May 16, 2012
Get ready to experience banana bread like you’ve never experienced it before. I’m talking about one recipe, three ways. The option you choose depends entirely on how badly you want to swap your slim-fit jeans for anything with an elastic waistband.
- Option 1: Keep it simple by baking this tried and tested recipe for basic banana bread. If you’re feeling a bit wild, stir in 1/2 cup of any of the following: pecans, walnuts, chocolate chips, peanut butter chips or sweetened coconut flakes.
- Option 2: Get your streusel on by sprinkling the batter with a quick-fix crumble topping. In a small bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar and 4 tablespoons butter (slightly softened and cut into pieces). Work the mixture together with a fork until it resembles pea-sized crumbles and sprinkle it atop the batter before baking.
- Option 3: Ready to make the jump from JV to Varsity? Start with either Option 1 or Option 2, then slice, batter and fry the bread for the ultimate banana bread French toast.
My pick? I’d stir in pecans, walnuts, chocolate chips, peanut butter chips and toasted coconut, crumble on the streusel topping, batter and fry the slices, and then top them with fresh bananas and a drizzle of maple syrup. Moo moo, party of 1, your table is now ready.
Posted by Kelly Senyei on May 16, 2012
May 13, 2012
She created countless family memories around the dinner table over bowls of her famous fried spaghetti. She drove the carpool to high school field hockey games with a tray of hot apple turnovers and a tub of ice cream in the passenger seat, dishing out turnovers à la mode at red lights. She taught me that sour cream and pudding mix make every baked good better.
You’ve seen the name “Noni” mentioned often on Just a Taste, but what you might not know is that Noni is my mom, and she is the biggest inspiration behind every post I publish. She is an incredible cook and an even better mother and wife. Although I try to thank her on a daily basis for all that she does for our family, I want to recognize her on her special day by sharing just a few of the recipes she has inspired. Happy Mother’s Day to my mom Noni and to mothers everywhere!
Posted by Kelly Senyei on May 13, 2012
May 9, 2012
With so many restaurants to choose from in New York City, it’s not hard to find a dozen or more to call all-time favorites—those places you frequent monthly, or even weekly, and yes, where everybody knows your name.
Not surprisingly, I’ve catalogued the 150 or so restaurants I’ve visited in Manhattan into a Google spreadsheet, complete with color-coordinated columns for their location, executive chef, dishes to try, dishes to miss and an overall review. I have dreams of one day turning it into a book, but until then, I want to let you in on one of my top picks: Koi.
Yes, that Koi (of Los Angeles fame). I have no hesitation confessing my love for a restaurant that’s not a hole-in-the-wall, local’s only, off-the-beaten path, farm-to-table, no-sign-so-you-have-to-guess-where-it’s-located trendier than thou gem tucked along a side street in the West Village. Koi is boldly located in midtown, a place hardcore foodies often avoid like, well, chain restaurants. But if stellar sushi and sashimi is what you’re on the hunt for, head to West 40th Street to satisfy your craving. And if your idea of a post-sushi sweet is sliced oranges, you have one more reason to make Koi your next reservation: rice pudding crème brûlée.
Posted by Kelly Senyei on May 9, 2012
May 2, 2012
Nothing says Cinco de Mayo quite like a large baking dish filled to the brim with layer after layer of crispy chips, gooey cheese and all the classic nacho toppings. The only way to up this crowd-friendly feast is to add tender pieces of chipotle- and lime-marinated pork, turning a classic appetizer into the main event. Consider it done—and in 30 minutes nonetheless.
Pork tenderloin has been my protein of choice lately (See: The Tour de Tenderloin), and I find I’m turning to the lean meat time and time again not only because of its versatility, but also for its ease of preparation. Add chopped chipotles and tangy citrus to the mix and all you’re missing is a chilled, salt-rimmed margarita to host the ultimate fiesta for your taste buds. Or even better yet, a batch of Strawberry Margarita Ice Pops.
Posted by Kelly Senyei on May 2, 2012
April 25, 2012
You know it’s a successful recipe shoot when you wind up with Panko on your camera and ketchup in your hair. Welcome to my average Saturday.
These Cheesy Portobello Fries were barely out of the boiling oil before I snatched one up to taste, plunging it into a kicked up version of ketchup before crunching into my first bite. I balanced the tray of hot, crispy fries in one hand while holding the ketchup and my camera in the other, and then made a beeline for my windowsill. I sampled “just one more” before setting up the above shot.
Long story short: 15 minutes passed and I found myself scrambling to style a photo-worthy portobello pile with all that remained of the deep-fried carnage. I thought I’d learned my lesson after the Homemade Barbecue Potato Chips. Photograph first, eat second. But somewhere between the 6 feet that separates my kitchen from my photo “studio” (and by “studio,” I mean dining room table) I must’ve mixed up the order.
Panko breadcrumbs are the real secret to the crispiest crunch when frying. Toss them with shredded Parmesan and fresh herbs and you have the ultimate breadcrumb mix to stick to seafood, poultry, vegetables and apparently Nikon cameras, which become innocent bystanders when trapped between hot portobello fries and my appetite.
Posted by Kelly Senyei on April 25, 2012
