Yesterday, 1/18 was my late father’s birthday. He would have been 86. One of the memories I hold dearly in my heart were all the meals we shared together as a family. Whether they were […]
There is nothing quite like the smell of fresh dough kneading in my kitchen…This morning what I have for you are sticky buns! It’s generally quite easy that even your little chefs in the kitchen can do it (with a little adult supervision, of course.)
“Embutido” is one of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies. (https://en.wikipedia.org/wiki/Embutido)
For the Filipino culture, it is meatloaf made with distinct ingredients–A combination of sweet, and savory, along with a hard-boiled egg center.
In midst of the apple orchards and vineyards that surround our neighboring home amidst came wild grapes that settled in our garden. Coincidentally, I also happen to LOVE dolmádes. And so with grapes, comes grape leaves…thus, I seized the opportunity!
I’ve not heard of this particular dish before until I came across it from a friend’s shared link on Facebook titled ‘Chicken Lombardy’. I was sold on the photo alone, but looks can be deceiving, so I decided to research further…
If I could describe this creative little number with one word, it would be decadent. A delicate amuse-gueule if you may…
Here we are, simply put…I was excited to try my new 12-inch bamboo steamer, definitely much larger than the mini 6-inch one I used in the past. What better way than to break them in with some Filipino-style siopao (Pork buns with hard-boiled eggs)!