Potato and Bacon Gratin

 I’ve been asked so many times how it feels to grow up having no brothers and sisters. At the top of my head I say it’s great: you get all the attention, financial and emotional support. I consider myself lucky. But there are some setbacks – I think about what could be, what could have been, and that’s when I feel the pang of loneliness. Don’t get me wrong I don’t wallow in it…I just want it sometimes. Then I wake up and reality sinks in. I might not have the biggest family, but I’m still happy and thankful.

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This afternoon we visited our loved ones at the cemetery. It’s nothing grand. The scorching heat expedited our trip, but before we left, we said our prayers, lit our candles and left our flowers. I looked around and saw more than a few tombstones unkept, with the paint virtually gone. Clearly they were forgotten. It’s a sad sight really. I know this is getting heavy, but I just need to put it out there: I don’t want to be forgotten. I want to live a full life and all the frills attached to it and still be remembered by the people I left behind.

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Yeah, I daydream a lot. I think about the things I can do, will do and should do. Sometimes I ask myself how I want people to remember me, what legacies I leave behind. I’m being romantic here, but I do want to be remembered because of my food and company, which go hand in hand.

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I made potato gratin yesterday and I wanted to savor that moment. The funny thing is, the first time I made it for class, it was undercooked. I’m happy that I have the luxury of time to make sure this heavy, hearty dish is cooked perfectly. It’s a thing of beauty in its simplicity.
With the same desire of not being forgotten long after I’m gone, I don’t want to forget the moment I opened the oven and just knew everything made sense and fell into place. I was vindicated.

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Potato and Bacon Gratin (serves 4 – 6)
  • 600 grams potatoes
  • 1 medium-sized red onion, minced
  • half a bulb of garlic, minced
  • 4 strips of bacon, sliced into small pieces
  • 2 – 3 tablespoons butter
  • 2 – 3 tablespoons all-purpose flour
  • 1/3 cup milk
  • parmesan cheese, to taste
  • nutmeg, to taste
  • salt and pepper, to taste
  1. In a pan, melt butter over medium heat. Add garlic and onion and saute until fragrant. Add the bacon and render the fat.
  2. Mix in the flour and keep on mixing until it becomes thick, almost like a paste (you’re making a roux). Once the flour-y taste has been cooked off, add in the milk. Stir to incorporate everything. Bring to a boil and then reduce to a simmer.
  3. Season with salt, pepper and a little nutmeg. Add the parmesan cheese and adjust seasoning. Remove from heat and set aside.
  4. Preheat the oven to 180 C/350 F. Peel and eye the potatoes. Carefully slice the potatoes, around 1/16th of an inch, like potato chips.
  5. Place the potatoes in the sauce pan and carefully mix together to coat all the slices with the sauce. Reserve a few bacon bits.
  6. Arrange the slices on a 10-inch pie plate. Once done, top it with more parmesan, bacon and sauce. Cover with foil and bake in the oven for an hour to an hour and fifteen minutes, or until potatoes are done.
  7. Remove from heat, slice into individual serving pieces and serve warm. Enjoy!
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A Big Breakfast

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By the looks of it, it’ll be a rainy morning today. The weather has always been erratic. Manila weather is even worse. When it rains, especially early in the morning, you know you’re kind of screwed. Commuting and traffic become ten times worse. I’ve learned to brave (and welcome!) the blistering heat because at least I know getting from point A to B is easier, although still uncomfortable.

However, nothing can really be said about what happens when it rains here in Zamboanga. When you’ve faced the mother of all monsters, the tiny ugly imps are manageable. In a strange, reverse-meteoric way, I feel happier when I wake up to the sound of rain. *and on cue, it starts to rain*

Maybe it’s because I know breakfast is mandatory to warm me up. Maybe it’s also because the light in my photos is pretty nice. And when there’s a marriage of the two, I know it’s a good morning indeed.
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My default breakfast meal would have to be egg rings. The inside of a ramekin is lined with bacon then an egg fills the center. It’s then zapped in the microwave or baked for 15 minutes. I’m partial to the gentle cooking that happens when it’s being baked. Today I had the bacon and the eggs, but I wanted more. I had some potatoes, a few spices and a pack of bratwurst just sitting in the freezer. The wheels started to churn and I went into overdrive. It was go time!

I don’t really know if a fancy name fits because this is by no means fancy. But it’s still pretty good. I’m going to be subtle about the title then:
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Baked Eggs over Bratwurst and Potatoes (serves 2 – 3)

  • 3 tbsp olive oil
  • 2 pieces bratwurst/hungarian sausage, sliced thinly, around 125 grams each
  • 4 strips of bacon, sliced into 1-inch pieces
  • half a bulb of garlic, minced
  • 1 red onion, sliced
  • 1 small potato, around 150 grams, peeled and diced small
  • 50 grams green peas
  • 4 – 5 eggs
  • cayenne pepper, to taste
  • Spanish paprika, to taste
  • salt and pepper, to taste
  • Chili flakes, for garnish
  1. Preheat the oven to 180 C/ 350 F. In a pan, heat the oil. Add the garlic and the onion. Saute until fragrant.
  2. Add the potatoes and cook until it starts to brown at the sides.
  3. Toss in the bacon and saute until it starts to render. Add the sausage slices and mix together.
  4. Add the peas. Season with salt, pepper, cayenne, paprika.
  5. Remove the pan from heat and crack the eggs over the mixture. Season the yolks with a little bit of salt, pepper and paprika.
  6. Place the pan in the oven and allow to cook for about 15 minutes or until the yolks are set but still slightly runny. When done, remove from the oven, garnish with chili flakes and serve warm with rice. Enjoy!