Bananas Foster Bread

 I hate waiting for things.  Patience has never been a virtue that I possess and lately, I am realizing how much I lack the ability to wait, for anything, ever.

I am the process of waiting to see if good news will be coming my way.  I have about another 9 days of agony so instead of driving myself crazy, I decided to bake.

Today's delicious installment of impatience created Bananas Foster Bread.  That's right, I took the already amazing basic banana bread and punched through the ceiling of flavor (22 Jump Street reference there for my hubby).  

And yes for those of you that already know how to cook, I am sure the pictures of each little step are annoying.  However, I have friends (you know who you are) that have no idea what creaming something means, or sifting, or let's be honest, stirring.  These instructions are for you, my lovely non-domestic gods and goddesses.

Cream together 1/2 c. of butter and 1 1/4 c of sugar. Mix for 2-3 min until well-blended.

While creaming the butter and sugar, in a separate bowl, smash the nanners.  I use the whip beaters on a hand mixer.  It does a nice job of getting most of the lumps out.

Add 2 eggs to the butter/sugar mixture.  Mix until all blended.

Add the nanners and about 1/2 OR 1 tsp of rum extract.

Then add about 1/2 c of sour cream.  This was my Grandma Bette's secret ingredient to super moist banana bread.  And now you ALL know the secret!

Sift in 1 1/4 c flour, 1/2 tsp baking soda, and 1/2 tsp salt.

It should look like a lovely mound of fluffy snow.

Repeat by sifting another 1 1/4 c flour, 1/2 tsp baking soda, and 1/2 tsp salt. Mix until you no longer see any flour then STOP!  Don't over mix.

Pour batter in greased loaf pan.  Or pour into 2 smaller loaf pans.

In a mini chopper or food processor, chop about 1/2 c of pecans (again I'm not a huge proponent for measuring) and 2 Tbsp of brown sugar.

Once the two are chopped together, drizzle in about 1 1/2 Tbsp of melted butter and a healthy dash of dark rum.  We use BBD, which I abbreviate in case children are looking over your baking shoulder.  But you can read about it here--it makes a FABULOUS sangria!  We bought ours in Grand Cayman but any rum will do--really is there such a thing as BAD rum?

Once the butter and rum are mixed in, spread on top of the bread.  Bake at 350 degrees for 50 minutes and check for doneness.  I put a baking sheet under mine in case it started to spill over.

When the timer goes off, cover the top lightly with foil and bake another 20-30 minutes until done.  I check mine every 10 min or so to make sure the middle was cooked.  In smaller loaf pans, the baking time will be shorter.




Melt a couple of caramels with a Tbsp of heavy whipping cream in the microwave. 

Mix after 30 sec in the microwave and add more whipping cream if it is too thick.  Then drizzle to your heart's delight.

Then comes the agonizing wait until it is cool enough to cut....

Valparaiso Darling

When you are flying toward Midway Airport in Chicago during a current tornado outbreak, be thankful when you are redirected to another airport due "Turbulent and violent wind conditions".

That's generally a good rule of thumb.  However, a few weeks ago as I headed to Valparaiso, Indiana, I heard so many complaints, frustrations, and downright nastiness over the delay.

Me on the other hand was all, "WooHoo, we're not gonna die in a freak TornadoPlane, Yah!" Which, I am guessing will be the next big SYFY "B" movie extravaganza.

Also a good note to self: if after a long flight delay and you arrive at your destination mentally exhausted, be sure to check if the rental car you received has automatic lights.  Do not choose to drive through downtown Chicago at 11pm with no headlights.  

I reassured my DH (darling husband) that it was totally ok; that they probably didn't mess with me because they thought I was a gang member driving around with no lights on.  His response: "Sure, I'm sure you were SO gansta in your Ford Fiesta blaring Katy Perry to keep you awake."  Ok, point taken--so check the lights to see if God-Forbid you have you MANUALLY turn them on. Oh, the horror!

Originally when told I was heading to Valpo for work, I thought (Oh goodie the armpit of Lake Michigan).  However, for a foodie--I was pleasantly surprised!

Not only did Valparaiso have a lovely downtown area with quaint shops, live entertainment, a Thursday night wine walk and charming little parks.  It also has Valley Kitchen and Bar.

Valley Kitchen and Bar

Valley Kitchen and Bar is a farm to table dining experience.  When you walk in there is a chalkboard that is updated weekly to inform patrons where their food came from locally that week.  

We came on Tini Tuesday and were forced by adorably perky waitstaff to try the $5 martini specials.  They also make their own vodka so I tried their Lemondrop martini. Let me tell you, if any kid opened a lemonade stand and only sold these puppies, they would be able to buy and sell Bill Gates.  It was the smoothest, easiest martini I have ever had and if I had indulged in more than one, I would have proposed to every person in the restaurant and then passed out-word of caution--they make a STRONG drink.

Next, my table shared the fried pickles, which we were told are a specialty.  They are made with fresh, homegrown pickles and are deep fried with a beer batter tempura.  Dip them in the homemade spicy ranch and then wash it down with another Lemondrop and it's heaven.  Whoops, I mean 1, I only had 1, I think. 

Finally the main course came.  A BBQ pork chop smothered in Carolina-style BBQ sauce.  It was sitting on top of two rounds of twice-baked potato with a splash of coleslaw and a bite of cornbread.  I have no idea how this pig died, but I know it died happy.  The flavor of the meat was so rich and from a probably hand-fed pig that slept on a princess bed (I'm only assuming but it had to be some kind of pig diva to be so delectable and decadent).  By the way, you should absolutely share plates (the chop was the size of a babies head.) There is no way 1 person should eat the whole thing.  Especially if you've been noshing on adult lemonade and fatty pickles.

By all means, get the recommended chef's dessert.  Ours was an espresso ganache on top of a chocolate shortbread with a whipped cream spread, salted caramel and cashew brittle bites.  Every single item was constructed by the head chef that day.  If you could arm wrestle your dining companions into allowing you a bite that had a piece of everyone of those items, I am sure your tongue would have retired right there and said: "ok, you can't top that--we're out."

The owners also have a farm to table pizza place in Valparaiso IN called Tomato Bar.  It is just as wonderful (try their version of BBQ chicken pizza and add pineapple like our server suggested).

Until I can get home and cook lovely bits like these for my friends and family, I am determined to find the best joints across my travels and share.