March 29, 2012

Ube, Buco-Pandan, and Ensaimada Yeast Waffles

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March 25, 2012

Ice Candy

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Ice Candy
honeymansi, watermelon lambanog cocktail, and mango lime 

This year, it seems Spring took a vacation somewhere cooler because Summer arrived directly from Winter. Our Yoshino cherries bloomed almost overnight and it's so warm that for the first time we had to turn on our AC in the middle of March. It's perfect timing that our KCC hosts, Arnold and Jun, chose ice candy for this month's theme to cool us off. Thank you guys.

March 22, 2012

Chocolate Chip Cookies

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I don't bake cookies as often anymore but once in a while a recipe gets my full attention. I read at Serious Eats a review of Pierre Herme Pastries cookbook and it is not too favorable. According to the reviewer, the instructions are not very clear probably due to poor translations or the recipes just don't work as they should. Then I saw a recipe from the same book, of good old Chocolate Chip Cookies using 70% cacao dark chocolate and either pecan or macadamia nuts. The recipe and the link to the web site is at the bottom of the post.

March 15, 2012

Mango, Cherry, and Orange Salad with Mint and Moscato

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There're lots and lots of mangoes already at the Asian markets and Costco. I cubed a few pieces and made a very yummy fruit salad with pitted [frozen] sweet cherries and fresh oranges. The salad doesn't have added sugar; the fruits are mixed with cheap sweet wine and chopped mint. Very refreshing and bright, just like Spring.

March 14, 2012

The Daring Cooks: Brave the Braise

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braised fennel bulbs, baby carrots, and onions

The March, 2012 Daring Cooks’ Challenge was hosted by Carol, a/k/a Poisonive – and she challenged us all to learn the art of Braising!  Carol focused on Michael Ruhlman’s technique and shared with us some of his expertise from his book “Ruhlman’s Twenty”.

March 8, 2012

Frog Legs Adobo

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I watched yet again Andrew Zimmerman's Bizarre Foods Philippine edition currently streaming through Netflix and thought the bloated stuffed frog legs looked funny and weird. When I was a kid we used to have them adobo style with achuete (annatto). They were tiny though and not as meaty as the ones I found recently at the Asian market.  

March 1, 2012

Homemade Swiss Miss Hot Chocolate Mix

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I was going to make crispy cereal marshmallows for Food Friday this week but found out it takes at least 2 days to finish. I'll make and blog about them another day. I made Swiss Miss-style hot chocolate mix instead, recipe inspired by Bravetart of Serious Eats

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