by Katheryn Leszczynski of Katheryn’s kitchen http://katherynskitchen.com/
Katheryn went to school in Alberta to become a professional chef and happily worked in that profession for 16 years. This banana bread recipe is tried and true.
“My husband loves banana bread, so I am always on the look out for over ripe bananas. If I spot some and I don’t have time to make the banana bread that day, I just freeze the bananas, with the skins still on, in a zip lock bag, for use later.”
Prep time: 10 minutes – Cooking time: 60-70 minutes – Yield: 1 loaf
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
1/4 cup sour cream(optional- makes the loaf a little more moist)
5-6 medium sized, overripe bananas, mashed
Preheat oven to 350 degrees F. Lightly grease 9 x 5 inch loaf pan.
Combine in a medium bowl, flour, baking soda and salt. In a separate bowl, cream together the butter and brown sugar, until light and fluffy, about 5 minutes. You may have to scrape down the sides of the bowl, once or twice.
Stir in beaten eggs, mashed bananas and the optional sour cream into the brown sugar butter mixture.
Add the flour mixture to the banana mixture and stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60-70 minutes, until a wooden skewer or toothpick, inserted into the centre of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn it out onto a wire rack. Please don’t try to remove the loaf from the pan until it has cooled for the 10 minute period because it will stick to the pan and not come out in one piece. You might also want to run a knife around the sides of the loaf and tap the bottom of the pan before popping it out.
Slice and serve with butter and enjoy!
Strawberry Rhubarb and Apple Galette
Self-taught chef and whole food expert, Bonnie Surette, runs Foodivore – in Waterloo, Ontario. From her years of experience baking and cooking in an “everyday kitchen”, she offers an updated perspective on home cooking with local food. www.foodivore.net
1 cup sliced strawberries, 1/2 cup chopped rhubarb, 3 large apples sliced
1/4 cup flour, ½ cup brown sugar, 1 tsp cinnamon, pinch salt
Combine all and set aside for 15 minutes.
5 1/2 cups all purpose flour
2 tsp salt
1 lb(2 cups) lard cut into chunks
1 cold egg
1tbsp white vinegar
In a large bowl, combine flour and salt. With pastry blender, cut in lard until mixture resembles course meal with a few pea size pieces. In a measuring cup, beat egg with vinegar. Add enough cold water to make 1 cup, mix well. Drizzle onto flour mixture a bit at a time, mixing in with a fork, until dough looks evenly moistened and holds together when lightly pressed between your fingers. You may not need to use all the liquid. Divide into 6 equal balls (for 9 inch pie), 4 for 9 1/2 inch pie. Wrap in plastic and pat into discs. Chill for at least 30 minutes before using. (at this point you can refrigerate for up to 1 week , or freeze for a few months.)
Assemble: Roll out pie crust. Place on a baking sheet. Pour fruit mixture into centre of pastry. Dot with 1-2 tbsp butter. Loosely fold pastry up around fruit–use a little water to bind it together where it has folded over itself–the centre will be open as the pastry will not be big enough to cover.
Bake at 375 degrees for 35-45 minutes. Galette is done when a fork or knife easily pierces the apples and pastry is golden brown. Enjoy!
Mennonite Girls Can Cook
“Mennonite Girls Can Cook is a blog about recipes, hospitality, relationships, encouragement and helping the hungry—and it’s a book, too! Like the blog, Mennonite Girls Can Cook—the book—is more than just recipes. It is about hospitality, versus entertaining; about blessing, versus impressing. It is about taking God’s bounty, and co-creating the goodness from God’s creation into something that can bless family and friends, and help sustain health and energy.”
Visit the Mennonite Girls Can Cook blog.
“Wonderful things happen when people are given the opportunity to gather around the table—a chance to nurture and build relationships, fellowship and encourage one another and create a place of refuge for those who have had a stressful day.” —Charlotte Penner, Mennonite Girls Can Cook
- 1/4 cup oil
- 1/2 cup sugar
- 1 egg
- 1 cup sour cream
- 1 teaspoon rum extract
- 1 2/3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup coconut..I prefer angel flake but shredded is fine too.
- Whisk together oil, sugar, egg, sour cream, and rum extract until well blended.
- Stir in dry ingredients, just until blended. Do not over mix.
