Tag Archives: easy

Banana Cream Pie

I hear the best one is at the Buckhead Diner in Atlanta, but maybe you can give them a run for their money. Mine is with salted caramel rather than white chocolate. I think it’s a nice compliment to the bananas. You decide!

I hear the best one is at the Buckhead Diner in Atlanta, but maybe you can give them a run for their money. Mine is with salted caramel rather than white chocolate. I think it’s a nice compliment to the bananas. You decide!

 

Pie shell –Your favorite premade shell is fine-

Extra time is hard to come by these days so when I’m in a pinch I buy the frozen Pie Shell dough at Trader Joes if I’m in LA or if I’m in the UK, Waitrose has a lovely Pre made Short Crust Dough. They are super easy bake at home and just as tasty as homemade.

Bake your pie shell until golden brown and set aside to cool.

 

Vanilla Pastry Cream

 

2 egg yolks

1 egg

5 teaspoons sugar

11/2 teaspoons vanilla bean paste- extract is fine

½ teaspoon sea salt

2 teaspoon flour

 

11/2 cups milk

 

1 tablespoon butter

 

3 Bananas

½ cup Caramel– I like salted caramel from Williams Sonoma

11/2 cups whipped cream

 

In a medium bowl add eggs, yolks, sugar vanilla bean paste and salt.

Whisk until frothy.

Add flour and whisk until smooth.

Heat milk until it’s just about to boil. Remove pot from heat.

Working quickly_

Whisk 1/4 cup hot milk into egg mixture

Repeat with another ¼ cup and whisk!

 

Whisking rapidly pour the entire egg mixture into the rest of the milk mixture and return to heat.

Whisk until mixture thickens., about 4 minutes or so.

When mixture has thickened, remove from heat and whisk in 1 tablespoon butter. Whisk until smooth and shiny.

Pour into a bowl  and place a piece of cling film directly on top of  pastry cream to prevent a skin from forming.

Chill for 1 at least hour. You may cool over an ice bath (place bowl over a bowl of ice cubes)  or place bowl in the refrigerator.

 

Slice bananas on the diagonal.

Warm caramel in microwave for 20 seconds

Cover the bottom of the pastry shell with the warm caramel.

Top with 1 layer of bananas

One layer of pastry cream

Repeat and again and again

Top with whipped cream and refrigerate until ready to serve.

Thank me later …

 

 


Crab Arrabiata

This simple recipe is a Sicilian specialty. The distinct flavor will leave a lasting impression. Be sure to serve it to people you like because they will be back for a repeat performance.

This simple recipe is a Sicilian specialty. The distinct flavor will leave a lasting impression. Be sure to serve it to people you like because they will be back for a repeat performance.

1/3 cup olive oil

4 large cloves garlic-minced or ran through the garlic press

1 teaspoon red pepper flakes –or more , its up to you !

5-6 fresh tomatoes-chopped and seeded

2 -3 leaves fresh basil-chopped

1 teaspooon parsley-chopped

6 king crab legs split and cut into pieces

1 basket cherry tomatoes

1 lb spaghetti

In a large pot heat the olive oil.

Take the pot off heat. Add garlic and red pepper flakes and swirl in oil for about 1 minute. The object being , not to burn the garlic.

Replace pot onto flame and add tomatoes, basil and parsley.

Add crab pieces to sauce and cook slowly so crabs release their own juices. At least 30 mintues.

Boil water for pasta , add salt to the water.

Cook pasta

Drain.

Add pasta to sauce, saving some sauce to top with.

Toss and Serve.

You’ll need lots of napkins !!


Perfect Yellow Cake “Happy Birthday Jenna!!”

Out of all my cake recipes this one was the hardest to crack ! Through many incarnations, this one best describes my childhood memories of a fluffy yellow cake with chocolate icing . ENJOY !!

190c/350f

Grease and flour two 8-inch cake pans.

2 cups all-purpose flour, sifted

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Sift flour and sugar, baking powder and salt in the bowl of kitchen aid mixer.

Add butter, milk and vanilla.

Beat to incorporate.

Add eggs and mix well. Be mindful not to over mix.

Pour batter into prepared pans, dividing equally among both.

Bake 30 to 35 minutes

Cool in pans ,remove from pans after 15 minutes .

cool cakes on wire racks.

Frost cake with your favorite icing_ Mine is

CHOCOLATE GANACHE

12 oz. bittersweet chocolate

12 oz. heavy cream

1 oz. cognac or other liqueur-optional

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Pour hot cream over chocolate and let stand one minute.

Whisk cream and chocolate until smooth.

Add cognac if desired and stir.

Set aside to cool.

At this point you may pour your ganache over cake for a smooth finished cake. But if you prefer the traditional “frosting” that you apply with a spatula then

The longer you leave it out the thicker it will become.

To get real frosting consistency,  whip the ganache at this stage.

I like to leave it out over night but if you want to “frost” your cake sooner than later, chill it until desired consistency.

If by chance it becomes too solid for your comfort the simply whisk frosting over hot water bath to soften.