Ultimate Banana Bread

I got this recipe from America’s Test Kitchen and have made it several times. Last night multi-tasking did not go well because I was rushing to get all my meal prep and baking done before the Packer game (most dramatic  comeback I’ve EVER seen by the way). In my haste  I didn’t keep an eye on the bananas while they were in the microwave and had a banana liquid volcano. So word to the wise: keep your eye on the bananas when they’re in the microwave. This has been my go to banana bread recipe ever since I tried it about 5 years ago.

1 3/4 c (8 3/4oz.) all-purpose flour

1 tsp. Baking soda

1/2 tsp salt

2 large eggs

3/4 c (5 1/4oz) packed brown sugar

1 tsp vanilla extract

6 peeled bananas (about 2 1/4lbs.) [see note]

1/2 c chopped walnuts (optional)

8 Tbsp. melted and slightly cool unsalted butter

2 tsp. Granulated sugar

Place 5 bananas in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have 1/2 to 3/4 cup liquid).

Spray 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. (If you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe). Whisk flour, baking soda, and salt together in large bowl.

Transfer banana liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Adjust oven rack to middle position and heat oven to 350 degrees. Stir reduced banana liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into 1/4-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 11/2-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

Notes:

Use only very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 81/2 by 41/2 inches;

 

Wisconsin Apple Pie

The dessert on our Thanksgiving table this year was Wisconsin Apple Pie. Wisconsinites love cheese and will put it into any dish that will tolerate it. For some reason apples and cheddar cheese like each other. No really. Try a slice with an apple wedge. So why not cheddar cheese in your apple pie. Cheddar baked unto the crust and in the topping add an amazing crunch to this awesome apple pie.

[For Crust]

1 c flour

1/4 tsp salt

1/3 c butter flavored shortening

1 to 4 Tbsp. water

1/2 c (2oz.) finely shredded cheddar cheese

[For Filling]

5 cups apples (2 granny smith and 3 MacIntosh), peeled and thinly sliced

1/2 c sugar

1/4 c flour

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 Tbsp lemon juice

[For Topping]

3/4 c sugar

3/4 c flour

1/4 tsp salt

1/3 c butter

1/2 c (2oz) finely shredded cheddar cheese

Stir together the flour and salt. Cut in the shortening to the size of small peas. Stir in the cheese. Sprinkle one Tbsp. or water over the mixture and toss with a fork. Repeat until all is moistened, add up to 4 Tbsp of water if necessary. Form into a disk and allow to chill at least 1 hour.

On a lightly floured surface, roll out the dough to form a 12 in. circle. Roll out onto the rolling pin the roll out into a nine inch pie plate. Trim to 1/2in beyond the edge of the plate and fold under the pastry. Finish the edge and do not prick. Cover the edges with foil.

Prepare topping by combining the sugar, flour, and salt. Cut in the butter until the mixture is crumbly. Stir in one cup of cheese. Preheat the oven to 375F.

Combine the apples, lemon juice, salt, cinnamon, flour, and sugar.*

Place in pie crust and the sprinkle with topping. Bake for 25 min then remove the foil and bake another 20 – 25 minutes until the top is golden and the fruit is tender.

*If using GF pie crust: cook and cover the apples and sugar spice mix on gentle simmer stirring often until apples are tender about 15-20 min. Allow apples to cool about 30 min then drain.

Tomato Mushroom Bisque

This was a pretty easy soup and was a nice twist on classic tomato soup.  We had these with Brazilian cheese rolls so if I were to get all “Top Chef” about our meal I’d call it a modern twist on grilled cheese and tomato soup.

 

• 2 tablespoons butter
• 1 teaspoon granulated garlic
• 1 medium onion finely diced
• 1 teaspoon granulated onion
• 1/2 bunch of celery, diced
• 1 tablespoon basil leaf
• 8 oz. sliced button mushrooms
• 1 tablespoon oregano leaf
• 24 oz can diced tomatoes
• 1 liter water
• 1 teaspoon salt
• 1/2 cup heavy whipping cream
• 1 teaspoon black pepper
• 1 tablespoon honey

Melt the butter in a large soup pot. Saute the onion, celery, and mushrooms. Add the tomatoes and spices and cook for 2 minutes. Add the water and simmer for 20 minutes. Add the cream and honey and whisk well. Simmer 30 minutes. Serve with shaved Parmesan cheese

 

 

 

“Huevos” Rancheros Scramble

I’ve been making an effort to eat healthier foods by “sneaking” them into things.  This mock “huevos” rancheros recipe uses tofu instead of eggs and is alright.  It really doesn’t taste like huevos rancheros at all, but it’s a perfectly edible dish. We topped ours with salsa and mozzarella cheese.

