When you are hungry or on a diet, is there a food that you desire most? Is it something from your past or childhood? I was very young when I had my first taste of Gumbo made in a very traditional way, but with a nontraditional touch utilizing the best ingredients that the chef could put his hands on! I remember the quizzical look he gave me as I watched him pour in an ample amount of wine and all I could do was smile. My first Gumbo poured over yellow rice lining a deep bowl was a flashbulb memory of my youth. Yum
This is what I think about when I am hungry… like right now!
In my family, we are always finding ways to experiment with old favorites either with recipe expansions, technology or better prep techniques. We love making something good better.
Many feel that the two most challenging ( for different reasons) cuisines in the world are French and the other Chinese… both have their wonders and I love their many and various flavors and moods!
However, today is not that day for my cooking, we are going out for Chinese with friends to a nice place… but the truth be known, there is nothing like making it yourself.
Making Banana Nut Bread is one of the simplest recipes in the world for a child who wants to learn how to cook. After all, everything can be done in one bowl! Once your young chef has masters the many complexities of ‘cookies’, they will naturally want to move on to bigger challenges and this is a great one to start out.
As a young boy, it was my job to shell the nuts and mash the bananas and then do the final mixing. All I didn’t do was put it in the oven and take the credit! 😉 There are many good recipes, but here is ours with our favorite nut combination:
Mix dry ingredients:
2.5 cups bread flour
1 tsp salt
3 teaspoons baking powder
1 teaspoon baking soda
your favorite spices ( I use 1 1/2 teaspoons of my ‘Pumpkin Spice” blend: Cinnamon, Nutmeg, Ginger, Mace, Cardamon, Cloves, Allspice)
Mix in:
1 1/2 cups finely mashed ripe bananas
3 eggs
Fold in:
1/2 cup sliced Macadamia Nuts
1/2 cup sliced Brazil Nuts
Bake: 350 degrees for 1 hour or so or until a toothpick can be inserted and removed cleanly
LAST STEP:
Now a lot of folks like to put either a glaze, a frosting ( cream cheese) after baking or sugary nut topping prior to baking… but I like it just the way it is!
BTW: Having the right mixer makes all the difference!
Oh, Here’s the final picture before being eaten!
Make some for yourself or for someone you love … you both deserve it!
After 38 years of marriage, Laura and I don’t disagree over too much, actually we never really have disagreed much if you don’t consider child rearing, food preferences, finances, religion or politics. Actually, we only fight about food preferences. We have one producing apple tree and we ‘discuss’ how the apples will be utilized. Will we be making apple sauce ( Laura’s preference) or Apple Flaps, pies or a host of other wonderful recipes?
Fortunately, for me, Laura is still enjoying the apple sauce from last season, which leaves me to bake something wonderful. I do think that Apple Flapswill be my first effort when the time comes!
the apples are just starting out , but they look delicious!
So, it looks like I’ll be able to make many apple pies and dried apple slices this year.
Farmers have been taking their produce to market as long as time, although many folks in our county like to believe they invented it along with the internet! 😉 This doesn’t mean that I don’t frequent Costco, Ralph’s, Spencer’s and Smart and Final for most of my culinary needs; it just means that there is something very special about the conversation, banter and fun that comes along with the open market experience.
Oh yes, there is something nice about buying artichokes 12 months a year!
