Caramelized Banana Loaf Cake

I recently made this cake for my Sunday night small group, and will definitely make it again. It's the perfect mix between a cake and a bread, and bakes off beautifully, thanks to the caramelized bananas that adorn the top. I don't have time to post an accompanying sauce at the moment, but a vanilla bean or caramel sauce pairs nicely with this cake. Give it a try and let me know what you think!

INGREDIENTS:
5 to 6 large bananas
3/4 cup sugar
2 Tbsp unsalted butter, in 1 piece
1 large egg
1 large egg white
1 tsp pure vanilla extract
1 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup vegetable oil

METHOD:
1. With the rack located in the center of the oven, preheat the oven to 375 degrees F. Grease all sides and the bottom of a 5 x 9-inch loaf pan. Trim both ends off 3 bananas to fit crosswise in the pan. Reserve the ends of the bananas for the batter.
2. Halve the long banana pieces lengthwise. To make this easy on yourself (so you don't have to guess where to cut to fit the pan), invert the loaf pan and use the bottom as a guide to trim the bananas to fit. Peel and transfer to a plate.
3. Halve the long banana pieces lengthwise, cutting from the center in each direction to prevent cracking.
4. In a large, heavy skillet, bring 1/4 cup sugar and 2 Tbsp water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber. As soon as an amber spot of caramel appears, remove the skillet from the heat and swirl in the butter with a fork.
5. Add the long banana pieces cut side down and cook over low heat for 1 minute. Transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Be careful to arrange these pieces nicely as they will be the top of your cake. Drizzle the remaining caramel from the skillet on top of the bananas.
6. In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the whole egg, egg white and vanilla.
7. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil, and whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, approximately 50 - 55 minutes.
8. Let cook on a rack for 10 minutes. Invert the cake onto a platter and let cool completely.

A Fall Favorite: Potato and Leek Soup

This fall I am dedicating my dinner endeavors to perfecting soup. I like soup for two main reasons: (1) it reminds me of my Mom-Mom, and (2) it serves as an excellent leftover. Given my class schedule this semester, leftovers are going to be a MUST in our household, and a welcomed one at that. I stumbled across this potato leek recipe recently and was so happy with the way it came together, that I knew I had to share. It is fast and easy and is sure to warm you up on those chilly fall nights.

INGREDIENTS:
1 large or 2 small leeks (about 1 pound)
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 Tbsp butter
2 strips bacon, chopped*
1/2 cup dry white wine
5 cups chicken stock
1 1/2 pounds russet potatoes, cleaned and diced*
1 1/2 tsp salt
3/4 tsp white pepper
1/2 to 3/4 cup creme fraiche or heavy cream (at room temperature)
2 Tbsp chives, chopped

METHOD:
1. Trim the green portions of the leek(s) and, using 2 of the longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (You can alternately tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth).
2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold water to rid the leek of any sand or dirt. Slice thinly crosswise and set aside.
3. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 -6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
4. Add the chopped leeks to the soup pot and cook until wilted, about 5 minutes.
5. Add the wine and bring to a boil.
6. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
6. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. You can also use an immersion blender directly in the pot if available.
7. Stir in the creme fraiche or heavy cream and adjust the seasoning, if necessary.
8. Serve immediately and sprinkle chopped chives over each bowl of soup.

NOTE: For a chunkier soup, you can dice and boil another pound of potatoes in a separate pot and add it to the soup after it is pureed. You may also want to cook off additional pieces of bacon in the oven (400 degrees F for approximately 28 minutes if thickly cut) to serve as a garnish.

Blueberry Muffins with Crumb Topping

I've never been a huge muffin fan, nor a fan of fruit baked into my desserts, but this blueberry muffin has completely changed my mind. It is easy and delicious and will surely impress your weekend guests!

INGREDIENTS:

1 1/2 cups all-purpose flour (King Arthur brand, preferably)
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

FOR CRUMB TOPPING:

2/3 cup brown sugar
1/4 cup all-purpose four
1/2 tsp cinnamon
1/4 cup butter, cubed and at room temperature

METHOD:

To make the Muffin Batter...

