Banana Bread

Everyone's made banana bread before, right? Um, not me. Not until this past week. As a matter of fact, I'd never even tasted it. *Gasp*

But then, a couple of Saturdays ago, we hung out with an old friend and his girlfriend and she gifted us with a banana walnut loaf to take home. I was hooked. Hooked, I tells ya.

When we ran out, I eyed the bananas on top of my refrigerator and decided to try my hand at it. I had no walnuts in the house, so I made the first one with pecans:

It was really tasty, but dried out by Day 2. Steve suggested adding another banana the next time, both for flavor and moisture. I did and it worked beautifully. I had also bought walnuts by then, so, voila:

Absolutely delicious. Moist, with a much more intense fruit and nut flavor than the first. I ate three pieces yesterday morning and could have had more if I didn't practice some restraint.

Banana Bread

Ingredients

4 bananas
1 stick of butter, melted
1 egg, beaten
3/4 cup light brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon Kosher salt
1 1/2 cups of flour
1 to 1 1/2 cups roughly chopped walnuts or pecans

Method

Preheat oven to 350 degrees.

In a large bowl, mash bananas. Pour melted butter into the bananas and mix well. Add egg, sugar, vanilla, baking soda, cinnamon, nutmeg and salt and stir to incorporate. Finally, sift flour and add to bowl. Mix until just combined. Fold in walnuts or pecans.

Pour batter into a buttered loaf pan and bake for 1 hour. Cool on a wire rack. Pop bread out, place on a serving platter and slice.

NOTES

I'm not reinventing the wheel here. Like I said above, everyone makes banana bread, right? The one difference between mine and most, though, is that I use fresh bananas instead of ones about to go bad. Of course, if you know me, the idea that I plan all my food, even banana bread, shouldn't surprise you. Everything with intent and organization and all that jazz.

Candied Jalapenos

Candied Jalapenos
slightly modified from and with major thanks to Rebecca

Ingredients
(recipe can easily be scaled in either direction - I do one-third this amount and end up with one full 1-pint jar)

3 pounds fresh, firm, jalapeno peppers
2 cups apple cider vinegar
5 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Method

Wearing gloves (wear gloves!!), stem but do not seed the jalapeno peppers. Discard the stems and slice the peppers into 1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.

Using a slotted spoon, transfer the peppers into clean, sterile 1-pint canning jars, to within 1/4 inch of the upper rims. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.

Insert a cooking chopstick to the bottom of the jars two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

Place jars in a canner (or a large stock pot with a towel on the bottom to cushion the jars) and cover with water by 2 inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 15 minutes. When timer goes off, use canning tongs (or a thick oven mitt) to transfer the jars to a cooling rack. Leave the jars to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth.

Allow to mellow for at least two weeks, but preferably a month before eating.

NOTES

After an earlier go round with these last summer, I cut back on the sugar, but otherwise kept the recipe intact. The jalapenos turn out tender and syrupy sweet, with just a hint of heat.

I loved testing this batch out on a burger with bacon jam smeared across the bottom bun. Transcendent.

Chicken Parmesan

Chicken Parmesan

Ingredients

1 pound dry spaghetti or linguine

Chicken:

1 pound boneless, skinless chicken thighs
1/4 cup flour
2 large eggs, beaten
1 cup panko
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup finely chopped parsley
Extra virgin olive oil for frying

1/4 cup shredded mozzarella cheese

Sauce:

1/2 medium yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 28-ounce can crushed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt

Method

Set up your frying station: put the flour in one shallow dish, the eggs in a second and the panko, Parmigiano-Reggiano and parsley, evenly combined, in a third. Dredge the chicken thighs in flour, shaking off excess, coat with the egg, then press into the seasoned panko.

Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom. When the oil is shimmering, add two or three pieces of the chicken and fry for about 4 minutes, or until the bottom is deep golden brown. Flip the chicken thighs over and cook for another 3 to 4 minutes. Transfer the chicken to a lightly greased, foil lined baking sheet. Repeat with the remaining chicken.

Reduce heat to medium and pour off all but a tablespoon of oil from the skillet. Add the onions and saute for 1 minute, scraping up the browned bits from the bottom of the pan. Add the garlic and saute for another minute. Add the red pepper flake and stir for about 10 seconds. Pour in the crushed tomatoes and add the basil, thyme, oregano and salt. Stir to combine. Reduce heat to medium-low and simmer, partially covered, for 45 minutes.

Preheat the oven to 400 degrees F. After the sauce has simmered about 30 minutes, spoon a bit of the sauce over each piece of chicken.

Bake the chicken in the preheated oven for 10 minutes. Remove baking sheet from oven, sprinkle the top of each piece of chicken with shredded mozzarella cheese, then return to the oven for 3 minutes, or until cheese is melted.

