In most countries of the world March 8th is marked as International Women’s Day. A day to celebrate women, and particularly for some of us, the ones that have influenced us.
What better dish to treat with you than an adaptation of my mom’s classic arroz con leche? I have added coconut to my mom’s rice pudding, and added a bit of French flair for a dish that is simple, yet refined: Coconut rice pudding brûlée.
My hate of summer is abundantly documented in our blog.
OK, hate might be too strong a word, dislike is more like it. I don’t function well in the sweltering heat and humidity we are subjected to for a couple of months in my corner of the world, and I spend all summers making up dishes that do not require much time spent in the kitchen.
Not anymore, I don’t mind cooking again.
It’s that time of the year again, or so I am reminded by the commercials interrupting my TV viewing. You know, Valentine’s Day.
I can’t be bothered to care.
You know how I demonstrate my love to my dear husband? I cook meat for him. Yeah, I almost never eat meat, but I don’t mind cooking it for my meat-lover half. I even work hard on getting better at my meat-cooking skills, and am always creating new dishes for him. Like this sour and sweet pork with pineapple, which he loved the first time (when testing the recipe), and the second time (when I photographed it).
Let me tell you something, this is one of my favorite recipes of all time. I’m not exaggerating even a little bit.
I’ve tried and enjoyed about a dozen versions of passion fruit cheesecake, each great, but I wanted to make my own version, with the touches I love. This is the result.
I made it three times before finally writing the recipe, then made it three more times afterwards. Because I love it just that much. I even posted these pictures on Instagram months ago. Few recipes on this blog have been so well-tested, tasted and refined. The fact that I love it and can have it any day had a lot to do with that.
Did you know that some of the recipes I post have been weeks or even months in the making? This is one of them.
Sometimes I go through periods where I would cook up a storm, and create and test several recipes at the same time. They sit there until I have the time to post them, or as backup content in case I run into any problem and cannot work for a while.