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October 28, 2011

Date Sesame Seed Bars

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nice with a cup of hot jasmine tea


This is the easiest no bake dessert to make. They are good to snack on with a cup of hot tea or to eat as candy/dessert.


October 27, 2011

Povitica

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with walnut filling 

The Daring Bakers October 2011 challenge was Povitica hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is lovely to look at as to eat!

October 20, 2011

Toffee Apples and Pears

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Toffee Apples


These crunchy Fall treats are a bit different from their American caramel apple cousins. The coating on these apples is hard caramel instead of the sticky chewy kind. I used mini apples that are a tad sour, they are really tiny at just a third the size of a medium apple...easier to sink my teeth into. I also coated with hard caramel and dipped the bottom in malted crisps one tiny pear called Fragrant Pear; it's almost like the Asian variety in texture and flavor. I love it more than the apples for the triple crunch and the pear is very sweet and juicy. ♥ ♥ ♥


October 16, 2011

Dark Rye Bread and Corned Beef Tongue

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delicious with slices of warm corned beef tongue topped
with barbecue sauce, Dijon mustard, and creamy horseradish

Rye bread is not one of my favorites specially the sour dense variety but I was willing to give it a chance to wow me. I baked a small batch and surprisingly this time, it did. I used a 3 to 1 ratio of rye/bread flour with a rye sponge in place of sourdough starter. The dense dark bread has no flavorings nor seeds like caraway that in my opinion mask the earthy somewhat smokey flavor of rye flour. I love that it has a bit of chew and is sweetish too. I prefer the bread untoasted with just a little butter or duck liver paté and with corn chowder, but I love it even more with thick slices of corned beef tongue.

October 14, 2011

The Daring Cooks: Moo Shu

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The October Daring Cooks' Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of  The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry, and sauce.

October 13, 2011

Chicken Pork Adobo Quiche

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A few weeks ago I read about adobo quiche as one of the dishes in a food taste marketing in Manila. I couldn't recall the website and therefore wasn't able to link it to this post. I love adobo and couldn't wait to try it. I made a crustless quiche with Swiss cheese and leftover chicken pork adobo. It was a huge disappointment. I didn't like it at all. I can't explain why because I love adobo with rice, in pandesal or sliced white bread, or even with fried potatoes. Maybe it's the quiche itself which is supposed to be light and has delicate flavors; maybe meats with strong flavors, Swiss cheese, and eggs don't agree with each other; or maybe it's just me and my quiche recipe.:( 

October 11, 2011

Duck Embutido or Sausage

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Duck Embutido

I'm making duck ham again and didn't know what to do with the rest of the meat. I still have a few pieces of duck leg confit and didn't want to make more so I ground the meat with 2

October 9, 2011

Filipino Food Website Stealing Photos

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Bam-iBulalo (Beef Shank In Onion Broth)

There is another Filipino food website that has been stealing photos from food blogs and putting its watermark on the photos. The blogger then posts recipes using the stolen photo

October 6, 2011

Miso Soup with Wakame and Silken Tofu

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Miso and Wakame Soup


For dinner tonight I made miso soup with wakame (dried sea weed) and silken tofu. To complete the meatless meal I had the soup with roasted kabocha sprinkled with sea salt flakes. Sooo delicious and healthy too.

Miso Soup with Wakame and Silken Tofu
¼ ounce dried wakame
4 ounces silken tofu
2 cups dashi stock
4 tablespoons miso paste
2 spring onions, chopped
  • Soak wakame in cold water for 15 minutes. Drain and cut into 1-inch pieces. Slice or cut the tofu into strips, squares, or rounds. Bring the dashi stock to a boil. Stir in the miso. Taste the soup and add more miso paste if needed. Add wakame and tofu and turn up the heat. Let it come to a boil, turn off the heat and add spring onions. Serve immediately.



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