Kim McCosker shared this recipe for classically delicious banana bread with Joan Hamburg today!
2 large, really ripe bananas
½ cup superfine sugar
1 cup mayonnaise
2 cups self-rising flour
Preheat the oven to 350ºF. Line an 8-inch loaf pan with parchment paper. In a medium bowl, mash the bananas. Stir in the sugar. Add the mayonnaise, flour and a pinch of sea salt and light mix until just combined. Pour the batter into the pan. Bake until a skewer inserted into the center comes out clean, 50 minutes. Let cool in the pan for 10 minutes, then turn onto a rack. Enjoy it warm straight from the oven or lightly toasted.
Optional: Add 2 tablespoons maple syrup when mixing the bananas and sugar.
Tip: You can toast the bread -- it’s yummy served with a little butter or crème fraîche and berries
Copyright © 2012 by Meymott Enterprises Pty Ltd. from 4 Ingredients One Pot, One Bowl published by Atria Books, a division of Simon & Schuster, Inc
Recipe provided by Dan Glickberg & Mitchel London from Fairway Market!
1/3 lb baby spinach
1 tablespoon butter
2 tablespoons butter
3 pieces bacon, cooked and crumbled
2 flat ramekins
Preheat your oven to 350 degrees.
In a pan heat 1 tablespoon butter over medium heat. Add the spinach and sautee quickly for 10 seconds. Remove the spinach from the pan and set aside.
Add 1 tablespoon of butter to each ramekin and heat on top of the stove over a medium flame for 1 minute. Add spinach to east ramekin and then crack two eggs into each dish. Sprinkle the bacon crumbles on top of the eggs.
Place the ramekins into your preheated oven and bake for 5-7 minutes or until the eggs are set. Remove from the oven and serve immediately.
Recipe provided by Dan Glickberg and Mitchel London of Fairway Market!
• 1 2-inch Rib Eye Steak, bone in
• 25 garlic cloves, skin on and crushed
• 2 sprigs fresh thyme
• Fairway Extra Virgin Olive Oil
• Sea salt
1 tablespoon olive oil
3 Canadian bacon slices, chopped
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 clove garlic, finely chopped
1/4 cup dry white wine
1 teaspoon cornstarch
1/2 cup low-sodium chicken broth
1/2 cup fat-free half-and-half (or use low-fat)
3/4 pound large shrimp, peeled and deveined
3/4 cup quick-cooking grits
Chopped scallions (dark green tops only), for serving
In a large nonstick skillet, heat the oil over medium heat. Add the bacon, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the white wine and let it bubble until it is mostly evaporated, about 1 minute.
In a small bowl, combine the cornstarch with 1 tablespoon of the chicken broth and stir until dissolved. Add the remaining broth to the skillet along with the half-and-half and the cornstarch mixture. Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened. Add the shrimp and cook until opaque, about 3 minutes.
Meanwhile, cook the grits according to the package directions.
Serve the shrimp and sauce over the grits and top with the scallions.
Per Serving: Calories 266; Total Fat 7 grams; Saturated Fat 1 gram; Protein 20 grams; Total Carbohydrate 31 grams; Sugar: 3 grams; Fiber 2 grams; Cholesterol 119 milligrams; Sodium 837 milligrams
Mitchel London and Dan Glickberg of Fairway Market shared this recipe with listeners on The Joan Hamburg Show today!
Yields 18-24 medium size biscuits
1 lb flour
1/2 lb cold butter
1 1/2 cups heavy cream
1/2 cup sugar
2 1/2 tablespoons baking powder
1 egg, beaten for egg wash
Place flour, baking powder, sugar, cold butter and salt in a mixing bowl. Mix for 2 minutes on medium speed to mix the butter into the flour. Do not overmix. Add the cold heavy cream and mix on medium speed for 1-2 minutes or until the dough forms.
Sprinkle a handful of flour on your counter top. Remove the dough and place on the counter top. Spread the dough on the counter top with your hands. Gently roll the dough out until it is about 1/2 inch thick. With a dough cutter cut out your biscuits. Poke three rows of holes on the top of the biscuits with a fork and finish with egg wash. Place the biscuits on a cookie sheet lined with parchment paper.
Preheat your oven to 375 degrees and bake for 15-20 minutes until golden brown. Take out of the oven and let cool for 20-25 minutes. Serve.
B. Smith shared this recipe with Joan Hamburg on today's show -- she had the pleasure of making it with former NYC Mayor Koch years ago!
