Amateur baker
- Corn muffins a la Kenny Rogers
- Potato raisin scones
- (Something like) tiramisu
- Sam’s butterscotch brownies
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- Carrot cupcakes
- Turkey empanada
- Chicken pie with butter crust
- Food for the gods
- Vanilla cupcakes with cream cheese frosting
Noche Buena
- Ox tongue with gravy
- Rellenong manok (stuffed deboned whole chicken)
- Update on the noche buena blog
- Bangus belly steaks
- Tilapia fritters with honey-lemon sauce
- Pork ears barbecue
- “Bibingka” and “puto bumbong”
- Ernest’s pancit canton with bacon-cut pork
- Cooking for Christmas and the New Year
- Peach pata hamonado
School lunchbox
- Pinatisang bangus (milkfish soup with fish sauce)
- Buttered Pork Guinataan
- Creamed pork, ham, carrots and celery
- Crispy chicken strips with sweet and sour sauce
- Herbed chicken and rice
- Sukiyaki-cut beef with Kecap Manis
- Butter-fried fish and corn
- Chicken, ham and leeks fried rice
- Bangus a la pobre
- Packed school lunches
Frances loaf from Julie’s Bakeshop
When Julie’s Bakeshop opened a branch along Circumferential Road in Antipolo, we became regular customers because of its onion bread. It was basically pan de sal but with chopped onions mixed into the dough. The aroma was indescribably sweet and spicy. One time, we hosted an afternoon get-together with cousins and, when they arrived, I was toasting the split and buttered onion bread in the oven to serve with the callos I had prepared. The aroma had wafted through the house and my cousins went straight into the kitchen to ask what was that that they could smell.
Unfortunately, production of the onion bread was discontinued after a few months. It probably wasn’t a very saleable item because Filipinos prefer their bread sweet but otherwise plain. I found nothing else quite as interesting at Julie’s bakeshop and all we’d buy were loaves of white bread for sandwiches. Until one day when we went there and found all the loaves of white bread sold out. The only alternative was an unsliced bread called Frances loaf. Since we didn’t have any choice, we bought one. My, my, my… were we glad we did! Frances loaf turned out to be pan de sal in a loaf–very, very soft inside but crusty outside. And, like the pan de sal, it was sprinkled with bread crumbs.
The best way to enjoy Frances loaf is to buy it warm and still uncut. Slice it at home and serve with butter and jam for breakfast or with saucy dishes like callos for lunch or dinner.
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