Of Carrots, Corn and Cookbooks

My newly-married friend Ashley emailed me yesterday in search of a good carrot raisin recipe. She of the I don't use cookbooks school of cooking was finally convinced that you really can't find everything you need for good cooking for free on the internet. "What's a good all-purpose cookbook?" she wanted to know. Better Homes and Gardens, I said. I've had my copy—a paperback—so long that I honestly can't remember when I got it. Not surprisingly, it's really dog-eared. And since many of the pages have actually fallen out of the book, they're usually out of order. No matter. I know where my favorite recipes are, well enough to find them without page numbers or a complete index. The lemon zest, tomato sauce, and au jus stains don't hurt either.

I wasn't able to help Ashley with a recipe. Carrot raisin has never been among my favorite muffin combos (carrot cake muffins with cream cheese frosting, well now, that's a different story!). But she did get me thinking about baking. So I pulled out a bunch of frozen bananas and whipped up some bread.

I doubled the recipe so I'd have enough batter for three loaves (two for us and another for a friend whose husband had knee surgery). I use smallish bread pans, so plan on only one loaf if you use a regular sized pan; or 12 muffins if you go that route.

Banana bread with pecans and lemon zest

(an adaptation of a BHG classic)

1&1/2 cups flour (I use white wheat for a heartier, healthier loaf)

1&1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp cinnamon

pinch of salt (optional)

1 egg

1 cup mashed bananas (about 3 medium)

3/4 cup sugar

1/4 cup oil (I used canola)

1/2 cup chopped pecans (I roast my pecans in a 350 degree oven for 10 min before chopping)

zest of one lemon

(The cookbook labels those last two ingredients "optional," but in my book, they make the bread.) Bake in a 350 degree oven for 50 minutes or till center is set (test with a toothpick or knife). For muffins, bake at 400 degrees for 20 minutes.

And as a footnote to the corn and chili chowder post below, I made it for lunch today and it was even better than I remembered (probably because I used whipping cream this time).

Kick Off Corn Chowder

Here's a way to kick off the season (not football, Autumn!) and use up all that leftover corn on the cob: Corn and Green Chili Chowder

2 cups corn off the cob (you'll have to cut it off with a sharp knife, carefully)

2 & 1/2 cups chicken broth

3/4 cup whipping cream (Julia would approve)

1 4oz. can diced mild green chilis

1/2 tsp ground cumin

2 Tbsp fresh cilantro

oops, I forgot the salt: salt to taste

Combine all ingredients and simmer over medium low heat for 15 minutes. Puree 2 cups soup (in blender or food processor) till smooth. Return to pot. Stir. Serve hot.

If you like a smoother soup, use a stick blender and puree the whole batch right in the pot. (And if you are hosting the big game, you'll want to triple, or quadruple this recipe.)

Bluebabies, Strawbabies and other Good Words

One of my favorite things about a child just learning to talk is the creative way they pronounce words. Most recently, it was our 2-year-old reaching out for the pints of blueberries I'd gotten on sale at the grocery store. "Bluebabies, bluebabies!" he demanded. Not sure what he was after, I looked to see him up on his tip-toes, reaching for the precious fruit. I gave him a few. Not enough. A few more. Still no good. He ate the entire package. At least they're full of anti-oxidants. That's what I tried to remember when, a few hours later, the bluebabies had done their work on his diaper.

Bluebabies. Strawbabies. Raspbabies. That's what he likes to eat just before we say "good might" for the evening and take him upstairs to "Rock!" and sing "Twinkle." Precious.

Of course once they start talking, they rarely stop. Except at night when (if) they're asleep.