Silver Linings Cookbook: A Treasury of Tales and Tastes

By High School Class of 1990 Assumption San Lorenzo

An(other) Assumption Cookbook:
160+ Best Recipes from AC Batch 90

This cookbook is the creation of many hearts and hands. In it, we dish out over 160 well-loved recipes—many of them well-kept secrets, until now. The book you hold is very much a labor of love, brought to life by Assumption Batch ‘90 on this year of our silver jubilee. The stories and recipes contained within are reminiscent of a tradition that began more than 25 years ago inside classrooms, on covered court floors, and cafeteria benches---that of chaotic and laughter-filled shared meals and the bonds of friendship and sisterhood that were forged as a result.

Twenty five years later, the love and laughter over shared meals and drinks continue. Silver Linings Cookbook encourages us to entertain more often and extend the enjoyable experience of breaking bread with friends to actually cooking for our families and each other.

It is our hope that your copy finds pride of place in your kitchens, its pristine pages eventually turning happily stained and bedraggled from overuse. Enjoy these culinary treasures offered in love and friendship. May your hearts---and bellies---be as full.

• Language: English
• Publisher: High School Class of 1990 Assumption San Lorenzo
• Release date: Aug 21, 2015
• ISBN: 9786219527910

High School Class of 1990 Assumption San Lorenzo

Assumption College, Philippines, high school class of 1990, celebrate their Silver Jubilee with a cookbook of favorite recipes peppered with cooking tips and heartfelt stories.

Book preview

Introduction

So many of our memories of Assumption and high school revolve around food. We built forever friendships over lunch, seated cross-legged on hallway floors and sharing baon. During parties, sleepovers, weekend get-togethers, and study group sessions, we grew to memorize the specialties that different households had to offer. When we organized classroom potlucks and surprise parties for favorite teachers, certain classmates would then be entreated to bring these signature dishes from home. Remember Rizza Rodrigo’s carbonara? Cris Perez’s Chinese flat noodles? Anna Iñigo’s crunchy ground beef? Reggie Galang’s white chocolate chunk cookies? Tisha Palanca’s brownies? And Ana Magboo’s entire lunchbox?

Remember Assumption Tarts? Mmmm. Just the thought of those golden brown triangles dripping with guava jelly can send us hurtling down memory lane. (And now, you can recreate it by following the recipe in this cookbook!)

To celebrate 25 years after our high school graduation and everything we have become since then, how could we not turn back to sharing food? From near and far, we’ve put together this book of well-loved recipes, tried and tested over time. From easy-peasy to worth-slaving-over, each is delicious, has a special meaning, and brings back happy memories. We hope these recipes become yours, and help you create even more life stories.

This cookbook is dedicated to the Assumption High School Class of 1990, our teachers, and the Assumption sisters, all of whom played a large role in shaping who we are today. It is also for anyone who loves cooking, eating, and sharing delicious home-cooked meals for and with loved ones. May your hearts—and bellies—always be full.

—Barni, Pat Au,

Ana, and Therese

Special thanks to Isabel Razon Puyat (HS ’54) who started the Assumption Cookbook tradition during her own Silver Jubilee in 1979! Her daughter, Marivic Puyat Limcaoco, together with Annie Lim Kawpeng (HS ’79) carried on and expanded the tradition. This is the sixth (known) edition of the Assumption Cookbook. There’s no stopping Assumptionistas when it comes to food, bonding, and bonding over food!

Memories

High school life, the best memories to cherish! Back then, when I was asked what my favorite subject was, I responded by saying LUNCH! Reserving hallway spots outside our classroom or blocking the stairway as we brought out our lunch containers to reveal spam and eggs, pork and chicken adobo with sauce over rice, an easy-open can of tuna with crackers and cheese. To top it off, finger-licking-good dessert known as Clover, Chippy, and Pringles. And who could forget that dear friend who brought nothing to the lunch group but a fork in her skirt pocket? Everyone’s favorite topic: the recent (or next) soiree. My favorite high school subject meant good times, good food, and lasting friendships.

—Nikki Maniego Cachuela

When I think of food during my Assumption Antipolo grade school days, I remember green mangoes with bagoong from the canteen that left you smelly in class, and yet I just had to have them all the time. Good thing my friends enjoyed them, too. I remember trees and storytelling. There was and is always food involved when my good friends and I get together. Even now that we are oceans apart, we still share our food experiences.

