Mix together sugar, butter and salt till smooth. Add eggs and bananas and mix. Sift dry ingredients and add to banana mxture till smooth. Pour into loaf pan. Bake at 375 for about 50-55 minutes or until a toothpick inserted in the center comes out clean.
1In a small saucepan place the sugar and vinegar. Reduce in half o until syrup consistency. Remove from heat and let cool.
2Heat grill make sure grids are clean. Cut Tomatoes, Onions, and Cheese into ¼ in. slices. Marinate with oil, basil, s&p. Place on hot grill and mark on both sides.
3In a mixing bowl combine rest of ingredients except pine nuts. Adjust if necessary.
4On a salad plate, start with a tomato, cheese, onion, tomato, repeat and top with tomato. Place basil leave on top of tomato. Sprinkle dressing over the tower. Drizzle vinegar over all and plate. Place pine nuts on the plate.
1 Lay out a sheet of puff pastry dough on a flat, lightly floured surface.
2 Spread a layer of Mushroom Duxelle evenly over the middle 1/3 of the dough. Making sure you leave room, 1/2-1 inch on top and bottom of dough to fold under later. Leave 1/3 on either side to wrap to finish.
3 Add vegetable mixture Consisting of; onions, carrots, celery, peppers, broccoli, garlic, zucchini, fresh herbs, salt & pepper, bread crumbs, parmesan cheese, white wine
4 Lay evenly on top of vegetables a layer of sautéed spinach; onions, garlic, spinach, whit wine, salt & pepper.
5 To wrap, gently pull one side at a time up and over the vegetables to the middle on top. Making sure both ends meet on top, overlapping just enough, 1/4 inch. And press together. Take the ends and fold them together to seal.
6 Gently picking up the Wellington, and placing the seam side down on a baking sheet. Make sure ends are tucked in so nothing can fall out.
7 Make an egg wash; an egg and a teaspoon of water scrambled together. Brush the egg wash over the dough
8 Place in a preheated oven @ 350 bake till golden brown. (rotating if necessary) 30 -40 minutes
9 Allow to rest at least 15 minutes. Cut with a serrated knife and serve.
1Cut some cauliflower for florets, save for garnish later.
2Melt butter over med heat. Add onions, celery, garlic, cook 1 to 2 min. Add Cauliflower, stir all together.
3Add salt, pepper, thyme, marjoram, and bay leave. Cook for a few more minutes, stirring.
4Add wine and cook till almost gone.
5Incorporate the flour, a little at a time; mixing well (should not be too stiff) but should absorb all liquid. Cook for 1 to 2 min more, making sure not to stick to the bottom.
6Add half the stock stirring well to incorporate and get rid of any lumps, add rest of stock, raise the heat, continuing to stir till comes to a boil.
7Turn heat down so the soup simmers. Continue to cook about 30 min., stirring occasionally. Adjust seasoning with lemon juice, Worcester sauce, S&P.
8Add cream (room temperature, not cold) , bring to boil, stirring. Adjust seasoning again, turn off heat.
9Strain through china cap or strainer into another container.
10In a separate pot bring salted water to a boil. Add florets to blanch, 1 to 2 min. Strain.
11Melt butter in pan; add bread crumbs till they absorb all the butter. On med heat toast crumbs in pan stirring so they do not burn. Remove from pan when lightly toasted.
12Chop parsley, add to bread crumbs.
13Ladle soup in bowl, sprinkle bread crumbs in the middle of the bowl, add a few florets on top and serve.
