Kusinera sa Amerika - A Cook in the USA: 2010

Pasta Alla Carbonara

07 October 2010 Labels: Carbonara, Italian, Pasta 16 comments

PASTA ALLA CARBONARA

There are many versions of Carbonara. Even in Italy, restaurants make this dish different ways. While in Rome, we tasted three different takes on this dish. Italian food purists will tell you that a 'real' Carbonara does not have cream while others prefer to use cream to get the texture they prefer. We ate at a restaurant in Borgo Pio near the Vatican and they served their Carbonara using spaghetti and without the cream plus it was loaded with freshly ground black pepper. The restaurant we went to near Piazza Navona meanwhile used ziti and cream in their Carbonara which my family and I prefer. The traditional style is just too dry and we prefer our Carbonara to be a little creamy. Whatever style you prefer, Carbonara is an easy recipe to follow and prepare. These recipes are from Emeril Lagasse and Gourmet magazine and I tweaked it to suit my family's taste (I omitted the butter, used less oil, doubled the liquid, etc.) If you don't have Pancetta, use bacon; if you like garlic, add it with the onions. As with any recipe, you can tweak it to suit your personal taste.
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Sansrival

17 September 2010 Labels: Desserts 6 comments

SANS RIVAL

What do you get when you mix meringue, buttercream and almonds? Sans Rival, what else? The photo and title says it all, what more can I add to it? Delicious, rich, mouth-watering, diet buster, calorie laden dessert. Ah, one shouldn't think of diets when enjoying this dessert. This is one of those rare times that eating it is worth sacrificing 1 day off your healthy lifestyle. That's why you don't eat Sans Rival every week, you're only allowed to have this dessert uhm once every year? Ok, maybe once every six months.

The name Sans Rival is French, meaning 'without rival'. Nobody knows where this dessert originated but it sure has some European characteristics. It's like Napoleons. It's an Almond torte and consists of layered crispy meringue with almonds and buttercream. There is also another dessert that is similar to this called Sylvannas, the only difference being the Sylvannas is shaped like a huge egg but it tastes the same.

I grew up eating Sans Rival from Goldilocks. This is one of my favorite desserts from that popular Filipino bakery along with Mocha and Ube rolls. When I moved to Northern California 20 years ago, I was ecstatic when I learned that Goldilocks is just a drive away. I got a sticker shock though, a small square of Sansrival costs $25 (back then). No wonder it's expensive, it's a little complicated to make this. There aren't a lot of ingredients but it takes a lot of work to assemble the whole thing. After many years of wanting to try to make this dessert, I finally did it two weeks ago. I was thinking of what dish to bring to a party when I decided to make dessert. It turned out quite good, very good, in fact. Would I make it again? Hmm, yes I will (if somebody pays me to do it LOL). I used almonds instead of cashew nuts just because. If you are a novice baker, then I would suggest you buy it instead of trying to make it. :o) For an expert baker, this is quite easy to make. All you need is a lot of patience and Reynolds Release non-stick aluminum foil. If you don't have this special aluminum foil, use baking paper or parchment paper.

SANS RIVAL

for the wafers:

10 egg whites at room temperature

1/4 tsp cream of tartar

1 cup sugar

2 cups finely chopped almonds

for the filling and frosting:

6 egg yolks

1/2 cup light corn syrup

2 tbsp water

1/4 cup sugar

2 sticks butter at room temperature (1/2 lb)

for the topping:

1/2 cup finely chopped almonds

- Beat egg yolks until it turns light yellow.

- Heat corn syrup, sugar and water over low heat. Cook for 2 minutes after it boils.

- Pour the syrup into the egg yolk slowly while beating on medium speed. Set aside to cool down.Cream softened butter and gradually beat in cooled yolk mixture.Set aside.

- Preheat oven to 325F. Line three cookie sheets or jelly roll pan with parchment paper. Generously grease and flour the parchment paper (very important so the meringue will not stick; if you use the Reynolds Release foil, then you don't have to grease and flour)

- Beat egg whites and of tartar until soft peaks form. Add sugar a tablespoon at a time, beating well after each addition. Beat until stiff.

- Fold in ground almonds.

- Spread evenly on the cookie sheets about 1/4 inch thick. Bake for about 30 minutes or until golden brown.

- Cut the wafer into desired size while still warm. Peel off the paper or foil. If the parchment paper is sticking, cover with damp towel for a minute or so.

- Spread the frosting thinly on top of each meringue and stack another meringue, repeat with the layering . Don't put too much frosting in each layer or you wouldn't have enough to frost the outside of the Sans Rival.

- Sprinkle chopped almonds on the top and sides. Chill in the fridge for a couple of hours.

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Chocolate Cake with Cheesecake

06 September 2010 Labels: Cheesecake, Chocolate, Chocolate Cake, Chocolate Cake with Cheesecake, Desserts 18 comments

CHOCOLATE CAKE AND CHEESECAKE

What could be better than combining chocolate cake with cheesecake? It's getting two desserts in one. It is very easy to make for the novice baker, well, except for someone I know who couldn't get it right even after trying it over and over again. She maybe an exception so you should try it if you or your family is a cheesecake and chocolate cake lover. This recipe is from the Cheesecake Factory's German chocolate cheesecake. It's obvious from the photo that I didn't make the traditional topping. We're not fans of that kind of topping so I use chocolate ganache for this cake. The ganache was still warm when I sliced the cake so it dripped but I think it makes for a good photo. What do you think?

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Mango Custard Tart

24 August 2010 Labels: Desserts, Mango, Mango Custard 10 comments

Mango Custard Tart

MANGO CUSTARD TART

Mangoes are my favorite fruit. If you have never tasted Philippine mangoes then you have not tasted the BEST mangoes in the world. There is something special with mangoes grown in the Philippines. It is very sweet, has perfect yellow flesh with no strings whatsoever. I remember when we went to the Philippines in 2003, dh tasted Philippine mangoes for the first time and he was hooked. The mangoes we have here in the US are all grown in Mexico. They have this variety called Champagne which looks similar to the Philippine mango but the similarity ends there. The taste does not even come close to the original.

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Pasta Alla Carbonara

Sansrival

Chocolate Cake with Cheesecake

Mango Custard Tart

EC DROP

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