Everybody loves to eat! whether on a strict diet or it’s a hobby, we all eat! and for us, eating is a heavenly taste. for this month of March we will overload you with so much recipes and food! we will be your cook book and a food guide for different international cuisine. take note that its only a guide still you can adjust it on your own personal taste. and for young readers. liquors are not allowed for you! for young aspiring chef be sure you are being guided by your parents or someone older if you want to try our suggested recipes. so now. get your aprons and ready your ingredients and enjoy cooking and much more. ENJOY EATING! LIVE .. LOVE and EAT EAT EAT!!!
Cristeta Pasia Comerford (born 1962) is a Philippine-American chef who has been the White House Executive Chef since 2005. She is the first woman to be selected for the post, and also the first of Asian descent
Cristeta Comerford was born as Cristeta Pasia in the Philippines and grew up at Sampaloc, Manila. She completed her secondary education at the ManilaScienceHigh School. She attended the University of the Philippines, Diliman in Quezon City, majoring in food technology. However, she left school before completing the degree when she immigrated to the United States at the age of 23.
Comerford’s first job was at the Sheraton Hotel near O’Hare International Airport. She also worked at the Hyatt Regency hotel. After Chicago, she moved to Washington, D.C., and worked as a chef at two restaurants. She additionally spent six months in Vienna as a rotating chef. Comerford was recruited by White House executive chef Walter Scheib III in 1995 to work in the Clinton White House.
After Scheib resigned in February 2005, Comerford was appointed White House executive chef by First Lady Laura Bush on August 14, 2005. Comerford is the first female White House executive chef and the first person of ethnic minority origin to hold this position.
She reportedly was appointed to this position due to her handling of a large dinner that was held in honor of Indian Prime Minister Manmohan Singh.
She was referred to when George Bush mentioned his “Philippine-American chef” to visiting Philippine president Gloria Macapagal-Arroyo in June 2008.
On January 9, 2009, the Obama transition team announced that Comerford would be retained as the administration’s head chef. Michelle Obama stated, “She is also the mom of a young daughter, and I appreciate our shared perspective on the importance of healthy eating and healthy families.”
Comerford appeared on a special two hour episode of Iron Chef America, originally broadcast on January 2, 2010. She was teamed up with Bobby Flay and competed against a team of Emeril Lagasse and Mario Batali. Comerford and Flay were triumphant.
MS. CRISTETA COMERFOLD SIGNATURE DISHES
Cristeta Comerford’s Sweet Potato Pie
SWEET POTATO PIE is said to be PRESIDENT OBAMA favorite dish
Filling: 3 sweet potatoes, 4 sticks cinnamon, 5 star anise, 1 orange quartered, 2 tbsp melted butter
Dough: 1 cup butter, ½ cup sugar, 1 tsp salt, 1 tsp vanilla, 1 tsp lemon zest, 2 egg yolks, 2 ½ cup flour
Custard: 3 cups crème fraiche, 4 whole eggs, 1 tbsp vanilla, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp salt
Pre-heat oven to 350.
For the pie dough, cream the sugar and butter. Add the dry ingredients and gently mix. Incorporate the vanilla, zest and egg yolks. Form into a ball and let rest in the refrigerator. Roll the dough to fit a 12 inch tart pan. Top with parchment paper and cooking beads and bake blind for 12 minutes. Set aside to cool.
For the sweet potato puree, bake the whole sweet potatoes and all the aromatics on a sheet tray at 350 degrees until tender. Scoop the meat and pass through a chinoise. Set aside to cool. In the meantime, mix the custard base and fold into the cooled potato puree.
Pour into the cooked tart shell and finish cooking until set, about 35 minutes.
For the honey meringue topping: 3 egg whites, 2 cups honey, reduced by half
Whip the egg whites until stiff and incorporate the hot reduced honey. Top the cooked sweet potato pie and broil until the meringue gets a toasted color. Enjoy.
Seared Lamb Loin on Chickpea Puree
Boneless lamb loin, 4-6 oz per person
Zest of an orange
Combine in a food processor or blender:
1 to 1-1/2 C. canned chickpeas (garbanzo beans), about 1/3 C. tahini (sesame seed paste)
About 2 T., or to taste, harissa (North African chili pepper paste)
2 cloves garlic, or to taste
About 2 T., or to taste, harissa (North African chili pepper paste)About 3 T. fresh mint, chopped
About 3 T. fresh mint, chopped
Freshly-ground sea salt and pepper, to taste
Process/blend ingredients above with enough olive oil to form a puree; taste and adjust aromatics, seasoning.
