banana-hazelnut bread

the ingredients:

1 2/3 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. ground cinnamon

1/2 tsp. salt

1 cup plus 2 tbsp. sugar

2 eggs

1/2 cup canola oil

3 medium bananas (on the verge of being inedibly brown)

2 tbsp. buttermilk

1 tsp. vanilla extract

2/3 cup hazelnuts (toasted and chopped)

vanilla sanding sugar

the method:

preheat the oven to 350, and spray a 9 x 5 loaf pan.

whisk together the flour, baking soda, cinnamon and salt, and set aside. in the bowl of electric mixer fitted with the paddle attachment, beat the sugar and eggs until light and fluffy, about ten minutes. drizzle in the oil. ddd mashed bananas, buttermilk and vanilla. remove the bowl from the kitchenaid, and fold in the dry ingredients and nuts with a spatula. pour the mix into the loaf pan, and sprinkle with some sanding sugar. bake for about 45 minutes to 1 hour, until a knife inserted in the center comes out with only a few moist crumbs, and cool on a wire rack.

adapted from a flour bakery recipe.

peppermint stick blondies

the ingredients:

1 stick unsalted butter (melted)

1 cup dark brown sugar

1 large egg

1 tsp. pure vanilla extract

a pinch of salt

1 cup all-purpose flour

1 cup milk chocolate chips

2 tbsp. crushed candy canes

the method:

preheat the oven to 350. spray an 8×8 pan, and line with parchment paper.

in the bowl of an electronic mixer fitted with the paddle attachment, mix the melted butter with the brown sugar, and beat until smooth. add the egg and then the vanilla. add a pinch of salt, and add the flour, mixing until just incorporated. remove the mixing bowl from your kitchenaid, and use a spatula to fold in the chips and candy canes.

pour into the prepared pan, and bake for 20-25 minutes, or until set in the middle. cool on a wire rack before cutting.

adapted from a smitten kitchen recipe.

chicken and israeli couscous with tomato and lemon

the ingredients:

2 tbsp. extra-virgin olive oil

1 cup israeli couscous

1 1/2 lbs. skinless chicken thighs (4-6 thighs)

3 garlic cloves (minced)

1/2 medium onion (chopped)

2 bell peppers (i used a red and an orange.)

1 tsp. lemon zest

a pinch of saffron

1/2 cup dry white wine (such as sauvignon blanc)

1 1/2 cups low-sodium chicken stock

1 cup frozen peas (thawed)

1/4 cup flat-leaf parsley (coarsely chopped)

the method:

heat oil in a large skillet over medium-high heat. add the couscous, and cook, stirring constantly for a minute. transfer to a bowl, and return the skillet to the heat.

cook chicken, smooth side down, until browned, about three to five minutes. flip, and cook for another two minutes. transfer to a plate, reserving the drippings in the skillet.

reduce the heat to medium, add the onion, and cook, stirring frequently for three minutes. stir in the tomatoes, garlic, lemon zest, and saffron, and stir until the tomatoes begin to break down, about two to three minutes.

return the chicken to skillet. add the wine, and cook for four minutes. add the stock, salt, and couscous, and stir. reduce the heat to medium-low, cover, and cook, stirring occasionally, until the couscous is tender and the chicken is cooked through (about 12 to 14 minutes). stir in the peas and parsley, and cook until heated through, about a minute. serve immediately with the lemon.

adapted from a martha stewart recipe.

creamy stuffed mushrooms

yields: 20-25 servings

the ingredients:

5 pints button mushrooms

4 italian sausages (removed from their casings)

8 oz. cream cheese (at room temperature)

2 yellow onions (minced)

5 garlic cloves (minced)

5 oz. asiago grated cheese (i used a container of the 365 3-cheese blend.)

