Category Archives: Michy’s Kitchen

dishes that were created and tested in Michy’s kitchen.

Spicy Chorizo Pasta with Tomatoes, Basil and Garlic

I think the most experimented ingredient in the whole wide world is pasta. You can add anything to it without being disrespectful to it’s origins. Here’s one dish that I recently created in my kitchen. You might have tried it before or seen it on tv. I am not really sure where I got the inspiration from but all I thought about while creating this dish was my brother’s love for pasta. It was his birthday when I made this so he was the one that came to mind while I was thinking about this dish.

Ingredients:

2 pieces Virginia Pork Mandarin Chorizo, sliced into thin diagonal slices
5 gloves garlic minced
Cayenne Powder
Ground Black Pepper
Salt
Olive Oil
Fresh Basil Leaves, chopped
Fresh Tomatoes, blanched and chopped
Red wine
Pasta Noodles, cooked according to package instructions

Method:

1. Heat pan and add olive oil. Sauté sliced chorizo until fragrant.
2. Add garlic and sauté until fragrant. Add chopped tomatoes and continue to sauté until the juice of the tomatoes mix with the other ingredients. Add the cayenne powder (adjust to preferred spiciness), black pepper and salt.
3. Add 1/3 cup of wine and let it reduce.
4. Add the cooked pasta (you can use any kind, I prefer spaghetti on this dish) and stir until everything is covered by the sauce.
5. Add the basil before removing from heat.
6. Place in a plate and garnish with grated parmesan cheese.

DSC_0840

Everything Starts with a Broth

They say you can never go wrong with a dish if you have a good broth.  This is the reason why most culinary schools would start with different kinds of broth before students can start learning how to cook.  In a traditional setting most kitchens make their own broth for their dishes. A chinese restaurant that I love uses the broth from pork innards which gives their dishes a distinct flavor.  For the French like anywhere else in the world, they use chicken, pork or beef bones as the base of their broth. What gives their stock a unique flavor is they use meripoix (a combination of  50% onions, 25% celery and 25% carrots) or a bouquet garni (combination of bay leaf, parsley and thyme) when they make them.  For bouquet garni though, one can use different herbs other than stated above.  Broths are time consuming to do so most kitchens would make them in bulk but some would use broth cubes that can be seen in most supermarkets.  I would use broth cubes at times if I don’t have time or any left overs but if I have the time, I would normally make broth for my dishes.

For my own broth, I usually go for meripoix and then chicken.  You can make your own broth too.  Here’s a simple way to do it:

500 grams chicken bones (chicken backbone or the bones from your chicken fillet)

1 big onion, quartered (red or white)

a handful of celery leaves (I use the leaves for you can’t usually use it in making dishes)

a handful of carrots (at times, I skip this especially when carrots are expensive)

water to cover the bones (around 10 cups)

salt and pepper to taste

Steps:

1. put the chicken bones, onion, celery and carrots into a pot with cover

2. put enough water to cover the meat

3. put pot on medium heat and bring stock to a boil

4. once the broth is boiling, lower heat and continue to boil

5. add salt and pepper to taste and continue to boil for an hour (remember not to put too much salt for the water will still evaporate while you are boiling the broth.  just adjust the taste when you are about to remove the broth from the heat)

*** you can store your broth by freezing it after it cooled down for future use.

My Homemade Chicken Broth

 

Breakfast at Home

This may not be the typical Filipino breakfast that I have been longing for but it’s been over a week since I got back from Iligan City and I have been longing to prepare a warm breakfast for myself. My trip and my work has been so demanding that I never got around to do this for myself.  Thank God that my Boss had allowed me to take another time off from work. Bon appetit everyone! ^_^

bacon, hotdogs, egg and a cup of my very own Latte

So how do you make your own latte?  Here’s how I made mine at home:

1 cup of Brewed Coffee (thanks to the Folgers Coffee that my Bro gave me)

1 tbsp chocolate powder (I use Milo for my cup)

2 tbsp milk powder

dash of cinnamon, nutmeg and cayenne powder

Mix it up and serve while hot ^_^

***Note: you may adjust quantity of milk and chocolate powder based on your preferred taste ^_^