—Bernadette Bruin

Leaving our lunch boxes outside the classroom made me very, very nervous. Especially on the days when my yaya Ciony would prepare my favorite crunchy ground beef with diced green peppers, fried to perfection and still crisp even if it was prepared six hours earlier. Apparently, I wasn’t the only one who loved it, but also Kat Valdez and others-who-cannot-be-named. Without fail, at exactly noon, I would hurriedly walk towards my lunchbox only to catch them giggling on the side and admitting they had each already taken a serving. After a few more times like this, I learned to ask my yaya to prepare more (much, much more) to share with friends over lunch. To this day, it gives us all a good laugh!

—Anna Iñigo Xerez-Burgos

In one cooking class, someone threw a cooked noodle onto the ceiling. Rumor had it that if it stayed there and didn’t fall, the pasta was done. The teacher (who was it? Mrs. Ramirez?) didn’t notice, and the class left the kitchen giggling because the noodle firmly remained where it was. We went on to graduate from high school without it being disturbed (yes, we regularly checked if it was still there). When I returned to Assumption a few years later for a reunion, the kitchen was intact, and so was the noodle, still stuck to the ceiling! This silly little memory is proof that the food of high school literally clings on.

—Therese Ng

Morning Goodness

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Tinapa Fried Rice

Vanessa (Babang Perez) Viterbo Arroyo

During weekends, when the kids don’t have to wake up so early, I have more time to prepare a hearty breakfast. Tinapa fried rice is one of their favorites. It’s easy to cook, but preparation is a bit time-consuming, so it’s better served as a late breakfast. My fondness for tinapa stems from ties to my province, Roxas City, Capiz, where bangus is in abundant supply.

1 large boneless tinapa (bangus), flaked into small bits

¼ cup cooking oil

6–8 cups cooked rice (preferably cooked the day before)

2 large eggs, slightly beaten

3 tablespoons green onions, finely chopped

1 small knob ginger, grated

1 head of garlic, finely chopped

2 tablespoons butter

Salt and pepper

1. In a large sauté pan over medium heat, add oil. Fry tinapa flakes until crispy. Using a strainer, scoop out tinapa flakes and set aside. Leave 2–3 tablespoons of oil in pan.

2. Using the same pan, sauté garlic over medium heat until light golden. Add grated ginger.

3. Add cooked rice. Mix and cut through to break any rice grains that may have stuck together.

4. Slowly pour in beaten eggs. Toss gently over rice and mix thoroughly until eggs are cooked through.

5. Spoon in butter, mix well until well incorporated.

6. Toss in fried tinapa and green onions.

7. Season with salt and pepper to taste.

Makes 8–10 cups

Sukiyaki Beef Tapa

Anna Iñigo Xerez-Burgos

My son Pepi likes his tapa crunchy, so I keep it in the pan a little longer. Just make sure to take it out before it gets burned!

1 kilogram thinly sliced beef, sukiyaki cut

1 tablespoon iodized salt

Dark soy sauce, to taste (Kikkoman suggested)

Black pepper, to taste

Olive oil, as needed

1. In a large bowl, combine the beef, salt, and pepper. Mix well. Cover and refrigerate to marinate overnight.

2. Before frying, slightly drizzle soy sauce over marinated beef.

3. Heat oil in a large skillet pan over medium heat. Fry the beef a few pieces at a time, using tongs. Fry until crispy, turning each side every so often. Add additional olive oil to the pan as needed. Transfer cooked beef to a serving platter.

Cook’s Note

Don’t overcrowd the pan with the beef. It lowers the temperature of the oil and will take some time for the beef to get crispy. If you like your tapa on the sweet side, add 2 tablespoons white sugar to the marinade mixture.

Brunch Baked Eggs

Lisa Mabilangan Coory

This is an impressive and comforting brunch dish to serve guests. It’s especially convenient as you can prepare most of it the night before.

1 small onion, finely chopped

1–2 cups fresh button mushrooms, chopped

6–7 cups fresh baby spinach or roughly chopped regular spinach

6 slices bread, lightly toasted (I use white sourdough or English muffins)

6 large eggs

½ cup cream or whole milk

½ cup shredded cheese, blend of Swiss cheese and Parmesan

Olive oil, salt and pepper to taste

1. In a large skillet over medium-high heat, add olive oil. Add onion and sauté until golden, about 5–8 minutes.

2. Add mushrooms and cook until they brown. Season with salt and pepper.

3. Stir in spinach and cook until wilted, about 2 minutes. Set aside and let mixture cool. Refrigerate if to be used the next day.