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin tin or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cups sugar, salt and baking powder.
3. In a one-cup measuring cup, combine the vegetable oil, egg and enough milk to fill the cup.
4. Add the the oil, egg and milk mixture to the flour mixture, being careful to mix until just combined.
5. Gently fold in the blueberries.
6. Fill the muffin cups right to the top and sprinkle with the crumb topping mixture.

To make the Crumb Topping...

1. Combine the crumb topping ingredients and mix with a fork until a coarse texture is achieved.
2. Sprinkle over the muffins before baking.
3. Bake for 20 - 25 minutes or until done.

NOTE: Buttermilk can be used to replace the milk in this recipe for a richer muffin at a 1:1 ratio. White sugar can also be used for the crumb topping. If opting to use white sugar, mix 1/2 cup white sugar, 1/3 cup all-purpose flour, 1/4 cup butter (cubed), and 1 1/2 tsp cinnamon for the crumb topping. I tend to bake the muffins for about 22 minutes and they turn out perfectly!

A Must-Try Chocolate Fudge Frosting

I am often on the hunt for the best frosting recipes to accompany my cakes and cupcakes. Yesterday was no exception. In celebration of Papi's 57th birthday, I made a marbled fudge cake and topped it with this chocolate fudge frosting. It was a hit. It's creamy and delicious and resembles the consistency of a ganache. Enjoy!

Chocolate Fudge Frosting
Yields 12

INGREDIENTS:

1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioner's sugar
1/2 tsp vanilla extract
3/4 cup milk, divided

METHOD:

1. Melt the chocolate and butter in the microwave or in the top of a double boiler.
2. In a large bowl, combine the confectioner's sugar, vanilla and 1/2 cup of the milk.
3. Blend the melted chocolate-butter mixture into the bowl with the confectioner's sugar and other ingredients.
4. If desired, add the remaining milk (a little at a time) until the desired consistency is achieved.
5. Let the frosting stand until spreadable. The frosting will thicken a bit as it cools.

For the Love of Bacon

I love bacon. In fact, I love it so much that it's the one thing standing in the way of my vegetarian endeavors (well, that and the filet mignon at Mastro's Steakhouse in Beverly Hills). Much to my delight, bacon seems to make most things better, and the following recipe is confirmation of just that. I was first introduced to this Onion-Bacon Bread during my Artisan Breads class. It is delicious, but requires some advance preparation as the formula calls for pre-fermented dough. Also, unless otherwise noted, whenever yeast is mentioned, assume the use of instant yeast.

Onion-Bacon Bread
Yield 3-4 loaves

INGREDIENTS:
9 oz water
.4 oz yeast
1 lb, 1.5 oz bread flour
0.4 oz salt
1 lb, 1.5 oz fermented dough (see recipe below)
4.5 oz onions, cut lengthwise into thin strips
1 1/2 tsp vegetable oil
4.5 oz bacon, diced

PRE-FERMENTED DOUGH:
1 lb, 1.5 oz bread flour
9 oz water
0.4 oz salt
0.4 oz yeast

***To make the pre-fermented dough, mix the above ingredients using a stand mixer and the dough hook attachment. Mix on low speed for approximately 8-10 minutes, scraping down the sides of the bowl as needed. This dough must be fermented for at least 3 -6 hours at room temperature. If you are not going to use the preferment right away, let the dough ferment for 1-2 hours at room temperature, and then refrigerate the preferment until ready for use.


METHOD:

1. In a medium pan, render the bacon over medium-low heat, cooking without developing much color. (Be careful not to cook the bacon too long, as crispy bacon can tear the gluten strands that develop during fermentation, thus affecting the consistency of the bread). Remove the bacon from the pan, but do not drain the oil.

2. In the same pan, sweat the onions until they begin to look translucent. Do not brown the onions. Cool the onions without draining and reserve.

3. In a mixer, combine the water, yeast, salt and flour. Mix on low speed using a dough hook attachment for 5 minutes, scraping down the bowl occasionally. Add the bacon, onions and fermented dough and mix for an additional 5 minutes. If you are unsure if the dough is properly mixed, tear off a golf ball-sized piece and gently pull the dough until you can almost see through it. If the dough doesn't tear, it's ready. Also, if your dough seems too dry, add a little water. Too wet? Add a little flour.

