January 2nd: Fig Muffins, Vanilla Pudding Cake

New Year. New you. New me. Much to look forward to in 2012!


What is a food blog without a camera? That is my question this week. My camera has died, for real this time, and I don't know when a replacement will be purchased. Current funds need to go towards things like skates and helmet for daughter #1, nursery set up for baby-to-be, and pre-natal yoga classes for yours truly.


At times that Greg is home, I will make do with his iphone. At other times ... my blog will be sadly picture-less. I apologize.


Facing the return to the grind tomorrow, I decided to cook up a last fancy meal before weeknight reality sets in. Then I got really inspired, and made muffins for breakfast and cake for dessert. It was a good last day at home.


For breakfast, I made, from the 2012 Milk Calendar: Walnut-Fig Muffins. These are healthy, with whole wheat flour, ground flaxseed, and just figs and honey for sweetener. They are tasty too. I'll be eating these for breakfast at work this week, which should make the return a little easier.

I found my fancy supper recipe in the Ottawa Citizen in November, although it originally comes from Ruhlman's Twenty, by Michael Ruhlman: Weekday Coq au Vin. Despite its "weekday" name, I figured it would take too long for a normal weeknight, and that was good thinking. This took forever, didn't cook according to plan, and after all the work that went into it, I'm tossing the recipe. Really, it's just chicken legs, and they don't even have that much meat on them. Not enough reward for the effort.


For dessert, I made another recipe from the 2012 Milk Calendar: Vanilla Pudding Cake, served with a sprinkle of icing sugar and strawberries from the freezer (and wow, these taste so much better than the fresh ones available this time of year). After all the excess in our lives since Halloween, I told Olivia yesterday that there would be no more treats. She protested some, but not too much. Then tonight when I told her I was making cake, she gave me the most confused and quizzical look and said, "But you said no more treats!" What a smart cookie. I told her homemade treats occasionally will still be okay. She's down with that.

October 23rd: banana pudding

Greg went away for the weekend, leaving behind a heap of bananas he didn't get around to eating, that had gone past their prime. O and I resolved the problem with a banana-cooking-festus. We made two banana recipes from How to Cook Everything Vegetarian: banana loaf and banana pudding. The loaf was not as good as Mom's recipe, so I won't use it again. The pudding, however, was the star of the show. Delicious warm; Delicious cold. You should make this.


Banana Pudding

2 1/2 cups whole milk, divided
1/4 cup sugar
pinch salt
1 vanilla bean or 1 tsp vanilla extract
3 ripe bananas, peeled and cut into 1/2-inch pieces
3 tbsps cornstarch
2 tbsps unsalted butter, softened (optional)
whipped cream, for serving (optional)

Put 2 cups of the milk, the sugar and the salt in a small to medium saucepan over medium-low heat. If you're using vanilla bean, split it in half lengthwise and use a small sharp knife to scrape the seeds into the milk; add the pod. Cook just until it begins to steam. Add the bananas and steep them in the warm milk for about 20 minutes. Strain out the bananas and vanilla pod; discard them and return the milk mixture to the pot.

Combine the cornstarch and the remaining milk in a bowl and stir to blend; there should be no lumps. Add the cornstarch mixture to the pan. Cook, stirring occasionally, until the mixture thickens and just starts to boil, about 5 minutes. Reduce the heat to very low and continue to cook, stirring, for another 5 minutes or so. Stir in the butter if you're using it and the vanilla if you're using extract.

Pour the mixture into a 1-quart dish or into 4 to 6 small ramekins or bowls. Put plastic wrap directly on top of the pudding to prevent a skin from forming (or leave uncovered if you like skin). Refrigerate until chilled and serve within a day, with whipped cream if you like.

Makes 4-6 servings.