Sunday Morning Banana Bread

I made this banana bread this morning and it was so delicious!  Especially served warm with coffee.  I actually cut into it before I remembered to take a picture.  It doesn't look pretty in the pictures, but trust me it was so good!

Ingredients:

• 1 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Ingredients for crumb topping:

1/3 cup packed brown sugar

2 tbsp flour

1/8 tsp cinnamon

1 tbsp of unsalted butter

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan.  In a small bowl - take 1/3 cup packed brown sugar, 2 tbsp flour, 1/8 tsp cinnamon and then cut in 1 tbsp of unsalted butter until you get a course cornmeal texture and then sprinkle on top of the batter before you bake it.

Bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.

Seared Wild Salmon with New Potatoes and Dijon Broth

This recipe is from epicurious.  Make sure you season the salmon before searing it with a good amount of salt and pepper.  I also changed the amount of dijon because after I had cooked mine, I felt it needed more of a mustard flavor.  Instead of the recipe's suggested 1 tablespoon I changed it to 4 tablespoons.  I also added the garlic for when you saute the spinach.  It was a really good dish and it just needed a little bit more flavor which is easily changed.

Ingredients:

• 
  
• 1 1/2 pounds baby potatoes or new red potatoes, unpeeled

• 2 tablespoons butter
• 2 tablespoons canola oil
• 4 6- to 8-ounce skinless wild salmon fillets

• 2 cups dry white wine
• 2 large shallots, thinly sliced
• 2 tablespoons apple cider vinegar
• 1 1/2 cups low-salt chicken broth
• 2 tablespoons chopped fresh tarragon leaves plus sprigs for garnish
• 4 tablespoons Dijon mustard

• 2 tablespoons olive oil
• 1 1/2 pounds baby spinach leaves
• 3 cloves of garlic chopped

Preheat oven to 400°F. Place potatoes in large saucepan and cover with cold water by 1 inch. Bring to boil; reduce heat to medium-high and boil until almost cooked through, about 12 minutes. Drain; cool. Cut potatoes in half.

Melt butter with canola oil in heavy large skillet over high heat. Season salmon with salt and pepper. Place salmon in skillet, flat side up. Cook until brown, about 4 minutes. Turn salmon over and cook 2 minutes. Carefully arrange salmon, flat side down, in large baking dish. Scatter potatoes around salmon.

Combine wine, shallots, and vinegar in heavy large saucepan. Boil until reduced to 1 cup, about 7 minutes. Add chicken broth, chopped tarragon, and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. Bake until salmon and potatoes are cooked through, about 20 minutes.

About 5 minutes before fish is done cooking, heat olive oil in heavy large pot. Saute the chopped garlic and add half of spinach to pot and stir until wilted, about 3 minutes. Add remaining spinach and toss just until wilted.

Divide spinach among 4 shallow bowls. Top each with 1 salmon fillet. Divide potatoes and broth among bowls; garnish with tarragon sprigs and serve.

Father's Day Grill

Cilantro Grilled Shrimp

Ingredients:

raw, cleaned shrimp (I used 2lbs)

fresh cilantro (I used 1 full bunch)

garlic (I used three cloves)

olive oil

3-4 limes 

salt

pepper

Use a food processor to chop up the cilantro and garlic.  Drizzle in the olive oil and the lime juice and season with salt and pepper. You want the mixture to be wet enough to coat the shrimp.  Put the shrimp in a bowl or a plastic sealable bag, and pour the cilantro mixture over it mixing well so that each shrimp is coated.  Put in the fridge for as long as possible to marinate.  Then grill the shrimp to desired doneness. I like mine charred  : )

Mom's Potato Salad

Ingredients:

1 pound of small yukon gold (waxy, yellow) potatoes

3/4 cup of mayonnaise

1/4 cup of sour cream

3 tablespoons of sweet relish

3 eggs, hard-boiled and chopped

1 cup chopped celery

7-10 strips of bacon cooked and chopped

salt

pepper

Boil the potatoes and allow to cool.  Peel the skin off and cut into quarters.  Put quartered potatoes in a large mixing bowl.  Add the chopped hard-boiled eggs, chopped celery, and bacon and mix well.  In a separate bowl mix the sour cream, mayonnaise, and sweet relish together.  Add the mayonnaise mixture to the potato mixture and mix carefully but thoroughly (try not to smash the potatoes and eggs).  Season with salt and pepper to taste.  

Grilled Burgers with Caramelized Onions and Cheddar Cheese on Brioche Buns

We decided to grind our own organic beef for these burgers, but you can also just buy the meat ready to go.  We made 8 good sized burgers (1/4lb each) with this recipe.

Ingredients:

fresh baked brioche buns

3-4 onions, peeled and sliced

1 lb. rib eye and 1 lb. sirloin put through the meat grinder

sharp New York State cheddar cheese, sliced thin

salt

pepper

Grind the meat first if you are doing it yourself and form into 1/4 lb. patties.  Refrigerate until ready to grill.  Season right before grilling with salt and pepper.  

To caramelize the onions, just slice them very thin and put a bit of olive oil in a frying pan set on medium-low heat and cook for about 20mins. until they turn soft and brown.  Keep stirring them so that they do not burn.  

Grill your patties to desired doneness and top with cheddar cheese while still on the grill.  I like to toast the buns as well right before serving.  Then as soon as you take them off the grill assemble the burger with the caramelized onions on top.  I add mayonnaise and ketchup to the top of my burger as well, which tastes really good.  My brother made some slow roasted garlic which he put on his burger and he said it was delicious.  

Grilled Mixed Vegetables

Just wash and cut up any type of vegetable you want to use.  Mix with olive oil, balsamic, and salt and pepper.  If you let this marinate for a couple of hours it tastes even better.  Then grill to perfection : )

We used eggplant, scallions, onions, peppers, and zucchini.

