Banana Bread with Fresh Figs

It's very rare for me to meet a carb that I don't thoroughly enjoy. Who am I kidding... I have NEVER met a carb that I don't love! Pasta, breads, baked goods.... bring it. That is why me going on a no carb diet is very very disheartening. But, it is summertime and sometimes these things must be done because bikinis must be worn.

The upside? Lots of healthy carb free recipes coming your way. 

The downside. Well, everything that has to do with me and my own quality of life. 

Sigh. But, since I will not be starting this nonsense until Friday, I figured I would squeeze a couple more mouthwatering, carb filled recipes in!

I loveeeee banana bread. A bread with fruit in it? Love it, love it, love it! I also love figs, though I rarely know what on earth to do with them! This recipe is great because the figs not only compliment the flavor of the bananas, but they also add a great texture to the bread and when paired with the coconut oil, keep it incredibly moist! 

Ingredients:

3 very ripe mashed bananas 

1/2 cup coconut oil, melted

1 cup brown sugar

1 1/2 teaspoons pure vanilla extract

4 ripe figs, quartered and mashed

6 ripe figs, chopped

2 eggs

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups all purpose flour

Method:

Preheat your oven to 350 degrees. 

In a large bowl, combine mashed bananas, mashed figs, melted coconut oil, brown sugar, and vanilla. Mix well and then beat in the eggs one at a time, mixing until combined. 

In a separate bowl, combine the baking soda, baking powder, salt, and flour. 

Add the flour mixture to the banana mixture, mixing until just combined. Then, fold in the chopped figs, mixing very gently so that they do not get broken down. 

Pour batter into a greased loaf pan and bake for 45- 50 minutes. 

Let cool before slicing. 

Wine & Cheese. Happy Sunday

It's that day. The best day of the week. Happy Sunday everyone! Thank you DomaineLA for another fabulous tasting!

This post is worth 1000 words......

why yes, those are homemade pickles

advice.

domaineLA = the real deal.

rose for days

This bitch.....

the loves of my life (I am talking about their glasses, obviously....)

Cheers!

xx

Savory Fig Jam and a Cheese Board for Two

You know those days when you could sit outside all day long, wine in hand, and just eat copious amounts of cheese until your arteries literally stop working? That is every day for me. If I could only have one thing to eat for the rest of my life it really would be cheese. 

So, yesterday, due to whatever political argument was ailing me at the time, I was daydreaming that Richard and I (and the 4 dogs, of course) were moving to France.... when I really got to thinking....these people know what the F is up. They drink wine (maybe even more than I do) they wear horizontal strips (which are my favorite) and I am sure that they have probably given cheese it's own food group. French women never get fat, they always look classy, and I feel like they would be much more accepting of whatever shenanigans that second glass (bottle) of wine got me into. 

Need I say more?

No. Moving to France was officially the best idea I have EVER had (as of yesterday.) So before I started looking at apartments for rent, preferably right next door to a quaint boulangerie, it seemed only fair to inform my darling husband of our new life path. Unfortunately, let's just say he was less than thrilled with the idea. Even less thrilled than when I also explained to him why turning our deck into a sandy beach was an absolute MUST for our next BBQ.... but that's a whole other story.  Anyways, while he was a bit under enthused with us moving to France for silly reasons like our careers, money, and family....... being the absolute dreamboat that he is,  he ran to the market, got every kind of amazing cheese possible, picked a perfect bottle of french wine and we are calling it a day. Did I marry well, or what? 

I obviously put on my best horizontal stripes, thanked god I just cut my hair into a bob, and broke out my favorite cheese board. Now, trying to keep in theme with "fig week" I figured this the perfect time to make my absolute favorite fig jam. It's savory, delicious, and pretty quick to make. It also calls for dried figs, so you can make it any time of the year. I actually made this recipe for our engagement party (almost 2 years ago- gasp!) and it was quite a hit!

a modest cheese board for two with savory fig jam

Ingredients:
3 tablespoons minced shallots
2 fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme
1 small bay leaf
1 1/2 tablespoons unsalted butter
3/4 cup dried black mission figs
3/4 cup port
1 tsp kosher salt
1/2 tsp black pepper


Method:
Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl. Cool, then stir in minced thyme and salt and pepper to taste.

