Banana Bread

There's definitely something to be said for cultural diversity, and principally (knowledge and understanding and ecological/anthropological quests aside), that has to be the addition of new recipes and flavours to one's gastric memory. While I don't agree with the French elitists' view that English food is inedible, I can understand how they may have come to a conclusion that it's inherently rather boring. Vegetables, for example, are certainly guilty of that- for the most part they're boiled to destruction, steamed or roasted beyond compare. And if not, there's always gravy. LOTS of gravy. I have always been apprehensive about eating veggies at a friend's house because I never know how they're going to be served; some of the textures just make me gag. So it's a relief, then, that we have influences from overseas to help us find new ways of enjoying food, and using ingredients as we've never before seen them...

Banana bread is hardly anything new, especially to those in the States, but it's entering the public eye a lot more here, alongside such stalwarts as fruit cake and carrot cake. I can't remember when the need or desire to bake it first came about while living here, but most likely because we had an abundance of bananas and nobody who could consume them (I can't, as I have acid reflux- a single banana can cripple me for the rest of the day). The supply/demand for these at home is such an odd phenomenon. It'll work wonderfully for ages, having just about the right amount 80 percent of the time, and then we've either got none or thousands. Having none means traipsing to a grocery store, but having too many is somewhat of a reward for me, as I get to enjoy one of our favourite baking recipes.

Banana Bread

2 large bananas, chopped

2 eggs

1 1/2 cups wholewheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup brown sugar

1/4 cup granulated sugar

1/4 cup canola oil

1/4 cup milk

1 tsp vanilla extract

1/4 cup (approx. 30 grams) chopped pecans or walnuts

1. Preheat oven to 350 degrees and grease bottom of pan(s).

2. Mix flour, baking powder and soda, salt, and cinnamon.

3. Mash banana and add eggs, sugar, oil, milk, vanilla and bananas. 

Mix thoroughly to combine.

4. Add flour mixture and stir until well-blended.

5. Fold in nuts and spoon dough into pan.

6. Bake 8-inch pan for 55-62 minutes; a 9-inch pan for 45-52, or any other size pan until toothpick comes out clean. In our set of matching "cake-sized" pans you see here, this takes approximately 15-20 minutes. If you're doing them in a muffin pan, it's more like 10-15 minutes.

7. Cool for 5 minutes before removing from pan. Cool 1 hour before slicing.

One of the best things about this is that you can freeze them to save for later, too. They defrost well in the microwave, or in the oven for a few minutes. Snack, dessert, or side-dish for an entrée? You decide! We often serve it alongside our Apple Maple Bacon Frittata. Or, you know, just eat it.

Ratatouille (Updated)

This is a recipe we do quite frequently when we want something light but satisfying. We had tried ratatouille once before but it tasted really bland, and it was disappointing to say the least, especially after we watched Pixar's film of the same name.  We wanted to create something worthy of its significance in the film, and had hoped it would create itself somewhat.

I hated vegetables for a long time. Zucchinis were scorned, and eggplants were simply out of the question. I'm glad to say my tastes have broadened since I was younger. I'd hate to think what I'd be missing out on if I hadn't developed somewhat! It's very easy to destroy vegetables and turn them into mush, especially if you're boiling them. I'm always satisfied making this dish, both in the construction and when eating it. It's one of the simplest main courses in our arsenal, but it goes a long way. It's warm and comforting and tastes richer than you'd expect for the simplicity of the ingredients.

This is one of those recipes that looks like so much less than it is. Solaris got it through a work colleague and after several weeks, finally convinced me to give it a try.  It was this battered black-and-white photocopy from an economical meals cookbook and I just thought 'Ugh. It has so little spice and so little... anything. How is this going to be any good?' Thank goodness I was wrong! This is now one of our favorite recipes, and easily one of Solaris' signature meals.

Ratatouille

Servings: 6-8

2 tbsp olive oil

2 red onions, chopped

2 red peppers, chopped

1 eggplant/aubergine, cubed

2 corgettes/zucchini, chopped

3 cloves garlic, minced

2 tins chopped tomato

½ tsp dried oregano

Basil to taste (small bunch?)

75 grams cheese, grated or shredded

 1. Preheat oven to 200 C

 2. Chop all vegetables.

 3.Pour oil into large sauté pan, and fry onions, aubergine, peppers, courgettes, and garlic for 10 minutes.

 4. Add chopped tomatoes and cook for 5-10 minutes. (Cooking time is optional. Otherwise, proceed to step 5.)

 5. Add oregano and basil. Add salt and pepper if needed.

 6. Simmer for 5-10 minutes, stirring occasionally, until slightly thickened.

 7.Spoon mixture into pre-oiled baking dish, and top with shredded cheese.

