21 Feb, 2005
I love berries. Blueberries, blackberries, raspberries and strawberries… Picked fresh off the vine, berries are unbelievably sweet and flavorful. On Long Island, I used to pick both wild and cultivated strawberries and cultivated raspberries every summer and their flavor was ingrained in my memory banks. Living back in the tropics,…
21 Feb, 2005
Many Manila wine connoisseurs know about the wines of Bacchus. But not as many foodies know they carry several interesting food lines as well. First on the list is carbohydrates. Bacchus carries an extensive line of De Cecco pasta and rice for risotto. While everyone assumes that there is little…
21 Feb, 2005
Bacchus is a superb source of wine and fine food. There is so much to write about them so I am splitting my entries into two posts — one for wine and one for food. And perhaps a future one for equipment. I love Bacchus. Period. Opened to the…
21 Feb, 2005
Teresa Baldonado sells what she grows. For me, this is the best type of vendor at the weekend markets. There is something so right about someone who actually raises the plants or produce that they then cart down to the market to sell. They can speak to you about the…
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19 Feb, 2005
Fresh at the market this morning and only for the next month or so is Paho. These small tart mangoes are not underdeveloped or baby large sweet mangoes but rather a species of its own (Mangifera altissima). The tree is very similar to other more well-known mango trees though their leaves are…
18 Feb, 2005
A basic apple pie is delicious and really very easy to make. But for several reasons, it’s one of those dishes we have nationally bastardized almost beyond recognition. How did this happen? Reason # 1: apples don’t grow here, so the best alternative was canned Comstock apples in syrup courtesy of the U.S….
18 Feb, 2005
At the Nasugbu market recently, this large Labahita was yelling “buy me!, buy me!, grill me!, eat me!,” so I did. It is probably a Blackstreak Surgeonfish but don’t hold me to that as there are so many different bloody types of surgeonfish that it’s more than a tad confusing. Just make…
18 Feb, 2005
I often think I have a love hate relationship with clams. I love linguini a la vongole (white clam sauce), clams possilipo (tomatoes, etc.), clams oreganata (breadcrumbs, oregano and bacon), clam chowder, etc. I hate raw clams (once ordered them at age 12 at the Windows of the World restaurant at…