18 Nov, 2009
The concept of a Thanksgiving dinner to celebrate the bountiful harvest of the past summer and to give thanks for all the good things in life before the hard cold winter sets in is something I have always enjoyed. Of course it also happens to have become a major food holiday so that…
14 Nov, 2009
Once a year seems like a nice frequency to enjoy some really good caviar. With the holidays approaching, some of you might be in the mood for salted fish eggs… Last year, my caviar post on Iranian Beluga Caviar was something special, and I don’t anticipate more of that quality of wild…
12 Nov, 2009
Wok stir-fried broccoli with oyster sauce has to be one of my all-time favorite vegetable dishes. I could eat this once a week! If I have been particularly bad and consumed a phenomenal amount of fat-laden dishes in a given period, I try to detox with a lot of veggies, and this…
11 Nov, 2009
When I got my copy of Martinis & Aprons, I bookmarked several recipes that I found interesting, including this recipe for tablea brownies. I have made a LOT of brownies in my 30+ years of baking and always relied on Bakers Unsweetened Chocolate as the base for those brownies. I suppose I…
09 Nov, 2009
Deadly. In a wickedly good way. Do not attempt this when you are particularly hungry, like a half hour before lunch, as you will eat far more than you should. After the Zubuchonwich experiments, we just HAD to test a Pan de Sisig. OMG, why hasn’t anyone else done this before?…
09 Nov, 2009
Emping Belinjo or Melinjo are small crisp crackers with a bitter edge. Made from the fruit of a Belinjo/Melinjo (gnetum gnemon) tree, the ripe red fruit are boiled then pounded and dried into flat little disks that puff up a bit when fried for just a few seconds. The whole time we…
08 Nov, 2009
It isn’t often that I put desserts on a silver platter. When these freshly baked bouchons au chocolat were delivered to my office in Cebu minutes before I hopped onto a flight to Manila, I popped one into my mouth in the airport departure lounge, I was instantly smitten. By the time…
08 Nov, 2009
You need to be a bitter green fan to enjoy this dish. Or at least enjoy strongly flavored greens. We served this braised gai choy with some leftover lechon, presumably to help temper the evils of cholesterol overload, and it worked flavorwise. But I can see how this would also…