quote:

So anyway Sheena, have you been to the Whole Foods by Park Royal and tried any of that creme brulee french toast yet?

No, yesterday I went to the Aquatic Centre and signed up for some personal training! Seriously!

If you are on the North Shore you should call in, it is an amazing centre.

We do shop at Whole Foods - but selectively. They have such a good selection of oganic produce, and Terry buys his almond butter there (they have a machine).

I do try to avoid the whole deli/cheese/bakery end of the store!

quote:

foodie perverts

foodie perverts? FOODIE PERVERTS????

And I thought I had heard just about every culinary term.
I know we just recently started the self-help room for those of us suffering from STOD. Maybe we can get one going for us "Foodies" (sounded better than us "Perverts").

Looks like I'm cross addicted.

[QUOTE]Originally posted by Torile:
foodie perverts? FOODIE PERVERTS????
And I thought I had heard just about every culinary term.QUOTE]

My favorite term is actually to do with those gorgeous photos you get in magazines and cookbooks. The glistening gravy, those beautifully composed table settings, the garnishes enhancing the presentation.
Food Pornography.

I'm in.

OK - now you have all gone too far! Foodie perverts, indeed! Wouldn't it be fairer to designate as foodie perverts those who just don't understand the wonders of creme brulee french toast, or gorgonzola stuffed meatloaf -- those unnatural souls who eat only to live, and don't understand the tantalizing pleasure one can get just READING these recipes -- not to mention the sybaritic joy that comes with the first taste of a new recipe succesfully prepared?

Thanks to Palma for pointing to this thread for those of us not in the know about the banana bread code name! But we should really keep it our not so dirty little secret - so we can wow our friends and relations with our finds.

In the spirit of the original request and to accomodate all the foodie perverts, I offer my Banana Cake...

Perfectly Delicious Banana Cake
This has been adapted from the Silver Palate Cookbook. It uses the same cream cheese frosting as their Carrot Cake, but once for a serious chocoholic’s birthday, I substituted chocolate frosting. This is not a really high layer cake, if you want something really dramatic, make a third layer by taking half the quantities and adding to these. I've done it and it works - but it helps to have 3 identical cake pans.

2 sticks unsalted butter
1 cup granulated sugar
2 eggs
1 cup mashed ripe bananas (about 2-3)
1 3/4 cup flour
1/2 teaspoon salt
2/3 tablespoon baking soda
5 tablespoons buttermilk
1 teaspoon vanilla extract
Cream-Cheese Frosting (recipe follows)
1-2 ripe, but without bruises/brown spots, bananas

1. Preheat oven to 350°F. Grease two 9-inch layer cake pans lined with parchment paper.

2. Cream butter and sugar together until light and fluffy. Add eggs, one at t time, beating well after each addition. Add mashed bananas and mix thoroughly. I use a Kitchen Aid stand mixer to mix all of this.

3. Sift dry ingredients and add to butter/egg mixture. Stir until flour has been incorporated completly, then add buttermilk and vanilla. Mix for one minute.

4. Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.

5. Cool in pans on a rack for about 10 minutes, then unmold and cool on rack for an additional 2 hours or until completely cool. Place one layer on a cake pedestal or serving platter and frost with the Cream Cheese Frosting. Arrange slices of banana over the frosting, close together but only one layer. Cover with the second layer and frost the sides and top of the cake. (approximately 10 to 12 portions)


CREAM-CHEESE FROSTING

8 ounces cream cheese, at room temperature
6 tablespoons sweet butter, at room temperature
3 cups confectioners’ sugar
I teaspoon vanilla extract
juice of 1/2 a small lemon

1. Cream together cream cheese and butter in a mixing bowl.
2. Slowly sift in confectioners’ sugar a little at a time and continue beating until fully incorporated. Mixture should be free of lumps.
3. Stir in vanilla and lemon juice.
Frosting for a 2-layer cake


enjoy,
-Krista

Krista, thanks for bringing this thread back on track. I have no idea how it got hi-jacked into an obscene brunch ideas thread.
MotherJudy -- I suspect there are lots of ST members who consider an evening of reading cookbooks to be a wonderful time. Provided there's lots of food porn of course.

Oh Lord. I'm starting to look at myself in a whole new light.
I am a pervert and I like porn!!!!!

quote:

Originally posted by Torile:
Oh Lord. I'm starting to look at myself in a whole new light. I am a pervert and I like porn!!!!!

You're a foodie pervert honey, and you like food porn. AND being an ST member, you're also a Travel Slut. Hold your head high.

But I"m starting to feel really embarassed that I have posted more on the Food board than all the travel boards combined.