Bacalao or bacalao a la Vizcaina is a dish I often see in the menu of Spanish restaurants in Manila like Ilustrado. Translated, it means dried codfish. It's popular to be eaten during Holy Week when everyone's fasting and just want something light. Curiosity got the better of me when I received a lovely pack of Pacific Bay bacalao loins from Mida Food. Of course, I had no choice but to cook it in the style of the popular Spanish dish. It's not Holy Week, but we can always opt to eat healthy any time of the year. And even though it was my first time to cook the ... Continue Reading...
Black ink risotto & bacalao recipes for Lent
It is Good Friday now for Catholics in the Philippines and the time is usually associated with fasting or abstaining from meat. Fish, seafood, vegetables and the occasional hunger are the order of the day. Anyway, am sharing here a rather belated post about the Spanish cooking class I attended at The Maya Kitchen mid-March. On the podium was Spanish chef Chele Santiago who lords it over one of Manila's celebrated culinary kitchens, Gallery VASK in Bonifacio Global City. It is rather expensive to dine at Vask, but those who attended this class took the shortcut. We ... Continue Reading...
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