Does a salad always have to be served on a salad plate and eaten with a salad fork? If bread forms part of the salad, does the bread always have to be in the form of croutons? As far as I am concerned, the answers are no and no. I like variety. So, a couple [...]
Latest Food Blogs from Home Cooking Rocks!
It’s raining, cold and dark… Steaming hot coffee needs something more to really warm me up today. This drink has coffee liqueur, white creme de menthe and dark creme de cacao. And a bit of cocoa powder dusting for the perfect finish. Warm-me-up coffee Prep time 2 mins Total time 2 mins Serves: 1 […]
Last Friday, hours before Alex was due home for the weekend, I texted her to ask what she wanted for dinner and she said, “Pasta.” Knowing how much she loves pesto, I prepared a simple pasta dish with bacon and pesto. She loved it. Having had her fill of pasta, I thought that she’s ask […]
There was bacalao, squid, Spanish tortilla (potato omelet) and, the star of the meal ? callos. I rarely use superlatives but I don?t mind describing the callos as ?to die for?. Heck, it was terrific.
I discovered I was out of rice wine but I had promised Alex a stir fried noodle dish and I intended to deliver with panache. Brandy was what I had, so, brandy it was that I added to the meat. It worked beautifully.
A classic among classics, Brandy Alexander is a cocktail drink made with equal parts of brandy, dark creme de cacao and cream, and dusted with nutmeg before serving.
There are three very good reasons to visit Nami Resort Restaurant in Boracay -- good food, fantastic view and good food. Yes, food has to count twice...
I’m a deconstructionist. A what? A deconstructionist. Maybe there’s no real word like that but that’s the most illustrative I could come up with. It means I experience something, I take it apart mentally then I put it back together to create my version. Of course, I’m talking about food. I go and eat at […]
When I cooked the pechay guisado last week, I reserved the dark green leaves of the pechay for a vegetarian soup. In an attempt to tweak the depth of flavor, instead of using salt, I switched to a mixture of soy sauce and salt to season the broth. It was a new technique for me […]
Until last weekend, I never really liked Boracay. My experience of the island had mostly been huge crowds, sweltering heat and bad shopping. It turned out that there is a right time to visit Boracay to really appreciate it. Never go in the summer; rather, go off-season when the weather is friendlier and the crowds […]
Revisiting one of the earliest recipes I’ve posted. The original pechay guisado recipe (relocated to page two of this post) was published on May 1, 2003, the photo looks terrible but the dish is just as good today as it was eleven years ago. Of course, I’ve done some improvements to the recipe. And I […]