I adapted this recipe from Orangette who in turn adapted it from a Bakesale Betty recipe in Bon Appetit a few years back. Thanks everyone! You have re-introduced banana bread joy into my little kitchen.
Ingredients
For bread:
1 1/2 cups all-purpose flour
1 cup sugar (I actually did 1/2 white sugar, 1/2 brown sugar. Do as you will!)
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana (about 2-3 medium bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 Tbsp. packed dark brown sugar
Couple handfuls of shredded, sweetened coconut (optional)
Directions
Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, which makes for easy lifting and clean-up).
In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.
In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.
Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack (or the counter) for 30 minutes. Then carefully remove the bread from the pan. Cool completely before slicing.
Sunday, November 21, 2010
Monday, November 15, 2010
Vegetarian Lasagna with Mushrooms and Zucchini
I honestly think the veggies here can be swapped with anything you like. Some people are super into broccoli in their lasagna (I, on the other hand, am most definitely not), but do what you will.
Other vegetarian lasagnas do not necessarily saute the vegetables before layering into the dish. Why miss an opportunity to flavor relatively bland veggies like mushrooms and zucchini? In conclusion, people are silly, so just saute the veg and be happy with yourself.
The key thing to remember here is have some fun with the flavor. Not enough basil for your taste? Add more! Craving more garlic? Chop some up and throw it in. This is by no means a set recipe, just what I happened to throw together the other night.
Ingredients
1 large 28 oz. can of diced tomatoes (with basil if you want)
1 large, ripe, tomato, chopped. (or a few roma tomatoes, chopped).
1 large, clean bunch of fresh basil (torn or chopped)
1 medium onion, chopped
4 cloves garlic, finely diced
Oregano or Italian herb seasoning and red pepper flakes, to taste
1 large zucchini
1 carton of cremini mushrooms, sliced
1 box of the flat lasagna noodles (without the ruffly-edged ridges.)
1 small container of ricotta cheese
1 small block of mozzerella, shredded
1 egg
Salt and pepper, to taste
Directions
Preheat the oven to 375 degrees F.
Chop up the onions and garlic, and saute in a few pats of butter or olive oil in a good-sized saucepan on low-medium heat until the onions turn opaque. Be careful not to keep the heat on too high or you will burn the garlic. Add a dash of salt, and stir. Add in the chopped fresh tomatoes, and cook until the liquid starts coming out of the tomatoes, which will take several minutes. Add a few dashes of the red pepper flakes, some fresh ground black pepper, and some of the oregano/Italian herbs. (At this point I also threw in a few splashes of red wine and allowed it to cook off a bit to flavor the onion/garlic base. This is totally optional though.)
Next, add the can of the diced tomatoes, and a big handful of the torn or shredded basil. Bring the tomato sauce to a boil, then reduce to a simmer. Make sure the tomatoes, garlic, onion, and basil are all fully incorporated into the sauce. Cook for about 15 minutes or so, uncovered, to reduce the sauce a bit and concentrate the flavors. Continously taste the sauce for your preferred level of heat with the red pepper flakes, the oregano/Italian herbs, and the level of salt/pepper, and add these items into the sauce as needed. Once the sauce thickens a bit after 15 minutes of simmering (more or less), turn off the heat and allow to rest.
In the mean time, slice up the zucchini and the mushrooms. Saute them in some olive oil with the same spices as you used in the tomato sauce (red pepper flakes, oregano/Italian herbs, salt, pepper.) Once the mushrooms get soft and the zucchini starts to brown a bit, the veggies are ready.
In a small bowl, add the egg, ricotta cheese, a bit of salt, freshly cracked pepper, and some oregano and mix thoroughly till everything is fully incorporated. If you haven't done so already, shred the mozerella cheese.
In a casserole dish, spoon a bit of the tomato sauce along the bottom. Add as many sheets of the lasagna pasta as needed to cover the tomato sauce. Next add on some of the sauteed veggies, spreading them across the lasagna pasta sheets. On top of the veggies, add a few dollops of the ricotta cheese mixture, and spread evenly on top of the veggies. On top of the ricotta cheese, add sprinkle a handful of the mozerella cheese, and then a spoonful of the tomato sauce till covered. Add another layer of the uncooked pasta sheets, the veggies, the ricotta, the mozerella, and the tomato sauce. By now you should have used up all of the ricotta and the veggies, with just enough tomato sauce and mozzerella left for the top. Add the final layer of lasagna pasta on top, covered by the remainder of the tomato sauce and the last hefty sprinkling of mozerella cheese.
