The Sassy Lawyer & Pinoy Cook on food, family and home.
I love pot pies. I love the surprise hidden underneath the golden crust, I love the steam that hits your face as you break through the crust, I love the contrast between the flaky crust and the creamy filling. In fact, I love savory pies more than sweet pies. And it doesn’t matter if the ... (more)
Alex had been asking for baked salmon with buttered vegetables but we only had a 300-gram or so of salmon fillet and it wouldn’t have been enough to feel all four of us for lunch. So, I deviated from the baked salmon with buttered vegetables by serving the salmon on a bed of very cheesy ... (more)
Speedy isn’t a huge fan of salmon. In our family, it’s Alex and I who adore salmon, cooked or uncooked. Since Speedy was out for the day, I made a special lunch for one. Think parmigiana but without the frying part. And salmon fillet in lieu of meat. Instead of serving the cheese-topped fish with ... (more)
My introduction to bagels was not a good one. Nineteen years ago, I was pregnant with Sam and bagels were just starting to make an appearance in the Philippines. One weekday, feeling stifled in the office, I walked to nearby Greenbelt for air. There was a bagel stand, I ordered one and I ate what ... (more)
For yesterday’s potluck party, Laura, my ex-future sister-in-law (go figure) brought a lovely smoked salmon and cream cheese terrine topped with caviar. I understand that it was inspired by an appetizer served at Bizu Patisserie. We attacked it with gusto and it was so delicious that I promised myself I’d try making one soon. Soon ... (more)
The perfect side dish or topping for grilled or broiled salmon teriyaki, this asparagus and shiitake is lightly seasoned with salt and pepper then tossed with reduced teriyaki sauce. Excluding the marinating time, the preparation time for the complete dish is five minutes; the cooking time is less than ten minutes. You can make this ... (more)
Fast and easy lunch. Boil two diced potatoes. Blanch a hundred and twenty grams of cubed salmon and about eight fresh mushrooms. Toss in garlic lemon sauce. No-fuss delicious lunch for one. Serve with bread or rice, or just by itself. What cut of salmon? Fillet works best. What size of potatoes? Rather small so ... (more)
Go to a Japanese restaurant, order sashimi and the price always seems disproportionate to the amount of raw seafood that you get. Why is sashimi so expensive? To start with, good quality seafood is expensive. Restaurants also put a premium on the skills of the chefs who prepare the sashimi. Add to that the dining ... (more)
Grind the herbs and spices, mix with a little olive oil, spread on both sides of the salmon then broil the fish. Easy peasy. I have lemongrass, ginger and Holy basil growing in my garden and those were what I used. If you think it’s too much work grinding the herbs and spices, or if ... (more)
Pat the salmon dry, marinate for 30 minutes, pop in the broiler for 10 minutes and you have a delicious lunch. Serve the broiled salmon teriyaki with sliced sweet mangoes on the side and the contrast in taste and texture is just amazing. For some reason, mangoes go well with ginger. I can’t explain it, ... (more)
A light and tasty lunch that’s ready in 15 minutes. Cook the salmon first then cook the side dish in the salmon juices. Why kangkong stalks and not the leaves? Because the highlight of the side dish is the sweet flavor derived from rice wine. If you use the leaves, they will wilt and get ... (more)
A gamble that paid off. I wanted fish (after the ox tongue and pork ribs, fish was a welcome respite) but I wanted something festive. It was the day after Christmas and I was still in holiday mode, after all. What I wasn’t in the mood for was frying. So, I thawed a fillet of ... (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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