chocolate chip banana cake

Alright, so once again, it's cold out. Really cold outside. And right about at this time of year, I begin to ask myself why on earth anyone lives up here. Perhaps it wouldn't feel so very gloomy, if I didn't have such immediate access to the temperatures worldwide. I only have to gently brush the screen with the tip of my finger, and my phone tells me that just about everywhere is warmer than Calgary is at the moment. Okay, so I admit that most of the places I check are not in Canada, but surely, that is not an excuse. I am going to use the temperatures to continue to search endlessly for the perfect comfort food. As long as I have the time, you know? Luckily, I haven't had to search too far, as this cake has been in my Mom's recipe box for some time. Unfortunately, this cake has a terrible downside. The fragrant aroma of this cake can create temporary insanity and delirium, as my Dad and I would plot how we would eat as much of the cake as we could, and not have Mom notice. Generally, this meant we would have to eat it, and then blame the consumption on the other person, hoping that Mom would never really figure out the truth. Yes, it is a cake which has caused me to lie. I know, this is a terrible thing. A terrible, terrible thing. I do swear that I am not lying to you that it is a very good cake, one that will make you attempt to conceal the amount you have devoured, when it is was supposed to be cooling! Then, of all the faux-pas' one should never partake, is to lick one's fingers, and then... well you get the idea. It's a good cake. The other problem with the cake, is that it causes my Mom and I to argue. Yes, I know I shouldn't argue with my Mom. However, she only adds 1/2 cup of chocolate chips! It just makes me eat more of it to actually receive my fill in chocolate. Go with 3/4 cup of chocolate chips... or more if you dare. And just when you thought, that the cute little sundress hanging in the closet was no longer going to fit, well then you discover, that there are a lot of healthy things in this cake. There are five, yes five bananas. And oats, and whole wheat flour, and wheat germ. Only 1/4 cup of butter. Go on, it's okay. Chocolate Chip Banana Cake 1/4 cup butter + 2 tbsp applesauce 1 cup granulated sugar 2 eggs 1/2 cup butter milk (or 1/2 cup milk with 1 tbsp lemon juice) 1 1/2 cup mashed very ripe bananas (five bananas) 2 tsp vanilla extract 1 1/2 cup whole wheat flour (or regular flour) 1/2 cup wheat germ 1 cup rolled oats 1 1/2 tsp baking soda 1/2 tsp salt 3/4 cup chocolate chips 1. Pre-heat the oven to 350 fahrenheit, and line a 13 x 9 inch pan with baking paper. 2. If not using buttermilk, combine the milk and lemon juice in a glass measuring cup, and let stand. 3. Cream the butter and sugar. Add the applesauce, and the eggs. 4. Stir in the milk, bananas, and vanilla. Mix well, but it can still have a little texture of the bananas. 5. Stir in the flour, wheat germ, oats, baking soda and salt. 6. Mix to combine. 7. Add 3/4 cup chocolate chips, and mix one last time. 8. Evenly spread the mixture in the baking pan, and bake for approximately 35 minutes or until a toothpick comes out clean (chocolate excluded!).
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brilliantly beautiful burrata; grilled radicchio burrata bundles

