding.

Several things are also going on I am sure in the other parts of the world and to each country, celebrations are always a big part of their culture and heritage just like what we have right now, fiestas and semestral breaks for students.

Halloween has been part of the American culture for such a long time that we Pinoys have started to celebrate too in our more creative ways. Most huge department stores would lavishly decorate and turn the quite boring place to a very, shall I say scary and spooky but artistic place for the public to enjoy and take lots of pictures to post on their online social media!

Not only would it be a Halloween theme, but it would also kind of incorporating thanksgiving touch to it. Think of pumpkins and bountiful harvests. Orange-colored theme with falling leaves in varied sizes, bold and breathtaking colors, too.

Pumpkins are carved into “scary” faces and are also being used as a tool for creative competitions nowadays. Putting a light inside, whether candle or electric bulb, gives a frightful but delightful glow in the evening and displayed prominently in the front yard or inside the houses.

Aside from those, “ghost” figures, skeletons, witches, broomsticks, witches hats, boiling pots, skulls, ghouls, scare crows, spiders and “cobwebs” are used to decorate houses and shops. Not to forget, “cemetery” theme plots are also done complete with coffins and tombstones. Some even have eerie music to complete the whole set up! Boo!

It used to be an activity where kids will go for “trick or treating.” This is the best time for kids to have lots of candies (bad for the teeth!) since this has been the “ritual” and “tradition.” Carrying with them a container for them to put their candies when they visit their neighbors, dressed in different costumes.

It used to be just plain “frightening and chilling” costumes which are store-bought, complete from head to toe accessories, plus make up. But now, fantasy costumes are also the in-thing. Be it a superhero, television character, real people (whether dead or alive), cartoon character or even costume of a certain country or tribe. It can also be an “original.” See how amazing our creativity can go!

Since October 31 falls on a Wednesday, most of the activities are done on the weekends. Parties, get-together, competitions, etc. are celebrated either in someone’s house but most often, done in a public venue like a restaurant, hall or hotels where the venue is again transformed magically!

For most of us, I can see a lot of people getting into the cemetery/memorial gardens to spend the night or nights prior to All Saints’ Day and All Souls’ Day. It is the time to be with our loved ones who have gone ahead.

Since Americans don’t really observe November 1 and 2, they spend more on Halloween. Guess we are lucky because we get to celebrate both, one after the other.

Most of the pumpkins are later made into pies, cakes or cookies for thanksgiving. Although I am sure a lot are also being thrown out, which is really a waste. Different sizes, shapes and varieties can be seen and bought in shops and supermarkets in the US.

Depending on the place, most people in the Philippines start decorating for “Christmas” as early as September, so one might see a mixture of Halloween, Thanksgiving and Christmas decors and designs in stores rather than just one theme. A way of “hitting three birds with one stone”?

But since this is time to remember our dear departed, let us all offer a prayer or two for our loved ones and remember the good, great and unforgettable times we have spent with them while they were here and that they gently watch over us!

(Website: www.potsnpans1976.weebly.com, email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on November 02, 2012.

Vanilla power!

By Chef Ed Dychauco

Pots and Pans

Friday, October 26, 2012

A VERY interesting orchid from the genus Vanilla that gave the culinary world a remarkable flavor especially to our baked goods and frozen desserts, Vanilla itself is a very well-known and well-loved item in everyone’s pantry.

I bet almost everyone who bakes would have at least a bottle of vanilla flavoring in their cupboards. This is like a standard item that we use endlessly in all our food preparations in baking, be it cakes, bars, brownies, cookies, pastry cream to chilled desserts like ice cream and pies.

It is also widely used in perfumes and aromatherapy oils or lotions.

Whether used as a flavoring or to enhance other flavorings, pure Vanilla was of Mexican origin primarily until it was successfully hand pollinated and transported to other parts of the world to be cultivated.

Other famous Vanilla comes from Madagascar and is sometimes known as Bourbon Vanilla, Tahitian Vanilla from French Polynesia and West Indian Vanilla from the Caribbean Islands, Central and South America. In fact, we even have our own Bukidnon Vanilla being produced, but usually in its raw form, the vanilla pod which really gives out the best and intense aroma.

French Vanilla, on the other hand, is often used to designate strong vanilla flavor or aroma of a food product such as vanilla ice cream or vanilla custard flavor.

It is said to be the second most expensive spice after Saffron because growing the vanilla seeds is really labor intensive. That is why pure vanilla is quite costly. Nonetheless, we also have “artificial” or “imitation” vanilla, which is more often sold in stores and in much larger quantities.

