foodesign

pork and chicken afritada

2012-01-29T21:11:00.002-06:00

Many Filipinos I know will agree that afritada will remain as one of those favorite everyday dishes that our mothers cooked for us which we grew up eating. Perhaps the most popular version is made with chicken but afritada may be made with pork, chicken or a combination of both, which I personally prefer. It may be classified as a basic stew simmered in tomato sauce. However, the use of strong Spanish flavors of pimenton or smoked Spanish paprika with the addition of red bell peppers and potatoes will easily give a clue to the influence of centuries (1521-1898 to be exact) of Spanish rule in the Philippines.

Spanish influence is not just evident in food but it's imbedded in the Filipino culture as well.

Strong Spanish influence is still very much present not just in food and cooking but in the culture and life of many Filipinos. It became a big part of mylife when I went to study at one of the Philippines' oldest universities which was founded by the Spanish friars in 1611. It's interesting that the main building of the university with it's original intricate stonework still stands today as a reminder of that era. I believe that this strong influence will remain and continue to be passed on to many generations to come.

PORK & CHICKEN AFRITADA

olive oil for pan frying
1/2 lb boneless country style pork*
1/2 lb boneless chicken thighs, trimmed of fat*
2-3 medium yukon gold potatoes, peeled and quartered
1 small red bell pepper, cut into small squares or strips
1 small green bell pepper, cut into small squares or strips
1/2 cup frozen green peas (optional or may be substituted for the green bell pepper)
1 small can tomato sauce or 2 tbsps. tomato paste
2 cloves garlic, minced
1/2 cup sliced onions
1 tsp. paprika or pimenton (smoked Spanish paprika)
salt and pepper to taste

Pour a little olive oil in a skillet or pan and sear the pork and chicken. Set aside. Lower the heat and in the same pan or skillet, saute the garlic and onions. Return the browned meat to the skillet. Season with salt and pepper. Add a little water and simmer the meat for a few minutes before adding the tomato sauce and tomato paste. Cover and simmer until meat is tender. Pan fry the potatoes in olive oil until cooked and golden brown then transfer to a plate lined with paper towel to drain. Add the red and green bell then the fried potatoes last. Serve with steamed rice.

*The pork and chicken may also be marinated in soy sauce and lemon juice for a few hours for more flavor before cooking.

olive oil orange chiffon cake

2012-01-10T23:30:00.000-06:00

Here I go craving cake once again when I very well know that I'm supposed to start eating lighter after all the rich holiday food :-) But on second thought, the addition of olive oil instead of butter and all the goodness of freshly squeezed oranges, actually made me feel less guilty about baking and eating this cake!

I've been waiting for the opportunity to make it since I saw it posted by Zoe Bakes as Chiffon Cake with a Tuscan Twist sometime ago. Having a few oranges left in the fridge, I wanted to take the orange flavor to the next level so I used two oranges instead of just one for the zest. I also added orange flower water instead of vanilla. We don't mind the strong flavor of olive oil so I used a combination of extra virgin and a lighter olive oil. Substituting cake flour for the all purpose flour made the cake extra light, spongy and as my husband said, like angel food cake. It's one of the best chiffon cakes I've ever tasted and now one of our favorites. For a future variation, I may try to make it with limes and I'm excited to find out how that will turn out. In the meantime, thanks to Zoe Bakes for the inspiration!

For the recipe...

OLIVE OIL CHIFFON CAKE

(adapted from Zoe Bakes ~ Chiffon Cake with a Tuscan Twist ~ check her post for more tips)

Preheat the oven to 350F.

For the cake batter, in a large mixing bowl, sift together:

2 cups sifted cake flour

2 teaspoons baking powder

1 teaspoon salt

3/4 cup sugar

Make a well in the center of the cake mix, add the following then set aside:

6 eggyolks (6 eggs separated ~ eggwhites go into another mixing bowl)

1/2 cup fresh orange juice

zest of 2 oranges

1/4 cup extra virgin olive oil

1/4 cup light olive oil

1 teaspoon orange flowe water (or vanilla)

In another mixing bowl, add 6 eggwhites (room temperature) then beat with electric mixer and gradually add 3/4 cup sugar until soft peaks form. Continue beating for a few more minutes until stiff glossy peaks form. Set aside while mixing the cake batter. Mix well until batter becomes lighter in color. Fold beaten eggwhites into the cake batter until evenly blended. Transfer to a lined 10" tube pan. Bake for 45 to 50 minutes or until top of cake springs back when lightly pressed. Remove from oven and invert pan on the counter. Cool for about 30 minutes before taking the cake out of the pan. Sprinkle with powdered sugar before serving.

welcoming 2012

2012-01-01T16:16:00.001-06:00

Another year is over and as we welcome 2012, we shall always look back with fond memories of happy times and unforgettable travel adventures. I was also fortunate to spend the holidays last year with my family in the Philippines, thankful to have experienced the festivities and traditions there once again. I always felt that New Year's Eve in the Philippines is the counterpart of Thanksgiving here in the US. It's always at New Year's Eve when we try to fill our tables with lots of good food as a symbol of bounty for the coming year and to give thanks for the many blessings of the past year. I guess I will never forget how we celebrate New Year's Eve in Manila and I now try my best to combine the traditions there with those we have here. Aside from briefly watching a colorful mini fireworks display courtesy of our neighbors, the rest of the evening was quiet and relaxing for us. I cooked some of our favorites and shared our meal together with good champagne as we waited for the brand new year.

Best wishes for all of us in 2012!

a traditional centerpiece of round fruits

mixed olives

multi-grain and seeded sourdough

antipasto platter with gouda and camembert cheeses

celebrating with noodles for long life ~ carbonara with fresh fetuccine

mini turkey and pork meatloaf with creamy red bell pepper sauce

roast chicken marinated with garlic and lemongrass

traditional Filipino dessert ~ leche flan

our New Year 2012 celebration food and champagne on the table

a simple Noche Buena

2011-12-26T16:03:00.001-06:00

Noche Buena is a traditional Christmas Eve dinner in the Philippines. After the Christmas Eve Midnight Mass which celebrates the birth of Jesus, the highlight of the Christmas season for Catholics, families head back home to share a meal together. It's a very old tradition that centers on the meaning of Christmas and family but when there's a gathering, food will always be an important part of it . We spent Christmas this year at home and enjoyed a simple Noche Buena for two. It was a quiet and relaxing Christmas Eve at home together.

Noche Buena table setting for two

gouda cheese and challah bread

green salad with sliced avocados

baked pasta with bechamel & cheese topping

a serving of the baked pasta

pumpkin cheesecake bars


pizelle cookies are great after dinner treats with coffee or tea

our simple Noche Buena food

a gift of bread

2011-12-22T13:55:00.001-06:00

As a food lover, I beg to disagree with a yahoo article I read recently that was strongly discouraging gifts of food during the holidays. As mentioned in the article, there's already so much food during the holidays therefore, it's not advisable to give more. It may be true for some, but dedicated food lovers will always be excited and thankful. It has been my favorite holiday activitiy to make cookies and bread for gifts.

This year, I was inspired to bake challah bread in a french baguette pan (as shown below) instead of the usual loaf pan. Challah bread has always been in my list of breads to make for the holidays because of its impressive braided look. I made it narrower and longer this time to fit the baguette pan and tried the 4-strand braiding technique that I learned from Shiksa in the Kitchen. Thanks to her helpful tutorial, 4-strand braiding is now my favorite. Neatly wrapped and tied with a little holiday ribbon, they make thoughtful gifts that are always well appreciated by family and friends.

Enjoy the blessings of the holiday season!

pasta with beans and escarole

2011-12-20T10:04:00.000-06:00

There are a few items that I consider pantry staples and this may be true for many households. Dried pasta, canned beans, canned chicken and beef broth for quick soups and simple dinner time side dishes are essential for me. With some pasta and a can of beans, it's easy to create a healthy and affordable dish for everyday meals at home.

This simple pasta side dish showcased my favorite cannellini beans, rotini pasta and escarole. In a skillet, heat about two tablespoons of olive oil and sautee the sliced escarole for a few minutes or until the color turns bright green. Toss in the cannellini beans and cooked rotini pasta next and gently stir to combine. This dish may also be served cold as a salad. Sprinkle with shaved parmesan cheese and adjust the seasonings.

chicken bao (siopao)

2011-12-16T22:17:00.003-06:00

Straight from Andrea Nguyen's cookbook, Asian Dumplings, I finally tried to make these Filipino-style chicken baos or siopao, as they are best known in the Philippines. They were not complicated to make, thanks to Ms. Nguyen's well-tested recipe and precise instructions. I made these sometime ago using another recipe I found online but the filling was pork instead of chicken. This recipe specified boneless chicken thighs for more flavor. The chicken filling can be made ahead and refrigerated until ready to use. I made sure that the boneless chicken thighs were trimmed of extra fat.

They're convenient to have for lunch or quick snacks and they freeze well individually wrapped in cling wrap then stored in an air tight container. A quick reheating in the microwave for a few seconds and they're ready to eat. They're best kept refrigerated for a few days or they may be frozen for a longer period of time.

steaming the siopao with chicken filling


lining them with parchment or wax paper prevents sticking

The recipe and procedure may be found in this link thanks to Island Girl foodblog but I was glad I bought a copy of the book. There many other tips, recipes and ideas from Andrea Nguyen that are so helpful in making dimsum at home.

snow day fun

2011-12-15T10:24:00.002-06:00

My short visit to my aunt and uncle in Memphis has ended and I look back with appreciation for the opportunity to spend the holiday season with them once again. The hectic but fun-filled week went by fast. I was also glad to help out with my aunt's holiday activities and decorating. It was also a good time to get together with friends and family there. One of the highlights of my stay was seeing and experiencing snow again. I understand that there may be less appreciation for it in some places where it can be a real day to day obstacle and problem but coming from a warm location, it was an exciting and awesome experience for me. I've forgotten how beautiful fresh falling snow can be.

Wishing you a very Merry Christmas

and a Happy New Year!

trees blanketed with snow

the path leading to the house

a cozy nook in her garden

my cousin along the winding path

deer decorations blend in just fine

I like how the branches form a pattern

more fresh snow!

ivy plants around the fountain covered with snow

a natural Christmas outdoor decoration

cute snow-covered pumpkins :-)

fall weekend baking

2011-11-19T15:06:00.001-06:00

This is the best season to try out the many different varieties of pears in the market these days. They're all sweet and perfect for eating but every now and then, a good pie or tart such as the pear frangipane tart (shown above) is worth the time and effort to make. The pears were peeled and layered on the pie shell and creamy filling made with almond flour. A classic recipe may be found in Georgia Pellegrini.com.

If I were asked to describe hummingbird cake, I would say it is a more exotic version of the popular banana cake or bread. Considered a Southern specialty, I also read that it was the most requested cake recipe in Southern Living magazine. I first heard about it in Memphis when a friend brought it to a party and shared the recipe with me. It had chopped nuts and a combination of crushed pineapple and mashed bananas then frosted with a cream cheese and powdered sugar icing. It's traditionally served as a two-layer cake but I chose to bake it in a bundt pan. I think next time I will try to freeze half of the cake as I found the entire recipe too much for our consumption.

a colorful mix

2011-11-11T21:03:00.000-06:00

There's always room on our table for a colorful mix of food and it really doesn't matter what the season is. I like how the fresh and vibrant colors of vegetables and fruits brighten up our everyday meals. Oftentimes if I have them chilled and ready in the fridge on a serving bowl or platter, I find it much easier to decide what to do with them later on. The combination of textures and colors always inspires me to make something with them.

This assortment of Asian vegetables (above) was served as a salad. Leftovers went well with some noodles for an easy but filling lunchtime treat the next day (shown below).

Finely shredded carrots, strips of red bell pepper, cucumbers and radish were used with cooked chicken and flavored with a sweet and sour chili dressing for some Vietnamese-style salad wraps. They may be prepared a day ahead and assembled right before dinnertime.


this mixture of cooked barley, green peas, corn kernels, carrots and chickpeas made a tasty side dish to a Mediterranean-inspired meal...the chewy grains of barley were a great substitute to pasta

having a variety of chili peppers growing in pots proved to be so handy for tossing into salads and soups

from salad dressings to marinades, there are so many uses for these calamansi or calamondin lemons

grapefruit for an anytime of the day snack

porridge mix bread

2011-10-31T12:51:00.000-05:00

There's a noticeable chill in the air signaling the onset of the fall season. It's time for more baking as we approach the holiday season once again. I recently tried a new bread recipe from the King Arthur Flour website that I think is worth sharing. This had some cooked whole grain porridge mix in it, a combination of steel cut oats and seeds called pompanoosuc.

