So, we did end up having enough cookies to make the peanut butter banana cream pie, and pie was made during the delirium following the dinner party. To add to the pandemonium, I also modified David Lebovitz’s chocolate macaron recipe in order to use up the remaining egg whites. Instead of measuring, since my egg whites outnumbered his, I whipped them up in a fury and added some cocoa-ground almonds to the mix. I don’t really use my pastry bag (I’m not even sure if I have one), so they were free form. The french would surely scoff, but.. that leaves more of this sin for me.
I was tempted to use up some buttermilk and make some ice cream, but that would’ve yielded even more egg whites… even more dangerously delicious cookies. I’m considering making a buttermilk sherbet… Maybe I will if there are berries at tonight’s Good Life Thursday at the Bordy vineyards. [Note: it was a fun time, but not due to the market offerings, which were scarce].
I’ll have to ask Chris to weigh in on the pie, as I’ve been too sugared out from the cookies to try it.
We had a lot of soon-to-be-gone bananas, and a half a bag of chocolate chips, and various other sundries, so I gave it a whirl with the grilled lamb and baba ganoush that we finally cooked. The new grill (rescued from someone else’s trip to the dump) is getting its first workout from us tonight! Also substituted some creme fraiche for the sour cream in the banana bread and used a cake flour to keep it light since my bread pan has begun to flake off its coating. Gross.
Earlier today, I tried no-knead bread, using a lot of whole wheat flour. I may become a convert. Easy tasty bread. Followed the recipe from Macheesmo http://www.macheesmo.com/2008/10/life-changing-bread/, but the recipe has made the rounds on various other blogs as well. (variation 1 variation 2 variation 3) Already planning on making another loaf of this to go with some dinner later in the week, which is well and good since the recipe does take planning…
We used a large cast iron skillet to cook it. We don’t have a dutch oven, but a cast iron purchase may be on the horizon. It meant that we missed out on the step where you cook it with the lid on, but we still ended up with a lovely loaf with a chewy crust.
The recipe is attributed to Jim Lahey. I still have trouble reading that name without thinking of Trailer Park Boys…