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Food articles posted in Mar 2006
Rib-eye steak
I would have grilled the steaks but my husband insisted that he do the cooking. He likes pan frying the steaks in butter to give it a slightly burned crust with the center still very rare. My participation was limited to cooking the rice (in an automatic rice cooker hehehe), opening a can of whole corn kernels and preparing the gravy…
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Meatballs stroganoff
I can give you the recipe in three sentences. Meatballs made with ground beef and finely chopped belly bacon, browned in a mixture of olive oil and butter, then simmered with sliced mushrooms in a sauce made with canned mushroom soup. Off the heat, sour cream is stirred into the sauce. The sauce is ladled on cooked spaghetti and the meatballs arranged on top. That’s not hard, right?
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Kopi Roti
After a very late, and very hefty, lunch (at 4.30 p.m., no kidding) at Causeway Seafood Restaurant (Timog Avenue branch, this time) last Sunday, I was craving for coffee. The girls, on the other hand, wanted to go to Starbucks for an Oreo cheesecake fix. But just the day before we were already at [...]
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Pork and chicken in coco milk and pesto
It’s the last week of the schoolyear and things can’t get more hectic than they are right now. My younger daughter will be graduating from grade school and everyone is just in the thick of preparations. Let me play the proud mom for a bit–she got accelerated, no grade 7 for her, she’s going straight [...]
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Coffee jelly dessert
I don’t know why… but coffee jelly seems to be the craze these days. Fastfoods and restaurants alike have it in their menus. Wendy’s, I think, was the first fastfood to serve coffee jelly. Not too good, the jelly wasn’t soft and chewy. Tough as nails, actually. Oh, okay, that’s an exaggeration. But, really, the jelly was far too tough for dessert. McDonald’s is also serving coffee jelly these days. Haven’t tried it though…
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5-minute tomatoes and pesto salad
It’s summer in the Philippines and the kitchen is the least attractive part of the house when you perspire even when you’re just sitting and doing nothing. … So, we’ve been eating easy-to-cook everything. You know, dishes that need minimal preparation and watching over. I didn’t think I cooked anything interesting the past week, well… unless you consider frying longganisa as interesting. However, I did manage to do something interesting enough to take a photo of and write an entry about. That’s the tomatoes and pesto salad that I served with longganisa.
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Floyd’s Greek stew
I’ve posted this recipe before; it was one of those that got lost when my database went berserk last December. I would have reposted it but I forgot what I had put in it. I remembered that I based it on a Greek lamb stew from Discovery Travel & Living Channel’s Floyd in the Mediterranean. I also remembered substituting pork for the lamb. Finally, I remembered that I used all the vegetables from the original recipe but couldn’t remember what vegetables. So, I dared not reconstruct the recipe or I might get it wrong and ruin someone’s appetite. Fortunately, the Floyd in the Mediterranean episode where I got the recipe from was replayed a few days ago and I was able to list down everything again… and cook the dish again. It was just as good as I remembered…
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Pan de sal
If the Philippines has a national bread, it would be pan de sal. It crosses over social and economic classes. Rich or poor, you will find pan de sal in most Filipino household’s breakfast table. In many rural areas, and this is how a lot of old people still prefer to eat their pan de [...]
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