The bread came out airy and light as shown above. I baked them in a baguette pan to maintain the shape. They were great for sandwiches, garlic bread or simply toasted and served with butter or some flavored olive oil dip.

POMPANOOSUC PORRIDGE BREAD
(recipe adapted from King Arthur website using Pompanoosuc Porridge Mix)

1 cup lukewarm water
1 whole egg (optional)
2 tablespoons softened butter (I used olive oil instead)
2 tablespoons honey (molasses or brown sugar may be used)
1 cup cooked pompanoosuc porridge mix ( or substitute cooked steel cut oats)
2 cups whole wheat flour (add more as needed)
2 cups unbleached bread flour
2 teaspoons instant yeast
1 teaspoon salt

Add liquid & wet ingredients in the bread machine pan first. Next add the flour, salt and yeast. Press Dough setting and check the consistency of the dough, adding more flour if needed to form a soft dough. After the dough has risen in the bread machine, turn it out into a floured board or surface. Flatten dough gently and fold twice. Allow it to rest for a few minutes then divide into two parts. Form into logs or baguette shapes and let rise for 30 minutes to one hour. Spray with water before baking then sprinkle evenly with flour. Slash the tops with a sharp knife. Bake at 350F for 45 minutes or until done and the crust is well browned. Allow to cool on a wire rack preferably for up to one hour before slicing. Enjoy the goodness of whole grain bread!

our land tours ~ part two

2011-10-17T23:58:00.001-05:00

the main attraction in Talkeetna ~ Mt. McKinley as seen on a clear day

We left Denali and moved on to Talkeetna for the second day of our land tour. It was a clear and glorious day. The sun was out and we were blessed with the magnificent sight of Mt. McKinley towering at 20,320 feet. We spent the afternoon until sunset relaxing on the veranda of the main lodge watching steadily as clouds covered and uncovered the mountain. The view was constantly changing. I tried my best not to look away as I didn't want to miss anything :-)

(clockwise) our raft by the river, fall colors against the cool blue mountain range, bear tracks on the sand, floating along the Chulitna river

The weather didn't look promising as we set out the next morning for our river float adventure with Talkeetna River Guides along the Chulitna River. It wasn't raining but it was overcast and windy. Mt. McKinley was totally hidden so we were thankful that we had a chance to see it the previous day. We were lucky to see a few bald eagles that day. The area around the Chulitna River is a natural habitat for them. Surrounded by nature, we spent a relaxing day on the raft but it sure was challenging and tiring for our paddlers who were fighting the wind the entire 4-hour float trip. The excursion was a great way to experience the outdoors and learn more about the area as well as the wildlife around it.

the eagles we saw along the Chulitna River

We enjoyed walking around downtown Talkeetna with its many charming souvenir and gift shops. I read that the location or setting for the tv series Northern Exposure, the fictional town of Cicely, was patterned after Talkeetna. The actual filming location, however, was somewhere in Washington. Shown above are just two of the cute shops I saw. Shown below is a local Alaskan art gallery.

shown above, West Rib sign, the bar by the entrance, caribou chili, specialty dark beer and a portion of the restaurant menu

We passed a few interesting restaurants, but the West Rib Cafe (shown above) caught our attention as it was one of the restaurants my husband remembered from the Alaska travel app. We settled for the caribou chili as soon as we saw it in the menu. I guess coming from the river excursion where we got a good dose of the cold Alaska breeze, there was nothing more appealing than a steaming bowl of chili. They also serve specialty beers on tap which my husband tried and enjoyed with his meal.

colorful flowers welcomed visitors in Denali and Talkeetna

our land tours ~ part one

2011-10-14T12:31:00.000-05:00

We stayed in two lodges that are both owned by Princess Cruises. The Denali Princess Lodge was more basic compared to the McKinley Princess Lodge. We also liked the McKinley Lodge better because of the layout. The lodges were built separately on a hilly terrain making the place more interesting to explore. There were plenty of dining options and shops around the resort as well as across the street. The accomodations may be basic but in a remote location, they may be considered one of the best.

Denali Princess Lodge (top photo) and displays around the lodge

the view surrounding McKinley Princess Lodge

interesting signage at McKinley Lodge in Talkeetna


20320 Alaskan Grill in Talkeetna and Sourdough restaurant in Denali

cute bear wood carvings and metal sculptures of wildlife

Included in our land package is a Natural History Tour at Denali National Park. It was another early start for us the following day as we got on our bus to the park. There were plenty of opportunities for taking photos of nature and wildlife along the way. We were lucky to see a moose grazing alone at a distance. Our bus driver and guide made sure we were well informed and had enough time to walk around and enjoy the tour.

(clockwise) early morning bus ride to the Denali National Park, moose grazing by the highway, a quiet trail at the park, mountain views and at the Savage Cabin with our park ranger host

the journey continues

2011-10-10T22:27:00.001-05:00

As we said farewell to our ship and headed on to the next phase of our travel, I was convinced that taking a cruise was one of the best ways to see Alaska. With unobstructed views of the scenery, experiencing nature and its serene beauty, cruising alongside the glaciers was a memorable and enjoyable part of our trip. After disembarking from the ship, we transferred to the Denali Express train for a leisurely 9-hour ride to Denali.

We were very appreciative to get excellent seats at the impressive Goldstar first class car. With a glass dome and etched glass dividers, it's the only car that has its own open viewing platform on the same level as the dome compartment, a great feature for taking photos of the views.

The dining service (shown below) on the lower level, looked neat with colorful glass art and white tablecloths. The kitchen was bright and gleaming with stainless steel counters and equipment.

We boarded the train before sunrise and so we were looking forward to having some hearty breakfast or brunch on the train. The food was very good and definitely worth trying. We came back for lunch and I tried a seafood eggs benedict version made with flavorful crab cakes. The poached eggs were cooked perfectly and the hollandaise sauce was light and creamy. We had a relaxing time and enjoyed every minute of our train ride.

an irresistable flaky pie made with mixed berries and apples for dessert

pancakes with reindeer sausage and eggs benedict

Along the way, we all got excited to see a family of dall sheep on the cliffs right by the railroad. The view of spruce trees in their yellow and green fall colors, mountains and rivers, shown above, appeared more like a painting than the actual scenery. Coming up next is the conclusion of our travel to Alaska ~ our land tours to Denali and Talkeetna :-)

College Fjord and Glacier Bay

2011-10-10T00:15:00.000-05:00

Feeling a bit tired after our excursions at the ports, I was ready for our relaxing days at sea as we moved on to our next exciting destinations, College Fjord and Glacier Bay National Park. Our cabin's balcony proved to be very useful and convenient for viewing the glaciers and scenery. It was sunny but extremely cold. With the balcony, it was easier for me to step out and quickly get inside if I needed to and still continued to enjoy the view. It's true that one has to see and experience it to fully appreciate travel destinations such as this. There are just some places that stay in your mind forever. I'm thankful for the opportunity to visit these unforgettable places.

the tide water glaciers of College Fjord

entering Glacier Bay

The ship stopped for awhile when we reached the massive Margerie Glacier (shown below) to give us sometime not just to take photos and admire the views but to be able to witness and feel the majestic panorama of this massive wall of ice that's actually a few stories high. At this point we were literally surrounded by glaciers and ice. Inside the bay, our big cruise ship was transformed into a tiny powerless toy boat amidst the huge boulders of ice. We were blessed with a bright and sunny day. The color of the water was deep blue green in some parts. Mini floating icebergs were also amazing to see and hear as they move along the water.

Margerie Glacier

view from the promenade deck

it was a calm and peaceful day at the bay...from our balcony, we admired the panoramic views of the glaciers reflected on the water...only the sound of the small icebergs happily floating along occasionally disrupted the silence

cruise food presentations

2011-10-06T11:31:00.000-05:00

Cruising Glacier Bay on a chilly but sunny day, the chefs prepared and presented a special seafood lunch buffet for the guests at the top deck of the ship. The arrangements were very creative and beautiful.

impressive arrangement with salmon

chefs busy with the preparations

another beautiful centerpiece

cute fruit and vegetable carvings by two Filipino chefs

pastries served at afternoon tea time

tea sandwich, fruit tart and scone at the afternoon tea time

We also tried the English-inspired lunch menu at Bayou Cafe, one of the specialty restaurants in the ship. Shown above are traditional fish and chips and kidney pie. At the main dining where we had a reserved table every night, our Filipino waitstaff were all friendly and very professional. Shown below are some photos of the entrees, appetizers and desserts they served us at the Provence dining room.

canapes at the wine tasting and pairing

swan cream puffs

highlights of Juneau & Skagway

2011-10-04T19:29:00.000-05:00

I didn't know what to expect and if I would survive :-) my very first flight in a 10-seater plane. I had mixed feelings as we boarded the tiny aircraft on a rainy day when we did our flightseeing, bears and whale-watching excursion with Alaska Galore Tours. It was amazing! The view of the glaciers from above was just breathtaking. In a way I was glad this tour was in my husband's wish list and was determined about it. If not, my fears would get in the way and I would never have experienced what it was like to view the glaciers from this perspective.

Mendenhall glacier

salmon stream where bears may be seen feeding

bears like these wild blueberries that grow in the area

view of islands and mountains from our boat

whale photos above taken by my husband

After our full day excursion in Juneau, Skagway was our next destination. I was looking forward to our White Pass and Yukon Route excursion. Boarding was effortless right by the ship dock so it was convenient for the cruise passengers. The White Pass and Yukon railroad was built in 1898 during the Klondike Gold Rush.The train had a vintage feel to it and very well kept. We had spectacular views of cliffs and mountains covered with yellow and green spruce trees. I particularly enjoyed passing through the two tunnels along the route. It was an unforgettable scenic train ride.

view of a beautiful stream as we crossed one of the bridges along the route

Skagway River

We had a few hours after the train ride to check out downtown Skagway and look for a place to eat. It was a chilly rainy day so we were happy to discover the Lemon Rose cafe and bakeshop located at a quiet part of the downtown area. They had an assortment of freshly baked pastries and cookies as well as sandwiches. We couldn't wait to sample them with some hot tea and coffee.

we also passed this bakeshop along the way

seafood at its best ~ Alaskan Chef's Table

2011-09-29T15:38:00.002-05:00

Serious seafood lovers will rejoice at the Alaskan Chef's Table and I have to say that it was the best we had in Alaska. Although my husband isn't a seafood fanatic (he has a severe allergy to shrimps and crawfish and he also prefers raw fish in Japanese restaurants to cooked) it's always important for him to sample local cuisine, products and ingredients so this excursion was just perfect.

(1) the Fish House restaurant, located not too far from the port, was the venue for the Alaskan Chef's Table food excursion (2) the handwritten menu at the restaurant (3) an old ornate stove in one corner of the dining room (4) the food prep table (5) the pantry inside the dining area (6) tableware neatly arranged on the shelves

This was a memorable food experience for us. As a fish lover, I was in my comfort zone :-) We signed up for this Ketchikan excursion hoping to get a taste of fresh Alaska seafood and we were not disappointed. We were there with just another couple as it was at the end of the tourist season in Alaska. We were told that at the peak of the tourist season they've had as many as 25 people in one session. I like our timing because it was very exclusive and laid back. We were served the finest halibut, salmon, dungeness and king crabs caught by the local fishermen. Learning about how they are all very supportive of the local fishing industry and the environment made me even more appreciative of the hospitality and the opportunity to sample their delicious seafood.

salmon tasting shown above ~ salmon gravlax on rye toast with sweet onion marmalade, Alaska Fish House signature salmon cakes served with fennel tzatziki, smoked salmon served with diced fresh tomatoes, red onion, capers and a sour cream and dijon mustard dip

miso & ginger sablefish ~ a rich and buttery fish

roasted Alaska king crab & dungeness crab ~ patience and determination are key to get the tender and moist chunks of tasty crab meat out of the shell

Halibut Olympia & grilled salmon with glaze

bouillabaisse-inspired fish stew with halibut

Ketchikan Wild Bread Pudding ~ with wild blueberries & rhubarb

this recipe booklet was handed to us at the beginning of the meal

our very informative guide from Ketchikan (above) was very entertaining and had lots of stories about the culture and everyday life


our young chef busy preparing and cooking in one corner of the kitchen (above)

our first port in Alaska ~ Ketchikan

2011-09-29T10:38:00.000-05:00

We've been to a few cruises but this was our first time to try a cruise and land tour. We left Vancouver for Ketchikan, Alaska the following day. We heard that it often rains in Ketchikan but our luck seemed to continue to work as we had another bright and sunny day while we were there. This neat little town welcomed us with views of towering cliffs and an array of pastel-colored homes that look like tiny dollhouses nestled in the lush landscape.

the view must be amazing from the cute blue house way up the hill but carrying bags of groceries up the flight of steps may be a bit challenging :-)


I was fascinated by the carvings and designs of the colorful totem pole and couldn't stop taking photos of them :-)

cute wooden bench with a salmon-shaped back along the boardwalk to Creek Street

there's an option to take this small funicular ~ an easier and faster way to go up the hill

the most visited attraction in Ketchikan ~ Creek Street which used to be a red light district long ago is now filled with interesting curio shops selling local handicrafts, wood carvings, colorful t-shirts and many more ~ we still saw a few salmon swimming in the creek but the season to see them jumping is over now

afternoon stroll and lunch in Gastown

2011-09-28T13:37:00.002-05:00

We finally caught up with the hop on-hop off trolley at the Westin Plaza hotel after a long wait. We decided to take a relaxing ride not just because we had limited time and a bit tired from the bike ride but they seemed to be extra busy that day and for some reason the trolleys were missing their schedules. It was a pleasant but busy afternoon around the city. I was excited to see the popular attractions along the way. We enjoyed our stay in Vancouver immensely. We're thankful to get a glimpse and a little taste of the healthy and active lifestyle of the city. Bike rentals were scattered all over the city and seems to be a thriving business. Walking and biking are a normal part of everyday life. It was a great place to visit and worth coming back to.