- Fold in pineapple and coconut.
- Scoop into a greased 12 muffin pan.
- Bake at 375º for 20 to 25 minutes, until done and golden in color.
Welcome to The Pollan Family Table
We are Corky, Lori, Dana and Tracy Pollan, authors of the Pollan Family Table cookbook to be published by Scribner in October 2014.
Here is our recipe for delicious, buttery Mexican Wedding cookies
(contributed by Isaac Pollan, nephew/grandson).
Mexican Wedding Cookies
1 cup (2 sticks) unsalted butter, softened
1 1/2 cup confectioner’s sugar
2 teaspoons vanilla
1/4 teaspoon salt
2 cups all-purpose flour
1 cup pecans, finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Preheat oven to 350° F.
Line 2 baking sheets with parchment paper
Place the butter and 1/2 cup confectioner’s sugar in a mixing bowl and using an electric mixer, beat until light and fluffy. Beat in the vanilla, and with the mixer at low speed gradually add the flour and salt. Stir in the chopped pecans.
Form the dough into a ball, flatten it slightly, wrap it in plastic, and chill in the refrigerator for about 20 minutes.
Remove the dough and with floured hands take rounded teaspoons and roll it into 1-inch balls. Arrange the balls on the prepared baking sheets, spacing them in rows about 1/2 inch apart.
Place the pan on the middle rack of the preheated oven and bake for about 20 minutes until the cookies turn a pale golden-brown. Remove the pan from the oven and let them cool slightly on the baking sheet.
Asparagus Sesame Salad
By Edible Vancouver: the Manifesto
What we believe: Wine and beer are food; Kraft Dinner is not. Butter’s good; margarine is just yellow gunk. Soil beats strip malls, food gardens are preferable to lawns, and farmers are our heroes.
Asparagus Sesame Salad, Japanese style
Inspired by the goma-ae spinach salad served by many Japanese restaurants.
1 bunch (450g) asparagus
¼ cup (60mL) white or yellow sesame seeds
1 Tbsp (15mL) black sesame seeds (or use more of the regular white or yellow variety)
3–4 tsp (15-20mL) sugar
1 Tbsp (15mL) sake or mirin
1 Tbsp (15mL) tamari sauce
1 tsp (5mL) honey
Break the ends off your asparagus; this is more effective than cutting because they break naturally at the point where the stalk gets woody. Plunge into boiling water until they turn bright green and tender-crisp, about 2–3 minutes, depending on their thickness. Drain, refresh in cold water, then drain again and cut into pieces 2–3 inches in length.
Toast white or yellow sesame seeds in a skillet over medium-low heat, moving the pan frequently so they don’t burn. When they turn golden brown, transfer to a food processor and pulse until they are ground. Add 3 teaspoons sugar, sake or mirin, tamari, and honey. Blend well, taste, and if desired add the remaining teaspoon sugar.
Toast the remaining tablespoon sesame seeds in the same way. (If using black seeds, take extra care because it’s hard to tell when they’re toasted. Use your nose and don’t let them burn.). Then toss the asparagus pieces with the sesame dressing and garnish with remaining sesame seeds. Serve chilled or at room temperature. NOTE: this dressing is also great with blanched spinach or green beans.
Edible Vancouver asks you to Eat, Drink, Read, and Think. Our aim is to fuel the movement to repair our culture’s connections with food—where it comes from and how to enjoy it in season, as it was meant to be enjoyed. We’re a coffee-table quality print magazine launched in 2008 to celebrate local farmers, fishers, foragers, and food artisans.
We publish every two months and distribute copies, for free, throughout BC’s Lower Mainland.
MUFFIN IN A MUG – from a food pioneer with 50 years of farming and cooking experience.
Makes 1 muffin in only minutes. Use a huge rounded mug that is 4 ½ inches in diameter
This muffin is quick, easy to make and is packed with nutrition and energy. Mix it in a large glass microwave safe mug and nuk for 65 – 85 seconds in the microwave. Use a large wide rounded mug and when cool, cut it into slices from the top down.
