Well…I made it to the end of the work week. Another day of being wide awake at 4:30am with my mind racing about all the things I need to do here at work. 😦
So to give my wee brain time to recoop I thought I’d post some banana recipes (I have a few ripe ones at home and needed something to make) and a few pictures.
The Sensation Lilac (Syringa vulgaris ‘Sensation’) that I planted in April of 2008 is about to bloom! I’m so excited…it will have single reddish buds that will open to deep purple edged in white.
A few of the Lemon Queen sunflowers that I planted for the
bee project are starting to come up.
Digging up sod from the front yard (we have way too much lawn) so I can put in another garden area. Will put up a decorative fence of some sort to divide the lawn from the garden. All the grass from the shovel back is coming out.
Below are two recipes that I’ve tried…and both are real tasty! Enjoy.
French Toast Stuffed with Bananas and Pecans
recipe from Williams-Sonoma Breakfasts & Brunches, page 66
1/4 cup milk
4 very ripe bananas
1/4 cup coarsely chopped pecans (original is walnuts, but I like pecans)
1/8 tsp freshly grated nutmeg
8 slices egg bread
4 Tbsp butter
jam or pure maple syrup
In a large, shallow bowl, beat eggs until lightly frothy. Stir in milk. Set aside.
Peel nanners into a small bowl and mash. Stir in nuts and nutmeg. Spread the banana-nut mixture evenly over half the bread slices, leaving space around the edges. Top with the remaining bread slices and press down lightly to seal.
Place sandwiches into the egg mixture. Turn gently until evenly saturated on both sides. In a frying pan or griddle, big enough to make all sandwiches, melt 2 Tbsp of butter over medium heat. Add sandwiches and fry until the undersides are golden brown, about 2-3 minutes. Melt other 2 Tbsp and then flip sandwiches.
Place on plates, sprinkle with powdered sugar and serve with jam or syrup.
Sweet Omelet Souffle with Caramelized Bananas
recipe from Williams-Sonoma Breakfasts & Brunches, page 24
6 Tbsp butter
2 firm but ripe bananas, peeled and cut into 1/4″ slices
1/4 cup sugar
6 eggs, separated
2 Tbsp powdered sugar
pinch of salt
In a small frying pan over medium heat, melt 3 Tbsp of the butter. Add the banana slices and, using a fork, turn to coat them well with butter. Saute until very lightly browned, about 2-3 minutes. Sprinkle the sugar over the bananas. Reduce the heat slightly and continue to saute until the sugar melts. Remove from heat, cover to keep warm, and set aside.
Put egg whites in a bowl. Add the powdered sugar and salt and beat until very frothy but still fairly liquid. In another bowl, beat the yolks until blended. Gradually stir the whites into the yolks until fully incorporated.
In a 8″ nonstick pan, over medium heat, melt the remaining 3 Tbsp of butter. Add the eggs and as they began to set, carefully lift the edges and gently push them to the center, tilting the pan slightly to allow the liquid egg on top to flow undernegth. Continue to cook the eggs until they are almost completely set but still moist on top.
Arrange the bananas evenly over half of the omelet. Beginning with the banana-covered side of the omelet, slide the omelet from the pan to a warmed serving plate and, when halfway out, flip the pan over to fold the olemet in half over the bananas. Cut in half and serve at once.