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.
Hi! It’s been awhile…you’ll find most recipes I’ve done lately conveniently posted on our Facebook page at http://www.facebook.com/thecookingapprentice.
Crisp falling leaves, sweater, jeans, and boots…just a few of my favorite things this time of year. But what I truly love the most is gift-giving, better to give than receive, right? Edible treats are probably on the top of everyone’s list–either to give, or receive. Personally, edible gifts always warms my heart…
I read an interesting story about Buko pie (Young Coconut) pie and that it originated from a city in my hometown of Laguna, Philippines.
Here is a recipe that I was just playing around with the other day. I was in the mood for pulled pork but didn’t want to just make pulled pork sandwiches….again. So this is what I came up with!
I’ve made madeleines a few years ago, and back then I had no idea what I was getting into…you see, I have a love-hate relationship with baking, but for the most part,
I really don’t mind it. Really.
Torte can mean a lot of things in baking…this particular Blueberry Torte–inspired from Food52 Kitchen Letters, is a blueberry pie translated onto a cheese-cake derivative but lighter and prettier. In essence, it’s really a no-bake cheesecake made fancy by name…
I’ve been promising our younger son that I would bake a classic chocolate cake one of these days…
Last week I made a Pear and Vanilla Aigre-Doux. This is part II…a great way to complement the end of a fabulous meal, to enjoy as a savory dessert, or simply devour as is!
As I perused through the October 2014 Issue of Food and Wine magazine I was elated to spot a recipe consisting of grape leaves…one of my favorites!
Tocino simply means bacon in Spanish. Typically made from pork belly, this dish is usually served for breakfast or brunch. Filipinos usually accompany tocino with rice and egg called To-Si-Log–Tocino, Sinangag (fried rice) and itlog (egg). The following recipe is my personal rendition…with an extra twist.
This is my own twist on the classic pineapple upside down cake. The original recipe Peach-Bourbon Upside-Down Cake was adopted from Food Network online.
An amalgamation of sharp offset by honey, pears, and off-dry wine, its sweet-sour tang is perfect with rich blue cheeses.
Oh those under-the-weather days…this by far is my favorite dish to have, especially when I was little.