Category: Food Stories

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Sable Breton (French Butter Cookies)

A Day with Sablé Breton…

Tried out my luck this afternoon with the world-famous Sablé Breton (French classic butter cookies) recipe from Bruno Albouze.  My husband told me that sablés were his dad’s favorite, “You know, these will go really well with some sablés…” his dad would say.  I did not know this until the cookies were just about done and I called hubby over to the kitchen for sampling.  He then shared how much his dad loved sablés…

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Longganisa takes me back to childhood…

A small, four-plate setting on our dining room table alongside a menagerie of sliced cherry tomatoes, red pearl onions, crushed garlic, atop with a drizzle of soy sauce.  We can’t forget the generous portion of steam white rice, of course.  This was my childhood recollection of longganisa back home in the Philippines at the age of 7.  It was all I needed to make for a humble meal spent with my family– mom, dad and my lola (grandmother in Tagalog).  I recall accompanying my lola to pick out a bundle of fresh longganisa hanging in abundance on sharp hooks along the beams of the roof inside the marketplace.  It was something I always looked forward to…

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My take on the cro(issant-dough)nut hybrid…with bourbon caramel sauce, of course!

First came the trend of the pork belly, a boneless cut of fatty meat from the belly of a pig…which essentially spells B A C O N! with a capital Y U M!  Today, we have the Frankenstein version of a doughnut, merged into a form of a croissant, the cronuts. This trending, decadent croissant-doughnut fusion has a definitive height on the media sphere.  I am seeing cronuts everywhere!  And, because it’s Trendy-Food-Tuesday, I am so having a cronut moment…Let’s do this, shall we?

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Slow Cooker Chicken Caldereta

I’m always looking for something different to make with chicken; and also felt like having a cozy, comfort meal with my fam.  On top of this I was craving for some Filipino food.

I know that chicken caldereta (kalderetang manok, in Tagalog) has been done before,  so nothing new here, but, alas, if you know me well, I’m always experimenting with ingredients from the fridge and seasonings from the pantry; thus wanted to share my version with you…