Molly's Ginger Chocolate Chip Banana Bread

I'm sure most of you are devout Orangett readers & have already devoured Molly Wizenberg's book, A Homemade Life, but I can't resist sharing this recipe for those of you aren't (& if you're among the latter group, open up a browser window & get to reading!). Banana bread is a regular fixture in my house, so of course I perked up when I came across Molly's version studded with candied ginger & chocolate chips. Sure, I've been known to drop a few handful of walnuts in on a whim, or even a smattering of slivered almonds, but candied ginger, what a revelation! And, as an added bonus, it's incredibly simple to make (no heavy Kitchen Aide mixer required, hallelujah!). Ray & I have been munching on it for breakfast all week, but with a drizzle of crème fraîche or a plop of whipped cream this bread would make a lovely dessert.

Molly's Ginger Chocolate Chip Banana Bread
6 tbsp.unsalted butter
2 c. all-purpose flour
3/4 c. sugar
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. semisweet chocolate chips
1/3 c. finely chopped crystallized ginger
2 large eggs
3 ripe bananas, mashed
1/4 c. well-stirred whole-milk plain yogurt (Greek yogurt works well too)
1 tsp. vanilla extract

Preheat oven to 350F. Grease a 9" x 5" loaf pan with butter or cooking spray & set aside. In a small bowl, microwave the butter (in short bursts to avoid splattering) until just melted. Set aside to cool slightly. In a large bowl, whisk together the flour, sugar, baking soda & salt. Add the chocolate chips & crystallized ginger. Fold them in & set aside.

In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter & vanilla. Stir to mix well. Pour the banana mixture into the dry ingredients & stir gently with a rubber spatula, scraping down the sides as needed, until just combined. The batter with be thick & somewhat lumpy. Scrape the batter into the loaf pan and smooth the top.

Bake until the loaf is a deep shade of golden brown and a toothpick (or piece of dry spaghetti)inserted into the center comes out clean, about 50 mins to an hour. Molly suggests if the loaf seems to be browning too quickly to tent with foil.

Cool the loaf in the pan on a wire rack for 5 mins. Then tip out onto the rack & let it cool completely before slicing (if you can wait that long).

Peach & Chicken Kebabs with Grilled Polenta

What I wouldn't have done for a soft, sweet peach last night. The craving hit me like a bolt & I found myself mulling over a trip to the market at 11 o' clock. Already decked out in pajamas, I resigned myself to a raspberry popsicle. Needless to say, this did not do the trick. I'm still peachless; right now I'm running on the fumes of last weeks dinner of peach & chicken kebabs. Magnificent on their own or a glug of honey, when grilled, peaches become an entirely different beast. Their sugars caramelize & their sweetness intensifies & they becomes almost musky -- in a delicious, romantic, subtle sort of way. Teamed up with chicken & onion the sweetness mellows. I've always been an advocate of salty & sweet layered on top of one another, but I'm sure these grilled peaches would be dynamite on their own or with a dollop of vanilla ice cream.

Grilled Peach & Chicken Kebabs, for 2 - 3

2 large ripe peaches, cut into small chunks

2 boneless skinless chicken breasts, cut into small chunks

1 white onion, cut into thick strips

1 tbsp. olive oil

1/2 c. orange juice

1/4 c. lime juice

salt, to taste

pepper, to taste

1/4 tsp. dried oregano

skewers (metal or bamboo)

Mix the lime juice, orange juice, 1 tbsp. of olive oil, oregano, salt & pepper in a large zip top bag & toss the chicken in. Shake to coat & let marinate, refrigerated, for at least 45 minutes. If you're using bamboo skewers, soak them in water while the chicken is marinating so they don't burn.

Drizzle a grill pan with the remaining olive oil & warm it over medium-high heat. Skewer the chicken, peaches & onion, alternating between the three. Cook for 15 - 20 minutes, rotating every few minutes.

There are one of two ways of going about grilling polenta. The quick, lazy way or the slightly more time consuming, home-made way. Sorry to say, I took the easy way out on this one, that is, I bought a "tube" of ready made polenta, sliced it into rounds & grilled 'em. These "tubes" can be found at most markets & are great to have in the fridge for such occasions, but if you really want to go all out, here's the tough(ish) way:

Prepare quick cook polenta to your liking or according to package directions. Line a baking sheet with parchment paper. Drizzle the parchment with a bit of olive oil. Smooth the cooked polenta on the the baking sheet (about 3/4" - 1" thick). Let cool, then refrigerate for 45 minutes or so. Using a 1" round cookie cutter, make polenta rings.