(1) the round HR McMillan Planetarium and Centennial Museum (2) with a stainless steel crab sculpture and fountain in front (3) inside Chinatown (4) fruit and vegetable stall in Chinatown

we saw the statue of Gassy Jack (the founder of Gastown) & the touristy steam clock along Water Street

Hungry and ready to eat from our morning activity, we decided to get off the trolley at Gastown to get some lunch. It was just a short distance away from our hotel and the walk back was easy and pleasant. We spotted Water Street Cafe and I remembered that it was one of the most recommended restaurants in Gastown. We couldn't be happier with the menu. The food was mainly Italian and there was an excellent choice of pasta, fresh seafood, salad and desserts.

mixed green salad with champagne dijon vinaigrette and candied pecans

hot salmon salad ~ B.C. salmon marinated in a sweet soya dressing sautéed and served over crisp greens

my husband tried the duck confit with a balsamic and pineapple chutney glaze on garlic mashed potatoes

very tempting dessert menu

classic tiramisu


the restaurant's signature dessert baked apple and rhubarb in filo pastry was worth the 15-minute wait:-)

morning walk and bike ride at Stanley Park

2011-09-28T11:53:00.000-05:00

On our second day in Vancouver, depending on the weather conditions, plan A was to rent bicycles and visit Stanley Park. This park is in the must-see list in all the travel books and websites I've read. According to the locals, we were fortunate because our timing was great. We happened to be there on a very warm and glorious sunny day. It was perfect for our planned activity. We bought tickets for the hop on-hop off trolley around the city. Unfortunately, the wait was too long by the hotel so we decided to walk to Stanley Park. I'm glad we did our morning walk as it was just lovely with the scenery along the way.

Right beside our hotel was a very tall and modern sculpture called the "The Drop" as shown above. It's a representation of an actual raindrop which somehow blends with the mountains, sky and water in the background because of it's striking blue color. Baskets of colorful flowers (shown below) adorn the walkway around the hotel.

divided bike and walking paths for safety but I guess the stroller must be on the other side :-)

a neat boat dock and a cluster of buildings with a contemporary look

the busiest commercial seaplanes

seaplane sign points to the launch site

the nice and shady walking path to Stanley Park

interesting sculptures in small parks along the way

my rental bike by the Siwash Rock at Stanley Park

this marker tells the legend of the Siwash Rock

the Lions Gate Bridge as seen in Stanley Park

our first stop ~ Vancouver

2011-09-28T01:56:00.000-05:00

We're glad to be back home with many memorable travel experiences from our recent trip. We flew to Vancouver and stayed at the Pan Pacific Hotel in Canada Place. It was an ideal hotel for cruise passengers as they have special priveleges such as luggage assistance and helpful features like an elevator which takes guests straight down to the ship terminal.

The impressive hotel is a Vancouver landmark with it's glistening five white sails facing the water. Most of the rooms have big picture windows and the views were definitely something to see. We also enjoyed watching the busy seaplanes from our hotel room as they take off and land on the water.

the view of Stanley Park from our hotel room

Vancouver is an impressive city and we're glad we had the opportunity to visit even for just a short time. It's clean, green and tourist friendly. We didn't have time to visit Granville Island and Victoria but hopefully we'll get a chance to come back.

We had a quick afternoon snack at the hotel before heading outside for a relaxing stroll. The chicken and bacon club sandwich and hamburgers we ordered were nothing fancy but as our first meal that day, it tasted great.

our first glimpse of the city in a hybrid taxi cab from the airport

2011-09-07T09:00:00.000-05:00

It has been awhile since my husband and I went on a new adventure together. The year 2008 took us all the way to the Philippines where we enjoyed our time spent with my family there. That same year we also went on a cruise which took us to many new places in Europe. For me, it was the fulfilment of a dream to travel to Italy. This year, we're excited for another much-awaited cruisetour adventure which will take us to Alaska this time. Alaska has been in my husband's bucket list for many years now and I'm happy that we will be making this dream trip together. I've read so much about Alaska's breathtaking sceneries and wildlife. Our first stop will be Vancouver, a fascinating city that I've heard so much about and definitely worth exploring. I will try my best to document our travels and share the photos soon. In the meantime, we're just hoping for fine weather to accompany us along the way :-) Be back soon!

blackberry jam squares

2011-08-26T09:21:00.000-05:00

This recipe brings back fond memories from my baking days in Manila when I would see a new recipe in a cookbook or magazine and would be excited to try to make it. Very similar to this was a version I tried using strawberry jam. I remember that the crust had grated cheese in it. It was an odd ingredient but I wish I kept the recipe. I remember it turned out very good. I guess the saltiness of the cheese was a good balance to the sweetness just as adding a pinch of salt in most baked goods serves as a flavor enhancer.

Friday is my baking day. My husband appreciates having a little treat to munch on with his coffee on a quiet and relaxing Saturday morning. This idea was adapted from The Book of Afternoon Tea by Lesley Mackley published by HP Books. It's part of the series of cookbooks that I keep going back to. I particularly like the step-by-step photos for each recipe. The recipe for Spiced Apricot Squares inspired me to make these bars with blackberry jam instead of apricot jam. For the recipe...

BLACKBERRY JAM SQUARES
2 cups all purpose flour
1 teaspoon ground cinnamon
1 cup almond flour
1 egg, beaten
1 1/4 cups sugar
1/2 cup butter
1/2 cup blackberry jam (or more)

Line a 13" by 9" cake pan with foil. The foil will make it easier to take the cake out of the pan after baking onto a cutting board. Set aside. In a mixing bowl, combine flour, almond flour, sugar and ground cinnamon. Cut in the butter until evenly incorporated into the flour mixture. Add the beaten egg and mix well until combined. Knead lightly and form into a flat disc. Wrap in plastic and refrigerate for about 30 minutes. Roll out half of the dough and press into the pan. Spread the jam evenly on the dough. Roll out the remaining dough and slice into strips. Arrange the strips of dough on top of the dough to form a lattice pattern. Bake in a preheated 350F oven for 30-40 minutes or until edges and top are lightly browned. Cool and cut into squares. Makes about 24 squares.

mini turkey meatloaf

2011-08-20T15:46:00.001-05:00

Reviewing pages that I clipped from old food magazines, I came across this recipe for mini turkey loaves from Food & Wine. Now that I'm trying to eat healthier once again, this lighter meatloaf version caught my interest. It also helped that I had a package of lean ground turkey in the fridge that was just waiting to be cooked. It had lots of minced vegetables mixed into it which prevented the ground turkey from drying out througout the baking process. The pepper sauce had an appealing color and was very flavorful. I was tempted to soak the meatloaf slices on my plate in the pepper sauce! The ingredients were basic and the procedure was easy to follow. The suggested side was wild rice but I served it with lentils instead.

A pound of lean ground turkey made two mini loaves.

fruit and nut bars

2011-08-08T15:24:00.000-05:00

This was the result of the variation I did with the classic date bars or what we love to call "food for the gods" in the Philippines. I was short on dried dates and only had half a bag left so I thought about substituting dried mixed fruit to make up for the amount in the recipe. This kind of dried fruit mix can be found in most grocery stores but I ordered this fruit blend online from King Arthur Flour. It worked and gave these bars a memorable twist. These were made with 100% whole wheat flour. I also combined the butter with canola oil instead of using all butter. Just a few adjustments made it lighter and made me feel less guilty indulging in this sweet snack treat :-)

FRUIT & NUT BARS
1 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup or 1/2 stick softened butter
1/4 cup canola or vegetable oil
1 cup light brown sugar
2 eggs
2 cups chopped pitted dates and dried fruit mix combination
2 cups chopped walnuts

Line or cover a 9 x 9 square cake pan with foil. Evenly coat with non-stick baking spray. Combine flour, baking and salt in a bowl. Set aside. In another bowl using a wire whisk, mix butter, oil and sugar together until fluffy. Add the eggs one at a time mixing well after each addition. Add the dry ingredients and mix until just combined. Fold in dried fruits and nuts. Mixture will be thick but will spread out easily. Pour the mixture in the prepared pan and level with a rubber spatula. Bake at 350F for about 30 minutes or until done. Cool for a few minutes then cut into bars.

These are great for breakfast and snacks. When it's this easy to make, there's no need to buy packaged fruit bar snacks which are oftentimes high in sugar content and loaded with preservatives that are not so good for us.

from my aunt's vegetable garden

2011-08-05T22:23:00.000-05:00

Sometime ago when my aunt came to visit us, she harvested and brought some produce from her vegetable garden to share with us. It was such a treat to use them for some of our dinner meals. Here are a few samples of what I made with them.

My aunt harvested a good number of banana peppers and some are still in stored in the freezer for future use. I chose a bunch to make into the stuffed peppers shown above. I used country sausage for more flavor and browned it in a skillet. Then I drained it well before adding cheese to bind the mixture before stuffing them into the peppers. Served with some spicy salsa.

The jalapenos were turned into these chili relleno snacks. I used cooked ground beef seasoned with chili powder and cumin and combined with grated cheese. They were dipped in beaten egg then rolled in breadcrumbs before pan frying. There wasn't anything healthy with these Mexican appetizers but all I can say is they were very spicy and flavorful.

I forgot to take pictures of the fresh cherry tomatoes prior to cooking but this fresh tomato sauce puttanesca style was what I made with them. These cherry or grape tomatoes were noticeably much smaller than those commonly sold at the grocery. Must be another variety.

My aunt also brought these nice looking ampalaya or bitter gourd. They're best used for side dishes, cut into thin slices then cooked with scrambled egg or mixed in with other vegetables.

pistachio cookies

2011-07-25T00:02:00.001-05:00

Another enjoyable week-long visit from my mom-in-law has sadly ended but we look forward to her return. It was a good chance to make these cookies again while she was here. For quick desserts and any time of the day sweet cravings, cookies are perhaps one the easiest to make. I like it that they keep well for days in an air tight container. They can even be made ahead and frozen too. We have more pistachios from my husband's last order which I vacuum packed and kept in the freezer. They're very convenient to have for baking.

When I first saw a recipe for these Italian pistachio cookies on Trissalicious blog, I knew I had to try to make them too. Chewy and light, they're so different from the more popular cookies I've tried to bake and tasted. They were very easy to make with few ingredients. They're also on the healthier side using only eggwhites and without any trace of butter :-)

mango lassi

2011-07-17T18:30:00.000-05:00

Funny how images of festive Bollywood dancing flashed before my eyes as I started to sip this refreshing drink :-) That's because I've read that lassi is a popular drink in India. It's often served with spicy Indian food as it has a cooling effect on the palate. It can be flavored with aromatic Indian spices like cardamom and cinnamon. I've heard a lot about popular Indian food like the rice-based dish lamb biyani which sounds great and roti, a flatbread, which I have to try to make sometime soon.

This lassi combines the sweetness of tropical ripe mangoes and the tart flavor of thick Greek yogurt together. There's no doubt this can easily be my favorite as I have expressed a love for mangoes many times.

