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Banana Foster,Miso Glazed Fish,Five Minutes Flatbread with Green

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Banana Foster,Miso Glazed Fish,Five Minutes Flatbread with Green Banana Foster This is a traditional recipe for banana foster…the hint of bourbon in the warm banana together with vanilla ice cream is just heaven! I know you might be asking…another recipe with banana? Now you really believe me when I say that we always have banana “floating” on my kitchen counter…thanks to the great price of banana at Costco that it is so hard to beat. During this warm days…nothing like ice cream, either homemade or store bought…adding banana foster to a simple and plain vanilla ice cream takes the already delicious vanilla ice cream to another level of dessert. The combination of the hot, creamy, caramelized bourbon banana on top of the ice cold vanilla ice cream is just a dream come through for the taste buds. The signals from your taste buds and brains are just synchronized in unison…THIS IS GOOD! By the way, do not worry about the bourbon when serving to kids, when flambéing the bourbon all the alcohol will be gone in no time. In this recipe I used the 8 inch iron skillet to cook the bananas, which keep the heat pretty high and really gave me a nice caramelized bananas. After all this talk I better get to this simple and easy recipe that will make you want more and more. Ingredients: 1 tablespoon unsalted butter 1 to 1 ½ tablespoon brown sugar 2 large banana cut in half and then length wise 1 to 2 tablespoon bourbon Vanilla ice cream of your choice Method: Melt the butter in an 8 in iron skillet in a low heat. Add the brown sugar until dissolved. Add the banana and let them caramelized both side, flip carefully as they can bread easily. Once both side ad golden brown, add the bourbon and carefully use a stick flame to flambé. Cook for another minute until all the flame dies out. Serve with vanilla ice cream or wherever your imagination takes you…crepes, waffles, cake… If you do not have bourbon, you can replace with dark rum, and add a pinch of cinnamon, nutmeg and all spice. I did not add any of the spices because I did not want to cover the flavor and aroma of bourbon. If you enjoy this recipe, you might want to check on these homemade frozen dessert…Cherry Ice Cream or Berry Frozen Yogurt. Did you know that the banana foster was originated in New Orleans? Because New Orleans was a major port of entry for bananas shipped from South America, Brennan’s Restaurant owner challenged his chef to use banana in his dessert. This is how banana foster was born! Thank you for stopping by Color Your Recipes…have a colorful week! Miso Glazed Fish If you like the umami flavor of miso you will definitely enjoy this simple and easy recipe for this Asian inspired miso salmon. I love miso, its saltiness with an added touch of sweet to it…it is just a nice symphony to your palate, creating umami flavor. Miso is very versatile and can be used in salad dressing, dips, base for soup and marinating chicken, beef, fish…you name it…even sweet dishes…which I will share with you in the future. This is a very simple and flavorful recipe for an everyday dinner or a lazy weekend meal. I especially like this simple miso glazed with salmon, but my husband refuses to eat salmon, therefore I used tilapia as well, but feel free to use any fish. Ingredients: 1 ½ tablespoon miso (red) 1 tablespoon cooking wine 1 ½ tablespoons sugar 2 tablespoon water 1 pinch red chili pepper ½ teaspoon grated ginger 2 pieces of fish (salmon and tilapia) 1 teaspoon white sesame Cilantro, chopped for garnish Method: Mix the miso, cooking wine and water until a smooth paste. Add sugar, ginger and chilli to the miso mix. Coat the fish with miso sauce. Let it marinate in the fridge for a couple of hours or overnight. Line a baking pan with aluminum foil. Lightly brush the foil with vegetable oil and gently place the fish on it. Broil the fish for 10 to 12 minutes until it’s just cooked (opaque) depending on how thick is the fish and a golden brown crust has formed. In the meantime, place the sesame seeds on a fry pan on a low heat and pan roast them by stirring constantly. Remove when the seed are slightly brown. Remove the fish from the oven, transfer to a serving plate, sprinkle the sesame seeds and the freshly chopped cilantro. Serve hot with veggies and rice. If you enjoy this simple recipe using miso, you might want to check on Miso Caramel Sauce or Miso Glazed Delicata Squash recipes. Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor. Thank you for stopping by Color Your Recipes…have a colorful week! Five Minutes Flatbread with Green Onion This is a basic recipe for no-knead flatbread. It is very versatile as you can fill the dough with cheese, roll it will green onion, or just plain. This recipe is based on the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François, which I got a while ago and have been using its recipes here and there. I made bread, rolls and even flatbreads…the basic recipe is very simple and easy to follow. Of course being “me” I am never content in just following recipes, I always have to come up with something new…so I decided to make flatbreads with the dough…the variation are limitless, with garlic and parsley, ground pepper and parmesan, ham and cheese and the list goes on and on… Today I am sharing with you two versions of the dough, white and whole wheat, although I personally like the white better somehow… I halved the recipe since it is only for 2 people, in spite of being able to keep the dough in the fridge for up to 2 weeks. Before I continue I want to apologize for the massive number of pictures…I just felt that pictures would reflect better than words… I have for you a couple of simple versions besides the plain one, which still delicious, if you are not in mood for extra work…a flatbread filled with melting mozzarella cheese and a twist on the Chinese inspired scallion pancake. Basic Dough Ingredients: White dough 2 teaspoons yeast 2 teaspoons salt 4 1/3 cups unbleached flour, and extra for dusting when ready to bake 2 cups lukewarm water Or if you prefer Whole wheat dough 2 teaspoons yeast 2 teaspoon salt 2 ¼ cups whole wheat flour 1 cup unbleached flour, plus extra for dusting when ready to bake 2 ¼ cups lukewarm water Other ingredients that you might want to use Mozzarella cheese, sliced Oregano Scallion or green onion, finely chopped Salt Olive oil or any vegetable oil Method: Basic dough In a mixer bowl, mix yeast and salt into the water (about 100 F) water. Stir in the flour using a low setting. Mix until the mixture is uniformly moist with no dry patches. Please be advised that the dough will be wet. Pour the dough into a plastic container. Cover, leaving the lid loose. Let dough sit and rise at room temperature, until dough begins to flatten on top or collapse, for 2 to 5 hours. You can now start to use the dough, although it will be easy to maneuver the dough when refrigerated. The dough is good in the fridge for 2 weeks. Every time when ready to bake, just remove the amount of dough that you need and place the remaining dough back into the fridge. Shaping the Flatbread Remove like a large lemon size dough and place on a slightly flourly surface, let the dough sit for 10 minutes. Using a rolling pin, gently roll until flat (about ¼ in). At this point you can brush the surface of the flatbread with a little olive oil and sprinkle garlic, parsley, oregano, fresh ground black pepper or whatever you palate with for… Cooking the Flatbread Place a frying pan in a medium heat with a drizzle of olive oil or any vegetable oil, gently lay the flatbread in the pan and sprinkle ½ tablespoon of water. Cover the pan by trapping the steam in the pan, which will help the cooking process. After a couple of minutes, flip the bread and cook the other side for another 2 minutes or until golden brown. Serve warm. Flatbread filled with mozzarella cheese Follow the same method as for the plain flatbread. Roll 2 pieces of dough to about ⅛ in for each flatbread. Place the cheese in the middle of one disk and gently cover the cheese with the second disk. Seal the sides by squeezing the dough together like a hand pie. Brush the top with olive oil and sprinkle oregano. Continue the cooking by following the instruction above. Scallion flatbread (Asian inspired) Before I go into the details of how to shape the scallion flatbread…here is the picture of both white and whole wheat dough… pen the dough in the same manner as for the basic flatbread. Brush the open dough lightly with vegetable oil and sprinkle a little salt and then sprinkle the green onion evenly.
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