In the meantime, bring a salted pot of water to boil. Cook the pasta a minute or two less than package directions, until barely al dente. Drain. Pour the pasta into the sauce and toss well.

Pile the dressed pasta on a plate and serve the finished chicken on top.

NOTES

It's a Panko Pork Chop + Spaghetti and Meatballs hybrid meal. Similar methods, similar ingredients. And absolutely the BEST chicken parmesan. For years, I made the chicken with fresh bread crumbs and yeah, it was good, but panko is just so magical - it sticks perfectly, it's always crispy and crunchy - why not use it?

Mustard-Mint Parsley Sauce

Mustard-Mint-Parsley Sauce
courtesy of Kalyn Denny

2 tablespoons sour cream
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine
1 teaspoon minced fresh mint
1 teaspoon minced fresh parsley

Mix all ingredients in a small bowl. Let chill in the refrigerator if desired. Makes enough for two 6- to 8-ounce salmon fillets.

NOTES

Seasoned, spicy, broiled salmon really works best here, but I imagine it would also go well with most fish, on fish tacos, or even on chicken. It's a simple sauce that just hits all the right notes. A perfect ratio. Many thanks to Kalyn for this one. I hadn't made it in over a year and it was even better than I remembered.

Chicken Tortilla Soup

(updated from 2009)

Chicken Tortilla Soup

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 small yellow onion, chopped
4 cloves garlic, minced
1 tablespoon New Mexican chili powder
2 teaspoons dried Mexican oregano
2 teaspoons cumin
1/2 teaspoon Kosher salt
20 ounces crushed tomatoes
3 cups chicken stock
1 cup frozen corn, defrosted
1 7-ounce can diced fire roasted green chiles
1 15-ounce can black beans, rinsed and drained
1/4 cup chopped fresh cilantro

Garnishes:

Homemade tortilla chips (recipe below)
Sliced scallions
Shredded cheddar cheese
Avocado, diced

Method

In a medium stock pot, heat oil over medium-high heat. Add chicken in a single layer and cook for a minute without stirring. Stir for about 3 more minutes, until chicken is almost cooked through. Remove to a bowl and set aside.

Reduce heat to medium. Add onion and garlic to the pot and saute until soft, about 4 minutes. Stir in chili powder, oregano, cumin, salt, crushed tomatoes and chicken stock. Bring to a boil, and simmer for 10 minutes.

Stir in corn, chiles, beans, cilantro, and reserved chicken with any accumulated juices. Simmer for another 10 minutes.

Ladle soup into individual serving bowls, and top with tortilla chips, sliced scallions, cheese and avocado, as desired.



Homemade Tortilla Chips
from Dan

Ingredients

Corn tortillas, cut into triangles
Canola oil

Method

Heat oil in a deep, non-stick pan to medium/medium-high heat. Use enough oil so that it is at least 1/2 to 3/4 of an inch deep (note: do not heat the oil so much that it begins smoking). Drop handfuls of tortillas at a time into the oil. Flip them over as necessary. Fry until golden brown. Drain on paper towels and season with a dash of salt, pepper or other desired spices.

NOTES

Updated version of a very old favorite. More herbs, more spices, less tomatoes. So, so perfect. Nowadays, as in the first photo, I also refrain from adding avocado and cheese at the table, so as to make it a little lighter.

Creamed Spinach

Creamed Spinach
slightly adapted from Emeril Lagasse
(with thanks to my friend Halli for sending it to me originally)

Ingredients

2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
2 teaspoons minced garlic
1/2 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg

Method

Heat large wide skillet over medium heat. Add the spinach, cover and cook, stirring occasionally, until gently wilted (soft but very green). Remove the spinach from the pan to a colander to let drain and cool. Wring dry, removing as much moisture as possible, then finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

NOTES

Oh, spinach. How do I love thee? Let me count the ways...

No, wait, let's not. We'll be here for an hour.

I could eat spinach every day. Every. Day. Easily one of my top ten pure foods. And while I will happily munch on it raw or simply sauteed with garlic and salt, I also love it creamed. There is nothing quite like steakhouse creamed spinach when it's made well.

It took me a while to perfect this, to get a version that doesn't leak all over the plate, that retains the bright green of the spinach, that doesn't overwhelm with cream and salt. It's perfection.

One note about cooking spinach: Emeril, like many chefs, instructs to wilt the spinach in a pot of boiling water. However, I learned from Anne Burrell that spinach, especially after you wash it, retains enough water on its own to steam/wilt itself in a pan. She's right. I put in no oil, no extra water. I simply keep an eye on it and stir it a bit to make sure no leaves have dried out and stuck to the side of the pan. I do this whenever I cook spinach for this creamed side dish, for pizza topping, for pasta stuffing, etc. It works perfectly every time and I have no extra grease or moisture in my spinach to muck up the consistency. I highly recommend it.

