Banana Cream Pie

I have been making this pie for a while now.  I wish I had the picture my Dad took at my first attempt to make it - when I somehow got whipped cream all over the kitchen.  Alas, I have become good at this pie and have no more disastrous anecdotes to share.

Too pretty to eat

But the first bite is sublime

Never leftovers

Ingredients:

• 1 1/2 cups graham-cracker crumbs
• 1/4 cup + 1/2 cup sugar
• 1/3 cup melted butter + 1 Tbsp non-melted butter
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 2 1/4 cups milk
• 4 egg yolks
• 2 tsp vanilla extract
• 1 cup heavy cream
• 4 medium bananas
• 1 lemon
• apple jelly

1. Preheat oven to 375degF.  In a medium bowl, mix cracker crumbs (to make: blend in a blender or place in a strong bag and rolled fine with a rolling pin), 1/4 cup sugar, and melted butter.  With back of spoon, press into bottom and side of pie dish, making a small rim.
2. Bake 8 minutes, then remove to a wire rack to cool.
   
3. In 2-quart saucepan with spoon, mix 1/2 cup sugar, flour, and salt.  Stir in milk until smooth.  Over medium heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 minutes).  Boil 1 minute.  Remove immediately from heat and set aside.  ***
4. In cup with wire whisk, beat egg yolks with small amount of hot milk mixture.  Slowly pour egg mixture into saucepan, stirring rapidly to prevent lumping.  Over low heat, cook, stirring constantly until very thick (do not boil) and mixture mounds when dropped from spoon.
5. Remove from heat; stir in butter and vanilla.  Pour into bowl and cover surface with plastic wrap.  Refrigerate until cool, about 2 hours.
6. Peel and slice 3 bananas over bottom of piecrust.  Top with filling.  Chill until set, about 2 hours.
7. Whip the heavy cream and spread evenly on top of pie.
8. To garnish, grate peel of lemon; sprinkle around top edge of pie.  Cut lemon in half and squeeze juice into bowl.  Into juice, peel and slice 1 banana; toss to coat; drain on paper towels.
9. Arrange banana slices in center of top of pie.  
10. In 1-quart saucepan over low heat, heat 1/3 cup apple jelly **** until just melted; brush over banana slices.  Chill.

***   If using Gluten-free all-purpose flour such as Bob's Red Mill brand, add 1 Tbsp psyllium husk powder at this point in the recipe.

****  Apricot jelly is lovely in place of apple jelly.  And microwaving is fine instead of heating over the stovetop.

This recipe is adapted from the 1989 Good Housekeeping Illustrated Cookbook.  My first grown-up cookbook.  Previously, I used one illustrated with Disney characters.

Summer Squash Pomodoro á la Green Zebra

Every meal I have had at Green Zebra has been a good one.  When I do a tasting menu - I'm not left hungry, like I am at so many other posh restaurants.  The last time I was at Green Zebra, my entree was a summer squash pomodoro with rice.  Gluten-free.  Tasty.  Satisfying.  I made it at home and everyone loved it.  I'll share it with you today!  (serves 4)

Ingredients

• Summer squash - 4 small, thinly sliced
• Eggplant - 1 medium, cut into pencil-thick strips
• Rice - 1 cup, uncooked
• Garlic - one clove
• Cremini Mushrooms - 1/2 cup chopped
• Pine Nuts - 4 Tbsp
• Fresh Basil - chopped, 8 Tbsp
• Sauce - store bought, previously made and frozen, or from your own tasty recipe
• Butter - 2 Tbsp
• Olive Oil
• Freshly Ground Black Pepper

1. Prepare the sauce if making from scratch.
2. Cook the rice and set aside.
3. Heat the sauce if using ready-made.
4. Melt one tablespoon of butter with a little olive oil and sauté the summer squash.  Ladle sauce into low-bowls and arrange the squash on top of the sauce.
5. Add a little more olive oil and sauté the eggplant, sprinkled with a little salt.
6. Place a scoop of white rice in the center of each bowl, on top of the squash.  When the eggplant is cooked, add pieces to the side of the squash and rice on each dish.
7. Add the other tablespoon of butter to the sautéing pan and melt with a little olive oil.  Add the garlic and sauté until fragrant.  Add the mushrooms and cook, stirring frequently.
8. Sprinkle each dish with 1 Tbsp of pine nuts.
9. Grate black pepper onto each dish, top with mushrooms and fresh basil and serve immediately!

