Despite the adverts that bombard us every single day, I still believe that home-cooked burgers are the best tasting and healthiest. I never make burgers with commercial burger mixes or patties. I choose the beef, have it ground and make my own patties. Good-quality lean ground beef is a good second option. Whichever you choose ... (more)
The Sassy Lawyer & Pinoy Cook on food, family and home.
Daddy in the kitchen
Duck and mushroom congee
About a month ago, I bought a duckling and, before cooking it as a stew, I … »»
What to do with leftover grilled meat
We love grilled meat, Asian style. Small cuts of beef, pork or chicken … »»
Pastrami is not Italian
It might sound Italian but pastami is not Italian. According to the Free … »»
A la chicken schnitzel or milanesa (fried breaded escalopes)
An escalope is a piece of boneless meat made uniformly thin by pounding … »»
Grilled skewered pork marinated in lemongrass, honey and fish sauce
In the Philippines, this dish of grilled skewered pork marinated in … »»
More cooking, wining & dining
Cooking with bits and pieces
So, I mentioned the other day that I made a huge pot of broth by simmering … »»
Milkshake with dulce de leche mudslide
I've been dreaming of making this for weeks. But since we started making … »»
Creamed sausage, potato and cabbage soup a la zuppa Toscana
If I had access to kale, I'd have used a bunch in lieu of white cabbage. If … »»
Basil and garlic focaccia
In a post I published four and a half years ago, I mentioned that everyone … »»
Steamed bangus (milkfish) with black bean and garlic sauce
There are two earlier version of this recipe for steamed fish with tausi … »»
About CASA Veneracion
Casa is Spanish for house. CASA is also an acronym for Connie, Antonio, Sam and Alex. We are all surnamed Veneracion. We all love to take photos -- of anything that catches our fancy. It's a family obsession.
This is a journal of how we live, eat, learn, play and have fun. Work? Work is part of playing and having fun. Seriously.
The kitchen staff
In 2003, a time when I hadn't heard of the term "blog", I started a recipe website at cooking.houseonahill.net using a now defunct content management system that ran on ASP. Ok, never mind the geek talk, I'm sure you're not interested in that. The contents easily multiplied and, in 2004, I moved the food site to pinoycook.net. Always unhappy with the fact that the dot com versions of houseonahill and pinoycook weren't … (click here to read all »)
Recently digested
Fried breaded okra
Okra has a bad reputation in our house. So bad a reputation that I'm the … (more...)
Oshitashi or goma-ae? Whatever. It’s spinach salad with roasted sesame dressing
When I first came across this spinach recipe in The New York Times health … (more...)
Pancit Molo (or is it Molo soup?)
This is an updated version of a recipe originally published on September … (more...)
Melon, ginger ale and peppermint slush
In the Philippines, melon usually refers to the cantaloupe or rockmelon. … (more...)
Sausage, pasta, tomato and cabbage soup
A one-pot dish that's a breeze to prepare. The sausage meat makes the broth … (more...)
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