Classic Banana Bread
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Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Mix in the sugar, beaten egg, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and stir to combine.
- Add the flour and mix until just incorporated. Don't overmix - some lumps are okay.
- If using, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack.
Notes
- The riper the bananas, the better! Look for bananas with lots of brown spots.
- If the top is browning too quickly, tent it with aluminum foil for the last 15 minutes of baking.
- This bread actually tastes better the next day as the flavors develop.
- Store wrapped in plastic wrap at room temperature for up to 4 days, or freeze for up to 3 months.
Creamy Tomato Soup
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Ingredients
- 3 pounds ripe tomatoes, quartered (or 2 cans whole peeled tomatoes)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 2 minutes, stirring constantly.
- Add the tomatoes and broth. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
- Return the soup to the pot if using a blender. Stir in heavy cream and sugar. Season with salt and pepper to taste.
- Heat through gently without boiling. Adjust seasoning if needed.
- Serve hot, garnished with fresh basil leaves and a drizzle of cream if desired.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- The sugar helps balance the acidity of the tomatoes. Adjust to taste.
- This soup pairs perfectly with grilled cheese sandwiches.
- Can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.
Homemade Pasta
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Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional)
Instructions
- Mound the flour on a clean work surface and make a well in the center. Add eggs, salt, and olive oil to the well.
- Using a fork, beat the eggs and gradually incorporate the flour from the edges of the well until the mixture becomes too thick to mix with a fork.
- Use your hands to knead the dough, incorporating all the flour, until you have a smooth, elastic ball. This takes about 10 minutes.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- Divide the dough into 4 pieces. Working with one piece at a time, roll the dough through a pasta machine, starting at the widest setting and gradually working down to your desired thickness.
- Cut the pasta into your preferred shape (fettuccine, tagliatelle, or pappardelle work well).
- Cook in a large pot of salted boiling water for 2-3 minutes until al dente. Fresh pasta cooks much faster than dried!
- Drain and toss with your favorite sauce. Serve immediately.
Notes
- If the dough feels too dry, add water one teaspoon at a time. If too sticky, add a bit more flour.
- You can also roll the pasta by hand with a rolling pin if you don't have a pasta machine.
- Fresh pasta can be frozen for up to 2 months. Freeze in portions on a floured baking sheet, then transfer to freezer bags.
Perfect Roasted Chicken
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Ingredients
- 1 whole chicken (4-5 pounds)
- 3 tablespoons butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 4-5 sprigs fresh thyme or rosemary
- 1 onion, quartered
Instructions
- Preheat your oven to 425°F (220°C). Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
- Pat the chicken completely dry with paper towels, inside and out. This is crucial for crispy skin.
- Rub the softened butter all over the chicken, including under the skin of the breasts if possible. Season generously with salt and pepper, inside and out.
- Stuff the cavity with lemon halves, garlic, fresh herbs, and onion quarters.
- Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Place the chicken breast-side up in a roasting pan or cast iron skillet.
- Roast for 15 minutes at 425°F, then reduce heat to 375°F (190°C) and continue roasting for 50-60 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh.
- Let the chicken rest for 15 minutes before carving. This allows the juices to redistribute.
Notes
- The key to crispy skin is starting with a dry chicken and high initial heat.
- Save the drippings to make a simple pan sauce or gravy.
- Leftovers make excellent chicken salad or can be used in soups.
Chocolate Chip Cookies
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually stir in the flour mixture until just combined. Don't overmix.
- Fold in chocolate chips and walnuts (if using).
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden brown but centers still look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake them. For crispier cookies, bake an extra 1-2 minutes.
- Chilling the dough for 30 minutes before baking will result in thicker cookies.
- Use high-quality chocolate chips or chop up a chocolate bar for better flavor.
- Cookies will keep in an airtight container for up to 5 days.
Gear
Rubbermaid Commercial Spatula
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The best fish spatula. Thin, flexible, and indestructible.
View on Amazon →Global GS-3 Chef's Knife
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Sharp, balanced, and feels perfect in the hand. My everyday knife.
View on Amazon →Lodge Blacklock Skillet
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Lighter than regular Lodge, smooth finish. This is the pan I reach for most.
View on Lodge →Pesto
Classic basil pesto - coming soon!
Recipe in progress...
Salsa Macha
Spicy Mexican chili oil - coming soon!
Recipe in progress...
