Who says Pinoy cuisine is all brown?
Not renowned father-and-son chefs Gene and Gino Gonzalez
|Father-and-son chefs Gene and Gino Gonzalez|
"That's not true!" protests the venerable chef Gene Gonzalez, an institution in Philippine cookery.
He objects to the frequent complaint that Filipino food is un-aesthetically all brown. "That's what we're going to do today. We're going to prove that Filipino food is not all brown."
Gene is the inventor of the Ube Vichyssoise, a version of the cold French soup that recruits the indigenous tuber to make it a lovely lavender. But it's not just in modern chefs' interventions that Filipino food has color, Gene insists.
The meal begins with a roast bell pepper puto with a delightfully clever dinuguan sausage.
The dinuguan sausage, a glemaning black is served with a puto colored jewel-tone orange. It is made by mixing roast red bell pepper with fermented galapong.
Next, Gino is doing a Filipinozed version of a signature pasta dish of his restaurant Buenisimo. The main course is asadong kalabaw. The huge slabs of ribs braised fro this dish are a vivid orange-amber from achuete.
For dessert, Gene serves something he concocted recently, a jamon ice cream. Absurd as it may sound, it is delicious, if a little wicked.
|Jamon ice cream with ensaymada|
For the full story and the recipes, check out the latest issue of Metro Home & Entertaining. Digital Edition available on Zinio and on the iTunes App Store.