Let’s call this “bread” what it really is.  It’s a cake… a chocolatey cake that I’ve shaped into a loaf and thrown some zucchini into just so I feel a little bit better about eating it at all hours of the day.  Sometimes chocolate is what we crave.  Don’t resist it.  Give in.  Make one for yourself and give the other to a friend or tuck it in the freezer for the next time you’re hit with a craving.  And don’t feel guilty when you slice into it for a quick breakfast… or a mid-morning snack… or right before bed.  We all deserve a little chocolate every now and then.

This post Double Chocolate Zucchini Bread appeared first on A Thought For Food.

I’m kind of embarrassed to admit how nervous I was to make macaroons. Like, I was petrified. There’s no rational reason for it.  I just was.  I’ve been a coconut lover my whole life and have always had a strong affinity for these treats.  My first were devoured as a child, attending pre-school at the synagogue.  Over Passover, our Oreos were replaced with macaroons.  A canister bearing the Manischewitz logo made its way around the room, our little fingers groping inside.  I immediately fell in love with the chewy cookie and how little specks of coconut hid in my mouth for me to snack on throughout the afternoon.

I got it in my head that making macaroons had to be complicated.  There was no way that you could whip something like this up quickly and have it actually turn out ok.  But it’s true… they’re ridiculously easy and just as wonderful as I remember.

This post Chocolate-Dipped Macaroons (Passover) appeared first on A Thought For Food.

Snow falls outside as I type.  As much as I dread this weather, I’m also grateful for it.  We’re forced to take a break from running around and slow things down a bit.  On these days, Eric and I sit in front of our coffee table, reading the paper and nibbling on scones.  I like to use this time to get some cleaning done, but after a few hours, we hunker down for a midday nap.  These last few months (that is, since November) have been a bit hectic.  Any open days have been packed with trips, parties, and family visits (which I love, but—you know—once in a while it’s nice to have a little alone time).  As miserable as it may be to trudge through three feet of snow, it’s some much needed relaxation.

As you may have noticed, I’m a scone fan.  Some folks are into brownies.  Some are pie fanatics.  Some folks deep-fry everything they see. Me? I’m into scones. Kind of strange, I know.  So, if you’re getting tired of seeing scone recipes on here… well, I’m sorry to disappoint you, but I’m not even close to being done with playing around with different kinds.  You’re going to have to put up with them for a while longer.

This is the first time I’ve branched outside of my typical butter/milk/heavy cream combo and have included Greek yogurt (we had a few large tubs of plain Chobani in the fridge).  The tang it provides is something I should have expected, but for whatever reason it never occurred to me and I was pleasantly surprised when I bit into them.  They’re a little less flakey than my previous incarnations (most likely due to the moisture for the yogurt), but, nevertheless, I’m sold on these and I’ve already made them a number of times.

This post Rosemary, Lemon and Greek Yogurt Scones appeared first on A Thought For Food.

I used to be really big into Valentine’s Day.  Giving gifts, chocolates, flowers, cards (yeah… not just one but two, maybe three).  I’d make dinner reservations at expensive restaurants and plan out a night of activities. Over the years, though, I’ve toned it down a bit.  Eric and I don’t exchange cards.  We don’t buy each other presents or flowers.  There are no chocolate-covered strawberries.  Instead we stay at home, eat lobster and drink champagne, followed by a decadent dessert (like these raspberry bars that we’re obsessed with… which contain three sticks of butter).  We spend the rest of the evening curled up on the couch with Maki, the three of us wrapped up in blankets.  It may seem boring to some, but I want nothing more than a little quiet time with the man that I love.

Meringue-Topped Baked Grapefruit

Chewy Ginger Molasses Cookies

Cranberry Pistachio Biscotti

This post Raspberry Crumb Bars appeared first on A Thought For Food.

Love is a shelter.

Love is a cause.

Love goes on forever.

Yeah, love will lead us all.

Love! It is our honor.

Love! It is our all.

Love goes on forever.

Yeah, love it is our home.

That’s What’s Up//Edward Sharpe + the Magnetic Zeros

This post Whole Wheat Carrot Bread appeared first on A Thought For Food.

