Comments on: A Bit of Spain, France & Italy for Lunch…

By: CarmL

CarmL — Wed, 18 May 2011 18:24:46 +0000

Are those cazuela dishes? I recently bought some recently and I’m curious to know if I can use it to cook with over the stove top or is it better just using it as a serving bowl.

By: I dream lo-tech

I dream lo-tech — Sun, 15 May 2011 15:50:11 +0000

Yum. I could almost taste these, especially the Butifarra and Beans.

By: Kay

Kay — Sun, 15 May 2011 06:53:13 +0000

Now I’m hungry … and I want all 3.

By: Marketman

Marketman — Sat, 14 May 2011 09:36:09 +0000

You can sometimes find pectin at Metro Groceries in Cebu and Fort Bonifacio. But Sistr sends me pectin from the states as well…

By: k. ramos

k. ramos — Sat, 14 May 2011 09:33:00 +0000

Love the appetizers! By the way, MM, where do you buy your pectin? I can’t seem to find any here in Davao. Thanks in advance! :D

By: joy from la

joy from la — Thu, 12 May 2011 18:17:16 +0000

your fridge and freezer must be well stocked to come up with dishes like these at the spur of the moment…..yummy dishes at that!!!

By: tonceq

tonceq — Thu, 12 May 2011 16:09:47 +0000

yup, baked about 2 batches of Chocolate chip cookies and cooked for my mom as well! I’m learning to love the house more than traversing those congested malls whenever there’s a holiday, that’s all thanks to you MM! :)

By: Janette

Janette — Thu, 12 May 2011 12:31:48 +0000

Botifarra amb mongetes que bo! A typical catalan dish…I like it seasoned with chopped parsley…

By: Footloose

Footloose — Thu, 12 May 2011 11:03:09 +0000

When at a loss as to what to serve when confronted with unexpected mealtime guests, my fall back dish is French omelette. That’s because years ago, one skill that impressed me most while traveling across France was their way with eggs as in omelette. I though if these butyromaniacs can only be persuaded to be less suicidal in the use of butter, I can see myself limiting my egg intake to this form alone while there (well, that and crème caramel). With all the Youtube clips on how to turn out perfect omelette, I think it is an easy enough and very useful technique to learn. Then once the knack is acquired, you can approach the Spaniard’s way of incorporating practically anything at hand into it.

By: Steph

Steph — Thu, 12 May 2011 03:58:13 +0000

MM, you can still enjoy whatever you want, as long as in moderation and smaller portion sizes. :)