To meChristmas time...
Always a Crunchtime
CelebrEATy PAGE
Here I am...facing my desktop monitor, but I just can't keep my fingers glued to
the keyboard. I'd stop often to reach for a kleenex (achoo, achoo!) to take
care of cold-like symptoms. I hate getting sick during the Holidays...that
really sucks, we all know we don't ever want to get sick at the worst times, the
holidays, but of course. There's so much fun stuff during the holidays and not
to enjoy them ---- finish up shopping (because we never buy gifts that early!),
baking homemade gifts or be out partying with friends.
My throat's too irritated now from frequent coughing,...this lingering cold
simply couldn't wait till the hectic holiday season is over. Thanks to
Tylenol, I'm still sane a little bit. And I'm doing my best to hydrate, but
man, it's my article deadline...and my creative juices aren't ever flowing so
freely, and listening to Fox News Network (my favorite station) makes me more
interested in what's going on with Mitt Romney and Newt Gingrich than Martha
Stewart or Paula Deen. Well, I really hope I'd feel better soon, and hope these
bugs go away and be thrown in the black hole and never to be seen again...oh,
please spare me!
There's still zero food item in my mind...and it sure is crunch time, I need
to submit my article today, tonite, not tomorrow. Let me share with you five
wonderful recipes that you can cook or bake for someone you love this holiday
season. Remember that consumable goodies are gifts that are always greatly
appreciated, plus they are inexpensive too.
CPRTV Director Joe Mauricio enjoyed Sarah's version of
Pork Balls with Misua
Soup at the CelebrEATy Circle segment on CPRTV.
When nights just get colder, a warm soup comes first in my mind. Here's a
favorite soup of mine, so easy, and is delicioso. Misua is fine vermicilli you
buy in oriental stores.
For Broth:
1 - 2 tablespoons cooking oil
1 large onion, finely chopped (divided: add half to broth and half to pork
balls)
1 tablespoon finely minced garlic
1 pc carrot, finely chopped (divided: add half to broth and half to pork balls)
1 celery stalk, finely chopped (divided: add half to broth and half to pork
balls)
1 Shrimp-flavored Ramen Noodle soup seasoning packet (if misua is not available,
then use the ramen noodles instead)
6 cups water
few sprinkles of crushed red pepper flakes
patis (fish sauce), salt and pepper to taste
2 eggs, slightly beaten
1 bundle of misua
For Pork Balls:
1/2 lb ground pork
1/4 cup all-purpose flour
half of finely chopped large onion
half of finely chopped carrot
half of finely chopped celery stalk
1 tablespoon finely minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For Pork Balls - Mix all ingredients in a bowl and form into small pork
balls. For Broth - Heat cooking oil in a wok. Add the onions, garlic, carrot
and celery to hot oil and saute until the onion is soft. Stir in ramen
seasoning packet. Add water and crushed red pepper flakes and bring to a
boil. Lower the heat and drop in the pork balls. Cover and simmer for 10 to
15 minutes. Add beaten eggs and stir gently. Add patis, salt and pepper to
taste. Add misua, turn off the heat and cover for 5 minutes. Transfer to
individual soup bowls and may top with fried garlic or chopped green onions.
Serve hot!
PASTA WITH BASIL WALNUT PESTO
Pesto is a very simple Italian herb sauce and is good on almost
anything...top on pizza, spread on toasted baguettes for a pesto bruschetta and
toss on cooked pasta.
You can freeze pasta but you would want to briefly blanch first the basil
leaves in a salted boiling water and really completely dry in paper towels to
retain basil's bright color and fresh taste. Spoon into ice-cube trays and
freeze. One rule on pesto though, never heat it, just toss with hot pasta or
top on sauteed vegetables.
Basil Walnut Pesto
1/2 cup toasted walnuts
2 tablespoons minced garlic (6 cloves)
2 cups fresh basil leaves, packed and rinsed in cold water (pat dry if freezing
pesto)
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper flakes
1 tablespoon maple-flavored pancake syrup
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a blender or food processor, break toasted walnuts into small bits. Add
the garlic and basil leaves. Pour in half of the olive oil to loosen mixture.
Add rest of the ingredients and pulse until the mixture is fairly smooth and of
paste consistency.
Sauteed Chicken and Vegetables
2 tablespoons oil
1 tablespoon minced garlic
1 medium onion, chopped
1 celery stalk, diced
roasted chicken chunks
1 cup green peas
1/2 lemon squeezed (1 teaspoon of juice added to pesto)
salt and pepper
Saute to heat and put in a bowl with cooked pasta and ricotta cheese. Add
the pesto sauce and sauteed chicken and vegetables; toss and mix well (may add a
bit of pasta cooking liquid). Cut some tomatoes and add them to the pasta.
