The Taste of interactive Cooking Demo

Chef Niño personally serves wine to lucky participants

Cooking demos offer quick and easy techniques in various cooking methods. Usually held outdoors or inside a mall, the audience listens as a chef prepares dishes on a set-up kitchen. With the audience sitting a few feet away from the chef, the demo looks more like a strict, classroom setting. But that is not really what happens at home where everyone converges in the kitchen, swapping cooking tips and chit-chats over peeling potatoes and a glass of wine. A fresh take on cooking demo finally came to reality when celebrity chefs Tristan Encarnacion and Niño Logarta treated the public to a free cooking demo at two SM malls- SM Fairview and Megamall recently.

The show, sponsored by top cookware brands Sunnex and Kinox, had the right blend of ingredients- from Encarnacion and Logarta who competently answered cooking questions; easy-to-make recipes; soothing entertainment provided by Acoustic Band Twirl; raffled prizes (and best of all, free food tasting for participants that registered (for free) for the afternoon event..

In keeping with this cozy ambience, four lucky registrants were chosen to sit in front of the mock-up kitchen, to see up close how the cooking process was done. It also served that Chefs Tristan and Niño, with their engaging wit and candor, won them over easily, encouraging them for questions and feedbacks. At one point, the amiable chefs not only toasted wine but sang a couple of lines, to the delight of the four participants and the rest of the audience.

The two young chefs generously shared their delicious recipes for everyone to try at home: Pan Grilled Sirloin Steak with Peppered Gravy Sauce and Sour Cream Mashed Tomatoes, Spicy Oiled Garlic and Twisted Pasta, Classic Caesar Dressing and Grilled Herbed Chicken for Chef Tristan and Quick Chicken Parmesan, Bacon and Prawn Bruschetta, Roman fried Potatoes - Patate Fritte Alla Romanesca, Wonton and Bok Choy Soup, Tilapia Fish Cakes, and Spicy Green Papaya and Cucumber Relish from Chef Niño.

At the end of the interactive demo, everybody was craving for more, much like how it happens in real life, when everybody has had a good time cooking and updating each other with the latest news and gossip. The perfect way to spend an afternoon, indeed.

Kinox Enticing Dishes

Bacon and Prawn Bruschetta

Ingredients:

-large prawns 10pcs (peeled and deveined but leave the tail and head on)
-bacon 10 slices
-baguette slices 10pcs toasted
-5 cloves garlic sliced and sautéed in olive oil
-asparagus spears 10pcs
-tomato slices 10pcs
-salt and pepper
-chopped parsley

Procedure:

Wrap the bacon generously around the prawns and asparagus. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the bacon is firmly fixed. Season sat and pepper and drizzle with the garlic olive oil.

On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the bacon crisps up. Alternatively, roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Place the tomato slices and prawns on the toasted baguette slices then drizzle with more garlic olive oil. Top with parsley and serve with lemon wedges.

Quick Chicken Parmesan

Ingredients:

4 Chicken Breast Fillet
8 slices mozzarella cheese
1 can diced or crushed tomato
Parmesan cheese
1 medium onion, thinly sliced
2 Tablespoons olive oil
2 Garlic cloves, crushedFresh basil

Salt and pepper

Procedure:

1. In a large frying pan, heat oil over medium high heat, season then gently brown the chicken , turning once, (about 3 to 4 minutes each side) remove from pan and add crushed garlic, and onions to hot oil. Cook for about 1 minute, add the canned tomatoes, and mix in some beer or white wine.

2. Return chicken to pan, and spoon the sauce over the chicken. Top each chicken with basil leaves and slices of cheese. Cover and simmer until the cheese melts. Sprinkle top with parmesan cheese and basil leaves. Serve with bread, pasta or rice.

Roman fried Potatoes (Patate Fritte Alla Romanesca)

Ingredients:

500g large potatoes
2 cups oil for frying
Salt
Pepper
Garlic powder
Italian herb mix (basil, oregano, marjoram, etc.)

Procedure:

Peel and dice the potatoes (1/2-inch squares), and let them sit in cold salted water for an hour. Dry them well and heat the oil and lard; when a bread cube tossed in begins to brown immediately, remove it and add the potatoes.

Fry, stirring the potatoes about gently to keep them from sticking to the sides of the pan, and when they're golden remove them and set them to drain for a couple of minutes on absorbent paper. Transfer them to a serving dish, dust them with salt, pepper, garlic powder and Italian herbs before serving.

Chef Niño Logarta’s Fruity Cornish Hens

That’s how chef Niño Logarta describes his style of dishing out a romantic dinner for his special someone. Fuss-free preparations. No-frills approach.

“So you have less time in the kitchen and more time with your SO (significant other),” says 29-year-old Logarta, who says he’s in a relationship right now.

Though cooking for his partner is a spontaneous action, a spur-of-the-moment thing, Logarta makes sure the kind of food he cooks compensates for all the missing trappings.“The taste says a lot more than the presentation,” Logarta swears. “I don’t have a big house so I don’t do a six-course meal. When we go out or watch a movie, we’d drop by at a nearby grocery and whatever I see there fresh I get it. Like fresh pampano. I’d stuff it with spices and herbs. Or, lamb which I’d grill or bake in the oven. Simple things lang. No elaborate ones.”

