The Demented Chef

Contest Results

2006-06-16T00:54:00.000+08:00

The results are in, and the winner is...

Sorry for the cliffhanger, but, the winning entry will be posted on my NEW site, http://cusineroge.wordpress.com so please visit it to view who won.

I've decided to leave blogger/blogspot and to use a more intuitive medium in wordpress. It's not only easier to use, but allows the user more freedom... hence my moving. I hope the people who've browsed thru my site, will continue visiting me despite the change in address. Thanks for your support and God bless!

Contest

2006-05-03T02:31:00.000+08:00

I was about to post a new entry for a Pineapple Upside-Down Cake, but I didn't like the pictures I took (and the cake is long gone now for me to think of taking new pictures), so I decided to host a contest instead.

During the past couple of months, I've been racking my brains to figure out... which dessert do Filipinos/Chinese really like best? Yes, I realize that every culture, heck every person, has his/her own personal favorite, BUT, there must be a common ground where most everyone can unite and say "mmmmmm...".

So here's what you have to do. In as many words as you want (though kindly refrain from writing novels... hehehe...) state what you think is a dessert that most everyone loves and why most everyone loves it. It can be anything from sago-gulaman to creme brulee to fingers dipped in sugar! Anything under the sun. Leave your answers either via posting a comment OR thru my chatterbox (located at the bottom left of my site). Please enter only ONCE. This contest will run from May 3, 2006 to June 15, 2006.

The answer me and my wife like most will win a cake/pastry/dessert of their choice (as long as I know how to make it) delivered to their doorstep (as long as you don't live too far from me... hehehe...). I will also write a special article, posting what I perceive as the top three answers, acknowledging the great minds behind them. Thank you in advance for all those who'll be joining and good luck.

Tiger Cake

2006-03-29T12:49:00.000+08:00

When I first read this recipe, I was hesitant to try it because this is one of the few cakes I know of that doesn't use butter (or egg yolks) as its primary source of fat. In my mind, I was already imagining how flat it would taste devoid of one of my favorite flavors. Surprise, surprise! Was I ever wrong! So after numerous tweaks and improvement, allow me to present my improved Tiger Cake.

What makes this cake so special (other than the scrumptuous looking stripes)? For one thing, it uses olive oil, making it healthier compared to it's butter-laden cousins. It also uses pepper, which provides an almost "almond"-like taste. This cake does not sacrifice flavor for the sake of healthy eating and vice-versa. A unique cake that'll truly leave you craving for slice after slice.

This moist, mouth-watering cake (10") is worth Four Hundred and Fifty Pesos (P450.00).

Coffee Cake w/ Caramel Topping

2006-03-17T13:10:00.000+08:00

For the past several years, coffee (or rather coffee houses) has become an integral part of our culture and social lives. Want to get together and swap a few tales? Let's head on to Starbucks. Want to hang-out with your friends but avoid the messy house clean-up that comes later on? Meet at Gloria Jean's instead!

Due to this developed taste for coffee, I've decided to come up with a simple yet delightful coffee cake that is sure to satisfy casual coffee sippers and hardcore caffeine addicts alike. A three-layer concoction of soft & airy coffee sponge cake, iced with sweetened cream and covered with crunchy caramel topping. This cake will go well with either coffee or tea.

The whole cake (10") is worth Four Hundred and Seventy Pesos (P470.00). The cake can also be iced with low-fat cream upon request.

Chocolate Strawberry Torte

2006-03-04T01:21:00.000+08:00

Wow, it's been awhile since I last posted (two months). Time sure flies by quickly. I hope that you are all well and abundantly blessed.

But I digress. Pictured below is one of my latest concoctions, a Chocolate Strawberry Torte.

A bit meatier than a chiffon cake, this exquisite infusion of luscious chocolate and tart strawberry surprisingly breaks apart and melts in your mouth, and is sure to drive your taste buds crazy. This sinful cake/torte is topped with a creamy bittersweet ganache, ensuring the satisfaction of every chocolate lover.

The whole cake/torte (8") is worth Five Hundred & Fifty Pesos (P550.00). This a perfect gift for the chocoholic who's looking for that new twist that will satisfy both his/her love for chocolate and his/her craving for something unique (bordering on a little weird) and fresh.

Here are the photos of the Chocolate Strawberry Torte:

Patience / Tea Party / Contact Info

2006-03-01T02:49:00.000+08:00

I'd like to apologize for the lengthy delay between posts. I would love nothing more than to post my newest creations which include Creamy Butter Cake, Strawberry Shortcake, Lemon Bars, Chocolate Chip Cookies, Choco-Peppermint Cake and Luscious Brownies... but alas, alot has been going on in my life that demand my time and attention.

For those who might like to sample my cakes, you might like to join the wait list for the upcoming Tea Party on March 12 (please check the link for further details). I've been invited as a guest baker (thanks Lori, it truly is an honor) along with six other home bakers whose creations are sure to tantalize your taste buds.

Lastly, for those who have been asking for my contact information, you can e-mail me anytime at raiyfe@yahoo.com if you have any questions or if you would like to place an order. I can deliver it to you if you're in the Q.C. area or we can meet halfway if you live too far.

Once again, thank you for your patience and for continuing to frequent my site. I really appreciate it. Please expect NEW posts within the next two weeks. God bless you.

Chocolate Frosted & Glazed Donuts

2006-01-07T23:21:00.000+08:00

Donuts. One of the world's most recognized pastry. Almost no one can resist it. Over the years, we've been bombarded by commercialized donuts from various franchises, hoping to satisfy our "donut-needs". Problem is, most of these donut shops seem to rely more on their frosting than on their donuts for flavor, which is a crying shame.

