Bananas Foster Poundcake

 

INGREDIENTS

FOR THE POUND CAKE:

•  Nonstick cooking spray
• 3 cups/600 grams granulated sugar
• 1 cup/225 grams unsalted butter (2 sticks), at room temperature
• 3 cups/375 grams self-rising flour
• ½ cup/120 milliliters sour cream, at room temperature
• ½ cup/120 milliliters buttermilk, at room temperature
• 6 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

FOR THE BANANAS FOSTER:

• 4 ripe bananas
• ¼ cup/55 grams unsalted butter (1/2 stick)
• ¼ cup/55 grams light or dark brown sugar (not packed)
• ½ teaspoon ground cinnamon
• 1 nip bottle/50 milliliters dark liquor (such as cognac, bourbon or whiskey) or buttermilk (about a scant 3 1/2 tablespoons)
• 1 teaspoon vanilla extract

FOR THE GLAZE:

• 1 ½ cups/185 grams confectioners’ sugar
•  Ice cream or whipped cream and candied pralines, for serving (optional)

PREPARATION

1. Heat oven to 325 degrees and generously coat a 10-inch/12-cup Bundt cake pan with nonstick cooking spray.
2. Make the bananas Foster filling: Peel the bananas and cut them crosswise into 1/2-inch slices. Melt butter in a medium (10-inch) skillet over medium heat. Stir in the brown sugar and cinnamon, then add the sliced bananas. Cook, stirring occasionally, until a sugary syrup forms, 2 to 3 minutes.
3. Turn off the flame (or if using an electric stove, pull the skillet off the heat) and add the liquor, if using. Return pan to the heat and, if using a gas stove, slightly tilt the pan near the flame to flambé. (If using an electric stove, light the liquid with a long-reach lighter.) Let the flames die down, swirling the pan until the alcohol burns off. Reduce heat to low and stir briefly with a wooden spoon. (Alternatively, skip adding the alcohol, add buttermilk and cook sauce just until the liquid reduces slightly.) Strain liquid from bananas into a medium bowl to separate bananas and sauce; set both aside.
4. Make the cake: In a stand mixer or with a hand-held mixer on medium speed, cream together granulated sugar and butter until light and fluffy, about 4 to 5 minutes.
5. Sift the flour into a medium bowl. In a small bowl or liquid measuring cup, mix together the sour cream and buttermilk.
6. Once the butter is creamed, add 1 egg at a time and mix until each is fully incorporated, scraping down the sides of the bowl after each addition.
7. Add half the flour and mix on low speed until fully incorporated. With the mixer running, add the buttermilk mixture in a slow, steady stream and mix until fully incorporated. Add the remaining flour and mix.
8. Once fully combined, add the vanilla and mix to incorporate. By hand, fold in strained bananas.
9. Pour the batter into the prepared pan and smooth evenly. Bake for 65 to 80 minutes, until a toothpick or cake tester comes out clean.
10. While the cake cools, prepare the glaze: Sift the confectioners’ sugar into the bowl with the reserved banana sauce and whisk to combine. If the glaze is too thick, thin with water (or buttermilk), 1 tablespoon at a time, until it’s smooth, drizzles easily and coats the back of a wooden spoon.
11. Once cake has cooled, invert it onto a large serving plate, and spoon the glaze over. Slice the cake and serve with ice cream or whipped cream and candied pralines, if desired.

Linguine with Clam Sauce

 Ingredients

• Kosher salt
• 1 pound linguine or other long pasta, such as linguine fini or spaghetti
• ¼ cup extra-virgin olive oil, plus more for serving (optional)
• 5 garlic cloves, thinly sliced
• ½ to 1 teaspoon red-pepper flakes
• ½ teaspoon dried oregano
• ½ cup dry vermouth or dry white wine
• 2 (10-ounce) cans whole baby clams with their juices
• Black pepper
• 2 tablespoons unsalted butter
• 2 teaspoons lemon zest (from 1 to 2 lemons)
• ½ cup chopped Italian parsley
• Lemon wedges, for serving (optional)

Preparation

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve ½ cup pasta water, then drain pasta.

While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.

Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add ¼ cup reserved pasta water. Stir in half the parsley.

Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

Herby Fried Shallot and Bread Crumb Crunch

Preparation

1. In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
2. Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
3. Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to low. With the shallots constantly bubbling, continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
4. Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
5. Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
6. Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
7. To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.

• To work ahead, fry shallots, rosemary, sage and bread crumbs up to 1 day in advance. Do not season with salt, and wrap separately once completely cooled in airtight containers. Just before using, combine the ingredients, and add parsley, thyme and salt. 
• You can change up the herb combinations, or add dried chilies or nuts depending on the time of year. This recipe is endlessly adaptable and will add excitement and crunch to all kinds of dishes, whether soups or pasta, eggs or braises.

