An Adobo Project?!

Good morning! 

My name is Joanne and I am a firm believer that we can get Filipino food into the mainstream.

Yes...But...Let's backtrack.

I know Filipino food is already out there. It has been there for years, but we all know that the general public is still very new to the cuisine. The term "mainstream" is in itch to me. It's something that's annoying yet you have to do something about it. Once it's relieved you feel satisfied. "Mainstream" is something that can make or break. Something that some people want and some people don't. 

Well, I want Filipino food up there...somewhere! This somewhere is also very abstract. Dammit, I want the food of my culture to be appreciated, but I don't want it's history and background to be forgotten. Oftentimes I compare Filipino food to Britney Spears. Before getting buttface famous, she was a girl from the South with brown hair and potential. When she did finally blow up, she moved to Hollywood, dyed her hair blonde, shaved it off, got a weave, and used auto-tune. People forgot she had brown hair.

I don't want that to happen to Filipino food. I don't want Filipino food to be the cuisine that forgot its history due to assimilation much like many of us who've began lives in places outside of where the history came from.

With that, I have to realize that change is inevitable. Change oftentimes can be great. Change also promotes growth. But growth comes from a simple root. Much like Britney Spears' roots when she hasn't kept up with her salon appointments. However! The roots are there and something cannot grow without it.

Being a Fil-Am, I have seen change in myself and my family and where I live. On the flip side, there are things I desire to keep in tact...like our food and the love we have for that food.

There are definitely two sides of this Filipino food story. The old school way and the nouveau way. A person who has knowledge of the Philippines with "get" the old school methods while a person of the younger generation might steer toward the new ways. 

I want to introduce the public to Filipino food, but it is certainly not up to me to decide what people "should" know. It should be entirely up to them.

Hence, I am thinking of this idea that has been in my head for what seems like months now.

When I co-founded KapaMEALya with my friends, I had the goal of somehow connecting the eater to the maker and the product.  I felt it was important for the eater to know the makers story. The story very much influences how the maker creates their dish. The story can include their loved ones, their hometown, their favorite ingredients...or all of the above.

I was inspired by my friend Marvin Gapultos who is author of The Adobo Road Cookbook."  The word "adobo" is of Spanish origin and of course after centuries of colonization, "adobo" became a method that Filipinos used. Adobo is not a recipe as many might think. You can adobo just about anything and your adobo will definitely be different from your next door neighbors'.  There are so many interpretations of this dish. I've had chicken, pork, vegan, dry, coconut adobos. It's ridic!

Last year, I was a judge at the Kulinarya showdown and adobo was one of the categories the chefs had to create for us.  My fellow judge Chef Ron Bilaro asked me how I liked my adobo. I was almost afraid to answer because I feared my answer would be "wrong."

But how foolish of me to think that because there is no wrong answer. The beauty of adobo is that it's different every time. I like mine syrupy and sweet, btw.

So I was thinking: I still want to connect the eater to the maker and the product. No two adobos are the same. THIS is my project.

I will call it my "Adobo Project."

I call on all professional chefs, restaurant owners, and at-home cooks: I would like to add your story and your adobo to a gallery/collection on a website. This way people can see the differences of each recipe and share stories with one another. I truly believe food brings people together.

Why not over adobo?

If you or know someone who makes a bomb dot com adobo. Please FILL OUT THIS QUESTIONNAIRE!! With so many people who cook this dish and with it being so close to people's hearts, I hope this project goes on for a long time!

xoxo,

Joanne

How to Make an Easy Peasy Quiche

No, this quiche does NOT have peas in it, but it CAN if you wanted it to.

That's the beauty of a quiche: you can put anything you want in it.  Got leftover steak from dinner last night?  Throw it in.  Saw some amazing sweet corn at the farmer's market?  Go ahead!  Garlic french fries from lunch today?  Sure...why the hell not?!

My Instagram followers and friends are amazing.  They double tap my pictures and give me some sense of accomplishment whenever I post a pic of something I made in my kitchen.  My quiche pics are probably some of the most loved out of my entire gallery, and my friends probably won't believe how easy it really is to make.  Here are my tips on making a super easy and flavorful quiche in your own home:

You Will Need:

• A pie crust - you can make this yourself, but if you are like me and whip things up whenever I get the fancy to, a store-bought freezer aisle pie crust is groovy too.  I am partial to Marie Callender's pie crusts which I find at my local Safeway.  
• 5 eggs - a quiche without eggs is like pancit without noodles.  Don't make sense.
• 1 cup of heavy whipping cream - this ain't diet food.  I like my custard to be on the richer side.
• 1 cup of shredded cheese - I really like Emmental Swiss to be my main cheese, but I like to add other cheeses like cheddar or Monterey jack to the mix if I feel to get all fancy-like.
• 1 - 1.5 cups of filling of choice - this can be just about anything.
• Salt and pepper to taste
• An oven pre-heated to 375F degrees 

Filling Tips:

• Start with the filling.  The custard takes only a minute to prep.  The filling can take several minutes. 
• If I have any bacon, I like to cook that first as I am prepping the custard base...unless you want a greasy quiche with raw bacon in it.  No bueno.  This should also be done with any meat - chicken, sausages, etc.

