Yummy Magazine and KitchenAid Cooking Workshop: Sharing the Recipes

I saw the event posted in Yummy Magazines' Facebook Fan Page about the Yummy Magazine and KitchenAid Cooking Workshop where over 1,000 has signed up but only the first 35 avid readers could be accommodated.  Luckily, I was invited to attend the workshop held at Enderun Colleges  in Bonifacio Global City so I'll share the recipes here.  

Chef Jackie Ang Po, multi-awarded pastry chef, cooking TV show host, and owner of Fleur De Lys dessert cafe is our master for the day. 

Everyone loved the food tasting and paid attention attentively.  I could see their recipes sheets full of notes.

Grilled Watermelon and Mango Jicama Salad with Mango Vinaigrette

The first dish demonstrated before u is how to make Grilled Watermelon and Mango Jicama Salad with Mango Vinaigrette using the KitchenAid Food Processor, KitchenAid Pitcher and KitchenAid Hand Blender.

Grilled Watermelon and Mango Jicama Salad with Mango Vinaigrette Recipe

Salad Ingredients

• 2 to 4 leaves of Romaine Lettuce
• 1 pc. of Singkamas
• 1 pc. of Carrots
• 1 pc. of Mango
• 2 pc. of Tomatoes
• 2 slices of Watermelon

Salad Procedure

1. Wash and peel the singkamas and carrots
2. Slice the watermelon and tomatoes 
3. Ball the mangoes
4. Use KitchenAid Food Processor (thin slicer) for the Singkamas
5. Use KitchenAid Food Processor (shredder attachment) for the Carrots
6. Arrange on the plate (see pic above)

Dressing Ingredients

• 1/2 Cup of Del Monte Mango Juice
• 1 Tbsp. of Mustard
• 1/2 Cup of Extra Virgin Olive Oil
• 1 pc. of Lemon
• Salt and Pepper
• 1 tbsp. of Honey
• Cilantro

Dressing Procedure

1. Place mango juice in KitchenAid Pitcher
2.  Use the KitchenAid Hand Blender and add mustard
3. Slowly add the olive oil, lemon juice and honey
4. Season with salt and pepper
5. Lastly, add the cilantro
   

Osso Buco

The second dish is everyone's favorite: Osso Buco.  It was demonstrated using the KitchenAid Slow Cooker.

Osso Buco Recipe

Osso Buco Ingredients

• 2 to 4 leaves of Romaine lettuce
• 2 kilos of Beef  shank
• 100 g. of All-purpose flour
• 25 g. of Garlic
• 100 g. of Onions
• 100 g. of Carrots
• 100 g. of Leeks
• 100 g. of Celery    
• 2 sprigs of  Thyme
• 50 g. of Del Monte Tomato paste
• 400 g. of Del Monte Canned Tomatoes
• 1/2 cups of Red Wine
• 2 cups of beef stock
• Salt and Peppeer (adjust as you like)      

 Osso Buco Procedure

1. Season veal or beef shank with salt and pepper
2. Drege in flour
3. Sear and brown on all sides
4. In the same pan, sautee garlic, onions, carrots, leeks, celery and thyme
5. Add Del Monte Tomato Sauce and beef stock
6. Pour into the KitchenAid Slow Cooker and cook 12 hours on low heat or 8 hours on medium heat

Chef Jackie Ang Po passionately arranging her masterpiece

Lastly, she taught us how to make a Pralinat Puff and told us the procedure with the Churros Con Coco Cookie Butter is similar.

Pralinat Puff Recipe
 
Pate a Choux Ingredients

• 1 cup of Water
• 1/2 cup of Butter
• 1/4 tbsp. of Salt
• 1 1/2 cups of Bread flour
• 4 Eggs

Shortdough Ingredients (Measure by weight)

• 50 g. of Butter
• 50 g. of Sugar
• 50 g. of All-purpose flour
• Food color

Praline Puff Procedure

1. Place water and butter in a saucepan and let it boil
2. Lowe the heat and add the bread flour and salt.  
3. Stir until it forms a ball
4. Transfer the mixture to KitchenAid mixer bowl and mix until there is no more steam
5. Add eggs one at a time using medium speed only - use paddle attachment
6. Pipe onto cookie sheet lined with greaseproof paper or silicon mat
7. Freeze at least 2 hours
8. Top with frozen shortdough rounds
9. Bake at 350 for 45 mins.
10. Fill in and decorate

