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Posted on » by Michael » Theme:

100% Whole Wheat Banana Bread

IMG_6886

Ingredients

  • 4 ounces butter
  • 3 3/4 ounces brown sugar, light or dark (I think 1/2 of this)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • * 1 pound bananas (before peeling, as weighed at the grocery store), peeled and cut into 1″ chunks
  • 3 ounces honey (I think 2/3 of this)
  • 2 large eggs
  • 8 ounces King Arthur White Whole Wheat Flour
  • 2 ounces chopped walnuts, optional (didn’t add)

* I took a little over 1 pound of very over ripe bananas and let it defrost. Then I took the result and cooked it down on the stovetop until it was thick

The resulting banana bread was probably the best I’ve ever had. So banany, so moist absolutely delicious.
I didn’t add the optional nuts (didn’t need them)

Instructions

  • Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.
  • In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
  • Beat in the honey and eggs.
  • Add the flour, then the walnuts, stirring until smooth.
  • Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  • Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
  • Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
  • Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

Yield: 1 loaf, 16 to 18 servings. (King Arthur Recipe)

Posted on » by Dino » Theme:

Theme Swap – Vietnamese

Just a friendly reminder that we’ve swapped themes and location for next month. We’ll be having Vietnamese at The Covellis June 12th at 5:30pm. See you then!

President Obama and Anthony Bourdain eat Phở in Vietnam and nobody around them seems to care
President Obama and Anthony Bourdain eat Phở in Vietnam and nobody around them seems to care
Posted on » by Ashley » Theme:

Turkey-Scotch Eggs

Turkey-Scotch Eggs
Big Flavors from a Tiny Kitchen – Ashley Covelli (adapted from The Guardian)

13 large eggs, divided
2 pounds ground turkey
2 1/2 teaspoons kosher salt, divided
2 teaspoons dried sage
1/2 teaspoon freshly cracked black pepper, divided
1/2 teaspoon red pepper flakes
1/4 teaspoon dried marjoram
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh chives
1/8 teaspoon ground mace
2 tablespoons English mustard
1/4 cup all purpose flour
1 tablespoon milk
1 1/2 cups panko breadcrumbs (regular or whole wheat)
Peanut oil, for deep frying

Put 8 of the eggs into a pan, cover with cold water and bring to a rolling boil. Turn down the heat and simmer for 5 minutes, then put straight into a large bowl of iced water for at least 10 minutes. Once completely cooled, peel the boiled eggs.
Meanwhile, place turkey in a large bowl. Sprinkle with 2 teaspoons of salt, sage, 1/4 teaspoon of black pepper, red pepper flakes and marjoram. Add parsley, chives, mace and mustard. Using your hands, mix everything together until well blended. Divide into 8 equal portions.

Put the flour in a second bowl and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second bowl, whisk together the 5 raw eggs and milk. Place the panko in a third bowl.

Put a square of plastic wrap on your work surface and flour lightly. Put one of the meat portions in the center, and flour lightly, then put another square of plastic wrap on top.

Use a rolling pin to roll out the meat until it’s large enough to encase an egg. Remove the top sheet of plastic wrap.

To assemble each egg, roll a peeled egg in flour, then put in the center of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip the coated egg in flour, then into the beaten eggs, then into the panko, then again into the beaten eggs and into the panko one last time. Set aside and repeat with remaining eggs. If preparing in advance, you can refrigerate them at this point until you’re ready to fry.

In a large, heavy pot or Dutch oven (preferably cast iron) heat several inches of vegetable oil to 350°F. Cook the eggs in batches of 2-3 at a time for 7 minutes, until crisp and golden and the meat is cooked through. (You can use an instant-read thermometer to check the doneness of the turkey if you want – you’re looking for 165°F.) Remove fried eggs to a paper towel lined tray to drain off any excess oil before serving.