Amateur baker
- Corn bread
- Chocolate crinkles
- Mixed berries muffins
- Baking, Crisco and Splenda
- Self-frosting peanut butter cupcakes
- Salmon, cheese and cabbage quiche
- Food for the gods
- Chocolate fudge brownies
- (Something like) tiramisu, version 2
- Martha Stewart’s plum coffee muffins
Noche Buena
- Home grilled pork barbecue
- Food: the perfect Christmas gift
- In my kitchen: taking it easy
- An all-Filipino menu at a family reunion
- Fresh tropical fruits salad
- Christmas ham from Majestic
- Roast pork with salsa verde
- Pork ears barbecue
- Tilapia fritters with honey-lemon sauce
- Buko pandan
School lunchbox
- Pork barbecue fried rice
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Bangus a la pobre
- Ground pork and vegetables frittata
- Chicken and asparagus fried rice
- Sauteed chicken and squash with fresh tarragon
- School lunch: chicken adobo fried rice
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Ox tongue with gravy
- Sukiyaki-cut beef with Kecap Manis
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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