As a person who loves to cook, someone who enjoys experimenting with food and exotic ingredients, I want to take my avocation and build it into a vocation. I always want to be a chef, someone who makes soulful dish that satisfies the mind, soul and the stomach. I think this is an exciting time [...]
Archive for the ‘CULINARY ARTS’ Category
FROM AVOCATION TO VOCATION
Posted: May 17, 2011 by Melchor Corpuz in CULINARY ARTSTags: culinary arts, me, melchor ceralde corpuz
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101 WAYS TO COOK BANGUS 2011
Posted: May 2, 2011 by Melchor Corpuz in APPETIZER, COMPETITIONS, CULINARY ARTS, ENTREE, RECIPESTags: 101 ways to cook bangus 2011, bangus festival, culinary arts, dagupan city, melchor ceralde corpuz, melchor corpuz
Finally, I am this year’s Bangus Festival 101 Ways to Cook Bangus Over-All Champion! I returned home from the prestigious 101 Ways to Cook Bangus taking hold of awards from two categories. This annual event is part of the much-awaited Bangus Festival, held at the Dagupan City People’s Astrodome last April 29, 2011 where 10 [...]
HOW TO MAKE THE PERFECT POACHED EGG EVERYTIME
Posted: April 13, 2011 by Melchor Corpuz in CULINARY ARTSTags: poach
I never get tired of having an egg dish for breakfast. However, nowadays, I ditch the oil and go gaga with poaching for financial and health reasons. Ahahaha! Anyway, poaching an egg was a hard beginning that makes a good ending and I am loving it! Here is how to poach a perfect egg: 1. [...]
HOW TO MAKE YOUR OWN HOMEMADE FRESH EGG PASTA
Posted: April 11, 2011 by Melchor Corpuz in CULINARY ARTS, RECIPESTags: fresh egg pasta
Making your own fresh egg pasta sounds a little bit scary at first, but it is actually easy, and definitely rewarding. It actually takes me awhile to try it myself but after figuring out that it is uncomplicated, I started making my own fresh egg pasta every time and it never fails to impress my [...]
PAN-FRIED ROLLED CHICKEN BREAST WITH CHEESE AND PARSLEY STUFFING
Posted: April 4, 2011 by Melchor Corpuz in CULINARY ARTS, ENTREE, RECIPESTags: chicken cordon bleu, pan fried recipes
One of my students presented this easy and delicious entrée! It is similar to chicken cordon bleu minus the ham and breadcrumbs. Usually, this may call for the deep fat frying of the rolled chicken and cheese, but here he pan-fried it in a stovetop. It is one of my favorite chicken breast recipes! Try [...]
EASY-TO-MAKE DEEP-FRIED CHEESE BALLS
Posted: April 2, 2011 by Melchor Corpuz in APPETIZER, CULINARY ARTS, RECIPESTags: cheese balls
Few days ago, I am delighted by a simple, common but awesome appetizer. A bunch of Cheese balls. Learn how to make these easy cheese balls for a casual snack or appetizer Here’s the recipe. EASY-TO-MAKE DEEP-FRIED CHEESE BALLS Ingredients: 1 Cup Grated Cheese 2 Teaspoon Flour ¼ Teaspoon Salt [...]
EASY TO MAKE APPETIZER
Posted: March 31, 2011 by Melchor Corpuz in APPETIZER, CULINARY ARTS, RECIPESTags: appetizer, apples, granny smith, quenelle, shrimp
This is got to be one of my favorites now. This easy-to-make appetizer used shrimp which happened to be my favorite seafood and the Granny Smith apple which is my favorite type of apple and “the fun-to-make” quenelle. The shrimp is sautéed in a little butter spiced up with cayenne pepper and seasoned with salt [...]
SUGAR-COATED DEEP FRIED BANANA PLANTAIN WITH FRUIT COCKTAIL STUFFING
Posted: March 27, 2011 by Melchor Corpuz in CULINARY ARTS, DESSERTS, RECIPESTags: desserts
Who wants dessert on a weekend? Almost everyone I guess! I am always an avid aficionado of desserts specially effortless and quick desserts. A few weeks ago, I fell in love with an effortless and quick dessert. It is called Sugar-coated Deep Fried Banana Plantain with Fruit Cocktail Stuffing. It is to die for, not [...]
NO-BAKE CAKE
Posted: March 25, 2011 by Melchor Corpuz in BAKING, CULINARY ARTS, RECIPESTags: no-bake cake graham
This no- bake cake nor should I say refrigerator cake has always been a most wanted in our house and in my friends’ houses whenever there is merriment. It is indeed very easy to make, not to mention reasonably priced, it looks mouth-watering and I am very sure of this, it definitely taste superb. No [...]
A HANDFUL OF HERBS AND SPICES
Posted: March 23, 2011 by Melchor Corpuz in CULINARY ARTSTags: basil, bay leaf, chervil, cinnamon, coriander, cumin, herbs, marjoram, oregano, spices, thyme, turmeric
I just love herbs and spices. I make use of them every time I cook and the results are amazing. Foods would be boring if we don’t use herbs and spices. They exist to improve food flavors. There are a lot of variety of herbs and spices from all over the world. Different ethnic cuisines [...]