Is there a better way to get one's daily supply of potassium than through a big helping of banana cream pie? Maybe, but why deprive yourself of the pleasure of this one? My wife's art colleague calls it the banana cream pie diet.
The first recipe I tried was from the Joy of Cooking, circa mid 20th century. It was simple enough but the filling was too thin and the pie ran when at room temperature. Also, a lot of cream pies not only call for cream in the filling but also the topping. My sweetie thought a meringue would be a nice touch. Always nice when someone is looking out for your belt size.
The next recipe I looked at was one by entertainer-disguised-as-chef, Emeril Lagasse. This dude really loves bananas. For a 9" pie he uses 9 bananas cut into ½" pieces. That's more potassium than most people get in a year. I do like the filling, however, which seems to be just about right.
So, it's modification time in the kitchen. We just finished the first pie... It was well received. Now on to the second recipe. This place is quickly becoming a local test kitchen but no one here seems to object.
For the pie dough: Oven @400°F. Chill ¼ cup of water by placing several ice cubes into a measuring cup and fill with water. Next weigh 6 ounces, about 1 cup, of all purpose flour and add it to your food processor. Add pinch of salt and a pinch of sugar. Take 3 ounces of butter, cut into ¼" to ½" slices and then quarter the slices. Place into the processor bowl and pulse 4 times. Do the same with 1 ounce of lard, place into the processor bowl and pulse 3 times. Add a couple of tablespoons of water and pulse 4-5 times. Dough should just start to come together. Add another tablespoon of water and run processor until dough comes together into a ball.
Remove from processor bowl onto a well-floured surface and roll to fit a 9" pie pan. Place into pie pan, cut a piece of parchment paper large enough to fit into the pie pan on top of the dough and come up the sides about 3 inches. Wax paper is a substitute. Spray the bottom of the paper with a food spray, place on top of dough and fill with a weight. I use dry beans... the same beans for the past 10 years. Bake for 35 minutes, remove from oven and remove the weight and paper. Save the weight for the next time. Make an egg wash with 1 egg and 1 tablespoon of water. Mix well and wash the pie dough with a pastry brush. Bake for 7 minutes. Remove from oven and let cool.
Click here or the title to get the filling. As I mentioned earlier this is adapted from Emeril's recipe from FoodTV. I use only 2 cups of heavy cream. You can use another 2 cups of heavy cream for the topping. Follow the instructions for the meringue in the recipe and sub the cream top. You can use 1 teaspoon of vanilla instead of the bean. Save the egg whites for a meringue top.
Wednesday, June 22, 2005
Friday, June 17, 2005
Frittatas
Frittatas are the Italian version of an omelette. Or it could be my sister-in-law's version: the add whatever's-in-the -fridge to the eggbeaters recipe. I thought there had to be a better way to make this seemingly simple Italian dish and at the same time trying to keep it on the level of an omelette.
About a year ago, Sandy D'Amato of Sandford's Restaurant in Milwaukee, wrote about a trip he had taken to Trieste, Italy. It was asparagus season and this delightful vegetable was every where. Sandy shared his Asparagus Frittata with his local fans. I clipped the article and finally made it this past week. My only explanation for waiting so long to try this was fear of add-whatever to 'beaters.
Try this easy, delightful meal. Had to substitute local bacon for the pancetta, unfortunately. Pancetta is cured but not smoked bacon. If you have to make this substitution, be wary of the first addition of salt. Also, put under a hot broiler for 3 minutes. 4 seems to make it too dry for me.
About a year ago, Sandy D'Amato of Sandford's Restaurant in Milwaukee, wrote about a trip he had taken to Trieste, Italy. It was asparagus season and this delightful vegetable was every where. Sandy shared his Asparagus Frittata with his local fans. I clipped the article and finally made it this past week. My only explanation for waiting so long to try this was fear of add-whatever to 'beaters.
Try this easy, delightful meal. Had to substitute local bacon for the pancetta, unfortunately. Pancetta is cured but not smoked bacon. If you have to make this substitution, be wary of the first addition of salt. Also, put under a hot broiler for 3 minutes. 4 seems to make it too dry for me.
Monday, June 13, 2005
New York Style Cheesecake
Stick-to the-roof-of-your-mouth-capabilities: that's New York Style Cheesecake . It is pure, unadulterated cheesecake with no fancy ingredients added either to the cheesecake or placed on top of it. It's made with pure cream cheese, cream, eggs, and sugar, writes Linda Stradley at her web site What's Cooking America.I was first introduced to Turf's cheesecake when they were shipping from 85th street and York avenue in Manhattan. Didn't have to go across town to get the cake at their restaurant since I lived at 83rd and East End. I think they made the quintessential stick-to-the-roof of your mouth cheesecake. I remember that there was no crust on the ones I ate, but I don't know if that is NY style, or Turf's variation.
