So many fun things to celebrate in May and June! We got married a few weeks ago and have a whole new set of toys to play with, which is a GREAT excuse to get adventurous.
First up: Barb’s Banana Bread
I got this great recipe from a family friend as a wedding shower present and it’s incredible. Easy, delicious, flexible.
Cream: 3/4 cup butter
Add: 1 1/2 cups sugar gradually, cream well.
- 1 1/2 cup mushed ripe banana (should be 4-6)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup buttermilk
Blend until just combined, bake for 50-60 minutes at 350. Makes two loaves.
Julia Child’s Boef Aux Oignons (Guest kitchen post!)
While in California for graduation, I wanted to make a delicious thank you meal for the friends I was staying with, and this seemed like a good stretch for me (I don’t usually cook meat) but fairly foolproof. It turned out deliciously– very hearty. Yum!
After returning home from California and lots of scrumptious happy graduation, happy birthday, happy vacation meals, we wanted to lighten up and turned to Isa Chandra Moskowitz’s awesome Appetite for Reduction cookbook. The vegan lasagna in it is suburb! If vegan lasagna isn’t your thing, just go for the cauliflower ricotta.
With too much rhubarb and no time to shop, these Rhubarb Bars were a no-brainer. The recipe calls for strawberries as well, but I went full-on rhubarb. Originally, the recipe is from a book called One Bowl Baking. In this case, the only dishes used were the pan and the bowl I used to melt the butter. Brilliant and delicious. Super easy.
Last, but certainly not least, I discovered baked risotto. It looks and tastes like stovetop risotto, but you don’t do much to it after you mix everything together. This is going to be my new potluck recipe– everyone loves it, it looks impressive, and it’s super flexible. I used veggie broth, corn, and spinach. I think I also fudged the cheese and used whatever was in the fridge and it was great.
Bonus recipe: Marc’s Sangria
On our wedding weekend, we wanted to see as much of our guests as possible, so we hosted a wine and cheese party at our apartment. Marc made some killer sangria.
- Two bottles of cheapish red wine
- Chopped fruit (we used an orange, a couple of nectarines, and a couple of apples)
- Chopped sour citrus (we used one lemon)
- 1 cup brandy
- 2 tablespoons Grand Marnier
- Sugar to taste
- Lots of ice when you serve it
Chill in the fridge for a few hours. Add more wine, brandy, grand mariner, etc. throughout the night to keep it full. We used a box of Trader Joe’s wine and it worked well. (And was cost effective.)