Bananas Foster

So.  Here’s the thing about bananas foster, I hadn’t had it until just recently when Brian blogged about it.  His blog was full of fond memories of flambe-ing in the new year with bananas foster and family.  Touching and pretty much the best idea of how to bring in a new year ever, fire and sweets – yes please.  I got all the stuff and made it for BF and I to ring in the new year, that first time I messed it up, my sugar crystallized because I heated it up too quickly and it separated a little bit from the butter, but it was tasty and the fire was mighty attractive :).

So I tried it again, when a friend came over for dinner later in January, and again when my big sister was living with me.  It was a simple and fast dessert, something that tasted like it was a lot of work but wasn’t and it took at max 10 minutes to come together in a magical and oh-so-satisfying buttery way.

Recently, my sister came over for dinner on a night when we were supposed to go out, we got lazy and decided youtube videos were a much more entertaining prospect than dinner somewhere we couldn’t be loud and ridiculous.  So I did what any sensible person with a pretty bare fridge would do, I ran up the street to Arax for some dinner essentials; cauliflower, red pepper and pasta quick easy dinner fixings.  As I was getting ready to leave the store, and lamenting that I had missed the black figs they had on sale, one of the owners asked me if I could use some overripe bananas.  I said sure, thinking that I could make banana bread or a banana smoothie.  He handed me 14 bananas.  Not only was going to make banana bread and a banana smoothie but the strawberries I had just purchased for dessert were going in the fridge and bananas foster was dessert.  I went to the liquor store and got some nice dark rum and headed home.

When my big sister got there for dinner we ate – pasta with cauliflower and asiago.  Then we (she, BF and I) watched the Old Spice you tube videos with Fabio and Old Spice Guy (for the record, I’m in the Fabio camp here).  We giggled a lot and then I suggested we make dessert.  Big Sis perked up and asked what I was making, I told her and walked into the kitchen.  She followed begging me for the recipe.  I handed her my camera and told her that I would blog it if she would take pictures of the process.  Done.  So here it is – Bananas Foster with my big sister’s blessing and BF’s whole hearted approval.

Bananas Foster
Adapted from My Food Thoughts
Note:  Be careful as this is addictive, it can serve four people but two will polish it off just as easily.

1 stick butter, unsalted
1/2 cup dark brown sugar (I prefer the stronger flavor of the dk but light is fine if you want it less caramelly)
1/2-1 tsp ground cinnamon (optional)
4-5 ripe bananas, peeled and cut into managable pieces, I like sixths
1/4 cup rum (I used Kraken, because it’s got an octopus on the bottle)
vanilla ice cream or greek yogurt (for serving)

In a wide skillet melt the butter over medium heat.  Once the butter is melted add the brown sugar and cinnamon, stir well.  I find it’s best to sort of spread the brown sugar around the pan in a sprinkle as opposed to adding it in a lump to the middle, that will make it not blend with the butter.  Once the brown sugar and butter are incorporated add the banana pieces.  Cook one side of the bananas for about one minute then flip them and cook the other side.  They will be a nice caramel color.  Have a second person in the kitchen turn out the lights, for dramatic effect.  Add the rum.  Light it on fire.  Watch the rum burn off in pretty blues and oranges, be careful to keep anything flammable (like yourself) well away at this point.  Turn the lights back on.    Add a scoop of vanilla ice cream or plain greek yogurt to a bowl.  Scoop as much of the bananas foster onto it as you can eat.  Eat it all.  Then sneak back into the kitchen for seconds.  or thirds. I won’t tell.  I promise.

Blogger Brunch at Om

One of the perks of the Boston food blogger community is the many resources I have at my disposal for hanging out with friends and eating delicious food.  Brunch at OM was no exception to this rule.  When Renee posted the July Blogger brunch was going to be at Om in Harvard square I did a bit of a jig.  I’ve been eyeing Om for a while and desperately wanted to get in and try something there.

Fast forward to the day of the brunch.  I woke up with what can best be described as a mid-winter cold- runny nose, tight chest, coughing; the whole bit.  But I persevered.  I was going to that brunch gosh darnit.  Even if I had to take cold medicine to do it, so I searched our cabinets and found one dose of outdated cold medicine.  I took it anyway and caught a slightly earlier bus into Harvard, where I got more cold medicine at CVS and took a dose of that, all not expired and such.  At this point I was a bit foggy, apparently even if the cold medicine is outdated you should only take one dose, who knew?

Megan and I walked into Om to see a beautiful wall of cascading water and a serene interior.  We were led to an upper level and given seats directly by huge windows, a very considerate seating on the side of Om, Thanks!

As the rest of the brunchers started to trickle in a waiter came over and announced that he was going to bring us all a complimentary lychee mimosa, on hearing this I paled a bit and asked for one of the non-alcoholic drinks on the menu, figuring (I assume correctly) that my double dose of cold medicine and champagne would be a horrific combo.  He brought me a blood orange soda.  It was amazing.  I heard all around the table that the mimosa was pretty astounding too, but that soda was perfect, full of vitamin-C and so fresh I felt like I was eating a blood orange instead of drinking it.  PERFECT.

Then came the food.  Oh, the food.  Just because I was on some cold medicine does not mean I couldn’t appreciate what was basically the most perfect piece of french toast I’ve EVER eaten.  Crispy and brown on the outside and perfectly custard on the inside – I was in french toast heaven, with a chocolate and banana filling inside, I could have eaten a LOT more of that french toast.  But there was still so much more to try!  There were lemon pancakes with orange honey butter – I was on the fence about these I felt that were undercooked and not very good, but I adored that orange honey butter.

