Good morning, Peepers. Open wide and saw AHHHHHHHHH!
LOOKATTHISFUCKINGBURGER
OMGGGGGG!! LOOks FuCkin Amazing!
Paul Prudhomme’s St. Louis Peanut Butter Banana Cream Pie
January 24th is National Peanut Butter Day! To celebrate, we’re sharing this St. Louis Peanut Butter Banana Cream Pie by Paul Prudhomme, one of KCET’s celebrity chefs.
Peanut butter, which has been around for as long as there have been humans (though only recently sold in jars rather than strictly homemade), is reportedly always in 90% of North American homes. It is even more popular in St. Louis, the city that popularized the treat in the 1890s as a food for people missing their teeth. Then, in 1904, it was the hottest seller at the St. Louis World’s Fair — and as a people, we are in love with it still.
Banana, as everyone from toddlers to Elvis knows, is the perfect accompaniment to peanut butter. This pie combines them both into one perfect dessert. If you haven’t a food processor, a hand blender or extremely strong arms will work just as well.
Growing up in Seattle, I thought pies were a dessert category having to do exclusively with fruit. What a dumbface I was!
Here was me reading this:
- OMFG.
- Oh, St. Louis! They’re doing the parade. Love them.
- Dom DeLuise.
- Huh. Interesting.
- Oh dear. Oh, poor Katherine. *shakes head*
Ha!
Happy National Peanut Butter Day! Celebrate with some PB&J cupcakes topped with marshmallow cream buttercream! Here’s the recipe.
I know I’ve seen these floating around Tumblr, but even before that, Rachel sent the link to me and I immediately decided to make them for a book club brunch I’m hosting this weekend.
Though I love eggs more than I can describe, sometimes I feel like I’ve seen it all. This was a new preparation for me, and I’m excited to try it out.
Baked Egg Boats
Makes 4
Ingredients:
4 demi sourdough baguettes
5 eggs
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet. 5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.Blogging has been light lately because my lovely designer Jona and I have been working on some big blog changes behind-the-scenes. Get ready for some fun announcements next week!
