Of Food and Art: 2010

The EGCC kicked off 2010 with a dinner on January 9 at home. It was a nice exploration of Asian-themed dishes. Abner and I picked the recipes for this dinner making sure we included dishes from back home as well as some time-tested recipes. There are, of course, new recipes as well so that we're always learning something new.

I called it A Taste of the Orient.

The Place Setting

Beautiful woven placemats from Tita Nelie (Made in the Philippines)

The Menu

Materials for the menu and the place cards courtesy of Pontri and Joy

The Amuse Bouche

Orange-Pineapple Shrimp served with Buko-Pandan Gelee and a Shot of Lychee Ice

This spicy-sweet amuse bouche worked perfectly with the refreshing gelee and lychee ice.

The Appetizers

Yudofu

Oh yumm, Trish! This a wonderfully simple dish that bursts with flavor.

Miang Kam

Here's a delicious appetizer prepared by Connie and Doug.
This dish is traditionally served with la lop leaves, but here they served it with both la lop leaves and collard greens. What a great idea!

Here's Connie demo-ing how to put a bite together while Dean and John watch.

Chicken Meatballs on Lemongrass Skewers

John always ends up with the tricky recipe. I swear, I don't do this on purpose, John. Anyway, like a true chef, he rescues the dish and makes it work.

The Soup

Miswa Soup with Patola

Yes, we found patola in the Asian grocery. Abner did a great job with this dish.
Hmmm, this soup reminds me of home.

The Salad

Shrimp and Mango Salad

And the refreshing salad after hot soup - just perfect, Tony!

The Main Dish

Kalbichim with Black Rice

I've been making this Korean dish since the mid-80's when I was still living in the Philippines.

It's a hearty and delicious dish which hits the spot every single time. Thanks, Melanie Aquino (our neighbor in Quezon City), for introducing me to this dish!

The Side Dishes

Kalbichim is not complete without the side dishes, right?

From left to right:

Kimchi by Dean - It stinks, yes, but it's crunchy and spicy. That translates to a 'Yes' vote from me.

Kinpira by Jean - I've never heard of gobo until I had this dish. I just love the texture and the flavor! Thanks for making a HUGE batch, Jean! I enjoyed it for a few more days.

Shiraae by Connie - Can tofu really be a dressing for salads? Yes, it works and, believe me, it's so delicious and different from your regular salad!

The Dessert

Vietnamese Iced Coffee

by The Guys

Palitaw

by The Gals

Beautiful photographs by Abner and Dean

My first blog. This is exciting! I don't know how this site will evolve but I will start with food. There will be lots of photographs of food - food from some parties, from the gourmet club dinners, or just plain exciting food that I come across.

Let's start with the great and fun EGCC (Eastside Gourmet Cooking Club) dinner on September 19, 2009. We had a memorable Thomas Keller dinner where we tried our hands at some of the most amazing dishes from his book, the French Laundry.

And here's a glimpse of some of the EGCC members ...

Powders. Oh, the vibrant colors of fruits, vegetables and spices ground to powders!

From left to right: red onion powder, citrus powder (lemon, orange and lime), beet powder, fennel and mustard powder, carrot powder

Let's drink!

Now let's get to the food.

First, we had Parmigiano-Reggiano Crisps with Goat Cheese Mousse. John had some challenges making this dish but after a few tries, he got it to work. Great job, John. Woo-hoo!

Next up, cornets!

Salmon Tartare with Sweet Red Onion Crème Fraîche served in cornets. Yumm!

Here's one in a deep bowl of salt.

And here's more, this time in bowls of salt and pepper.

This is a wonderful appetizer! Jean went all the way with this one, including the origami lilies!

Then another appetizer, of course! This gourmet club loves to eat. Shrimp with Avocado Salsa. So colorful and refreshing! Thanks, Trish!

So we finally make it to the table and start with Thomas Keller's Whipped Brie de Meaux en Feuilleté with Tellicherry Pepper and Baby Mâche. Connie and Doug made this beautiful course that is a great combination of textures and flavors.

We then had some quail eggs, French Laundry's Soft Poached Quail Eggs with Applewood-Smoked Bacon. Look at Connie's striking presentation!

So now it's time to have Thomas Keller's version of Ceasar Salad. Tony was the creative master for this dish. It's called Parmigiano-Reggiano Custards with Romaine Lettuce Anchovy Dressing and Parmesan Crisps.

It's now time for the first of two main dishes. We start with Red Mullet with Palette d'Ail Doux and Garlic Chips. This was a real challenge. So many components to this dish and so many steps for each component. You start with the parsley coulis base to the egg and garlic palette, then the fish, then this is topped with parsley salad, then crowned with garlic chips!

Now we move on to the second main dish, a hearty cassoulet. Although this is not a French Laundry recipe, it still is a Thomas Keller one which he adapted for All-Clad's slow-cooker. So here it is, Slow-Cooker Cassoulet.

Let's have dessert! What's more appropriate than Îles Flottantes? So here it is, Slow-Baked Meringues with Crème Anglaise and Bittersweet Chocolate, another recipe that involves numerous steps. There's the Crème Anglaise base, the meringue, the surprise chocolate mousse inside the meringues, the thin chocolate cookie, shavings of chocolate, some sprig of mint, and, last but not the least, mint oil.

Here's Chef Dean laying the groundwork. Uhmm, this will take a while.