Banana Cake with Cream Cheese Frosting

I'm a banana fanatic - love, love, love all things banana: banana bread, Bananas Foster, banana pudding, banana fritters, banana cream pie - you name it and I'm a fan. Banana cake tops the list of my fav banana centric recipes because of the light & fluffy texture of the cake, its amazing fragrance and taste, and the ease of execution. So easy to make and so good with tea or coffee. The frosting is optional since the cake is excellent as is.

CAKE INGREDIENTS:

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 cups all-purpose flour

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

4 large extra ripe bananas

2 tbsp. lemon juice

2 large eggs, room temperature

1 tsp. vanilla extract

1 cup sour cream

 

FROSTING (Optional):

8-oz cream cheese, room temperature

1/2 cup sour cream

1 cup powdered (confectioner's) sugar, sifted

1/4 tsp. vanilla extract 

1 tsp. lemon zest (optional)

GARNISH: 

Banana slices

1. Preheat oven to 350F.

2. Place bananas and 2 tbsp. lemon juice into a bowl and mash until smooth with a potato masher and/or fork; set aside.

3. Place flour, baking powder, baking soda and salt into a medium bowl and stir to combine; set aside.

4. Place 1 1/2 cups sugar and 1 stick of room temperature butter in a large bowl. Beat with an electric mixer on medium-high speed for 5 minutes until light & creamy. 

5. Add vanilla, and one egg at a time to the sugar-butter mixture, beating well after each addition. Add the mashed bananas and blend with mixer on medium until combined.

6. Sift the flour, baking powder, baking soda and salt mixture over the batter; mix on low speed until just combined, about 10-15 seconds. Do not over mix the flour or the gluten will be over developed causing the cake to become dense in texture rather than light and fluffy. 

7. Lightly grease a 9"x13" cake pan with unsalted butter. Pour the batter into the pan and spread evenly. Bake for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean.

8. Remove the cake from the oven and let cool to room temperature. Spread the cream cheese frosting evenly on top and garnish with banana slices, if desired. 

CREAM CHEESE FROSTING:

1. Combine cream cheese, 1/2 cup sour cream, vanilla, lemon zest and sifted confectioner's sugar into a bowl. Beat with a mixer on medium speed until well combined. 

Mash bananas and 2 tbsp. lemon juice together with potato masher

Cream butter and sugar with mixer on medium high speed for 5 minutes.

Add vanilla and eggs, one at a time.

Add banana mixture and sour cream.

Mix on medium speed until well combined.

Sift flour mixture over the batter.

Blend flour mixture briefly (10-15 seconds on low speed) until just combined; pour batter into lightly greased 9x13 baking pan. Bake at 350F 35-40 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove pan from the oven and let cool to room temperature before frosting.

Miso Soup

Short of making your own dashi for miso soup base, a shortcut is to use Hondashi powder which is widely available in most Asian markets. I usually like to use fresh silken tofu whenever available, but if not, the boxed shelf stable variety works equally well. The key to miso soup is not to boil it - a low simmer is best to preserve the miso flavor.

INGREDIENTS:

12 cups (3 quarts) water

1/2 package Hondashi (60g/2.11oz package)

1 packet (2.5g) dried bonito flakes

1/4 cup dried wakame seaweed

3 tbsp. miso paste

2 12-oz boxes silken tofu, cut into 1" cubes

3 scallions, sliced (whites and greens separated)

1. Add 1/2 package of Hondashi, 1 packet of dried bonito flakes and 1/4 cup dried wakame seaweed to 3 quarts of water in a medium pot. Bring to a boil, then reduce heat to a simmer. Let cook for 5-10 minutes.

2. Add the miso paste and stir to combine. Add the tofu cubes and white parts of the scallions. Bring up to a simmer and reduce heat to low. Do not boil, or miso will lose its flavor. Simmer on low for 5-10 minutes.

3. Ladle miso soup into bowls and top with green parts of scallion.

Dried bonito flakes

Keep the soup on a low simmer.

