Easy and simple banana bread to celebrate five years

It’s been five years (and three months) since I started writing this blog.  I wanted to drop by in September, observe this anniversary and thank you all of you out there for reading my words and appreciating my stories and recipes.  And then things got in the way…unfortunately…  But this little space in the large blogosphere would not exist without you.  So, thank you from the bottom of my heart!  Also, I wanted to gift you this exquisite banana bread recipe, a sweet gem all the way from Maui.  

Lately, whenever I read or find anything Maui-related I stop and take notice.  That’s probably because Adrian and I made two trips to Maui in a year.  Needless to say we love Hawaii even if it would be faster to fly home to Romania than to get to this remote paradise in the Pacific. 

Everything tends to be simpler on Maui.  The moment we land, we instantly relax and embrace the slower island pace, soft sand, annoyingly clear water, lush vegetation and stunningly fiery sunsets.  Oh, and let’s not forget about the Maui specialty – banana bread – a bite of that buttery goodness and you’ll never want to leave.  We began to really appreciate banana bread on the winding and wondrous drive on the road to Hana, a town in the heart of the island’s rainforest.    

This banana bread truly captures the spirit of Maui.  Sometimes, simple is the way to go because the simplest of ingredients make for the boldest of flavors and stunning results.  This banana bread is case in point.  It is dense, spongy, moist and features a deep and elegant banana bouquet that easily envelopes the surroundings.  It is deeply decadent while highlighting basic, clean and unspoiled aromas that undoubtedly go a long way.   

 

It’s gutsy to refrain from tinkering with a recipe, over-embellishing and overflowing with needless ingredients.  I tried really hard to control myself from tossing in any crunchy texture or lemony zing.  But this recipe doesn’t need any of that.  The straightforward yet decadent flavor of banana shines through and makes for a wonderful dessert, snack or breakfast.  Enjoy this magical recipe and Happy New Year to everyone!

Easy and Simple Banana Bread

Adapted from Julia’s Best Banana Bread from Bon Appétit (March 2013)

Makes: 1 loaf of banana bread

Ingredients:

·         Butter for greasing the pan

·         1 ¾ cups all-purpose flour, plus more for the pan

·         1 ½ teaspoons baking soda

·         ¾ teaspoon kosher salt

·         3 large eggs

·         1 ½ cups sugar

·         1 teaspoon vanilla extract

·         1 cup mashed ripe bananas (from about 2 large bananas)

·         ¾ cup vegetable oil

Instructions:

Preheat the oven to 350° F.  Butter and flour a 9x5x3 inch loaf pan. 

Whisk flour, baking soda and salt in a medium bowl.  Whisk eggs, sugar, vanilla extract, bananas and oil in a large bowl until smooth.  Add dry ingredients to the banana mixture and stir just until combined.  Scrape batter into the prepared pan and smooth the top.

Bake until a tester inserted into the center of the bread comes out clean, about 60-65 minutes.  Transfer to a wire rack and let the bread cool in the pan for 15 minutes.  Run a knife around inside of the pan to release the bread.  Turn out onto the rack and let cool completely. 

Do ahead:  Banana bread can be made 3 days ahead.  Store airtight at room temperature.      

Poftă Bună! (Bon Appétit!)

Salmon Baked in Foil and four years of blogging

The past four years have gone by in a breeze.  So what better way to celebrate the four year milestone of this little blog than with a breezy recipe?  Thank you to all my friends out there who make this journey fun, exciting and worthwhile, who try my recipes and who read my mostly incoherent ramblings.  I couldn’t have done it without you!  Thank you all so much!! 

Recently, it would seem that I’ve been avoiding complicated recipes like the bubonic plague.  Well, maybe I’m being a tad harsh; I wasn’t so adamant at dodging any elaborate recipes per se, I just happened to be really absorbed in this phase of lazy cooking, the less cooking involved the better.  Or you can say that I’ve been basking in the realm of easy, clean and few-ingredient dishes.  

And this Salmon Baked in Foil recipe is right up that alley.  Not to mention that this is a dish Adrian and I have been feasting on more times than I care to count this summer and we’re still not tired of it.  Every time I was mulling over what to whip up for dinner, a tiny voice was growling in my head: salmon, salmon, salmon.  Besides, it’s the first year that I’m celebrating my blog’s anniversary with a non-plum related recipe.  That says a lot!    

In a nutshell, this Salmon Baked in Foil is an unpretentious and easy dish with a nice gourmet edge to it; it’s simple, superb and mess-free.  The fish is perfectly cooked and the wrapping produces a lip-smacking blend of flavorful juices and aromas.  The only downside to it – it’ll be hard if not downright impossible to order salmon in a restaurant once you’ve tried this recipe.  Pair it with this lovely Creamed Corn or this Fluffy Basmati Rice and you’ve got yourself a sinfully delicious meal!  Enjoy!   