7 tbsp. olive oil

3 tbsp. balsamic vinegar (plus an extra splash)

kosher salt and freshly ground black pepper

the method:

preheat the oven to 375.

wipe the mushrooms clean with a damp cloth, and pull out the stems. in a large bowl, toss the cleaned mushrooms with 5 tablespoons of olive oil, balsamic vinegar, salt and pepper. spread them out on a sheet pan (fleshy-side down), and bake for 30 minutes. set aside and cool.

in a medium skillet, saute the sausage until golden brown, breaking it up into small pieces while it’s cooking. set aside and cool, reserving the skillet and its juices. add the remaining olive oil to the skillet and add the onions. cook until dark and caramelized, adding a splash of balsamic, about 15-20 minutes. add in the garlic, and cook for a minute.

add the cooked sausage, onions and garlic, cream cheese, salt & pepper, and four ounces of shredded cheese to a bowl, and mix well.

increase the oven temperature to 375.

line up your mushrooms on a greased baking sheet with the core side facing up. stuff each mushroom with a generous portion of the creamy sausage mixture, and top the mushrooms with the remaining cheese.

bake for about 45 minutes or until the cheese on top is golden brown.

make ahead: this dish can be made up to three days ahead of time and put in the fridge until you’re ready to bake it.

slightly adapted from a  food52 recipe.

roasted brussels sprouts with balconville vinegar and hazelnuts

yields: 8-10 servings

the ingredients:

1 bag brussels sprouts

grapeseed oil (you can also use extra-virgin olive oil.)

kosher salt and freshly ground black pepper

balconville vinegar (available from solex fine foods)

1/3 cup crushed hazelnuts

the method:

preheat the oven to 400.

cut off the brown ends of the brussels sprouts, and pull off any loose outer leaves. on a rimmed baking sheet, toss them with the oil, salt and pepper. roast for 35 to 40 minutes, until crisp on the outside and tender on the inside, shaking the pan from time to time to brown them evenly. transfer the sprouts to a serving platter, and drizzle the vinegar over them (they don’t all need to be coated). sprinkle the hazelnuts on top, and serve immediately or at room temperature.

sweet potato biscuits

the ingredients:

1 cup chilled sweet potato puree (see below)

3/4 cup chilled buttermilk

2 1/4 cups all-purpose flour

2 tbsp. light brown sugar

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1 stick cold unsalted butter (cut into cubes)

honey butter (if desired, melt a tablespoon or so of butter, and combine with some honey. brush each biscuit with this once baked.)

the method:

preheat the oven to 450. line a baking sheet with parchment paper.

in a small bowl, whisk the sweet potato puree with the buttermilk.

in a food processor, pulse the flour with the brown sugar, baking powder, baking soda and salt. sprinkle the cubed butter over the dry ingredients, and pulse until the mixture resembles very coarse crumbs, with some of the butter about the size of peas. add the sweet potato mixture, and pulse again just until a soft dough forms.

turn the dough out onto a floured work surface and pat it into a one-inch-thick round. using a biscuit cutter, stamp out as many biscuits as you can (i used a very tiny glass as my cutter and made miniature biscuits because i have an obsession with miniature things). gently press the scraps together, and stamp out more biscuits. arrange the biscuits on the prepared baking sheet and bake for about 10 minutes (or 15 minutes if not miniature), until golden brown. brush with the honey butter, and serve warm.

make ahead: the sweet potato biscuits can be made early in the day and reheated in a 350 oven.

to make the sweet potato puree, pierce one 12-ounce sweet potato in a few spots with a fork, and microwave at high power for about ten minutes, until tender. let the sweet potato cool slightly; then peel and puree in a food processor. measure out one cup of puree, and add to the other ingredients once cooled.

courtesy of food & wine.

corn pudding with ricotta and basil

the ingredients:

1 stick unsalted butter

5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears if using fresh; i used frozen because corn is no longer in season.)

1 chopped yellow onion

4 extra-large eggs

1 cup milk

1 cup half-and-half

1/2 cup yellow cornmeal

1 cup ricotta cheese

3 tbsp. chopped fresh basil leaves

1 tbsp. sugar

1 tbsp. kosher salt

3/4 tsp. freshly ground black pepper

3/4 cup grated parmesan (plus more to sprinkle on top)

the method:

preheat the oven to 375. spray a 9 x 13 baking dish.

melt the butter in a very large frying pan, and saute the corn and onion over medium-high heat for a few minutes. cool slightly.

whisk together the eggs, milk, and half-and-half in a large bowl. slowly whisk in the cornmeal and then the ricotta. add the basil, sugar, salt and pepper. add the cooked corn mixture and grated cheese, and then pour into the baking dish. sprinkle the top with more grated cheese.

place the dish in a larger pan and fill the pan  halfway up the sides of the dish with hot tap water. bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. serve warm.

adapted from a barefoot contessa recipe.