Queen Surf Banana Bread

This recipe is a classic one from my mom. She makes this bread with bananas that have become old and bruised.

Ingredients:

3/4 cup brown sugar

3/4 cup white sugar

1 cup butter

6 ripe bananas mashed

4 eggs

2 1/2 cups flour

1 tsp salt

2 tsp baking soda

1 tsp banana or vanilla extract

Directions:

Cream sugar and butter. Add well beaten eggs, bananas, and extract. Add dry ingredients, blend, do not overmix. Pour into greased muffin pan and bake at 350 degrees for 45-50 minutes.

The result? A light and springy bread with just hard-enough edges. A fresh and clean banana flavor and texture (unlike the sticky and synthetic-tasting store-bought banana loaves).

Shrimp Ceviche

Willie made a delicious ceviche a month ago (see "Cod and Clam Ceviche," adapted from "Red Snapper Ceviche," recipe here). This time around, we experimented with a fine, fine dice on all of the ingredients. The result is a delicate ceviche that can be eaten with tortilla chips as if it were a salsa-- a chunky, protein-filled salsa. Here is the recipe we adapted, from simplyrecipes.com:

Ingredients:

1 lb medium-small shrimp, peeled and deveined

2 tbsp salt

3/4 cup lime juice (juice from 4-6 limes)

3/4 cup lemon juice (juice from 2-3 lemons)

1 cup finely chopped red onion

1 serrano chile, ribs and seeds removed, minced

1 cup chopped cilantro

1 cucumber, peeled and finely diced

1 avocado, peeled, seed removed, and finely diced

Directions:

1. In a large pot, bring to a boil 4 quarts of water, salted with 2 tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Overcooking the shrimp will turn it rubbery). Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2. Drain the shrimp. Cut each piece of shrimp in half or into inch-long pieces (Adrienne's note: even on the shrimp, we did a fine dice-- about 1/4 inch). Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

4. Right before serving, add the cilantro, cucumber, and avocado.

Serves 4-6.

Collard Greens

The last time I had collard greens was in 2009, when I was in Austin, Texas with Willie at Lambert's Downtown Barbecue. Before that, the last time I had 'em was in 1993 in NYC. I never thought about cooking collard greens until they arrived in the CSA box this week. I trust Paula Deen for a good recipe, and here it is:

Ingredients:

1/2 lb smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)

1 tbsp House seasoning, recipe follows

1 tbsp seasoned salt

1 tbsp hot red pepper sauce

1 large bunch collard greens

1 tbsp butter

Directions:

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hours.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6-8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and add butter. Cook for 45-60 minutes, stirring occasionally. When done, taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:

1 cup salt; 1/4 cup black pepper; 1/4 cup garlic salt. Mix ingredients together and store in an airtight container for up to 6 months.

BLT

The guinea pig and we are well aware that the Romaine lettuce heads are for her. In the wee morning hours, though, Willie snuck one by her and made a BLT with her lettuce. He used a toasted Costco parmesan bagel, slathered on some mayo, and layered in a beefsteak tomato slice, bacon slices, a Cheddar slice, and the Romaine lettuce.

Pickled Radishes, Take Two!

A few weeks ago, I made pickled radishes. I wanted to remake the recipe using ribbon-thin slices of radishes. This week, I did that, and the results were good! Here's the recipe (from Martha Stewart):

Ingredients:

2/3 cup red wine vinegar;

1/2 cup sugar;

Coarse salt;

6 oz of radishes, ends trimmed and sliced thinly.

Directions: In a medium size bowl, stir together vinegar, sugar, and 2 tsp coarse salt. Add radishes and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be refrigerated for up to 1 day.

Hakurei Gratin, Take Two!

As you may remember from a week or two ago, I burned my Hakurei Gratin. Now I know what I did wrong. When I cooked the gratin the first time around, I expected it to cook and look like a nicely layered scalloped potato dish fresh out of the oven. As a result, once I layered my turnip slices, I didn't touch them, so they burned in place! Now I know, once you remove the lid from this dish to cook off the excess liquids, jostle the pan continuously. At one point in the liquid cookoff process (about 15 or 20 minutes in, not in 5 or 10 minutes like the recipe says), the liquid will seem to thicken instantly. At that point, sprinkle the parmesan cheese on the turnips and take them off the heat. This is a delicious and very rich side dish. The Hakurei Gratin recipe (revised) is here:

Melt 1 tbsp butter in a non-stick 12-inch skillet (make sure you have a top to fit the pan). Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4-inch slices. Save the turnip greens for another recipe. You don't need to peel the turnips. Layer the slices in the pan. Sprinkle the sliced turnips with 1 tsp dry thyme, 3/4 tsp salt, 1/4 tsp freshly ground pepper, and 1-8-1/4 tsp cayenne pepper. Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup gluten-free chicken stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. Jostle the pan frequently to help the liquid thicken. When most of the liquid has reduced (about 15 to 20 minutes), and the sauce is thickened, grate finely 1/2 cup fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away. Serve the turnips hot. The recipe is supposed to serve 6, but maybe realistically it would only serve 4, once they discover that they love turnips!

Arugula salad base with honey-dijon vinaigrette

Arugula is so peppery, so pairing it with this sweeter vinaigrette and with sweet toppings (like roasted beets, which taste like candy) mellows it out. Recipe from Once Upon a Chef.

Vinaigrette Recipe:

Ingredients:

2 tablespoons honey

1 1/2 tablespoons Dijon mustard

3 tablespoons red wine vinegar (best quality, such as Pompeian Gourmet)

1 1/2 tablespoons minced shallots

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 tablespoons vegetable or canola oil.

Directions:

In a small bow, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

Recipes for two beet salads using this arugula-honey-dijon vinaigrette base are here and here.