So, that being said, I'd recommend just going for the ready made polenta. Since your just popping it on the grill anyway.

Grilled Polenta, for 2 - 3
1/2 "tube" of prepared polenta
olive oil, to taste
pepper, to taste
salt, to taste

Heat a grill pan over medium-high heat & drizzle with a bit of olive oil. Slice the polenta into 3/4" - 1" thick rounds. Drizzle with a bit more olive oil, salt & pepper. Grill for about 3 minutes on each side or until nice grill marks have formed.

Smitten: Joseph Joesph's 8 Piece Bowl Set

It's been ages since I've found myself smitten with some sort of to-die-for kitchen gadget. Well, that's not entirely true. I find myself falling for odds & ends on a daily basis, more often than not knicked up, well loved salad bowls or tea cups at my favorite gem of a thrift store. In fact, I rescued a lovely, dense Dansk salad bowl just last week, but it has been ages since I've found something so ingenious I couldn't resist sharing it with you. So, without further ado I give you Joesph Joesph's 8 Piece Bowl Set. At first glance this brilliant set presents itself as nothing more than an ordinary collection of mixing bowls, albeit pretty ones. Take a closer look & guess what, there are all kinds of indispensable kitchen tools stacked in there!! Measuring cups (1/4, 1/3 ,1/2 & 1 cup), a small bowl, a large bowl, a colander & a sieve, to be specific. Too bad I didn't know about these guys when I landed in the tiny apartment (complete with matching tiny kitchen) I call home today. Grab a set for yourself or if your flush on space, treat an unlucky cramped kitchenite to a set. Visit A+R Store for more info. Images, A+R Store

Buttermilk Corn Chowder

Yes, it's the dead of summer. No, soup doesn't seem like it would hit the spot. But just go with me on this one. With fresh, bright corn on the cob & tangy, cool buttermilk this chowder is anything but heavy. Blame it on the fresh corn, but this soup just culls memories of backyard cookouts, meandering the garden, & of course, shucking corn on the front porch. Quintessential summer stuff. I usually eat this soup warm, but it's fantastic cool with loads of fresh parsley & a splash more buttermilk.

Buttermilk Corn Chowder, for 6 - 8

2 - 3 ears of sweet corn on the cob

1 c. frozen golden corn kernels

6 slices prosciutto

4 medium waxy potatoes, cubed

6 c. chicken stock

1 large white onion, diced

2 tbsp. olive oil

2 springs thyme

1/2 c. half & half

1/4 c. buttermilk

1/2 tsp. pimenton

salt to taste

pepper to taste

1/4 c. flat leaf parsley, minced (optional)

Heat olive oil in a large dutch oven & saute the onions in a bit of salt until translucent (about 5 minutes). Add the potatoes, a pinch more salt, thyme & the pimenton & saute for another moment. While the onions soften, remove the kernes from the cobs by running a sharp knife between the cob & kernels. Reserve the cobs.

Add the stock, corn, & cobs. Bring to a boil, then reduce to a simmer. Cook covered for 25 minutes (or until the potatoes are soft). Remove the cobs & discard. Puree half of the soup in a food processor & add back to the pot.* Add the half & half & buttermilk.

While the soup simmers, crisp the proscuitto under the broiler for about 5 minutes. Crumble on top of the chowder to serve. Sprinkle with parsley if you like too.

*You can puree all of it if you prefer a creamy, smooth soup or you can skip it if your like a more soupy soup.

Simple Supper: Chorizo Frittata

I plopped this dense, cheesy, pork-filled guy down on the table for our weekly movie night. It was greeted with quizzical glances & tentative forks. Finally the question:

What is this?

What do you mean, what is this? It's a frittata!

Apparently, this crust-less cousin to the more familiar egg dish, quiche, didn't cross my movie mate's table as often (or ever) as it did mine growing up.

While a frittata may look complicated & fussy, nothing could be more simple. They only take a few minutes to make & most things lying around the kitchen taste great in them. Olives, cheese, bacon, herbs, potatoes, spinach, artichoke hearts, peppers, I've even seen it made with (pre-boiled) penne pasta folded in. I love them filled with green veggies, but this hearty version studded with potatoes & chorizo really sticks to the ribs. Next time you find yourself racking your brain trying to come up with a meal that doesn't involve waiting for you local delivery guy to swing by, crack a few eggs & try a frittata. You'll be surprised just how easy it is to whip up.