14 -ounce blocks extra-firm tofu (8 oz. when drained)
2 tablespoons vegetable oil
1 small onion, chopped
1 small red bell pepper, finely chopped
1/2 teaspoon ground chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
1/2 tsp. cajun seasoning
1/4 tsp salt
1/4 tsp black pepper
1 15-ounce can black beans, rinsed, drained
Kosher salt, freshly ground pepper
corn tortillas, warmed
Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu with the chili, cumin, salt, pepper, cajun seasoning, and turmeric.
Heat oil in a large skillet over medium-high heat. Add onion and red pepper; cook, stirring occasionally, until softened, 3-4 minutes. Cook until fragrant, about 1 minute. Stir in tofu. Add beans; cook, stirring often, until heated through, 1-2 minutes. Season with salt and pepper.

Chocolate Lava Cakes

Wow are these awesome!  When reheated they weren’t quite as amazing, but they were still really great.  The rich chocolate center just oozes out and mixes with the (in this case) ice cream.  I think it would have been better with plain whipped cream, but Captain Console strongly disagrees.  I guess we’ll just have to make them again and serve them with whipped cream to find out- darn.

individual ramekins or aluminum foil muffin pans (6 cups each) 
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
5 ounces bittersweet chocolate, 4 ounces coarsely chopped, 1 ounce very finely chopped
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons sugar

Center a rack in the oven and preheat the oven to 400 degrees F. Butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan. Put the muffin pan on a baking sheet.
Sift the flour, cocoa and salt together.

Use a double boiler to melt the coarsely chopped chocolate and the butter in the bowl and stir occasionally just until they are melted – you don’t want them to get so hot that the butter separates. Remove from the heat.
In a large bowl, whisk the eggs and yolk until homogenous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.

Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)
Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board. Use a wide metal spatual to lift the cakes onto dessert plates.

Serving: These should be served as soon as they are put on plates. The cakes are not meant to be served alone – they need something to play off their warm, gooey, soooooo chocolaty interior. Ice cream or whipped cream are good.
Storing: Although the whole point of a warm, runny cake is to eat it when it is warm and runny, the cake is still delicious, but different, the following day. If you wrap the cooled cakes in plastic wrap and keep them at room temperature, the next day the texture of the center of the cake (the part that was once gooey) will remind you of ganache. Eating the cake will be like enjoying a bonbon: it will be firm on the outside and creamy within.

Spinach Gnudi

These little dumplings taste so rich.  You don’t need to eat too many to feel satisfied. 

1 1/2 lbs. frozen spinach
2 large egg yolks
3/4 c low fat ricotta or cottage cheese, drained for 30 min. in a fine sieve
salt and ground black pepper
1/2 tsp ground nutmeg
1 c flour
3/4 c finely grated parmigano-reggiano cheese

Press and squeeze the spinach to remove as much liquid as possible. Transfer to a food processor and puree until smooth (you should have about 1 cup)

Stir together the spinach puree, egg yolks, cheeses, 2 Tbsp. of flour, nutmeg, 1 tsp. salt and black pepper. Using floured hands gently shape 1 tablespoon of dough into a ball, drop it into flour to lightly coat it, then boil in water. Stir them gently to prevent them from sticking . They are finished when they rise to the surface. Plate and pour melted butter over the top.

Chocolate Mousse

In an attempt to sneak more veggies into our meals, I made this chocolate mousse.  I made the Mexican style and you couldn’t even taste the avocados.  It was really delicious.

2 ripe avocados
1/2 cup organic raw cacao powder
1/2 cup full fat coconut milk (or almond)
1/3 cup raw honey, to taste
2 teaspoons vanilla extract
3/4 teaspoon cinnamon ( for Mexican)
1/8 teaspoon ground ancho chile (for Mexican)

Combine all in food processor. Top with slivered almonds or fresh berries if desired.

Cinnamon Sugar Cupcakes

These are pillowy soft cakes of cinnamon sugar goodness. I had a little bit of buttermilk left over from another recipe so I knew that this was the perfect way to use it up.  These are best eaten hot from the oven and never fail to elicit many mmm… and ahh… noises.

