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Blog posts of '2015' 'July'

New Category: Cheese & Dairy

I have added a new Cheese & Dairy category to the shop, which includes a nice selection of fresh French and Italian cheese for delivery. This is the first imported cheese delivery service in the Philippines, making your gourmet grocery shopping even more convenient.

What else goes well with cheese but wine, and with the available selection on the shop, here are some wine and cheese pairings that you can serve at your next party or special night.

Many more kinds of cheese are available, so please take a look.

Duck Terrine

Terrines seem intimidating but are actually easy to do. What I love about this rustic style recipe is the mix of intense flavors of the meat. Adding to that, the contrast in texture with the creaminess of the duck liver. All in harmony in a single bite with the perfect French bread.
Bon appetit!

2 pieces Gerald duck breast (1 pack approx 600g)
2 pieces Gerald duck leg
1 pack Gerald whole duck liver ( approx 450g)
500g ground pork
2 tbsp cognac or brandy
3 shallots chopped
1 garlic clove minced
20 g salt
5 g pepper
2 -3 whole laurel leaves for topping
1. Heat oven to 160C.Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins.Take out duck breast and discard the duck skin .Pour the duck fat into a bowl to cool. Cut the cooked duck meat in cubes 2-3cm.
2. Take out the bones from duck legs. In a food processor, blend duck breast and meat from duck legs in batches to a coarse texture, then tip into a large bowl. Add into the large bowl ground pork, shallots,garlic,cognac,salt and pepper. Mix together thoroughly.
3. Devein the duck liver.
4. Spread the cooled duck fat on the bottom and sides of a terrine mold or loaf pan.Pour in some meat mixture. Add in the duck liver. Cover with the rest of the meat mixture. Press down to make it compact. Top with laurel leaves. Cover with tin foil.
5. Bake in oven at 180C for 1hr and 30 mins removing foil in the last 15 mins to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.

Skate Wings in Black Butter

Skate is an unusual looking fish that has become popular recently because of its lean meat. It also gives a delicate and sweet flavor due to its diet of clams and mussels. Great to have in stock as it can be poached, steamed, broiled, grilled or in this case, pan-fried.

This classic dish has a misleading name as the butter should turn caramel brown rather than black. It's inspired from the French recipe, sole meunière, making use of only a handful of ingredients but with divine results. Let's get cooking!
Ingredients for 4 servings
450g Gerald skate wings (half-pack)
2 tbsp Gerald chopped parsley
1 tbsp capers
7 tbsp butter
1/2 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup fresh lemon juice
1. Defrost and soak skate in water for at least 2 minutes. Dry thoroughly with kitchen towel. Set aside.
2. Mix flour, salt and pepper in a shallow dish. Dredge the skate in the flour mixture. Shake to remove any excess flour.
3. Melt 4 tbsp of butter in a large skillet on medium heat. Cook skate for 2-3 minutes on each side or until meat turns white and firm and skin is golden. Transfer on a serving plate and keep warm.
4. Add the rest of the butter in the same skillet. On medium heat, cook until butter turns caramel brown and smells nutty. Be careful not to let it burn. Quickly stir in the capers, lemon juice and parsley then turn off heat.
5. Pour the butter over skate and serve immediately.