Banana Espresso Chocolate Chip Muffins

Espresso and chocolate go so well together. Add bananas to the mix and you are talking about the most wonderful triumvirate of flavor.  
This recipe for Banana Espresso Chocolate Chip Muffins is from the Baked Cookbook (which I've mentioned quite a bit recently).  These little treats are an excellent way to start your day and a great way to turn those over-ripe bananas into something more delicious than compost mush.
Note:  Instant espresso powder is not the same as ground espresso - it dissolves instantly in hot water.

BANANA ESPRESSO CHOCOLATE CHIP MUFFINS (Courtesy of Baked)
1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips (I usually go with Ghiradelli.)
Yield: 12 muffins (Halving the recipe is simple, except for the egg part...)

Directions
Preheat the oven to 350 degrees.  Spray a 12-cup muffin pan with non-stick cooking spray.  (I take a paper towel and use the remaining melted butter from the saucepan to grease the muffin pan.)
In a medium bowl, stir together bananas, sugar, butter, milk and egg.
In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt.  Make a well in the middle of the dry ingredients.  Pour the wet ingredients into the well and stir until just combined.  Fold in the chocolate chips.
Fill each cup about three-quarters full.  Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Move the muffin pan to the cooling rack, and let cool for 15 minutes.  After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
Muffins can be stored in an airtight container for up to 2 days.
Enjoy!

Curried Sweet Potato Latkes with a side of Dreidel!

The holiday season is in full swing.  Some of you will put up a Christmas tree or dust off your Kwanza kinara.  Others will lament the holiday season and put their head in the sand until January. But for me, I get out my dreidel and start rolling gimmels. I'm not a religious person (not at all), but I do like cultural celebrations that revolve around light and food.  
And I'm really excited about Chanukah this year because: 1. I like lighting the menorah 2. I just received the gift I sent myself (the Baked cookbook) 3. I really like to eat latkes and 4. *and most importantly* I like having people over to our teeny-tiny living space (only a few at a time) and celebrating the holidays with close friends.
This recipe for Curried Sweet Potato Latkes came to me by way of Jane, the mother of our very close friend.  We got to taste these last year and they are a wonderful alternative to your standard potato latke.  And they have a little kick due to the curry powder and cayenne.  Bring these to your next Hanukkah party and you'll be a real hit!  
(In case you aren't familiar with latkes, they are a shallow-fried pancake, usually potato, that are traditionally eaten on Chanukah.)
Happy holidays.

CURRIED SWEET POTATO LATKES (Adapted from The New Prospect Cafe by Jewish Cooking in America)
Serves 16 2-inch pancakes
1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
2 teaspoons curry powder
1 teaspoon cumin
salt to taste
freshly ground pepper, to taste
2 large eggs, beaten
1/2 cup milk
peanut oil for frying
Directions
Grate the sweet potato coarsely.  In a separate bowl, mix the flour, sugar, brown sugar, baking power, cayenne pepper, curry powder, cumin, salt and pepper.
Add the eggs and just enough milk to dry ingredients and make a stiff batter.  (I used less than the 1/2 cup of milk.) Add the potatoes and mix.  The batter should be moist but not runny; if too stiff, add more milk. 
Heat 1/4 inch of peanut oil (I used a bit less) in a saute pan until it is barely smoking.  Drop in the batter by tablespoons and flatten.  Cook several minutes on each side until golden. Drain on paper towels and serve.
Note: I think next time I make these I will cook the sweet potatoes and mash them, then follow the rest of the directions as written.  I guess it comes down to this: do you like your latkes smooth or stringy?  I think I'm a smooth type of gal.  
Also, I made another batch of these latkes tonight.  They were so good.  I left the batter and sweet potatoes in the fridge overnight, and the potato was really soft and all the spices were absorbed beautifully.  But either way, the make a nice holiday treat.
So eat those latkes, light that menorah and spin that dreidel.  

Calendar, Cookbooks and Poached Egg on Parsnip Puree

To me the holidays mean celebrating with good food, wonderful friends and close family. It also means that 2011 is just around the corner and I need to get a new calendar, lickity-split. Well, I did. I went onto Etsy and did a search for handmade calendars. A nice bunch of options came up, but one in particular caught my eye. Heidi from Redcruiser made a seasonal garden/market calendar that I just had to have. As many of you know, I am completely obsessed with my local CSA, and some of my favorite dishes have come from our weekly farm-share bounty:Panzanella, Pasta with Swiss Chard and Leek Sauce, Polenta with Corn and Thyme, Scalloped Tomatoes, Zucchini and Basil Soup and Tagliatelle with Fresh Pesto (just to name a few). Sadly, the CSA ended for the season and I'm really missing it. This is where my new calendar comes in...

