MANILA, Philippines — Like a true flower child of the Woodstock generation, I prefer fresh vegetables to processed and would even grow my own whenever time and space allowed. An exception to this fresh only rule is a canned product that my kitchen cannot do without: condensed cream of mushroom soup, one of the most versatile ingredients ever invented by man.
My love affair with canned mushroom soup began almost 50 years ago, when a Pasay Cartimar Market stall that sold PX goods from US military bases offered cases of discounted Campbell’s soups for a few pesos apiece. I bought several cans to use for the dinner I was hired to prepare for a dozen TV advertising executives.
With the guidance of Good Housekeeping recipes, my first catering job was a resounding success, with everyone asking for seconds. The menu: Creamed Chicken Curry, Lasagna, rice, green salad and buttered dinner rolls.
The group hired me again for their next brainstorming session, launching my second career as a sometime cook. As more and more friends took my cooking seriously, so did I. Then, as now, cans of condensed soup were my constant kitchen companions.
EASY CREAMY CHICKEN CURRY – Season chicken pieces with salt and pepper, then panfry all sides until lightly brown. Set aside. In the same pan, using the leftover chicken oil and drippings, stir-fry a couple of sliced onions with a tbsp of crushed garlic. Add a tbsp of curry powder and quickly mix, watching carefully to prevent curry powder from burning and turning bitter.
Carefully stir in a cup of stock or water, scraping the brown bits sticking to the bottom and sides of the pan. Return fried chicken to the pan with all its drippings.
Simmer, covered, for 15-25 minutes depending on size of the chicken pieces. Add 1 can of condensed cream of mushroom soup and stir well to remove lumps. Season with salt and pepper and fresh chili peppers, if desired.
Serve topped with fried potato wedges. Surround the curry bowl with sidings of chopped tomatoes, minced onions, raisins, sliced hard boiled eggs, chutney, sliced chili peppers, fresh grated coconut and sour cream.
SHORTCUT LASAGNA – In an oven-proof baking tray or pan, arrange boiled lasagna sheets with alternating layers of tomato-based sauce, diluted cream of mushroom soup, fried onions, tomatoes (add fried zucchini if available) and sliced boiled eggs. Sprinkle one or several types of grated cheese between pasta layers. End with a top surface of cheese. Bake until bubbly.
EGGPLANT PARMESAN – Roast or grill eggplant slices. Use instead of pasta sheets in the recipe for Lasagna. When eggplants are aplenty, I stock up by boiling a big pot of whole eggplants, peel them and pack them in the freezer in small plastic bags, to bake or make into omelets later.
GROOVY GRAVY – Gravy is the new catsup. Filipinos have discovered, and fallen madly in love with gravy. This fad has even invaded our home; grandson Kyle prefers gravy over dip and drenches everything with the gooey brown stuff: fried chicken, lechon manok, lechon, grilled liempo, French fries, omelets, fish fillet tempura and fried camote disks.
Traditionally, I would make gravy by browning flour with or without bacon grease or drippings, then whisk in liquid in the form of water (flavored with chicken cubes) or stock.
The amount of liquid would depend on the desired thickness. Cream, or milk, is added last to add richness. Salt and pepper for seasoning, and whisk in a knob of butter or margarine just before serving.
Using canned condensed cream of mushroom soup, the gravy-making process is shortened considerably.
Whisk together in a pot, over medium heat, one can of soup and one cup of water. Heat to simmering and add more liquid as required to achieve desired thickness. Brown the gravy by stirring in a teaspoon of soy sauce. Taste for seasonings; adjust with salt and pepper. Stir in a little butter or margarine before serving.
VEGGIES WITH MUSHROOM SAUCE – My cousin Bettina Jose Manalili in Paranaque developed this new family favorite. Blanch broccoli, cauliflower, asparagus or spinach in boiling water and refresh in cold water. Set aside.
Stir-fry sliced onions in a little oil until light brown and lightly caramelized. Pour in a can of mushroom soup, thin with a little liquid and whisk until lump-free. Add a little butter, salt and pepper to taste. Mix blanched vegetables into the gravy and heat to boiling. Sprinkle with grated cheese, if available. Serve immediately.
Note: Several brands have joined the original Campbell’s and are now sold in supermarkets and grocery stores nationwide. There are even sachets and pouches of powdered instant cream of mushroom soup.
source: mb.com.ph
