16 Apr, 2009
We often roast whole chickens or pork loin for a quick and easy meal, and inevitably, we throw in some potatoes and other ingredients into the same pan for a minimum of fuss and easy clean up. This is just one variation of what lies under a typical pork loin in our household……
15 Apr, 2009
Here was the first alternative use for those early fatty slices of prosciutto that I had set aside when slicing into a new leg… We were baking a chicken with some butter, olive oil, thyme and a whole lemon, salt and pepper in the cavity, and for the last 30 minutes of cooking, tossed…
15 Apr, 2009
The whole prosciutto had been resting in our fridge for about 3 or 4 days after its harrowing passage in the cold dark cargo hold of a wide-bodied jet from Europe… We were waiting for the right time to break open the vacuum seal to start enjoying it but there had to be…
14 Apr, 2009
Some close friends/relations gave us a wonderful, delicious and extremely generous gift – a whole boneless Prosciutto di Parma sent airfreight from Italy!!! I LOVE prosciutto. In the same manner that I adore jamon ibericos and the many variations on that theme. The love affair with prosciutto is so ingrained in…
14 Apr, 2009
I wrote this post last year on iba/kamias/belimbing at an early stage of drying on the roadside in Nasugbu, Batangas. It was pure speculation on my part as to how long the kamias were left out to dry, but didn’t realize they were literally dried to a crisp! So when I spotted…
14 Apr, 2009
Sometimes I am so busy with this blog that I don’t spend enough time hopping to other ones and just enjoying their wonderful content. I still visit many of my favorites in the links page, but here is one I think quite a few of marketmanila’s readers might enjoy. I was first…
12 Apr, 2009
Happy Easter to all of you who celebrate this holiday! It seems a bit frivolous to do an Easter post with photos of a bowl of pastel colored, foil wrapped chocolates, but I don’t have a good example/photo of Christ’s resurrection ascension back to heaven, despite the many santos and other religious icons…
12 Apr, 2009
So I had the 1-1.5 kilo octopus in the cooler. And no recipe books to help me proceed. I did recall seeing octopus hanging out to dry in a Greek cookbook I browsed through once, so I assumed drying it was a useful step and I did that for an hour. …