Banana Pancakes

1 1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 small overripe banana, peeled
2 large eggs
1 cup plus 2 tablespoons low-fat milk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1-2 tablespoons vegetable oil
1 tablespoon unsalted butter
Maple syrup, sliced bananas, confectioner's sugar for serving

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a small bowl, mash the banana with a fork until almost smooth.  Whisk in the eggs, then add the milk and vanilla and whisk until well-blended.  Pour the banana mixture and the melted butter into the flour mixture.  Fold the batter gently with a rubber spatula until just blended; do not over-mix.  The batter will be thick and lumpy.

Set a griddle or non-stick pan over medium heat until hot.  Put a pat of butter and one tablespoon vegetable oil onto the griddle and swirl it around.  Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart.  Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.  Flip the pancakes and cook until the bottom is golden brown and the top is puffed, about 1 to 2 minutes more.  Using the spatula, transfer the pancakes to a serving plate. 

 
Wipe the griddle clean with a paper towel, add more butter and oil, and repeat with the remaining batter.  Serve the pancakes while still hot with maple syrup, sliced bananas, and confectioner's sugar if desired.

Makes 12 4-inch pancakes.

From Once Upon a Chef blog

Poached Salmon Fillets with Tarragon Sauce

Poaching liquid:
3 cups water
3 sprigs fresh parsley
2 4-inch sprigs fresh tarragon
2 4-inch sprigs fresh lovage, or 1 rib celery, coarsely chopped
1 bay laurel leaf, fresh or dried
3/4 cup of dry white wine
1/2 teaspoon salt

2 pounds salmon fillet, about 1 inch thick

Sauce:

4 tablespoons unsalted butter, at room temperature

1 small shallot, finely chopped (about 3 tablespoons)

1/4 cup dry white wine

1/3 cup fresh tarragon leaves

2 tablespoons coarsely chopped fresh parsley

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon salt

Freshly ground white pepper

Make the poaching liquid:

Bring the water to a boil in a wide 3-quart saucepan or deep 10-inch skillet.  Add the parsley, tarragon, lovage or celery, and bay leaf.  Remove the pan from the heat, cover, and let it steep for about 10 minutes.  Add the white wine and salt.

Prepare the salmon:

While the herbs are steeping, prepare the salmon.  Remove any bones, and cut away the skin and any gray fat next to the skin.  Cut the fish into 4 equal pieces.

Begin the sauce:

Melt 1 tablespoon of the butter in a small saucepan over medium-low heat.  Add the shallot and cook until softened but not browned, less than 1 minute.  Add the wine and gently boil uncovered until all of the liquid is evaporated and the shallot makes sizzling noises.  Remove from the heat and set aside.

Poach the salmon:

Return the poaching liquid to a simmer.  Slide in the fish fillets and turn the heat to very low.  The poaching liquid should just cover the fillets; if not, add more water.  Cook the fish very gently, below the simmering point, uncovered, until just barely translucent at the center, 8 to 10 minutes.  Lift the pieces of fish from the liquid with a slotted spatula and carefully transfer them to warm serving plates.  Blot up any poaching liquid that collects on the plate with a paper towel.

Finishing the sauce:

Put the tarragon and parsley in a blender (or container if using a hand blender) and set aside.  Ladle 1/4 cup of the fish poaching liquid into the saucepan with the shallot mixture and bring to a simmer over medium heat.  Rapidly whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, allowing each addition to melt before adding the next.  Add the lemon juice and salt and continue to whisk the sauce over heat until it comes to a boil.  Immediately pour the sauce over the herbs in the blender or container and blend on high speed until it is smooth and bright green, at least 30 seconds.  Taste and season with pepper and salt if needed.  Pour the sauce around the salmon fillets.

Serves 4.

