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Thursday, December 13, 2012

New Things for B+B in 2013

Hello my dear friends of B + B...

I've missed you all. I know I've been MIA this past year. Let's just say it was a much needed break of sorts. But now I'm back and ready than ever to cook up some fabulous recipes and share my food adventures with you again. There will be some new segments as well as some of the old. I'll be having some guest writers sharing some of their recipes and foodventures, too. The more the merrier, I always say. It's going to be a fun new year!!!!

Here's a little tiny teaser:

Homemade Vanilla Extract

Have I got you attention now? :) Stay tuned!!!!

Monday, August 27, 2012

Here there and everywhere!

Hello B+B Fans!!! Long time no see!!! I know, I know....way too long to be away. Suffice to say I'm still around...that is if you haven't been following me on twitter or facebook. But I have been busy with life and I'm here briefly to share some cool stuff with you. As many of you know I make movies, so I'm pleased to announce my latest short film Doppelganger. Below you'll find the teaser trailer for your viewing pleasure. It's my latest in a line of projects.

It's about the story of a man who awakens in a surreal room. Unaware of how he got there, he realizes that he is not alone. In order to get out, he must face the unknown entity.

And also for those who live in Southern California, the film will be having it's World Premiere at eh SoCal Film Festival on Friday, Sept 28th, 2012.

You can find more info on screenings and other goodies like photos from the film at it's Facebook Page:

Be sure to "like" us while you're there. It's a really exciting time for me and everyone else who worked on it. Anyway...have a look. Enjoy!!!


Thursday, December 22, 2011

A little gift from me to you!

Hello my dear B+B readers...

Just dropping in to say a quick hello. I'm still alive and doing well. I've just been busier with my projects than usual, so I haven't been able to spend as much time in the kitchen as I would like.  But I'd like to share with you something that's near and dear to me. As most of you know I make movies for a living aside from working on various productions on the tele, I am a filmmaker by trade. Some of you may remember by posting about my recent project Well here's your chance to see that project in its entirety. I present to you all my latest short film, By The Water's Edge. If you've got 11-minutes to spare have a look. You can watch it below. Or on its vimeo page

By The Water's Edge takes a simple look at the human aspect of war. April 1942 (WWII), an American soldier trying to escape the enemy, encounters a young Filipino boy and his mother in Japanese-occupied Philippines. A brief encounter of kindness in a time of uncertainty.

I'm currently prepping for my next film set to shoot in January and it'll be something completely different from this previous one. I'm really excited to share it with you all soon. So for now I wish you all the very best during this holiday and in the coming new year. Happy viewing!!! Enjoy!!!!


Saturday, December 3, 2011


Nothing beats a good cheesecake. This is what I decided to make this year the finale of the Thanksgiving meal. I told you I made sure that I wasn't going to spend too much time in the kitchen. I felt like relaxing this year and I made sure of that. Besides, cooking a meal that could serve 10 people when only 2 will be eat didn't seem to make much sense. But I ma happy with the way these turned out. I made on full pie with two mini cheesecakes with a cheerio crust.

I had realized that I made more filling than I had anticipated and need to find some way to use it all up. Luckily, honey nut cheerios can be a nice substitute to the graham cracker. Still has the nice sweet crust crunch. You should try it. I think I'll make myself a new batch this weekend.

Makes 2 full  or 4 mini cheesecakes


2 Pre-Made Graham Cracker Pie Crust (See below for homemade crust)
24 oz cream cheese
12 Tbsp condensed milk
3 eggs
3 tsp vanilla extract

Preheat your oven 350˚F

Combine the cream cheese and vanilla extract. Eat in each egg, one at a time. Then add in the  condensed milk. Mix thoroughly.

Take your pie crusts and divide the mixture evenly. Bake in the oven for 35-40 minutes. The center should be slightly loose.

Let it cool completely then place in the fridge for at least an hour. This may be done in advance.

Homemade Graham Cracker or Cheerio Crust

4 c Honey Nut Cheerios or 1 box Graham Crackers
1/2 c melter unsalted butter
Pie tins

Preheat your oven to 350˚F.

Crush the cheerios or graham crackers until almost a powder consistency. It is fine if there is still little pebble pieces in tact. You may use a food processor for this.

Place the now crushed cheerios or graham cracker in a bowl and mix in the melted butter. Combine thoroughly until clumpy. Divide the mixture into two pie tins and mold into crust shape and bake for 15 minutes.

When done, remove from the oven and let it fully cool before adding your cheesecake mixture.

