I'm no chef, really, to attempt to make an original recipe from my own gastronomic imagination. Unlike my classmate and friend Ana, who makes her own original recipes, I usually just copy or lift recipes that I come across with on magazines, or cooking shows, or, as in the case with her Potata a la Ana, those that were given to me because I very much liked the taste of the food.
The last couple of months, I bought 2 back issues of Rachael Ray's "Everyday" magazine, which featured a lot of recipes. However, when I inspected some of these recipes, I realized that either (1) the ingredients she used are not available in the Philippines, or if available, may prove to be difficult to find, or (2) the dish was too complicated for a beginner like me. I tried one that I thought was fairly easy to do called the "Orange Beef and Broccoli" which was a sort of stir-fried dish using sirloin strips, broccoli with a hint of orange flavor. I modified the dish a bit which, I realized, should not have been so. I'll give the dish another go next time so I can feature it here and you can copy it out.
I haven't bought another copy of "Everyday" since then because out of sooo many recipes, I only saw one that was not too complicated and made use of easy-to-find ingredients. (For example: know what a halibut is and where I can find it? Don't know about you but that was the first time I ever heard of that. Second time was in Iron Chef America where I learned that it's actually a fish.) That was when I realized that it would probably be a lot wiser to buy the local cookbook magazines. It should be easier to work with something closer to home.
So last night, while Archie and I were browsing through the stuff at Booksale in MOA, I inspected the food magazines rack and saw this "FOODIE" magazine.
I bought a copy because I was intrigued by the 75 "fast, delicious recipes for sharing" which supposedly includes comfort food like arroz caldo, fried chicken, and some potato dishes (love potatoes!) too. I was, of course, hoping to find some recipes that I could replicate and modify to make them my own.
"FOODIE" didn't disappoint. Aside from the easy recipes, it also featured how-to's, such as making basic stocks and sauces, and pickling and jamming. It also has one entire page featuring the very informative "words of comfort", listing down culinary words you probably always hear, but don't even know the meaning. (I'm sure you love braised beef but know what "braise" means?) Best of all, it had an adobo recipe in it which I want to try out ~ I'm on a mission to find the best way how to cook adobo because so far, my adobo, in my opinion, is merely passable.
Check out this latest issue of "FOODIE" magazine. You won't be disappointed. :-)