Transfer to serving plate and sprinkle with fresh basil leaves and grated
parmesan cheese.
1 pound fettuccine (or any pasta), cooked al dente, drained and tossed with 1
tablespoon oil
1/2 cup to 1 cup ricotta cheese
APPLE UPSIDE-DOWN CAKE
Topping:
1/4 cup (1/2 stick) butter, melted
3/4 cup light brown sugar, not packed, divided
1 granny smith apple (slice top for ring, and slice rest into 1/4" thick wedges)
1/4 teaspoon ground cinnamon
1 tablespoon rum
Cake:
1/2 cup (1 stick) butter, softened
6 tablespoons apple sauce
1 cup light brown sugar, firmly packed
2 large eggs
1 1 /2 teaspoons ground cinnamon 1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 granny smith apple, peeled, cored and finely chopped
1/2 cup coarsely chopped walnuts (remove about 1 tablespoon for use in topping)
Preheat oven to 350 F. Line bottom of a 9 or 10" round pan with parchment
or waxed paper and lightly grease pan and paper with nonstick cooking spray.
Prepare topping. Pour melted butter in prepared pan. Sprinkle with 1/2 cup
brown sugar. Arrange sliced apples over brown sugar, start with ring in the
middle of the pan and fill in with sliced apple wedges around the ring.
Sprinkle rest of brown sugar, ground cinnamon, nuts and rum. Set aside.
Prepare the cake. In a large mixing bowl and using an electric mixer, cream
butter, applesauce, brown sugar, eggs, salt and spices until smooth and
well-blended. Stir in flour and baking soda. Fold in chopped apples and nuts.
Spoon batter over apple layer in the pan, and then use a knife or offset spatula
to cover. Bake in preheated oven for about 45 to 55 minutes or until wooden
skewer inserted in center of cake comes out clean. Cool for 10 minutes before
inverting onto a serving dish. Cut in wedges and serve with a scoop of vanilla
ice cream. Makes 8 servings.
MANGO-ALMOND CHEESECAKE
I used a disposable store-bought round foil pan with clear lid for easy
transport.
For the shortbread crust:
1 stick (1/2 cup) butter, softened 1/3 cup sugar
3/4 cup all-purpose flour
2/3 cup toasted almonds, chopped)
For the cream cheese filling:
1 box (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
1 large egg
1/2 teaspoon mango extract (or vanilla)
For the topping and garnish:
1 can mango slices in syrup, drained and sliced
enough sugar to sprinkle over mango slices
2 tablespoons toasted almonds, coarsely chopped (optional)
Preheat oven to 350 F. In a medium mixing bowl, cream butter and sugar
until well-combined. Beat in flour and stir in nuts. Pam-spray sides and
bottom of round foil pan. Press the crust mixture evenly on the bottom of the
pan and bake for 20 minutes or until the edges are nicely browned. Turn off
oven heat and remove pan. Cool completely on a wire rack before proceeding with
the filling.
Bring the oven back to a higher temperature of 375 F. In a medium bowl,
beat cream cheese with sugar, cornstarch, egg, and extract using an electric
mixer until creamy and well-blended. Spread mixture over cooled baked crust.
Arrange drained mango slices on top and sprinkle thin layer of sugar over mango
slices. Bake for 30 minutes. Cool on a wire rack and transfer to refrigerator
to chill at least 2 hours.
Just before putting clear lid, sprinkle coarsely chopped toasted almonds on
top of cheesecake.
GERMAN CHOCOLATE CUPCAKES
German chocolate cake mix (mix ingredients and bake in papercup-lined muffin
pans according to directions at back of the box).
Coconut Pecan Frosting:
3 egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup (1 stick) butter
1 teaspoon pure vanilla extract 1 cup shredded coconut or coconut flakes
1/2 cup chopped walnuts
semi-sweet chocolate chips (optional, for garnish on top)
Stir together sweetened condensed milk, egg yolks and butter in a medium
saucepan. Cook over low heat, stirring constantly, until mixture is thickened
and bubbly. Remove from heat; stir in vanilla, coconut and walnuts. Cool to
room temperature and frost cupcakes.
