Chocolate Banana Bread Cake

The way these recipes are coming, people are going to start to think that the only place I ever ate decent food was in Portland, Maine and that I don't live in a rather major U.S. culinary city these days - because, yes, today's recipe was inspired by something I ate in Portland, Maine.

The restaurant in question today is Bibo's Madd Apple Cafe. This lovely and eclectic little spot is right next door to the theatre I used to work at. Actually it's the same building. In any case, this is one of my favorite eateries in the city and exactly what I like to think a cafe should be: classier and more adventurous than a diner or sandwich/burger joint, but not so intimidating that you couldn't eat lunch there. That is, a place a low-paid twenty-something could take both her friends and her parents. The jaunty atmosphere doesn't hurt either.

The first time I went there for lunch I sprung for dessert: the ever-so-delicious Chocolate Banana Bread Pudding Cake (with a warm chocolate center and whipped cream). Now as readers of this blog may know, I love me some banana bread. I also love me chocolate. So this dessert was right up my alley.

Though my Chocolate Banana Bread Recipe isn't the same as Bibo's (frankly, I'd have to try it again to get a better feeling of the dish), I'm pretty happy with how this variation turned out. This recipe is based on the aforementioned banana bread recipes and Clotilde's Chocolate and Zucchini Cake from her cookbook. I wanted a texture that was somewhere between cake and bread and this does that pretty well. The chocolate flavor is prominent, but not overly sweet and a sprinkle of powdered sugar makes a sweet compliment. I don't know if I'm completely finished with the recipe, but I've made a lot of banana bread in the past month or so, so I'm giving it a rest for now.

Chocolate Banana Bread Cake

(inspired by Bibo's Madd Apple Cafe and Clotilde's Chocolate and Zucchini Cake)

Makes 1 medium-sized loaf

• 2-3 overripe bananas
• ½ cup unsalted butter, softened
• ¼ cup milk
• 3 eggs
• 2 tsp lemon juice or vinegar
• 4 oz. unsweetened baking chocolate melted and mixed with 1/2 a cup of granulated sugar (or 4 oz. of chocolate chips).
• 1¼ cup all-purpose flour
• ¾ cup wheat flour
• ¾ cup brown sugar
• 1½ tsp baking soda
• ½ cup unsweeted cocoa
• ½ tsp salt
• powdered sugar (optional)

Preheat oven to 350° F

Break up the bananas and butter into a large mixing bowl. With a sturdy whisk, mash together the butter and bananas until mixed well - the butter will still be a little chunky, but should be about pea-sized. Add eggs, milk and lemon juice, adding the juice last. Pour in the melted chocolate and mix well.

In a separate bowl, mix flours, brown sugar, cocoa, soda, and salt. Add to wet ingredients and mix well. If desired, you could add some unmelted chocolate chips at this point. Pour into a greased loaf pan.

Bake 55-60 minutes, or until tester comes out clean. Dust with powdered sugar and serve.

Barbeque Chicken Pizza

A bit blurry, but you get the idea...

Back in the day, when I was interning at the Goodman Theatre, I brought in a slice of my BBQ chicken pizza for lunch. I was walking from the microwave to the room where we were having a lunch meeting and several other interns started hovering over my lunch, as hungry interns are  often wont to do.

Now, I like to think the admiration of my pizza was due to the pizza and not just the noon-time hunger striking, but the world may never know. Unless, that is, you try out the recipe!

This is another one of those I-kinda-stole-this-from-a-Portland-restaurant recipes. For backing when I was interning in Maine (Yeah, I've done a lot of internships, five in fact. Six, if you count the two seperate summers at NVSF), my roommates and I fell in love with a pizza called the "Harbor Master" at Portland Pie. I'd never been much for chicken on pizza before, but man - this one was good.  And now that I'm approximately 1,086 miles away from a Portland Pie, I had to start making them on my own. My biggest change is the removal of a standard pizza sauce for straight-up BBQ sauce goodness.

Depending on what I have around the house this shifts around a little: sometimes they'll be bacon, sometimes basil, sometimes just chicken and cheese. Pizza's good that way.

BBQ Chicken Pizza (adapted from Portland Pie Co.)

