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Showing posts with label real california milk. Show all posts
Showing posts with label real california milk. Show all posts
Saturday, September 21, 2019
SPUDS AND DAIRY CULINARY CUP 2019 AND MY VERY OWN CHEESY POTATO CROQUETTES

Dairy Dish of Chef Robby Goco and Miko Manzano of Lyceum University: Gougeres Trio -Chedder Fonduta, Avocado Ricotta and Buffalo Bleu Cheese.
  A few Fridays ago, the best of the best went head to head to participate in the SPUDS AND DAIRY CULINARY CUP 2019. Chefs and students partnered up to create amazing dishes that wowed the public. Through their creativity and experience, the cooking competition went above and beyond expectations.
Ten pairs made up of a professional chef and a culinary student worked together to plan and cook recipes from a meal category. It could be an appetizer, brunch, main, dessert, and bar food. They must come up with a potato dish and a dairy dish.
Potato Dish of Chef Kalel Chan and Jason Andrada of Tuloy Foundation-Don Bosco: Japanese Potato Souffle Pancke with Potato Flakes, Crusted Chicken and Potato Bacon Gravy
Here's the catch, the chefs can only guide, give tips, and taste the food. The students will do all the prepping, mixing, cooking, and plating. They were given 30 minutes for grocery shopping and a budget of Php 5,000. Afterwards, 1 hour and 30 minutes were allotted for actual cooking of their delicious dishes.
Chef Victor Barangan and his partner Ria Garcia of Enderun Colleges discuss their brunch recipes.
Excellent dishes were presented to the judges which included Mr Ryan Bedford - Agricultural Attache of USDA, Mr Rey Co - President of Hightower, Inc, Chef Sau Del Rosario - President of Culinary Pampanga, Ms. Nina Daza-Puyat - Lifestyle Columnist of Manila Bulletin, Chef Myrna Segismundo- Chairperson of National Food Showdown.
Chef Kalel checks his mentee Jason's deep fried tater tots.
 BUT, there can only be two winners.
The Best U.S. Potato Dish was created by Chef Victor Barangan and Ria Garcia from Enderun Colleges. They made the Potato Royale, Potato Foam, Potato Tuile,  Scotch Egg.  
The Best California Dairy Dish went to Chef James Antolin and Erik Roy San Luis from Center for Culinary Arts Manila.  They created the Mozarella Wrapped Salmon with Smoked Cheese Infused with Citrus Sauce, Grilled Vegetable Salad, Ricotta-Almond Crumbs and Potato Tuille. 
The winners went home with extravagant prices.  Chef Victor and Ria got Php 100,000 each for their amazing work. Chef James and Erik will be having an Immersion Program at the Culinary Institute of America in Napa Valley, California.
Overall, all the participants did well. Everyone was happy and the challenge produced unique, tasty, and artsy dishes. I believe the people from US POTATO and REAL CALIFORNIA MILK were delighted with what they saw that day and kudos to them for organizing a remarkable cooking showdown.

Because of this competition, I was a little bit inspired to make use of my "talents" to make a dish that would be perfect for an afternoon snack.
 I went ahead and made a CHEESY POTATO CROQUETTE. You would basically need a couple of eggs,  a cup of flour, 2 bars of butter, a cup of bread crumbs, 3 cups of CALIFORNIA SUNSHINE MILK, salt and pepper to taste, REAL CALIFORNIA CHEESE,  and U.S. DEHYDRATED POTATO FLAKES.
I chose CALIFORNIA MOZZARELLA because of it's light, milky flavor and soft chewy texture. You could be able to use other cheeses depending on your preference. You need to set aside roughly half a bar and cut it into small cubes. The rest of the cheese needs be grated to make a cheesy dip. Quick tip: always look for the REAL CALIFORNIA MILK seal for top quality dairy.

For the potato base, I went ahead with roughly 250 grams of US DEHYDRATED POTATO FLAKES. Dehy is easy to use and store that's why I chose to us it over fresh potato. The yield and the quality of the end product is pretty good, too. (Also read: 5 Reasons to Bring U.S. Dehy Into Your Kitchen)
 
To rehydrate the potato flakes, I just combined 1,000ml of water and 100grams of butter. Heat it to a boil then remove from heat. I added a cup and a half of cold milk into the mix, then gently stir in the potato flakes. Remember though, do not whip. It really depends on you on how you would like the texture. Add more flakes if you want it to be heavier. You could add a bit of pepper or salt. To be honest, it doesn't need any because it tastes pretty good on its own.
U.S. DEHYDRATED POTATOES are usually available in baking supply stores. If you can't find them in shops near you, you may contact Potatoes USA PHILIPPINES via their Facebook Page.
Btw, if you're interested in frozen potatoes, U.S. FROZEN POTATOES like McMain, Simplot, and Lamb Weston are availabe in most supermarkets nationwide.
After rehydrating, the potato flakes would puff up. I took a couple of spoonful and could actually eat it on its own. Next stop is to make balls and insert those cube of cheese into them.
 You then make a cover for the balls. Envelop them with the flour then the egg and lastly the bread crumbs.

