mushrooms-salpicao4

Mushrooms salpicao

Cooking vegetarian is so much fun when fresh mushrooms are available. And that's not an everyday occurrence here in the suburb. In the market, fresh mushrooms are generally sold only on weekends. In the grocery, the only variety that we can get on a regular basis is oyster mushrooms. A couple of days ago, we drove down the ... »

pancake-burger-egg-chili-breakfast

Pancakes, burger, egg and chili breakfast

Two nights ago, for the first time since she got sick, Alex felt well enough to go to the grocery with us. We bought what we needed then passed by The French Baker on the way home. Unfortunately, they were out of sour dough bread (Alex mumbled, "Daddy will be so sad.") but we managed to buy a pack of English muffins. Alex ... »

filio-1st-anniversary-dinner-adobo-confit

Filio Bistro’s 1st anniversary dinner

The invitation to the 1st anniversary dinner of Filio Bistro came about a month ago. The affair was primarily to thank bloggers who have written about the place. As a rule, I don't accept invitations to blogger events but I said yes to Filio owner, Diana Lee. Two reasons. Diana and I have been e-mailing after I wrote the ... »

roux

Roux

Pronounced roo, roux is a thickened mixture that consists of fat and flour. Although the most well-known version consists of equal parts of butter and flour, the fat component can also be animal fat (bacon or duck fat, for example) or vegetable oil. While the word roux is French, the mixture is found and known by ... »

quesadillas-guacamole

Guacamole

The Aztecs have been making an avocado sauce that came to be known as guacamole in North America. Unlike the modern-day guacamole, however, the Aztecs made a much simpler sauce by mashing ripe avocado with salt. And, yes, it was a sauce rather than a dip or condiment. When the Spaniards explored the New World in the 1500s, ... »