The Cake

My sister's birthday is coming up and I would really love to bake her favorite cake we normally buy from an LA bakery called "Sweet Lady Jane"

Mainly it would be awesome to save some cash since it seems that every time there's a special occasion we make it a point to go out of our way and buy this particular cake. Then of course, it would be more special if I could successfully re-create this delicious cake.

Minor glitch is that I'm not a baker at heart. I'm great with cooking... give me any set of ingredients and I'll manage to whip up an amazing meal but hand over a cookie recipe and I'll be a bit intimidated. Although after a lot of practice I've perfected my Red Velvet Cupcakes w/ cream cheese icing.

This cake I've been talking about is a 3 layer vanilla cake with fresh berries in between layers and topped with a light delicious frosting... sounds simple enough but not according to a recipe I recently got a hold of. From the looks of this recipe, it will take me two days to make this cake.

I will keep you guys posted and wish me luck!

Berry Cake from Sweet Lady Jane
we'll all see how my turns out soon enough.....

Thank you Joanie!

Belly Bliss was not originally intended to be a catering company. Looking back I realize that all of it began from Joanie's infamous "spinach balls" yep, small round delicious spinach balls. It's like the vegetarian version of the ever so popular meatballs. Originally all I wanted was to sell these spinach balls at coffee shops that have an offering of sweet treats or cookies thereby giving customers a healthier option.
Joanie has made a family tradition to bake and serve spinach balls every Thanksgiving- it became so popular in the family that she needed to make sure she makes large batches to avoid family mishaps over them.
Two and a half years ago, my beloved partner Chris made some of these spinach balls for me boasting that it has been his mom, Joanie's specialty. I was so proud to watch him diligently work on making these delightful treats. All I needed was to take one bite and there I was, wanting more! These spinach balls are indeed delicious!
Since then the spinach balls turned into Belly Bliss' house specialty that I now call "Veggie mini Cakes". When I started sampling it out to new customers, first request was to make it bigger so there emerged a mini cake rather than a small ball. It's been a hit and I intend to keep it as our house specialty always.
It makes me smile to think that Joanie inspired this business venture, all from her delicious spinach balls, her willingness to share the original recipe and her love for her family. Thank you Joanie!

A slight revision of the original recipe is making my own croutons



half way to forming the mini cakes... the base is a mash of spinach, onions,
garlic, parmesan cheese and eggs




Tadaan! Perfectly baked delicious, healthy and savory mini veggie cakes.

Some days......

.... without any special reason I just don't want to eat something I cooked and it does not matter what the dish is. I'm not sure if this is an experience unique to me although I certainly hope not. You will find me in my kitchen cooking all the time and despite my continued joy of cooking, there are days like today when I wish someone else would cook my dinner.

So like all the other days I end up at some food joint with very simple, fast and hopefully still fresh food.

My dinner tonight was a delicious Tilapia Taco, a side of spanish rice, black beans and some chips from Poquito Mas.... I was surprised to find out that they serve home made light tortillas- yum!

My meal was affordable, quick and certainly delicious! Cheers to these chains that actually care about the quality of the food they serve.

Weekly Lunches

Every weekend I find myself either waiting for an enlightened moment when a new and fresh menu lands on my lap or I'm scrambling around for a fresh idea for my weekly corporate lunches. Since I serve mostly the same people and Belly Bliss is their main lunch source it's so important to keep the list new and exciting. I can't imagine having to choose from the same menu list week after week. Of course keeping it fresh is a great idea but actually coming up with a new list every week could be a challenge.
For this week I was inspired by the idea of "Tapas" normally small plates that would really do well for lunch portions as well. The "Spanish Torta" is such a delicious and savory dish, filling and comforting served with a side salad and a simple tomato relish would be a delicious lunch.

• 1 lb lean ground beef
• 2 med size russet potatoes, peeled & cubed
• 1 small yellow onion, finely chopped
• 2 medium tomatoes, chopped
  
• 4 cloves of garlic, minced
• 6 eggs, whisked with a light splash of heavy cream
• handful of fresh parsley, rough chopped
• 2 tsp of cayenne pepper
  
• 2 tbsp olive or canola oil

Heat canola or olive oil in a 2 1/2" deep medium size skillet. Saute the onion, garlic and tomatoes until the onion is slightly brown and the tomatoes are tender.
Add the ground beef, season with salt 'n cayenne pepper (for a little heat). Halfway through cooking the beef, add the cubed potatoes and simmer until the potatoes are fork tender. This will take approximately 8-10 minutes on medium-high heat.
Sprinkle the fresh parsley and give the pan a gentle stir.
Pour the whisked eggs and stir to distribute evenly, turn heat on low and cover the pan.
After approximately 12-15 minutes the top of the torta will appear to be set and more yellow in color.
Slice the torta in wedges and serve with a side salad and tomato relish or a dollop of home made creme fraiche.
Enjoy!

My mama's chicken soup

When I decided to commit to a Pescetarian way of eating which was about 2 years ago, more than any other reason, my primary goal was to eat food that would be kinder to my digestion and also foods that are more ethical to consume.