Broccoli, Asparagus, Mushrooms, Bacon, and Scallion Medley

• When it comes to veggies, I like to pan roast/stir fry/blanch whatever I need to do to get a head start on the cooking.  If you add raw veggies straight to the custard, you run the risk of having 1)  a watery and broken custard because veggies release a lot of their natural juices/liquids as they are heated and 2) undercooked veggies.  I really don't want to bite into a raw piece of celery in a quiche.  Plus the flavor of caramelized veggies is concentrated and just good.
• Custard - In a bowl, combine the eggs, heavy cream, salt, pepper, and any other seasonings you would like to add - so this means spices, herbs, etc.

• Put the crust on a sheet pan and in the frozen pie crust (please do not pre-bake it as instructed in fruit pies), add half of the cheese, then your veggies/filling of choice, the rest of cheese, and finally the custard filling over top.  You can use a fork or butter knife to mix the ingredients around so they don't all sink to the bottom.  I also like adding fresh green onions and extra to the top. 
• DO NOT add too much custard.  This mixture will rise as it cooks so leave room.  If you don't, the custard will spill over (glad you put the pie pan on a cookie sheet, huh?) and your crust won't brown.  If in the event of having custard left over, mix in some cheese and bake in a ramekin.  Voila!  Crust-less quiche/cheese flan.

• Put your pie pan/sheet pan in the oven to bake.  This will take about 45 minutes.  
• Each oven is different from the next.  If you see it brown quickly while the middle isn't setting, feel free to set the temperature lower by 10F degrees and place the quiche on a lower rack.  If your crust is getting too brown, cover just the outer rim with foil, lower temp, and put on lower rack.

Serving Suggestion:

• Take finished quiche (middle is no longer jiggly) and let cool on your counter for at least 15 minutes.  
• It's classic to serve a piece of warm quiche with a simple salad of mixed greens dressed with vinaigrette.

I remember making my first quiche a few years ago and it turning out to be a disaster.  The custard was not set.  It fell on itself.  There was no flavor.  The veggies were raw.  After a while, I began to find ways to correct those mistakes and came up with a simple method that anyone can do.  Quiche is even better the day after it's made.  I took some to work and it was still delicious.  Or, make it for a buffet table at brunch or bring on a picnic.  With it being so customizable, you literally can make endless combinations.

I hope to make some for Mother's Day this weekend!  The produce this time of year is amazing and fresh and anything at the market will be great additions to whatever I conjure up.  Have a wonderful week, everyone!

xoxo,
Jo

Yehey! The Adobo Road Cookbook is OUT!

The day has finally come!

My fellow blogger, Marvin Gapultos has done it all when it comes to promoting Filipino food.  He is owner of well-known food blog called "Burnt Lumpia," ran Los Angeles' first Filipino food truck "The Manila Machine," and now an official cookbook author of "The Adobo Road Cookbook."

I told Marvin that he was one of my inspirations 6 years ago when I decided to start my own food blog.  Back then, there weren't many Filipino food bloggers and it was so refreshing to see a Fil-Am embrace the cuisine of the Philippines.  Back in March of 2009, kapaFAM and I went to So Cal to meet Marvin and other Filipino food bloggers who I love.  Marvin then came to the Bay in 2011 and we had dinner and introduced him to 4505 chicharonnes!  Super nice, humble, down to earth guy who is paving paths and opening minds just because of his love for cooking Filipino food.

NOW THIS:


YOU, yes you, can now prepare the recipes Marvin has developed for the home cook.  I got a copy of the cookbook and the pictures totally made my mouth water.  Oh yeah, Marvin took the pictures himself!  You got everything from adobo (of course) to soups to desserts...and so much more.  I cannot wait to get adobo grease all over this book.  What good is a CLEAN cookbook?  Soldiers have battle scars and cookbooks should have tears, water stains, and mystery gunk all over it.

Per Mavin's site:

"The Adobo Road Cookbook is now available online from Amazon, Barnes & Noble, Books-A-Million, and IndieBound, and you could also find The ARC on the bookshelves of many Barnes & Noble brick and mortar locations, independent bookstores, and even at Costco locations in California."

NOW! Speaking of independent bookstores, here's a treat for those who live in the SAN FRANCISCO BAY AREA:

For more details, please visit our Facebook event page to RSVP and let us know you're coming!  Another great food friend of mine, Chef Tim Luym of Poleng/Attic/The WOW Truck, will be preparing little bites for you to enjoy.  A signing and tasting with two Filipino food spearheads?

Yes, please!

This is quite an exciting time for Filipino food lovers and I am looking forward to it!  Congratulations to Marvin on his accomplishment and see you on the 17th!

xoxo,
Jo

Shouts go to Reese, Seafood City, and Tuttle!

