Eat the Weeds

A daring statement, indeed. A challenge, even. Weeds are damo, plants that grow where they are not supposed to, on uncultivated ground and where nobody wants them. But listen to the Fern and Nature Society of the Philippines, which counts among its members, the legendary cook (she does not want to be referred to as a chef) Maur Aquino Lichauco. On a recent sunny and very pleasant day we had her engaging company at a lunch that pre-launched their book titled "Oops...Don’t Throw Those Weeds".

We were served weeds, from a very refreshing drink made with a weed called talinum to a slice of tenderloin beef, which took second billing (on this table) because it was laid out on a bed of savory, hoisin-flavored heart of fishtail palm, thinly sliced carrots and turnips with a gingery taste. We had salad of pako, pancit—pancitan, caturay and cadena de amor and there was grilled fish on mild tasting bago nut tree leaves (looks like spinach). And can you imagine a tempura of squash flowers with basil and cream cheese stuffing? It would put to shame any gourmet appetizer. That is the current crusade of this lively lady–to elevate lowly weeds to gourmet level, and judging from the fare we had, she certainly would succeed.

The book, co-authored with Noni Dolera who has an answer to any nature (food, weed, etc.) query, Carmen Osmena Florento whose passion are plants, cooking and dancing and Flor Gozon Tarriela, a former banking exec whose interest in plants brought her together with the others. "Oops...Don’t Throw Those Weeds" will be introduced during the Society’s garden show in November.

A new culinary book is Vicky Veloso Barrera’s "A Worldwide Feast" which was launched at an early evening event sponsored by Fly Ace Corporation (distributors of Italian food elements including Pietro Coricelli Olive Oil and Federicci Pasta). This is a handy guide to the recipes the author has cooked and served to guests of various nationalities who have visited her home, as well as those she encountered in her travels. It is a recollection of the food she grew up with, citing her Lolas’ langlang and many others. It is worth noting that each recipe is introduced with tips on advance preparation, a very practical way of managing a kitchen, a system we have carried out for years in our own home, to ease the tension of doing everything on the day one is to entertain.

We were in search of something on traditional French cooking one day and found this hardbound book titled "The Best of France", truly a bargain (P240 at Power Books in Rockwell) over those authored by Julia Childs and Martha Stewart which go for more than P1,000 each. It is a handy guide to the classic cuisine of France, which is based on fresh and natural ingredients, applying traditional cooking techniques. The recipes range from simple omelets to main courses, patés and desserts. This book of only 64 pages has a glossary of terms, a listing of ingredients most commonly used, the recipes and how-tos on making a variety of stocks–fish, brown and white from chicken. It is best that you make your own stock, that way you avoid the MSG found in local cubes.

We are very pleased with this book, because we found the recipe for bernaise sauce, the perfect accompaniment to a perfectly-grilled sirloin steak. If you have been fascinated by such French dishes as Bouillabaise and Coq au Vin, don’t be intimidated, they are easy to prepare.

Sad news from the markets and supercenters is that chicken supplies do not include the big ones (1.5 kgs at least), which are ideal for recipes with sauces, even adobo. They are very small, ranging from less than a kilo to about 1.2 kgs. Depending on the brand, chicken price ranges from P61 to P87.

If you are planning to bake your own fruit cake to sell to friends and family, now is the best time to make a list of what you need, then start buying them. Our best source for glazed fruits (imported and local, from P90 to P210 a kilo), nuts (from cashew to pistachios) and dates and prunes is Killion Merchandizing store at 40 Orozco, Quiapo. Bake your fruit cakes soon, so by Christmastime, its liqueur would have been aged.

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Lydia D. Castillo’s e-mail address: [email protected]