Posted by Jeannie ::
2:49 PM ::
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Mark Bittman's Banana Bread
Yes, yes, I know. The rage is Julia Child. I did love the movie. But this cookbook has simplified my life in the kitchen and kept my love affair with food alive. Oddly enough, it was dwindling. Blame it on a newborn, hormones or this city. You can thank my sister.
Even though it doesn't have yogurt OR buttermilk, I present to you my new favorite banana bread recipe.
Mark Bittman’s Banana Bread
8 tablespoons butter, plus some for greasing the pan (I suggest unsalted)
1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
1/2 grated dried unsweetened coconut
Preheat the overn to 350 degrees F. Grease a 9×5 inch loaf pan.
Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas (I just used a whisk). Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.
Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. Do not overcook.Labels: Books on food, Breads and pastries
Posted by Jeannie ::
1:29 PM ::
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Boursin-like cheese spread
Who doesn't love the yummy boursin spread? Well, here's a simple way to do it yourself, use your summer herbs, and not fork over $7 for a great appetizer!
8 oz. softened cream cheese
1 T lemon juice
½ tsp garlic powder
fresh basil, dill weed, & parsley chopped
½ tsp freshly ground pepper
½ tsp celery salt
Use mixer or food processor to blend well.Labels: Dips and Appetizers
Posted by Jeannie ::
1:23 PM ::
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Friday, August 07, 2009
Pork Tenderloin with Tomato-Peach Compote
another from Gourmet | July 2009
an amazing use of tomatoes and peaches!
you can also grill the pork, instead of roasting. I preferred browning then roasting.
4 garlic cloves
1 tablespoon chopped peeled ginger
1 teaspoon curry powder
2 (3/4-pound) pork tenderloins
2 tablespoons vegetable oil
1 medium onion, chopped
3/4 pound tomatoes, cut into 1-inch pieces
1 peach, chopped
2 teaspoons chopped thyme
1 teaspoon sugar (optional)
Preheat oven to 425°F with rack in middle.
Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste. Rub all over pork.
Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.
Add onion to skillet (handle will be very hot) and sauté over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.
Slice pork and serve with compote.Labels: Main Dishes
Posted by Jeannie ::
5:22 PM ::
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Green Beans with Sweet Onion Vinaigrette
from July 09 Gourmet
1 cup finely chopped sweet onion
1 tablespoon red-wine vinegar
1 tablespoon grainy Dijon mustard
2 1/2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped flat-leaf parsley
Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.
Whisk oil and parsley into onion mixture, then toss with beans.
NOTE:
Beans can be cooked 1 day ahead and chilled in a sealable bag. Bring to room temperature, then toss with vinaigrette just before serving.Labels: Salads and what you can dress them in, Sides
Posted by Jeannie ::
5:19 PM ::
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Cold summer pie
This has become a summer favorite--my mom's friend, Ann, made this recipe up years ago.
Pie Crust:
1 ¼ C flour
1 tsp. sugar
½ tsp. salt
1 C slivered almonds
1/3 C oil
3 to 4 tbsp. water
Combine all and press into a 9” glass pie dish. Flatten with hands and press into sides. Bake at 375 for 10-15 minutes (until beginning to brown.) Cool completely.
Glaze:
1 C sugar
3 tbsp. cornstarch
1 C water
¼ C (1/2 box) lemon jello
4 to 5 cups of sliced peaches and whole blueberries
Bring sugar, cornstarch and water to boil. Remove from heat. Stir in jello. Let mixture cool. Add sliced fruit. Put the fruit/jell mixture into cooled crust and refrigerate. Serve with whipped cream or Cool Whip.Labels: Sweet tooth
Posted by Jeannie ::
5:18 PM ::
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Who doesn't love the yummy boursin spread? Well, here's a simple way to do it yourself, use your summer herbs, and not fork over $7 for a great appetizer!