I missed last Saturday’s demo over at The Maya Kitchen, but they were nevertheless generous enough to share the recipes that Chef Edgar Nama of Bravo! Ristorante Italiano whipped up that day. Creamy Raviolli Con Spinachi, Velvety PannavCotta, fall-off-the-bone Osso Buco, Thin and crispy Quattro Formaggi Pizza, Healthy Minestrone Alla Milanese and rich Pasta with Tuna Tuscan.
Minestrone alla Milanese
44 g bacon bits
63 g onions, white “diced”
.5 liters water
320 g potatoes “diced”
70 g carrots, “diced”
25 g celery, “diced”
.6 g parsley flakes
19 g tomato, whole peeled
13 g tomato water
.1 kg kidney beans, red “soaked overnight” & pre-boiled
Salt and pepper to taste
1. Sweat bacon and add the onions.
2. Add beef broth and water.
3. When boiling, add all other ingredients.
4. Cook until the vegetables are cooked.
5. Get half of mixture and blend to puree.
6. Add to the rest of the vegetable mixture. Season to taste.
7. Just before serving drizzle small amount of olive oil on top.
18.5 g whipping cream
18.4 g milk, full cream
1.9 g unflavored gelatin
1.7 g white sugar
1. Prepare all ingredients.
2. Mix whipping cream, milk sugar and gelatin.
3. Mix for 5 minutes or until the gelatin dissolves.
4. Cook in low fire for 15 minutes.
5. Portion into cups.
6. Drizzle with BRAVO Mango Jam Continue reading “Buon Appetito at the Maya Kitchen”
Last Saturday’s 101 Ways with Seafoods at the Maya Kitchen Culinary Arts Center was jumpstarted with a very informative talk on everything about seafoods. Giving us more than just an idea on how seafoods land on our dining tables. We were educated on how we should select, clean, store and cook fish, squids, crabs and shellfish by one of the representatives of Mida Food Distributors Inc., The Seafood Specialist.
There was no better Chef to come before us to share us Seafood Recipes but Chef Enrique “Rikks” Valles. Both a seasoned chef and an expert on seafoods as he is also the Chief Commercial Officer of Mida Food Distributors, Inc. He is a graduate of Les Roches Culinary School. Started at Four Season. Climbed his way from being a humble dishwasher, waiter, Com chef to being Chef D Party. He was also once the Sous Chef of Dusit Thailand, an Executive Sous Chef of Intercon Barcelona, moved to London (Intercon) and later moved to Hilton. He is one esteemed Chef all right and this was manifested as he went along demonstrating different Seafood dishes.
Here are three of my personal favorites from the five seafood dishes Chef Rikks came up with during the demonstration.
Honey Sesame Glazed Prawn with Arugula and Raspberry Vinaigrette
Continue reading “Ways with Seafoods with Chef Enrique Valles at The Maya Kitchen”