Adventures in the Kitchen with Michelle, Bananas Foster Pancakes

Last week, I posted a little ditty about Cognac Sauce. If you missed it, check it out – this is part two.  

The Finale, Cognac Sauce

Jack Johnson is big on banana pancakes and so am I. I love that song. A romantic morning with the one you love makin’ banana pancakes…ahhhh. Hey, I have some bananas and it’s a Sunday morning pancake day. Oooo, maybe those bananas are passed their date. Wait a minute, these are Organic bananas and they normally last longer than their skins reveal. Yup, still good – but they need to be either in a smoothie, or frozen for ice cream…or a warm banana topping. I can get behind that! I also love Bananas Foster….hmm, the alcohol isn’t really kid-friendly. Answer: Make the warm bananas and then add the cognac sauce for the ‘foster’ punch. Oh, yeah! 

Bananas Foster Pancakes:

Step 1: 

Get out that bowl of Cognac Sauce/Icing you’ve been hoarding in the back of the fridge since the holidays! Next get a couple of bananas (or 3), a pat of butter, and about a tablespoon or 2 of brown sugar. (I just used one)

Step 1 in Bananas Foster Pancakes

Step 2:

Get some pancakes going. My guys like them buttermilk and a bit thin with a little cinnamon and nutmeg in the batter.

Step 2 in Bananas Foster Pancakes

Step 3:

In a small pan get the ’nanas, butter, and sugar on low heat and everything will begin to ‘melt’.

 Step 3 in Bananas Foster Pancakes

 Step 4:

 Nearly done, give it a dash of vanilla. 

Step 4 in Bananas Foster Pancakes

 Step 5:

Bubbly and yummy, with larger pieces of the banana slices still intact. Now, without using an entire stick of butter and a 1/4 cup of brown sugar, it’s more healthy but won’t have that caramelized glossy look. That’s ok, I’m spending my calories on that slightly evil s a u c e.

 Step 5 in Bananas Foster Pancakes

Step 6: 

Oh – there it is, Cognac Sauce…mmmmmm.

 Congac Sauce

Step 7: 

Get a warm pancake or two. Add a dollop of sauce…look at it melt.

 Step 7 in Bananas Foster Pancakes

Finale:

Finale in Bananas Foster Pancakes

Topped with those warm and yummy bananas…OMG ! Just enough ‘liquor’ taste left in the sauce to be decadent. Now, the kids can have banana topped pancakes minus the adult sauce.

I’ll have mine with, thank you. (Of course I ate them !!) Jack Johnson would approve I’m sure…he may even need to re-write that song.

Finale, Bananas Foster Pancakes

Michelle Beal @ Badzoot

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Adventures in the Kitchen with Michelle, Cognac Sauce

Valentines Day is right around the corner. Isn’t that nice. Now that we’ve all made these ‘get healthy’ resolutions, captain-corporate-America figures that we’ve given up by now. (we haven’t) Ads for candy and recipes for gut busting treats are popping up all over the Net (thank you Pinners!). Most of us are going to be doing some cheating thru the month of February, and I’m here to help you out with that – you’re welcome. 

Oh, no – I’m not helping you stay on track. This is a fall-off-the-wagon gracefully deal. Don’t worry, it’s not some FiveGuys double with cheese and all the fries you can eat – fall off the wagon AND ROLL INTO A DITCH deal ! No, no, in my world, if I have to crawl back up into the wagon, then I’m going to try and stay out of the mud – but it will definitely be worth the fall. 

A little back-story on this one. For Christmas, I had made English Plum Pudding. Yes, that one. I looked up what I would consider the ultimate recipe for that dish. The classic James Beard 1963 version. James Beard, if you don’t know, was pretty much the father of modern cooking. A prolific cookbook author, and friend of Julia Child’s he was a large man with an even bigger appetite for everything from food to fun to booze. So it was no surprise that this pudding was fabulous! I’ll save that post for next Christmas though. This pudding was to be topped with hard sauce (icing) or cognac sauce. Oooo, ‘cognac’ sauce? What is THAT? Sad to say that when I searched, I found a savory steak sauce with cognac – not what Mr. Beard had in mind, I’m sure. Keep looking….then I found a site called Dramatic Pancake (I like the name-lovely site too). This blog had a recipe for a ‘NOLA Bread Pudding’ topped with Cognac Sauce. My mouth was watering just reading it. After making the plum pudding, I had just enough Remy left to try it. And try it I did. So simple – so good. 

Cognac Sauce – something you could fall off all sorts of wagons with!

Step 1: Gather together:

Cognac Sauce, Step 1

1 Stick of Butter, room temp

2 Cups Powdered Sugar

1/4 Cup Cognac (or bourbon or rum…)

Step 2:

Cream, slowly, the room temp butter and sugar.

Cognac Sauce, Step 2

Step 3: 

Add in the liquor and continue to whip. Yes, I own one of those fancy schmancy stand mixers (which I love), and here I am with the ultra cheapie hand mixer! I’m just thrilled I can hold the mixer in one hand and the camera in the other – showin’ off!

Cognac Sauce, Step 3

Step 4:

Look how smooth and yummy. Oh, you thought this was an actual ‘sauce’…no it’s really an awesome icing that melts super fast and creates an incredible sauce over anything it touches.