Long after I left the city, my brother would occasionally send me one. Always had to be the plain vanilla type cheesecake, nothing added.
An occasional NY cheesecake is not enough. Somewhere along the way I found this recipe and started making my own. It makes a bunch of cheesecake. This recipe is as close to Turf's as you can get.
Long after I left the city, my brother would occasionally send me one. Always had to be the plain vanilla type cheesecake, nothing added.
An occasional NY cheesecake is not enough. Somewhere along the way I found this recipe and started making my own. It makes a bunch of cheesecake. This recipe is as close to Turf's as you can get.
Wednesday, June 08, 2005
Salad Dressings
Salad Dressing. One of the easiest items of a meal to prepare yet one of the most overlooked. Many cooks spend hours in the kitchen preparing one of their best meals.... and then serve the salad with supermarket dressing.
Whether you're prepping for a 30 min. meal, ala Food TV's Rachel Ray, or for the spread that takes several hours to prepare, an outstanding salad dressing takes only minutes.
Vinagrettes are probably the most misunderstood dressing yet the simplest to make. The reason I say misunderstood is people think it's difficult to make...not so. Mix 1 to 2 tablespoons of a vinegar or citrus with 6 tablespoons of oil, olive or vegetable. Add seasonings to taste and voila! an easy- to-do topping to your fresh greens. Change the quantity of oil to suit your taste buds. According to Julia Childs herbs of your choice are optional as is dry mustard. I prefer to use a wet mustard such as a Dijon type. Don't forget the salt and pepper. Julia also suggests adding all ingredients to a screw-top jar and shake vigorously for 30 seconds to blend thoroughly.
Another easy salad dressing is Thousand Island which Sandy D'Amato wrote about in recent edition of the Milwaukee Sentinel Journal . It had been years since I had tried a Thousand Island dressing and it was a bottled one from the local supermarket.
Not any more. Sandy suggested that the lowly iceberg lettuce would be an excellent foil for this Thousand Island dressing. Made several hours ahead and chilled, it was just as he described it. His recipe serves four. I always make a double batch. Use it for dipping things like al dente asparagus. Just a couple, of course, since the dressing is a bit on the rich side.
At any rate, try it and let me know. Click the title or here to get the recipe.
Whether you're prepping for a 30 min. meal, ala Food TV's Rachel Ray, or for the spread that takes several hours to prepare, an outstanding salad dressing takes only minutes.
Vinagrettes are probably the most misunderstood dressing yet the simplest to make. The reason I say misunderstood is people think it's difficult to make...not so. Mix 1 to 2 tablespoons of a vinegar or citrus with 6 tablespoons of oil, olive or vegetable. Add seasonings to taste and voila! an easy- to-do topping to your fresh greens. Change the quantity of oil to suit your taste buds. According to Julia Childs herbs of your choice are optional as is dry mustard. I prefer to use a wet mustard such as a Dijon type. Don't forget the salt and pepper. Julia also suggests adding all ingredients to a screw-top jar and shake vigorously for 30 seconds to blend thoroughly.
Another easy salad dressing is Thousand Island which Sandy D'Amato wrote about in recent edition of the Milwaukee Sentinel Journal . It had been years since I had tried a Thousand Island dressing and it was a bottled one from the local supermarket.
Not any more. Sandy suggested that the lowly iceberg lettuce would be an excellent foil for this Thousand Island dressing. Made several hours ahead and chilled, it was just as he described it. His recipe serves four. I always make a double batch. Use it for dipping things like al dente asparagus. Just a couple, of course, since the dressing is a bit on the rich side.
At any rate, try it and let me know. Click the title or here to get the recipe.
Friday, June 03, 2005
Rhubarb Pie
Spring in the tundra (sorta north of Milwaukee, WI) means almost 70 degrees and rhubarb in the garden...even in the grocery stores. Rhubarb is generally eaten as a fruit but it is technically a vegetable (a member of the buckwheat family actually). The only edible portion of the plant are the thick celery-like stalks which can reach up to two feet long.
Mom used to make an excellent rhubarb pie... until she started adding the strawberries, the oranges, whatever was in the fridge. Adding the berries is a tradition in this country, so I've read, but I'm a purist. A neighbor has a small patch of rhubarb and never seems to run out...it was the source of Mom's pies for years and I've discreetly invited myself to carry on the tradition.
