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Entries in recipe (6)

Tuesday
May202014

Food Film #2 : Nanny Jean Coleman's Banana Bread

Nanny Jean Coleman's Banana Bread - food photography : food styling from Kelly Neil on Vimeo.

My friend Patrick gave my his Nanny's recipe for Banana Bread a couple of years ago and it's still the best I've ever had, so I thought it would be the perfect choice for my second food film. I'm teaching myself how to make these films, and I see things in this one that I would do differently next time, but that's what learning is right? I can live with it. A huge thank you to Padde for permission to share!

Nanny Jean Coleman's Banana Bread (aka The Best Banana Bread Ever Recipe!!!)

1/2 C butter, room temperature + 1/4 C for greasing pan

1/2 C white sugar

1/2 C brown sugar, packed

2 eggs, room temperature

1 1/2 C flour, sifted

1 tsp baking soda

1 tsp salt

3 very ripe bananas, mashed

1/2 cup sour cream (I use Greek yogurt if I don't have sour cream on hand)

1 Tbsp vanilla

1/2 C dark chocolate chips, tossed lightly in flour (optional)

- Preheat oven to 350°F

- Butter loaf pan w/ 1/4 c butter, lightly flour (I like to use a piece of crumpled up Reynold's Wax Paper to butter my loaf and cake pans - it's what my Mum taught me to do many years ago!)

- In stand mixer with paddle attachment, cream the butter and sugar until light and fluffy, about 10 minutes on medium speed

- Add the eggs, one at a time, beating well until combined

- Sift the dry ingredients together and combine with butter mixture - blend well

- Add the bananas, sour cream, and vanilla - mix well

- Add floured chocolate chips, if desired

- Bake 50-60 minutes - I test with a toothpick at 50 minutes and then continue to check every 3 minutes  until toothpick comes out clean - mine takes about 60 minutes

Enjoy!

Tuesday
May132014

My first food video : David Lebovitz's Black Olive Tapenade

David Lebovitz's Black Olive Tapenade - HD from Kelly Neil on Vimeo.

 

Last month, Random House Canada sent me a copy of David Lebovitz's new book My Paris Kitchen for review. I normally shoot still-photos for cookbook reviews, however, filming my own video is something I've wanted to do for a REALLY long time (I've had my Vimeo account for 3 YEARS). After reading through My Paris Kitchen, I thought David's recipe for Black Olive Tapenade would be a simple way to ease into making my own film, so today, after figuring out how to actually use the video function on my Canon 5D Mark II, I shot and edited 'Black Olive Tapenade' (my very first food video!!!) in about two and a half hours.

Other than the fact that I am becoming totally smitten with filming motion, My Paris Kitchen is an amazing book filled with wonderful recipes, jaw-droppingly gorgeous photographs, and hilarious anecdotes that make you feel like you are hanging out with your best friend - you should totally buy it.

Saturday
Oct262013

Recipe : Slow-Cooker Apple Cranberry Butter

I've been experimenting with meat jams and fruit butters lately and this one turned out pretty damn good if I do say so. It simmers overnight in the slow cooker and makes your house smell like Christmas! Here's the recipe, inspired by My Baking Addiction:

Slow-Cooker Apple Cranberry Butter

5 large or 7 medium-sized Honeycrisp Apples

1 bag (340g / 12oz) fresh cranberries*

1/2 C dark brown sugar

1/2 C organic cane sugar (I used Just Us! Fair Trade Organic Sugar)

Juice of 1/2 lemon

1/2 vanilla bean - seeds scraped out, pod reserved

1 star anise pod

3 cardamom pods, lightly crushed

3-inch cinnamon stick (I use Sri Lankan cinnamon that I get from The Spiceman)

1.5 tsp pumpkin pie spice

1 tsp sea salt

1 tsp vanilla (I always buy Neilsen-Massey Madagascar vanilla at The Paderno Store in Bayer's Lake - Tahitian if they're out)

1/2 tsp ground cinnamon (I LOVE grinding the Sri Lankan cinnamon sticks - the flavour is unmatched)

- peel, core and chop apples - in a large bowl, toss the apples with cranberries, sugars, lemon juice and vanilla bean seeds - place mixture in slow cooker - bundle star anise and cardamom in cheesecloth, or a fresh tea filter, and place on top of apples along with reserved vanilla pods and cinnamon stick - turn to low and slow cook overnight (or 8-10 hours)

- in the morning, remove spice bundle, vanilla pods and cinnamon stick - purée cooked apples with an immersion blender until smooth - add pumpkin pie spice, vanilla, sea salt and ground cinnamon - cook on low 1-2 hours longer - store in mason jars**

*if you don't have cranberries just substitute the weight in apples

**if not canning, store in fridge and eat within 2 weeks - if canning, will keep on shelf for at least a year, probably longer

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