• 1 large boneless, skinless chicken boob cut into small pieces.
• 1 package of pizza dough (mine's wheat and from Trader Joes, I've used the Pillsbury in a can quite often, and of course, you could always make your own if you're feeling fancy)
• corn meal for the pan/stone
• barbeque sauce - my ultimate favorite is the Chicago-based Sweet Baby Ray's, but as Mr. Cleaver and I learned when we tried to bring some to his mom as a gift, it's available all over the USA now.
• ½ white onion, diced (optional)
• 3 strips bacon, chopped (optional)
• basil (fresh or dried or optional)
• cheese (so not optional) I usually use a whole bag of the italian mix, but again, you could get all fancy and grate you own.

Preheat the oven to 400-425°F.  Sprinkle your pizza pan/stone/cookie sheet with some cornmeal to prevent sticking and place rolled out dough on top.

If using, brown the diced onions in a little butter, just enough to the the raw taste off. Remove onions and cook bacon in same pan.

At this point, I usually put the crust (sans anything) into the oven to pre-bake for about 5 minutes.

After the bacon is cooked, remove and drain any fat. Cook the chicken bits until throughly cooked through. Shred any large chicken pieces with a fork. Coat the shreed chicken with BBQ sauce.

Take your pre-baked crust and cover with BBQ sauce like you would any thin pizza sauce. (see below).

Once you're all sauced up, add the cheese. Then top with the chicken, bacon, onion, and basil, and maybe a little more cheese (I never said this was healthy). Put it all back in the oven and cook for another 5-7 minutes or until the cheese is all good and melty.

Let cool a tad (I'm notoriously bad for burning my mouth on food), slice and serve.

And see if a couple of interns don't start sniffing their way over :)

Abercrombie & Stitch: a Sweater Adventure

The summer of 2001, my mother and I went to the mall in search of wool sweaters. I was about to go to college in Oregon and word on the street was it was cold there, so my sandal-shod self, flip-flopped my way through the American Eagles and Pac-Suns of the Fairfield mall in search of pac-northwest worthy garb.

For reasons still unknown to me, I made my way into Abercrombie & Fitch. Now, were this 1901, it would make sense, when it was an outdoor outfitters, more akin to the L.L. Bean than the Gap. However, it being 2001, Abercrombie was home to pre-frayed baseball hats and photos of men with hardly any clothing on, which always seemed like a terrible way to sell clothing to me.

Regardless of any disregard I may have for the store, in I went and purchased my favorite sweater for the next 6½ years: a grey wool, zip-up hoodie.

Me and my sweater on a "pumpkin patch" adventure in 2004.

I loved that sweater, but the years of wear were starting to show. First the wrists started to unravel and loosen. Then the holes started to appear at the seams. When Mr. Cleaver pointed out a nearly two-inch hole in the right arm pit, I had to admit it was time to retire the thing. But having immersed myself in the world of craft blogs, I knew this was not the end. Yes, my old sweater could have a second life -- felted.

Now, my blogosphere doppleganger beat to me to the punch with this post on sweater felting/crafting, but I figured after 6½ years of warmth, my sweater deserves a blog entry as a send off.

RIP old sweater...

I was first inspired by these coasters I saw on Design*Sponge. Then I saw this fabric box linked on Sew Mama Sew and thought it would would be awesome in felt (like I said, I read a lot of blogs, my work day is slow). Yes, I decided coasters would be a dignified end for my favorite sweater.

Original sweater on the left, felted on the right. Wasn't this thing supposed to shrink?

But before I could make coasters I had to felt the sweater. This proved more difficult than one would think. I mean, everyone is always saying "Don't put your sweater in the washer or dryer or it will only be fit for your Chihuahua!" The first two times I washed and dried this (both on high temps, mind you) it just got clean and fluffy. On the third try, it got a little felted. At this point I gave in and did it by hand, with the above results.

Coasters in action.

With the felting done, I cut out my pieces, used my sewing machine to add some decorative stitching and I was in business. I have to say, my old sweater works excellently as both coasters and a change bowl/box. Best part? I still have over half the sweater left and I just might have an idea of what to do with it....

I don't have a stick blender, so that makes it "Rustic"

See that texture? It's "rustic." And making me hungry.

As in, "Rustic Potato Soup."

