I love to hate bananas. They’re not the fruit for me. I’ll say that until the day I die, but I have to admit that I love banana bread more than words. Don’t ask me how that happened. I just know these things to be true. If I end up with a few whole bananas in hand, they’ll immediately go in the freezer because I know banana bread will happen. After making a batch of homemade peanut butter, I knew exactly what to do with the leftovers and those bananas that had been in the freezer for a couple of months. Yesterday was apparently National Peanut Butter Day, but we can extend the celebration to today. Continue Reading »
In an effort to balance out my sugar rebound from the holidays, I immediately got to work on a dish that would be warm, satisfying and serve as perfect leftovers during the week. Oh, I surely ate an abundance of sweets, which I shared last week. You should definitely try your hand at that Brûléed Marshmallow and Caramel Custard Tart. Once you’ve polished it off, which won’t take long, fire up the oven again for this braised chicken entrée that will be just as delicious as all the sweets.
The holidays are long gone and over, but that doesn’t mean some of the dishes from those days aren’t just as delicious on an ordinary evening. I go back and forth between wanting to eat all of the cookies or all of the salad. That’s life.I did nothing but cook between Thanksgiving and New Year’s. In November, I was able to serve up a little balance for the holiday, but once Christmas hit, it was all about sugar, butter and flour, including a tart that is one of my new favorite creations. Here’s a quick look at what was on the table.
Happiest New Year to one and all! It’s Monday, so most of you are probably back on the grind with work, school or whatever else claims your day. During the holidays, we all enjoyed the festivities with food, drink, family and friends. The return to normalcy is never easy, especially if you’re adding a pile of resolutions on top of everything. No major resolutions here. I’m not even going to feel bad about the cake I’m sharing on the blog today. It was actually part of the 2015 Kwanzaa Culinarians series highlighting stories and recipes from a number of bloggers. The cake is a slightly revision of Chef Pierre Thiam’s Sweet Potato and Mango Cake from his new cookbook, Senegal: Modern Senegalese Recipes from the Source to the Bowl. Head over to the site for the complete recipe, as well as a bit about the influences and flavors of Senegalese food. If there’s any resolution I suggest to add to the list, it’s try new things. Starting with this spiced fruit and vegetable-laced cake.
Yesterday, I shared a guest post on the Kwanzaa Culinarians site. For the last few years, I have contributed content along with my thoughts on one of the founding principles of Kwanzaa. It’s one of the least understood holiday celebrations during this time of the year, and in many ways, it is controversial within and outside of the African-American community. Despite that, the principles are important, and they do have meaning that are worthy of exploration. Check out the page to learn more about these principles and what they mean to a number of bloggers who are sharing their thoughts and feelings this season. And if you like what you see above, be sure to head over there for my recipe for Piri Piri Roasted Vegetables.
‘Tis the season for all things sweet. It’s definitely one of my favorite times of the year, although admittedly, I have been cooking and baking less than one would think. I won’t lament being busy with work, but one consequence of “handling business” is having less time to do some of the things I enjoy. Playing around in the kitchen is one of them. Luckily, a few catering jobs have given me the opportunity to be creative or just have fun with food in my own way. This brittle is an example of that. Hardened sugar and buttered, toasted nuts dusted with floral, dried herbs and salt. It’s a dream treat for the holidays.