I know… these may not look chewy, but they are. I promise. If they weren’t, I wouldn’t put them up here. Cookies are meant to be served the way salmon or a steak should be prepared, a nice sear on the outside, but raw in the middle. I just don’t mess around with cookies. If there’s too much crunch, I can’t eat them. But what’s so great about these is how the rim is crispy, making for the most wonderful sound as you bite into them. Then, you get to the good stuff. The blend of sugar and spice; the festive flavors of ginger, cinnamon and clove. It brings to mind lazy weekends… curled up on the couch with a cup of tea and a book: the lead in for an afternoon nap.  I’ve been making these ginger molasses cookies for years, altering the recipe slightly as I prepare each batch.  I hate to use the P-word, but I can’t help it… these are kind of perfect.

Red Wine Poached Pears

Jacques Torres’s Chocolate Chip Cookies

Fudgy Cocoa Strawberry Brownies

This post Chewy Ginger Molasses Cookies appeared first on A Thought For Food.

Sometimes I look back at my published posts and I see reoccurring themes.  What I’m seeing now is that apparently I’ve been really into comfort food lately. Soup, potato gratin, a pot pie… and now this galette. Maybe I just need a hug.  Or a cup of tea.  A glass of scotch. Something to make me feel cozy.

I can’t take complete credit  for this recipe.  The filling, I can. The crust, not so much.  That came from the very talented baker/entrepreneur/cookbook author behind the fabulous Tate’s Bake Shop, Kathleen King, who has just come out with her latest book, Baking for Friends.  You may be a bit skeptical when you see the cornmeal listed as an ingredient… but gosh darn it, every time I make a galette, I’m going to refer back to this recipe. That small addition has a huge impact on the whole texture of the pastry. And it works beautifully.

Before you head on off to make this (which was incredibly easy to whip up and will work with a number of other kinds of fruits), I have a little giveaway to announce!  The fine folks at Tate’s Bake Shop are generously giving away one of their fantastic Cookie and Bar Towers to one lucky reader.

To enter: All you have to do is leave a comment on this post. No restrictions.

Official Rules: No purchase necessary. Open to US and Canadian residents only . Giveaway will end on November 4th 2012 at 12:00 pm EST. One winner with a valid entry will be selected at random using random.org. The winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.

Additionally, if you want to receive $5 off Baking for Friends, just enter the code “BAKEOFF” when you order it from their site.

Chocolate Cranberry Galette

(adapted from Kathleen King’s Blackberry Galette from Baking for Friends)

serves 4-6

Ingredients

for the dough

1 cup unbleached all-purpose flour, plus more for rolling the dough

1/3 cup fine yellow cornmeal (not coarse cornmeal or polenta)

1 tablespoon sugar

1/4 teaspoon salt

6 tablespoons (3/4 stick) cold salted butter, cut into pieces

1 large egg yolk

2 tablespoons cold water

-

for the filling

2 cups fresh cranberries

1/2 cup unsweetened Dutch processed cocoa

1/2 cup sugar

1 tablespoon cold salted butter, cut into small pieces

 -

additional

1 tablespoon sugar for sprinkling (optional)

Directions

1. In a bowl, mix together the dry ingredients for the dough: flour, cornmeal,  sugar and salt.

2. Using two knives or a pastry cutter, cut in the butter until it has been incorporated into the dry ingredients, leaving a few pea-sized pieces in the mixture.

3. Whisk together the egg yolk and water.  Add to the bowl and mix until the dough has formed.  It will be quite dry.

4. Form into a disk and wrap in plastic wrap. Put in refrigerator for at least 30 minutes or up to 2 hours.

5. Preheat the oven to 375 degrees Fahrenheit.

6. Take the dough out and roll on a lightly floured work surface until it is approximately 10 inches round and 1/8 inch thick.

7. Fold the dough in half and unfold out onto a large, rimmed baking sheet that is lined with parchment paper.

8. In another bowl, mix together the cocoa powder and sugar.  Add the cranberries and toss to coat.

9. Pour the cranberry and cocoa mixture into the center of the dough. Sprinkle the butter on top of the mixture.

10. Fold the sides of the dough up so it wraps around the fruit.  If it the dough rips, you can patch it up by brushing some water or milk over it.  Sprinkle with sugar.

