Style

Fall & Evergreen FAshion

Farmer's Market Haul

This morning, after doing yoga, the kids and I headed over to the farmer’s market. We’ve been waiting for good weather to grab some peaches and after three thwarted attempts, we woke up to sunshine and immediately headed out the door lest we miss the opportunity due to another swift summer storm.

Victoria-Riza 12/22/22 Victoria-Riza 12/22/22

Ube Coconut Cream Pie 2.0

Last year I started experimenting with Filipino flavors in my favorite American desserts. I created a solid Ube Coconut Cream Pie, but I wanted to make it better. I loved the layer of soft yellow of the coconut cream layered with a muted purple of the ube layer, but it wasn’t the signature purple that Filipinos so often associate with the ube yam.

Victoria-Riza 11/22/21 Victoria-Riza 11/22/21

Ube Coconut Cream Pie

I’m excited to bring you the first recipe of the season on The Riza, Ube Coconut Cream Pie Filling. Pie Crust recipe not included. I go over some tips on color, my new way of piping whipped cream, and how to get that natural coconut flavor!

Victoria-Riza 11/21/21 Victoria-Riza 11/21/21

Ube Halaya

Ube is a purple sweet potato from the Philippines. It is used in many Filipino treats and desserts all in the lovely form of ube halaya, AKA ube jam. Ube halaya is one of the Filipino foods I missed when I left home and I struggled to find it. So it’s a big deal that I was finally able to find this purple rooted veggie and make ube jam.

Victoria-Riza 5/29/21 Victoria-Riza 5/29/21

Dinuguan: A Story of Ethnocentrism

Dinuguan is a creamy sour stew made of beef blood. It’s probably off-putting to hear creamy and blood in describing a stew, but like I’ve told my friends who have dared to try it, just don’t think about the base of the stew being beef blood. Easy peasy! Not convinced?