You would assume that since burrata is an Italian cheese, and relatively unknown, that I would have first savoured its indulgences in a tiny hilltop village somewhere in Italy. This is where Burrata would normally be found, and that's only if you're lucky enough to find someone willing to share it. When I asked my Italian hairdresser if I could get any in Calgary, it became conclusive to him that I am certifiably nuts. Not only was he speechless, but a little concerned that I might actually make some kind of pilgrimage to Italy, and then along a scarily narrow goat path, to find some of this good stuff. Burrata has to be one of the milkiest cheeses I've ever found. It isn't rich and creamy like a brie or camembert, but more like fresh wholesome milk which is sweet and delicate. If you taste particularly carefully, there is the taste of farm; of wide pastures, and fragrant flowers. Mostly though, you're in it for the texture. While fresh mozzarella should be tender, not tough, this isn't always the case; burrata is like the most tender mozzarella imaginable, it's virtually spreadable. Burrata has to be fresh, it has a shelf life of only three weeks - that's from cow to disposal. It's practically still mooing. No wonder this stuff is hard to find, who would be willing to schlep this stuff around, since it spoils so quickly? It surely couldn't be much of a money making venture, but more of a labour of love. Lucky for Americans, La Gioia, in California makes burrata, and it's good stuff. Jeff and I enjoyed it during a particularly memorable meal at Lark, in Seattle, and became obsessed with being able to find it in Canada. Two years later, we only just recently found some at the South Italian Centre in Edmonton. Unfortunately, the burrata was already old, and quite bitter. I should also add that Edmonton is at least three hours away, and not at all convenient just for cheese, but closer than Italy. Now I do find it hard to justify the cost and environmental impact that importing food halfway around the world, and I do make an effort to buy foods from as many local producers as I can. However, I do also find that there is only so much cheddar, canola oil, and venison I can take. But upon rare occasion, a luxurious, but simple, burrata is alright. At least, the original maker of the cheese had to have some knowledge and skills to be able to make it, and it could likely only come from a fairly small farmer. At least it isn't mass-produced, and maybe one day someone will make it closer to my home. In the least, I try to reflect upon where my food actually came from, and recognize that can perhaps do better in other areas to compensate as much as possible, even when it seems impossible. After extensive inquiring in Calgary, we found that Bite Groceteria, in Inglewood, was bringing in some burrata, and called me straight away. And the burrata is wonderful. Perhaps the best I've ever had, and yes, I did venture to enjoy it in Italy (twice), although without meandering down a goat path. Burrata is best served at room temperature, or just above. Like any exquisite ingredient, it doesn't require any fancy preparation other than maybe to be served with sliced bread. Anything much else, would waste the burrata's naturally goopy texture. Although, I did want to prepare something with the burrata, plus I had some radicchio and prosciutto in the fridge. Using, just a little bit of burrata (so I could save some to eat and enjoy the beauty of the burrata itself) I created little bundles of goodness by wrapping a little prosciutto, and some cheese in a leaf of radicchio. Jeff grilled them for a short time, trying to prevent the radicchio from burning, and only warming the cheese, being careful to keep it from liquefying. A little balsamic at the table, just helps to counter the richness of the burrata, and the bitterness of the radicchio. These are tasty, and a little like receiving a surprise gift; just what is inside? It is a little playful. I had made something similar with a fresh mozzarella, and that can also be very good, especially for entertaining friends. Grilled Radicchio Burrata Bundles serves 4-8 as appetizers 1 head radicchio, yielding 8 leaves 4 slices prosciutto di Parma 1 ball burrata best-quality aged balsamic vinegar, or a balsamic reduction *(take less expensive stuff and boil off the water) sharp toothpicks 1. Pre-heat the grill. 2. Using a paring knife, carefully remove the core of the radicchio head. Delicately separate the leaves of the radicchio, with as few tears as possible. 3. Tear each slice of prosciutto in half, and place each slice inside each cup of each leaf of radicchio. Add a tablespoon of burrata on each piece of prosciutto. 4. With a toothpick in hand, gently roll the top and bottom sections of the radicchio towards the middle. Then fold the sides over the middle, and secure with a toothpick (or two), minding that it doesn't completely go through the other side of the package. 5. Grill just until the leaves on top start to turn colour, the idea being that the cheese needs to be warmed up, and the radicchio just gains a slight essence of the grill. 6. Serve immediately with a drizzle of balsamic vinegar.
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lovely, luscious lemon curd with cream

Luscious is the only way to describe it. I love lemons. The first time Jeff prepared dinner for the two of us, he made a lemon mousse. The rest, as they say, is history. Lemon curd seems to be one step beyond lemons, infusing a silkiness to an otherwise acidic venture. When preparing a meal for friends, I enjoy taking something familiar and rearranging it just slightly, perhaps a new herb or variety of fruit. This dessert received an extra dose of whipping cream. At it's simplest, this is lemon curd folded with whipped cream, and can be enjoyed as is. It does however, make a beautiful presentation with the addition of seasonal fruit. There is something immensely enjoyable about watching the colourful lemon curd swirl with the white whipped cream: For the lemon curd, adapted from Trish Magwood:

• 1/2 cup unsalted butter
• 1 1/4 cups sugar
• 3/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 6 eggs

