Banana Chocolate Chip Walnut Bread

My brother devours this banana bread whenever it is within his grasp. In fact, I usually make two loaves at once because I know that it will disappear quickly! (Doubling the recipe is fine, but make sure to keep the mixes separate so that you have equal parts batter and walnut-chocolate chip filling.) Bread can be served as dessert a la mode (place it back in the oven once dinner is ending, then serve with a scoop of vanilla or chocolate ice cream on top) or as a delicious breakfast treat (toast in the toaster oven, and slather with rasperry jam)!

Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup walnuts, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice (optional)
1 1/2 teaspoons vanilla extract

Directions
1. Preheat oven to 350°F.
2. Butter and flour 9x5x2 1/2-inch metal loaf pan.
3. Whisk first 4 ingredients in medium bowl to blend.
4. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
5. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. 6. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
7. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Aunt Janice's Caesar Salad

My aunt's Caesar Salad is a staple at every family meal.

Ingredients
3 Heads of Romaine lettuce, washed, dried and chopped

2 egg yolks (coddle the egg in water for 1 minute, then use only the yolk)

Salt and pepper, to taste (If you don't like salty food, eliminate the salt because of the anchovies and Parmesan cheese)

2 Tblsp Fresh Lime Juice

2-3 Tblsp Red wine vinegar
1 large clove of garlic, pressed

2 Tblsp Gulden's mustard (or 1 Tblsp Dijon mustard)

1 Tin of anchovies, mashed, with the oil
5-6 shakes of Lea & Perrins sauce

1-1/2 C Olive oil

1/4-1/2 C Grated Parmesan cheese

Croutons (Optional)

Directions

1. Combine the ingredients in the first portion of the recipe in a bowl using a whisk

2. Slowly add the olive oil, while whisking to make a creamy dressing

3. Sprinkle Parmesan cheese on top and toss with lettuce to dress

4. Enjoy!

Thanksgiving Shortbread, a la David Goody

This Thanksgiving marked the first of many family gatherings at my sister and her husband's new home in NYC. Her recent CIA grad (that's Culinary Institute of America, not Central Intelligence Agency, for those wondering!) brother-in-law David took the reigns in the kitchen, and treated us to something really special with these Shortbread cookies. His recipe came from "Beyond Nose to Tail", but his addition of Rosemary made it all the more delicious.

Ingredients
750g plain flour
500g cold unsalted butter, cut into small cubes
250g sugar
Fresh Rosemary

Makes twenty to thirty biscuits

Directions
1. Sift the flour into a large bowl, add the butter and rub them together with your fingertips. What you are looking for is a breadcrumb consistency.
2. Then add the sugar and rub it in until you have a smooth paste. (It will be a little crumbly.)
3. Add Rosemary (or a spice of your choice, Basil perhaps), minced finely enough so that you don't taste individual pieces.
4. Wrap the dough in cling/saran wrap and let it rest at room temperature for approximately 30 minutes (putting it into the fridge will harden the butter, so David doesn't recommend doing this).
5. Roll out on a lightly floured surface to about 8mm thick and cut into rounds with a 3cm pastry cutter.
6. Place on baking trays lined with baking parchment and bake in an oven preheated to 160C/325F for 10-15 minutes. The shortbread should be very pale so take them out of the oven if the top starts to brown.
7. Serve warm alongside Turkey & fixings!

Notes:
250g = 9 oz
500g = 1lb 2 oz