Listen as Betty Ann shares her memories of a special childhood Sunday meal, how it become a touchstone for her family in America, and some surprising advice on how to make Spanish-style Filipino Cocido today.
A Special Episode
Today we have a special episode for you. This episode is from The Heritage Cookbook Project, an audio project that Leigh created to document heritage and family recipes from cooks across the country.
We chose this episode because Betty Ann sums up the most important ingredient that any of us can add to our recipes as well as our and interactions with the people we encounter. Maybe more now than ever. Listen to end to find out what it is.
Dog-eared Cookbooks and Backyard Farms
Armed with her mother's dog-eared cookbooks packed in her suitcase, Betty Ann Quirino and her family started a new life in a new country far from family and the familiar.
Spanish-style Filipino Cocido is a dish from Betty Ann Quirino's childhood in rural Philippines. The ingredients that were used for her traditional Sunday supper were gleaned from a fruitful backyard farm. A farm tended with love and respect by Betty Ann’s father. To Betty Ann’s delight, the ingredients for this heritage dish were easily accessible in their new country and provided comfort and familiarity to her family in a new and foreign country.
We love this story of adaption and comfort. Is there is a dish that would bring you the same type of warmth that Cocido brings to Betty Ann and her family?
Spanish-style Filipino Cocido Transcript
🎧 Click here for the full, interactive transcript of this episode 🎧
Books We Think You’ll Enjoy Reading
My Mother’s Philippine Recipes by Betty Ann Quirino
Instant Filipino Recipes: My Mother’s Traditional Philippine Food In a Multicooker Pot by Betty Ann Quirino
How to Cook Philippine Desserts: Cakes and Snacks by Betty Ann Quirino
Recipes You Really Need to Try
Spanish-style Filipino Cocido with Eggplant Hash and Tomato Sauce - Asian in America Mag
Episodes We Think You’ll Like
Fire & Ice: Two Modern Kitchen Technologies that Changed Our Kitchens and Diets
Fisherman's Stew: A Savory Representation of Region, Culture, and Flavors
Join us in two weeks when Kim and Leigh discuss food, loyalty, uprisings, and conservation. If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!
We would love to connect with you
AsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.
Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at connect@asweeat.com
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.
And please subscribe to As We Eat, Going Places. Eric and Leigh will be traveling in their converted van sharing stories of food culture from the road.
Thank you for listening to the As We Eat Podcast. We would be very appreciative if you would help us grow our community by sharing this episode with a friend - or three :)
SPECIAL EPISODE: Spanish-Style Filipino Cocido and the Comfort of Home Cooking