MANGO LASSI

1 ripe mango, peeled and diced
Greek yogurt
milk or cream
ground cardamom and cinnamon (optional)
additional sugar or simple syrup if needed
crushed ice*

Combine all ingredients in a blender and puree to make 1 serving.
*To eliminate adding crushed ice, the diced mango may be frozen ahead instead and added to the mixture.

weekend celebration

2011-07-06T14:41:00.037-05:00

As a naturalized citizen of this country, 4th of July will always have a special meaning to me. Although I will always treasure the culture and will never forget the Philippines, the country where I come from, I'm proud to say that America is home to me now. For our laid back holiday celebration and to give thanks for my life here, I made some traditional American picnic food. I have visions of summertime picnics, backyard grilling, watermelon, warm apple pie and ice cream when I think of happy summer days here in America.

my idea of summer picnic food ~ barbecue ribs and potato salad


tender barbecue-flavored spareribs ~ wrapped in foil and slow-roasted in the oven at 260F for 3-4 hours

I made this with Granny Smith apples ~ I used to make apple pies in the Philippines during the holiday season with juicy apples imported from China

dinner at home

2011-07-02T17:42:00.003-05:00

We had a few guests for dinner the other night. My aunt, uncle and friends were in town for a few days. They usually stay by the beach when they're in town. We just invite them over for a little get-together. Our favorite after dinner activities were watching movies and just catching up on the latest. It was a pleasant and relaxing evening. I always enjoy cooking for them as they're all appreciative of the food.

traditional meatloaf of Marikina called everlasting :-) they all loved the flavor of this Spanish-style meatloaf.

roast pork tenderloin marinated in rosemary, olive oil & garlic

a simple side dish of steamed mixed vegetables with shrimp


chicken fricassee ~ pan fried chicken with mushrooms in a creamy sauce

the buffet server was handy ~ it worked great and kept the food warm

(1) Greek salad (2) warm pandesal (3) mozarella, black olives and cherry tomatoes (4) bundt cake and fresh fruits for dessert

coconut ginger calamansi bundt cake

2011-06-25T15:32:00.001-05:00

I found a basic bundt pound cake recipe and decided to replace some of the ingredients with what I have available. It's in the upper 90's again and I didn't really feel like going out to pick up just a few items at the grocery store. I run out of lemons so I harvested some calamansi (calamondin citrus) and juiced them instead. I also run out of sour cream but I have leftover coconut milk in the fridge from the Thai chicken curry I made the other night. We also have a some crystallized ginger that has been neglected in our pantry so I finely chopped a few pieces. I tried my best to make the cake lighter and healthier. I replaced half of the butter with canola oil. I noticed that the recipe was missing a key ingredient, baking powder. I wasn't sure why but I decided to add 1 teaspoon of baking powder to the flour. After all these alterations, I'm amazed the cake still turned out quite good :-)

The calamansi flavor wasn't as intense as I hoped but there was a noticeable hint of coconut flavor. Overall, there wasn't anything too overwhelming in this cake. All the flavors blended well together and the result was a light mild tasting dense and moist cake.

As I sliced my first piece, the chopped crystallized ginger glistened under the kitchen light like tiny jewels imbedded in the cake. It was a sweet treat for a relaxing afternoon tea time.

COCONUT GINGER CALAMANSI BUNDT CAKE
1 stick butter (softened)
1/2 cup oil
1/3 cup fresh calamansi or lemon juice
2 tablespoons lemon zest (optional)
1/4 cup finely chopped crystallized ginger
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/4 cups sugar
6 large eggs
1 cup coconut milk

Use a non-stick baking spray for the bundt pan. With a pastry brush, spread the baking spray evenly. Preheat oven to 350F. Combine coconut milk and calamansi juice and stir. Whisk together flour, baking soda, baking powder, salt and chopped ginger in a bowl. Beat butter, oil and sugar until light and fluffy, about 5 minutes. Add eggs one a time beating well after each addition. Alternately add coconut milk mixture and flour mixture. Mix well. Bake for 55-60 minutes. Cool the cake for about 20 minutes before inverting onto a cake platter or serving tray. Sprinkle with powdered sugar if desired.


I was very happy with this Nordicware bundt pan. One of the best in the market. I used a cake release baking spray and spread it evenly with a pastry brush. The shape came out well defined.

harvest time

2011-06-24T23:32:00.000-05:00

our patience was finally rewarded :-)

our first time to harvest figs...they're sweet and getting sweeter everyday

it's another fruitful year for our calamansi plants

juicy calamansi (calamondin citrus)...a good substitute for lemons & limes

slow cooker pot roast

2011-06-20T10:18:00.001-05:00

When it comes to comfort food, I often think of a simple slow cooked pot roast with tender slices of beef served with gravy, vegetables and mashed potato on the side. Unless you're in the middle of a remote island with no electricity or in places where the cost of electricity is high (the Philippines is a good example) I would say the slow cooker is a practical gadget to have around. I have always believed in the benefits of having a slow cooker :-) I would say it's an indispensable small appliance in the modern kitchen. Take this chunk of beef that I usually buy. It's very convenient, ready to roast and even comes tied with a string. I would sear the surfaces in a deep dutch oven (I like to use the cast iron dutch oven for a more even and darker searing). Sautee thickly sliced onions in the drippings before transfering to the slow cooker. Add chunks of carrots, a couple of bay leaves, tomatoes (optional) and garlic (if desired). Season with salt and pepper. Pour in some beef broth and water then add the seared beef. Set the slow cooker to high and relax until it's ready to serve. For the gravy, make a roux by melting butter in a small pot. Add about 2-3 tablespoons of flour and stir for a few minutes over low heat. Strain the sauce then slowly add to the roux a little at a time until the desired gravy consistency is achieved. Spoon over the sliced beef pot roast and vegetables.

sitaw (yardlong beans)

2011-06-11T23:10:00.001-05:00

Visiting Asian markets is both inspiring and educational for me. The other day I came home with a bunch of really good looking sitaw from one of the Asian markets here. It's owned by a Filipino couple who also run a cafe. I'm thankful that it's close by so I don't have to drive too far just to get a few supplies. They also sell other Asian vegetables now that it's summertime once again.

Sitaw is a very common local variety of green beans that can be found in most public markets in the Philippines. It's called yardlong or snake beans here in the US. I think I would much rather go with the name yard long beans :-) In Manila, we love this in mixed vegetable dishes and also cooked adobo style with vinegar, lots of garlic and a little soy sauce.

a bunch of fresh sitaw from the market

One of my favorite ways to cook them is with ground beef (shown above). Like some of the simplest Filipino vegetable dishes, it starts with browning the ground beef in a little oil or pork fat with the basic trio of minced garlic, thinly sliced onions and tomatoes. I cut the sitaw and steamed them for a few minutes or until they turn bright green in color. The seasonings may vary depending on taste and preference. I personally like to use fish sauce instead of salt in this particular dish. A little soy sauce or salt may always be substituted along with a sprinkling of ground black pepper. The final step is to just mix in the steamed sitaw with the cooked ground beef.

white & dark choco chip cookies

2011-06-09T10:13:00.004-05:00

A much loved cookie which I started baking many years ago back in Manila for my family. One of my best friends passed this on to me. She usually makes these extra rich with macadamia nuts instead of walnuts. The basic recipe is based on the famous Neiman-Marcus chocolate chip cookies. I split the cookie dough and added white chocolate chips to half of it and dark chocolate chips to the other half. My husband prefers white chocolate because, with the exception of Lindt chocolates, other brands just taste bitter to him. So I consider myself lucky just because, in our home, there's more chocolate for me :-)

I like them just out of the oven while they're still warm and very chewy. Sometimes I warm them up for a few seconds in the microwave to slightly melt the chocolate chips. I like to use 60% Ghirardhelli brand dark chocolate chips.

Finely ground oatmeal (blended fine in the food processor) in the mixture makes these cookies a healthier version with additional fiber from the chopped walnuts.

roast rack of lamb

2011-06-08T11:17:00.004-05:00


cooked rare at 140F interior temperature

Attempting my first ever roast rack of lamb at home was a challenge. First off, I wanted to make sure I got everything right as I didn't want this perfect and pricey piece of meat go to waste. To help me out, I even watched a couple of very informative You Tube videos on how to properly french (a new term I learned) a rack of lamb. It was also helpful that our oven has a built-in probe gadget. It beeps when the preferred temperature for doneness has been reached. The timing was crucial so as not to overcook the lamb. This was on the rare side and still pink at 140F when I took it out of the oven. Next time I will try to cook it medium rare at 150F. I also tried to make a red wine reduction sauce (as shown in the first photo above) but it didn't quite work so I need to improve it. The lamb was served with steamed vegetables and pan-fried red potatoes.

resting the rack of lamb before slicing is an important step


(1) the Australian rack of lamb my husband bought at the grocery ~ lamb has always been one of his favorites (2) on a cutting board ready to be "frenched" (getting rid of extra meat and fat surrounding the bones) (3) I got this tip online to slice the thin fat layer with a sharp knife under the bones (4) the frenched rack of lamb rubbed with crushed garlic, salt and pepper, herbs de provence and olive oil and ready to go into the hot oven (5) getting the correct interior meat temperature with the handy oven probe

pistachio cake

2011-06-06T23:10:00.005-05:00

Some ingredients are just hard to find at local grocery stores. Unsalted and shelled pistachios are one of them. My husband found and ordered these raw pistachios (shown below) online after searching and reading the reviews.

And so my pistachio project begins.The first of many recipes I found and tried was this pistachio cake. There are several variations online so it was confusing to choose which one is the best but I settled for this.

I wanted a cake with pistachios in the lead role :-) This recipe uses ground almonds too but I reduced it and increased the amount of the pistachios. I also reduced the butter and combined it with olive oil to make it a bit lighter. It makes a small 9" round cake but it's loaded with ground nuts and has very little flour in it. I forgot that I have pistachio flavoring so I used vanilla. The sweet glaze on top with lemon juice, sugar and whole pistachios added extra moisture to the rich cake.

PISTACHIO CAKE
(recipe adapted from Food Endeavours of the Blue Apocalypse)

150 g butter (about 1 1/2 sticks)
50 g olive oil
225 g white sugar
grated zest of a lemon
1 teaspoon vanilla
3-4 large eggs
50 g ground toasted almonds
150 g raw pistachios
50 g all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Glaze:
whole roasted pistachios
50 g sugar
1/4 cup lemon juice

Line a 9" cake pan with parchment paper. Roast or broil the pistachios about 10 minutes, stirring them from time to time. Grind the pistachios in a food processor until fine. Whisk together flour, baking powder and salt. Cream the butter and sugar until light and fluffy. Mix in vanilla and lemon zest. Add the eggs one at a time beating well after each addition. Fold in the flour mixture and the ground nuts. Pour into prepared pan. Bake for 40-50 minutes or until done. Cool and invert cake onto a serving platter.

In a small saucepan, heat the sugar and lemon juice for the glaze. Add the whole pistachios and cook until slightly thickened. Pour over the warm cake.

grilled tofu appetizer

2011-06-01T15:47:00.002-05:00

The texture of tofu may not appeal to everyone but somehow this Asian staple food has successfully made its way to the produce or health food aisles of most grocery stores. In Asia, tofu is part of the food scene and culture. We have many Filipino dishes that uses tofu as well. The problem with tofu is the bland flavor and strange texture. Eating it as is will probably turn off even the most adventurous. However, marinating it or adding it to a dish with a flavorful sauce makes it so much better. Tofu is like a sponge (sounds like a good comparison :-) that soaks up and retains the good flavors of a sauce or marinade. I first got the idea for these grilled tofu from my aunt. It's important to drain the tofu slices well then press them in between sheets of papertowel or dish cloth to remove as much moisture as possible. I brushed the tofu slices with olive oil then sprinkled them with salt and pepper just before grilling. They were topped with crunchy radish and carrot strips, garnished with cilantro and served with an Asian-inspired sweet chili sauce.

Memorial Day breakfast

2011-05-30T08:00:00.001-05:00

A perfect fruit combination for our Memorial Day breakfast (shown above) juicy red bing cherries, sweet blueberries and fresh pineapple chunks.

I'm happy to have found this pancake recipe. It makes use of the extra sourdough starter that's usually just thrown out and wasted. When I'm not making bread with it, I turn to this recipe to make a batch of pancakes instead.

SOURDOUGH PANCAKES
1 large egg, beaten
1 cup sourdough starter (fed or unfed straight from the refrigerator)
1 tablespoon oil
1 tablespoon honey (or sugar)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda

Combine the dry ingredients (baking powder, salt and baking soda). Set aside. In a mixing bowl or big liquid measuring cup, combine and mix well the starter, egg, oil and honey. Add the dry ingredients and blend well. Let the pancake batter stand for a few minutes. It will become bubbly as it reacts to the baking soda. Pour about 1/4 cup batter on a hot griddle. Makes about 8-10 pancakes.