1. In a saucier or medium sauce pan, over medium-high heat, combine butter, sugar, lemon juice and lemon zest. Cook until the butter has melted and the granules of sugar are no longer visible.
2. In a large heatproof bowl, whisk eggs. Whisk vigorously, while pouring in about 2 separate 1/2 cups of hot lemon liquid. Once combined, transfer the egg mixture back to saucepan, and continue to cook, over medium-low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 5 minutes.
3. Cover the surface directly with plastic wrap. Cool in the fridge.
4. When the lemon curd is cool, whip 3 cups of heavy cream (whipping cream) until stiff. Gently fold the whipped cream into the lemon curd with a spatula.
5. Prepare seasonal berries, or cake and serve with the lemon cream. Bon appétit!

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acorn squash & coconut soup

I love how coconut can transform an otherwise dull dish, into something silky, luxurious, and sublime. While I wouldn't exactly say that coconut is lusciously orgasmic in and of itself, but it certainly can't hurt, especially if dinnertime is spent using as many superlatives as possible. Coconut seems to have one of those uniquely distinct flavours, which can be very benevolent to the palate. When combined with other flavours, it can enhance or even create the exoticism of a dish, taking you to a new place, a new horizon. I recently had a bit of an epiphany at wd-50 in nyc, which inspired me to capture the essence of the luscious coconut-enhanced dish I enjoyed. Not because I think I could possibly recreate anything invented by James Beard Award winner, and Michelin-starred restaurateur Wylie Dufresne, but because it is summer and I am becoming weary of salad and antipasto dinners. The simplest answer is likely that, I longed for anything resembling my renewed love for coconut. So which dish inspired this coconut concoction? Surprisingly, it was an entrée, and there was very little coconut involved at all. I was fortunate enough to enjoy a beautiful plate intertwined with "Wagyu flat iron, coffee gnocchi, coconut, cipollini, sylvetta". Reading the description of the dish, it is easy to underestimate the highlight the coconut is for the palate. The coconut seems like it could be just one more item in a list of high-end ingredients plated to perfection. However, wd-50 is just the kind of place where the dish received, the visual, and the aroma of the dish, far exceeds a basic listing of ingredients. It simply can't be described by words, thereby creating an element of surprise. The flavour ultimately tied everything together, just as it should. Not only did the plate look beautiful (of which I usually care little about if a dish does not taste great), but the textures and flavours were actually seductive. The beef was rich, and tender. With the artistic touch of a painter, the smear of coconut helped to keep the flavour of the wagyu linger gingerly, creating an eating event I would remember for some time. The wd-50 dish did not have a fake coconut flavour, as many are prone to dislike, but more authentic, the flavour and texture at least in part from coconut butter. This for me, was the highlight of my meal. For me it was not a perfect dish; the gnocchi were too doughy, and I prefer onions lightly sauteed or cooked without any crunch. But with great sentiment, I will continue to meditate upon the beautiful marriage of wagyu and coconut. It has been a few weeks, and I am still craving coconut. In fact, I'm wishing it was lingering in my mouth just like I wish ice cream would on a hot summer day. I also love the idea of coconut used in a soup. While vichyssoise, is a popular summer soup, I was thinking that a similar soup could be created with coconut milk. A soup that doesn't have to be cold or hot, but may be best served at room temperature. It's rich and filling without seeming too heavy. Acorn squash tends to be associated with the other fall squash of the harvest, but it has such a delicate flavour, it seems to fit my summer appetite perfectly. It can stand up to a little bit of richness. Just not too much. A little bit of chinese five spice, adds a little bit of earthiness and depth of flavour. The addition of crème fraîche gives the soup additional luster and luxuriating finish. acorn squash & coconut soup 2 acorn squash 1 14 oz can coconut milk (full-fat) 1/4 - 1/2 tsp freshly ground Chinese five spice fresh chives crème fraîche (optional) fleur-de-sel, to taste 1. Pre-heat the oven to 400ºF. Slice each acorn squash into 6-8 sections, leaving the peel and seeds intact. 2. Evenly space the squash pieces on a cookie sheet. Sprinkle the freshly ground Chinese five spice over top, and roast approximately 45 minutes or until fork tender. 3. When cool enough to handle, separate the flesh and skin, placing the flesh in a blender. Snack on the freshly roasted seeds. 4. Combine the squash, can of coconut milk, and 1/2 cup of water until smooth and silky. 5. Add fleur-de-sel to taste. 6. Soup may be served as is, or with the addition of chives and crème fraîche to taste. Soup is best served at room temperature or just above.
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Don't call it quits on this one

