Sylvia Reynoso Gala Culinary Art Studio

10September2008

Banana Cream Cakes

Posted by Webmaster under: Recipes; Umagang Kay Ganda Recipes.

Pre-heat oven to 350F or 175C. Prepare 6-1 cup capacity Bundt pan, grease bottom and sides with softened Magnolia Gold Butter. Or line 18-2 1/4 inch muffin pans with muffin paper.

1. Beat with mixer in a bowl at high speed:

• 1/2 cup softened Magnolia Gold Butter Salted
• 1 cup granulated sugar
• 1/4 cup peanut butter
• 1 tsp each of baking powder and baking soda
•  1cup fully ripe mashed bananas (lacatan or latundan or bongolan)
• 2 eggs

3. When creamy, turn mixer to low speed and add: 1/4 cup Magnolia Fresh Milk; 2 cups all purpose flour.

4. Beat util blended. Pour on prepared pans and bake 35-40 minutes if using bundt pans; 18-20 minutes if using cupcake pans.

5. Drizzle Ricoa Choco Syrup. Top with 1/4 cup coarsely chopped peanuts.

8September2008

Sizzling Beijing Beef Fingers

Posted by Webmaster under: Recipes; Umagang Kay Ganda Recipes.

1. Prepare 2 sizzling plates. Cover wood with foil all over. Heat plates on top of 2 stoves.
2. 1-500g or 1/2 kilo partially frozen Monterey beef tenderloin, slice into 1/2 inch round steaks then slice into strips 1/4 inch wide; 1/2 cup Magnolia Gold Butter; 1 tbsp crushed garlic; 1 siling labuyo-leave whole; 1/4 cup each of chopped onion and oyster sauce; 1 tbsp each of calamansi juice, sugar, and sesame oil.
3. For Garnish: 2 pcs pandesal-sliced into 2; 2 fried eggs; 2 finger chili (siling haba-slice tips).
4. Procedure: In a medium sized frying pan, add butter, garlic, sili, onions. When brown, add beef and stir until half cooked. Add up the sauce, calamansi, sugar, sesame oil. Mix few seconds. Pour on 2 hot plates. Put 2 slices pandesal per plate, 1 egg on top of beef, sili on the side. Serve right away.

3September2008

Mango Pudding

Posted by Webmaster under: Recipes; Umagang Kay Ganda Recipes.

1. Pre-heat oven to 350F or 175C. Grease one 8×8x2″ aluminum foil pan (bottom and sides) with softened Magnolia Gold Butter.
2. Prepare 12 pieces Honey Sweet Bread or 12 pieces Tasty Bread. Arrange 4 pieces on prepared pan, overlapping slightly. Top with mango slices, 1/3 of custard filling. Repeat two more times. Bake 45 minutes. Note: If oven is unavailable cover tightly with foil and steam 45 minutes.
3. Top with 1/4 cup white (granulated) sugar. Blow torch to brown. Serve with ice cream or whipped cream if desired.
4. Filling: 3 ripe mangoes, peel and slice thinly lengthwise.
5. Custard: Mix in a pipex bowl with a wire whisk: 1/2 cup melted Magnolia Gold Butter; 1/2 cup granulated sugar;1 cup eggs (4 eggs); 2 1/2 cup Magnolia Fresh Milk; 1 teaspoon cinnamon.

9August2008

Food for the Gods

Posted by Webmaster under: Recipes; Umagang Kay Ganda Recipes.

1. Turn on oven at 350 F or 175 C, 15 mins.
2. Line one (1) 8×8x3 inch aluminum foil pan with bake paper.
3. Put in medium pyrex bowl and beat with hand mixer or wooden spoon.
   1 cup softened Magnolia Gold Butter Salted
   1 cup brown sugar
   2 tbsps. molasses (markets & supermarkets)
   2 cup baron all purpose flour
4. When no more trace of flour, add 1 cup chopped pitted dates. Spread on prepared pan.
5. Top with 1/2 cup whole walnuts. Bake 30 to 40 minutes or until cake springs back when center is tested with a spoon.
6. Cool invert on tray. Cut into 20 pieces.
7. Wrap in cellophane or serve on tiny muffin paper.

6August2008

Magnolia Gold Butter Sauce for Steaks

Posted by Webmaster under: Umagang Kay Ganda Recipes.

Ingredients:

• 1/2 kilo beef tenderloin - slice into 6 for steak. Season with 1 tsp rock salt, 1/4 tsp pepper
• 6 pcs egg yolks
• 1 tbsp prepared mustard
• 1 tbsp chopped spring onions
• 1 supremo vinegar
• 1 cup Magnolia Gold Butter, Salted
• 1/2 tsp pepper

Procedure:

Put all ingredients in a blender. Pulse to blend. Gradually, add one cup hot melted Salted Magnolia Gold Butter and Pepper. Makes 1 1/2 cups sauce. Transfer to sauce boat.

Heat a 12 inch flat frying pan with 1/4 cup Magnolia Nutri Oil. Pan fry teaks both sides until done. Transfer to a serving plate with cooked vegetables on the side.

Spoon sauce on top of steaks.

24July2008

Top 10+1 culinary schools

Posted by Webmaster under: General Articles.

It’s different strokes for different folks. Innate interest, adequate preparation, commitment, perseverance and resolve play a big role in ensuring the probability of success. However, it cannot be denied that different people learn in various ways. While some prefer serious, highly academic and lengthy training sessions, others are happier when following a quick approach. The end-goal is the same: to learn valuable competencies. And, as in most fields of study, this holds true in the field of culinary arts.

