Banana Cream Cake

Another fabulous dessert from Food and Drink Winter 2017.  I love the Banana filling and the rich flavour of the cake.  This is one of the best Banana Cake recipes I have tried.

BANANA CAKE
¼ cup (60 mL) unsalted butter
1 cup (250 mL) sifted cake flour
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
⅛ tsp (0.5 mL) salt
1 overripe banana
¼ cup (60 mL) buttermilk, at room temperature
¼ tsp (1 mL) vanilla
6 tbsp (90 mL) packed light brown sugar
1 egg, at room temperature

BANANA CREAM
1 cup (250 mL) whole milk
1 overripe banana
¼ cup (60 mL) sugar
2 tbsp (30 mL) cornstarch
1 egg
1 yolk
1 tsp (5 mL) butter

1 ripe banana for assembly

WHIPPED CREAM TOPPING
1 cup (250 mL) whipping cream
2 tbsp (30 mL) icing sugar
¼ tsp (1 mL) vanilla

GARNISH
Bittersweet chocolate and dried banana chips

1. For the banana cake, melt the butter in a small saucepan over medium-low heat and continue cooking until the butter foams, turns golden brown and has a nut-like fragrance. Transfer the butter to a small bowl and chill until solid, about 1 hour.

2. Set the oven rack in the middle position and preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square baking pan with parchment paper and set aside.

3. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, combine the banana, buttermilk and vanilla; purée using an immersion blender. (Or mash the banana well and combine with the buttermilk and vanilla.)

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the chilled brown butter with the brown sugar on medium speed until light and fluffy, scraping down the sides of the bowl once or twice.

5. Lightly whisk the egg then add it gradually to the butter mixture and beat to combine.

6. On low speed, add the dry ingredients alternately with the banana-and-buttermilk mixture, beginning and ending with the dry. Stop the mixer before the last addition of flour is fully incorporated. Remove the bowl from the mixer and finish mixing with a rubber spatula. Turn the batter into the cake pan and spread evenly. Bake for 25 to 30 minutes or until golden brown and just beginning to pull away from the sides of the pan. Cool on a wire rack.

7. Turn the cake out of the pan, wrap with plastic wrap and freeze until firm.

8. For the banana cream, pour the milk into a small saucepan. Dice overripe the banana and add to the milk. Place over medium heat and bring the milk just to the boil. Remove from heat, cover and steep for 30 minutes.

9. In a medium bowl, whisk together the sugar and cornstarch. Add the egg and yolk and whisk until smooth. Strain the milk, return ¾ cup (175 mL) back to the saucepan and bring just to the simmer. Discard remaining milk. Gradually whisk into the egg mixture then pour it all back into the pot. Place over medium heat and, whisking constantly, cook the mixture until it begins to boil and thicken. Continue whisking for about 30 seconds more, then remove from heat and whisk in the butter. Transfer the banana cream to a bowl, cover the surface directly with plastic wrap and refrigerate until completely cool. (The banana cream can be refrigerated for 2 days.)

10. Just before assembling the cakes, dice the ripe banana and fold it into the chilled banana cream; set aside. Remove the banana cake from the freezer and, using a 2½-inch (6‑cm) round cutter, cut 9 individual cakes. Place the cutter back over 1 of the rounds and top with the banana cream, creating a layer about ¼ inch (5 mm) thick. (The cutter will hold the banana cream in place). Using a small offset spatula or small knife, smooth the top of the cream so it is flat and level with the top of the cutter. To remove the cake from the cutter, gently push it up from the bottom. Repeat with remaining cakes and banana cream.

11. In the chilled bowl of an electric mixer fitted with the whisk attachment, beat together the cream, icing sugar and vanilla. Transfer to a piping bag fitted with a star tip and pipe the cream over the banana layers. Grate bittersweet chocolate over each cake, then top with a banana chip or two. Serve immediately or refrigerate. Allow chilled cakes to sit at room temperature for about 1 hour before serving.

Serves 9

Spanish Inspired Breakfast Sandwich

I actually made this as a breakfast for dinner as mornings tend to be pretty crazy in my household.  The recipe comes originally from Food and Drink Holiday 2016 but I have made a couple of changes as I was not able to find all of the ingredients in my small town.  This is hearty and I love the pairing of the tomatoes and sausage.  I used flat bread but you could switch it up for a baguette or a thickly sliced home made loaf.

