Aug 082013
 

1/2 cup butter
1 cup sugar
2 eggs
1 1/3 cup overripe bananas usually 3-4 bananas, mashed
1 1/4 cup sifted flour
1/2 tsp salt
1 tsp baking soda
(Optional add 1/2 cup of chopped nuts)

Cream butter and sugar.  Beat in eggs and then the mashed bananas.  Add dry ingredients and bled thoroughly but do not over-mix.  Pour into a greased and floured loaf pan, or 3 mini loaf pans.  Bake at 325 for 45-55 minutes (convection is 300 degrees for 65 minutes). Test for doneness (a bamboo skewer poked in should come out clean).

(It may need to cook longer in the regular oven; it’s been a while since we’ve done a non-convection batch.  If doing the mini loaf pans, check for doneness 10 minutes early.)

A tip from Americas test kitchen: if your bananas aren’t overripe but you want to make banana bread now, you can simulate the ripening effect by putting the bananas in the oven while it preheats for up to 10 minutes.  The skins will get black and there may be some extra liquid, but that’s fine, you will have released more of the sugars that are released in the ripening process.

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Apr 062013
 

Credit goes all to my wife for this one.

Set rack 6 inches from broiler and turn you oven to high broil.

Wash asparagus and pat dry, snap off the bottoms.

Then toss in extra virgin olive oil and sprinkle with salt.

Arrange on a cookie sheet (we cover with foil for easy clean up).

Broil for 5 minutes, then flip/stir them on the pan (shake it back and forth to get them to settle semi-evenly afterwards).

Then broil for another 3-5 more minutes depending on thickness.

You want some toasty brown edges, but not too much/too dark.

Plate ’em up and start eating. They won’t last long.

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Feb 172010
 

Yesterday was Fat Tuesday, so naturally we dove into a pancake dinner. Good times.  We aren’t much for plain pancakes around here — I’m all about the chocolate chip, my wife’s into the banana and/or chocolate chip variety.

Naturally we are right-thinking people and build this around Alton Brown’s Buttermilk Pancake recipe, found over yonder at the Food TV site.  I grew up on the Bisquick variety, so the conversion to this one is extra-welcome, and definitely worth the very minor extra steps (composing your own mix, acquiring buttermilk, separating the eggs).

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Feb 152010
 

I’m going to try to talk food three times this week.  It’s going to be light on words, unless there’s a recipe for me to offer in-post, but hey, you’ve got some eating to do.

First up is my new favorite dinner. It is not healthy, but it is good: Chicken Lazone.

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Jan 012010
 

I started to write this recipe up, and then got the odd feeling like I’d posted it before.  Sure enough, I had, over a year ago back on my Livejournal, in my sole food-tagged post until this blog started replicating over there.

So! Scratch the rewriting, then. Instead, you get the illustrations the previous edition lacked. Enjoy.

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