Class April 25, 2010

chef plating our pork tenderloin, risotto-style amaranth and Latin slaw

And I also made a pie.

Key Lime to be exact. It was my contribution to a wonderful dinner cooked and hosted by C&E. E made walnut-encrusted salmon, sauteed brussels sprouts and wild rice. C ran to the store, poured the wine and made the coffee. With friends like that, who needs restaurants? Good laughs, good food.

But I just learned how to button my uniform on the first try...

Our first block of four Sunday classes finished up this past weekend. In the one day, we had four quizzes, a practical exam of identifying produce and a final exam. So, you want to know how I did. In news that disappointed me a little, I only got a B+ when I want very much to get all A's. Our next four week session is Nutrition and Sensory Analysis and I am excited to announce: they're actually permitting us to touch food! And cook it!

Hearty Banana Pecan Muffins

Makes 1 dozen large muffins.

Ingredients

2 cups unbleached all-purpose flour

1 cup wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground coriander

1/2 teaspoon table salt

10 tablespoons unsalted butter, softened

1 cup packed light brown sugar

2 large eggs

1 1/2 cups plain low-fat yogurt

1 1/2 cups finely diced bananas (about 3 small)

3/4 cup chopped pecans

cooking spray or unsalted butter for muffin tins

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, coriander, and salt in medium bowl; set aside.

2. Beat butter and light brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold bananas and pecans into finished batter.

3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.