For my main meal I chose the duck confit hash with poached eggs and spicy tomato sauce.  When I am ridiculously stuffed up I love to eat spicy foods, it’s actually one of the only times you will find me seeking out things with a kick, I love the feeling of being able to breathe fully after eating something with spice and the way it stands out so clearly in terms of flavor.  This dish was phenomenal I loved the play of the slightly salty hash, the yolk of the poached egg and the heat of the sauce, it worked sooooo well together.  I nearly finished it (impressive as my appetite was pretty near nil)!

So, brunch at Om?  Yes you should probably go and if you don’t do liquor get one of the mocktails.  Mine was insanely delicious.  Also, the best part?  To get a meal and a drink (alcoholic or no) is $15.  That’s it.  An entree and a bloody mary in Harvard Sq for $15? Sign me up.

This brunch was provided free of charge to me through the Boston Brunchers, but all opinions here are my own.

Tasty Tuesday Peanut Butter Cream Pie




Last month Jennie lost her husband suddenly to a cruel stroke of fate. She is a food blogger who tells stories beautifully and seems always able to capture a feeling in a single photo.  Our entire community stood up for her – sending virtual hugs through twitter and leaving comments on her blog that were heartbreaking.  A week later Jennie asked that the food blogger community make this pie in honor of her late husband.  It was his favorite and as such meant a lot to her that we would take the time.  We all made a pie.  Some were donated, some were brought to family functions, and some were eaten quietly in a thoughtful moment.  This pie was eaten quietly as I sat with BF and tried to remember to be grateful for the small things that I am given everyday.
The food blogger community is wonderful, with it’s constant support and care.  We all feel for Jennie’s pain even if we don’t understand it.  There were hundreds of pies made in her honor.  Virtual hugs and support were lifelines that we sent her way, lifelines sent to someone we barely knew and who had changed lives in the time she has blogged passionately and sincerely.  I was amazed at the pies that were made and blogged and even more amazed when last week Bloggers Without Borders was launched with its first fundraising effort   going towards Jennie and her family in this trying time as she battles daily to figure out her life without her partner.
Donate to Bloggers Without Borders

A Chat with the Northwest Atlantic Marine Alliance

It’s a sunny April afternoon and I’m chatting with Niaz Dorry the PR rep for the Northwest Atlantic Marine Alliance (NAMA).  When the initial email of possible blogging topics went out I snagged NAMA for a couple different reasons, if you have read my blog much you know that I’m originally a Maine girl and grew up on the coast so the NAMA’s whole goal of sustainable fishing resonates with me.

I have spent the better part of my life watching lobster men (and women) struggle to stay afloat literally, making barely $2.50/lb off the boat for the gourmet crustacean that sells for upwards of $15 down here in Boston.  These are people that sign on for a hard life where the boats are frequently jury rigged and all out wars over good lobster grounds are had.  In Lubec (pronounced lou-beck. If you live there you are a Lubecker, FYI) where there are excellent lobster grounds (compliments of the Bay of Fundy and epic tidal waters) there are heated arguments over the fishing lines daily; Canadians from Campobello Island and Lubeckers both want to lay claim to a tiny strip of fierce tidal waters that gather lobsters like no one’s business.  These waters are pretty fruitful still but not what they once were.  About 10 miles from Calais, ME where I went to high school is St Croix Island, a first epic fail at European colonization.  When people were left on St. Croix they were left there by someone who had seen the Bay of Fundy being fished – in the early 1700s it was said that you could WALK from Maine to Nova Scotia on the backs of the cod in the bay.  This was obviously a hyperbolic statement but the point stood, there was a lot of cod, now there are regulations on fishing it and you’re lucky if you even see one.
When I get on the phone with Niaz I start to discuss my background with her – the strife of my hometown and the fishermen there with these very stories that I have seen constantly.  She’s been there.  She knows of a sardine factory close by that was shut down in October.  Being a fisherman is hard and NAMA is there to back them, working to change policies and create communities of fishermen that work together to fish safely and diversely. NAMA’s ultimate goal is to have a successful marine biodiversity in local waters and to help local economies connect with local fishermen.

NAMA is working together with communities and fishermen to change policy and create successful small local fishing and sales practices.  They offer a lot of opportunities for fishermen to offer their wares and present a central area that aggregates local Community Supported Fishery (CSF) shares (find your local CSF here and there are a TON of recipes on how to use the fish in that CSF here).  They are traveling all over New England teaching and talking about fishing to communities, hosting Seafood Throwdowns and being a resource to those small towns that need to see a policy change.

NAMA will be at the Boston Local Food Festival on October 1st as both a sponsor of the festival and to host a Seafood Throwdown.  What exactly is a Seafood Throwdown, you ask?  HAHA, I say.  The Seafood throwdown is a competition wherein two local chefs are given – a secret seafood ingredient, $25 and 15 mins to shop the market stalls for ingredients.  It’s exciting, it’s delicious, and it’s oh-so-much fun.  Last year saw delicious results and I expect this year to be no different.  So come to the Boston Local Food Festival and show your support for local fisheries, local chefs and some nice competition!

If you have any questions at all about NAMA, it’s goals, or just want to donate you can visit the website at http://www.namanet.org/ and I know they love to educate and answer questions!  So give them a call or email and pick their brains.

All images are courtesy of NAMA’s website at http://www.namanet.org/