Dad’s Special Day!

Chef Ed Dychauco
Thursday, June 13, 2013

A FEW more days and we will all be celebrating Father’s Day.

And for sure, just like in the past several years, we have all given our special attention to our dad, just like we did for our mom.But this year, it will be different.

Why? Because I am quite sure we never celebrated this special day like we did last year, or the year before.Maybe in some ways, it might be similar, but generally there would be some unusual excitement, surprises and thrills.

Breakfast in bed, letting your dad sleep more than the usual, surprising him with a great lunch or dinner.Or maybe just a simple gift of balloons, cake, cookies or anything sweet with the dedication, “We Love You, Dad!” or “You’re the Greatest Dad in the Whole World!” and the like.

This could also be a special get-together for the family, a quality time spent with your dad. It can be spent at home, watching movies, listening to music, or just plainly being together where one gets to talk, share and communicate with each other.

Spending this special day can also be done by going to the beach, nature tripping, visiting grandpa (they are fathers, too!) or going to a mall (which I am sure a lot would do) since it would be either very hot outside or raining (it’s officially rainy season, according to Pagasa).

Just like on mother’s day, father’s day should also be given due importance. Being “Padre de Familia,” he is one person we look up to, someone we could depend and lean on to. Being generally the bread winner, he really works hard for the money, as the saying goes!

I was window shopping a week ago and I started to see gifts for dad being displayed in stores.
Unlike Mother’s Day, I can say men have fewer items to choose from than women. Notably, I have observed some more common and affordable items like shirts, pants, socks, belts, caps, handkerchiefs, undergarments, mugs, sandals, wallets and the like.

More expensive items would include wristwatches, rings, bracelets, colognes, jackets, shoes, tools, motorcycles and cars (just kidding!). But I am pretty sure it will all boil down to something edible that is more pleasing and gratifying, not only to the pockets, but also to the palates!

A layer of cake or roll, a dozen of cookies, cupcakes, bars or cake pops would do the trick.
What about ice cream? Chocolates? Balloons?

Guess everyone involved in the food industry are busy now preparing their goodies for this special day, made especially for dads. Unquestionably, restaurants and cafés will also be filled with reservations. It is also inevitable for the “balloon” makers to be extra busy, too.

For that distinctive flair, why not serve something exceptional for breakfast? Say, waffles or pancakes with some fresh fruits. Coffee, smoothie or juice with extra serving of bacon, ham, hotdog or tocino?
And for the rice lover, make it extra ordinary by making some “star-studded” fried rice filled with meats, eggs, veggies and all!

Hot cocoa will definitely add a superior touch!

What about adding a flower in the tray for that “love” spell? And don’t forget, include also a personalized note. Your dad will absolutely be on cloud nine!

Don’t forget, you only have one dad.

Show your love, be nice to them, for one day, you would also become a father (and a mother, too) and then you will understand the meaning of being a dad (and a mom).

God bless all the great fathers in the world! Happy Dad’s Day!
Website: www.potsnpans1976.weebly.com
Email: potsnpans1976@yahoo.com

Heavenly Crème Brulee

Chef Ed Dychauco, RN

June 6, 2013

One basic and much-loved dessert in the culinary world would be a concoction of cream, egg yolks, sugar and vanilla. And with everything in harmony, it would be one unforgettable dessert to look forward to after a good meal.

Almost similar to our very own irresistible Leche Flan which uses milk instead of heavy cream, this is a very creamy dessert not because of the egg yolks (which we use) but because of the cream.

I remember this dessert when I first step into New York City way back in the late‘80’s. It was virtually in almost all the restaurant’s dessert lists that go hand in hand with the sinful & deep-dark velvety Chocolate cakes and calorie-laden but oh-so-good melt-in-your-mouth Cheese cakes of all varieties.  

Unlike the custard that we know where the caramel is under it, but becomes on top when it is inverted into a plate, Crème Brulee has that “hardened” caramel on top of it which give a delicate and delightful crunch as we enjoy each scoop that kind of instantly dissolve into our mouth.

It seems to be a restaurant item, but everyone can actually duplicate this attractive dessert at home with a few “rules” to follow.

