Banana Nut Muffins

“Life is full of banana skins. You slip, you carry on.”
— Daphne Guinness

In 2004 the California whirlwind to see everything in our state began.  What I learned  is that too many of us do not appreciate where we live until we leave. California has so much to see and one year is not sufficient, but we tried anyway.  We had never seen Yosemite...I know for many  of you your jaw just hit the floor, but it's true.  Living so close we thought we would eventually  get around to it.  We didn't.  Thus why before heading out to our new adventure in North Carolina we went to see what every tourist who loves nature or Ansel Adams travels thousands of miles to behold.  It is as spectacular and jaw dropping as the pictures depict but in another realm, photos do not do the marvels justice.  

This being one of our many adventures to conquer in the year before our big move we also decided to truly go Big and hit up the famous Thomas Keller restaurant in Napa.  If you are a foodie you already know what I am talking about.  Reservations are required two months in advance to the day and if you get in on the phone you jump for joy.  Marked my calendar in January 2004 so as to set the speed dial early for the March date that we wanted for our anniversary.  Low and Behold at 8 am on the dot a woman answered.  The conversation went something like...

Her: "The French Laundry this is ---- thank you for calling how may I be of service to you?"

Me: "Oh. Hi. (LONG Pause because I was still only on my first cup of coffee and had not expected to actually talk to a person for at least an hour") Uhhm I wanted to make a reservation for dinner."

Her: Wonderful and what day would you like for  the reservation?"

Me: (Me Again still thinking I dialed the wrong number) "Oh. Yeah March 29."

Her:  "Of course. We would love to have you. Our dinner is at 6pm. How many will be coming?"

Me: "Oh yeah just for two." (Once more stumbling like a drunken bee.) "Oh cool yeah it's our anniversary. My husband and I are coming..." (I am sure you get the picture, I gave a mini life story about moving, wanting to get come to the restaurant prior to leaving California etc.  Needless to say the woman (I wish I remembered her name- she knew mine after two seconds) listened through my story, made my reservation and managed to make me feel like I had just made plans with the Queen of England who was so happy to have me coming despite my broken, stuttering, lack of coffee speech.

Our dinner was mind blowing and definitely up there with Yosemite valley in my mind not that waterfalls and Half Dome can compare to a restaurant but let's just say 2004 will never be forgotten.  My love affair with Thomas Keller's cooking continued although the budget stopped after the French Laundry and went into making my own food instead.  So in case you are wondering what does Banana Nut Muffins have to do with my 2004 year of National Parks and fancy restaurants check out the author of the cookbook whom inspired me to make them.

 Mr. Keller I have enjoyed your love of food, thanks for sharing with me and to my readers out there in the world wide web, don't miss out on your experiences of your hometown.  They surround you, go out and find them!  

Adapted from Thomas Keller cookbook Bouchon Bakery

Ingredients for muffin

  •  168 grams Whole wheat pastry flour
  •  3.6 grams baking soda
  • 2.4 grams baking powder
  • 4.4 grams kosher salt
  • 120 grams unsalted butter at room temp
  • 144 grams light brown sugar
  • 80 grams eggs
  • 7 grams vanilla paste
  • 24 grams sour cream
  • 256 grams mashed banana

Streusel topping

  • 100 grams all purpose flour
  • 100 grams granulated sugar
  • 100 grams walnuts, chopped finely
  • 0.4 kosher salt
  • 100 grams cold unsalted butter, cut into 1/4 inch pieces

Step 1

Sift the pastry flour,baking soda, powder, into a medium bowl. Add the salt and whisk together.

Step 2

Place the butter in the bowl of a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter, until it has the consistency of mayonnaise.  Add the sugar and mix for 1 to 2 minutes, until fluffy.  Scrape down the sides and bottom of the bowl, add the eggs and vanilla paste, and mix for 15 to 30 seconds on low speed, unti just combined. DO NOT OVERMIX.

Step 3

Add the dry ingredients in  2 additions, mixing on low speed for 15 seconds after each, or until just combined.  Again, DO NOT OVERMIX.  Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the sour cream and mashed banana and mix on low speed for about 30 seconds, until just combined.  Transfer teh batter to a covered container and refrigerate overnight, or for up to 36 hours.

Step 4

Preheat the oven to 425 degrees F. Line the muffin pan with the muffin papers and spray the papers with non stick spray.  If using paper molds do not place inside muffin pans but do still spray.

Step 5

Spoon the batter evenly into the papers, stopping half inch from the top. Sprinkle streusel on top of each muffin.

Step 6

Place the pan in the oven, lower the oven temperature to 325 degrees F, and bake for 35 to 38 minutes, until the muffins are golden brown and a skewer inserted in the center comes out clean.  set the pan on a cooling rack and cool.

Streusel topping

Step 1

Combine all of the ingredients except the butter in the bowl of a stand mixer fitted with a  paddle attachment and mi on the lowest setting. Toss in the butter and mix on low speed for about 1 minute, or until the butter is incorporated, with no large chunks remaining.

Step 2

Transfer the streusel to a covered container or a resealable plastic bag. Refrigerate for at least two hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.

Not so perfect banana nut muffins that taste amazing

Tips

  • Muffins are best the day they are baked but can be wrapped individually in a few layers of plastic wrap 
  • You can freeze the muffins for up to one week, baked
  • Do Not Overmix Dough or you will have dry and tough muffins
  • Great way to use up old bananas or if you don't have time to make them freeze the bananas with the skin removed until you are ready to use then defrost

What restaurants, places, special spots do you find inspiring?  

-thanks for sharing below with theWhiteradish 

Egg Salad

“Probably one of the most private things in the world is an egg before it is broken.”
— M.F.K. Fisher

Egg Salad on Rye Cracker

Eggs make me smile.  

