Banana Bread

 We've been making this version of banana bread for decades. If you've got overripe bananas on hand, this is a very cool way to use them up without having to discard them.

2 large eggs

3/4 cup sugar

1 cup smashed very ripe bananas

1/3 cup buttermilk

1 tablespoon vegetable oil

1 tablespoon vanilla extract 

1-3/4 cups all purpose flour 

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 325 degrees. Spray a bread-sized baking pan with pan spray. Using an electric mixer, beat the eggs and sugar for a few minutes until light and thick. Mix in the smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over the mixture. Beat until well blended. Transfer to the prepared baking pan.

Bake until golden brown and a knife inserted into the center comes out clean, about one hour. Turn loaf out onto a wire rack to cool.

In Praise of Great Films - Another One With a Food Theme

 It's been a decade since the movie "The Hundred Foot Journey" came out. We saw it then and I just watched it again. What a marvelous film!

It's about a family from India that moves to France and opens up a restaurant across the street from a Michelin-starred restaurant run by a character played by the great Helen Mirren. She at first resents the new establishment in her neighborhood, fearing it will detract from her classy place.

But a lot goes on between the families of the two restaurants and what results is heart warming and wondrous. Seek this movie out and give it a watch. You won't regret it.

Recipe #87 - Keto Mac & Cheese

 Yes, you can make a version of mac and cheese and still be in the keto range of diet.

1 head cauliflower, trimmed and broken into bite size pieces

1 Tbsp. olive oil 

6 oz. Kaizen fusilli keto pasta

1/2 cup half-and-half

1/4 cup heavy cream

1/2 cup grated parmesan cheese

1/2 cup grated sharp cheddar cheese

1 tsp garlic salt

Preheat the oven to 375 degrees.

Toss the cauliflower bites with the olive oil in a large bowl and put on a small sheet tray lined with foil. Put in the oven and roast for 15 minutes. 

Put liquid dairy ingredients in a large saucepan and bring up to 150 degrees, then add the cheeses. Whisk until the cheese is fully melted.

Meanwhile, roast the cauliflower for another 10 minutes or so until it's fully roasted and soft. Cook the pasta until done and drain it, saving the pasta water by 1/2 cup.

In a large bowl, combine the caulifllower, pasta and sauce, adding pasta water as needed to smooth out the sauce.

Pour the mixture into a baking dish that's been treated with cooking spray. Bake in the oven for 20 minutes; check the interior temp to make sure it's 165 degrees.

In Praise of Great Films - The Films of Quentin Tarantino

 Quentin Tarantino has been a writer and director of some of the most notable films over the past third of a century, for which he's won two Oscars and nominated for six more.

In this author's opinion, he's one of the most talented people to make a mark on cinema during that time. Starting with Pulp Fiction, and most recently Once Upon a Time in ... in Hollywood, his scripts and direction have been spot-on and very unique.

Reservoir Dogs was raw and vicious and hard to watch for some, but it was also very clever in its character development and plot. It marked a very strong debut for a writer/director who would go on to a remarkable career.

Then there was Pulp Fiction, which was hailed as one of the best movies of 1994.  Which it was! The non-linear plot, the fantastic cast, the intricate script were all fantastic. I've watched it many times over the years and regard it as one of the best films of its type ever. Only thing is, what type of film is it, really?

Tarantion's Kill Bill movies were adored by many, just not by me. That doesn't mean they weren't well done, just that I'm not into martial arts flicks.

Then came Inglorious Bastards, a triumph for Tarantino, Pitt and a then-unknown Christoph Waltz (who won an Oscar for the role). Extremely well written and directed, and notable for how they altered history by having Hitler gunned down in a movie theater lobby.

The Hateful Eight is, sad to say, the one Tarantino movie I still haven't seen. I'll get to it, I promise!

That brings us to Once Upon a Time ...  in Hollywood. Upon multiple viewings, I now think this is my favorite Tarantino flick yet. Why? Several reasons. It's a great script, has wonderful performances from some of the most talented people in movies, and its production design is first rate. But also consider the small and intimate scenes that reverberate big-time. The scene with Leonardo DiCaprio and Julia Butters is amazing, as well as the bit with Brad Pitt and Margaret Qualley. And as with Inglorious Basterds, Tarantino subverts history by altering it when the heroes from the movie prevent the Manson Family murders by slaughtering the Manson freaks themselves.

Overall, I consider Quentin Tarantino one of my favorite filmmakers of all time. 

Recipe #86 - Keto Cheddar Biscuits

 Ingredients:

2 Tbsp. melted butter

2 Tbsp. sour cream

2 beaten eggs

1 cup almond flour

1 tsp baking powder

1/2 tsp salt

1 cup shredded sharp cheddar cheese

Combine butter; sour cream and eggs in a bowl. Combine almond flour, baking powder, salt and cheese in a separate bowl. Combine the wet and dry ingredients together and mix well. Scoop 1/4 cup amounts onto a baking sheet covered with parchment paper and bake for 12-14 minutes.

