Momofuku’s Banana Cream Pie, only slightly butchered.

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I’ve been watching a lot of Netflix since LongJohn was born – it helps to pass the time while being forced to stay perfectly stationary for long periods of time. I figured going into this that I’d try to stick with documentaries – that way I could educate myself and if I was interrupted (which I often am) then I wouldn’t miss too much plot if they played in the background while I did something else. And so I’ve been watching a ton of cooking documentaries, and I just finished plowing through The Mind of a Chef. In the first season, the focus is largely on David Chang, owner of Momofuku in New York. One of the segments features his pastry chef, who whips up a banana cream pie like it was nothing.

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It looked so easy I figured I could do it even with LongJohn around. And then I had to think about that for a minute. This recipe involves making a custard, and uses four different kitchen appliances, some of them more than once. It really isn’t THAT easy, but it’s easy for me NOW to do. Talk to me five years ago and I would never have attempted this, or I would have addressed it as a challenge. It’s weird how much this blog has made me grow as someone who cooks things. But on to the pie, which is semi-easy if you’ve made things in the kitchen before. I set up a mis en place because I knew LongJohn could interrupt me at any time.

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I also took my butter and, because my microwave is all the way in the basement, I set it outside on my back porch in the sun to melt. I’m that lazy.

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Plus it was like 33°C, which is more than warm enough to melt butter.

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You like my squinty face?

And so it did.

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The recipe I used printed everything in weights (ounces and grams) so I’m going to use ounces here – my apologies. Get your kitchen scale ready. Start with 8 oz very ripe bananas (this is like two). These are the black ones that you chuck in your freezer. Pitch those into a blender together with 2 3/4 oz whipping cream, and 2 1/4 oz milk and blend the crap out of them until they’re lovely and smooth.

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Next, tip in 3 1/2 oz sugar, 1 oz cornflour (I’ve come to realize that this is a Britishism for cornstarch, not masa harina, which I used – butchery #1), a pinch of salt, and 3 large egg yolks. Blend that again, scraping down the sides of the blender, until the colour is uniform.

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Pour that stuff into a medium saucepan and cook over medium-low heat, whisking often, until the mixture thickens. Clean your blender while this is going on.

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The recipe says to bring it to a boil but mine never did. Eventually it will be a very heavy paste that holds its shape. Pour the thick stuff back into the blender.

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Grab 2 leaves gelatin or 1 pouch gelatin (I thought a leaf equaled a pouch and used two pouches – butchery #2) and follow the instructions to make it “bloom”. When it’s ready, chuck it in the blender along with 1 1/2 oz butter and blend until smooth (again).

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Next, drop in 1/2 teaspoon yellow food colouring (otherwise your pie will be brown not  yellow) and blend again until the pie is artificially crazy yellow (it will get lighter later, I promise).

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Pour the yellow goo into a container and chill it for 30-60 minutes.

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While that’s happening, make the chocolate crumb for your crust (I actually did this first, because it made more sense to me). Preheat your oven to 300°F and stir together 3 1/2 oz plain flour, 1 teaspoon cornflour (again, cornstarch), 3 1/2 oz sugar, 2 oz cocoa powder, and 1 teaspoon salt.

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Tip in 3 oz melted butter (yay, the sun!) and beat until small clusters form.

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Spread the clusters on a baking sheet and bake for 20 minutes. The clusters should be still moist but will dry out as they cool. In order for this to happen they have to be a bit bigger than what you see in the picture, because these will burn (so either cook them for less time or make them bigger – butchery #3). Apparently this makes more than you need for a 10″ pie so you will only use 3/4 of it but I didn’t want to waste it or store it so I used it all in my 9″ pie plate and it was totally fine.

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Once the clusters have cooled, chuck them into a food processor and pulse until they turn sandy and there are no chunks left.

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Tip these granules into a bowl and toss with 2 teaspoons sugar and 1 tablespoon melted butter.

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Work that with your hands until the stuff is moist enough to knead into a ball (I did not do this because my poor carpal tunnel hands are killing me). Press that into the pan. I did it with just the crumbs and it was fine (butchery #4).

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Don’t forget to press it firmly into all the corners of the pan – you don’t want it to be too thick there.

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Now for the rest of the banana cream. Whisk 6 1/2 oz whipping cream and 5 3/4 oz icing sugar together until stiff peaks form (remember that it helps to chill your beater and the bowl beforehand).

