The Amazing Foods of Chef Neiman Marxist

Chef Neiman Marxist French rev1


**********

Chef Neiman Marxist’s Banana Bread 

(Download Recipe Here…)

Ingredients

3 very ripe bananas, peeled

1/3 cup melted butter

1 teaspoon Baking Soda

Pinch of salt

1/2 cup sugar (3/4 cup if you like it more sweet)

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all-purpose flour

Method

1. Preheat the oven to 350°F and butter a 4x8-inch loaf pan.

2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth like baby food. Stir the melted butter into the mashed bananas.

3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool to slightly warm. Slice with bread knife to prevent crumbling and serve.

**********

1. Ingredients: Bananas, Butter, Baking Soda, Salt, Sugar, Large Egg, Vanilla Extract, All-Purpose Flour.


2. Three very ripe bananas


3. In a mixing bowl, mash the ripe bananas with a fork until completely smooth like baby food.


 4. One third cup melted butter


5. Add and stir the melted butter into the mashed bananas.


6. Add and mix in 1 teaspoon of baking soda and a pinch of salt.


7. Beat 1 egg.


8. Add beaten egg.

 

9. Add with egg half cup of sugar and 1 teaspoon of vanilla extract and stir.


10. Egg, sugar, vanilla extract, stirred.


11. Add 1 & half cup All-purpose flour.


12. Mix in flour.


13. Add half cup of Walnuts.


14. Blend in Walnuts.


15. Butter Loaf Pan.


16. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C).


17. Baked. Remove from oven and let cool in the pan for a few minutes.


18. Remove the banana bread from the pan and let cool on rack to slightly warm.


19. Slice with bread knife to prevent crumbling.


20. Serve warm with a little Sweet Butter.

**********

Fresh Garden Vegetable Lavash Roll

Garden Fresh Chinese Eggplant, Okra, Zucchini 1

1. Garden Fresh Chinese Eggplant, Okra, Zucchini

Chinese Eggplant, Okra, Zucchini 2

2. Chinese Eggplant, Okra, Zucchini 

Chinese Eggplant, Okra, Zucchini, Onions, Garlic 3

3. Chinese Eggplant, Okra, Zucchini, Onions, Garlic

Chinese Eggplant, Okra, Zucchini, Onions, Garlic, Paprika, Rainbow Pepper and Himalayan Pink Salt 4

4. Chinese Eggplant, Okra, Zucchini, Onions, Garlic, Paprika, Rainbow Pepper and Himalayan Pink Salt 

A teaspoon of Extra Virgin Olive Oil and some Padrón Peppers 5

5. A teaspoon of Extra Virgin Olive Oil and some Padrón Peppers

Half a Lavash, 2 tablespoons of Hummus 6

6. Half a Lavash, 2 tablespoons of Hummus

Cooked Chinese Eggplant, Okra, Zucchini, Onions, Garlic, Paprika, Padrón Peppers with a little Tomato Paste 7

7. Cooked Chinese Eggplant, Okra, Zucchini, Onions, Garlic, Paprika, Padrón Peppers with a little Tomato Paste

Add Cilantro and Roll! 8

8. Add Cilantro and Roll! 

Healthy, Tasty, Fresh Garden Vegetable Roll! 9

9. Healthy, Tasty, Fresh Garden Vegetable Roll!


**********

Chèvre Goat Cheese & Avocado Tacos

1. Ingredients Chèvre Goat Cheese, Avocado, Heirloom Tomato, Cilantro, Sweet Red Mini Pepper, Corn & Wheat Tortilla, Hot Sauce of Choice 

1 Ingredients Chèvre Goat Cheese, Avocado, Heirloom Tomato, Cilantro, Sweet Red Mini Pepper, Corn & Wheat Tortilla, Hot Sauce of Choice 1

2. Chop Tomato & Cilantro and Slice Avocado & Sweet Red Mini Pepper

2 Chop Tomato & Cilantro and Slice Avocado & Sweet Red Mini Pepper 2

3. Place 1 Teaspoon of Chèvre Goat Cheese on Tortilla, add Hot Sauce and Sliced Sweet Red Mini Pepper. Microwave for 45 seconds or until cheese melts.

