Seared Salmon with Kiwi-Mango Salsa
June 30, 2008
A few days ago, I received a letter from our company’s food purveyor, Sysco, containing an update on the salmonella outbreak. Although the correspondence assures us, the buyers, that Read more
Banana Nut Muffin
February 23, 2008
These muffins are a refreshing alternative to store-bought cookies and are a cost-friendly snack item for the kids’ pack lunches or for take-alongs to family picnics. For an interesting variation, I made use of the versatility of the recipe by substituting, on half of the muffin batter, my leftover blueberries and blackberries in place of the mashed banana. Before I popped
this blueberry-blackberry batch into the oven to bake, I sprinkled on top the cinnamon-streusel topping I used for my berry crumble. Read more
Fried Plantains with Refried Black Beans and Mexican Cream
February 23, 2008
Platanos fritos con frijoles negro y crema mexicana~definitely one of my gastronomic pleasures! Although commercially-prepared refried beans are readily available in most grocery shops, I sometimes prefer to make my own at home. Very simple recipe really. It is just a question of how long I am willing to wait for my favorite treat! Read more
Caramelized Banana with Honey, Mascarpone and Mint
February 4, 2008
A friend of mine gave me a big tub of mascarpone cheese and with no recipes in mind to make use of it for, I googled “mascarpone” and found this caramelized banana recipe at Recipezaar.com. When the author said that her daughter licked the bowl clean, Read more
Berry Crumble
January 7, 2008
This is a “spoon pie” sweet treat that starts with luscious black and blueberries and finishes with a crunchy cinnamon-walnut streusel. It’s perfect warm or in room temperature and sinful topped with vanilla ice cream. The leftover streusel topping and berries can be used to make versatile banana nut muffins. Read more
Lychee-Buko Sorbet (Lychee and Young Coconut)
December 16, 2007
Although it was around 63 degrees outside, I was yearning, last Saturday, for something cold for dessert. I had in the pantry all the ingredients needed for filipino-style fruit salad but since I’ve been pretty stalwart in adhering to my diet these past few days, I didn’t want to go off the boat by indulging on cream. Filipino-style fruit salad is a heaven of condensed milk, heavy cream, fruit mix, young coconut, and native preserves. I knew if I made it my daughter and I will not be stopping on one moderate serving. Here below is a lychee-buko sorbet recipe I concocted as my “calorie-friendlier” alternative. Read more
