At one time or another, we've all had overripe bananas sitting on our
counter tops waiting to be consumed. Unfortunately, most of the time
they end up in the trash. I'm not a big fan of bananas in general, so
that happens to me all the time. But I absolutely love using them as a
device in baking. I almost purposely let them go brown just to have an
excuse to use them for baking.
Banana bread is one of those confections that's always great to have on hand to offer friends when they stop by. Anyone would enjoy a thick slice spread with cinnamon butter served alongside coffee or tea. It's perfect for breakfast, brunch, or an afternoon pick-me-up. Banana bread also makes a great gift at holiday time or can be shared with coworkers, especially if baked as muffins. Even if you don't like bananas, like me, you will love this banana bread. The best part about this recipe is that it uses only two bowls. In one the dry ingredients are combined and in the other the wet. All one needs to do is dump and stir. No special culinary expertise required.
If you are looking for an easy way to serve a crowd potatoes this summer, you should try this. These sports bar-inspired creations are roasted instead of deep fried (like the loaded potato skins) and come out tasting great.
I have been making this sandwich again and again over the past two weeks and decided it's probably time to share them with all of you. Heck, just look at them...what's not to love?
Years ago I lived on Aquidneck Island (home to Newport, Rhode Island) and every June we’d head over to Quonset View Farms, high up in the middle of the island where the cold fog off the ocean just kisses the plants and fades away in time for daily sun baths. The soil must be pretty special there, too, as I swear I’ve never tasted strawberries so sweet and juicy. At Quonset View, it was hard to get out of the field without eating most of your berries.
Tortellini has been a part of our family’s Christmas day repast since our kids were … well, since they were kids. We used to make tortellini in brodo, a Northern Italian Christmas tradition. I would make a chicken, beef-bone and vegetable broth on Christmas Eve and then on the day we’d all pitch in to make sheets of fresh pasta and a meaty, cheesy, herby filling out of which we’d fashion hundreds of little belly-button-shaped beauties to float in the rich steaming broth. At the table we’d grate Parmigiano over the top and count our holiday blessings.