Banoffee Pie (Remix)

So it’s been awhile. A bit of an understatement, that. Am I back? Who knows, but I do have a high quality camera sort of at my disposal now, so that’s motivation if nothing else. Blah blah blah, straight to the recipe!

Banoffee Pie. I’ve wanted to make one of these for awhile now but I was always turned off by the thought of a “digestive biscuit” crust and a thick layer of caramel. Actually, I was turned off by the thought of making caramel, which I’ve done before and found tedious. And I’m not about to boil condensed milk for two hours in its tin can. I just won’t.



And then I realized that no one is stabbing me with hot pokers to ensure I follow the recipe exactly. I mean, my nature is to find recipes and then disregard them.

So I “remixed” the recipe to include chocolate, which automatically makes it better than the original.



Banoffee Pie (Remix):
1 pkge cinnamon graham crackers, crumbled (I used a hammer on the package. Opened it up, poured it in a bowl, threw away the wrapper—easy!)
6 tbsp butter, melted
3 ripe bananas, sliced
2 cups quality semi-sweet chocolate chips (like Guittard)
2 tbsp whipping cream
2-3 cups whipped cream
¼ c + 2 tbsp caramel sauce

Mix together butter and graham cracker crumbs. Press firmly into a large tart or cake pan. Cover with plastic wrap, weigh it down with a bowl or another pan, put into fridge.

Over a double boiler, slowly melt together chocolate chips and whipping cream. Pour over set crust, spreading evenly over bottom.

Pour ¼ c caramel sauce over the chocolate. Return to fridge and allow to sit uncovered for at least an hour. (The caramel sauce won’t set if it’s store bought but it’s only there for a light caramel-y taste anyway. I added too much sauce and it made the pie really sweet, so I had to cut the pie open and bleed out the caramel. If you want to leave out the caramel altogether, I’m all for it, but a little bit will add a nice dimension of flavor.)

Place sliced bananas over bottom of the tart, working from the outside in. Top with whipped cream and drizzle two tbsp warmed caramel sauce lightly over top. Slice, eat, enjoy!

Kimchi Fried Rice

I wanted to try kimchi so badly (I blame it on watching too many Korean dramas) and this seemed like the most user-friendly vehicle for it. And I love it! I think my apartment will be smelling spicy for the next six years, at least.

Kimchi Fried Rice:

1 cup kimchi, drained and chopped (reserve the liquid!)
3 cups cooked rice
¼ cup green onion, chopped
or
½ cup yellow onion, diced
1 clove garlic, minced
2 tbsp soy sauce
1 tbsp butter (I used Earth Balance vegan “butter”)
½ cup bacon, spam, pork, ham, whatever, diced (OPTIONAL)
3 tbsp kimchi…liquid (broth? Brine? Spicy bath?)
Eggs per person


In a large frying pan sprayed with cooking spray, cook onion, garlic and kimchi for a few minutes. (If using meat, add meat at this point and cook until done). Add butter, soy sauce, and rice. Mix well. Cook until rice is heated through. Add reserved kimchi liquid and salt to taste. Cover and set aside.

Fry one egg over easy per person.

Serve rice with one fried egg overtop.

Serves 2-3

You can always leave out the egg to make it vegan because the rice is good enough on its own. But I do admit, the egg adds a whole other delightful dimension. Yummmm~

And I demand you serve it in a bowl as cute as mine. (If you can find one, HA

Double Chocolate Muffins

Even when I try to avoid carbs during cold months, I fail epically. Don't the muffins make you think of a happy winter wonderland?

Or in my case, Choco Mountain from Super Mario N64. Isn't there a winter course under that same cup? My nerd is showing, anyway.

These muffins have lightly crispy shells and soft rich chocolately insides. They just scream for milk, so make sure you don't use it all for the recipe!

Double Chocolate Muffins:

3 cups flour
3 ½ tbsp cocoa powder
1 ½ tbsp baking powder
1 ¾ cup sugar
1 cup semi-sweet or milk chocolate chips
½ cup dark chocolate, chopped into chunks
1 ½ cups milk
2/3 cup butter, softened
2 eggs
1 tsp vanilla
Powdered sugar for sprinkling

Preheat oven to 350 degrees Fahrenheit

Sift together flour, sugar, cocoa, and baking powder.

In a separate bowl, whisk together butter, eggs, milk, and vanilla.

