Chicken ‘relleno’
It was hard to tell which was more interesting: the lessons in cooking or the lessons in living.
December 20, 2012
It was hard to tell which was more interesting: the lessons in cooking or the lessons in living.
It is difficult to imagine a table devoid of pork and all its by-products at this time. Beef, too, cooked in numerous ways. But I truly wonder if it is ever possible to have a table filled with fish of all sorts, in lieu of our old-time favorites.
Two weeks ago, I wrote about a 12 cake experience I recently had. After raving about the top item on my list, I forgot to mention the maker or the phone number. This chocolate winner is made by Kitchen’s Best (tel. 0917-8966248).
Moi accepted without batting an eyelash the invitation of Singapore Airlines’ marketing manager Rita Dy to join 36 other media people in checking out the food and beverage innovations of Singapore Airlines.
Christmas is a time of hurlyburly shopping and razzle dazzle decor. It’s the shopping that stresses; early on, the exercise for me extended to Christmas Eve.
In her television shows “Fresh,” “Sugar” and most recently “Bake,” Canadian chef Anna Olson demonstrates how to make both simple and complex dishes: cinnamon buns, for instance, or French meringue and the Canadian holiday beef pie called tourtiere.
Fruits and ham have always been the stars of the Noche Buena table, but each year, there always seems to be something new—a new fruit, a new ham, or a new way of serving fruit or cooking ham.
You must not fall into the tourist trap of Greek food, Greece’s restaurant critic Albert Arouh has advised. He calls moussaka, Greek salad and souvlaki “cliché” dishes for tourists. He also warns that hummus isn’t even Greek; ubiquitous tourist traps serve it as the quintessential Greek food only because Cypriots often run Greek restaurants abroad where they serve this Middle Eastern delicacy.
Aside from the great food and new menu, part of Chateau 1771’s charm is its history, the sense of place and the picturesque views of the gardens in Greenbelt 5.
Looking for some sweet chills in Manila’s balmy clime? Then take a seat at The Peninsula Manila Lobby and revel in ice cream desserts Frozen by the Sun.
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