Allrecipes: Banana Sheet Cake

You know what the world needs now?  No, not love.  Well, yes, love.  We always need love.  But also banana cake.  Because I ordered bananas in my grocery delivery, didn't use them, and now they're a fantastic shade of speckled.  Which is the best time to make delicious desserts.  And the best part is getting to spread a layer of sweet cream frosting on the top.  Perfection.

Banana Sheet Cake
From Allrecipes

1½ cups mashed bananas
2 teaspoons lemon juice

3 cups all-purpose flour

1½ teaspoons baking soda

¼ teaspoon sea salt

¾ cup (1½ sticks) unsalted butter

2⅛ cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

1½ cups buttermilk

Cream cheese frosting

½ cup unsalted butter, softened

1 (8-ounce) package cream cheese, softened

3½ cups powdered sugar

1 teaspoon vanilla extract

Preheat oven to 275°F. Grease and flour a 9x13-inch pan.

In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.

Bake in preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

For the cream cheese frosting:

In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Makes 18 servings

Red Hot and Blue: Warm Potato Salad

This is it, folks.  The bestest, most awesome potato salad.  And interestingly, also probably the easiest.  This definitely has less ingredients than the other delicious varieties I've made.  And yet, it's somehow....special.  Maybe it's the fact that it's served still a bit warm, so you don't have to wait an hour or two for everything to sit in the fridge.  Maybe it's the rustic feel of it.  Whatever it is, I highly recommend that you try it.

Warm Potato Salad
From Red Hot and Blue, as seen at Food.com

4 pounds Red Bliss potatoes
4 large eggs
½ cup finely chopped green onion, light and dark green parts only
1¼ cups Duke's mayonnaise
1¾ teaspoons celery seeds
2 teaspoons sea salt

Steam the potatoes in their skins for approximately 45 minutes. Set aside until cool enough to handle. Hard boil the eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes - the skin gives the salad part of its unique texture and taste).

In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY - you want salad, not mush - until blended.

Serve at room temperature for up to 2 hours after making and refrigerate leftovers. It tastes best when room temperature, but is delicious cold, too, so if you are making this in advance, it's fine to chill it.

Makes 12 servings

Double Spinach Lasagna

Since we're now in a bit of a full-blown pandemic panic, I decided to use some of the items already in my pantry and what I could snatch off the bare shelves of the grocery store to make myself some dinner.  A fantastic dinner that keeps well and will keep me fed for most of the week.  And since I'm a huge fan of spinach, it features prominently in this dish.  Also, I'm kind of a saucy lasagna person, so I like using lots of extra; if you're more of a crispy edge lasagna person, feel free to scale back.

Note: I used vodka pasta sauce in mine, but you can certainly go with whatever sauce profile moves you.

Double Spinach Lasagna

2 tablespoons unsalted butter
4 ounces cremini mushrooms, sliced

1 (5-ounce) bag baby spinach leaves

1 (32-ounce) container whole milk ricotta
1 (8-ounce) package Kraft Five Cheese Italian shredded cheese
2 teaspoons Italian seasoning

1 large egg
1 pound Italian sausage

1 tablespoons canola oil
1 yellow onion, finely chopped
3 cloves garlic, minced

2 (24-ounce) jars pasta sauce
1 (17.6-ounce) package Delverde instant lasagna noodles with spinach

⅓ cup grated Parmesan cheese

Preheat oven to 350°F.

In a 12-inch skillet, melt butter over medium-high heat.  Add the mushrooms and sauté until they release their water and then it cooks off.  Add the spinach leaves and toss together until the spinach wilts.  Remove from the heat and set aside to cool.

In a large bowl, combine the ricotta cheese, half of the shredded cheese, the Italian seasoning and the egg.  Mix well.  Add the cooled mushroom and spinach mixture and stir to combine.  Set aside.

In a 12-inch skillet over medium-high heat, add the loose sausage and the oil, breaking the sausage up into crumbles.  When the sausage is almost cooked through, add the onion.  Continue to cook until the onion is translucent, then add the garlic.  Sauté for another 30 seconds, just until you start to smell the garlic, then add a jar of pasta sauce.  Stir until warmed through.

