In less than two months, we will be celebrating another Christmas. The homemaker will do well to be prepared for the occasion, when family gatherings will certainly be held. And, of course, the meals to be shared will have to be carefully thought through. Are we all prepared? It is wise to look at the calendar and work out how best we can remain stress free inspite of the very busy time we and our assistants will have to spend in the kitchen.
Initially, have a list of the get-togethers your family will have. Note when your turn to host will be, then plan the menu. Maybe consult the others who will be entertaining at the other gatherings so you won’t duplicate their menus. Purchase the ingredients that are not perishable and which you can store in your freezers or cupboards.
At this point, it is practical to stock up on the basics required for special holiday food. By this time, a lot of the main ingredients required should be available in the supermarkets.
We have noted Butterball turkeys in the commercial freezers, as well as ox tongue and lamb legs. Be alert for some special promos, like discounted prices for olive oil, both pure and extra virgin. Olive oil is a must in any holiday kitchen. If you plan to do a pastel dish, try and look for the pastry puffs at specialty stores, like Santis or Terry Selection, to relieve yourself of the tedious chore of making it from scratch.
Now is a good time to make your fruit cakes – glazed fruits are available in most stores. Otherwise, visit Killion in the Quiapo market – they are available there.
Doing paella and cocido? Don’t fret, chorizo bilbao, the El Rey brand, is available at all times at the Makati Supermarket. Saffron, powder or fibers, are readily available now. Check La Tienda in Makati for more Spanish cuisine ingredients, like paella seasoning, even paella rice and coloring, and the beans for fabada. It also carries different variants of Spanish chorizo.
For a Chinese-y pancit, get the Kwong Bee sausages made in Cebu, now sold in different stores in Metro Manila. There is a Filipino pancit sotanghon recipe in Omay Chikiamco’s cookbook which we found delicious. It makes use of dried shitake mushrooms (tengang daga) which you can buy for P180 a pack of 250 gms. This will be good for at least three times the required amount for each serving.
Some Spanish dishes and a few pasta recipes require olives, either green or black. Get the pitted ones. There are also green olives stuffed with red sweet pepper or anchovies. We prefer this as anchovies give that special kick in a pasta dish. Get at least two tins.
If you need cream cheese, get a big block so you don’t have to run to the store when you run out. It is useful when making caldereta and moussaka, an Egyptian dish of ground beef layered with fried eggplants – very rich, but delicious.
Like a good boy/girl scout, be prepared for the coming holidays. Like Santa, make your list now.
Have a happy Sunday.
E-mail me at lydiadolores34@gmail.com.