11. Bake for 40 minutes, or until the pastry is golden brown and the filling bubbles out.  Remove from oven and let cool.

12. Cut into wedges and serve.

Cranberry Pistachio Biscotti

Jacques Torres’s Chocolate Chip Cookies

Chocolate Cherry Coconut Milk Ice Cream

This post Chocolate Cranberry Galette appeared first on A Thought For Food.

When I fall for a recipe, I fall hard.  Scones, for example… I can’t get enough.  I’ve made countless versions, both savory and sweet.  Muffins, too, have a special place in my heart.  But now, my friends, I have a new obsession: biscotti.

I try to deny the existence of a sweet tooth, but I may have a little one. The fact is that my ideal dessert isn’t overly sugary. I want my treats to feel decadent without actually being decadent. Which may be the best way of looking at biscotti. It’s true that these consist of butter and sugar and eggs, but for the number that it makes, these are actually not all that unhealthy. It’s portion control, though you don’t even realize its being enforced.  If only I could find a cheesecake that did the same thing.

Cranberry Pistachio Biscotti

(adapted from Tyler Florence’s recipe)

makes approximately 48 biscotti

Ingredients

1 cup shelled pistachios

1 cup dried cranberries

1/2 cup (1 stick) unsalted butter

3 eggs

1 cup sugar

1 teaspoon vanilla extract

3 1/2 cups flour, plus more for surface

1 teaspoon baking powder

1/2 teaspoon salt

Directions

1. Preheat the oven to 350 degrees

2. Line a baking sheet with aluminum foil and spread pistachios over pan.  Bake in the oven for 8-10 minutes, until browned slightly.

3. In a bowl of  a mixer, cream butter and then add in the eggs.  Beat until smooth.  Add in the sugar and mix until fully incorporated.  Add in the vanilla.

4. In a separate bowl, whisk together the flour, baking powder and salt.  With the mixer on low, slowly add the flour mixture to the wet ingredients and mix until combined.

5. Toss in the pistachios and cranberries and mix into the batter with a wooden spoon.

6. Turn the dough out onto a lightly floured surface and cut in half.

7. Roll each portion into a 12-inch long, 1-inch high log.  Transfer logs to an ungreased baking sheet and bake in the oven for 35 minutes, or until the bottoms have browned slightly.

8. Let the logs cool and then slice each on a diagonal to create 12-1 inch biscotti.

9. Lay each cookie flat on the baking sheet and bake for 5 minutes.  Flip cookies over and bake for an additional 5 minutes.

10. Let cool before serving.

Cookies can be stored in an airtight container.

Honey Green Tea and Rosemary Refresher and an Honest Tea Giveaway

Cheese Grits with Fiddleheads and Ramps in Brown Butter

Silent Sunday: Food Truck Throwdown

This post Cranberry Pistachio Biscotti appeared first on A Thought For Food.

“Make Life Sweeter… Eat Dessert First” – Joanne Chang

I have typed and deleted this blog post at least a half a dozen times.  Some people can sit down and the words just stream out of them… naturally.  To those people, I say damn you! (KIDDING, KIDDING)  I am not that skilled.  For me, writing is a struggle, especially when there isn’t anything specific I want to write about.  And, see, now I’m just writing about how I have nothing to write about.  Sad.

Actually, that may not be completely true. I guess I do have something to share.  Tomorrow’s my birthday!  That’s fun, right?  I love birthdays, especially my own (I don’t get people who don’t like to celebrate their birthday.  It’s YOUR day!).  This year, I’ll be celebrating in Upstate New York, where I’m attending the Longhouse Food Writer’s Revival, a weekend loaded with fabulous food writers and editors.  I have no doubt that it’ll be an inspiring weekend, filled with lots of delicious meals and long conversations (and probably more than a couple of drinks will be consumed).