Green Zebra used sticky rice, and I used what I had on hand.  With sticky rice, you may be able to wrap the rice in the summer squash as I was unable to do.  If so, it'll be fancier, you can charge more (we're onto you, Chicago restaurants!), and it should look like this:

Pasta with Artichokes

For my birthday, I received a set of low bowls with artichokes printed on them.  At every subsequent meal that week, when I would get to the bottom of my dish, I'd find myself hungry for artichokes.  Enough was finally enough!  This dish is so tasty, and so quick.  The egg really makes the texture complete.

Ingredients:

• 1 can artichoke hearts
• two servings black soba noodles
• two cloves garlic
• 3-4 Tbsp butter
• 1 Tbsp olive oil
• 2 eggs
• Garnish:  black olives, fresh parsley, parmesan cheese

1. Set the eggs to boil (7 min, once the water is at a full boil).
2. Drain and chop the artichoke hearts
3. Mince the garlic cloves
4. While the eggs cool to be peeled, melt the butter and olive oil over low heat.
5. Set water to boil for the noodles
6. Add the garlic and simmer until fragrant (approx. 1 minute)
7. Add artichokes and simmer over low heat in the butter and garlic, tossing to coat, approx 5 minutes.  Peel and chop the eggs.
8. Drain and serve the noodles, topped with chopped hard boiled egg and the artichokes.  Garnish with black olives, parsley and freshly grated parmesan cheese.

Creamy Corn Pasta

I don't know what to call this dish.  "Creamy Corn Pasta" doesn't sound all that good; but it IS good!  The noodles you use are going to make a difference, and this recipe needs to be paired with a green.  It is very easy to make, light on the chopping, and doesn't take long at all.  Serves four.

Creamy Corn Pasta

A delicious July meal

When everything's fresh

Ingredients

• 6 ears of fresh corn, shucked, with the kernels cut off the ear
• 1 large shallot
• 3 garlic cloves
• red pepper flakes
• black pepper
• butter
• 1 pint heavy cream
• fresh thyme
• Noodles

1. Heat a large skillet, add butter (approx 2 Tbsp), add shallots.  Saute the shallots until they are translucent and aromatic.  Add garlic and saute 1 minute longer.  
2. Add half of the corn to the pan and stir.  Meanwhile, in a blender, combine the rest of the corn and the cream until blended thoroughly.  
3. When the corn is softened and some of the kernels are more golden, add the red pepper flakes, black pepper and fresh thyme to taste.  I'd add a dash of salt as well.
4. Prepare the noodles according to the package directions.  (I like the King Soba Pumpkin Ginger Rice noodles for a gluten-free option with a great kick that complements this recipe.)
5. Combine the creamy corn with the sauteed corn and heat, stirring until heated through and reduced a bit.
6. Serve by topping a heap of noodles with the creamy corn.

This recipe is a little sweet, and is best paired with something a little bitter.  I tried it with kale, but should have added some vinegar to the kale.  This would also be good with artichokes or spinach.  For pork eaters, some crumbled bacon would be delicious on top.

I got the idea for this recipe from my mom who found herself with an absolutely gorgeous and robust bouquet of corn from a farmers market recently.  From what I hear, this recipe saves well for days!

Avocado-Dill Tea Sandwiches

Sometimes you just need a few bites to satisfy you.  These dairy-free tea sandwiches are refreshing, fill you up and are a perfect party or picnic food.  I was introduced to these by my friend Megan, and have made them several times since.

Tiny Sandwiches

Perfect Accompaniment

And So Tasty Too!