Gnocchi with Mozzarella and Pomodoro Sauce

With a couple of aging packages of gnocchi in my pantry, I searched online for simple recipes to dispatch with them before their expiration. Gnocchi is not something I have much experience cooking with, so research was essential. Since canned tomatoes are a staple in my kitchen, I was drawn to a recipe for Gnocchi with Pomodoro Sauce by Heidi at Gnocchi with Pomodoro Sauce (Easy & Flavorful!) | foodiecrush.com . I adapted her recipe by omitting the heavy cream, adjusting some of the seasonings, and adding a touch of sugar to the sauce. The fresh herbs impart a fragrant and delicious flavor to the tomato sauce and the mozzarella bits make this a hearty meatless dish. A keeper!

INGREDIENTS:

1/4 cup + 1 tbsp. extra virgin olive oil

4 stems fresh Italian parsley

4 stems fresh oregano

2 stems fresh rosemary

2 stems fresh basil

1 small yellow onion, finely diced

3-4 cloves garlic, minced

1 28-oz. can San Marzano tomatoes (whole)

1/2 tsp. kosher salt

1 /2 tsp. black pepper

1 tsp. sugar

1/8 to 1/4 tsp. red pepper flakes (optional)

1 16-oz. package potato gnocchi

8 oz. cherry size mozzarella balls, each cut in half

1/2 cup grated Parmesan cheese

Fresh basil leaves, for garnish

FOR THE SAUCE:

1. Heat 1/4 cup of olive oil to a saute pan over medium heat. Add the parsley, oregano, rosemary & basil stems to the oil and cook, stirring occasionally, until they become crisp (about 5 minutes).

2. Using tongs, discard the herbs and add the chopped onion and minced garlic to the oil. Reduce heat to medium-low. Cook, stirring occasionally, until the onions are translucent, about 5-7 minutes (do not brown). 

3. Crush the canned tomatoes with your hands (be gentle, or you will get squirted by tomato juice), and add to the onion-garlic mixture, along with any juice. Season with 1/2 tsp. kosher salt, 1/2 tsp. black pepper, 1 tsp. sugar and red pepper flakes (to your taste). Bring to a boil, reduce heat to a simmer, cover and cook for 30-40 minutes or until the sauce starts to thicken, stirring occasionally. Turn off heat and set aside. 

FOR THE GNOCCHI:

1. Preheat oven to 500F (or broil). Fill a medium saucepan or pot with water, add a large pinch of salt, and bring to a boil. Add the gnocchi and cook for 3-4 minutes (gnocchi should float to the top when done). 

2. Bring the sauce back up to a boil and add strained, cooked gnocchi to the pan; stir to combine. 

3. Pour the gnocchi mixture into an ovenproof casserole; top with the halved mozzarella balls and sprinkle with grated parmesan. Drizzle with 1 tbsp. olive oil. 

4. Bake the casserole in the oven for 8-10 minutes or until the cheese is melted and a little crispy.

5. Garnish with fresh basil leaves (whole or julienned) and serve immediately.

Parsley, oregano, basil and Rosemary

San Marzano tomatoes, halved mini mozzarella balls, grated Parmesan & gnocchi

Saute herb sprigs in 1/4 cup olive oil until crispy; remove herbs from pan

Add chopped onions and minced garlic to seasoned oil and cook until translucent

Add hand-crushed tomatoes, salt, pepper, sugar & red pepper flakes. Simmer, covered, 30-40 minutes.

Bring a medium pot of well salted water to a boil; add the gnocchi and cook 3-4 minutes, or until til gnocchi have floated to the surface

Bring tomato sauce back up to a boil and stir in the cooked and strained gnocchi. 

Pour the gnocchi into an oven-proof casserole; top with halved mozzarella balls, sprinkle with grated Parmesan and 1 tbsp olive oil.

Bake the casserole at 500F or broil 8-10 minutes until cheese has melted and top is slightly crispy.

Plate in serving bowls and garnish with whole or julienned fresh basil leaves.

New Orleans Style BBQ Shrimp

When we were visiting New Orleans in January of 2024, I bought a box of Mam Papaul's BBQ Shrimp mix in the French Quarter to take home and try out. Reason being that, although we had tried most of NOLA's staples (gumbo, po boys, oysters, étouffée, jambalaya, red beans and rice, etc.) we missed the BBQ shrimp. Also, I wanted to demystify this classic since it turns out that there's nothing remotely "barbecue" about it. Rather, it's shell-on shrimp sautéed or poached in a spicy butter sauce. 