Enjoy the long Memorial Day weekend!

potato nachos

2011-05-28T14:56:00.004-05:00

Thursday is our usual potato night at home. Limiting our intake of potatoes to once a week seems to work for us. We're now at that wonderful age when we need to try our best to eat healthier and lighter. I have to admit I have more difficulty cutting back especially when it comes to carbs. Aside from bread, I have a weakness for cakes (I even crave pancakes!) and snacks. At times it may or may not work but I'm constantly looking for ways to cook healthier now.

I wanted a cheese sauce to drizzle on top of the potato wedges so I made a lighter version. In a skillet or pan, melt a little butter with olive oil. Add about 2 tablespoons of flour and whisk to blend. Cook the flour over low heat for a few minutes. Stir in water and about 2 tablespoons sour cream. Add more water if mixture is too thick. Lastly, add a cup of grated cheese and blend well. Sprinkle some paprika, cumin and chili powder. Season with a little salt.

Slice the potatoes in wedges using a wavy cutter or knife. Blanch the potatoes in boiling water until they are half-cooked. Drain and arrange them on a cookie sheet (I used a pizza pan as shown above) then lightly brush both sides of the potato wedges with olive oil. Sprinkle with salt and pepper (optional). Roast or broil until lightly browned. Arrange the potatoes on a serving platter. Drizzle with cheese sauce then sprinkle with sliced jalapenos, black and green olives. Sprinkle with extra cheese and garnish with cilantro if desired.

the potato nachos shown topped with sliced jalapenos & black olives

hamburger buns

2011-05-24T16:51:00.000-05:00

My interest in breadmaking started almost ten years ago. I was still single and living with an aunt when she bought her first bread machine. The idea of not having to knead the dough by hand sounded very appealing. It was also about that time when I got hold of a basic roll recipe which we use for making Filipino breakfast rolls called pandesal. I was also inspired by another aunt to make my first ever loaf of challah bread. Since then, I really haven't paid much attention to the bread aisle at the grocery store. It has been years since I bought supermarket hamburger buns. I use a basic recipe that I shape into classic dinner rolls, hamburger and hotdog buns or just whatever shape of bread I need to serve for a meal. Very easy and fast to knead in the bread machine then taken out at the end of the dough cycle for the shaping. Homemade burger buns always make our favorite hamburger dinners at home more special.

As shown in the pictures, these homemade burger buns are far from perfect. Some of them came out almost square :-) but that's to be expected with any home baked bread. The more irregular they look the more homey they seem to be.

BASIC ROLLS
2 cups whole wheat flour
2 cups unbleached bread flour
1/8 cup sugar
1/4 cup nonfat dry milk
2 teaspoons instant yeast
1 teaspoon salt
1 egg at room temperature
1/4 cup or 1/2 stick margarine (softened)
1/2 cup milk mixed with 1/2 cup water
(add 2-3 tablespoons more if mixture is too dry)

Pour the liquid ingredients into the bread machine bowl. Add the dry ingredients adding the yeast on top of the flour. Press dough setting. At the end of the cycle, transfer the risen dough to a floured surface or board. Flatten gently then fold a few times and let rest for a few minutes. Cut into pieces then flatten into rounds. Let rise for 25 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake at 350F for about 15 minutes or until tops are slightly toasted.

healthy banana bread

2011-05-21T15:16:00.002-05:00

I still wonder why bananas that are so green at the grocery start turning yellow and ripening fast as soon as they're brought home. I have since learned how to deal with overripe bananas to avoid the waste. I like to dice them up and put them in sandwich bags (one banana per bag) then pile them up in a freezer storage container. When it's banana bread or smoothie time, I can easily grab some from the freezer depending on how much I need.

This healthy banana bread recipe was a result of browsing the King Arthur Flour website looking for new ideas. Friday is my usual baking day for our weekend breakfasts and snacks. I haven't made banana bread lately and needed to use the frozen bananas. I made very few adjustments. I reduced the butter to 1/4 cup and added 1/4 cup of olive oil to make up for the amount required. I also omitted the banana flavor as I don't have it and added sweet dough flavoring instead with the vanilla. I just followed the recipe and procedure and was quite pleased with how this bread turned out.

pasta night

2011-05-20T09:00:00.001-05:00

mushroom ravioli and cheese sauce

This was a ravioli version of the classic mac & cheese. I had limited ingredients the day I decided to make this. I had a small can of button mushrooms, a bag of grated cheese, chopped onions and parsley. I cooked the onions and parsley in a little olive oil then added the chopped mushrooms, pinch of salt and pepper. After cooling the mixture slightly, I combined it with about a cup of grated cheese. The ravioli was made with whole wheat flour and pasta flour using the Kitchenaid pasta roller attachment. We also loved how the sauce turned out. It was a cheese version of the basic white sauce. I melted some butter, whisked in about 2 tablespoons of flour then slowly added chicken broth, sour cream and grated cheese until the consistency was just right.

tuna macaroni salad

A great tasting idea that I found in the Big Oven cooking website. Canned tuna turned out to be a very good substitute for the chicken in this macaroni salad. I cooked 8 oz of ditalini pasta (small elbow macaroni and other small pasta will work just as well) then combined it with 2 cans of well drained solid albacore tuna in water, chopped red bell pepper, a tablespoon of pickle relish, sliced green olives with pimiento, olive oil mayo, salt and pepper to taste. May be made a day ahead. Keep refrigerated.

shrimp egg foo young

2011-05-19T14:08:00.004-05:00

In our household, I tend not to cook shrimp often (my husband's allergic) but when the craving hits, I would usually cook a separate shrimp dish for myself. I remember this dish very well. It was one of my father's favorites that he used to order at a Chinese restaurant he liked. A simple dish with very few ingredients, it's also easy to cook at home. However at the Chinese restaurant, whatever it is they add makes the taste different and more authentic. Somehow those flavors are missing when I cook this at home but I consider that minor and I still like the dish.

Egg foo young or foo yung is a type of Chinese-style omelet usually served with a gravy. This version with shrimp is my favorite. I usually pan fry the shrimp in a little oil until they are half-cooked. They will continue to cook when made into omelets. Transfer them to a colander set on a bowl. Save the drippings for the gravy. Beat the eggs in another bowl and season with a little salt and pepper. Add sliced green onions or scallions to the shrimps. Heat up a nonstick pan and sautee some thinly sliced onions. Add the onions to the shrimp mixture and allow to cool slightly. Add the shrimp mixture to the beaten egg. In the same nonstick pan, add about half a cup of the shrimp mixture, brown one side then flip to cook the other side. Transfer to a serving plate and continue to make the rest of the omelets. Make the gravy by combining the shrimp drippings with water, soy sauce (salt may be substituted but the color of the gravy will be lighter), oyster sauce and a teaspoon of cornstarch. Pour into the pan and add more water if mixture is too thick. Pour the gravy on the omelets. Garnish with more sliced scallions.


shrimp egg foo young shown above on top of noodles

easy Mediterranean meal

2011-05-18T08:00:00.004-05:00


mozarella balls & grape tomatoes with chopped parsley

In a serving bowl, toss together mozarella balls, grape tomatoes, chopped parsley or basil leaves. Drizzle with extra virgin olive oil and balsamic vinegar and season with salt and pepper just before serving or let it marinate for a few minutes up to an hour for maximum flavor.

hummus

In a food processor, combine a small clove of garlic, one 15 oz can chickpeas or garbanzo beans, lemon juice, a little salt and pepper and process until coarsely chopped. Slowly add olive oil to the mixture and continue to process until minced. Add tahini paste (made from toasted sesame seeds) if available. Sprinkle with paprika or cayenne pepper if desired. Garnish with chopped parsley. Serve with pita bread wedges.

fresh and hot from the oven
pita / focaccia bread

whole wheat pita bread wedges

I used a whole wheat pita bread recipe but decided to just roll the dough out into a flat disk like a pizza so it came out looking more like a foccacia in the photo above. I found this amazing new recipe for softer pita bread at the Tastespotting website posted by Cooking With Directions. Many thanks for the must-try idea!

WHOLE WHEAT PITA BREAD
2 1/4 teaspoon instant or active dry yeast
1 tablespoon honey or brown sugar
1 1/4 cups warm water (divided)
1 1/2 cups bread flour (divided)
1 1/2 cups whole wheat flour (divided)
1/4 cup extra virgin olive oil
1 teaspoon salt

In the bowl of the bread machine or electric mixer, add and stir the yeast, honey and 1/2 cup water. Whisk in 1/4 cup bread flour and 1/4 cup whole wheat flour until smooth. Cover and set aside for about 30-45 minutes until mixture is bubbly. Add the remaining water, whole wheat and bread flour, olive oil and salt. Knead for 8 minutes or let the bread machine do its work in the dough cycle . Let the dough rise for 1 to 1 1/2 hours. Divide the dough into 8 pieces. Form into balls and flatten into 6-7" round disks. Cover and let rise for 30 minutes before baking at 375F to 400F for 5-10 minutes.

future harvest

2011-05-17T08:30:00.003-05:00

Looks like we may have a better harvest this year and be able to taste these fresh figs soon :-)

Last year, this fig plant was a victim of a still unknown bug or caterpillar attack. All it's big and beautiful leaves got chewed up but it's doing much better this year as shown above. We relocated it to a better spot on the deck and it's looking greener and healthier.

Looking forward to another bountiful harvest from our calamansi (calamondin citrus) plant this summer. We also repotted them to much nicer and bigger pots and moved them to a better location as well. They seem to like the fresh cool breeze circulating around them in this new spot as shown below. They get enough water here and it's much easier to harvest them in this location too.

sandwiches for dinner

2011-05-16T20:33:00.001-05:00

I seldom make and eat sandwiches but BLT is an exception. I must say it's ranked # 1 on my favorite sandwiches list. This is a variation which should actually be renamed BELT for bacon, egg, lettuce and tomato. I saw this idea in a magazine which featured simple recipes from the famous chef Thomas Keller. The addition of the egg was a superb idea and was a nice twist to the regular BLT.

I made these faux baguettes from my regular loaf bread recipe but added whole wheat flour, oatmeal and sourdough to the mixture. They may appear to be real baguettes in the pictures above but I just shaped and baked them in this very useful baguette pan to give them an artisanal look. This type of bread are always great for sandwiches.

Our dinner BELTs were tasty and filling along with some simple but flavorful bean soup I made with cannellini beans and sausages as shown in the background above.

my husband plated his open-faced version shown above

colorful salads

2011-05-06T10:10:00.004-05:00

Crunchy julienned carrots, cool seedless English cucumbers and thinly sliced spicy red radishes were tossed together with corn kernels to make this colorful well-balanced Asian-inspired side salad. The sweet yellow corn kernels were from the batch of fresh corn that I cooked the previous day.

Springtime corn on the cob is something I always look forward to. Aside from it's peak season freshness and intense flavor, at 20 cents a piece, the price is unbeatable too :-) I think a simple vinaigrette was all it needed. Just combine seasoned rice vinegar, lime or lemon juice, some warm water, a little sugar, pinch of salt and pepper to taste. Pour the dressing just before serving time or toss it in with the salad and refrigerate for about an hour to allow the flavors to blend together.

Honey roasted sliced almonds and dried cranberries provided the right balance to the tangy orange dressing used in this spinach salad (shown above). The zest of an orange and freshly squeezed orange juice were combined with dijon mustard, olive oil and seasoned with salt and pepper. Parmesan cheese was shaved right on top just before serving. I like the sweet, tart and salty flavors of this salad.

This wasn't really intended to be a salad but with my husband's excellent plating skills and striking colorful presentation, I think he may just have elevated this simple meal of Thai fish cakes and colorful vegetables to another level. It also gave me the idea to create more Thai-inspired salads like this one.

sourdough pretzels

2011-05-05T10:06:00.004-05:00

the pretzels were brushed with melted butter while still warm

Scanning the latest King Arthur Flour Baker's catalog, I saw an interesting recipe for sourdough pretzels that looks very promising. I have to admit I have long been intimidated with the idea of making bagels and pretzels. There's something about the procedure that requires them to be submerged in boiling water before the actual baking that I somehow equate with failure :-) I got interested to try this recipe as it skipped that part.

I have to say my husband and I were very happy with the result. Although they were not done the traditional way, these pretzels had the chewy factor with good flavor and the right texture. Since I seldom bake bread without replacing at least part of the flour with whole wheat, I combined 1 cup whole wheat flour and 2 cups all purpose flour. My sourdough starter has the consistency of pancake batter but I was using whole wheat flour so I had to add an extra 2 tablespoons of water to the mixture to get a slightly sticky dough. I used my handy bread machine for mixing the dough but I followed the rising time suggested in the recipe. Here's the SOURDOUGH PRETZELS recipe and procedure from the King Arthur Flour website.

this one was sprinkled with black sesame seeds

pumpkin fettucine pasta

2011-05-04T10:56:00.000-05:00

The addition of pureed canned pumpkin was one of my experiments in pasta making at home that turned out quite well. Not only did the pumpkin impart good flavor to the pasta but it also resulted in a bright and sunny color which added a nice touch to this pasta dish. The pureed pumpkin also blended well and was very easy to add to the pasta dough.

