My colourful childhood spent in California and different locations all over the world enriched my palate.
I’m the second of 4 siblings, and I grew up in a big family in Davao City. My dad and mom cherished to entertain. We have had as visitors former Presidents Fidel Ramos, Corazon Aquino, Gloria Arroyo, Joseph Estrada, Benigno Aquino III and even President Duterte, and these VIPS both stayed at our guesthouse within the family-owned Eden Nature Park or on the household compound, or just shared a meal with us.
Thus, home-cooked meals match for state leaders had been at all times stewing in our kitchen, headed by our prepare dinner, Manang Linda, who has handed on.
I first discovered tips on how to prepare dinner once I was in highschool in California. That’s how my mom, the late Fe Misa Ayala, taught me to be unbiased. She was additionally a really adventurous soul when it got here to meals, so she opened up my eyes to varied cuisines.
One of my most favourite dishes could be the köttbullar (Swedish meatballs) at The Swedish Place in Half Moon Bay, California. I first tried it once I was an adolescent. I nonetheless bear in mind how good it was, such that I recreated the recipe for Christmas lunch final 12 months.
I additionally made an appetizer, my hen liver pâté, which I served with caviar for noche buena.
½ c panko breadcrumbs
¼ c heavy cream
2 Tbsp Dijon mustard
2 Tbsp entire milk
½ tsp all spice
1 massive crushed egg
1 tsp Knorr Chicken Powder
Ground pepper to style
1 lb or 450 g floor beef
1 lb or 450 g floor pork
Mix all elements and use a small ice cream scooper to kind the meatballs. Panfry the meatballs in 6 Tbsp unsalted butter.
Whisk collectively the next till easy:
2 c beef inventory
1 c heavy cream
½ c all-purpose flour
2 tsp soy sauce
1 Tbsp Dijon mustard
Cook over low warmth till thickened, about 10 minutes, stirring sometimes.
Stir within the fried meatballs, and proceed cooking till meatballs are heated by way of, about 5 extra minutes.
Chicken Liver Pâté
1 lb or 450 g hen liver
1 stick butter
1 c sliced onions
2 tsp minced garlic
2 Tbsp inexperienced peppercorn
2 bay leaves
1 tsp thyme
½ tsp black pepper
¼ c cognac
In a big skillet, soften 1 stick butter and add bay leaf. Add onions and prepare dinner till translucent. Add garlic, peppercorn and hen liver. Add thyme, pepper and cognac. When alcohol evaporates, take away bay leaf. Remove from warmth.
Put cooked liver right into a meals processor and pulse till you might be proud of the feel (I like mine easy and creamy). Add parsley. Transfer right into a bowl or jar.
Optional: To protect the pâté, soften 2 sticks butter and skim off the white solids. Cool a bit and pour over the pâté. Return to the fridge till able to serve. —CONTRIBUTED
The writer is a housewife and breeder of champion line beagles.
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