21 Jan, 2006
A recent post on tomatoes resulted in a lively discussion in the comments section regarding heirloom and “native” or “localized’ tomatoes. I also read with interest Karen’s post on Pilgrim’s Pots and Pans that details these irregular looking but great tasting tomatoes that have evolved on local shores over the last two hundred…
19 Jan, 2006
This fruit bowl has a selection of ponkan, sugar kiats and kumquats. An earlier post on kiat kiat resulted in a lively discussion in the comments section on some small “citrus” fruit that some said was a little like an orange kalamansi, a longan, kumquat or even a genetically modified fruit. It…
18 Jan, 2006
Crispy, chewy, salty and pungent, fried danggit is on my top ten list of breakfast foods. I know I am supposed to be eating healthier these days after the fat and salt overdose of the recent holidays but I simply couldn’t resist a freshly fried pile of dried danggit that the cook made…
17 Jan, 2006
Puso ng saging literally translated is “heart of banana.” Most English source books however, refer to this common “vegetable” as Banana bud, flower or blossom… I have no idea why the cooked puso is considered a vegetable while the fruit of the same tree is a fruit… I suppose if you ate…
16 Jan, 2006
I have been extremely busy lately, zipping in and out of town as well as making sure our house guests are well fed. I have a dozen more potential posts of all the artery clogging foods we have eaten lately but I needed to step back for a meal and eat a little…
12 Jan, 2006
Continuing the theme on chocolate desserts from Francois Payard, I also made the delicious truffles you see here from one of his recipes. It was a bit of a pain in the neck but the results were well worth the effort. It appears pricey but it goes a long way, in my…
11 Jan, 2006
Chocolate soufflés are actually very easy to make. Chocolate soufflés are actually very easy to make. I kid you not. And they are absolutely delicious regardless of whether you achieve the perfect rising of the soufflé… as warned by numerous stereotypical views on this simple dessert. If you follow some basic…
10 Jan, 2006
A comment on the previous post on veal reminded me about the photos I had of stone fruit that some of our houseguests brought from Sydney a couple of weeks ago. On arrival from the airport, this wonderful box or case of fruit emerged from one of their suitcases and carefully ensconced within…