It should look something like this. You can actually do this ahead of time. Just place it in the refrigerator and deep fry it to create a golden brown color.
If you still want it to be cheesier. Use the remaining cheese and grate them. Add the leftover milk and put it on the stove. Let it melt until it has a liquid consistency.

After a few minutes, you have yourself a gooey and cheesy dip. Just remember to heat it up before serving to prevent it from solidifying.
Just be careful, everything would be extremely hot. The outer crispy coating would lead you to a soft and delicious mixture of potato and cheese.  The dip would just make everything cheesier!
It's really fun to play with U.S. POTATO and CALIFORNIA DAIRY. You could absolutely do a lot of dishes with them. From something simple as my CHEESY POTATO CROQUETTES to complex creations like the ones in the SPUDS and DAIRY CULINARY CUP. Now if you'll excuse me, it's time for me to enjoy my masterpiece.
Want to create your own potato and dairy dishes? Visit the Potatoes USA Philippines or the Real California Milk Philippines Facebook Pages to learn more about U.S. Potatoes and California Dairy.

Follow Real California Milk on Instagram @realcaliforniamilkphl
#spudsanddairyculinarycup #potatoesusa #realcaliforniamilk




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Thursday, August 29, 2019
SPUDS and DAIRY CULINARY CUP 2019 #RealCaliforniaMilk #PotatoesUsa

There are just things that when put together, they turn out to be a flawless combination. Personally, I would go for something delicious like cookies and milk, bread and butter or potatoes and cheese. I like all of them and I can't think of a better way to settle to score with POTATOES USA and REAL CALIFORNIA MILK. These two teamed up and is now looking for the perfect partnership of culinary vision and kitchen skills. 

Potatoes USA and the California Milk Advisory Board jointly present the 2019 Spuds and Dairy Culinary Cup on Friday, September 6, 2019 at the SM MALL OF ASIA Music hall from 1:00PM - 4:00PM
The exciting competition pits teams made of a professional chef and a top culinary student together to come up with their best potatoes and dairy dishes. Teams will be provided all the necessary tools and equipment, but would have to shop for their own ingredients. A wide array of U.S. potato and California dairy products will be made available to all the contestants. 
The Chef will not be permitted to cook, but can only plan, mentor and oversee dish development with his partner student. Execution will all be in the hands of the culinary student. Teams will need to load up on their creative juices as categories and special ingredients will be revealed just before the competition. 
The board of judges will be comprised of renowned chef and culinary experts from Potatoes USA and the California Milk Advisory Board.

Prizes for the winning team are quite an inspiration. The pair who wins Best Potato Dish will each walk away with a cool Php 100,000 cash prize. Meanwhile, the winners of the Best Dairy Dish will hop on a plane for an all-expense paid trip to the Culinary Institute of America in Napa Valley, California for a three-day immersion program. 


So Again, you could checkout this CULINARY CUP on Septemeber 6, 2019 in the SM Mall of Asia Music hall from 1-4pm. 

Ready to get cooking? Please visit The Potatoes USA Philippines or the Real California Milk Philippines Facebook pages for competition details and to learn more about U.S. potatoes and California dairy .

To Learn More, Check out these hashtags
#Spudsanddairyculinarycup2019 #potatoesusa #realcaliforniamilk 

















 Disclaimer: sponsored post.







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Friday, April 20, 2018
EASY TO MAKE HEALTHY MAC AND CHEESE WITH REAL CALIFORNIA MILK

When I was a kid, my parents had a hard time making me drink milk. There were tons of running and hiding and I just wasn't really into it. As I grew up, I realized how important MILK is to a developing body. It's a great source of protein and amino acids. The fact that there's a lot of calcium in milk, makes it an added bonus and a must when it comes to your daily intake.
Aside from the different vitamins that it carries, it has niacin that supports proper brain function and improves cholesterol levels as well. So you see how important it is that you get and source your milk from the best. Let's check out REAL CALIFORNIA MILK AND CHEESE.
For me, there was only one sure fire way to get milk in my system. It was to make a MAC AND CHEESE SNACK. This would be my breakfast or early morning snack just before lunch. With the help of my mom, we recreated her take on the traditional mac and cheese with the help of REAL CALIFORNIA MILK AND CHEESE dairy products.
Here are the different ingredients that you will need:
2 CUPS OF REAL CALIFORNIA MILK
3 TBSP BUTTER
2 TBSP FLOUR
Different types of REAL CALIFORNIA CHEESE. (Mozzarella, Orange Cheddar Cheese) - All grated just before using. 
2 CUPS of cooked pasta. Fusilli would be my personal preference.
3 Strips of Crispy Bacon.