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Tip in your cooled yellow goo and mix, mix, mix.

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See? I told you it would get paler.

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Tip half the goo into your pie shell. Cut up another, less ripe banana (I used two because they were kind of weenie) and spread that around on the surface. You can get fancy with the layout but nobody’s going to see it.

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Add the rest of the goo and smooth it out. Make sure none of the banana pieces are sticking out because they will oxidize and turn brown.

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Chill the pie for a little while then serve and eat within a day or two. Enjoy!

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Banana Chocolate Breakfast Cookies

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These popped up on my Facebook feed a few weeks ago and they looked so easy I figured there was no harm in trying them. And they’re fantastic! Switch out the oats for gluten-free oats and you can please those with dicky digestive systems. Replace the chocolate chips with dried fruit or nothing and it’s a great treat for wee folks who are learning how to eat solid foods with their hands. Shove some peanut butter in there and you have a handy dog treat. It’s really a versatile little cookie full of natural sweetness and texture.

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Plus it’s basically only got three ingredients, so it was an instant hit with Cait of chicken-salsa-cheese fame. I used slightly more than three ingredients because I was out of chocolate chips so I made do …

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I doubled this recipe because in a house with a large male and a very pregnant female these bite-sized morsels were simply not big enough. Start by preheating your oven to 350°F and lining a large baking sheet with parchment or spraying it with cooking spray.

Grab yourself at least 2 large ripe bananas (this is also a good recipe for when the bananas are just starting to go, and you don’t want to chuck them in the freezer for YET ANOTHER banana bread batch).

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Mash the crap out of those suckers. Not just a little bit of mashing, like you’d have for banana bread, where you want the chunks.

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I’m talking full-on banana soup. Yes. There is no picture. It was too gross.

Add in 1/4 cup chocolate chips (or whatever else you have that you want to use: this is a few spoonfuls each of dark chocolate bar, broken up, Skor bits, and peanut butter chips).

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Now tip in 1 cup oats (a little bit of shredded coconut and some ground flax would be nice here too, I think).

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Stir-stir-stir! Plop flattened gobs of those things on your baking sheet and shove it in the oven for about 15 minutes.

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These bigger ones took about 18), then let sit on the cookie sheet for about five minutes before eating.

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Definitely eat them warm – and all at once!

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Our New Food Dehydrator

Papa John and Mrs. Nice got us a beautiful giant Excalibur food dehydrator for Christmas this year, and we were so excited to use it that we could barely wait before we were fully unpacked to crack it open and start it up. It was super easy to put together and came with not one but TWO instruction booklets, which are also really easy to use. And having one gave me an excuse to pick up a new mandoline slicer and apple corer so I can make apple chips whenever I want. Which is right now.

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The corer, which I picked up from Amazon, was deceptively easy to use, and cleans really easily.

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The mandoline is also easy, and super sharp. And also from Amazon.

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For the first go-round in the dehydrator we stuck with plain apples, sliced about 1/8″ thick.

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I kind of wanted to play ring toss with these things.

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Instead I spread them evenly over one of the many dehydrator trays.

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I’m actually now keeping a small spray bottle filled with lemon juice in the fridge for spraying on fruit to prevent oxidation. You can also get some kind of bisulfide something-or-other but I haven’t quite gotten around to getting that yet.

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Then you shove it in the dehydrator …

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… put the door on …

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… and set it for however many hours you need. For apples it’s about 7 hours at 135°F.

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The machine turns off on its own which is awesome. So I came down the next day to these piles of tart and delicious gorgeousness.

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All you need to do is pack them loosely in an airtight container for a couple days so that the remaining moisture evenly distributes itself throughout the batch. Then you can do whatever you want with them.

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So the next day I tried bananas.

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These also were sliced about 1/8″ thick.

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And they take about 6 hours. They’re still in there now or I would give you an update.

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Next experiment? PINEAPPLE!

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Fast Tip Friday: Nonono ‘Nanners

FACT: If you wrap the tops of your banana bunches in plastic wrap, they will take longer to go brown.

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That’s why when you buy organic bananas at the store they usually already have that plastic thingy on their tops – because they turn brown faster.

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I am not even joking with you. Give it a try.

