large egg – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Mon, 08 Mar 2021 10:38:53 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 large egg – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Banana-Walnut Loaf http://aubreyabouttown.com/recipe/banana-walnut-bread/ http://aubreyabouttown.com/recipe/banana-walnut-bread/#respond Sun, 07 Mar 2021 12:59:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3648 What better way to enjoy those bananas that have peaked?! This classic & true recipe is rich, moist, and intensely banana. Make it your own by adding raisins, pecans, coconut, chopped pineapple…butterscotch or chocolate chips take it to another level. Or with whatever you prefer.

Banana-Walnut Bread
This recipe yields three small 7x3 inch loaves to gift (seen in photo), or one large 8-1/2 by 4-1/2 inch loaf.
Servings1-3 loaves
Prep Time10 mins
Cook Time30-55 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees. If baking three 7x3 small loaves to gift, as seen in the photo, place a sheet pan on the middle rack to heat with oven.
  2. With vegetable shortening or butter, grease and flour an 8-1/2 by 4-1/2 inch loaf pan, if using three 7x3 inch paper pans, no greasing & flouring needed, (as seen in photo - see Recipe Notes below for ordering information), skip this step.
  3. In a medium-size bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt. Whisk until the cinnamon is visibly dispersed throughout (this is a good indication that the baking soda has been thoroughly combined, thus an even rise). Set aside.
  4. In a large bowl, mash bananas with the back of a fork until just lightly lumpy.
  5. With a rubber spatula, stir in melted butter, vegetable oil, vanilla extract, and banana flavour (if using) to bananas, blend until incorporated.
  6. Add sugar, and mix vigorously until smooth.
  7. Stir in flour mixture until combined.
  8. Pour batter into the greased and floured loaf pan, or evenly disperse between the three paper loaf pans.
  9. Top batter (loaf, or loaves) with finely chopped walnuts.
  10. Bake the 8-1/2 x 4-1/2 inch loaf on the center rack for 50-55 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of the banana bread. Bake the paper loaf pans on a baking sheet 30-35 minutes or until a wooden skewer or toothpick comes out clean when inserted into the center loaf.
  11. Allow loaf to cool in pan for 15 minutes, then invert pan to remove. Let cool completely, then wrap tightly with aluminum foil.
  12. Allow paper loaves to cool completely in paper pans, then wrap in clear cellophane bags, sealed with twist ties or ribbon, or wrap in plastic wrap.
Recipe Notes

For the 7”x3” brown paper loaf pans used in this recipe,  click HERE

 

7”x3” Paper Loaf Pans

]]> http://aubreyabouttown.com/recipe/banana-walnut-bread/feed/ 0 3648 Creamed Spinach (épinards béchamel) http://aubreyabouttown.com/recipe/creamed-spinach-epinards-bechamel/ http://aubreyabouttown.com/recipe/creamed-spinach-epinards-bechamel/#respond Sat, 16 May 2020 13:20:15 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1819

Creamed Spinach (épinards béchamel)
This luscious accompaniment usually reserved for the finest Prime Rib House or holiday feasts is a perfect side for any day of the week when a little decadence is needed.
Servings6-8 servings
Prep Time30 mins.
Cook Time30 mins.
Ingredients
Instructions
  1. To Make Shallot Béchamel
  2. In a large saucepan, sauté Shallots or Onion in 1 stick Butter until just transparent.
  3. Add Flour, and stir quickly. Slowly whisk in Milk.
  4. Add Nutmeg, Salt & Pepper. Cook on medium heat (stirring occasionally) until thick and coats the back of a spoon (about 15 mins).
  5. Check for taste, adjust as desired.
  6. Remove from heat, allow to cool. If not using right away, transfer to container, and refrigerate until ready for use.
Prep Spinach
  1. In a large pot, sauté Spinach in Olive Oil until JUST WILTED, transfer to a colander to allow excess moister to drain off. Repeat in 2 or 3 batches. Do not over cook, as the cooking will continue in next step.
  2. Allow Spinach to cool. If you’re not making the Creamed Spinach right away, transfer to container, and refrigerate until ready for use.
Prepare Creamed Spinach
  1. Preheat oven to 350.
  2. Generously Butter bottom and sides of a 2-1/2 quart casserole dish.
  3. In a large bowl, combine prepared Béchamel, beaten egg, and 1 cup of the Pecorino Cheese. Fold in prepared Spinach.
  4. Transfer to and spread into the buttered casserole. Sprinkle top with remaining 1/2 cup Pecorino Cheese.
  5. Bake in 350 oven for 25 minutes, until bubbly and slightly golden. Remove from oven. Let rest 5 minutes. Makes 6-8 servings as side to Beef Roast or steaks.
]]> http://aubreyabouttown.com/recipe/creamed-spinach-epinards-bechamel/feed/ 0 1819