Culinary programs nowadays vary to suit preferences and schedules, thus attracting an even wider audience than before. Aside from people who are eager to tap the employment opportunities offered by a booming hospitality business, there are those who are driven to learn new cooking skills, mainly to liven up the fare of their families and friends. Whatever their motivation, culinary enthusiasts in the Philippines will be glad to know that a slew of reputable culinary institutions has opened their doors to students who are eager to learn new skills.

Please Login or Register to see the link.

21July2008

Chicken with Brocolli in Cheesy Sauce

Posted by Webmaster under: Recipes; Umagang Kay Ganda Recipes.

Ingredients:

• 4 cups parboiled broccoli ( flowerettes with the stews sliced 1/2 inch thick 10 minutes, drain)
• 1/2 cup Magnolia gold butter
• 1/4 cup chopped white onion
• 2 cups diced 1/4 inch cubes Magnolia Chicken breast/ breast fillet
• 2 teaspoon paprika
• 1 teaspoon rock salt
• 1/2 tsp pepper
• 1/4 cup all purpose flour
• 2 cups Magnolia fresh milk
• Topping - 1 small bottle (1/2 cup magnolia cheezee sauce)

Procedure:

In a 12 inch deep frying pan, add butter and onions. Cook 1 minute. Add chicken, paprika, salt, pepper and cook until chicken changes color. Add flour. Mix well. Add milk and cook until simmering. Stir in cooked broccoli.

Transfer to oval serving platter. Sppon Cheezee sauce on top.

20July2008

Pesto Sauce

Posted by Webmaster under: Recipes.

A) 2 cups washed, dried fresh basil leaves without stems, 4 cloves peeled garlic, 1/4 cup pine nuts (Santi’s) or use toasted cashew nuts, 2 tsp. rock salt, 1 tsp. ground peppercorn, 1/2 cup olive oil, 1/4 cup Parmesan cheese.

B) Procedure: Put in a blender fresh basil leaves, garlic, nuts, salt, pepper, and 1/2 cup olive oil. Blend. Stop blender and scrape down leaves. Blend again. Gradually add remaining oil. Lastly, add Parmesan cheese. Blend a few seconds more.

C) Note: Above good for one cooked 450-gram package colored or white ribbon pasta (farfalle). Toss well. For variety, you may top pasta with drained canned tuna (1 cup) or cooked shrimps, mussels or clams, or cooked chicken cubes or beef strips.

D) Pesto is an ideal dip for breadsticks.

E) For Roast Chicken Pesto: Cut off neck of 1.1-kilo chicken (wingtips and top ass removed). Separate skin from flesh with your fingers. Rub pesto sauce in between skin and flesh, cavity, and top of chicken. Tie legs with a string. Put chicken in roasting rack on top of foil-lined tray. Bake at 375 F or 185 C for 1 hour and 30 minutes. Use 1 tbsp. rock salt instead of 2 tsp. rock salt in your pesto sauce.

F) Ideal for grilled fishes like salmon, tuna, tanguingue, squid or whole tilapia. Brush grill pan with oil. Rub both sides of 1-kilo fish steaks with pesto sauce. Grill until fish is firm.

G) For steamed or boiled broccoli, baby carrots, potatoes, tomatoes, etc., put a dollop of pesto before serving. Good for 2 kilos vegetables.

19July2008

French onion Soup

Posted by Webmaster under: Recipes.

1) 4 cups white onions (sliced thinly), 1/2 cup magnolia gold butter, 8 cups water, 4 beef cubes, 1 tsp. salt, 1/2 tsp. pepper, 1 cup grated Gruyère or Mozzarella or Quickmelt cheese, 1 baguette (sliced into 1/2 inch pieces)

2) Procedure: In a large pan, melt butter and add sliced white onions and allow to cook for 10 minutes on medium heat. Stir once in a while so as to not burn the onions and butter. Add water, beef cubes, salt and pepper. Stir a while. Lower heat when soup begins to boil and time 20 minutes covered. Transfer to soup bowls, top with sliced bread and cheese, put in preheated 350º F or 175º C oven for 10 minutes. Serves 4.

3) Note: 1 tbsp. white sugar can be added with onions and 1/2 cup white wine can be added to stock for more flavor.

18July2008

Fall-off-the-Bone Oriental Pork Baby Back Ribs

Posted by Webmaster under: Recipes.

2 whole baby back ribs of 10 ribs each (Ask Monterey Meat Shop at 40 Katipunan Road, St. Ignatius Village with telephone number 913-6933 to leave a 1/2-inch thick of flesh on ribs to total 2 kilos for this special order.)

3 cups pineapple juice

1 petal star anise (sangke or estrella)

1/2 cup hoisin sauce

1/4 cup honey or dark brown sugar

1 tbsp. rock salt

1 tsp. pepper

1 big head crushed garlic with skin on.

Put above ingredients in a pressure cooker. Pressure cook 30 minutes. Cool before opening the pressure cooker.

Drain. Save the broth to serve as sauce and for brushing pork. For every one cup broth, add 1 tbsp. cornstarch dispersed in 2 tbsps. water. Cook and stir until boiling.

Put baby back ribs over charcoal and cook until brown. If charcoal grill is unavailable, serve as is with cooked vegetables and rice.

Note: If pressure cooker is unavailable, cook in a deep pan. Use 6 cups pineapple juice plus other ingredients, turn to high heat. When it begins to boil, lower the fire, cover and time for one hour. The pineapple juice will help tenderize meat and give a rich flavor.