Gently warm the puree in a saucepan on the stovetop; do not boil. Set aside.
Slice lamb loin into rounds ½-3/4″ thick; dry thoroughly with paper or cloth towel. Heat a few tablespoons of olive oil in a skillet over medium-high heat.
Sear lamb on both sides until medium-rare. Do not overcook. Spread about ¼ C. of the puree, or more if desired, onto the center of a warm plate, lay two or three lamb rounds over the top.
Garnish the lamb with orange zest. Decorate the plate with bright green finishing oil, if desired (recipe below). Serves 4.
Wolfgang Johannes Puck (born Wolfgang Johannes Topfschnig; July 8, 1949) is an Austrian celebrity chef, restaurateur, businessman and occasional actor. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions.
Life and career
He was born to Maria Topfschnig and a butcher, who abandoned her before their child’s birth. In 1956, Maria married Josef Puck, who adopted Puck. The marriage produced another son and two daughters.
Puck learned cooking from his mother, who sometimes worked as a pastry chef. He trained as an apprentice under Raymond Thuilier at L’Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaco, and at Maxim’s Paris before moving to the United States in 1973 at age 24. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant.
Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen based on his Ma Maison recipes, Puck and Barbara Lazaroff opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck and Lazaroff opened the award-winning Spago in Beverly Hills, which has been recognized as one of the Top 40 Restaurants in the U.S. since 2004. His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering. The Wolfgang Puck Companies encompasses over 20 fine dining restaurants, premium catering services, more than 80 Wolfgang Puck Express operations, and kitchen and food merchandise, including cookbooks and canned foods. He is the official caterer for the Academy Awards Governors Ball, and has parlayed his celebrity into acting; his credits include Frasier, a recurring role as himself on Las Vegas and a cameo appearance on The Weather Man. He also appeared as himself on Iron Chef America: Battle of the Masters, as well as Cooking Class with Wolfgang Puck on The Food Network, and in an American Idol season finale episode where he introduced unusual foods to Kellie Pickler in comic relief segments. He also made a cameo appearance as himself on an episode of Tales from the Crypt, and appeared in a TV commercial advertising California (along with famous people such as Arnold Schwarzenegger and Jack Nicholson).
Puck is active in philanthropic endeavors and charitable organizations, co-founding the Puck-Lazaroff Charitable Foundation in 1982. The foundation supports the annual American Wine & Food Festival which benefits Meals on Wheels and has raised more than $15 million since its inception.
Puck is The Honorary Chair Chef for the “Five Star Sensation” Benefit in Cleveland, Ohio every two years helping to bring $10 million to support The Ireland Cancer Foundation of University Hospitals
Puck’s favorite food is macaroons
Puck’s signature dish is House Smoked Salmon Pizza.
Puck is married to designer Gelila Assefa.
Awards and honors
Spago Beverly Hills received a James Beard Foundation Outstanding Service Award in 2005. It was awarded two Michelin stars in the 2008 and 2009 Los Angeles Michelin Guide.
In 1993, Spago Hollywood was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame. The next year it received the James Beard Restaurant of the Year Award.
In 2002, Puck received the 2001–2002 Daytime Emmy Award for Outstanding Service Show, Wolfgang Puck.
Spago, Puck’s first restaurant opened on the Sunset Strip (1982) serving California cuisine.
Chinois on Main, Santa Monica, California (1983), Asian fusion.
Postrio, San Francisco (1989), Mediterranean and Asian fusion.
Spago, Beverly Hills (1997), known for serving California cuisine. Spago Beverly Hills, Spago Las Vegas, Spago Maui, and Spago Beaver Creek.
Postrio, Las Vegas.
Trattoria del Lupo, Las Vegas.
CUT in London, Beverly Hills, Las Vegas and Singapore’s Marina Bay Sands resort.
Five-Sixty is located in Dallas, Texas and features Asian-inspired New American cuisine.
The Source, Washington, DC, modern interpretation of Asian cuisine located at the Newseum.
Wolfgang Puck B&G (2009) in Los Angeles.
Wolfgang Puck in Walt Disney World. It is located in Downtown Disney.
