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Written by Jm Valera
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Saturday, 05 September 2009 14:59 |
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I had a surplus of bluebarries in my freezer and a few bags of sugar left over from another projects. It had been sitting there for some time and I needed a way to make use of them for fear of freezer burn. I found a recipe online, but the recipe called for things I didn't exactly have on hand and didn't feel like buying lemons. Lemons aren't exactly inexpensive right now. Yes, I keep citric acid in my pantry. You never know when it'll come in handy.
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Written by Jm Valera
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Tuesday, 01 January 2008 19:34 |
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I remember being just 3 feet tall at my aunt Marissa's home in San Jose sitting on the bar stool making polvoron and eating it faster than it can be wrapped. Polvoron is a toasty filipino candy. It's slightly savory with a very delicate powdery texture.
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Written by Jm Valera
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Sunday, 21 October 2007 22:50 |
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What to do with all those use vanilla pods from making French Toast, Creme Brulee or Pecan Pie? Vanilla Pods still have a lot of flavor in them and if you haven't used the pod in your dish, the pod deserves a second life. |
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Written by Jm Valera
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Friday, 19 October 2007 21:10 |
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Here's a gourmet twist on a recipe for Pecan Pie found on the back of a bottle of Karo Corn Syrup.
Notable changes include the use of Vanilla Sugar and Madagascar Vanilla Beans.
Pecan Pies are really a form of custard, originally invented by the Karo company to sell more Corn Syrup. I often call it 'Candy Pie'.
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