What’s Cookin’ with AHA: Hot Potato Salad with Vinaigrette Dressing
AHA Chef instructor Philip Golding shows how to prepare and Hot Potato Salad with Vinaigrette Dressing.
December 4, 2011
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AHA Chef instructor Philip Golding shows how to prepare and Hot Potato Salad with Vinaigrette Dressing.
Many years ago, at the Subic Bay Yacht Club where he was then a chef, Ed Quimson challenged me to try one of his offbeat creations: bagoong with mayonnaise, eaten with rice. Naturally, I was skeptical. That sounded more like a formula for hogwash than a dish that anyone would care to eat.
Aged wine and cheese are better than the new vintage. Some restaurants consistently serve delicious food through years and years of operation, never deviating from food quality and efficient service. Then, after a good satisfying meal, a good cup of coffee will provide perfect satisfaction.
Every Filipino can make a contribution to increasing country pride in his own not-so-small way. Whether it be cinema (Brillante Mendoza), music (Charice Pempengco), sports (Pacquiao, Ina Flores), fashion (Monique Lhuillier), the beauty of the equation is that if one shines, the rest of the country shines with him. Despite the extra-judicial killings and electoral fraud, we can nevertheless stand tall, thanks to these happy little bluebirds who fly beyond the rainbow and raise high the Philippine flag!
The top winner of the Doreen Gamboa Fernandez (DGF) Food Writing Award 2010 wrote about “wet pancit,” his childhood code name for the soup dishes with noodles that he preferred. Caesar Horatius Mosquera’s wet pancit were almondigas, misua with sardines, chicken sotanghon and batchoy, all of which he considers “small comforts that continue to remind me of love, of family and of home.”
All of us have our favorite cuisine. Mine will always be Japanese. I love the way the Japanese present their food—simple, neat, creative color combinations. The food is mostly healthy and, of course, yummy.
Who does not know “Tanging Yaman,” “Hindi Kita Malilimutan” and many other church hymns penned by Fr. Manoling V. Francisco, SJ?
(Born from a passion for good food and a love for cooking, Pierre Ching has been able to come up with his own take on Asian favorites such as Radish
AHA Chef instructor Philip Golding shows how to prepare and cook Sole Vin Blanc.
Renowned chef Jessie Sincioco grew up eating and enjoying a very rich, thick, saucy, smoked-flavored chicken and pork adobo prepared by aunt Estelita Sincioco-Dy.
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