Cover the lasagna in foil, and bake for approximately 30-40 minutes, until the lasagna is bubbling. Remove the foil and allow to bake for an additional 10-15 minutes or until the cheese on top is lightly browned.
Remove the lasagna from the oven and allow to cool for a solid 15-20 minutes before serving. Chop up some basil (or tear it) and sprinkle it on top. Make sure to give it the full time to cool off a bit and settle down. It's definitely worth it. Enjoy!
Other vegetarian lasagnas do not necessarily saute the vegetables before layering into the dish. Why miss an opportunity to flavor relatively bland veggies like mushrooms and zucchini? In conclusion, people are silly, so just saute the veg and be happy with yourself.
The key thing to remember here is have some fun with the flavor. Not enough basil for your taste? Add more! Craving more garlic? Chop some up and throw it in. This is by no means a set recipe, just what I happened to throw together the other night.
Ingredients
1 large 28 oz. can of diced tomatoes (with basil if you want)
1 large, ripe, tomato, chopped. (or a few roma tomatoes, chopped).
1 large, clean bunch of fresh basil (torn or chopped)
1 medium onion, chopped
4 cloves garlic, finely diced
Oregano or Italian herb seasoning and red pepper flakes, to taste
1 large zucchini
1 carton of cremini mushrooms, sliced
1 box of the flat lasagna noodles (without the ruffly-edged ridges.)
1 small container of ricotta cheese
1 small block of mozzerella, shredded
1 egg
Salt and pepper, to taste
Directions
Preheat the oven to 375 degrees F.
Chop up the onions and garlic, and saute in a few pats of butter or olive oil in a good-sized saucepan on low-medium heat until the onions turn opaque. Be careful not to keep the heat on too high or you will burn the garlic. Add a dash of salt, and stir. Add in the chopped fresh tomatoes, and cook until the liquid starts coming out of the tomatoes, which will take several minutes. Add a few dashes of the red pepper flakes, some fresh ground black pepper, and some of the oregano/Italian herbs. (At this point I also threw in a few splashes of red wine and allowed it to cook off a bit to flavor the onion/garlic base. This is totally optional though.)
Next, add the can of the diced tomatoes, and a big handful of the torn or shredded basil. Bring the tomato sauce to a boil, then reduce to a simmer. Make sure the tomatoes, garlic, onion, and basil are all fully incorporated into the sauce. Cook for about 15 minutes or so, uncovered, to reduce the sauce a bit and concentrate the flavors. Continously taste the sauce for your preferred level of heat with the red pepper flakes, the oregano/Italian herbs, and the level of salt/pepper, and add these items into the sauce as needed. Once the sauce thickens a bit after 15 minutes of simmering (more or less), turn off the heat and allow to rest.
In the mean time, slice up the zucchini and the mushrooms. Saute them in some olive oil with the same spices as you used in the tomato sauce (red pepper flakes, oregano/Italian herbs, salt, pepper.) Once the mushrooms get soft and the zucchini starts to brown a bit, the veggies are ready.
In a small bowl, add the egg, ricotta cheese, a bit of salt, freshly cracked pepper, and some oregano and mix thoroughly till everything is fully incorporated. If you haven't done so already, shred the mozerella cheese.
In a casserole dish, spoon a bit of the tomato sauce along the bottom. Add as many sheets of the lasagna pasta as needed to cover the tomato sauce. Next add on some of the sauteed veggies, spreading them across the lasagna pasta sheets. On top of the veggies, add a few dollops of the ricotta cheese mixture, and spread evenly on top of the veggies. On top of the ricotta cheese, add sprinkle a handful of the mozerella cheese, and then a spoonful of the tomato sauce till covered. Add another layer of the uncooked pasta sheets, the veggies, the ricotta, the mozerella, and the tomato sauce. By now you should have used up all of the ricotta and the veggies, with just enough tomato sauce and mozzerella left for the top. Add the final layer of lasagna pasta on top, covered by the remainder of the tomato sauce and the last hefty sprinkling of mozerella cheese.
Cover the lasagna in foil, and bake for approximately 30-40 minutes, until the lasagna is bubbling. Remove the foil and allow to bake for an additional 10-15 minutes or until the cheese on top is lightly browned.
