South Dakota Magazine Recap

It is that time of year when things start to get a little cray-cray. Thanksgiving is just around the corner, and then there is no stopping Christmas and all of the many holiday events. Throw in a little year-end business and a few bouts of bad weather, and before we know it 2014 will be done.

Before I get caught up in that whirlwind, maybe I should do another South Dakota Magazine Recap. I have shared several recipes (and a few stories) online with South Dakota Magazine since my last update in early April.

For Easter, I considered a new tradition of layering asparagus, ham, and pasta with cheese and a creamy sauce. Ham and Asparagus Lasagna is a perfectly elegant comfort food worthy of a Spring holiday table.

Cinco de Mayo was observed with simple Sausage and Feta Tacos. The day is a celebration of a Mexican military victory and more than just party with "2 for 1" margarita deals.

My husband was fearful that I would give up his prime asparagus hunting ground when I shared some of his wild asparagus secrets. If you are lucky enough to receive a bouquet of freshly cut wild asparagus, I recommend trying Asparagus Ravioli in Parmesan Broth.

I am happy to report that as summer dawned, the snakes in my backyard seemed to move on. Harvest of strawberries and rhubarb for Strawberry Rhubarb Crumble Bars was uneventful...and the bars were delicious.

Nilla is still living in town with us, and before the snow, I noticed a new hole in my cleared-for-fall garden. She must still be digging for worms. I should have taken her fishing for some walleye to make Lemon Butter Fish.

Avocado Toast with Radish Salad pulls from produce both local, and not. Sourcing my food from whatever origins are available for the tastiest options is my "diet" plan.

I didn't get a great spinach harvest from the garden this year, but did manage enough for a few Spinach and Garlic Vinaigrette Salads.

Keeping cool was easy this summer with the Asian influenced Peanut and Cucumber Salad.

If I want to kiss my husband, I need keep my toothbrush handy whenever Bleu Cheese and Bacon Potato Salad is on the menu.

Scrambled Eggs with Pesto and White Beans is a powerhouse for breakfast and an excellent place to start while working toward those big dreams for the day.

In September, I guided Laura from the South Dakota Magazine offices through a south-central South Dakota adventure and made time for some Pho-ish Soup.

Homecoming revealed a little background of a long ago spontaneous pancake party in Colome, and I shared the story with the puffed pancake of a Dutch Baby with Caramel Sauce and Bananas.

As the winter allows Hubs more time at home in the evenings, I can't wait for movie night and Pomegranate and Popcorn.

Pumpkin Black Bean Soup is a perfect fall bowl of comfort. Topping this rich, savory soup with crumbled queso and sliced green onions enhance the earthy flavors.

And, finally, I have the tart jewel of your Thanksgiving table: Homemade Cranberry Sauce, even though I kinda miss the nostalgia of those perfect rings on the log of sauce from the can.

Whew. What a list of amazing recipes! I hope you have had the opportunity to enjoy a few, and I can't wait to share more On My Plate and with South Dakota Magazine.

National Peanut Butter Lovers Month

Did you know that November is National Peanut Butter Lovers Month? No? Neither, did I. Until yesterday. Yesterday, I noticed a tweet about #pblovers, and my interested was piqued.

I can't say that my preference for peanut butter falls into the big puffy heart love stage. I like it. I think it can be fabulous. Occasionally, I crave it, but it isn't something that I HAVE TO HAVE on a daily basis.

Hubs has a thing for peanut butter pie, and I have made several. There was Chocolate Peanut Butter Banana Cream Pie recreated after hearing a woman in the diner booth behind me beg for the recipe. Jennifer Perillo's heartache and Pie for Mikey inspired me to make a friend's Peanut Butter Pie. And, both Black Bottom Peanut Butter Pie and Chocolate Peanut Butter Pie with Pretzel Crust celebrated Pi Day.

It wouldn't be Christmas without Peanut Butter Bon Bons. Peanut Butter Sheet Cake graced a puppy birthday party. I ate my weight in Chocolate Frosted Peanut Butter Rice Krispie Treats. And, even though they start with a box mix, Peanut Butter Brownies are always a treat.

While Hubs can eat enough Reese's Peanut Butter Cups to kill a small horse, I can take them or leave them. I won't, however, turn down a peanut blossom cookie topped with that iconic chocolate Kiss. I spread toast thick with peanut butter (smooth perferably) and drizzle with honey or add another decadent layer with a smear of Nutella. Sometimes, I do eat peanut butter with a spoon.

One pairing for peanut butter that I think is absolutely perfect is Banana Bread. There is just something about slathering the rich, nutty butter over a slice of dense, sweet homemade banana bread. Do you know what takes it over the top? Bacon.

I know. Bacon has been so over done. After all, who really needs bacon lip balm? But, trust me. Do it. Peanut Butter and Bacon Banana Bread Sandwiches can inspire love.