Salted Bourbon Caramel Banana Bread

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Banana bread freezes really well, and so it’s a great thing to make in advance for something like my upcoming shindig. Because it’s a fancy shindig, I wanted to make it with a bit of a twist on my traditional recipe. And while I’m on the bourbon caramel theme this week, I figured I might as well make me some fancy banana bread! I used my original recipe (see link above), but instead of using very ripe (pre-frozen) bananas I used yellow ones, because I wanted a few chunks in my banana bread. And of course I made up a bourbon caramel sauce, which I borrowed from the Minimalist Baker. So first we’ll make up the sauce, and then we’ll re-make our old classic banana bread.

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This caramel sauce! I’m definitely of the Keep It Simple, Stupid school of thought, so I love the 4-ingredient easiness of this recipe. And now I want to drink the stuff. It’s amazing. I doubled the original recipe because I anticipated loving it and wanting to drink it, but it makes a decent amount for a generous swirl of caramel throughout the banana bread (if you leave like half a cup leftover for yourself to eat with a spoon).

Bourbon Caramel Banana Bread 19Start with 2 cups granulated sugar and plop that in a medium saucepan together with 1/2 cup water (in this 4-ingredient recipe, water does not count as an ingredient. It evaporates so technically it doesn’t exist!). Bourbon Caramel Banana Bread 1

Heat that on medium high for about 15-20 minutes. Don’t stir: just swirl the pot occasionally.

Bourbon Caramel Banana Bread 5You’ll get bored, but you can’t leave. So enjoy a glass of bourbon while you’re waiting. Bourbon Caramel Banana Bread 4

The sugar will begin to boil, and then, as the water evaporates, the bubbles will get smaller and smaller.

Bourbon Caramel Banana Bread 12Eventually the mixture will turn a lovely amber colour and will only be kind of fizzy. Bourbon Caramel Banana Bread 13

At this point, remove it from the heat (turn off the burner) and, whisking the whole time, drizzle in 1 cup heavy (whipping) cream. Don’t freak out as it fizzes and foams up around you. Just keep whisking. I usually sing a song to a volcano god while I do this. I always feel like I’m summoning a creature from the depths when I do science-y things like make caramel.

Bourbon Caramel Banana Bread 14When you’ve got the cream all whisked in and the whole thing has calmed down, put the pot back on the still-warm burner and tip in 2 tablespoons bourbon (I used Maker’s Mark). This time it will only fizz a little bit. Add in as well a few pinches of salt – I used fleur de sel. Bourbon Caramel Banana Bread 15

Pour into a heat-safe container and let cool before storing in the fridge. If you want to use this for other things then just warm it up a bit and then it will become pour-able again. I kind of like the finger-scoop-y texture of it when it’s cold though.

Bourbon Caramel Banana Bread 17I’m having a hard time giving up even a little bit of this for banana bread. But I gotta do what I gotta do. Bourbon Caramel Banana Bread 18

So. Let’s do some banana bread. Preheat your oven to 350°F and line two loaf pans with parchment paper.

Bourbon Caramel Banana Bread 25Grab 5 bananas. You can use overripe or frozen bananas but this time I decided to use ones with a bit more substance to them – of course I waited too long to do the recipe and they’re a little spotty but whatever. Nobody ever said I was the proactive blogger. Bourbon Caramel Banana Bread 22

Mush, mush, mush ’em into a small bowl together with 1 tablespoon baking soda that has been “dissolved” in 3 tablespoons hot water. Put that bowl to one side for a minute.

Bourbon Caramel Banana Bread 23Grab another, medium bowl and plop in 1 cup room temperature butter. Beat that silly with 1 1/3 cup granulated sugar until you get a serious case of the fluffy butters. Bourbon Caramel Banana Bread 24

Then crack in 2 eggs and beat that until it’s a coagulated mess. Mmmm … Line this bowl up with the banana bowl and leave those for a few minutes.

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In ANOTHER bowl (this time a decent-sized one), sift together 3 cups all-purpose flour and 2 teaspoons baking powder.

Bourbon Caramel Banana Bread 29Now we put it all together. Beat the banana mixture into the egg mixture and then tip it into the flour mixture. Bourbon Caramel Banana Bread 31

Fold the flour mixture into the banana mixture until it’s all combined.

