Author: thebigkitchentable

Fresh Lemonade

Fresh Lemonade

When you have lemons…make this yummy lemonade!  I have a lemon tree that gives us the best Meyer lemons, and this lemonade recipe is super simple and quick to make.   When I have extra time and too many ripe lemons, I squeeze lemons and freeze the 

Banana Chocolate Fudge Bars

Banana Chocolate Fudge Bars

Ingredients:1/2 cup butter1/2 cup shortening1 cup sugar1/2 cup brown sugar1 tsp. vanilla1 medium banana, mashed2 cups flour1/3 cup dark cocoa1 tsp. baking soda1 tsp. salt1 1/2 cups chocolate chipsDirections:Preheat oven to 350 degrees.Combine flour, cocoa, baking soda, and salt. Beat butter, crisco, sugar, and brown 

Banana Caramel Cake

Banana Caramel Cake

This recipe seems somewhat involved due to the amount of ingredients.  It it actually is very easy and I should probably make this recipe more often. This recipe is labeled as dessert, but who says you can’t have dessert for breakfast? Leftover dessert for breakfast, has always been a tradition in our family for generations.  Love that! 

Banana Caramel Cake


Cake Ingredients:
2 cups all purpose flour
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
1 tsp. salt
1 tsp. baking soda
3 large eggs
1¼ cups vegetable oil
1¾ cups sugar
1 T. vanilla extract
¾ cup coarsely chopped walnuts (optional)
3 oz. dark chocolate, broken into small pieces(optional)
3 ripe bananas, mashed




Caramel Ingredients
½ cup firmly packed brown sugar
2 tablespoons whole milk
4 tablespoons unsalted butter, cut into pieces

Directions:
Butter and flour a tube pan or a bundt pan. Preheat the oven to 350ºF.

Sift together flour, cinnamon, nutmeg, cloves, salt and baking soda. In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes. Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
Add the vanilla extract and mix for another 30 seconds. With the mixer on low speed, add the dry ingredients a bit at a time. Once the dry ingredients have been added, remove the bowl from the stand mixer and add the walnuts, chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don’t over mix.
Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it’s done by poking a toothpick into the center of the cake. If it comes out clean, it’s done. If not, bake the cake for another 5 to 10 minutes.
About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to a boil, stirring occasionally to ensure that it doesn’t burn. Let it boil for about 5 minutes and then turn off the heat. Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink in. If the caramel pools in spots, poke more holes to allow it to sink in.
Let the cake cool in the pan on a wire rack. Once it’s cool, loosen the cake from the sides of the pan and then unmold it onto a plate.
*I like to drizzle with a little extra caramel!

Recipe from: Becky Bakes October, 2009

Double Chocolate Pancakes

Double Chocolate Pancakes

These pancakes are decadent. This is a “special” morning breakfast for sure.  Probably not the healthiest way to start your day, but a wonderful treat indeed.  My kids said the pancakes could be dessert.  Maybe that’s because I always serve pancakes with whipped cream.   

New England-Style Baked Beans

New England-Style Baked Beans

ENLARGE IMAGECredit: Todd Colema INGREDIENTS1 lb. dried navy beans, picked over and rinsed1 medium yellow onion, ends trimmed, peeled, and left whole4 whole cloves8 oz. slab bacon or salt pork, trimmed and cut into 2″ x 14″ pieces¼ cup plus 2 tbsp. maple syrup¼ cup 

Bucatini all’ Amatriciana

Bucatini all’ Amatriciana

Bucatini all’Amatirciana is one of my family’s favorite meals. This recipe is great for serving lots of people too.  You can make the sauce before the guests arrive, and then when the pasta is finished, you simply toss the pasta in the sauce and you are done. It may seem funny that carrot is one of the ingredients, but it adds the perfect amount of sweetness to the dish. When I chop the carrot, I make sure that I chop it super fine.  No one even knows that carrot is in the pasta.  I also salt the pasta water really well, so I don’t add salt to the sauce.  With the salt from the meat and then the added pasta water at the end, you don’t need to salt the sauce.  Adding extra salt to the sauce is truly up to the taste of the cook.

Ingredients:

3 T. extra virgin olive oil
4 oz. thinly sliced guanicale or pancetta, cut in ¾ inch pieces
2 cloves garlic, minced
1 small carrot, minced

½ medium onion, minced
½ tsp. crushed red chile flakes

1 28 oz. can peeled San Marzano tomatoes, undrained and puréed
Kosher salt and fresh ground pepper, to taste
1 lb. bucatini or spaghetti
1¼ cups grated Pecorino Romano


Directions:
1. Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.

2. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve ½ cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes.

Add ½ cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.
Serves 4

Recipe from: Saveur Issue #128