Serve on toast, make crostinis, or put a dollop of it right on a cheese board like I did. 

Au revoir!

Pumpkins On My Table & Pumpkins In My Bread

Good news! We were finally able to survive a day without needing to run the AC from 9am to 8pm which can only mean one thing.....

It's fall!

Well, almost. Today and yesterday were fall and then next week it's back up to 93 degrees (kill me.)

But either way, I got a taste of chilly weather so it is officially fair game for holiday baking! ee! However, according to my husband (butterflies...still....) the holiday music may have been a bit pre-mature. Bah humbug.

But, this time of year is so magical... while all the cool kids are watching football,  I can literally spend 8 hours a day elbows deep in pumpkin and cinnamon (sometimes eight hours cooking with it and sometimes eight hours eating it), only taking breaks to arrange pressed leaves and gourds around the house. 

Today I really covered both bases..... the house is decorated, I am forcing Pumpkin Whoopie Pies (recipe here) down anyones throat that I can get my hands on, and I just pulled some pumpkin bread out of the oven. My house smells like heaven, maybe even better.... and yours should, too! Time to get baking.....

PUMPKIN BREAD

Ingredients:

2 cups sugar

2 cups all purpose flour

1 1/3 cup cake flour

2 tsp baking soda

3 tsp ground cinnamon

1 tsp salt

1 tsp baking powder

1/4 tsp ground cloves

1/2 tsp nutmeg

4 eggs

1 15oz can of pumpkin

1 cup buttermilk

1/2 cup unsweetened applesauce

1/3 cup canola oil

Method:

Preheat oven to 350 degrees.

Combine dry and wet ingredients separately. Mix together. Pour batter into two greased loaf pans. Bake for 45 minutes or until a toothpick comes out clean when inserted into the middle of the loaf. Let cook for 10 minutes before removing from the pan. 

Bridesmaid Brunch

It just so turns out that getting married (in 491 days) gives you a pretty good excuse to throw lots of fancy engagements to celebrate yourself (and your groom to be... I guess.)  I LOVE THIS. 

Last weekend I threw what I would like to congratulate myself and call "The Prettiest Brunch Ever."

I had my bridal party over, minus my pretty little sister (Hannah you were very missed,) for mimosas and mid morning appetizers to ask them to do everything I say for the next year or so. 

Tips on throwing a perfect brunch:

1. Keep the preparation simple so that you have more time to drink champagne with your friends. 

Yep.... that's my only tip. Lot's of pretty, chilled appetizers that pair perfectly with bubbly. 

....And I guess to use the plates that you don't let your fiancé eat off because they make the table look pretty

Note: Pretty table= important..... maybe even more important than the food because, let's be honest, after 4 glasses of champagne to celebrate yours truly....... the only thing any one remembers are the pictures. 

Watermelon salad with fresh mint and feta cheese.

Asparagus tossed in a bacon and sherry vinaigrette.

Prosciutto with melon.

2 bottles of champagne. 4 friends. 1 hour. totally acceptable. 

Pistachio cupcakes with cream cheese frosting. 

French baguettes and brie cheese. Heaven. 

I am so blessed to have such lovely friends to celebrate with!

Pistachio Cupcakes

1 box yellow cake mix

1 box instant pistachio pudding

4 eggs

1 cup sour cream

1/4 cup oil

1/4 cup water

This is the easiest recipe on earth. 

Combine all ingredients. Fill lined cupcake pan 3/4 full. Bake at 350 degrees for 45 minutes until a toothpick comes out clean when inserted. 

Cream Cheese Frosting

1/4 cup butter

i package of cream cheese

1 tsp vanilla

2 cups powdered sugar

Combine all ingredients and whip until light and fluffy with a kitchen aid mixer (or a hand mixer.) You could do it by hand, by I think that's self abuse. 

Turkey Chili and Cheddar Cornbread.

