We are pretty much settled in our Boston rental apartment and have adapted to our downsized lifestyle...ok, we are adapting. Not loving the functionality of my very stylish kitchen...missing my six burner Wolf range...and the refrigerator...ugh...I lived with a freezer on the bottom style for 20+ years and stooping to find things in the back of the Frigidaire apartment sized unit it sooo not working for me! But, this is an important reminder for when I design my dream kitchen in our next permanent home!!
Wasn't it so nice of Mother Nature to welcome us with wave after wave of snow!?! Good thing my city is so very walk-able, and Whole Foods is less than a 1/4 mile away! And despite all the grousing and grouching, Bostonians navigated the mounds, piles and puddles with aplomb and a smile.
One thing that hasn't changed is my penchant for making soup on chilly days...thus far, we have enjoyed and in the freezer, French Onion, Creamy Cauliflower (sans cream), Split Pea with Ham, Minestrone, Butternut Squash, Spinach and Tortellini, and 3 Bean Chili...yeah, I know it is not soup, but it is a close cousin! I like having homemade soup on hand as it is quick, nutritious meal to have after a day romping in the Common with Reilly the Wonder Dog, or strolling up and down the quiet streets of Beacon Hill as the snow falls upon you as if you were caught in a snow globe...
In celebration for smashing the snow accumulation record...enduring a few more snow showers and this not at all spring like weather, I am traveling to Italy in my dreams and whipping up a hearty pot of White Bean and Kale soup with Pancetta and Sour Dough croutons. It is rich, a tad spicy and very, very delicious!
Tuscan White Bean and Kale Soup with Pancetta Crisps
Serve 10
Ingredients
8 oz. Sweet Italian sausage (no casings)
10 slices Pancetta or bacon, thin cut
1/4 cup olive oil
1 tbsp. minced garlic
Pinch red pepper flakes
2 tbsp. fresh thyme leaves
1/2 tsp. grated nutmeg
3 cups fresh kale or super greens mix, washed and chopped
1 cup carrots, chopped, small dice
1 large sweet onion, chopped, small dice
1 tbsp. tomato paste
3 cups cooked or canned cannellini beans
2 quarts chicken or vegetable broth
1 cup dry white wine ( I like Pinot Grigio...cook with what you'll pair the meal !)
1 cup cold water
Salt and pepper
Sour dough bread, sliced and toasted
Grated Parmesan cheese
Method
In the bottom of a Dutch over, saute the Pancetta slices in oil until crispy and lightly brown on both sides.
Set aside on paper towel lined plate.
In remaining fat, over medium high heat, crumble and cook sausage until browned.
Remove from pan and drain on paper towel lined plate.
Lower heat to medium/med-low, and saute the onions and garlic until soft and golden.
Add carrots, tomato paste, thyme, nutmeg and red pepper flakes, stirring for 3 or 4 minutes or until fragrant.
Add stock, wine and water to the Dutch oven and gently stir to loosen browned bits from the bottom of the pan.
Add kale and bring to a boil, then reduce to a simmer, cooking for 15 minutes, covered and kale wilts.
Add sausage and beans to the soup and continue simmering for another 20 minutes, stirring occasionally.
Taste for seasoning and adjust, adding salt and pepper if needed.
Place a couple ladles of soup into warmed bowls.
Garnish with a Pancetta crisp and sour dough toast.
Sprinkle with Parmesan cheese and enjoy!
Wine recommendation:
2012 Livio Felluga Pinot Grigio from Friuli
2010 Castello Banfi Chianti Classico Riserva
Bon Appetit!
Monday, March 23, 2015
Toasted Coconut and Macadamia Nut Banana Bread
Winter was the season of brown bananas in my kitchen. A couple family members would put them on the weekly grocery list and then leave the last fruit or two from a bunch to mellow on the counter...so every couple of weeks, I'd be looking at brown bananas and humming a phrase from "You're a Mean One Mr. Grinch"...you know...greasy black peel...
I learned some time ago that once the brown begins, my banana eaters turn a blind eye and I freeze the offending fruit for use in smoothies and baked goods. Brilliant!
A few weeks back, I discovered and have tweaked a recipe from Gourmet magazine (10/1991) for this tropical variation on classic banana bread and it is hands down my favorite banana bread recipe!
The original recipe calls for making 5 mini loafs...but I didn't have those so I made tried a standard loaf and some mini-muffins...perfect for lunches...and they were just right!!
Enjoy!