Much like this Fruity Cornish Hens, which he glazes with different fruit flavors and nuts and roasted to perfection. The Chicken and Brown Rice Casserole is also an easy-to-prepare meal, where most of the ingredients are mixed together into a bowl and baked.
“Fruits are not necessarily for desserts but also for savory dishes,” Logarta says. “They’re high in fiber so it makes the dish healthy as well. Not to mention that fruits add elegance to any type of dish. ”

Cooking for himself

Interestingly, if he prepares simple stuff for his SO, then expect that he comes up with an even more straightforward, basic meal for himself.

With his busy schedule, he hardly cooks at home. In fact, he’s got a cabinet-ful of Century Tuna Light which he can eat almost every day.

“Sometimes I eat it straight from the can with lots of rice and top it with kalamansi juice. Yummy,” says Logarta, a culinary arts graduate of the Center for Culinary Arts in Katipunan, Quezon City. He is the son of journalist Louie Logarta and grandson of former Inquirer Lifestyle section editor Llita Logarta.

“Or, sometimes, I just eat in a carinderia before heading home,” he says. “I’m too tired to cook and serve myself. But, of course, unless there are special occasions at home and my cousins will come I will prepare something gourmet-ish.”

Logarta is currently the product endorser and chef consultant for Kinox, a high-end line of pots and pans. He’s also one of the chef-hosts of “Ka-Toque; Lutong Barkada,” aired every Saturday, 11 a.m., on QTV 11.

The show teaches viewers how to make delicious yet affordable meals with ingredients available in their kitchens.

Fruity Cornish Hens(Cornish hens with fruit, walnuts, and honey kalamansi glaze)

Ingredients:

2 tart green apples, peeled, cored and diced

1/3 c dried apricots/peaches, cut into thin slices
2/3 c raisins/prunes1 c walnuts, chopped
¼ tsp cinnamon2 tbsp butter, melted
½ c green peas ½ cRed and green bell peppers, julienned

½ c kalamansi juice
½ c honey

½ tsp dried thyme

½ tsp salt

2 (1¼ lb) Cornish hens, halved

¼ tsp fresh-ground black pepper

Procedure:

Heat the oven to 425°F. In a roasting pan, combine apples, apricots, raisins, walnuts, cinnamon and butter. Spread the mixture over the bottom of the pan.

In a small bowl, combine the kalamansi juice, honey, thyme, and ¼ teaspoon of the salt to make a glaze. Sprinkle the Cornish hens with the remaining ¼ teaspoon salt and pepper and set them breast-side down on top of the fruit-and-nut mixture. Brush the hens with some of the glaze and then cook for 10 minutes.

Remove the roasting pan from the oven. Stir the fruit-and-nut mixture and turn the hens over. Brush them with more of the glaze, return the pan to the oven, and cook until just done, about 15 minutes longer. Glaze the hens one final time and serve them with the fruit-and-nut dressing.

Chicken and Brown Rice Casserole

Ingredients:

2 tbsp butter or vegetable oil

½ c bacon, chopped
1 medium onion, peeled and diced

3 cloves garlic, minced

3 c cooked chicken, diced

2 c green beans, parboiled

1 c diced carrots, parboiled

1 c celery, diced

1 c red bell peppers, diced

1 (10¾-oz) can condensed cream of celery/asparagus soup (Campbell’s)

1 tsp paprika

1 tsp cayenne pepper

1 tsp dry mustard

½ tsp fresh thyme

1 c heavy cream

500 g cooked brown rice

1 c grated sharp Cheddar

Salt and pepper

Chopped parsley

Procedure:

Preheat oven to 350°F. Heat butter or oil in a small skillet over medium heat. Add bacon, onion and garlic, then sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

By Vangie Baga-ReyesPhilippine Daily InquirerFirst Posted 21:28:00 03/26/2008MANILA, Philippines—“The simpler, the better.”

Discovering friendship through delicious food

Raiding celebrity kitchens to create impromptu recipes fit for TV viewing can be a stressful task. But on QTV 11’s hit Saturday morning cooking show Ka-Toque Lutong Barkada, chefs Jeremy Favia, Niño Logarta, Mitchie Sison and Jonah Trinidad seem to be having the time of their lives instead. Onscreen, they seem to be happy human cook books, confident in their culinary expertise and efficient in their knowledge of each other’s cooking styles. Offscreen, this bustling energy translates into an easy fellowship that goes on long after the cameras have stopped rolling.

The transition from co-workers to friends has been effortless. “Even when the show was just starting, we were all instantly comfortable with each other. We never felt any awkwardness and we were always bonding,” shares Jonah. “It was like we didn’t need a workshop to get us to bond. It all happened so naturally,” adds Mitchie. Despite their busy schedules for tapings, mall shows, out-of-town shows and guestings, Jeremy, Niño, Mitchie and Jonah still find time to go out. Even out-of-town work trips turn into full-fledged barkada vacations, thanks to their easy banter and determination to enjoy the companionship wherever they go. Clearly, despite their fine palates and expanded gustatory knowledge, they are still just a regular barkada at heart. “What you see is what you really get,” admits Niño. “I think that’s why people who watch the show can easily relate to us.”