Happy 6th Birthday, Blog!

Okay, okay...

I don't know exactly how to feel right now. 

I do know that this probably sounds so silly, but this is somewhat bittersweet for me.  I started this blog when I was 24 years old and still in school.  Every blog-birthday, I look back and feel blessed for all the great things this blog has brought me.  However, I can't help but feel as though I have neglected it.  This is my baby.

I wrote in it as if it were my diary...only public.  I ranted and I rejoiced.  I don't even know who I was writing for...during this 6-year journey, I was probably the only one who has been reading this blog.  Ha!  Nevertheless, I owe my blog and whoever YOU are.   Yes, YOU!


Something has brought you here.  I don't know what that something is but I hope I continue to deliver...even though I have failed in the last few months.  I've been on hiatus of some sorts just rediscovering what I want to do, and hell, no matter what I try to do to distract myself, it's coming back to food.  I do have a few projects lined up, so I will be sure to bring them to you here.

Thank you to the few of you who still visit my blog even after all these years.  Man, do I feel like an old fart!  I even forgot it was my blog's birthday!  The strangest thing happened though.  My blog birthday is on April 25th (I think, d'oh!), and that weekend on the 26th, I made a cake.  Jayla said, "Tita, I want rainbow cake!"

Jayla wanted rainbow cake, so I made her rainbow cake.  Maybe she knew there was something to celebrate!  I swear, Jayla sees things we old people cannot. Creepy!

I can only pray that my 6th year as a food blogger brings even more opportunities to expand my horizons, fun times with friends and great food to eat.  This blog has brought nothing but blessings and I am grateful!

xoxo,
Jo 

Bakesale Betty - Is it REALLY That Good?

Restaurant:  Bakesale Betty
Address:  5098 Telegraph Ave, Temescal, Oakland, CA 94609
Phone Number: (510) 985-1213
Cuisine:  Bakery and sandwiches
Dining Partner:  Keaton

Every now and then, there comes a restaurant that everyone swears by. It's all over food social media, writers are covering it, people are tweeting about it, etc. People go there and wait countless minuted in line just to get their fix. It's just THAT good...for the time being. Have you ever heard "Mr. Right vs Mr. Right Now? A lot of these restaurants and lunchtime spots are just Mr. Right Nows as opposed to one that can live up to their expectations in the long run. Eventually the buzz dies. Like marriages - hence the 50% divorce rate AND the number of restaurants closing each year...but I digress.

I've heard about Bakesale Betty over the years. How the chicken is so juicy and the sandwich is the best you will ever have. I never got the chance to eat there for lunch because of their limited hours, but finally I got the chance to. I wanted to see if the "magic" was still there...and see if the hype was worth driving across the Bay Bridge and stand in line with other hungry people.

We get there (to a very unassuming corner location might I add) and there's already a line out the door. One gentleman in front of us reassured us that once we get inside the service is swift. "Inside" is very small - only room for a few people to stand by the cashier to make their orders - hence why most people are outside. Hence why is looks "busy" all the time. Ordering is easy. On the day we went, they only had this particular sandwich, cookies, and strawberry shortcake on the menu. Don't look for a made to order deli menu board to order from. All sandwiches are pre-made and are already in paper bags, so all the cashier needs to do is reach behind him to give you your lunch. You're in there 3 minutes tops from ordering to paying to receiving your food.

Love it.

One thing I like about this method is that you get what they give. There are no substitutions or add ons or take aways. You are going to enjoy the sandwich the way they want you to, dammit!

Keat and I drove to nearby Lake Temescal to eat. What a perfect place. You got your lake to gawk at. The trails to walk. The sun shining. So awesome. We copped a free picnic table and attacked our lunches. I just realized I have no pix of the lake! I guess we were too busy eating!

Here is the anatomy of the famous Bakesale Betty Fried Chicken sandwich: a juicy buttermilk fried chicken breast is laid on an Acme Torpedo roll and a slaw of vinegar'ed cabbage (and jalapeño! Oh my word! My fave!) is placed on top of the chicken. On the way to the lake, I was afraid the chicken would be cold and soggy...and was it? No, sir!

Analysis: The bread was so delicious, but hey, it IS Acme bread and all their bread is TDF. I appreciated how there was no gloppy dressing and that the slaw was zesty, refreshing, and acidic - very nice pairing with the chicken, which was still warm and crispy! It was amazing! Keat and I initially agreed we would get one sandwich to share and bring one to bring back to San Francisco. We did get two sandwiches and...Ummm...lets just say there was no sandwich to bring to to The City. We straight demolished one each and for those who have eaten one of these, you know they are not tiny!

So worth the calories!

I am happy I finally got to try Bakesale Betty. It took a couple of years, but better late than never, right?! I mean, look at this sandwich! It's glorious!

Try it if you get the chance!! Bakesale Betty is not just Ms. Right Now. It's Ms. Right.

Period.

xoxo,
Jo

PS:  Buttermilk Fried...Duck?