Sunday, November 4, 2007

Banana Bread and Easy Egg Florentine



I make darn good Banana Bread.


And here's how I do it:

(Recipe from Jeannine Meyers and posted on allrecipes.com)

1 1/2 C white sugar
1/2 C butter softened
3 Bananas mashed (ed: I like to use bananas that are so brown/black they are almost fermenting)
2 eggs
2 C all-purpose flour
1/2 tsp baking soda
1/3 C sour milk (ed: I just use regular milk)
1/4 tsp salt
1 tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C). (ed: If your oven has a setting where both the top and bottom coils can be turned on, set it to this.) Lightly grease a loaf pan.
Combine all the ingredients into a large mixing bowl; beat well. Pour into greased loaf pan.
Bake for 60 minutes or until toothpick inserted in the middle comes out clean (ed: I bake with the top and bottom coil turned on for the first 30 min and then just the bottom coil turned on for the last 30 minutes, to make sure the bread does not over-bake on the top.).


For dinner last night I made "Easy Eggs Florentine" from The Everything College Cookbook. As the name suggests, they are extremely easy to make. It's also a filling and tasty meal.

2 C fresh-packed spinach leaves
2 eggs
1/4 tsp salt
2 tsp olive oil
2 slices crusty rye bread (ed: I just use whole wheat or whole grain bread)
2 TBS ricotta cheese
1/4 tsp (or to taste) cayenne pepper

Toast two pieces of bread and spread the ricotta cheese on them.
Break each egg into a separate bowl. Bowl about 3 in of water in a medium sauce pan, turn down to a simmer. Slid one egg into the simmering water and cook for 3 to 5 min. (ed: I do the full 5 min to get a "firmer" egg.) Remove from the water with a slotted spoon to drain off excess water. Repeat with the second egg.
When the egg has about 2 minutes to go, heat oil in a frying pan and then toss the spinach leaves on (ed: I use a lot of spinach leaves, probably more than the 2 C; I just eye-ball it). The spinach leaves take about a minute to cook.
Add the spinach on top of the bread with the ricotta cheese. Add the egg on top of that. Sprinkle cayenne pepper on top.
This recipe takes about 5 to 10 minutes.

2 comments:

drh said...

Awesome! Thanks!

Anonymous said...

*smiles* ...for the "sour milk" in your banana bread you should try adding a tablespoon (ish) of vinegar to the milk, stir, it'll curdle. You may need to adjust this amount a bit. I think I use a 1/2 cup of milk--so I'd use slightly more vinegar. The vinegar reacts with the baking soda... it's a nice addition (in my opinion :). & *almost* fermented bananas are the trick to an excellent banana bread.
~tiger