My homemade donuts are cooked to a crispy exterior and fluffy interior perfection. In fact, it's good enough to eat WITHOUT frosting. But worry not, it does come in two flavors. Glazed and Chocolate Frosted. I would've posted pictures of the glazed donuts as well, but my family ate them before I could get my camera.

I guarantee that my homemade donuts are better than ANY donut you can buy from donut shops here in Manila.

Each homemade glazed donut is worth Twelve Pesos (P12.00), while the homemade chocolate donut is worth Fifteen Pesos (P15.00). A minimum of one dozen (12) donuts per order for pick-up, and a minimum order of two dozen (24) for delivery.

Vanilla Sugar

2005-12-31T01:54:00.000+08:00

I recently read a recipe that required the use of vanilla sugar. Since I rarely encounter this term, I browsed thru the net to find out what it is. Apparently, vanilla sugar is when a vanilla bean has been added to white granulated sugar or confectioners (powdered or icing) sugar. The bean is cut in half and buried in the sugar, covered, and left for a week or two to allow the vanilla to permeate through the sugar. This vanilla sugar can be used in place of regular sugar and adds a wonderful vanilla flavor to desserts.

Want to make your own? Here's how:

To make vanilla sugar place a cut vanilla bean into 1-2 cups (200-400 grams) of granulated white sugar or confectioners sugar and store in a covered container for a few weeks before using.
One tablespoon of vanilla sugar has the flavoring power of 1/4 teaspoon of vanilla extract.

Do I sell this? No. I've decided to upload a post or two every month that provide small tips on how you can make your life sweeter by simple modifications you can make in your kitchen. I hope you'll find this tidbit useful. Happy New Year!

Peanut Butter & Strawberry Jam Cake

2005-12-27T03:18:00.000+08:00

Some people may find this weird, but pictured here is one of my latest concoctions: Peanut Butter & Strawberry Jam Cake. This is my adult version of the famous Peanut Butter & Jelly Sandwich.

This peanut butter based cake is layered with luscious ganache and exquisite strawberry jam, then iced with a scrumptuous white chocolate peanut butter ganache then topped off with a generous sprinkling of peanuts.

I know it sounds VERY sweet, but it's not. I also know, it sounds weird. But don't knock it until you've tried it. This cake is sure to satisfy your complex adult pallet and the yearnings of that child you have within. A combination of both class and simplicity.

The whole cake (9") is worth Eight Hundred Pesos (P800.00). A perfect gift for elderly and young alike.

Angel Food Cake

2005-09-20T01:56:00.000+08:00

Angel Food Cake (which gets it's name for being so light and airy) is not that common here in the Philippines. Why? I don't really know. Maybe it's just not "hiyang" or suited to our pallet. Maybe because it contains virtually 0% fat. Whatever the reason may be, I believe it's safe to say that alot of people are missing out on what I feel is a truly great cake.

Carefully aerated and baked, each bite is guaranteed soft, flavorful and moist. Angel Food Cake goes with basically any topping you like. From whipped cream to fresh fruits, this cake is considered a "jack-of-all-trades" sure to satisfy any cake lover.

The whole cake (10") is worth Four Hundred and Fifty Pesos (P450.00), topping(s) not included. It also comes in chocolate.

Cheesecake

2005-09-17T12:44:00.000+08:00

Admittedly, I am one who's easily tempted by toppings and icings, but the cheesecakes I bake need no such accompaniment to win anyone over. Baked with only the finest ingredients and with no added preservatives, it has a soft, rich, velvety and creamy texture that'll melt in your mouth and paired with a crust that's just right to the bite... it's guaranteed to leave you wanting for more.

Unlike store bought cheesecake, I don't hide behind fruit toppings or whip cream. I take pride in meticulously baking my cheesecake with quality ingredients to ensure that the final product can be considered an authentic cheesecake (not flaky or stabilized with gelatin). Described by Lori Baltazar (food critic/amateur photographer) as: "This possesses an intriguing texture, something I’ve not encountered often in cheesecakes. At room temperature, it’s barely solid enough to hold itself together, yet it slides onto the fork cleanly and decisively. Once in the mouth, it melts sexily, like a dancer gyrating to the mouth’s beat."

Due to the recent price increase on almost everything... I'm forced to increase the price to my Cheesecake as well (from P850.00 to P950.00 -- effective April 1, 2006). I'm really sorry.

The whole cake (8") is worth Nine Hundred Fifty Pesos (P950.00). This a perfect gift for that perfect someone if you care to send the very best.

Culinary Delights

2005-09-06T02:38:00.000+08:00

A few things about myself. I'm 27 years old and a recent culinary school graduate based in Manila, Philippines. I spend most of my time helping with our family business (auto parts), but dabble on making pastries and catering.

Soon, I'll start posting details on culinary delights that I make and sell from my own home. Unlike some cooks who basically sell "generic" or "mass-produced" items, I make sure that every product I make is cooked to perfection to ensure your maximum satisfaction. I don't have a huge staff at my beck and call, but instead pride myself on making everything myself with meticulous care in order to give you the best possible product. From my rich brownies to my melt-in-your-mouth cheesecake to my home-made ice cream, I hope that my creations will have a chance to please your pallets soon. Thank you.

For orders, questions and/or suggestions, feel free to e-mail me at raiyfe@yahoo.com for further details.