Peanut Butter and Bacon Banana Bread Sandwiches

(adapted from Everyday with Rachael Ray)

4 tablespoons unsalted butter, softened

1/2 cup brown sugar

2 eggs

2 teaspoons baking powder

1/2 teaspoon salt

2 ripe bananas, mashed

1/4 cup pure maple syrup

2 cups flour

1 cup walnuts, chopped

For sandwiches:

smooth peanut butter

bacon, cooked until crisp

Preheat oven to 350F. Spray a 4.5"x8.5" loaf pan with baking spray.
Cream butter and brown sugar.
Add eggs, one at a time, and beat until fluffy.
Add baking powder and salt.
Stir in bananas and maple syrup.
Add flour and mix just until blended.
Stir in walnuts.
Pour batter into prepared pan.
Bake for 45 minutes, or until toothpick inserted in the center comes out clean.
Allow bread to cool in the pan for 10 minutes, then invert onto a rack and let cool completely.
For sandwiches: slice 1/2-inch thick slices from the bread. Spread with peanut butter and top with bacon.
(Reserve remaining banana bread for snacking...or more sandwiches.)

Hop to It

Do you have a dessert for your Easter menu?

No?

If you aren't chocolated out by Cadbury Eggs, I have the perfect solution.

Milk Chocolate Banana IceBox Cake.

Hop to it.

Milk Chocolate Banana IceBox Cake

(from Martha Stewart Magazine)

15 ounces milk chocolate, chopped (I had 2 of those LARGE Hershey Bars with Almonds...which were 16 ounces, but oh well.)

5 large egg yolks

3 cups heavy cream

20 graham crackers

4-5 ripe bananas, sliced 

Garnish: whipped cream and chocolate shavings

Place chocolate in a heat-proof bowl.
Place yolks and a pinch of salt in another heat-proof bowl.
Bring cream to a simmer in a medium saucepan. (simmer, NOT boil)
Slowly pour cream into bowl with yolks, whisking constantly.
Return to saucepan over low heat.
Cook, stirring constantly, until mixture is thickened, about 8 minutes. (Mixture should not boil.)
Immediately strain through a fine sieve set over chocolate.
Stir until chocolate melts and is smooth. (Whisking works best.)
Refrigerate until thick, about 4 hours.
Line a 5-by-10-inch loaf pan with plastic wrap.
Spread 1 cup chocolate mixture evenly into bottom of loaf pan.
Top with a layer of 4 graham crackers, trimmed to fit.
Spread 1/2 cup chocolate over tops, and cover with some bananas.
Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers.
Repeat with remaining chocolate, bananas, and graham crackers until the pan is filled.
Finish with graham crackers.
Cover with plastic wrap and refrigerate OVERNIGHT.
Uncover, and turn out onto a serving platter. 
Remove plastic wrap.
Garnish with whipped cream and chocolate shavings.
Cut into slices to serve. (Serves 8 to 10)
**NOTE**I didn't measure my layers of chocolate pudding exactly and didn't need all 20 graham crackers and only had one layer of bananas (about 2 whole bananas). I have presented the ingredients exactly as stated in the magazine, but you may need to alter them if you wing it like I did.

This One Goes Out to the Lady In the Booth Behind Me

About a week ago, I was having lunch out of town and overheard...(Yes. I am admitting to being a snoop. I mean, really, while dining alone, what else do you do other than people watch and eavesdrop? I carry a book with me, but seldom really dig into it. The people around me are just too interesting.)...anyway, I overheard the waiter telling the The Lady In the Booth Behind Me that there was a new pie that day. Chocolate Peanut Butter Banana Cream Pie.

My fork dropped back into my Southwestern Grilled Chicken Salad. It had been the lunch feature of the day, and while the chicken was tender and juicy and the cilantro sauce was a bright burst of flavor, the rest of the salad had me thinking that it was a mistake to fall for the waiter's enthusiasm as he suggested it. Yet...that same enthusiasm for a pie was about to grab me and not let go. What can I say? I am a sucker.

The Lady In the Booth Behind Me ordered the pie with two forks to share with her husband. My back was to them, but I listened intently as they yummmed and mmmmmmed and moaned and groaned over the pie. I couldn't see the slice of heaven that was the center of these orgasmic gasps, but I knew that I had to sample this myself. Had to.

The waiter returned and chatted with the couple. The Lady In the Booth Behind Me begged him to ask the chef for the recipe. He politely declined. She flirted and cajoled him. He held his ground. She did everything except throw dollar bills at him. He was firm. And, just as I was about to grab him by the apron and demand my slice of the pie, he FINALLY moved to my table. I think it surprised him when I pushed aside my half-eaten salad and asked for pie. That pie. The Chocolate Peanut Butter Banana Cream Pie that made The Lady In the Booth Behind Me babble and moan and beg. I refrained from demanding that he rush to the kitchen RIGHT NOW when he told me that there might only be one slice left. One slice? It.Must.Be.Mine. Nobody else could have it. Go. Get it. Right now. (Really, I was calm and polite. Really.)

