DOÑA ELENA CUISINERA CLUB'S Noche Buena Recipes 2010

NOCHE BUENA RECIPES

DECC November 2010
Chef Golda Laurel-Liamzon

I made it to the last DECC meet/demo for 2010 last Saturday despite the traffic, and we really had great fun, great food, games, raffles, etc.
The Christmas menu that Chef Golda prepared was really to die for, and quite easy to make and easy also on the budget. As usual Prof. Callanta's tips were very helpful---although, i think th...ey were forgotten during the melee. He he he
Very impressive array of potluck dishes, regrettably they were gone in a jiffy. But Tita Felisa especially gave me a serving of her hot and spicy chicken wings. I really like the Chinese connection (that's what I call Tita Felisa's group), great bunch! Ms. Jaymee, Prof. Callanta, Cgef Golda, Ms. Zen, and all the DECC members, HAPPY HOLIDAYS and may our tribe increase in the coming years! DOÑA ELENA!!!

HERBED STUFFED ROAST CHICKEN

Ingredients:
for the chicken preparation: 
Dona Elena Pure Olive Oil (greasing)
1 pc.      Whole chicken (about 1.5-2k)
1 pc        lemon, quartered
1 tbsp     Dona Elena Pure Olive Oil
to taset salt, pepper, paprika, garlic powder

For stuffing:
2 tbsp.      butter
1 tbsp       Dona Elena Pure Olive Oil
1 pc          white onion, chopped
2 pcs        celery stalks, chopped
1 1/4 cup  Good Life Bread Cubes
2 tsp         mixed dried herbs (thyme, parsley, sage, tarragon)
                     fresh herbs are okey, too
1 pc         egg, beaten
to taste     salt and pepper

for the gravy:
2 tbsp      butter
2 tbsp      flour
1/4 cup    Dona Elena White wine
3/4 cup    chicken stock/drippings from the chicken

Procedure:
A.  1.  Preheat oven to 400F. Lightly grease an oven proof dish with olive oil or butter.
      2.  In a saute pan, heat the butter and oil and saute the onions and celery until softened.
      3.  Transfer to a bowl and add in the breadcrumbs, herbs, egg and salt and pepper.  Mix well and        
               make sure the crumbs are coated with herbs. Let cool.
B.  1.  Rinse the chicken inside and out. Using a paper towel, pat dry the inside of the chicken.
      2.  Coat the chicken with olive oil and season with salt and pepper, paprika and garlic powder.
      3.  Put the stuffing inside the chicken then push the lemon quarters inside. Tie the legs of the chicken with
            a kitchen string.
      4.  Place the chicken breast side down, on a roasting tin with a rack. Pour about 1 cup of water under the             rack and roast for thirty minutes.
     5.  Remove the chicken from the oven and gently turn the chicken so the breast is facing up.
     6.  Reduce temperature to 300F and roast the chicken for 1 1/2 hours, basting every 20 minutes with
          the juices from the tin.
     7.  Remove chicken from oven and cover with foil and let stand for about 10 minutes.
     8.  In a saucepan, heat the butter and then add the flour. Gradually stir in the drippings of the
          roast chicken.  Add the wine then bring to a boil, stirring until it becomes smooth and thick.
     9.  Season with salt and pepper.
    10.  Serve chicken with lemon wedges.


Healthy note:  For a lower fat content, you may reduce butter to half; and replace whole egg with two pieces egg whites.


HAMON AND QUESO DE BOLA PASTA

Ingredients:
2 tbsp butter
2 tbsp Dona Elena Pure Olive Oil
1 head garlic cloves, crushed
2 cups Chinese ham, diced
2 cups all purpose cream
1/2 cup Jolly Green Peas, thawed
to taste salt and freshly ground pepper
1 pack catelli lasagna, cooked
    queso de bola, grated
   parsley, chopped (for garnish)


Procedure:

1.  Heat the butter and olive oil in a pan.
2.  Cook the garlic until soft.
3.  Add the hamon bits and cook about 3 minutes.
4.  Add the cream and let simmer a few minutes until a bit thickened.
5.  Add the green peas.
6.  Season with salt and pepper.
7.  Toss the pasta noodles with sauce.
8.  Top with grated queso de bola and parsley.

67% less bad fat or saturated fat when cooked with ol;ive oil instead of veg. oil.



EASY CHRISTMAS PUDDING

Ingredients:

4 cups       white bread cubes
1/4 cup      raisins
2 cups       apples, peeled and sliced
1 cup        brown sugar
1 3/4 cup  Jolly Cow Fresh Milk
1/4 cup     margarine
1 tbsp       cinnamon
1/2 tbsp    vanilla extract
2 pcs        eggs,  beaten

Procedure:

1.  Preheat oven to 350F.
2.  Grease your baking dish.
3.  In a large bowl, combine the bread, raisins and apples.
4.  Heat a saucepan and combine the 1 cup brown sugar, 1 3/4 cup milk and 1/4 cup margarine.
     Cookuntil margarine is melted then pour over the bread mixture.
5.  In a separate bowl, whisk together the cinnamon, 1/2 t vailla and eggs.
6.  Place the bread mixture in teh greased baking dish then pour the egg mixture
     on the bread.
7.  Bake for 40-50 minutes or until the center is set and the applaes are tender.
8.  In a saucepan, mix together the 1/4 cup brown sugar, 1/2 cup milk and 1/2 cup
      margarine and bring to a boil.
 9.  Remove from heat and stir in the vanilla.
10.  Serve the vanilla sauce over the bread pudding.

Healthy note: For a lower fat content, you may reduce margarine by 1/4 cup to make it just 1/2 cup and replace it with butter. 

November 27, 2010
Living Well, Podium
Mandaluyong City