Recipe: Malagary Banana Fritters
Summary: A generous dose of vanilla adds a wonderful fragrance to these fritters, which are crispy on the outside, gooey on the inside, and really quick to make. They’re a paleo version of a traditional banana fritter eaten in Madagascar, where many of the world’s vanilla beans are grown. These fritters are way more exciting than banana bread, so next time you find yourself with a few ripe bananas, this is what I think you should do with them!
- • 3 ripe bananas
- • 2 teaspoons pure vanilla extract
- • 1/2 cup almond flour
- • 1/4 cup tapioca flour
- • 1/4 teaspoon baking soda
- • Pinch of flaky sea salt
- • Ghee, for frying
- • Toasted sesame seeds, for serving
- • Honey, for serving
- 1. Line a large plate with paper towels.
- 2. Mash the bananas in a medium-size bowl with a fork or potato masher until only small lumps remain. Add the vanilla, almond flour, tapioca...
Recipe: Savory Winter Vegetable Crisp
Summary: Here’s a delightful dinner pie, especially for those who shy away from making pie pastry. Instead of a pie dough, you make a crumb crust from crackers and panko bread crumbs—no more difficult than making a graham cracker crust. About half the crumbs are pressed into your pie pan and prebaked, again like a graham cracker crust, and the rest is sprinkled over the top. What goes between the layers is a delicious medley of winter vegetables moistened with a touch of broth and a dab of cream. It’s really good, and quite adaptable to the larder.
- CRUMB CRUST:
- • 1 cup finely crushed Ritz crackers or other “buttery” crackers
- • 1 cup panko bread crumbs
- • 1/2 cup grated Parmesan cheese
- • 2 tablespoons all-purpose flour
- • 8 tablespoons (1 stick) unsalted butter, melted
- • 2 tablespoons olive oil
- • 1/2 large onion, chopped
- • 1 1/2 cups halved (or quartered, if large)...
Recipe: Vegetable Pot Pie with a Pumpkin Biscuit Crust
Summary: One of my first professional cooking jobs was head cook and bottle washer at a group home for kids, where everyone—and every meal—was vegetarian. It was an ongoing challenge finding dishes that pleased all the kids and staff, but whenever I would make versions of this meatless pot pie I knew there would be only compliments. It’s that delicious.
- • 1 recipe Pumpkin-Sage Biscuit Crust, prepared as instructed in step 1
- • 4 tablespoons (1/2 stick) unsalted butter, plus 2 tablespoons additional melted butter for the biscuits
- • 2 leeks (white and pale green parts only), chopped
- • 2 celery ribs, thinly sliced
- • 1 smallish green or red bell pepper, seeded and chopped
- • 8 ounces white mushroom caps, sliced
- • 1 carrot, peeled and cut into thin rounds
- • 3 cups vegetable broth
- • 2 cups peeled and cubed winter squash
- • 1 1/2 cup frozen green peas (no...
Recipe: Pumpkin-Sage Biscuit Crust
Summary: When you’re in the mood for something other than a flaky top crust, these biscuits make a gorgeous variation for almost any saucy pot pie. They’re the crowning glory for one of my favorites, the Vegetable Pot Pie. Makes enough to cover 1 large dinner pie
- • 2 cups all-purpose flour
- • 1 tablespoon sugar
- • 2 teaspoons baking powder
- • 1 teaspoon crumbled dried sage
- • 3/4 teaspoon salt
- • 1/2 teaspoon baking soda
- • Pinch of ground cloves
- • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
- • 1/2 cup cold buttermilk
- • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- • 1/4 cup cold whole milk
- 1. Combine the flour, sugar, baking powder, sage, salt, baking soda, and cloves in a large mixing bowl. Add the butter and toss to coat with the flour. Using a pastry blender, cut the butter into the dry mixture until it is well combined, with...