Pan Con Tomate
6 flat breads like pita or naan
3 vine ripened tomatoes
Generous pinches of sea salt
1 garlic clove

Sandwiches
6 fresh chorizo sausages
1 to 2 tsp olive oil
6 eggs
1 tbsp water
Pinch salt
1 tsp butter
2 tsp olive oil for drizzling
6 slices Havarti Cheese
2 tbsp toasted sliced almonds
Fresh thyme or oregano leaves, for garnish

1. Preheat oven to 425F.
2. Prepare pan con tomate by toasting flat bread until lightly golden in oven.  Meanwhile, coarsely grate tomatoes into a medium bowl.  Season with salt.  Slice garlic clove in half.  When toast is cool enough to handle but still warm, rub cut sides of garlic clove over surface of toasted bread.  SEt aside until ready to use.
3. Squeeze meat from a sausage casing and form into a patty.  Repeat with remaining sausages so you have 6 patties in total.  Lightly oil a frying pan.  Add patties and set over medium heat.  Cook until golden and cooked through, about 5 minutes per side.  You may need to cook in batches.  Keep warm, loosely covering with coil on a baking sheet in oven (off but still warm) while you prepare eggs.
4. Meanwhile whisk eggs with water and salt in a medium bowl.  Melt butter in a frying pan, preferably nonstick set over medium low heat.  Add eggs.  Cook, stirring and folding gently until softly scrambled 4 to 7 minutes.  Slow stirring towards the end allows scrambled eggs to hold together and be a bit omelette like so they are easy to serve.
5. Divide toasted bread between plates.  Moisten each toasted bread piece with at least 1 heaping tbsp grated tomato mixture.  Drizzle with oil.  Layer each with a sausage patty, eggs and cheese. Sprinkle with almonds.  Garnish with fresh thyme or oregano leaves, if you like.  Serve immediately.

Serves 6

Moroccan Chicken, Lentil and Barley Soup

The flavours in this soup are exotic and warm.  A simple recipe that you can adjust to your taste (as most soups are).  This is from Food and Drink Winter 2017.

Ingredients

2 tbsps olive oil

4 skinless, boneless chicken thighs , about 1 lb in total

salt and pepper ot taste

2 carrots, finely chopped

1 onion, finely chopped

1/2 cup chopped fresh cilantro

3 tbsps, diced garlic in oil

1 tbsps finely grated ginger

1 tbsp cumin seed

1 tsp turmeric

1 tsp paprika

1 tsp cinnamon

1 1/2 cups dried red lentils, rinsed and picked over

1 can diced tomatoes

8 cups chicken stock

1/4 cup pearl barley

2 tbsp lemon juice

Directions

Grab a large pot, add oil and heat over medium  heat.  Season the chicken with salt and pepper and add to pot.  Cook chicken until golden, turning occasionally, for about 8 minutes. Set aside on a plate.

Add remaining oil. Add carrots, onion, parsley, coriander and salt. Cook over medium heat until veggies are tender (about 5 minutes.)  Add garlic, ginger, cumin, turmeric, paprika and cinnamon.  Return chicken  and any juices to pot. Stir.  Add in the lentils, tomatoes, stock and barley. Bring to  boil, then cover and gently simmer until lentils and barley are tender, about 40 minutes. Remove chicken.  Shred the chicken and return to the pot.  Add lemon juice, season with salt and pepper to taste.

Ladle into bowls and top with a dollop of yogourt and chopped fresh cilantro. Savour the flavours and Enjoy!

Spicy Sausage, Bulgar and Kale Soup

This is a hearty and spicy soup I adapted from a recipe in Food and Drink Winter 2017.  You can lessen the heat with a mild sausage or pump it up by adding a little hot pepper - your choice.

1 tbsp olive oil
1 onion, finely chopped
1 carrot finely chopped
1 celery stalk, including leaves, finely chopped
2 Italian sausages, spicy
3 cloves garlic, minced
8 large fresh sage leaves, finely chopped
8 cups chicken stock
3/4 cup bulgar
1 parmesan rind
1 small bunch kale
1 1/2 cups 1/2 inch diced butternut squash (acorn squash also works well)
Salt and black pepper to taste

GARNISH
Toasted Italian bread slice and or Parmesan curls

• In a large pot, heat oil over medium heat.  Add onion, carrot and celery.  Remove sausages from casings and stir with vegetables in pot.  Stir frequently to break up and cook sausage, about 5 minutes.  Add garlic and sage, then stir.
• Add stock to pot.  Rinse bulgar then add to stock along with Parmesan rind.  Bring to a boil then cover and simmer gently, stirring once or twice for 30 minutes.  Meanwhile, remove and discard ribs and stems from kale.  Stack leaves and cut crosswise into 3 inch pieces.  You should have about 7 cups lightly packed.
• After 30 minutes, add kale and squash to pot.  Continue to cook covered for 10 more minutes.  Season to taste with salt and pepper.  Ladle soup into bowls.  Top with toasted bread slice, if desired, or use only Parmesan.