Each calendar month contains a beautiful illustration that corresponds with what is grown at that particular time of year. It matched-up perfectly with what we picked up every week. I'm looking forward to using my new calendar and counting down the months till our CSA starts up again...

Since it was the holidays and all, I also decided to pick up  two new cookbooks that I'm absolutely thrilled to have in my growing collection:

                                                The New Brooklyn Cookbook 

                                           Baked: New Frontiers in Baking 

If you live in Brooklyn (or anywhere on the eastern seaboard), a trip to this bakery in Red Hook is well worth it.  It's absolutely fantastic. This weekend I'm making their Bourbon Chocolate Pecan Pie. and, maybe, the Banana Espresso Chocolate Chip Muffins.  Of course Pumpkin Whoopie Pie will get made post-haste as well.  

The New Brooklyn Cookbook features many of the borough's best restaurants. Al Di La, Applewood, Buttermilk Channel,  Convivium, DuMont, Dressler, Franny's, The Good Fork, Marlow & Sons and Rose Water are just a few examples featured in the cookbook.  Rose Water is one of my favorite spots. And if you are lucky enough to get a table, you will probably agree. 
Around the same time as these new cookbooks came into my life, I stumbled upon this recipe for Poached Egg on Parsnip Puree with Mushrooms in edibleBrooklyn. It's an adaptation of a recipe that originally came from Rose Water's then-chef Marcellus Coleman. I adapted it only slightly by adding stock, minimizing the heavy cream (just a bit) and using porcini mushrooms instead of the more costly Black Trumpets, Maitakes, Trumpet Royale and Honshimejis. Serve the puree in a small, shallow bowl. It's very rich, so you don't need much to fill you up...
Enjoy it and happy holidays!

Poached Egg on Parsnip Puree with Porcini Mushrooms

Parsnip Puree

2 large parsnips, peeled and diced

3/4 cup heavy cream

1/2 cup water

1/2 cup vegetable stock (more if you want to thin out the puree)

1 teaspoon unsalted butter

pinch of salt, more to taste

Preparation

Simmer all ingredients in a saucepan until parsnips are completely tender, about 15 to 20 minutes. When cool enough to handle, transfer to a food processor and blend puree until smooth. You can also use an immersion blender, which is much easier.

Mushrooms

2 lbs. porcini mushrooms

2 tablespoons of vegetable oil

pinch of salt

2 cups of vegetable stock

2 tablespoons of unsalted butter

3 sprigs of fresh thyme

fine herbs to garnish such as parsley, chives, chervil or tarragon

Preparation

Saute mushrooms in oil and salt over medium-high heat until mushrooms start to brown and soften, about 4 minutes. Add stock, butter and thyme; cook, stirring occasionally, until liquid reduces to a glossy, stew-like consistency, about 4 more minutes.  Remove thyme sprigs. Add herbs.

Egg

1 egg per serving (this puree makes 4-6 servings)

capful of vinegar

Bring a pot of water to a simmer and add vinegar. Carefully crack egg into water and cook for 3 minutes.

Serve in a small, shallow bowl. Place one large dollop of warm parsnip puree in the bowl, with a divot in the middle to hold the egg. Gently lift the egg out of the water and place atop puree.  Spoon mushrooms around the puree and season with sea salt and optional garnishes.  

Red Pepper Soup & Portobello Mushroom Grilled Cheese

A couple of weeks ago we spent an afternoon in Central Park. We wandered through the park, marveled at the beautiful scenery and the (still) falling leaves. We ended up at the Alice and Wonderland sculpture near 74th street, where I used to hang out when I was in high school.
The Alice in Wonderland sculpture always reminds me of a painting my father made for me the year I was born. He is a mathematician so the painting has a geometric angle. The piece has an incredible yellow and black tile floor, doors of all shapes and sizes, plastic keys, the Mad Hatter, the Cheshire Cat and Alice herself. I really love this painting.
Anyway, the sculpture and painting got me thinking about childhood and this post is dedicated to Childhood Classics.  (For another Childhood Classics click this previous post).
Nothing say "childhood classic" like tomato soup and grilled cheese.  Well, this recipe is a twist on that classic-- Roasted Red Pepper Soup and Portobello Mushroom Grilled Cheese on Sourdough Bread.  The recipe was featured on Top Chef, Season 2, when contestants were challenged with "updating a childhood classic for T.G.I. Fridays."  This was the winning entry.  I did not adapt the soup at all - it follows the Top Chef cookbook verbatim. I very, very loosely followed the  recipe for the grilled cheese sandwich.

