TLE

BOOKLET
By James Barnes
 JAMES
RECIPE

Roasted
POTATO

Our roasted potatoes have a gorgeous golden-brown

color and a delicious contrast of textures with a
buttery, tender, creamy interior and a tasty, crisp
exterior. The flavorful seasoning of herbs, spices, and
olive oil makes them a guaranteed crowd-pleaser.
They are the perfect side dish, from cozy family dinners
to festive holiday meals.
 RECIPE
FOR ROASTED POTATO

Ingredients:
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

PROCEDURE:
Oven-roasted potatoes can be tricky to master! Here you’ll learn a few
simple tips to make the best oven-roasted potatoes. From this recipe,
you can expect potatoes that are: Buttery-creamy, and an ultra-tender
texture inside. Never dry and with the perfect amount of moisture.
With a gorgeous and delicious golden brown crust. Packed with flavor
thanks to a simple spice mix. The secret? Three easy steps: Boil the
potatoes in lightly salted water for 6 minutes. Season them with herbs,
spices, and olive oil. Roast them at high temperature! Blanching helps
the potatoes warm, soften, and cook on the inside without drying out –
which is key! Our roasted potatoes are excellent as an appetizer or side
dish; we even love them as a healthier alternative to french fries.
 JAMES
RECIPE

Crispy Baked Kale

WITH GRUYÈRE
CHEESE
 RECIPE
FOR CRISPY BAKED KALE

Ingredients:
One 4-ounce piece of sourdough bread,
crusts removed, bread torn into 1/2-
inch pieces (2 cups)
1/4 cup plus 1 tablespoon extra-virgin
olive oil
1 medium shallot, minced
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 pounds kale, large stems
discarded, leaves chopped
1 teaspoon chopped thyme leaves
Salt and freshly ground pepper
1 1/4 cups shredded Tarentaise or
Gruyè cheese (3 1/2 ounces)

Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1
tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the
croutons cool on the baking sheet.

In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot,
onion and garlic and cook over moderate heat, stirring occasionally, until
softened, 7 minutes. Add the kale, cover and cook over moderately low heat,
stirring occasionally, until tender, about 15 minutes. Stir in the thyme and
season with salt and pepper.
Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over
the kale and top with the croutons. Bake for about 20 minutes, or until the
cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then
serve.
 JAMES
RECIPE

Root B L E T I A N
VEGETA
 RECIPE
FOR ROOT VEGETABLE TIAN

Ingredients:
1 (15.5-ounce) can chickpeas, drained, 1/4 cup
liquid reserved
1 1/4 teaspoons kosher salt, divided
2 small sweet potatoes, peeled and sliced
crosswise into 1/8-inch-thick rounds
3 medium-size red beets, peeled and sliced
crosswise into 1/8-inch-thick rounds
3 parsnips, peeled and sliced diagonally into
1/8-inch-thick slices
2 small red onions, sliced crosswise into 1/8-
inch-thick rounds
2 ounce Parmigiano-Reggiano cheese, grated
(about 1/2 cup)
2 teaspoons chopped fresh thyme
2 tablespoons extra-virgin olive oil
1/2 teaspoon black pepper
3 garlic cloves, minced

Place potatoes in a large pot, and sprinkle with salt. Fill the pot with cold water,
covering potatoes by about an inch. Bring to a boil over medium high heat with
the pot partially covered with a lid. Reduce the heat to medium, and simmer
until potatoes are fork tender, 15 to 20 minutes. Drain potatoes and return to
pot.

Meanwhile, place bacon in a skillet and cook over medium-high heat, turning
occasionally, until evenly browned, about 7 minutes. Drain bacon slices on
paper towels. Crumble when cool enough to handle.

Break up potatoes with a potato masher or an electric mixer on low speed, add
Boursin, butter, Parmesan, and bacon.
 JAMES
RECIPE

Fruit
GRANOLA
 RECIPE FOR FRUIT GRANOLA

Ingredients:
4 cups rolled oats
1 ¾ cups wheat flakes
1 cup sunflower seeds
1 cup nuts chopped
⅓ cup sesame seeds toasted
⅓ cup sunflower oil
¼ cup honey
½ cup raisins, seedless
½ cup apricots, dried
½ cup peaches dried, chopped
½ cup apples dried, chopped

Preheat oven to 400 deg.

Blend oats, wheat flakes, sunflower seed, nuts (almonds, walnuts, pecans or
combination), sesame seed, oil and honey in large bowl.

Transfer to large roasting pan, spreading evenly.

Bake until lightly browned at edges, stirring occasionally, about 15 minutes.

Let cool completely.