Halibut Chowder

Halibut Chowder

Ingredients

1 pound fresh halibut, cut into 1-inch chunks
1 tablespoon extra virgin olive oil
Old Bay seasoning
1 large Yukon gold potato, cut into 1/2-inch dice
6 slices thick cut bacon, cut into 1/2-inch pieces
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup clam juice
1 cup heavy cream
Sea salt and fresh cracked black pepper
Finely chopped fresh parsley and chives, for serving

Method

Place potatoes in a small pot, add a teaspoon of Kosher salt and cover with water. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle rolling boil. Cook until potatoes are not quite tender, about 8 minutes. Drain and set aside.

Meanwhile, heat olive oil in a skillet over medium heat. Generously season the halibut chunks with Old Bay, then add to the skillet. Saute the halibut, shaking the pan occasionally, until not quite done, about 4 minutes. Set aside.

Cook bacon in a heavy skillet over medium high heat until crisp. Scoop out the bacon pieces onto a paper towel lined plate. Pour off all but 1 tablespoon of the bacon fat, lower heat to medium low and add 1 tablespoon butter. Add onion and garlic and cook until softened, about 4 minutes.

Add 1 cup clam juice and simmer for 3 minutes. Add fresh cream and keep simmering for another 5. Finally, add halibut and potatoes and simmer until thickened, about 5 minutes more.

Season to taste with sea salt and cracked pepper. Ladle into bowls and garnish with bacon, parsley and chives.

Serves 4 as a soup course or 2 as a main course

NOTES

Steve was leery of me making a "fish dish" for dinner. Honestly, it's just not his bag... but he *loved* this. Tremendously. Like, ranting and raving about it, moaning with each bite, loved this. And I did too. There's really no overstating how well this turned out. My prevailing thought was that I managed to achieve something as savory and satisfying as all our favorite chowders we've had in northern California and the Central Coast. And for me, that's as good as it gets.

Panko Pork Chops

Panko Pork Chops

Ingredients

1 pound boneless pork loin chops (4 thin chops)
Kosher salt
1/4 cup flour
1 large egg, beaten
1 cup panko
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup finely chopped parsley or sage or rosemary or thyme or any combination thereof
Extra virgin olive oil

Method

Put the flour in one shallow dish, the egg in a second and the panko, Parmigiano-Reggiano and herbs, evenly combined, in a third. Season the pork chops with Kosher salt on both sides. Dredge the chops in flour, shaking off excess, coat with the egg, then press into the seasoned panko to coat.

Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom. When the oil is shimmering, add the chops and fry for about 5 minutes, or until the bottom is deep golden brown. Flip the chops over and cook for another 5 minutes. Transfer the chops to a paper towel lined plate and let rest for a minute or two to soak up the grease.

Squeeze a bit of lemon over the top and serve.

NOTES

Can someone please tell me why (WHYYYYYY??!?!?) did I wait so long to discover the awesomeness of panko? All those years I lost...

Anyway, this is another household favorite. It's one of a very few meals that fill "open space" on my menu planning for the week. When I don't want to think too hard, or when I don't want to decide on a new recipe to try to fill in a dinner slot, this is one that will get penciled in.

And I can honestly tell you that it is one I don't tire of making and eating. These chops are fantastically delicious every single time. A guaranteed slam dunk.

Chicken Vindaloo

Chicken Vindaloo
with thanks to Krysta

Ingredients

1 1/2 tablespoons of mild curry powder
1 teaspoon of cayenne pepper
1/2 teaspoon paprika
1 teaspoon of ground cumin
1 teaspoon of ground mustard
1/4 teaspoon ground cardamom
3/4 teaspoon fresh ground black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
8 medium cloves garlic, minced
4 tablespoons red wine vinegar, divided
3/4 teaspoon + 1/4 teaspoon Kosher salt
2 tablespoons neutral oil
1 medium yellow onion, thinly sliced
1 tablespoon grated fresh ginger
2 cups crushed tomatoes
2/3 cup chicken stock
1/4 cup chopped fresh cilantro

Method

In a small bowl, combine the curry powder, cayenne, paprika, cumin, mustard, cardamom and black pepper.

Put the chicken in a medium nonreactive bowl, sprinkle with a little more than 1 tablespoon of the curry powder mixture, about half of the garlic, 2 tablespoons of the vinegar, and 3/4 teaspoon salt; toss to coat. Set aside at room temperature.

Heat the oil in a 12-inch deep skillet over high heat until shimmering.

Add the onion and 1/4 teaspoon of salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes.