When there are those days when you think, "nothing could top this insanity, the world has reached a new pinnacle of absurdity," chances are you are correct. Who am I to argue? Some days you just want to quit. On days like these, I just try to find a way to cope. And while a bottle of a nice Syrah is often a good start, it needs to be followed by a bit of comfort in a bowl, followed by more Syrah. For me, this "day" is most often Friday, but a Monday will do just fine. It is mostly irrelevent, but when you really just need to feel like a little kid wrapped in a warm towel as you step out of the bathtub, this pasta dish is a good start. Finish with Syrah, my latest craze. This dish is for a day when "you've had it", as my Ukrainian Baba would say.

I am in a love affair with gorgonzola dolce. It is an Italian cheese, which is a bit younger and milder than gorgonzola. The texture is that of a young cheese, and buttery like a brie or camembert. At first it starts out smooth and creamy, and then it surprises you with a deep tangy flavour. It is fantastic with walnuts or pears. Use it just as you would many other blue cheeses, but it doesn't crumble. It is probably best used on anything in which it needs to be spread, or slightly oozing. More grocery stores are carrying it, but poke around at a little Italian shop for it.

I really can't fault pistachio's either. I know I shouldn't use the salted ones for cooking, but often I just can't help it. If I have them in the cupboard and I am moved to use them, so be it. I think they only nut tied for equal versatility is the hazelnut, but that is just me playing favourites. I love nuts. Just keep a few varieties in the freezer or fridge, and there are instantaneously multiple flavour combinations. Toasted or untoasted is just one more exciting option.

You're "Had It" Dinner:

Ingredients:
1 lb box of Barilla Tortiglioni
Coarse Sea Salt
2 tbsp butter
1/2 cup heavy cream
1/2 cup whole milk
200g or (approx.) 1/2 cup gorgonzola dolce
1/2 cup freshly grated parmigiano-reggiano
2 tbsp shelled and chopped pistachio's

1. Boil a large pot of water with 1-2 tbsp of coarse sea salt.
2. Meanwhile, melt the butter slowly in a sauce pan. Add milk and cream and bring to a simmer. Add half of the gorgonzola dolce and gently whisk. Add the parmigiano-reggiano. Reduce heat to low, and whisk occasionally. Requires approximately 10 minutes of cooking to a decent thickness.
3. Cook the pasta for about 10 minutes, at least 2 minutes less than indicated on the box. Strain.
4. Place the sauce into the empty pasta pot, combine with the tortiglioni, and the rest of the gorgonzola. Gently stir until the sauce has coated the pasta.
5. Plate and sprinkle with pistachios. Enjoy and unwind.

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Spring is Simplicity

It is hard to fault a salad. Healthful, and often requiring little cooking, anyone can enjoy a simple salad, virtually anytime, anywhere. A great salad can convince even a skeptic to try something new. With the right combination of ingredients, something lifeless and dull can easily be transformed. Simple salads are also the key to my sanity. I can spend hours making chocolate ravioli with a mascarpone filling, and then realize that it will not suffice for dinner all on it's own, as much as I might will it into being... But luckily, I can enhance an entire meal by quite literally throwing things into a couple of bowls. I try to keep a couple different types of greens, peppers, cucumbers, tomatoes, and a variety of citrus fruit in the house at all times. Sometimes these are organic, sometimes not. Whatever seems best. I make sure to buy a few other fresh and seasonal fruits and vegetables, and then there are always possibilities. While having good quality fresh ingredients is key, it doesn't mean that I don't try to have a little fun with other kitchen staples too. There are always new olive oils and vinegars to try, as well as a variety of nuts, dried fruits, and different meats or eggs. Sometimes tuna is the perfect answer, and other times I turn to salami. Sometimes I toast the nuts, sometimes not. Eating vegetables is not supposed to be a punishment, so it is time to experiment and have a little fun. I love this salad, because it is salty and sweet. A Simple Elegant Salad (serves 2-4) 1 slice pancetta, cubed 1 head butter lettuce 1/4 cup pine nuts, toasted 2 limes honey best quality extra virgin olive oil fleur-de-sel to taste 1. Toast the pine nuts in a skillet. Remove from heat and sauté the pancetta until golden. Remove from heat and combine with the pine nuts. 2. Carefully wash and dry the butter lettuce. Tear into serving bowls. 3. Juice the limes into a glass measuring cup. Add equal parts honey and olive oil. Whisk thoroughly. 4. When the pine nuts and pancetta are cool, sprinkle over the lettuce. 5. Whisking frequently, spoon the dressing over the salad. Carefully toss the salad. 6. Add fleur-de-sel to taste.
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Le Grand Sandwich

