Express Cuisine’ in five minutes

“One cannot think well, love well, sleep well, if one has not dined well.” — Virginia Wolf

I remember the time I was in the picturesque town of Soverato in Calabria, Italy, where my teacher chef John Nocita, Italian Olympic Culinary team director, and I, were discussing the evolution of the culinary arts. Through our conversation, we came across the idea of “express cuisine,” or the art of developing simple recipes that can be done in the least amount of time, without compromising on quality and taste.

The key to accomplishing this concept is understanding each individual ingredient and maximizing its potential, bringing out the best flavor. Observing, smelling, and tasting every ingredient are done and taught to potential chefs or cooks even at a young age, to hone and master the basic skills of the culinary arts.

Chef John even asked us to visit Peck in Milan, Italy, a famous delicatessen, to study all the Italian ingredients from spices to cheeses, wines, and oils before we traveled to his school, the Italian Institute for Advance Culinary and Pastry Arts in Calabria, Italy. We sampled various meats, cheeses, and dined at the restaurant to have a better understanding of authentic Italian cuisine.

Proportioning is another key element, knowing the right amount and number for each recipe. The Italian cooking concept entails using few but the best ingredients. The modern way of living is fast-paced, and time is of the essence. Many students attend class because they want to learn to make delicious meals for family and friends, without spending too much time in the kitchen because of their busy schedule.

The same was true when I traveled to Singapore last July, when another teacher, chef Sylvia Tan, editor and writer for the Straits Times and the New Paper with five cookbooks to her name, acknowledged that the ease of preparation is important because people have little time and space in the condominium to be in the kitchen all day. Utilizing quality ingredients and introducing culinary techniques, such as flash frying and deep frying, have been part of Singaporean cuisine and are methods that expedite the cooking process. In fact, the vast array of restaurants that has risen throughout the city is simply because most people prefer to eat out or take home food. Yet nothing brings more pleasure then cooking on your own and sharing it with your special loved ones.

For the past two weeks my sister, Morella, who graduated valedictorian at the IHMES International Hotel School, United Kingdom and studied at Le Cordon Bleu London — this is me being a proud brother! — and I demonstrated easy and delicious recipes on ABS-CBN’s Umagang Kay Ganda that caters to televiewers who want to impress and cook with ease. In less then 10 minutes, guests can enjoy food without the stress, the fuss, or the hassle, having the luxury of time and making cooking a part of their daily schedule.

Adapting to the growing trend is important, and sharing the knowledge and techniques that we have learned abroad and applying them to the Filipino market is both a science and an art. As the great French chef Escoffier once said, “The greatest dishes are the simplest dishes.”

Monterey Beef Tips with Vegetable Rice

1/2 cup Magnolia Gold butter

1/2 kilo Monterey beef breakfast steak (tapadera), sliced into 1/4-inch wide long strips and kept partially frozen

1 beef cube

2 tablespoons rock salt

1 teaspoon peppercorn, coarsely ground

1 cup onion, sliced thinly

1 cup button mushrooms, sliced thinly

1/2 cup red bell peppers, sliced thinly

1/2 cup green bell peppers, sliced thinly

1/2 cup Baron all-purpose flour

3 cups Magnolia fresh or full cream milk

1 200-gram bar Magnolia quickmelt cheese

Heat a pan. Add the butter and partially frozen Monterey beef strips. Stir-fry until the beef is cooked.

Add the beef cube, salt, peppercorns, onions, button mushrooms, and red and green bell peppers. Mix well, then sprinkle the flour.

When the flour has dissolved in the mixture, add the milk. Keep on stirring until the mixture simmers.

Prepare six ovenproof white oval-shaped plates. Spread a cup of cooked rice on each plate. Spoon the mixture over the rice. Top with grated cheese. Serve.

Note:

This can be prepared ahead of time and kept in the refrigerator. When ready to serve, microwave on high for two minutes per plate, or bake at 350°F or 175°C for 10 minutes.

Monterey Pork steaks with Honey Mustard Sauce

1 kilo Monterey pork steaks

1/2 cup Magnolia Nutri-Oil

For the rub:

1 tablespoon rock salt

1 tablespoon calamansi juice

1 teaspoon pepper

For the honey-mustard sauce:

1 cup mayonnaise

2 tablespoons prepared mustard

2 tablespoons honey

For the garnish:

2 cups cooked mixed vegetables (corn, peas, and carrots)

Pound the pork steaks with the back of a cleaver or mallet to ensure even and faster cooking.

Rub the seasoning into the steaks.

Pan-fry the steaks in the Magnolia Nutri-Oil. Set aside.

For the honey-mustard sauce:

Mix all ingredients with a wire whisk.

Prepare four to six plates with one cup white rice per plate.

To present:

Put two cooked pork steaks on each plate. Top with two tablespoons honey-mustard sauce. Top the sauce with 1/2 cup mixed vegetables.