The Sassy Lawyer & Pinoy Cook on food, family and home.
In About Chinese sausages, I asked how you readers like to cook them and there was a comment that stood out. While most, myself included, fry Chinese sausages or include them in stir fried dishes, reader Marilyn wrote about steaming them with chicken. It made me pause but then I realized it really wasn’t all ... (more)
So, my mother has gone back to her house in the city. Meanwhile, I have a few more recipes and kitchen tips for the dishes that I cooked during the days that she stayed with us. Low-fat, low-sodium, easily digestible food for a 74-year-old. Let’s start with eggplant omelet, one of the easiest dishes to ... (more)
My mother is arriving tomorrow and staying for a couple of days. She’s 74 years old, a retired trial court judge who still has a pretty active social life and who likes to go shopping as a form of exercise. Yeah, you read that right. She goes shopping to exercise. She says all that walking ... (more)
This is probably the first real dish that I cooked in days. The bug I caught left me with very little appetite and when I don’t feel hungry, trust me when I say that anything I cook will reflect the way I feel. So, I didn’t even bother to make an attempt. We had a ... (more)
Need to get dinner on the table in 15 minutes? No problem. Season some ground meat, form into patties, throw into the skillet and cook until nicely browned. Cook sliced mushrooms in the same skillet, add cream and season. Spoon the creamy mushrooms over the burgers and you have a great meal.
For a rather intimate (or even romantic) lunch or dinner for two to four persons, a small whole chicken weighing about a kilogram is an ideal ingredient to create a dish with. Just split and butterfly the chicken, brown in butter the cook slowly in white wine and herbs. When the chicken is done, scoop ... (more)
A peasant dish that has been elevated to fine dining stature, beef bourguignon, sometimes spelled bœuf bourguignon or bœuf à la bourguignonne, literally translates to beef Burgundy. What, essentially, is beef bourguignon? It’s beef slow cooked in red wine. In the olden days, so I have read, French peasants in the Burgundy region made good ... (more)
Yesterday, I had lunch with girl friends from law school, the conversation — hilarious all the way — ranged from unsavory characters to disillusionment with the justice system to domestic help issues to coffee makers to, of course, food. Speedy joined us for the last hour or so of our get-together and, somewhere between funny ... (more)
First of all, thank you, Saveur editors, for including my blog in your Worldwide Feast: 55 Great Global Food Blogs. That really made my day. My friend Joel kind of pre-empted Saveur by two weeks with a crystal-ball like post but all of them — Saveur editors and Joel — did such a nice job ... (more)
Last week (I forget now which day it was because I’ve been sick these past few days), I wanted to create a dish using the garlic stalks that we discovered at S&R. A stir-fried dish, I decided. And since I had been craving for stir-fried noodles (we went to a birthday lauriat at the Luk ... (more)
A popular appetizer and cocktail food, stuffed mushrooms are tasty and easy to make if you can find good mushrooms. I saw some baby portobello mushrooms at the supermarket last weekend and they looked just perfect for stuffing. There are hundreds of ways to make the stuffing for the mushrooms — from meaty to purely ... (more)
I’m an unabashed Harry Potter fan. I have all the books, I have DVD copies of all the movies, I’ve watched the DVDs (with or without my daughters) so many times and (worse or not), I have a nasty habit of re-reading the book before a new movie is released. In celebration of the release ... (more)
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.
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 … »»
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