Their real-life friendship caught the attention of Greenwich, the Philippines’ leading and largest pizza chain, to get them as ambassadors for its current friendship-themed campaign. “Even if we’re chefs, it still goes down to what we really want to eat. And the truth is the taste of Greenwich pizzas is something we personally recommend even to our other friends. I always look for the creamy taste of cheese, for example. With all the toppings in the pizza, the character of cheese is still present.

Tamang-tama lang talaga yung mix of toppings and very delicious,” notes Mitchie. “Sobrang timing lang din kasi I’ve been eating their pizza kahit dati pa kaya I’m so happy to be associated with the Greenwich brand especially with my Ka-Toque barkada.” Jonah, the meticulous meat expert, was equally pleased. “It’s exciting since it will be my first time to be in a TV or print ad, and I’m so glad I like the delicious product I’m supporting. When I tasted Greenwich’s pizzas, I noticed the tasty and chewy crust that’s even garlic flavored and how the pizza is meaty but not oily, Panalong-panalo,” he adds.

Through fantastic celebrity kitchen coups and their Greenwich campaign, expect the Ka-Toque bond to grow even stronger as they promote the joy of sharing delicious food with friends. “Our shared passion for good food has strengthened our friendship,” shares Jeremy. “Food helps you get to know people better through what they choose to eat and how they eat. And even if Nino, myself, Jonah and Mitchie have different tastes and preferences in food click kami sa Greenwich Pizzas!” Delicious and impeccably plated dishes may be central to Ka-Toque Lutong Barkada, but it’s the warm camaraderie among its hosts that spill over to TV audiences and flavor Saturday mornings with plenty of good cheers.

Kinox joined Grandparents Day Celebration in SM Mall of Asia

Last September 06 & 07, 2008, Kinox celebrated one of the most endearing hallmark events – the Grandparents Day in SM Mall of Asia. The theme for this years event named “Generations of Love”. The event is open to the public and revolves around an idyllic Town’s Fair ... cotton candies, balloons, caramel apples, popcorns, corn on the cob, hotdogs, jugglers, clowns and more... a fun day for the entire family... with Grandma and Grandpa also enjoying special pampering…
Kinox joined this memorable event wherein SM Mall of Asia considered the brand as one of their valued and preferred partners. It is also supported by the Senior Citizens Federation – National Capital Region. This Grandparents Celebration is a multi- media event. Kinox participated through a free cooking demo with Chef Nino Logarta of QTV 11’s Ka-Toque Lutong Barkada. Around 74 participants signed-up for free and had a chance to win some raffle prizes.

CHEF NIÑO AND KINOX SIZZLES MAGICALLY WITH CREOLE COOKING DEMO

It was far from the lutong barkada, but Chef Niño Logarta of QTV 11’s Ka-Toque demonstrated his love for food for the soul, in the Kinox Cookware cooking demo class. With home cooked dishes that boasted of a little Creole twist, the afternoon was turned out to be a little bit more spicy than expected.

Starting off with the Chicken, Bacon, and Beans with Spinach Soup, the aroma of the bacon alone wafting in the room was enough to leave the participants wanting more. Start by setting the bacon aside after rendering the fat until crispy. Using the bacon oil, add onions and stir often until it begins to brown. Add the garlic, paprika, crushed red pepper and cook, stirring constantly until fragrant.

Mix in the flour and sauté for a few seconds then add the wine and tomatoes. Add broth while stirring constantly to prevent flour from sticking in the bottom. Stir in the beans and chicken and season with salt and pepper; add the spinach right before serving, and garnish with parmesan cheese and parsley.

“I like my dishes a little wild and unexpected, not to much put together – always leave room for a little magic to happen,” says the young and dynamic chef.

Next dish on the list was no less savoury with the Easy Ratatouille with Spicy Sausage Baked Eggs. Heat olive oil in a large ovenproof frying pan and cook onions until softened. Stir in the spicy sausages and cook until juices are released.

Chef Niño recommends longganisa, if you want more local flavor. Stir in the pepper and tomatoes; cook until pepper is soft and the mixture thick. Make wells in the tomato mix and crack the eggs in the open spaces. Bake to 34 minutes to set. Garnish with chili.

The last dish to complement the French Creole mix is the Green Chill and Cheese Cornbread. Mix flour, cornmeal, baking powder, chilles, cheese, and a pinch of salt in a large bowl. In a separate bowl, beat eggs, milk, and butter, then gently mix into the dry ingredients. Pour into tin and bake for 20-30 minutes until golden brown and cooked through. Baking tip, according to the Chef: Grease the pan before putting in the oven.

Chef Nino advises to start up cooks, “Mix it up a little. Inject a little something out of the ordinary and innovate. The best chefs are always those who follow their instinct.” The Kinox Vienti series is the best cookware for the job. Sculpted entirely in high-grade stainless steel, Vienti is remarkably comfortable to hold with its ergonomically designed handles that stay cool during the long periods of stove-top Creole cooking. Its super bonded base is extremely durable against scraping and delaminating, which also makes it a suitable use for the oven.