1 tablespoon coconut oil
¼ cup crushed flax
1 teaspoon honey (or you could use 10 drops of liquid stevia)
2 teaspoons cinnamon
1 teaspoon baking powder
¼ cup chopped walnuts ¼ cup frozen or fresh blueberries*
Put coconut oil & honey in a large coffee mug. Soften it 25 seconds in the microwave.
Add flax, cinnamon, baking powder & egg. Mix until smooth. Sprinkle the chopped walnuts over, mix in just a little at the top part. Then top with blueberries and just press slightly into the batter. The walnuts help keep the blueberries from all sinking to the bottom. If using frozen berries, microwave 85 seconds, or fresh & microwave 85 seconds. Loosen the edge & the baked muffin will drop out of the cup easily.
A VARIETY OF OTHER ADDITIONS TO THIS MUFFIN
Instead of walnuts & blueberries exchange them for:
- ¼ cup unsalted pumpkin seeds & ¼ cup dried cranberries
- 1/3 cup raisins
- ¼ cup chopped dates & chopped nuts
- 1/3 cup sunflower seeds & ¼ cup dark chocolate chips
HEMP HEARTS – You can add 1 tablespoon hemp hearts with no difference in the muffin and add some extra nutrition.
Winnie is a pioneer in the real food industry with 50 years of farming and cookinging experience. Her love for cooking goes back to her grandmother’s kitchen where she remembers her love for cooking and baking, and the two of them making bread, buns and donuts together. To learn more about Winnie’s personal story and her amazing portfolio of healthy recipes, visit www.winnieswinningways.ca
This rich cake is particularly delicious served with fresh berries and
a sprinkle of cinnamon. You will need a high-powered blender to achieve the smoothest consistency possible.
Makes 16 servings
• High-powered blender
• 9-inch (23 cm) springform pan
4 cups raw cashews, soaked (see Tips) 1 L
1 cup filtered water 250 mL
1 cup raw agave nectar 250 mL
1 cup melted coconut oil 250 mL
1 tbsp raw vanilla extract 15 mL
2 tsp freshly squeezed lemon juice 10 mL
2 cups whole raw pecans 500 mL
1⁄4 cup chopped pitted soft dates 60 mL
1⁄2 tsp fine sea salt 2 mL
- Filling: In a high-powered blender, combine soaked cashews, water, agave nectar, coconut oil, vanilla and lemon juice. Blend at high speed until smooth and creamy. Set aside.
- Crust: In a food processor, pulse pecans, dates and salt until smooth (no large pieces should remain). Press into bottom of pan, ensuring that there are no gaps.
- Assembly: Pour filling over crust and freeze for at least 2 hours or until firm in the center. This dessert can be made ahead and kept in the freezer for up to 1 month.
. When you are ready to serve, remove from freezer and set aside to thaw for 15 to 20 minutes. Remove pan sides and slice. Serve immediately or cover and refrigerate for up to 1 week.
- To soak the cashews for this recipe, cover with 8 cups (2 L) water. Set aside for 1 hour. Drain, discarding soaking water, and rinse under cold running water until the water runs clear.
- To check if the cake is frozen all the way through, insert a tester such as a wooden skewer or toothpick. If it comes out clean, then the cake is ready to be thawed.
- For decades, coconut products (coconut oil, milk and flesh) have been painted with the anti–saturated fat brush, based on the assumption that saturated fat increases the risk for cardiovascular disease. However, recent studies have found otherwise, so long as the coconut products are unprocessed. In fact, an impressive benefit of coconut products is their ability to boost HDL (“good cholesterol”), which helps to reduce the risk for cardiovascular disease. Coconut is high in a type of saturated fat called medium-chain triglycerides (MCTs), which are unique in the sense that they are burned for energy and are less likely to be stored as body fat.
Italian Lentil with Sausage
Shari Miller - Soup Sister
Makes about 4 servings
1 onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 Tbsp (30 mL) olive oil
2 sweet or hot Italian sausages, casings removed
and meat crumbled
1 clove garlic, minced or finely chopped
6 cups (1.5 L) chicken stock
2 tomatoes, seeded and diced
1 potato, peeled and diced
1/2 cup (125 mL) green lentils, rinsed
Salt and pepper to taste
1/4 cup (60 mL) finely chopped parsley
1. In a large pot over medium heat, sauté the onion, carrot and celery
in the oil, until the onion is softened.
