William Sonoma's Banana Bread

Chocolate Chip Banana Bread
from the William Sonoma website


INGREDIENTS:

• 1 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 medium very ripe bananas, peeled
• 2/3 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup mini semi-sweet chocolate chips

DIRECTIONS:

1. Preheat an oven to 350°F. Grease an 8 1/2-by-4 1/2-inch metal loaf pan with butter.
2. In a bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda. 
3. In a large bowl, smash the bananas with a fork. Add the sugar, oil, eggs and vanilla and beat with the wooden spoon until well blended.
4. Add the flour mixture to the banana mixture and stir just until blended.
5. Scrape the batter into the prepared pan, spreading it evenly with the wooden spoon. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it, about 45 minutes. 
6. Gently run a table knife along the inside edge of the pan to loosen the bread from the sides. 
7. Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool for 15 minutes before serving. Makes 1 loaf.

-Alyssa

William Sonoma's Salmon with Spring Vegetables

Salmon with Spring Vegetables
from William Sonoma's One Pot of the Day (2012)



INGREDIENTS:

• 1 cup dry white wine
• 1/2 cup vegetable broth
• 1/2 small yellow onion, sliced
• 3 sprigs fresh tarragon
• salt and freshly ground pepper
• 4 salmon fillets, about 6 oz each
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 2 leeks, white and pale green parts, cut into 2-inch matchsticks
• 2 cups (10 oz) fresh or thawed frozen peas
• grated zest and juice of 1/2 lemon
• minced fresh chives for garnish

DIRECTIONS:

1. In a slow cooker, combine the wine, broth, onion, and tarragon.  Stir in 1/2 cup water, 1/2 tsp salt, and several grindings of pepper.  Cover and cook on the low setting for 30 minutes.  Add the salmon, re-cover, and cook for 1 hour.  The fish should be opaque throughout, firm, and very tender.  
2. About 15 minutes before the fish is ready, bring a saucepan of salted water to a boil.  Add the asparagus and cook until just tender, about 6 minutes.  Drain and refresh with cold water, and drain again.  
3. In a large frying pan, melt the butter with the oil over medium heat.  Add the leeks and saute for 2 minutes.  Add the peas and cook for 1 minute, then add the asparagus and saute until heated through, 1-2 minutes.  Stir in the lemon juice and remove from the heat.  
4. Transfer the salmon to a platter.  Use the braising liquid to moisten the fish, if desired.  Arrange the vegetables around the salmon.  Sprinkle with the lemon zest and chives, and serve.

-Derek

William Sonoma's Baked Rigatoni

Baked Rigatoni with Fennel, Sausage, & Peperonata
from WIlliam Sonoma's One Pot of the Day (2012)


INGREDIENTS:

• 2 tbsp EVOO, plus more for greasing
• 1 lb. rigatoni
• 1 fennel bulb
• 3/4 lb sweet Italian sausage, casings removed, crumbled
• 1 each red, yellow, and orange bell pepper, seeded and cut into matchsticks
• salt and freshly ground black pepper
• 1 tsp sugar
• 1 tbsp red wine vinegar
• 1 cup (8 oz) prepared tomato sauce
• 1 1/2 cups (12 oz) heavy cream
• 2 cups (8 oz) shredded fontina cheese
• 1/4 cup grated Parmesan

DIRECTIONS:

1. Preheat the oven to 425 degrees F.  Lightly oil a 9x13 inch baking dish.
2. Bring a pot of salted water to a boil.  Add the pasta and cook until al dente, 7-8 minutes, or according to package directions.  Drain and place in a large bowl.
3. Remove and discard the stalks and core from the fennel bulb and dice the bulb.  in a frying pan, heat 1 Tbsp of oil over medium heat.  Add the crumbled sausage and cook, stirring occasionally, until lightly browned, 3-4 minutes.  Add the fennel and cook, stirring, until tender, 4-5 minutes.  Add to the bowl with the pasta.
4. Add the remaining 1 Tbsp oil to the pan, along with the bell peppers and a pinch each of salt and black pepper.  Cook, stirring occasionally, until the bell peppers are tender with a bit of a bite, 3-4 minutes.  Add the sugar and vinegar and continue cooking until the vinegar has reduced to a syrup, 1-2 minutes. Add the tomato sauce and cream and cook, stirring, until lightly thickened, 4-5 minutes.  Transfer to the bowl with pasta, add the fontina, and stir well.
5. Pour the pasta mixture into the prepared dish and top with the Parm.  Bake until the top is golden brown and the sauce is bubbling around the sides, 10-15 minutes.  Serve directly from dish.  

-Derek