Roasted Red Pepper Soup (Courtesy of Top Chef: The Cookbook)
Ingredients
3 medium red bell peppers
1/4 cup extra-virgin olive oil
1 medium carrot, diced
1 medium celery rib, diced
1 large red onion, diced
Two 28-ounce cans whole tomatoes in juice
1/2 cup chopped fresh basil leaves, plus more for garnish
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
1/2 cup heavy cream
Directions
Roast the red peppers and coarsely chop.  For suggestions on how to roast peppers, click here.
In a large pot, heat the oil over medium-high heat.  Add the carrots, celery, and onion. Cook until they begin to soften, about 5 minutes.  Add the peppers, tomatoes, basil, vinegar, and salt and pepper to taste. Bring to a simmer, lower the heat, and simmer until the tomatoes begin to break down, 25 to 30 minutes.
Remove from heat, transfer to blender, in batches, and blend until smooth.  I use an immersion blender which simplifies this step significantly.
Return the mixture of the pot (if you used a blender), add cream, and stir until combined.  Serve, garnished with basil. 

Portobello Mushrooms Grilled Cheese

Ingredients

2-3 tablespoons of extra-virgin olive oil

1/2 large red onion, thinly sliced

2 large portobello mushroom caps, thinly sliced

1 tablespoon of balsamic vinegar

Salt and freshly group pepper

1-2 tablespoon of unsalted butter

3 fresh sprig of thyme

1 loaf of sourdough bread (8 slices)

1 cup grated provolone cheese

1 cup grated Monterey Jack cheese

Directions

In a medium skillet, combine extra-virgin olive oil and red onion.  Cook until the onion starts to soften, about 5 minutes.  Add thinly sliced portobello mushrooms and cook until they begin to soften.  Add balsamic vinegar, salt and pepper to taste, butter and sprigs of thyme.  Cook on medium-low flame for at least 15 minutes, mixing occasionally.  

Remove the thyme sprigs and turn off the flame.

Cut sourdough bread into 8 slices (or more/less, depending on how thin/thick you like your grilled cheese).  Add some cheese and mushrooms to each sandwich.  Lightly butter a griddle or skillet and cook each sandwich until golden brown and cheese has melted.  You can also use a panini press to get the job done. 

Serves 4.

Now dunk your sandwich in the soup and enjoy memories of childhood!

I added a little bit of mustard when I made left-overs...but not recommended if you serve with the soup.

Old Fashioned Sweet Potato Pie

Oh lord, this sweet potato pie is fantastic. It's an absolute winner! It's sweet, quintessential southern cooking that just screams "Thanksgiving" and "The Holidays." One piece of pie is like tasting a little slice of heaven. Should I go on?

I used three sweet potatoes, which I picked up at farmers market yesterday afternoon- the day before Thanksgiving. In order to cook 2 cups of sweet potatoes, I peeled them and cut them into rounds and then quartered each round. I put a very small pat of butter in a sauce pan and then added the sweet potatoes. I added 1/2 cup of water to the pot and then covered it. I repeated this step as necessary, basically each time the water evaporated or was absorbed. The steam and water cooked them perfectly...within about 15 minutes they were ready for mashing. For other suggestions on how to cook sweet potato- click here. 

Once the pie was half way done baking in the oven, I started working on the meringue. It was a cinch to whip up. I topped the pie with little peaks of meringue and put it back in the oven for 10 minutes.   

When I took the pie out of the oven the whole house smelled sweet and wonderful. It's one gorgeous looking pie, if I do say so myself! I served it for dessert and while there were only three of us, there was almost nothing left in the pie pan by the time we were done.  

Enjoy and happy holidays!

Old Fashioned Sweet Potato Pie (Courtesy of Paula Deen)

• 2 cups peeled, cooked sweet potatoes
• 1 1/4 cups sugar
• 1/2 stick melted butter
• 2 eggs
• 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup milk
• 9-inch unbaked pie crust
• 3 egg whites

Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean - the original recipe says it takes 35-45 minutes, but my not-so-great oven took about 1 1/4 hours). Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.