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Color Your Food Red For Valentine’s Day

We’re seeing red all day today! Red roses, red hearts, and yes, red food! If you’re staying home for Valentine’s Day, then raid your pantry (or neighborhood grocery) for red wine, red tomatoes, and red berries to create this lovely, crimson-tinged meal for you and you loved one.

 

Rosé Sangria

Serves 6

  • 1 bottle rosé wine, preferably Zinfandel rosé
  • 300 ml white rum                   
  • 1 grapefruit, sliced                           
  • 2 cans lychees, drained                                 
  • 3 lemons, sliced                                  
  • 1 1/2 tablespoons mint leaves                            
  • 2 teaspoons fresh tarragon                         

In large bowl, combine rosé wine and rum. Add grapefruit, lychees, and lemons. Refrigerate until well-chilled, about 1 hour. Garnish with mint leaves and fresh tarragon.

This recipe was first featured in FOOD Magazine, Issue 4, 2016
Recipe by Kalel Demetrio of Liquido Maestro
Photo by Paul del Rosario
Styling by Pixie Rodrigo Sevilla

 

Pasta with Sundried Tomatoes and Goat Cheese

Serves 4 to 6

  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 cup onion, sliced lengthwise
  • 1 cup sliced zucchini
  • 1 cup cherry tomatoes
  • 1 cup fresh white button mushrooms, sliced
  • 1 cup sundried tomatoes, sliced 
  • 1/2 cup whole pine nuts, roasted
  • 2 1/2 cups soft goat cheese
  • 500 grams linguine pasta, cooked al dente
  • 1/4 cup fresh basil, coarsely chopped
  • salt and pepper, to taste
  • 1/2 cup Parmesan cheese, coarsely grated, for garnish
  • 1/3 cup fresh basil leaves, whole, for garnish

1. Heat olive oil in a large skillet. Add garlic and onion and cook until onion is soft. Do not burn.
2. Add zucchini, cherry tomatoes and mushrooms and cook for 5 to 8 minutes. Do not overcook the vegetables.
3. Add sundried tomatoes, pine nuts, and goat cheese. When cheese is melted, add the pasta and basil. Season with salt and pepper to taste. Toss the mixture well.
4. Transfer to a bowl or individual plates. Sprinkle with Parmesan cheese and garnish with basil leaves.

This recipe was first featured in FOOD Magazine, February 2015 issue
Photo by Paulo Valenzuela
Recipe and styling b y Nancy Dizon-Edralin

 

Honey Panna Cotta with Berry Compote

Serves 4 to 6

  • 2 cups whipping cream
  • 6 tablespoons honey
  • 1 envelope unflavored gelatin mixed with 3 tablespoons cold water

FRUIT COMPOTE:

  • 1 cup frozen fruit (strawberries, blueberries, cranberries)
  • 1/4 cup honey

1. Place 4 to 6 small cups or glass containers on a tray. Set aside.

2. To make the panna cotta, combine cream and honey in a small saucepan. Heat just until steam starts to rise, do not boil. Add gelatin mixture that has gelled, and stir until dissolved.

3. Carefully ladle into prepared cups, cover with foil, and refrigerate overnight or for at least 6 hours.

4. For the fruit compote, place frozen fruit and honey in a saucepan. Bring to a boil over high heat. Lower heat and let mixture simmer for 5 to 8 minutes. If preferred, mash some of the fruit to thicken the sauce a little. Cool completely.

5. Just before serving, spoon some fruit compote over chilled panna cotta.

This recipe was first featured in FOOD Magazine, Issue 2, 2016
Photo by Paulo Valenzuela
Recipe and styling by Tina Concepcion Diaz