banana bread with cinnamon sugar crumble topping

so i've been making this banana bread for years. don't really remember where i found it, probably from an ancient scroll in a sarcophagus of a kitty. actually, that's 100% correct.

 this is my favorite recipe, mostly because it uses honey and a crumble topping. it might just make you have amnesia, key and peele style, though. YOU HAVE BEEN WARNED!

auditory pairing: arcade fire - reflektor

before being baked

NOOICE!

banana bread with cinnamon sugar crumble
yields 1 loaf

bread:
- 1.5 c flour
- 1 c sugar ( i use turbinado)
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas (you can also settle for 2 if that's all you have)
- 2 eggs
- 1/2 c vegetable oil
- 1/4 c honey
- 1/4 c water

crumble:
- 2 tbsp sugar (i use turbinado)
- 2.5 tbsp packed brown sugar
- 1 tsp cinnamon

1. preheat oven to 350 F, butter and flour a loaf pan
2. in medium bowl, whisk flour, 1 c sugar, 1 tsp cinnamon, baking soda, and salt
3. in large bowl, whisk mashed bananas, eggs, vegetable oil, honey,and water until smooth
4. add dry ingredients to wet, pour into pan
5. in a small bowl, mix together 2 tbsp sugar, 2.5 tbsp brown sugar, and 1 tsp cinnamon with your fingers
6. sprinkle on top of batter
7. bake for 1 hr
8. remove and cool in the pan for 10-30 minutes.
9. CONSUME!!!

oatmeal raisin cookies

know what i think is cute? that mr bebe loves oatmeal raisin cookies above all others. it's the weirdest thing. chocolate chip cookies? meh. peanut butter cookies? hmph. snickerdoodles? derp. healthy(ish) oatmeal raisin cookies? that'll do pig, that'll do.


auditory pairing: discovery - swing tree 

o hai!

oatmeal raisin cookies
yields 3 dozen cookies
from Sun-Maid


3/4 c butter, softened
1 c packed brown sugar
1/2 c granulated sugar
1/4 c milk
1 large egg
1 tsp vanilla extract
1 c all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
3 c oats (quick or old-fashioned)
1 c raisins


1. preheat oven to 350 F
2. beat butter, brown sugar, granulated sugar, milk, egg, & vanilla until light and fluffy
3. combine flour, cinnamon, salt, and baking soda
4. add to butter mixture and mix well
5. stir in oats and raisins
6. drop by tablespoonfuls onto parchment paper
7. bake 12-15 mins

french scalloped potatoes

SO. my amazing sweet sweet mom bought me a blue le creuset french oven. i know, right? what's cooler is she got it at prime outlets, and they give free casserole dishes along with them, and a free steamer, AND FREE RECIPES! behold, le creuset french scalloped potatoes, or pommes de terre dauphinoise


auditory pairing: flight of the conchords - foux du fafa

french scalloped potatoes
(pommes de terre dauphinoise)
serves 6-8

-2 1/4 lbs potatoes
-3 2/3 c milk
-pinch of nutmeg
-1 bay leaf
-1-2 tbsp butter, softened
-2-3 garlic cloves, finely chopped
-salt and pepper
-optional - 3-4 tbsp creme fraiche or heavy cream (i didn't use)


1. preheat oven to 350 F
2. cut the potatoes into fairly thin slices, use a mandolin if you have it
3. put the potatoes in a large saucepan and pour the milk over, adding more to cover if needed
4. add the salt, pepper, nutmeg, and bay leaf
5. bring slowly to a boil over medium heat 
6. simmer for about 15 mins until the potatoes just start to soften, but not completely cooked, and the milk has thickened
7. generously butter a 14 inch oval gratin dish, and sprinkle the garlic over the butter
8. using a slotted spoon, transfer the potatoes to the dish
9. taste the milk and adjust the seasoning
10. pour the milk over the potatoes just until the surface, but not covering them
11. optional - spoon a thin layer of cream over the slices now, if you choose to use it
12. bake for about an hour until the milk is absorbed and the top is a deep golden brown

easy potato curry

seriously guys, don't make me doubt your commitment to sparkle motion! you should totally make this easy indian-style curry recipe that can be catered to your spice desires by increasing or decreasing the amounts. 