This was just a simple Italian sausage pasta that I thought would be ideal to make for the pumpkin fettucine pasta with the red bell peppers, green parsley and white button mushrooms representing the colors of Italian flag. Cook the fresh pumpkin pasta in boiling water and drain well reserving some of the pasta water. Remove the sausages from the casing then cook until well browned. Set aside to drain. In the same pan in about 1/4 cup olive oil, add minced garlic and cook until fragrant for just a few seconds. Continue to add the sliced red bell peppers and sliced mushrooms. Cook for a few minutes. Return the browned meat to the pan and toss with the ingredients. Add more olive oil if necessary. Add the drained pasta. Season with salt and pepper. Add reserved pasta water a little at a time if it gets too dry. Transfer to a serving dish then sprinkle with chopped parsley and grated parmesan cheese.

orange cake

2011-04-24T06:00:00.016-05:00

as bright as a warm sunny day ~ a perfect cake for spring

Farm stands are not a common sight where we are so I was happy to see one along the way. I knew I had to come back another day to see what they had to offer. Finally got the chance to check it out the other week and I was glad I did. Aside from some great looking citrus, they also sell cantaloupe, some small mango variety and a few vegetables. I decided to buy a bag of oranges and a cantaloupe. The oranges were extra sweet and juicy. The cantaloupe had very good texture and flavor too. After we ate a few of the oranges, I still had some left so when I saw a recipe for this orange cake, I thought it was a perfect idea to try.

orange slices and zest were as garnish on top of the cake

The recipe was from a Williams-Sonoma Savoring Desserts cookbook. Aside from the beautiful pictures of the desserts, it also featured the international locations where the desserts originated.

This orange cake was featured in the Spain and Portugal section of the cookbook. I decided to cut back on the butter replacing half of it with olive oil to make the cake lighter. Orange zest and freshly squeezed juice from the sweet oranges were added to the cake batter. For extra flavor, fresh orange juice and powdered sugar were mixed for the glaze and poured on the warm cake. For the recipe...
ORANGE CAKE (adapted from Williams-Sonoma Savoring Desserts Cookbook)

1 1/4 cups all purpose flour
1/2 teaspoon baking powder
3 eggs, separated
1/4 cup or 1/2 stick unsalted butter, softened
1/4 cup + 2 tablespoons olive oil
2/3 cup granulated sugar
grated zest of one orange
1/2 cup fresh orange juice (divided)
1/4 cup powdered sugar
orange sections for garnish

Preheat oven to 350F. Grease and flour an 8" round cake pan. In a small bowl, sift together the flour and baking powder. In a medium bowl, using an electric mixer, beat the eggwhites until soft peaks form. In a large bowl, using an electric mixer set to high speed, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Reduce the speed to low and slowly mix in the flour mixture, orange zest, and 1/4 cup of the orange juice. Fold in the eggwhites into the yolk mixture just until combined. Spoon the batter into the prepared pan. Bake for about 40-50 minutes or unti done. Turn out onto a cake rack and allow to cool to lukewarm. Transfer to a serving plate. In a small bowl, stir together the remaining 1/4 cup orange juice and the powdered sugar. Pour evenly over the warm cake. Garnish with orange sections.

a relaxing fondue night at home

2011-04-15T14:18:00.004-05:00

We don't get the opportunity too often so a visit from my mom-in-law deserves a special and fun treat. Fondue always evokes leisure and relaxation with good company sharing a special meal together. I will always think of it as something fun and enjoyable. We decided to get a fondue set not too long after our anniversary dinner at the Melting Pot, a restaurant specializing in fondue. It turned out to be such a memorable dinner that we thought about making it at home. It may have lost it's appeal through the years, after all, it was back in the 60's when it reached the peak of its popularity. Fondue sets have long been pushed to the back of most kitchen cabinets or given away to thrift shops. It's good to know that the Melting Pot has been successful in bringing the experience back. We rarely bring our set out but once in awhile, the thought of that awesome melted stringy Swiss cheeses keeps coming back to haunt us :-) My mom-in-law's visit was a perfect time for us to have fondue at home once again. I think we have to make it a tradition now and bring out the fondue set everytime she's here. I don't think I will get any negative votes on that :-)

(1) the set-up for the first course or appetizer (2) vegetable and meat plates with bite-size chicken and beef pieces (3) cubes of whole wheat baguette and chewy artisan bread ready to be dipped in the melted cheese, a combination of two flavorful Swiss cheeses, emmental and gruyere ~ the cheese melted perfectly and we were happily dipping chunks of whole wheat baguette in the hot and stringy cheese (4) my plate with a baguette cube dipped in melted cheese.

(1) for the main course, I followed the recipe for coq au vin in the Melting Pot cookbook which mixes burgundy wine with thinly sliced button mushrooms, finely chopped vegetables (onion, celery, green onions and carrots) seasoned with salt and pepper. Cubes of fresh chicken tenderloins and ribeye steak along with mushroom and bell pepper chunks were set on the table ready to cook (2) proper fondue ettiquette suggests making use of color-coded fondue forks so diners can easily identify which belongs to them and keep track of what they're cooking.

For the finale and last course, there's always room for dessert :-) We decided on a white chocolate butterscotch sauce which I found in the Melting Pot cookbook. It was hard to stop eating the fresh fruits dipped in the sweet mixture of butterscotch and white chocolate. I would say our fondue night at home was a success. The prep work may be labor intensive but some of the steps like grating the cheese and making the sauces may always be done ahead. Fondue will always be a special dining experience for me and it's worth the effort.

bento eggs

2011-04-14T10:09:00.001-05:00

I have always been curious and at the same time fascinated by the Japanese bento. It is no doubt an art. I found many interesting blogs that are dedicated to it showing creativity and patience in preparing a bento box. I'm a fan of cute bento accessories like these adorable egg molds. I tried to look for them in the popular Japanese store chains (Daiso and Japan Home Center) in the Philippines while I was there but had no luck finding them. I have to thank my husband for ordering these gadgets for me. I call them my kitchen toys and they really work!

the bunny eggs will be cute to make for Easter

I was surprised by how well all the plastic egg molds work

teddy bear, car, fish and bunny egg molds

hard boiled eggs go into the molds then placed in cold water

haven't used the vegetable cutters yet but I'm sure they work great too

The tragic earthquake and tsunami in Japan will never be forgotten.

We continue to pray for those suffering the loss of their loved ones and property.

springtime reunion

2011-04-13T22:50:00.001-05:00

We were thrilled that my mother-in-law decided to come and visit us again this spring. The long cold winter is finally over and we're thankful for the warm, sunny days and fresh green colors of spring. As a welcome back treat for her after her tiring flight, I kept it light and served these simple snacks and appetizers to enjoy with some good sparkling wine. It turned out to be just right for our quiet and relaxing evening at home.


arranging the pan fried potatoes on top of the filling

the quiche with melted cheese topping

I will post more about these adorable bento eggs soon

2 kinds of cheese, olive mix, sliced baguette & fruits

pork with portabella mushrooms

2011-04-11T23:05:00.000-05:00

I find it easier to marinate and roast whole pork tenderloin then slice it up at serving time but without our big oven, I had to think of another way to cook it. Sliced then sauteed in olive oil, they turned out quite moist and flavorful. I have to admit I did a shortcut with this. Feeling a little uninspired in the kitchen, I was glad to find this Hormel brand peppercorn flavor ready-to-cook pork tenderloin in the freezer. My husband bought it and kept it in the freezer while I was away. Nothing can beat the convenience of marinated pork tenderloin. I had some portabella mushrooms in the fridge that I needed to cook so I sliced & sauteed them in the same skillet I used for the pork. I also made a mushroom gravy to pour over the pork. I guess there's always room for some quick and easy comfort food on a mid-week dinner night :-)

apple snack cake

2011-04-04T21:31:00.000-05:00

I still keep trying to buy them hoping to find good apples but unfortunately it has always been a hit or miss where we are. With half an apple sitting in the fridge and another one looking lonely in our fruit basket, I thought about making this apple cake the other day. Aside from muffins, snack cakes are one of the treats I like to bake when I'm craving something sweet to go with my laid back afternoon tea time on weekends. It made me feel better that I was able to use the tart apples in this cake for I absolutely dislike wasting food. The apples were peeled then thinly sliced and arranged on top of the cake batter. They were generously brushed with melted butter then sprinkled with more brown sugar and cinnamon before baking.

pancit...a symbol of long life

2011-03-31T13:00:00.007-05:00

Pancit is how we say noodles in the Philippines :-) It's the most common noodle dish that's well loved by everyone (I haven't met anyone who doesn't care for this). Vegetables play a major part in making pancit adding flavor and color to this festive dish. It's birthday time for me once again and as a symbol of long life, it's traditional in the Philippines to cook a certain noodle dish or spaghetti for one's birthday. Usually for a kid's birthday party, spaghetti has always been a sure hit. With the older crowd, it's pancit :-) The month of March was when I also started this foodblog exactly six years ago. The months and years go by so fast making me realize more how much we must all enjoy the time given us. With this celebration, I give thanks for the many blessings as well as for the gifts of family and joy in my life.

For my pancit recipe version...
PANCIT FOR LONG LIFE
1 package pancit canton or dried egg noodles
2-3 tablespoons minced garlic
1 small onion, sliced thinly
2-3 tablespoons oyster sauce
2-3 tablespoons soy sauce (optional ~ may be replaced with salt to taste)
additional chicken bouillon cubes if desired
1 1/2 cups chicken broth (vegetable broth or water may be used instead)
ground pepper
pan-fried tofu cubes
sliced green onions for garnish

For the vegetables, I used a combination of broccoli, cauliflower, red and yellow bell peppers, portabella mushrooms, edamame and sliced carrots.

To preserve the bright colors of the vegetables, I like to steam them and set them aside, ready to add to the noodles as a topping. For this version, I added pan fried tofu cubes instead of the usual chicken and pork making this pancit lighter and healthier. To make it 100% vegetarian, replace the chicken broth with vegetable broth or water. Steam the cut-up vegetables, keep warm and set aside. In a measuring cup, add the chicken broth, oyster sauce and soy sauce and pepper and mix well. In a wok, minced garlic and sliced onions were cooked in a small amount of oil. Pour in the seasoning sauce and simmer. Add the dried egg noodles or pancit canton. The noodles will soak up almost all of the sauce. It will continue to absorb the broth as it cools down. Add more water if needed. Transfer the noodles to a serving bowl or dish then top with the cooked vegetables. Garnish with sliced green onions.

frangipane fruit tart

2011-03-30T19:08:00.003-05:00

The warmer springtime weather got me thinking about fresh fruits of the season. Strawberries are sweeter now and their bright red color was quite striking with the spring green color of the grapes. With the almond flour I have stored in the freezer, I thought it would be a good idea to try to make frangipane tart once again.

I still used our small toaster oven so the tart shell turned extra crispy with a rustic look

I made this many years ago and never did get a chance to make it again. It was too late when I found out that my tart pan was too big for the toaster oven. I had the dough all rolled out and ready to bake in the tart pan. I had to peel it off the pan to transfer it to a regular cake pan and that wasn't easy at all. The baked tart shell turned out crispy but I thought I may have overbaked the frangipane. However, the next day, it actually turned out better as the ground almonds blended with the custard. This must be one of the easiest tart fillings to make. Using the almond flour was a convenient time-saver since it skipped the grinding process. All that was needed to be done was to combine the almond flour with the butter, vanilla and egg. Spoon the filling into the tart shell then bake for about 40 minutes. In the toaster oven, I had to cover the tart with aluminum foil to prevent it from browning too much.

For the recipe...

FRANGIPANE FRUIT TART

TART SHELL for a 9-10" tart pan with removable bottom:

1 1/2 cups all purpose flour

1/4 cup sugar

8 tablespoons or 1 stick cold unsalted butter, cut into small pieces

1 eggyolk

Combine flour and sugar. Cut in the cold butter until the butter is evenly distributed. If needed, sprinkle iced water a tablespoon at a time until mixture comes together. Press into the tart pan. Prebake for about 10-15 minutes or until lightly browned.