Roasted Garlic

Roasted garlic is so simple to make and tastes great spread on bread with olive oil or butter.  

Just cut the top of the head of garlic off and drizzle with olive oil and wrap in tinfoil.  Bake in the oven or on the grill for about an hour.  You can speed up the process by peeling the garlic and just wrapping the individual cloves of garlic in tinfoil.  It usually cooks faster this way.  

Fettucine with Peas, Asparagus, and Pancetta

I made this tonight, and it was sooooooo delicious!! Recipe from epicurious.com.  It really wasn't hard to make, and it doesn't take a long time either.  I substituted nitrate-free, organic bacon which tasted really good with this, but I am sure the pancetta would be delicious as well.  A perfect weeknight meal!

Ingredients:

• 12 ounces fettuccine or penne
• 3 ounces pancetta or bacon, chopped
• 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
• 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
• 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
• 2 garlic cloves, pressed
• 1/2 cup finely grated Parmesan cheese plus additional for serving
• 1/3 cup heavy whipping cream
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon peel
• 1/4 cup chopped fresh Italian parsley, divided
• 1/4 cup thinly sliced fresh basil, divided

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Chicken Tikka Masala

This recipe is from Food and Wine magazine.  I am on a quest to match the chicken tikka masala recipe from one of my favorite Indian restaurants in the city.  I have tried a few different recipes but nothing I have made is as sweet as my favorite version.  I tried this recipe because it actually had sugar in the sauce, so I figured that would be the missing key ingredient to make the sweet, creamy sauce.  It is a very good recipe and my husband and I thoroughly enjoyed it, but it is still not "the recipe".  The quest continues...

MASALA MARINADE

1. 1 cup plain low-fat yogurt
2. 2 garlic cloves, minced
3. 1 tablespoon finely grated fresh ginger
4. 1 1/2 teaspoons ground cumin
5. 1 1/2 teaspoons ground coriander
6. 1/4 teaspoon ground cardamom
7. 1/4 teaspoon cayenne pepper
8. 1/4 teaspoon ground turmeric
9. Salt and freshly ground pepper

CHICKEN

1. 2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
2. Salt and freshly ground pepper
3. 2 tablespoons plus 1 teaspoon vegetable oil
4. 1/4 cup blanched whole almonds
5. 1 large onion, finely chopped
6. 2 garlic cloves, minced
7. 1 teaspoon minced fresh ginger
8. 1 1/2 tablespoons garam masala
9. 1 1/2 teaspoons pure chile powder
10. 1/2 teaspoon cayenne pepper
11. One 35-ounce can peeled tomatoes, finely chopped, juices reserved
12. Pinch of sugar
13. 1 cup heavy cream

1. MAKE THE MASALA MARINADE In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
2. PREPARE THE CHICKEN Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
4. Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
5. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.

MAKE AHEAD The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving. NOTES Variation The marinade and sauce here are also delicious with shrimp, lamb and vegetables. SERVE WITH Steamed basmati rice, rice pilaf or warm nan.

Roasted Chicken with Potatoes and Kale

Roasted Whole Chicken


1 whole chicken (mine was about 4lbs)
olive oil
salt
pepper
freeze dried shallots
garlic powder

Coat the chicken in olive oil, and season with the salt, pepper, garlic powder, and shallots.
Roast in a large roasting pan for 18-20 minutes per pound, or until the internal temperature is 180 degrees.

Roasted Baby Potatoes

1 lb. baby potatoes (red, white, creamer, yukon, or fingerling)
olive oil
salt
pepper
garlic powder

Wash the potatoes well.  Cut each small potato into quarters.  Toss in olive oil and season with salt, pepper, and garlic powder.  Roast either with the chicken if there is room, or in a separate roasting pan or oven proof glassware.  Potatoes take about an hour.  I like mine really well done and crispy.  Just keep checking them until they are how you like them!

Sauteed Kale


1 bunch of kale (green or red)
fresh garlic (2-3 cloves)
olive oil
salt
pepper

Mince the garlic cloves and set aside.  Wash the kale, rip the leaves from the stem, and discard the stems.  Cut or rip into bite-sized pieces.  Drizzle about 2 tablespoons of olive oil into a large stainless steel, saute pan set on medium-high heat.  When the oil is hot, add minced garlic.  When you can smell the garlic add the kale and mix with the garlic and oil.  Cover the pan for about 5 minutes.  Then remove the lid and sautee until all of the moisture is gone, then turn the heat off.

Homemade Roasted Tomato Salsa and Salsa Verde

Both of these salsas are made by roasting the vegetables used in the normal raw versions.  Roasting the vegetables gives the salsa a sweet and smoky flavor that is hard to resist especially when served with delicious salty tortilla chips.

For both salsas you leave the skin on everything except the onions, which are peeled and halved.  Put all of the vegetables on a sheet pan and broil for about 8 minutes, rotating half way through. The vegetables will begin blistering and turning black.  Just after this starts to happen is when you should pull them out of the oven.  (you could also do this over the grill, the only difficult part would be the garlic but you could do the cloves of garlic in the oven or wrap them in tinfoil and out them on the grill).  Then you blend the vegetables together in a food processor.  Serve with tortilla chips and margaritas!

Roasted Tomato Salsa Ingredients:

three medium red tomatoes
two yellow onions (peeled and cut in half)
two jalapenos
two-three cloves of garlic (based on preferred taste)
juice of two limes
salt
pepper

Roasted Salsa Verde Ingredients:

three tomatillos (peeled)
two yellow onions
two jalapenos
two- three cloves of garlic (based on preferred taste)
salt
pepper