Amateur baker
- Oatmeal cookies and a cookie fest
- Food for the gods
- Chocolate-kissed muesli cookies
- (Something like) tiramisu, version 2
- The most sinful chocolate cake
- Turkey empanada
- Vanilla cupcakes with cream cheese frosting
- Baking, Crisco and Splenda
- Chocolate fudge brownies
- Vanilla and mocha chiffon cupcakes
Noche Buena
- Peach pata hamonado
- Chicken embutido
- An all-Filipino menu at a family reunion
- Rellenong manok (stuffed deboned whole chicken)
- Liver paté
- Fried lapu-lapu with pineapple sauce
- Home grilled pork barbecue
- Roast pork with mushroom sauce
- Cucumber and coconut smoothie
- In my kitchen: taking it easy
School lunchbox
- School lunch: chicken adobo fried rice
- Blue marlin with hoisin sauce and sesame seeds
- Ox tongue with gravy
- Ground pork and vegetables frittata
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Fish and broccoli in oyster sauce
- Butterscotch and chocolate fudge combo brownies
- Pinatisang bangus (milkfish soup with fish sauce)
- School lunch: chicken, chayote and spinach
- Sauteed chicken and squash with fresh tarragon
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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