Category: leftovers

Why is it important to Me?

I am often asked why do I write about cooking. Why is it important to me that “you” cook? It’s often a hard question to answer. Maybe, because it feels existential to me; I cook therefore I am. Recently, I had a small epiphany to this question. I woke up early one morning, I went down stairs and noticed the pungent aroma of too ripe bananas. I immediately got to work on banana bread. My movements around the kitchen, to grab my ingredients were easy and lazy on a warm Saturday morning: three ripe bananas, an egg, some flour and sugar are the basics and then I can get fancy. As I worked it dawned on me, this is why I want YOU to bake. I want you to stumble into your morning kitchen and think “banana bread” or cinnamon rolls or whatever you are craving and not be intimidated, afraid or ill prepared to bake. It is gratifying to bake/cook for your family and friends. It is also extremely gratifying to be the teacher. I want your emails saying you succeeded or even failed with one of my recipes. Let’s walk through it and try again. I love running into you in the store and answering your questions about ingredients or techniques. Send me the pictures! I want to see.

So in turn this answers another question that I have been asked. What’s your voice? Who’s your audience? My voice is just me. And you are my audience. In any article you read whether it is here on my blog or a book or a magazine; I want you to feel like we are sitting at the island in my kitchen, sipping a cup of … and just talking. You can ask me anything and tell me everything. See you soon.

Peanut Butter Banana Bread
Print Recipe
Adapted from a recipe on Food Network.
Servings
1 loaf
Servings
1 loaf
Peanut Butter Banana Bread
Print Recipe
Adapted from a recipe on Food Network.
Servings
1 loaf
Servings
1 loaf
Ingredients
Glaze
Servings: loaf
Instructions
Bread
  1. In a small bowl stir together flour, baking soda, cinnamon and salt. Set aside.
  2. In an electric mixer bowl, mix together the peanut butter, brown sugar, white sugar, egg and vanilla until smooth and well blended.
  3. Mash the bananas and then fold them into the wet mixture.
  4. Ad the flour mixture and beat on medium low until just just combine. Some lumps are ok.
  5. Pour batter into a greased 9X5X3 loaf pan. Bake at 350° for 1 hour to 1 hour 20 minutes. I know that sounds vague but every oven varies and you don't want your bread to be over or under baked. A tooth pick should come out clean but just clean. Run knife around edges and let cool completely in pan.
Glaze
  1. Put peanut butter, butter and confectioners sugar in a microwave safe bowl. Microwave and stir, in 30 second intervals, until smooth.
  2. Pour glaze over top of turned out bread. Garnish with chopped peanuts. Let set for 10 minutes to set up before slicing.
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Passover Leftovers and Beyond

Well, I survived the first two seders of Passover.  I wanted to post pictures from the desserts I made.  They were amazing this year and will definitely become a regular part of Passover future.  Let me refresh your memories.  I made a Chocolate Caramel Torte and an Almond Cake with Mixed Berries.

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I always cook more than I need.  I’m not sure if I do it because it’s just my way, if I secretly am hoping my tables will be filled with more family and friends or because I love the leftovers.  This year I way over bought Matzo.  I have always loved the Barefoot Contessa’s Baked French Toast Casserole Recipe, so I thought I’d adapt it to do a baked Matzo Casserole.  I took a few liberties, but it was a hit!  Enjoy.

Baked Matzo Breakfast Casserole

  • 1/2 cup Butter, melted
  • 3/4 cup Brown Sugar
  • 8 Eggs
  • 4 cups Heavy Cream
  • 3 Tablespoons Honey
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Kosher Salt
  • Matzo, enough to layer in pan

Pour the Melted butter into a 9X13 pyrex pan. Sprinkle brown sugar over butter.

In a medium bowl beat together eggs, cream, honey, vanilla extract and kosher salt.

Layer Matzo in pan, over brown sugar. You may need to break pieces to fit evenly in pan. Layer to top of pan.

Pour cream mixture over matzo, slowly. When about half full, weight down matzo with oven safe glasses.  Keep filling pan until cream mixture just reached the top.

Refrigerate for at least an hour or up to overnight, to absorb liquid.

Preheat oven to 350 and bake covered for 45 minutes. Uncover and bake for an additional 30 – 45 minutes until custard is set.

Let cool for 10 minutes, then serve.  You can serve straight from pan or turn casserole out onto platter.  The brown sugar will flow out as a glaze.  YUM!!!

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