3/4 cups unsalted butter, room temperature  
3/4 cups sugar
2 eggs
3 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt 1/2 teaspoon ground cinnamon
3/4 cup + 1 Tbsp milk
1/8 cup buttermilk
1/4 c melted butter
1/2 c sugar
1/2 tablespoon ground cinnamon

Put rack in middle of oven and preheat to 350 degrees. Grease and flour a standard-size muffin tin.In a large bowl cream the 3/4 cups of butter and 3/4 cups sugar. Beat in eggs, one at a time, until just mixed in.
Into separate bowl, sift together flour, baking powder, baking soda, salt and nutmeg. In 1-cup measure, combine milk and buttermilk.
With a wooden spoon, mix a quarter of the dry ingredients into butter mixture. Then mix in a third of the milk mixture. Continue mixing in remaining dry and wet mixtures alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Scoop enough batter into each muffin tin so that top of batter is even with rim of cup. Bake muffins in preheated oven until firm to the touch, 25-30 to 30 minutes.
Melt remaining 1/4 cup butter for dipping mixture. In bowl, combine remaining sugar and cinnamon. When muffins are just cool enough to handle, remove them from tin, dip into or brush them all over with the melted butter, then roll in cinnamon sugar. Makes 12-14

I love this pasta salad in the summer.  It’s filing but seems light.  2 garlic cloves  2 tablespoons Lemon juice 4 quarts water 1/2 tsp ground black pepper Salt 3/4 cup toasted pine nuts 1 box penny or fussili GF pasta 6 tablespoons mayonnaise 3 cups (4 oz.) Basil leaves 3/4 c grated parmesan cheese 1 cup fresh Spinach leaves 1 pint cherry tomatoes, quartered About 1/4 cup Olive oil *You could also add some seasoned cooked pieces of chicken. Start boiling a small pot of water and the 4 quarts water with 1 tablespoon of salt. Toast the pine nuts. Cook the pasta in 4 quarts water until tender. In the small pot blanch the garlic cloves with their skins on for 1 minute. Drain the pasta but reserve some water. Do not rinse but toss with 1 tablespoon olive oil. Spread pasta on large baking sheet and let cool about 30 minutes. In a food processor blend leaves, olive oil1 1/4 cup of the pine nuts, 1 tsp salt, olive oil, lemon juice, and black pepper until smooth. Press garlic into the mixture with parmesan cheese and mayonnaise and blend. Combine pesto, remaining pine nuts, and tomatoes. If stiff add some of the pasta’s cooking water.

NY Cheesecake

This is a delicious creamy cheesecake.  I substituted the 2 tsp. lemon juice for almond extract.  We had it with strawberry sauce but it’s also good with raspberry or chocolate sauce. I used Kinnikinnick brand GF graham cracker crumbs.

4 oz graham crackers
6 tbsp of butter, melted
2 tbsp of sugar
2 1/2 lbs. (5 packages) of cream cheese, softened to room temp.
1/8 tsp of salt
1 1/2 cups of sugar
2 teaspoons of real vanilla extract
2 teaspoon of fresh lemon juice
1/3 cup of sour cream
6 eggs
2 egg yolks

Line a nine inch spring form pan with foil.
Preheat oven to 350 degrees.
Finely crush the sleeve of graham crackers.
I used a rolling pin and resealable bag method, or you can use a food processor.
Mix with the sugar and 5 1/2 tbsp of the butter with a fork until crumbly. (reserve the remaining butter for brushing the springform pan)
Press the crumbs in the bottom of the prepared pan, bake for 13 minutes, remove to rack to cool while you prepare the filling.
Brush sides of spring form pan with remaining melted butter generously after the crust has cooled.
(Cook’s Illustrated used a stand mixer with paddle attachment; I have a portable mixer, so I used it)
Turn oven up to 500 degrees
In a large bowl, Beat the cream cheese for about 2 minutes, to get out most of the big lumps with the salt, add the sugar in thirds, beat after each addition. Scrape down the sides. About one minute each addition.
Add the sour cream, lemon juice and vanilla. Mix well.
Add the eggs two at a time, beating well after each addition, including the two extra egg yolks.
Pour into cooled crust and place on a lipped baking sheet in case there is spillover.
Bake at 500 degrees for 10 minutes. Reduce heat to 200 degrees.
DO NOT OPEN THE OVEN DOOR.
Bake 90 minutes.
Remove from oven, cool for five minutes on wire rack.
Run knife around the outer edge of the cake.
Allow to cool for 3 hours at room temp..
Cover with plastic wrap and refrigerate for at least 3 hours.
Best served 30 minutes out of the refrigerator.