The Virgin Stove

Making everything for the first time

Monthly Archives: February 2012

Peach, Plum and Blueberry Cobbler

We had a surplus of fruits in the house and I didn’t think that I could eat everything within two days. I initially wanted to make a rerun of the plum cake since my first effort crashed and burned so spectacularly. But we didn’t just have plums, we also had gobs of blueberries.

So what can I make that would accommodate a variety of fruits? Hmmm… cobbler?

What’s ironic is that I’ve never eaten cobbler before so I cannot compare my end product to others. I have to rely solely on taste and the opinions of those who eat it. I’ve also heard of peach blueberry cobbler but I don’t remember seeing a recipe with plums in it. But since this blog is all about experimentation, then why not try?

I did the cardinal sin of tweaking a recipe of a dish that I’ve never made before, which is why I was quite anxious while it was in the oven. What if it turns out badly? Then I would have wasted a boatload of fruits. This is the last thing I want to do since my mom made sure that we would be forever cautious of wasting food considering all the starving children in third world countries.

Luckily, it seems to have turned out well. Just according to my taste, I think I’ve done a pretty good job for a maiden effort. 🙂 Can it be improved? Probably. I want to make it healthier and experiment with wheat flour, maybe use other fruits. But for now, I’m quite pleased with the results.

Happy Valentines Day, everyone!

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Sweet and Spicy Chicken Nuggets

When I bought a pack of chicken nuggets in Shoprite, Chris nearly had a seizure because I was buying *gasp* junk food. I tartly told him that I do eat processed food every once in a while and I have nothing against decent breaded chicken nuggets. But this doesn’t mean that I won’t make a homemade version.

I was still despondent over my failed attempt to make lumpia for the first time so I drowned my sorrows over a plate of these crispy, delectable, spicy cutlets. Chris became instantly addicted and bragged about it to our friends. He even suggested making a batch to bring to our upcoming Atlantic City trip with the AC gang.

I do have a secret to tell you. I was actually trying to cook Korean fried chicken but things didn’t work out the way I thought they would. I ended up with this dish, which I think is quite good considering how easy and simple it is.

I served this with a side of buttered asparagus. Enjoy. 🙂

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Garlic Chili

I was debating whether I should post this as a recipe since it’s really very simple. But since I use this condiment in many dishes, especially the Asian ones, I think it deserves its own post.

I don’t use particular measurements and just add as I go so the measurements listed below are merely guides for you to customize as you wish. Mom prefers an oilier mixture with the garlic crushed to near-liquid texture. Dad likes it a bit drier and crunchier. I like it in-between and use copious amounts of pepper to make it extra spicy. Fresh red chili peppers are better but if you don’t have the patience to mince teeny-tiny pieces of peppers after you just dealt with a pound of garlic, then dried crushed red peppers like this will do.

Warning: It’s extremely tasty and magically transforms any dish. But it’s very VERY hot so use sparingly.

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Blueberry Butter Cake

Who can resist a warm, fruity snack in the middle of winter? No one. Besides, I need to do something with the blueberries sitting in the fridge since I’ve been dreaming about them for the past two nights.

I didn’t want to bake a huge cake since my husband isn’t really an eater. (Tip for brides-to-be: grill your fiances about their eating habits because there is nothing more horrible than having a husband who eats less than you do.)

I got the recipe from Smitten Kitchen and tweaked a few things like adding a bit more zest and loads and loads of butter. This cake is so buttery that it’s useless to stress about calories. Just remember that everything is good in moderation and that we all need to spoil ourselves once in a while. 🙂

It’s also very easy to make and doesn’t take long to prep and bake. I usually like this with my afternoon coffee or tea but it’s also good for breakfast if you want to deviate from your usual muffin or pancakes. Hey, they do say that it’s healthier to eat most of your carbs in the morning for an early pop of energy plus you’ll have the whole day to burn it.


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