Spray a large glass or ceramic lasagna dish with cooking spray.  Spoon some of the sausage sauce mixture into the bottom of the dish, then lay down a layer of the instant lasagna noodles.  Spread one third of the ricotta mixture over the noodles, then spoon additional sauce over the cheese before topping with the next layer of noodles.  Continue layering until ricotta and sauce are all used up and there are noodles on the top.  Pour the second jar of pasta sauce over the top of the bare noodles, then sprinkle with the remaining shredded cheese and the Parmesan.

Spray a large sheet of aluminum foil with additional cooking spray, then cover the lasagna dish, sprayed side down towards the cheese.  Bake for 1 hour, then remove the foil and bake for another 20 minutes, or until the cheese starts to brown.  Let set for approximately 15 to 20 minutes to cool slightly before slicing.

Makes 12 servings

Leftover Chili

What do you do with leftover meat?  Especially leftover tender expensive meat?  Reuse it, that stuff is pricey.  So I figured that even with the slightly sweet (nearly non-existent) sauce on the beans, I could probably make a decent chili.  And to be perfectly honest, I think I enjoyed this incarnation more than the original.  Feel free to substitute whatever meat and beans you like, just keep testing for flavor until you get a profile you enjoy.

Note: I used the leftover ribs and beans from my Braised Short Ribs with Dr. Pepper Beans, and even though the beans were cooked in soda and were sweet in that dish, the chili powder and cocoa powder worked their magic, and I didn't notice anything off when they were converted to chili.

Leftover Chili

1 tablespoon canola oil
½ onion, chopped
1 green pepper, chopped
2 slices bacon, chopped
2 large cloves garlic, minced
1 pound cooked short rib meat, cut into cubes
1 (15.5-ounce) can cannellini beans or about 2 cups cooked beans
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can tomato sauce
1½ tablespoons chili powder
1 tablespoon cocoa powder
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1 teaspoon sea salt

In a large Dutch oven, heat oil over medium-high heat and then add onion, green pepper, and bacon.  Saute until onion begins to soften, then add garlic and short rib meat.  Once the rib meat starts to loosen up, add the remaining ingredients.  Bring to a simmer and cook, stirring occasionally, until everything is hot and the flavors have melded, about 25 to 30 minutes.

Makes 6 servings

Home Grown: Braised Short Ribs with Dr. Pepper Beans

I don't know what I was thinking when I picked this recipe to make.  I think I'm still searching for the perfect from-scratch baked beans, with that thick sweet bacony sauce surrounding the tender beans.  But alas, today is not that day.  The short ribs were actually pretty good, nice and tender.  But the beans.  Oh, the beans.  They were not the beans of my dreams.  They were sad beans, nearly naked, without that beautiful coating that I'm yearning for.  So the search continues...

Note: I used great northern beans instead of kidney beans.

Braised Short Ribs with Dr. Pepper Beans
Adapted from Home Grown: Cooking from My New England Roots

For the beans:
2 cups dried kidney beans
Canola oil, for the dish
2¾ teaspoons kosher salt
2 to 3 cups Dr. Pepper soda
⅓ cup tomato paste
1 tablespoon apple cider vinegar
¼ teaspoon freshly ground black pepper
3 thick-cut bacon slices, quartered crosswise

For the short ribs:
4 pounds bone-in beef short ribs, cut crosswise into 4-inch pieces
Kosher salt and freshly ground black pepper
¼ cup plus 3 tablespoons olive oil
3 celery stalks, chopped
2 carrots, chopped
1 medium onion, chopped
1 large tomato, cored and quartered
6 garlic cloves
¼ bunch fresh thyme
2 cups beef stock
1½ cups dry red wine
2 tablespoons whole-grain mustard
4 tablespoons chopped fresh flat-leaf parsley

Make the beans:
Put the beans in a bowl and add enough cold water to cover by a few inches.  Soak at room temperature overnight.

Preheat the oven to 375°F and lightly oil an 8-inch square baking dish.

Drain the beans and transfer to a heavy-bottomed pot or Dutch oven.  Add enough fresh water to cover and 2 teaspoons of the salt, then bring to a boil over high heat and cook until the beans are just tender, about 20 minutes.  Drain and transfer to a large bowl.

Add 2 cups of the soda, the tomato paste, vinegar, the remaining ¾ teaspoon salt, and the pepper and stir to combine.