3 Place 1 Teaspoon of Chèvre Goat Cheese on Tortilla, add Hot Sauce and Sliced Sweet Red Mini Pepper. Microwave for 45 seconds or until cheese melts. 3

4. Out of the Microwave

4. Out of the Microwave

5. Add Avocado and Heirloom Tomato

5. Add Avocado and Heirloom Tomato

6. Avocado & Heirloom Tomato

6. Avocado & Heirloom Tomato

7. Garnish with Cilantro

7. Garnish with Cilantro

8. Fold and Enjoy! Chèvre Goat Cheese & Avocado Tacos

8. Fold and Enjoy! Chèvre Goat Cheese & Avocado Tacos


**********

Brisket With Leeks And Pomegranate Molasses   

1. Ingredients: Brisket, Leeks, Pomegranate Molasses, Chopped Dates, Fresh Pomegranate Seeds, Olive Oil, Garlic, Salt & Cayenne Pepper

1 Ingredients Brisket With Leeks

 

2. Pomegranate Molasses

2 Pomegranate Molasses


3. Leeks

3 Leeks


4. Cut Leeks Crosswise

4 Cut Leeks Crosswise


5. Leeks After Cutting    

5 Leeks After Cutting


6. Leaks & Oil in Slow Cooker

6 Leaks & Oil in Slow Cooker


7. Cover & Set To High

7 Cover & Set To High


8. Cut & Season Brisket

8 Cut & Season Brisket


9. Heat Remaining Oil

9 Heat Remaining Oil


10. Brown Brisket Pieces

10 Brown Brisket Pieces


11. Transfer Leeks & Brisket To Slow Cooker

11 Transfer Leeks & Brisket To Slow Cooker


12. Add Dates, Garlic, Salt & Cayenne Pepper

12 Add Dates, Garlic, Salt & Cayenne Pepper


13. Add Pomegranate Molasses & Water

13 Add Pomegranate Molasses & Water


14. Cover & Reduce to LOW for 6 Hours

14 Cover & Reduce to LOW for 6 hours


15. At 3 Hours, Turn Brisket To Coat

15 At 3 Hours, Turn Brisket To Coat


16. Deseed A Pomegranate

16 Deseed A Pomegranate


17. Add Seeds, But Don't Cook

17 Add Seeds But Don't Cook


18. Brisket With Leeks and Pomegranate Molasses Voilà!

18 Brisket With Leeks and Pomegranate Molasses voilà!

**********

The Recipe

Brisket With Leeks And Pomegranate Molasses

INGREDIENTS

· 6 to 8 medium leeks, dark green parts trimmed

· 2 1/2 to 3 pounds flat-cut beef brisket

· Kosher salt

· Freshly ground black pepper

· 4 tablespoons olive oil

· 1/2 cup pomegranate molasses, or more as needed

· 1/3 cup water

· 5 ounces pitted dates, coarsely chopped (generous 1 cup)

· 2 large cloves garlic

· Pinch ground cayenne pepper

· Pomegranate seeds (arils) (optional)

DIRECTIONS

Cut the leeks crosswise into 1/2-inch thick rounds

Cut the brisket into 4 equal pieces. Season generously with salt and pepper on both sides.

Pour 2 tablespoons of the oil into the slow cooker, then add the leeks; cover and turn on HIGH.

Heat the remaining 2 tablespoons of oil in a large, ovenproof skillet (preferably cast-iron or nonstick) over medium-high heat. Once the oil shimmers, add the brisket pieces and brown on all sides, turning as needed.

Transfer to the slow cooker, then add the pomegranate molasses, water, dates, garlic and cayenne pepper; cover and reduce the heat to LOW. Cook for 6 to 7 hours, or until the brisket is quite tender. Check it about halfway through and reposition the pieces so that they are coated and close to submerged in the liquid.

Once the meat is done, transfer the pieces to a cutting board. Increase the heat to HIGH; if you’d like a non-chunky sauce, use an immersion (stick) blender to puree the slow cooker mixture until fairly smooth.

Cover and cook for 10 minutes or until the sauce is slightly reduced. Taste and add salt and/or pepper and more pomegranate molasses, as needed.

Meanwhile, slice the meat as you wish and arrange it on a platter. Pour the sauce over the top; garnish with pomegranate seeds*, if using. Serve warm.

*The easiest way to deseed a pomegranate is by cutting it in half . The while holding over a bowl with the cut side down, beat on the back of the pomegranate with a large spoon, and seeds will just fall out.


Click here to download a pdf of this recipe.


*****

John Geoffrey Lake “Self Portrait in Mirror”


Lake Berryessa’s Own Chef Neiman Marxist says, Viola! 



pkilkus@gmail.com                       © Peter Kilkus 2017