Beef Carpaccio 200 gm thinly sliced air-dried beef 1 small oinion 2 tsp capers 4 large mushrooms (button shiitake) olives, cornichons freshly ground black pepper
Dressing 2 tsp lemon juice 1 tsp mild mustard 4 tsp extra virgin olive oil 100 gm parmesan cheese
METHOD 1. Slice the air-dried beef, parmesan cheese and onions thinly. 2. Blend the lemon juice, olive oil and mustard. 3. Sear sliced mushrooms in olive oil and season with salt and pepper. PRESENTATION Arrange the air dried beef and mushroom on cold plate. Sprinkle with the dressing, garnish with sliced onions, parmesan cheese, capers, olives and cornichons and freshly ground black pepper. Serve with toasted bread or a crusty country style dark bread and butter.
Get more of mouth watering Carpaccio dishes at Carpaccio Ristorante Italiano, 7431, Yakal Street, San Antonio Village, Makati City. Their contact number is 843-7286.
Sauce 1. Saute the shallots and herbs in butter, and deglaze with Bouteilly prestige wine. 2. Add veal stock, simmer and reduce for aaprox 30 minutes 3. Strain the sauce and season to taste. Vegetables and Meat 1. Clean, wash and blanch all vegetables in salted water. 2. Melt butter and saute the vegetables and set aside. 3. Season the tenderloin steak with freshly ground black pepper and salt. 4. Grill to required doneness.
PRESENTATION Arrange the vegetables on a hot plate. Place the grilled tenderloin on top and garnish with sauce and fresh herbs.
Different cuts of beef require unique cooking methods. A chuck, for example, makes an excellent roast but isn't as pleasing when pan-broiled. With these details in mind, I have here some tips for you when selecting and cooking beef cuts.
Tenderloin is often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon.
T-bone Steak is a cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried
Porterhouse Steak is a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon .
Rib Steak is also cut from the rib section, these tender steaks can be purchased bone-in or as boneless rib-eye
Rib Eyeis one of the most popular, juiciest, and expensive steakson the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes rib eye steaks especially tender and flavorsome, and well suited to dry heat cookery.
Short Loin is a cut of beef that comes from the backof the steer or heifer. The short loin contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak like strip steak and t-bone. The t-bone also yields bone-in KC Strip steak (this is the t-bone without the tender loin portion. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.
Top Sirloin is a boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round. The Top Sirloin Steak is a flavorful and somewhat tender steak and can be grilled, broiled, sautéed, or pan-fried. Since this cut can be slightly tough in texture, it is best to marinate the steak first and then thinly slice it when ready to serve.
Brisket is a cut of meat from the breast or lower chest. Brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.
Top Blade is commonly called the "Flat Iron Steak". This tender and flavorful little steak is cut from the top blade roast and comes from the chuck primal. Top Blade is perfect for the grill (or broiling) this steak has such a great flavor that it requires no real seasoning. Tender enough to cook through medium without a marinade. This is a perfect steak on it's own.
Rumpis medium-tender, medium-fine grained and boneless. The meat is lean, with a fat cap on one side. It is generally used for mincing, stewing, or in the production of stocks, soups and sauces.
Chuck Roll is generally less tender and require long, slow simmering time to tenderize. The cooking methods suggested for this type of cut are stewing, braising or pot roasting. Since this cut requires slow and wet cooking method, the result is rich, mouth-watering flavors that one will crave for.
Asparagus 12 White Asparagus 12 Green Asparagus 12 Slices, Black Forest Ham 0.5 dl Olive Oil Freshly Ground Black Pepper
Potatoes 600 gm Potatoes 500 gm Butter Salt
Caramelized Apples 250 gm Apples 20 gm Butter 100 gm brown sugar 1dl White Wine 1 lemon Cinnamon
METHOD Asparagus 1. Peel the white and green asparagus and cut off the bottom ends. 2. Boil in salted water with a pinch of sugar for 3 minutes, then cool in ice water. 3. Dry with kitchen towel and wrap the green and white asparagus with black forest ham. 4. Panfry in olive oil (or bake in hot oven 240C for 4 minutes)
Potatoes 1. Peel and cut the potatoes. 2. Boil in salted water until soft, then drain. 3. Melt the butter and pour over the potatoes, and mash with a fork
Caramelized Apples 1. Peel the apples, core and cut into wedges. 2. Melt the sugar in butter until caramelized. 3. Deglaze with white wine and, simmer for approx 10 minutes until it reaches the right consistency 4. Add the apple wedges, cinnamon and lemon juice simmer for 2-3 minutes
PRESENTATION Place the mashed potato on a hot plate. Arrange the asparagus and sprinkle with freshly ground black pepper. Garnish with caramelized apples.
