Slow Club Shanghai
Some eat to live. I live to eat.
To spice up our weekends, a bunch of us Shanghai transplants started "Dim Sum Sundays", where the Cantonese tradition of "yum cha" lives on in the form of tasting various restaurants around urban Shanghai. The crowd is always different but the ambiance is relatively similar: talking loudly with food in your mouth. After all, it's a canto doctrine.
To solve the home-away-from-home dilemma, we've expanded our operations to "Slow Club Shanghai", where we gather for a night of lovely conversation and much-needed home cooked food. Last week, my contribution was this delicious banana bread pudding. (No one died, I swear) This Wednesday, Czech food at Andrea's. I don't think I've ever had Czech food, let alone home-cooked! My tastebuds can hardly contain their joy.
Banana Bread Pudding:
1 loaf day old Italian or French bread
3 eggs
1 cup sugar
1 quart milk or half and half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur
Cube the loaf of bread, place it in a large bowl along with the milk and allow to stand for an hour.
Place raisins in the rum or liqueur, and warm briefly in the microwave (15 seconds). Allow to sit at least 30 minutes. This will allow the raisins to absord the rum flavor. Stir in 1/2 teaspoon cinnamon and mix well.
In a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.
Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325C (162 F) degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean.
To spice up our weekends, a bunch of us Shanghai transplants started "Dim Sum Sundays", where the Cantonese tradition of "yum cha" lives on in the form of tasting various restaurants around urban Shanghai. The crowd is always different but the ambiance is relatively similar: talking loudly with food in your mouth. After all, it's a canto doctrine.
To solve the home-away-from-home dilemma, we've expanded our operations to "Slow Club Shanghai", where we gather for a night of lovely conversation and much-needed home cooked food. Last week, my contribution was this delicious banana bread pudding. (No one died, I swear) This Wednesday, Czech food at Andrea's. I don't think I've ever had Czech food, let alone home-cooked! My tastebuds can hardly contain their joy.
Banana Bread Pudding:
1 loaf day old Italian or French bread
3 eggs
1 cup sugar
1 quart milk or half and half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur
Cube the loaf of bread, place it in a large bowl along with the milk and allow to stand for an hour.
Place raisins in the rum or liqueur, and warm briefly in the microwave (15 seconds). Allow to sit at least 30 minutes. This will allow the raisins to absord the rum flavor. Stir in 1/2 teaspoon cinnamon and mix well.
In a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.
Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325C (162 F) degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean.
posted by ShanghaiSherry.com at
10:26 PM
5 Comments:
mm, that looks delicious!!! home cookin is the tops!
it's unbecoming of you to be domestic
...
more on that later
see this!
http://www.ananova.com/news/story/sm_2237937.html
doe mess stick? sorry, doesn't register. realize: coming across an proper oven in shanghai is harder to score than crack in boxmeer. typical shanghainese domiciles don't even have toilets, let alone an oven. but you must admit, good food, company, and spirits- it truly is the best.
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Just stopped by your site. I like the my very own WKW post. :) WKW rules!
So... are you auditioning for the Lady from Shanghai?
;)
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