From The Herbfarm Cookbook by Jerry Traunfeld

Creamy White Bean Soup with Rosemary Bacon

4 slices thick cut bacon, chopped
1 tablespoon chopped rosemary
 
1 yellow onion, chopped
1-2 cups cubed butternut squash
1 red bell pepper, chopped
4 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, chopped
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon smoked paprika
Chili flakes, to taste
1 pinch kosher salt
1 pinch black pepper
2 tablespoons tomato paste
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
4-5 cups low sodium vegetable broth
2 russet potatoes, peeled and diced
2 cans (14 ounces) white beans, drained
4-6 cups roughly chopped kale
1/2 cup whole milk or heavy cream
1/3 cup grated parmesan cheese
 
Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute, then remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
 
Add the onion and cook 5 minutes, until golden. Add the butternut squash, bell pepper, carrots, celery, garlic, thyme, basil, oregano, paprika, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.
 
Pour in the wine and broth, and add the potatoes. Simmer over medium heat for 20-30 minutes, until the squash is tender.
 
During the last 15 minutes of cooking, stir in the beans, kale, cream, and parmesan.
 
Serve the soup topped with the reserved rosemary bacon, additional parmesan, and fresh oregano, if desired.

Serves 6.

From Half-Baked Harvest blog, with some changes
 

Red Lentil and Cauliflower Soup

1 1/2 cups red lentils or masoor dal
2 tablespoons of ghee, or vegetable oil or butter (or a combination)
1 large yellow onion, chopped
Salt
3 cloves of garlic, minced
1/2 inch slice of ginger root, minced, or more to taste
1 tablespoon curry powder
1 teaspoon freshly toasted and ground cumin
1 teaspoon ground coriander
3 cups chicken stock
2 bay leaves
3 medium carrots, peeled or scrubbed, and cut into ½ inch slices
1 head of cauliflower, trimmed and broken into bite-sized florets
2 tablespoons coarsely chopped cilantro
Juice of a lime
Freshly ground pepper, to taste
 
Consider stirring in:
Mint and/or cilantro chutney
Cucumber raita (or crème fraiche, sour cream, Greek yogurt, almond or cashew milk)
 
Rinse the red lentils several times in cold water. In a large bowl, cover them by at least two inches of boiling water. Allow them to sit while you do the next two steps.
 
Heat your soup pot.  Add the ghee or oil or butter, wait a few seconds, and then add the onion with a pinch of salt. Cook for a few minutes over medium heat, stirring frequently to prevent the onion from browning too much or burning.
 
When the onion is translucent, add the ginger and garlic and the ground spices to the cooked onion. Stir frequently as you cook over medium heat, for about 1 1/2 minutes.
 
Pour the lentils and soaking water into the soup pot, then add the stock and the bay leaves. Bring to a boil, then turn the heat down so that the soup simmers. Add the carrots and continue to cook, stirring occasionally and taking care not to let the lentils stick to the bottom of the pot. Add more water if the soup gets too thick.
 
After about ten minutes, give the soup a good, thorough stir, and add the cauliflower pieces. If you want to add some sliced cabbage or some roasted winter squash, this is the time to do it. Add more water if the soup seems to be drying out. Turn the heat to low, give the soup another good stir (but gently, please), then cover the pot, and cook for at least 20 minutes, stirring every five minutes or so.
Check for salt and correct if necessary, taking into account that the chutney and raita, if you plan to use them, may also have salt in them.
 
Turn off the heat and let the soup sit, covered, until ready to serve. (Refrigerate it though if you won’t be serving for several hours or more.)
 
Stir in the lime juice and chopped cilantro. Serve with freshly ground pepper and cucumber raita.
 
Serves 4.
 
From Food52
 
Note:  In the summer, you can add chunks of summer squash and fresh peas right at the end, and in the autumn and winter, can stir in a cup or two of thinly sliced cabbage, or of leftover roasted butternut squash or pumpkin. This can easily be adapted for vegans by substituting oil for the ghee, using vegetable stock, and stirring in some almond milk and an extra squeeze of lime at the end, instead of a yogurt-based raita.

