 There are few things in life more comforting than the smell of homemade banana bread baking in the oven. It’s warm, sweet, a little tangy and filled with pockets of dark chocolate. Enjoyed with a cup of something warm, it’s the sort of simple pleasure that makes a house feel like home.🍌 Unless, of course, you happen to be baking during a hurricane.😅🙃 There is something strangely therapeutic, for me about baking bread while a storm rages outside. It feels productive. Comforting, even. While the wind howls and the rain beats against the windows, I'm inside doing something useful with my time. I can’t control the weather, but I can control what delicious snacks we'll eat while we wait out the storm. 😂 At least, that was my theory. Last weekend, I spent the morning in the kitchen, mixing ingredients, folding them together, pouring the batter into the pans for not one, not two but three loaves of banana bread. I was feeling rather pleased with myself as I slid them into the oven. The bananas were put to good use, the sourdough discard had fulfilled its destiny and soon the house would smell like a bakery.🍌🍞 Fifteen minutes. That's how long my banana bread had been in the oven when the power went out and that's when things started to fall apart. 😭  The oven went dark, the house went quiet, and my beautiful loaves of sourdough banana bread were suddenly trapped in a metal box with no apparent future. I stood there looking at the oven, as if staring at it hard enough might somehow restore the electricity. Surely the power company would understand that this was an emergency. Forget the lights, the television and all the other things people worry about during a power outage. I had banana bread in progress.🤣 My husband, fortunately, is a man of action. While I was contemplating the culinary tragedy unfolding in our kitchen, he came up with a plan. Our neighbors had a generator. Their house had electricity. Their oven worked. And my half-baked banana bread needed somewhere to finish its journey. So naturally, the next step was to transport the loaves of half baked bread to the neighbors' house. In the rain. During a hurricane. Because apparently, in our household, there is no weather event severe enough to stand between us and a good loaf of bread.🤣
The truth is that the image of my husband carrying an unfinished loaf of banana bread through hurricane rain to borrow a neighbor's oven is quite possibly the most romantic thing I've ever witnessed. A man who will risk getting drenched to save my sourdough banana bread deserves a medal. Or at the very least, the first slice.🥰 Off he went, carrying my precious loaf to the neighbors, who were kind enough to share their generator-powered kitchen. I can only imagine what the scene looked like from their perspective. There they were, preparing for a hurricane, probably checking flashlights and making sure everything was secure, when my husband appeared at the door with three loaves of unfinished banana bread. Some people borrow a cup of sugar. We borrow an oven.🙃 I suspect this is not what the neighbors had in mind when they invested in a generator, but I am grateful they were willing to share the benefits. A good neighbor is someone who checks on you during a storm, offers a helping hand and when necessary, provides emergency baking facilities.  I can laugh about my little storm banana bread tragedy now but I know that for many people, this storm brought far more than a ruined afternoon or an interrupted baking project. Some families experienced heartbreaking loss, damage to their homes, and uncertainty about what comes next. My banana bread story is meant to bring a little humor to an otherwise stressful situation, never to minimize what others have endured. My heart goes out to everyone affected by the storm, and I'm deeply grateful for the neighbors, friends and communities who show up for one another when it matters most. Sometimes, the sweetest thing to come out of a storm isn't something baked in an oven, but the kindness we find in each other.  Sourdough Banana Bread 3 ripe bananas 3/4 cup packed brown sugar 120 grams sourdough discard 2 eggs 4 Tablespoons butter, melted 1/4 cup canola oil 1/3 cup plain greek yogurt 1 teaspoon vanilla 265 grams flour 1 teaspoon salt 1 teaspoon baking soda 3/4 cup chocolate chips
 Sprinkle with raw sugar.   Bake 10 minutes at 425. Reduce temperature to 350 and bake another 50-60 minutes.    Ciao!
