Thursday, September 22, 2016

Joanne Chang's Famous Banana Bread

         We were having a house guest we knew started each day with a banana.  So I dutifully brought a bunch of bananas home from the supermarket.  I am not one to strip corn or pull apart bunches of bananas in any grocery store and so I arrived home with 6 bananas that cost all of about 60 cents.  The houseguest stayed only one night and Andrew was quick to point we had a lot of bananas on hand. They slowly browned on the kitchen counter.  Brown bananas are an invitation to make Banana Bread.  And since they were a regular part of tea with my Canadian mother, I knew the bread couldn’t have been all that hard to make since my mother considered any time spent in the kitchen was time away from doing absolutely anything else.  You name it and she would have rather done it than step foot in her kitchen. But she was also a paragon of thrift so no ripe banana would have gone unused. 

Monday, September 19, 2016

Meatless Monday Perfected: A Virgin Patty Melt

My Meaty Patty Melt, the recipe is linked here.
         From my very first taste of a Patty Melt, I was hooked.  Cheese-y, Onion-y, Buttery and of course Meaty, the earthy odor of Rye bread rises from the crisp package of ingredients that seem meant for each other. I was smitten at a Friendly’s Restaurant in Rhode Island when I went there for College.  And for years I’ve made pilgrimages to Friendly’s for just that one dish.  A couple of years ago, Friendly’s collapsed and closed all but a few of its restaurants. I almost collapsed with it.  Fortunately, I was able to find a local substitute at a restaurant called Little Estia  (1615 Sag Harbor Turnpike, Sag Harbor NY 11963 Tel:(631) 725-1045.  It’s called a Freddy Melt and while it’s light on the caramelized onions essential to a Patty Melt, it will do in pinch.  And there’s always the option of making one at home…see  My fierce devotion to the Patty Melt drew me to Sam Sifton’s recent Sunday Times Magazine article called “Patty Party”.  There, next to the left of my pride and joy sat a second sandwich, described by Sifton as ‘its modern vegetarian cousin’.  I couldn’t wait to get into the kitchen to try it.