Gram’s Banana Bread

We are really trying hard to be more conscious when we shop, what we make and the food that we are using versus throwing out. We used to have a fix-all for leftover food – his name was Kevin. Unfortunately for us, if we don’t use it, it now is wasted and we really want to limit the food we are wasting. So, with three bananas on the verge of going bad and some strawberries that I had seen some better days, I decided to add a handful of strawberries (5-7) to my Grandma’s banana bread. Since just about everything else combines the two, I figured this would be a no-brainer.

Personally, I thought the results were a little lack-luster so obviously as no surprise, Brad loved it and said that it is definitely a keeper. So, here is the recipe. Decide for yourself.

1 1/2 C flour

1 1/2 t baking powder

1/4 t baking soda

1/4 t cinnamon

1 egg

3 mashed bananas

3/4 C sugar

1/4 C oil

handful of strawberries (mash this with the bananas – I use an immersion blender)

Mix all of the ingredients together. Grease a loaf pan and cook at 350 for 40-45 minutes.


Strawberries and (ICE) Cream

Last summer I got this:

the CuisinArt Ice Cream Maker.

All of this moving has been really draining – I never thought I’d say it, but I am getting kind of tired of all of the shopping. Fortunately our trip to Crate & Barrel didn’t result in only glassware, coasters and a clock…. behold, Vanilla Bean Gelato

Now don’t get me wrong, ice cream is pretty standard to make and you don’t need a starter. But since my poor little machine was just recently pulled out of a box and dusted off, I thought I’d start easy. The vanilla bean gelato starter was perfect. Add half & half and cream to the starter, mix, freeze and you get this:

Yummmmm!


Pane

I’ve been wanting to make homemade bread since my first bought with Nisu in November. After one failed attempt, I succeeded, sort of.

From my Trattoria Grappola cookbook, here is the recipe:

2 lbs flour

2 oz yeast

2 C lukewarm water

Salt

Dissolve the yeast into 1 cup of lukewarm water. In a separate bowl, mix the flour and salt. Once the yeast is dissolved, add the remaining cup of water and add to the flour/salt mixture. Mix in a standup mixer with the dough hook for about 15 minutes. Put the dough into a bowl and cover with a towel, allow to double in size. Once it is doubled, form into loaves as desired, cover and allow to double again. Bake at 375 for about 45 minutes.


It looks a little knobby, but it tastes great. The outside is pretty crusty, but it is definitely worth trying. It’s probably the easiest bread recipe ever. Enjoy!


Dinner With Friends

We have arrived! We are the newest members of Denver, Colorado… more specifically the proud renters of a great loft apt in LoDo (lower downtown) in Prospect Neighborhood. We have almost been here a week and it’s been great – a little rainy, but great. Summer will be here soon enough and if we really wanted, we could go skiing. Anyway, enough about dinner, this blog is about food. And food we have eaten. I will skip the going out to eat and although I have a kitchen that is leaps and bounds above my other, we were actually invited to our neighbors for dinner (amazing how nice the people are here) and lucky for us, it was right across the hall and Bella was invited too since her new friend Bentley lives there. The menu:

Deep fried hard boiled eggs

Fried Chicken

Creamed Corn

Carmelized pears with vanilla ice cream, caramel sauce and crushed graham crackers

Oh yeah, you read all of that correctly. Feel free to go back, reread and drool, if you are so inclined. I am sitting writing this, amazingly stuffed and super impressed. This is what I’m talking about – Brody, you were a fantastic cook and Laura and Matt, great hosts. But please, back to the food. Deep fried hard boiled eggs… UMMMMM, why haven’t I thought of this?? They were absolute perfection. First, the hb’s were cooked perfectly – no nasty grey around the yolk and secondly, eggs, one of my favorites and fried, one of my other favorites, all rolled into one. I  will be talking about this for days. It is also rumored that he made a deep fried soft boiled egg – O M G. I have to try this.

The fried chicken was also really amazing as was the creamed corn and dessert. As I didn’t make it, I don’t have recipes for you, but I assure you, it’s a meal worth looking up and making. He did use buttermilk in the chicken and I did see a carton of cream for the corn – both things that are pretty darn good.

Thank you Brody, Laura, Matt and Bentley for making us feel welcome and filling our stomachs. I can’t wait to reciprocate. Perhaps a supper club will start? Ooooh, I can only hope!

Welcome to Denver.


big NEWS !

So as you may have noticed, I haven’t been posting as much lately and I said it was because I had big news I wanted to share. Well, most of you probably know this, but for those of you who don’t… WE’RE MOVING!!!

To Denver.

And as you may recall, I had a few posts about some really great eating in Denver and I’m really excited to be surrounded by it and hopefully get a job in the food industry. There are a lot of exciting things that will be happening and I promise to start my blog again soon. For now, there is so much to do: finish my last week at work (!!!!), pack, organize, purge… drive to Denver. And then once we are there, we get to furnish a very cool loft in LoDo. (www.skye2905.com) And if you haven’t seen Brad’s new company, I will be making a wish list from Coast Village Interiors.

Check out the website and let me know what you like. Here are a few of my favorites:


Breakfast Biscuits, Take 2!

A few weeks ago I copied Picky-Palate and had my own twist on her cheesy bacon pull-aparts (I used tri-tip), I did it again this week.

Chorizo, egg and pimento cheese breakfast biscuits.

The pimento cheese started with buying pimentos for our Paella on Friday night. Since then, I have eaten it every day. So since I already had some made, why not include it in the biscuits. That with eggs, chorizo and sauteed onion, YUM!

 

Biscuits:

2 C flour

2 t baking powder

pinch salt

4 T shortening or butter

3/4 C milk

Mix flour, baking powder and salt; cut in shortening. Add milk and knead for a minute. Divide the dough and place in a muffin tin. I use a 6 cup jumbo muffin tin and spread the dough across the bottom. Add a small layer of pimento cheese and the cooked chorizo and onions; pour in a little of the egg mixture (4 whisked eggs are enough) and top with more pimento cheese. Cook at 400 for 20 minutes.


Egg Sammich

I haven’t been ignoring you guys, I promise. I’ve been super busy and will have a secret to share very soon… in the meantime, I discovered something new today: Pimento Cheese and Egg Sandwich on a thin everything bagel…

It was delicious. Unfortunately I ate it before I could take a picture.

Pimento Cheese:

1 C shredded sharp cheddar

1 C shredded jack

4 oz cream cheese

1/2 C mayonaise

Salt, pepper, garlic powder

3 spoonfuls pimentos

Spread the pimento cheese on a toasted thin everything bagel and top with an egg cooked over easy. I ate mine as two open faced sandwiches.