Coming from a Chinese background, I must admit that our holiday dinners involved quite a different menu: chicken, fish, vegetables, rice, soup, Chinese roast pork… Nonetheless, these four dishes have grown on me so deep, that I can only recall not having them in two occasions.
I was overseas in both of them and I did not know how to prepare them by myself from scratch. You see, I was a student with basic cooking skills to survive… you know how it is…
I have already posted about the Venezuelan Ham Bread and Chicken Salad, now is the turn for the Roast Pork Leg. Continue reading
December is here, which means that probably most of you are already planning for the holidays, including those big family dinners.
Well, being from Venezuela I had to bring you one of the most loved dishes for this season: “Pan de Jamón”. It literally translates to Ham Bread, but I have called it Venezuelan Ham Bread. Continue reading
Hi guys! It´s Friday!!
Today´s #FollowFriday has a special place in my heart for many reasons. For those who have read some of my posts, you know that I am a huge fan of Don Armando Scannone and his red cookbook “Mi Cocina a la Manera de Caracas”.
Don Armando (for his Facebook fan page click here) has my highest respects for all his work to produce two books – there is a blue cookbook too, filled with over 1,000 recipes that venezuelans dream about. Continue reading
We all know pumpkin pie is the sweetheart of fall. But I am sure most of you will be willing to sneak a peek into something different, right? Well, I turned to one of my favorite red cookbooks for advice on this. And yes, Don Armando Scannone´s red book “Mi Cocina” got an amazing proposal!
It is a pumpkin cake that includes two pretty distinguishable local ingredients from Venezuela: queso blanco duro and papelón. Continue reading
One of the all time greatest cooking books in Venezuela is without a shadow of a doubt “Mi Cocina a la Manera de Caracas”, which is written by Don Armando Scannone (for his Facebook page click here). We (Venezuelans) have to be thankful that this fulfilled and renown Civil Engineer decided at the age of 60 (he just turned 93 last month) to publish a cookbook that has become a best-seller for the last 30 years and it is said it took him about 10 years to complete. Continue reading