THEE Banana Cake

I made this cake for the first time for my pastry final (see post below) and I absolutely loved it, on its own, without all the necessary frilly ingredients for the test. So yesterday with an urge to create something on my off day, I tackled the cake again. This time I used whole wheat flour (for it eases my mind when I go back for another piece). The cake is super moist and super simple to make. Perhaps you can adorn this cake with a dark chocolate icing, mimicking a chocolate covered banana eh?
THEE Banana Cake
via Bon Appetit
3 sticks of unsalted butter with a tad extra for buttering the pan
3 3/4 c. whole wheat flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
2 1/4 c. sugar
6 eggs
6 large very ripe bananas
3/4 c. sour cream
Butter two cake rounds well. And preheat over to 325. Sift flour, salt, baking soda into a large bowl. Separately beat butter and sugar into an electric mixer, until light and fluffy. Add each egg in one at a time. Mixing on low speed, gradually add in flour mix.  Fold in the mashed ripe bananas and then the sour cream. Separate the batter between the two buttered cake rounds. Bake the cakes in the oven for a good 50-55 minutes.

A Pastry Class Final!

Banana Cake with Chocolate Mousse and Chocolate Ganache with Papaya Coulis 

and Handmade Vanilla Chocolate Chip Ice Cream with a Half Moon Tuille (Cookie)

Cheers, to the end of Culinary School and Pastry Class!

Stay tuned for tons more fun, pretty and inspirational food concepts...

A Heavy Piece of Meat and Simple Light Salad

We found cheap fillets at the grocery store the other day. Monetarily cheap, however rich in flavor for the inexpensive cuts were wrapped in bacon! Now, bacon is not typically my favorite flavor, as I have been vegetarian a couple times in my life, never returning to eat that meat. But talk about a flavorful piece of meat. Fillet wrapped in bacon! It is as though the bacon keeps the flavor of the fillet locked in. No need for any seasoning what so ever!

We served them up with some inspiration from our friends. A fresh orzo and vegetable concoction. I never cooked with orzo before. It is super simple, a lil almond-shaped pasta and smaller than almonds. Easy to cook, because it is just like pasta. Strain when tender. We added what was in the fridge: collards, squash, tomatoes and a pinch of fresh grated Parmesan. 

A Tasting!

So I have been given some freedom at work, which is wonderfully nice. This here and below is the tasting I did for a couple wanting to get married at the museum. It was a "duet" plate (filet and panko encrusted chicken with rosemary cream sauce, panko is just a breadcrumb) with "smashed" potatoes and roasted asparagus. The cream sauce (seemingly difficult) was extremely simple! Whipping cream, butter, onion, garlic and rosemary sprigs cooked for a good 30-45 minutes over medium head then strained for a silky creamy rosemary infused cream sauce to top on the chicken. Was a nice task to complete solo, and the guests enjoyed it:)

Bee Pollen?! Yup.

So the allergies were mega bad two weeks ago, just as Spring was showing her (or his?) face. I came across bee pollen after talking with my local Whole Foods lady in the herbs and medicinal section. There is the idea that you should take a tablespoon or so a day of local honey because it combats your local allergies. Makes sense, bees... pollination... local flora... exactly what you are reacting to... yadi yadi yada...
SO, if you take the bee pollen it's more potent than taking the honey, it's basically getting straight to the point with the bee pollen granules. Also, bee pollen is an energy booster so athletes are known to take them for a natural boost! That is what sold me on the remedy, the fact that if I don't get allergy relief from my bee pollen granules regardless, it is an energy booster, to be sprinkled in coffee or smoothies, etc. Note: it tastes very floral. I'm two weeks in, and my allergies have been good. I'm skeptical, not quick give credit to the pollen. Maybe they just subsided? Whatever the case is, I really like my bee pollen and the additional boost, for now. Do try, share and gain some healthy, natural relief.

Great Measurement Conversion Sheet

I have been using this sheet religiously this semester with baking and cooking and then work. You can see my paw prints all over it. I figured I should make a digital copy for if the thing disintegrates shortly I will be lost!

Warm Kale Salad and Simple!

I had some watercress to play with. And for the record, I am not a huge fan of the strong lil green. However, I continued to play and used minimal for this delicious lil spur of the moment salad! I had seen a Chef recently serve watercress up with a asparagus salad. So with my lil bit of watercress, I used the kale in my fridge. I sauteed it lightly in oil and garlic and salt. Note: get baby kales for this salad. They are more delicate and not as strong as "big" kales are. I dropped the kales on top of the bed of watercress. Drawing upon the previous posts dressing (actually, just what was in my fridge) I sprinkled feta and zested lemon. Served it up with warm bread and oil and salt and pepper;)