Before I leave you with this delicious plum clafoutis (it’s super easy to make, too… seriously, you probably already have most, if not all, of these ingredients), I just want to say thank you to all of you for your support this last year.  I consider birthdays to be landmarks… something to look back on and see how far you’ve come and to also look at how you hope to grow in the future.  I was a very different person than I was last September.  My outlook on life, and how I want to spend each day, has changed completely.  But no matter what has happened, this blog has been my constant, even when it’s felt like my world is about to come crashing down.  I thank you for helping me keep this passion in me alive… and for listening to me jabber on and on.  Now, go eat some dessert!  And, because I’m the birthday boy, you have to do as I say.

Plum Clafoutis

(mildly adapted from the recipe in Flour Bakery by Joanne Chang)

Ingredients

1/4 cup (1/2 stick) of unsalted butter

8-10 prune plums, pitted and quartered

1/2 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon ginger powder

1/2 teaspoon cinnamon

4 large eggs

1 cup whole milk

1 tablespoon pure vanilla extract

1/2 teaspoon pure almond extract

Confectioner’s sugar, for dusting

Directions

1. Preheat the oven to 400 degrees.

2. Pour the melted butter into a 9×13 inch glass baking dish and tilt the dish until all sides are coated with the butter.

3. In a bowl, toss plums with 1/4 cup of the sugar.  Pour plums into the baking dish and spread evenly

4. In a medium bowl, whisk together the flour, remaining sugar, salt, powdered ginger, and cinnamon.

5. In a bowl, whisk the eggs until blended.  Add the flour mixture to the eggs and whisk until combined.

6. Add the milk, vanilla extract and almond extract to the egg mixture and whisk to combine.

7. Pour the batter over the plums.

8. Bake in the oven for 40-45 minutes, or until it is golden brown and puffy.

9. Let cool for 30 minutes.  Dust with confectioner’s sugar and serve warm.

Honey Green Tea and Rosemary Refresher and an Honest Tea Giveaway

Cheese Grits with Fiddleheads and Ramps in Brown Butter

Silent Sunday: Food Truck Throwdown

This post Plum Clafoutis appeared first on A Thought For Food.

For as long as I can remember, I’ve been a morning person.  When I wake up, no matter how early it is, I am flooded with joy at the day’s prospects.  As a child, it was television that inspired me to rise. I’d walk out of my bedroom into a completely still house and quietly make my way downstairs, where I’d watch cartoons before the rest of my family awoke.  The stations flipped with a click of the remote, switching back and forth between episodes of The Muppet Show and Ghostbusters (yes, I’m a child of the ’80s). These were my hours to get lost in mindless programs and I cherished these moments.

Since my youth, the way I spend my mornings has changed.  When I’m not pressured to get out of the house, I curl up on the couch and read newspaper articles on the computer, with Maki sleeping by my side and a plate of fresh pastries on the table before me.

I like mornings because it’s my time. Time to relax and reflect, time to do what I want to do before work gets in the way.  And for that short period, my mind is clear. I can think and write and read.  I can sip and nibble and in no way do I feel rushed.  Most importantly, I can breath.  Slowly and steadily.

Sugar and Spice Popovers

Yield: 6 popovers

Ingredients

1 cup flour
1/2 teaspoon salt
3 eggs
3 tablespoons unsalted butter
1 cup milk
1/4 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves

Special Tools

Popover pan

Directions

1. Preheat oven to 400 degrees.

2. Melt 2 tablespoons of butter, let cool slightly.

3. Combine flour and salt in bowl.

4. Make a well in the center of flour and add eggs, butter and milk. Beat until smooth.

5. Grease popover pan (spray is fine) and fill cups half way with the batter.

6. Bake for 35-40 min, or until brown and crisp.

7. Melt the additional 1 tablespoon of butter.

8. On a plate, mix together the sugar, cinnamon, nutmeg, and ground cloves.  Brush the melted butter onto a popover and then roll it around in the sugar and spice mixture.  Repeat with remaining popovers. Serve with butter and jam.

–

Cinnamon-Chocolate Scones

Homemade Granola

Chocolate Cherry Scones with Saffron

This post Sugar and Spice Popovers appeared first on A Thought For Food.

The first time I stepped into Buvette, I felt right at home.  I have Ken to thank for introducing me to it one unseasonably warm morning last fall.  After brunch at another spot, he suggested that we (the crew that also included Penny and Gail) go over to grab a little prosecco.  As soon as we were seated, I had fallen in love.  Charming is the only way to describe the environment.