When it comes to cooking, I have a number of solid family-inherited recipes that I use (many posted here) and as I get more adventurous I've begun to add some of my own, like the Chicken Satay. My process for making up new recipes, pretty much always follows the same pattern.

1. I eat something in a restaurant, see something on tv, or read about something that seems super-tasty
2. I pull out my trusty copy of The Joy of Cooking and see if they have anything similar.
3. I roam over to ye olde internet and look at epicurious.com and then search for recipes on blogs.
4. I write down the ingredients that seem to make sense or overlap from these sources and go shopping.
5. I cook using memory and whatever ingredients I have purchased.
6. I fiddle.
7. I enjoy.

And that's pretty much the process. A month or so ago I decided that I needed to try my hand at making soup. Mr. Cleaver makes a lovely chicken/turkey soup/stew whenever we roast a bird, but I had yet to delve into this food category myself. I decided to start with one of my favorites, potato soup.

Here's what I came up with, please note that it owes a lot, like a lot a lot to this recipe from Nook & Pantry.

I love it when there are so few ingredients, it's like that 5-or-fewer episode of Everyday Food. I also love cooking shows on PBS.

Rustic Potato Soup (serves 4-6)

• 5-6 potatoes, washed and peeled (keep the peels)
• 4 slices of bacon, chopped in to bits
• ½ onion, diced
• 1½-2 cups chicken broth
• 2 cups milk
• salt and pepper
• shredded cheese of choice for garnish (I like cheddar)

In a large stockpot, cook the bacon bits. At this point you can either cook the potato peels in the bacon fat for crunchy potato skins or you can drain the fat.

Chop the potatoes into about 1-inch cubes. Toss the potatoes, diced onion and half the bacon bits into stockpot and add the chicken broth. Add enough broth so it just covers the potatoes. Boil the potatoes until soft about 6-7 minutes. I usually test the potatoes by sticking a fork into the largest potato piece and if it slides off it's good.

Mash the potatoes with a whisk or a potato masher. Add the milk, stir and boil until the soup thickens some. The potatoes are so starchy that it's totally unnecessary to use any thickener (ie flour).

Divide into bowl sand top with cheese and remaining bacon bits, or other garnish of choice.

This soup is rib-sticking good and Mr. Cleaver-approved!

Sewing Update or The Seven-Year Itchy Wool Dress Part II

So I'm still playing post-Christmas catch-up here, but if I keep my nose to the grindstone, I figure I might get all caught up by the end of January. 

That said, here is the sewing-centric companion to last week's knitting update.

Project #1: Christmas Apron

I wasn't one of the many bloggers who made the handmade pledge because I already knew what I wanted to get my husband, and while part of it was handmade by me (record bowls) and part of it handmade by someone else (Wilco silkscreen), the rest was not and it wasn't really an idea I wanted to give up. 

Not entirely handmade, but certainly appreciated by the recipient. 

That said, I did do some additional hand-made gifting, namely the apron below (on left). The pattern was based on a vintage apron I had (on the right). This was pattern-making at its, uh, well it involved some paper bags, a lot of folding and some high-class technical eye-balling and guesswork. 

 

Apron buddies! 

I didn't have enough material or know-how to make bias tape for the edging, so instead I did some decorative zig-zagging. All in all,  I think it turned out fairly well.  

Lord love the zig-zag stitch. 

And what did I get? In an awesome "Gift-of-the Magi"-but-in-a-totally-better-way turn of events, Kasey got me The Apron Book!

That is 100% Pure Excitement there. 

 Project #2: Plaid Wool Dress

 It took seven years to get the dress made, so it's no surprise that it's taken me so long to post about the completion of this project.

I finished the dress about a week and half before Christmas and have worn it several times since then, including for my Breakfast at Tiffany's book club meeting, but every time I wore it I forgot to take a picture. Hopefully I'll remember next time and can post a photo of the dress actually on me, but for now, I leave you with this:

Knit Extravaganza!

I have no problem taking pictures of the food I cook, but for some reason, I totally have a brain fart when it comes to photographing my more craft-orientated projects. So I'm going to do a few quick posts to catch up on my current and recently completed projects. Today's post focus on the knitting, the next will focus on the sewing projects.

Project #1 - Salina Sweater from Rowan's Vintage Knits.