Ingredients:

• 2 avocados
• 1 Tbsp lemon juice
• 1 Tbsp fresh chopped dill
• 1 Tbsp fresh chopped mint
• pinch of salt
• 1/2 large cucumber, diced
• sliced bread

1. In a food processor, process the avocado and lemon juice until creamy.  
2. Add the dill, mint and salt and continue processing.  
3. Stir in the diced cucumber and spread on bread.  Make sure to use a serrated knife when cutting the sandwiches, as the avocado mixture will splurtch out if pressure is put on the bread.

Summer Salad

I can't believe I've never posted this before.  This is a "salad" I've been making every summer since I was in Spain in 2000.  I find each bite to be surprising and the combinations of flavors delicious.

The simplest things

A different way of thinking

Can make a great meal

Ingredients:

• 1 cup of cooked white rice
• 1 apple (gala or fuji or the like), cubed
• 1/4 cup green olives with pimentos
• 1/2 cucumber, cubed
• 1 large tomato, cubed
• 1 avocado, peeled and cubed
• olive oil

1. Add a bit of olive oil to the rice and stir.  Chop and add the remaining ingredients. 
2. Enjoy!  (This dish lasts in the fridge a couple of days, covered.)

Gazpacho Shrimp Cocktail a la Zealous

It is summer.  It is tomato season.  They're best fresh and easiest to eat in soup form!  What do you do?!?!  Gazpacho to the rescue!  After a delightful gazpacho experience on a recent trip to Zealous, I decided that gazpacho was going to be at the center of my next cooking adventure.  They (at Zealous) served theirs in a martini glass with shrimp and topped with cucumber vodka.  Mine is only inspired by what I remember their gazpacho to taste like and I used fresh cucumber, instead of the vodka in case I want leftovers for lunch.

Gazpacho and shrimp

Perfect on hot summer days

Charmingly simple

Ingredients:

• Five large tomatoes
• One large cucumber
• Five cloves of garlic
• Three green onions
• 1/4 cup fresh cilantro
• 1 medium jalapeno
• 1 avocado
• corn chips
• olive oil
• shrimp, cooked, peeled and deveined
• 1 red bell pepper
• 1 lemon

1. Chop and blend the tomatoes with green onions, garlic and cilantro until it is a thick soup consistency.  Add to the pureed cucumber.
2. Chop and blend the jalapeno and red pepper until they become a thick soup consistency.  Add to the bowl with the previously blended ingredients.
3. Chop the avocado and portion among serving bowls or glasses.  Crush a handful of tortilla chips into each bowl or glass atop the avocado.
4. Stir the bowl full of pureed ingredients and spoon into each glass atop the avocado and tortilla chips.  
5. Drizzle with olive oil, place cooked shrimp around the rim of the glass and garnish with a slice of cucumber and a slice of lemon.

 The Original

Mango Lassi

This can scarcely be called a recipe, but I've been asked for the instructions and this recipe is according to my tastes.  Mangoes and cherries are probably my favorite fruits and so this time of year is especially great for me for desserts.  Have this as a dessert or as a complement to spicy foods.  Or - have it for breakfast!

A nice summer treat

You don't need grown-up taste buds

To love a lassi 

Ingredients:

• One large mango
• 1 cup plain yogurt
• 2 Tbsp agave nectar
• 2 dashes of cardamom

1. Mix all of the above ingredients in a blender and chill.  Add an ice cube and another dash of cardamom before serving.  Makes two beverages.

For an idea on how to use this in a meal check out this Indian Dinner menu.
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Savory Summer Squash Pancakes

These are tasty and quick to make and can be made with so many variations because of the mild flavor of summer squash! The following is a slightly spicy version that is quite good with a fresh salsa and yogurt.

Summer Squash Pancakes
So many varieties
Of tasty flavors!

Ingredients

• 3 summer squash
• 1 small onion
  
• 1/4 cup polenta
• 3 Tbsp flour
• 2 eggs
• cumin
• cayenne pepper
• chili powder
• cooking oil

1. Grate the squash and finely chop the onion. Mix in a mixing bowl with the polenta and flour.
2. In a separate bowl, beat the eggs and then add beaten egg to the squash mixture.
3. Add spices to taste (really just to smell because there is raw egg in this and you don't want to try it!).
4. On griddle or in a large frying pan over medium heat, heat the oil and flatten dollops of squash mixture into pan. Cook over medium heat for as long as it takes you to play through Chopin Etude Op. 10, No. 2 and then turn over and cook for the same amount of time (approx 3 minutes). Each side should be slightly browned and crispy.
   