They have got it all.

 When soft-boiled they are silky and sexy,

when poached they are smooth and dressed up,

but when hard boiled they become prepared and ready.

Like a woman with a soft white coat that is hiding her sunshine yellow dress underneath she makes her appearance at the symphony.  She is prepared and ready yet while mingling she manages to stand out in the crowd. 

 Like the woman at the symphony this Egg Salad not only mingles with vegetables, herbs, dressings, and spices but it stands out from the crowd.

It is the end of Egg Salad week and the symphony is over but the good news is you can make this salad anytime and even mix and match the vegetables.  I found the recipe originally in this  Vegetarian Sandwich book while living in North Carolina but it has since been  adapted for what's in my vegetable drawer.  It's amazing  how this little white protein bomb we call an Egg has become so inspiring. 

Not only is it adaptable to vegetables but also what you decide to eat it with.  If I have bread I might do that but if I want an extra crunch I do crackers.  My favorite being the Ryvita Rye Cracker, although my picture above shows the Wasa Cracker. Either way you can't go wrong and to dress it up I love to add some fresh tomato and sprouts or watercress.

Also it makes great tea sandwiches when you decide to have the ladies over...

 

Leaving you with some great tips on making Hard Boiled Eggs because after all you have to get those right first!

Adapted from Vegetarian Sandwiches by Paulette Mitchell

Ingredients

  • 6 hard boiled eggs
  • 1 red bell pepper diced
  • 1 carrot diced
  • 1 celery stick diced
  • 1 tablespoon red onion or scallions diced
  • 1 garlic clove minced
  • 4 tablespoons greek yogurt or mayonnaise
  • 2 teaspoons dijon mustard
  • 4 teaspoons chopped fresh dill
  • 2 teaspoons fresh lemon juice
  • salt and pepper to taste
  • 1 tomato sliced (optional)
  • sprouts (optional)
  • 1 teaspoon capers drained and rinsed (optional)

 

Instructions:

Step 1 

Hard Boil 6 eggs. After cooling peel and place in bowl. See this video on how to make the perfect hard boiled eggs. Mash eggs in a bowl with a pastry cutter or fork if you don't have a pastry cutter. 

Step 2 

Chop up all of the vegetables and mix with hard boiled eggs using pastry cutter or fork. Add yogurt or mayo, mustard,lemon juice, dill, and mix together.  Add salt and pepper to taste.  

Step 3

Spread egg salad on bread or crackers and place tomato and sprouts on top.  

Enjoy!

Tips

  • Do not use fresh eggs to hard boil, those are best for poached
  • To avoid the famous "green ring" around the yolk make sure to cool the eggs in an ice bath after cooking
  • Mark an "H" with your sharpie on the hard-boiled eggs and put them back in the egg container if you want to make the egg salad later.

Do you have any vegetarian sandwiches you love?  Please share in the comments below.  Questions about what other vegetable to add to your Egg Salad feel free to ask or share below!

Happy Eating!

Hot Tomato Soup

“A world without tomatoes is like a string quartet without violins.”
— -Anonymous

Everyone should listen to Adele while making hot tomato soup.  It soothes the soul and calms the mind.  The weather is wet and damp and tomato soup and grilled cheese croutons hit the spot here in the Pacific Northwest.  Rain,Rain go away come again some other day.  But then again tomato soup hits the spot so I will take the rain for just a little longer.

Adapted from Tom Douglas Tomato Soup Recipe heard on Splendid Table

Ingredients

  • 52 oz  San Marzano whole tomatoes in juice
  • 1 cup water
  • 1 medium onion thinly sliced
  • 3-4 confit garlic
  • 1 tablespoon garlic confit oil(use the oil from your garlic confit)
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 2 teaspoons kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon fresh chopped oregano
  • 1/2  tablespoon sugar

Step 1

Melt butter and garlic oil to a dutch oven pot and then saute onion slices and garlic  until onion is translucent, about 5 minutes. Next add chopped tomatoes,water,cream salt, red pepper flakes, celery seed, oregano,  and sugar.  bring to a boil and then simmer for about 15 minutes.

Step 2 

Remove the pot from the heat and blend soup with an immersion blender.  Reheat soup to a simmer and season with salt and pepper. 

Step 3

Serve with garlic cheese croutons.

Garlic Cheese Croutons

Croutons adapted from smitten kitchen

 

Ingredients

  • 4-5 slices of bread sliced into small cubes
  • 4 tablespoons of melted butter
  • 1 teaspoon dijon mustard
  • salt and pepper
  • 1/4 cup grated gruyere cheese
  • 2 tablespoons grated parmesan
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 teaspoon chopped fresh thyme

Step 1

Preheat oven 400 degrees. Place bread cubes in shallow wide bowl.  Whisk dijon, and butter and pour over bread cubes. Sprinkle cubes with salt, pepper, and  both cheeses, parsley and thyme.  Toss to coat.  Spray baking sheet with nonstick spray  or using silicone mat place all of the croutons on the pan leaving space between bread cubes.  Bake for 15-20 minutes until croutons are crisp and golden in color and you smell that wonderful odor.

Tips

  • When using the immersion blender make sure to keep it covered with soup or else you will have a spray of tomato everywhere in your kitchen.  (Not that I know from experience or anything, wink,wink)
  • Make sure to use whole tomatoes not pre-cut. Using kitchen shears to cut tomatoes inside of the can.
  • If you don't have garlic confit on hand, although I recommend it, you can use sliced garlic or roasted garlic

          How do you eat on a rainy day?  What soups are you eating? Love to hear from you.