Nothing, of course, can beat the real flavor of the real, pure vanilla.

Vanilla can be commercially found in three preparations: whole pod, powder and extract.

Whole pods are most potent and give a very intense flavor and aroma but is expensive.

Vanilla powder is available but not as much as the extract form.

Vanilla can be available in colorless form or somewhat dark in color. Make sure to use the right one so as not to affect the color of the baked goods.

So, what baked goodies have you prepared using vanilla? There is the basic chiffon cake of course, and the popular pound cakes.

We used it in almost all cookie preparations, be it chocolate chip cookies, oatmeal cookies or sugar cookies. Custard creams would not smell good without vanilla.

It also brings out the best in breads, bread or rice puddings and cheesecakes.

Commercially prepared biscuits also use a lot of vanilla flavored cream in between. It is even used side by side with chocolate cream as filling.

In the United States, and maybe in other countries, plain could mean vanilla, especially in ice cream flavors. It is one of the most liked ice cream and probably because it can be paired with almost anything. Say, Chocolate cake or brownie a la mode? What about shakes? Vanilla ice cream can go a long way with other concoctions like drinks and even coffees!

Coffee is another enjoyed beverage and it has come of age with different flavors. Even the creamers come in different flavors.

What about tea? Ever heard of Vanilla tea? Possibilities are just endless. Who knows? Maybe in the near future we would have “vanilla-flavored” dishes, too! Or am I too late?

Vanilla Cupcake Recipe:

½ cup butter
2/3 cup Peotraco Caster Sugar
3 pcs eggs
1 tsp Pure Vanilla
1½ cup all purpose flour
1½ tsp baking powder
¼ tsp salt
¼ cup evaporated milk

Cream butter with sugar. Add egg one at a time till fluffy. Add vanilla. Mix all the dry ingredients together and hand mix them alternately with milk.
Do not over mix. Bake in a 350 degree oven for 15 to 20 minutes.

(Website: www.potsnpans1976.weebly.com, e-mail: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on October 26, 2012.

An Apple a day…

By Chef Ed Dychauco

Pots and Pans

Wednesday, October 17, 2012

AS THE saying goes, “An apple a day help keeps the doctor away.” We all have believed in that for a long time. And with the scientific studies to back this up, it is but natural for us to consume apple to help in our digestion (because of its fiber content), thus can reduce the risks of colon and other cancers. It also contains antioxidants which can prevent damage to cells and tissues. It is also said to help control cholesterol, helps in weight loss and heart diseases. How about that for a start?

According to recent studies, to gain more of the benefits of the apple, we have to include the peel in eating the fruit. Oh oh! I know most of us don’t like it. But anyhow, the fruit itself is good enough.

One of the most favorite fruits of the Christmas season will be the very versatile apple. And this fruit comes in several varieties, colors and sizes depending on its “cultivar.” And during this season, prices tend to drop to a very reasonable level. And what would be the best time to cook, bake and eat apples if not now?

Depending on the recipe, the right apple should be used for better result.

I was so naïve when I first step foot in the United States. For me, all apples are the same! But then when I got the chance to do my very first “apple picking” somewhere in upstate New York way back in 1987, I learned that it was the other way around.

Usually for baking, be it pies or cakes, we always have the sweet and tart Cortland apple and Granny Smith while Golden and Red Delicious apples are sweet and are good for eating or for salads. Some apples are good for juices, vinegar and sauces.

Popular desserts include the cinnamon-sprinkled apple pie. I prefer the streusel-topped covered pie than the regular pie crust top for the reason that it has that kind of melt-in-your-mouth feel.

I also like lots of cinnamon in it which really reminds me of Christmas for that matter.

Apple Tarte tatin is another dessert that is becoming popular lately.

Apple-walnut cake has been in fad for the past 10 years or so especially for wedding cakes. It also is a great gift-giving loaf for special occasions. What makes this stand out is because the apples make the cake moist and delicious and stays that way when stored properly.

In the United States, another favorite would be the Caramelized apple. Fresh apple covered with caramel and then dipped in assorted nuts, chocolate chips, sprinkles, marshmallows and the like. It can also be dipped in chocolate.

Apple turnovers (sort of like apple empanada), Apple strudel, Apple crumble bars, Apple upside down cake, Apple pancakes, Apple cobbler, Apple Betty, Apple tartlets, Apple bars are some other desserts that has been with us for some time now.

And do you know that apples are being dehydrated just like our dried mangoes? This is a very good snack item and a healthy one, too.

