Work lately has been bananas, and therefore has kept me away from the stove, and ultimately away from writing. But this is too good not to share. Today, the Bigger Half and I went to the Brimfield Antiques Fair in Brimfield, MA. The whole thing is a little overwhelming, and unless you're outfitting a room with furniture, or have a specific nick-nack in mind, you're likely to run yourself in circles as crowds swarm and each booth seems to morph into the next. Still, I picked up a real gem today.
"Bananas take a bow...in attractive new dishes for the up-to-date hostess"
Published by the Home Economics Department, Meloripe Fruit Company at Long Wharf in Boston, MA, my guess sometime during the late '50s, early '60s, the book is chock full of gems of recipes involving banas.
Some of the recipes are fairly run of the mill, normal classics like banana cream pie.
Some are really nasty sounding attempts to include bananas in savory dishes like meatloaf.
And then there was this. Banana Pineapple Rounds.
The instructions read "Place a ring of pineapple around each end of a peeled ripe banana. Garnish with greens and dressing. Serve this salad with saltines or cheese wafers." Really? Not only is this absurd, and a weird presentation for a weird recipe, but check out the photo. The last of the instructions should read, "Substitute penis for banana."
That is all. Good to be back.
Saturday, May 18, 2013
Sunday, April 7, 2013
|Chocolate Pots de Crème|
|Bittersweet and semi-sweet|
2 cups whipping cream
1/2 cup whole milk
4 ounces bittersweet chocolate, chopped
1 ounce semisweet chocolate, chopped
(Note: For the chocolate, I recommend using Ghirardelli, which melts away smoother than other brands I've tried)
6 large egg yolks
1/3 cup sugar
|Whisking your chocolate|
Now, distribute the mixture equally into six of the little jelly jars, and place them in a large baking dish. Add hot water until the water comes up about half way up the sides of the jelly jars.
|Ready for the oven|
The jars go in with the baking dish for 55 minutes. The centers of the pudding should jiggle just slightly when they're done. Remove the whole lot from the oven, and remove the jars from the water bath. Toss the tin foil, and place your custards into the fridge to cool. They're ready in about three hours. Prior to serving, we like to top with homemade whipped cream, and a little bit of chopped chocolate. Then we seal each jar with the tops, just like a pretty little package for presentation.
|Ready for spoon|
Saturday, March 30, 2013
|The beginning of an awsome|
The filling recipe is loosely based on a recipe from Gourmet, and can be found online on Epicurious.
|Cook down onions and garlic|
FILLING INGREDIENT RUNDOWN:
2-pound butternut squash, halved lengthwise and seeded
1 medium onion, chopped (about 1 1/2 cups)
1 teaspoon poultry spice
1/4 teaspoon fresh ground nutmeg
1 tablespoon unsalted butter
3 garlic cloves, minced
1 tablespoon butter
1/2 log of fresh goat cheese
1/2 cup grated Parmesan
Salt and pepper
|Butternut squash filling,|
PASTA INGREDIENT RUNDOWN:
3 1/2 cups unbleached all-purpose flour
4 extra-large eggs
|Forming the raviolis|
|Raviolis, ready for boiling|
BROWN BUTTER SAUCE INGREDIENT RUNDOWN:
5 tablespoons butter
dash of lemon juice
10 sage leaves
1 cup whole pecans
Parmesan and salt and pepper as you like it
|Brown butter sauce with|
sage and pecans
|Butternut squash raviolis with|
brown butter sauce
Thursday, March 21, 2013
|Ebenezer's in Lovell, Maine|
After much consultation and debate with servers and other patrons, we went for five different beers.
|Vapeur Saison de Pipaix|
Mort Subite White Lambic: This white lambic tasted as I should have expected. It smelled of ripe white peaches, and was ever so comforting. This was a beer to introduce girls who don't like beer to a genuinely tasty beer, for lack of a better way to put it. Just tell them it's soda. They won't know or care after a few of the Mort Subite.