And when that slice of Chocolate Peanut Butter Banana Cream Pie came to my table, it wasn't, at first glance, a beauty. This pudding pie was made up of muddy colors and slumped a little in its homemade graham cracker crust. The whipped topping was a little too stable to be real and the drizzle of chocolate sauce over the top seemed a bit like overkill. It, truthfully, was a pie that I probably would have passed by if I had been peering into the pie case. Sinking my fork into the creamy layers of chocolate and peanut butter puddings divided by a course of bananas, I tentatively took my first bite. Ooooh!!! This is what the yummming and mmmmmming and moaning and groaning was about. What a PERFECT flavor combination! The Lady In the Booth Behind Me was right. This was a slice of heaven.

I knew immediately that I would have to find a way to recreate this pie for my husband. Chocolate Peanut Butter Banana Cream Pie is just his kind of dessert. I think that it could even spur a marriage proposal...if we weren't already married. So, for Valentine's Day, I made my own Chocolate Peanut Butter Banana Cream Pie to share with Hubs after our simple meal of steamed Crab Legs with drawn butter, Spinach Twice Baked Potatoes, and a tossed salad. He yummmed and mmmmmmed and moaned and groaned. I knew he would. His mouth was full, or he might have proposed again, too.

And now, for The Lady In the Booth Behind Me, I am sharing my version of Chocolate Peanut Butter Banana Cream Pie. There is no longer any need to beg and flirt with the waiter. Here is how you can recreate that slice of heaven On YOUR Plate.

Chocolate Peanut Butter Banana Cream Pie

(adapted from Love and Olive Oil's Peanut Butter and Dark Chocolate Puddings)

**This recipe makes enough filling for 2 pies or 1 pie and some ramekins of pudding to sample right away. (Guess which one I did?) I would reduce the amounts for you to only create one pie, but honestly, I am not a baker and think it is best for me not to mess with the science of ingredient proportions.

2 graham cracker crusts (use your own favorite recipe or a purchased one...this time, I went with Keebler.)

Banana layer:

2 to 3 bananas, sliced 

1 to 2 tablespoons lemon juice

Peanut butter pudding:
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy (smooth) peanut butter (I used Jif because that is what I had, but the original recipe calls for NATURAL peanut butter.)
1 teaspoon vanilla extract

Chocolate pudding:

6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces semi-sweet chocolate, chopped (I used Ghiradelli semi-sweet chocolate chips, again because that is what I had.)
1 teaspoon vanilla extract

Topping:
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar

If making homemade graham cracker crust, prepare according to your recipe.
Slice bananas into a bowl and toss with lemon juice, set aside.
For Peanut butter pudding:
Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding between 2 graham cracker crusts (or fill ramekins with about 1/3 cup each). Chill uncovered while preparing chocolate pudding.
For chocolate pudding:
Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. 
Arrange banana slices in a single layer over the peanut butter pudding layer.
Spoon chocolate pudding over bananas and peanut butter pudding, dividing equally between pie crusts (or layer in the ramekins...about 1/3 cup each). 
Chill pies uncovered until cold, at least 2 hours. (May be made up to 1 day ahead.)
Just before serving prepare topping:
Whisk cream and powdered sugar in medium bowl to soft peaks. 
Dollop each slice of pie generously and serve.

Going Bananas

It's beautiful. The sun is shining on a 70+ degree day. Then, the clouds roll in and a thunderstorm builds; tornadoes loom; the skies are angry as the temperature drops and the weather changes. Hours later, Mother Nature turns the rains to ice, and the cold winds bring the blinding, blowing snow of a blizzard which closes interstates, schools, and offices. However just a day later, winter weather warnings once again give way to sun, clear skies, and spring temperatures...only to have the threat of more snow on the horizon of the forecast.

Yes, that is a week of weather in south central South Dakota. It is bananas. In spite of the clean living of most of our residents, we are at the mercy of what seems to be a PMSing Mother Nature. Well, I know what I want when PMS comes knocking at my door: cake. Roasted Banana Cake with Brown Butter Frosting has the best frosting ever, and we all know that frosting MAKES a cake. Let's bake some up as an offering to crazy old Mother Nature. Let's hope that Roasted Banana Cake On My Plate will save us from going bananas with the ever changing weather.

Roasted Banana Cake with Browned Butter Frosting

2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 tablespoon butter, chilled and cut into small pieces
2 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
Baking spray with flour
Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup cream cheese, softened
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

Preheat oven to 400°.
Combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.
Reduce the oven temperature to 375°.
Combine 2 1/4 cups flour, soda, and baking powder in a medium bowl.
Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl.
Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs; mix well.
Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
Pour batter into a 13 x 9–inch baking pan coated with baking spray.
Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly.
Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth.
Spread frosting over cooled cake. Sprinkle with pecans.