Food: basic but not boring – banana bread

Every single coffee shop offers this. BANANA BREAD has to be one of the all time comfort loaves to accompany afternoon tea. It’s not quite a cake, not quite a bread and not really considered a conventional dessert but it’s always reliably satisfying and somewhat healthy as far as sweet things go. Make sure you use ripe bananas – it makes all the difference.

So here’s a great classic to start withWhat you need:

1 ¾ cups all-purpose flour

2 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

1/3 cup of unsalted butter at room temp.

2/3 cup sugar (I use organic cane)

2 eggs, well beaten

1 tsp. vanilla extract

1 cup mashed ripe bananas (roughly 3)

1 tsp. or more of lemon zest

Directions:

Heat oven to 350F

Sift first 4 ingredients (flour, baking powder, soda and salt)

In separate bowl beat butter (adding a bit of the egg will make it easier to blend), add sugar a bit at a time beating after each addition. Beat in the rest of the eggs.

Slowly add flour mixture, alternately with banana beating smooth after each addition.

Turn into greased 9” x 5” X 3” loaf pan. Bake in moderate oven of 350 approx. 1 hour 10 min. or until done and toothpick inserted comes out clean.

Variations:

You can vary this recipe by using a bit less banana and adding some fruit like raspberries or blueberries.

Or; you can omit the lemon zest and add 1/2 cup of chocolate chips.

banana bread with dark chocolate chips, candied ginger & organic almond extract — with dark chocolate chips, candied ginger & almond – my favourite.

Try chopped up candied ginger chopped almonds and/or some organic almond extract with the chocolate.

It freezes well and is always a good thing to have on hand for unexpected guests.

Food + Drink

Simple & Satisfying – Red Chile Sauce

Basic Red Chile Sauce is one of the staple dishes of New Mexican Cuisine and can be used on lots of different dishes like enchiladas, burritos, tamales, etc. You can use it to season beef, chicken or fish for soft tacos or even in homemade chili.

This is from the Santa Fe School of Cooking.

Ingredients:

1/4 cup vegetable oil
1/2 cup finely diced onion
2-3 t minced garlic
2 T all purpose flour
1/2 cup pure ground New Mexican red chile powder
2 1/2 cups water or chicken stock
1 t Mexican oregano
1/2 t freshly ground cumin seed
salt to taste

Heat the oil in a medium saucepan and saute the onion for 3 to 4 minutes, until softened. Add the garlic and saute 2 minutes more. Stir in the flour, the chile and slowly add the water (chicken stock), whisking to break up any lumps in the chile. Add the oregano and the cumin, and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the mixture has thickened slightly. Season with salt to taste. Optional: freshly ground coriander seed. Makes about 3 cups

*you can find Mexican Oregano (a little different than regular) at your local specialty market like Granville Island, etc.

For the best authentic Mexican food – Guadalajara Grill (today for lunch):

I had the grilled wild caught salmon with grilled veggies, rice, + guacamole. Homemade corn tortillas on the side. — I had the spicy grilled wild caught salmon with perfectly grilled veggies, rice + guacamole. Homemade soft corn tortillas on the side. Excellent.

Don ordered the grilled whole Tilapia. The best since having it in Africa. Skins for JiaJia.

FUN

Simply Satisfying – Kale Salad

This is what I had yesterday for lunch:

A delicious and healthy salad with kale & romaine lettuce mixed with currants, cashews and grilled salmon. Dressing can be pretty much anything you like but a honey mustard or a simple vinaigrette would be best.

In any case I plan to eat more and more of these types of salads.

FUN

Simply Satisfying – Orange Cranberry Breakfast Cake

As soon as I saw this recipe on a food blog I knew that it would turn out wonderful. Especially since I had orange flavored cranberries at home. I didn’t have brandy but substituted with over proof rum. Okay, so it was a little bit stronger but nonetheless tasted excellent.

Ingredients:

1 cup of dried cranberries

½ cup of brandy (I used overproof Rum)

½ cup (1 stick) of unsalted butter, room temperature

2/3 cup of sugar

zest of 1 orange

1 egg, room temperature

1 tsp. vanilla extract

½ cup of milk, room temperature

juice of 1 orange (mine rendered 1/3 cup)

2 cups of all-purpose flour

2 tsp. of baking powder

1 tsp. salt

turbinado sugar to sprinkle on top

Preparation:

Preheat oven to 350 degrees F. Grease a 9-ince square baking pan.

In a small sauce pan add cranberries and brandy (or rum). Warm through over medium heat, about 5 minutes. The brandy should evaporate. Turn off heat and set it aside to cool.

