What's for Dinner?

Shrimp Scampi and Tomato and Cucumber Salad

There are two things that I absolutely never tire whipping up in the kitchen: One, those sweet little treats that are perfect for my sugar fixes, and Two, those pasta dishes that are answers to my sudden cravings, just like that one above. Well, I was originally planning on cooking up some truffle cream based pasta dish but I was too lazy to drop by Santi's (a delicatessen in Manila, popular for culinary students/restaurants looking for imported quality products), so sue me. I was only gonna buy truffle oil at Santi's. God knows how much those real truffles cost in the market, more so, where to find them. Black truffles always remind me of Catherine Zeta-Jones' movie, "No Reservations" where there was a scene that seemed like drug trafficking at a restaurant, as it turned out they were truffles and not drugs the guy was selling.

I've been meaning to make Shrimp Scampi anyway so it was a perfect alternative for that truffle craving. This version that I made though didn't have parsley in it, just because we did not have any at home, and I haven't started with the herb gardening plans yet (now, I better get that thing going). And the addicted at leveling flavors that I am and thinks that the shrimp's head is never a waste, I tried to figure out a way to use it on my pasta dish. And so, I fried those flavorful heads together with the shrimp to extract as much flavor as I can. Lo and behold, it did what it had to do. 

Shrimp Scampi

250 g Linguine

12 pcs medium to large sized Shrimp, peeled, deveined

1/4 cup olive oil

1 head garlic, minced (reserve some for the salad)

1/2 cup dry white wine

1/4 tsp dried thyme

5 tbsp butter

lemon juice

salt and pepper

On a pot of boiling water, cook linguine for approximately 8 minutes, or until al dente.

In a separate pan, fry the shrimp heads until they turn pink. Season with salt and pepper. Now you have shrimp oil! Then add the shrimp. Cook until done. Remove from pan.

Cook the garlic in the pan, add the thyme, and pour in the white wine. Simmer until reduced. Season. Then add the butter.

Using your tongs, transfer the noodles to the garlic mixture and stir well until covered with sauce. Put the shrimp back in the pan and toss. Squeeze a little lemon juice, to taste. Season.

Plate up, Enjoy!

I paired this pasta with a tomato, garlic and cucumber salad and a ciabatta toast (I made last monday) with mozarella cheese on top. 

Now that was dinner! 

Today's Bake

***Will share the recipe first thing tomorrow morning! :) I'm too tired to rummage through my things to find the recipe. 

So today I had my trade test at this job I am applying at. Today's menu, aside from that Chiffon Cake were Lemon Meringue Pie, Chicken Pot Pie, and Ciabatta Bread. I wasn't able to take pictures of the rest though. I really liked how this Chiffon Cake turned out. It looks pretty yummy and yes, I tasted it, and was indeed good. I just wasn't a big fan of the flaky pie dough I made for the pot pie. I tried the recipe before and it came out perfectly. I'm guessing it was the kind or brand of butter they made me use that the flaky pie didn't come out as flaky as it was supposed to be. Same as with the Pate Sucree for the Lemon Meringue. I wish I used a different recipe. Oh well. There's nothing I can do now, can I? Right now I am just hoping for whatever is best. Get it or not, it was fun being in the kitchen again, a real commercial kitch at that. Reminded me again of how much fun I had while I was working in Hyatt Regency in Jacksonville with the nicest colleagues and mentors. Wish I can have that here in Manila, PH. 

Goodnight, xo

Art Cakes

50th Surprise Birthday Cake for My Mother

High School Musical Themed Cake for my Little Cousin

Castle Inspired Cake for the Cutest Little Princess

Care to trust me for your next cake? Leave me a message or contact me through http://www.facebook.com/pattolentino

Milk Chocolate Chip Cookies

Sinfully delish!

Nothing beats the smell of Freshly Baked Cookies. More so, munching on them at this hour with a glass of milk.

Milk Chocolate Chip Cookie
1 cup Unsalted Butter
3/4 cup Muscovado Sugar
3/4 cup Granulated Sugar
1 tsp Salt
2 tsp Vanilla Extract
2 Large Eggs
2 1/4 cups All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2 cups Milk Chocolate, Chopped


Melt butter in the microwave about 1 minute or use a double boiler.


In a mixing bowl, put both sugars and pour butter over. Mix until well combined. Add the salt, vanilla, and eggs. Stir in the dry ingredients and mix until combined and a soft dough is formed. Fold in chocolate chunks.


Scoop the dough on the baking sheets and chill until firm, about 20-30 minutes. 


Bake cookies on a 350 F until golden. Baking time may vary depending on the size of the cookie. 12 minutes for small cookies and around 18 minutes for the larger cookies.


Transfer cookies on wire racks and cool completely. 


Enjoy!


Goodnight, xo

Food Coma

There's too much 
Good Food in the

world to stop! 

May I introduce myself and my undeniable fascination for anything edible. That first bite when you decide whether that food is worth your utter munching and pigging out. That first sip when you realize that it is so refreshing and it deserves a big chug. In other words, Food so good it livens me up every single day.