I had a couple of pie shells that I had to use today so I decided to make pies – I had bananas and coconut, so banana and coconut cream pies were the obvious choices. The recipe for the custard on the pie is the same, I just doubled it and used half over bananas and half mixed with coconut. The pies were simply delicious. I used the egg whites to make a meringue topping – just so I I could do something with them – but you can serve the pie with whipped cream instead. Unfortunately I don’t have a broiler in my oven, so it didn’t come out as well as it could. The pie itself was delicious, however.
- 1 9″ pie shell
- 3 egg yolks
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 2 Tbsp. butter
- 1 1/4 teaspoons vanilla extract
- 3 large bananas, sliced OR 1 cup sweetened coconut flakes
- whipped cream
- 3 egg whites
- 1/2 tsp cream of tartar
- 3 Tbsp sugar
Bake the pie shell according to instructions or your recipe. Let cool.
Preheat oven to 350F
Beat egg yolks in a small bowl and set aside.
Place sugar, flour and salt in a medium sauce pan and place on the stove over medium heat. Slowly add the milk, stirring constantly. Bring to a boil, lower the temperature and cook for two minutes. Scoop a ladle of custard from the sauce pan and transfer to the bowl with the egg yolks. Mix well. Pour egg yolk mixture back into the sauce pan, mix and cook for two more minutes. Mix in the butter and vanilla extract, stirring until they are incorporated.
If making a banana cream pie, place the banana slices on the bottom of the pie shell, then pour custard over it.
If making a coconut pie, stir the coconut into the custard.
Pour the custard into the pie shell. Bake for 12′. Cool and then transfer to the refrigerator for an hour.
If making the meringue, using the whisk attachment in an electric mixer, beat together the egg whites and cream and tartar until it becomes foamy. Gradually add the sugar and continue beating until it forms stiff peaks. Spoon meringue onto the cooled pie and put under the broiler for 3-4 minutes.
Adapted from Rudy Pfeffer’s recipe at Allrecipes.com
They weren’t kidding when they said this was the best banana bread recipe. It’s absolutely delicious, specially right out of the oven. Though I couldn’t tell you how it’d be cold as none of it survived to that stage.
- 1 1/2 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 4 bananas, mashed
- 1/2 tsp vanilla extract
- 3/4 cup chopped pecans or walnuts (optional)
Preheat oven to 350F
Grease a loaf pan
Sift the flour, baking soda and salt together into a medium-size bowl. Set aside
Cream the butter and sugar with an electric mixer. Add the eggs and the bananas and mix well. Add the sifted flour and mix well. Add the vanilla extract and mix again until combined. Pour into the prepared loaf pan and cook for 1 hour. Test with a fork to make sure it’s dry inside.
Adapted from a recipe at Food.com
I wouldn’t say I’m the biggest fan of Gordon Ramsay’s (I’d probably have to eat in his restaurants to really appreciate him), but I do like watching Kitchen Nightmares from time to time – even though the program is all in all pretty repetitive.
Anyway, I saw Ramsay’s cookbook (Gordon Ramsay’s Fast Food) at the library and thought I’d give it a try. During the week, I do need recipes that can be done rather quickly. Plus I wanted to see if he’s as good as he believes.
One thing I can say, is that his book reflects his personality, at least as seen on TV. The book is completely frantic, going from one topic to another apparently randomly. Instead of having the recipes organized by ingredient, they are intercepted by recipes from different cuisines or courses. A chapter on working lunches, for example, is followed by one on Mexican flavors. The book is also very colorful and has pretty pictures of all the included dishes. The recipes are relatively simple, though not necessarily cheap.
The first dish I tried was his Pasta with pancetta, leek & mushrooms. Rather than spend $ on pancetta, I used bacon. I did use creme fraiche, which was a waste of money (I bought it at Safeway, it’s half as cheap at Trader Joe’s). I can’t imagine it made too much of a difference. In any case, I was not impressed. The dish was quite bland. It’d have been much better (but much more caloric) with twice the amount of bacon. I did add a lot of Parmesan cheese, and that helped – but then again, pasta with Parmesan cheese by itself is pretty good. I would not make this dish again. You can find my adaptation of the recipe below.
The second dish was Baked pork chops with a piquant sauce, a recipe which you can also find online. I followed this one pretty closely as well, though I used a different type of mushrooms and used dried thyme instead of fresh (because I couldn’t find fresh thyme last time I went to Safeway). My one big mistake was misreading “1 Tbsp” sugar for “1 tsp” sugar – so the resulting sauce was a tad too sweet. Mike liked the overall dish, but I wasn’t too impressed yet again. It just seemed like an average dish, not bad, not great. I probably wouldn’t make it again either. My version of the recipe (with the correct amount of sugar) is below as well.
BTW, IMHO, the recipe produces too much sauce for the pork chops, I’d either reduce it by a third or use it with 6 pork chops. I served them with buttermilk mashed potatoes and steamed broccoli.
