Oh goodness....banana bread!

Dane is sick once again. Fever (which reared it ugly head around 12:30am this morning) and the whole thing - so..what did we do all day? Watch movies and bake. He helped me make biscotti (which we're now selling on Amazon.com), banana bread and a blueberry clafoutis. Yes, we're pretty much baked out - he LOVED my mixer.

In addition, we had exactly three bananas left over from when my 18 month old nephew was here last weekend (his favorite food - we always have to have it around). They wouldn't make it to next weekend, so I was happy to use them up!

I used Williams Sonoma's Banana Bread Recipe from their "Bread" (Simon and Shuster) book. It's the best recipe I've found. I put in sliced almonds instead of walnuts, but leave nuts out altogether if there is any chance of an allergy or if you have a baby under 1-2 years old. The little ones can certainly enjoy this delicious dessert or breakfast bread. Freeze it if you can't finish the loaf within a week (NEVER a problem at our house). Otherwise, wrap in plastic and leave on counter for 1 night, or in the fridge for a week.

Here's the recipe:
6 tablespoons unsalted butter, at room temperature (plus more for greasing)
1 cup sugar
2 or 3 very ripe bananas (we used 3), coarsely mashed (about 1 1/2 cups)
3 large egg, lightly beaten
1/2 cup buttermilk (we used heavy cream b/c we didn't have buttermilk)
2 cups all-purpose flour, plus extra for flouring the pan
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup coarsely chopped walnuts, pecans or hazelnuts (filberts) (we used sliced almonds)

Preheat the oven to 350 degrees F. Grease and lightly flour a 9 x9 5 inch loaf pan.

In a heavy-duty mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk (cream) and beat just until combined.

In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the dry ingredients to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark-golden brown and dry to the touch and the edges pull away from the pan sides, 55-60 minutes. A cake tester inserted into the center should come out clean. Let rest in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Cut into thick slices to serve.
Banana bread is on the left, blueberry clafoutis is on the right. What a day! Can anyone say "Cabin Fever"???? and "I'm gonna get so fat!!"
xoxo
Lis

Alphabet Macaroni and Cheese

What kid (and adult, actually) doesn't like Macaroni and Cheese? Well, tonight we made it with organic alphabet pasta so no only does Dane get to eat mac n' cheese, but he can read while he chows!

This isn't a quick recipe, but I promise you, it's worth the little extra effort - SO DELICIOUS and rich. A little goes a long way. This freezes well, and lasts a week in the fridge (or at least it does in our family), so you can make this when you have a little more time and store it for a night when chaos has taken over for dinner time.

Here's our recipe -

Ingredients:
1 cup grated gruyere cheese
1 cup grated farm house cheddar
1/4 cup grated other hard cheese (we're using manchego tonight - it's what was left over in the fridge)
2 1/2 tbsns flour
2 1/2 tbsns butter
3 1/2 cups infused milk (see below to learn how to "infuse" your milk - it's delicious using plain milk, but infusing it with flavors takes the dish to another level)
salt and white pepper to taste
1/4 teaspoon Petite Palate 4 spice mix (optional)

1 pound short pasta of your choice cooked according to manufacturer's directions

Topping -
1/4 cup bread crumbs
1/8 cup grated Parmesan cheese
1/2 teaspoon melted butter

Preheat oven to 350 degrees F.

Cook your pasta (if it's not cooked already) in a large pot of salted rapidly boiling water, drain off water.

In a medium sized, heavy-bottomed sauce pan, add the butter and flour over medium stir together and cook out for about 7-10 minutes (this is your ROUX, it will thicken the sauce). Cook just until a dark yellow color.
Slowly add the infused (or plain) milk mixing in well with a whisk. Keep whisking adding a little at at time, until all milk is in the pan. Lower heat and let cook (whisking frequently to prevent burning and a skin on top). Let this cook until very thick.
Add the cheese to the milk mixture.
Add salt, pepper and spice mixture to milk and cheese. Mix.

Place the pasta in a medium sized baking dish. Pour in cheese mixture and mix through.

Sprinkle the bread crumbs on the top. Then sprinkle the Parmesan cheese and drizzle the melted butter on top.

Place in preheated oven for 30-40 minutes or until bubbling and a golden brown crust has formed.

Take out and let rest for 15 minutes before serving.

SOOOOO GOOD!!!!!!


Milk infusion:

heat over low heat in a heavy bottom pot - milk, 1/2 onion with 4 whole cloves pushed in the skin (studded onion), 1 bay leaf, 2 sprigs thyme - let heat (NOT BOIL) for about 10 - 15 minutes.

that's it!
xoxo
Lis