Combine in a large bowl. Add in chocolate.

Fill cups of muffin tin ¾ full.

Bake 20 minutes.

Makes 18-20 muffins.

--Jirafa

Breakfast Scramble

I was craving something more than a Luna bar this morning. I don't have class until 2 on Tuesdays and Thursdays and these mornings feel like lazy Sundays, especially when it's sunny outside.

This and a pot of tea will get me through my busy, busy day.

Breakfast Scramble:
2 eggs
1 large Yukon gold potato, diced
1 tomato, diced
Parmesan cheese
Salt and pepper to taste
Cilantro

Heat 2 tbsp olive oil in a pan; add potatoes. Cook over medium-high heat, stirring occasionally, until potatoes are browned and cooked through. Beat eggs with a tsp of milk or water; add to potatoes, mixing quickly. When eggs are nearly done, remove from the heat. Add salt and pepper, top with parmesan cheese. Mix tomatoes and cilantro in; serve by itself or in a warm tortilla for a breakfast burrito.

Serves 2

*This would be even better with sausage. Get some high-quality sausage and cook that first, then cook the potatoes in the sausage drippings for an extra savory flavor.

-Jirafa

Spicy Potato "Salad"

I'm not eating mayo anymore but I miss potato salad so much. On a whim, I created this masterpiece of flavor. It uses a deliciously spicy harissa olive oil and BUTTER. YES BUTTER.



But it's worth it you know.

Did I mention it's served hot? Oh savory deliciousness...


Spicy Potato "Salad":

3 medium Yukon gold potatoes, cut into large chunks
1 medium red bell pepper, thinly sliced
1 1/2 cups fresh green beans
2 tbsp butter
***2 tbsp harissa olive oil
1 tsp kosher salt

In a small pot, boil potatoes until JUST fork tender. Add green beans and boil for an additional minute. Drain.

Meanwhile, heat 2 tbsp harissa olive oil in a large pan. Add bell pepper and saute for 3 minutes. Add butter, stirring until melted. Add potatoes and green beans to pan; season with salt. Cook an additional 2-3 minutes, mixing gently.

Serve hot. Serves 3.

The vegetables will still be crisp and crunchy and the potatoes will be just soft enough. If you prefer them softer, boil for an additional minute or so.

***So, harissa olive oil is probably going to be impossible to find. I got mine from Victorine Valley Farms awhile ago and it's no longer listed on their website. I'm still trying to find out if it's a seasonal item or if it's gone for good. Harissa itself is a spicy pepper paste that can be found in supermarkets, so it's reasonable to say that you can blend some harissa paste with regular olive oil to achieve this spicy flavor. Otherwise, some chili pepper paste and garlic will get the job done. I'll have to experiment a little more.

One Year Anniversary! Ice Cream Cake Fail!

Totally late posting, but Monday, November 9 was the one year anniversary of The Giraffe's Eating Quarters AND my 21st birthday! There was no alcohol involved; instead I had my first (AND LAST) ice cream cake.



The labor involved in cutting this bloody cake was just NOT worth it. Even after defrosting for 30 minutes, this cake remained so frozen it defied my housemate's manly strength. The knives got STUCK.

But we won in the end.

--Jirafa

Italian Pasta and White Bean Soup

This is a really wonderful hearty soup to have in the winter time. The leftovers only get better with time and it will go for a long time.

Italian Pasta and Bean Soup:

1 onion, diced
2 cloves garlic, minced
2 carrot, diced
3 zucchini, diced
2 stalks celery, diced
2 16oz cans cannellini/white beans
1 small can tomato pasta (6 oz, I think)
2 cups shell pasta
2 bay leaves
5 cups chicken stock* can substitute vegetable stock
2 cups water
2 tbsp basil/italian seasoning
salt and pepper to taste

Heat 2 tbsp olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and sauté over medium heat, stirring frequently, until the onion is golden. Add the beans, stock and water, zucchini, bay leaves, herbs, and tomato paste. Bring to a simmer, then simmer gently, covered, until the zucchini is just tender, about 10 minutes.

In a separate saucepan, cook the pasta al dente. When the soup is hot, add the cooked pasta and season with salt and pepper. Serve at once.

I like to sprinkle parmesan cheese over sourdough bread slices and broil until the cheese gets browned and then dip these into the soup. Ta~asty!

Serves 6-7

-Jirafa