Kitchen review

After today, we hazard a guess that all homemakers will look at their kitchens, now quiet, after the frenzied days of preparing all those delicious holiday food.

Today, the Feast of the Three Kings, officially ends the Yuletide season. The children will still revel in the traditional festivities, where candies and other goodies are distributed by the three magis. What we always remember are those held (perhaps still being done?) at the Casino Español. They were always a grand affair.

After today, we hazard a guess that all homemakers will look at their kitchens, now quiet, after the frenzied days of preparing all those delicious holiday food. At this time, a kitchen review is suggested. After a year – or more, in some cases – this active work place must be given a once-over, not only with regard to food but also utensils, equipment, etc. Some appliances might need repair or replacement.

Start with the pantry – are the hinges still working well? Do the same with  your storage cabinets – are there leaks or broken parts? How about your electric gadgets – the coffee maker, the toaster, the oven, etc? The utensils – are there some needing replacements? Very old pots and pans are not really ideal, especially those whose non-stick surface has been washed off. Your precious silver flatware – polish them before keeping them in boxes. The pots and pans, the ones you use for special occasions, should be stored properly so they don’t get dented.  Needless to say, linens – tablecloths, napkins, runners – must be washed at once so they don’t attract insects that could destroy them.

Let your refrigerator “rest” from the burden of too much food stuff. Recycle left-over food and serve immediately. That chunk of roast beef can be made into arroz ala Cubana, your roast chicken can be converted into chicken salad, or as filling for your breakfast loaf. The embotidos and rellenos can be sandwich stuffing for school and office baon. There are lots of left-over possibilities. Be creative and make use of every single piece left from the merry eating.  

Now here is a recipe, quite easy and common, but which we are suggesting to erase the heavy, rich taste of the fortnight’s festive (and oily) fare: salmon head and prawns sinigang. Many would do this separately, but to combine the two makes the dish much more flavorful. Do the sinigang as you normally would, then add the salmon and prawns at the same time, adding the usual vegetables after it boils. You can use spinach instead of kangkong. Add one or two finger chilis before taking the casserole off the stove, for that little kick. You may in fact crush the chilis in patis.

We thought the price of oil has gone down, but the LPG gas tank we got four days ago cost us P780 a cylinder, not much lower than what we paid a month before. This may be too late for the holidays, but note that a special rice for paella is available at La Tienda in Polaris, Makati at P80 a kilo. Have that in mind in case you feel like making this Spanish rice dish on one of your inspired days. By the time this goes to print, hopefully La Tienda would have their fresh supply of the paella seasoning and colorante. Jo of Makati Supermarket also called us about their fresh stock of chorizo Bilbao.

From Dizon Farms, their new products are the Civet and Altura Coffee blends from Mount Apo. We surmise the connoisseurs will be glad to know this. Of course, they also have the premium bagoong, either spicy or regular.

Have a happy Sunday with family!

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