 8. Cover and bake 15/20 minutes, or until cheese is melted.

Chefs' notes: And that's it! For the chopped tomatoes, we often use a big jar of passata; it ends up being about 800g total, I think. The number of servings depends on how hungry you are, and you can always add more of anything, especially cheese (we use lactose-free cheese, but anything goes- you can even make this a vegan dish). Generally I can eat more than we serve but it's also really nice to reheat. There aren't many vegetable-based meals that reheat well, but this always retains its flavour and consistency.

The nice thing about ratatouille is that you can serve it with almost anything. It goes with crusty bread, pasta, noodles, rice, spelt... I think we've served it with all of these before. If you're looking for something a little less vegetarian, we have also served it with roast chicken.

I hope Anton Ego would approve.

Our regular meal - roast chicken, ratatouille, and egg noodles with or without broccoli

Mom's 7-Layer Dessert Bars

In my childhood home, the scent of coconut, chocolate, and butterscotch was the smell of Christmas Eve night. Almost every year, as my sister and I would sit in the glow of the Christmas tree lights, my mom would make what we only knew as her 7-Layer Dessert.  It would waft over the kitchen and into the living room, down the staircase and into the den, and all of us would just bask in the warmth and wholeness of the smell.

 It was all we could do to wait long enough for it to cook and then cool down to a temperature my mom could serve it.  Some years, we wouldn't have any that night. We would cut a piece for Santa and then wake it the morning to find a thank-you note in its place and some crumbs on the plate.  Then we would have a piece each between breakfast and lunch - or as a dessert with the Christmas meal. Other years, when we would section off a piece for Santa, the rest of us would get a piece, too. Those were the years it was rare for  even a piece of 7-Layer Dessert to make it to Christmas morning.

Now my sister and I can make 7 Layer Dessert, too, and we often will try to treat Mom to it on a cold winter's evening - especially around Christmas.  It's more than a recipe to us, silly as it seems. It's a memory.  It's of family and tradition and a warm kitchen looking out onto a neighborhood of Christmas lights. It's only to be shared with people and never to be kept solely to one's self.  It's Christmas spirit in a bar form for us, I guess. And now it's transcontinental!

Mom's 7-Layer Dessert Bars

Servings: Dependent on size of pan used.
Bigger pan = thinner bars and more servings.
Smaller pan = thicker bars and less servings.

For the following recipe, we used four casserole-size baking dishes, and got approximately 70-80 1-inch squares out for our respective co-workers.

• 2 cups graham cracker crumbs or 20 crushed digestive biscuits
• 140 grams melted butter
• 140 grams butterscotch chips*, fudge chips*, or chopped caramel-flavored chocolate (must be able to melt entirely at oven temperature) *For UK readers, please see chefs' note at bottom for sources.
• 180 grams chocolate chips/chunks (dark bakers' chocolate is often best)
• 70 grams chopped nuts (pecans, peanuts, or walnuts)
• 172 grams dessicated coconut
• 1 can light OR regular sweetened condensed milk (405 gram can)

1. Preheat the oven to 180 C/350 F and lightly grease a glass or ceramic pan. This will be VERY sticky  so I don't recommend using a metal or foil-lined pan.

2. Blend crushed digestives/graham crackers with melted butter and press into pre-greased pan with a fork or spatula. Keep the crust as even as possible.

 3. One by one, sprinkle the butterscotch (or caramel) chips, the chocolate chips, and the chopped nuts over the digestive/graham cracker crust. Again, keep as even as you can. The layer effect makes it!

 4. Sprinkle the preceding layers with the dessicated coconut. It doesn't have to cover everything entirely - but the more even coverage you have, the better!

 5. With an old-school can opener, pop two holes in opposite sides of the top of the condensed milk can. Pour evenly over the coconut layer, making sure to get into the corners and along the edges.

6. The condensed milk holds all of it together, so the thicker it is, the less likely it is that the bars will crumble when served.  Coverage should be at least as thick as in this picture.

 7. Bake for 15-20 minutes or until golden.

8. Cool at least 20 minutes before serving so that the milk and chocolate will have time to thicken up. Otherwise, dig straight in. And bring a napkin!

Chefs note: Finding a UK alternative to my mother's beloved American butterscotch chips can be quite tricky.  The best option we found was a caramel flavored milk chocolate sold at Hotel Chocolat for a time. However, when they stopped selling these, we found the next best thing: Sainsbury's brand butterscotch chips (click the link for more information and availability). Silver Spoon's mini fudge chunks are also comparable but we find they get very, very sticky and then harden into sugary layers of fudge cement in the pan once they have cooled. If you love your pan (and your serving utensils) try to find a caramel flavored chocolate or the Sainsbury's butterscotch chips first, and only use the mini fudge chunks as an alternative.