“I like to eat good food without spending too much money,” says the Chef when asked how he started. “But I basically had a fondness for cooking.” His philosophy, “If you don’t cook, you don’t eat. And when you don’t eat, you die,” he says with much gusto and life.

The Kinox Vienti collection is available in all SM department stores.

SPICING IT UP. Chopping spicy sausages for the soup can be quite an affair. Chef Niño advises that spicing up a dish adds serious flavour to the dish and an exotic sense of flair. One can use spicy Hungarian sausages, or even the humble longganissa for local flavour.

TORCHING THE EGGS. When time is of the essence, Chef Niño suggests torching the eggs in the Easy Ratatouille with Spicy Sausage Baked Eggs to save on time and get the perfect texture.

PAYING ATTENTION TO TEACHER. Students listen closely to the teacher-chef as he explains the ins and outs of basic cooking.

Chicken, Bacon and Beans with Spinach Soup

Ingredients:
3tbsp cup extra-virgin olive oil
2tbsp unsalted butter
2tbsp flour (to thicken soup slightly)

500g boneless chicken, trimmed and cut into 1-inch pieces
150g fatty baconsalt to taste
Pepper to taste

1 medium white onion, finely chopped

4 cloves garlic, minced

2 teaspoons paprika

1/4 teaspoon crushed red pepper, or to taste (optional)

1 cup white wine

1 cup canned diced tomatoes

6-8 cups chicken stock

1 bunch spinach washed, roughly chopped (about 6 cups lightly packed)

2 cups white/red beans, rinsed, boiled until tender
Parmesan cheese and parsley for garnish (optional)

Procedure:

Render the fat from the bacon until crispy and set aside leaving the oil. Add the onion to the pan and cook, stirring often, until just beginning to brown, 2 to 3 minutes.

Add garlic, paprika and crushed red pepper and cook, stirring constantly, until fragrant, about 30 seconds. Mix in the flour and sauté for a few seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits.

Add broth and bring to a boil while stirring constantly to prevent the flour from sticking to the bottom. Stir in beans, and the chicken. Simmer until the beans and chicken are cooked through.

Season with salt and pepper.

Easy Ratatouille with Spicy Sausage Baked Eggs

Ingredients:
2 tbsp olive oil

1 large white onion, chopped

250g vigan/alominos longganisa or spicy chorizo, roughly chopped

1 large green bell pepper, seeded and chopped
1 large zucchini, seeded and chopped

2 cans canned stewed tomatoes (seeded and chopped)

4 large eggs

1tbsp jalapenos/green chili, deseeded and chopped, to serve (optional)
1 bunch Fresh basil
Parmesan cheese for garnish

Procedure:

1. Meanwhile, heat the oil in a large ovenproof frying pan and cook the onion for 5 minutes, until softened. Stir in the sausages and cook until the juices are released. Stir in the pepper, then the tomatoes and bring to a simmer with 100ml water. Cook for 12-15 minutes, until the pepper is soft and the mixture is thickened. Season.

2. Make 4 wells in the tomato mix. Crack in the eggs and bake for 3-4 minutes to set. Garnish with chili and serve with the cornbread.

Green Chili and Cheese Cornbread

Ingredients:

40g butter, melted, plus extra for greasing

200g plain flour

150g cornmeal

2 tsp baking powder

2 Jalapenos/green chilies, deseeded and finely chopped

2 tbsp grated Cheddar cheese

2 large eggs

150ml milk
Salt to taste
Pepper to taste

Procedure:

1. Make the cornbread. Preheat the oven to 200°C/fan180°C/gas 6. Grease a 16cm x 25cm shallow roasting tin. Mix the flour, cornmeal, baking powder, chilies, cheese and a pinch of salt in a large bowl. Beat the eggs, milk and 40g butter in another bowl, then gently mix into the dry ingredients. Pour into the tin and bake for 25-30 minutes, until golden and cooked through.

Kinox Cooking Show in Shopwise Libis

Shopwise Libis - Last August 23, 2008 Kinox Cookware again sponsored a free Cooking Demo, around 82 participants signed-up and given the chance to learn and to taste Chef Nino Logarta's enticing dishes. Chef Nino shared three different Indian Recipes including Rice with Peas –Mattar Pilau (Uttar Pradesh), EASY CHICKEN TANDOORI and the CURRIED CARROT AND POTATO SOUP. Kinox gave away some kitchenware products through a raffle. Twirl Band also provided entertainment during the show.

Rice with Peas – Mattar Pilau (Uttar Pradesh)

Ingredients:

2 cups long grain rice
1 tablespoon ghee (browned, clarified butter)
4 whole cloves1 small cinnamon stick
2-3 cardamom pods, bruised/star anise
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
¾ cup frozen peas
¾ cup diced carrots
2 1/2 teaspoons salt
4 cups hot chicken stock

Procedure:

Wash the rice then drain well. Heat the ghee in a heavy saucepan and fry the cloves, cinnamon, cardamom pods and cumin seeds, for 1 minute. Add turmeric and rice and stir over medium heat for about 3 minutes. Add peas/carrots, salt and hot stock. Bring quickly to the boil, then turn heat very low, cover with a well-fitting lid and cook for 15-20 minutes without lifting lid or stirring. Uncover at end of cooking time to allow steam to escape for about 3 minutes. Remove whole spices, fork rice grains lightly and serve hot with meat or vegetable curries.