Wednesday, November 30, 2011

Mashed Sweet Potato

My second cooked dish from my "not going to make it difficult" Thanksgiving meal.  Apologies as the photos don't do this dish justice. A trick I've learn over the summer to make mashed potatoes (and similar dishes) is to whip air into it. It gives it that fluffy consistency. So handing a hand mixer really comes in handy. I use evaporated milk instead of the usual milk or cream. It still gave it a nice consistency. Of course some good ol' butter. Luckily, I have an old trusty hand mixer, so combining everything and adding air to make it deliciously fluffy.  Mix it for several minutes, not forgetting to season and some salt and pepper. As much as i love the original mashed potato, this is a great alternative. Add some gravy on top, which is totally optional. Yet the taste of the sweet potato a lone is enough to satisfy.

serve 2-4

Mashed Sweet Potato

2 extra large sweet potato
6 Tbsp unsalted butter (room temp)
5 oz evaporated milk
4 Tbsp sour cream (optional)

Peel the sweet potatoes and boil them in a pot of water until the potatoes are cook to fork tender. If the sweet potatoes are large, you may cut them in the halve or quarters for faster cooking time.

Using a fork or a masher, mash the potatoes thoroughly. (small bit are okay.)

Using a hand mixer, on a low setting, mix in the evaporated milk until fully incorporated. The cut the butter into pieces and also incorporate them slowly. Season with some salt and pepper. Mix for roughly 5 minutes be sure to scrape the sides of the bowl until a slightly fluffy consistency.

Serve warm.

Monday, November 28, 2011

Roasted Duck

I hope you all in the United States had a fabulous Thanksgiving holiday. I sure did. Plus, it's a much needed break from all the freeway traffic of life. I made sure that this year I kept it simple. I didn't want to overwork myself too much in the kitchen. So I opted to make three dishes scrumptious dishes. First is the deliciously scrumptious duck. I'm cooking for a miniscule crowd, so roasting a big turkey wasn't much of an option. Plus, I don't really want to be eating a ton of leftovers after anyways. Th roasting time is typical of any bird. It's sort of a constant babysitting to baste and make sure it's cooking right. But usually it's worth it.

The two pics blow don't do this duck justice. But the end result is a juicy bird perfect for 2-4 people.

Roasted Duck

1 5 lbs duck
6 springs of fresh thyme
6 sprigs of fresh rosemary
5 leaves of sage
1/4 c unsalted butter (Room Temp)
1/2 small sweet onion
4 Large Garlic cloves.
1 large carrot
1 red bell pepper

Finely chop the 3 sprigs of thyme, 3 springs of rosemary, sage, 1 garlic cloves and combine with the butter.

Cube chop the bell pepper, carrot and half the sweet onion and place it into the roasting pan with 2 whole garlic cloves.

Prep the duck. Remove the gibblets. Wash the duck with running cold tap water, inside and out. Pat it dry with a paper towel. Cut out the excess fat from the neck and opening.

Season the duck all over with salt and pepper including the cavity.

Stuff the onion, a garlic clove and bundled herbs into the cavity of the duck. Then spread the herb butter mixture all over and in between the skin and meet especially in the breast of the duck.

Tuck the tip of the wings into the bird to prevent it from burning. Using butchers twine, tie the legs together. 

In the roasting pan, spread the onion, carrot and bell pepper at the bottom. Place the duck on top.

Preheat your oven to 450˚F. Roasted the duck uncovered for 15-20 minutes. Then baste with the melted butter and dripping from the pan. Lower the heat to 350˚F and baste every 10 minutes for 50 minutes. Overall cooking time roughly 1 hour 30 minutes. The leg should be at a temo of 180˚F and the breast at a 170˚F.

Let the duck sit for 5-10 minutes to let the juices redistribute throughout the bird.


Take the drippings from the pan. Using a fat separator, take the main juices of the duck and blend it with 1 Tbsp of all purpose flour until slightly thickened.

Monday, November 14, 2011

Production Eats No. 49

I know, I know. I've been M.I.A. these last couple weeks. But today I'm popping up from my little cave with a brief production eats. The set I was on wasn't for a television show or a movie, it was a commercial. A Japanese beer commercial, in fact. So who knows, if I'll ever see that commercial anywhere. It was a multilingual set, which was pretty interesting. And it wasn't just Japanese and English being spoken all around.

Top clockwise: Salad (yummy greens), mashed potatoes, corn, barbecued chicken, dinner roll.

I was a bit surprised by the big portion sized piece of chicken they had served up. It may not seem like it in the picture, but it was pretty big. I will admit that this meal wasn't quite as satisfying as the previous production eats. Maybe it was a lack of seasoning. The chicken thigh was cooked well. Others at my table who had gotten the breast portion complained that it was a bit on the dry side. Good thing I didn't pick that. Eh...oh well. Not all meals can be cooked to perfection.

Dessert: A piece of carrot cake and pineapple.

Maybe it's just me, but why is it that dessert tends to come out better than the actual main entree. There was also come chocolate cake, but it looked like it would give me a nice sugar high. So I opted for the slightly "healthier" alternative and went for the carrot cake.

On to the next!
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