   

Salmon Baked in Foil

Adapted from Everyday Italian by Giada de Laurentiis

Makes: 2 main-course servings

Ingredients:

·         1 medium tomato, chopped, or ½ (14-ounce) can diced tomatoes in juice, drained

·         1 shallot, chopped (if you’re not very picky, half of a small yellow onion will work just fine, too)

·         2 Tablespoons plus 2 teaspoons olive oil

·         1 Tablespoon fresh lemon juice (from about half a lemon)

·         ½ teaspoon dried oregano

·         ½ teaspoon dried thyme

·         ½ teaspoon kosher salt, plus a bit more for salmon

·         ¼ teaspoon black pepper, plus a bit more for salmon

·         2 salmon fillets (about 5 ounces each)

·         Parchment paper or aluminum foil

Instructions:

Preheat the oven to 400° F.  In a small bowl, stir the tomatoes, shallot, 2 Tablespoons of oil, lemon juice, oregano, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.  

Place each salmon fillet, skin side up in the center of each of two large sheets of parchment paper (or aluminum foil).  Spoon 1 teaspoon of oil over the skin of each salmon fillet.  Turn the fillets over and sprinkle with a pinch of salt and pepper.  Spoon the tomato mixture over the salmon fillets.  Fold the sides of the parchment paper over the fish and tomato mixture, covering completely, and seal the packets closed by twisting the ends.  Place the foil packets on a large, heavy baking sheet.  (The salmon packets can be prepared up to this point 6 hours ahead.  Refrigerate until ready to bake.)

Bake until the salmon is just cooked through, about 23-25 minutes.  Using a large metal spatula, transfer the foil packets to plates and serve.  (You may want to unwrap and plate the fish in the kitchen before serving.)   

Poftă Bună! (Bon Appétit!)

Meringue Plum Cake for the third anniversary!

On September 19, my little blog turned three!  Another year filled with recipes and stories that wouldn’t be the same without all of you, my dear readers.  YOU, whom I all consider my friends by now, make this experience exciting, inspiring and so, so much fun.  And I can’t thank you enough for being here and for all your kindness and support! 

 

It seems to be a recurring theme to celebrate my blog birthday with some sort of delicious plum concoction.  This year is no exception.  But there’s no better way to let go of summer and celebrate the third anniversary than with a classic recipe from my grandmother.  This is another stellar summer dessert and one of my grandma’s favorite sweets to whip up during the sizzling summer heat. 

What I love about this cake, besides its luscious flavors and stunning colors, is its versatility and easy transition to richer tastes and ingredients.  Although I like to honor the last plums of the hot season by making this beautiful dessert, you can also try this cake with peaches, apricots or sour cherries, and I encourage you to swap the stone fruits for ricotta cheese when cooler weather rolls around.  You’ll be in for a special treat!     

   

This Meringue Plum Cake is humble in appearance but huge in flavor.  The tartness and juiciness of the plums pair beautifully with the intense sweetness and relaxed stickiness of the meringue.  In the end, the two complement each other to create a well-balanced sweet treat. 

You first bite into the crackly, foamy meringue top and then sink your teeth into the meaty and zesty plums only to finish with the soft, subtle, dough.  And while my grandma usually fancies a light, fluffy dough in her summery cakes, this time around, the base is more subdued allowing the succulent plums and frothy meringue to shine through.  I made a full tray of this gorgeous cake for my husband to indulge while I was away for a couple of days; upon my return, all I found was an empty tray filled with crumbs and traces of (what was) a wonderful cake.  I guess he loved it!

Meringue Plum Cake

By Simply Romanesco inspired by my Grandma Vicki

Makes: 18 squares

Ingredients:

·         200 grams (14 Tablespoons) unsalted butter, at room temperature, plus more for the pan

·         200 grams (scant 1 cup) sugar, plus more for dusting

·         4 large eggs, at room temperature

·         1 Tablespoon sour cream

·         1 teaspoon vanilla extract

·         350 grams (2 ½ cups) all-purpose flour, plus more for the pan

·         2 teaspoons baking powder

·         1 kilogram (2 pounds) plums, about 5 large ones, pitted and quartered or sliced as desired

·         200 grams (1 ½ cups) confectioners’ sugar         

Instructions:

Preheat the oven to 375°F.  Coat the bottom and sides of a 14 by 10-inch baking pan with butter and flour.

In a medium bowl, combine the flour and baking powder.  Set aside.  

Separate the egg yolks and egg whites and keep close at hand.  In a large bowl, using an electric hand mixer on medium-low speed beat the butter with the sugar until light and fluffy, about 3 minutes.  Add the egg yolks one at a time and beat until incorporated.  Add the sour cream and vanilla extract and beat until well incorporated.  In batches, add the flour and baking powder mixture and beat until incorporated; the batter will be neither soft nor hard.  Using clean hands, gather the dough into a ball and place it into the prepared pan.  Spread the dough into an even layer with your hands or a spatula.  

Arrange the plums on top and sprinkle about ½ teaspoon of granulated sugar over each slice of plum.  Bake for 40-50 minutes or until the cake is golden and about 85-90% ready.

In the meantime, in a large bowl, using an electric hand mixer on medium-high speed beat the egg whites until soft peaks form.  In batches, add the confectioners’ sugar and beat until the mixture is glossy and holds firm peaks, about 7-10 minutes. 