EASY CHICKEN TANDOORI

Ingredients:

500g boneless chicken thighs skin on
3 tablespoons kalamansi juice
1 ½ tablespoons water
1 ½ tablespoons soy sauce
1/2 teaspoon ground turmeric
2 cups plain yogurt
2 large garlic cloves, chopped
1 tablespoon chopped fresh ginger
1 1/4 teaspoons ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
Freshly cracked black pepper
3 tablespoons cooking oil
1 large cucumber seeded and sliced
1 large bell pepper sliced
Chopped spring onions

Procedure:

-In a bowl, mix the yogurt, spices and soy sauce then divide in to two. Use half to marinade the chicken and in the other half, toss in the vegetables.
-Lightly oil the grill pan then grill the chicken until cooked.
-Serve the chicken and veggies together.

CURRIED CARROT AND POTATO SOUP

Ingredients:

2 1/2 chicken stock
1 can coconut milk
Fish sauce to taste
Freshly cracked black pepper to taste
1 tsp yellow curry powder
1 pound carrots, cut into large chunks
1 large white onion chopped
3 cloves garlic minced
1 large russet potato cubed
Fresh cilantro, finely chopped
¼ cup canola oil

Procedure:

-In a saucepot, sauté the onions, garlic, carrots and potatoes. Season with patis, pepper and curry powder.
-Add in the coconut milk and chicken stock. Boil and simmer until the vegetables are soft.
-Using a blender or a hand mixer, whiz the soup until smooth.
-Place in bowls and top with cilantro before serving.

Kinox Cooking Show in Showpise Supercenter

Last August 22, 2008, a free Cooking Demo sponsored by Kinox Cookware was held in Shopwise Cubao. Registration started at 3:30PM and around 72 shoppers registered for free and spent their time to watch Chef Nino Logarta of QTV 11's Ka-Toque (Lutong Barkada). An entertainment was provided by the Acoustic Band Twirl. A free food tasting was also prepared after the demo.

Chef Nino shared three of his Indian recipes including Rice with Sesame Seeds Til Bhath (South India), Chicken Tikka, and Gobhi Shorba (Cauliflower Soup)

Rice with Sesame Seeds with Chicken Tika and Cauliflower Soup

Rice with Sesame Seeds - Til Bhath (South India)

Ingredients:

2 cups long grain rice
4 cups chicken stock
2 tbsp chopped spring onions/chives
3 cloves garlic minced
3 tbsp canola oil
2 teaspoons salt/fish sauce
2 tablespoons sesame oil
1 teaspoon ground mustard seeds
1 tbsp curry powder
1 cup sesame seeds
Lemon juice to taste

Procedure:

-Saute the onions, garlic, sesame seeds and rice with canola oil and sesame oil in a saucepot. Season with the spices and salt/patis.

-Add in the chicken stock, lemon juice and spring onions then cover it. Let the rice cook for 15-20 minutes. Serve as a side dish to vegetable/seafood/meat dishes.

Chicken Tikka

Ingredients:

500g boneless, skinless chicken breast
salt to taste
1 teaspoon red chili powder
1 teaspoon ground coriander
1 tsp ground cumin
2 tablespoon lime juice
2 each garlic cloves, crushed
1 x ginger, fresh, grated
½ cup olive oil
2/3 cup plain yogurtlime slices, to garnish
Fresh tomatoes sliced
Zucchini sliced
Eggplant sliced

Procedure:
1) Dice the chicken into 3/4-ich cubes. Thread onto short skewers.
2) Put skewered chicken into a shallow non-metal dish.
3) In a small bowl, mix together yogurt, gingerroot, garlic, chili powder, corriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
4) Season vegetables with salt, pepper, cumin and olive oil.
5) Heat grill. Place skewered chicken and vegetables on the grill and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.

Gobhi Shorba (Cauliflower Soup)

Ingredients:
1 cup heavy cream
10 cashews finely chopped
1 medium onion chopped
3 cloves garlic
1 tbsp. butter
3-4 cups chicken stock
250g cauliflower flowerets cut into cubes
1 tsp. sugarsalt/fish sauce to tastefreshly
ground pepper to taste
¼ tsp turmerica pinch of ground cumin as the garnish
Coriander leaves
Canola oil 2 tbsp

Procedure:

1. Sauté the cauliflower, onions, garlic and season with salt/patis, sugar, pepper, turmeric and cumin. Then add in the chicken stock.
2. Using a blender/hand mixer, whiz the mixture until smooth.
3. Return to the heat and simmer and whisk in the butter until melted and well incorporated.
4. Serve immediately garnished with coriander leaves and cumin.

Kinox Cooking Show in SM Malls

Last August 06, 2008 another Cooking Show sponsored by Kinox Cookware was held in SM Makati Homeoworld. Around 106 participants signed-up for free and attended the Cooking Show. Registration started at 3:30pm at the concourse area.
Chef Nino Logarta shared three (3) recipes including Fettuccine with Longganisa Clam Sauce, Roman Style Egg-Drop Soup, and Bacon & Tomato Hash.





