Celery Root, Parsnip, and Potato Gratin

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Carne de Ternera en Adobo

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...

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Cranberry Walnut Bread

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.

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Candied Breadfruit

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.

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