Mix chiles, tomatoes, garlic, onion, and vinegar. Stir in cilantro and salt. Store tightly covered for 1 week.
Preheat oven to 350°F. Mash the bananas in a bowl. Add all the
remaining ingredients and mix well with a wooden spoon. Bake in a
buttered loaf pan until a toothpick stuck into the bread comes out
clean, 55 to 60 minutes. Slice and serve.
From epicurious.com
Ingredients
2 large russet potatoes (about 1 pound)
1½ pounds white fish fillets (cod, haddock, halibut, or whiting), cut crosswise into 2½-inch pieces
Salt
¾ cup self-rising flour
¾ tsp salt
¾ cup ice water
3 tbsp beer
1 egg yolk
Peanut or canola oil for deep-frying
2 egg whites
All-purpose flour for dusting the fish
Salt, malt vinegar, and/or ketchup, pickled onions and cucumbers, lemon wedges
1. Slice potatoes lengthwise into 1/3-inch slices. Stack a few slices together and cut into 1/3-inch-wide strips. Dry potatoes thoroughly with paper towels. Rub fish pieces generously with salt; let stand until ready to fry. Make batter: In large bowl toss flour and salt. Whisk in water, beer, egg yolk until batter is completely smooth. Let batter stand while preparing potatoes.
2. Line baking sheet with double thickness of paper towels and preheat oven to
300 degrees. Place all potatoes in one layer in deep heavy skillet or wok; cover with cold oil by 1½ inches. Turn heat to high and let oil come to 250 degrees on an instant-read thermometer. (Have a screen ready as the oil will splatter.) Continue cooking potatoes until oil comes to 350 degrees. Turn heat down to very low; cook for another 2 minutes, or until potatoes are cooked through and golden. Turn heat off under oil. With slotted spoon, transfer potatoes to drain on paper towels.
3. Whisk egg whites until very foamy. Whisk into batter. Spread thin layer of flour on large plate; dredge fish lightly with flour. Reheat oil over high heat to 360 degrees. (A pinch of batter dropped into the oil should puff on contact.) Using fork, dip piece of fish in batter until well coated. Shake off excess batter and slide fish into oil. Dip 3 or 4 more pieces of fish into batter and place in oil.
4. Fry until golden brown and cooked through, about 3 minutes per side. With slotted spoon, transfer fish to drain on paper towels. Fry rest of fish in same fashion. Serve at once, with chips and suggested accompaniments. Serves 4.
This recipe comes courtesy of Anthone Christou, the Cypriot owner of the Golden Hind, a highly recommended dive on a side street in London’s Marylebone neighborhood. “The key to perfection,†Christou explains, is the proportion of batter to fish. Unscrupulous fish-and-chip shops use overpuffed batter as a “cheap ploy†to make servings appear larger. Published in The Week.
For the cake:
Butter, for greasing cake pans
1-2/3 cups sifted cake flour
1 tbsp baking powder
¾ tsp salt
10 extra-large eggs, separated
1-1/3 cups sugar
1 tbsp vanilla extract
½ tsp pure lemon extract
¾ cup (1½ sticks) unsalted butter, melted and cooled
½ tsp cream of tartar
For the macaroon crunch:
1½ cups finely chopped nuts (almonds, pecans, and/or walnuts)
½ cup sweetened coconut flakes
For the chocolate frosting:
8 cups (2 lbs) sifted confectioners’ sugar
1-2/3 cups unsweetened cocoa powder
½ tsp salt
1½ cups (3 sticks) unsalted butter, at room temperature
½ cup margarine, at room temperature
¼ cup dark corn syrup
2 tbsp vanilla extract
¾ cup heavy cream, or as needed
For the cake:
1. Preheat oven to 350 degrees. Generously butter two round 9-inch cake pans; line bottoms with parchment or wax paper. Sift cake flour, baking powder, and salt together. Using a stand mixer, beat egg yolks on high for 5 minutes. With mixer still running, gradually add 1 cup sugar
and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times. Beat in vanilla and lemon extracts. Sift flour mixture over batter; stir it in by hand until blended. Add melted butter; stir until completely incorporated.
2. In large, clean bowl, using mixer’s whisk attachment, beat egg whites and cream of tartar together on high until frothy. Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry. Stir 1 cup of white mixture into batter, then gently fold in remaining whites until blended. Divide batter between prepared pans. Bake until golden and center springs back when lightly touched, about 25 minutes. Cool on wire rack for 15 minutes, then remove from pans and cool completely.
For macaroon crunch:
Toss nuts and coconut together; spread on baking sheet. Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossing twice. Set aside to cool.
For chocolate frosting:
Sift confectioners’ sugar, cocoa, and salt together. Using a stand mixer, cream together butter and margarine on high until light yellow and slightly thickened, about 3 minutes. With mixer still running, add corn syrup and vanilla. Reduce speed to low, add sugar mixture in two batches, beating well after each. Blend in ¾ cup cream until frosting is at spreading consistency, adding more if needed. Increase speed to high and beat until light and creamy, about 2 minutes more; there will be about 8 cups of frosting. Spoon about 1 cup into a pastry bag fitted with medium star tip.
For assembly:
Using long serrated knife, cut each cake horizontally into two equal layers. Spread first layer with about a fifth of frosting, then place second layer on top of it and frost it, too. Repeat with third and fourth layers. Frost sides with all remaining frosting except what is in pastry bag. Pat macaroon crunch on sides of cake (not top) until covered. Using frosting in pastry bag, pipe 6 rosettes on top of cake. Serve immediately, or cover and refrigerate, allowing cake to stand at room temperature for about an hour before slicing.
This recipe is adapted from Junior’s, the legendary Brooklyn restaurant that’s most famous for its cheesecake. Published in The Week.
Pop corn. Combine butter, sugar, and corn syrup. Microwave on high for 3-5 minutes. Immediately stir in baking soda until caramel is smooth and well mixed. Toss with popcorn.
From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.
Cream together.
Stir in milk. Then add the rest of the ingredients.
Add in remaining ingredients. Mix well. Drop by spoonfuls onto baking sheet.
Bake at 350° until golden.
From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.
sift together.