Cornbread and chili is like peanut butter and jelly... kind of the best thing since the sliced bread that you put it on. I have made chili seven thousand times, but this is honestly the first time that I didn't turn to google (.....or SmittenKitchen) to shed a little light on "secret ingredients" and how much of them to add. I think there comes a time in every girl's life when she should set the cookbooks aside, raise the bar, and rely solely on her taste buds.(***However, this should be done with caution, please see note below.) I may not have re-invented the culinary wheel, or the peanut butter and jelly sandwich, but I made some awesome chili that I can totally toot my own horn over, which is obviously one of my favorite things to do. 


***Note: Recipes can be helpful....really helpful. 
Example: Yesterday I decided to really go balls to the walls and whip up a little freestyle pad thai. I've made it before and it was delicious (see here)..... I made it this time and made the worst pad thai in the history of pad thai.... if you could even call it that. I did not just fall short of that bar I so pridefully spoke of, but I came nowhere close. Richard said it was too horrible to feed to the dogs. I agreed with him (through my tears) and sulked for the remainder of the afternoon. Ugh.

Ingredients:

Chili-

2 tablespoons canola oil

1 1/2 pounds ground turkey meat, I get dark meat.... more flavor

2 28 oz cans diced tomatoes, plus juice

2 15 oz cans kidney beans, drained

1 15 oz can black beans, drained

1 4 oz can diced green chilies

1 cup green bell pepper, chopped

2 cups onion, chopped

3 cloves garlic, minced

1 tablespoon tomato paste

1 1/2 tablespoons cumin

3 tablespoons chili powder

1 teaspoon chipotle chili powder

1/4 teaspoon ground cinnamon

1/4 teaspoon unsweetened cocoa powder

1 tablespoon brown sugar

Salt and pepper to taste (I used 2 teaspoons of salt and a few grinds of peppercorns)

*This chili is mild, if you want it spicier.... add spice. Duh. 

To garnish-

Sour cream

Cheddar cheese

Green onion

For cornbread-

5 tablespoons unsalted butter, melted

2 cups cornflour, stone ground

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cups corn ( I used canned.... you can use frozen, also)

1 1/4 cups buttermilk, well shaken

1 large egg

1 1/2 cups cheddar cheese, grated

1 jalapeno (optional)

Method:

In a large dutch oven heat oil and sauté onions and bell pepper until transparent and beginning to caramelize. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste and scrape up any brown bits from the bottom of the pan.... this is what makes chili delicious. Add the ground turkey, chili powder, chipotle power, cumin, and cinnamon. Stir the meat to break up any lumps and cook it until it is no longer pink, about 15 minutes. Add diced tomatoes, diced chilies, beans, cocoa powder and brown sugar. Bring the chili to a simmer and then cook over medium/ low heat for at least an hour. I let mine cook for about 2 and a half. I am a firm believer in the longer things like this cook, the better they taste. 

While the chili is cooking, prepare the cornbread. Preheat the oven to 425 degrees. 

Line a muffin sheet with muffin cups. In a medium bowl, combine cornflour, baking soda, baking powder, and salt. In a separate bowl, whisk together melted butter, buttermilk, corn, and egg. Stir in the flour mixture and mix together until just combined. If you over-stir cornbread it will become very dense. Fold in 1 cup of grated cheddar cheese. Dived the batter into the prepared muffin cups and sprinkle remaining cheese on top. I also thinly sliced a jalapeno and added a slice to each muffin. 

Bake about 20 minutes until golden. 

Garnish chili with sour cream, green onion, and cheddar cheese. Mmmm. 

PS- This chili= super healthy. This cornbread= not so much.... the perfect marriage of foods in my opinion, which should also be your opinion. 

White Bean Bruschetta with Prosciutto

Bruschetta is one of my absolute favorite foods. 

I want to eat it three times a day, bathe in it, and wake up next to it in the morning. 

I throw Italian themed dinner parties so that I have an excuse to make mountains of it. I make it for taco night to remind people how good I am at making it and I throw it at my boyfriend every time he stops smelling like garlic in between.

Obsessed. 

I need to live in Italy.

