If the grocery store isn't your favorite place, it should be. We're sleuthing for the best back-of-the-box recipes and everySunday, Posie Harwood from600 Acreswill share our latest find.Today:We interrupt our regularly scheduled Back of the Boxcontent to bring you the next in our "Meet Our Contributors" seriesFood52's version of show and tell.We're asking some of the voices behind your favorite columns to share a recipe that represents them (and explain why).Here, Posietalks about why milking a cow makes for better desserts and argues for three-ingredient dishes.Tell us aboutthis recipewhat about it makes it you'Have you ever tasted raw cream from a Jersey cow' Its unbelievably good. If youve never had it, I imagine that tasting it will be like living in black and white and suddenly seeing theworld in Technicolor.My sisters and Iwere raised on Jersey milk and it is single-handedly responsible for thisdessert.We atethis dessert so often whenI was little, I honestly thought that everyone else did, too. I also thought it was all one word. Sadly, bananasbrownsugarandcream will get you nothing but quizzical looks in a restaurant.Luckily for you, I am unveiling this super secret recipe. If a three-ingredient dessert doesn't seem like much, consider cinnamon-sugar toastor chocolate mousse. Simple is powerful.These flavorscream, bananas, brown sugarmeld together to form something much greater than the sum of its parts. The heavy cream coats the bananas and transforms thebrown sugar into velvety, sticky clumps. After a few minutes, the cream turns syrupy. A brown sugar-heavy cream syrupthat'sa beautiful thing.Our Jersey cows, makers of the best cream aroundHere's how to make it:First, you slice bananas thickly into a bowl.Next, crumble some dark brown sugar over the bowl. Dont be shy about it.Finally, douse it allwith a few ladle-fulls of raw Jersey cream. If you dont have Jersey cream, try and get your hands on the freshest, best quality cream you can. If you can only find regular store-bought cream, this will still be excellent. Cream is good in any form!This dessert is very humble. But the flavors are worth sharing, so if you want something more presentable, you could finesse it. Whip some cream and layer it with brown sugar and sliced bananas in a shallow glass or tumbler.Tell us about your hometown and share a few snapshots (Instagram or otherwise) that represent your world, who you are, and where you live'I grew up on a farm about fortyminutes north of Baltimore. This part of Maryland is all steeplechase country and farms: lush pastures, dark, tangled forest, and low, rolling cornfields. My mother is a mechanical engineer-turned-stay-at-home-farmer. She milks a cow and makes her own yogurt and butter. My three sisters and I grew up running wild: stream-walking and treasure-hunting and fort-building. We had pigs and sheep and chickens and a huge garden and three ponds to swim in. The farm is miles from any grocery store orgas station, so we made most things from scratch and had a lot of adventures.What is your desert island food (practicalities aside)'Oh, hummus and pita I suppose. Or frozen grapes. Or lettuce sandwiches (iceburg lettuce, thick grainybread, mayonnaise, and Jane's Krazy Mixed-Up Salt).What is your vegetable spirit animal'I do love a good sugar snap pea: crunchy, sweet, juicy. I like the feeling of walking in bare feet through our garden in summer to pick themthe cool dirt on my toes and the warm tangles of vines and pea tendrils. I search through all the greenery to find the peas, then snap them off at their base.I eat one for every three I collectin thebowl for later.What's one food you pretend to like but secretly hate'This isnt strictly a food, but Im really not that into wine. Sure, I'll drink it (twist my arm!) but Ive yet to form a real appreciation for it.I usually fake itbecausewhat sort of person doesn't enjoy wine'!Here's what I do:Accept a glass and take a few sips. Nod knowingly and murmur things like, mmm, oak-y and look at those legs! while swishing it around a bit. All the while, wish thedrink was bubbly and lemon-y and laced with tequila.What is your greatest/most exciting culinary failure'For a birthday party recently,I made an ice cream cake in advance. Iplanned to whip upsome icing and frost it right before serving. By 10 P.M., I had perhaps had one too many margaritas (yikes, tequila is a theme in this article!). I put cocoa powder, powdered sugar, and COLD butter in my stand mixer and turned it on at full-speed. The dry ingredients went everywhere. I was completely covered in a fine mist of cocoa and sugar, and so was my kitchen. Months later, I can still detect a slightly sugaredgrittiness to my counters.Bananas, Brown Sugar, and CreamServes 22 bananas1/2 cup dark brown sugar1 cup heavy cream (the best quality you can find)See the full recipe (and save and print it) here.Photos by Posie Harwood -- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. It may be used for personal consumption, but may not be distributed on a website.
Click here to read full news..