4. Cover the mixing bowl with saran wrap or a towel and allow the dough to ferment in a warm space for approximately 2 hours , punching down after 1 hour.

NOTE: If you are unaware of what "punching down" is, simply form your hand into a fist and gently "punch" the dough in the center and then around the sides to expel air bubbles. Then form the deflated dough into a ball, re-cover it and allow it to ferment for an additional hour. Punching down will later help you knead the dough and form it into loaves.

5. After the dough has fermented, scale it into 15 oz pieces. Gently cover the scaled portions so the dough doesn't dry out, and allow the dough to rest for 10 minutes. Shape the dough into loaves and proof (covered) for approximately 1 hour, or until the dough doubles in size.

6. Garnish the tops with raw onion slices, lightly spritz with water and score the dough to your preference. Bake for approximately 25 minutes in a 450 degree oven with steam.

TIP: To create steam in a home oven, fill a cast iron frying pan or jelly-roll pan with water. Before preheating the oven, place the pan on the bottom of the oven. Preheat the oven and place the bread dough in the oven to bake. Standing as far away as possible from the oven, fill the pan at the bottom of the oven with 1/2-inch of hot water. This will cause an immediate burst of steam. Quickly close the oven door to trap the steam, and do not open for 10 minutes. After 10 minutes, open the oven door to release the steam, but do not remove the pan filled with water until the bread is done baking and the oven has cooled.

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Summer Salads : Part II

Salmon is great any time of the year, but I especially love it during the summer. Simple and delicious, the following recipe is sure to make your tummy smile. The side dishes that accompany the fish, as well as another homemade vinaigrette, are what make this dish. Not a fan of potato salad? Give this one a try. The potatoes are roasted, seasoned with rosemary, and there's not an ounce of mayo in the recipe.


Grilled Salmon with a Warm Potato Salad, Stone Ground Mustard Vinaigrette, Marinated Cucumber Salad, Hard Boiled Eggs, Greens & Tomatoes

Let's start with the vinaigrette, since this can be made in advance. You can also hard-boil some eggs, slice the tomatoes and wash the greens at this time to be reserved for plating. The greens we used in the cooking demo were little bundles of red and green oak, lola rosa and frisee. Be careful not to boil the eggs too long. A black ring around the yolk of the egg indicates the eggs are overdone. Also, I prefer to use heirloom tomatoes for this dish. Their contrasting colors add a little something extra to the final plate.

Stone Ground Mustard Vinaigrette
Yield: 10 portions

INGREDIENTS:
1 cup tarragon vinegar
1/4 cup fresh tarragon, chopped
1/4 cup shallots, chopped

1/4 cup stone ground "country dijon" mustard
1/4 cup dijon mustard
1/4 cup tarragon, chopped
2 tsp garlic, chopped
2 Tbsp sherry vinegar
salt and pepper to taste
3 cups salad oil
1/2 cup chives, chopped
1/2 cup celery, minced
1/4 cup green onions, minced

METHOD:
1. Place tarragon vinegar, tarragon and shallots in a stainless steel pot and reduce over high heat by 1/2.
2. Cool to room temperature and reserve for dressing.
3. Add both mustards to a bar blender with tarragon, garlic and sherry vinegar.
4. Blend until well combined. Slowly add salad oil until well combined.
5. Season with salt and pepper.
6. Add the tarragon vinegar reduction and adjust flavor.
7. Combine dressing, fingerling potatoes, chives, celery and green onions.
8. Serve at room temperature.

The salmon can also be prepped in advance and then reserved until ready to be grilled.

Grilled Salmon
Yield: 10 portions

INGREDIENTS:
3 oz portions of salmon
2 Tbsp olive oil
2 Tbsp kosher salt
1/4 tsp black pepper
1/4 tsp paprika
1/8 tsp garlic poweder
1/8 tsp onion powder
1/8 tsp cumin

METHOD:
1. Brush each side of the salmon with olive oil.
2. Combine all the seasonings and coat the salmon well.
3. Heat the grill (or stove top if using a grill pan) to medium high and place the salmon fillets on the grill, flesh side down.
4. Flip the salmon fillets after a few minutes and continue to cook until the internal temperature of the salmon reaches 135 degrees.

Now, on to the potato salad...