Recipe #85 - Keto Sheet Pan Jambalaya

 6 ounces vegetarian spicy sausage, diced

1 yellow onion, peeled and diced

1 red bell pepper, seeded and diced

3 Tbsp. olive oil

1 Tbsp. cajun or creole seasoning

1/4 cup tomato paste

1 lb. cauliflower rice

Salt and pepper

8 ounces thawed shrimp

2 Tbsp. melted butter

Toss the veggie sausage, onions and peppers in oil and seasoning and spread on a sheet tray lined with foil or parchment paper. Roast in the oven at 375 degrees for 10 minutes. Remove from oven and toss with tomato paste and cauliflower rice and bake in the oven for another 10 minutes. Remove from oven and spread shrimp across the top and drizzle with melted butter. Put back in oven and cook for 5-10 minutes more until shrimp are just cooked through. 

Recipe #84 - Green Shakshuka

 We've experimented with shakshuka recipes over the years, and this one is a winner.

2 lb. tomatillos

1/2 cup fresh cilantro leaves

1 tsp ground cumin

4 garlic cloves, minced

1 jalapeno pepper, seeds and pith removed and chopped

1 poblano pepper, roughly chopped

1 yellow onion, chopped

1/3 cup chopped fresh parsley

6 eggs

1/2 cup cotija or other Mexican cheese

1/2 cup sour cream

Put tomatillos, onion and peppers on a sheet tray and broil in the oven for about 10 minutes until blistered and soft. Put in a blender or food processor  and buzz up until smooth

Put the blended mixture in a saute pan along with garlic, herbs and spices and simmer for 15-20 minutes. Make indentations with a rounded spoon and crack eggs into the craters. Cover the pan and simmer for approximately 6 minutes until the whites are set and the yolks are still runny.

Serve with sour cream, cheese, fresh cilantro leaves and sprinkled latin spices as desired. Serve with warm pita or tortillas.

Recipe #83 - Cauliflower Pizza Crust

We've been doing the keto thing for about 4-5 years now, and this is a recipe that fits perfectly with that diet. Mark got this recipe from co-worker Jaime Atkinson (scribbled on a sticky note, no less), so full credit to her!

INGREDIENTS:

2 cups cauliflower rice (we get ours usually in 1# bags at Costco)

2 cups shredded mozzarella

2 whole eggs

PROCEDURE:

Preheat oven to 350. 

Cut parchment paper to line a large round pizza pan or sheet tray.

Fluff cauliflower and cheese in a large bowl and make a crater in the middle. Break eggs into crater and beat. Fold eggs and cauliflower/cheese mixture together. Press mix down on parchment paper , closing any gaps and pressing to the edges of the pan.

Bake for 15 minutes. Flip and bake for another 15 minutes for a crispier crust. Let cool for 15 minutes before dressing for pizza.  Go light on the sauce.

Check Out "Practically Absurd"

 Back in the mid-1980's, Mark DuMond dabbled in comedy ... big time. In 1986, he co-produced, co-wrote and co-starred in a weekly comedy show (The Mr. Mike Show) that came on immediately after Saturday Night Live on the NBC affiliate station in Anchorage, Alaska (KTUU).

After that, the team that did the Mr. Mike Show put together a pilot comedy show that we called "Practically Absurd." No, it never went anywhere as a thing, but we just got it put online. Check it out on YouTube. 

In Praise of Great Films - The Films of John Carney

 The movies that John Carney has created have been adored by this author for years. They all have music as their essential theme and also evoke genuine emotion and familial drama. A new film is coming out now called "Flora and Son" and we can't wait to see it. Here are a few of Carney's previous films:

Once- A wonderful flick which won an Oscar for best song that was about a couple of musicians who meet and create and develop a relationship in Dublin.

Begin Again - This was a great example of the unlikely coupling of musicians in a crazy environmant of big city life, including big time actors like Keira Knightley, Mark Ruffalo, Adam Levine and Hailee Steinfeld. Wonderful story with excellent acting.

Sing Street - Another great Dublin story about a young lad who has to create a punk musical band to pursue a girl after he convinces her he's a musician.

Can't wait to see "Flora and Son."

Recipe #81 - Pickled Chile Peppers

We love having a supply of freshly pickled chile peppers on hand.  When we figured out how easy (and inexpensive) it is, we were in ... big time.

This recipe makes a pretty large batch.  Feel free to jack it up or down depending on your needs.

10 fresh jalapeño peppers

10 fresh red jalapeño peppers

10 fresh Serrano peppers

1.5 cups champagne vinegar

2 Tbsp. Salt

Bring vinegar and salt to a boil.  Thinly slice all of the chiles.  Pour the vinegar mixture over the sliced chiles.  Let sit for about two hours.  