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 We travelled to Portugal in 2023 and it was absolutely spectacular. We had the best time experiencing all the rich culture that Portugal has to offer: the art, the architecture, the people, the music, the wine and the FOOD! I think we were in the country for less than 4 hours before we discovered the most delicious dessert that Portugal has to offer - the traditional pastéis de nata. Basically, it's a rich egg custard baked inside of a flaky puff pastry and they're one of those desserts where simplicity is part of the magic. The Portuguese don't reserve them for birthdays or dinner parties or special occasions. They're just...everywhere. In bakeries. In cafés. In the markets. And being eaten by people who clearly understand that life is better when it contains a warm pastry filled with custard.😋  These were definitely one of the highlights of our trip. The pastry was crisp and flaky. The custard was creamy without being heavy and the tops had those beautiful little caramelized spots. My parents are getting ready for their own trip to Portugal and my dad is lactose intolerant which means that while my mother is preparing to travel around Portugal and eat all the things, my dad has to approach Portuguese pastries with the enthusiasm of a man reading the fine print on a mortgage.😒 I refuse to let lactose intolerance stand between a man and a Portuguese pastry though so I decided to create a lactose-free version of the classic tart. No butter. No cream. No sad little "alternative dessert" or piece of fruit sitting quietly on a plate while everyone else eats the good stuff. Just a Portuguese custard tart that my dad could actually enjoy.  For my version, I kept the spirit of the original while making a few changes to make it lactose-free. The result was still creamy, rich and wonderfully eggy with just enough sweetness to make you immediately understand why these little tarts have become such an important part of Portuguese food culture. And, most importantly, my dad could eat one. Or two.😉 There was something especially sweet about making these for my parents before they leave for Portugal. My dad got to taste a dessert he might otherwise have to avoid and my parents got a little preview of what is waiting for them when they arrive.🇵🇹 This recipe isn't intended to replace the ones they'll eat in Portugal. It's simply my way of bringing a little bit of Portugal home.  Pasteis De Nata (Portuguese Custard Tarts) Dough 1 1/4 cups flour 1/2 teaspoon salt 1/2 cup water 15 Tablespoons butter, cut into 1/2" pieces and softened (I used Country Crock dairy free butter) Custard 1 1/4 cups whole milk (I used lactose free milk) 3 Tablespoons flour 3/4 teaspoon salt 6 egg yolks 1 teaspoon vanilla 1 1/4 cups sugar 1/2 cup water
 Bake 27-30 minutes or until custard is puffed and spotty brown.  Cool 5 minutes in pan.  Transfer tarts to cooling rack and cool 30 minutes.
Adeus!  One of the cool things about returning to the place I grew up is realizing that the landmarks I once considered ordinary have become even more beautiful with age. The Marblehead lighthouse is one of those places. As a child, I'm sure that I never looked at it and thought "What a magnificent piece of history sitting along the shores of Lake Erie."😅 I probably thought something closer to "Yep, there's the lighthouse - again."🙃 As a child, I wasn't particularly known for my appreciation of historic architecture.😂 Thankfully, I see it differently now. The majestic lighthouse is surrounded by the unmistakable colors of Fall with the lake stretching out in front of it, looking both peaceful and powerful. It's no longer just a lighthouse but also a sign of home for me now. That's the funny thing about going home. The buildings don't necessarily change. But I do.🤷🏻♀️ 
Fall practically demands comfort food. And if there is one dish that knows how to make itself at home on a chilly evening, it's macaroni and cheese. Not the kind that comes from a box with a mysterious packet of orange powder. I'm talking about the real thing. Creamy. Cheesy. Bubbly around the edges. Golden on top. The kind of macaroni and cheese that arrives at the table looking completely innocent and then somehow disappears before everyone has had a second helping. It's the food equivalent of putting on your favorite sweater. It's warm and familiar and comforting in exactly the way you need after spending the day outside. Perhaps that's why macaroni and cheese feels particularly appropriate for a trip home. Because comfort food isn't really about the food. It's about how the food makes you feel.  My Boursin Macaroni and Cheese is rich without being fussy, creamy without being complicated and covered with enough cheese to make me forget I ever considered eating a salad for dinner.😅 The pasta is coated in a velvety cheese sauce then baked until the top is golden and bubbling. The edges get just a little crispy—the part everyone secretly hopes ends up on their plate. And while it may not be a recipe you serve when you're trying to impress a French chef, it is absolutely the recipe you make when the leaves are falling, the lake is chilly and everyone you love is gathered around your table. Which, if you ask me, is a much more important accomplishment.  Boursin Macaroni and Cheese 1/4 cup butter 1 pound dry pasta 2 cloves garlic, minced 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups milk 1 teaspoon Dijon mustard 2 cup gouda cheese, shredded 5.3 ounce package Boursin cheese with garlic and herbs 1 cup cheddar, shredded 1/2 cup panko 2 Tablespoons fresh parsley, chopped 2 Tablespoons butter, melted
  Bake 10 more minutes and garnish with additional parsley.  Ciao!