Vegan Peanut Butter Brownies

Whenever we have Solaris' extended family over, multiple food allergies must be taken into account for the menus.  We have his mother who is allergic to some type of beans, his older sister and uncle who are gluten intolerant, and then my own lactose intolerance too.  After a few years of this, the menu has become some what of a pattern - there are really only 2-3 different items and they just revolve as each year or so goes by.

Now as you'll probably have guessed by now, neither Solaris nor myself are ones for conformity or complacency. We love the tried-and-true comfort foods, but we also love to experiment and find new favorites. Fortunately for us (and our families), recently we found Emily Mainquist's Sweet Vegan and took this weekend as an opportunity to try out a recipe and see how it went.

The following is a slightly modified version of Emily's dairy-free, vegan brownies. These are NOT gluten free but can be made so with a flour substitution. Try them out - we're serious. They are absolutely gorgeous!

Vegan Peanut Butter Brownies

Serves 9-12

260 grams unbleached plain flour (or rice or spelt flour for Celiac sufferers)
340 grams unrefined cane sugar
25-50 grams cocoa powder (dependent on preference - 25 is a good base and 50 is quite strong)
1 tsp baking powder
1 tsp salt
1 cup water
1 cup vegetable oil
1 1/2 tsp vanilla extract
65 grams natural unsweetened peanut butter
90 grams dairy-free and gluten-free chocolate chips (or chopped bakers chocolate)



1. Preheat oven to 180 C/ 350 F and lightly grease a baking tin or line with bakers' parchment.

2. Combine flour, cane sugar, cocoa, baking powder, and salt. (You may need to use a pastry cutter to work the sugar into the flour.) Add the water, oil, and vanilla extract and mix until well combined. Pour into the pre-greased pan.

3. In a double boiler or glass bowl over a warm pan of water, melt the chocolate chips.

4. If you have an all natural, very runny peanut butter, spoon the peanut butter into each corner and the centre of the brownie mix.  If you have a thicker peanut butter, thoroughly mix it with the warm, melted chocolate, and pour it over the brownies.

5. Using a table knife or spatula, swirl the peanut butter into the brownie until the mixture has a marbled appearance. If you have used runnier peanut butter and still have the melted chocolate, drizzle this over the brownie mixture.

6. Bake for 20-30 minutes or until a toothpick inserted in the center comes out MOSTLY clean. Cool completely before cutting. This is a very moist brownie, so I'm afraid cutting it neatly it easier said than done!

Mom's Copycat Chilli

Chilli is a big thing in my family, so naturally I'm rather protective of it. My mom has books on the history of it, the varieties of it, the regional differences, and how to make it from scratch or "cheat" with prepared ingredients. She can make it on the stove, in the crock-pot, or (I'm sure) even on a campfire, and with the exception of a few people here or there, almost every guest we've had to our home has left with a stomach full of chilli and my great grandmother's cornbread at some point.  It's so much more than a family favorite. It's practically a legacy.

Having said that, however, I've a bit of a family secret to admit. Our chilli is... well... based on the Wendy's Chilli copycat recipe found in Top Secret Recipes by Todd Wilbur. There! The secret is out! We're loud and proud of our chilli, even if it is modified from a fast-food copycat.  Try it and see - you just might be won over, too.  Why not try our cornbread as well?

Homemade Chilli

Serves: 10-12

2 lbs ground beef

1 (12 ounce) can tomato paste

2 (29 ounce) cans tomato sauce

1 (29 ounce) can kidney beans, with liquid

1 (29 ounce) can pinto beans, with liquid

1 onion, diced (medium to large size)

1/2 cup or 1 can diced green chillies

1/4 cup celery, diced (about 1 stalk)

3 medium tomatoes, chopped (or 2 cans, diced)

2 tsp chili powder

1 1/2 tsp black pepper

2 tsp salt

2 cups waters

1. Brown beef in a large skillet and drain fat.
2. In a large soup pot, combine beef with the rest of the ingredients and bring to a gentle simmer.
3. Cook over low heat, stirring every 15-30 minutes, for 2-3 hours.
4. Serve with bread or crackers, sour cream and/or cheese to garnish.

Cooks' note: If you are using canned, diced tomatoes, keep an eye out for Rotelle which often has a blend with green chillies already in it. If you are using this, omit the green chillies from the recipe.