Spoon the pickled chiles into jars and refrigerate.  Since it's hot chiles sitting in vinegar and salt, it should keep for awhile.

We're now on Facebook!

We've been doing this blog for about a half-dozen years.  Now we have a new version going on Facebook.  Check it out by going to Facebook and search for "Mark and Sheri' Blog" where you can find recent recipes and pictures.

Post-Nachos "Chilaquiles"

The Seattle Seahawks opened their NFL regular season with a recent Thursday night game.  So we did nachos, of course.  And not just any nachos, but "super" nachos, including beans, rice, cheese, jalapeños, tomatoes, etc.

But there was way too much left over.  What to do with a pile of uneaten nachos?  Initial instinct might be to toss 'em.  But they were too good to go straight to the compost bin!  We decided to repurpose them into a Latin casserole of sorts.

The key was to make sure the finished product was moist underneath and not dry or crusty above.  So we added enchilada sauce to the chips and tomatoes and extra cheese on top.  The result?  A tasty take on a classic Chilaquiles, or what some might call an enchilada casserole.  And nothing went to waste!

Recipe #80 - Grilled Veggie Sandwiches with Kalamata Aioli

We had this yummy sandwich with a roasted garlic tomato pasta salad on top of fresh arugula tossed with a light lemon vinaigrette.

1/4 cup pitted Kalamata olives
1/2 cup mayonnaise
2 Tbsp. extra virgin Olive oil

4 prebaked torta rolls (we got ours at Costco)
4 Tbsp. unsalted butter

1 zucchini, sliced lengthwise into thin slabs (1/4")
1 portobello mushroom, stemmed and gills removed
1 red bell pepper, cored, seeds and pith removed
1 small red onion, peeled and sliced
1 large ripe tomato, thickly sliced into 4 equal slices
2 Tbsp. Olive oil

4 slices provolone cheese

Buzz up the olives and mayonnaise in a food processor and add oil slowly to create an emulsified sauce.  Set aside.

Toss the veggies with oil in a large bowl, then grill on a hot grill until cooked and well grill-marked.  Spread butter on the face-down sides of the torta rolls and heat on a flat Santa pan until lightly browned.  Slather both sides of bread with the Kalamata aioli.

Assemble the sandwiches:  Stack the veggies on one side of each torta in layers, put on some arugula leaves, and top with cheese.  Put under broiler flame until fully melted.  Put the top of torta bread on the sandwich and serve.

Recipe #79 - New and Improved Blender Hollandaise

We published a blender hollandaise sauce a few years back, but wanted to try a new one with a thicker consistency.  This one nailed it.

3 egg yolks
1/4 tsp Dijon mustard
1 Tbsp fresh lemon juice
1/4 tsp salt
1/2 cup unsalted butter

Buzz the first four ingredients briefly in a blender.  Melt the butter in a small saucepan over low heat. With the blender running, pour the butter in a thin stream.  Sauce will thicken quickly.  Serve immediately.

Recipe #78 - Seared Scallops with Basil Aioli

Sheri' created this and it's fabulous. This aioli and perfectly cooked large day-boat scallops are made for each other. This recipe serves four.

6 oz. plain Greek yogurt

2 Tbsp. mayonnaise

2 cloves garlic

2 handfuls fresh basil

1/4 cup extra virgin olive oil, more as needed

12 large fresh scallops

1/2 cup orange juice

olive oil

salt & pepper

Toss the scallops in orange juice and let marinate for 30 minutes before cooking.

In a food processor, combine yogurt, mayonnaise, garlic and basil. Buzz to mix well, then add olive oil slowly through the feed tube until the mixture is thick, creamy and emulsified.

In a wide saute pan, heat a small amount of olive oil over medium-high heat. Drain the scallops, season with salt and pepper, and add to the hot pan. Cook until done, turning about every minute until just done and perfectly seared.

Place the three scallops on eash of four warmed serving plates and top each scallop with a generous dollop of basil aioli. These go very well with pasta, risotto and salad. Enjoy!

Good wine match: Pinot grigio, sauvignon blanc, chardonnay or vouvray.

Recipe #77 - Fennel Remoulade

Mark came up with this one at work, and made it again this past weekend to have with broiled East Coast style crab cakes.

1 fennel bulb, cut into coarse chunks

1/2 white onion, cut into coarse chunks

3 oz. dill pickle chips or slices

1/3 cup dill pickle juice

3/4 cup mayonnaise

1/4 cup ketchup

1 Tbsp. sambal oelek hot sauce

2 Tbsp. sriracha hot sauce

Pinch salt

Put everything in a food processor and buzz it up until smooth (because of the fibrousness of the fennel, it will have some texture to it).