Technically, chefs and books will tell you to use the finest vanilla bean to get the maximum & intense flavor. Talk about quality! But it is okay to substitute with vanilla extract. I prefer the “pure” variety for the best aroma & taste.

Make sure to “temper” the eggs so they won’t curdle or you’ll end up with scrambled eggs! Meaning, slowly whisk the warm cream into the egg so as the temperature slowly goes up. It is also important to bake these “custards” in a bain-marie, or a water bath. Just like our leche flan.

One word of caution, make sure there is space in-between each ramekins or any shallow dishes. And having a 2” (maximum) dish is best because deeper than that takes a long time to cook and has a chance of curdling.

Leche Flan are usually steamed but can also be baked. Crème Brulee is baked. And in doing so, bake them until it set. And to test it, gently tap one in the center and if it is still runny, bake a few minutes or so. Remember, oven temperatures vary, so one’s baking time may be a bit different from others.

They may be very soft, but remember that they continue to cook even after coming out from the oven because of residual heat. Plus the fact that they firm more up when chilled.

Below is a simple recipe for this heavenly dessert. I doubt if the baked brulees would reach the refrigerator for chilling once everyone knows you are making them!

4 tbsps sugar

2 cups   heavy cream

2 cups   evaporated milk

6 pcs      egg yolks

2 pc        whole eggs

½ cup    sugar

Preheat oven to 325 degrees.

Warm cream, milk, sugar in a saucepan until steam rises.

Whisk egg yolks, eggs & sugar in a bowl.

Slowly add & whisk hot cream mixture into the eggs (to temper).

Strain the mixture and transfer to oven-proof ramekins.

Place the dishes in a baking pan and transfer to oven.

Pour hot water on the pan.

Bake for 40-45 minutes; do not overcook.

Remove ramekins and cool, covered loosely. Chill.

Caramelize each one with a mixture of fine brown sugar & caster sugar just enough to cover.

Instead of putting them back in the oven, use a blow torch to melt sugar.

Enjoy!

Website:  www.potsnpans1976.weebly.com     Email:  potsnpans1976@yahoo.com

School Days Recollection

Chef Ed Dychauco, RN

May 30, 2013

In a week or two, classes in almost all level will start. Some would welcome with gusto, it while some would not be happy going (back) to school. Whatever it is, this is and will always be a part of everyone’s growing up life.

For the most, it is a continuous process in our daily existence. In fact, we should be thankful for being given the opportunity and chance to learn and in the process become what we are today. Many are not given the good fortune of going to school. According to statistics, many start in their basic education but only a certain percentage get to finish college. And become successful in their fields.

We should definitely thank our parents, for their hard work, patience, and most of all, the time they devote in waking up early and sleeping late just to prepare everything for our education.

I should commend my parents, both of them. My father for working hard to earn the needed money and my mother for being at home to oversee everything is alright. In a family of 6 siblings, this is not a joke. This is serious business.

Life was simpler then. I remember me and my younger brother would sit on my elder sister, Gloria’s lap (one on each) to save the extra .10 cents (yes, you read it right! Ten Cents!) for the jeepney fare going to or from school. Well, that was way back in the 60’s!

Our “baon” then was also ten cents. And with that amount we can either buy a bottle of soda or a few slices of “Chinese puto” or a few pieces of bread. And we would walk home happy filling our tummy!

Of course, my mom would prepare our snacks which would consist of a sandwich and ice cold water (or ice cold juice, if we are lucky). Ice cold because our “Tupperware” plastic container is frozen overnight and by recess time, it should have been thawed and drinkable.

When I was in high school, my baon was 15 cents more, which means, it was .25 cents. And during those days, a bottle of soda was .15 cents. And normally cookies or bisquit (remember, angel sweet?) was also .15 cents. So I would end up buying banana-que, camote-que or any native kakanin (over the bakod of the school’s gate or fence) and drink water from the faucet. Drinking fountain was never heard of.

It would definitely fill my empty stomach which would last till either lunch time or dinnertime when I get home. I would envy my “rich” classmates then because they get to buy the packed snack items. Nevertheless, I knew I had my fill and I was happy!