Roasted Fingerling Potato Salad
Yield: 10 portions

INGREDIENTS:
4 lbs Fingerling potatoes, cut in 1/2 lenghtwise
1/4 cup olive oil
1 Tbsp kosher salt
1 tsp black pepper
1 Tbsp rosemary, finely chopped

METHOD:
1. Place potatoes in a large bowl and combine with remaining ingredients.
2. Place potatoes on a flat sheet try and roast in a 400 degree oven until golden brown and cooked through, approximately 40 minutes.
3. Remove potatoes from the oven and let sit at room temperature for 20 minutes.
4. Combine with Stone Ground Vinaigrette.

While the potatoes are roasting, you'll have time to make the cucumber salad...

Marinated Cucumber Salad
Yield: 10 portions

INGREDIENTS:
2 each English cucumbers, peeled and julienned
1/4 cup red onions, finely diced
1 tsp garlic, minced
1 Tbsp cilantro, finely chopped
1 tsp dill, finely chopped
2 Tbsp salad oil
1 Tbsp rice wine vinegar
sugar to taste
salt and pepper to taste

MEHTOD:
Combine all ingredients and serve with the grilled salmon salad.


*NOTE: After all the side items are ready, grill off the salmon you prepped in advance. You can plate the additional items while the salmon is grilling so your plates are ready to go once the salmon is ready. Enjoy!

Summer Salads

This week, I was fortunate enough to be invited to assist a great chef at a cooking demonstration. His cuisine du jour? Summer Salads. Twenty-nine eager foodies attended the event and it was a great day. The salads I am going to share over the next few days are courtesy of Chef Doug Ganhs. They are light and fresh, yet highly flavorful. Try them and let me know what you think. Enjoy!

Summer Field Greens and Arugula, with a Warm Goat Cheese Cake and Sherry Vinaigrette

First, let's make the goat cheese cake...

Savory Goat Cheese Cake
Yield: 10 portions

INGREDIENTS:
3/4 cup bread crumbs
1/4 cup finely chopped toasted walnuts
2 Tbsp unsalted butter, melted

12 oz goat cheese
8 oz cream cheese
2 eggs
1/2 tsp garlic, minced
1 tsp tarragon, chopped
1 Tbsp chives, chopped
1 Tbsp basil, chopped
1/4 tsp salt
1/4 black pepper

METHOD:

1. Combine the bread crumbs, walnuts and butter until well combined.
2. Press mixture into a 10-inch cake or flan pan.
3. Combine goat and cream cheese mix until well combined.
4. Add eggs one at a time and mix well.
5. Add remaining ingredients and combine.
6. Bake in a 300 degree oven until set (about 20 minutes).
7. Let cool completely before slicing.

*NOTE: You can also bake the goat cheese cakes in flexible muffin molds. I think the 2 -oz molds make especially adorable cakes, and will also serve as a great appetizer. Just be sure to lightly spray the molds with cooking spray, as the goat cheese cakes are delicate and susceptible to crumbling.

Now on to the vinaigrette...


Sherry Vinaigrette
Yield: 10 portions

INGREDIENTS:
4 egg yolks
1 1/2 tsp salt
6 Tbsp sugar
4 Tbsp lime juice
1/2 c rice wine vinegar
4 Tbsp sherry wine
2 Tbsp shallots, minced
3 cups salad oil
white pepper (to taste)

METHOD:
1. Add sherry wine to a small stainless steel sauce pan and reduce by 1/2. Cool.
2. Add egg yolks to a bar blender with the sugar, salt and shallots.
3. Blend until well combined.
4. Combine all liquid ingredients.
5. Add 1/3 of the liquid to the blender and combine.
6. Add 1/3 of the oil and combine.
7. Add the remaining liquid and oil alternating in thirds.
8. If the dressing is too thick, add a little cold water.
9. Adjust seasoning with white pepper.

*NOTE: As with making any homemade dressing, feel free to adjust the seasonings to your preference. I personally love vinegar, and like this dressing to be quite acidic. If you find the vinaigrette too tart, feel free to add additional sugar to cut the acidity. Also, white pepper is much stronger than black pepper, so use it sparingly!

Stop by your local farmer's market and pick up some fresh field greens and arugula and you're good to go. Enjoy!