My eyes immediately lit up. "Really?" In my mind I was thinking of iPod speakers or, better yet, a 3D TV. Just think, endless hours of "Avatar."
"Yes," she said, half-dragging me through a row of pastel-colored silicon mitts. "I'm thinking of getting a mini oven." Not an oven toaster or a microwave oven. A real oven.
Play the "oven timer ting."
I immediately gave her my best blank, puppy-dog, Miss Emma Pillsbury stare. An oven was in no way going to fall within the category of "gadget." It belonged to a totally different classification. And, besides, I've never really denied that my cooking skills are Flinstone-primitive although I have tried my best to at least come up with something edible during Christmas dinner. So I really was the wrong person to ask about anything related to the kitchen.
With a lot of text-help from Anissa, one of the best baking experts I know, we finally selected a small, very cute electric oven which also came with a rotisserie. My love-hate relationship with that little black box began on the night we brought it home and stripped it of the bubble wrap and the stryrofoam padding. It sat on the marble counter beside the rice cooker, practically begging to be used by anyone in the house who wanted to be Betty Crocker in a nice pink apron. It didn't help that my parents both half-prodded, half-coerced me to "make something."
My first joint project with Mom was Shepherd's Pie, thanks to a winning recipe we got from Manang Beluna. The ingredients and other utensils were ready, all laid out before us. Our first batch of testers, the ones who would be subjected to either the agony or satisfaction of consuming the meat pie, were also staving off hunger - my dad and my grandparents. Manang Beluna guided us all the way, promptly replying to my texts for what I felt were the silliest of questions. Soon after, when the ground beef was now sitting prettily under the weight of creamy mashed potatoes, mom and I felt like real cooking experts. I took out the first batch after the potatoes had browned rather nicely, wrapped the pan in aluminum foil and drove to the hospital with my nice, warm package sitting in the front seat. Sure enough, the Shepherd's Pie was met with rousing applause in my grandfather's hospital room although I promised myself I'd add mushrooms next time. But the positive response further stimulated my enthusiasm to make something else in my little black gem of a mini oven.
Mom's first solo project was a success as well. Two days later, she made her own version of tuna casserole using the Shepherd's Pie recipe as a model. Instead of using ground beef, she used a can of tuna and added other bits and pieces to the mixture. Instead of mashed potato, she smothered the casserole with mozzarella cheese which I found to be a winner. I wish she nixed the green peas and added more corn kernels and tuna. But we disagreed on the presence of - believe it or not - hotdog bits on the casserole. I was telling her how odd, misplaced and even sacrilegious it was for fish casserole to have any semblance of meat in it. It simply didn't taste right! She looked at me from across the table with her "I'm-your-mother-so-you-can't-do-anything-about-hotdogs-in-the-tuna-casserole" look and spooned more of the food into her plate.
My first solo project with the oven was interesting. I dug up a very old, very basic beginner's recipe of chocolate cake using mayonnaise (thus ditching the entire folding of eggs and shortening process). It was pretty easy to do and was rather straightforward. When I finally pushed the baking pan into the oven with the batter inside, set the temperature and timer and watched as my little brown baby began to rise like a circus tent, I almost felt like an expert. The feeling poofed into nothingness when I realized that the cake was indeed rising but only the center part of it did so that what I had was a dirt-colored plateau. Uh-oh. My dad walked out when I was putting chocolate-butter cream icing on the..um…cake and asked me if he could have some. I feigned confidence and said "Sure." When I started slicing the cake, the top was well-done but the bottom started collapsing into tiny cake bits which made my dad ask if I was serving him chocolate sand. It did taste pretty funny and needed more sugar so I pushed whatever remained into the refrigerator, my disappointment now pooling around my feet and trailing me like jellyfish. I texted my two baking gurus Anissa and Ate Jocy, asking for tips and they said maybe there was a bit of a problem with the temperature. By dinner, I decided to give the cake another more objective try to see where I needed to improve. Surprise, surprise! I really wonder why the recipe author did not put in "Refrigeration required" because it sure did miracles for my now solid but moist cake. Sure I need to improve on the sweetness and the icing but it was all right for a first try.
The second solo project was certainly worthy of an encore. It was a few days before my dad's birthday and he had long forgotten about the chocolate cake incident. I volunteered to make dinner for both my family and my grandparents - a do or die situation which meant I had to make dinner early so that we could rush out for Lapaz batchoy just in case. I had downloaded a very interesting recipe of Chicken Alexandra from the WMN website and another interesting salmon stew with apples concoction by Norma Chikiamco from the Inquirer. I added more milk, cream and corn than the recipe for the chicken required and I carefully piped in the mashed potato topping. I have to say, without any pomp or pride, that it came out very, very well. It was smooth, creamy and absolutely perfect that my parents loved it. My Lola is still keeping some of it in her ref back home for reheating. As for the soup, I needed some help and Mom pitched in, adding two cups of apple juice just to bring out the taste. In the end, everyone forgot about the batchoy.
My dad turned 57 two days ago and because I received my paycheck only today, I once again volunteered to make dinner. After all, in my rulebook, birthday gifts come either in cash, in kind or in effort. This time, I decided to give the oven a rest. I made use of another Norma Chikiamco recipe for pineapple chicken, something I had tried in Manila last year and absolutely loved that I brought home one bottle of kecap manis. The verdict: the birthday boy was more than satisfied and he lamented on his now widening bottom
Last night, I got reunited with the oven after we received yummy fresh oysters. I decided to toss the oysters in the oven but not after trying to copy how this small but famous restaurant called Allan's in Oton, Iloilo makes baked oysters. There was no recipe in my hand so everything just came off my tastebuds. Sauteed garlic in butter and poured them on the oysters. Sprinkled the oysters with powdered milk then pushed them into the oven. Dinner was crazy good and my fingers are getting fatter.
Oh the joy of starting to fit into my own kind of apron! Make mine purple with nice yellow Saturn prints.
Some things off the top of my head as I end this food blabber:
1. Practicing really makes me comfortable. I still need help in the kitchen and I like to get a second opinion when I test taste what I'm cooking but the more I pitter-patter about with the pots and ladle, the more I'm feeling right at home.
2. My oven mitts are mismatched on purpose. I love it when things don't make sense once in a while.
3. It's good to have someone with you when you're cooking. One of my favorite companions is my 5-year old dog Balrog. She's my fierce dark angel and I love her sense of protectiveness when I'm using her perceived enemy: the mixer. Once I turn the mixer on and it starts bumping the edges of the bowl, she starts pawing, growling and barking at who knows what. She stops when I turn the mixer off, perfectly on cue. It's hilarious.
4. I don't think everyone follows any recipe to the letter. Along the way, everybody makes changes, whether major or minor.
5. It's really great to cook for my family, even if they sometimes pretend the food tastes better than it actually does. Now that does put my supposed kitchen success, pun intended, under fire now, doesn't it?
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