Egg sarciado

egg-sarciado

Hard-boiled eggs and vegetables braised in chunky homemade tomato sauce. Think of it as a meatless version of afritada. I added potato and eggplant wedges, but there are a lot of other vegetables that will go well with this sauce. Green beans, sweet peas, bell peppers, carrots, squash, zucchini...What should the egg sarciado be served with? It's good with rice but … [Read more...]

Everything tastes better with bacon — including egg salad sandwich

egg-bacon-salad

I have to admit that this post is about "rubbing it in." And I have my friend and UP Law batch mate Raffy Aquino to thank for the link to an article that makes "skinny blogs" so last decade.Cardiologist Dr Aseem Malhotra says the obsession with a low-fat diet has “paradoxically increased” the risk of heart disease.Other experts have added their voices to his … [Read more...]

Omelet cupcakes

omelet-cupcakes

Some three-and-a-half years ago, I baked omelets in cupcake molds for the first time. They were so cute and, with the addition of sardines, two to three omelet cupcakes, with bread, were more than enough for a very filling meal.Last week, I made cupcake omelets again. I added flaked fish to some (for Speedy and myself); the rest, I left without fish for Sam. It's the … [Read more...]

Baked eggs with ham, greens and cheese

baked-ham-eggs

If you're looking for a new way to serve eggs, this is something to try. Not that baked eggs is anything new. I've done something like this in the past -- eggs, longganisa (native sausages), spinach and cheese -- although the technique was more of a novelty rather than something I wanted to repeat often especially during the summer when turning on the oven doesn't seem … [Read more...]

Pork and cabbage frittata

pork-cabbage-fritatta

Soup bones (which we really can't live without because we haven't used bouillon cubes in years) were at a bargain price yesterday. Buy one, take one. I browned one pack in the oven, transferred the bones to a huge pot, threw in aromatics, simmered them to make broth and, after dividing the broth among freezer containers, I discovered that there was enough meat attached to … [Read more...]

Ham and cheese quiche: easy and tasty

ham-cheese-quiche

The first time I had quiche lorraine, I wondered who "Lorraine" was and why she called the dish a "quiche." Turned out that lorraine was not a name but a region in France, the name a modern adaptation of Lotharingia. The medieval Lotharingia, however, is not the same place that is known as Lorraine today. Lotharingia is now where Switzerland is.Now that the lorraine … [Read more...]

Kailan and bok choy tips omelet

kailan-bokchoy-tips-omelet

I'm not a fan of monotony. Although there are dishes that I consider all-time favorites -- like adobo -- every time I cook a dish, there is always something different. Maybe, it's the cut of meat, the cooking procedure, the ratio of ingredients... You can view it as a never-ending attempt to make something good even better. After all, a cook is only as good as the last … [Read more...]

Spinach, bacon and cheese frittata

spinach-bacon-cheese-frittata8

There is an Italian chef who guested on The Chew, I can't remember his name but I can't forget something he said. "Everything sounds sexier in Italian." In the case of the frittata, I agree. You say frittata and it's almost like a caress. But as foreign as frittata may sound, it shouldn't be a mystery to Filipinos. We know it just by some other name. Torta.Although … [Read more...]

Spaghetti with malunggay pesto, pork tapa and egg

tapa-spaghetti

During the Apicius Culinary School Cook-off, one of the entries that really impressed me was the tapalog or rustic beef pasta with malunggay pesto on toast by Jose Lorenzo Manalo because I loved how the concept of fusion was interpreted. Unfortunately, the beef was tough so the dish did not land on the top three.This is my interpretation of the dish. Instead of … [Read more...]