Why not EVOO from Spain

Here's an image of the evoo brand I would like to have the next time I buy my supply of olive oil. Alcubilla is an olive oil mill which exclusively produces Extra Virgin Olive Oil extracted from certified organically farmed olives. Alcubilla is owned by the Luque family from Castro del Rio, Cordoba in Spain. They have been in the olive oil business since 90 years ago. This evoo “is an artisan-made fruit juice” which does not undergo any heating process. In 1990, Alcubilla obtained the Certificate of the Committee for the Regulation of Organic Agriculture which means that what they say about their olive oil is true and accurate. Futhermore, Alcubilla has developed a tracking system which controls the production process of its evoo brand from the harvest of the olives till it reaches the dinner table. I have been using Filippo Berio and Bertolli from Italy since I have been introduced to olive oil but got worried when I read this . Olive Oil and More from Wikipedia: The Internat

Another Day of Wine and Cousins

Since I am on the subject of grapes aaannnd wine, I am looking f orward to serving a dear cousin who's coming to visit next week. She's going to have some 'great' wine from Italy . We have in our wine bar an o ld, old labeled Cinzano Asti Spumanti. I am posting about this because I am trying to learn as much as I can about different types of wine and their origin. According to Wikipedia Asti or A sti Spumante is a *DOCG white sparkling wine produced in an area to the south of the town of Asti in Piedmont , Italy . Made from the Moscato Bianco grape, it is sweet and low in alcohol, and often drunk with dessert. It retains its sweetness through a complex filtration process. DOCG or Denominazione di origine controllata is an Italian quality ass urance label for food products and especially wines. modelled after the French AOC and was instituted in 1963 and overhauled in 1992 for compliance with the equivalent EU law on Protected Designation of Origin , wh

Yes I am Sour Grape-ing

My friend who recently came down from California, believe it or not gifted me with grapes harvested from her own family's Napa Valley grape plantation and wineries. Yes, she married into a family who's been into wine making for the longest time . Swell. And the green seedless grapes were delivered in a large balikbayan box, delivered door-to-door in time for her arrival. And so, af ter disbursing some to my mom's and brothers' I asked myself, what shall I do with these luscious looking fruits? Good thinking. There's more than enough to prepare a green grape salad concoction such as this: 1 kilo seedless grapes, washed very well, peeled, refrigerated in a separate glass bowl 1 cup grated queso de bola 1 cup grated ordinary cheddar 1 cup lemon juice 1 cup mascu vado sugar 2 cups sour cream Mix everything in a large glass mixing bowl. Chill. When almost ready to eat, toss peeled grapes into the mixture. Serve lusciously :-) This is really decadent as f

My Breakfast Combis

Breakfast as we all know is the most important meal of the day. But who among us take this fact seriously or thoroughly. Not even I who is sort of a health nut. My last post was about a new food wellness menu I designed to suit my hypertensive condition. This post will further expand that because I shall write about different breakfast combinations that can be tried or explored. So here goes: BTW my breakfast combis utilize locally sourced food items -meaning it is mostly for Philippine audiences. 1. Fruits in season as listed below: in balls, slices, chunks, tidbits, or in shake, or perhaps juiced. Bananas as in Lakatan Pineapple Papaya Mango Melon Watermelon Melon-Papaya Chico Guyabano (Sour Sop) Atis Avocado Ube Halaya Fresh fruit salad 2. Boiled Banana Saba - plain Natural Honey Glazed Kamote or Sweet Potatoes Baked Potatoes bathed in Evoo Boiled Saba Bananas with mascuvado sugar Boiled natural Corn drizz

A Recipe for Wellness

My new food wellness menu: Breakfast: Extra Virgin Olive Oil (evoo)on top of a grated garlic topped slice of bread (2pcs) (I don't take any processed anything for my bread no more) Any fruit in season, maybe papaya, avocados, melon, pineapple, ripe mangoes (2-3 slices depending on fruit size) Coffee (quarter of a teaspoon instant coffee grains and same amount of brown sugar) Snack 15 minute Meditation plus a slice of fruit Lunch Dinner left over (steamed again)usually fish or lean meat portions only Vegetable Salad of any hodge podge of green turned into a salad (with ginger and evoo on top) Less than a cup of rice Fresh Fruit Snack Fresh fruit juice with any type of pasta (chicken breast or clam or shrimp) with liberal evoo dressing) Dinner Vegetable usually, onion soup (uncreamed) Green salad bathed in evoo Steamed fish or chicken breast Fresh fruit I have been on this for almost a week and I feel good about it. The weather over in this part of the world is scorching heat and h

My Crab and Squash Tidbits

Here's a squash recipe I tweaked to fit into my newly designed wellness menu: 3 cups peeled and cut tidbit sized squash green chilies 1 1/2 cups of coconut milk 4 regular sized blue crabs steamed, (Remove claws, and slice each crab in to two, set aside) 2 small dried bayleaf 1/2 tsp cumin 1 small onion quartered 5 cloves of pounded garlic 2 tbsps vegetable oil 5 cloves of pounded garlic On low heat, saute garlic on vegetable oil, then add onions. Add the 3 cups of squash. When squash is half-cooked, add crabs. Stir often to avoid veggie burning. Add bayleaf, salt, cumin and coconut milk. Cook until coconut begins to oil and curdle. Add green chilies. Serve hot. Serves 4.

My Onion Soup Recipe

Since a week ago I have designed a new wellness menu to see whether I will feel better. This onion soup recipe is a component of that wellness menu. I need 4 tablespoons evoo 5 cups thinly sliced white onions 6 cups chicken breast stock 1 cup dry white wine 5 slices french bread or wheatbread goat's or white cheese (if available) pinch of salt and black pepper to taste Saute the onions on evoo for 10 minutes. This requires continuous stirring. Add broth and wine and cook over very low heat for 15 minutes. Salt to taste. Add freshly milled black pepper. Pour into deep bowls. Best when hot.