Tag Archives: yum

Chocolate Banana Cream Pie

29 Sep

One of the best parts of being a chef is having a food imagination. What does that mean? It means coming up with concoctions based on ingredients one must and wants to use. I do this often. My most recent creation was Chocolate Banana Cream Pie with Peanut Butter crust. How did I get to this recipe? Well I had a very ripe banana I needed to cook with. So I started thinking of combinations that I know work well. Chocolate and peanut butter both came to mind. But I didn’t really want to make another cake or muffin batter, so I turned to pie. I also remembered I had leftover cream cheese that I wanted to make use of. After reading recipes that always required one or more ingredients I did not possess, I finally said ‘I’ll just make something original.’ So I started with a simple pie crust that did not require being rolled out. I figured, why not incorporate the peanut butter in this and focus more on the banana and chocolate for the filling.
Adjustments had to be made to stretch my ingredients, but it came out amazingly well.
I did not really create a recipe, but if anyone wants to know what I used, I’d be happy to share.

20120929-120025.jpg</a

Buttermilk Bread

10 Sep

Buttermilk BreadA couple of mornings ago, I wanted to make use of some of the buttermilk I have in my refrigerator, so I looked up a buttermilk bread recipe online. After hunting for almost an hour, I realized every recipe required ingredients that I did not have. I finally came across The Kitchn and found a buttermilk bread recipe with a lot of variations. However, aside from the basic recipe, I did not have all of the ingredients to create any variations that I wanted. So I decided to just put the ingredients I have together and this mash up recipe came to life.

Buttermilk Bread (based on this recipe)

Makes one loaf

2 cups  plus 2 tablespoons cake flour

If you do not have cake flour use 2 cups (10 oz) all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon of baking soda

1/2 cup (4 oz) white sugar

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

Pinch of Nutmeg

1 tablespoon poppy seeds

1 teaspoon of vanilla extract

1 cup (8 oz) buttermilk

1 large egg

1/4 cup (2 oz) unsalted butter

 

Directions:

Heat the oven to 350°F. Line a silicone loaf ban with wax paper or grease a regular loaf pan.

Combine sifted flour, white sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and nutmeg in a medium mixing bowl and whisk.

Melt the butter and in a separate bowl whisk together with vanilla extract, buttermilk and egg.

Pour the wet ingredients over the dry ingredients. Use a whisk not a mixer to gently stir until you have a mostly mixed batter. You want to visibly see some of the dry ingredients so do not overmix.

Pour the batter into your pan and smooth it with a spatula so it is all of the corners. Bake for 50 minutes. Your end product should be golden, and a toothpick inserted into the center should come out clean. Let the bread cool in the pan for 20-30 minutes before removing and slicing.

 

My variations came together nicely and the bread was all gone in 3 days. At least I was able to photograph it first this time. I love when I wake up inspired to cook.

Labor Day Food

8 Sep

Iced DrinkI know it’s long past Labor Day but I’ve had a busy week with back to school and all. However, my labor day was rather awesome because the Chef o’buddy spirit took over. I decided I wanted to have a picnic with Josh and I started to whip up quite a few creations. A few hours later: we were munching on Black Bean Dip, Olive dip, and cheese spread. Now the Black Bean and Olive Dip I made myself and I’m happy to add the recipes to my blog if anyone is interested. The cheese spread was from The Laughing Cow and although they called it cream cheese, I truly feel it tasted more like Gouda.

Now no picnic is complete without a drink correct? I knew I had to make something good. I was going to just make my famous limeade, but then I decided to change it up and make Watermelon Limeade.

Watermelon Limeade

1  1/4 cups fresh squeezed lime juice (or as much as you can get out of about 6 limes)

3 cups simple syrup (cooled)

Seedless Watermelon (I used about an 8th of a medium watermelon so use as much as you’d like. Try to not overpower the limeade).

2-3 tablespoons orange blossom honey (according to taste)

Directions:

Put the lime juice in a blender

Add 1 cup of the simple syrup and blend on a high setting for about 30 seconds

Cut watermelon into medium sized squares

Add watermelon and blend for another 30 seconds

Add honey and blend for another 30 seconds

Taste

Gradually add more  simple syrup until the limeade is sweet enough for you. Keep in mind it will become sweeter the colder it gets.

Why use simple syrup? Actually…what the heck is simple syrup?

Simple syrup is simply sugar and water that have been heated. It allows one to gauge the sweetness of a drink better. Why? Simply because the sugar is already dissolved.

Seedless watermelon is not natural. Watermelons are suppose to have seeds.

If you think seedless watermelon is not only unnatural but also just downright weird you can use a regular watermelon. However, you MUST make sure there are no seeds in your drink by picking out all of the seeds.

This drink does take a while and you might get really sticky while making it, but it’s worth it in the end.

It was nice to sit in the park and have a lovely picnic. It was also nice to not waste my money on a sandwich from a deli.

Video

Updates from the Chef

11 Aug

Just a couple of things I wanted to share with you guys

Image

The Things I Find

23 Jul

July 19th iPod Pics 001

HOT POCKETS & WHITE CASTLE IN THE ICE CREAM MACHINE!!