Transfer the beans to the prepared baking dish and top with the bacon.  The beans can be made up to this point, covered, and refrigerated overnight, or baked, cooled, and refrigerated, then reheated before serving.  Bake until the bacon is crisp and the beans are hot and bubbling, about 1 hour, adding more soda to the dish if the beans are beginning to look dry.  If, after an hour, the beans are still not tender, cover with aluminum foil and cook until they are (older beans take longer to soften).  When the beans are tender, remove from the oven and reduce the oven temperature to 275°F.

Make the short ribs:
Heat a large cast-iron skillet over high heat.  Season the short ribs with salt and pepper and drizzle with 3 tablespoons of the olive oil.  When the pan is hot, add the short ribs (in batches, if necessary) and sear, turning, until well browned on all sides, about 10 minutes.  Transfer to a plate.

In a food processor, combine the celery, carrots, onion, tomato, and garlic and process until the mixture is finely, evenly chopped.

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.  Add the remaining ¼ cup olive oil and the thyme to the pot.  Add the vegetables, season with salt and pepper, and cook, stirring frequently, until lightly browned, about 10 minutes.

Pour in the stock and wine and bring to a boil.  Add the browned short ribs to the pot; the liquid should almost cover the meat.  Reduce the heat to bring the liquid to a simmer, cover the pot, and transfer to the oven.  Uncover and check after 15 minutes; the liquid should be just simmering.  Adjust the oven temperature, if necessary, then re-cover and cook.  Cook until meat is very tender, 2 to 2½ hours.  Remove the short ribs from the oven and return the beans to the oven to warm through.  The short ribs can be prepared to this point, cooled to room temperature, then transferred to the refrigerator.  The following day, scrape the congealed fat from the surface and rewarm gently, covered, over low heat.

Transfer the short ribs to a rimmed platter.  Pour the short rib braising liquid through a fine-mesh strainer into a large measuring cup or bowl.  Let stand until the fat rises to the top, then skim off and discard.  Transfer 2 cups of the braising liquid to a small saucepan (discard any remaining braising liquid).  Stir in the mustard, then bring to a boil over high heat.  Boil the sauce until it has reduced to ¾ cup, about 15 minutes.  Spoon the mustard jus over the short ribs, sprinkle the parsley over, and serve, accompanied by the warm beans.

Makes 6 servings

Breakfast Bakes: Warm Orange Muffins

I was so excited by the piles of citrus at my local grocery store that I bought more than I could probably eat in a lifetime, so now I'm searching for ways to use up this bounty.  I love the idea of orange rolls, orange bread, orange muffins, so this recipe was right up my alley.  These muffins are fantastic, lightly scented, and just sweet enough.  Warm, with some good butter, they make a great breakfast.

Warm Orange Muffins
Adapted from Breakfast Bakes

1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup candied orange peel, chopped
1 large egg
Grated zest of 1 orange
½ teaspoon vanilla extract
½ teaspoon orange blossom water (optional)
1 cup buttermilk
½ stick unsalted butter, melted and cooled

Preheat the oven to 400°F.  Grease or spray a 12-cup muffin pan or line with paper liners.  Sift the flour, baking powder, and salt into a large bowl, then stir in the sugar and chopped orange peel, and make a well in the center.

Beat the egg, orange zest, vanilla extract, and orange blossom water in another bowl or 4-cup measure until foamy.  Beat in the buttermilk and melted butter.  Pour into the well and lightly stir until just combined.  Do not overmix; the batter should be slightly lumpy.

Spoon the batter into the prepared cups, filing each about ¾ full.  Bake until risen and golden, and a cake tester inserted in the center comes out clean, about 20 minutes.  Remove pan to a wire rack to cool, about 2 minutes, then remove muffins to the wire rack to cool slightly.  Serve warm.

Makes 12 muffins

Alexandra's Kitchen: Buttermilk Blueberry Breakfast Cake

I picked up a bunch of organic blueberries because they looked so nice at the store, and I also picked up some buttermilk, because you can always make cool stuff with buttermilk, but then I waited for the supreme, ultimate opportunity to make something special with these ingredients.  And I almost let that time pass me by.  So then it was a rush to find something fantastic to use everything up, and I lucked upon this recipe that took care of everything.  And yes, it's okay to eat this cake for breakfast.  You have permission.

Buttermilk Blueberry Breakfast Cake
Adapted from Alexandra's Kitchen blog

½ cup (1 stick) unsalted butter, at room temperature
Zest from 1 large lemon
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour, divided use
2 teaspoons baking powder
1 teaspoon kosher salt
12 ounces fresh blueberries, divided use
½ cup buttermilk

1 tablespoon demerara sugar

Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the sugar until light and fluffy. Add the egg and vanilla and beat until combined.