Rhubarb is really tart and so is cooked with a lot of sugar. Wash the stalks, trim the ends and slice into 1/2" pieces. Should have about 4 cups. Add 1¼ cups sugar and 3 tablespoons of tapioca ground fine in a spice mill. Combine until rhubarb is well covered.
For the crust put two cups flour into a processor along with a pinch of salt and a bit more sugar. Pulse a couple of time to mix. Add 4 tablespoons of chilled butter cut into small cubes of about ¼" and pulse the processor 4 to 5 times. Next add 2 tablespoons lard cut in small cubes and pulse 3 to 4 times. The mixture should have the texture of small peas.
Add 2 tablespoons of ice cold water and pulse 3 to 4 times. Dough should almost come together. Add 2 more tablespoons of ice cold water and pulse until dough forms a ball. A bit more water may be needed.
Oven @ 400°. Remove dough to floured surface and roll out until 1/8" thick. Remember you will need extra for the top. Cut the dough to fit your pie plate. Spray a piece of parchment paper with food spray and place on the dough and fill with a weight. I use navy beans. The same ones for over 10 years. Bake 15 minutes. Remove from oven and remove beans and parchment paper. Wash the surface of the pie dough with one egg + 1 tablespoon of water. Bake for 7 to 8 minutes.
Remove from oven and add filling. Cut the remaining pie dough into ½" strips for a lattice top. Dot the top of the pie with 2 tablespoons of butter cut into small cubes. Bake for 40 minutes or until nicely browned and bubbly.
Mom used to make an excellent rhubarb pie... until she started adding the strawberries, the oranges, whatever was in the fridge. Adding the berries is a tradition in this country, so I've read, but I'm a purist. A neighbor has a small patch of rhubarb and never seems to run out...it was the source of Mom's pies for years and I've discreetly invited myself to carry on the tradition.
Rhubarb is really tart and so is cooked with a lot of sugar. Wash the stalks, trim the ends and slice into 1/2" pieces. Should have about 4 cups. Add 1¼ cups sugar and 3 tablespoons of tapioca ground fine in a spice mill. Combine until rhubarb is well covered.
For the crust put two cups flour into a processor along with a pinch of salt and a bit more sugar. Pulse a couple of time to mix. Add 4 tablespoons of chilled butter cut into small cubes of about ¼" and pulse the processor 4 to 5 times. Next add 2 tablespoons lard cut in small cubes and pulse 3 to 4 times. The mixture should have the texture of small peas.
Add 2 tablespoons of ice cold water and pulse 3 to 4 times. Dough should almost come together. Add 2 more tablespoons of ice cold water and pulse until dough forms a ball. A bit more water may be needed.
Oven @ 400°. Remove dough to floured surface and roll out until 1/8" thick. Remember you will need extra for the top. Cut the dough to fit your pie plate. Spray a piece of parchment paper with food spray and place on the dough and fill with a weight. I use navy beans. The same ones for over 10 years. Bake 15 minutes. Remove from oven and remove beans and parchment paper. Wash the surface of the pie dough with one egg + 1 tablespoon of water. Bake for 7 to 8 minutes.
Remove from oven and add filling. Cut the remaining pie dough into ½" strips for a lattice top. Dot the top of the pie with 2 tablespoons of butter cut into small cubes. Bake for 40 minutes or until nicely browned and bubbly.
Tuesday, May 31, 2005
Incomplete Reporting
Being a tennis fan, I was watching Tommy Robredo and Marat Safin match yesterday and viewed some outstanding shots made by both players. I was particularly impressed how Safin seemed to have his demons under control. At least as of late.
However, about midway through the match, up jumped the devil. Safin was not playing particularly well at the moment, tossed his racket a couple of times and was given a warning. A little later the demons reappeared, broke his racket, went to the sideline to retrieve a new one and slammed the broken racket into the signage under his chair.
Thereafter, the demons seemed to disappear mainly because Safin improved his play. Then in the 5 set game 14 with the score 7-6 (no tie breakers at Roland Garros) Robredos was serving score love-30. Robredos served and the ball was called out. Safin approached the mark and over ruled the line call. Robredo served out and won the match.
Later that day I was watching CNN Headline News who showed the demonical episode twice within 2 minutes. Nothing was said of the line over rule.
Seems to me that if CNN only reports the bad stuff - that which sells - they then sully not only the reputation of whom they are reporting but also themselves making their reporting questionable.
Love to hear from you.