Praline Filling Procedure

1. Beat the cream and the praline until stuff using whisk attachment pipe into the shells
2. Decorate and serve

Pralinat Puff

Churros Con Coco Cookie Butter Recipe

Pate a Choux Ingredients

• 1 cup of Water
• 1/2 cup of Butter
• 1/4 tbsp. of Salt
• 1 1/2 cups of Bread flour
• 4 Eggs

Shortdough Ingredients (Measure by weight)

• 50 g. of Butter
• 50 g. of Sugar
• 50 g. of All-purpose flour
• Food color

Coco Cookie Butter Ingredients

• 2 cups of Evaporated milk
• 160 g. of Semi-sweet chopped chocolate
• 20 g. of Cocoa powder
• 2 tbsps. of Cornstarch
• 1/2 of Sugar
• 2 tbsps. of Cookie Butter
• 2 tbsps. of Butter

Churros Con Coco Cookie Procedure

1. Place water and butter in a saucepan and let it boil
2. Lowe the heat and add the bread flour and salt.  
3. Stir until it forms a ball
4. Transfer the mixture to KitchenAid mixer bowl and mix until there is no more steam
5. Add eggs one at a time using medium speed only - use paddle atachment
6. Pipe onto cookie sheet lined with greaseproof paper or silicon mat
7. Freeze at least 2 hours
8. Fry it hot oil until golden
9. Drean in paper towel and sprinkle with powdered sugar.
10. Serve with hot chocolate

Coco Cookie Butter Procedure

1. Melt chocolate using a double boiler
2. Add remaining ingredients and whisk
3. Cook chocolate drink until thick, frothy and smooth
4. Serve with churros

*photo credits to JA Tudla of ThePromdiBoyAdventures.Com

Then, a pair of a top food blogger and avid reader was made to participate in creating their own rendition of the Triple Chocolate Parfait.   To my surprise, I got chosen.  I was never the type to settle for the same as the others so me and my partner Kathlene made a unique Triple White Chocolate Strawberry Parfait.  

• For our base layer, we had the brownie crumble (used KitchenAid Hand Mixer to mash them) for a soft, rich and chewy oomph finish.   
• On top of it is a creamy and tarty strawberry white chocolate (used KitchenAid Hand Mixer to mix the melted white chocolate with strawberry bits) .  
• To contrast the creaminess, we made a nutty peanut and oreo cookie crumble (used KitchenAid Hand Mixer to crush the peanut and oreo cookie crumble) . 
• Then, we had a thin layer of the chocolatey crunchy oreo with a hint of nutty peanut white chocolate cream (used KitchenAid Hand Mixer to finely crush the oreo cookies, peanuts and mix it with the melted white chocolate) .   
• The first top layer being the same strawberry white chocolate cream.  
•  For our toppings, we had the colorful crunchy m&m's, crushed oreo crumble and chocolate fudge glaze topped with with 1 bar of milk chocolate and 1 bar of white chocolate. 

I've never used the KitchenAid Hand Mixer before.  Aside from my difficulty in opening them (needed assistance =/), I really loved it for being so powerful, easy to use and simple to clean.  Cleaning is actually my biggest consideration because I'm so lazy!  I liked the S-blade that we used will just be placed on top of the container and from therein, I just have to attach the hand blended.  Unlike the conventional blender where you have to tightly screw in the blades, this is way better.

The judges really had a hard time looking and smelling the 3 parfaits before the winning pair is decided.  

They awarded the Strawberry Chocolate ala Mode of team 3 with a Yummy Magazine and a Pot Holder.

Two finalists each won a Yummy Magazine for their recipe. 

The best recipe won a KitchenAid Hand Mixer and Yummy Magazine.

After the event, readers were allowed to test drive the KitchenAid Products and try the recipe guides. 

Watermelon Fizz Recipe

Mango Pearl Layers Recipe

Mango Pearl Layers

Lemony Crabstick Dip Recipe

Keep your eyes out for the next 2 workshops as  this is only the first leg of three Yummy Magazine Cooking Workshops for the year 2015.

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