Boeuf Bourguignon (Recipe created by Julia Child)


I just love Julia Child’s French cooking most especialy this hard to spell Boeuf Bourguignon, her signature dish. Whenever I wanted to impress someone with my food dish and I got a lot of time, this is what I usually prepare. Even the toughest beef chuck will be as soft as a fillet mignon, the secret is on the procedure . Let’s proceed immediately by looking at the ingredients below and find out the secret of rendering the most flavorful and tender beef recipe that will definitely wow your guests  this coming Thanksgiving holiday.



3 lbs. beef chuck cut into bite-sized pieces)

1 Tbsp. Extra  Light olive oil

1 piece carrot (sliced)

2 Tbsp. flour

pearl white onions (skinned, brown braised in broth)

2 pieces clove of garlic (crushed by garlic crusher)

2 cups inexpensive red wine

2 cups beef, chicken or vegetable stock

1 tsp. sea salt

1/2 tsp freshly cracked peppercorns

1 Tbsp. Tomato paste

1/2 tsp.dried thyme herbs

1-2 pieces bay leaves (crushed)

optional vegetables like peas, green beans or button mushrooms

6-8 pieces bacon


1. Paper towel dry the beef or it will not brown when damp.

2. Blanch the bacon for 10 minutes keeping them just under the water in a pot,  drain and dry. Sauté the bacon in oil in an oven safe dodge pan to brown lightly and remove with a slotted spoon. Re-heat the oil in the pan until smoking before you sear the beef pieces, brown them in 2 batches and avoid overcrowding the pan. Each pieces should be nicely browned on all sides, remove with slotted spoon and mix with the bacon. You may cut the bacon into quarters.

3. Brown all the vegetables in the same fat in the pan, set aside all the vegetables and pour out the sautéing fat before returning the beef and the bacon into the same pan and sprinkle salt and pepper. Sprinkle the flour and toss again to coat while pre-heating the oven for 4 minutes at 350 degrees F and place the uncovered pan with beef and bacon in the middle rack of the oven for another 4 minutes. Take off the casserole. Turn down the oven temperature to 325 degrees F.

4. Place the casserole into the stove-top and mix with wine, beef stock, thyme, crushed bayleaves, tomato paste and garlic, stir well and simmer.

5. Once it started simmering for 1-2 minutes, cover the casserole and place inside the middle rack of the oven and simmer for 2 hours until tender.  Take out the covered casserole into the dining table and let it rest a little bit before taking the cover off, Be very careful with the casserole, it is very, very hot. Lift and place the very tender beef pieces very carefully in a deep serving tray  and decorate the vegetables and finally ladle up the thick sauce into the beef. You may decorate with parsley when the beef’s not too hot anymore. Bon Appetit! As Julia said each time she closed her still black and white cooking show aired from Massachusetts. She’s one of my favorite chefs of all time.

As always Delicious! (Masarap!), This time, Very tender!






Beef Short Ribs a la Gordon Ramsay’s


I am a Gordon Ramsey fanatic and I just love everything he cooks! Last year’s thanksgiving, I made a Gordon Ramsay’s Roast Turkey like no other! Today, I am test driving his take on his Amazing Beef Short Ribs with Mushroom and Bacon. Let me walk you through the ingredients on the picture below.



2. 24 lbs. Beef short ribs (sliced alongside the bone, dried and generously rubbed with sea salt and freshly ground peppercorns)

1 Tbsp. olive oil for frying

1 huge garlic head (cut horizontally)

1 Tbsp. tomato paste

720 ml or 4 cups of red wine

500ml of chicken or beef stock

10 oz. bacon

few stems of cilantro or parsley (chopped for garnish later)

1 tray of button mushrooms (brushed, washed and cut into quarters)


1. Pour the oil into an oven safe Caphalon deep pan on medium heat. Braise each side of the ribs until golden brown. When all the beef pieces are browned, slide  cut garlic on the side of the pan, the flat cut surface touching the pan.

2. Add a heaping tablespoon of tomato paste, spreading the paste around the pan, mixing it with the oil at the bottom of the pan, then add the red wine, simmer and reduce the liquid in half..

3.Add the beef or chicken stock, cover the pan with foil.

4. Bake the beef at 375 degrees F for only 2 hours. Thirty minutes before the beef comes out, Fry the bacon until crispy and cut into thin squares. Once the lard melted, add the quartered button mushrooms and stir until well combined and mushrooms sweat. Set aside.

5. After 2 hours, turn off the oven and bring out the pan. Unwrap the foil. As Gordon Ramsay  said, lift and plate the ribs on an oblong serving platter.