2. Add the crumbled sausage meat and the garlic. Sauté until the
sausage is half-cooked.
3. Add the stock, tomatoes, potato and lentils. Bring to a boil over
high heat, then reduce the heat to medium-low.
4. Simmer, uncovered, until the lentils are tender, about 30 minutes.
Add salt and pepper to taste.
5. Ladle up a thick and chunky bowlful, and garnish with a playful
scattering of parsley.
Soup Sisters http://www.soupsisters.org is a non-profit social enterprise dedicated to providing comfort to women and children through the making, sharing and donating of soup to designated women’s shelters across Canada.
The concept is simple. Groups or individuals register to participate in a soup-making event at a local professional kitchen under the guidance of a chef facilitator. At each event, participants produce approximately 150-200 servings of nourishing soup that are delivered
fresh to a local Women’s Shelter.
Makes 6 servings
3 Tbsp (45 mL) unsalted butter
4 onions, peeled and diced
8 cups (2 L) beef stock
6 slices French bread, cut 1 inch (2.5 cm) thick
1/2 cup (125 mL) shredded Gruyère cheese
1/4 cup (60 mL) freshly grated Parmesan cheese
Salt and pepper to taste
1. Melt the butter in a large pot over medium heat. Sauté the onions
until well browned, about 40 minutes.
2. Add the stock. Bring to a boil over high heat, then reduce the heat
3. Simmer, uncovered, until the onions are very tender, about
4. While the soup simmers, preheat the oven to 425°F (220°C).
Sprinkle the bread slices with lots of Gruyère, then top with
Parmesan. Arrange the slices on a baking sheet and bake until
they’re nice and golden and bubbly on top, about 5 minutes.
5. Add salt and pepper to taste to the soup.
6. Ladle up piping hot bowl of onion soup and top with a bubbly,
cheesy round of toast. Give the bread a minute or two to soak up
the action before eating.
Spawning Sustainability http://redfishresto.com
Seasonal and sustainable is the rule at the Red Fish. We believe that using the freshest ingredients in the simplest way allows the natural flavour to shine. We promise guilt free dining with a local flare.
1 pound Steelhead trout
2 teaspoons ground star anise
freshly ground white pepper
1 cup (2 sticks) unsalted butter, at room temperature
½ cup minced shallots
1 tablespoon creme fraiche (can substitute yoghurt or sour cream)
¼ pound unsliced smoked trout
2 ½ tablespoons lemon juice
1 tablespoon extra-virgin olive oil
2 egg yolks, lightly beaten
¼ cup minced fennel frond
¼ cup clarified butter
1. Trim and discard any dark flesh from the trout fillet. Place the fish in a shallow baking dish and sprinkle each side with 1 teaspoon of the star anise, 1 1/2 teaspoons salt and one-fourth teaspoon white pepper. Cover with plastic wrap and refrigerate 30 to 60 minutes, turning the fish over halfway through the marination.
2. Bring water to a simmer in the bottom of a steamer. Remove the trout from the baking dish and place it in the steamer and cover with the lid. Steam gently for 5 to 8 minutes; if you see steam pouring out the sides of the steamer, lower the heat. Check the trout by separating the flesh with the tip of a knife and peering at the center. It should be medium-rare. When it is cooked, remove from the steamer.
3. Meanwhile, melt 1 tablespoon of the butter in a medium saute pan over low heat. Add the shallots and cook, stirring occasionally, for 2 minutes. Season with one-fourth teaspoon salt and continue to cook for 3 to 4 minutes, until the shallots have softened but not browned. Remove from the heat.
4. Put 7 tablespoons butter in a small bowl and beat with a rubber spatula until it is smooth and resembles mayonnaise in consistency. Stir in the creme fraiche. Set aside.
5. Put the cooked trout in a large bowl and stir to break it into large chunks. Because you will be stirring in the remaining ingredients, you don’t want to break up the pieces too much. Stir in the smoked trout, shallots, lemon juice, fennel fronds, olive oil and egg yolks. Season assertively with one-fourth teaspoon salt and one-half teaspoon white pepper, since this will be served cold. Fold in the butter mixture.