Stir in fruit. Store in airtight container.
 JAMES
RECIPE

Chocolate-Peanut
BUTTER CRISPY
BARS
 RECIPE
FOR CHOCOLATE-PEANUT
BUTTER CRISPY BARS

Ingredients:
½ cup honey
½ cup peanut butter
natural and creamy
2 ¼ cups crisp rice cereal
¼ cup wheat germ
or ground flax seeds
½ cup rolled oats toasted, rolled, or quick-
cooking
3 tablespoons cocoa powder
unsweetened, prefer dutch-processed
1 cup coconut, shredded (desiccated)
sweetened
¾ cup peanut butter
natural and creamy
1 ½ cup dark chocolate

Heat a medium-sized saucepan under medium-low heat. Add honey and peanut
butter, and mix well. Cook for about 2 minutes, stirring constantly until sugar
dissolves.
Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats,
and dark cocoa powder until well combined.

Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch)
lined with parchment paper, press firmly.
 JAMES
RECIPE

Cereal
RYE BREAD
 RECIPE
FOR CEREAL RYE BREAD

Ingredients:
300 grams rye flour
200 grams all-purpose flour
strong
30 grams yeast extract
fresh
15 grams salt
255 millilitres water
30 grams poppy seed
30 grams sesame seeds
30 grams sunflower seeds
300 grams rolled oats
porriage

In a large mixing bowl, place the rye flour, plain flour, yeast, salt, water, poppy
seeds, sesame seeds and sunflower seeds. Mix together with your hands until it
becomes a soft, pliable dough.
Place the dough on to a lightly floured, flat surface and knead for five minutes.
Return the dough to the bowl and leave to rise for an hour.

Preheat the oven to 200ºC/gas 6. Shape the dough into a loaf, and roll the loaf
in porridge oats.

With a sharp knife, cut a line down the centre of the loaf. Place the loaf on a
lightly greased baking sheet.

Bake for 30 minutes, or until golden brown. Cool on a wire rack.

Movieiwe
Rev
Replacing
Chef Chico
 Alessandra de Rossi as
Ella
Piolo Pascual as
Raymond
Sam Milby as Chef Chico
Joel Saracho as Carlon
Yesh Burce as Wena
Angie Castrence as
Ditas
Paulo Angeles as
Juancho
DMs Boongaling as Rye
Frances Makil-Ignacio as
Boss

Episode 1
Lovestruck sous-chef Ella tries to help save the SERIES TITLE:
restaurant where she works - until devastating news

REPLACING
threatens everything.

Episode 2
Ella's shift starts in disaster as she clashes with the
charismatic new consultant Raymond and serves an CHEF CHICO
unusually critical VIP.

Episode 3
Two orders of adobo spark a competition between Ella
and veteran chef Carlon, while all the staffers place
bets behind their backs.

Episode 4
After running into Chico's fiancee at the hospital, a
downcast Ella tries to focus on her first day as head
chef at Hain - only to face a power outage.
Episode 7
Episode 5 A couple get married at the restaurant,
Things look bleak for Hain, but a risky gamble could forcing Carlon into an awkward position.
turn things around. Ella has an emotional talk with Ella's turn as head chef receives a glowing
Raymond. An unexpected visitor shocks the staff. review online.

Episode 6 Episode 8
Raymond and Chico give Ella dueling
Tensions run high in the kitchen as an influencer
proposals: to start a restaurant in
couple and a covert food critic arrive. Ella considers
Singapore or continue fighting for Hain's
her options as Raymond reveals his plans.
survival.
 Rate the movie:

Summary:
"Replacing Chef Chico" explores the intricacies of the culinary world, highlighting
the pressure, competition, and unexpected twists that come with the profession.
The series not only delves into the romantic aspects of Ella's life but also
addresses the broader theme of teamwork and resilience. As Ella and the
consultant work together to overcome professional challenges, the series
unfolds a narrative that is both emotionally engaging and filled with moral
lessons about facing adversity and the importance of unity in the face of
change.

Conflict:
The central conflict revolves around Ella's journey from sous-chef to head chef
and the trials she faces to keep the restaurant afloat. The unforeseen coma of
the original head chef intensifies the pressure, creating a gripping narrative.
The kitchen becomes a battlefield, relationships are tested, and the threat of
closure looms. The replacement of Chef Chico becomes not just a personnel
change but a catalyst for a series of challenges that the characters must
confront.

Resolution:
The resolution of conflicts in "Replacing Chef Chico" is skillfully handled. It's not
just about the resolution of romantic entanglements but also the collective
effort to overcome professional challenges. Ella, along with the consultant,
navigates the culinary storm, finding innovative solutions to keep the
restaurant running. The series emphasizes the importance of teamwork,
adaptability, and resilience in the face of unexpected obstacles.

Moral Lesson:
"Replacing Chef Chico" imparts a valuable moral lesson. It teaches us the art of
stepping up when life throws unexpected challenges our way. Ella's
transformation from sous-chef to head chef is a testament to the strength
within us to face adversity. Additionally, the series underscores the significance
of collaboration and unity in overcoming obstacles. It's not just a story about
the culinary world but a reflection of life's unpredictability and the need for
courage in the face of change.
By James Barnes
10 Cherimoya