Reduce the heat to medium high, add the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.

Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon.

Stir in the chicken, the remaining 2 tablespoons vinegar, and the chicken stock.

Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and pepper. Serve sprinkled with the cilantro.

NOTES

Krysta served this with jasmine rice "spiked with sesame and mustard seeds," so I decided to try that too and it was lovely. Those little seed bursts throughout were a great addition to the flavor and texture of the dish. I also added (but did not photograph) a huge shake of crushed dried chiles over my plate - the Thai market kind, not the kind used in Italian cooking - but that just speaks to my love of heat, particularly in Thai and Indian dishes. I left the dish as it was for Steve and it had a just right amount of spice for him, and probably for most people. It really was a good level, though if you want more, just replace the mild curry powder with hot in the spice blend.

This dish was tangy and complex and fantastic. I loved making an Indian curry dish with no cream. And I can't believe I waited so long to try this classic. It's our new weeknight Indian dish, for sure. And as with my tikka masala, I am itching to get to the leftovers for lunch. Love that.

Skillet Chicken and Broccoli Pasta

Chicken and Broccoli Pasta
adapted, with thanks to Sarah

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Kosher salt and fresh ground black pepper
2 tablespoons extra virgin olive oil, divided
1 medium yellow onion, finely diced
1/2 teaspoon Kosher salt
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
8 ounces ziti or penne
3 1/2 cups + 3/4 cup chicken stock
Fresh broccoli florets and stems cut from a 1-pound bunch
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
1 tablespoon fresh lemon juice

Method

Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, about 3 minutes longer. Transfer the chicken to a clean bowl and set aside.

Add the remaining tablespoon of oil, onion, and 1/2 teaspoon Kosher salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 3 to 4 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

Add the pasta and 3 1/2 cups of chicken stock. Bring to a boil over high heat and cook until the liquid is thick and syrupy and almost completely absorbed, about 15 minutes.

Add the broccoli and the remaining 3/4 cup chicken stock. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 4 to 5 minutes.

Uncover and return the heat to high. Stir in the cream, Parmigiano-Reggiano, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste.

Serve, passing more grated cheese and crushed red pepper at the table, if desired.

NOTES

This is kind of a one-pot "pantry meal." I don't have a lot of meals in my arsenal that I think of that way; this is one of the few. It's one I tend to make when I can't figure out what else to put together and I have all the ingredients in my house, which is the majority of the time, as long as I've bought broccoli.

All of that isn't to say it's a throwaway, though - far from it, or I wouldn't be posting it!

This dish is hearty and rich and creamy, yet somehow it doesn't leave you feeling heavy. And it's utterly delicious. This last iteration was the best yet... I may have even licked my bowl when I was done... and the pan before I cleaned it. Maybe.

Well-loved at our dinner table and well worth putting on yours. Promise.

Bacon Jam

Bacon. Jam.

So easy to make and so addictively delicious, you'd be a fool to pass this one by. I know because I almost did. It's been making "the rounds" on food blogs. And I watched all my friends make it - Rebecca, Krysta, Amy, Blythe, Paula (pictured on Facebook) - before I finally gave in and made a batch for myself.

And now I mourn the weeks I lost to bacon jam-less-ness.

Make it. Make it now. You will not regret it.

Bacon Jam

Ingredients

3 pounds bacon
4 yellow onions, thinly sliced
8 cloves garlic, smashed with the side of a knife and peeled
1 cup light brown sugar
1 cup apple cider vinegar
1/2 cup pure maple syrup
12 ounces very strong brewed black coffee
1 teaspoon freshly ground black pepper

Method

Cut the bacon slices into one inch strips.

Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned.

Use a slotted spoon to transfer the bacon to a paper-towel lined plate.

Drain off all but 2 tablespoons of the bacon drippings (save the rest in a jar for another use, you don't want to get rid of it!).

Place the Dutch oven back over medium-high heat and add the onions and garlic.

Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent.

Add the remaining ingredients.

Turn the heat to high and bring mixture to a boil, stirring frequently.

Boil hard for 2 minutes, then stir the bacon into the pot.

Reduce heat to low. Simmer, uncovered, stirring occasionally, until the onions are ultra soft and the liquid is thick and syrupy. At a bubbly simmer, this took about 3 hours for me.

About halfway through...

Almost there...

This is what you want. The liquid is almost gone and it's nice and thick.

Once it is done simmering, remove the dutch oven from the heat and let stand for 5 minutes. Transfer the mixture to a food processor and pulse until it is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid.

Serve on fresh baked bread with a runny egg.

Or on a burger... or a sandwich with avocado and turkey... or a pulled pork sandwich... or...

NOTES

Sweet, peppery, spreadable bacon... do I really need to say more?!