I don’t bother too much with cooking when there’s just myself at home. Which is most of the day for five days a week. Yesterday, I grilled a kielbasa then poured the heated contents of a can of pork and beans over it. With buttered toast, it was a great lunch! It’s really nothing extraordinary. ... (more)
The Sassy Lawyer & Pinoy Cook on food, family and home.
Daddy in the kitchen
Carbonara, the (almost) traditional way
The Italians will tell you that real carbonara has no cream in it. The … »»
Chinese sausages and kangkong with sweet soy sauce
This is Speedy's version of a dish that his mother used to cook as a way of … »»
Stir fried beef and chayote
Inspired by a dish that chef Luke Nguyen cooked in his TV show, this stir … »»
A la chicken schnitzel or milanesa (fried breaded escalopes)
An escalope is a piece of boneless meat made uniformly thin by pounding … »»
Crouching tiger, hidden salmon
If only I had a more reliable broadband service provider, I would have been … »»
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...)
Conversations