Using a standing mixer, cream butter, sugar and orange zest until light and fluffy. Add egg and vanilla extract and beat until combined. Then add in milk and orange juice and continue mixing until combined.

In a medium bowl whisk flour, baking powder and salt until combined. Slowly add in the flour mixture into the wet ingredients. The batter will be thick. Fold in ¾ of the boozy cranberries into the batter and spread it evenly into the greased pan. Sprinkle the remaining ¼ of the cranberries on top. Then sprinkle some turbinado sugar evenly on top of everything else (batter and cranberries).

Bake for 30-40 minutes or until toothpick/tester inserted into the center comes out clean. Let the breakfast cake cool in the pan on the cooling rack.

Adapted from “For the Love of Cooking” by unihomemaker.com and then by intrigueimports.com

FUN

Simple & Satisfying – Chocolate Soufflé

I’m declaring this NATIONAL CHOCOLATE WEEK in preparation for Valentine’s Day. Is there anything more satisfying than biting into a chocolate sensation? I didn’t think so. Follow this step by step guide to perfecting a scrumptious Chocolate Soufflé. Trust me, you will LOVE this one and so will your guests.

Makes 6 individual servings

4 Tbsp. butter (or try a substitute from last Tuesday’s post)

½ cup sugar

3 Tbsp. flour

¾ cup of milk

¾ cup (170g) chopped best quality dark chocolate

4 egg yolks

4 egg whites

pinch of cream of tartar (not necessary but it makes the egg whites stiffer)

Use 2 Tbsp. butter and ¼ cup sugar to liberally coat the insides of 6 one-ounce ceramic soufflé cups (or something very similar). Set aside.

In a saucepan, melt remaining 2 Tbsp. butter with flour. Add milk and continue cooking until mixture thickens. Remove from heat, add chocolate and stir until melted.

Meanwhile, beat yolks until creamy, then begin blending in chocolate mixture. Set aside.

Beat egg whites with a pinch of cream of tartar until soft peaks form (you can tell when you lift the beater and it sticks to the beater making a little peak).

Add remaining ¼ cup sugar, a small amount at a time.

Beat until stiff.

Fold half the whites into chocolate mixture. Then fold chocolate mixture into remaining egg whites. Transfer to soufflé cups. Bake in preheated 350 degree F oven for about 25 minutes. Serve immediately.

**HINT: you can add a little icing sugar to the top before serving or fresh whipped cream and a mint sprig or raspberry/mint combo. Below – soufflé a different way:

FUN

Simple and Satisfying – Surprising Substitutes

Healthy Baking: Surprising Butter Substitutes

By FitSugar | Healthy Living

Baking calms the mind and feeds the soul, but all that buttery goodness can pack on the pounds. If looking to make healthier baked goods, omitting some or all of the butter from your favorite recipes greatly reduce the amount of calories, fat, and cholesterol in your sweet treats. There are countless ways to replace eggs in recipes, and here are healthier alternatives to using butter. These substitutes are great for vegan bakers too.

Applesauce: Often used to replace oil in recipes, applesauce can also be used as butter alternative, and works best in cake-like recipes. Replace half the amount of butter in your recipe with applesauce; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of applesauce. If you don’t mind a denser, more moist bread, replace all the butter with applesauce to cut even more calories and fat.

Avocado: Substitute half the amount of butter in a baking recipe with mashed avocado (it works well with cookies); use the same method as you would when using applesauce. Using avocado not only lowers the calorie content but also creates a softer, chewier baked good, and is perfect if you want to omit the dairy.

Earth Balance: Replace all of the butter with Earth Balance to reduce saturated fat and cholesterol. Using Smart Balance rather than Earth Balance will also save some calories, but note that Original Smart Balance contains whey, so it’s not vegan.

Canola oil: In certain recipes, replacing butter with oil works well, especially if the recipe calls for melted butter. Fiddle with your favorite recipes to figure out when canola works instead of butter; when baking chocolate chip cookies, I’ve had success substituting half a cup of canola oil for half a cup of unsalted butter. Although slightly higher in calories, canola is much lower in saturated fat, cholesterol, and sodium.

Greek yogurt: Replace half the amount of butter in your cookie recipes with half the amount of full-fat plain Greek yogurt. For example, if the recipe calls for one cup of butter, use half a cup of butter and one quarter cup of yogurt. You’ll reduce the calories and the saturated fat. Play around with using more yogurt and less butter to see if you still like the taste and consistency. Here are more ways to use Greek yogurt in baking recipes.

