Archive for September, 2012

Banana Bread

27 September 12
300 g bananas – large and ripe, mashed (1cup) – (about 2 large bananas)
450 g all-purpose flour (2 cups)
5 g baking soda (1 tsp)
3 g salt (1/2 tsp)
1 stick unsalted butter
220 g sugar (1 cup)
2 large eggs
100 g milk (1/3 cup)
4 g lemon juice (1 tsp)
75 g chopped nuts (1/4 cup)

The simple way is to put the bananas in the mixer bowl first, then the rest except the nuts. Mix with a paddle on low speed until smooth. This only takes a minute or two with a good mixer.

Now the old (and harder) way is to cream the wet ingredients together, then sift and mix all the dry ingredients together, and add about a cup at a time to the wet mix, blending well, until all the dry stuff has been added and blended. You can use a mixer or go by hand for this method.

bananas

bananas (Photo credit: Fernando Stankuns)

Add the nuts and blend them in. Herself is a big fan of pecans, but suit yourself. Pour into a well-buttered 9x5x3 standard pan.

Bake at 350°F for 45 minutes to an hour or until center springs back when pressed lightly.

I think everyone knows that this is what you can do with over-ripe (blackened) bananas. Fortunately, this is also pretty good dessert. Goes well heated with some butter, or room temp with whipped cream.

Easy Spaghetti Sauce

27 September 12
July's Tomato Haul

July’s Tomato Haul (Photo credit: statelyenglishmanor)

Herself has threatened bodily harm if I didn’t write this down and forgot it. She wants it again, you see.

olive oil
onion
mushrooms, button & chanterelle work well. Rough chop.
red wine or red vermouth
garlic
meat – spicy sausage works well
fresh tomato – chunked
Clamato Juice

If the chanterelles are dried then soak them in just enough red vermouth or red wine to soften.

Sauté the mushrooms and onions in the olive oil until softened – about 5 minutes covered. If the sausage is link remove it from the skin. If patties this is not necessary. Cut the sausage into chunks, add to the pan and brown lightly.

Add minced garlic. When the fragrance of garlic diffuses add the tomatoes. Reduce the liquid on high heat to about half volume.

Add the clamato juice and reduce to about half volume. Serve over pasta.

Oh yeah, add spices as you like. The Clamato and the sausage that I use have enough spices that I don’t need any more. Taste and embellish to your heart’s content.

A little discussion of ingredients: You can use any sausage that you have on hand. I use the homade Southern breakfast sausage patties that I wrote up elsewhere. A good sweet Italian would also go well, I think. Notice the Clamato juice. You should be able to find it at your local grocery. It is kind of like V-8 or other tomato juice with clam juice mixed in. Totally superior to any other tomato juice you have tasted. As a nice side bonus also makes the best Bloody Mary you ever got near. Be sure to use Stolichnaya vodka.


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