Since then, I’ve been to Buvette another three times, each for either breakfast or for a late afternoon snack.  I’m not a big breakfast person, but this place does it right.  There are the eggs prepared like I’ve never had them before, poached in olive oil and served with smoked salmon and a dollop of creme fraiche.  They do big mugs of thick hot chocolate which leave you feeling all warm and cozy inside (not something I’d recommend for the summer months, but be sure to get if you’re there in the winter).  And then there are their tartines.

Now, the definition of a tartine, in the most traditional sense, is an open-faced sandwich or a piece of bread with butter or jam.  This can certainly be interpreted in a variety of ways.  At Buvette, their breakfast tartines consist of rustic morning breads, sliced and topped with fancy spreads.  I have, on both occasions, ordered the walnut cranberry tartine with honey butter and bee pollen.  Taking a bite of one of these slices instantly transports you to a French cafe.  It’s impossible not to become completely enchanted.

But I don’t live in New York and so, instead, I’m left to dream of such wonderful treats.  Until the other day when I thought, “Hey, why don’t I try my hand at making that tartine!”  Now, I knew it wouldn’t be exactly how they’d served it.  I didn’t have bee pollen on hand (does anyone?).  But this wasn’t going to stop me.

I recently came to acquire a mass quantity (5 lbs each) of walnuts and dried cherries from the fabulous folks over at Marx Foods.  It worked perfectly to make this a seasonal treat.  I worked on the batter, a simple bread recipe I frequently use, and just tweaked it a bit to give it some zing.

When it came out, I let it cool, sliced it, and fried it in butter.  A hearty drizzle of honey and it was done.  I then proceeded to devour the loaf, piece by piece.  It was close to how I’d remembered it… lathered in butter, and the subtle sweetness soaking into each crevice.  Really, can you think of a better way to start your day?

To get the recipe, head on over to the Marx Foods blog.  Have a great weekend, everyone!

This post Cherry Walnut Tartine appeared first on A Thought For Food.

The books I fondly remember from my childhood were all set in London or the English countryside.  My mother would read these to me, unleashing her best British accent, and when we came across words or phrases that were unfamiliar to us (“spotted dick,” for example) we’d research each one.  These stories always left me yearning to travel to England (which, in my teenage years, I got to do quite a few times).  Life over there appeared to be so elegant, at least from the way it was portrayed in these books, and I loved everything about the culture.  Nothing seemed more exciting than taking a trip to Harrods or as luxurious as afternoon tea and scones.

I can’t help but believe that these stories contributed to my love of baking scones (the American variety as well as the British).  Funnily enough, I never liked tea as a kid and I didn’t start making scones until just a few years ago.  But now that I have, I’ve become a little obsessed.

Making scones is a joyous, almost cathartic process.  I’m sure some individuals take such pleasure in baking cakes or tarts, and, don’t get me wrong, I like to make them every once in a while, but I find it leaves me a little stressed out.  Scones, however, are quick and easy and making them, slowly drizzling in the cream and working with your hands to gently knead them, is a great way to soothe the soul.  Oh, and scones contain the very best ingredients: butter, sugar, cream, some flour… and whatever mix-ins you feel like throwing in.

Now, here’s my little secret about making scones: I use a food processor.  It incorporates the butter perfectly and takes out a lot of the hard work that’s involved with doing it by hand.

After my old food processor kicked the bucket, KitchenAid was kind enough to send me one of their new 13-cup models.  I must say, it feels like a huge upgrade (both in size and in effectiveness) from my 7 cup.  You see a noticeable difference when whipping up pie dough or scones, as the flour doesn’t fly out like it did in the smaller bowl.

KitchenAid has also provided an additional 13-cup food processor for me to give to one very lucky A Thought For Food reader.

To enter, leave a comment telling us what you like to (or would like to) make with your food processor.

