Fluffy Banana Bread Muffins

What is the secret to my fluffy muffins you ask? It is with some reluctance that I share my baking secrets...but this blog is all about sharing so I will have to give it up. When I crack my eggs I separate them and I mix my yolks in with the wet ingredients, but with the whites I whip them up to stiff peak and gently fold them in at the end.

Fluffy Banana Muffins:

Step one: Preheat your oven to 350 degrees. In a medium mixing bowl measure your dry ingredients and then set aside.

2 cups of all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

1 tsp cinnamon

Step two: Wet ingredients

1 cup granulated sugar

1 stick of room temperature butter

3 ripe bananas

1 tsp vanilla

2 eggs separated : yolks in one bowl and whites in an another small mixing bowl and whip until at a stiff peak and set aside.

Step three: Method

In your stand mixer cream butter and sugar until fluffy to this; add your egg yolks, bananas and vanilla and mix until combined. In stages of threes by hand alternately fold in flour and egg whites (Be gentle when folding in whites because volume = fluffy muffins) ending with the whites. Scoop out batter into prepared muffin tins and top with a little brown sugar and a drizzle of maple syrup. You can also mix chocolate chips or walnuts into batter. Bake for about 20 minutes until done.

Simple Soup

Often times while I'm at work we talk to about food and share recipes. My boss Rose gave me this one here is my take on her recipe. We call it "Venus Soup" because it is supposed to be similar to the soup served at the very popular Venus de Milo restaurant. There are 3 reasons why I love this soup:

1.Simple and cheap to make

2.It is made from items that you might already have in your pantry

3.Delicious

Ingredients:

1 # lean ground beef

1 onion chopped

1 (16oz) bag of frozen mixed veggies (green beans,corn, carrots, Lima beans)

1 (8oz can) of tomato sauce (if you don't have tomato sauce use 1 1/2 tbsp of tomato paste)

1/2 of small head of cabbage chopped

3 beef bouillons

1/4 cup of orzo

*water

Method:

1.In your biggest soup pot brown your ground beef with a little salt and pepper and then drain the fat and put back on stove.

2. Add your chopped onion and cabbage and saute until just soft.

3. To this add tomato sauce, bouillons, mixed veggies

4. Bring your pot over to the sink and add water until everything is just about covered in water.

5. Bring to a boil and then let soup simmer for an hour stirring occasionally.

6. Lastly add your pasta let cook for about 5-10 more minutes until pasta is done.

7. Enjoy

Lobster Pasta Salad

Lobster Pasta Salad

As much as I dislike thinking it or typing it...summer is coming to an end. I know it is sad time...but why not go out with a bang with one last cookout. This pasta salad does not disappoint with sweet chunks of lobster meat and a dressing with a little zing from the lemon juice and the freshness of dill it all comes together very nicely.

Ingredients:
1# Fusilli Pasta
2 frozen (7oz) containers of frozen lobster (found in the seafood department in freezer case)
4 ears of corn (husks removed)
1/2 packet of celery hearts
4-6 scallions (half of a bunch)
1 cup Mayo
1/2 cup sour cream
1 TBSP granulated sugar
1/4 cup freshly squeezed lemon juice
1/2-3/4 cup fresh dill
Salt & Pepper to taste

My Method:
Step 1: Pasta
The first thing you want to do is cook the pasta so it has time to cool completely before adding your dressing. Cook 1# of Fusilli pasta according to the directions and rinse with cool water and shake off as much excess water as possible and set aside.

Step 2:Lobster
Overnight you want to defrost 2 (7oz) frozen containers of lobster meat in fridge. When ready to use drain well and rinse off. Next and do not skip this step run through your salad spinner 3-4 times to get rid of all excess liquid (you don't not want a watery pasta salad!) Then chop lobster in to bite size pieces and set aside.

Step 3: Prep your veggies
How to blanch your corn: Boil a big pot of water place corn in water for 2 minutes and remove and place directly into a large bowl with ice water. This will just barely cook your corn so it is tender and not too starchy for your salad. Remove corn from ice water and dry off then carefully cut kernels off of the cob.
Next chop: 1/2 package of celery hearts, 4-6 scallions (whites and greens)

Step 4: Dressing
Mix 1 cup of Mayo, 1/2 cup sour cream, 1 TBSP granulated sugar, 1/4 cup freshly squeezed lemon juice, 1/2-3/4 cup of fresh dill and salt and pepper to taste.

Step 5:
Mix everything together...let it sit in fridge for a few hours before serving so all the flavors absorb together. Enjoy!