Happy New Year! I am very proud that my first post for 2012 is on Cooking :)
For my family’s new year’s eve meal, I decided to tap my amateur cooking skills as a way to show my gratitude to my family. I prepared a mix of dishes from tried and tested family favorites to new and experimental ones. Good thing everyone liked what I cooked. :)
I don’t know if professionals do it this way but everytime I cook, I follow a strict process that helps me keep things organized while doing all the kitchen work. It involves the following steps: (1) Planning the menu, (2) Creating Recipes (3) Sourcing Ingredients (4) Scheduling of Tasks (5) Prep-work (6) Cooking (7) Plating (8) Serving (9) Clean-up (Admittedly though I hate step 9 :< ).
I rarely document my cooking exploits. Usually, I would just jot down all my recipes in my cooking journal. Maybe it was because of New Year’s eve but I was energetic enough to document my cooking this time:
I love making pizza. I usually make my own dough and I like it very thin and biscuit-like so that its not too heavy. At the same time, I purposefully make the dough taste nutty so that it balances out the rich flavors of its toppings. To be honest, the dough making process is tedious but making your own dough is that extra step in making your pizza awesome. :)
For our meal, I made four pizzas: Pepperoni, A compost mushroom pizza, Sardines, and a variant that has veggies on it.
For my next dish, I made use of this very pungent herb called dill. Its one of my favorite herbs next to coriander and saffron as it gives a familiar and yet distinct taste in a dish.
Rolled Smoked Salmon in dill sauce plated with a whole lemon as a joke to my family.
Fish Roe with crackers.
Traditional Hot Chocolate made with Tablea sourced from our province. I made this using a batirol/batidor to make it foamy and thick. At times though, when this needs to be rushed, I start using a mixer/blender. My concoction usually consists of a tablea of secret blend, water, a bark of cinnamon for stirring/flavor/aesthetic value. Sugar and Milk is only added when requested. I like my hot chocolate thick and bitter.
I also made a deliciously cute (tastes and look good) dish that I call: Barquillos Panna Cotta topped with my tropical syrup. The panna cotta part was easy but the syrup part was very tricky. In the end though, my family greatly enjoyed this unusual dessert. It is light, airy, and with the right kick in the syrup.
Hopefully this year I’d be able to make my culinary exploits have the same photographic treatment as my other shots. :)
Happy New Year!
I also post pictures of what I eat and cook here: talesfromthekitchen.tumblr.com