Asparagus is one of the most nutritionally well-balanced vegetables in existence. Among all vegetables, it is the leading supplier of folic acid. Folic acid / folacin is necessary for blood cell formation, growth, and prevention of liver disease. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year. Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today's health-conscious consumer.
Asparagus is:
Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear.
Contains no fat or cholesterol.
Very low in sodium.
A good source of potassium.
A source of fiber (3 grams per 5.3 oz. serving). (
An excellent source of folacin.
A significant source of thiamin.
A significant source of vitamin B6.
One of the richest sources of rutin, a compound which strengthens capillary walls.
Contains glutathione (GSH).
In cooking asparagus, the shoots are prepared and served in a number of ways around the world. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. It may even be used in a dessert. The best asparagus tends to be early growth (meaning first of the season) and is often simply steamed and served along with melted butter. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water.
Asparagus can also be pickled and stored for several years. Some brands may label them as "marinated" which means the same thing.
The bottom portion of asparagus often contains sand, and as such thorough cleaning is generally advised in cooking asparagus.
Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea. It is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin (Europe, Asia and Africa). The wild olive tree originated in Asia Minor, today the countries of Turkey, Syria, and Lebanon. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Today’s marketplace provides a wide selection of olive oil mostly from Greece, France, Italy, Spain, and California. The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop’s condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold pressed result of the first pressing of the olives is only 1 percent acid. It is considered the finest and fruitiest of the olive oils and is therefore the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity. Virgin olive oil is also a first press oil with a slightly higher level of acidity of between 1 and 3 percent. Fino olive oil is a blend of extra virgin and virgin oils (fino is Italian for fine). Products labeled simply as olive oil contain a combination of refined olive oil, and virgin or extra virgin olive oil. The new light olive oil (an American marketing term) contains the same amount of beneficial monounsaturated fat as regular olive oil and it also has exactly the same number of calories. The most traditional way of making olive oil is by grinding olives. Green olives produce bitter oil, and overripe olives produce rancid oil, so care is taken to make sure the olives are perfectly ripened. First the olives are ground into paste using large millstones. The olive paste generally stays under the stones for 30–40 minutes. The oil collected during this part of the process is called virgin oil. After grinding, the olive paste is spread on fiber disks, which are stacked on top of each other, then placed into the press. Pressure is then applied onto the disk to further separate the oil from the paste. This second step produces a lower grade of oil. Extra-virgin olive oil is mostly used for salad dressings and foods to be eaten cold. Used cold, its strong flavor is able to stick out while not being compromised by heat. It is also used for sauteing ingredients. The higher the temperature to which the olive oil is heated, the more one should prefer the use of refined olive oils. When extra-virgin olive oil is heated above 350 °C (662 °F), the unrefined particles within the oil get burned. This leads to deteriorated taste and even toxicity. Also, the pronounced taste of extra-virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after six uses. Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils. An important issue which is often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year olive oil should be used for cooking, not for foods to be eaten cold, like salads. The taste of the olive oil is influenced by the soil that the olive trees grow on, but also by the moment when the olives have been harvested and ground. Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it can last up to a year.
I am a food aficionado. I want to bring in quality food to every Philippine household. I have 10 Santis Delicatessen stores around the metro. Everyday, I will pick a food ingredient from my store and explain what the ingredient is for, where it originated and if possible, some kitchen tested recipes using the ingredient I am featuring.
You may also share your ideas with me or ask some questions. Email me at santislover@santis-deli.com
