I've always had a love and hate relationship with bananas. They were forced upon by my parents when I was a kid to make sure I was getting my potassium. I wish they knew then that oranges and even greens have more potassium—I would have rather eaten spinach. As an adult I eat bananas only occasionally, because I don't care for the texture or waxiness. That was until recently. I've almost become a banana addict, eating them every chance I get.
But there's one thing I still absolutely hate about bananas and that's when they're yellow. For me the more brown spots the better. Bananas are infinitely more flavorful when fully ripened. Otherwise they taste like eating a candle. But I do have one great idea for unripe bananas, and it's this dessert.
Bananas foster is the ideal dessert for banana lovers. Invented in New Orleans, it has all the flamboyance of the city with its flambeing finish, usually done tableside. My version does away with all the hoopla, but for interest I leave the banana skins on, which add some visual appeal but also helps keep the bananas from overcooking and becoming mushy. Enjoy this dessert with vanilla ice cream.
The days before Easter Sunday are hellish for supermarket workers in Italian-American cities such as Chicago, Philadelphia, and Providence. That's because every Italian woman, whether practicing Catholic or not, will be storming her local supermarket to purchase an obscene amount of eggs. (My mom used to buy between 12-15 dozen every year.) Lord help the poor dairy manager who runs out of eggs.
Once in a great while, I come across a spectacular dish that needs little tinkering because it’s already perfectly healthy and incredibly easy like Swedish Gravlax with Mustard Dill Sauce.
This is one of the simplest recipes but always a crowd pleaser. Everything can be picked up at the grocery store – unless you’re in the mood to roast your own peppers – and assembled quickly at home. The recipe can easily be increased to make as many servings as your gathering requires. Trader Joes makes a great Fire Roasted Red Bell Pepper if you happen to have one nearby.
Years ago, when I was living on Beacon Street in Boston’s Back Bay, I was invited to a rooftop barbecue by my neighbor. Everyone was bringing something, so I thought a pound cake with fresh strawberries would be nice. It was a great party, and the host, who was raised in North Carolina, prepared an elaborate feast of primarily Southern Cuisine – ribs, chicken, baked beans, succotash, corn bread, etc.