Banana Cake

Puso & Inihaw 006

Fish Gulay Banana Kek 013



1 and 1/2 flour

1 cup sugar

1 tsp baking soda


3 medium very ripe Bananas

1/2 cup mayonnaise

1 egg

Optional: Walnuts

Mix dry ingredients to wet ingredients.

Butter or spray round pan. Pour mixture.

Top with wanuts if desired

Bake at 350 degrees F for 45 minutes.

Let it cool.

Sprinkle with confectioner’s sugar.

Sisisg Banana Cake Turbot 003

To make Chocolate Ganache:

100 ml Heavy Cream

100 grams Choclate OR 4 Chocolate Squares (I used Baker’s Secret), chopped

Simmer the heavy cream on stove. Remove from heat. Add chocolate and slowly mix until smooth and shiny.

Let cool.

Pour over cake.


Sesame Tofu


      • 14 ounces extra firm tofu
      • 1/4 cup cornstarch, for dusting
      • canola oil ( for frying)
      • 1/2 cup sesame seed, lightly toasted
      • 1 bunch scallion, trimmed and cut into 1-inch pieces


    • 1/3 cup honey
    • 3 tablespoons tamari soy sauce
    • 3 tablespoons finely minced gingerroot
    • 2 tablespoons sesame oil
    • 2 tablespoons rice wine vinegar
    • 2 finely minced garlic cloves
    • 1 -2 teaspoon red chili pepper flakes


  1. Wrap tofu with paper towels and place on a cutting board.
  2. Put a heavy plate on top to press out liquid for approximately 20 minutes.
  3. Stir sauce ingredients together in a saucepan.
  4. Simmer sauce while you cook the tofu.
  5. Dry drained tofu with paper towels and cube.
  6. Dust very lightly with cornstarch.
  7. Heat 1″ oil in deep frying pan.
  8. Fry tofu in 350 degree F oil until golden brown.
  9. Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.


ImageTofu 007

Barefoot Contessa’s Salmon & Guamacole Sandwich

Carlo n Linda Salmon 001Image
8 slices applewood-smoked bacon (8 ounces)
2 ripe avocados, seeded and peeled
1/4 cup freshly squeezed lime juice (2 limes)
4 scallions, white and green parts, chopped
1/4 cup minced red onion
1 tablespoon jalapeno pepper, seeded and minced
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
Four (6-ounce) salmon fillets, skin on
Good olive oil
4 individual ciabatta rolls
Baby arugula leaves Directions Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon on the rack. Roast for 15 to 20 minutes, until browned. Remove to a plate lined with paper towels. Meanwhile, prepare the guacamole. Place the avocados, lime juice, scallions, red onion, jalapeno pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl and mash roughly together with a fork. Taste for seasoning; it should be very highly seasoned. Set aside. When the bacon is done, heat a dry cast-iron skillet over high heat for 5 minutes. Pat the salmon fillets dry with paper towels, brush them all over — top and bottom — with olive oil, and sprinkle generously with salt and pepper. Place the fillets in the skillet skin side up and allow them to cook without disturbing them for 2 minutes exactly. With a metal spatula, carefully turn the fillets and cook for 2 more minutes. Transfer the skillet to the oven for 2 minutes (time it carefully!). Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes.

While the salmon rests, cut the ciabatta rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, until lightly toasted.

To assemble the sandwiches, place the bottoms of the ciabatta rolls on a board and spread each with 2 rounded tablespoons of guacamole. Remove the skin from the salmon fillets, cut each fillet in half crosswise, and place both halves on top of the guacamole. Add 2 slices of bacon, a handful of arugula, and a sprinkling of salt. Spread another rounded tablespoon of guacamole on the underside of the top bread and place on top. Continue arranging all the sandwiches. Cut each sandwich in half diagonally and serve warm or at room temperature.


Barefoot Contessa’s Green Beans Gremolata

1 pound French green beans, trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons good olive oil
Kosher salt and freshly ground black pepper Directions

Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.

When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.


 Foolproof Dishes 017

Barefoot Contessa’s Easy Tomato Soup & Grilled Cheese Croutons

Barefoot Contessa’s Easy Tomato Soup & Grilled Cheese Croutons

3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
½ cup orzo
½ cup heavy cream
Grilled Cheese Croutons (recipe follows)

In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

Serve hot with Grilled Cheese Croutons scattered top.

Serves 4 to 6

4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated

Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.


Guy Fieri’s Southern Collard Greens

Guy Fieri’s Southern Collard Greens
NOTE: I followed this recipe but I used smoked pork hocks, boiled it until it was tender and cut the meat  including the skin. I also added 2 strips of bacon and some leftover ham.
2 pounds collard greens, rinsed
1 tablespoon canola oil
1 cup 1/4-inch diced salt pork
1 cup diced onion
1/4 teaspoon crushed red pepper flakes, optional
1/2 teaspoon freshly cracked black pepper
1 cup low-sodium chicken stock
1/2 cup water
1/3 cup white vinegar
1 teaspoon hot pepper sauce, plus more for serving (recommended: Crystal) Directions Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.

In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.

Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.

Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.