5. Remove pancakes to a papertowel lined plate to drain and continue cooking in batches until all are cooked. Serve immediately topped with salsa.

For salsa, combine 1 large tomato, 2 Tbsp finely chopped onion, 2 Tbsp chopped fresh cilantro, 1 Tbsp olive oil, 1 tsp red wine vinegar, a squeeze of lime and a pinch of salt. Prepare this ahead of time or while the pancakes are cooking.

Mushroom Truffle Flatbread a la Branch 27

I have been craving the mushroom flatbread from Branch 27 in my neighborhood for days. There are three reasons that I haven't gone over there to get it: 1) I'd have to buy a drink too, and I have enough of that at home, 2) I could probably make it myself, and 3) I have already had it twice in the last week.

So, after a trip to my wonderful neighborhood Green Grocer for the cheese, crackers, shallots, garlic and mushrooms, and a quick stop by the liquor store for the dry vermouth and olives, I was headed for the comforts of home with the tastiness of Branch 27!

Who doesn't like cheese?!
Here's a new take on a fave.
Trust me. You'll love it.

Ingredients:

• Crackers, preferably Potter's White Crackers
• Cremini mushrooms (2 cups)
• 1 clove garlic
• 1 shallot
• herbed goat cheese (or plain, really will do)
• Frisee, or other lettuce
• Butter - plenty
• White truffle salt

1. Heat the pan, add half a stick of butter and heat over medium for 30 seconds, until butter melts. Add the garlic and cook for one minute, add the shallots and cook for a minute more. While pan is heating, butter is cooking and garlic and shallots are sauteing, wash and chop the mushrooms and lettuce.
2. Add the mushrooms to the pan and saute for 5 minutes, stirring, until they have lost much of their liquid.
3. Remove the mushrooms to a bowl and set aside. Add 2 Tbsp butter to what is left in the pan, and turn off the heat, stirring to melt. Add approx. 1 tsp white truffle oil, to taste.
4. Prepare meal by spreading goat cheese on the flatbread or cracker, and topping with mushrooms, then chopped lettuce, and finally drizzling with truffle butter.
5. Enjoy with a martini (Hendrick's gin, extra dry vermouth, olives).

Pictured above is the flatbread from Branch 27. They used mascarpone cheese and real flat bread. I chose to use crackers to avoid turning on my oven and to make dinner occur SOONER.

For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.
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Israeli Couscous with Saffron, Olives, and Spring Vegetables

This is a wonderful dish - it is healthy, and filling, and quite easy to make, if you don't mind doing some chopping! Start with good company and a glass of wine (try a kir, while snacking on some of the olives you won't need), and the chopping will be easy! That was how I did it! And, I must admit though, four fifths of the tasters of this recipe loved it. One fifth went to bed hungry. I'm not sure if it was the taste of the saffron, or the texture of the couscous, but take care with who you're serving this recipe to!

Exotic but mild,
This dish will appeal to most.
I went back for thirds!

Ingredients

• 2 cups dry Israeli couscous
• 4 tsp canola oil
• 2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
• 1 medium leek, white andp ale green parts finely chopped (1/2 cup)
• 6 cloves garlic, chopped (2 Tbsp)
• 1/2 cup dry white wine
• 2 cups frozen or shelled fresh peas
• 1 cup low-sodium vegetable broth
• 4 plum tomatoes, chopped (1 cup)
• 0.5 g. saffron threads
• 2 cups baby arugula leaves
• 1/2 cup chopped, pitted oil-cured or kalamata olives
• 3 Tbsp olive oil
• fresh basil leaves, for garnish

1. Prepare couscous according to package directions. Set aside.
2. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned.
3. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes.
4. Stir in arugula, and remove from heat. Season with salt and pepper, if desired.
5. Spoon into bowls, then top with olives, olive oil, and basil.