Remove the lasagna from the oven and allow to cool for a solid 15-20 minutes before serving. Chop up some basil (or tear it) and sprinkle it on top. Make sure to give it the full time to cool off a bit and settle down. It's definitely worth it. Enjoy!
Sunday, October 31, 2010
Sausage-Mushroom Breakfast Bake
My Mom got this recipe from her trusty Taste of Home subscription, courtesy of one Diane B. from Ludlow, Massachusetts. I think our family has been receiving Taste of Home since I was eleven years old. Nothing like testing out home-cooked goodness from across the country!
Ingredients
1 pound bulk pork sausage (try to get local or organic if you can.)
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink, then drain off excess fat.
2. Place half of the bread cubes in a greased 13 x 9 x 2-inch baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture.
3. Bake, uncovered, at 350°F for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Voila! Breakfast for the gang, and maybe some lunch too.
Ingredients
1 pound bulk pork sausage (try to get local or organic if you can.)
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink, then drain off excess fat.
2. Place half of the bread cubes in a greased 13 x 9 x 2-inch baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture.
3. Bake, uncovered, at 350°F for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Voila! Breakfast for the gang, and maybe some lunch too.
Ina Garten's Cheese Danishes
This recipe can be found online at The Food Network or in Ina's great book, Barefoot Contessa At Home. Either way, this is not something you want to miss.
Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm and all of them will vanish. It's like a magic act!
Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm and all of them will vanish. It's like a magic act!
Monday, October 25, 2010
Flat and Chewy Chocolate Chip Cookies
This recipe is adapted from Amanda Hesser's The Essential New York Times Cookbook, via Saveur.
Also great for bringing in to your friends at work.
Ingredients
2 cups flour
1 scant tbsp. kosher salt
1 1⁄4 tsp. baking soda
1 1⁄2 cups packed brown sugar
1 1⁄4 cups sugar
16 tbsp. unsalted butter, softened
2 eggs
1 tbsp. vanilla extract
12 oz. finely shaved bittersweet chocolate
8 oz. finely ground walnuts
Directions
(Note: Before starting, I tried various methods of "shaving" chocolate. I found the best was to just take a knife and cut/chop the chocolate to my own preferred consistency, with lots of small shavings and a few good chunks as well.)
Whisk flour, salt, and baking soda in a bowl, then set aside. In another bowl, beat sugars and butter with a mixer on medium speed until fluffy, 1–2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture, chocolate, and nuts; mix until just combined then chill for approximately one hour.
Heat oven to 325°. Divide dough into 1-tbsp. portions; roll into balls, transfer to parchment paper–lined baking sheets spaced 3" apart, and flatten with your hand or back of a spoon. Bake until set, about 15 minutes. (Be careful not to over-bake as that will lead to flat and crispy, not chewy, cookies.)
Also great for bringing in to your friends at work.
Ingredients
2 cups flour
1 scant tbsp. kosher salt
1 1⁄4 tsp. baking soda
1 1⁄2 cups packed brown sugar
1 1⁄4 cups sugar
16 tbsp. unsalted butter, softened
2 eggs
1 tbsp. vanilla extract
12 oz. finely shaved bittersweet chocolate
8 oz. finely ground walnuts
Directions
(Note: Before starting, I tried various methods of "shaving" chocolate. I found the best was to just take a knife and cut/chop the chocolate to my own preferred consistency, with lots of small shavings and a few good chunks as well.)
Whisk flour, salt, and baking soda in a bowl, then set aside. In another bowl, beat sugars and butter with a mixer on medium speed until fluffy, 1–2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture, chocolate, and nuts; mix until just combined then chill for approximately one hour.
Heat oven to 325°. Divide dough into 1-tbsp. portions; roll into balls, transfer to parchment paper–lined baking sheets spaced 3" apart, and flatten with your hand or back of a spoon. Bake until set, about 15 minutes. (Be careful not to over-bake as that will lead to flat and crispy, not chewy, cookies.)
Saturday, October 16, 2010
Bratwurst Bites with Beer Mustard
Adapted from Bon Appetit.
These little guys are like making savory bratwurst-y meatballs. So good! Also, I'm a big mustard fan. And adding beer to a "German Style Mustard" makes life pretty delish.
For Bratwurst Bites
Ingredients
1 1/2 pound ground (and fatty!) pork (from your local farmer's market is best.)