6. Place mixture in serving containers, we use small mason jars, and tamp down to make sure that there are no air pockets. Let set in fridge for at least 1 hour. Seal each container with clarified butter and let the butter set in the fridge before placing lid back on.
7. To serve, let sit at room temperature for at least 20 minutes to let the butter soften. Serve with toast and pickles.
*VERY RARE RECIPE FROM CHEF PAUL BOEHMER*
Roasted rack of Venison on Muslim (massaman) curried rice with braised green papaya is from Paul Boehmer, Chef and Owner of Bhima’s Warung in Waterloo, Ontario and Loloan in Bali.
”The menu [is] boldly and unabashedly fusion and teetering between pure genius and mad culinary adventure.” http://www.bhimaswarung.com/bhimas.htm
IT’S LONG, IT’S RARE, AND IT’S SO WORTH IT … ENJOY!
cardamom- seeds from 4pod
Gapi (shrimp paste)-1/2ts
- Put all your ‘dry spices’ in a sauté pan and toast over low-medium heat just until they release their fragrance.
- Add 1 tbsp veg oil to the dry spices and add the gapi to this first then add all your ‘wet spices’ and ‘sweat’ the spices together until translucent, about 5 minutes.
- Put the massaman spice mix into your mortar and pound until smooth and beautiful. Set aside.
- In a pot put 2 ltr of the chicken stock together with 3 whole cloves, 3 cinnamon sticks, 2 cardamom pods, 3 star anise, 2 bay leaf, 6 lime leaf and 1 stock lemongrass bruised to release the oils. Reduce the stock by ½. Strain out the spices and add 2 ltrs pure coconut cream. Mae Ploy or Aroy Dee are good brands. Or you can make your own coconut cream by grating the meat from fresh coconuts then letting it steep in warm water and squeezing the mix though a cheesecloth.
- Boil the stock and coconut broth for 5 minutes then season with 1-2 tbsp of thick tamarind, 1 or 2 Thai bird chilies pounded to a paste in your mortar, ½ to 1 palm sugar ‘puck’ also pounded in your mortar or about 1 tbsp brown sugar, about 1-2 tbsp nam plaa (fish sauce) and then juice from 1-2 limes to taste.
- To make tamarind water you must buy the block of tamarind ‘paste’ and soak it with hot water the with your hands work the paste until a thick sauce consistency is the result. I ltr of warm water per 1lb of tamarind will work. After you have the tamarind ‘dissolved’ pass it through a sieve. Set aside
- You must season the ‘curry’ to your taste using the lime and tamarind for the sour, the chili for the hot and the fish sauce for the salt
Set the sauce aside
- Prepare the green papaya. Peel the papaya. Using a serrated knife cut a small piece off of one end so that the papaya stands flat on your work surface. Peel the outer green off then cut the papaya in half long ways and discard the seeds using a spoon to remove them.
- Next cut the papaya into pieces around 1” square. Take the papaya and braise it in 1 ltr of the chicken stock that has been seasoned with salt. The papaya will take approximately 15 minutes to become tender. Set aside.
- Now make your coriander oil. In your mortar put about 1 cup fresh coriander leaves and a little of the root together with 1/3 cup of chopped green onion and ½ tsp kosher salt and pound to a smooth paste. Add to this ½ tbsp sesame oil, 1 tbsp olive oil and 4 tbsp veg oil. Set aside
- Crack your almonds with the bottom of a pan and toast them on the burner. Set aside
- Section a pomelo into supreme’s or use a grapefruit. Set aside
- Steam your jasmine rice.
- Now roast your meat or game bird. Recommend rare to medium rare for venison or lamb rack, medium rare to medium for wild boar racks, and medium to medium well for pheasant.
- When the protein is cooked to perfection let it rest. About 5 minutes should be ok.
- While the protein is at rest take your rice and put it into a pot or large pan. Add the massaman curry sauce to the rice stirring with a wooden spoon until a nice consistency a little thicker than a risotto. Taste if it needs more salt(fish sauce/nam plaa) or sour (lime juice) or heat (chili)
- To assemble put the massaman rice in the center of a platter then around the outside of the rice place the supremes of grapefruit, sprinkle with the almonds and place the braise papaya around. Drizzle the coriander oil over the whole mix. Slice your meat and place on top of the rice. Spoon a little massaman sauce off the top.