Sunday, February 6, 2011

More from the Moosewood Cookbook!

 I've been really impressed with all of the recipes I've attempted lately in The Moosewood Cookbook by Mollie Katzen. I love reading the recipes that are handwritten with fun illustrations on the pages. It makes me feel like I am making a recipe that was given to me by  a good friend or relative. Recently, my mom told me that she works with a woman who knows Mollie Katzen very well! I thought that was so cool because when you're a foodie, people like Mollie are celebrities in my book! Anyways, here are two recipes I hope you enjoy. The first is for a Gingered Carrot Soup that is easy to make and perfect for week day lunches. The soup is even easier to make if you have an immersion blender. If you don't have one in your kitchen you need one!! It makes assembling soups so easy. You don't have to worry about transferring your soup in batches to your blender and then back in your pot, etc. I would recommend getting a Cuisinart one for $29.95 from Sur La Table. They are available in fun colors  which helps make cooking even more fun!


The second recipe is for the best banana bread I have had in a long time! I've struggled making banana bread before by having it come out either too gooey in the middle or too dried out. This recipe worked perfectly! It uses a special ingredient that is something I love: coffee!! It might sound weird but you actually soak your pureed bananas in 1 cup of strong black coffee!  It's so good you should stop reading this now and go make it!




Gingered Carrot  Soup
Serves 6-8 
*from The New Moosewood Cookbook





2 1bs. carrots
4 cups water
1 Tbs. butter or oil
1 1/2 cups chopped onion
2 medium cloves garlic, minced
2 Tbs. fresh grated ginger
1 1/2 tsp. salt
1/4 tsp. each: cumin, ground fennel, cinnamon, allspice, dried mint

3-4 Tbs. fresh lemon juice
1 cup lightly tasted cashews
optional: buttermilk, to drizzle on top


1) Peel and trim carrots, and cut them into 1-inch chunks. Place in a medium-large saucepan with the water, cover, and bring to a  boil. Lower the heat, and simmer until very tender (about 10-15 minutes, depending on the size of the carrot pieces).

2) Meanwhile heat the butter or oil in a small skillet. Add onions, and saute over medium heat for about five minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to saute for another 8-10 minutes, or until everything is well mingled and the onions are very soft. Stir in the lemon juice.

3)Use and immersion blender to puree everything (including toasted cashews). If desired, drizzle buttermilk on individual servings.





Banana Bread
*adapted from The New Moosewood Cookbook



1 1/2 cups (3 sticks) butter or margarine, softened
1 3/4 cups (packed) brown sugar
4 eggs
2 1/2 tsp. vanilla extract and 1/2 tsp. almond extract
1 tsp. grated orange rind
4 cups flour
1 tsp. salt
1/2 tsp. baking soda
1 Tbs. baking powder
1/2 tsp. nutmeg
2 tsp. cinnamon
2 cups pureed ripe banana soaked in 1 cup strong black coffee (can be decaf)

1) Preheat oven to 350 degrees. Generously grease 2 standard-sized loaf pans or 1 oblong pan (9x13 or 10x14). Sprinkle with sesame seeds; tilt and shake the pans to distribute the seeds.

2) Beat together butter or margarine and sugar in large bowl. Add eggs, one at a time, beating well after each. When the mixture is is fluffy, stir in the vanilla and almond extract, and orange rind.

3) Sift together the dry ingredients. Add this to the butter mixture alternately with the bananas, beginning and ending with the dry mixture. Mix just enough after each addition to combine-don't over mix.

4) Spread the batter evenly in the pans and bake 40-50 minutes (loaf pans) or 35 minutes (oblong pan) or until toothpick inserted into the center comes out clean. For loaf pans: cool 10 minutes in the pan, remove and place on wire rack. Let cool at least one hour before slicing.

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