My Ad in COOK Magazine!

Artist Chef was featured on different blogs late last year, but there's one person I haven't thanked yet -- Ms. Nancy Reyes-Lumen. She's the Editor-in-Chief and publisher of COOK Magazine. She was also my food stylist during my photoshoot last year for Jufran Banana Ketchup, Hot Sauce, Thai Fish Sauce and Sweet Chili Sauce. I want to thank her for giving me the space in her magazine. Since the December issue was published, a lot of people have called me. To all my customers who often text and email me regarding their photos, don't worry... they will be posted very soon.

Penne for your thoughts

This was taken eight years ago when I started concocting pasta recipes. This was everyone's favorite during that time and I gladly share the recipe to people who ask for it. My main ingredients for this simple recipe are: cornbeef, bellpepper, mushroom, penne noodles, paprika, salt and pepper and butter! This was also featured in FOOD magazine in the reader's corner back in 1999. I'm just reminiscing the days when I was starting to make each dream a reality. More of my concoctions soon.

The Artist Chef

Hi there everyone! Joan is finally here. The girl behind The Artist Chef. I conceived the idea of Artist Chef years ago. It's been at the back of my mind eversince. So when opportunity suddenly knocked last April, I didn't think twice–-I just grabbed the chance. And the rest is history. This is the main reason for this blog--to put the history in chronological order. I thank God for the door that he has opened for me. I wish everyone to be part of the Artist Chef.

Jack-of-all-trades. I have to act every role that is needed in this business, but only for the meantime. I go to the supermarket to buy the best ingredients that I'll need, I ask my family or my partner to buy the petals, I arrange the table setting, I wash the dishes, I cook and serve every dish I prepare. It's very tiring but also rewarding when I have happy couple customers after every dinner. That makes me feel happy too. I love what I'm doing and I know this will go a long way because I believe that if your intention is to make other people feel happy the reward is overwhelming.

Potatoes with Cilantro (Batata bi kouzbara) - البطاطا مع الكزبراء

Ingredients:
3 potatoes
1 bunch of fresh cilantro (chopped)
Paprika
3 cloves of garlic (mashed)
Vegetable oil
Salt n' pepper
1 tablespoon of butter
Juice of half a lemon.

Peel the potatoes and cut into medium cubes. Fry them in vegetable oil until golden. Drain them on paper towel.
In a pan, add butter, garlic then chopped cilantro, stir over medium heat (if you feel them dry add some of the vegetable oil, like 1 spoon), after 5 minutes add lemon juice. Now toss the fried potatoes, mix all well, add dashes of paprika, salt and pepper and serve.

Moghrabieh (Semolina balls with Chicken) - المغربية

Ingredients: (Makes 4 Servings)
Half a pound of Moghrabieh (found in middle eastern stores)

4 Chicken breasts (or any desired part of the chicken)

4 big onions (cut in chunks)

1 can of chickpeas (or garbanzo beans)

Half a stick of butter

3 tablespoons allspice

1 tablespoon cumin

Salt n' pepper

Cook the chicken or chicken breasts in boiling water, add to it a carrot, half an onion, cinnamon stick, bay leave. Take the foam out and let it cook until done. After it's done take out the onion, carrot, cinnamon and bay leave and keep the broth. Put the chicken aside.

In a seperate deep pan, add the onions, butter, salt and pepper. Cook over medium heat until soft, then add the Moghrabieh, stir all for few minutes then add the chickpeas, then add the allspice and cumin. When it feels that it's starting to stick then start adding the broth gradually, about 3-4 cups.

(The moghrabieh should cook like rice sometimes a little bit more water).

Cook on low to medium so that it absorbs the water and cook gently. Taste it to know if it's cooked all the way, and the water should reduce but don't dry it.

Serve hot with chicken on top.

Tres Pintor

There are millions of painters around the world that every artist can look up to. But I choose to admire only three–Keith Haring from Pennsylvania, USA, Joan Miro from Barcelona, Spain and Hans Rudi Giger from Zurich, Switzerland. The biography of MIRO and HARING will explain why I chose Miro over Picasso and Haring versus Warhol. Just a little background from what I have learned about these 3 artists–Haring died at age 31 because of AIDS complications; his artworks and sculptures are commemorated around the world thru replicas, shirts, murals, prints and showrooms. On the other hand Miro died of old age. He was 90 and was married to an artist with one child. I love the way Miro and his wife lived their life together. And lastly, you would probably ask me why Giger? I will answer, why not Giger?! How many artworks of him were stolen after his exhibition in every country? I think more than ten are missing and there is a reward for each and it’s a big amount of money. I have the brain salad surgery, the one missing in Prague... Kidding! Alien to him! Praise Rudi.