31 Jan, 2006
When was the last time you had a pabitin in your home? They are easy, economical and a serious favorite among kids! Every Christmas I try to put out several pabitins at the staff party where there are at least a dozen kids present. Earlier in the year, I hit the…
28 Jan, 2006
This is one of my favorite crab recipes (original recipe was from a Ken Hom cookbook many years back) that has never failed with guests… Take several handfuls of dry sotanghon (glass noodles or mung bean noodles)and soak it in some warm water until soft and drain. Clean some good alimango (mud…
27 Jan, 2006
Amaryllis plants are in bloom again. I have written about amaryllis or hippeastrum before but I just wanted to give you all a heads up that they are in the markets now, albeit erratically. Someone must be bringing in some of the medium or lower quality bulbs from Holland and are raising…
26 Jan, 2006
I received a whole Jamon Serrano as a birthday present last year from some extremely generous and food-loving friends. By Christmas I had barely made a dent in the ham despite having served it as an appetizer at two holiday meals. I used to be a huge Prosciutto de Parma addict with…
25 Jan, 2006
This spectacular pair of sterling silver grape scissors was a gift from Santa last Christmas. It is now a treasured possession and if I hadn’t left instructions that I should be cremated when I keel over, it would be one of those things that I would want buried with me for some grave…
24 Jan, 2006
The Blue Kitchen is a real gem. Started over 11 years ago by two close friends that were inspired by the Silver Palate Cookbook (that was the result of a small but superb ready to eat/food shop in NYC’s Upper West Side), it is an outlet for their obvious passion for fine food….
23 Jan, 2006
I have always pushed artisanal provedores, folks who make stuff the old-fashioned way or folks who really put a whole lot of effort into the foodstuff that they are purveying. I don’t necessary want slick, I prefer food with soul and passion. I have featured yemas and great ensaimadas from Mark Medina’s…
22 Jan, 2006
Yesterday I nearly died and went to Pinoy breakfast heaven… Why haven’t I tried LAMAYO before? Why? My post several days ago on my beloved dried danggit resulted in several readers, including Marga, asking if I had tasted lamayo yet. I assumed it was fresh danggit but it isn’t…and boy have…