November 28, 2013

Celery Root, Parsnip, and Potato Gratin

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November 20, 2013

Carne de Ternera en Adobo

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One of the recipes in the Filipino cookbook THE ADOBO BOOK is written in Spanish, there is no English nor Tagalog translation. The recipe was shared by the late Señor Adi Got who said "This is a Basque recipe from the land of San Sebastian, where the males double as cooks and pelotaris."  From the author's notes:
This family was one of several prestigious families who were members of the Tabacalera estate that established a Spanish community in chosen regions in the Philippines. 
This was a personal recipe of the late foodie Señor Adi Got. He refused to translate it from Spanish insisting that part of the flavor of the dish was in the language. In some way, it connected the Filipino adobo to the Spanish counterpart...interfaced culinary origins...sort of...

November 15, 2013

Cranberry Walnut Bread

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Watching a local TV show about food and restaurants around the D.C. area, I got hungry and salivated for the crusty cranberry walnut bread the host sank her teeth into. Washington D.C., although near where I live, is still way too far to drive for a loaf of bread. I haven't checked out our local bakeries either because I have been a bit under the weather and haven't been out of the house for almost a week. It's just a simple cold so baking it myself wasn't too taxing, and the only choice for me.

November 14, 2013

Candied Breadfruit

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Last week I had a somewhat strange experience at the Korean grocery store. I just picked up a large portion of winter melon (KUNDOL in the Philippines) which I was going to candy for Italian and Spanish nougat. Whenever I plan to make the kundol sweets, candied breadfruit, RIMAS in Tagalog, always comes to mind. I was silently wishing I would also find fresh breadfruit, and then to my utter surprise, right in front of me was a large bin full of breadfruit. I've never seen a fresh breadfruit before in my life and the only reason I knew was because there was a large sign that said BREADFRUIT. I've only known it in its candied triangular shape glazed with dried sugar syrup similar to marrons glacés. I remember its flavor and texture also somewhat resemble the candied chestnuts.

November 7, 2013

Cranberry Pear Gelatin Mold

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Every year for Thanksgiving I make spiced cranberry sauce to go with turkey. This time I wanted to try something different without the usual spices and found a recipe for Jello molded salad. I like it and I'll probably make both sauce and gelatin mold for this year's Thanksgiving Day dinner. 

The original recipe uses bottled cranberry juice. I made my own sweetened juice with fresh cranberries, sugar, mandarin orange peels, and a chopped teeny tiny Seckel pear.  

November 1, 2013


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It's that time of the year again for fruitcakes which I don't really bake every year. I'm in the mood for some this coming Christmas season but changed the Fruitcake recipe I posted 6 years ago by increasing the amount of fruits and also altering the procedure. This is a large recipe; you may want to halve it.

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