6. Press the garlic on a sieve, scrape off the bits, sieving the broth and sieve again. Glaze the ribs then spoon the bacon/mushroom mixture. Sprinkle with chopped cilantro or parsley.

Serve immediately while still hot, you may serve with grilled potatoes and green beans.

As always, Delicious! Masarap!











Steamed Banana Leaves Wrapped Promfet



Steaming is one of the many healthy ways of cooking and despite most people’s assumption  that fish will taste bland and flavorless it is far from the truth and that proper seasonings and flavorings before steaming will enhance its natural flavor, moisture and shape even you overcook it. So let’s gather up our ingredients below.



2 pieces of fresh Fromfet (ask the fishmonger not to cut just clean)

4 inch ginger (pounded/sliced into rounds)

4 huge garlic cloves (smashed)

4 pieces of 4 inch lemon grass (pounded, the extra, place in the steaming pan)

several sprigs of scallions


sesame oil

few squares of banana leaves (get it from most Asian or Chinese supermarkets)


1.Wash and drain the fish very well and paper towel dry, rub with salt and pepper generously, inside out and insert slices of round ginger inside of each fish.

2. Add a small amount of sesame oil on the banana leaves and add slices of ginger, lemon grass, scallions then place the fish on top. Add the same ingredients on  top of the fish just like in the picture above and don’t forget to add a drizzle of sesame oil again.


3. Prepare the steaming pan and put a ramekin inside, place the remaining extra flavorings and pour water just like in the picture above. Wrap the fish with banana leaves and aluminium foil and seal them.


4. Layer the wrapped fish on top of the ramekin then cover and turn the stove on high and once you see the cover inside is  already like this picture below, lower the heat just a little bit and steam for 15-20 minutes.


5. Turn off the stove when done and let is sit for a few minutes before removing the cover, be very careful as it is very hot. Lay the steamed wrapped fish on a plate and open it and remove all the mushed ingredients on top very carefully and serve just like in the picture below.


Wow! Some portion of the fish even got the pale greenish tinge from the banana leaves.

Enjoy this usual Masarap Fish Dish!










Thai Chicken Basil Stir Fry


As it’s getting colder and I haven’t picked my basil leaves in our pocket garden, decided to prepare this old time favorite that I got from my friend. Let me first show you my humble basil plants waiting to be plucked.



2 whole boneless chicken breast (skinned/sliced)

3 cloves garlic (minced)

1/2 tsp. red pepper flakes

3/4 cup coconut milk

1 Tbsp. each of fish sauce and rice wine vinegar

1 shallot (sliced)

2 inch fresh ginger (sliced into matchbox)

6 stalks scallions (sliced)

2 cups fresh basil leaves ( soaked in water/ drained/sliced)



1. Heat a tablespoon of olive oil in a wide frying pan on medium heat, add the ginger and brown but don’t burn then add garlic and onion until fragrant and are translucent and transfer onion mixture in a small bowl and set aside.

2. Add the chicken to pan and brown the meat on both sides until all are done, don’t crowd the pan by removing the cooked chicken slices until everything are cooked.

3. Add the onion mixture into the pan and add the coconut milk, fish sauce, rice wine vinegar and red pepper flakes and stir and turn the stove on medium heat.

4. Add the mushrooms and half of scallions and basil leaves and stir for a few minutes then turn off the heat. Add the remaining scallions and basil leaves. Serve with steamed Jasmine rice while still hot.








‘Tinolang Manok’ w/ Green Papaya & Freshly Picked Bittermelon Leaves


Watching another Neflix hit, ‘What the Health!’ and trying to create more soupy Filipino dish, hubby requested for ‘ Tinolang Manok  with Green Papaya’ so I made it today. Taking advantage of the freshly picked pepper leaves in our pocket garden and enjoying the fleeting moments of summer of 2017. Let me show my humble pot of full grown pepper no fruit yet but brimming with mature and huge leaves. I also intended to present all the ingredients but feel free to substitute Better than Bouillon instead of fish sauce if you have an issue with sodium or salt for most hypertensive people.




few pieces of cut chicken bony parts (washed/lightly seasoned with salt/drained)

4 inch fresh ginger (pounded/sliced into matchbox)

3 cloves garlic (crushed/minced)

1/2 green chili (seeded/finely chopped)

5 cups filtered water

1 Tbsp. olive oil

1 Tbsp. Better Than Bouillon Vegetable Mix

4 inch carrot (peeled/sliced into matchbox) for color

2  pieces shallots (sliced)

A bunch of freshly picked pepper leaves from the garden


1. Pour oil in a sautee pan, wait till the oil sizzles before adding the ginger, let it brown but don’t burn, add the minced garlic and shallots and the chili pepper till fragrant and the onion is translucent, add the carrots.

