January 15, 2017

Sous Vide Pork Tenderloin And Chicken Thighs

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Sous Vide Pork Tenderloin Teriyaki
Sous Vide Tarragon Chicken

As usual, I'm late for the party. Sous vide cooking has been around cooking blogs for many many years already and although I have cooked homemade sausages sous vide style in very low temperatures, I didn't want to buy yet again a cooker that will occupy a large area of my kitchen counter. Also, they used to be pricey.

January 6, 2017

Spanish Polvoron

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Spanish Polvoron
with cinnamon

Spanish Polvoron
with powdered milk

I love Filipino Polvoron, homemade or store-bought. I haven't tasted its Spanish parent which is made with powdered almond. Spanish polvoron, unlike the Filipino cookie which is simply molded after mixing, is baked in a low heat oven for 30 to 45 minutes. They are not as crumbly and therefore easier and neater to eat.

January 3, 2017

Salted Caramel Apple Butter

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Salted Caramel Apple ButterSalted Caramel Apple Butter

I made [reduced carbs] salted caramel sauce yesterday and added a little of it to pan-browned apples. The result, in my honest opinion, is an improvement on the usual spiced apple butter recipe which I made once before. It pairs very well with toasted challah. If you like apple caramel candy, then this is the apple butter recipe for you.

November 24, 2016

Pumpkin Macarons

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Pumpkin Macarons Pumpkin Macaron With Pumpkin Paste Filling

For Thanksgiving this year, I cooked a non-traditional meal. I baked a small chicken Filipino-style with a layer each of bacon, sliced onions, and sliced tomatoes in the bottom of a Dutch oven. The chicken is seasoned with soy sauce, lemon juice, and sea salt. Dessert was pumpkin flavored macarons instead of pie and because we are limiting our sweets intake, the small size of the macarons are just perfect.

 
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