Chorizo Frittata, for 4 - 6
8 eggs
1 1/2 tbsp. olive oil
1/4 c. milk
1 yellow onion, coarsely chopped
2 - 3 medium waxy potatoes, boiled & cubed
1/2 c. chorizo or soyrizo, a surprisingly delicious veggie substitute (out of the casing)
1/4 c. monterrey jack cheese, grated
1/4 c. bread crumbs
salt to taste
pepper to taste

Preheat the oven to 400F & move your rack to the highest slot. Heat a cast iron (any oven safe skillet will do, but I think cast iron imparts the most flavor), drizzle with olive oil & saute the onions until translucent (about 5 minutes). Add the chorizo & saute until it begins to form little "crumbles." Add to potatoes & fold them into the chorizo.

Beat together the eggs, milk, salt & pepper. Pour the egg mixture over the chorizo/onion/potato mixture & cook 4 - 5 minutes or until the eggs have set on the bottom. Once it begins to firm up, add the cheese & bread crumbs. Drizzle with the remaining olive oil & pop the frittata in the oven. Cook for another 4 - 5 minutes until the top is golden & the eggs have puffed up a bit.

To serve, slice just as you would a quiche or pie.

Kitchen to table time: 20 minutes

Roasted Chicken, Tomatoes & Leeks

Isn't it incredible what a little heat can do for a tomato? Add a glug of wine & you've really got something: juicy, warm, tangy, little flavor bombs. That's right, I said 'flavor bombs.' Really it's the best way to illustrate my point. Just the slightest whisper of a touch & these little tomatoes pop (or explode if you want to carry out that bomb concept), yielding their piquant innards. I could cheerfully curl up with a big bowl of these & a spoon. Nothing more. Nothing less. Well, maybe a dusting of parmesan & a hunk of crusty bread. Or in this case, teamed up with creamy leeks, tangy goat cheese & baked chicken.

Roasted Chicken, Tomatoes & Leeks, for 2
2 boneless, skinless chicken breasts
6 - 8 small heirloom tomatoes
2 leeks, sliced in rounds
2 tbsp. olive oil
3 cloves garlic, coarsely chopped
salt to taste
pepper to taste
1 tsp. dried oregano
1/4 c. vermouth
1/8 c. goat cheese (optional)

Preheat the oven to 400F & line a baking dish with foil. Season the chicken with salt, pepper & oregano. Drizzle the dish with olive oil & rest the chicken in the oil. Add the leeks & tomatoes (nestled any place will do). Sprinkle with garlic. Bake for 15 minutes. Remove from the oven & add the vermouth. Bake for 10 - 15 minutes more, or until the chicken is cooked through & the leeks & tomatoes are soft.

To serve, top the chicken with leeks & goat cheese (if desired) & saddle up some tomatoes on the side.

Simple Supper: Jalapeño Citrus Salmon

Admittedly, between summer goings on cooking can slip by the wayside. I've found it tough to stay committed to meal making every evening. There are taco stands to pillage, burgers to devour, beaches to plunder, concerts to attend, beers to sip ... you get the picture. So, next time you find yourself drawn out of the kitchen by summer's many distractions give this quick, light recipe a try. Bright grapefruit & sharp jalapeño dress up an everyday piece of salmon & it doesn't weigh you down. Not to mention, you'll have it done in less time than it takes you to wait in line for those irresistible tacos.

Jalapeño Citrus Salmon, for 2

2 6 - 8 oz. red river salmon fillets

1 grapefruit, sliced thinly

1 - 2 tbsp. pickled jalapeño slices (depending on how spicy you like it)

2 cloves garlic, minced

1 tbsp. olive oil

salt to taste

pepper to taste

1 c. orzo

1 c. baby spinach

Preheat the oven for 375F & line a baking dish with foil. In a separate pot, bring water to boil for the orzo. Salt & pepper the salmon on both sides & drizzle with olive oil. Sprinkle with garlic & top with grapefruit slices & jalapeño rings. Bake for 10 minutes or until the fish is opaque & cooked through.

While the fish bakes, boil the orzo (about 7 - 8 minutes). Drain & toss with spinach, salt, pepper & a bit of olive oil.

Serve the fish over a bed of orzo & spinach.

Kitchen to table time: 25 minutes