Blueberry Banana Greek Yogurt Bread

Blueberry Banana Greek Yogurt Bread

Whenever I go to Trader Joe's I end up with way too much produce for one person to go through in a week.  So yesterday I realized there was no chance of eating the bananas and blue berries before they went bad, so I decided to do a little baking.

           Ingredients  

• 2 tsp baking powder

• 1 cup flour

• 1/2 tsp kosher salt

• 1/2 cup brown sugar

• 1/4 cup organic cane sugar

• 2 large ripe bananas

• 1 tsp vanilla

• 2 eggs

• 1/2 cup Greek yogurt

• 1 cup fresh blueberries

                                                                              Directions

Preheat oven to 350 degrees F.  Start by combining flour, baking powder, and salt in a large mixing bowl.

In a separate bowl, mash bananas with a fork until they are gooey and liquid-like. Add eggs, sugars, vanilla, and a dollop of Greek yogurt.

Whisk until combined (and the lumps are gone).

Pour the wet ingredients into the dry ingredients, and mix until just combined.  At this point, fold in the fresh blueberries.

Pour batter into a greased loaf pan and distribute evenly.

Bake for 1 hour or until Golden Brown and toothpick comes out clean

**Mine started getting a little too brown before the inside was cooked so I tented it with tinfoil the

    last 25 min

Don't worry... Laguna Beach/Newport, Italy, and Hoboken still to come on restaurant week!!!

Restaurant Week Part 2...Paris

Obviously one of the best cities in the world for food. In a city where one meal was better than the next I narrowed it down to just a few for the sake of not letting this post get to lone. I understand that they say "french women don't get fat" but send an America there and its all over....

Lasserre this may have been one of the most amazing meals I have ever had. From the time you enter you're treated like royalty brought up the elevator by the impeccably dressed staff to a stunning dining room I've ever seen.  I can't even make a suggestion for what to order to because everything was amazing.

Le 404 in Paris, is a trendy Moroccan restaurant and they only take reservations a week in advance, and they only have two seating times each night. The food is good, portions very big (especially for french standards), and its not too expensive. The Tagines and couscous are delicious!!! 

L'Atelier de Joel Robuchon has two paris locations, and is absolutely amazing. With two Michelin stars this place has impeccable food as well as service.   When you walk in it's set up like a sushi bar and when I went they didn't take reservations we had to head over when they open at 5:30 to put out name in for later that night, but I think that may have changed now.  Their famous mashed potatoes were complementary and oh so creamy and rich. Make sure you try the souffle, Le Jambon Iberico de Bellota (aged Iberico ham on toast), and the foie gras amuse bouche.

Other Favorites

Alain Ducasse

Gaya Rive Gauche

Lunch and macaroons at Laduree

Next up...Miami

Restaurant Week...Part 1 NYC

Last Monday, the 16th started NYC's Summer Restaurant Week, its actually more than a week long, ends August 10th.  Since I have two more weeks of my life revolving around reservations and food, I figured my blog should also follow suit, so each of my next posts I will choose a different city around the world and highlight some of my favorite restaurants/plates in that city.  Today, the greatest city in the world...New York.

Sushi of Gari this actually may be my all time favorite restaurant in NY.  Most sushi places its just about the grade of fish, but here the sushi chefs are just that, "chefs" they use sauces, searing and vegetables to make the most amazing meal you'll ever have.  When you go you have to do the chef's tasting menu, the salmon with sauteed tomatoes is absolutely to die for .  While it may a bit on the expensive its well worth it. They aren't participating in restaurant week but I'd still suggest making your way over.

Il Mulino amazing staple NYC Italian food.  It may be a bit on the expensive side but its just too good to avoid.  Favorite dish is the Scaloppine De Vitella Al Champange. Its veal sauteed in chicken, champagne and vegetable, mushroom and prosciutto. They are participating in restaurant week but only for lunch.  Make a reservation ASAP.

Flex Mussels I actually ate here on Friday.  This place is great for groups, when we go everyone gets a different pot of mussels and we just keep getting endless amounts of bread to throw in each other's pots and sop up the mussel juice. Friday I got the french onion soup mussels, which were amazing but I also have to recommend the parma mussels a guilty pleasure where the sauce is made with cheese and cream.  You also cannot pass up the dessert, the donuts are light fluffy and there are tons a flavors to choose from, and the fried whoopee pie is a must!

There are so many good restaurants in NY I think I'm going to have to start posting one a week before this post gets too long.

Tomorrow....Paris.

Happy Friday!

Quote to live by

Champagne date on the stoop to celebrate gorgeous weather

I may not be a fashion blogger...

...but I can still post a fun summer day drinking outfit.

Vintage DB Purse, Madewell Dress, and Beige belt

....and perhaps a summer charity event outfit or two (LET ME KNOW WHICH ONE YOU WOULD WEAR TO A NIGHTTIME CHARITY COCKTAIL EVENT.)

French Connection Dress with Beige Louboutins or Navy Marc by Marc with Black ones

Madeleines.

 I may have a new obsession...Madeleines.  You know...the fluffy french butter cakes shaped like shells.  While the Madeleines from BJs may be delish nothing beats warm homemade ones, and they are oh so easy to make.  Someone gave me a silicone Madeleine pan so naturally I had to make myself a batch...or two.

• 2 eggs
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon Salt
• 1/3 cup white sugar
• 1/2 cup all-purpose flour
• 1 tablespoon lemon zest
• 1/4 cup Butter
• 1/3 cup granulated sugar for decoration
• 
  
• Preheat oven to 375 degrees F. Butter and flour 12 (3 inch) madeleine molds; set aside.
• Melt butter and let cool to room temperature.
• In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
• Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes. ****VERY IMPORTANT TO INVEST THE TIME MAKES THEM LIGHT AND FLUFFY
• Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
• Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
• Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
• Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.

Ingredients lined up ready to go

Light fluffy batter ready to go....

Finished product

I also melted some chocolate and dipped them...while they tasted amazing they were a bit on the messy side so there are no pictures of it. 

My next venture with the pan will be attempting these Coconut Madeleines

I love the look of the minis too....Make sure you don't over cook them

Gobel Nonstick Mini Madeleine Mold

Loving summer...or at least trying

I know I have been MIA lately but work has been crazy and I have been trying to enjoy a few moments of summer in between.  Here are a few pictures from Nantucket a few weeks back... and by a few weeks back I mean Memorial Day Weekend. 

 It was a weekend of Figawi partying, champagne, oysters, beach, boats, sunsets and relaxation.

View from my bedroom.

View from the beach.

Breakfast Doughnuts

...From The Amazing Downyflake

Boating

Kids at heart

My sister hanging out before dinner

Champagne Sunset