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Talentadong Chef Cupcakes Book

As a birthday treat, I am sharing with you an e-book of my favorite cupcake recipes. This is just the start of my “kitchen adventures” series of e-books. I just hope I find the time to make more! Cheers!

To get the file: Click the link below, then click “save as” or “download linked file as”. The file should be in PDF form.

Talentadong Chef Cupcakes Book

Enjoy!

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PS: Follow me on Instagram,@talentadongchef. Thanks! 🙂

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Most people ask me, ‘how do you  come up with these recipes?’ Honestly, watching food-related TV shows has already filled my brain with years worth of ideas (it never ends). And sometimes, I just wake up wanting to cook a certain dish; this recipe for instance.

One Sunday morning, I woke up wanting to make roast chicken. I’ve been wanting to make one but the size of my old oven wouldn’t allow me to do it. So when I upgraded my oven (woohoo!), this dish was among the first on the list.

A quick trip to the supermarket’s produce section inspired many delectable flavor combinations, but nothing beats a classic, time-tested recipe. So, I grabbed some lemons, fresh rosemary and a stick of butter, and made my version of, well, lemon-garlic-rosemary roast chicken.

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It’s really amazing how simple ingredients create the most wonderful flavors when combined right. Here’s the recipe:

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Valentine’s day is just around the corner and as much as you try to veer away from romance, you just can’t seem to escape it. It is freaking everywhere!  It’s the season where heart and cupid cut-outs are plastered all over and anything that is red is in.

In the world of cupcakes, there is only one red cupcake that deserves the spotlight on this occasion. The most famous of them all – red velvet cupcakes!

Red velvet cupcakes are vanilla cupcakes with a little hint of cocoa, tinted to a red hue. A lot would be intimidated to make one, but they’re actually easy to  make. This Southern cake has been sending cupcake shops in frenzy but I really do not get the fuss over it. I still prefer chocolate cupcakes, but once in a while, I let my romantic side kick in and would devour a red velvet cupcake or two.

As I’ve mentioned, these cupcakes are not really that difficult to make. What makes them quite the little divas that they are is their moistness. They have this little, sorta infamous reputation of being dry once refrigerated. That was also my problem. WAS.

I’ve tweaked my recipes a lot of times already and I kept having this problem over and over again. I almost gave up, but I didn’t. I finally got my light bulb moment when I took inspiration from my super moist chocolate cupcakes and a recipe from divascancook, the result: my perfect red velvet cupcakes!

Here’s my recipe:

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“I solemnly swear that I am up to no good.”

As long as I can remember, I have always been a fan of the Harry Potter series.

I’ve always imagined myself living in a magical world full of fantastic ceatures: from hippogriffs to centaurs to dragons (let’s not include Dementors and Goblins). The world of Harry Potter will definitely will leave you in awe.

And of course, their unique and enchanting culinary world.

The food and brews in Harry Potter are not to be underestimated as well. There were a lot of strange concoctions in the world of HP; aside from the famous Bertie Bott’s Every-Flavour Beans (earwax, anyone?) and Chocolate Frogs, the one that struck me most is the butterbeer.

What exactly is butterbeer?

 

Described as tasting “a little bit less-sickly butterscotch”, butterbeer is a popular beverage in the wizarding world of Harry Potter. Available in Hogsmeade (at The Three Broomsticks and The Hog’s Head) and at The Leaky Cauldron in Diagon Alley, it is served both hot and cold.

 

But hold your Firebolts, there no need take a flight to these shops. You can create your very own butterbeer in the comforts of your kitchen.

 

Realistically, butterbeer is of high calorie content. It is made of sugar, butter and calories. It is NOT GOOD for people on a healthy streak. But if you’re feeling a bit mischievous (or magical) the taste and chance of having to experience one of HP’s magical brews is totally worth the “no goodness.”

With that said, prepare your cauldrons, here’s the recipe: (more…)

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The best chocolate chip cookies ever. Or so they say. I wouldn’t really know because this is the only chocolate chip cookie recipe  I have and it’s the only one I’ll ever need. What’s the point of trying other recipes? This is Jacques Torres’ recipe. Yes, the Jacques Torres.

Mr. Chocolate

Any chocolate lover  knows who Jacques Torres is. When I was new here in Manila, that was way back in 2003, I immediately fell in love with his show on the Lifestyle Network. I would rush on my way home to catch his 6pm show. He would make truffles, bonbons, chocolate and marzipan sculptures, cream puff towers and my favorite, his handmade cotton candy. There was even an episode when he made a painting completely out of chocolate. When I’m making my chocolate treats, I would always channel my inner Jacques Torres. Truly a pastry and chocolate genius, he is my real-life Willy Wonka.

Back to the cookies, this chocolate chip cookie recipe is based on Jacques Torres’ chocolate chip cookie recipe. At the time of baking, I didn’t have the required types of flour so I had to settle with all-purpose flour (APF) instead of bread flour and cake flour, if you want the original recipe, you can find it here.

So what’s the difference? Simply put, bread flour has a higher gluten content than APF. The extra gluten provides an extra chewiness/elasticity. Although an APF has that too, results may not be as outstanding. Here’s a tip, which is my kind of cheat, I put more extra work on the dough. This extra work helps ‘release’ extra gluten on the APF to make the dough a bit more tough.

His recipe also calls for a specific type of chocolate which you can purchase in his store. Obviously, we don’t have that here in Manila so I just used regular chocolate chips. But please use the best you can get 🙂

Also, this recipe requires the dough to be refrigerated for a minimum of 24 hours. Mine sat in the ref a little bit more than that which they say is even better. It can even last for upto 72 hours. Yes, patience is also a key ingredient on this recipe.

Enjoy your cookies with a glass of milk! 🙂

Oh, and another thing, this recipe  requires an obscene amount of butter, 1 pound! And a killer amount of chocolate, 2 pounds! Yeah, that much!!! So I just cut the recipe in half in order to accommodate what I have at home. Here’s the recipe:

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Since we’re into coffees, here’s a great coffee find!

7/11′s Banana Foster Cappuccino is surprisingly good! And it’s only P55 for a 16 oz cup. That’s a Grande in Starbucks Lingo, and P120 in Starbucks Money.

A Louisiana dessert transforms into a coffee drink.

 

Bananas Foster is actually a dessert from New Orleans made from bananas, vanilla ice cream, butter, brwon sugar, cinnamon, dark rum, and banana liqueur. How they were able to transform this yummy dessert into an even yummier coffee is pure genius! Its my new White Chocolate Mocha. Great taste at half the price. And I hope at half the calories too! :)

It’s really amazing how 7/11 is able to sell really really good coffee for such a low low price. It’s possible pala :)

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