How to store Bananas? Problem solved.

1 Comment

I don’t know about all of you, but over the years I have thrown away a lot of bananas that have gone overripe and its always bothered me. Such a waste of food, and you can only freeze so many. I mean how much banana bread can one person eat? So, what to do?

I decided to do some research and after reading too many long winded scientific explanations. Yes, people have spent a lot of time on this subject. I realized that most of the suggestions were far too much work, like wrap each banana individually and use a banana hanger and increase the airflow, keep away from other fruit etc.

I came up with what seemed to be a simple solution and I am happy to say, it works very well, and I have pics to prove it.

Apparently, its all about blocking the uptake of ethylene to the bananas, and there is a simple way to do it. The pics below show the bananas after 4 days and they have not ripened one bit more than when I bought them.

Step 1- Wrap the base of the banana with plastic wrap/cling wrap.

Step Two – Wrap an elastic/rubber band around the plastic wrap to secure it.

When you want to use a banana, just remove the wrap and take off a banana and re-wrap. This is important. If you cut one off, then you create a spot for the ethylene to uptake.

I mean how easy is that?  I will update after a few more days and compare, but 4 days is good for me, as I was losing bananas in 2-3 days.

Update: Here they are after 5 days sitting on the counter. Minimal difference from the original pic and they are still firm and slightly green on the ends. Works for me.


Cauliflower and Potato Curry (Aloo Gobi)

Leave a comment
This is a wonderful vegetarian/vegan curry dish. It can be very hot or not depending on how you manage the chilies. I like it hot, but with a sweet and sour aftertaste.

Ingredients:

1 head of Cauliflower, cut into florets
3 Medium Potatoes, peeled and cubed
3 Tbsp Butter or Ghee
1 Tbsp Vegetable Oil
6 cloves of Garlic, peeled and pureed
1 inch piece of Ginger, peeled, chopped and pureed
1 Serrano Chili, puréed. Add additional chilies if you want a hotter result.
1 Onion, chopped and pureed
2 tsp Salt
1 tsp Sugar
3 Tbsp Curry Paste*
1 can diced Tomatoes
Juice of one Lemon
Cilantro to finish
Preparation:
Begin, by adding the garlic, ginger, chili, salt and onion to a food processor and puree the mixture. Add butter and oil to a pan and gently cook the pureed mixture for 5 minutes.
Add the sugar, curry paste and cook briefly. Then add cauliflower, potatoes and mix well and sauté briefly. Then add tomatoes, bring to a soft boil and simmer covered for 45- 1 hour.
Finish with lemon juice and cilantro and serve with basmati rice.
*Note: if you can not find prepared curry paste, Patek’s is a good brand, then you can make your own by using the following recipe. Combine all and use as described above.
1 Tbsp Garam Marsala
1 tsp Turmeric
1/2 tsp ground Cumin
1 Bay Leaf
¼ tsp ground Coriander
1 Tbsp Oil

Apple Crumble

Leave a comment

Just in time for apple season is this rich and decedent apple dessert. Warm out of the oven with ice cream, this is a perfect end to a wonderful meal. If you want to have a bit of fun, use individual ramekins and you can create multiple mini desserts. If you do this, then I like to start them in a water bath for half the cooking time and then transfer to a baking sheet.

Ingredients:

1/2 lb sliced and peeled Apples. I like to mix a tart apple like Granny Smith with a full bodied apple like Macintosh.

1 ½ Tbsp. of Cornstarch, mixed with 2 Tbsp. of warm water
1/4 cup Water

½ tsp Cinnamon
1/8 tsp Ground Cardamom
1/8 tsp freshly grated Nutmeg
1 ½ cup of sifted AP Flour
1 cup Sugar
¼ cup Light Brown Sugar
2 tbsp. Light Brown and white Sugar mixed
12 Tbsp. Butter
Preparation:
Preheat the oven to 350 degrees. Sift the flour; sugar, brown sugar, cinnamon and nutmeg together and then cut the butter and margarine into the mixture until it is completely incorporated.
Take the apples and put into the saucepan with the 1/4 cup of water and bring to a soft boil and add in the cornstarch mixture and cook until thickened. Now put apples into 8 inch square Pyrex dish or a 9 inch rectangular Pyrex dish.
Gently sprinkle and pat the flour mixture over the top of the apples and then finish with the sugar mixture. Put onto a baking sheet and bake for 40 minutes and then brown with the broiler until just golden. Watch it carefully, as it will easily burn.

