Foot and Fire

This is funny. I called it Russian salad because of the beets and also called it Waldorf because of the apples. I am naming it Russian-meets-Waldorf Salad, and why not? Here's how to make and enjoy this enjoyable tongue refresher. 1 kilo Potatoes, cubed 1 pc beet, cubed 1 pc carrot, cubed celery stalks, chopped (reserve chopped leaves for garnish) 3 medium apples, cubed  1 pack cream 200 g mayonnaise 2T condensed milk salt and pepper  Boil potatoes with peel, let cool and cube. In a boiling water, add the cubed beets, carrots and celery stalks for about 3 minutes, and let cool. Cube the apples and squeeze some lemon juice to avoid from getting dark. set aside. In a bowl, put the cream, mayonnaise, milk, salt and pepper. Mix using fork. In a serving dish, add the potatoes, beets, carrots and celery plus the apples. Mix in the cream dressing. Chill before serving. Garnish with celery leaves just before serving.

One morning I woke up on a message sent by Naomi, a friend from Germany who let me experience Vanilla for real years ago, sending me her photos on poached pears. I love pears, sweet fragrant pears. And I had been raring to do poached pears but I think the variety used for the recipe is not available here in the Philippines and so it remains in the backseat of my mind. I instantly thought of apples which abound on the market every December. So, I cooked Poached Apples having Naomi's message as inspo. Any wine will do. 16 peeled small apples Orange juice, peel saved 2 cups Syrah 2 Cups white wine 2 Cups apple-cranberry juice 2 Cups sugar Cinnamon powder/bark Ginger powder Star anise Cardamom Orange peel Dash of salt Peel apples and soak in orange juice to prevent browning. Set aside. In a deep pot, put all the liquids and sugar and stir and it let boil, then simmer over low fire.  Pound the spices in a mortar and pestle and add to the liquid plus the orange peel. Let the ...