Anyone for Pizza Milano?

If you are adventurous in fine dining, you shouldn't miss trying the menu at Italia Restaurant.  For 11 years now, they had been serving Bacolod with their original Italian recipes consisting of pizza, pasta and steak.

At Italia Restaurant, pizza is cooked at their wood fired oven.  After the dough was rolled flat, it was topped with pizza sauce, mozzarella cheese................

and Salami Milano.

And now, it is ready to be cooked at their wood fired oven.

In five minutes, the Pizza Milano is ready to be served!  Best when eaten fresh from the oven.

Oh, I love the crisp in every bite!  And it crackles in my mouth, too.

And don't forget to cap it off with your favorite bottle of wine.

Check please!

Italia Restaurant is located at Ranol Bldg., San Agustin St. Bacolod City.  Beside Riverside Hospital.  For special occasions, you can also order Paella and Chicken Galantina from their kitchen.
Tel. No. 432-3704
Opens from 10:30am to 10:30pm

Happy Dining at Italia Restaurant!

Come ride with me!

Just a mere 20 miniutes away from Lopue's East Center, you will find this bullring and soon they will open a horseback riding school. This is midway between Barangay Granada and Alangilan, (past the polo field) and mind you, still part of Bacolod City!

When my friends and I saw these horses, we were all excited to mount on them.  Imagine, it will be my first horse ride ever!  It's never too late for anyone.

I was not even sure if I can lift my body to mount on that beautiful mare.  But those two guys found me a foot stool which would serve as my launching pad.   hahaha......

Phew!!!  There I am!  Chestnut was very tamed and patient with first-timers like me.  And of course the aid of these two wonderful guys who were keeping me calm by their comforting words of safety and security.

Such a wonderful experience.  At the first few steps, I could feel I was swaying.  But Artie was telling me to  hold on to the bridle.  But I feared I would annoy the horse if I would pull the wrong rein.  There was nothing I could hold on to except for the saddle.  

I loved the ride that I asked for one more round around the ring.  As we were nearing the end.  Another thought crossed into my head.  Will I be able to get down Chestnut by myself?  It would look funny if these guys would literally lift me off the horse.  But thank God, I was able to manage it.  Thank you, Chestnut!  And I will visit you again soon.


Photos by:  Darlene Casiano

Do you know your herbs?

Chives are grown for their leaves, which are used for culinary purposes as flavoring herb, and provide a somewhat milder flavour than those of their neighbouring Allium species.

http://en.wikipedia.org/wiki/Chives

The plant is said to improve the memory and is used as a symbol of remembrance, especially in Australia and New Zealand to commemorate ANZAC Day. The leaves are used to flavor various foods, like stuffings and roast meats. Rosemary contains the antioxidants carnosic acid and rosmarinic acid, and other bioactive compounds including camphor, caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol, and rosmanol. Some of these may be useful in preventing or treating cancers, strokes and Alzheimer's Disease.

The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A tisane can be made from the leaves. When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing. Rosemary is high in iron, calcium andvitamin B₆,^[7] 317 mg, 6.65 mg and 0.336 mg per 100 g, respectively.^[8] Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity

Source: http://en.wikipedia.org/wiki/Rosemary



Now that I've known this plant, I grow goto cola in a small pot. I would see that the birds would pick on it each morning too. Each time I remember, I would pick a few pieces and munch on them.

Gotu kola (Centella asiatica) has been used to treat a number of conditions for thousands of years in India, China, and Indonesia. It was used to heal wounds, improve mental clarity, and treat skin conditions such as leprosy and psoriasis. Some people use it to treat respiratory infections such as colds, and it was used for that in the past in China. It has been called "the fountain of life" because legend has it that an ancient Chinese herbalist lived for more than 200 years as a result of taking gotu kola.

Historically, gotu kola has also been used to treat syphilis, hepatitis, stomach ulcers, mental fatigue, epilepsy, diarrhea, fever, and asthma. Today, in the U.S. and Europe gotu kola is most often used to treat varicose veins and chronic venous insufficiency, a condition where blood pools in the legs. It's also used in ointments to treat psoriasis and help heal minor wounds.

Read more: http://www.umm.edu/altmed/articles/gotu-kola-000253.htm#ixzz1kATtDNIk

Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay.

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts.

Source: http://en.wikipedia.org/wiki/Basil

This is the my home-made pesto. Pounded basil leaves with garlic salt & pepper and grated parmesan cheese topped with olive oil

Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavourful when dried than fresh.^[6] It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough almost to numb the tongue, but the cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants.

Oregano's most prominent modern use is as the staple herb of Italian-American cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the “pizza herb”,^[7] which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs,^{[citation needed]} oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred.

The herb is also widely used in Turkish, Palestinian, Lebanese, Egyptian, Syrian, Greek, Portuguese, Spanish, Philippine and Latin American cuisines.