Chef Nino and Kinox, partnered with Tecnogas as one of their sponsors, Tecnogas gave away an LG DVD Player during the raffle.

Do you know Chef Nino Logarta

Luis-Rey P. Logarta

PERSONAL DATA

Date of Birth : 25 August 1978
Place of Birth : Quezon City, Philippines
Sex : Male
Weight : 135 pounds
Height : 5 feet 7 inches
Religion : Roman Catholic
Civil Status : Single

SCHOLASTIC BACKGROUND

Diploma in Culinary Arts and Technology Management
Center for Culinary Arts Manila
Quezon City, Philippines
2001-2003

A.B. Philosophy
(Junior Year Undergraduate)
Ateneo de Manila University
Quezon City, Philippines
1998-2001

High School
Ateneo de Manila University
Quezon City, Philippines
1994-1998

Grade School
Ateneo de Manila University
Quezon City, Philippines
1986-1994


WORK EXPERIENCE


􀁔 Chef Consultant
Nestle Food Service/Research
Responsibilities include:
Recipe development; Food styling
Performs cooking demos for key clients and works
in close coordination with the Sales Department
Jan 2007 – Present

􀁔 Chef Consultant
SUNNEX Philippines
Responsibilities include:
Recipe development; Food styling
Performs cooking demos for key clients
in cooperation with the Sales Department
Jan 2007 – Present

􀁔 Cooking Show Host
QTV Channel 11
Quezon City, Philippines
Responsibilities include:
Recipe research and development; Food styling; Hosting
Nov 2005 – Present

􀁔 Sous Chef
Chef Laudico Culinary Services
Makati City, Philippines
Worked as the No. 2 man in the kitchen
next to the executive chef
2004 – 2005

􀁔 Chef Trainee
Mandarin Oriental Manila
Makati City, Philippines
Assisted in kitchen preparations and cooking
Feb 2002 – May 2002

􀁔 Chef Trainee
C2 Bar and Restaurant
Makati City, Philippines
Assisted in kitchen preparations and cooking
June 2001 – Nov 2005

􀁔 Service Crew
National Sports Grill
Makati City, Philippines
Prepared and serviced the dining area
Took orders and served food
Dec 1999 – June 2000


ACCREDITATIONS & LICENSES

􀁔 Servesafe Certification
Successfully met the standards and completed the requirements set by the National
Restaurants Association Educational Foundation for the Servesafe Food Protection
Manager Certification Examination, which is recognized by the Conference of Food
Protection (CFP)

􀁔 Berringer Wine Pairing Certificate

􀁔 TESDA Certificate/
Culinary Arts and Technology Management Diploma

Cooking Show in SM Dasmarinas-April 20,2008

Another cooking show was held in SM Dasmarinas in Cavite last April 20, 2008 sponsored by Metro Kitchenware, Inc. Chef Nino Logarta was very happy of the Cavitenos warm welcome and support to his endorsement. A total of 121 participants signed-up for the free and live Cooking Show.
They really love Chef Nino as some of them are avid viewer of Ka-Toque.
During the show, Kinox gave away samples of its product through raffle draw.

Cooking Show in SM BACOOR

Chef Nino as he shared ideas and tips in cooking at SM Bacoor...

Last April 19, 2008, a special cooking show was witnessed in SM Bacoor.
Chef Nino Logarta, of QTV 11’s Ka-Toque endorsed KINOX as his choice of Cookware Brand.
Around 97 participants from different areas in Bacoor, Cavite attended the cooking show, which was held in the Kitchenware Section of SM Homeworld.

Chef Nino prepared three (3) of his very own recipes such as Bacon and Tomato Hash, Roman Style Egg-Drop Soup, and Chorizo and Clam Penne Pasta. (Please see details a attached)
During the show, there was also a raffle draw wherein Kinox gave away a 28 cm Kinox Chicken Fryer worth P1,500 and five (5) Kinox revolving dish.

Chef Nino also shared his ideas and some cooking tips on how people should take care of their cookware, he also encouraged them to invest in a long lasting cookware-like KINOX.
The food was served as Chef Nino indulged his fans in picture taking.

CHEF NINO FINDS HIS PERFECT KITCHEN PARTNER IN KINOX

"Eating is a basic necessity in life so it is important to ensure that food preparation is done well. Investing in good, high quality cookware is the first step to efficient, high performance cooking," says one of the country's celebrity chefs, Niño Logarta. This generation's culinary star who's whipping up exciting food action on television need not worry about finding the perfect cookware. He found an ally in Kinox cookware. Kinox, manufactured by Kinox Enterprises Ltd., a renowned manufacturer of stainless steel kitchen has been providing the worldwith quality cook ware since 1949. Filipinos have been enjoying Kinox for over a decade, thanks to Metro Kitchenware, Inc.Created for optimum cooking, Kinox has a complete range of premium cookware that helps Chef Niño make cooking a breeze.

