.. A collection of selected food-related web links.


Featured Links:

James Beard Foundation
(chef finder)


Culinary Institute of America 
Links to on-line Glossary
Glossary of Food Safety Terms
Ethnic Food Glossary:Filipino...





One day, my husband brought home a book entitled,Fast Food My Way by Jacque Pepin that he had purchased from one of our favorite grocery stores down in SOHO.  He thought I would enjoy trying recipes from the book and he was right.

I usually don't follow a recipe.  As long as I have all the ingredients I need for a dish, then I just cook my way through. But as I was browsing the book, a picture caught my attention and it happened to be on the cover also. 

On page 156 of the book, there's an easy recipe that can be prepared in just a few minutes, less than half an hour. The preparation time, the picture and the healthy ingredients had convinced me right there. I felt like a real chef!

When my husband came home, I surprised him with "Beef Tenderloin Stew" dinner. It came out really good. Now I have another entree to the lists of food that we can prepare when we have some guests over.










The folowing recipes are practical and easy to follow.  Feel free to use your own cooking judgment to measure the  ingredients in both recipes:

Tomato-and-Egg Salad (Serves 4)

5 eggs
Small red tomatoes (other kinds can be added)
Olive oil
Basil leaves
Salt and pepper 
Permesan cheese (optional)


1.  Boil eggs, gently cook, uncovered for 5 minutes.   Remove and let them cool.
2.  Heat broiler.  Shell eggs and cut lengthwise in half.  Broil for one and half minutes.
3.  Slice tomatoes and arrange among four plates.   Add eggs proportionally on each plate.  Season with salt and black pepper.   Drizzle generously with olive oil, fresh basil, and Parmesan cheese.

Chicken Adobo (Serves 4)

Olive oil
3 pounds chicken, up (Remove skin)
Apple cider vinegar or lemon
Soy Sauce
Bay leaf ( 1 or 2 )
Soy Sauce


1.  Saute chicken in oil over medium heat until browned.
2.  Remove chicken.
3.  Add garlic and saute until brownish.  
4.  Return chicken to pan, and add vinegar, soy sauce, and a little bit of water.  Don't stir the chicken until vinegar boils and releases its pungent odor.
5.   Add bay leaf and cover pan.   As soon as it boils, put heat immediately on low and simmer until chicken is cooked and tender, about 20-25 minutes.
(Serve with rice and pour sauce over)

Put all ingredients, except  olive oil and water, in a pan.  Boil and simmer until chicken is tender, about 30 mins.




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