I contradict myself all the time. I say food should be simple and easy, but then I spend three days cooking a single recipe. I guess what I really should be saying is food should look simple and effortless. There is nothing better than a just picked strawberry, still warm from the sun or a delicate bunch of baby lettuce you’re afraid you might crush by just holding it or a crisp asparagus stalk. But sometimes food does take a while to prepare, even if the end result doesn’t mirror the work. A less tender cut of meat braised for hours can taste just as rich and buttery as a simple grilled medallion of Filet Mignon. A rich tomato sauce or delicate broth needs to be simmered and reduced for hours to achieve layers and depth. My cooking style reflects the integrity of the ingredients, allowing them to shine through. Some meals take minutes while others take days. Luckily, this recipe is on the minutes side.
I’ve already admitted to cheating the locavore thing with a few bananas a week. It’s just so easy to grab on the go and really fills me up. If I have a bagel with cream cheese in the morning I’m usually not hungry again until mid afternoon. Somehow a tiny banana has a very similar effect on me. And then there are those days that I forget about the bananas, not in the mood, or whatever, and we end up with black, dying bananas. I personally prefer my bananas a little under ripened, with flecks of green still on its skin, so as soon as those brown spots begin to appear, I’m turned off. But I’m not going to just throw them away. That would be sacrilegious. They might be fair trade, but they’re not local and the only thing worse than not eating local is buying something from thousands of miles away and not eating it. So I make banana bread or some form of.
My foodie penpal (who’s name I will NOT reveal yet) this month can’t eat any type of chocolate besides white because it gives her horrible headaches. I was both horrified and heart broken when I learned of her misfortune. I’m not a fan of white chocolate at all, so for me a diagnosis like that would pretty much mean a chocolate free life. I don’t wish that fate on even my worst enemy. But surprisingly, my penpal actually LOVES white chocolate, and considering it’s the only type she can have, I felt it was my
need duty RESPONSIBILITY to send her something white and chocolatey.
Yes, I realize what you’re thinking. Bananas don’t grow in Brooklyn. So occasionally I slip a bit. I’m not perfect. See I ADMIT it! Bananas are just perfect little breakfast/snack foods. Something I can grab as I’m running late to work and eat on my walk to the subway. So occasionally I get the craving for a banana and buy a bunch at the Park Slope Food Coop. I prefer my bananas firm and a little on the unripe side, so usually go for the ones that are still a bit green on the outside. I make sure to only purchase 4 or 5 so we eat them in time. But as you can see, sometimes my best intentions fail.
I’m just as guilty as the rest. I often find recipes, tweak them a bit, or use them as a reference for a totally different recipe. When cooking at home, I might sometimes try to pawn it off as my own invention, but as a blogger, I always site my sources. I once worked at a company who’s legal department was extremely conservative. So as a marketer, I’ve learned to site sources, copyright and be extremely cautious about what sources I use to prove things (not so much an issue in recipes). So if I’m referencing a recipe from Bon Appetit or one of my favorite blogs like Smitten Kitchen or Food in Jars, you’re going to know. But in all fairness, I often edit my own recipes as well. This summer I made some delicious cream scones to go along with my homemade jams. Sometimes the recipes turn out better (or worse), but often times just a different spin.