The first step is to melt the butter in the pan. Afterwards, you could add the flour. Gradually stir in the milk over medium heat until it thickens. Slowly add the different cheeses. Stir them until they melt. I would suggest that you leave a bit of cheddar for the top layer later.
Once everything is settled, you now have your sauce. From here, you could introduce the pasta. Don't forget to mix it all properly so that each on is covered by this special and delicious sauce.
From here, you'll get to have cheesy and milky mac and cheese. Granted that you could already enjoy it as it is, my mom does a little bit more. She adds some cheddar on top and bakes it until it melts. If time is of the essence, you may use the microwave to melt the cheese.
You're then rewarded with something comforting and healthy. I know adding bacon may sound a bit too much for some but a little bit more flavor and texture won't hurt.
Remember to look for the Real California Milk or Cheese Seal when visiting the supermarket. By having 100% Real California Milk, you are assured that these are high quality dairy products. All are made from milk from more than 1,300 California Dairy families that prioritizes the well being of their animals and as such makes sure that they produce high quality milk.

These amazing dairy products are available in the different shopping outlets in the Philippines. From S&R, to Landers, Robinsons Supermarket, Sm Hypermarket, Merkado Supermarket, and even Unimart. Be sure to look for the REAL CALIFORNIA MILK SEAL. 
Also don;t forget to try out COOLHAUS this summer. They have a wide range of interesting ice cream flavors to choose from. 

If you want to learn more, check out the website www.RealCaliforniaMilk.com 

#LookForTheSeal #RealCaliforniaMilkPhilippines
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Thursday, September 7, 2017
REAL CALIFORNIA MILK: Making Cheese and Butter

Ever wondered where cheese came from? I mean it's definitely from milk but did you know that the world's biggest producer is none other than the United States? To be more specific, it would be the STATE OF CALIFORNIA. Surprised? I definitely was.
Just a couple of days ago, the CALIFORNIA MILK ADVISORY BOARD has invited guests to attend a talk and workshop by no other than the "CHEESE DUDE" , MARK TODD. Known as the go to personality in terms of cheese, this guy has taught and guided different multinational companies around the world.
Being invited to BACK OF THE HOUSE, I had no idea what I was getting myself into. Here, a number of cooking stations were prepared just for all of us to create CHEESE and BUTTER from CALIFORNIA MILK!
In reality, this was what was happening. L-R: @momblogger , @mommanmanila, and @foodinthebag
The easiest thing to create between the two would be butter. All one need is heavy creme, a mason jar, and a strainer and you're set. Just remember to clean the jar properly and do not touch the insides as bacteria could definitely mess it up. 
From here, just close the lid and shake the bottle up and down for roughly 15 minutes give or take.
After that time, you get to see that there is some yellowish formation in the middle of the jar. Separate the curd from the liquid and that's your butter. The liquid is fresh buttermilk. You could use a spatula to mix it around in a bowl to help in separating the two. If you wish, a cloth would also help in removing the excess liquid. Don't forget to add salt if you want more flavor. Though, you could always add later.
As for the cheese, our group chose to create RICOTTA. All one need is whole cow's milk, citric acid powder, salt and heavy cream. To start, add the room temperature milk and all of the ingredients in a pot. Use an up and down method when mixing everything with the help of the whisk. Remember to lightly touch the edges and the bottom so as not to let the cheese burn.
Slowly heat the milk to 185-195 degrees F. Stir frequently with the rubber spatula to prevent scorching. This would take around 15-20 minutes. Curds and whey should have a dramatic separation. If the whey is too cloudy add more citric acid and stir it more to make more curds.  The whey should be yellowish-green. Turn off the heat and let it rest for 10 minutes undisturbed.
After, carefully ladle the curds into a strainer with the water-dampened butter muslin. Basically, you just have to drain and separate the liquid from the cheese. You could tie the butter muslin to create a knot and suspend it in the air so as to let the extra whey get out.
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REAL CALIFORNIA MILK would be the go to product when it comes to dairy. Made from well-fed cows in California, these are filled with nutrients like protein and calcium. These products are available in leading supermarkets such as Rustan's, S&R, Robinsons Supermarket, and SM.




Disclaimer: most of the photos are mine. Those without  watermarks are from the organizers
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