Allow to cool before serving. Either cinnamon ice cream or a double Devon cream makes a great addition.

Brown Sugar, Oatmeal and Applesauce Cookies

1 Comment

I found this recipe in a great cookbook call “Betty Goes Vegan”. It is a wonderful cookbook that has a lot of traditional recipes, but all done in a vegan manner. So really perfect, if you want to avoid cholesterol and some fat.
 
Flavor wise, these cookies taste amazing and when I took them to a party no one could believe they were vegan. As usual, I played around with the recipe a bit. Bottom line is, do they taste good? And the answer is, yes!
 
 
Ingredients:

2 cups of Brown Sugar
1 cup of vegan butter, softened. I used Earth Balance sticks.
1 1/2 tsp of Vanilla
1 Tbsp Applesauce
1 cup of Whole Wheat Flour
1 cup of AP Flour
1 tsp Baking Powder
½ tsp Cinnamon
1/8 tsp freshly grated Nutmeg
Pinch of Salt
2 cups of Old Fashioned Oats, not the quick kind.
¾ cup of crushed Walnuts or Pecans if you prefer.
½ cup of dried Apple Pieces. I used freeze dried and they were fine.
¼ cup of Water
 
 
Preparation:
 
Preheat oven to 350.
 
In a large mixing bowl, cream your margarine and brown sugar until smooth, then mix in the applesauce and vanilla.
 
Sift together the whole wheat flour, AP flour, baking soda, cinnamon, nutmeg and salt and introduce into the creamed sugar mixture, one half at a time and mix well by hand. I find a silicone spatula is great for this.
 
Then add one cup of the oats, apple pieces, nuts and use your hands to mix together. Then add remaining oats and the water and mix until incorporated.
 
Take about a 2 Tbsp piece, roll it slightly into a ball and put onto a non stick cookie sheet and press down with the back of your hand. Bake for 15 -18 minutes. I found they were done after about 17 minutes, but I like cookies that are soft and chewy. Adjust to your taste.
 
Cool them on the cookie sheet for about 1-2 minutes and then transfer for a cooling rack. They are great the day they are made and for a day after. They might last longer, but mine didn’t stay around that long.
 
Options: I think they would also be good with some raisins, or dried figs or dates added.

Alice Water’s Slow Cooked Broccoli

Leave a comment

This is a dish that I first read about in an article about  Alice Waters and Chez Panisse in Berkeley California. People mentioned that sometimes they had this amazing dish on the menu and many people tried to replicate it. Eventually Alice herself offered up the recipe, but I have to admit that my first go at it did not yield the best results.

I felt that it was unpleasant to look at and had lost that rich broccoli flavor  That being said, when you cook broccoli for 2 hours (yes, the recipe does call for two hours), what do you expect?

I felt there was a better way and after some experimentation, I have come up with my version which I really like. The key is to cook it very slowly and not to bother it too much.

Ingredients:

1lb Broccoli, cut into 1 inch pieces, stems and florets
4 Tbsp Extra Virgin Olive Oil
1/2 cup Vegetable Broth, or 1/4 cup White Wine and 1/4 cup broth
2 Lemons zested and then juiced
4 cloves of Garlic, sliced
1 Shallot, thinly sliced
1 tsp Salt
Freshly ground Black Pepper
1 tsp Chili Flakes

Preparation:

Begin by slicing  your broccoli, garlic and shallots. Put into a saucepan, and add olive oil, juice and zest of lemons, broth, salt and chili flakes and bring to a soft simmer. Cover and cook for 2 hours, stirring occasionally adding more broth if it starts to dry out.

Serve over pasta of your choice with Parmesan cheese. I particularly like it with orecchiette. Or, it’s an excellent side dish.

Sweet Potato Madras

Leave a comment

This is one of my favorite curries. I invented it as a way to get that wonderful intense curry taste without meat and it is excellent. You can control the heat by reducing the cayenne pepper or using a bit less curry paste.

