http://www.marketmanila.com A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 00:04:40 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 http://www.marketmanila.com/archives/chocolate-bouchons-by-sweet-melissa http://www.marketmanila.com/archives/chocolate-bouchons-by-sweet-melissa#comments Sun, 08 Nov 2009 02:52:05 +0000 Marketman http://www.marketmanila.com/?p=9366 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 I managed to take this photo, on a silver platter, only 5 out of the 8 pieces in the package remained! Bouchons are a more rustic french bistro dessert, hence the name of Thomas Keller's more casual restaurant, Bouchon. They are relatively simple to make, and if done well, have all the hallmarks of serious simple comfort food.]]> http://www.marketmanila.com/archives/chocolate-bouchons-by-sweet-melissa/feed 28 http://www.marketmanila.com/archives/san-francisco-treats-part-ii http://www.marketmanila.com/archives/san-francisco-treats-part-ii#comments Sun, 01 Nov 2009 07:08:54 +0000 Marketman http://www.marketmanila.com/?p=9193 With superb sourdough and cheeses (as well as salamis) as Part I of the food pasalubongs, how could there not be a Part II with fruit and chocolate. Mrs. MM's luggage included several containers of black mission figs and other larger green/purple figs, all perfectly ripe by the time they arrived in Manila. Also in the maletas were several utterly stunning pomegranates. The figs and pomegranates made a fantastic still life, and now I ompletely understand why artists always seemed to use still life arrangements of fruit and flowers as the basis for paintings...]]> http://www.marketmanila.com/archives/san-francisco-treats-part-ii/feed 39 http://www.marketmanila.com/archives/a-tale-of-three-tableas-binondo-argao-camiguin http://www.marketmanila.com/archives/a-tale-of-three-tableas-binondo-argao-camiguin#comments Fri, 30 Oct 2009 09:53:42 +0000 Marketman http://www.marketmanila.com/?p=9143 After a recent trip to Cebu, I realized there were three types of tableas in our pantry, so I decided to compare them... First and foremost, let me state that I love artisanally produced ingredients, and will patronize them as much as I can. There is just something so pure about something made by a person/persons, often with great skill, experience and soul... So regardless of my comments on this post, I strongly recommend that readers choose to buy local tableas for their hot chocolate, before they opt for the easy way out which is to buy canned cocoa or other pre-sweetened concoctions in their local groceries. This is about getting back to basics, experiencing cacao near its purest form, and we are lucky to have a rural tradition (albeit slowly disappearing) of having our own hot chocolate from scratch. I was very surprised by the noticeable differences in color, flavor and consistency among the three tableas... ]]> http://www.marketmanila.com/archives/a-tale-of-three-tableas-binondo-argao-camiguin/feed 57