Great-Grandmother Mary's Cornbread

My great-grandmother was the most Southern woman I've ever known, with the exception of my own mother. She was everything to me that my grandmothers never were, and I'm so glad I had the luck to know her for almost 20 years, even if we didn't always understand each other.

Her name was Mary, and she was born on Christmas day.  She had two daughters, three grandchildren, and four to five great-grandchildren when she passed away over 90 years later on Valentine's day.  Those years were full of love, laughter, hardship, happiness, and perseverance.  Most of all, they were full of her smiling.

When she passed away and her daughters began divvying out her belongings, I asked for two things: her photo albums and her recipe books. They were some of her most cherished belongings, and I could not bear to see them lost or shelved somewhere they wouldn't be used and enjoyed.  Mary would've wanted to be remembered by her food and her escapades, I'm sure. That's just the sort of great-grandmother she was.

Mary and Henry

A family favorite of hers was her sour-cream cornbread, which both my mother and I still make to this day. We've differences of opinion on whether to use Greek yoghurt or sour-cream, but I like to think Mary would've tried either and enjoyed them.  (Her recipe books, after all, were written almost entirely in her own measurements and substitutions.) Mary was always up for something new, after all. Even if it meant wearing knee-high shorts in the early 1930s. The scandal!

Try this recipe with Mom's copycat chilli, while you're at it. They were made for each other, even if they were separated by a generation. 

Great-Grandmother Mary's Cornbread

Serves: 6-8

3/4 cup + 3 tbsp polenta flour or cornmeal

½ tsp salt

1 tbsp baking powder

½ cup oil

8 oz sour cream (or Greek yoghurt)

16 oz corn, puréed (or 1 can creamed corn)

2 eggs

1. Preheat oven to 425 and grease pan. 
2. Mix ingredients until just blended. Pour into pan. 
3. Cook in lower half of oven for 25-30 minute until set and lightly golden.

Cooks' note: If you are using self-rising cornmeal, omit the baking powder and use 1 cup of cornmeal. We haven't been able to find this in the UK, so we had to make our own self-rising cornmeal with polenta and baking powder. 

Indo-Caribbean Couscous

You get a slightly bastardized culinary palate when one spouse is from the south-eastern United States while the other is from south-eastern Britain.  Between us, we are quickly becoming hesitantly adept with blending Indian, Thai, Cajun, African, Middle-Eastern, and even Kosher flavors and methods into our respective English and American roots....  And Thankfully, it even works out as something edible more often than not!

Shortly after I moved to the UK, Solaris introduced me to the Reggae Reggae licensed products, and after a few misses involving near-destruction of our taste buds, we hit on a few mainstays. The following recipe was inspired by Mr Roots' signature British-Caribbean fusion but does not have any Reggae Reggae sauce or by-products, so (we hope) it can be made regardless of where our readers currently reside. Please enjoy!

Indo-Caribbean Couscous

Serving: 5

2 smallish garlic cloves

2 mild strength peppadew peppers, rinsed and finely chopped

2 tbsp tomato paste

2 tbsp tamarind paste

½ tbsp sugar (or less, dependent on taste. 1/2 a tablespoon will not make this too sweet.)

200 grams couscous

300 ml hot water

1. Mix all ingredients but couscous with hot water.
2. Add to pan and return to boil.
3.  Add couscous, stir, and remove from heat when it begins to boil again.
4. Cover and leave at least 5 minutes.
5. Fluff gently with fork to serve.

Crock Pot Apricot Pulled Pork

On Solaris' first trip to visit my family and me, I'll admit it - we had a lot of fun exposing him to our South-Eastern American favorites. We did Cajun and Mexican, Chick-Fil-A, and (of course) Memphis-style Barbecue, among others.

When we moved to the UK, neither of us were particularly besotted with the variants of barbecue that were being sold here or there in various chain restaurants. None really compared to the Memphis and Western Carolina styles I'd been raised on and Solaris had become addicted to.  So we decided to find our own and circumvent England's BBQ interpretations. The following recipe is what we ended up with. It's a bit sweeter than it is savory but it's delicious all the same. 

Apricot Pulled Pork

Servings: 8 (at least)

3 – 3 ½ lb pork shoulder roast, boneless

10 oz jar apricot conserves 

1 cup barbecue sauce

½ cup chopped Vidalia onion (or regular)

½ cup dried apricots, chopped

8 Kaiser rolls or hamburger buns

1.  Lightly oil crock pot.
2. Trim fat from meat and place in cooker.
3. Combine conserves, barbecue sauce, onion, and apricots.  Pour over meat.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
5. Transfer meat to cutting board and gently shred the meat with two forks. Return to sauce, mix thoroughly, and serve on rolls or buns.