Julia's Best Banana Bread

Julia's Best Banana Bread

Banana bread is a favorite at my house.  Eating it plain, with butter or to make PB&J's  - it is always good.  I have a recipe I make but when I saw this one for Julia's banana bread I had to try it.  As you can see from the recipe, it is very easy to make. There are no spices just the flavor of the bananas.  You start by whisking together flour, baking soda, and salt.  In another bowl you whisk together eggs, sugar, bananas, and vegetable oil. Pout the batter in a pan and bake for 60-70 minutes.  I had to put foil over my bread because it browned so quickly.  This is due to the browning effect of baking soda.  You can read more about the effect here.
The  bread had a nice sweet banana flavor and was very moist.  It  also had a nice crust to it.

Julia's Best Banana Bread
From Bon Appetit


Ingredients:
Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups sugar
1 cup mashed ripe bananas (about 2 large)
3/4 cup vegetable oil

Directions:

1. Preheat oven to 350 degrees F.  Coat a  9x5x3- inch loaf pan with nonstick spray.
2. Whisk flour, baking soda, and salt in a medium bowl.

3. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth.  Add dry ingredients to banana mixture and stir just until combined.  Scrape batter into prepared pan and smooth top.

4. Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes.

5. Transfer to a wire rack; let bread cool in pan for 15 minutes.  Run a knife around inside of pan to release the bread.  Turn out onto rack and let cool completely.

Makes 1 loaf

Do Ahead:  Banana bread can be made 3 days ahead.  Store airtight at room temperature.

Hash Browns

Hash Browns

The latest issue of Food and Wine magazine did a section on cooking legends.  Of course, one of those legends was Julia Child.  One of Julia's favorite sides according to the article was hash browns.  She served the dish with roast chicken or Cornish hen.  I served mine with Balsamic Pot Roast.  Hash browns are a relatively easy and flavorful dish to prepare.  Julia's are seasoned with salt and pepper and   are cooked in vegetable oil and butter.  First, the potatoes are peeled and cut into cubes.  Then  the potatoes are boiled in salt water until they are almost tender.  They are then drained and fried in a skillet with butter and vegetable oil.  They are cooked until they crusty on the bottom. The potatoes are then turned and cooked again until crusty.  Your dish is now ready to serve.
While this was a simple dish to prepare, the hash browns were very tasty.  I loved the crustiness on the bottom of the potatoes.  They were not mushy like some hash browns can be.  They went well with our pot roast.

Hash Browns
From Food and Wine Magazine

Ingredients:

1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Salt
2 tablespoons vegetable oil
2 tablespoons unsalted butter
Freshly ground pepper

Directions:

1. Put the potatoes in a medium saucepan, add  4 cups of water and 1 teaspoon of salt and bring to a boil.  Simmer, partially covered until almost tender.  Drain and pat dry.
2. Heat a 10-inch nonstick skillet.  Add the vegetable oil and 1 tablespoon of the butter.  When the foam subsides, add the potatoes and cook over moderately high heat, tossing until lightly golden.  Season with salt and pepper and roughly mash the potatoes with a spatula.  Dot the remaining 1 tablespoon of butter over the potatoes, cover and cook until crusty on the bottom, about 3 minutes.  Slide the potatoes onto a plate and invert them back into the pan.  Cook until the underside is nice and  crusty.  Slide the potatoes onto a platter and serve.

Cheating ~On~ Winter Pea Soup

Cheating~On~Winter Pea Soup

This week our assignment in French Fridays With Dorie was pea soup.  At first, I wasn't too sure about this recipe - peas were cooked with romaine lettuce. This wasn't in my book a good combination.  The kids were not too sure about it either.  However, I persevered and made the recipe for our dinner.   I am so glad I did:) So were the kids.    This soup was delicious.  The romaine lettuce added a wonderful flavor to the soup.

Peas, Onions, and Lettuce

This is a very easy and quick soup to make.  You start by cooking an onion that has been diced in butter for about 3 minutes.  You then season  with salt and pepper and add broth - I used chicken broth.  Bring the broth to a boil and then stir in the frozen peas and lettuce.  Lower the heat and let the soup bubble away for 10 minutes.  Puree the soup in batches.  I let the soup cool down before I put it in the blender.  Taste -  adjust seasoning if necessary, and serve with a dollop of sour cream.  I swirled some heavy cream into my soup.  A perfect soup for an evening meal  to take off the winter chill.
This recipe can be found on page 59 in Around My French Table.  

Ready to be Pureed

Dinner is Served

Balsamic Pot Roast

Balsamic Pot Roast

Balsamic Pot Roast is easy to prepare, very tasty and requires little clean up.  Everything is cooked in a slow cooker. Perfect for days when you are on the run or just need an easy meal.   The hardest part of this dish is chopping the carrots, onions, garlic, and celery.  This fragrant and flavorful mixture of veggies is place over your roast that has been seasoned with salt, thyme, and black pepper.  Pour  beef stock and balsamic vinegar over the roast.  Cover and cook on low for 10 hours. That is it.  Dinner is cooking.  The recipe suggested to serve the pot roast with prepared polenta and sauteed sweet peppers.  I served mine with Julia's Hash browns - recipe to come In February 2013:)
I loved the flavor the veggies and the balsamic vinegar gave the roast.  The meat was very moist and tender.  An added bonus, very little clean up:)


Balsamic Pot Roast
From Family Circle Magazine


Ingredients:
1 beef chuck or bottom round roast, about 3 1/4 pounds
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, chopped
2 cups unsalted beef stock
2/3 cup balsamic vinegar
Prepared polenta and sauteed sweet peppers (optional)

Directions:

1. Spray slow cooker bowl with nonstick cooking spray.  Season roast with salt, thyme, and black pepper.  Place in bottom of slow cooker.

