January 19, 2010
Have you tried The Kitchn’s banana “ice cream” recipe? You know, the one where frozen bananas are supposed to magically morph into creamy perfection? I had been meaning to give it a shot for a while, and was finally propelled into action when faced with three sad frozen bananas during our empty-the-freezer-for-Mr.-Repairman process the other night.
It really is as simple as it sounds: you blend frozen bananas. And, it’s rather decent. I mean, it tastes just like you imagine it would: cold, fluffy ‘nanas that you can effortlessly tackle even if you accidentally leave your dentures upstairs by the sink.
December 26, 2009
November 28, 2009
Remember how the witch in “Hansel and Gretel” kept Hansel in a cage and fed and fed and fed him to fatten him up? (Oh wait–is this another one of those stories that has a gentler American version?) Well, I’ve spent the last week feeling a bit like Hansel. First there were the four days in New Orleans, each of which typically started with something like this:
and ended with something like this:
with a bit of something like this in between:
And then we returned home to not one but TWO back-to-back Thanksgiving dinners:
Turns out, even a scrawny woman with a pro-wrestler’s appetite needs to rest after a multi-day food marathon like that. And you know what’s a restful, soothing, straight-back-to childhood dish that really hits the spot at a time like this?…
- 1.5 cup rice (combination of wild, brown basmati, arborio… or whatever you have)
- 3.5 cups milk (skim, in our case, since that’s what we had–but how could additional fat here not be tasty?)
- 1/4 cup brown sugar
- a splash of vanilla
- a dash of cinnamon
- Combine everything and bring to a boil.
- Turn the heat down and simmer on low until soft.
(If you’re using a pressure cooker–which is just perfect for this, because you don’t have to worry about the milk boiling over and making a mess all over your stove–wait until you hear the whistle. Once you’ve turned down the heat, 15 minutes in the pressure cooker should do the trick; it will take more like 25+, and some intermittent stirring, in a regular pot.)
This is a fabulous starting point. From here, you may decide that you want to add more sugar, or honey, or some powdered chocolate…
Best enjoyed curled up on a sofa with one husband, two cats, and three episodes of Mad Men.
November 15, 2009
The following were my sources of inspiration for this scrumptious bit of fall in a bowl:
- Last Saturday, mid-morningish, my husband staggered into the kitchen– squinting and yawning and scratching his chest–to ask, “What are you cooking?” “Nothing,” I said; the extent of my culinary prowess up to that point had involved starting a pot of coffee. And then I got it. Our home did smell mindbogglingly of apples and vanilla! …but only because I had just plugged in a Method air freshener. While I was pretty darn pleased that cheating made my home smell like I had just made something delicious, I did feel a little twinge of guilt for shattering Mr. Onepot’s morning enthusiasm, that most fragile of things.
- This Saturday morning, this motley crew stared at me woefully as I sipped my coffee, as if to say, “We know you’re going out of town later in the week and there’s no way we’re all going to get eaten by then.” They know me so well.
- Our dustbunnies had morphed into dustbears, and the most solid excuse I could come up with for ignoring them involved apples and oatmeal and cinnamon and nutmeg.
- Smitten Kitchen offered this idea some weeks back, and I was instantly onboard. But then, you know, I don’t plan. While our kitchen is well-stocked, it’s well stocked according to moi (capers! fillo dough! chutney!); that means that there’s no shredded coconut, for instance, at any given point in time. Almonds? Ditto. This also gives you some insight into the main reason why I can’t follow recipes: I typically decide to make something at the very last minute, once it’s dark out and I’ve had a glass of wine and no one is about to go out again. Or, it’s Saturday morning and I’m squinting and yawning and scratching my chest in my jammies. So, you know, I wing it. A lot.
This particular version of winging it goes something like this:
- 5-6 apples (see picture above to get a rough idea of just how much room for experimentation you have here)
- juice of a 1/2 small lemon
- dashes of cinnamon, nutmeg, cardamom
- 1 tsp brown sugar
- 1 tsp butter
- 3 tsp honey
- 1 + 1/2 cup rolled oats
- 1/4 cup flour
- Cut up the apples into any kind of slices; coat them with lemon juice, brown sugar, spices.
- In a small pan, heat the butter and honey until combined. (Thanks, Smitten Kitchen! Turns out it’s honey that my crisps have been missing all this time.) Add flour and oats; stir to combine.
- Spread the apples in a baking dish and cover with the crisp mixture. Bake on 400F for ~45 minutes; check the crisp around that time to see if the apples are blissfully gooey or need another 5-10 minutes.
Ta-da! Edible air freshener.