Serve with crab cakes, fish sandwiches, fish fillets or any type of seafood.

Recipe #76 - Eggplant-Tomato Pasta

Looking for a satisfying, tasty pasta dish that's low-fat, low-calorie and low-cholesterol? Try this one.

1 large eggplant

1 Tbsp. olive oil
1 sweet onion, peeled and diced
1/4 cup red wine
3 cloves garlic, peeled and finely minced
1 Tbsp. tomato paste
2 15-oz. cans fire roasted diced tomatoes
Pinch fresh minced thyme
Pinch fresh minced rosemary
Pinch fresh minced Italian parsley

1 lb. orichiette pasta ("little ears") -- or pasta of your choice

Cut the eggplant in half lengthwise and place face down on a sheet tray. Roast at 350 degrees for about 30 minutes, until very soft. Remove and let cool. Scoop out flesh of eggplant and dice; set aside.

In a wok or large saucepan, heat the oil and add the onions. Saute until translucent. Add garlic and cook for another minute, until fragrant. Add wine, tomato paste and canned tomatoes. Simmer sauce for about 30 minutes. Add herbs and season with salt and pepper to taste.

Meanwhile, cook pasta in salted water until al dente. Toss the pasta with the sauce and serve. We had this with shaved parmesan cheese, herb-roasted brussels sprouts and Caesar salad. Yum!

Recipe #75 - Indian Spiced Carrot Salad

Sheri' came up with this one.

1 lb. carrots, peeled and cut into long thin strips
1-2 stalks celery, thinly sliced
1 Tbsp. sesame seeds, toasted
1 bunch fresh cilantro, washed and leaves picked
1/2 small bunch fresh mint, washed and leaves picked

1 small red onion, peeled and sliced very thinly
1 Tbsp. olive oil

1 tsp. ground cumin
1/2 lemon, zested and juiced
1.5 tsp. freshly grated ginger
1 cup extra virgin olive oil
Salt, to taste

Heat the tablespoon of olive oil in a small saute pan and add the thinly sliced onions. Saute until they wilt, but don't let them brown. Midway through sauteing, you can add a splash of red wine to keep the onions from browning. Set aside.

Put the lemon juice and zest in a bowl with grated ginger, and cumin. Whisk in the olive oil until thickened and emulsified. Taste and add salt as necessary. Add the carrots, celery and sesame seeds, and toss to combine. Serve immediately or hold for service in the fridge.

Serve with dressed salad greens and thinly sliced apple on the side.

Recipe #74 - Super Veggie Lasagne

Another take on lasagna we tried this past week. As usual, we made enough to eat again. And again. And again. And freeze to eat again later.

9 oz. pack of your favorite premade square-shaped ravioli

1 bunch kale, tough ribs removed and leaves roughly chopped

2 cups sliced cremini mushrooms

1 Tbsp. olive oil

1 head cauliflower, broken into bite-size florets

2 large zucchinis, trimmed and cut with a mandolin into very thin slabs

6-8 oz. ricotta cheese

1 egg

1/2 tsp. dried oregano

1 28-oz. jar of your favorite marinara sauce (we used Trader Joe's)

2 cups Mornay Sauce (recipe follows)

3 oz. grated mozzarella cheese

3 oz. grated parmesan cheese

Preheat the oven to 375.

Boil the ravioli according to package directions. Drain in a colander and toss with some olive oil to prevent sticking.

Cook the kale in boiling water until tender, about 5 minutes. Drain and set aside.

Heat the olive oil in a saute pan and cook the sliced mushrooms until done and juices are released and cooked off for the most part.

Toss the cauliflower florets in olive oil and season with salt and pepper. Spread in a single layer on a sheet tray. Roast in the oven until tender and starting to turn golden brown. Remove from oven and set aside.

Whisk the egg, ricotta cheese and herbs in a bowl.

Now you're ready to assemble. Here's the order of assembly in a baking pan

• Marinara sauce


• Mornay sauce


• Raviolis


• Ricotta/egg/herb mixture


• Mushrooms


• Kale


• Mushrooms


• Cauliflower


• Zuke slabs


• Marinara


• Mornay sauce


• Mozz and Parm cheeses on top

Cover with foil and bake for 30 minutes. Uncover and bake for 30 to 40 minutes more, until the top is starting to brown and the lasagna is bubbly and done. Let sit for 15 minutes before serving so the lasagna can set.

Mornay Sauce:

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

2 cups milk, heated

1/2 tsp. nutmeg

Salt & white pepper to taste

1/2 cup grated parmesan

1/2 cup grated gruyere cheese

Heat the butter in a small saucepan. Add the flour and whisk to create a roux. Add the hot milk gradually while whisking and cook until it thickens. Season with nutmeg, salt and pepper. Whisk in the grated cheeses and continue to cook on low heat until smooth, hot and ready.