bananas foster topping

January 9, 2012
sweet thang
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I went to brunch with some of my favorite people on the planet last week at Essex Restaurant in Manhattan. My meal was just fine–nothing unbelievable, but solid nonetheless–but something on the menu caught my eye and made me want to recreate it at home:

Bananas foster…topping.

And yesterday I had everything at home to make it happen:

Melt butter in a pan, sprinkle in sugar (brown is preferred, but any will do, really) and cook briefly until it starts to turn golden brown. Toss in sliced bananas and then carefully (I’m serious) add a bit of rum. Tilt the pan just slightly to ignite the liquor, and once the flames die down, season with cinnamon, vanilla extract, and a tiny bit of salt.

The restaurant served this atop French toast, but I imagine the best home for it is over a big scoop of vanilla ice cream.

camponata? tapenado? empanada?

January 8, 2012
somethin' on the side
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I brought caponata to a friend’s birthday party and no one could pronounce the damn thing. No matter how you try to pronounce it, caponata is a stupidly simple eggplant dish that is perfect atop fresh or toasted Italian bread.

Sweat onions in extra-virgin olive oil until translucent. Throw in a good amount of thinly sliced garlic and cook until fragrant, without taking on any color. Add peeled, diced eggplant and cook until softened, stirring frequently and adding more oil as needed so that it doesn’t stick to the pan. Then add a can of diced tomatoes, a splash of red wine vinegar, and chopped capers. Season with S & P and allow the flavors to meld for a good 20 minutes. During the last 5 minutes of cooking, sprinkle in a healthy amount of chopped fresh parsley.

If you bring this to a party, please bring your pants. It’s just good manners.

(pork) chop shop

January 6, 2012
somethin' on the side, the main event
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One of my favorite things about spending time with my parents and brother is all the incredible food we prepare together. This past Christmas vacation, I was assigned a night to make dinner, and this is what I created:

Whether it was my mom who was quick to clean a bowl or stir the red cabbage; my dad who poured the cocktails (my mom warned, “Watch how much you’re drinking–I don’t want drunk pork chops!”); or my brother who is always armed with a joke, I kept great company in the kitchen. And that truly is what I enjoy most about cooking.

The pork chop was simply seasoned with S & P, seared and then finished in a 400-degree Fahrenheit oven. Deglazed the pan with white wine, and after that reduced I poured in chicken stock. Once the liquid evaporated by half, I stirred in some heavy cream and mustard.

As for the mashed potatoes, I did the same old thing I usually do.

The red cabbage? Well that’s a breeze. But I’m gonna save that for another post. Keep ya coming back for more (either that or you’ll be so annoyed with me, you’ll boycott EIYU all together. Please don’t).

Now stop reading about my family and my meals–grab someone you love (gently, of course) and make something delicious.

the best salad of 2012

January 2, 2012
the underwear diet
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I know, I know. It’s only day two of the new year and I’m already talking up a big game. But, come on–wouldn’t you if you made something that looks like this?:

I spent the first day of the new year testing this recipe for a menu project for school, and what I came up with is something that is so tasty and healthy, it’ll make you want to strut around in your underwear. Kale and sweet potatoes with feta and pomegranate is a refreshing salad that plays on all of the senses.

I’m sparing you the details of the tested recipe because that’s not what this blog is about. Take the idea of this salad and make it your own. Use this as a guideline:

Peel and dice sweet potatoes. Toss with oil, S & P and roast in a 400-degree oven until tender, about 25 minutes. While that’s working, blanch or steam chopped kale.

Make the vinaigrette by marinating thinly sliced leeks in fresh lime juice, brown sugar, S & P. After about 20 minutes, whisk in oil (I used a combination of canola and extra-virgin olive oils).

Combine the potatoes, kale and vinaigrette. Top with crumbled feta cheese and pomegranate seeds.

This salad will work as a side dish, or you can enjoy on its own as a super-light entree. It’s a new year, and we’re all trying to be a bit healthier; this is a great way to do it.