For additional entries, do any of the following (and come back here and leave a comment telling us you’ve completed each task):

Like A Thought For Food on Facebook

Follow A Thought For Food on Twitter 

Like KitchenAid on Facebook

Follow KitchenAid on Twitter

Tweet the following:

“Enter to win a @KitchenAidUSA food processor from @myfoodthoughts – http://www.athoughtforfood.net/?p=5869 #giveaway”

Official Rules: No purchase necessary. Open to US residents only . Giveaway will end on May 11th 2012 at 12:00 pm EST. One winner with a valid entry will be selected at random using random.org. Winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.

Disclaimer: While KitchenAid did provide me with the food processor, I was not monetarily compensated and all opinions in this post are my own.

Cinnamon-Chocolate Scones

Makes 8-10 scones

Ingredients

2 cups flour

1/4 cup, plus 2 tablespoons sugar

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tablespoons ground cinnamon

1/2 cup (1 stick) unsalted butter, cold and cut into small chunks

3/4 cup dark chocolate chunks

1 teaspoon pure vanilla extract

1/2 cup milk

1/4 cup heavy cream

Directions

Place rack in middle of the oven and preheat to 400 degrees.

In a large bowl, mix together the first six ingredients. Transfer this to the bowl of the food processor and add the butter.  Pulse until the butter is fully incorporated with the dry ingredients (it’s ok if a few small chunks of butter remain).  If you do not have a food processor, you can use two knives or a pastry cutter.  Transfer the mixture back to the large bowl.  Add the chocolate chunks.

Mix together the milk, heavy cream, and vanilla in a bowl.  Slowly add the liquid to the dry ingredients, mixing with a wooden spoon or pastry blender to make sure it is fully incorporated.  If the dough looks like it is moist enough, you can leave out a little of the liquid.

Transfer the dough to a lightly floured work surface and knead a couple of times.  Using your hands or a rolling pin, flatten the dough out until it is about 1 1/2 inches thick (should be about 10 or so inches wide).  Transfer the dough to a baking sheet that has been lined with parchment paper.

Brush the top of the dough with a little bit of heavy cream.  Bake for 20 minutes, or until the tops are golden brown.  Cut into 8-10 wedge-shaped scones.

Let cool on wire rack and enjoy!

This post Cinnamon-Chocolate Scones appeared first on A Thought For Food.

Baking has grown on me over the last couple of years. I remember how scared I used to be to try a recipe and then how disappointed I’d be when I failed.  Time has changed me, though, and I am no longer afraid of screwing up.  There’s a reason why this is.  You want to know why?

Because I’ve learned that when you’re working with such fine ingredients as butter, sugar and chocolate… well, it’s really hard to completely mess it up.  I’m not saying that it’s impossible. Surely, one could mistake salt for sugar and that wouldn’t be especially pleasant, would it?  But if all of the ingredients are correct, and the portions are right, then you really have nothing to worry about.

So, just remember: butter, sugar, chocolate.  You can do no wrong.

For the upcoming celebration of love, I wanted to bake something.  Something that embodied passion and romance.  Something dark and seductive.  Brownies.  Irresistible brownies.

And while decadence is never a bad thing, I thought it might be nice to bring life to each little bite by tossing in hunks of strawberry (these vibrantly colored beauties came from Colorful Harvest).  With this addition, there’s no longer that feeling that after one, you’re finished.  Oh no… quite to the contrary, in fact.  After one, you want another… just to experience the tartness that pokes through at the very end.

So make a plate of them and share these treats with someone you care about.  A friend, a significant other, or just pop in a movie and bring them to the couch (something with George Clooney or Ryan Gosling wouldn’t be a bad idea).

In other news: I was recently hired by the Improper Bostonian, one of our local lifestyle magazines, to do a shoot for an article they did on Guchi’s Midnight Ramen, a ramen pop-up that has made a huge splash in the Boston/Cambridge area.  I had a great time working with the folks at Guchi’s and, as you can see, their food is quite beautiful.  It didn’t take much for me to get some nice snaps of it.  If you are in the Boston-area, the photo is on page nine of the current issue.

Some additional shots from the photo shoot can be viewed on the homepage of my portfolio site. And be sure to follow Guchi’s Midnight Ramen on Twitter and Facebook.

This post Fudgy Cocoa Strawberry Brownies appeared first on A Thought For Food.