Green Coconut Curry with Zucchini Noodles and Tofu

1 cup coconut milk
3 tablespoons green curry paste
1 small yellow onion, chopped
1 red bell pepper, chopped
4 ounces green beans, halved crosswise (about 1 cup)
4 ounces snap peas (about 1¼ cups), trimmed
1/2 teaspoon kosher salt
3/4 cup vegetable stock
8 ounces extra-firm tofu, cut into ½-inch cubes
12 ounces (4 cups) spiralized zucchini
2 tablespoons tamari
1 teaspoon honey
Thinly sliced basil leaves and lime wedges, to serve
 
Place coconut milk and 3/4 cup water in a large saucepan set over medium heat. Add curry paste and whisk to combine. Bring to a simmer; add onion, pepper, green beans, snap peas, and salt; toss to coat. Add the stock and bring to a boil; reduce heat and simmer until vegetables are tender but still retain some bite, 5 to 6 minutes. Add tofu and zucchini noodles and cook until crisp tender, 2 to 3 minutes more. Stir in tamari and honey.
 
Serve topped with fresh basil and lime wedges.
 
Serves 2-4.
 
From Real Simple
 
Note: Can substitute other vegetables – mushrooms, broccoli, etc.

Cherry Custard Tart

1 stick unsalted butter
1 cup sugar
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 cups pitted fresh cherries
2 eggs
2 cups half-and-half or whole milk

11-inch tart pan with removable bottom, or regular round tart pan

Heat oven to 375 F.

Cream the butter and sugar.  Sift together the flour, salt, cinnamon, and baking powder.  Add to the butter and sugar mixture and mix briefly.  The mixture should be crumbly but moist enough to hold together when pressed.  Set aside 1/4 cup and press remaining dough into a tart pan, making sure the sides are strong and even.

Add cherries, spreading evenly over the bottom.  Sprinkle on the reserved 1/4 cup of dough mixture.  Place tart pan on a baking sheet and slide into the oven.  Bake for 15 minutes.

Meanwhile, whisk the eggs in a bowl, then add the half-and-half and whisk until combined.  After 15 minutes, open the oven door and pull the baking sheet half way out of the oven.  Carefully and quickly, pour the custard mixture over the tart and carefully push the baking sheet back in, then close the oven door.  Bake another 25 minutes, until the crust is deep gold and the custard is set and beginning to brown.

Remove tart from oven and let cool slightly.  Remove the tart ring if using a pan with a removable bottom.  Let cool completely before sliding tart off the bottom of the pan.  Serve at room temperature or slightly chilled.

 From TheKitchn

Chocoflan (Layered Chocolate and Flan Cake)

For the caramel:

1/2 cup (85 grams) granulated sugar

For the flan:

1 can (12 ounces) evaporated milk

1 can (14 ounces) condensed milk

8 ounces cream cheese

4 large eggs

1 tablespoon vanilla extract

For the chocolate cake:

3 large eggs

1 cup (200 grams) granulated sugar

1/2 cup milk

1/2 cup canola oil

2/3 cup (85 grams) all purpose flour, sifted

1/4 cup (25 grams) cocoa powder

1 teaspoon baking powder

2 teaspoons vanilla extract

1 pinch of sea salt

Make the caramel:

Have a 10-inch round cake pan at the ready. In a saucepan, combine the sugar and 1 tablespoon of water over medium heat.  Stir constantly until the color starts to change to a dark-brown caramel color.  Carefully drop the caramel into the cake pan.  You might need to spread the caramel all over the pan.  Set aside.

Make the flan:

Put all of the ingredients in a blender.  Lightly blend in pulses for about 1 minute until the ingredients are combined.  Slowly pour the flan mixture into the caramel-lined cake pan.

Make the chocolate cake:

Heat the oven to 300 F.  

Put the eggs and sugar in a mixing bowl.  With a hand mixer or stand mixer, beat until evenly mixed.  Add the milk and oil and keep mixing until thickened.  Lower the mixer's speed to the lowest setting and gently drop in the flour, cocoa powder, baking powder, and lastly, the vanilla and sea salt.  Stop mixing as soon as the flour is mixed in (small clumps are okay).

Drop the cake batter into the cake pan on top of the flan mixture.  Make sure that it is evenly distributed, using a spatula to create an even layer of chocolate cake batter.

Fill a roasting pan  or larger cake pan with water and gently place the cake pan in it.  Carefully transfer to the oven and bake for an hour or until a fork inserted into the cake comes out clean.

Remove the cake from the oven and hot-water bath, and let cool to room temperature.  Place the chocoflan in the refrigerator and wait until it is completely cold to slice and eat.'

Serves 12.

From Oaxaca by Bricia Lopez