Here is a simple but truly scrumptious apple pie recipe for the holidays.

5-6 pcs apples, peeled and sliced or cubed
2/3 cup Peotraco Honey Browns
3 tbsp flour
1 tbsp cinnamon powder and/or nutmeg
1/3 cup raisins (optional)
¼ cup butter

Ready-made pie crust

Mix all ingredients in a pan and cook over low heat till all apple pieces are coated with the mixture. Transfer to a pie crust and cover with another crust (if preferred). Seal edges with a fork.

Make some “vents” or slits on the top crust. Brush with egg yolk and bake for about 20 minutes at 350 degrees or till golden brown.

Cool and serve with a scoop of vanilla ice cream.

(Website: www.potsnpans1976.weebly.com , email: potsnpans1976@yahoo.com)

Oh, My Raisins!

By Chef Ed Dychauco
Pots and Pans

Thursday, October 11, 2012

TECHNICALLY, a raisin is really a dried grape. But in French, raisin means grape. So, in one way or the other, a raisin is a raisin. And we all grew up basically with “California,” “Sunmaid” raisins that are found in a small red colored box.

Raisins can come basically in three types or variety: raisin (which is typically the darker color ones and the one we all knew), sultana (golden color which is becoming popular) and currant (which are small and quite hard to find in the market). They came from several varieties of grapes, hence the colors and sizes.

They are produced in many regions of the world and are usually sun-dried although nowadays, they use dehydrators which make it faster and easier. Most of the sugars from it are sucrose and fructose and contain fiber, for digestive health and protein, minus the cholesterol and sodium but with vitamin c content and some antioxidants. Clinical studies have said that raisin can lower blood pressure because of its potassium content. How about that?

Raisins also come in different grades with grade A being the best. We also find substandard raisins in the market, which are usually cheaper but might contain some sediments sand and small pebbles, seeds and even dried tips of the grapes. So make sure they are washed or cleaned before use.

Come Holiday season, this will be one of the much in-demand item in the stores and in our culinary uses, both baking and cooking. And the good thing is that we can now buy raisin per kilo rather than the ones that are pre- packaged in boxes, which are a bit pricey.

Raisins can add flair, taste and color to our baked goodies. Be it in cakes (especially fruit cake!), brownies, cookies (oatmeal raisin), bars, empanadas, breads, pies (apple pie) and others, this gives a distinct flavor to it. It also add some natural sweetness to our dishes like embotido and stuffed chicken, macaroni salad, fresh green salads and more.

One really basic ingredient that goes hand in hand with raisin will undoubtedly be one of my favorite spice, the sweet smelling cinnamon. Think about Apple pie, Cinnamon roll, bread pudding, oatmeal raisin cookies and raisin bread. We also use raisin to “decorate” baked products like coconut macaroon, torta and cupcakes.

Also available in selected markets are raisin paste and raisin concentrate which really makes it a lot easier when one is making loaf breads, cookies and bars. I am sure this can also be used in cold confectionaries like ice cream and chilled desserts.

Do you know that we can also substitute raisins with prune and dates? So if in case you want to experiment on something, these are the two most other “interchangeable” ingredients available. And maybe a bit costly, too I should add.

Sometimes, one might find raisin to be quite dry or have been sticking together. To plump it up, the raisins can be soaked with water overnight, boil it in water or if added flavor is needed, rum or any alcoholic beverage can be used to soak them. This really gives the finished product a kick!

Below is a simple yet healthy recipe for the very much loved Cinnamon-Raisin Oatmeal Cookie for everyone to try and snack on….

½ cup Peotraco Caster Sugar
½ cup Peotraco Honey Browns
½ cup softened butter
½ tsp pure vanilla
1 pc large egg
¾ cup all purpose flour
½ tsp baking soda
½ tsp cinnamon powder
¼ tsp salt (can be omitted for those watching their sodium intake)
1 ½ cup oats
½ cup raisins, soaked in water and drained
½ cup nuts, chopped (or chocolate chips)

Cream sugars with butter and vanilla. Add the egg and continue beating.
Stir in the rest of the dry ingredients. Lastly, add the raisins and nuts/chocolate chips. Drop by the tablespoonful in a greased or parchment paper lined cookie tray. Bake at 350 degrees for 10 to 15 minutes.
For chewy cookies, 10 to 15 minutes should be enough, but for crispier cookies, bake five minutes or more.

Happy baking!

(Website: www.potsnpans1976.weebly.com, e-mail: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on October 11, 2012.