Meanwhile, toss 2 cups of blueberries with ¼ cup of flour, then whisk together the remaining 1¾ cups flour, baking powder, and salt.

Add half of the flour mixture to the batter, and mix at low speed to incorporate. Add all of the buttermilk and mix again. Add the remaining flour, and mix until flour is absorbed. Remove the bowl from the mixer and gently fold in the blueberries with a spatula (leave excess flour from the blueberry bowl behind).

Grease an 8-inch square baking pan with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining blueberries and demerara sugar.

Bake for 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.

Makes 8 to 10 servings

Food and Wine: Basler Läckerli

I meant to make these for Christmas.  I really did.  But they needed candied citron (I used Buddha's hand), and I couldn't locate a decent one until the citrus boom of late winter, a.k.a now.  So they had to wait.  And despite their rather spartan appearance, these things are actually pretty tasty.  Especially served alongside some hot tea or coffee.  And they keep basically forever, or as long as it takes for you to make your way through the passel of them.

Basler Läckerli (Basel Treats)

From Food and Wine magazine, December 2015

¾ cup honey
⅓ cup plus 1 tablespoon granulated sugar
¼ teaspoon kosher salt
2 cups all-purpose flour
1½ teaspoons baking powder

1 large egg, lightly beaten
⅔ cup blanched almonds, finely chopped
½ cup finely chopped candied orange peel
¼ cup finely chopped candied citron peel
1 tablespoon finely grated orange zest
1½ teaspoons finely grated lemon zest

1½ teaspoons ground cinnamon

⅛ teaspoon ground cloves
⅛ teaspoon freshly grated nutmeg
¼ cup confectioners’ sugar

In a small saucepan, combine the honey with the granulated sugar and salt. Cook over moderate heat, stirring occasionally, until the honey and sugar are melted and beginning to simmer, about 3 minutes. Transfer to a large heatproof bowl and let cool slightly, about 20 minutes.

Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper. In a small bowl, sift the flour with the baking powder. Using a sturdy spatula or wooden spoon, stir the egg into the honey mixture. Stir in the almonds, candied orange and citron peels, orange and lemon zests, cinnamon, cloves and nutmeg, then stir in the sifted flour.

Scrape the dough onto the prepared baking sheet and, with floured hands, press into a 12x9-inch rectangle, about ¼-inch thick. Bake for about 20 minutes, rotating the baking sheet halfway through, until golden and puffy.

Meanwhile, in a small saucepan, combine the confectioners’ sugar with 2 tablespoons of water and bring to a boil over moderately high heat. Boil the syrup until it begins to thicken, about 5 minutes. Keep warm.

As soon as the läckerli is done, brush the surface with the hot glaze. While it’s still hot, carefully slide the parchment onto a work surface. Using a sharp knife, trim the edges of the rectangle and cut the läckerli into 2-by-1-inch bars. Let cool before serving.

Makes 4 dozen bars

Pioneer Woman: Tater Tot Breakfast Casserole

I keep looking for delicious new ways to do breakfast because I do think it's an important meal, and I would like to do it right.  But mine normally consists of some form of coffee, and when I realize I'm actually super hungry around 10am, whatever I can scrounge to get me to lunch.  So I made the effort to get this in the oven, and I'm super glad I did.  This takes the concept of the potato breakfast casserole and makes it even easier, if that's possible, by just using handfuls of tater tots.  Easy is awesome when you're busy as heck, so this is two thumbs up for me.  Second thumb up for being delicious, too.

Note: I used Alexia Crispy Seasoned Potato Puffs with roasted garlic and cracked black pepper.

Tater Tot Breakfast Casserole
Adapted from Pioneer Woman

1 (16-ounce) bag frozen Tater Tots
Butter, for the baking dish
1 tablespoon olive oil
1 pound breakfast sausage, regular or spicy
1 medium onion, very finely diced

1 red bell pepper, very finely diced
1 green bell pepper, very finely diced
1 cup milk
½ cup half and half
¼ teaspoon Lawry's seasoned salt
¼ teaspoon cayenne
4 large eggs
2 cups grated sharp Cheddar cheese
1 cup grated pepper jack cheese
Kosher salt and freshly ground black pepper

Line up the tater tots in a buttered 9x13-inch baking dish.

