Truffle Cream Pasta

From:

One of the most indulging restaurant dining experience we look forward to is the steak and truffle cream pasta of  Mamou's.

I try not to hack a lot of restaurant menu since it will demystify on how the food is prepared, hence why pay for so much.

Since we already had our date on Feb 13th, and I really wanted to eat at Mamou's, I decided to bring the meals home instead.

Using Certified Angus Beef for the steak using the cast iron skillet given to me by my daughter, I achieved the perfectly crusted steak.

And following the menu from Pepper.ph , http://www.pepper.ph/mamous-lorenzo-truffle-cream-pasta-food-hack/ , I successfully made our Valentine's meal at home extra special.

Roman-Style Chicken

Inspired by
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html


Ingredients
1 kilo chicken
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
2  bell pepper, sliced
1 tsp paprika
100 grams bacon
2 cloves garlic, chopped
1 head onion, chopped
2 cups fresh tomato, chopped
1 tsp dried  thyme leaves
1 teaspoon italian seasoning
1/2 cup water
2 tablespoons capers


Directions

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. 
• In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add garlic, onion, bell peppers and bacon
• cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.  
• Add the tomatoes, and herbs. 
• Using a wooden spoon, scrape the browned bits off the bottom of the pan. 
• Return the chicken to the pan, add the water, and bring the mixture to a boil. 
• Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• add the capers.Stir to combine and serve.

Look who's in ISCAHM's photo gallery

Chicken Pasta with Mushroom sauce

inspired by this recipe
http://www.campbellskitchen.com/recipes/recipedetails?recipeid=50682


Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup 
• 1/2 cup milk 
• 1/2 c carrots cubes
• 1/2 c potato cubed
• 2 cups cubed  chicken fillet
• 250 grams Macaroni noodles
• 1/4 cup grated Parmesan cheese (Millel is my favorite brand though it's hard to look for it nowadays
• 1/4 teaspoon ground black pepper 
• 1/2 cup shredded Cheddar cheese (Manolia quickment)

Recipe looked simple but i had to add filipino touch…

• saute 1 tbsp garlic , 1/2 onion in oil 
• stir fry cubed chicken until done
• add in campbell soup, milk, vegetables, parmesan cheese and black pepper. 
• add in cooked spaghetti and transfer to a baking pan/casserole.
• sprinkle with cheese and bake at 400F for 25 mins or until vegetables are done.

Chicken with 40 Garlic Cloves

recipe from

http://www.williams-sonoma.com/recipe/chicken-with-40-garlic-cloves.html


Ingredients:

• 2 chickens, each 4 lb., cut into 8 serving pieces
• Salt and freshly ground pepper, to taste
• 3 Tbs. extra-virgin olive oil
• 40 garlic cloves, peeled
• 1 Tbs. minced fresh rosemary
• 1 Tbs. minced fresh thyme
• Zest of 2 lemons
• 1/4 cup white wine
• 3/4 cup chicken stock
• 3 Tbs. unsalted butter, at room temperature, cut into pieces

Directions:
Preheat an oven to 400°F.

1. Season the chicken with salt and pepper. 
2. In a wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate. 
3. Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. 
4. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. 
5. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more. 
6. Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil. 
7. Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside. Serves 8.

LENGUA IN MUSHROOM SAUCE

http://casaveneracion.com/ox-tongue-lengua-in-mushroom-sauce/

first time to try to cook ox tongue  or Lengua. initial thought of cooking tongue grossed me out. however this recipe from Casa Veneracion turned out yummy. Tongue is more tender than tenderloin. 

Sauce is a simple mushroom sauce using Campbell canned Mushroom soup. i use similar recipe for beef stroganoff.

Pastry lane

Finally, our bakeshop is slowly taking it's shape. From a side business in our fast food establishment, it had slowly developed it's own market not only from the loyal customers in the building but through orders from friends.

Cakes, pastries and breads sold are already carefully selected based on the response of our regular customers. What I lack now is the brand to complete the package. I had spent years in searching for the perfect name. Pastry Lane suddenly came to my mind. I know the name is vain but it is subtle. I asked friends if the immediately recognized my name in it. 40% didn't =). 

The name just came in time with the delivery of our kiosk. Next project  is packaging.. then I'll be ready to join fairs next year!