ORIGIN STORY: In 1913, a Frank Manale purchased a grocery store at the corner of Napoleon and Dryades to open Manale's Restaurant, where BBQ shrimp was created. Pascal's Manale is now (as of 2023) under the banner of Dickie Brennan & Co., and still has "Original Pascal's Barbecue Shrimp" on the menu. There are now many iterations of this dish, but the quintessential ingredients are butter, spices, Worcestershire sauce and lemon juice. Although I used Mam Papaul's spice mix here, you can substitute with a similar spice blend utilizing readily available herbs and spices in the pantry (my version is an amalgamation of recipes from John Besh, Paul Prudhomme, and the list of ingredients on the back of Mam Papaul's spice mix box). Shell on shrimp means you're going to get your hands dirty and there's no better way to laissez les bon temps rouler!

INGREDIENTS:

2 lbs. jumbo shrimp (21-25 count per lb.), shell on, rinsed, and patted dry with paper towels

1 stick unsalted butter

1 tbsp. olive oil

6 cloves garlic, minced

3 scallions, thinly sliced (white and green parts separated)

SPICE BLEND*:

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried rosemary

1 tsp. dried basil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

2 tsp. black pepper

1/4 tsp. cayenne pepper

*or 1/4 cup of Mam Papaul's BBQ Shrimp Mix

8 oz. beer or water

1 tbsp. Worcestershire sauce

GARNISH:

1 lemon, sliced into thin rounds (optional)

Sliced green parts of scallions

Rice and/or French bread

1. Combine the ingredients for the spice blend in a small bowl; set aside.

2. In a large skillet or saute pan over medium high heat, place the butter and olive oil and heat until the butter has melted.

3. Add the minced garlic and the sliced white parts of the scallions and stir briefly.

4. Add 8 oz. beer or water, spice blend, and Worcestershire sauce; stir and bring to a boil.

5. Add the shrimp and toss frequently, until they just turn pink (about 5 minutes). Remove pan from heat and pour the shrimp onto a serving platter. Garnish with the sliced green parts of the scallions and lemon slices.

6. Serve with rice and/or French bread slices to dip into the sauce.

Mam Papaul's BBQ Shrimp Mix. There's 1/2 cup of the seasoning blend in the package, which is enough for 4-5 lbs. of shrimp. I used half the amount (1/4 cup) for 2 lbs. of shrimp in this recipe.

Heat the butter and olive oil over medium high heat until the butter has melted.

Add the minced garlic and whites of the scallions, stir briefly, then add the water or beer and spice blend (or 1/4 cup of Mam Papaul's BBQ Shrimp mix).

Add the shrimp and cook, tossing frequently, until the shrimp have just turned pink (about 5 minutes).

Pour the shrimp onto a serving platter or bowl, garnish with the sliced scallion greens, and lemon slices (optional). Serve with French bread and/or rice on the side.

Green Chile Chicken Enchiladas

I'm a green sauce girl when it comes to Mexican food, especially with tacos, burritos and enchiladas. My all-time fav is chicken enchiladas with green chile sauce, a super delicious and surprisingly easy-to-make casserole if you have readily available rotisserie chicken meat, salsa verde and canned green enchilada sauce on hand. For this version, I adapted a recipe from  https://damndelicious.net/2019/03/01/green-chicken-enchiladas/, with a few tweaks.

CHICKEN FILLING:

1 tbsp. olive oil

1 yellow onion, diced

3-4 cloves garlic, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

2 4-oz cans diced green chiles

4 cups (about 1 lb.) rotisserie chicken meat (white and dark), shredded

1/2 cup salsa verde

1/2 cup chopped fresh cilantro

1 1/2 cups shredded Monterey Jack cheese

1/2 tsp. black pepper

1 pkg. 8" flour tortillas (8 tortillas)

SAUCE & TOPPING:

28-oz. can green enchilada sauce 

2 cups shredded Monterey Jack or Mexican blend cheese

GARNISH:

Cilantro leaves

Sour cream

1. Preheat oven to 375F.

2. Heat 1 tbsp. olive oil in a sauté pan over medium heat. Add chopped onion and cook for 3-4 minutes or until softened. Add minced garlic, cumin, and oregano and stir about 30 seconds until fragrant. Remove from heat and stir in the diced green chiles. 