To those who are not very familiar with Pescetarian Diet, it is simply a diet that excludes land animals and birds, but includes fish, mollusks, and crustaceans in addition to fruits, vegetables, plants, legumes, nuts, and grains. Dairy products may or may not be included.
As someone who cooks all the time and runs a catering business, my work requires me to taste everything I make whether it has beef or chicken. I believe a good cook always tastes what comes out of his/her kitchen no matter how many times one dish has been made.
Although I don't ever miss red meat or poultry and it seems I've been perfectly happy with my variety of sea creatures and vegetables there is one dish that I do miss, that is my mama's chicken soup.
My mama was not adventurous in the kitchen, she was always conservative even in her cooking but those dishes she made on a regular basis were meals definitely perfected.
When I moved to LA from the Philippines she gave me the sweetest gift. I received a handwritten compilation of all her recipes in Tagalog- (Filipino native language) bound in a simple folder. It was a labor of love. She knew that being able to cook dishes that are familiar to me growing up will always bring me back home in an instant.
So here I would love to share my "Mama's Chicken Soup" recipe and I hope that if/when you try it, it will bring you warmth and comfort.

• 4 pieces chicken thighs & breasts
• 1 lb elbow macaroni noodles
• 1 small yellow onion, chopped
• 5 garlic cloves, finely minced
• 4 celery stalks, cubed
• 2-3 medium carrots, cubed
• whole or evaporated milk

Boil the chicken pieces in water until cooked through and set aside. When the chicken is cool to touch, shred the meat by hand into bite size pieces. Set aside the broth for later.
In a stock pot saute garlic and onions, cooking slowly so the onions can caramelize slightly. Then add the celery and carrots. When the onion turns golden then add the shredded chicken. At this point, season with freshly ground pepper and salt or fish sauce (which my mom prefers to use). Give it a few minutes for the chicken to absorb the seasoning then go ahead and pour the broth wherein the chicken pieces were cooked. Let it boil then add the elbow noodles. Stir from time to time and let simmer until the noodles are tender. When ready to serve, pour unto soup bowls and top with a splash of the milk.

Hors d' oeuvres galore!

I absolutely enjoy creating a medley of hors d' oeuvres.
Many of my clients call looking for a simple appetizer buffet or an hors d' oeuvre station to compliment their cocktail party.
Today I've been working on several small bite options for an event and it's been so much fun.
I get to be creative and artistic in decorating these delectable small bites.

Here is one that is so good to look at, you almost don't want to eat it but it's delicious, so you must!

Herbed polenta topped w/ black caviar, cream & shrimp

• 1 1/4 cups Polenta (corn meal)
• 1/2 tsp Garlic, minced
• 1 1/2 cups chicken broth
• 1 tbsp fresh parsley, rough chopped
• 1 cup steamed baby shrimp (available shelled & cleaned at market)
• 1 avocado (mashed)
• 1/4 cup sour cream
• small jar black caviar
• fresh dill
• 1 lemon
  
• good quality curry powder

Boil the chicken broth, garlic and parsley. Slowly whisk in the polenta making sure there are no clumps. Simmer for about 5 minutes until thick. Pour the polenta unto a baking sheet and smooth the top to about 1/4" thickness. Refrigerate covered for 4 hours or even better- overnight.
When polenta is set, cut to form bite size squares.
Mash the fresh avocado and season with salt and a splash of fresh lemon, set aside in a cool place.
In a bowl combine the sour cream and the black caviar.
To assemble, spread a thin layer of avocado on a polenta square, next is a dollop of the cream caviar mixture, dust with curry powder, nest 1-2 shrimp on top and finish w/ a dill sprig as garnish.

The result is a fresh, healthy and delicious creation!

Food Menu for Bambu Thai Spa

Today I had the pleasure of presenting a menu for a local spa called "Bambu Thai Spa". Recently I have noticed the increasing popularity of private parties held at spa locations which is precisely why I received an inquiry from Mark, the spa owner. It was such an amazing experience to collaborate with Mark.
I enjoyed brainstorming possible foods for the menu. I thought it is a must to have a "Light 'n Fit" menu composed of:

• cucumber or watercress tea sandwiches
  
• veggie mini wraps
• exotic cheeses and wheat or grain crackers
• fresh vegetable tray w/ a green goddess dip

In contrast, there should be a "Decadent Indulgences" menu:

• cheese, caramel or chocolate fondue w/ fresh fruits or pound cake for dipping
• gourmet chocolates
• mini cupcakes in rich combinations such as black forest and red velvet
• smoked salmon and fennel crostini w/ herbed cream cheese
• phyllo pockets stuffed w/ spinach & smoked gouda cheese

I am excited to further develop this new project!

Bambu Thai Spa www.bambuthaispa.com

Here is one recipe I would like to share:

Vegetarian Mini Wraps

large iceberg lettuce, shredded
2 med carrots, shredded or matchstick
2 persian cucumbers, thinly sliced
1/2 cup smoked gouda cheese, shredded
1/2 cup sour cream
1 small package frozen spinach
1/4 cup green onions, finely chopped, green & white part
small packet of ranch dressing
flour tortillas

Thaw the spinach and squeeze all the water out. I simply use a thin kitchen towel to wring out the moisture from the spinach, this works best.
In a large bowl, combine sour cream, spinach, green onions, ranch dressing and season with salt 'n pepper to taste.
Lay one flour tortilla, spread a thin layer of the spinach mixture using a spatula.
Then start layering beginning with the shredded lettuce, carrots, cucumber and gouda cheese making sure that the toppings are spread evenly.
Roll the tortilla beginning from the edge and do your best to create a tight wrap.
Take a plastic wrap and seal each tortilla roll.

Refrigerate overnight and slice into pinwheels about 1" thick when ready to arrange unto serving platters.