Prune purée: Often used to help little ones stay regular, prune purée also makes a low-calorie and low-fat alternative to butter. Whatever amount of butter the recipe calls for, replace it completely with store-bought baby food prune puree (unless you have time to make your own; just purée prunes in the food processor). This option works well in recipes that involve chocolate and cinnamon.

Follow my “Gusto” board on Pinterest at http://pinterest.com/intrigueimports/

FUN

Simple & Satisfying – Salad with Endive, Pear & Crumbled Stilton

Organic Greens, Endive and Pear Salad with Crumbled Stilton

I was recently taken out for dinner to La Cigale French Bistro where a friend ordered a starter of endive salad with walnuts and crumbled blue cheese that tasted divine. Unfortunately for this friend three of us dove into his plate & attacked the salad….then decided to order one for ourselves.

Did not ask for the recipe but I do know that….

Cioppino’s Mediterranean Grill has had a very similar salad on the menu since it opened in 1999.

My birthday dinner there a few years back was very memorable and owner/chef Pino Posterero made a visit to our table to check on our meal. He says the secret to the success of this salad is in the vinaigrette which is simple to make, yet has a complex flavour.

Recipe:

120g (4 oz) Organic Salad Greens (including watercress or arugula)

16 leaves of Belgian Endive

1 ripe Bosc pear, skin on, cored and thinly sliced (ideally)

60 ml (2 oz) lemon shallot honey vinaigrette (see recipe blow)

Crumbled Stilton (preferably) or blue cheese (about 2-3 oz) or 80g.

Crumbled walnuts (this is not part of original recipe) but I think it would be a nice addition.

In a mixing bowl, combine salad greens, Belgian endive and pear. Add vinaigrette and toss lightly. To serve, divide the salad among four plates and sprinkle Stilton (& optional walnuts) on top.

Lemon Shallot Honey Vinaigrette

150 ml (1/4 cup) fresh lemon juice

90 ml (5 ½ Tbsp) honey

50 ml (3 Tbsp) white wine vinegar

50 ml (3 Tbsp) Dijon mustard

50 g (2 oz) chopped shallots

80 ml (6 Tbsp) extra-virgin olive oil

pinch of sea salt, pepper

In a mixing bowl, combine lemon juice, honey, white wine vinegar, Dijon mustard and shallots. Whisk in olive oil gradually until well emulsified. Season with salt and pepper.

It will keep refrigerated in an airtight container or glass jar for up to one week.

Makes 500 ml. Makes 4 servings. This would make a beautiful side to fish, pasta or almost any dish.

Food + Drink

Argentinian Chimichurri

Flavourful Chimmichuri — Flavorful Chimichurri Sauce

This FRESH HERB Chimichurri is what is commonly used for steak sauce in Argentina and there’s a good chance it may make you leave your regular one behind.

Make it in a blender, food processor or with a mortar. But whatever you do don’t do as I once did camping where chopping everything up by hand with a not too sharp knife became very time consuming. You can make this a few hours or even a day ahead so the flavors really start to meld. To be enjoyed on steak, fish, chicken, macaroni even sandwiches.

½ cup chopped cilantro, packed

½ cup parsley, packed

¼ cup of olive oil

1-2 cloves of garlic, finely chopped

½ tsp. salt

½ tsp. ground black pepper

3 tsp. best quality red wine vinegar

½ tsp. dried oregano

¼ tsp. crushed chillies

¼ cup onion, finely chopped

Cut all ingredients as small as humanly possible to make a nice rustic sauce, or better yet pulse in blender or food processor a few times.

Best served with grilled skirt steak. Cut meat across the grain into thin slices and serve with sauce in between slices.

Here is an equally delicious smoky red version of same sauce:

1 small red onion, finely diced

3 cloves of garlic, finely chopped

¼ cup of aged sherry vinegar or red wine vinegar

1 Tbsp. pureed chipotle in adobo (smoked chillies canned in red sauce)

1 Tbsp. smoked paprika

1 Cup of finely chopped fresh flat-leaf parsley

2 Tbps. Finely chopped fresh oregano

½ cup extra virgin olive oil

Send me your feedback after you make it.

Check my Food Folder out on Pinterest – http://pinterest.com/intrigueimports/

Food + Drink

the Best Bolognese

If you’re in the mood for a classic tomato, wine and meat sauce then this is the ONE with a slight twist of course. The original recipe is from Bologna.

It’s simmered slowly in a big pot and deliciously tossed with noodles of your choice. I switched up the original ½ lb. (250g) of lean ground beef and ¼ lb. (125g) each ground veal and ground pork using all hot Italian sausage. If you wish to stick to the original by all means do so but substituting some or all the meat with the sausage was absolutely wonderful & warming for this time of year. It got ravenous reviews from our group. Buen Appetito!