Finally, I made Sticky Lemon Chicken, another recipe easily found online. Indeed, it seems that you can find many of his recipes online, so it may not be worth it to buy his cookbook at all (it’s pretty sad that he has to recycle old recipes into a new book, rather than coming up with new ones). In any case, even though I skipped the fresh thyme and parsley listed in the original recipe, the results were quite good. I should say that the recipe calls for 1 large chicken cut into pieces – there is no suggestion that the chicken should be boneless. HOWEVER, as I suspected, my bone-in chicken parts did not cook in the 15 minutes it takes for the sauce to cook. I’d suggest that you either use boneless chicken for this recipe, or be prepared to cook the chicken for at least half an hour. I’d also suggest that you cover the dish while cooking. My suggestions are incorporated into the recipe below.
When l originally wrote this posting, I forgot dessert! Indeed, I made one of the desserts from the book, the Banana mousse with butterscotch ripple, it was very easy, quite good and extremely caloric. Still, it’s definitely the sort of dessert you can whip up when you really, really, really want something sweet to finish a meal – and happen to have both bananas and whipping cream handy. I did like how easy it was to make the butterscotch. This was my second adventure in candy making (the first being toffee).
- 10 oz dried penne
- 2 Tbsp. olive oil
- 6 slices of bacon, chopped
- 1 large leek, finely sliced
- 8 oz button mushrooms, sliced
- salt & pepper
- 2 Tbsp. creme fraiche
- 1 bunch Italian parsley, chopped
- Parmesan cheese
Boil the penne in salted water until al dente.
Meanwhile, heat the olive oil to medium-high in a large skillet. Add the bacon and cook until golden brown. Add the leek and mushrooms; season with salt & pepper. Cook over high heat until the leeks are tender, about 6-8 minutes, stirring frequently.
Drain the pasta and immediately mix with the leek/mushroom mixture and the creme fraiche. Season again with salt & pepper. Sprinkle with the parsley and mix. Serve with Parmesan cheese.
- olive oil
- 4 pork chops
- sea salt & pepper
- 1 tsp. thyme
- 3 rosemary sprigs (leaves only)
- 1/2 head of garlic, separated into cloves but left unpeeled
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 red Jalapeño, seeded and chopped
- 8oz white button mushrooms, sliced
- 14 oz can diced tomatoes
- 1 tsp. sugar
Preheat the oven to 400F. Lightly oil a baking sheet large enough to accommodate the pork chops.
Sprinkle salt and pepper on both sides of the pork chops. Place in the baking sheet and sprinkle with thyme. Put the rosemary leaves and unpeeled garlic cloves on top of the pork chops. Drizzle with olive oil. Put in the oven and cook until done 20-30 minutes.
Meanwhile, prepare the sauce. Heat 3 Tbsp. olive oil in a large saucepan and add the onion, red pepper, jalapeño and mushrooms. Cook until softened, about 6 minutes. Add the diced tomatoes and mix well. Season with salt and pepper and add sugar, mix. Bring to a boil and then simmer for 10-12 minutes, until the onions are tender and the sauce has thickened.
Once the pork chops are ready, let them rest for 5 minutes. Plate them, pour any liquid remaining in the baking sheet onto the sauce, and mix well. Spoon the sauce onto the pork chops and serve.
- 5 lb bone-in chicken pieces (or equivalent boneless chicken)
- sea salt & black pepper
- 3 Tbsp. olive oil
- 1 head of garlic, halved horizontally
- 1 tsp. dried thyme
- 2 Tbsp. sherry vinegar
- 2 Tbsp. soy sauce
- 3 Tbsp. honey
- 1/4 cup hot water
- 1 lemon, finely sliced
Salt and pepper the chicken. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and garlic and sprinkle with thyme. Brown the chicken on both sides.
Add the sherry vinegar and boil until reduced by half. Add the soy sauce and honey and shake the pan to mix. Add the hot water and lemon slices. Mix well. If using bone-in chicken, cover the pan and cook until the chicken is almost done (half an hour or so). Then uncover and boil the liquid until syrupy. If using boneless chicken, cook uncovered until the chicken is done and the liquid is syrupy, around 10 minutes, turning once.
- 4 large ripe bananas
- 1/2 cup brown sugar
- 3 Tbsp unsalted butter
- 2 1/4 cups whipping cream
- squeeze of lemon juice
- 1 oz semisweet chocolate
Place the bananas in the freezer for 1-2 hours, if possible. When they are ready, peel and chop them.
Meanwhile, make the butterscoth sauce by putting the sugar, butter and 2/3 cup of whipping cream in a small heavy pot and cooking it over medium heat until the sugar is dissolved and the butter is melted, stirring constantly. Let it bubble for a couple of minutes, still stirring, and then remove from the heat and let the sauce cool down completely.
Put the bananas, the lemon juice and the remaining whipping cream in a blender bowl. Blend until smooth and creamy.
To assemble, spoon some butterscotch along the sides of 4 glasses or serving bowls. Pour in the banana mousse and top with some more butterscotch. Grate some chocolate on top of each bowl and serve.