i don’t know why this is, but i’ll often not go to the cinema for months and then i’ll suddenly begin going at least once a week for a stint of time before i stop paying attention again. i saw babel on saturday (not enough gael garcia bernal methinks) and marriage, iranian style on sunday (hilarious, and dom was a good sport about the buffooning american character).
and of course i’ve been cooking, but i’m beginning to realize i hardly take pictures of anything aside from food anymore. i’m going to try and change that. until then:
herb and cheese filled chicken thighs
philadelphia clam pie
nutella bundt cake
here’s the recipe for the cake:
1 1/2 cups granulated sugar
1/2 stick butter, softened
1 t vanilla extract
1 16 oz carton low-fat sour cream
2 1/2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/4 cup toasted walnuts or hazelnuts, toasted
3 T nutella
1 t powdered sugar
1. preheat oven to 350 degrees and coat a bundt pan with cooking spray.
2. place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. add eggs, 1 at a time, beating well after each addition. add vanilla and sour cream; beat lightly until blended.
3. combine flour, baking powder, baking soda, and salt in a bowl, stiring until well combined. add flour mixture to sugar mixture, stirring just until combined.
4. spoon half of batter into bundt pan; sprinkle with nuts. drop small spoonfuls of nutella over nuts. spoon remaining batter over nutella; swirl batter using the tip of a knife. bake at 350 degrees for 55 minutes. cool in pan for 15 minutes; remove cake from pan. cool completely and sprinkle cake with powdered sugar.
What I’ve been cooking: banana wontons with coconut-cream sauce:
For the filling:
2 bananas, peeled and chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon sweetened flaked coconut
For the sauce:
1 1/2 cups milk
1/2 cup unsweetened coconut milk
4 egg yolks
1/2 cup sugar
vegetable oil (for deep frying)
1. Stir the bananas, sugar, cinnamon, and coconut together in a small bowl, lightly mashing the bananas as you mix. The mixture should still be a little chunky.
2. In a small sauce pan, bring the milk and coconut milk to a boil then remove from the heat.
3. Beat the egg yolks and sugar together in a medium bowl until pale yellow and smooth, 2 to 3 minutes. Stirring constantly, gradually pour half of the hot milk mixture into the egg yolk mixture, then stir the yolk mixture into the milk mixture remaining in the pan. Over medium heat, stir the milk mixture constantly until thickened, about 2 minutes. Strain the sauce into a medium bowl. Let cool to room temperature, then cover the bowl and chill until cold.
4. Place a heaping teaspoonful of the filling in the center of one of the wonton wrappers. Moisten the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges together firmly to seal. Pull the opposite corners of the base of the triangle, moisten one of the corners with water, and press the two corners firmly to seal. Repeat with the remaining wontons and filling.
5. Pour enough vegetable oil into a wok or 2 quart saucepan to come to a depth of 3 inches. Heat the oil over medium heat to 350°F. Slip a few of the wontons into the oil and fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wontons. Serve cold, with the coconut cream sauce.