 There are certain places that never really stop being home. I can move away. I can get married, raise a family and spend my days working but when I step back into my parents' house - somehow the minute I walk through the door I'm twelve years old again. Well, twelve years old with considerably more luggage and a much better appreciation for wine.🍷😅 Fall in Ohio has a way of making me want to slow down.🍂 The air is crisp, the trees begin showing off in shades of gold and red and there's something about being home in the Fall that feels especially nostalgic. Maybe it's the cool evenings. Maybe it's the smell of Lake Erie or maybe it's simply sitting around the kitchen table with the people who have known me longer than anyone else on earth.
 The funny thing about going home is that I don't always realize how much I needed it until I'm there. Life moves quickly. We get older. Kids grow up. Families change. But my week in Ohio reminded me that even though home isn't necessarily a place I live anymore, sometimes home is the people. And sometimes those people decide to make a clambake simply because I'm there. I'll always be grateful for the days that I get to spend with my mom and dad. And for parents who believe that the best way to say "I'm glad you're here" is to procure clams, seafood, potatoes and corn and proceed to make an entire event out of dinner. That, as far as I'm concerned, THAT is a love language worth keeping.  Since there's no point in buying clams for just one meal (in my opinion😅) I made a Salted Sea Bass, Corn and Clam dinner for my parents the same week that my dad made a clam bake while I was home. What's better than fresh clams steamed in a fragrant white wine broth alongside perfectly seasoned sea bass on a bed of crisp fresh corn? It's elegant enough for a dinner party but easy enough for a Saturday night when you want something that feels special without spending the entire evening in the kitchen.  Salted Sea Bass, Corn and Clams 4 skinless Chilean Sea Bass fillets (about 5 ounces each) 1/4 cup kosher salt 2 ears of corn, shucked 1 Tablespoon butter 1 teaspoon freshly squeezed lemon juice ¼ cup olive oil 2 Tablespoons flour 20 littleneck clams, scrubbed 2 garlic cloves, minced 2 cilantro sprigs, chopped 1 thyme sprig ½ cup dry white wine ½ teaspoon smoked sweet paprika 2 Tablespoons parsley, chopped
 Top with cod and sprinkle with the smoked paprika. Spoon clams and broth all around and garnish with the parsley.
Ciao!  If you've been following my blog this week you already know that there's a new sourdough flatbread recipe to follow.😋 What a fun experiment it was to taste test new flatbread recipes. First, I took things in a slightly sophisticated direction with grilled peaches, creamy ricotta, salty prosciutto, peppery arugula and a drizzle of balsamic glaze. Very elegant. Very summer. The kind of flatbread I would serve to friends and casually mention, “Oh, I just threw this together.”😅 Todays recipe hits different. My Buffalo Chicken flatbread is not fancy or sophisticated.😅 I kicked up the flavor profile with spicy buffalo sauce, loads of shredded chicken, melted cheese, fresh cilantro and green onions. When you bite into this, be prepared for an explosion of flavor in your mouth.  The foundation for this recipe is my homemade sourdough flatbread which is wonderfully chewy, slightly tangy and sturdy enough to handle all the toppings we're about to pile on it. It's really not about the flatbread today though - this post is all about the bold toppings. I used a smoked chicken to shred on top of my flatbread and then added plenty of cheese because I firmly believe that when a recipe calls for cheese, the measurement should always be interpreted as a suggestion. 🧀 The sprinkling of red onion and fresh cilantro on top of this delicious flatbread really sends this over the top.  Buffalo Chicken Flatbread cooked chicken buffalo ranch dressing (I used Hidden Valley Ranch) mozzarella cheese provolone cheese red onion, thinly sliced green onions, sliced thin cilantro, fresh
 Sprinkle with green onions and fresh cilantro and serve with extra buffalo sauce.  One of my favorite things about flatbread is that it doesn't require a formal occasion.
Buffalo Chicken Flatbread is perfect for an easy weeknight dinner, game day, a casual weekend lunch or one of those nights when you open the refrigerator, stare inside for several minutes, and hope dinner reveals itself.🤪 Ciao! |