The young chef initially started adifferent career path but found that cooking was his true calling. His love for cooking made him switch to culinary arts and has been unstoppable since."I took up Philosophy but my heart was not into it so in third year of college, I decided to quit and pursue something else which is the most logical thing totake-Culinary Arts. I love to cook, I used to cook for myself," he recalls. Starting as a service crew, Chef Niño worked his way up as Sous Chef in Chef Laudico Culinary Services. Today, he is one of the hosts of Ka-Toque, a cooking show airing on QTV-11. When asked what his favorite dish to cook, Chef Niño answers, "I like to cook things I like to eat." Asian dishes rank high on his palate, especially Filipinofood like Kare-Kare, which he admits, he can devour on a daily basis.Preparing Kare-Kare is a cinch, especially since Chef Niño now uses Kinox cookware. Made of high-grade stainless steel, Kinox cook ware combines quality and style, making cooking easier and more enjoyable. Kinox cook ware provides fast and even heat distribution for better cooking. Its ergonomic designs make it durable.Knowing what you're using and getting into is important in creating the perfect dish. For Chef Niño, it is important to cover all the bases, to know andunderstand the nitty-gritty of it. And with Kinox, cooking will be a rewarding experience.

For more information about kinox products and cooking demonstration schedule of Chef Niño Logarta, call 7139435 or log on to http://www.ljs.com.ph/

CAPTIVATING AND EXOTIC DISHES TO TRY AT HOME

Life becomes more adventurous when trying out the mysterious – add a little flavor and excitement to any meal with these recipes and take a step toward a greater culinary journey. Kinox brings you Chef Niño’s approved recipes that will add spice to any dinner table, starting with the dalandan chicken salad to immediately put guests in the right mood with its light and citrus zest. But get ready for the oohs and ahhs with Creole flavored coconut tempura shrimps with mango, lychee, and tomato chutney served side-by-side with a fusion of Pinoy-Mediterranean fettuccine with longganisa clam sauce. Seduce the taste buds with these wonderful recipes and get that heady delight of capturing your guests with these enticing dishes.

FETTUCCINE WITH LONGGANISA CLAM SAUCE

Ingredients:

500g uncooked fettuccini noodles
1 cup sliced vigan longganisa

1/2 cup olive oil

1 cup diced onion

2 tablespoons minced garlic
1 large bell pepper diced

1 teaspoon crushed red pepper flakes

1 cup beer

1 can diced tomatoes

2 pounds littleneck clams, scrubbed clean and picked over

3 tablespoons chopped fresh parsley leaves
Parmesan cheese

Procedure:

Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.

Begin making the sauce while the pasta is cooking.

Set a large 14-inch saute pan over medium-high heat.

Add the olive oil to the pan and the longganisa, add the onions and saute until lightly caramelized and translucent, about 3 minutes.

Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds.

Add the beer, stir to combine well, and cook until the beer has reduced to half. Add the diced tomatoes and the clams then cover and simmer until the clams open. Toss in the noodles. Top with chopped parsley and parmesan cheese before serving.

COCONUT TEMPURA SHRIMPS MANGO, LYCHEE and TOMATO CHUTNEY

Tempura ingredients:

2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
2tbsp coconut cream
1 cup dessicated coconut
1 cup ice-cold soda water/beer
Salt
1 pound large shrimp, peeled, deveined and tail on Creole seasoning (Essence),
recipe follows
2 pcs saging na saba
1 recipe of mango chutney
1 tablespoon cilantro, finely chopped

Procedure:

Preheat the fryer. In a medium sized mixing bowl, combine the flour, cornstarch, egg, coconut and soda water.

Mix well to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess.

Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole seasoning. Peel the bananas. Slice the bananas thinly, lengthwise.

Fry the bananas until golden brown. Remove and drain on paper towels. Season with Creole seasoning. Mound some of the Mango Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried bananas, litchee fruit and cilantro.


Chutney ingredients:

1 tablespoon butter
1/2 cup chopped red onions
1 pc ripe red tomato chopped
Pinch of salt
1 ½ cups small diced mango
1 ½ cups chopped lychees
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water

Procedure:

In a saucepan over medium heat, melt the butter. Add the onions. Season with salt. Saute for two minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and the sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into the mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

CURRIED COCONUT CHICKEN RICE IN BANGUS PARCELS WITH CRAB ROE SAUCE

Ingredients:

-500g chicken legs and thigh
-400g uncooked long grain rice
-1 cup coconut cream
-3-4cups chicken stock
-1 medium onion
-1 tbsp sliced ginger
-1tbsp chopped garlic
-finger or red chilis chopped to taste
-1 medium red bell pepper sliced
-1 bunch wansuy chopped
-1 tsp yellow curry powder
-patis to taste
-pepper to taste
-1/3 cup canola oil

Procedure:

-Heat the oil in a pan then sear the chicken pieces. Once slightly browned, set them aside. In the same pan, sauté the onions, ginger, garlic, bell peppers and chilis. Add the curry powder, pepper and patis then mix in the rice and make sure all the grains are well coated.
-pour the chicken stock and coconut cream in. Bring it to a boil then turn the heat down and simmer covered until the liquid level almost reaches the rice ao until the rice is half cooked then put the chicken pieces back in the pot, sticking them into the rice. Cover and simmer until everything is cooked through.
-top with chopped wansuy and drizzle with coconut cream or extra virgin coconut oil before serving.