Ingredients:

2 Tbsp Oil
1 large Onion, chopped
4 cloves Garlic, chopped
1  inch piece of fresh Ginger, grated

2 Medium Sweet potatoes, peeled and cut into 1 inch cubes
1/2 cup Tomatoes, crushed

3-4 Tbsp Curry Paste, Pataks is one of the best. I use the Madras Paste.
1/4 tsp Cardamon, ground
1/4 tsp Cinnamon, ground
Pinch of Cloves, ground
1 tsp Garam Marsala
1/2 tsp Cayenne Pepper, ground
4 Curry Leaves
1/4 tsp Coriander, ground

1/4 cup shredded sweetened Coconut
Juice of one Lemon
Salt and Black  Pepper to taste
Water, as needed.

Preparation:

Begin by placing the onion, garlic and ginger into a food processor and pulse until it is puréed. I have a mini food processor I use for this.

Then heat your oil in a pan which has a lid and once the oil is hot, add your purée and some salt and pepper and sauté it for 7-10 minutes.  Then add your curry paste and spices and sauté for 3-4 minutes.

Add your sweet potatoes and the rest of your ingredients and put on the lid and bring to a simmer. At this point you may add a little water if the curry is too thick, but not too much water. You want it to be the consistency of a stew not a soup.

You can continue cooking for 45 minutes covered on the stove top or you can finish it in a preheated 325 degree oven for 35 minutes.  You just need to make sure the sweet potatoes are cooked through.

Remove from heat or oven and allow it to sit covered for 5 minutes and serve with naan bread and basmati rice.

Cashew Nut Curry

Leave a comment

This is a favorite curry of mine. I have had it many times, but tried to recreate the one I had in London at Vineet Bhatia Rasoi in Chelsea. I think this is very close. Note: I have added ground spice amounts for those of you who don’t have a whole spice grinder.

The key to making this a stunning dish, is to make sure the paste is fully cooked, so the spices lose their raw flavor. Making sure the cashew nuts are properly roasted and keeping to the final timing, so the cashews still have some crunch. It is not a difficult recipe, but it’s worth reading it through to make sure the process is clear before you begin.

Ingredients:

1½ cups roasted Cashew Nuts
1 ½ cups diced Tomatoes, pureed
2 Tbsp Butter or Ghee
1 Tbsp Oil
2-3 Tbsp Coconut Milk
1/2 – 1 tsp Salt
Coriander/Cilantro Leaves, chopped
 
For Onion/Garlic /Ginger Paste:
 
1 tsp Garam Masala
3 Cloves, Approx 1/8 tsp ground cloves.
3 Green Cardamoms, peeled, approx 1/8 tsp ground cardamom.
1 inch Cinnamon Stick, approx 1/2 tsp ground cinnamon.
1 Tbsp Coriander Seeds, approx 1/2 tsp ground coriander.
½ tsp Cumin Seeds, approx 1/4 tsp ground cumin.
2 tsp Sugar
4 Dried Red Chilies
8 Cashew Nuts
2 Onions, medium size, peeled and loosely chopped
3 cloves of Garlic, peeled and chopped
2 tsp Ginger Root, peeled and chopped
 
4 Curry Leaves
 
Preparation:
 
Preheat your oven to 350F and roast your cashews. Watch them closely. Usually, it takes about 5-7 minutes. Remove from oven and set aside.

Grind all the dry ingredients (first grouping) listed under onion/garlic/ginger paste until they are powdered and then add to the rest of the ingredients, except the curry leaves, into a small food processor and grind to a smooth paste.
 
Add the 2 tbsp of butter and your oil to the pan and bring it to a medium heat and add the ground paste mixture and curry leaves. Cook it on medium to medium low, stirring until the spices begin to become aromatic and its raw smell disappears and the oil starts to separate. It will take about 7 – 8 minutes.
 
Next, mix in tomatoes and cook for 4 minutes. Add salt and sugar. If needed, add just enough water to just loosen the mixture. Do not make it too thin.
 
Add cashew nuts, and coconut milk, and let it simmer for another 5 minutes. Garnish with chopped coriander leaves and serve with basmati rice. 


Vegan Bacon and Caramelized Onion Dip

Leave a comment

I found this online and adjusted it slightly and it came out really well. I served it with a sliced sourdough baguette and it was perfect. I must point out that just because it’s vegan doesn’t mean it’s low calorie…but it certainly is good.