Sometimes, I just can't help myself. I love salt. It enlivens our tastes buds, and literally piques our interest. Vegetables, even roasted ones, can taste a little bit bland. But add a little salt, and the flavour goes through the roof! Fortunately, this sandwich "rests" (you deserve it too!) before eating, so all that flavour gets to meld together into each delicious bite. It no longer tastes like zucchini, eggplant, or salt... These things can be boring on their own, but combine them in this sandwich, and you will be surprised. This is a recipe in which it is fun to experiment. Why not? It is often impossible to have all the ingredients a recipe calls for anyways. Change a few things, and make it your own. You can use a spinach pesto, a basil pesto, or a sundried tomato pesto. No pesto? No problem. I do try to make too much pesto...a great predicament to be in...so I can freeze the extras. You can also grill too many vegetables.....oooops.... and save them for salads, or soups. I generally dislike the messiness of roasting bell peppers, as it can feel unnecessarily tedious to remove the skins...so do so at your own discretion. Do cut the pieces a little smaller so you can chew through the skin without noticing. I do find that peeling roasted peppers works best when you char the things to near death, and then cover the poor dears up in a bowl with plastic wrap and wait about fifteen minutes. I can't say the same for your fingertip's when trying to peel off the skins! There are many similar recipes out there, but I love adding portobello mushrooms, for their meatiness...and of course for their ability to improve with salt! Sandwich (Serves 4 large appetites, or 8 smaller ones): 1 large ciabatta loaf (1/2) - (3/4) cup prepared pesto 2 medium zucchini, sliced lengthwise, about 1/8 of an inch 1 medium eggplant, sliced lengthwise, about 1/4 of an inch 2 red peppers 2 portobello mushrooms, stems removed, and lightly cleaned olive oil kosher salt pepper Pre-heat the BBQ. Start with the peppers, as it will take awhile to get them nicely blackened. Toss the zucchini, eggplant, and mushrooms in a bowl with some olive oil, a couple tablespoons will do, and a few good pinches of salt. Grill about 2-3 minutes per side, adding a bit more salt to the mushrooms. Be patient, and wait until the grill marks have formed before trying to move the items, or they will get stuck. The vegetables will soften slightly after cooking as well. Remove the blackened peppers to a bowl and cover with plastic wrap. Wait, about fifteen minutes, and then the skin should come off fairly easily. Slice into strips. Slice the mushroom as well. To assemble the sandwich, slice the loaf of bread in half. Pick out some of the extra bread, which you can freeze in a zip bag for breadcrumbs..very handy. Use a grapefruit spoon to help your humble cause, but don't get too concerned. Spread the bottom half with pesto, and layer the cooled vegetables on top. Does the pesto contain a decent amount of salt? How about the veggies? Taste them, and don't worry if there are enough. Sprinkle a little more salt, if necessary. Okay, and some pepper too. Keep in mind that there are not any pre-fabricated, nearly plastic like sauces or deli meats...there isn't much sodium other than what you add...so go ahead and don't worry about it. Drizzle a litte olive oil over the inner top half of the loaf. The only really tricky part: Securely wrap the entire sandwich in plastic wrap. Place it on a cookie sheet (preferably small enough to fit in the fridge), and cover with something heavy (cutting board with a cast-iron skillet on top). Wait at least one hour (go for a nap!), but no more than three. Unwrap your glorious goodie and slice it up. It is pretty isn't it? Devour.
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