Quick Lunch: Tuna Pineapple Macaroni Salad

Chicken macaroni salad was one of my favorite party side dishes as a child. Back in Manila, it was dotted with raisins, which I’ve grown to dislike through the years. I’ve come to embrace it’s blushing cousin, the dried cranberries, which I simply adore in salads and use as often as I can. I love […]

Dorie’s Perfection Pound Cake | Look Ma, No Need To Tweak!

March has whizzed by. April is beginning to blur . It has been a very busy springtime.  As I’ve mentioned earlier, we’re organizing Bake For The Quake, an event where  bakers, collaborative sponsors, and the supportive Vancouver community come together to raise funds for Japan. There’s no question it’s almost like a second job to […]

Lemon Curd and Shortbread Bars

Finding California Meyer lemons in Vancouver in the dead of winter calls for a celebration: the kind that involves a spatula dancing around the pot to make curd. This silky smooth concoction is something I could eat by the spoonful, like Nutella. If one can resist eating the bowl clean, I would highly recommend that you lay it on a bed of shortbread and bake into luscious zesty and buttery bites. The curd can be made ahead and stored in the refrigerator or freezer. And you can use regular lemons that are readily available.

Neapolitan-Style Pizza Dough Recipe and Some Exciting News

CIT

I’ve been participating in, and hosting, snail mail exchanges online since 2001. Last December, we had the Secret Santa Foodie, where everybody got together to spread some holiday cheer. I ‘met’ a lot of new people, including Adrienne Mitra, who owns a travel agency with her husband. What’s so interesting is that they offer fully-customized […]

Julia & Nora Cream Puffs (Profiteroles)

Julia Child’s pâte à choux meets Nora Daza’s cream puff filling.

Julia, in Mastering the Art of French Cooking, described choux pastry/paste or pâte à choux [pronounced paht ah SHOO, literally translates to “cabbage paste” as when made to the original method it resembles the vegetable] as a very, very thick white sauce into which eggs are beaten, which make the paste swell when cooked. It can be used for hors d’oeuvres when mixed with cheese, or for desserts as cream puffs when sweetened with sugar.

Lasagne of Emilia-Romagna

I like a good challenge and whenever I see those lovely food blogs with results from the Daring Bakers Challenge, I’m in awe and envy. I got around to it and I froze when I saw my first challenge, the March 2009 recipe: Lasagne of Emilia-Romagna (with homemade spinach pasta). I was expecting to make dessert or bake cakes — something for my insatiable sweet tooth…something easier. But no, it turns out my “initiation” into the Daring Bakers would be a very laborious one. I was as scared as I was decades ago when the swimming instructor asked us to jump into the pool at the 6″ feet mark on our first class. Are you serious? What did I get myself into?!