Easy CCA dish for ‘newbies’
By Irene C. Perez
Philippine Daily Inquirer
First Posted 21:47:00 04/23/2008
Filed Under: Food
MANILA, Philippines—The Center for Culinary Arts is holding the Kitchen Discovery Class (KDC)—a day-long affair that lets you whip up simple but savory dishes.
It is conducted every Saturday, 9-4 p.m., with three hours allotted for cooking, and another three for baking under celebrity chefs and CCA alumni Tristan Encarnacion of GMA-7’s “Unang Hirit,” and Rosebud Benitez and Niño Logarta of QTV’s “Ka-Toque: Lutong Barkada.”
“We call this the ‘appetizer’ class because it lets people, especially students fresh off high school, discover passion in food and pursue a culinary career,” said CCA marketing manager JB Bolaños.
With the tagline “I want to cook for the world,” CCA boasts increased number of enrollees over the years. Successful CCA alumni include chefs Darlo Lopez, Niño Logarta and Benitez, “Ka-Toque” hosts; Christopher Regis, sous chef of Liberty Grill in US Embassy; Miguel Alba, owner and executive chef of Alba Restaurant; and Nikki Nicolas, owner and partner of Café Ten Titas and Red Crab restaurant.
KDC used to be a part of the CCA admission test. But now it is offered to everyone—college freshmen, foodies, hobbyists and enthusiasts—who wants a feel of a professional kitchen.
KDC also gives newbies an overview of the foodservice industry, interactive demos, hands-on kitchen activities and skills assessment. Only 15 students are allowed per class to guarantee spot-on monitoring.
The P3,800 course fee includes ingredients; lecture, recipes and handouts; CCA apron, T-shirt, skull cap and side towel; and a certificate of completion.
Call 9942520 or 9942530; visit www.cca-manila.com.
Pan-seared Salmon in Red Bell Pepper Sauce
HERE’S A KDC-APPROVED quick and easy dish for newbies and foodies.
Pan-seared Salmon:
4 pc salmon fillet with skin on
Ground fennel
Salt and pepper
¼ c olive oil
Season both sides of the salmon with fennel, salt and pepper.
In a hot pan, place some olive oil and sear salmon with the skin side down.
Flip the salmon and lower down the heat. You may finish cooking this in the oven.
Red Bell Pepper Sauce:
2 tbsp olive oil
2½ c red bell pepper, seeded and cut into small squares
½ c chopped onions
5-6 c chicken stock
A pinch or two of saffron
Salt and pepper
Saute the red bell peppers and onions in olive oil in a pan. Season this with salt and pepper.
Pour in the stock and simmer until the bell peppers are cooked and soft.
Purée the cooked bell peppers in a blender, return the pureed sauce in the pot and add the saffron threads. Bring the sauce to a simmer and reduce the sauce.
Serve each salmon fillet on a warmed plate with spinach sauté and drizzle with herb oil.
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