BURRO BANANA SLIDERS WITH OYSTER MUSHROOMS

Well, we got my husband 8 pounds of exotic bananas for his birthday. I quickly began to scout for great recipes trying to steer away from the sweeter versions. I finally found this recipe on Youtube and it was just what I was searching for. I transposed Mr. Pierre’s recipe to the best of my ability with just a couple of modifications. This is a completely vegetarian take on a slider, and it was absolutely delicious. Healthy, interesting, not too difficult, and a real treat to the palate. Enjoy!

Serves 2

Ingredients:

• 8 oz. Oyster mushrooms
• Ginger dressing (I used Bragg Ginger Sesame dressing)
• 3 Burro bananas
• Grapeseed or avocado oil
• 1 red onion, halved and cut into thin slices
• 1/2 T. sea salt
• 1 t. curry powder
• 1/2 t. chili powder
• 1/4 cup water
• mixed greens or spinach
• 1 avocado

Directions:

1. Shred mushrooms by pulling into strips. Marinate in ginger dressing and set aside.
2. Cut off the ends of the Burro bananas and peel them. Split each banana lengthwise.
3. Heat oil in a heavy skillet and place bananas cut side down in the pan.
4. In a separate pan, start the onions with a bit of oil over medium heat until they begin to soften. Add the spices, mushrooms and water. Continue to add water as necessary to prevent the pan from becoming dry.
5. Remove the bananas after they have begun to soften and place them on a flat surface. Using a flat cutting board, press down on each one to flatten. Return them to the pan until they are browned and crisp on each side. Remove
6. Toss the mixed greens with the Ginger dressing. Adjust seasoning of the mushroom onion mixture to taste. Mash the avocado until smooth.
7. Create the sliders by using the bananas as the base. Divide avocado between the sliders and spread evenly. Top with mixed greens and finish with the onions and mushrooms.

~ Youtube/AkeemPierre.com ~

APPLES BON FEMME

Oh, Jacque Pepin. He is just the most charming, humble, sweet, brilliant man. I have been trying to watch his mini-lessons during the pandemic, and this one caught my eye. I grabbed some English muffins from the cabinet, a couple of apples, and I was good to go. I recommend that you use a generous baking dish for this recipe. The juices need that space to properly caramelize. I used a smaller dish and, although it was delicious, the juices simmered and were soaked into the bread. My guys really loved it as a new and interesting was to start the day (delicious as a dessert, as well).

Serves 2

Ingredients:

• 1 English muffin, halved
• 2 large apples
• 2 T. cup apricot jam
• 3 T. light maple syrup
• 2 T. unsalted butter, cut into 6 pieces

Directions:

1.  Preheat the oven to 375 degrees.
2. Using a corer or a knife, core apples. Be sure to plunge the corer or knife straight down so that it doesn’t miss the core (if this happens, use the corer or knife to remove any remaining seeds).
3. With the point of a knife, make an incision in the skin about a third of the way down each apple and cut through the skin 1/8 to 1/4 inch deep all around. As the apple cooks, the flesh expands and the part of the apple above this cut will lift up like a lid. Without this scoring, the apple could burst.
4. Arrange the each apple on an English muffin half in a gratin dish or other baking dish that is attractive enough to be brought to the table. Coat the apples with the maple syrup and fill with apricot jam. Put a piece of butter in each apple and scatter the rest in the pan. Add 1/3 cup of water to the bottom of the pan and bake for 30 minutes.
5. Baste the apples with the juice, and cook for another 30 minutes. The apples should be cooked throughout — plump, brown, and soft to the touch. Let cool to lukewarm before serving.

~ Facebook/ChefJacquesPepin.com ~

CHINESE CORN AND CHICKEN SOUP

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The latest edition of Cook’s Illustrated (July/August 2021) is chock full of enticing recipes. I really love the scientific approach that America’s Test Kitchen use. Their recipes are well thought out and offer a challenge in technique and complexity that I enjoy.

This was my first experience in creating an egg drop soup and, to be honest, it wasn’t as difficult as I anticipated. There might have been a couple of “bloop” moments when I lost control of a bit of egg white, but I think I really understood the process in the end. The other challenge in this recipe is the creation of a corn puree. We had some previous experience with the Cook’s Illustrated method when we made their Corn Risotto (so good!) so this process was somewhat familiar to us. The end result was fantastic — a silky, savory-sweet delight. Totally worth the effort!

NOTES FROM THE AUTHOR: “To make cutting the chicken easier, freeze it for 25 minutes. Depending on the size of the ears, you will need five to seven ears of corn to yield 5 cups of kernels. While this soup is best made with fresh, in-season corn, frozen corn kernels can be used instead; use 5 cups of thawed frozen corn kernels. Choose smoky ham, such as Virginia or Black Forest, from the deli.”

Serves 6

Ingredients:

• 1 (3- to 4-ounce) boneless, skinless chicken thighs, trimmed and cut into ¼-inch pieces
• 5 teaspoons plus ½ cup water, divided
• 1 teaspoon plus 3 tablespoons cornstarch, divided
• 1 teaspoon soy sauce
• ⅛ teaspoon baking soda
• 2 large eggs
• 4 cups chicken broth, divided
• 5 – 7 ears corn, kernels cut from cobs (5 cups), divided
• 2 tablespoons finely chopped deli ham
• ¾ teaspoon table salt
• ¼ teaspoon white pepper
• 1 scallion, sliced thin

Directions:

1.  Combine chicken, 1 tablespoon water, 1 teaspoon cornstarch, soy sauce, and baking soda in bowl. Let stand at room temperature while preparing other ingredients. In liquid measuring cup, beat eggs and 2 teaspoons water with fork until whites and yolks are thoroughly combined and color is pure yellow; set aside. Mix ½ cup chicken broth and remaining 3 tablespoons cornstarch in small bowl until thoroughly combined; set aside.2
2. Process 2½ cups corn and remaining ½ cup water in blender on low speed until thick puree forms, about 30 seconds. Increase speed to high and continue to process until smooth, about 1 minute longer. Strain puree through fine-mesh strainer set over large saucepan. Using back of ladle or rubber spatula, push puree through strainer, extracting as much liquid as possible. Discard solids.3
3. Add ham, salt, white pepper, remaining 3½ cups broth, and remaining 2½ cups corn to corn puree. Bring to boil over medium-high heat. Reduce heat to maintain simmer and add chicken, stirring to break up any clumps. Partially cover and simmer for 5 minutes (broth may look curdled as it comes to simmer). Stir broth-cornstarch mixture to recombine. Add to soup and cook, uncovered, stirring occasionally, until soup has thickened slightly, about 2 minutes.4
4. Holding fork in your hand and measuring cup with egg mixture in your other hand, slowly pour egg mixture in slow, steady stream through tines of fork in concentric circles over saucepan until ribbons of coagulated egg form, about 1 minute. Season soup with salt and white pepper to taste. Gently ladle soup into bowls, sprinkle with scallion, and serve.

~ CooksIllustrated.com ~