2. Add the chicken parts and brown the chicken on both sides total of 2 minutes on each side. Add a tablespoon of Better Than Bouillon Vegetable Mix, stir well then add 5 cups of filtered water. Simmer on low heat for 10 minutes and check the chicken for doneness.

3. Add the cracked peppercorn and add the cubed green papaya, put on low simmer for 5 minutes until papaya is half-cooked, open the cover and add the fresh pepper leaves when ready to serve.

Another appetizing dish that will warm your body and your soul.

As always, Masarap! Just glad to be able to blog again after hubby had an open heart surgery on the 5th of July. Thanking everybody for all the prayers, support and help inside and outside of Mt. Sinai Heart! God is Forgiving, Awesome and Merciful!






















Shrimp Pakbet with Sweet Potatoes & Saluyot



Just watched Michael Polan’s In Defense Of Food via Neflix and I was excited to revise an old favorite “Pinakbet” and utilized what I have in the fridge and so excited picking up some “Saluyot” Leaves from my pocket garden. I just found out that saluyot leaves speed up the wound healing process just like Aloe Vera.



8 pieces medium sized shrimp (soaked in salt water/rinsed/trimmed)

1 sweet potato (washed, unpeeled/cubed)

1 cup green beans (trimmed)

thumb-sized ginger (sliced/pounded)

3 shallots (sliced)

5-6 garlic (minced)

4 pieces green chilis

12 pieces okra

1 huge plum tomatoes (sliced)

few pieces of cubed squash

1 Tbsp. Bagoong (sauteed shrimp paste) find it in any Asian or Chinese Supermarkets

1 Tbsp. olive oil


1. Heat olive oil in a wide frying pan on medium heat and sauté garlin until brownish, add the onions, sauté until it softens, add the tomatoes until they are also softens.

2. Add the shrimp until pinkish then add the shrimp paste, stir and add a cup of water and cook for a few minutes then fish the shrimp with the tong and set aside in a bowl.

3. Add the sweet potatoes and cover the pan for 5 minutes or when the potatoes are halfway cooked.

4. Add the cubed squash and after a few minutes add the okra, green beans, chilis and lastly bittermelon, stir and continue simmering for 2 minutes and cover the pan and turn off the stove and add the saluyot leaves and let the steam on the pan wither the saluyot



Kingfish Sinigang sa Bayabas (Guavas)


IMG_6270As hubby is recuperating he seems to be requesting a lot of our native Filipino dishes  like this Sinigang sa Bayabas, using kingfish this time, the key is for you to add a piece of pounded ginger and lemon grass if you have.. Let’s prepare our ingredients.


2 pieces Kingfish fillets

6 pieces guavas

1 small onion (sliced)

2 pieces long green peppers

2 ripe tomatoes (sliced)

1 peppercorn

4-5 cups rice washing or filtered water

2 Tbsp. fish sauce (amount reduced to 1 Tbsp or only 1 tsp for people on low sodium diet)


Spinach or Kangkong, a bundle

few pieces green beans (trimmed)

thumb-sized pounded ginger and few stalks of lemon grass if you have


1.Pour the rice washings in a deep pot and bring to a boil, add in the sliced guavas, tomatoes, onion and whole peppercorns. Let it boil for 15 minutes until the guavas are soften.

2. Use the potato masher to mash the guavas, you may pour the mixture in a colander and mash with the back of the spoon then add to the broth, add in the fish sauce and the pounded thumb-sized ginger and add the kingfish and cook for 20 minutes if very thick but if you used milkfish, cook only for 5-10 minutes without the ginger.

3. Add the okra, green beans and green pepper or Jalapeño for 5 minutes. Add the spinach or kangkong on top, cover and turn off the heat. Let the spinach get steamed inside the pot for 5 minutes.

4. Serve immediately while piping hot with steamed brown rice.





Quick and Easy Farfalle with Swedish Meatballs


I was totally exhausted working three 12 hour night shifts after only a night off. The last 12 hour shift I worked, we were short staffed, I had the narcotic key, Heparin Drip and a total of 7 patients. I need a vacation! So I decided to check out my pantry and found these ingredients:



24 pieces of Swedish Chicken meatballs (KYCKLINGKOTTBULLAR)

1 lb. Barilla Farfalle

25 oz Tuscan Traditios Roasted Garlic Pasta Sauce

grated Parmesan cheese


1. Cook pasta as per package direction. Mine is boiling water in a pot and adding the farfalle and simmering for 11 minutes and draining in a colander and set aside.