Museum of Science in Boston.
Wolfgang Puck Grille, a signature restaurant of MGM Grand Detroit in Detroit. ♠ Closed permanently on Mother’s Day 2012. Source: Detroit Free Press Replaced by Wolfgang Puck Steak  and Wolfgang Puck Pizzaria and Cucina 
Wolfgang Puck American Grille, a signature restaurant located in the Borgata Hotel & Casino in Atlantic City.
Springs Preserve Café, Las Vegas.
WP24 by Wolfgang Puck located in The Ritz-Carlton in downtown Los Angeles, modern Chinese cuisine.
Wolfgang Puck Pizzeria in Cucina, Las Vegas.
Wolfgang Puck Bistro in Tulsa, Oklahoma.
Jai by Wolfgang Puck in La Jolla, CA.
Wolfgang Puck Bistro located in the JC Penney Flagship store in the Manhattan Mall in New York City (opening in Summer 2012).
Wolfgang Puck Express located in JC Penney in Pittsburgh at Monroeville Mall (scheduled for opening in October 2012).
Wolfgang Puck Express located in Denver International Airport in Denver, CO
Wolfgang Puck Express located in Indianapolis International Airport in Indianapolis, IN
Wolfgang Puck Express located in the Seidman Cancer Center at University Hospitals in Cleveland, OH
MR. WOLFGANG PUCK SIGNATURE DISH:
CANTALONIAN FIRE ROASTED LAMB RACK
1/2 cup extra virgin olive oil
3 shallots, sliced
8 garlic cloves, sliced
1 dry ancho chile, roasted, crushed
2 scallions, thinly sliced into rounds
1 small handful of cilantro leaves
Juice of 2-3 limes
1 tablespoon honey
3 racks of lamb, chine bone removed
Salt and pepper
1 recipe of Romesco Sauce
3/4 cup extra virgin olive oil
2 dry ancho chilies, roasted, crushed
1 fresh Serrano or jalepeno chile, cored, seeded, chopped
1 red bell pepper, cored, seeded, diced
3 shallots, sliced
4 whole tomatoes, cut in half
1 cup tomato sauce
Large pinch of saffron threads
1 tablespoon cumin, toasted, crushed
1 tablespoon coriander seeds, toasted, crushed
A few basil and parsley leaves
3/4 cup sliced almonds, toasted
Juice of 1 or 2 limes
Salt and pepper, to taste
Instructions for Catalonian Fire Roasted Lamb Rack Recipe
Prepare the marinade. Heat the olive oil in a heavy skillet and add the shallots, garlic and ancho chile. Cook until barely golden. Remove from heat and add scallions, cilantro leaves, lime juice and honey.
Remove the whole ‘eye’ from the rack, reserving the rib bones, and place in a non-reactive roasting pan with the marinade. Refrigerate, covered, for up to 2 hours. Slice the rib bones into 7 or 8 evenly, dividing meat at the bones.
Preheat the oven to 400 degrees F.
Prepare the Romesco sauce: In a shallow roasting pan, combine olive oil, ancho and serano chilies, red bell pepper, shallots, garlic, tomato, tomato sauce, saffron, cumin, coriander, basil, and parsley. Roast for 40 minutes or until the tomatoes start to brown. Remove from the oven and transfer to a food processor. Add the toasted almonds and lime juice. Process until smooth. Season with salt and pepper to taste.
Return half of the sauce to the roasting pan and toss in the rib bones. Loosely cover with foil. Cook for 1 hour or until meat is cooked. Remove the foil cover and cook for another 10 minutes or until meat is brown.
Preheat the oven to 500 degrees F.
Scrape the marinade off the ‘eye’. Season with salt and pepper. Sear over high heat, in a large skillet, until all sides are well browned. Transfer to a shallow roasting pan and coat with the remaining sauce. Cook for about 10 minutes until medium rare. Allow to rest before slicing into 6 equal rounds.
one of HUNGARY top fashion designer Ms. AGATHA CSETNEKI shares with us her favorite foods and recipe. check and cook to see why it is her favorite.