Toasted Coconut and Macadamia Nut Banana Bread
makes one standard loaf and 24 mini-muffins
Ingredients
2 cups unbleached wheat flour
1/2 cup almond or cashew flour
1 tsp. double acting baking powder
1/2 tsp. baking soda
1 tsp. salt
1 stick unsalted butter, softened to room temperature
1/4 cup coconut oil
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla or rum extract
3 large eggs, separated
1/4 cup plain or vanilla Greek yogurt
3 large bananas, mashed
1 1/2 cups toasted coconut
1/2 cup macadamia nuts, chopped finely
Method
Preheat oven to 350 degrees.
Move rack to center of oven.
Butter and flour a loaf pan and place 24 mini cupcake wrappers in mini-muffin pans.
Over a large sheet of waxed paper, sift together flour, salt, baking powder and soda.
Sprinkle in nut flour and mix well.
Set aside.
In a bowl, beat egg whites until soft peaks form and about triple in volume.
Set aside.
In the bowl of a mixer, cream together butter, coconut oil, sugar and flavoring, until the mixture is light and fluffy.
Beat in egg yolks one at a time until just incorporated.
Add in bananas and yogurt, mixing well.
Carefully lifting the wax paper, gradually funnel the dry ingredients into the batter.
Once the ingredients are mixed, removed the paddle from the mixer, and scrape down the sides of the bowl.
Stir in the nuts and coconut.
Gently fold in the egg whites, distributing thoroughly in the batter.
Scoop about 1 tablespoon batter into each of the muffin liners.
Place remaining batter into the prepared loaf pan.
Bake mini-muffins for 12-15 minutes, until firm and golden brown.
Cool on a wire rack for 5 minutes.
Transfer to a plate or pack in a freezer safe, airtight container.
Continue to bake the loaf another 25-30 minutes or until a tester comes out clean.
Remove the loaf and cool on a wire rack.
Breads freeze very well if wrapped in plastic and then parchment paper or foil.
Perfect for brunch, afternoon tea or late night snack...in a saute pan, toast the bread in a little bit of butter, over medium-high heat. Remove to a plate; add a scoop of vanilla ice cream and drizzle with some rum!
Bon appetit!
I learned some time ago that once the brown begins, my banana eaters turn a blind eye and I freeze the offending fruit for use in smoothies and baked goods. Brilliant!
A few weeks back, I discovered and have tweaked a recipe from Gourmet magazine (10/1991) for this tropical variation on classic banana bread and it is hands down my favorite banana bread recipe!
The original recipe calls for making 5 mini loafs...but I didn't have those so I made tried a standard loaf and some mini-muffins...perfect for lunches...and they were just right!!
Enjoy!
Toasted Coconut and Macadamia Nut Banana Bread
makes one standard loaf and 24 mini-muffins
Ingredients
2 cups unbleached wheat flour
1/2 cup almond or cashew flour
1 tsp. double acting baking powder
1/2 tsp. baking soda
1 tsp. salt
1 stick unsalted butter, softened to room temperature
1/4 cup coconut oil
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla or rum extract
3 large eggs, separated
1/4 cup plain or vanilla Greek yogurt
3 large bananas, mashed
1 1/2 cups toasted coconut
1/2 cup macadamia nuts, chopped finely
Method
Preheat oven to 350 degrees.
Move rack to center of oven.
Butter and flour a loaf pan and place 24 mini cupcake wrappers in mini-muffin pans.
Over a large sheet of waxed paper, sift together flour, salt, baking powder and soda.
Sprinkle in nut flour and mix well.
Set aside.
In a bowl, beat egg whites until soft peaks form and about triple in volume.
Set aside.
In the bowl of a mixer, cream together butter, coconut oil, sugar and flavoring, until the mixture is light and fluffy.
Beat in egg yolks one at a time until just incorporated.
Add in bananas and yogurt, mixing well.
Carefully lifting the wax paper, gradually funnel the dry ingredients into the batter.
Once the ingredients are mixed, removed the paddle from the mixer, and scrape down the sides of the bowl.
Stir in the nuts and coconut.
Gently fold in the egg whites, distributing thoroughly in the batter.
Scoop about 1 tablespoon batter into each of the muffin liners.
Place remaining batter into the prepared loaf pan.
Bake mini-muffins for 12-15 minutes, until firm and golden brown.
Cool on a wire rack for 5 minutes.
Transfer to a plate or pack in a freezer safe, airtight container.
Continue to bake the loaf another 25-30 minutes or until a tester comes out clean.
Remove the loaf and cool on a wire rack.
Breads freeze very well if wrapped in plastic and then parchment paper or foil.
Perfect for brunch, afternoon tea or late night snack...in a saute pan, toast the bread in a little bit of butter, over medium-high heat. Remove to a plate; add a scoop of vanilla ice cream and drizzle with some rum!
Bon appetit!
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