Miscellany

A check of our ref we did one day produced quite a lot that could be heated, recycled, enhanced, or served on the side. The trove of left over food, seasonings, and spreads presents a wealth of kitchen and table fare.

There are always a few items in one’s refrigerator which are often forgotten until they are discovered to have expired or are no longer usable. A check of our ref we did one day produced quite a lot that could be heated, recycled, enhanced, or served on the side. The trove of left over food, seasonings, and spreads presents a wealth of kitchen and table fare. So here goes.

We found an open bottle of Calamata olives and sun-dried tomato tapenade “languishing” inside the ref. As we were to prepare dinner that evening, we thought of concocting a pasta dish. We cooked 150 gms of spaghetti, drained and set it aside. Then with olive oil from a half consumed bottle, we sauteed garlic, two tablespoons of the tapenade, a head of native garlic, and minced onion. From an opened can of Spanish sardines with three remaining pieces, and from what remained in a tin of mushrooms, including the liquid, we came up with a delicious pasta in sardines and olive oil! You might want to add a dash of salt, depending on your taste.

Then, because tomatoes are looking luscious these days, we were led to buy quite a lot a few days ago. Rather than allow them to spoil, we ventured to make a dip, ala Le Souffle of long ago. We sliced into small bits two large tomatoes, throwing  away the seeds. Then added an onion, also diced very finely, three stalks of spring onions, cut very short. We bathed everything in extra virgin olive oil and balsamic vinegar. Voila! A fresh dip that is healthy and savory. Good for bread or even fried fish, in lieu of traditional dips.

Chinese bok choy and local pechay can spoil quickly. Separate the leaves, wash and drain. In a little oil, sauté crushed garlic, add the leaves and add a teaspoon of Worchestershire sauce and a drop or two of sesame oil. Stir until leaves are done, but not over cooked. This makes a good accompaniment to dishes like adobo.

On another round of sourcing materials, we decided to visit Tenderbites at the Makati Supermarket in Alabang. This outlet always guarantees good quality meat, plus it has some of the more gracious store staff. We ordered half a kilo of local beef sirloin, which the lady sliced tapa-thin and she pounded each piece with a mallet, a system (of old) which makes the meat more tender. It is tagged at P599 a kilo. For P399 a kilo, we also got the boneless brisket, the best cut for our cocido. The store also has chorizo Bilbao, selling at P177 a pair. Another brand of the Spanish sausage carried by Makati is Norenense. They come in small and large tins.

Here is another tip, which we copied from this cooking friend of ours. Marinate beef (for tapa) in a mixture of patis and sugar. We have always found her tapas very tasty – this is the secret! We added a dash of pepper, for an extra kick. It was great. Thanks, friend, you know who you are.

Check your ref, there are treasures there!

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