auditory pairing: paul simon - the afterlife (he is STILL relevant, how?!)

easy potato curry
yields 4 servings
from Vegetarian


4 tbsp vegetable oil
1 1/2 lb waxy potatoes, cut into large chunks
2 onions, quartered
3 garlic cloves, crushed
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1 inch piece fresh ginger, grated
1 fresh red chili, chopped
8oz cauliflower florets
4 tomatoes, peeled and quarted
3/4 c frozen peas
2 tbsp chopped cilantro
1 1/4 c vegetable stock
shredded cilantro, for garnish


1. heat the veggie oil in a large heavy-based saucepan/skillet
2. add potato chunks, onion, and garlic and fry over low heat, stirring frequently for 3-5min
3. add garam masala, cumin, coriander, ginger, and chili. fry over a low heat stirring constantly 2min
4. add cauliflower, tomatoes, peas, chopped cilantro, and veggie stock
5. cook over a low heat for 35-40mins, or until potatoes are tender and completely cooked through
6. garnish potato curry with fresh cilantro & serve with some rice or naan

pear gingerbread cakes

these li'l cakes of goodness make strangers say, "please, sit on my faaaaaaaaaaaace!" the moist cake paired with the pear (zing!) is akin to flying spaghetti monster tears.

auditory pairing: beirut - santa fe (wait for the end of the video, WAIT FOR IT!)

a new bowl from a favorite!

 spraying measuring cup with cooking spray before adding molasses helps tons

pear gingerbread cakes

yields 8 cakes

from technicolor kitchen

1 1/3c all purpose flour

1/4 tsp salt

2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

6 tbsp unsalted butter, room temp

1/3 c packed brown sugar

1/2 c molasses

1 egg

1/2 milk, room temp

2 pears

1. preheat oven to 350 and line 8 muffin pans with parchment paper squares

2. whisk together flour, salt, baking soda, ginger, and cinnamon in a bowl

3. put the butter in the bowl of an electric mixer and beat until smooth

4. add the brown sugar, beat until light and fluffy

5. pour in the molasses, beat until smooth

6. add egg, mix until incorporated

7. on medium-low, alternately add the flour mixture and the milk, beginning and ending with flour

8. beat until smooth at medium speed

9. divide each pear lengthwise into quarters and remove seeds

10. divide the batter among the 8 parchment liners and place one pear piece into each, sinking it in a little

11. fill the empty muffin cavities halfway with water

12. bake for 20-25 minutes until a toothpick comes out clean

13. cool in the pan for 5 mins, then transfer to a wire rack and cool completely

(or not, i ate them hot and they were MONEY BABY)

grilled veggie sandwiches with a balsamic reduction

'round these parts, i'm known as the rain goddess. ask my neighbor. after all, he coined the term. see, last year i left for lebanon twice. each time was over 2 weeks. during each of those 2 weeks, richmond had not one drop of rain. each time i got back? RAIN! ergo,  vis-a-vis, concordantly, i am THE RAIN GODDESS. today as i was making these, i summoned the rain to come just as i was finishing up on the grill. damn it feels good to be a gangsta.

auditory pairing: miike snow - animal

grilled veggie and mozzarella ciabatta sandwiches with a balsamic reduction

yields 4-5 sandwiches

4-5 ciabatta rolls

1 large zucchini

1 medium eggplant

2 red bell peppers

1 ball fresh mozzarella, sliced

extra virgin olive oil

1/2 c plus extra balsamic vinegar

salt, pepper

1. slice zucchini (along the oblique axis), and eggplant into 1/4" slices

2. de-seed and slice the bell peppers into quarters

3. add veggies to a large ziploc and add enough oil and vinegar to coat

4. season with salt and pepper

5. place on a preheated grill on medium heat, after a few minutes flip, and grill for a few minutes longer

6. meanwhile, add about 1/2 c balsamic vinegar to a small pan and simmer on medium-low heat until reduced (it's ready when it coats the back of a spoon), take off heat

7. remove veggies from grill and place sliced ciabatta rolls face down on grill to crisp up a bit

