In August 2008 our 3 cows gave birth to 3 calfs and what luck! All were girls! We named them Myla, Katya, and Zsazsa. This was the beginning of our herd.
Category: What’s New?
June 8, 2008
June 8, 2008 we received our very first 3 cows from D3. We named them Ara, Ruffa, and Diana.
Today we now have 60 cows! All home grown.
Kesong Puti demo in Bel Air Village
June 7, 2016
Today we did another cooking demo on how to make your own kesong puti. We were invited by the senior citizens of Bel Air Village Association (BAVA) to lecture in their weekly Tuesday fellowship.
There was a lot of interest in our kesong puti because as senior citizens, they were quite concerned with the quality of their food. There were a lot of questions regarding the salt content (our cheese is not salty!) and shelf life (2 weeks in the refrigerator, but months in the freezer).
We also cooked several dishes using our kesong puti like our version of caprese, aglio olio pasta with kesong puti, and seared kesong puti.
We were happy to see such enthusiasm and appreciation from our audience. Thank you BAVA!
Now churning!!!
Chocnut Frozen Yogurt!!! Everyone’s favorite local chocolate and peanut combo, mixed in our fresh yogurt.
Available soon!!
“Can’t talk now my mowf’s full.”
Cow Humor
One of our favorite movies, cow-ified.
When Harry Met Daisy.
Congratulations Chef Claude Tayag!
Proud to be Pinoy! Congratulations Chef Claude Tayag!!
From the FB account of Ivan Henares:
“This is the first time that the Philippine Embassy participated in the Embassy Chef Challenge #ECC2016 in Washington, DC. Representing us was Chef Claude Tayag who created his own version of bringhe using Philippine products that are exported to the United States.
Instead of the usual malagkit (glutinous rice), he used purple malagkit (heirloom mountain rice) from the Cordilleras. He replaced the chicken with bangus (milk fish) marinated like inasal (with kalamansi, vinegar, garlic, lemon grass and achuete). He also replaced the raisins with dried mangoes. The secret ingredient was taba ng talangka (crablet fat). To add crunch, he used glazed pili nuts. He won the People’s Choice Award which is comprised of 50 percent online, and 50 percent onsite votes. Congratulations Chef Claude!
Embassy Chef Challenge 2016 (from Events DC)
A sensational way to experience a country’s culture is through its food. Events DC presented the 8th Annual Embassy Chef Challenge, a Cultural Tourism DC signature event, in partnership with the Ronald Reagan Building and International Trade Center on Wednesday, May 25, 2016.
“This event is a great opportunity for the embassy community to engage locals through the international language of delicious food,” said Erik A. Moses, senior vice president and managing director of Events DC, Sports, Entertainment and Special Events. “Events DC is proud to partner with Cultural Tourism DC to bring this unique culinary competition to the District for the 8th consecutive year.”
Guests nibbled their way through an abundant array of foods and drinks prepared by nearly 20 global culinary representatives from South America, Asia, Africa, Europe plus a solid showing from the Caribbean nations.
“Through Passport DC, Cultural Tourism DC celebrates the diversity of the nations represented by their embassies in Washington, DC. There is no better way to celebrate than with fine food and beverage, some of which borders on the exotic,” said Steven E. Shulman, executive director of Cultural Tourism DC.
A panel of local celebrity chefs, including Manny Rodriguez of Kapnos at Reagan National Airport, who was last year’s Challenge champion, Ris Lacoste of Ris Restaurant, Cathal Armstrong of Restaurant Eve and renowned food writer and commentator Monica Bhide awarded the Judge’s Prize. Each attendee had an opportunity to taste and cast their own vote to decide the People’s Choice Award winner.”
Roasted Kesong Puti With Honey and Herbs
This was done in a home kitchen so you know you don’t need fancy equipment or skills to come out with this delicious melted cheese appetizer.
The original recipe from New York Times used Feta Cheese, but this was equally sublime with our fresh kesong puti.
Ingredients:
1 pack Pinkie’s Farm Kesong Puti (200g white cheese)
A few sprigs of fresh thyme. But you can use any herb you like.
2 tablespoons (approx) olive oil
1 tablespoon honey (use the natural ones, not the commercial ones!)
Freshly ground black pepper
Sea Salt (we used Maldon’s flakey sea salt)
Procedure:
1. Preheat the oven (we used a simple toaster oven) to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the cheese in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
2. Preheat the broiler. Drizzle the honey on top of the cheese. Use more if you like it slightly more sweet. Sprinkle the thyme leaves. Broil until the top of the cheese browns and just starts to bubble.
3. Season to taste with black pepper and sea salt (if using feta,skip the salt because feta is already salty. Our kesong puti is not as salty as feta so we add salt in the end). Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables. Actually it was good on its own as well. 🙂
The kesong puti turned out soft and warm and pillowy, with a tinge of sweetness. The freshly cracked pepper and flakey salt added to the savoriness of cheese.
Here’s the original recipe from NYTimes.
Teenagers
Meet our “teenagers”! These calves have grown up together and are on the cusp of adulthood. They’re excited to grow up!
Cow Humor
Because cows have a sense of humor too.
Pinkie's Farm 