I used chicken broth, instead of vegetable broth, and I didn't chop the olives. Both substitutions turned out JUST FINE!

Recipe from Vegetarian Times, April 2010.

Beet Pancakes with Yogurt-Dill Sauce

What makes this appetizer spectacular is the jeweled color of the beets and the tastiness of the yogurt-dill sauce. They are easy to make, and are nice and light. I made these as an appetizer prior to an Israeli couscous saffron veggie dish.

It's all about sauce!
This one's especially great.
The cakes are good too.

Ingredients for Sauce:

• 6 oz plain nonfat Greek yogurt
• 2 Tbsp chopped fresh dill
• 2 Tbsp lemon juice
• 1 small clove garlic, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Ingredients for Pancakes:

• 3 medium beets (1 lb), trimmed and scrubbed
• 2 medium carrots (6 oz)
• 2 cloves garlic, minced (2 tsp)
• 1/2 tsp salt
• 1 large egg plus 2 large egg whites, beaten

1. To make Yogurt-Dill Sauce: Whisk together yogurt, dill, lemon juice, garlic, salt, and pepper in small bowl. Refrigerate until ready to use, up to 3 days (at least 30 minutes, to combine all flavors).
2. To make Pancakes: Preheat oven to 250F. Coat baking sheet with cooking spray, and set aside. Shred beets and carrots in food processor fitted with grating blade, or grate with box grater. Place beet-carrot mixture in large bowl, and toss with garlic and salt. Add egg and egg whites, and mix well.
3. Lightly spray large nonstick skillet with cooking spray, and heat over medium-high heat. Drop 1/4 cup beet mixture into skillet, and flatten slightly to form 3-inch-diameter pancake. Repeat, forming 3 other pancakes in pan.
4. Cook 4 minutes, or until undersides are golden brown. Flip pancakes, and cook 3 minutes more. Respray pan, and repeat process with remainin batter, keeping prepared pancakes warm in oven.
   
5. Drizzle with Yogurt-Dill Sauce, and serve immediately.

I used 2 eggs, instead of the specified egg and two egg whites. The pancakes didn't hold together as well as I would have hoped. Don't make that substitution!

Serves 6. Recipe from Vegetarian Times, May/June 2010.

Easy Tuna Nicoise Salad

This is one of my favorite dishes. I order it any time I can find it on a menu. My two favorite places to order this salad are Marigold, in Colorado Springs (where they also use pepperocinis and red onion in their salad) and some hotel in Austin, Texas, where they use ahi tuna instead of tuna salad.

You might notice that there are few (are there any?) recipes for salads on this blog. That is because I typically don't like cold food. This salad, however, is more of a casserole than a salad. I like it because it is filling. I like it because it is warm. I like it because it is pretty.

A quick, fancy meal
That brags of being healthy
(Except the mayo)

Ingredients:

• lettuce - as much as you want. Boston or butter leaves, washed, dried, torn
  
• a handful of green beans, lightly steamed and cooled to room temperature
  
• 2 medium red potatoes, boiled, but not mushy, quartered
• 2 hard boiled eggs, shelled and quartered
• 8 kalamata olives
• 1 medium vine ripened tomato, cut into eight pieces
• 1 can tuna, in spring water
  
• mayonnaise - either homemade, or Hellmann's
• 1/2 cup olive oil
• 1 garlic clove, mashed and minced
• 2 Tbsp dijon mustard
  
• 1 Tbsp red wine vinegar
• 1 Tbsp champagne vinegar
• 1 Tbsp fresh lemon juice
• 1 Tbsp dried parsley
• freshly ground black pepper
• fresh parsley (optional)
  

1. Mix the garlic, mustard, vinegars, lemon juice and parsley together well and let sit while cooking, chopping and tearing the rest of the ingredients. Add the olive oil and whisk together.
   
