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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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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Valentine’s Day breakfast 1: German corned beef, cabbage and mushroom soup
Going out for Valentine’s Day? We rarely do. It’s just too crowded everywhere and crowded places aren’t my idea of fun nor romance. Besides, it’s a regular working day and school day and mothers aren’t exempt from chores just because it’s Valentine’s Day. BUT that doesn’t mean we can’t have a few special things in the house. Finally bought a kilo of German corned beef…
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Mango custard
This is my second attempt at making mango custard. The first one, a couple of months ago, was a total disaster and it took me a long time to muster the guts to try again. Yes, the first attempt was that bad. Traumatic. Terribly traumatic. It’s the kind of failure that makes me ask myself if I can really cook at all.
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Chicken and misua soup, version 2
It’s the same basic chicken and misua soup but without tomatoes. I have also added broccoli florets, the pared and sliced stem of the broccoli, and carrots. I used beef broth instead of chicken broth, having been simmering a pot of bones all afternoon.
What’s the idea? Nothing, really, except that I already had two cooked chicken breasts — I boiled the breasts that I cut off from the chickens that I grilled a few days ago — and there were a lot of vegetables in the fridge…
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Savory oven-grilled chicken
Like I mentioned in my rainy day grilled chicken and pasta alfredo entry, it isn’t necessarily how many seasonings you add to your meat that makes it flavorful. Most times, you just have to season it early enough to allow the flavors to penetrate the meat. These grilled split chickens were seasoned with salt, freshly ground pepper, Carmencita’s Provence blend of spices and paprika.
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Spanish rice and pesto rice
Rice is to Asia what pasta is to the Italians. It’s our staple and our everyday meals revolve around it. If you’ve run out of ideas about how to enjoy rice, if plain boiled rice, garlic fried rice and Chinese-style fried rice have become rather boring and ordinary, if that’s possible, here are two ideas to perk up your rice repertoire.
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Baked eggplants with bacon and cheese
Vegetables don’t excite me, as a rule. This dish is an exception. Based on the classic Italian eggplant parmigiana, this baked dish consists of layers of eggplant slices, a home-cooked tomato sauce with bacon and cheese. Omit the bacon from the recipe, or substitute mushrooms, and you have a wonderful vegan dish.
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