Coconut and curry are a classic Caribbean combination, and in this dish they are a knockout blend that transforms the tuna.
Coconut Curry Sauce:
1 C homemade fish stock or bottled clam juice
1 C canned coconut milk
1/2 C. canned cream of coconut
2 garlic cloves, crushed
2 T chopped fresh ginger
1/2 C minced scallions
2 T chopped lemon grass (optional)
2 T curry powder
2 T light soy sauce
1/2 tsp. dried red pepper flakes
4 (8-ounce) tuna steaks
1/2 tsp. salt
1 tsp. coarsely ground black pepper
2 T B. Smith's Extra Virgin Oil
Combine all sauce ingredients in a medium-size saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat and strain the sauce through a sieve, pressing as much of the sauce through as possible. Return the sauce to a clean saucepan and keep it warm.
Rinse the tuna steaks and pat them dry with paper towels. Rub them with the salt and coarse pepper. Heat the oil in a large skillet over medium-high heat, and sear the steaks for 3 to 4 minutes on each side (or to taste). Spoon a pool of Coconut Curry Sauce onto each plate, and set the tuna on top of the sauce. Serve immediately.
Recipe copyright B. Smith
Recipe from restaurateur, model, author and TV host B. Smith!
Makes sixteen 1-inch or four 4-inch crab cakes.
1 tablespoon unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 pound fresh crabmeat
3/4 cup unseasoned dried breadcrumbs
1 large egg
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon chopped fresh dill
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
Chili Mayonnaise (recipe follows)
Heat the butter in a small skillet, and saut the onions and celery until softened. Set aside. In a large mixing bowl, stir together the crabmeat, 1/4 cup of the bread crumbs, the onions and celery, and the egg, mayonnaise, sour cream, dill, Old Bay seasoning, and garlic powder. Mix thoroughly. Mold the mixture into 1-inch patties, and coat them with the remaining breadcrumbs. Chill at least half an hour in the refrigerator, so the cakes will hold together when frying. Heat the oil in a large skillet and cook the crab cakes on both sides for 4 to 6 minutes, until lightly golden brown. Serve immediately, with Chili Mayonnaise alongside.
Makes 1 cup
1 cup mayonnaise
2 tablespoons finely chopped fresh Jalapeno pepper few drops of Tabasco sauce
Mix all the ingredients together in a small bowl. Cover and chill until needed.
Rozanne Gold, who was Ed Koch's first chef at Gracie Mansion at only 24, shared this recipe with Joan Hamburg, saying that these satisfied his sweet tooth. Hope you enjoy them as much as he did!
3 extra-large egg whites
14 tablespoons sugar
1 1/4 cups miniature chocolate chips
Preheat oven to 375F
Line baking sheet with parchment paper.
In bowl of an electric mixer, beat egg whites until frothy. Add a pinch of salt and slowly add sugar. Beat for several minutes, until very stiff and glossy. The mixture should look like marshmallow fluff. Gently fold in chocolate chips and drop onto baking sheet by heaping tablespoons mounding meringue so it is at least 1 inch high.
Place in oven on middle rack and turn off oven immediately. Leave door closed for 12 hours. Remove from oven and let cool. These can be stored in a tightly-covered tin.
Dan Glickberg and Mitchel London share their favorite recipe for a classic dish!
Serves 6-8 people
1 lb ground beef
1/2 lb ground veal
2 cups chicken stock
1/2 cup bread crumbs
1 1/4 cup heavy cream
1 spanish onion, small dice
salt to taste
pepper to taste
1 tablespoon chopped dill
Pour the cream into a large bowl and add the bread crumbs. Mix quickly and then pour out the cream that is not absorbed by the bread crumbs. Set aside.
In a heavy pan add 2 tablespoons corn oil over a medium heat and saute the onions for 10 minutes until they become translucent. Remove the onions from the pan and add them to the bread crumbs along with the meat and salt and pepper to taste. Mix well for for 2 minutes. Take a small piece from the mixture and cook to taste for seasoning. Add salt and pepper accordingly.
Place the chicken stock in a pot and reduce by half. Then add 1 cup heavy cream to the reduced stock and bring to a boil for 2 minutes. Add the dill and keep warm.
Form the meat mixture into medium size balls and brown in a heavy pan until they are cooked through. Pour off all drippings and add the meat balls to the sauce. Heat gently and serve hot.