However, about midway through the match, up jumped the devil. Safin was not playing particularly well at the moment, tossed his racket a couple of times and was given a warning. A little later the demons reappeared, broke his racket, went to the sideline to retrieve a new one and slammed the broken racket into the signage under his chair.
Thereafter, the demons seemed to disappear mainly because Safin improved his play. Then in the 5 set game 14 with the score 7-6 (no tie breakers at Roland Garros) Robredos was serving score love-30. Robredos served and the ball was called out. Safin approached the mark and over ruled the line call. Robredo served out and won the match.
Later that day I was watching CNN Headline News who showed the demonical episode twice within 2 minutes. Nothing was said of the line over rule.
Seems to me that if CNN only reports the bad stuff - that which sells - they then sully not only the reputation of whom they are reporting but also themselves making their reporting questionable.
Love to hear from you.
Monday, May 23, 2005
Lemon Meringue Pie
My sweetie loves things lemon. Lemon chicken, lemon and almond tart and now a new addition, Lemon Meringue Pie. Alton Brown of FoodTV recently made a lemon meringue pie.... my first attempt at making the crust and filling with his recipe were not satisfactory....a soggy crust and a soupy center.
First, let me recap the crust. Alton uses a combination of butter and lard. He also refrigerates the crust several times along the way. ( Note: This dude is a food geek and has some compelling scientific reasons for cooking food his way. We chatted at the recent House Wares Show at Chicago's McCormick Place. I mentioned that he appeared a little off the wall on his Food Channel cooking show... he replied "maybe more than a little".)
I like the combination of the butter and lard because of the flakier result in the crust. Alton's recipe calls for cooking the crust less than 25 min. at 375°F. I prefer to cook the crust for 40 to 45 min. at 400°F. Wash with egg & water and return to the oven for another 7 to 8 min.
Alton's crust recipe, except for baking time: Oven @ 400°F. Three ounces unsalted butter and one ounce chilled lard, cut into pieces. Place 1 cup of flour into food processor, add a pinch of salt and a pinch of sugar (Pinches are normally about ½ teaspoon). Add butter and pulse 5 to 6 times. Add lard and pulse another 3 to 4 times. Mixture should be somewhat granular. Remove lid and add about 3 to 4 Tbsp. ice cold water. Pulse again until mixture just comes together in the bowl.
Place on a floured surface and roll into a 10" to 11" circle. Place dough into a 9" pie plate. Puncture surface with a fork. Cover dough with parchment paper and fill with dough weights, such as beans. Bake for 35 to 40 min. Remove from oven and take the beans and paper out of the shell (save beans for next time). With an egg wash, brush the entire surface and bake for 7 to 8 min.
I adjusted his filling for the pie and used only 1/3 cup of lemon juice instead of 1/2 cup. The lesser amount of juice makes the filling a bit more solid... and it gives the pie the right amount of lemon flavor for me.
Click the title to view recipe.
First, let me recap the crust. Alton uses a combination of butter and lard. He also refrigerates the crust several times along the way. ( Note: This dude is a food geek and has some compelling scientific reasons for cooking food his way. We chatted at the recent House Wares Show at Chicago's McCormick Place. I mentioned that he appeared a little off the wall on his Food Channel cooking show... he replied "maybe more than a little".)
I like the combination of the butter and lard because of the flakier result in the crust. Alton's recipe calls for cooking the crust less than 25 min. at 375°F. I prefer to cook the crust for 40 to 45 min. at 400°F. Wash with egg & water and return to the oven for another 7 to 8 min.
Alton's crust recipe, except for baking time: Oven @ 400°F. Three ounces unsalted butter and one ounce chilled lard, cut into pieces. Place 1 cup of flour into food processor, add a pinch of salt and a pinch of sugar (Pinches are normally about ½ teaspoon). Add butter and pulse 5 to 6 times. Add lard and pulse another 3 to 4 times. Mixture should be somewhat granular. Remove lid and add about 3 to 4 Tbsp. ice cold water. Pulse again until mixture just comes together in the bowl.
Place on a floured surface and roll into a 10" to 11" circle. Place dough into a 9" pie plate. Puncture surface with a fork. Cover dough with parchment paper and fill with dough weights, such as beans. Bake for 35 to 40 min. Remove from oven and take the beans and paper out of the shell (save beans for next time). With an egg wash, brush the entire surface and bake for 7 to 8 min.
I adjusted his filling for the pie and used only 1/3 cup of lemon juice instead of 1/2 cup. The lesser amount of juice makes the filling a bit more solid... and it gives the pie the right amount of lemon flavor for me.
Click the title to view recipe.
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