Chicago Launch of the DEWAR’S “Browne Bag” with top designer Thom Browne
Venue was at the plush Public Hotel. With the news of celebrated menswear
designer, Thom Browne, in town for a meet-and-greet, attendance was
jam-packed. Along with DEWAR’S cocktails, Public Hotel served mouth-watering
hors d’oeuvres specially prepared for the Thom Browne event. Thom Browne
appeared so calm, poised and was very approachable (we asked for a quick
snapshot with him, and he happily obliged!).
DEWAR’S Blended Scotch Whisky announced the “DEWAR’S Browne Bag,” a gift bag
collaboration with celebrated menswear designer, Thom Browne, just in time for
the holiday season. For the designer’s first-ever collaboration outside his
artistic arena, Browne breathes new life and sophistication into an otherwise
everyday object.
The limited-edition DEWAR’S Browne Bag smartly outfits a bottle of DEWAR’S
12-Year Old with Browne’s trademark minimalist design and aesthetic. A perfect
elegant gift, the DEWAR’S 12-year-old with Browne bag is now available at select
fine wine and spirits store.
One “Bacon and Boozy” Night with Johnnie Walker
The Viatimes/CPRTV crew (Veronica, Joe, Glenn and me!) entered the popular
Wrigleyville Irish Pub’s The Irish Oak at 3511 N. Clark Street…but the “tasting
room” wasn’t ready yet. It’s Johnnie…so we knew it’s worth the wait!
The young and charming Master of Whisky, the host of the night (bad of me
to lose his card, but blame it on Johnnie…with Johnnie, everything’s all right!)
and the reveals of all the Johnnie Walker Whiskeys commenced.
JOHNNIE WALKER RED (vibrant, and yes, sexy!...my favorite)
JOHNNIE WALKER BLACK (original blend of the Walker family, and is considered a
masterpiece)
JOHNNIE WALKER GREEN (Exotic, it has both some sweet and spicy feel when you
drink it)
JOHNNIE WALKER GOLD (Velvety and delicate smooth goodness)
JOHNNIE WALKER BLUE (one of the rarest whiskies in the world and has won many
awards for excellence)
JOHNNIE WALKER DOUBLE BLACK (Glenn wants to have this for the holiday, this was
his #1 choice, it’s Black Label 3D edition --- darker, richer, and smokier)
The Irish Oak delighted the pub patrons and newcomers with an array of bacon
pairings (bacon wrapped dates, bacon wrapped mushrooms, bacon layered potatoes,
bacon wrapped poppers and that wicked-good bacon-infused Chocolate Chip
Cookies). It was one unforgettable “boozy” nite, and we are all so glad to meet
and taste the “Walker Family.”
Sullivan’s Steakhouse kicks off holiday season with Taxi Cab Appreciation Day
The taxi cab appreciation day by Sullivan’s (2nd year Sullivan’s giving
appreciation to hardworking cab drivers) with Sullivan’s staff and crew handing
out white paper bags to cab drivers in busy downtown streets was really a great
visual.
Joe turned on his video camera right away, making sure the smiles of happy
cab drivers were nicely captured as they received their warm turkey chili
meals. We exchanged pleasantries with the so-cool General Manager Keith
Sansone, and he provided us few bits about Sullivan’s menu offerings, from
special cuts of steak, to fresh seafood dishes, to mouth-watering desserts.
Food, drinks and entertainment under one roof…this is my place to be in downtown
Chicago.
And, speaking of drinks, you have got to try Sully's Knockout
Martini which Manager Aaron Henze delighted us. Veronica loved it, Joe enjoyed
it, and I consumed 2 glasses of it (now do I need to say what I think about this
Martini!).
This Knockout Martini is made with Svedka Clementine Vodka
infused with Fresh Hawaiian Gold Pineapples and an Orange Twist…and it’s
insanely good and so worth the price! We had a blast at Sully’s, even with
steaks in absentia.
We also thanked GM Keith for the $150 promotional gift card (for use in the
restaurant) which was won by the "awesome" couple, Don and Flor Kramer at the
Viatimes Christmas party held early this month at Chinatown's Ming Hin
Restaurant. Sullivan’s Steakhouse is at 415 North Dearborn Street, Chicago
(312-527-3510)
Roy’s Chef Rhett Dukes’ impressive holiday offering
I was so excited to “rub elbows” and “chit-chat” again with the
ever-generous, ever-entertaining, ever-Mr. Personality Chef Rhett Dukes of Roy’s
Restaurant. This was my second casual encounter with the Chef and he was at his
usual best…so approachable and super-excited to share his special menu for the
November Supper Club patrons.
