Banana Bread with Cinnamon Crumble Topping

Finally I have my appetite back. I don't know where it went the past couple months, but can honestly say it feels really good to get back into the kitchen. Perhaps I fell in love for a quick minute, and forgot about food... or perhaps it was the excitement of summer, and wanted to keep trim. But this past week, I feel like myself again - back to eating out, testing recipes, working out and jogging, and eating like crazy... ( I blame the exercise which definitely can boost your metabolism and appetite).

So I had these bananas sitting in my kitchen for a week. When the brown color appears, I can't bear to look at them. I figured I would make my usual banana oatmeal waffles, which I keep in the fridge and toast for breakfast, but this time I would make a banana bread. I'm not a fan of most banana bread recipes - I prefer to have them dark in color and rich in taste, almost like it was made with molasses. My mother discovered this one recipe a while back, Banana Bread with Cinnamon Crumble Topping, featured in Bon Appetit, from the Bakesale Betty bakery in Oakland, CA. Bakesale Betty featured their recipe in the magazine, and I think it's probably the best banana bread I've ever had. It's also extremely easy to make, and requires no electrical mixer. Not to mention the kitchen smells amazing. Try it for yourself - you'll love it.

BANANA BREAD WITH CINNAMON CRUMBLE TOPPING
recipe from Bakesale Betty, Oakland, California

makes 1 loaf

1 1/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 to 3 medium)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
2 1/2 tablespoons (packed) golden brown sugar

Preheat oven to 350 F. Butter and flour 9x5x3-inch metal baking pan. Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in a medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.

Bake bread until tester inserted into center comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on it's side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely. Enjoy!

Chefs in Shorts. Boston, Massachusetts

This was my second time attending the annual Chefs in Shorts in Boston, MA, which took place Friday, June 24th at the Seaport Hotel. The event takes place rain or shine and chefs from at least forty restaurants in Boston cook-off their tastiest restaurant dishes, with proceeds going to the Greater Boston Food Bank. With a live band, sponsored wine and beer companies such as Harpoon, and tons of food samples and giveaways, it's a big party and a lot of fun for all ages. I only wish they had more fish this year, instead lots of grilled meat, and the wine was disappointing. Overall the event was great and I look forward to going back next year. Check out some of my pictures below.

Rain in the forecast for Chefs in Shorts but we didn't care!

Chefs from Boston restaurants are setting up their tables and prepping their tasting dish.

It's a great atmosphere, chefs are mingling with other chefs and the anticipation for event is on!

My first table was the BBQ Pulled Pork from Sports Bar and Restaurant, Jerry Remy's. (I had seconds!)

The BEST custard I've ever tasted. It's all about the eggs.

Wasn't a huge fan of the macaroni served with the smoked sausage, but sausage was excellent.

One of our favorite tables, Temazcal. Visited restaurant following night and wait was 2.5 hours! 

Pork cooked perfectly - spicy too!

Probably the best lamb burger I've ever tasted next to my mom's.

Lamb burger was cooked perfectly and very juicy.

Home-made smoked turkey bacon on buttermilk biscuits. Really tasty!

The event got busy but the rain didn't stop anyone from having a good time.

Proscuitto wrapped fig with fresh pressed honeydew juice.

Chef making pressed honeydew juice.

Lots of meat kebobs served.

Wasn't impressed with this dish - a mystery tuna topped with a creamy fruit sauce. eek!

Event takes place at the World Trade Center, Boston, next to the Seaport Hotel on the Harbor.

A big party!

All proceeds went towards the Greater Boston Food Bank.

Tarragon Pizza Bianca

If you ever attempt to make a homemade pizza, attempt this recipe! It's always ridiculously good, and I think it's the combination of fennel and brie. Just delicious. The pizza crust you can buy as dough in the refrigerator section of grocery store - not everyone carries it, but our Turco's makes it fresh. Otherwise you can make your own, but that would be more time consuming.

Recipe can be found here on epicurious. Enjoy!

Formaggio Kitchen, Cambridge, Massachusetts

Whenever I travel to Boston, I make my brother take me to Formaggio Kitchen in Cambridge. Not only is it a one-stop shop for buying speciality cheeses, cured meats, local and imported produce, gourmet chocolates, awesome baked goods, artisanal beer and estate wine, but also carries the most special products that are hard to find. The cheese department alone is a wonderland of the most fresh, pungent and unique cheeses - samples are given out generously, and the staff is incredibly knowledgable and helpful. This would be my favorite gourmet shop in the world.

My favorite purchase this time were the Anzac Cookies - a traditional cookie made for World War I soldiers, sent to them while overseas. These cookies are thin, soft and sweetened with golden syrup, coconut and dried cherries (dried cherries are not in traditional recipe). I plan to make my own version today because family members have devoured my purchased stash. 101 Cookbooks has their own recipe version here.

Address and link below pictures. Formaggio Kitchen is a food lovers heaven.

Formaggio Kitchen
244 Huron Avenue, Cambridge, MA 02138
(617) 354-4750

Kunafe with Champagne-Cardamom Syrup

Recipe taken from Spice cookbook, by Ana Sortum of Oleana, Boston. Kunafe recipe (featured in Spice), made by pastry chef of Oleana and Sofra bakery, Maura Kilpatrick.

The kadafe ingredient (shredded phyllo dough), can be bought at a Middle Eastern grocer. 

Once prepared cold, the ingredients of mozzarella and kadafi are combined in 9 inch or 15 inch dish.

Champagne or Pressecco is combined in medium saucepan with lemon zest and sugar.

Crushed cardamom pods with seeds added to saucepan for reduction.

Let this simmer for at least an hour to reduce to 1/3 cup, or 2 cups of syrup.

Reduced to 2 cups (in this case, doubled 4 cups), after drained cardamom pods and seeds. Syrup is ready.

Kunafe is baked (before syrup) - here, taken from the oven.

Golden and cooling.

Prepared with syrup, a dallop or tablespoon of mascarpone cheese, and ground pistachios.

Spice cookbook can be bought from the links above.