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Cooling of the racks...
Banana Bread
Taken from Best of “The Best, Volume 4: The 100 Best Recipes From The Best Cookbooks of The Year,” presented by Food & Wine
3 to 4 overripe bananas (“The nastier the better”)
1 ¼ cups sugar
⅓ pound (1 ⅓ sticks) unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoon baking soda
½ cup toasted walnuts (optional)
Preheat the oven to 350 degrees. Lightly grease an 8- to 9-inch pan.
Place the bananas and sugar in the bowl of a mixer fitted with a paddle or whisk attachment and whip the bejesus out of them, about 2 to 3 minutes.
Add the butter, eggs, and vanilla, beating well and scrapping down the sides after each addition. Add the flour, salt, baking powder, and nuts (if using). Mix to combine and scrape the sides.
Place in the prepared pan and transfer to the oven. Bake until golden brown and firm in the center, about 1 hour. (Note to myself: For our oven, 50 minutes at 345 degrees was enough.) Set aside to cool for 10 to 15 minutes and then invert on a rack.
Wrap and store at room temperature up to 3 days or freeze up to 2 months.
Visiting Paul & Rosemary, checking out the cherry trees and Basque and generally just enjoying spring.
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Saturday we went out to Faith and Sascha's place in Greenbelt for Basque. The description of Basque that sticks with me the most is an Epicurean feast. In simpler terms, people who like to (and are good, I might add) at cooking try to gather once a month or so for a potluck. :) It's always good and usually a tremendous amount of food. Sometimes there's a theme and sometimes there isn't. Given that it was the day before Easter this one was themed with Rabbit and Lamb.
A bread pudding. I'm told there were apples and pears in it. I was far too full to sample it by this point. I'm afraid I don't recall who brought it though.
New and old Toasters, respectively. No claim to toasting performance is implied by this photo, the settings were different.
Panera Bread #1639 (3,953 square feet)
4483 South Laburnum Avenue, White Oak Village, Richmond, VA
This location opened on December 17th, 2012.
Got this recipe from my new recipe book which was given to me by my sis-in-law as my birthday present recently. Had been wanting to buy a packet of Pitta Bread to make stuffed sandwiches but didn't so far. Finally made my own! :) See my bloghere</a
Sarah Vo: I just made mini hot dogs :D
Parkzer: Did you save some for me?
Sarah Vo: yeah
This mini hot dog wrapped in Hawaiian bread is courtesy of Sarah Vo.
Too much butter for me!!
7 Days of Shooting Week #36 A Good Match Texture Tuesday ....
Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo .... thanks to you all.
Bread
Sourdough, multigrain, skyr butter
Lava
Nordurljosavegur 9, 240
Grindavik, Iceland
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Some tasty little bread.
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First and last - it was fun to make, but I don't actually like challah. I was just caught up in the moment when reading The Shiksa cooking blog.
Linus had these little people-shaped crackers? cereal? that he was snacking on, so i was inspired to make my bread a little differently.
www.realsimple.com/food-recipes/browse-all-recipes/lebane...
Serves 4| Hands-On Time: 30m | Total Time: 40m
Ingredients
2 stale 7-inch pitas, split open
1 cucumber, quartered and thinly sliced
14 cherry tomatoes, halved
3 scallions, thinly sliced
1 small fennel bulb, cored and diced
2 stalks celery, sliced
2 tablespoons roughly chopped fresh mint
1/2 bunch roughly chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
juice of 1 lemon
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
store-bought hummus (optional)
Directions
Heat oven to 350° F.
Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside.
Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill.
Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper.
Combine the vegetables and dressing and fold in the pita pieces. Serve with the hummus (if desired).
Note: used 10oz hummus. Used a bag of pita chips instead of pita bread. Half a bag of chips are enough for dinner for two. Added a couple falafels.
Cornbread "nuggets" - supposedly peppered with jalapeno (but didn't detect heat in its sweet moist crumb) - I did think that tiny chorizo crumbs would really make it out of this world stellar.
Moist rich egg bread - almost pound cake like
Crisp sesame and flax topped flatbread
Baguette rounds
Served with fleur de sel flecked butter
I was impressed given it was midday Monday on the long weekend. :) This meant all the more to carry back to Toronto!