CUSTARD FILLING:

3 oz almond flour or finely ground almonds

1/3 cup sugar

4 tablespoons or 1/2 stick unsalted butter, softened

1 egg

1/4 teaspoon vanilla

1 teaspoon all purpose flour

Combine and mix almond flour and sugar in a food processor. Add the butter, egg, vanilla and flour. Blend well. Spoon and evenly spread on the baked tart shell. Bake for about 40 minutes or until set. Cool.

the frangipane before topping with the fresh fruits

TOPPING:

1/4 cup warm apricot jelly

assorted fresh fruits like strawberries, kiwi, blackberries, blueberries, mango, grapes etc.

Spread the warm jelly on the frangipane tart. Arrange the sliced fruits on top. Brush the fruits with more warm jelly. Sprinkle with powdered sugar at serving time.

sweet buttery cupcakes

2011-03-30T17:12:00.002-05:00

As of now, we're still patiently waiting for the replacement part for our oven which broke a few weeks ago. The heating element suddenly stopped working. I noticed that it was taking a long time to reach the temperature setting. We called to have it repaired but found out that it would take awhile to get the part. Despite the problem, I refused to give up baking so I turned to our small toaster oven. It was challenging using it but it worked out just fine for what I needed to bake today.

Since it wasn't possible to bake a big cake in the toaster oven, I thought about doing a tower of cupcakes. Those cupcakes with mounds of buttercream frosting that are so in these days sounded so appealing. I didn't have a cupcake stand but stacking them on top of each other wasn't a bad idea after all. I just wish my cupcakes came out more even and uniform but it was tricky to even get them to bake right in the toaster oven :-) So this was the result of my cupcake project.The cupcakes were rich and the frosting was even richer but they satisfied my craving for sweet butter rich cake for now.
SWEET BUTTERY CUPCAKES (adapted from Martha Stewart's Strawberry Cupcakes)

1 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 sticks (3/4 cup) unsalted butter at room temperature

1 1/8 cup sugar

1/2 cup milk

2 eggs (separated)

12 fresh strawberries

Sift flour, baking powder and salt. Set aside. Beat eggwhites with 1/8 cup sugar until stiff peaks form. Set aside. Beat softened butter, 1 cup sugar about 3-4 minutes until fluffy. Beat in vanilla and eggyolks and mix well. Alternately blend in flour mixture with the milk. Fold in beaten eggwhites. Use an ice cream scoop to fill the paper-lined muffin cups with the cupcake batter. Bake in a preheated 350F oven for 20-25 minutes. Cool the cupcakes before frosting with buttercream or cream cheese frosting.

my simple birthday cupcake :-)

white chicken chili

2011-03-21T22:05:00.002-05:00

I've never had this kind of chili before so it sounded very interesting when I saw it featured on United Tastes of America on the Cooking Channel the other day. The host Chef Jeffrey Saad went on a chili-tasting mission from Texas to California where he tasted this white chicken chili. Canned salsa verde with tomatillos and jalapenos added just the right level of heat to the chili. Instead of canned cooked beans, I soaked a pound of dried great northern beans the night before then simmered them over medium-low heat the next day until they were tender. I reserved and pureed about 2 cups of the cooked beans which I stirred into the chili. This made the consistency creamier and thicker eliminating the need for a roux or a cooked flour thickener.

For my recipe version...

WHITE CHICKEN CHILI
3 pieces boneless chicken breast fillets, cooked and cubed
1 lb package dried great northern beans, soaked overnight then cooked
3/4 cup chopped white onions
2 tablespoons minced garlic
1 cup or small can salsa verde
2-3 cups chicken broth
1 cup water from the cooked beans
1 teaspoon cumin
salt to taste
1-2 tablespoons chopped cilantro
1 cup grated Mexican cheese

cilantro sprigs for garnish

Suggested toppings:
chopped cilantro for garnish
additional grated cheese
crispy yellow corn tortilla strips (pan fried in olive oil)
cooked white rice
extra salsa verde (optional)
sliced jalapenos (optional)

In a little olive oil, cook the garlic and onions until translucent. Add the chicken cubes, sprinkle with the cumin and salt then gently toss with the garlic and onions for a few minutes. Pour in the salsa verde followed by the chicken broth, cooked beans and chopped cilantro. Simmer for a few minutes. Add the bean puree and the cheese. Adjust seasonings and serve hot with the toppings.

my mom-in-law's salmon cakes

2011-03-18T21:50:00.002-05:00

Sometime last week, I was delighted to receive an email from my mom-in-law with a recipe for these salmon cakes. Finally got a chance to try to make them today. I've made salmon cakes before but this recipe looks more promising with the addition of finely chopped vegetables in the mixture. I have no doubt the vegetables will make the salmon cakes moist but they also added more flavor and a nice texture to the cakes. Thanks to my mom-in-law for sharing this delicious recipe which made our Friday al fresco meal very enjoyable!

Instead of canned salmon....
I tried using Bumblebee brand in foil packets which turned out pretty good. They were convenient to use with no bones and skin to remove and no draining necessary. Combine 1 egg, a little mayo (which I substituted for the milk), about 1/3 cup breadcrumbs or more and 2 packets of flaked salmon in a medium bowl. Season with a pinch of salt and pepper. In a small skillet set over medium heat, add a little amount of olive oil then sautee together 1 clove finely minced garlic, about 1/4 to 1/3 cup finely chopped onion, celery, zucchini and yellow squash until cooked through. Transfer the cooked vegetables to a small bowl to cool then add it to the salmon mixture. Mix with a fork then shape into patties. I generously dredged the salmon patties with a combination of panko and plain breadcrumbs. Arrange them on a tray or platter. Cover with plastic wrap then refrigerate for a few hours to bind and set. I find it much easier to pan fry salmon patties when they're cold as they're less likely to crumble. Pan fry in a skillet until golden brown. Serve with a remoulade sauce and lemon slices. I made my own remoulade using a little mayo and sour cream whisked with a little juice from dill pickles, minced parsley, a little dijon mustard then season with salt, ground black and cayenne pepper.

the cooler springtime weather was ideal for al fresco dining right on our deck...chewy ciabatta bread and a very good white wine completed our meal

my al fresco meal ~ tasty salmon cake with remoulade dressing, a little pasta with puttanesca sauce, grilled yellow squash and zucchini

flax pancakes

2011-03-15T12:04:00.000-05:00

I was surprised how light and fluffy these pancakes turned out. Looking for more recipes to try with the golden milled flax seeds I have in the freezer, I went to the King Arthur Flour website and found a recipe for this. I adjusted it according to the ingredients I have available. I was expecting a heavier batter with the combination of whole wheat and milled flax so I decided to separate the eggs and fold in the beaten eggwhites into the pancake batter. It was an exceptional whole grain breakfast treat.

all stacked and ready for the butter and maple syrup

MILLED FLAX PANCAKES
(adapted from King Arthur Flour's recipe for Flax Pancakes)

3/4 cup whole wheat flour
3/4 cup all purpose flour
1/3 cup golden milled flax seeds (darker colored milled flax may also be used)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs (separated)
2 tablespoons oil or melted butter (I used canola oil)
2 tablespoons honey or brown sugar (I used honey)
1 3/4 cups milk
2 tablespoons sour cream

Since I didn't have buttermilk, I combined regular milk and sour cream to make 2 cups of buttermilk substitute. Let it stand for 5 minutes. In a big mixing bowl, combine all the dry ingredients. In a medium bowl, whisk or use an electric mixer to beat the eggwhites to soft peaks. Set aside. In another bowl, whisk the eggyolks, honey, oil and milk mixture until well blended then pour into the dry ingredients. Stir until flour and milk mixture are just blended. It's fine if the batter is not very smooth. Lastly, gently fold in the beaten eggwhites into the batter. Spoon the batter on a hot griddle. Makes about 10-12 pancakes.

baking with friends

2011-03-13T21:02:00.001-05:00

I still have so much to share from my stay in the Philippines this past holiday season. My friends and I had a few opportunities to meet up and one of the most memorable was when we gathered for a baking session. Food, baking and cooking are just some of the interests that kept our friendship going all these years since we graduated from college. Shown below are the results of our breadmaking that day. We went to a local bakeshop supplier at the market and got 1st class bread flour. They sell good quality SAF instant yeast which I like to use. It was the first time I worked with the local bread flour so I wasn't expecting success all the way. The end result was good and we were able to make pan de sal (a popular Filipino roll), dinner and cinnamon rolls and a braided loaf bread.

My friend S also served a healthy but filling lunch for our group that day. The marinated chicken strips made a tasty filling for the toasted pita bread. She also fixed a few sides that went well with the chicken wraps served with aoili dressing. As usual time was too short and we had to part ways but it was fun to bake bread and be with my best friends once again.

everlasting meatloaf

2011-03-11T18:27:00.008-06:00

it was too late when I learned that the vegetable decoration is supposed to resemble an everlasting flower with many petals so will try to do that next time

A meatloaf called "everlasting" may sound unusual and even funny to some but not to those who grew up in the town of Marikina, where my family has lived for 45 years. The name's origin is unknown. From what I read, it was so named for two reasons, the meatloaf keeps very well for days in the refrigerator and that it makes a never-ending appearance on the buffet table at parties and fiestas, so it's forever on the menu :-) Thanks to Adora's Box for the very informative post, recipe and inspiration for this. I'm glad I was finally able to make it at home. The recipe called for lean ground pork, however, I didn't have any sausages or chorizos so I omitted them. After browning the pork, I drained it well to get rid of the excess fat before adding the chopped bell peppers and tomato paste. I continued to add the rest of the ingredients except for the grated cheese (I used what I have available, an Italian four-cheese combination). I transfered the cooked pork mixture in a bowl and let it cool down before mixing in the cheese and the eggs. Then I spooned the mixture into the prepared pans (shown below lined with parchment paper) carefully so the vegetable arrangement will stay in its place.

these oval-shaped aluminum pans are called "llaneras" and are also traditionally used for leche flans

Cover the pans with aluminum foil and steam for 40 minutes. Cool then refrigerate to set. Unmold and scrape off the top with a knife so the vegetable decoration can be seen better. Reheat in the microwave. Garnish with sprigs of pasley and serve warm. Sliced hard boiled eggs may also be used as decoration along with the vegetables.

a serving of everlasting served with a Spanish vegetable salad, wilted spinach and hard boiled eggs

With this post, I would like to pay tribute to my dear friend who served this traditional Marikina specialty to me and another close friend when we visited her at her home a few years ago. Her family has been making it for many generations. She was born in Marikina and lived there all her life. Whenever I would go back to visit, I would hang out at the bank where she worked and we would have lunch together and catch up. I was so sad when she passed away. Never thought that day when she invited us over was the last time I'd see her. Memories of her are far from sad though. Never a dull moment with her kindness and positive spirit.

caramel popcorn treat

2011-03-11T00:42:00.001-06:00

Craving sweet and buttery caramel popcorn, I searched for the top rated recipe online and found this. The ingredients were basic pantry staples. I like the crispier version too but the first batch I baked was slightly overcooked. Still good but had a little burnt sugar aftertaste so I made sure I stirred and checked the following batch often. The photo below shows the caramel popcorn prior to baking.

CARAMEL POPCORN

6 cups plain popcorn
1/2 cup packed brown sugar
1/4 cup honey or corn syrup (I used honey)
3 tablespoons butter
1 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt

Combine brown sugar, honey and butter in a small saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and stir in baking soda, salt and vanilla. Slowly drizzle mixture on the popcorn. Use a rubber spatula to mix. At this stage, the caramel popcorn will be sticky and gooey but ready to eat. If you prefer a crispier texture, continue to bake at 250F until lightly toasted.

garlic fried rice with egg & crispy fish flakes

2011-03-04T14:54:00.004-06:00

If somebody were to ask me what ingredient is most indispensable in Filipino cooking, I would rate garlic as number one. It's hard for me to think of dishes in Filipino cuisine that don't use garlic. In our family, we tend to cook with garlic both for everyday dishes as well as special meals. Minced fresh garlic with sliced tomatoes and onions are basic ingredients that are usually sauteed together and works like a "sofrito" equivalent in Latin American cuisine.

Friday is here again! Remembering the leftover rice from last night's dinner at our favorite Asian restaurant, I thought about making garlic fried rice for my lunch today. I mixed the leftover white rice with the brown rice I also have in the fridge. Inspired by the idea from my aunt aT (she makes the best garlic fried rice but she's also well known in our family for other unforgettable dishes like her creamy baked macaroni and the best crab omelet) I toasted about 5 cloves of minced garlic in a little oil until they get lightly browned and crisp. Then I transferred the garlic with the oil in a little bowl and set it aside. Then in the same skillet, add the rice and press gently to separate. Spray or mist the rice with water to soften it. Then toss until hot and slightly sticky. Sprinkle half of the toasted garlic and the dried fish flakes. I get this bottled tuyo* or dried herring in olive oil at the Asian store which also carries Filipino products. Toss well then set the rice aside to one side of the pan and crack an egg on the space beside the rice. Cook the egg slightly then stir into the rice. Season with salt and pepper. The dried fish flakes tend to be salty so just a little more salt may be needed. Garnish with the rest of the toasted garlic and finely sliced green onions. Enjoy as a meal or side dish.