Bourbon Caramel Banana Bread 33NOW, glop a bunch of your caramel sauce into the batter and kind of swirl it through gently. Don’t let it get too mixed in – you want streaks. Bourbon Caramel Banana Bread 34

Bourbon Caramel Banana Bread 35Tip the batter between the two loaf pans and bake for about 45 minutes, or until the loaves are cooked through and a toothpick inserted in the centre comes out clean. Bourbon Caramel Banana Bread 36

Use the parchment paper to lift the loaves out of the pans and let them cool completely on a cooling rack.

Bourbon Caramel Banana Bread 39Freeze or cut and serve with butter. MMMMMMM!

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Banana Oatmeal Bran Muffins

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I’m not a huge fan of bran muffins, to tell the truth. I mean, the older I get the more I appreciate their functionality in my diet, but they’re still not a favourite. The Pie absolutely LOVES them, though. I swear he’s actually seventy. So I thought I’d play around with the mixture a bit and see if I could come up with something that still had all the benefits of bran with a bit more of a flavour, and these not-too-sweet muffins did the trick.

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These can also be frozen in their unbaked form for cooking up later, which is handy for me as I am yet again filling up friends’ freezers in anticipation of future little ones. All you do is scoop the mixed batter into cupcake liners, freeze them, and then add five minutes to the baking time when you bake them from frozen. Easy peasy.

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But of course you want to try some of these puppies right away. So preheat your oven to 350°F and line some muffin tins with liners (or give them a good spraying or buttering, whatever suits). I doubled this recipe (so I could freeze some) so don’t be alarmed at the massive amounts in the pictures. Deep breaths.

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In a bowl, whisk together 2 cups all-purpose or whole wheat flour, 1 cup oats (rolled, not steel cut), 1 cup bran, 2 tablespoons sugar, and 1 1/4 teaspoon baking soda. That’s your dry bowl.

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For your liquids you’ll likely need a bit more preparation. First, I had some bananas in the freezer that needed thawing out, but when they were good and squishy I went ahead and mushed up 3 ripe bananas.

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You’ll also need some buttermilk. If you don’t have buttermilk you can simply sour regular milk by adding 1 tablespoon lemon/lime juice or vinegar to every cup of milk you use and letting that sit for about 5 minutes. For this recipe you’ll need 2 cups buttermilk/soured milk. I also opted to switch out the traditional molasses used in bran muffins for 1/2 cup honey. In addition to that in your liquid bowl you’ll need 1 large egg and 4 tablespoons melted butter.

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Mix both the liquids and the dry stuff well, but SEPARATELY. The whole trick with muffins is not mixing them too much. I think in this case with me trying to incorporate the bananas I ended up overmixing but you should try not to do that.

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Your batter should still be pretty lumpy when you tip in 1 cup raisins or nuts (optional).

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Scoop your batter into your prepared tins and either freeze them or bake them for about 25 minutes, until a toothpick inserted in the centre muffin comes out clean.

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Let those cool in the pan about 5 minutes before scooping out to a wire rack to cool completely.

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I like eating them still-hot with a wee bit of butter. So good!

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Peanut Butter Porridge

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The inspiration for this delightful twist on the classic parritch recipe comes from the ever-brilliant Foodess and it’s a new favourite in this house. You can use any kind of oats you want for this dish. I prefer the steel-cut oats because they have a nice texture for oatmeal, though they take longer to cook than old-fashioned oats. The measurements below serve two for a nice warm breakfast on a very cold day. You can easily expand the recipe: just remember that the ratio of oats to liquid is 1:2. If you like to add extra ingredients like coconut or dried fruit to the porridge before cooking, just add a few extra splashes of water to compensate.

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Plop 2/3 cup oats into a smallish pot with 1 1/3 cup water (or milk, if you want to be extra luxurious, or coconut milk or soy milk or rice milk or unicorn milk or whatever). Add in about 1/3 cup shredded dried coconut as well, if you like.

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Tip in as well 2 tablespoons peanut butter (or almond butter or sunbutter or whatever kind of that sort of thing you like) and let that melt into the mess.

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Bring to a low simmer, stirring often, until it gets all thick and glutinous. If you get it so thick that your spurtle (that’s the wooden stir stick thingy) stands up in the centre then it’s thick enough for your average Highlander but you might want to take it off the heat before that point for your own personal taste.

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Scoop the porridge into two bowls (soak the bottom of your pot with water while you eat so you can clean it more easily later). Sprinkle with brown sugar and decorate with slices from a banana.

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Serve with a little bit of milk to cool it down and add a bit of liquidity.

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