Hungarian chocolate cake
3 eggs // 3 spoons sugar // 3 spoons flour // 1 bottle cherry compote // for the cream: 3 deciliter milk // 1 spoon coca powder // 3 spoons sugar // 20 decagramme butter // 10 decagramme dark chocolate // 1 package of vanilla pudding powder // for the top: 20 decagramme dark chocolate
Mixed the 3 yolks of eggs and the 3 spoons sugar whipped. Then put in the flour, the cocoa powder and last the albumen of the three eggs. Put this mixture into the box of cake and bake the cake for 20 minutes at degrees 180. When it is okay just let it cool.
For the cream you have to mix the milk with the 3 spoons of sugar and vanilla pudding powder. And cook on low heat stirring constantly densely. Then take off the heat and put in the dark chocolate. When the cream has cooled, add the butter ( you have to mix it whipped, too before you add it to the cream!) and at last you add the cherries.
Put the cream to the top of the cake and put in the refrigerator for a few minutes. After it you have to liquefy the dark chocolate and put it to the cream. You can decorate it with some cherries.
Hungarian stuffed cabbage
- 1 Large cabbage
- ½ kilogram Ground beef or pork
- 1 1/4 cups Long grain white rice
- salt to taste
- pepper to taste
- Red Hungarian Paprika – for color and taste
- 3 Large fresh garlic cloves pressed or more if desired
- 2-3 Eggs
- 1 Onion – grated into meat mixture
- 300 gram Smoked Ham hock
- 1 kilogram Saurkraut – rinse alittle right before adding so it’s not too sour.
- 2 small cans of contadina tomato paste – mix both cans with enough water to cover entire pot of stuffed cabbage for cooking.
- Oil and flour for the roux
1. Remove core from the cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Dry and reserve liquid.
2. Combine the meat, rice, spices, and eggs, mix well with your hands. Lay out a leaf of cabbage and center about 2 tablespoons of meat. Fold up sides and roll up ends to seal each roll. Continue with all the meat and cabbage.
3. To fill the pot, start with a layer of that chopped up cabbage mixed with sauerkraut. Then place the stuffed cabbage. Add another layer of chopped cabbage and sauerkraut on top of that, then another layer of stuffed cabbage. Keep going like this until you run out of stuffed cabbage, and add a final layer of chopped cabbage and sauerkraut on top.
4. Add the tomato saft, the smoked pork and the water to just cover the contents of the pot. Cook on simmer for one and half hour or until rice is tender.
5. Make a roux. (Ingredients for roux: 1 tablespoon of oil, 1 tablespoon of flour, paprika )
6. Serve with sour cream.
Hungarian fish soup
(for about 6 person)
- a big carp (1, 5 kilo)
- some different types of small fishes (500 gram freshwater fish)
- 2 liter water
- 1 big peeled tomato
- 2 large chopped onion
- 2 tbs Hungarian paprika powder
- salt to taste
- 1 green pepper
- 1 dl red wine
1. Preparation: Clean the fish and remove its teeth, tail, fins and scales with a sharp knife. Cut out the eyes from the head. Wash the cleaned fish with cold water. Open up the carp at its belly and remove the chitterlings. Slice it up for 2 cm thick slices and salt the fish fillets.
2. Make a fish stock. Cook the head of carp an the small fishes in water until tender, strain and pour it through a sieve.
3. Cook the chopped onion in water and until soft, sieve and put it into the fish stock.
4. Place the salted carp slices into the fish stock. Add slices of green pepper and the peeled sliced tomato, some salt if necessary and bring it to the boil. If you find it necessary, add some water.
5. Add the Hungarian red paprika powder, the wine and cook until the carp is tender.
6. Serve by carefully removing the fish fillets with a skimmer and placing them in the plates, then use a ladle to scoop some soup until its covered.
Hungarian Sweet Pancake
Hungarian „palacsinta” are paper-thin pancakes served rolled or folded into triangles with fruit fillings, ground nuts or whipped cream.
Palacsinta are similar to French crepes, Polish nalesniki and Croatian / Serbian palachinke, among others.
- 3 large eggs, beaten
- 1 cup whole milk
- 1/3 cup club soda
- 1/3 cup orange juice
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- In a medium mixing bowl, combine eggs, milk, club soda and orange juice. Stir in flour, sugar, salt and vanilla to form a smooth batter.
- Heat 1 teaspoon butter in an 8-inch skillet. Use small ladle to add enough batter to coat bottom of pan in a thin, even layer, rotating pan as needed to cover.
- Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter.
- Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners’ sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard or chocolate sauce, if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes