Talakitok (trevally) steaks with homemade pesto
Instead of cooking the fish separately and tossing them with the pesto afterwards, I cooked the fish steaks in the pesto over low heat. The result? Fish meat that absorbed the saltiness and garlicky flavor of the pesto. And, despite the amount of oil in the sauce, I didn’t have to worry about cholesterol because I used extra virgin olive oil to make the pesto. We were pouring the sauce over the rice and mixing it in. Darn, it was good. 
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One pot of broth, 2 soup dishes
As I’ve previously mentioned, I like simmering bones in a large pot then dividing the broth into several portions. I freeze the broth that I won’t need immediately and take them out as needed. But how many soup dishes can you make with the same pot of broth? In terms of number, that depends on how much broth you have and how many people you intend to serve the soup dishes to. In terms of variety, it’s endless actually, but you really want each soup dish to be so distinct that even if you serve soup three times a day, each will be as exciting as the last.
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Bulalo (beef bone marrow) noodle soup
This bulalo noodle soup was a way of putting to good use a large pot of broth made with beef bones. This is not a bulalo soup in the strict sense of the word because the bones used were not bulalo-cut bones but scrap (soup) bones with the bone marrow intact. I get them cheaply from Shopwise. I buy a two kilos of bones, simmer them for hours, divide the broth into portions and use them for several different dishes. I’ll post two more soup dishes made with the broth from the same pot later. Right now, I’d like to tell you about my bulalo noodle soup.
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Food tripping in Boracay
On our second day in Boracay, we went island-hopping and snorkeling in the morning. We didn’t get back to White Beach until around 1.00 p.m. We showered and changed and had lunch at around 3.00 p.m. Never mind the lateness of the hour. It was a delicious lunch. Our friend, PJ Juinio, left the hotel ahead of all of us and ordered the food so that everything would be cooked by the time everyone got there. Nice friend, eh? He’s the seafood expert so he was on familiar grounds.
There means the talipapa or the village market…
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Pasta with clams in red wine sauce
The first time I cooked pasta with clams, I used white wine. I didn’t know the proper name for the dish but some readers supplied that information generously. Spaghetti alla Vongole. This pasta with clams dish was cooked with red wine. I don’t know if it still falls within the Alla Vongole definition but I have to say it was good. It was the second pasta dish that I cooked a couple of days ago when I made the pasta with prawns in creamy garlic sauce for my husband and kids.
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No meat during Lent?
I am posting this as a future entry because I will be going away with my family for a week. It is the afternoon of March 16, Sunday, as I post this but this entry goes live on Tuesday morning.
It is Lent and a lot of people go meatless during this time. There are a lot of seafood recipes in the archive and the ones in the photos below are some of them. Just click on the photos to view the recipes.
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Pasta with prawns in creamy garlic sauce
Just because I’m allergic to crustaceans doesn’t mean the rest of my family can’t enjoy them, right? My daughter Sam was making faces and saying, “Pasta again?” when she saw me cooking this pasta dish with prawns in creamy garlic sauce. But the moment she started eating, she forgot that she had been complaining just a few minutes earlier…how simple the recipe for this prawn and pasta dish is. Even a kitchen greenhorn can’t manage to mess this up.
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Grilled chicken teriyaki
If you’re a barbecue lover and you don’t mind the little extra work, boneless chicken meat are not only easier to eat, they are easier to grill too. Because they can be cut into uniform pieces, cooking them evenly doesn’t need a miracle. There is less chance too of the outside charring too much and too fast before the innermost parts are thoroughly cooked. And if your chicken barbecue experience has so far been limited to the kind that had been marinated with thick sauces and food coloring, it might be time for a little change. Try grilled chicken teriyaki.
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