Happy Spring! It’s been a couple of months since I’ve had an opportunity to jot down a favorite recipe or two. This week I made a very simple lamb chop dish, alongside some collard greens. This was one of those days when I felt like playing in my current kitchen for one last time. I say this because we are moving! So the thought of new beginnings, new ideas, and a new home for the long haul just made me appreciate how much I love doing what I do…
Yesterday, 1/18 was my late father’s birthday. He would have been 86. One of the memories I hold […]
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…
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)!
Then into chairs, we sank to chat about this and that. Slowly, surely, we shared out loud telling stories that made us proud…
Feelin’ fancy with our dinner tonight…
Just a little something I whipped up for teachers’ appreciation week at my son’s school…Let me know what you think!
Sinigáng (sour stew) na hito (catfish) sa misô (in Tagálog, the official language of the Philippines) is a seafood variation of the Filipino sinigang soup.
Prep time- 2 hours. Filling assembly- 1 hour. Steaming- 30 minutes. Frying- 30 minutes. Satisfaction of homemade dumplings- Priceless.
Here’s a healthy alternative to frying ravioli…and less of a mess, too!
The rain has finally reached us…Hoorah! We’ve had a dry spell for a while. Moreover, with the eminent lack of snow a few ski resorts at Lake Tahoe have had to close down for the season.