Banana Bread

Этот кекс понравился нам всем, даже мне, хоть обычно я и не люблю банановую выпечку.

Ingredients

1 2/3 cups all-purpose flour, plus additional flour for dusting pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2 large or 3 medium bananas)
3 tablespoons sour cream
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature, plus additional butter for greasing pan
1 cup sugar
1 large egg, at room temperature (забыла добавить)
Optional additions:
1 cup nuts, such as walnuts, pecans, macadamia nuts, or hazelnuts, toasted and coarsely chopped, or 3/4 cup semisweet or bittersweet chocolate chips or mini chocolate chips*
*If you want to use a combination of both nuts and chocolate, use up to 1 cup total.
Equipment: 1 (9- by 5- by 3-inch) loaf pan; stand mixer fitted with paddle attachment; 1 to 2 wire cooling racks

Preparation

Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (9- by 5- by 3-inch) loaf pan and dust with flour.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a medium bowl, combine the banana, sour cream, and vanilla and stir to combine.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until light and fluffy, about 3 minutes. Add the egg and beat on medium until completely incorporated, about 1 minute. Add the banana mixture and beat for about 30 seconds. Add the flour mixture in 2 batches, and stir on low until just incorporated, about 30 seconds total. Add the nuts or chocolate chips, if desired, and use a rubber spatula to fold them into the batter.
Spoon the batter into the prepared pan and smooth the top. Bake until a wooden toothpick inserted in the center of the loaf emerges clean and when you press gently in the center of the loaf, it springs back without leaving an impression, 45 to 50 minutes. Transfer to a wire rack to let cool for 10 to 15 minutes then gently tap the pan on the countertop to help release the loaf. Place a second rack or a large plate on top of the loaf, invert, and then carefully remove the pan. Use the original rack to invert the loaf again so that it's right side up then let cool completely before cutting and serving. DO AHEAD: Banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months.

Источник: https://www.epicurious.com/recipes/food/views/banana-bread-51200430

Lamb Kofta

Ingredients

1 1/2 pounds ground lamb

1/2 cup finely chopped mint, plus more for serving

2 tablespoons pomegranate molasses

2 tablespoons hot paprika

2 tablespoons finely grated onion

3 garlic cloves, finely 
grated
1 tablespoon kosher salt, plus more for seasoning

1 1/2 tablespoons black pepper, plus more for seasoning 

1 cup plain yogurt (not Greek-style)

2 tablespoons tahini

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon sumac, plus more for garnish
 Canola oil, for brushing

4 stainless steel skewers

Warm pita, for serving

Lemon wedges, for serving


Combine lamb, mint, molasses, paprika, onion, garlic, salt, and pepper in a large bowl; mix well. Using clean hands, shape lamb mixture into 8 (1-inch-thick) oval patties. Refrigerate until chilled, about 30 minutes.

Step 2

Whisk together yogurt, tahini, lemon juice, and sumac in a small bowl. Season with salt and pepper, and garnish with sumac.
Step 3

Preheat a grill to medium (350°F to 450°F), or heat a grill pan over medium; brush grate with oil. Thread 2 patties onto each skewer; season lightly with salt. Grill, turning occasionally, until lightly charred and slightly pink in center, 10 to 12 minutes. Transfer to platter. Serve with pita, mint, lemon wedges, and yogurt sauce.

Источник: https://www.foodandwine.com/recipes/lamb-kofta

Salmon Yakitori

Очень вкусно!



1/2 cup soy sauce

1/2 cup mirin

1/4 cup packed light brown sugar

1/4 cup unseasoned rice vinegar

4 (4- to 5-ounce) skinless salmon fillets, cut into 2-inch pieces

Canola oil, for brushing

4 baby bok choy, large outer leaves removed and bulbs halved lengthwise

2 large scallions, trimmed and cut into 2-inch lengths

4 double-prong skewers

Kosher salt

Toasted sesame seeds, for garnish

Steamed rice, for serving



Step 1

Whisk together soy sauce, mirin, brown sugar, and vinegar in a large bowl until sugar dissolves. Reserve 1/3 cup of the marinade. Add salmon to bowl, mix well, and refrigerate 30 minutes.

Step 2

Preheat a grill to high (450°F to 550°F), or heat a grill pan over high, and brush grate with oil. Remove salmon from marinade. Thread sal-
mon, bok choy, and scallions onto skewers. Brush with oil, and season lightly with salt.
Step 3

Grill, turning once, until bok choy and scallions are lightly charred in spots and salmon is medium within, 6 to 8 minutes. Transfer to a platter, and garnish with toasted sesame seeds. Serve with steamed rice and reserved marinade.

Источник: https://www.foodandwine.com/recipes/salmon-yakitori