2. Scatter onion, carrots, celery and garlic over roast.  Pour stock and balsamic vinegar over top.  Cover and cook on LOW for 10 hours.

Veggies Over Roast

Veggies, Beef Stock, and Balsamic Vinegar

3. Remove roast and allow to rest 15 minutes before slicing.  Skim fat from cooking liquid.  Mash vegetables in cooking liquid to slightly thicken sauce.
4. Serve sliced roast with sauce and, if desire, polenta and sauteed peppers.

Makes 6 servings

Coeur a la Creme

Coeur a la Creme

I am a little late with my post for French Fridays With Dorie.   My coeur a la creme mold was late in arriving. This was one recipe I have wanted to make for a long time but was a little hesitant to make.  It looked so lovely and complicated.  Far beyond my cooking skills I thought.  I was in for a surprise.  This dessert is not hard at all to make. In fact, it is very easy:) You just whip until smooth cream cheese with some confectioner's sugar and a pinch of salt.  To the mixture you add some vanilla extract and some framboise, creme de cassis, kirsch, or dark rum if you wish.  Fold in some heavy cream that has been whipped and pour the mixture into your mold that has been lined with cheesecloth.  Cover the mold with the cheese cloth and refrigerate for 12 hours or overnight.  I chilled mine for about 24 hours.  When you are ready to serve, you unmold and serve with the toppings of your choice. I served mine with fresh raspberries and some honey.
Not only was the dessert the center of conversation, it was delicious.  Rich and creamy with a nice light texture.  
This recipe is a keeper.  You can find this recipe on pages 425-426 in "Around My French Table."

Folding in Whipped Heavy Cream

 Lined With Cheesecloth

All the Whipped Cream Has Been Folded In

Ready to Chill

FFWD: Secret Valentine: Port Chocolate Sables

Secret Valentine Cookies

A great big THANK YOU to Gracie from Food Fascination  for these delicious and beautiful cookies.  The family  loved them.  I had to hurry up and take the picture before they were gone.  Check out Gracie's Blog.  You will love it.
Thanks again:)

Port Chocolate Sables


2 sticks (8 oz.) unsalted Butter
½ cup sugar
¼ cup confection sugar
½ tsp. salt

CREAM TOGETHER.  Blend well , turn speed to LOW, then
ADD:
2 large egg yolks

MIX in by hand:
½ cup chopped and frozen, chocolate (I used Jacques Torres’ Bin 27 Port Chocolate)

ADD:
2 cups all purpose flour

Drape a towel over the mixer, so you don’t get flour everywhere
MIX on LOW until the flour disappears into the dough.  Don’t overwork the dough.
Divide into 2 and roll into a 9 inch log.  Refrigerate for at least 3 hours.
Preheat oven to 350 degrees
Cut into ½ inch rounds, place on baking sheets, one inch apart, and bake for 17 – 20 minutes.
Remove from oven and let the sables cool on the baking sheet before lifting them on to a rack.
Cool to room temperature.

Enjoy!







Happy Valentine's Day Everyone

Brussels Sprouts With Balsamic & Cranberries

Brussels Sprouts With Balsamic & Cranberries

Recently, I wrote a post  Brown-Sugar Squash and Brussels Sprouts en Papillote for French Fridays With Dorie.  In reading some other posts,  Brussels sprouts were paired with Balsamic Vinegar.  Balsamic Vinegar is one of my favorite condiments. Pairing the nutty flavor of the Brussels sprouts with Balsamic vinegar sounded delicious to me.  I also wanted a recipe where the Brussels sprouts were roasted. Roasting enhances the flavor of the veggies.  In doing searches, I found a recipe from Ree Drummond, The Pioneer Woman Cooks, Brussels Sprouts With Balsamic & Cranberries.  I got busy making the recipe.  I only made half of this recipe.    Brussels sprouts are cleaned and cut in half, if you desire to.  Toss them with some  oil and salt and pepper them.  Roast the Brussels sprouts until they are brown.  While the sprouts are roasting prepare the Balsamic reduction.  You bring balsamic vinegar and sugar to a boil.  Then you reduce the heat and cook until the mixture is thick.  When the Brussels sprouts are done, you drizzle the balsamic reduction over the sprouts and sprinkle with dried cranberries.
I loved this side dish.  The balsamic reduction was perfect with the roasted Brussels sprouts and the dried cranberries added just a hint of tartness.




Ingredients
3 pounds Brussels Sprouts
1/2 cup Olive Oil
Salt And Pepper
1 cup Balsamic Vinegar
1/2 cup Sugar
1 cup Dried Cranberries

Preparation Instructions
Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Makes 16 servings