Banana Bread

I’m not excited about this or anything. Somebody asked me for this recipe, which I adapted from a cookbook a long time ago. Since I went to the trouble to type it up, I figured I’d record it here for posterity. My kids don’t like nuts, so it’s got none. Should you enjoy nuts, feel free to add them!

1 stick butter (softened)

• 3/4 cup sugar
• 1 large egg (2 medium)
• 4 TB milk
• 1 tsp vanilla
• 2 Cups flour
• ½ tsp salt
• 1 tsp baking soda
• About 2 cups mashed banana

 Mix butter and sugar until fluffy

Add egg, milk, vanilla

Add combined dry ingredients

Stir in banana

Bake 1 hour at 350 in a loaf pan prepared by greasing, then lining with sugar or cinnamon/sugar

Curtis Stone Needs to Bottle It

Take Home Chef’s (TLChannel) Curtis Stone appears to be exuding some serious shit, pheromonically speaking. I’ve noted for some time now that – oops! – all the ladies’ panties seem to magically disappear when he’s around. Never mind that they’re supposed to be cooking a lovely, Chef-Curtis-Assisted-Surprise dinner for their husbands, the show’s premise. They coo, they giggle, they lose the power of speech, they flirtatiously help him stir the bechamel.

Today really clinches it though: today’s featured person is a GUY. A straight guy who is gazing adoringly into Curtis’ eyes. (Curtis’ perpetual bedhead is looking particularly crunchy today.) Curtis had better not drop the soap is all I’m sayin’, straight guy or no.

He needs to figure out how to bottle it.

Yummy French Cuisine Right Around the Corner

Last night we headed out for dinner with no destination in mind. James said, “Let’s go to Roswell Road and either turn right or left then just pick something.” We turned right. And there was La Petite Maison! We’d noticed this new (7 mos old) place a few weeks ago and decided to try it. It has the potential to be a great addition to the Sandy Springs food scene, with maybe a few adjustments.

The space is pretty and well designed, small, with an enclosed patio that I imagine will be al fresco May to October. Inside is a very romantic little dining space, with beautifully renovated restrooms (especially if you enjoy a complimentary butterscotch while “seated”). 

I call this place “promising” because there are some adjustments they need to make, diversifiying the menu a little, and sharpening up the leisurely service (which I really think was not negligent but an attempt at a “real” French dining experience). 

The thing that really made me think this place will grow, adjust, and succeed was the smoked salmon appetizer (Saumon fume et sa crème fouettee). At $16.50, it was expensive, but plenty for two. And it was a total Work of Art. Lovey fresh salmon draped diagonally across a large square platter, surrounded by citrus (lime and grapefruit sections, sliced key limes and kumquats), grenadine-pickled onion slices, and tiny scoops of apricot sorbet. There was very thick whipped cream (creme fouettee), but who’s counting. Lovely.

We split the special entree, Monkfish in a brown butter sauce with vegetables. Very nice and satisfying, comfort food rather than showstopper cuisine.

We were surprised that there was no fromage plate, either as an appetizer or dessert course. As I said, there are tweaks needed for this place to become a real standout.

All in all, it was a lovely, romantic, delicious meal. I hope this place gets increasing attention and becomes a Sandy Springs staple.

Entrees are in the teens (pasta) up to 39.50 for filet with foie gras…mostly in the 20-25 range.