Comments on: Holiday Dinner 2007

by: Marketman

Thu, 03 Jan 2008 12:34:29 +0000

risa, Mrs. MM used Jamie Oliver’s shrimp bisque recipe, with some tweaks. It wasn’t an original creation… :)

by: Guia Yonzon

Thu, 03 Jan 2008 05:14:11 +0000

Deceptively simple Christmas dinner. But it is fabulous!

I say it is simple only because of the relatively easy way of preparation. You can afford to be simple only if you have the freshest, best ingredients to work with.

By the looks of it, the roast beef was done to perfection. Cheers!

by: camille cruz-reyes

Wed, 02 Jan 2008 08:18:19 +0000

Only if you can visit our home one day and prepare a meal for us…hahaha :o Oh how that bisque looks extremely delicious. Your roast beef and sidings are just my favorites. And your salmon and dill spread? These things are what I consider a fabulous meal.

by: Marghi

Tue, 01 Jan 2008 07:05:34 +0000

Touche…to simple is better, especially on hectic occasions like Christmas….simple will always stand out. The popovers look super…and I do love doughy ones…perfect with huge pats of reallyyyyyyyyyyyyyyy good butter. My sis in law brought back a box of CALPIS butter from Tokyo (yes really good Japanese butter!) that would probably be perfect with your popovers. A Christmas full of memorable things amidst the sea of what usually comes our way during the season…and to fellow foodies, here’s to a 2008 full of even more to celebrate and savor! Thanks MM, for a great venue to discover more of what’s good about this world of ours….all the best to Mrs MM and the Kid!!!!

by: betty q.

Thu, 27 Dec 2007 04:37:23 +0000

Hi again, Erlinda…just made a batch of profiteroles(baby cream puffs). I used 3 extra large eggs (only had extra large eggs in the refrigerator) weighing 5 1/2 oz. total. They turned out just great…Here’s a tip: when you bake COOKIES, or practically anything EXCEPT CAKES bake them at the UPPER THIRD of your standard oven. I have 5 slots in my oven for the racks…so I put 1 rack on the 2nd slotand that’s where I bake my cookies, even ENSAYMADAS or PAN DE SAL! The bottom of the bread isn’t dark (turns just the right LIGHT BROWN COLOR). Let me know how your eclairs turn out. Also, did you wonder how the bakery gets the filling inside the cream puff without splitting it in half? We usually poke a hole in the bottom wide enough to squirt the custard using a plain tip about 1/2 inch in diameter inside a piping bag. Oh…you can freeze your eclairs or profiteroles (no filling yet) if you make a whole kaboodle!