Add the olive oil to a large skillet over medium heat. Add the sausage, onion, and bell peppers, and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.

In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.

Preheat the oven to 350°F.

Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.

Makes 8 servings

Nick and Sam's: Lobster Macaroni and Cheese

I've wanted to make lobster mac and cheese for quite a while.  I mean, what could possibly be more delicious than two fantastic dishes in one comforting pot?  And I didn't want just some Velveeta thrown in with the lobster.  That would be an insult to the lobster.  So I looked for a chef-made fancy version.  And I spend several days on this project, working towards my ultimate reward.  Only to be....let down.  What a bummer.  The lobster butter didn't have any sort of super awesome flavor.  And the mac and cheese was honestly not that great.  I'm not sure what Nick and Sam's is actually serving in the restaurant, but I'll give this one a pass.  If it only took 30 minutes, it might be worth it.  If you just really love challenges, go for it.

Lobster Macaroni and Cheese

Adapted from Nick and Sam's, as seen at The Dallas Morning News

1 pound dry tortiglioni
12 ounces Lobster Béchamel (see below)
Cooked Lobster meat (see below)
Lobster Bread Crumbs (see below)
½ cup shredded 2-year aged white Cheddar cheese
½ cup shredded mozzarella
Chopped parsley, to garnish

Boil water with salt in a medium pot. Stir in macaroni and cook 7 to 8 minutes until macaroni is tender, stirring occasionally. Drain pasta. Do not rinse!

In large sauté pan, add Lobster Béchamel and heat over medium heat. Then add cooked pasta, lobster meat, and both cheeses, stirring together until mixed well. Place mixture in a medium-sized serving bowl, top with bread crumbs, and toast under broiler until golden brown. Use parsley to garnish.

Makes 4 servings

Cooked Lobster
2 (1½-pound) lobsters
Ice

Fill a large pot with water. Salt to taste. When water is boiling, add lobsters and cook for 10 minutes. While lobster cooks, fill a large bowl with ice water. After 10 minutes, remove lobsters from pot and quickly place in ice water to stop them from cooking further.  Crack open the shells and remove the meat from the tails and claws, which should yield about ½ pound total.  Rinse out shells and set aside for Lobster Butter.

Lobster Butter
2 pounds unsalted butter
½ pound lobster shells
1 tablespoon lobster base

Preheat oven to 400°F. Place lobster shells on a baking sheet pan and place in oven.  Roast lobster shells until a deep red or orange color develops, 15 to 20 minutes.

While shells are roasting, add butter to a small pot. Melt butter on medium heat. When butter is completely melted, whisk in lobster base.

When the shells are done roasting, add them to the pot of butter. Adjust heat until a simmer is achieved. Using a ladle, skim the top of the butter, removing all impurities forming on top of the butter. Repeat this process for about 30 minutes. Butter should be toasted orange in color. Strain through a fine strainer and discard shells.

Lobster Béchamel
1 cup Lobster Butter, divided use
4 small shallots, sliced thin (about ¼ pound)
5 to 6 sprigs fresh thyme
1 garlic clove, minced
2 tablespoons cognac
4 to 5 ounces roasted lobster shells
½ quart whole milk
1 quart heavy whipping cream
1 teaspoon ground nutmeg
½ cup all-purpose flour
2 cups shredded 2-year aged white Cheddar
Salt and pepper to taste

Melt ½ cup Lobster Butter in small stock pot on medium heat. Add sliced shallots, thyme, and garlic to pot. Sauté all ingredients until onions are translucent. Make sure not to caramelize onions or garlic. Add the cognac, and let simmer for 1 to 2 minutes. Add lobster shells, milk, heavy cream, and nutmeg. Reduce heat to a simmer and simmer for 2 hours, stirring occasionally.

In a separate small stock pot, melt remaining ½ cup Lobster Butter over medium heat. When butter is completely melted, add flour and whisk together thoroughly. Keep stirring over medium heat for 5 to 8 minutes. Then place strainer over the pot and add cream from the other pot. Discard items in the strainer and keep stirring until sauce thickness is achieved. While sauce is still hot, stir in Cheddar cheese. Season with salt and pepper to taste.

Lobster Bread Crumbs
1 heaping cup panko bread crumbs
⅓ cup Lobster Butter, melted

Combine ingredients in a bowl and mix well.