During my college days, jeepney ride costs only .25 cents. That was during my nursing years. I remember bringing lunch or dinner, especially when I go for our morning or evening duty in the hospital. It was a lot of savings on my part. And I get to have foods from Pots & Pans!

I was helping my late sister Gloria, who originally owns the bake shop on my free time. That I should say molded me into what I became. Plus the fact that I get to learn first-hand from an expert! Needless to say, I got a flat 1 (the highest score) on my nutrition class! Not bad, huh?

Guess it was during those times that I realized that I have the talent for culinary arts. And I was glad I was given the opportunity to develop this God-given skill.

So for those who are luckily enrolled, give it the utmost importance and try to make the most of what you have. Study & learn. Remember, you are the few fortunate ones! Grab every opportunity for learning.

Remember, Life is what you make it!

Website:  www.potsnpans1976.weebly.com     Email: potsnpans1976@yahoo.com 

Rich & Healthy Smoothies

Chef Ed Dychauco, RN

(May 23, 2013)

 

A trend that has been showing up on & off and more so again recently because of health concerns and dietary needs, Smoothies I should say is here to stay for a long time!

Time was when only the “upscale” people can afford to own a blender, well, we use to call them “osterizer” (which we still do, branding you know!). But with the cheap technology and making these kitchen commodities a lot affordable to the masses, doing the same work as the more expensive ones.

We used to “shake, blend, ozterize” basically fruits to turn them into shakes, ice cold shakes and drinks with whatever the fruit is in season.  Mostly mangoes, avocadoes, bananas, apples, buko, langka, orange, pineapple, calamansi, strawberry and guyabano.

But the repertoire has extended to the more exotic fruits of the earth, if one can call it such, like chico & dragon fruit (first tasted this while I was in Vietnam years ago!), mangosteen, lanzones, balimbing, star apple, lychees, longgan, durian and many more.

As it is or added with other fruits to come up with a signature drink for that unique taste would really depend on the individual. There is really no rules in making one one’s concoction.

For the healthier conscious people, it will just be fresh fruits and ice. For a more delicate, pronounced flavor or sweetness, other would add some sweetener like sugar or honey, milk or cream.

And with the addition of fresh vegetables like celery, cucumber, carrots, tomatoes, and even green leafy vegetables, this smoothie has evolved not only into a fad but a health drink concoction, with all the vitamins, minerals and fibers.

Unlike juicing, only the “juice” is enjoyed while the important and health-benefit giving fibers are taken and thrown away.

Many people have claimed to lose weight following this “smoothie” diet. And I would say this helps but again, just like any other, make sure to consult with your MD before doing anything drastic.

I believe that with the necessary nutrients needed by the body, we are given the opportunity to enjoy these health drinks to the maximum as long as fruits & vegetables are pesticide-free before they are processed.

Personally, for fruit smoothies, mangoes would be a good choice, as well as bananas, strawberries, avocadoes, chicos, and guyabano because it gives out a very thick, rich taste even without sugar. I like it with some milk (any milk will do!) and plenty of ice. Also, it gives out that delightful aroma that makes the shakes more exciting!

Sometimes we tend to buy and be left with over-ripe fruit which goes to waste. I am sure we don’t want this to happen. So, I would normally wash them up, cut them into small portion (for a glass or two), pack them up and freeze them for later use.

Same with vegetables. And if one can’t find anything fresh produce in season, frozen fruits and veggies would be a very good choice, too.

This is where our taste buds would be made into use. A little of this, a little of that can add up to something good. Okay, maybe, not that good. But it is worth a try.

For the more conservative taste buds, simple fruits with carrots can be a great combination. Like apple & carrots with a squeeze of orange or calamansi/lemon juice. Try to combine something that is flavorful with something bland or flat in taste to even out the taste & aroma. And only add sweetener when necessary.

For that extra-rich and calorie-laden smoothie, one can use ice cream instead of milk. Any takers? And we are talking about vanilla ice cream in general for such purpose.

Sometime I am in the mood for something to “chew or bite” in the smoothie. So I would add some chunks of fruits or nuts for that extra crunch. Heavenly!

With the combinations of fruits and vegetables, and some added dairy, it is like a meal in itself.

Published on Sunstar cdo  May 23. 2013