In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper.

The leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.

Oregano is also used by chefs in the southern Philippines to eliminate the odor of carabao or beef when boiling it, while simultaneously imparting flavor.

Source: http://en.wikipedia.org/wiki/Oregano

I had my close encounter with tarragon when this was served after meals at Aboy's, a Filipino restaurant in Bacolod City. Very light and refreshing after a hearty meal.

Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor.

Source: http://en.wikipedia.org/wiki/Tarragon

Tarragon is called the "King of Herbs" by the French, and with good reason. It is the main flavoring in many of the sauces that form the foundation of classic French cuisine, such as ba�rnaise, rigavote and tartare. When paired with chopped sprigs of fresh parsley, chives, and chervil, you have the traditional seasoning blend known as fines herbs. This aromatic blend enhances the flavors of egg, chicken and fish dishes, and is also used as a basis for salad dressings. When using tarragon in cooked dishes, it is best to add it at the end, as heat tends to decrease its flavor. Unlike most of the other herbs, tarragon loses the potency of its flavor when dried. This may be one reason it is so frequently preserved in vinegar, which captures tarragon's essence and creates a tasty condiment that can be used in dressings, mayonnaise and as a zesty deglazing alternative to wine.

French tarragon (Artemisia dracunculus) is the variety most often used in recipes. Its flavor is sweeter and its leaves are more delicate than its relative Russian tarragon, (Artemesia dracunculoides), which tends to have coarser, paler leaves and a bitter, inferior flavor. Unfortunately, whereas the Russian variety spreads and reproduces easily, French tarragon cannot be propagated by seed but must be cultivated by cuttings and root divisions. For a healthy plant, it requires rich, well drained soil and full sun.

While most herbs have a long history of use as medicines, and a equally long list of the ailments they were supposed to cure, tarragon's list is relatively short. This is most likely due to the fact that tarragon loses its aromatic volatile oils as the herb dries.

Tarragon was used by the ancient Greeks as a remedy for toothache. Today we know that tarragon contains an anesthetic chemical, eugenol, which is the major constituent of anesthetic clove oil, making its use for temporary pain relief understandable. During medieval times there was a belief, called the Doctrine of Signatures, which stated that an herb's appearance revealed its medicinal value. According to this philosophy, tarragon was thought to cure snake bites, due to the serpentine shape of its roots. Even tarragon's species name, dracunculus, comes from the Latin for dragon, again referring to the shape of its root, and adding to the myth of curing bites from venomous beasts and mad dogs.

French tarragon's generic name, Artemisia, comes from the Greek goddess Artemis, goddess of the moon. Many of the plants in that family, Dusty Miller and Sagebush for example, have a soft, silvery color, as if bathed in moonbeams. The common name, tarragon, is thought to be a corruption of the Arabic word "tarkhum" meaning little dragon.

Source: http://www.sallybernstein.com/food/columns/gilbert/tarragon.htm

Turmeric

Turmeric belongs to the ginger family and is a native of tropical South Asia.

My first encounter with turmeric was as a spice to flavor our food. In Ilonggo, it is known as 'kalawag'. This is mostly use in cooking valenciana which is usually served during special occasions like birthdays and fiestas.

Recently, this comes in powder form which is capsulized and sold as herbal medicine. Studies have now shown the medicinal attributes of turmeric.

Let me just state the highlights http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78

A Potent, Yet Safe Anti-Inflammatory

An Effective Treatment for Inflammatory Bowel Disease

Relief for Rheumatoid Arthritis

Help for Cystic Fibrosis Sufferers

Cancer Prevention

Inhibits Cancer Cell Growth and Metastases

Turmeric and Onions May Help Prevent Colon Cancer

Turmeric Teams Up with Cauliflower to Halt Prostate Cancer

Reduce Risk of Childhood Leukemia

Improved Liver Function

Cardiovascular Protection

How Turmeric Lowers Cholesterol

Protection against Alzheimer's Disease

Curcumin Crosses Blood-Brain Barrier, May Help Prevent Alzheimer's Disease

Turmeric Boosts Amyloid Plaque Clearance in Human Alzheimer's Patients

Having read all those statement above, it is enough for me to prepare my turmeric tea by dropping a few slices of turmeric in 2-3 cups boiling water. Put out fire and let steep. In a few minutes you will have your freshly brewed turmeric tea.

My expectations proved me wrong. I was expecting a bitter taste. But no! it has a mild sweet flavor. Make your own brew and make your own statement.

a turmeric plant

someone is looking for the turmeric near the roots where they grow

see the turmeric?

Here are 20 reasons to add turmeric to your diet: http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

To learn more about turmeric, click here:

http://en.wikipedia.org/wiki/Turmeric

Bacolod Local Tours

BACOLOD CITY TOUR

Experience Bacolod city thru its sights, church & museum.

