By Vangie Baga-Reyes
Philippine Daily Inquirer
MANILA, Philippines—“The simpler, the better.”
That’s how chef Niño Logarta describes his style of dishing out a romantic dinner for his special someone. Fuss-free preparations. No-frills approach.
“So you have less time in the kitchen and more time with your SO (significant other),” says 29-year-old Logarta, who says he’s in a relationship right now.
Though cooking for his partner is a spontaneous action, a spur-of-the-moment thing, Logarta makes sure the kind of food he cooks compensates for all the missing trappings.
“The taste says a lot more than the presentation,” Logarta swears. “I don’t have a big house so I don’t do a six-course meal. When we go out or watch a movie, we’d drop by at a nearby grocery and whatever I see there fresh I get it. Like fresh pampano. I’d stuff it with spices and herbs. Or, lamb which I’d grill or bake in the oven. Simple things lang. No elaborate ones.”
Much like this Fruity Cornish Hens, which he glazes with different fruit flavors and nuts and roasted to perfection. The Chicken and Brown Rice Casserole is also an easy-to-prepare meal, where most of the ingredients are mixed together into a bowl and baked.
“Fruits are not necessarily for desserts but also for savory dishes,” Logarta says. “They’re high in fiber so it makes the dish healthy as well. Not to mention that fruits add elegance to any type of dish. ”
Cooking for himself
Interestingly, if he prepares simple stuff for his SO, then expect that he comes up with an even more straightforward, basic meal for himself.
With his busy schedule, he hardly cooks at home. In fact, he’s got a cabinet-ful of Century Tuna Light which he can eat almost every day.
“Sometimes I eat it straight from the can with lots of rice and top it with kalamansi juice. Yummy,” says Logarta, a culinary arts graduate of the Center for Culinary Arts in Katipunan, Quezon City. He is the son of journalist Louie Logarta and grandson of former Inquirer Lifestyle section editor Llita Logarta.
“Or, sometimes, I just eat in a carinderia before heading home,” he says. “I’m too tired to cook and serve myself. But, of course, unless there are special occasions at home and my cousins will come I will prepare something gourmet-ish.”
Logarta is currently the product endorser and chef consultant for Kinox, a high-end line of pots and pans. He’s also one of the chef-hosts of “Ka-Toque; Lutong Barkada,” aired every Saturday, 11 a.m., on QTV 11.
The show teaches viewers how to make delicious yet affordable meals with ingredients available in their kitchens.
Fruity Cornish Hens
(Cornish hens with fruit, walnuts, and honey kalamansi glaze)
2 tart green apples, peeled, cored and diced
1/3 c dried apricots/peaches, cut into thin slices
2/3 c raisins/prunes
1 c walnuts, chopped
¼ tsp cinnamon
2 tbsp butter, melted
½ c green peas
½ c
Red and green bell peppers, julienned
½ c kalamansi juice
½ c honey
½ tsp dried thyme
½ tsp salt
2 (1¼ lb) Cornish hens, halved
¼ tsp fresh-ground black pepper
Heat the oven to 425°F. In a roasting pan, combine apples, apricots, raisins, walnuts, cinnamon and butter. Spread the mixture over the bottom of the pan.
In a small bowl, combine the kalamansi juice, honey, thyme, and ¼ teaspoon of the salt to make a glaze. Sprinkle the Cornish hens with the remaining ¼ teaspoon salt and pepper and set them breast-side down on top of the fruit-and-nut mixture. Brush the hens with some of the glaze and then cook for 10 minutes.
Remove the roasting pan from the oven. Stir the fruit-and-nut mixture and turn the hens over. Brush them with more of the glaze, return the pan to the oven, and cook until just done, about 15 minutes longer. Glaze the hens one final time and serve them with the fruit-and-nut dressing.
Chicken and Brown Rice Casserole
2 tbsp butter or vegetable oil
½ c bacon, chopped
1 medium onion, peeled and diced
3 cloves garlic, minced
3 c cooked chicken, diced
2 c green beans, parboiled
1 c diced carrots, parboiled
1 c celery, diced
1 c red bell peppers, diced
1 (10¾-oz) can condensed cream of celery/asparagus soup (Campbell’s)
1 tsp paprika
1 tsp cayenne pepper
1 tsp dry mustard
½ tsp fresh thyme
1 c heavy cream
500 g cooked brown rice
1 c grated sharp Cheddar
Salt and pepper
Chopped parsley
Preheat oven to 350°F. Heat butter or oil in a small skillet over medium heat. Add bacon, onion and garlic, then sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
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