Cognac Sauce, Step 4

Finale:

The Finale, Cognac Sauce

I wish you could smell this. Use it for whatever and then save what’s left. I had a bowl in the back of the fridge saved for ’special’ recipes (like Valentines?) Later I’ll show you what else you can use this for, besides everything. Seriously, anything that needs to be ‘adult’ can use a dollop of this. Red Velvet cupcakes (or cookie) YES! Chocolate anything, ‘oui! Melted and drizzled over butter pecan ice cream ! Bread Pudding – Plum Pudding – Bananas Foster Pancakes?!! Here’s a teaser for next week. Pancakes with Cognac Sauce

I think I just bruised my backside falling off that wagon!

Michelle Beal @ Badzoot

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Adventures in the Kitchen with Michelle, Salted Herbs

Once again my magazines have gotten me into trouble – well, maybe not trouble…this month, in my Food & Wine Magazine, I stumbled over an interesting ingredient. I can’t resist a recipe labeled ‘Creamed Spinach transformed by Magic Salt’. OK, you got me – magic salt!?

This is something that, after a bit of research, I discovered has been done in Canada for years. Salted herbs, aka Le Herbes Salees, are the ‘evil twin’ to the coveted Montreal Steak Seasoning. I know you remember when that dried delight landed on the grocery store shelves in the lower 48! I know I was in awe, and used it on every piece of meat I could…even a pork chop wasn’t safe. Now, this is different. I did say evil twin,…meaning this is salty and fresh instead of peppery and dried. After reading about it’s use, I had to make some. As I did, my mind wandered to all the different ways I could use it. This is an ingredient, not a condiment. Be careful. Now, search your mental Cloud for those old high school French lessons and follow along: permet de cuisine ! (Let’s cook)

Le Herbes Salees

Step 1: Gather together

Gather Ingredients

1 Medium Carrot, coarse chop

1 rib of Celery, coarse chop

1 Medium Parsnip, coarse chop (parsnip?? Imagine a turnip crossed with a super sweet carrot..yumm)

1/2 Medium Onion, coarse chop

1 Cup Fresh Parsley, coarse chop, packed (mine equalled one whole bunch crammed in the cup)

1 Cup Fresh Chives, snipped (again, one package equalled a cup)

1 Cup Fresh Spinach, packed *

1/3 Cup Sea Salt, coarse (sea salt is super salty – next time I may use a touch less)

*the recipe said specifically NOT to use baby spinach. After reading some of the other variations of recipes (of which there are many!) they include things like fresh savory – we don’t even have dried Savory here!, and Chervil, once again – go fish! So, when I thought about it, the dark curly spinach that’s somewhat tough and strong tasting would be great. I imagine that’s why they used it, not as a veggie, but more of a large herb. Alas, another item we don’t have here. I decided to use a smaller handful of baby spinach I had on hand. I keep in mind that it will have more water and less taste – next time I’ll be sure to have the real thing on hand.

Step 2:

Salted Herbs Step2

Chop those veggies and herbs

Step 3:

Salted Herbs, process

Load the carrot, celery, parsnip and onion into the food processor and give them a whirl.

Step 3 a:

Salted Herbs, A fine chop

They should look like this – a fine chop. Careful, don’t liquify it!

Step 4:

Salted Herbs, process

Now the other soft herbs – and pulse.

Step 4a:

Salted Herbs, step 4a

Looks a bit like pesto. Everybody’s a fairly uniform size too. Just imagine how long this would take by hand – ugh! But, Mmmm, that smell !

Step 5:

salted Herbs

Unload the mix into a bowl. Now add in the sea salt and stir.

Step 6:

Salted Herbs, step 6

Cover and get in the chill chest at least overnight.

Step 7:

Salted Herbs, Step 7

And the next day… Since I don’t have a Creamed Spinach dish that I’m adding this to, I used my imagination. I did say ingredient – NOT condiment. This is NOT pesto or some French Canadian salsa. Use it a teaspoon or less at a time to whatever dish needs it. Do not add this to anything that has salt in it already…like salted butter, or cream cheese. Now Crème Friache’ , s’il vows plaît ! Like butter meets cream cheese and there’s no salt (yes, a ton of fat). O M G !!

OK, this is pretty healthy as it has no fat – so get a can, or box, of strained tomatoes and add some in – now you have a fat free dip to go with nearly anything! I of course know that it’s begging to be a steak marinade, like chimichurri, or under the skin of the next chicken I roast. Got fish – oh yes. Lay out a fillet on a foil, top with a spoon full, make a pouch and pop it in the oven. Escalloped potatoes will never be the same.

Step 8 (a):

Salted herbs, step8a

Maybe you like this idea, but can’t get over how similar it is to that lovely mix of fresh & dry italian herbs served at restaurants with olive oil and bread. OK, a pinch of pressed garlic, sun-dried tomato flakes, and dried red pepper flakes and we’re off to Italy. Again – very salty. Feel free to add this to a bunch of fresh basil – presto pesto!

Finale:

salted Herbs, Finale

The Canadians have as many variations of this as stars in the sky – I like the sweet parsnip addition. People list it being used in all sorts of soups (great idea), veggie casseroles, mashed potatoes and sauces. So, make this up, put it in a jar and park it in the fridge. This should keep for at least a month, maybe more. Next time you give a dish a taste and think ‘it needs a little something???.. “ before you pop in a bouillon cube or reach for the salt shaker, give this a try.

Finale 2:

salted Herbs, Finale2

The Italian version – oops, I spilled some olive oil on it – guess I have to eat it!

Finale 3:

Salted Herbs, Finale 3

Those fancy herb cheese spreads are in such trouble – crème fraiche and a bit of this swirled in put on a no-salt water cracker. I can almost tolerate the fat content for this little gem …and since I made it – I need to eat it.

How I suffer to bring you these things. Vous êtes les bienvenus. (Your welcome.)

Michelle Beal 

 

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