I’VE forgotten how excited people get going through recipes and seeing photographs of finished products.
That’s how last week’s hamburger column turned out. Got numerous messages saying the recipes were “nakakagutom!” So wherever many are happy, that is where KR must focus.
Lileth wrote asking for a carpaccio recipe. So, Lileth, this is it! Who better to give it to you than the restaurant that is named and serves delicious Carpaccio!
Trivia: The dish is named after Venetian Renaissance painter Vittore Carpaccio, famous for his use of red in his works. The dish was invented by Giuseppe Cipriani in 1950 at Harry’s Bar in Venice.
Carpaccio alla Cipriani
400 g beef tenderloin 80 g parmesan cheese 1½ tbsp extra virgin olive oil freshly ground black pepper arugula/micro green arugula, greens or sprouts Trim tenderloin, wrap with plastic film and place in freezer. Slice tenderloin very thinly and arrange on a plate. Sprinkle beef with extra virgin olive oil, freshly ground black pepper and Parmesan shavings. Garnish with lemon wedge and greens of your discretion. Optional : The beef carpaccio could be served with forest mushroom salad or light Gorgonzola cream sauce flavored with lemon juice and black pepper.
And speaking of carpaccio, Carpaccio the restaurant is back! The renovation period allowed the chefs to work on their recipes, making it as authentic as could be. This time though, the dishes are plated beautifully, served in an ambiance so nice and cozy.
If you’re a carpaccio person, visit them and try their Carpaccio Piemontese, beef carpaccio with extra virgin olive oil and parmesan shavings, served with forest mushroom and Porcini Salad. They also have lamb carpaccio and my personal favorite, Carpaccio of Salmone e Branzino alla Marinara, salmon & seabass topped with tomatoes, garlic, basil, capers and onions in olive oil. 7431 Yakal St., San Antonio Village, Makati City. Call 8437286.
The word “homemade” has many connotations. To me, it means extreme goodness, the best from one’s household made from finest ingredients.
To use “homemade” in a label is great responsibility. Take the case of Roshan Samtani.
I first wrote about her three years ago when I tasted her chocolate cupcakes filled with caramel centers. Delicious!
I loved those cupcakes not just for their taste but also for their workmanship. Every piped chocolate ganache star was so perfect it seems machine-made.
My fondness for Samtani’s sweets hasn’t waned. Her Ghirardelli, Belgian Chunk, Nutella Chocolate Chip Cookies and Food for the Gods will always be on my best of the best list of favorite foods.
This time, I must say that Roshan outdid herself. She churned out a bucket of Food for the Gods Ice Cream for me as Christmas present. She said it was something she did for her family, using whatever leftovers from Christmas orders.
Every spoonful is filled with clumps of buttery food for the gods. There are chunks of dates and walnuts, folded in vanilla ice cream base. In one word— KASALANAN! Super yummy!
I will stick my neck out for this ice cream concoction. I asked if she was selling, she said no. But my persistence paid off, and now, she is.
In fact, she has Pares, not like those in carinderias, but a package of a dozen of your favorite cookies or bars, matched with a bucket of ice cream of the same flavor.
Aside from the food for the gods bar and ice cream combo, she also has Ghirardelli Chocolate Chip with Nutella Swirl and Coffee Fudge Walnut Brownie —all delicious.
I was trying to photograph Roshan’s Pares combinations, for the packaging was just too beautiful, but I decided to go for her simple logo—only because my camera skills could not capture what my mind could. But then again, it says a lot. Roshan’s seal definitely gets my palate and my tummy’s seal of approval.
Roshan Samtani—0917-8336286
My new class schedules are out. I am also conducting a culinary trip to Pampanga where food historian Lilian Borromeo and I will teach old Pampango recipes and cooking techniques. For inquiries, call 9289296, 0908-2372346.
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