1 1/2 teaspoons finely chopped fresh sage
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon ground mace
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1 bottle's worth of lager beer
Directions
Gently mix sage and next 5 ingredients into ground pork. Stir in 1/4 cup beer. Cover and chill 6 hrs to overnight. When chilled, form pork mixture into 1 1/4 to 1 1/2 inch meatballs, and place on a baking sheet.
Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage meatballs to skillet and cook until browned on bottom, about 5 minutes. Turn meatballs over and cook until brown on bottom, another few minutes. Place the browned meatballs in an oven-proof pot and add the rest of the beer to the meatballs. Cover with foil and place in a low-heat oven, around 250 to 300 degrees F for 30 to 45 minutes until guests arrive. (The beer and steam will make sure the meatballs are tender and cooked all the way through.)
Serve with Beer Mustard and soft pretzels. Ja!
For Beer Mustard (quick version)
Ingredients
1 cup stone ground or whole grain Dijon mustard
1/4 cup regular Dijon mustard
1/4 cup prepared white Horseradish
1/4 cup lager beer
Directions
Mix ingredients together in a small bowl to blend. Chill. Can be stored in an airtight container for up to one week. And there you have it. Beer mustard!
These little guys are like making savory bratwurst-y meatballs. So good! Also, I'm a big mustard fan. And adding beer to a "German Style Mustard" makes life pretty delish.
For Bratwurst Bites
Ingredients
1 1/2 pound ground (and fatty!) pork (from your local farmer's market is best.)
1 1/2 teaspoons finely chopped fresh sage
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon ground mace
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1 bottle's worth of lager beer
Directions
Gently mix sage and next 5 ingredients into ground pork. Stir in 1/4 cup beer. Cover and chill 6 hrs to overnight. When chilled, form pork mixture into 1 1/4 to 1 1/2 inch meatballs, and place on a baking sheet.
Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage meatballs to skillet and cook until browned on bottom, about 5 minutes. Turn meatballs over and cook until brown on bottom, another few minutes. Place the browned meatballs in an oven-proof pot and add the rest of the beer to the meatballs. Cover with foil and place in a low-heat oven, around 250 to 300 degrees F for 30 to 45 minutes until guests arrive. (The beer and steam will make sure the meatballs are tender and cooked all the way through.)
Serve with Beer Mustard and soft pretzels. Ja!
For Beer Mustard (quick version)
Ingredients
1 cup stone ground or whole grain Dijon mustard
1/4 cup regular Dijon mustard
1/4 cup prepared white Horseradish
1/4 cup lager beer
Directions
Mix ingredients together in a small bowl to blend. Chill. Can be stored in an airtight container for up to one week. And there you have it. Beer mustard!
Braised Red Cabbage with Apples and Caraway Seeds
Adapted from The All New Joy of Cooking, via Orangette.
I know a lot of you might shrink back in a weird fear of braised cabbage. I did at first too, but this is good. Like, really good. I can't wait to make some more of it. Tart and sweet, you'll never look back.
Ingredients
2 Tbs olive oil
3 Tbs finely chopped red onion
1 small head red cabbage (about two pounds), quartered, cored, and very thinly sliced
1 large Granny Smith apple, peeled, cored, and coarsely grated
3 Tbs apple cider vinegar
2 Tbs honey
1 tsp salt
1/8 to ¼ tsp caraway seeds
Directions
Heat oil in a large skillet or Dutch oven over medium-low heat. Add onions and cook until translucent and slightly golden. Add cabbage, apple, vinegar, honey, salt, and caraway seeds. Cover pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.
Serves roughly 4. Delicious warm, at room temperature, or cold. Enjoy!
I know a lot of you might shrink back in a weird fear of braised cabbage. I did at first too, but this is good. Like, really good. I can't wait to make some more of it. Tart and sweet, you'll never look back.
Ingredients
2 Tbs olive oil
3 Tbs finely chopped red onion
1 small head red cabbage (about two pounds), quartered, cored, and very thinly sliced
1 large Granny Smith apple, peeled, cored, and coarsely grated
3 Tbs apple cider vinegar
2 Tbs honey
1 tsp salt
1/8 to ¼ tsp caraway seeds
Directions
Heat oil in a large skillet or Dutch oven over medium-low heat. Add onions and cook until translucent and slightly golden. Add cabbage, apple, vinegar, honey, salt, and caraway seeds. Cover pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.
Serves roughly 4. Delicious warm, at room temperature, or cold. Enjoy!
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