18 Feb, 2007
The Philippines really should figure out how to brand our homegrown pork. There is Kobe Beef, why not “Pinoy Pork†or an equally hokey or catchy name, depending on the spin doctors. When I am at a loss for an easy and delicious meal, I very often think pork, pink pig, porcine…
15 Feb, 2007
Update: We’ve moved! Yahoo, so far so good…
This website is finally being moved to a new, faster and hopefully far more reliable host. Over the next three days, nearly a thousand posts and several thousand photos will be “transferred” to our new home. I am told by my brilliant tech consultant that…
15 Feb, 2007
These were superb pies. I kid you not. I have never made a strawberry and rhubarb pie before and I was stunned by the results. Absolutely delicious; redolent with rhubarb tartness and flavor, tempered by the sweet mushy strawberry notes with slight crunch of tiny seeds, and a buttery, flaky crust….
15 Feb, 2007
A classic pairing of rhubarb and strawberries…they photograph well together, taste superb together and in this case, came down from Baguio together…making this a really nice honest, “seasonal” dish in the making. I will post the recipe up next but I didn’t know what to do with these great photos so I decided…
14 Feb, 2007
Here is another superb chocolate dessert that will trump almost any restaurant dessert for Valentine’s… it’s a really simple recipe by Thomas Keller for Bouchons au Chocolat. Literally translated as “Corks†of chocolate, these are warm and utterly luscious. They call for narrower, tall muffin like baking molds but I just used…
14 Feb, 2007
You can’t buy love; but if you can “buy”, go buy these exquisite chocolates instead. I once walked for nearly two hours up a very long street in Paris looking for the main shop of La Maison du Chocolat, and when I finally found it, I knew it was well worth the effort…
13 Feb, 2007
Farro is the grain that fed the legions… how’s that for your tidbit of the day? I am certain that I have learned something every single day that I have “fed†this website with posts. Whether from my basic research, reading hundreds of cookbooks, the comments of readers, or my necessary bias…
13 Feb, 2007
An elegant, relatively easy and make ahead dessert that always makes guests happy are these simple pots de crème. Essentially a chocolate custard, these are smooth, rich and very chocolatey. My sister gave me a 5 kilo block of chocolate last Christmas and I had to come up with several ways to…