Thursday, April 22, 2010

Banana Nut loaf

Adapted from Williams-Sonoma


  • 6 Tbs. (3/4 stick) unsalted butter, at room
  • 1 cup sugar
  • 2 or 3 very ripe bananas, coarsely mashed
     (about 1 1⁄2 cups)
  • 3 eggs, lightly beaten
  • 1⁄2 cup buttermilk or 1/2 cup plain yogurt
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1⁄2 tsp. salt
  • 3⁄4 cup coarsely chopped nuts (peanuts, walnuts, pecans, almonds, etc)


1. Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.

2. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

3. In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

4. Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. 

Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

Thai style chow fun noodles (My version of pad see ew)

5 Gai lan- cut diagonally and thinly
1/2 package of fresh chow fun
2 eggs
5 cloves garlic- minced
1 tsp sugar
1 tbsp rice vinegar
5 tbsp soybean paste
1 can chicken broth
1 cup soy sauce
2 tbsp corn starch

For the pork marinade:
1/2 lb of pork loin, cut into very thin bite-size pieces; or ground pork
1 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp dark sesame oil
Toss the pork and all the sauces together until well mixed.  Let marinate for 15-30 minutes before cooking time.

1. Separate chow fun noodles by hand with soy sauce to help separate it.
2. Stir fry gai lan until tender and set aside.
3. Stir fry noodles with 2 tbsp soy bean paste and water as needed and set aside.
3. Stir fry garlic until golden. Add pork until cooked and add egg into mixture and toss. Add 3tbsp soy bean paste.
4. Add chicken broth to pork mixture. Add corn starch to thicken sauce.
5. Add vegetables and noodles to sauce.
6. Top with hot sauce and serve.

Stir Fry Veggetarian Egg Noodles

4 celery sticks- cut diagonally
4 cups bean sprouts
10 shitake mushrooms- sliced
2 bunches of fresh egg noodles
3 tbsp soybean paste
4 tbsp oyster sauce
1 tsp white pepper

1. Boil water. Place noodles and loosen and then take out immediately.
2. Stir fry celery until tender in wok.
2. Add mushrooms and toss.
3. Add pepper and soybean paste.
4. Add noodles to wok and loosen with 3 tbsp of water
5. Add oyster sauce and bean sprouts.  Add more oyster sauce or soy sauce to taste.