2. When the green beans and potatoes have cooled, toss them in the dressing along with the tomatoes.
3. Prepare each plate individually with lettuce, green beans, potatoes, eggs, tomatoes, and olives.
4. Shred the tuna in a bowl and mix with mayonnaise to taste. Put a dollop of tuna in the middle of each salad and drizzle the remaining dressing over the rest of the salad. Top with freshly ground black pepper and fresh parsley (if using).
5. Serve immediately. This salad is best at room temperature.

• Where are the anchovies?? [They're not included; I don't like them.]
• I thought this was made with raw ahi tuna slices!? [It can be. But then it isn't "easy tuna nicoise salad.]

Enjoy! (Serves 2)

For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.
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Strawberry Mousse Parfait

Mmmmmmm. I think I have blogged about this before. Not here, and not including the recipe, so it is about time I shared it. I have been making this recipe for years. I cut it out of an issue of Gourmet magazine ages ago and find it so festive that I can't help myself sometimes and have been known to go to all the trouble (this was before I had an electric mixer and would whip the cream by hand) to make one serving of this just for me! Here though, is the recipe as I made it tonight to serve six. (To make one serving, cut all ingredients down to a quarter of what is required below and you'll have leftovers.)

Strawberries and Cream
A traditional delight
More complicated!

Ingredients:

• 5 cups of quartered strawberries
• 4 tablespoons sugar
• 4 teaspoons lemon juice
• 3 teaspoons unflavored gelatin
• 6 tablespoons water
• 1 1/3 cups well-chilled heavy cream
• 1 cup coarsely crushed butter cookies

1. Mash 4 cups of quartered strawberries with lemon juice and sugar in a bowl. Dice the remaining strawberries and set aside.
2. Sprinkle the gelatin over the water in a small saucepan and let sit 1 minute to dissolve. Over low heat, stir the gelatin until completely dissolved. Stir gelatin and water into the mashed strawberries.
3. Place the bowl of mashed strawberries into a larger bowl filled with ice and water and let sit, stirring occasionally until gelatin mixture thickens and a spoonful holds its shape momentarily before returning to the rest of the bowl (about 10 minutes).
4. Whip the cream in another bowl until it just holds stiff peaks. Fold 2 cups of the whipped cream into the strawberry mixture. Fold in most of the remaining strawberries.
5. To build the parfait, in individual cups, or a bowl, as pictured here, layer mousse, cookie crumbs, mousse, cookie crumbs, mousse, remaining whipped cream, and garnish with strawberries.
6. Chill at least 30 minutes and serve!

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Summer Squash "Linguini" with Chicken, Goat Cheese, and Basil

I've been making delicious and light lunches every day this week and I find that my day is so much more satisfying that way. Today I made a delicious and healthy dish that I can see myself making many times in the future - and it is one that is so simple as to be easily modified to fit whatever you have in the house.

Fresh, tasty and green
Everything's better with cheese
Even in summer

Ingredients:

• 2 Tbsp coconut or olive oil
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• Freshly ground black pepper
• 1 Tbsp unsalted butter
• 1 Tbsp minced shallot
• 1 garlic clove, minced
• 1/4 cup chicken broth, vegetable broth, or water
• 3 small green zucchini, julienned
• 3 small yellow zucchini, julienned
• 1/4 cup jullienned fresh basil
• 5 oz. goat cheese, crumbled

1. Heat oil in a large saute pan over medium heat. Season chicken pieces with salt and pepper and saute until the outside is golden and the chicken is cooked through and no longer pink. Remove from pan with a slotted spoon into a bowl, cover to keep warm and set aside. Drain all but 1 Tbsp of oil from pan.
2. Add butter to pan. Add shallot and saute until it becomes soft, about 3-4 minutes. Add garlic and saute until fragrant.
3. Add chicken broth; then add zucchini and saute for about 3-4 minutes or just until soft. Remove from heat.
4. Add chicken and basil, season with salt and pepper, and stir to combine. Divide among four individual dinner plates and top with the crumbled goat cheese.
5. Serve immediately.

I didn't have any salt on hand, but I used chicken broth, which I assume is salty enough. I also cooked the zucchini a little bit longer than the recipe called for since my slices weren't as thin as I would have liked.

Recipe from Mariel's Kitchen.