Pretty much the entirety of my Christmas vacation in Maine was spent working on the front portion of this sweater. I was a little iffy about the color at first - I bought it off the internet and it wassuppossedly a pale blue, but in reality is a very pale grey with a lovely rainbow tweed flecks. In any case, it will be something different in the sea of green sweaters Iam no longer allowed to buy/make.

I haven't casted on the sleeves yet, because I'm taking/took a break to work on two items I actually need/needed.  See projects #2 and #3.

 Project #2 - MK Carroll's Tillie Cloche 

  

A week before Christmas, I lost my favorite warm hat to the CTA. It was a lovely maroon crocheted bobbly thing that was purchased at a church craft fair as a Christmas gift by a family friend several years ago. But alas, it is no more. It is, however, still cold in Chicago and my windowpane-style beret, wasn't cutting it in the wind. So I needed a new hat, fast.

Thanks to the beauty that is Ravelry I was able to find an excellent cloche pattern by MK Carroll.  Thanks to the awesomeness that is Mr. Cleaver I got some lovely yarn for Christmas and pretty much instantaneously went to knitting it up. I made it through the crown and half of the brim before we even left Maine.

But the brim, oh boy, did I have trouble with that brim. Which is no one's  fault but my own.

First - I did not use any of the suggest yarns, instead I used Reynold's Lite Lopi, but I did do gauge check and adjusted accordingly. My problem was that I arbitrarily decided that after the initial decrease and increase on the brim that I would say "to hell!" with the pattern and just eyeball the length. Let us just say that this decision did not work out well and was woefully long on the first and second attempts. There was much grafting, ungrafting, weeping and gnashing of teeth.

In the end however, my ears are warm and I really like the hat. It's not 100% done in the above photos. I haven't blocked it lacking a head form other than my own and I haven't added the i-cord trim, but it's cold outside and like all my projects minute finishing can wait until I've worn the thing a half dozen times.

Project #3 - Hello Yarn's Squirrel and Oak Leaf Mittens 

I lost my warm hat and a month later I had made a new one. I lost my warm gloves and it's taken me oh, eight months to replace them.

That's because the last pair of mittens I made were so disastrous that I refuse to display them here. Well, since Mr. Cleaver was getting me yarn for a hat, I batted my eyelids, looked at him with sad puppy eyes and got a few more skeins for a pair of  mittens to match the hat.

Now I still look at those two skeins of yarn in the photo above and think - surely those would be sufficently contrasting to make a pair of Norwegian-style mittens, surely! The purple is so bright and the grey is so, well, grey! However, as is evidenced in the same above photo this is clearly not the case. So my squirrel mittens are subtle.

But I'm okay with this, figuring that since this is my first colorwork pattern (which I'm really enjoying) it's okay to be subtle, since the mistakes will be less obvious. And as, one of the ladies in my knitting group said on Tuesday - they're like "Magic Eye" mittens, stare long enough and you'll see the image. And I quite like that idea.

Chocolate Chip Cookie

Although our apartment doesn't have the greatest view (McDonald's parking lot anyone?), we have a pretty great place in a nice building.

One the best parts? Our cadre of doormen - kindly folks who open doors when our arms are full of groceries, sign for our packages, give movie recommendations, discuss local sports, and know both my maiden and married names. I don't know who is in charge of hiring these people,  but seriously, they are awesome and deserving of the best cookies I know how to make - Ghirardelli chocolate chip.

Happy New Year! 

Because of the pre-holiday craziness and a lack of all-purpose flour, I didn't get a chance to make these in time for Christmas - so now they get to be surprise New Year's cookies.

This recipe comes from the back of the Ghirardelli chocolate chip bag and is good.

I grew up in the Bay Area so I have a special place in my taste buds for Ghirardelli chocolate, it's not the fanciest chocolate out there, but among the brands commonly found in grocery stores, I think it's the best - so take that Toll House!

Our Cast O' Characters 

Adapted from 

Ghirardelli Chocolate Chip Cookies 

Yield: 4 dozen 

• 1/2 bag Semi-Sweet Chocolate Chips
• 1/2 bag of 60% Cacao Bittersweet Chocolate Chips
• 2 sticks butter, at room temperature
• 3/4 cup(s) sugar
• 3/4 cup(s) package brown sugar
• 2 large eggs
• 2 teaspoon(s) vanilla
• 2 1/4 cup(s) all purpose flour (I use wheat flour for the 1/4 cup - it makes me feel a teensy bit healthier about the whole 2 sticks of butter thing)
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt

Heat oven to 375ºF.