4. Brush a baking dish with oil and arrange 6 pieces of bread in a single layer.

5. Spoon mushroom and spinach mixture on top of the bread.

6. To bake, preheat oven to 180°C/350°F.

7. Make small indentions in mixture, and carefully crack one egg on top of each piece of bread. You can also crack the eggs in a small bowl and then slide onto the main dish. Season with salt and pepper.

8. Pour cream or milk on top and sprinkle with cheese.

9. Bake until egg whites are set and yolks are still a bit runny, about 25 minutes.

Serves 6

Cook’s Note

You can substitute fresh button mushrooms with canned button mushrooms. You can also use cheddar cheese or any other quick melt cheese.

Ham and Egg Muffins

Rosa de Sequera Garcia

In an attempt to be healthy, we first made this dish with tuna as the main ingredient. But the second and third times, we gave in and ended up using bacon and ham!

4 tablespoons ham, diced (replace with bacon, tuna, or corned beef if preferred)

4 tablespoons tomatoes, diced

4–8 tablespoons quick melt cheese, grated

4 eggs

Salt and pepper, to taste

1. Preheat oven to 175°C/345°F.

2. Using a pastry brush, grease muffin pan with olive oil.

3. In one muffin cup, arrange 1 tablespoon each of ham, tomatoes, and grated cheese in layers.

4. Crack open an egg on top and cover with more grated cheese.

5. Season with salt and pepper.

6. Repeat in 3 other muffin pan cups.

7. Bake for 20 minutes.

8. Remove from muffin pan and transfer to a plate. Serve hot, with bread if desired.

Serves 4

Cook’s Note

Other substitutes include smoked chorizo and button mushrooms. You can also sprinkle a pinch of paprika on top of each egg. You can also use individual ramekin molds instead of a muffin pan.

Miri’s Quiche

Miri Villa-Abrille Abello

I’ve been making this quiche for my family and friends for over 15 years! What’s great is that you can use the basic custard and crust recipe and just make your own filling combos. I’ve come up with several over the years. This is always a hit at brunches and meriendas as it is unique and light! For brunch, I like serving this with a consommé or salad. For merienda, it makes a savory addition to a sweet pastry lineup.

Pie Dough

2 cups all-purpose flour, sifted

¾ cup unsalted butter, chilled and cut into cubes

½ teaspoon salt

2–3 tablespoons cold water

1 teaspoon cinnamon (optional)

Basic Quiche Custard

4 whole eggs

¾ cup cream

1¼ cups milk

Salt and white pepper, to taste

½ pound Swiss cheese, coarsely grated

Make the Pie Dough

1. Combine flour and salt in a large bowl.

2. Add butter and cut into the dry ingredients with a pastry blender or 2 knives until it resembles a pea-like mixture or coarse meal.

3. Sprinkle in cold water 1 tablespoon at a time, mixing lightly with a fork or cutting it in lightly with 2 knives.

4. Turn dough out onto your work surface. Gather ingredients to form a ball. If dough is too dry, add a tablespoon more of cold water until dough is just held together, not wet. It should not appear soggy.

5. Wrap and refrigerate for at least 2 hours.

6. Grease your quiche mold lightly with shortening and cover with flour. Tap off excess, set aside.

7. Unwrap dough, place on a floured work surface, and pound it a few times with your rolling pin to soften it. Roll it out 1/8 inch thick, or to desired thickness.

8. Drape dough over the quiche mold, form and pat it gently into the mold to form an evenly laid out dough. Trim off excess, and crimp edge if desired. Refrigerate for 30 minutes.

9. Preheat oven to 175°C/340°F.

10. Remove chilled dough from refrigerator and prick the bottom and sides with a fork. Line the pan with wax paper or foil; fill with beans or rice to weigh down the crust and help keep its shape. Bake for 10–15 minutes, until dough is just beginning to color.

11. Remove from oven, remove weights and lining, and continue to bake for another 10 minutes just until bottom is slightly brown. Let cool.

Make the Quiche

1. In a bowl, whisk cream, milk, eggs, salt, and pepper thoroughly. Reserve until ready for use.

2. Fill your pre-baked pie dough with your desired filling (see box at the right for suggested filling combinations).

3. Place a cupful of basic quiche custard to cover filling. It should come just below the edge of the tart shell.

4. Grate the cheese on top.

5. Bake at 190°C /375°F for 30–35 minutes, or until filling is puffed and lightly browned. Serve immediately.

Miri says:

I used to bake this with a ceramic quiche mold, but it recently broke so I now use a metal pan, which browns the dough much more quickly.