¾ cup (180 ml) olive oil

2 ounces (60 g) pancetta, coarsely chopped

1 lb. best quality hot Italian sausage – casings removed

3 cloves of garlic, minced

1 large onion, finely chopped

2 small carrots, finely chopped

2 stalks of celery, finely chopped

One 28 ounces (840 ml) crushed canned Italian Plum Tomatoes

2 cups (500 ml) dry red wine or 4 cups – two for you!

*1 tsp (5 ml) hot red chilli flakes (optional if using only the hot Italian sausage)

½ tsp. (2.5 ml) nutmeg

¼ cup (60 ml) coarsely chopped fresh Italian flat leaf parsley

2 tsp (10 ml) dried oregano

3 Tbsp (45 ml) coarsely chopped fresh rosemary

1 piece Parmesan cheese rind, about 3 inches square (for flavour)

2 tsp (10 ml) brown sugar

Sea salt and ground pepper, to taste

*I also add 21 vegetable seasoning salute (or a variation of) and Bay Leaf.

2 pounds (1 kg) of fresh or packaged pasta of your liking will be good to serve 6 people for dinner with a side salad.

Heat ¼ cup (60 ml) of the olive oil in a large skillet over medium heat. Add the pancetta and sauté for 1 minute.

If using ground meats, gradually add them and cook breaking up any large chunks, just until browned, about 5 minutes. Remove meat with a slotted spoon to a wired mesh sieve to drain any excess fat.

**OR; remove casings from sausage (about 4) and cook with a little olive oil breaking up pieces in skillet until cooked through & no longer pink. Set aside.

In a dutch oven preferably or solid pot heat the remaining olive oil over medium heat. Add the garlic and sauté until golden, about 3 minutes. Add the chopped onions, carrots and celery and cook until the onions are translucent. Stir in the drained meat or *sausage, tomatoes, wine, red chilli flakes, nutmeg, Italian parsley, oregano & rosemary. Stir and bring to a simmer. Add the Parmesan rind and brown sugar and season to taste. Simmer slowly over low heat, uncovered, about 1 ½ hours, stirring occasionally. Remove rind. bolognese in pot

Bring salted water to a boil and cook pasta until just tender to the bite, al dente stage. Reserve a little liquid from cooking water and drain the pasta in a colander.

If making this as main course for 6 people, add the drained pasta to the sauce and mix well, adding a bit of the pasta cooking water if needed to coat the pasta evenly. Cover and cook for one minute. Serve immediately with freshly grated Parmesan cheese & a little flat leaf parsley for garnish. Very Important: Don’t forget the vino – it makes everything taste better. Salute!

Food + Drink

Simple & Satisfying – Asian Inspired Marinade

For this recipe we used a Standing Pork Rib Roast. The cut makes a show-stopping centerpiece for an elegant dinner. This marinade can also be used for beef, chicken or fish.

MARINADE for a 5-6 lb. Rack of Ribs. Each rib equals one good serving per person with sides.

First slice but do not cut through the ribs on both sides.

*This part is optional but gives it more flavour. Rub the roast outside & in between each rib first with some sea salt & pepper (I use an “everyday spice” which besides salt & pepper includes coriander, mustard seed & paprika). Then mix together in a bowl the following ingredients:

1/3 cup of Molasses and 1/3 cup of Maple Syrup

½ cup low sodium soy sauce

2 Tbsp. fresh lemon juice (about 1/2 a lemon)

2 Tbsp. grated fresh ginger (about 2 inches of ginger)

4 tsp. minced fresh garlic (about 4 medium size cloves)

4 tsp. Thai red curry paste OR;

**2 tsp. Thai sweet red chilli sauce & 2 tsp. Sambal Oelek (ground fresh chili paste) which is what I used.

2 tsp. grated lemon zest (from about 2 small lemons)

2 tsp. Sesame Oil

½ tsp. ground Coriander

Mix all the ingredients together and in a plastic Ziplock bag let marinate with roast for at least 2 hours.

Remove Pork from marinade. Two ways to bake: To bake as a circular standing rib roast then form a circle with the rib ends up. Tie rib ends together (see photo).

For standing roast just place on a baking sheet lined with foil or a dutch oven with ribs side up (see above photo).

Bake at 400 for a minimum of 25 minutes or until pink in the middle. Internal temperature to the thickest part of the meat should be 145 degrees minimum.

Serve with rosemary potatoes & roasted brussels spouts or broccoli.