Appetite Magazine recently launched its very first cookbook, titled Cooking with Appetite, at the Casa Real Town Center, Acacia Estates, Taguig City.
The 100 recipes included in the cookbook were selected by Appetite Magazine editor-in-chief Nina Daza Puyat, and are categoried into two—”avorite Pinoy Recipes” and “Favorite Global Recipes”—designed into a back-to-back, two-in-one cookbook that you can flip on both sides.
Recipes under the Favorite Pinoy Recipes category are divided into Pika-Pika (for Pinoy pulutan and appetizers), Chicken, Pork and Beef, Fish and Seafood, Pinoy Pasta, Noodles and Rice, Vegetables, and Desserts.
Recipes categorized under Favorite Global Recipes are sub-divided into Soups and Appetizers, Chicken, Pork, Beef, Seafood, Pasta and Rice, and Desserts.
During the book launch, the venue, Casa Real Town Center, was dressed up in Filipiniana style, and the who’s who in the food industry turned out for the occasion. The entire Appetite team, led by Nina as editor-in-chief, Angeli de Rivera as deputy managing editor, Janelle Año as associate editor, Yllaine Sabenecio as editorial assistant and Regine Paola Velilla as graphic designer, gave guests a taste of what’s in the cookbook by serving a number of dishes using recipes that came straight from the cookbook.
‘These were prepared by the Center for Culinary Arts (CCA) and Cravings team led by Executive Chef Gilbert Alan Mathay. Some of the dishes were Dulong with Sun-dried Tomatoes Dip, Daza Chicken Relleno with Giblet Gravy, Glazed Baby Back Ribs, San Francisco Baked Salmon, Lamb and Red Pepper Paella, Longganiza Pasta Espesyal, Chocnut Cupcakes, Calamansi Pie and Peanut Brittle Cookies.
All recipes included in the cookbook were selected by Nina, who also sat down to sign copies of the book at the end of the program, which also saw Rachel Alejandro entertaining the guests with a few song numbers.
Here are three of the unique recipes which can be found in the cookbook and were served during the launch:
LAMB AND RED PEPPER PAELLA
2 425-gram cans garbanzos (chickpeas), drained
8 cups chicken broth
12 cloves garlic
1 pc. onion
4 sprigs parsley
For the spice mix:
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. saffron threads
For the sauté mix:
1/2 cup olive oil
1/2 kg. lamb shoulder, cut into small pieces
salt and freshly ground black pepper
1 pc. onion, chopped
1 400-gram can Doña Elena Diced Canned Tomatoes, drained
2 pcs. red bell pepper, chopped
1/2 cup dry white wine
2 Tbsps. brandy
3 cups Japanese rice, rinsed until water runs clear, drained
For the garnish
1/2 cup sliced red bell pepper
2 Tbsps. chopped parsley
1. Peel off skin from chickepeas. Reserve about 1/2 cup of chickpeas and puree until smooth. Set aside.
2. Put chicken broth, garlic, onion and parsley in a deep pot. Bring to a boil over medium heat, then simmer over low heat.
3. In a small bowl, combine all the spices and mix well.
4. In a large wok or sauté pan, heat olive oil over medium heat. Season lamb pieces with salt and pepper, and sear to brown. Sprinkle half of the spice mix over the meat. Transfer cooked lamb to a plate.
5. Using the same oil, sauté onion until soft. Next, add diced tomatoes and pepper. Return lamb to the pot and add the white wine and brandy. Bring up to a simmer, then add the strained chicken broth. Cover and simmer for about 2 hours.
6. When lamb is tender, stir in rice, chickpeas, chickpea puree and the rest of the spice mix. Pour in 6 cups of chicken stock. Taste and adjust seasoning with salt and pepper. Immediately transfer rice mixture to a paellera or baking dish.
7. Stir and even out the top so that the broth covers the rice. Add more broth if necessary.
8. Cover dish with foil so that all sides of paellera are sealed. Bake paella in the oven for 30 to 40 minutes. When done, garnish lamb paella with red bell pepper slices and chopped parsley.
Makes 6 to 7 servings.
GLAZED BABY BACK RIBS
5 cups water
1/4 cup tomato ketchup
1/4 cup soy sauce
5 cloves garlic, crushed
1 Tbsp. rock salt
1 Tbsp. whole black peppercorns
1-1/2 kgs. pork ribs, cut by ribs
For the glaze:
1/2 cup tomato ketchup
1/2 cup dark brown sugar
2 Tbsps. red cane vinegar
1 Tbsp. honey
2 Tbsps. Worcestershire sauce
1 Tbsp. liquid seasoning
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1. Combine water, ketchup, soy sauce, garlic, salt and peppercorns in a medium-sized saucepot, and bring to a boil.
2. Drop pork ribs and bring mixture to a boil. Cover the pot, then turn down heat to low. Simmer for 1 hour and 30 minutes or until ribs are almost tender.
3. Meanwhile, make the glaze. In a small saucepot, combine ketchup, brown sugar, vinegar, honey, Worcestershire sauce, liquid seasoning, salt and pepper. Simmer for 5 minutes and let cool.
4. When pork ribs are done, strain broth and discard. Marinate cooked ribs in the barbecue sauce for at least 30 minutes. Reserve some sauce for basting.
5. Transfer ribs to a baking dish. Cover with foil and bake in a 375˚F oven for 30 to 45 minutes, basting with the marinade twice during baking. Remove foil in the last 15 to 20 minutes to allow ribs to achieve a rich, brown color. Serve hot.
Makes 4 to 6 servings.
LONGGANIZA PASTA ESPESYAL
250 grams spaghetti pasta, cooked al dente
10 links Ilocos longganiza or any garlicky longganiza
1/4 cup water
1 cup extra virgin olive oil
15 cloves garlic, peeled
1/4 cup extra virgin olive oil
2 Tbsps. chopped garlic
1 tsp. chili garlic sauce
salt and freshly ground black pepper
pinch of red pepper flakes
1 pc. tomato, seeded and chopped
2 Tbsps. chopped fresh parsley
1. In a sauté pan, cook longganiza by boiling in water. When most of the water has evaporated, prick each link with a fork to allow fat to ooze out. Break up the skins with a knife and let the longganiza meat fry in its own fat. Stir continuously to make crispy longganiza bits. Scoop out and transfer to a paper-lined bowl to remove excess oil. Set cooked longganiza aside.
2. Pour 1/2 cup of the extra virgin olive oil into a large pan and add peeled garlic cloves. Over low heat, fry garlic for about 3 minutes or until lightly golden. Remove from heat and let cool. In a food processor or blender, puree garlic with some olive oil until smooth.
3. In a separate frying pan, heat the rest of the extra virgin olive oil. Fry chopped garlic gently over low heat until lightly golden. Set aside.
4. Return garlic-infused olive oil to the large frying pan. Stir in garlic-oil puree. Add chili garlic sauce and cook for a minute. Turn off heat.
5. Mix in half of the fried longganiza bits and cooked spaghetti. Season with salt, black pepper and red pepper flakes. Toss in chopped tomatoes and parsley. Top with the other half of the crispy longganiza and reserved fried garlic. Serve immediately.
Makes 2 to 3 servings.
• For more recipes and food adventures, check out the author’s blog, Flavors of Life.