Ingredients:

1 Tbsp Earth Balance or other vegan butter.

1 Tbsp Vegetable Oil
1 1/2 pound Onions, peeled and thinly sliced
½ tsp Salt
¼ tsp Thyme
1 Tbsp Sherry Vinegar
½ cup non-dairy Sour Cream
½ cup non-dairy Veganaise
4 oz shredded vegan Cheddar Cheese, I like Daiya.
¼ cup soy bacon bits, Bacos or McCormick’s BacN
¼ teaspoon ground Black Pepper

Preparation:

Melt the butter and oil in a large heavy pan on medium-high heat. Add the onions, thyme and salt and cover and cook over medium heat, stirring occasionally.

After 30 minutes  I found that the onions were still a bit watery, so I took off the lid and continued cooking them until they were golden and almost dry. Remove from heat and let them cool.

Preheat the oven to 400. In a large bowl, combine the sour cream, Veganaise, sherry vinegar, vegan cheese, Bacos and pepper. Mix in the onions and transfer to  a 2-3 cup baking dish. Cover and bake for 15 minutes,  then remove the top and bake for another 5 minutes or until bubbling and golden brown on top.

Serve immediately.

MaPo Tofu- My Favorite Sichuan Dish

1 Comment

This has always been a favorite dish of mine and I wanted to find a way to make it without the ground pork. I made it for friends, who don’t eat meat last night and it was really good. It has all of the flavor I love, without the meat.

It has a few critical ingredients, which might take a bit to find, but once you have them you will have enough to make it many times. I have divided it into four steps to make it easier to follow. As with all Asian food, make sure to prepare all ingredients before you start cooking.

 

Ingredients:

½ cup Vegetable Broth
1 Tbsp Chili and Garlic Paste
2 tsp Dark Soy Sauce
1 Tbsp Soy Sauce
1 Tbsp Toasted Sesame Oil
2 tsp Sugar
1 1/2 tsp Cornstarch

3 Tbsp Oil
4 cloves of Garlic, minced
1 inch piece of fresh Ginger root,, peeled and minced
1 Red Pepper, cut into 1 inch pieces.
6 Green Onions, chopped, white part only. Set the green bits aside for dressing the dish at the end.

1 Tbsp Fermented Black Beans, mashed.
1 tsp Szechuan Peppercorns, ground. These are critical, so keep looking until you find them.
1 Tbsp Chili Bean Paste, also call doubanjiang

14 oz Medium Firm Tofu, cut into ¾ inch cubes

Preparation:

Combine the first seven ingredients into a small mixing bowl and mix thoroughly, and set aside.

Heat your wok until hot and then add 3 Tbsp of oil and stir fry the garlic, ginger, red pepper and green onions until just slightly softened. Add in the black beans, peppercorns and chili bean paste and sauté briefly.

Then add the tofu and gently toss for 1 -2 minutes. Then add the vegetable broth mixture and gently toss until the dish thickens. Sprinkle the reserved green onions on top as garnish and serve with white of brown rice.


Salsa de Chili de Arbol

Leave a comment

I made a wonderful, albeit, very spicy salsa last night. Sorry, no step by step pics this time.

I have had this many times at taco stands and in Mexico, but never tried to make it myself, and it is really quite something. Be warned it is hot, but it is a fast hit of heat and then it fades. The smoky, nutty flavor is worth every tear.

Ingredients:

30 Chili de Arbol, with hard stems cut off
2 Tbsp Vegetable Oil
3-4 Roma Tomatoes, cut into quarters
4 cloves of Garlic
½ cup Water
2 -3 tsp Salt

Preparation:
Begin, but sautéing the chilies in the oil until they take on a nice golden color. Do not let them burn, or you will need to start over. Usually it takes about 5- 10 minutes on medium heat while stirring frequently.
When they are done, turn them over into a food processor or blender, and then add the tomatoes, salt and the whole garlic to the pan and sauté for a few minutes. Then add the water and continue sautéing until the tomatoes are cooked and some of the cooking liquid has evaporated.
Then turn into the blender and blend aggressively until smooth and serve warm or cool down in the refrigerator. I find this salsa is best when served at a slightly cool or room temperature. It is perfect with tortilla chips or on tacos on any roasted meat, especially chicken.