Ingredients:

6 slices of rustic italian bread

4 roma tomatoes, small dice

1 small clove of garlic, plus 2 whole cloves to rub on toasted bread

5 leaves of fresh basil, cut into thin strips

1 tbsp olive oil, plus some for rubbing on bread

1/2 tsp salt

Thinly sliced prosciutto

White Bean Paste

1 cup of great northern white beans, cooked and drained

1/8 cup white onion, chopped

1 small clove garlic

2 tbsp olive oil

1 tsp salt, more or less to taste and depending on if you use canned beans of dried. 

Basil oil

handful of fresh basil leaves

1/4 cup olive oil

salt, to taste

cheesecloth/ fine mesh strainer

Method:

In a bowl, combine diced tomatoes (remove the seeds), basil, olive oil, and salt. 

Finely chop the garlic and use the side of your knife to grind it into a smooth paste. Add the garlic paste to the tomato mixture and gently stir. Set aside to let the flavors marinate. 

For the bean paste I used dried beans. Please learn from my mistake and do something better with your time than wait for 45 minutes for  your beans to cook..... use canned beans and drain them well. If you are crazy and want to use dried beans, soak them overnight and then simmer them in a large pot of water for 45 minutes to an hour until they are soft. 

Combine beans, chopped onion, small clove of garlic, olive oil, and salt in a food processor and blend until almost smooth. I like my food to have a rustic feel to it, so I left my beans a little bit chunky. 

Brush both sides of sliced bread with olive oil. Rub the bread with garlic. I smash my garlic cloves and then rub them on the bread for more flavor. Place bread on a baking sheet and toast in a 400 degree oven for 5 minutes or until the bread is golden brown and crispy. Keep an eye on the bread- I have to really emphasize these things because I am pretty much a professional at burning things instead of toasting them. 

To Assemble:

Spread the bean paste on each piece of toasted bread. 

Place a heaping spoonful of tomatoes and basil on top of the bean paste and then top it all off with a pile of prosciutto. 

If you want to garnish the dish with basil oil, pour olive oil and basil into a blender. 

Can someone please buy me a Vita-Mix Blender? Thanks.

Blend until smooth and then strain the mixture through a cheesecloth and add salt to taste. 

Heirloom Tomato Bruschetta Topped with Buratta Cheese.

 "Buratta" in Italian means butter.
I give you one guess as to why it is so unbelievably delicious.

I have developed a seriously unhealthy obsession with buratta cheese. Unhealthy as in "this has 90 grams of fat and close to 3480 calories" and in the "why can't I eat this 4 times a day?" kind of way.... It's bad, but so so so SO good

Now, I love bruschetta even when it's not topped with an extra 700 calories (do not hold me accountable to that number, I tend to be a little hyperbolic....please see above nutrition "facts" ) So, obviously add some creamy cheese and we are seriously in business.

Ingredients:
6 slices of good quality rustic ciabatta bread (I am already hungry)
2-4 ripe heirloom tomatoes (I used 3... mine were medium sized)
1 garlic clove, whole
1 clove garlic, minced
2 Tbsp olive oil, plus some for rubbing bread
1 Tbsp balsamic vinegar (this is not traditional, but it brings out the flavor of the tomatoes, so I say "why not?")
Several leaves of fresh basil cut into thin slices
Sea Salt
Ground Pepper
Buratta Cheese

Method:
Rub olive oil onto each slice of bread and then rub with the whole garlic clove. Toast in the oven for a few minutes until golden brown. You can also pan fry each slice of bread in a sauté pan on the stove, but I like it better in the oven. It's quicker and you use less oil. In a medium bowl, dice heirloom tomatoes. Add minced garlic, olive oil, balsamic vinegar, and basil leaves. Season with salt and pepper. Spoon tomato mixture onto each slice of bread. Slice buratta cheese....well, divide the buratta into messy, gooey pieces..... Place a piece of buratta on top of each piece of bruschetta.

Bread. A LOT of bread.

The last 3 days in class I have made bread. A LOT of bread.
My kitchen counter looks like a bakery.

French baguettes. 

Rye.

Brioche.

Sourdough. 

I am thinking of writing off my tuition as "therapy sessions." I have never been so happy... or SO skinny.... fat. Skinny fat. Ugh.