Duration: 4 hours

Schedule: 8am to 12nn/1pm to 5pm

Rate: P1,400 per pax

Inclusions:

1. Aircon vehicle throughout the tour.

2. DOT Accredited Tour Guide

3. Entrance fees to all places indicated

4. Tour coordination to all destinations.

Tour will run with a minimum of 6pax.  Rate would vary depending on the number of persons.

HERITAGE & CULTURAL TOUR

Step into the homes of the hacienderos and now tourist landmarks.

Learn about the lifestyle of the sugarcane farm owners during those times.

Duration: 4 hours

Schedule: 8am to 12nn/1pm to 5pm

Rate: P1,500.00

Inclusions:

1. Aircon vehicle throughout the tour.

2. DOT Accredited Tour Guide

3. Entrance fees to all places indicated

4. Tour coordination to all destinations.

Tour will run with a minimum of 6pax Rate would vary depending on the number of persons.

ORGANIC FARM TOURS

Learn more about organic way of living.

Visit an integrated demo farm.

Observe the process of silk making and experience mulberry picking.

Duration: 4 hours

Schedule: 8am to 12nn/1pm-5pm

Rate: P1,500.00

Inclusions:

1. Aircon vehicle throughout the tour.

2. DOT Accredited Tour Guide

3. Entrance fees to all places indicated

4. Tour coordination to all destinations.

Tour will run with a minimum of 6 pax. Rate would vary depending on the number of persons.

Tours can be customized for your preference.

Contact: 0917 3000060

viajenegrense@gmail.com

updated Feb. 3, 2013

Passion Fruit

This was first introduced to me while we were in a farm in Escalante, Negros Occ. We were walking down and came across this tree. A young man went up and got some for us. And, ooohhhhh, I so fell in love with it. If you see the cross-section cut of it below, you might not like its sight. But it's really so good.

You could feel its grimy seeds as you chew its succulent flesh.

For the health benefits of passion fruit, pls click this link

http://len7288.hubpages.com/hub/Health-Benefits-of-Passion-Fruit

and the juice is just so refreshingly good!

Cheers, Artie!

For more details, pls visit >>> http://en.wikipedia.org/wiki/Passiflora_edulis

Na'nam, a Feast of Negrense Flavors

The Hotel and Restaurant Association of Negros Occidental (HRANO), the lead food and hospitality organization in Negros Occidental, plays an active role in supporting the growth of the industry in the province.

Now on its 6^th year, HRANO will hold the Food Industry Exhibition & Symposium for Trade Advancement or FIESTA BACOLOD 2011 with the theme “HRANO GOING GREEN” on March 3 to 5, 2011 at Robinsons Place Bacolod. We have lined up exciting events for everyone such as culinary competitions for students and open categories, symposiums with experts related to the theme. A series of cooking and product demos will be held as well as a trade exhibit to be participated in by major industry and allied partners to showcase their latest products, equipment and kitchen tools.

In order to promote our Negrense cuisine by using local common ingredients in our dishes, HRANO came up with a unique competition using basic ingredients such as ubad, takway, kadyos and tugabang.

GUIDELINES:

1. Choose one of the following as your main ingredient:

• Ubad
• Takway
• Kadyos
• Tugabang

2. Create a dish that will highlight the main ingredient using only Philippine grown and processed ingredients. Chicken, pork or beef may be added to enhance the flavor of the dish.

3. All entries should be submitted together with the recipes during the Elimination Date on February 18, 2011 at 2pm at Aboy’s Restaurant.

PRE-ELIMINATION BRIEFING

1. Briefing of contestants shall be on February 15, 2011 at 2pm at Aboy’s Restaurant.
2. Deadline of submission of Registration Forms, Registration Fees and the Recipe.

ELIMINATION PERIOD

1. Submission of the following:
Registration Forms (available at Aboy’s, Bob’s Café, Business Inn)
Registration Fee – P100
Recipe – printed in 8”x11” bond paper

2. Presentation of entry

3. Judging would be based on the following criteria:
Taste and use of main ingredient 50%
Presentation 30%

Cooking Techniques 20%

4. Only the top 5 entries would qualify as finalists.

FINALS

1. All finalists will cook their entry on the competition day slated on March 5, 2011 at the competition area at Robinsons Place Bacolod.

2. Each finalist will be composed of two members.

3. Each finalist shall be given one (1) hour to cook their dish.

4. All ingredients may be cut-up, marinated or prepared ahead of the competition proper.

5. No pre-cooking is allowed.

6. All garnishings should be edible.

7. Use of undeclared ingredient in the final competition shall be grounds for disqualification.

8. Judging would be based on the following criteria:

• Taste and use of main ingredient 50%
• Presentation 20%
• Cooking Technique 10%
• Professionalism 10%
• Handling & Hygiene 10%

9. First Prize – P 5000

Second Prize – P 3000
Third Priz – P 1000

10. Judges’ decision is final.