*More info about the bottled tuyo may be found in this post by Shoot First Eat Later, a fellow foodblogger from Manila.

baked stuffed peppers

2011-03-02T15:16:00.000-06:00

This style of pan fried stuffed bell peppers was what I would always cook whenever I get nice looking bell peppers in the market. This was the first time I stuffed and baked them with a basic filling of cooked brown rice and browned ground beef. The filling was seasoned with salt, pepper and Italian seasoning. Grated cheese in the filling would have also made a good addition to enhance the flavor of the dish. I like that the bell peppers retained their bright colors throughout the baking process.

A sprinkling of paprika on top finished the preparation before the stuffed peppers were baked for an hour in the hot oven. Shown above, the cooked peppers were garnished with sprigs of parsley and served with mixed vegetables for a light and easy supper.

whole wheat braided bread with milled flax seed

2011-02-26T08:37:00.002-06:00

Aside for the whole seed and grain crackers I previously baked, I also tried using the milled flax seed sent to me by King Arthur Flour for this whole wheat braided bread. I replaced the half cup of harvest grains called for in the recipe with the same amount of milled flax seed. I was happy with the results. I have always been fond of this type of dark, whole grain type of healthy bread for as long as I could remember. I had a favorite whole wheat bread with lots of seeds in it that I used to buy from a local bread shop back in the Philippines. The braided bread's texture was a bit too dense for my taste but I must say the flavor was very good. I will just have to continue to experiment with other recipes next time now that I know that adding and substituting milled flax seed was so easy to do.

the healthy braided whole wheat and seedy bread was fun to make

crackers with milled flax seed project

2011-02-25T11:27:00.002-06:00

I've read about the health benefits of flax and would like to learn more about introducing it to our diet by finding ways to cook and bake with it. Sometime ago, I signed up to receive samples of milled flax seed from my favorite baking supply store, King Arthur Flour company, for a baking and survey project that they asked consumers to participate in. Thinking that they would send me just enough samples to try, I was surprised and happy that they mailed me two 14 oz packages of the good quality stuff. The recipe for whole seed and grain crackers I was asked to make was enclosed. I found the same recipe in their website listed as Crunchy Crackers. I have always relied on King Arthur products and Baker's Catalogue online store for the best quality ingredients for my baking needs. Some of their products may be more expensive than other popular brands in the market but I have always been pleased with the excellent quality of their ingredients. As long as they remain consistent, I will not regret paying a bit more for the best quality stuff. As a fan, I was just excited to do this testing, tasting and survey project for them :-)

the ingredients all laid out on the counter


(1) kneading the dough (2) the Kitchen Aid pasta attachment was a big help in rolling out the cracker dough as thin as 1/8" to 1/16" as required in the recipe (3) the cracker dough sprinkled with harvest grains, black and white sesame seeds as shown resting and ready to bake

hot from the oven crackers

snapped and separated to pieces while still warm, the crackers turned out crunchy, given a few more minutes in the oven, with a good nutty aroma and flavor ~ the milled flax seed blended very well with the other ingredients

the crackers served on a plate and shown with some sundried tomato dip

beef bourguignon

2011-02-19T00:20:00.003-06:00

very good red wine was essential to this dish

My friend B in Manila was telling me her sister made beef bourguignon over the holidays and she said it was pretty good. I've always been curious about its taste and that it uses 3 cups of very good full bodied red wine as specified in Julia Child's Mastering the Art of French Cooking cookbook. I read that traditionally burgundy is the preferred wine but my husband suggested a certain 2009 Cabernet Sauvignon in his wine cabinet. It worked quite well and we were very happy with the results. Cooking with wine is not something we're familiar with in the Philippines. Some Asian dishes require rice wine or mirin in Japanese cooking. But this was the first time I used this amount of red wine in my cooking so I was excited to try the finished dish. I followed Julia Child's recipe and after a few hours of slow braising over very low heat (I tried this instead of cooking it in oven), I was rewarded with the most flavorful deep colored sauce and chunks of very tender slow braised beef. The quartered mushrooms were sauteed in butter and olive oil then added to the beef. It was a complete comfort food served over mashed potatoes. The rich sauce served as the gravy and life is good :-)

tofu and asparagus stir fry

2011-02-16T13:41:00.001-06:00

vegetable side dish with fresh mushrooms, asparagus and tofu

Makes me happy when it's asparagus season once again :-) They're at their peak at about this time of the year. There's nothing like the fresh taste of springtime vegetables to liven up the remaining cold winter days. The days are getting warmer and it's finally almost springtime so it was the perfect time to try this recipe. I picked up a few old issues of Yummy magazine in the Philippines and found this quick and easy recipe. Firm tofu were cut in 3/4" wide slices. The slices were drained well then allowed to sit in between papertowels to get rid of extra moisture. Then they were cut into cubes and pan-fried in canola or vegetable oil. Transfer the tofu to a serving platter. Blanch the cut-up asparagus until half-cooked and the color turns bright green. Drain and set aside. Stir fry the asparagus and sliced mushrooms together until well coated with the oil then add combine with the tofu. Meanwhile, mix a half cup of water with about 3 tablespoons oyster sauce and 1 teaspoon of cornstarch. Heat and simmer the sauce in the same skillet until bubbly. Adjust the consistency with more water as needed. Pour the sauce over the tofu and asparagus and serve hot with steamed rice or rice noodles.

steamed muffins

2011-02-14T01:09:00.003-06:00

There are many kinds of steamed rice cakes in Asia. The Filipino version uses some kind of a sourdough made with ground rice which is allowed to sit overnight or up to 2 days in room temperature to ferment. I wish I learned this traditional method of making rice cakes from my late mother. I remember the procedure well but not the correct and exact proportion of the ingredients. I have to admit that it's one of my frustrations in the kitchen. In the Philippines, where they're popular and conveniently sold at the markets, it may not be necessary to make them. However, my mother still made them at home from scratch and as I can best recall, fresh steamed rice cakes were the best. They may be so easy to find in the Philippines but that's not always true here so when the craving for these sweet cakes set in, I turn to a popular commercial brand of mix, White King. I've made these steamed muffins several times before but I have yet to achieve the look in the pictures above. They were extra puffy with the desirable cracked top. I just used a wire whisk to stir the mixture instead of the electric mixer. These rice cakes were made with regular wheat flour instead of the traditional rice flour.

Happy Valentine's Day!

fast food favorites in Manila

2011-02-13T04:49:00.001-06:00

A visit to Manila is incomplete without sampling the food at the many fast food chains and local restaurants around. Here are just a few examples. Some of them have been around for many years and continue to be popular with many Filipinos.

Aristocrat's grilled chicken and java rice
The restaurant along Roxas Boulevard just across Baywalk
has remained in this exact location since the 1950's

one of my favorites at the Tropical Hut branch in Star City
local fish called bangus marinated in soy sauce,
vinegar and pepper then pan fried until crispy
may be served with rice and egg

my niece's lunch at the French Baker
tender fish fillets with a creamy sauce

one of the best frozen yogurts in Manila today
Red Mango at SM Megamall

the colorful menu just outside Pepper Lunch
at Shangrila Plaza mall

Teriyaki Boy's chicken teriyaki with rice served in a bento box

one of the stalls inside the mall selling
all kinds of fruit juices and smoothies

beef teriyaki with bean sprouts at Kitaro Japanese resaurant

california maki rolls also at Kitaro

cooking at home with family

2011-02-10T21:44:00.001-06:00

steamed shomai with crabmeat

colorful combination of fresh vegetables
in this Chinese vegetable dish called "chop suey"

I'm lucky to have my sisters in law to share my love of cooking with. These are just some of the everyday dishes we cooked at home during my stay. I never got tired going to the big public market for fresh vegetables and ingredients while I was there. It was exciting to walk around our favorite market again and to find so many interesting items.

I wish I brought my camera to the market and took pictures of the market stalls but taking pictures seemed unusual and I didn't really want the attention. The Marikina public market is divided in two main sections, wet and dry goods. The dry goods section is where you will find textile, garments, shoes, housewares, school supplies, native handicrafts etc. There are also sewing supplies and accessories at the second floor of the dry goods section as well as sewers and seamstresses who can do alterations and other sewing jobs. The wet market section is where you go for fresh fish, meat, fruits and vegetables. I like to browse in both sections. There are stalls devoted to selling specialty items like colorful gelatin and tapioca for drinks, coconuts and other related products, local cooking saba bananas, cleaning supplies, coals for grilling as well as all grilling supplies from barbecue sticks to grills, rice cakes, snacks, baked goods and many more. I can easily spend a day looking around the market.

adobo version with whole baby potatoes

the Russian salad I made for New Year
the addition of fresh beets colored it pink

there was an abundance of fresh daikon radish at the market
we like to slice them thinly adding them to pork and pork liver
sauteed in garlic, tomatoes and onions
for a quick stir fry that was perfect with steamed rice

sliced young jackfruit cooked
with shrimps and green chilis in coconut milk

kare-kare is a popular dish with pork hocks or oxtail
cooked in a peanut sauce with bok choy, yard long beans,
and sliced banana heart blossom

shrimp sinigang ~ soup with sour tamarind flavor

mixed vegetables with sotanghon or vermicelli noodles
it was very inspiring to see all the fresh vegetables at the market

cooking class at Nestle

2011-02-09T04:36:00.007-06:00

Attending cooking lessons at the Maggi culinary center is getting to be a tradition whenever I'm in Manila. I would always get a call from my cousin aG informing me of the date for the cooking class. It didn't really matter what they were cooking that day as it has always been a treat for us to attend. The lessons are usually free as part of the company's marketing plan to introduce and promote Nestle and Maggi products. The classes are always full so it's important to reserve early for a seat. The Nestle building is just a walk away from my cousin's place in Rockwell so she always reserves the seats for us. We had the opportunity to see Chef Imelda Go assisted by her daughter as she shared her tasty rice dishes to the class. She was generous with her cooking tips and we all enjoyed listening and watching as she cooked her specialties that day. Her food presentations were all outstanding. Hopefully the lessons will continue to inspire many avid and beginner cooks searching for new recipes and cooking techniques.

the spacious, bright and well organized
Maggi kitchen located at the Nestle building

Chef Imelda Go at work

8 treasure rice stuffed roasted chicken with
5 spice seasoning and a touch of hoisin sauce

beef orange rice

very colorful Thai bagoong rice ~ made with Thai shrimp paste
wrapped in egg and garnished with mango and cucumber slices
cilantro and fresh chilis

the sweet finale ~ Thai black rice served with coconut cream

some of the popular Nestle products available in the market today
that Filipinos consume everyday

day trip to Tagaytay

2011-01-30T04:44:00.003-06:00

The welcoming sign was the first thing we saw as we approached Cliffhouse in Tagaytay. I've read about this new place, one of the recent additions to Tagaytay's growing list of attractions. This is no longer the Tagaytay we used to pass for many years when we would go to my father's hometown of Alfonso. There were only a few famous places and restaurants to try back then. But that was many years ago when Tagaytay wasn't as crowded with weekenders and traffic was non-existent. It was a bright and sunny Sunday morning when our group of college friends went on a day trip to Tagaytay. We left Manila early arriving at the Cliffhouse in time for our 9 am brunch reservations at Buon Giorno, the restaurant we wanted to try at the Cliffhouse. Along the way, we passed by the big church to check on the Mass schedules and decided to go after the brunch. I was impressed with the quality of produce and fresh salad greens they sell outside the church. There was a time when I remember we can only get lettuce from Baguio City. Now Tagaytay farmers are producing other varieties of lettuce as well. From the church, we were priveleged to visit an exclusive residential community where we spent the rest of the afternoon. It was a relaxing and memorable day spent in the company of my best friends.

the Cliffhouse sign glistened as we approached the entrance

the welcoming view of the place

signage

shady pathway leading to Buon Giorno restaurant

the restaurant's main entrance

the view of the Taal volcano from our outdoor table

breakfast and brunch menu

the tarragon tea was light and perfect with the meal

fritata with bell peppers

eggs benedict with strips of ham

my order ~ 3 cheese omelet with herbs

a friend visiting from Italy was craving this traditional Filipino breakfast
tocino (marinated pork slices) with garlic fried rice

beef salpicao with garlic fried rice
combining Filipino & Spanish flavors

crispy adobo flakes served on top of garlic fried rice
which my friend said was good but a bit too dry for her taste