|Abbey St Bon Chien|
Now, if you're going to be imbibing a number of beverages, I can't stress enough how helpful it is to have some hearty, tasty food, and plenty of water to keep you on your game. Ebenezer's will rise to the occasion. Whoever is cooking the steak tips at this place has got it right. On this occasion, we were very satisfied by two items featuring the tips.
|Ebenezer's Sirloin Tips|
I can't say enough about this bar. It's been voted "Best Beer Bar in the World" something like 12 times. No wait, 13 times; it says so right on the menu. So, if you're looking for a reason to visit the little town of Lovell, Maine, you've got it. Saddle up, order up some food to soak up your beverages, and get ready for a fabulous experience that won't leave you feeling "sour." Cheers.
44 Allen Rd
Lovell, ME 04051
Thursday, March 14, 2013
|Peking Gourmet Inn|
It's definitely in a strip mall. It's a little bigger than your average Chinese take out joint, but not big enough or gaudy enough from the outside to attract the attention you'd think necessary for people to notice and make a pit stop on their way to the local Target. Like I said, someone's got to clue you in to this place, or you'll never know it existed. That person could be any number of DC politicos, reporters, or perhaps a few Chinese friends that you're visiting close by. Whoever told you about this place is basically a friend for life, and you better believe that you owe him/her/them a big fat culinary solid later on. You are about to have the best Peking duck you could possibly pray for on the East Coast.
So what do you order? Well, you order the Peking Duck, Captain Obvious. What else? Well, if you're really pressed, I went old school Americanized Chinese just for the hell of it (I guess I was in a bit of a weird mood), and I have to admit that a few shared appetizers were pretty darn tasty.
|Hot and sour soup|
Second, we enjoyed the complementary plate of crispy fried noodles which are distributed to every table as a snack. Crispy, a touch salty, and not at all greasy. Popping little pieces of fried noodle while waiting for the big show and talking about it in depth is all part of the delightful anticipation.
|Szechuan Beef Proper|
|Carving the duck|
|Legs and wings|
|A perfect bite|
|Take it from my Mom.|
So good, you can't
Peking Gourmet Inn
6029 Leesburg Pike
Baileys Crossrds, VA 22041
Wednesday, March 13, 2013
|Famous Ben's Chili Bowl|
|Those amazing half-smokes|
Beyond what meets the eyes, I will tell you that the food here is absolutely delicious. So what do you order?
|Chili Cheese Fries|
I dream about the Ben's half-smoke, smothered in chili in a plastic basket in front of me, sitting in a room full of folks, all sizes, shapes and colors, and a jukebox playing anything from hip hop to the Temptations. And it's a good dream. You should go there if you're going to DC. And if you're not going to DC anytime soon, you should make plans.
Ben's Chili Bowl
1213 U Street, NW
Washington, D.C. 20009
Posted by Nilee at 5:51 PM
Labels: Ben's Chili Bowl
Monday, March 4, 2013
|Pizza strips from Crugnale Bakery|
So imagine my surprise and squeals of glee as I trudged into work on a Monday morning, only to discover two Crugnale Bakery boxes full of pizza strips. One of my all star coworkers, who with just the other day I had shared an extensive discussion on the specialities of Providence cuisine, had gone the extra mile, and on her lengthy commute from Rhodie to Boston, had brought these two square parcels of gastronomic gold and classic, unique New England cuisine.
|A box full of flavor|
|A unique dough and a unique sauce:|
Uniquely Southern New England
I hope you too are lucky enough to have such thoughtful coworkers. But if not, you owe it to yourself to venture down to Providence and get yourself something that you're really only going to be able to get in one specific area of this place we call Earth. Get yourself to one of Crugnale's locations, purchase a box of the pizza strips, and then head to a beach party or a barbecue or your local fight club meeting. They'll be a hit at any of the above.