Bangus Parcels with Crab Roe Sauce

Ingredients:
500g boneless Bangus trimmed and cut into 5 rectangles
1/2 Cup Green Mangoes sliced
¼ Cup Onions Chopped
½ Cup red Tomatoes Chopped
1/4 cup Patis
Salt and Pepper
Banana Leaves for wrapping

*Crab Roe Sauce
1 cup taba ng talangka
5 cloves garlic minced
1 small red onion minced
2 tbsp kalamansi juice
1 red chili minced
½ cup heavy cream
3 tbsp Canola oil
Chopped spring onions for garnish

Procedure:
- Season bangus fillet with salt and pepper then wrap it in banana leaves and fasten with tooth picks together with mangoes, onion, tomatoes and season with patis.
- Bake in 350’ oven, or steam or grill or pan grill for about 10-15 minutes.
- While the fish are cooking, sauté the onions, garlic, chili and crab roe. Season with kalamansi juice. Remove from heat before whisking in the cream.
- Serve with crab roe sauce and the chicken rice.

DALANDAN CHICKEN SALAD

Dalandan Chicken Salad

Ingredients:
500 gms chicken breast fillet without skin

1cup freshly squeezed dalandan juice dividedsalt and pepper
2cups fried wanton strips
2cups chopped iceberg/romaine lettuce

1 cup thinly sliced red and green bell peppers

1 tbsp toasted sesame seeds

Sauce:

4Tbsp hoisin sauce

½ cup juice of dalandan
2 tbsp cane vinegar1tbsp sesame oil

1 tbsp chili garlic sauce
2 tbsp corn oil

Procedure:

1.Season chicken with salt and pepper and half the dalandan juice and marinade for30 mins.

2. In a hot pan sear chicken and cook for 3mins per side.

3. Mix sauce ingredients and adjust seasonings.

4. In a large bowl mix wanton and vegetables, add half of the sauce mix and then toss. Arrange the salad in a large plate and top with the sliced chicken and drizzle with more sauce and sprinkle with sesame seeds.

COOK IN STYLE WITH KINOX VIENTI

You’ve been looking for the perfect cookware – but look no further. Since 1949, Kinox has been bringing quality to the kitchen with their renowned stainless steel kitchenware, improving the cooking lifestyle of every home and family. This month, Kinox is introducing their latest addition to their range of cookware with the Vienti collection.

Sculpted from premium stainless steel, the Kinox Vienti collection brings elegance and functionality in any kitchen through designs that are compatible for all cooking needs. Remarkably secure and comfortable to hold, handles are ergonomically designed for comfortable handling. Crafted of die-cast stainless steel, it stays cool during long and continuous periods of stove-top cooking; grooves in the handles also add greater stability for easy lifting.

Limited counter space? The space saving lid-rest allows for convenience in cooking. Spilled sauces and soup is no longer a problem. The rims of the saucepans, casseroles, and stockpots are angled for trouble-free pouring to avoid counter mess and food wastage. It’s also a cookware-bake ware-serving-dish rolled into one. Whether oven or grill, you can transfer from stovetop cooking to oven-baking and even straight to the dinner table to serve.

Siomais and siopaos will certainly fare better with the steamer; the steam-hole patterns facilitate fast, thorough, and even steaming. Designed to be used with the casserole, its perfect fit allows for effective steaming. The multi-cooker is also perfect for cooking, blanching, and straining all types of pasta, noodles, vegetables, homemade stocks and broths, and fits perfectly with the stockpot.

Safety in cooking is a must. Remain unharmed when cooking in high temperatures without opening the lids – the clear glass allows you to look at the progress of your dish, while the directional vents divert the steam away efficiently to prevent food from boiling over and spilling. For the health buffs, reduce oil in cooking fried and stir-fried dishes with the Kinox Vienti fry pans superior non-stick surface; its non-stick coating technology comes from Teflon Platinum Pro by Dupont, the original experts in non-stick.

No need to worry though that you’ll wear out your favorite pot or pan; the Kinox Vienti cookware is long-lasting even with frequent use and washing and is free from scraping and de-lamination. The aluminum disk is encapsulated by a protective layer of stainless steel and impact-bonded with a force of 1600 tonnes to ensure durability, even against extreme temperatures. Also, the Teflon-coated fry pans mid-surface technology provides superior fortification against abrasions; ensuring lasting non-stick performance.

But the true test of great cookware is the taste of the cuisine it produces. The extra thick aluminum disk at the base of the cookware allows quick and even heat distribution. Food cooks efficiently and flavors are enhanced; retaining the valued nutrients of the meal.
The Kinox Vienti collection includes saucepans, casserole pots, stockpots, frypans, steamers, strainer lids, and multi-cookers. Each piece of cookware is crafted with utmost dedication to quality and style. It’s sleek and lustrous designs and high-grade stainless steel from Germany makes it a beautiful addition in the kitchen. Stylish and functional, Kinox once again, brings cookware to new and glorious heights of cooking.