3. Pour the green chile mixture into a large bowl; add shredded chicken, 1/2 cup salsa verde, chopped cilantro, 1 1/2 cups shredded Monterey Jack cheese and 1/2 tsp. black pepper. Stir gently to combine (I like to wear disposable poly gloves and combine with my hands).

4. Lightly oil a 9" x 13" baking dish.

5. ASSEMBLE the enchiladas: Place a tortilla on a flat surface and top with 1/2 to 3/4 cup of the chicken mixture in the center. Roll the tortilla firmly and place onto the oiled baking dish, seam side down. Repeat with the remaining tortillas.

6. Pour the enchilada sauce over the enchiladas; spoon the sauce over any exposed areas of the tortillas. Top with 2 cups of shredded cheese; cover the casserole with aluminum foil.

7. Bake for 30 minutes, remove the foil, and bake for an additional 10 minutes or until the sauce is bubbly and cheese just barely starting to brown. 

8. Remove the casserole from the oven and let sit for 5-10 minutes before serving.

9. Garnish with sour cream and chopped fresh cilantro.

Grilled Ratatouille

Ratatouille is a stewed vegetable dish originating from the Provencal region of France, consisting of summer vegetables such as zucchini, eggplant, tomato, onions, garlic, bell peppers and fresh herbs (e.g., oregano, thyme, basil) sauteed in olive oil. Not surprisingly, this delicious summer medley also works great on the grill. When my sis and I made this grilled version recently as a side to Piri Piri Chicken, we added a bit of balsamic vinegar just to give it an extra kick.   

INGREDIENTS:
3 zucchinis, cut into quarters, lengthwise

3 yellow squash, cut into quarters, lengthwise

3 Japanese or Chinese eggplants, cut into quarters, lengthwise

2 red bell peppers, seeded and quartered

2 yellow bell peppers, seeded and quartered

1 small red onion, quartered

2 pints cherry tomatoes

1/2 to 3/4 cup olive oil

3 tsp. kosher salt

2 tsp. black pepper

1 tsp. garlic powder

1 tbsp. finely chopped fresh oregano leaves

1 tbsp. finely chopped fresh Italian parsley leaves

1/2 cup coarsely chopped basil leaves

4 cloves garlic, finely minced

Optional: 

3-4 tbsp. balsamic vinegar

1. Cut all the vegetables and place into a large bowl. If not using right away, you can always place the veggies into Ziploc-type bags and refrigerate until ready to use. 

2. Toss the vegetables with the olive oil, kosher salt, black pepper, and garlic powder; set aside.

3. Place a perforated grill topper/pan on top of your barbeque grill over medium-high heat (use two grill toppers if there's not enough space to fit all the veggies). Grill the veggies about 5-6 minutes, then turn over and grill another 5 minutes. Cover the grill and cook another 2-3 minutes until the veggies are lightly charred and tender-crisp.

4. Remove the veggies to a platter and let cool for 5 minutes. Place on a chopping board and cut into bite-sized pieces. Pour into a bowl and toss with oregano, parsley, basil, minced garlic and, if desired, balsamic vinegar.

5. Taste and season with additional salt, if needed. Excellent served at room temperature.

6. Serve as a side with your favorite grilled meat. 

Cut yellow squash into quarters.

Cut zucchini into quarters.

Cut red bell peppers into quarters.

Cut yellow bell peppers into quarters.

Cut red onion into quarters.

Leave cherry tomatoes whole.

If not grilling right away, you can place the veggies in Ziploc-type bags and refrigerate until ready to use.

Cut the grilled vegetables into bite-sized pieces.

Place the cut grilled veggies in a large bowl.

Add fresh herbs.

Toss with balsamic vinegar, if desired.