8. flip over and brush balsamic reduction on the inside

9. layer eggplant, zucchini, and bell peppers to your liking 

10. add sliced mozzarella, and close the sandwich, leave on grill with top closed until mozza melts (under a minute)

and EAT! (ps, it's still raining)

poached egg salad with citrus dressing

okok. so, since i forgot how to use all kitchen appliances after the hurricane...i thought i would start off with boiling water. BABY STEPS people, baby steps. this salad is so refreshing, and once the poached egg is popped, it mixes so well with the rest of the salad. are you ready? it starts right now!

auditory pairing: caveman - a country's king of dreams (free download from BrooklynVegan)




poached egg salad with citrus dressing
yields 4 servings
adapted from ReadyMade magazine


3 tbsp freshly squeezed lemon juice
2 tbsp freshly squeezed orange juice
1/4 tsp orange zest
1 tbsp tarragon, finely chopped
1/4 c extra virgin olive oil
salt, ground pepper
1 tbsp vinegar (sherry, rice wine, etc)
4 eggs
4 c arugula
1 c watercress sprigs
handful grape tomatoes


1. whisk together lemon juice, orange juice, orange zest, and tarragon
2. slowly add olive oil to the mixture, whisking constantly until combined. add salt and pepper to taste
3. in a shallow saucepan filled with 2 inches of water, add the vinegar and bring to a gentle boil
4. lower the heat until water is no longer boiling
5. crack the eggs one at a time into a small bowl/cup. slip each egg into the water
6. poach eggs for around 3 minutes, until whites become opaque and firm to the touch
7. remove with a slotted spoon onto a towel-lined dish
8. toss the arugula, watercress, and tomatoes with the vinaigrette
9. divide into 4 plates, top each with poached egg, and season with salt, pepper

caprese skewers

HOLY CRAP guys! hurricane irene left me without power for seven days. in those seven days i reverted back to human's natural state. i ate a few of our puppies for sustenance, raw of course. i studied by candle light. and i completely forgot how to use all appliances in our kitchen. this here (non)recipe is all i remember how to make. YOU'RE WELCOME.

auditory pairing: human highway - the sound


caprese skewers
yields any amount you wish


grape tomatoes
basil
fresh mozzarella, cut into cubes
extra virgin olive oil
balsamic vinegar (i know, not supposed to be made with this. whu-eva)
salt
fresh ground pepper
toothpicks


1. thread a tomato, a piece of basil, and a cube of mozza onto a toothpick and place onto a lipped plate
2. repeat for as many as you like
3. drizzle balsamic, and olive oil
4. sprinkle with salt and peppa


and SERVE!


-JA

puff pastry apple hand pies

did THIS happen to you last night? and the only thing that will make that horrible night (and embarrassment) go away is some damn apple pie? not to fear, my lovely. this is a fast, fun, and easy hand pie recipe that will cure ALL.

auditory pairing: carl sagan - a glorious dawn (ft stephen hawking) (if you get why, i love you!)




puff pastry apple hand pies
yields 9 pies


- 1 large apple (any type), peeled, chopped thinly
- 1 tsp cinnamon
- 1 tbsp turbinado sugar (plus extra for "sprinkling")
- 1 tsp cornstarch
- 1 egg, slightly beaten
- 1 sheet puff pastry, thawed


preheat oven to 400F
1. mix chopped apple, cinnamon, 1 tbsp turbinado sugar, and cornstarch together
2. cut puff pastry sheet into 9 squares
3. place about a tablespoon of the apple mixture on one diagonal of each square
4. brush beaten egg along the diagonal sides, and fold pastry square corner to corner
5. use a fork to crimp along the touching edges, you should now have triangle hand pies
6. place on parchment paper and brush the tops with beaten egg
7. sprinkle turbinado sugar on top
8. bake at 400F for 20 minutes
9. place on wire rack to cool slightly
10. serve by themselves, or with some vanilla ice cream

that. just. happened.

a creamy peanut butter pie for mikey

a few days back, i noticed tastespotting being inundated with peanut butter pies. i assumed it was some daring baker's challenge and thought nothing of it. then, @tastespotting tweeted:

so i clicked one of the posts, and it talked about jennifer from "In Jennie's Kitchen". it took me to this post. seriously. i cried and cried....and then i thought about my dad and cried some more. jennifer's husband passed away unexpectedly, and there was an outpouring of the community asking how they can show support. jennie wrote: 