I grew up with the notion that my mom made the best banana bread.  I have fond memories of her baking it on Sunday afternoons, the sweet scent of bananas and chocolate chips infusing the air.  It was customary for one of us (my sister, father or I) to comment on how wonderful it smelled and we’d anxiously wait for the timer to let out a ring.

Even after it was finished baking, I’d have to find the will power to fight off any urge to sneak a taste before it had cooled, though, many times I’d cave and burn my hands trying to get a piece out.  It was worth the pain.

While it didn’t necessarily need it, I’d throw on some pats of butter and they’d melt atop the warm slices, seeping into every crevice.  The first bite filled my arms with goosebumps, a reminder that food can have a visceral effect.  It can swaddle you up into a cocoon of coziness; pure satisfaction with just a mouthful of banana bread.

Reflecting on these memories makes the following words even harder to write.  And before I do, I want to apologize to my mom.  I hope you can forgive me.  Trust me when I tell you that my love for you comes from the bottom of my heart.  In no way do I mean to hurt you with these sentiments.

Ok… now that I’ve gotten that out of the way (phew… that was tough), I’m going to share with you this little bit of fantastic news:  I’ve found the most fabulous banana bread recipe.  Given my history with banana bread, I was skeptical when I saw this one while flipping through the pages of the new Cook’s Illustrated Cookbook.  But this thing (it’s a “thing” because I don’t even know what to call something that is so delicious)… well, I don’t want to hype it… ok, I will… it may very well be the best I’ve ever had (or, as the title so modestly states, the “Ultimate Banana Bread”).

The subtlety of the bread is what impressed me the most.  The construction of it… the inclusion of banana juice reduction (I had a moment where I considered skipping the step) and the slices of banana that sit on top, which caramelize while baking in the oven… makes this baby shine.  Through and through, the banana flavor is there.  It doesn’t hurt that there’s also a fair amount of butter in this loaf.

The folks at Cook’s Illustrated (which is located in Brookline, MA, just a few towns over from where I live) were generous enough to give me a copy of the cookbook, as well as to one very lucky A Thought For Food reader.  I’ve been a subscriber to Cook’s Illustrated for a few years now and have always found it to be a great resource.  If you’re a fan of the magazine, you will no doubt love every page of this foodie bible, which, like the publication, is filled with lots of fantastic tidbits.

To enter, please leave a comment telling me what you like to bake the most.  It can be from your childhood or maybe just your favorite dessert.

For an additional entry, feel free to tweet about this giveaway by saying ” Check out this giveaway from @myfoodthoughts and @testkitchen for the new Cook’s Illustrated Cookbook! http://tinyurl.com/3c8z9fe ” and then come back and leave a comment saying you tweeted about it.

Only eligible for folks in the U.S. and Canada (sorry to our international friends).

You have until this Sunday, October 30th (at 12pm EST), to enter.  The winner of the book will be announced next Wednesday, November 2nd.

The Ultimate Banana Bread

(from the Cook’s Illustrated Cookbook)

makes 1 loaf

“Why this recipe works:We added banana flavor without introducing too much moisture to our banana bread recipe by microwaving the fruit and draining it. We then simmered the banana liquid in a saucepan until it reduced and incorporated it into the batter. We used brown sugar instead of granulated and swapped out oil for the nutty richness of butter. Toasted walnuts gave our banana bread recipe a pleasing crunch, and a sixth banana sliced thin and caramelized on top of the loaf gave our banana bread an enticingly crisp, crunchy top.

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.

Ingredients

1 3/4cups (8 3/4 ounces) unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon table salt

6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)

8 tablespoons (1 stick) unsalted butter , melted and cooled slightly

2 large eggs

3/4 cup (5 1/4 ounces) packed light brown sugar

1 teaspoon vanilla extract

1/2 cup walnuts , toasted and coarsely chopped (optional)

2 teaspoons granulated sugar

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl.

2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).

3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.

5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

This post The Ultimate Banana Bread and A Giveaway appeared first on A Thought For Food.

“Mom, why have we never made a pie?”  This had been a question that had nagged at me for a while.  The kids at school always bragged about how their moms baked apple pie for Thanksgiving, which they served warm with a dollop of whipped cream.   They brought in leftover slices and I drooled over the possibility of getting a bite.

