A Lenten treat

For the last 14 years, it has been tradition to follow the Stations of the Cross in Calatagan on Good Friday and end with a pot luck merienda for our community members. This was my farewell treat! ... Cream cheese with sour cream and onions, topped with salmon roe and garnished with green onion on wheat bread squares.

A White Christmas collection

A white Christmas is associated with images of snow filled holidays. For me, it evokes elegance. For the year 2011, I produced a limited line of food and gift items, all enveloped in white. Packaged in the same color with touches of gold and silver, they were simply elegant.

Creme de Menthe chocolate truffles with white candy sprinkles

in silver boxes with white and gold ribbon

White bean dip with Italian parsley and pita chips with oregano

packaged in white serving dish and tureen with hand made embossed serving instruction cards

Starburst cupcakes - chocolate cupcakes with chocolate glaze and mint flavored buttercream frosting

and Smoked Salmon Cake - layered bread cake with salmon and capers wrapped in cream cheese, cucumber and caviar for that special Christmas eve dinner

CHRISTMAS '09 DINNER


My menu


Table setting


Personalized Christmas balls


Bacon wrapped Holiday Meatballs


Pan-seared Rib-eye Steak with Arugula Red Pepper Salad


Grilled Tuna Steak with Basil Pesto


Lemon Spaghettini


Apple Cinnamon Cake

COMFORT FOOD... PANDESAL
After the holiday bingeing, we simply look forward to eating comfort food. I have reinvented everyone's favorite pandesal into filled pandesal cups.


Great with coffee!


Pandesal cups filled with...


Corned beef and onions...


Spanish sardines with red and green peppers...


Pork adobo with tomatoes...


Chicken potato salad with green onions

A FILIPINO DINNER FOR ELEANOR


My Menu


Table Setting


Surprise treats... Chocnut and Cornick!


White wine perfect to start the evening!


Crackers with crab fat


Pandesal cups with crispy longganiza bits and tomato


Sour fish soup


... with bean sprouts, toasted garlic, cilantro and fish sauce


Lumpiang Hubad with fresh garlic and peanuts


Paella de Adobo with red egg and tomato


Crispy Pork Binagoongan


Crab fat with lemon and plain rice


Buko Pandan Gelatin with Macapuno ice cream

VIETNAMESE COOKING RENDEZVOUS
A hands-on cooking class at River View, Saigon


Certified!


The Chef and I


Fried Vietnamese Spring Rolls... stays amazingly crispy for five hours!


Banana Blossom Salad


Caramel Fish in Clay


Sour Fish Soup