Cream together butter, sugar and brown sugar. Although the Kitchen Aid Mixer is the traditional wedding gift in our family, Mr. Cleaver and I opted out on that one. If I don't make butter cream by hand how would I work my biceps?

Baker's Workout - Butter Cream

Add vanilla and eggs to the butter cream. In a separate bowl, mix together flour, baking soda and salt, mix well. Add the flour mixture to the butter cream. This cookie dough is VERY dry, so this also takes a little oomph - more calories burned for me! (See new year's working out is easy!).

After the dough is mixed well add in the chocolate chips. Jewel had a buy one-get-one-free offer of chocolate chips, so I used two different kind here: semi- and bittersweet, but it works fine with just one.

Maybe one the most wonderful sights in baking. 

The finished dough on the way to my mouth.  My mother always said that the sugar counteracts the egg, so you can't get salmonella, I chose to believe her.

Pretty Maids all in a row. 

I've found the cooking time on these varies wildly from oven to oven - until I moved into my current apartment it always took around 12, but now it takes eight.  So watch the first batch carefully.

I like my cookies on the larger side - who doesn't - but I usually end up with fewer than the four dozen the recipe indicates, in tonight's case - it was 39. 

Err, 38. Quality control. 

Peppermint Ice Cream

One of my favorite things about the holiday season is the advent of peppermint ice cream, but now since I own an

 ice cream maker

 - I thought I'd give a shot at making my own this year. I meant to post this recipe before Christmas, but I left for Maine and didn't bring the recipe with me. So now it can serve as a way to use all those leftover candy canes! 

Peppermint Ice Cream

4-6 candy canes depending on how minty you like it

slightly less than 1 cup sugar

1 teaspoon  lemon juice

2 cups heavy whipping cream

1 cup milk

½ teaspoon vanilla extract

Crush candy canes until broken into fairly small bits (see photo). Combine half of the candy cane crumbles with the remainder of the ingredients and mix well.  Put the mixture in the the fridge for a minimum of 6 hours up to leaving it overnight - this will allow the candy cane to dissolve into the mixture and I've found that it gives the ice cream a better consistency when you churn it.

After chilling the mixture, stir well and pour mixture into ice cream maker, making sure to scrape all the sugar and remaining bits of candy cane out. After the machine has been churning for about 15 minutes, add the remaining half of the candy cane, which will end up as crunchy bits in the finished product - if you're not a fan of crunchy things in your cream,  add all the candy cane at the beginning. Churn the ice cream until desired consistency, mine ice cream maker usually takes a total of 45 minutes. Pour the ice cream into a container and put into the freezer until solid and enjoy - goes especially well with chocolate! 

My Three Minutes and 16 seconds of Fame

The knitting video is up on metromix. Go to the video player on the side and scroll down to "Stitch & Bitch @ Kopi - a Traveler's Cafe." I do a lot of hand waving and get a few sounds bites in there too.

On a side note: is my voice really that low? It always surprises me to heard my voice on tape - egads!

Side note number two: I have tons of stuff to post, but I'll be leaving for Maine this afternoon, so it'll have to wait until after my 16 hour road trip!

I'm Ready For My Closeup Mr. DeVille

On a cold winter's Tuesday three weeks ago, my knitting circle was visited by a TV crew and so, unless left on the cutting room floor, I will be making my local TV debut this Monday! I'll post more about the experience after the video goes up and we'll see if I am horribly embarrassed or super famous! An email from the Metromix reporter, who was knitting a lovely scarf:

"From Jackie (the Metromix chick):

Hi!

Just wanted to let you know that the Stitch N' Bitch segment will be airing on Monday at 7, 8, 9 and midnight.  It gets posted online at cltv.com/metromix after about 9:00 the night it runs.  Please pass this info along to the gals and thank them for all their help!

Best, Jackie"

PS: I get a lot of search hits on the title of this post - it's a line from end of Sunset Boulevard, by the character Norma Desmond. A great film that I highly recommend you watch.