Hi Everyone!
Just back from more than a week of travel to Texas and Virginia to visit my parents. It was interesting to see the different forms early spring takes in the two states. In Texas, the wildflowers, especially Indian paintbrush and bluebonnets, were just gorgeous. I was lucky to be there during the 2-4 weeks the bloom happens each year. I haven't been in Virginia during April in a long time and the gardens were a riot of color, primarily the work of rhododendrons and azaleas.
1. Banana Pudding
I discovered banana pudding on my trip to Texas, where they use Chessmen Pepperidge Farm cookies instead of vanilla wafers. Of course I always knew this dessert existed but it wasn’t really on my radar: my mom never made it, I had never made it, and it’s not something you learn at le Cordon Bleu. My southern paternal grandmother probably made it, most likely with Cool-Whip and vanilla pudding mix. I wanted to avoid those ingredients and make a pudding base with a lovely pastry cream, then fold in whipped cream to lighten it. So that's what I did. And wow, it turns out I love banana pudding!
Now, I have heard that in some parts of the south, banana pudding is served warm with a meringue topping. That is a topic for another day, but I am intrigued and want to try it.
My Banana Pudding
Pastry Cream:
2 c whole milk
2 t vanilla bean paste
4 T cornstarch
¼ t kosher salt
½ c granulated sugar
4 egg yolks
2 T unsalted butter, cubed
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2 c heavy whipping cream
1 package vanilla wafers or Chessmen cookies
6 ripe bananas, sliced ½ inch thick
Make pastry cream first. Heat the milk, half the sugar, and vanilla bean paste in a medium saucepan.
In a mixing bowl, whisk together cornstarch, salt and remaining sugar. Add the egg yolks, whisking until smooth and pale yellow, about 1 minute. Add about half of the hot milk to the egg mixture, whisking all the time. Pour the egg/milk mix back into the hot milk pan and whisk constantly over medium heat until thickened. To cook the cornstarch thoroughly, it will need to come just to the boiling point, so you will see a few bubbles break the surface. Cook for 1 minute more. If it’s allowed to boil vigorously, it will curdle. Off heat, whisk in the butter.
Strain pastry cream through a not-too-fine sieve into a heatproof bowl. Cover with plastic wrap, pressing the wrap directly onto the cream so a skin doesn’t form on top. Refrigerate until cold, about 2 hours. When ready to use, whisk to smooth.
Whip cream, using a hand mixer or a stand mixer fitted with the whisk attachment, until soft peaks form. Whisk ½ of the whipped cream into the cold pastry cream. Gently fold in the rest of the whipped cream until combined.
In a large bowl, trifle dish, or a baking dish with high sides, layer the cookies, banana slices, and custard. Repeat layers. Refrigerate at least 2 hours or overnight. Top with crumbled cookies or whipped cream.
2. Hummingbirds
Am I bird-obsessed? Maybe. Turns out it’s a thing: as people age, they become more interested in birds/birding. I looked into it! There are several reasons put forth to explain this phenomenon but the one that appeals to me most is that as we get older, we develop more of an appreciation for the natural world. We slow down and notice. I hope that’s me. Anyway, I hung a hummingbird feeder outside my kitchen window. Watching the little guys come and go brings me great joy as I’m cooking or washing up. At first, they were shy and wouldn’t come close, although I saw them flitting about the yard. Eventually, they got accustomed to me and eagerly feed as I watch. I’ve tried several feeder designs and find this one to be the least ugly and unobtrusive while being very effective at attracting the little birds. It’s also easy to clean, which is a bonus since I scrub and refill mine twice a week. Try to avoid soap when cleaning the feeder as it can leave a residue which can be harmful to the birds. I use very hot water and a brush to get into the nooks and crannies. I find that in hot weather, I need to clean the feeder more frequently.
And don’t buy hummingbird food. Just mix ¼ cup granulated sugar (not honey and not brown sugar, which can promote dangerous microbial growth in the syrup) with 1 cup hot water. The water is heated only to dissolve the sugar crystals completely, so a boil is not necessary. Stir, let the mixture cool, and fill your clean feeder. Also avoid adding red food coloring which is unnecessary and can harm the birds.
The feeder I recommended above comes in a set of two. Hummingbirds are very territorial so hanging two feeders will keep everyone happy.
3. Linen shirt
J. Crew continues to impress me with attractive wardrobe additions at reasonable prices. I recently purchased this linen shirt in French Blue. Love. I know the v-neck looks very low on the model, but in real life, it is not. The linen is nice quality and this shirt is a welcome upgrade from my usual t-shirts. And it’s on sale. It also comes in a lovely green (and white and black). I highly recommend.
4. A Spring Pasta Dish
Use it or lose it. Asparagus is not around for long so I am trying to get good and tired of it before the season ends. The following recipe is like a little taste of spring in a bowl. If you don’t have ramps, just omit them or add green onions instead.
Asparagus Snap Pea Pasta with Lemon Butter and Ramps
12 asparagus spears, tough ends trimmed, cut into 1-inch pieces
3 oz sugar snap peas
A small bunch of ramps (optional) or green onions, trimmed, white parts and green, cut into 1-inch pieces
10 oz orecchiette or other pasta shape
4 T unsalted butter
2 T olive oil
Zest of one lemon, or more if you like
1 T lemon juice
Kosher salt and black pepper
½ c grated Parmesan
Fresh basil for garnish
Bring a large pot of water to a boil. Add 1 tablespoon of salt. Prepare a large bowl of ice water. Blanch the asparagus for 2 minutes, then remove with a slotted spoon to the ice bath. Repeat with snap peas. Repeat with ramps but blanch only for 30 seconds. Drain vegetables and set aside.
Bring water back to a boil and cook pasta to al dente according to package directions. Drain, reserving ¼ cup pasta water.
Add butter and olive oil to a large skillet and heat to melt butter. Add the lemon zest and juice, then the cooked pasta. Season with salt and pepper and stir to combine. Add blanched vegetables and a little pasta water if it seems dry. Stir gently and heat through. Add parmesan and garnish with basil. Enjoy!
Until next week, happy cooking!
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