The evening started with Roy’s signature Edamame appetizer…oh, so glad to
enjoy some edamame starters again, and Roy’s version with special seasoning mix
will really make you remember Roy’s…it’s one of those “got-to-have-it” and
better-than-bread culinary masterpieces. The special dinner included: Ricotta
Agnolotti, Lamb Ragout & Shiso Gremolata, Allspice Roasted Duck, Butternut
Squash, Maitake Mushrooms & Pepita Quinoa, Kukui Nut Coffee Cake, Caramelized
Figs & Blueberry Frozen Yogurt. Again, hats off to the amazing Chef Rhett
Dukes….he’s done it again, and again. Roy’s Chicago (312) 787-7599 720 North
State Street Chicago, IL 60654
Enjoying the Holiday Offering from Chef Rhett Dukes at Roy's Restaurant.
Sullivan's GM Keith Sansone was
featured in Sarah's CelebrEATy Circle
segment on CPRTV.
.
A "Boozy" Nite with Johnnie Walker
& with CPRTV crew.
Top Men's Designer Thom Browne was
recently in town for the launch of
DEWAR'S Browne Bag, held at the luxurious Public
Hotel.
.
Becky, one of the Happy Winners of my Hummingbird Cake
Giveaway at
Viatimes/CPRTV Xmas Party, where every guest went home
with a Christmas prize.
THE CELEBREATY
RECIPES COOKBOOK
Want more
recipes? My kitchen companion cookbook designed
for today's
homecooks and homebakers, "THE CELEBREATY
RECIPES COOKBOOK" is now available.
Each (Fast, Easy, Cheap) recipe is "embellished" with
lots of love and
demonstrated in my weekly TV cooking segment via
Chicago Philippine Reports TV's
The Celebr-EAT-y Circle. Please make
checks ($14.95 per book) payable to:
Glenn Turner, 127 N MAIN ST #1, Crystal Lake, IL
60014. For multiple orders and
avail of volume discounts, please call (815)
342-3560. Thank you for purchasing
my cookbook. For you, for your family and for
your friends.
CelebrEATy
Cookbook Now on SALE!!!
SARAH'S BAKING AND CAKE DECORATING SCHOOL
Bibingka Royale, Crema de Fruta, Food for the Gods, Philippine-style Fruit Cake,
Ube Crinkles, Melt-in your-mouth ensaimadas and cinnamon rolls, lemon-y bars,
Mango Bars, Diva-Divine Brownies are just some of my wonderful baking creations
that I love to share with you. For a complete list of short-courses and to
register, please call Cakes by The Lake Glenn (815-342-3560) or Sarah
(815-545-8007).
Siopao Workshop "Grads"
Carmen Estacio and Estela Escudero showing off their
siopao kneading and assembly skills.
ADD A DIVA'S TOUCH TO
YOUR NEXT PARTY
Avoid the unwanted
party stresses, let me help you bring out your best
party ever with divalicious entrees/appetizers
(chicken empanadas, chapchae/korean pancit, dinuguan
with puto, fresh lumpia with brown sauce and homemade
egg wrappers, chicken cacciatore, menudo, etc),
perfect desserts/kakanins (maja blanca, cuchinta,
colored pichi-pichi, cassava cake, mocha sans rival,
slow-baked biko, custard cake, etc) top-caliber
entertainment, affordable DJ equipment, awesome
invitations and decorations, etc). Leave me a message
in my cell (815) 545-8007, and let's get started...it
is that easy!
Happy Holidays....and take care of yourself! Don't forget, there really
isn’t a better way to show someone you care than to spend some time in your
kitchen to cook or bake those yummy treats for them (I just sent my yummy treats
to families/friends in San Francisco, Las Vegas and Sugarland TX --- coconut
macaroons, food for the Gods, Mamon Tostado, Mango Bars, Ube Crinkles and Butter
Brownie Bites --- and they all loved the goodies). So, what’s special on your
noche buena dinner table this year?
The Viatimes/CPRTV Christmas Party was a winning combination of merlot,
fabulous Chinese dishes and fantastic raffle prizes. And I have to
mention...She is simply the best...my sistah' Girlie Pascual "rocked the house"
with her all-out hosting and social skills.
3 - A "Boozy" Nite with Johnnie Walker
4 - Sullivan's GM Keith Sansone was featured in Sarah's CelebrEATy Circle
5 - Enjoying the Holiday Offering from Chef Rhett Dukes at Roy's Restaurant
6 - One of the Happy Winners of my Hummingbird Cake Giveaway at Viatimes/CPRTV
Xmas Party
###
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