'Cookbooks' archive

Tastebook winners

The contest ended on Friday, November 7, and as scheduled, the winners have been chosen. The two winners will each receive a coupon that will entitle them to a free Tastebook. As I have mentioned, I asked my husband to choose the two comments that touched his heart the most. And I wholeheartedly agree with his choices both of which reflect the intent to empower oneself. Both are about broadening horizons and finding satisfaction and self-fulfillment with one’s handiwork. So, without much ado, the winners…

Win a free Pinoy Cook Tastebook!

I am giving away two coupons. The winner of one coupon will be entitled to a copy of the Pinoy Cook Tastebook. The winner of the other coupon can choose any Tastebook, including the Pinoy Cook Tastebook. For a chance to win, post a comment in response to the following question:

Why is it important to learn how to cook?

You can post your answer (one answer per person only) until midnight of November 7, Manila time, after which commenting will be turned off.

So, how many ways can you make mashed potatoes?

I know that there was some confusion when I first made an announcement about the Tastebook. Some readers are expecting a physical launch with book signing. I’m sorry to disappoint you. All of that is something for the near future. The truth is, there aren’t too many good publishing deals available in the Philippines. It’s like I do all of the work and National Bookstore will earn more than me. So, I decided to hang on to my manuscript and, right now, I can only offer you my Tastebook.

Tastebook sneak peek

A reader e-mailed me wondering what the point was in publishing a Tastebook when all the contents have been previously published in my blog. Well, that’s precisely the point. NOT ALL the recipes in the Tastebook can be found in the blog. I gave you a sneak peek in a previous entry; let me show you another.

From left to right, top to bottom: baked pork ribs with mandarin oranges; smoked tanigue sandwiches; chocolate marble coconut macaroons; and cherry macaroons.

Tastebook coming out in October

The lull in posting is justified, believe me. First, there are still lingering technical problems screwing up the categories and category pages. Second, my TasteBook is coming out in October. TasteBook? I wanted a cookbook, right? Then, my external hard drive died on me, I lost most of the files and I had to start from scratch. Meanwhile, TasteBook came along.

So, there is going to be a Pinoy Cook TasteBook that will be available to Pinoy Cook readers all over the world because it can be ordered online.

A different kind of chicken casserole

… a creamy chicken casserole with a bread topping sprinkled with shredded cheese. “Confetti” describes the just-melted shredded cheese on top. I kinda overmelted the cheese on mine so the “confetti” became a “melt-y.” The difference in looks notwithstanding, the result was wonderful. It has the feel of home-cooking written all over it. And the bread topping? It’s oil-free.

To make this baked chicken dish, I had to make some substitutions in deference to the low-fat diet that we’re trying to maintain at home. Yogurt for cream of chicken soup; low-fat milk for regular milk.

Crouching tiger, hidden salmon

If only I had a more reliable broadband service provider, I would have been posting recipes one after the other for the past so many days. Unfortunately, there is only PLDT where I live and its service leaves much to be desired. If you want to read about my misfortune, click here, hereand here. Otherwise, just read on and view the recipe for the dish that my husband cooked for lunch on Mother’s Day.

The recipe is from Tucker Shaw’s Gentlemen, Start Your Ovens: Killer Recipes for Guys and it features my favorite fish in the world — salmon. If you’re wondering about the strange title of this entry, I didn’t invent it. It was the name that Shaw gave this recipe because he “invented” it hoping that Crouching Tiger, Hidden Dragon would win in the Oscars as, in fact, it did.

Tequila Pork Loin

Yesterday, Sunday, like every Sunday, was my husband’s turn to cook. After much heckling, he finally decided we deserved more than fried Spam and eggs. He finally decided too that it was about time he tried a recipe from a cookbook that I bought for him last year. He had the book in the car for the past week so that at any time he could sneak in a trip to the supermarket, he could check the ingredients he would need.

Tequila Pork Loin is from Tucker Shaw’s Gentlemen, Start Your Ovens: Killer Recipes for Guys.

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House On A Hill

Noodle fest

• Pasta primavera… with fresh tuna!
• Chicken tetrazzini
• My secret pasta sauce
• Yogurt in my pasta
• Chicken, ham, mushrooms and sour cream lasagne
• The pasta connection
• Pizza topping on my pasta
• Spaghetti with longganisa (sausage) meatballs
• Carbonara, the (almost) traditional way
• Penne with pesto and grilled fillet of sole

Chicken recipes

• Chicken and macaroni salad
• Spaghetti, ham and Alfredo sauce
• Home-style McChicken
• Fried chicken and vegetable salad
• Chicken, ham and potatoes pie
• Speedy’s chicken burgers
• Pork and chicken in coco milk and pesto
• Chicken and straw mushrooms in coconut milk
• Herbed fried chicken
• Southern style fried chicken