My mom and I baked together frequently when I was a child.  Brownies, cookies, pound cakes, peach kuchen.  But pies?  Never.

“The reason is that pie crust has lard in it,” she explained. “And that lard comes from pigs.”

Growing up in a kosher household, it makes sense why we wouldn’t make pie crust… not if it contained pork fat.  This idea lingered with me for a while.  In fact, it wasn’t until a year ago that I baked my first pie.

I had learned a long time ago that not all pie crusts contained lard, that they could be made with butter or vegetable shortening.  But when you’re told as a child that you can’t make a certain dessert, well, the sentiment stays with you.

Making my first pie, which I did last Thanksgiving, was a proud moment for me.  The crust, an old family recipe (on my husband’s side) that contains Crisco and white vinegar, came out perfectly brown on top and flaked beautifully every time I went in for another forkful.

This filling, too, is a revelation.  Brown butter anything is a magical thing.  But brown butter, apples, sugar, and sage.  Tell me if you can think of anything more scrumptious than that.

But before you dig into a slab of apple pie, I have a GIVEAWAY for you!!! Many of you probably already know the wonderful company, Eat Boutique, run by Maggie Battista.  Maggie and I met when we both spoke at TechMunch this summer and we made plans to get together.  This woman is one of the sweetest people I have ever met and, not only that, but she creates the most beautiful gift boxes that contain incredible products produced by smaller businesses.

Seriously, I can’t think of a better gift to give a friend or relative than one of these boxes. They really are a foodie’s dream.  And Maggie is giving away one of her Fall Handmade Gift Boxes to a very lucky A Thought For Food reader!

To enter, please go to this page and look at the items in the box and then come back and leave a comment telling us which product you’re most excited about.  Only one entry per person! Only eligible for folks in the U.S. and Canada (sorry to our international friends).

You have until this Sunday, October 9th, to enter.  The winner of the box will be announced next Wednesday, October 12th.

Sage and Brown Butter Apple Pie

makes a 9″ 2-crust pie

*note: the crust recipe I have does not provide exact instructions.  The directions provided below are from my own preparation of the crust.

for the crust

2 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

3/4 cups shortening

6-7 tablespoons water

1/2 teaspoon white vinegar

for the filling

6 medium apples, peeled, cored, and sliced thinly

5 tablespoons butter

5-6 sage leaves, sliced into thin strips

3/4 cup sugar

1/2 teaspoon salt

2 tablespoons flour

additional ingredients

1/4 cup milk or heavy cream

Mix together all of the dry ingredients.  Place in the bowl of a food processor.  Add the shortening, 6 tablespoons of water (you can add more if needed), and white vinegar and pulse until combined with dry ingredients.

Scoop dough out of the bowl and transfer to a lightly floured work surface.  Fold dough into itself about 10 times and then mold into a ball.  Wrap with plastic wrap and let sit for three hours.

Preheat the oven to 450 degrees.  Take the dough out and, on a lightly floured work surface, roll half of it out to 10 or 11 inches around. Transfer the dough to the pie plate by rolling the dough around the rolling pin and then unrolling it out onto the plate.  Using your hands, gently press the dough into the plate so that it is covering all of the crevices.

Roll out the rest of the dough into a circle and let sit while you prepare the filling.

In a pan, melt the butter over medium-high heat and cook until it begins to brown, making sure that it doesn’t burn.

In a large bowl, mix together the apples, sugar, salt, and flour.  Coat the apples with the brown butter.  Add the sage and toss together.

Transfer the mixture to the pie plate.  Using the same rolling method, transfer the top of the pie crust to the pie plate and cover the apple mixture.  Press together the edges of the crust and brush with a little milk or heavy cream to make sure they stick together.

Cut three or four slits into the top of the pie.  Brush some more milk or some heavy cream on top and sprinkle with granulated sugar.

Bake for 15 minutes, then rotate the pie and turn the temperature down to 350 and bake for an additional 30 to 35 minutes, or until the top becomes slightly brown.

Serve with a dollop of fresh, unsweetened whipped cream and a sage leaf.

This post Sage and Brown Butter Apple Pie and a Giveaway appeared first on A Thought For Food.