"For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there's no tomorrow because today is the only guarantee we can count on."

this pie's for you jennie, your children, your husband mikey.....and my beloved dad.

auditory pairing: band of horses - the funeral

creamy peanut butter pie

adapted from in jennie's kitchen

yields 8-10 servings

1 ready-made chocolate pie shell

4oz semi sweet chocolate chips, plus more for decorating

1/4 c chopped hazelnuts

1 c heavy cream

8oz neufchatel cheese

1 c creamy peanut butter

1 c confectioner's sugar

14oz can sweetened condensed milk

1 tsp vanilla extract

1 tsp freshly squeezed lemon juice

1. melt 4oz chocolate in the microwave in 30 second increments, stirring in between until all chocolate is melted

2. pour over ready-made pie crust and spread to the edges

3. sprinkle the chopped hazelnuts over the melted chocolate, place in fridge to cool

4. pour the cream into a bowl and beat until stiff peaks form, place in fridge

5. in a large bowl, add neufchatel and peanut butter. beat on medium until light and fluffy

6. reduce speed to low and gradually beat in confectioner's sugar

7. add the sweetened condensed milk, vanilla, and lemon juice, increase speed to medium and beat until all ingredients are combined and smooth

8. stir in 1/3 of the whipped cream into the mixture, the fold in the remaining whipped cream

9. pour the filling into the prepared crust

10. drizzle melted chocolate over, or shaved chocolate, or just add some chocolate chips (i shaved some chocolate and added some chips)

11. refrigerate for 3hrs or overnight 

roasted eggplant pasta with fresh herbs

this pasta dish per uno is perfect on a lazy, late summer night when you want to eat something super yummy but make a minimal effort. i felt just so on a recent evening, when i rescued a lone ichiban (that's japanese!) eggplant that was languishing in my humble balcony garden, yearning for purpose. i made this just for me, but it would easily please a crowd. (for a pound of pasta, i'd use 1-2 full sized eggplants, and obviously increase your ratio of cheese, herbs, etc.)

roasted eggplant pasta with fresh herbs

serves 1; 2 if you aren't greedy

- one good sized japanese eggplant

- about a cup of your fave pasta (i used barilla whole wheat penne)

- handful fresh herbs, i used mint and basil

- cheese (i used trader joe's TO DIE FOR honey chevre and a bit of freshly grated pecorino romano)

- toasted pine nuts (optional)

- additional olive oil for finishing the pasta (good quality extra virgin is perfecto)

1. pour yourself a glass of wine. this should be a prerequisite to any pasta dish you make, ever (or if you're me, before cooking... anything) otherwise, somewhere, an Italian person cries. seriously.

2. preheat oven to 400. line baking sheet with foil or parchment (because you really don't wanna scrape browned eggplant bits later. this is minimalism, people)

3. slice eggplant lengthwise into quarters (or rounds if using regular sized eggplant). sprinkle with sea salt and cracked pepper, drizzle with olive oil. if you are feeling saucy (i was), add a garlic clove or two coated in oil to the sheet... the garlic will roast nicely alongside your eggplant and add a lovely depth of flavor to the sauce.

4. roast eggplant about 25-35 minutes, flipping a few times (i lost count... too busy drinking wine). basically, the skin should get toasted and wrinkly-looking, the insides brownish and soft. you can't really over-roast (the more tender, the better), but please don't under-roast-- no one likes tough, bitter eggplant.

5. meanwhile, gently salt and boil water, cook pasta al dente.

6. while pasta is cooking, roughly chop herbs, toast handful of pine nuts (if using) in a skillet over medium heat. (those bitches burn easy, so watch 'em!)

7. when eggplant is done, chop up into bite size pieces. toss with cooked pasta, throw in herbs and pine nuts. sprinkle cheese on top, finish with a drizzle of olive oil. add a bit more pepper if you like (i like).

8. pour yourself another glass of wine, and enjoy! this is so much better than takeout.

auditory pairing: beirut-postcards from italy