My mother and I were watching a show we both love not too long ago when we made a wonderful discovery. The show was ….dare I say it? Arguably uncool, totally nerdy but so what I love it, Poirot. I like Agatha Christie’s novels and enjoy watching the Poirot and Miss Marple series.
The Poirot series is set in the 1930’s and as we were watching the episode, my mother commented on the beauty of the art deco items from the time. My mother noticed a particular tea set from the episode and she said it looked a lot like the set they’d had when she was a child. They were milky green, slightly transclucent and lovely. Before we left the Philippines she had looked all over for another set but could never find any. For the last 27 years since we emigrated to Australia she had looked for these dishes at home-ware and department stores but still could not find them.
So, when she mentioned it to me, I did a little bit of research the intuitive 2015 way……Google! Within minutes, we solved the mystery of the green dishes. My grandfather had worked as an aircraft mechanic in an American airbase prior to the Philippines’ independence from US colonization in 1946 and the subsequent establishment of our own national airport. Consequently my grandfather sometimes bought American-made products including the jadeite plates . As the plates were not produced in either Philippines or Australia, my mother could not find them after we moved. However, they were mass produced in the US and were inexpensive during the 1930s- 1970’s. They were manufactured by McKee (the first to produce these), Jeanette Glass Company and Anchor Hocking. Mosser Glass produces more modern jadeite pieces.
My search in sites like Ebay and Etsy led me to vintage jadeite plates while in Amazon.com I found a variety of new and old. They are collectable items these days and although they were reasonably priced, they turned out a little bit expensive in terms of postage and currency conversion.
After we discovered the plates I have to admit I also fell in love with their beautiful mint green loveliness. I understand now why my mother loved them so much and it is nice to have a lovely part of history on our table.
It’s been a while since my last post as I have not had a lot of time (or to be honest, inclination) to blog over the past year. I had considered the idea of giving up food blogging altogether, but as it’s not generally my nature to give up something I have started, I decided that all it and I needed was a break from each other. I think occasionally, I need to take some time away from my passion in order to maintain my interest in it.
At any rate, here I am, back writing about one of my favorite topics. I’m also in the process of importing much of the content from an older blog into this new wordpress one. I don’t believe this recipe was transitioned, but as it is one of my favorite fish recipes, I will re-post it instead.
I don’t eat enough fish because I have very carnivore tastes. It usually takes a good slab of steak sizzling on the grill or lamb cutlets cooking over a barbecue to make my taste buds sing.
Although I don’t usually prefer fish if meat is an alternative, I really enjoy the delicate taste of salmon. This recipe for honey mustard salmon is super easy to prepare and is deliciously succulent. Although my taste buds never burst into spontaneous song when I eat fish, it does hum a tune for this lovely salmon.
4 Salmon cutlets
Approx 2 Tbs dijon mustard
Appox 2 Tbs honey
Approx 2 Tbs extra virgin olive oil
1 medium lemon
Salt and pepper
- Combine the mustard, honey and olive oil.
- Zest the lemon and add the zest and juice to the honey, mustard and oil.
- Rub salt and pepper into the salmon cutlets then add to the marinade. Refridgerate at least 30 mins.
- Preheat oven to about 200 degrees celsius and bake the salmon for about 15 mins or until golden and flaky.
Serve with steamed or stir-fried vegetables.
Ginataang Kalabasa is one of my favourite dishes and is delicious served on a bed of boiled Jasmine rice. You can pretty much use any cut of fish, chicken or meat with the dish. I prefer to use smoked cod, however my mother sometimes makes it with salted dried fish which is also great.
1 onion, chopped
1 head of garlic, finely chopped
3 tomatoes, chopped
2 cups chicken stock
2 cups of cubed squash
2 Tbs fish paste
1 fillet of smoked cod, cut into cubes
3 pieces of filleted fish, cut into cubes
1/2 kilo of prawn, shelled and deveined (optional)
2 cups coconut milk
1 cup coconut cream
3 Tbs fish sauce
2 pieces long chili
1/2 ginger root, finely cut
2 Tbs cooking oil
Parsley for garnishing
- In a large saucepan, saute the onion and garlic in the oil.
- Add the tomatoes, ginger, chicken stock, squash, fish paste and coconut milk. Bring the mixture to a boil then simmer for about 20 minutes.
- Add fish, prawns, coconut cream, fish sauce and chili. Bring back to the boil and simmer for another 15 minutes.