Eggplant, Roasted Peppers and Gouda on Ciabatta Bread
January 29, 2008
Ciabatta loaf, with its light, crisp crust and “chewy” interior, provides a robust, slightly nutty base to an interesting combination of eggplant, grilled sweet peppers and gouda cheese fillings, in this sandwich recipe. Read more
Roasted Onion Chicken
January 29, 2008
Crisp on the outside, tender and juicy in the inside, this roasted chicken pairs well with winter root vegetables and garlicky mashed potatoes! I adapted for this recipe the same principle as in my herb-and-mustard cornish hen~marinating overnight, in an onion soup base, to allow full absorption of flavors. The onion soup mix that was used, along with thyme, fresh Read more
Chocolate Truffles
January 28, 2008
Named after truffles fungus due to their irregular shapes and “dirty” look, these confectionery are an absolute indulgence with their melt-in-your mouth texture. Chocolate truffles are traditionally made with a variety of centers: nougats, caramels, fruits, Read more
Ginisang Pusit (Squid in Tomatoes and Onions)
January 28, 2008
This ginisang pusit recipe is one of the dishes my mother shared with me from her own bag of kitchen tricks. The sauteing in tomatoes and onions, after simmering in vinegar, is an effective way to rid the squid of its natural “fishy” smell and taste. Read more
Bistek (Beef Steak)
January 28, 2008
Bistek is the equivalent of “beef steak” in a Filipino’s kitchen. It is comparable to how adobo is prepared, calling also soy sauce, garlic and onions as its ingredients. However, lime juice takes the place of vinegar in a bistek recipe. Read more
Pampano sa Kamatis (Golden Pompano and Tomatoes)
January 24, 2008
Pompano is highly regarded both as a food and a game fish. Its succulent, fat meat holds together well in various modes of cooking and its mild flavor tolerates different types of spice additions. It is very easy to filet and provides good yield. Although pompano inhabits waters from Massachussetts to Brazil, they are most abundant in Southern Florida. According to Read more
Spinach, Roma and Ricotta Pizza
January 23, 2008
This is a rewrite. An hour ago, I had a three-paragraph spiel to go with this recipe. I went on and on about how much I love pizzas, how much I spend on pizzas, how much I’d love to learn how to make pizzas, how much easier my life is with pizzas. I was actually feeling happy talking about pizzas. Then, I accidentally clicked on “delete”. Pffftt! There it went! So, here I am, trying to reconstruct the previous contents. The only struggle is, the day I hit the 30+ mark, not only did things start to hang, things started to get forgotten as well Read more
Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Rind)
January 22, 2008
Although mung beans require an hour or so of boiling to soften, the actual sauteing and “putting” together of the soup takes a mere 10 to 15 minutes. This ginisang munggo soup recipe is a regular at my table as not only it is a nutritional powerhouse but at .89 cents a pack for dry beans (which can easily serve 12), it is also possibly the cheapest source of protein you can find. Read more
Apple-Mustard Sauce
January 21, 2008
1 cup apple jelly
1/2 tsp mustard
Blend well. Allow flavors to combine for around 1 hour before serving. Read more
Honey Mustard Sauce
January 21, 2008
1/2 cup honey
1/4 cup dijon mustard
Blend well. Keep in refrigerator at least 2 hours before serving to allow flavors to blend. Read more