Makes 10 cups.

French Mint Cake

A light dessert that goes perfectly with in season fresh fruit.

4 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
dash of salt
1 cup sugar
2 Mint Chocolate Bars
1 tbsp cocoa
1 cup whipping cream

Beat egg whites to soft peaks.  Add salt, vanilla and tartar.  Gradually add sugar to stiff peaks.  Cover 2 cookie sheets with parchment paper.  Draw a 6 inch circle on each.  Bake at 275F for 1 hour on second to bottom rack.  Turn off heat; dry for 2 hours.

Grate chocolate bars and reserve a little for the top of the cake.  Whip cream.  Add cocoa and grated chocolate.  Spread as icing cake.  Sprinkle rest of chocolate on top.  Refrigerate 6 hours or more; serve. Serves 8.

Almond Cake

This was originally for coconut but I switched the shredded coconut for slivered almonds.  You choose your favourite!

1 1/2 cups granulated sugar
3/4 cup butter
1 cup milk
3 cups flour
3 eggs
3 tsp baking powder
1 tsp lemon extract
1 cup slivered almonds

Cream butter and sugar.  Add eggs; beat well.  Sift flour with baking powder; add alternately with milk.  Add lemon extract and fold in almonds.  Bake in a large 9 x 13 inch pan.  This is not a high cake.  Bake at 350 F until a tester comes out clean and cake leaves sides of pan  30 minutes.  I prefer this without icing but you could put a butter icing on it if you wish.

Butter Cake

A Danish recipe I found.  It is simple and delicious.

3 1/3 cup flour
50 g yeast
1 cup milk, luke warm
1/4 cup sugar
1 egg
2 tbsp butter

Filling:
1 cup sugar
1 cup butter

Knead and place in large cake pan.  Spread out to fill pan.  Let rise for 1/2 to 3/4 hour.

Filling:  When dough has risen, punch down and spread filling over surface.  Bake 1/2 to 3/4 hour at 375 F.

Almond Meringue Cake

I used almonds but you could change those to walnuts, pecans or cashews depending on what is in your pantry  This is light and flavourful and is best made the night before and chilling.  Based on a recipe from Food and Drink Magazine Holiday 2015.

ROASTED ALMOND MERINGUE
3 tbsp plus 3/4 cup granulated sugar, divided
1 cup icing sugar
1 cup roasted, unsalted almonds - I roast my own 300 F for 15 to 20 minutes
3/4 cup egg whites (about 6)

MOCHA CREAM
1 3/4 cups whipping cream
1 tsp instant espresso powder (or cappuccino)
2 tbsp roasted unsalted almonds chopped

• Centre the rack in the oven and preheat to 300F.  Lightly grease the sides of three 8 inch cake pans.  Line the bottom and sides with parchment paper.  
• Place the 3 tbsp of granulated sugar, the icing sugar and almonds in a food processor.  Pulse 8 to 10 times or just until the nuts are coarsely chopped.
• Place the egg whites in a clean, dry bowl of an electric mixer.  Using the whisk attachment, beat on high speed until frothy.  Add the remaining 3/4 cup granulated sugar in a slow steady stream and continue beating until the whites are stiff and glossy and the sugar has dissolved.  Test with your finger tips, you shouldn’t feel any sugar granules.  Continue beating, if necessary, in order to fully dissolve the sugar.
• Remove the bowl from the mixer and add about half the nut mixture.  Fold in with a rubber spatula just until incorporated.  Repeat with remaining nut mixture.
• Divide the meringue evenly among the pans and smooth the tops.  Bake for 1 hour, turn the oven off and leave the meringues in the oven for 1 more hour.  Transfer to wire racks and cool completely.  The meringues can be made 2 days ahead and stored in an air tight container, at room temperature.
• For the mocha cream, place the cream in the bowl of an electric mixer and place the bowl in the freezer for 10 minutes.  Remove from freezer and add the instant espresso powder and the icing sugar.  Using the whisk attachment, beat the cream to stiff peaks.
• Place 1 meringue layer on a cake plate and top with about 3/4 cup of the whipped mocha cream, spreading it evenly right to the edges.  Repeat with the second meringue layer, move cream and the third meringue layer.
• Mound cream over top. Sprinkle with shaved chocolate and refrigerate for 6 to 8 hours before serving.

