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GODIVA’S DIAMOND PEEL PROMO IS BACK! Heeding the clamor of its customers, GODIVA Skin Station is bringing back its incredible Diamond Peel promo with more attractive features and freebies. The Diamond Peel is down to P550 per session, with no restriction in purchases. The Diamond Peel can also be combined with Godiva’s new Vitamin C ionotheraphy for only P750. And the popular combo of facial and Diamond Peel is also back, for only P1,000. Customers can now also avail themselves of the Club G membership, and enjoy unlimited beauty rewards and free Godiva products with only a minimum purchase of P5,000. Club G members get automatic discounts from their purchases, and earn points with the Bring-A-Friend program. This promo is available until November 30, 2005 only. For more details, visit the Godiva Skin Station in Makati, located at the ground floor of EBC Bldg., Buendia corner Makati Avenue.
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Though, there is a popular culinary prose—behind the grandeur and projected cooking sophistication in modern-fusion styles—on hotelier cuisine as "corporately flat," most of Manila’s hotel chefs strive to break away and go back to the classics with a "slight twist."
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Foreign travelers and some immigrants during the pre-historic times already shared their knowledge in growing sugar cane, however, it was only during the colonial times that sugar production was realized. But because of the Spaniards’ lack of interest on cash crop (though sugar had always been a staple and important condiment in the country) local sugar production had little effect on local society and commerce until the early 19th century.
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It is at this particular time of the year when members of the International Wine and Food Society anticipate one of the gastronomic and oenological highlights of the year which is the President’s dinner. (Once a year, these guys go back to a male chauvinistic tradition by not bringing their wives along…. The reason being women with their heavy perfumes and make-up, corrupt the wine…..and we are all Pinocchios…)
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Yes, Christmas happens once a year. But in between we can do a few Christmas tricks which we can learn from Starbucks.
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I always consider savory desserts good, but a good savory dessert is divine—it’s so divine it can fix a bad relationship, or woo a cranky mother-in-law when served wholeheartedly.
Taking on my culinary instructors’ lead last year (Chef Gino Gonzalez and Jun-Jun De Guzman of the Center for Asian Culinary Studies,) on the temperaments and basically penitent cookery of soufflés of classical France, it got me kicking to practice again just recently on the different qualities of soufflés—just to dwindle back on soufflé romanticism.
One has to remember always, that soufflés need a good poof, and should rise proudly despite its humble ingredients. Chef Gene Gonzalez—my head mentor on Gastronomy—says that one is technically not a chef (based on French Standards,) if he cannot make good soufflé. "Para yang, pagsasaing ng kanin," you cannot be a Pinoy chef if you don’t know how to boil rice well. Actually, rivalries on French restaurants before sprang because of the fad of who can make the best-proud soufflé—"and sometimes" even great chefs fail this very simple recipe, with very humble ingredients.
Here are two recipes for you to try, based on how I do it at home during Sundays:
Jeh2’s Small Dry Swiss Cheese Soufflé Topped Parmessan Grates – Petits Souffle au Fromage d’ Jeremy
Bring 1 cup of fresh milk to boil. Add in 2 cups of soft breadcrumbs (or a crumb of choice,) and mix well to gain thick consistency—add more crumbs if not yet thick. Add 5 egg yolks, one at a time while mixing thoroughly. Add 1 cup grated Dry Swiss and 1 tablespoon butter—set aside and cool well.
Beat 5 egg whites until stiff but not dry and fold them quickly into the mixture. Fill ramekins (small low sauce bowls) with brushings of soft butter, then fill mixture into 2/3 fullness. Top with grated parmesan, and put ramekins in a pan of low boiling water. Pop and bake in moderately hot oven of 380 to 404 degrees F. 12 to 14 minutes until puffed and golden brown.
Note: you can "of course use cheddar cheese for this recipe but adjust the amount depending on what brand, most cheddar cheeses are very heavy. Add in more eggwhites during the process to ensure a good rise. You can also bake this recipe inside scooped tomato shells.
Jeremy’s Classic Pensyl-Dutch Cheese Souffle
For Christmas Banquet Tables
(serve after the 2nd dessert of the degustacion, before sorbet, or after main dish if in a trio-course)
INGREDIENTS:
4 tablespoon butter
6 tablespoon flour
1 1/2 cups milk
6 each egg, separated
(for a proud poof, one can always add 2 more egg whites, folded into the base recipe)
1 ½ to 2 cups parmesan cheese grated
½ to 2/3 teaspoon salt
1 dash paprika
PROCEDURE:
Melt the butter in a double boiler and stir in flour until well blended. Slowly add the milk and cook until thick. Add cheese and stir until it melts. Then add the beaten yolks of the eggs and seasonings and cook for 1 minute.
Set aside to cool.
When cold, fold the stiffly beaten egg whites. Mix well and pour into a buttered baking dish or separately into ramekins.
Set dish in pan half filled with hot water and bake at 350-F about 30 minutes.
Serve at once with quickly grated fresh nutmeg on top.
(folding of egg whites into the mix, means not over-mixing it where the beaten whites are still, in dainty consistency, prominent—it will help in the rise of the soufflé inside the oven, and create good internal steams. A good rise, or poof is technically the most important qualification of a good, and proud soufflé—sooofle.)
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The Golden Fortune Seafood Restaurant, one of the more popular Cantonese restaurants in Chinatown, officially opened the doors of its first branch last Saturday along T.M. Kalaw in Ermita.
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