Chocolate Chip Banana Bread

This recipe originated as a zucchini bread by Marion Cunningham many years ago.  I had some overripe bananas and used them in place of the zucchini and the rest is history....we've been making this for a very long time.  

You will need one 9 X 4 inch loaf pan.  The recipe makes one loaf, but I often double it to make two loaves as I did here.  It really depends on how may overripe bananas I have. Toss the chocolate chips with a tablespoon or so of flour to help keep them from sinking to the bottom of the breads.  

Ingredients:  Makes one loaf

2 cups all-purpose flour, sifted (8 ounces)
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs
1 1/3 cup sugar
2/3 cup vegetable oil
2 teaspoons vanilla
2 to 3 pureed overripe bananas (I use a food processor)
1. cup chocolate chips

Directions:

1.  Heat oven to 350 degrees and coat the loaf pan with non-stick spray.
2.  Sift or whisk together first five ingredients and set aside.
3.  In the bowl of a stand mixer (or by hand if you'd like) beat the eggs until foamy.

4.  Add sugar, then oil and vanilla, mixing well after each addition.

5.  Reduce mixer to low and mix in dry ingredients until well blended.

6.  With a spatula, stir in bananas and chocolate chips.

7.  Pour the batter into the prepared pan and bake for 60-75 minutes until a toothpick inserted in the center comes out clean.

8.  Cool in the pan for 10 minutes, then remove and cool completely.

Belgian Brownie Cakelets from the Smitten Kitchen

I was looking for a new chocolate treat to make for Valentine's Day, and these cakelets fit the bill.  They are really easy to make and there is nothing wrong with warm, gooey chocolate - with a bit of sweetened whipped cream - for wrapping up a wonderful Valentine's Day.  They may be made ahead and either eaten at room temperature or warmed in a low oven (or zapped in the microwave if you can't wait).  Thanks to Smitten Kitchen for the recipe.  I made two minor changes with the addition of espresso powder and vanilla.

You will need a standard twelve cup muffin pan.

Ingredients:

• 7 ounces (200 grams) bittersweet chocolate (70 or 72%), roughly chopped
• 7 ounces (200 grams or 14 tablespoons) unsalted butter, cut into chunks
• 1 teaspoon espresso powder
• 1 cup (200 grams) granulated sugar
• 1/4 teaspoon fine sea salt
• 4 large eggs
• 2 tablespoons plus 1 teaspoon (20 grams) all-purpose flour
• 1 teaspoon vanilla
  

Directions:

1.  Heat oven to 325 degrees and spray muffin tin with nonstick spray.

2.  Melt chocolate and butter in the microwave in 15-30 second bursts, stirring frequently, until smooth.

3.  Whisk in espresso powder, salt, and sugar.

4.  Whisk in eggs one at a time.

5.  Whisk in flour and vanilla.

6.  Cover batter with plastic wrap and let stand for 30 minutes.

7.  Scoop batter into prepared muffin pan (I use an ice cream scoop) and bake for 25-30 minutes.  A toothpick inserted in the center should come out with a few crumbs.

8.  Cool in pan for 5-10 minutes before unmolding.

Bucatini All'Amatriciana

Once I could find guanciale (cured pork jowl) this become a favorite.  This version is from Anne Burrell in her book Cook Like a Rock Star.  Red Hog Butcher has guanciale regularly, I used the spicy version in this batch.  

Ingredients:

• Extra virgin olive oil
• 8 ounces guanciale, cut into 1/4 inch dice
• 2 large onions- diced
• 1 teaspoon crushed red pepper
• Kosher salt
• 2 28-ounce cans San Marzano tomatoes, passed through a food mill or chopped in a food processor or blender
• 1 pound bucatini
• 1/2 cup grated Pecorino Romano, plus extra for garnish
  

Directions:

1.  Coat a large saucepan with olive oil and add guanciale and cook over low to medium low heat until it is brown and crispy, about 10-15 minutes.  Remove to a paper towel line plate and set aside.

2.  Increase the heat to medium and add the onions and red pepper flakes, and season with salt.  Cook until the onions are soft and aromatic, 8 to 10 minutes.

3.  Add the tomatoes and two thirds of the guanciale and simmer for about one hour, tasting and adjusting the salt as necessary.

4.  Cook pasta according to package directions in well-salted water one minutes less than the instructions on the package suggest.  It should be almost al dente.
5.  Ladle about 2 cups of the sauce into a bowl and set aside.  

6.  Drain the pasta and add it to the pan of sauce.  Cook the pasta in the sauce, adding more sauce as needed, for another 1-2 minutes.  Off the heat, add the cheese and a drizzle of extra virgin olive oil.

7.  Serve topped with the reserve one third of the guanciale and more cheese.

Sous-Vide Pork Carnitas

I am fortunate enough to have a very thoughtful and generous sister who gave me an ANOVA sous vide machine.  Kenji Lopez-Alt at Serious Eats published this recipe for Sous Vide Carnitas and it is delicious.  I also made the Charred Salsa Verde to go with the tacos.

Sous-Vide Carnitas:

Vacuum-sealed 

Seasoning the pork shoulder

23 hours at 165 degrees

Just out of the freezer

Unpacked and the juice strained

Shredded pork

Ready for the broiler

Nice and brown!

The best tacos!

 Charred Salsa Verde:

Ingredients

Ready for the broiler

Nicely charred

All into the blender

Reduce

Ready for the tacos!

 

The Best Corn Muffins

This recipe was published by Cook's Illustrated in 2002. I have made them many, many times. They are moist and tender, and not too sweet. A favorite for serving with chili, or for breakfast with butter and jam.  

Notes:
I follow the recommendation of the folks at Cook's and use Arrowhead Mills yellow cornmeal.  It is available at Rainbow Blossom and Whole Foods.  I also highly recommend using an ice cream scoop to portion the batter into the pan.  It makes it very easy, and your muffins are all the same size.  These muffins freeze beautifully, just thaw and reheat in a low oven.  They are best served warm.

Makes 12 muffins, or 24 mini muffins

Ingredients:
2 cups (10 ounces) all-purpose flour
1 cup (4.5 ounces) fine-ground, whole-grain yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup (5.25 ounces) sugar
1 stick (8 tablespoons) unsalted butter, melted
3/4 cup (6.25 fluid ounces) sour cream
1/2 cup (4.25 fluid ounces) milk

Directions:
1.  Heat oven to 400 degrees and spray a standard muffin pan with non-stick cooking spray.
2.  Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
3.  Whisk eggs in a second medium bowl until well combined and light colored.

4.  Add sugar to eggs and whisk vigorously until thick and homogeneous, about 30 seconds.

5.  Mix in melted butter in three additions.

6.  Whisk in the sour cream and milk in two additions.

7.  Add flour/cornmeal mixture and mix gently with a rubber spatula until batter is just combined and evenly moist.

8.  Use an ice cream scoop to divide the batter evenly among muffin cups.

9.  Bake for 15-18 minutes, rotating pan halfway through baking time.  A toothpick inserted in the center of muffins should come out clean.

10.  Cool in the pan for 5 minutes, then invert muffins onto a wire rack and cool 5 minutes longer.