Take the cake out of the oven.  Dollop the meringue topping over the cake and spread it carefully all over with a spatula.

Place the cake back in the oven and bake for 20-25 minutes until the meringue browns gently.  Check constantly as the browning can happen faster.

Take the cake out of the oven and cool for 10 minutes in the pan on a rack.  Slice the cake into squares and carefully take the squares out of the pan and arrange them on a serving platter. 

Variations: If you prefer to try this cake with ricotta cheese instead of stone fruits, mix 500 grams (1 pound) whole milk ricotta cheese with 2 large eggs, zest from half a lemon, and 2-3 Tablespoons sugar to taste.  Place it over the dough base and follow the rest of the instructions.    

Poftă Bună! (Bon Appétit!)

Honey and cinnamon plum cake for turning two!

My little blog turned two, last week!  And, you know, this journey would hardly be so much fun without all of you, dear readers!  And for that, I want to give you all a very big THANK YOU!!!  Thank you for reading my stories, trying my recipes, sending lovely and super sweet words of encouragement, and simply being out there and enjoying my blog!  You can’t imagine how much this all means to me!

Strangely, it seems that every year on this big, celebratory occasion I’m being followed around by the same type of plums – the cloudy purple Italian prune plums that I so long for all summer until they finally make it to the markets and into my kitchen and into sinful desserts.  Last year, I stuffed them into perfectly soft dumplings; this year, I dropped them into a deep, dark, nicely sweet and moist Pudding Cake of Honey, Cinnamon and Plums that was nothing short of legendary!

This year, my parents also enjoyed a glorious plum harvest.  The plum tree in my grandparents’ garden resembled a willow tree and almost gave in to the heavy weight of its overloaded crown of ripe plums.  Most of them found their way into simmering jams, pickled compotes, beloved cakes, and some were left for eating raw.  But while my parents, conveniently, went plum picking in the backyard, I went to the market where, luck struck, and a very generous lady put an overflowing box of swiftly ripening prune plums in my lap for virtually nothing. 

So, what do you do when fortune strikes?  You say ‘thank you very, very much’, run home and stash your freezer with multiple bags of plums to make deliciously oozing potato plum dumplings until most likely next year; and with the several remaining pounds of plums you make pan after pan of Nigel Slater’s spectacular plum cake: a pan for a second birthday, one for a Sunday brunch with friends, one for a casual wedding anniversary celebration, another one for a midweek-night sweet treat, and one more because you still have a glut of plums leftover and you like this cake way more than you care to admit!  

To be quite honest, I first made this cake about a year ago with the last fresh prune plums I had languishing around and ripening too fast for me to keep up.  But I haven’t gotten the chance to tell you about it until now.  Obviously, it’s not your posh and fancy birthday cake; it’s a charming-little-every-day-kind of cake.  It’s a sweetly mix of gingerbread and moist spice cake; spongy and sticky, deeply dark in color, loaded with warm cinnamon and tart, juicy plums that turn a vivid reddish color and slowly descend and soften into the soggy batter as the cake rises and bakes into perfection and intense flavor.  It’s a no muss, no fuss yet perfect cake for a second birthday!  

Pudding Cake of Honey, Cinnamon, and Plums

Adapted from Ripe by Nigel Slater

Makes: 16 squares

Ingredients: 

·         2 cups (250 g) all-purpose flour

·         1 slightly heaping teaspoon baking powder

·         1 teaspoon baking soda

·         1 slightly heaping teaspoon cinnamon

·         2/3 cup (200 g) agave nectar

·         2 heaping Tablespoons honey

·         ½ cup (125 g) butter

·         ½ cup packed (125 g) light brown sugar

·         12 ounces (350 g) plums, pitted and halved (or quartered if they are very large)

·         2 large eggs

·         1 cup milk (240 ml)

Instructions:

Preheat the oven to 350°F.  Line an 8- or 9-inch square cake pan with parchment paper. 

In a large bowl, sift together the flour, baking powder, baking soda, and cinnamon, and whisk well to combine. 

In a saucepan, warm the agave nectar, honey and butter over medium-low heat, stirring occasionally until the butter melts.  Once the butter has melted, stir in the light brown sugar and whisk well.  Remove the pan from the heat, and allow the mixture to cool slightly for a couple of minutes.

Break the eggs into a medium bowl, add the milk, and whisk to mix.

Pour the agave nectar mixture into the flour mixture and stir with a large, sturdy spoon until combined, and the batter is thick.  Pour in the eggs and milk mixture and continue to stir until the eggs and milk mixture is fully incorporated, and you have a loose batter without any traces of flour.

Pour the batter into the prepared pan and arrange the plums on top.  The plums will drop as the cake bakes.  Bake for 35 minutes.  Place a piece of foil loosely over the top of the cake and leave to cook for 15 minutes longer.  Switch off the oven, but leave the cake in the oven for 15 more minutes.  Remove the cake from the oven and leave to cool completely before slicing.           

Poftă Bună! (Bon Appétit!)