Banana Cream (toffee) Pie

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This pie represents all that is well and good in the world (…of pie). It’s delicious, an absolute crowd-pleaser, and a snap to make. I always call it my “banana cream pie,” but the real star here is the layer of toffee, so maybe I should start calling it my “toffee n stuff” pie.

Crust:

1 stick of melted butter

About 1.5 sleeves of graham crackers

Filling:

1 stick of butter

.5 cup dark brown sugar

1 (14oz) can of condensed milk

2 bananas

1 pint heavy cream

Crush the graham crackers (I just put ’em in a ziploc and smash ’em but I guess you can use a food processor) and add the melted butter to form the crust. Press it into a springform pan and up the sides a little. Chill the crust in the fridge for about an hour.

Meanwhile, make the filling. Melt the butter in a saucepan and stir in the brown sugar over low heat until melted. Add the can of condensed milk, bring to a boil while stirring until the toffee darkens (a few minutes). Pour into your chilled crust and chill pie for another hour.

When you’re ready to serve, slice your bananas and top the pie, then whip up the cream (I don’t add anything because the pie is already quite sweet) and liberally plop on top of the whole pie.

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ok so it’s not much to look at but you can just thank me later.

-k

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Elephant Ears

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If you’re like me, you’ll already have 3 out of 4 ingredients needed for elephant ears in your house. If you’re a lot like me, you’ll eat them directly out of the oven while drinking whiskey Arnold Palmers. Ahhh, Sundays.

Ingredients:
Puff pastry sheets ($5 for 2, hollaaaaaa)
Cinnamon
Sugar
Melted butter

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Generously sprinkle cinnamon and sugar on your work space. If you’re using frozen puff pastry, make sure it’s fully thawed before you start. Roll it out onto the surface and put more cinnamon and sugar on the top. Then fold the two sides of the rectangle in to meet in the middle. Do this one more time, so you’re making layers. Then fold the whole thing in half at the middle crease and slice. Brush with melted butter and bake at 425 for about 12 minutes, or until they’re golden brown.

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By the way, it’s officially spring here in Boston. Cherry blossoms have bloomed and Nik and I went on a very apprehensive jog along the Charles. I just signed up for my first 5k. Also I’m terrified. So, I’m hoping to include some health / wellness stuff on the blog, but I still haven’t made good on my last goal to use non-iPhone photos.

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look at us go. damn, we’re good.

-k

Sake Shioyaki (Salt-baked Salmon)

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I wasn’t planning on posting this but I needed a quick and easy dinner last night for me and the man while we did a 3D Marvel Superheroes puzzle (seriously) and defaulted to another thing we ate so often growing up – shioyaki. Shioyaki just means “salt grilled” in Japanese and you can do it with any type of fish, but we like salmon. It’s so easy that there isn’t even really a recipe, but here goes. 

-Start with 2 salmon filets and cut each in half to make 4 pieces of the size pictured above. We each only ate one and the rest is leftovers. I LOVE cold leftover shioyaki but I’m also kind of a freak.

-While the oven is preheating to 350, cover all sides of the salmon pieces in salt. Don’t be afraid to lay it on there. It’ll make a delicious salty crust when cooked. 

-Put the salmon on tin foil (or a baking sheet if you’re fancy) skin side up for maximum crispiness. Let it cook for about 12 minutes, depending on how done you like your salmon. 

We ate ours with white rice, lemony sauteed kale, and a healthy sprinkling of togarashi on top – a spice mix that I use in EVERYTHING. 

Hopefully the future of this blog is more recipes new and old, with better quality photos than these iPhone snaps.

-k

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see! i wasn’t kidding about the puzzle.