Banana Nana Fofana Puddings

Growing up my mom did most of the cooking. Though my mom regularly worked, sometimes two jobs, she always managed to have dinner ready every night. The holidays were a cooking marathon of turkey, collard greens, potato salad, chitterlings, etc that lasted for days. My mom isn’t much of a baker but she would always make a pumpkin pie. Always. I don’t remember seeing my dad cook when I was a child, but however I do vividly remember his banana pudding. Layers of bananas, vanilla pudding, and wafers topped with whipped cream fueled my love for bananas and question the sanity of those that despise it. It is truly golden heaven in a bowl.

(Refrigerated Banana Pudding)

For Mardi Gras, Mark’s parents hosted a party in which we were invited. We were charged with bringing banana pudding though Mark and I had never made it. I texted my dad for his recipe and he replied that I should check the Nilla Wafer box. I was weary that the recipe called for pudding mix but he assured me that the pudding was made from scratch. When we went to the store to buy the ingredients the Nilla Wafer box had a recipe for a raspberry tort. It is because we live in the north according to my dad.

(Baked Banana Pudding)

After reading the reviews for several recipes, I found a common theme. The pudding was soupy and runny. This made me apprehensive because the pudding is the foundation of the recipe. Mark and I found two recipes that we wanted to try both by Alton Brown-Refrigerated Banana Pudding and Baked Banana Pudding. We couldn’t decide which recipe to make so instinctively we made both. We believed the ingredients and cooking method for each recipe were different enough for us to determine the best dish. The pudding for the refrigerated recipe calls for sugar, cornstarch, salt, eggs, egg yolk, whole milk, butter, and vanilla extract. After the pudding is assembled it is topped with whipped cream and refrigerated (obviously). The baked pudding version calls for sugar, flour, salt, egg yolks, half and half, and vanilla extract. The egg whites are saved to make a meringue that is spooned over the pudding and then baked until the meringue is evenly browned.

(Refrigerated Banana Pudding)

The puddings are cooked on medium-low heat until they reach an internal temperature of 172 to 180 degrees which according to the recipes should take about 5-10 minutes of constant whisking. WRONG. More like 20 minutes. From this we learned that those with soupy, runny pudding didn’t allow it to cook long enough. You will know when the pudding is done when it has a pudding consistency (duh).

(Refrigerated Banana Pudding)

(Baked Banana Pudding)

We made the pudding the day before in case our efforts ended in disaster and we had to think of a backup plan. The following day we finished each of the recipes and assembled the dishes. The baked pudding with flour and half and half was extremely thick and was like more of a custard. Because this recipe called to bake the dish we moved forward with the directions in hopes that the heat would loosen up the pudding.

(Refrigerated Banana Pudding)

(Refrigerated Banana Pudding)

At the party we served both puddings at the same time. We asked guests their opinion on each dish and if they tried both, which they liked best. Many people were reluctant to answer as they thought Mark had made one and I had made the other. We assured them that we made both together and sincerely wanted their honest answer. We learned that people liked both (that isn’t helpful)! Some people preferred the more classic refrigerated version while others liked the more sophisticated baked version. In the end it comes down to preference though with either recipe, you can’t go wrong.

(Refrigerated Banana Pudding)

(Baked Banana Pudding)

-Michelle

Recipes:

Alton Brown Refrigerated Banana Pudding:
http://www.foodnetwork.com/recipes/alton-brown/refrigerated-banana-pudding-recipe.html

Alton Brown Baked Banana Pudding:
http://www.foodnetwork.com/recipes/alton-brown/baked-banana-pudding-recipe.html

Share Some Potato Pancakes

I was very fortunate to grow up in a family that loved food and cooking together. We shared a meal at the dinner table almost every night as it was a great opportunity for us to stay involved with each other’s lives. Over the years several meals became traditional dishes we would share with family and friends during the holidays and gatherings such as our fish house punch, beef wellington, and seafood pasta.

Growing up I have made very good friends whose families I have become a part of. Thus, I have known the Harlans since their son Isaac and I became close in friends middle school and have remained that way ever since. I can recall many house visits throughout the years and sharing in several traditional dishes such as the Challah, briskets and salmon. It was during a recent visit that Mrs. Harlan was making her potato pancakes (latkes), while singing a song about them, that I knew I wanted to try making them for friends.  After all, if a dish is so good there is a song written in its honor then it needs to be shared.  

Michelle and I are lucky to have several foodie friends that enjoy cooking, drinking and eating as much as we do. Every month or so we make it a tradition to host rotating dinner or brunch parties. Each couple is responsible for an entree, appetizer, side dish or dessert.  This past month our neighbors hosted a brunch and I thought it would be an excellent time to test a potato pancake recipe I found from Food and Wine Magazine; Potato Pancakes with Smoked Salmon, Caviar and Dill Cream contributed by Wolfgang Puck. Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Ingredients:

·         1/2 cup crème fraîche or sour cream

·         1 teaspoon chopped dill

·         1 teaspoon fresh lemon juice

·         Kosher salt and freshly ground black pepper

·         1 tablespoon snipped chives

·         2 medium baking potatoes (1 pound), peeled

·         1 small onion

·         1 large egg, lightly beaten

·         2 tablespoons all-purpose flour

·         1/2 teaspoon baking powder

·         1/2 cup vegetable oil

·         1/2 pound thinly sliced smoked salmon

·         2 ounces caviar 

In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve. In a food processor or using a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.

In a large nonstick skillet or on a griddle, heat the vegetable oil until simmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. [I prefer to mold the pancakes by hand, place them on a spatula and then individually lower them into the oil]. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.

Be sure to serve them as fresh as possible to ensure they don’t get too soft. Keep your oven on warm and as you finish each batch place them in the oven until they are all completed and then plate.  

The best part about this recipe is how simply it can be prepared but how sophisticated it looks and tastes. I would highly recommend serving this dish if you want to impress your friends but maybe have some apprehensions about your cooking abilities. And most importantly, let this recipe be a way of creating your own traditions with family and friends. 

-Mark