Bruschetta Tarts

I found the actual recipe from the Williams Sonoma's Essentials of Breakfast and Brunch and decided to tweek it a little bit. The original recipe had actually called for crumbled goat cheese mixture with chives but I had decided to try it with an Alouette Garlic and Herb spread, the result was really good - not too overpowering that you can actually taste the sweetness of the tomatoes and the basil (fresh from Cliff's aero garden). We served these with a Shrimp, Arugula and Peach salad topped with Balsamic Vinaigrette.

Ingredients

1 1/ 2 cup tomatoes, cubed
8 - 10 leaves of fresh basil, chifffonade
2 cloves garlic, minced
3 tablespoon rosemary infused olive oil
1/4 teaspoon of salt
fresh crack tellicherry peppers
1/2 cup Garlic and Herb Alouette
1 sheet puff pastry

Procedure

1. Heat oven to 400 F. Cut the puff pastry into nine square pieces and place in a pre-greased or non stick baking sheet.  Bake the pastry for 15 to 20 minutes or until golden brown.

2. In a bowl combine the tomatoes,garlic, basil, olive oil and season with salt and pepper. Set aside.

3. While the puff pastry is still hot spread a good helping of Alouette on top and add about two tablespoon of the bruschetta. Do the same for the rest, serve warm.

Longganisa Bahn Mi

Two Nights Ago, I was craving for some Bahn Mi (Vietnamese Sub), but not wanting to do the long drive to the Bahn Mi store, I had decided to try experimenting it with my own version using longganisa meat. The result was wonderful.

Makes 2 Servings

Ingredients:

1 whole French Baguette cut into two

4 pieces longganisa meat (cooked)

1/2 cup atchara or pickled vegetables (preferably carrots and radish)

4 tablespoon chicken liver pate

4 tablespoon margarine

1 bunch of cilantro

ground pepper

Maggi seasoning sauce

green pepper (optional)

Procedure:

1. Cut baguette in half, spread margarine on both sides. Spread chicken liver pate and heat in an oven toaster for about 2 minutes. Do the same for the 2nd baguette.

2. Take out one of the baguette, add 2 pieces of the longganisa meat 1/4 cup of the pickled vegetables.

3. Add half bunch of the cilantro and season bread with group pepper and a few dashes of the seasong sauce. Serve immediately.

How to make Taho or Tofu Pudding without the hassle

We have been searching high and low for taho down in Miami for a very long time now and it was only until recently that I have discovered that I can actually make taho from my home without the hassle of the by product chemicals that you add to solidify the soy bean liquid plus letting it set for a couple of hours. Here's my recipe of taho or tofu pudding


Ingredients:
1 package silky tofu
1/2 cup tapioca pearls
1 cup water
3/4 cup brown sugar

Procedure:

1. Cook tapioca pearls according to package directions, drain and set aside.
2. Boil the package of silky tofu in water and strain, set aside.
3. Combine 1 cup of water and brown sugar to make the syrup and boil on medium heat.
4. Serve hot or let it cool to serve cold.