2. Pour the pasta sauce in a Caphalon pan and add the meatballs and simmer for 11 minutes until the meatballs are cook through.

3. Add the pasta and mix until well combined. Turn off the stove. Sprinkle parsley or scallions on top. Serve with grated Parmesan cheese.

Here it is, a super speedy pasta dish. As always, it’s Peaches here trying to make mine and  your already stressed life a little easier worth some simplified cooking!





Jamaican Oxtail with Chipotle


I got this recipe from my former co-workers, Doret and Ruby who are now retired. They also taught me how to make the Jamaican Rum Cake which I previously featured on this food blog, so let’s gather up our ingredients to start cooking this famous Jamaican dish.



3 lbs. oxtail (fat trimmed)

1 Chipotle pepper in Adobo sauce (seeded and chopped)

2 Tbsp. Avocado oil

3 cloves garlic, minced

4 stalks scallions, chopped

1 large red onion, sliced and divided

1 14.5 oz Kirkland Organic Diced Tomatoes

2 carrots (sliced)

1 cup Fava beans

1 tsp. dried thyme herb

juice of 1 lime

1 tsp fresh ginger, grated

3 Tbsp. soy sauce

1/2 tsp. salt

1 tsp. ground black pepper

1 tsp. whole Jamaican Allspice berries

3 cups filtered water, divided

Grace Browning (product of Kingston, Jamaica, you can find it in any huge supermarkets in the baking section or



1.Wash the oxtail with lime juice and drain in a colander, paper towel dry.

2. Toss the oxtail with half of sliced red onion, garlic, pepper, salt, soy sauce, fresh ginger, fish sauce and Chipotle pepper. Once fully rubbed  with the seasoning, drain in a colander until almost dry. Save the broth for simmering later.

3. Heat 2 tablespoons oil in a large skillet over medium heat and brown the oxtail.

4. Place the browned oxtail in a pressure cooker, add the saved broth and 2 cups of water, cook for 15-30 minutes. (I did mine for 15 minutes as I want some firmness to my meat, I don’t want soggy meat), turn off the stove and open the lid, and check if the tenderness is to your liking.

5. Add the carrots, remaining sliced red onions, whole allspice berries, half of 14.5 oz organic diced  tomatoes, chopped scallions and add 1 cup of water, reduce to a simmer for 30 minutes. In the last  15 minutes, add the fava beans and a few drops of Browning and stir very well.

6. Stir 1 tablespoon cornstarch with 2 tablespoon filtered water until they dissolve well and then add to the skillet. Turn off the stove. Sprinkle chopped scallions on top.

Serve while still piping hot.

As always, Masarap!

– Peaches.


Baked Salmon Steak with Portabello Mushrooms, Capers, and Lime



I originally planned to make Salmon En Croute, a recipe my friend Julie Ribystkiy taught me by phone, but I bought a 2 pound salmon steak with bones so that idea was scrapped. Anyway, I had to bake this using a procedure that could make use of the ingredients I had on hand.



2 lbs Salmon Steak

12 pieces Portabello mushrooms (brushed, washed, and drained)

1 tsp. each of Italian seasoning, dried rosemary and dill weed

2 Tbsp. olive oil

half red onion rings

juice of 1/2 lime

1/4 cup white wine

1/2 Tbsp. undrained capers



1. Wash, dry on a colander, and paper towel dry the salmon steak.

2. Season the steak generously with salt and pepper, filling in each nook and cranny.

3. Have the baking tray lined with aluminium foil, large enough that you can cover the top later. Spray some Pam and place the seasoned steak in the middle.

4. Pre-heat the oven at 300 ºF for 20 minutes and place the tray with the steak, uncovered.

5. In the meantime, sauté 4 garlic cloves, pressed by the garlic crusher with its peels on moderate heat with 2 tablespoons olive oil. Add the mushrooms and sauté until it sweats its juice, add the red onion rings plus the 3 kinds of herbs, stirring well to combine. Add the white wine and lime juice, stirring well to combine then add 1/2 tablespoon capers, 1/2 tsp ground black pepper. Stir then taste.

6. When the fish is half done in 20 minutes, pour this sauce mixture on top of the fish and enclose on the aluminium foil and bake at 350ºF for 15 more minutes.

7. When done, turn off the oven and take out the fish and open the aluminium foil and decorate the mushrooms around the fish. Rest the fish for few minutes and serve while still warm.

As always, Masarap! Peaches.