Our Simple Noche Buena

We didn't visit our family or spent Christmas anywhere but home. It was just the two of us so we figured, there's really no need to prepare that much food. We only had four dishes plus a bottle of fruit wine. The food lasted for two days and we were both happy, which was what mattered the most. Anyway, we just want to share here the four simple dishes we had on Christmas Eve. We won't be sharing the recipes of our two favorites at this time (the pasta and the lamb chops) because they're very special and taste sooooo good that someday, we might be able to make a living out of it, who knows?! Do check out our video blog on Christmas Eve.

Scents to Remember Menu

The following dishes were served when my hubby and I attended Downy's Scents to Remember gala launch yesterday at the Manila Peninsula. I loved the dishes they served us. Even the chicken (which was a bit bland for my taste) tasted fine after I had some more sauce added. I wish I can learn how to make them too. Here they are:

SOUP: Veloute of Pumpkin with coconut cream and coriander.

APPETIZER: Smoked Citrus scented Atlantic salmon, paired with petit mesclun greens with ORANGE msutard dressing. The tangy citrus taste enlivens the spirit, feeling like the burst of a fresh new day every minute.

Buttered Salmon Delight, Honeyed Veggies, White Wine and Almond Vanilla & Pistachio Ice Cream

This has got to be the best salmon I've ever tasted so far and I made it myself! I cooked it the way I grill rib eye steaks, only this time, each side must be fried in butter for 2 1/2 minutes, medium heat. This will ensure that the salmon turns pink and not brown.

What I did first was to thaw the two pieces of salmon we have. Once they're all thawed out, I wiped the fish using a clean cloth. This made it easier for the salmon to turn pink later on. I then sprinkled both sides with salt and pepper. Afterward, I put one in my pan with the melted butter. Once the first salmon was done, I did the same thing with the second one.