Wednesday, August 25, 2010

Chocolate Chip Banana Bread

2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter – room temperature
¾ cup brown sugar
¼ tsp cinnamon
2 eggs, beaten
1 egg white, whipped but not stiff peaks
2 1/3 cups mashed overripe bananas
¼ cup bittersweet chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan

In a large bowl combine flour, baking soda, salt and cinnamon. In a separate bowl cream together butter and brown sugar. Stir in beaten eggs and bananas until well blended. Stir banana mixture into flour mixture, stir just to moisten. Fold in chocolate chips until mixed and then fold in whipped egg white. Pour batter into prepared pan.

Bake for 60-65 minutes or until a toothpick comes out clean from center of cake.

Banana Topping
Melt ½ cup butter, ½ cup brown sugar & 1 tsp vanilla on stove. Add in chopped bananas. Stir about 1 minute then serve over Choc. Chip Banana Bread.

*** There are a few tricks I do for this recipe that I won't reveal because they are secret but if you follow the recipe above you'll still have a delicious dessert.

Sunday, August 22, 2010

Lima Bean Soup w/ Spicy Tempura Fried Leeks


4 Cloves of Garlic – Chopped
2 Celery Stalks – Diced
2 Carrots – Diced
1 Large Red Onion – Diced
1 Small Russet Potato – Peeled & Finely Diced
2 20 oz bags of Lima Beans – thawed (use fresh if you can get them)
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil (EVOO)
Pinch of Red Pepper Flakes
1 tsp Cumin
1 ½ tsp Dijon Mustard
¼ cup White Wine
4 Cups Veggie Stock + 2 Cups Water

In a large pot, melt butter and 2 tbsp EVOO, sauté celery, carrots, onion, potato. Add 1 tbsp salt, 1 tsp pepper, red pepper flakes and cumin. After about 5 minutes add in garlic and Dijon mustard. Sautee another 5 minutes. Add in white wine and sauté another 5 minutes. Add in 1 ¼ bag of lima beans and veggie stock and water. Season with another tbsp of salt and 1 tsp pepper.

Bring to a boil and then simmer for 30 minutes or until the lima beans become soft.

Put soup through a food mill or if you don’t have a food mill then a blender and then strain. Add soup back into pot, taste to adjust any seasonings and then add in the remaining lima beans and cook on stove until whole lima beans are warmed through.

I topped my soup with spicy tempura friend leeks but garlic croutons would be a nice touch too or just serve as is.

Friday, August 13, 2010

Double Chocolate Fudge Chocolate Chip Espresso Brownies w/ a Ganache Frosting

2/3 cup + 2 tbsp. all purpose flour
1 cup sugar
½ cup unsweetened cocoa
½ cup bittersweet chocolate – melted
¼ cup butter –melted
2 tbsp coffee (I use leftover from my morning coffee)
1 ½ tbsp espresso granules
1 tsp vanilla extract
½ tsp baking powder
1 large egg
1 large egg white – whipped but just shy of stiff peaks
¼ cup milk chocolate chips
¼ tsp course sea salt
¼ cup hot fudge topping

Ganache Frosting:
4 oz. chocolate (mix bittersweet & milk chocolate)
1 pat of butter
2 tbsp cream

Over double boiler mix ingredients until melted.

Preheat oven to 350 degrees

Coat bottom of 8 inch square baking dish with butter, then line with parchment paper with enough paper to go up and over the sides to pull out on all 4 sides as handles.

In a large mixing bowl combine sugar, unsweetened cocoa, butter, coffee, espresso, vanilla, baking powder and 1 egg. Mix until blended. Add in melted chocolate and sift in 2/3 cup flour. Mix well. Gently fold in the beaten egg white. In a small bowl add the chocolate chips and 2 tbsp flour. Shake until coated and then sift out flour. Add all but a few of the choc. chips into the batter.

Pour ½ of the batter into the baking dish and spread out evenly. Add in hot fudge topping and spread evenly. Add in remaining batter and top w/ remaining choc. chips.

Bake for 35 minutes until a toothpick comes out cleanly. Let cool about 10 minutes before frosting w/ the ganache. Sprinkle top w/ coarse sea salt. Let cool completely and ganache has somewhat hardened. Brownies will be VERY gooey and a VERY messy. Perfect for an ice cream topping or to eat with a spoon.

Wednesday, August 4, 2010

Spicy Roasted Corn Soup


8 Ears of Corn
2 Tomatoes cut in half
2 Carrots, diced
2 Celery Stalks, diced
1 Red Onion, quartered
4 Cloves of Garlic
3 Jalapenos (I like it pretty spicy so I used 3, use 2 for more subtle spice)
6 cups vegetable stock
1 Scallion chopped
½ pint cream
1 tsp Cumin
Extra Virgin Olive Oil


Take 7 of the ears of corn and place them in tin foil w/ extra virgin olive oil, butter, salt and pepper. Wrap up tightly and place on baking tray in 400 degree oven for 1 hour. Coat the jalapenos in extra virgin olive oil and place on the tray with the corn and roast for 40 minutes, flipping them over after 20 minutes.

In a baking dish place the tomatoes, carrots, onion and garlic (unpeeled). Mix with salt, pepper, olive oil. Place in 400 degree oven for 50 minutes, stirring occasionally.

Once cooked, shave down 6 ears of corn and put in a large sauce pot with the other roasted vegetables. Shave down the 7th & 8th ear of corn and set aside separately.

In the pot with the veggies, pour in 6 cups of hot vegetable stock. Simmer for 40 minutes.

After 40 minutes pour soup through a food mill. If you don’t have a food mill you can use a blender or a food processor or an emersion blender, but then just use a fine strainer and return to the pot and back on the stove.

Add the remaining roasted corn that you shaved and reserved, ½ pint of cream (I used ½ and ½), ½ teaspoon salt (or to taste) and 1 teaspoon of Cumin. Simmer 10 minutes.

Garnish with the remaining 8th ear of raw corn and scallion.