Rice Noodles With Garlicky Cashew Sauce

 

INGREDIENTS

• 1 cup raw cashews
• 8 ounces stir-fry rice noodles
• 1 tablespoon toasted sesame oil, plus more for finishing, if desired
• ¼ packed cup grated Parmesan
• 4 garlic cloves, peeled
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon anchovy paste
• 1 teaspoon black pepper
•  Fine sea salt
• 2 scallions, thinly sliced (about 1/4 cup)
• 2 tablespoons sesame seeds

PREPARATION

1. Soak the cashews in 2 cups of boiling water for 15 minutes.
2. Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve 3/4 cup of the hot cooking water and drain the noodles, then transfer the noodles to a large mixing bowl. Toss them with 1 tablespoon sesame oil to prevent them from sticking.
3. Drain the cashews and discard the soaking water. Transfer the cashews to a blender. Add the Parmesan, garlic, soy sauce, anchovy paste and black pepper. With the blender on high speed, add 1/4 cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt.
4. Add the sauce to the noodles and toss to coat. Divide the noodles among 4 serving bowls. Garnish with scallions, sesame seeds and toasted sesame oil, if using. Serve immediately.

Black Forest Cake

 

INGREDIENTS

FOR THE CAKE:

• 1 cup/240 milliliters vegetable oil, plus more for greasing the pans
• 1 ½ cups/140 grams Dutch-process cocoa powder
• 1 ½ cups/360 milliliters boiling water
• 1 cup/240 milliliters buttermilk
• 4 large eggs
• 1 ½ cups/330 grams packed dark brown sugar
• 1 ½ teaspoons pure vanilla extract
• 3 cups/385 grams all-purpose flour
• 1 tablespoon baking powder
• 1 ½ teaspoons kosher salt
• ¾ teaspoon baking soda

FOR THE CHERRY JAM:

• 4 cups (about 20 ounces/600 grams) fresh or frozen dark sweet cherries, pitted
• ½ cup/100 grams granulated sugar
• 1 teaspoon cornstarch
• ¼ teaspoon almond extract
• 1 to 2 tablespoons Kirsch

FOR THE WHIPPED CREAM AND ASSEMBLY:

• ⅓ cup/40 grams confectioners’ sugar
• 1 tablespoon cornstarch
• 4 cups/960 milliliters heavy cream
• 6 ounces/170 grams bittersweet chocolate, shaved into curls
• 8 fresh or frozen whole dark sweet 

PREPARATION

1. Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.
2. To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.
3. In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
4. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely. Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
5. While the cake cools, prepare the cherry jam: In a small saucepan, combine the cherries and sugar over medium heat. Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.
6. Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. Measure out 1/2 cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use). Transfer 1 tablespoon syrup from the 1/2 cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
7. Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely. (You should have about 1 1/4 cups/300 milliliters jam.)
8. Prepare the whipped cream: In a small saucepan, whisk together the confectioners’ sugar, cornstarch and 1 cup heavy cream. Bring that mixture to a low boil over medium heat and cook, stirring, until thickened to the consistency of thin pudding, reducing heat as necessary to avoid scorching, about 2 minutes. Transfer cream mixture to a large bowl to cool completely.
9. Assemble the cake: Whisk the cream mixture to loosen it, then add the remaining 3 cups heavy cream. Using an electric mixer on medium, beat the mixture until you have medium-stiff peaks, about 2 minutes. Set one cake layer on a serving plate, cut-side up. Brush it with some of the cherry-Kirsch syrup, spread about 1 cup whipped cream over the top, then 1/3 of the cherry jam. Swirl the jam and the cream together a bit to spread it out evenly. Repeat this process two more times and top it with the last cake layer, cut-side down. Then cover the entire cake with a thin layer of whipped cream. Refrigerate for 30 minutes.
10. To finish, frost the cake with the remaining whipped cream. Prepare the chocolate curls: Warm the chocolate bar in the microwave for 10 to 15 seconds, then use a vegetable peeler to create curled chocolate shavings. Press the chocolate shavings onto the sides of the cake and over a 1-inch of the border on top. Top with the 8 cherries. Store leftovers, well wrapped, in the refrigerator for up to 3 days.

Crispy Tofu With Balsamic Tomatoes

 

INGREDIENTS

• 1 (14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices
• 1 ½ teaspoons kosher salt (Diamond Crystal), plus more as needed
• ½ teaspoon freshly ground black pepper, plus more as needed
• 3 tablespoons extra-virgin olive oil, plus more for finishing
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder (optional)
• 1 teaspoon dried oregano
• 1 pint cherry tomatoes, halved if large, kept whole if small
• 1 large red onion, cut into 1/4-inch wedges (about 2 cups)
• 3 garlic cloves, thinly sliced
• 1 ½ teaspoons balsamic vinegar, plus more for finishing
• ½ cup fresh cilantro or parsley leav

PREPARATION

1. Heat oven to 400 degrees and line a sheet pan with parchment paper.
2. Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
3. Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
4. In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
5. In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
6. Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
7. To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you’d like.