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Nenas!

11/13/2010

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I loved pineapples ever since I had memories. In Malaysia where pineapples were local produce, we could even argue which state the best of these come from. There's even a town named after it - Pekan Nenas, literally "pineapple town". 

In our little home, my brother S and I used to fight over the "hearts" of pineapples, basically the vertical cores which were usually sliced off and discarded. I don't know why S liked it so much but I did because it was not as juicy as the "meaty" part of the fruit, and yet had a nice sweetness to it. And the crunch in the mouth... So what's there not to like for a kid. Pineapple sticks one. Carrot sticks zero. 
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A recent trip to the groceries shop across the street ended up with a whole batch of cookies. Why finally, the dried pineapple slices are back in stock! I revisited the dried apricots and chocolate chip cookies recipe and replaced the apricots with chopped dried pineapples. 
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The verdict: the cookies did not scream pineapples but the pale yellows bits certainly made its presence felt.

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Spinach, Ham and Cheese Tart

11/13/2010

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“This I will have for myself. Don’t give it away, okay?”

The husband is usually generous when it comes to sharing homemade food with friends. But not this one because he claims he can clean it all up, and I believe so. Ever since I started making the spinach, ham and cheese tart weeks ago, he had asked for it every subsequent week. Sometimes even proactively substantiated as to why I should. 

He is right. I should make this more often as it keeps his stomach happily occupied for several meals; he doesn’t get sick of it; I don’t have to cook that often; it is not messy at all; he simply microwaves it and washes up later. This works perfectly especially on evenings when I have French lessons.
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It also works very well as appetizers when there is a dinner party as it is just a matter of cut-sizes.

Besides, it can be made well in advance, cooled and cut into 1-inch squares, arranged on a platter which only needs to be kept warm till guest arrival.


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Beef and Ale Stew

11/2/2010

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“Can I try some?” the husband asked, peering into the cardboard food container.

Despite barely three spoons of dinner left in it, “Sure,” I said.

It was becoming a routine after my French class that I dropped by the shop across the street for dinner-to-go. A good variety of cold and hot foods spread over four rows, you take whatever you feel like and pay according to the total weight. That night, it was fried rice with beef stew and lemongrass grilled chicken.
 

“Ooh this tastes rather good!” he said, referring to the beef stew.

“But you don’t like red wine or anything but stock in your stews.” Sometimes my natural defenses beat my brains hands-down. Hours later, having shown the husband a printout of Jamie Oliver’s “Beef and Ale Stew” recipe, I was looking forward to finally making beef stew with ale the next day. Since then, the husband lifted the household embargo on beer and ale in stews.
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The recipe was originally published in Jamie’s Ministry of Food, which is really the same book but with a different title as Jamie's Food Revolution. One should note the change in the amount of salt, depending on whether sea salt or table salt is used. I have adapted Jamie’s recipe by reducing the cooking time of three hours down to an hour by using the pressure-cooker, adjusting the proportion of meat and vegetables, and omitting the salt and pepper, as it tastes just right as it is.

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    briefly

    JL and S grew up in France and Malaysia respectively. They met while living in Singapore, stayed a year in the USA (Cambridge, MA) then the south of France, Malaysia, and are back again in the USA (New York, NY). 

    frenchinos at home is where we share some of our stories with friends, much like the living room, dine-in kitchen, or the timber-deck balcony which we've always wanted to have, which sounds most impossible where we live now. 

    Welcome and we're happy to have you here :)

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