Serves 10 to 12

Stove Top Potato Confit

Potatoes are always a crowd pleaser at my house and this is a good basic recipe for making them

1/2 cup chicken stock
Juice of 1/2 lemon
1/3 cup extra virgin olive oil
1.5 kg fingerling or mini potatoes
Salt and Freshly ground pepper
1 large head of garlic, cloves separated and peeled
Leaves from a small bunch sage

• In a large skillet (I use cast iron) stir together stock, lemon juice and oil.  Add potatoes to pan; season generously with salt and pepper and bring to a simmer over medium heat.  Reduce to low and cover with foil and leave undisturbed for 10 minutes.  Give the potatoes a stir, cover again and leave for another 10 minutes.  Remove foil.
• Increase heat to medium low, add garlic and sage to pan and give it all a stir.  Cook an additional 20 minutes, stirring 3 or 4 times, or until potatoes and garlic are very tender and golden.  Check for seasoning and add more salt and pepper if necessary.  Keep warm until serving.

Couscous Stuffed Boneless Turkey Saddle and Tart Cherry Gravy

Another fabulous recipe from Food and Drink Magazine. A wonderful dinner for a small group this Thanksgiving. If you are hosting a larger group at least try the Cherry Gravy, it is a winner!



COUSCOUS STUFFING
1 cup (250 mL) chicken stock
2 tbsp (30 mL) butter or duck fat, divided 1 cup (250 mL) quick couscous

1 cup quick couscous
1⁄2 cup (125 mL) dried sour cherries
1⁄4 cup (60 mL) shelled, toasted pistachios
1⁄2 tsp (2 mL) ground allspice
1⁄4 tsp (1 mL) ground cinnamon
1 onion, chopped
1⁄4 cup (60 mL) chopped parsley
1 tbsp (15 mL) chopped thyme
Salt and freshly ground black pepper to taste

1 boneless, skin-on turkey saddle, 4 to 5 lbs (2 to 2.5 kg)
Salt and freshly ground black pepper
2 tbsp (30 mL) melted butter, or duck fat at room temperature 3 tsp (15 mL) chopped thyme, divided
2 tbsp (30 mL) flour
2 cups (500 mL) chicken stock
1⁄4 cup (60 mL) tart cherry juice
1⁄4 tsp (1 mL) ground allspice



1 For the stuffing, combine chicken stock and 1 tbsp (15 mL) butter or duck fat in a medium saucepan. Bring to boil, remove from heat, and stir in couscous and cherries. Cover and let stand for 5 minutes. Fluff with a fork, add pistachios, allspice and cinnamon and give it a stir.

2 In a small skillet, heat remaining 1 tbsp (15 mL) butter or duck fat over medium heat; add onion and fry until golden, about 7 minutes. Add onions, parsley and thyme to couscous mixture and stir to combine. Season generously with salt and pepper.

3 Preheat oven to 425°F (220°C).

4 Cut 8 pieces of twine, each about 12 inches (30 cm) long. Working on a large cutting board, arrange them parallel to each other, with about 1 inch (2.5 cm) between each. Open turkey like a book, and place in centre of twine with centre seam perpendicular to twine; season flesh with salt and pepper. Spoon stuffing into length of seam. Beginning with a piece of twine nearest the centre, gather both ends together to enclose stuffing; tie and repeat with remaining twine to form a torpedo-shaped roast. Trim excess twine and place on a rack over a small roasting pan or baking sheet. Brush with butter or duck fat, sprinkle with 2 tsp (10 mL) thyme; season with salt and pepper.

5 Roast for 20 minutes. Reduce temperature to 350°F (180°C) and cook for another 18 minutes per pound, or until internal temperature reaches 165°F (73°C). Remove turkey and rack to a board and tent with foil while finishing gravy.

6 Place baking pan over medium heat on stovetop. Sprinkle flour over drippings and stir until a smooth paste forms. Pour chicken stock into pan (if using a baking sheet, scrape paste into a small pot before proceeding) and whisk until smooth; bring to a boil and simmer for 10 minutes to thicken and concentrate flavour. Stir in cherry juice, allspice and remaining 1 tsp (5 mL) thyme. Season to taste.

7 Carve turkey into slices and serve with gravy. Serves 8