Fine Cooking (Stephanie) - I enjoy looking through the pages of Fine Cooking in part because each issue offers a particular dish with recipe alternatives. The February/March issue includes meatloaf variations with aromatics, meats, mix-ins and herbs and spices ideas so you can create your own recipe. This issue also features several recipes using the banana, including Thai-Style Halibut Banana Curry with Peanuts and Banana Split Brownies.
I chose to try the Lemon-Glazed Banana Scones with Crystallized Ginger. I have to admit the flavor combination sounded strange, but nevertheless, intriguing. Also for true confession, I used powdered ginger because I wasn't willing to send $8 on a jar of crystallized ginger for this recipe (conversion: 1/8 tsp of powdered ginger added in with the dry ingredients), so the ginger flavor is most likely less aggressive than the original recipe. Regardless, these are fantastic! I was amazed by the way the banana and lemon complemented each other.
(For any of you gluten-free readers, I successfully made these gf, but substituting my gf all-purpose flour mix of choice and adding 1 tsp of xanthan gum.)
LEMON-GLAZED BANANA SCONES WITH CRYSTALLIZED GINGER
(from Fine Cooking, Feb./Mar. 2011)
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FOR THE SCONES
9 oz (2 c.) unbleached all-purpose flour; more as needed
1/4 c. granulated sugar
2 1/4 tsp baking powder
1 tsp finely grated lemon zest
3/8 tsp salt
2 3/4 oz (5 1/2 Tbsp) cold, unsalted butter, cut into pieces
1 small ripe (but not mushy) banana, cut into 1/4-inch dice (1/2 c.)
1 Tbsp minced crystallized ginger
3/4 c. + 2 Tbsp heavy cream; more for brushing
coarse white sanding sugar, optional
FOR THE GLAZE
3 oz (3/4 c.) confectioners' sugar
1 1/2 Tbsp fresh lemon juice
1/2 oz (1 Tbsp) unsalted butter, softened
pinch of salt
Position the rack in the top third of the oven and heat the oven to 375°F. Stack two rimmed baking sheets and line the top one with parchment.
In a large bowl, whisk the flour, sugar, baking powder, lemon zest, and salt. With your fingers, rub the butter into the flour mixture until a few pea-size lumps remain. Stir in the banana and the ginger. Add the cream; with a fork, gradually stir until the mixture just comes together.
Turn the dough onto a lightly floured surface and pat gently into a 7-inch circle about 1-inch thick. Using a knife, cut the dough into 8 wedges. Transfer to the baking sheet, spacing the wedges 1-2 inches apart. Brush the tops with heavy cream and sprinkle liberally with sanding sugar (optional).
Bake until the tops are golden, 19-25 minutes, rotating halfway through baking for even browning. Transfer the scones to a wire rack and cool slightly, 3-4 minutes.
In a small bowl, stir the confectioners' sugar, lemon juice, butter, and salt until smooth. Drizzle the warm scones with the glaze. Serve warm or at room temperature.
Saveur (Stephanie) - I perused the 135th issue of Saveur magazine online, the Jan./Feb. issue is the chef's edition. I have to admit that many of the recipes didn't appeal to me as they were ingredients I don't typically use in my kitchen. But there were several different deviled egg recipes I found interesting. I tried the Bacon-and-Cheddar Deviled Eggs; how could they not be delicious?! :)
BACON-AND-CHEDDAR DEVILED EGGS
(from Saveur Magazine, Jan./Feb. 2011)
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1/4 cup finely grated sharp cheddar, plus more for garnish
1/4 cup mayonnaise
2 slices bacon, cooked and chopped, plus 2 tsp. rendered bacon fat reserved
Kosher salt and freshly ground black pepper, to taste
Hot sauce, such as Sriracha, to garnish
Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash yolks. Add cheddar, mayonnaise, 3/4 of the chopped bacon, and bacon fat; season with salt and pepper. Stir vigorously with spatula until smooth.
Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with the remaining bacon, more cheddar, and hot sauce and serve cold or at room temperature.
Bon Appetit (Alaina) - This issue had some great looking recipes. They have a section an interesting section on honey as well as a variety of chili recipes. The Honey-Roasted Onion Tart, Roasted Beets & Citrus w/Feta, Sesame Cilantro Soup, Black Bean Chili w/Butternut Squash, and Fresh Pinapple Trifles w/Orange-Coconut Cream are just a few of the tempting recipes. However...
...Just look at the cover of this magazine. Yum. And with a boast of them being the best brownies ever and that you would want to eat the entire pan, well, I simply had to try them. Not that I needed them, mind you - it was all in the interest of kitchen research, of course. :) The verdict: I DID want to eat the whole pan but I restrained myself. Despite my adding way too much flour, they turned out simply delicious. I think the combination of the browned butter, walnuts, and rich chocolatey goodness made them irresistable. [On a side note, I used dark chocolate cocoa powder.] These would be an excellent Valentine's Dessert if you are cooking dinner for two. You could use a cookie cutter to cut them into hearts and serve them with ice cream or fresh whipped cream or all by themselves. Seriously good, folks. Make them.
COCOA BROWNIES w/BROWNED BUTTER & WALNUTS
(aka delicious and worth every calorie)
Bon Appetit, February 2011
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10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces
Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.