I want to emphasize that my style of cooking is ‘free range‘…meaning, I try to make it my own unique style, but with the guidance of a recipe. So on this note, I found a wonderful chicken recipe from bon appetit magazine with an emphasis on heirloom tomatoes–which I happen to just purchase a few days ago from our local farmers market. I wanted to use them for something special, so I made a roasted chicken, using these beautiful heirloom tomatoes, a certified organic whole chicken, a variety of herbs and spices for my dish. Below, I am going to give you the basis of the recipe and ingredients, and give you the option for making my version (as pictured) of the same recipe.
Saturday late afternoon, hubby, my 9-year old and I were invited to a friend’s house to shoot the breeze–both metaphorically and literally! George, our friend, who was also our realtor when we initially met, (We met George when we were house hunting summer of last year) invited us to come over, meet the girlfriend, meet the family and do some target shooting in their property. So what does all this have to do with fruit tarts?
Back in the ’70s I lived in large apartment building in San Francisco, in the corner of Gough and Market. At least once a week, my parents and I would walk up to the supermarket several blocks away. There were a couple of things I often took notice of along the way–the Old Mint Building and a mom and pop Vietnamese sandwich dive where from about 11 until 2pm people would line up to get their sandwich fix. I had no idea what the sandwiches were called at the time, but I do recall a few ingredients that stuck to my mind: shredded lettuce, carrots, cucumber, salt, pepper and a well-seasoned meat, either beef, pork or chicken. It was seriously the most satisfying sandwiches I ever had.
Greek food is definitely on top of my list, where the emphasis on a typical meal is very much tailored to the use of fresh, seasonal produce, combined with a blend of a leisurely, sociable flair that is often enjoyed in the open air.
I’ve only tried to make this recipe once before and love it! The first time was a semi-success, despite how half of the stuffing came out and the sense of nervousness upon trying out what looked to be a complicated dish. This time I felt less nervous about making this dish and also bought a slightly larger flank steak. With all baking aside, one thing you will learn about my style in cooking is that I don’t quite measure anything. As long as I have all the right ingredients, and even if I didn’t, I just go with the flow of things. I like to experiment with taste as I imagine most home cooks like me do. Thus on this note, below is my personal recipe for this classic Filipino dish.
I FINALLY got around to making this wonderful dessert that I have seen plastered all over Instagram. I thought what better way to enjoy my all-time favorite meringue cookies in a ‘messy’ sort of way! When all was chilled and ready for devouring, my son says to me, “Oh it’s good…but kind of messy…” I simply smiled and said, “An Eton’s Mess” 😉
I LOVE, LOVE, LOVE meringue cookies ever since I was a little girl. I remember moments after school, when my grandmother would often surprise me with a paper bag full of meringue cookies. She purchased them from a local market not too far away from our home in the Philippines. Since then, meringue cookies have always been a part of my life.
I was definitely early birding this morning, at 2:30 am to be exact. You know what they say, ‘the early bird gets the worm…’ so after catching up on some blogging and a quick Cup ‘O Joe…off to our local farmer’s market I go! My total shopping spree was $58.00 and my goal coming in was to buy fresh strawberries to make an Eton’s Mess. So strawberries, amongst other goodies and back home I go. My younger son loves to snack on strawberries and I can’t wait to make him the Eton’s Mess but before that, a special request for a strawberry smoothie…my way 🙂
Here’s a great recipe to making your own cake mix at home!