Banana Layer Cake: Rich, Moist & Delicious

Rich, moist and delicious, this double layer Banana Cake with fluffy Cream Cheese Frosting is one of my favourite desserts, a beautiful culinary creation that envelops luscious layers of cake with an indulgent creamy frosting. A sweet symbol of celebration, you don't need a special occasion to make this simply divine dessert. Layered with cream cheese frosting and slices of fresh banana, this recipe is what happens when banana bread goes to the dark side. It's also an excellent way to use up over ripe bananas — the browner they are, the better. The same recipe can be used to make banana bread and muffins, but the delicate cream cheese frosting and layers of fresh sliced bananas, make this dessert totally irresistible.



Banana Layer Cake with Cream Cheese Frosting
Makes 1 split-layer cake

1/2 cup butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 tsp baking soda
1 tsp salt
1 cup mashed very ripe bananas
1 whole banana, cut into thin slices
5 tbsp buttermilk
1 tsp vanilla
1/2 cup chopped walnuts or pecans

Cream Cheese Frosting:
8 oz cream cheese
3 cups confectioner's sugar
1/2 tsp vanilla


Preheat oven to 350°F. Butter a 9" round cake pan and set aside. Using an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, buttermilk, and vanilla; mix to combine. Stir in nuts, and pour into the cake pan.

Bake until a cake tester inserted into the center of the cake comes out clean, about 30-40 minutes. Let rest in pan for 5 minutes, then turn out onto a rack to cool. Using a long knife, slice the cake in half though the middle, making 2 layers. Remove one half and set aside.

To make the frosting, beat the cream cheese until smooth; then add the sugar and vanilla, and mix until light and fluffy. To assemble the cake, place one layer of cake on a serving platter and spread with cream cheese frosting. Arrange one layer of banana slices over top, then cover with the second layer, and frost the top and sides of the cake. Garnish the sides or top with chopped nuts; slice and serve.

Nami: Sensational Japanese Sushi & Tempura

For over thirty years, Nami has been a quiet escape in the heart of downtown Toronto, for the finest sushi, sashimi, made-to-order grilled meat, fish and seafood at the Robata Grill, and Sukiyaki — Japanese hot pot. Considered to be one of the city's finest authentic Japanese restaurants, Nami is a hidden gem. My favourite sushi restaurant for many years, Kimono-clad servers tend to guests in the main dining area, as well as within private rice paper screened Tatami rooms which can be reserved for groups of eight people or more — a real treat. Peter oversees the Robata Grill and expertly prepares the most sublime grilled fish, seafood and succulent steamed mixed mushrooms bathed with butter, soy sauce and sake marinade. With an assortment of fish, many of which is brought in from Japan, it’s no surprise that 'nami' means 'wave' in Japanese. When it comes to uni, diners either love it or hate it, but Nami’s general manager and executive chef Tadashi Takinami absolutely loves it, with good reason, this “caviar” of the sea is imported direct from Hokkaido. The Sushi Bar is also a fabulous place to sit and watch the nigiri sushi and sashimi being hand prepared by seasoned sushi chefs, but our favourite spot is at the Robata Grill watching Peter masterfully grill the absolute best black cod in the city.

Executive chef Tadashi Takinami (R) and his cheerful band of sushi chefs

Shrimp and Vegetable Tempura

Hot and luscious Chawanmushi with chicken, shrimp, ginko nuts and shiitake mushroom, 

steamed in an egg custard soup with toromi-an sauce

Peter on the Robata Grill preparing our Black Cod

Black Cod

Salmon Belly with grilled asparagus, yam, pumpkin and mushroom

Warm sake is an essential component to enjoying sushi at Nami

Fresh Uni from Hokkaido with white ginger and paper-thin sliced cucumber

Nami is one of very few places in Toronto that makes authentic Honwasabi 

which is freshly ground wasabi from wasabi root

Chutoro: medium fatty tuna from Japan

Hamachi and Amberjack from Japan

Spicy Scallop Sushi 

Ikura Sushi

Unagi sushi

www.namirestaurant.ca

Crab & Avocado Salad with Mango and Ginger

Light, healthy and delicious, this tower of Crab & Avocado Salad with Mango and Ginger makes a stunning first course or light al fresco feast. Luscious layers of nutrition-rich diced avocado, neon-pink pickled ginger and sweet dense white crabmeat are set over a decorative round of thinly sliced cucumber and finished with a crown of sweet vitamin rich juicy mango and drizzled with a tangy Balsamic Fig Glaze, for an easy and impressive sensational summer salad. Taking advantage of pre-packaged tubs of premium crabmeat, makes indulging in this sweet and succulent crustacean a quick and easy treat. 



Crab & Avocado Salad with Mango and Ginger
Serves 4

1 lb crab meat, such as Phillips Crab Claw
6 tbsp mayonnaise
2 avocado, finely diced
1 ripe mango, diced
1 tbsp pickled ginger
1 english cucumber, finely sliced
1 tbsp vegetable oil

Garnish:
12 sprigs of fresh flowering chive
2 tbsp chives, finely chopped
2 tbsp black and white sesame seeds
Balsamic & Fig Glaze


Combine the crab and mayonnaise in a large bowl and mix until thoroughly combined. To plate the dish, start with a round of sliced cucumber on each serving dish. Using a ramekin lightly brushed with vegetable oil, layer a portion of the crab, followed by a few slices of pickled ginger topped with chopped avocado and press down firmly to compact the mixture. Invert into the middle of the cucumber ring and top with a mound of chopped mango. Garnish with a flurry of finely chopped chives, some sesame seeds and finish with a drizzle of Balsamic Fig glaze. Top with sprigs of flowering chive and serve.

Linguine with Basil Walnut Pesto & Parmigiano

Italians have long used walnuts for pesto, as they lend a rich earthiness to the sauce. This foolproof recipe from my treasured dogeared copy of The Silver Palate Cookbook by Julee Rosso and Sheila Lukins, quips that this sauce is "more Mastroianni than DeNiro: suave, mellow, even elegant. Walnuts and heavy cream add sophistication to the basil-garlic duo — a pesto that is equally at home on pasta, fluffed into hot rice or stirred into homemade mayonnaise as a sauce for cold poached fish or crudités".

Linguine with Basil & Walnut Pesto

Serves 6-8

Recipe courtesy of The Silver Palate Cookbook

1 lb linguine 

1 1/2 tbsp salt

4 quarts water

1/4 cup heavy cream

1 cup homemade Basil & Walnut pesto

Freshly ground black pepper

Freshly grated imported Parmigiano or Romano cheese

Basil & Walnut Pesto: Makes 2 cups

2 cups fresh basil leaves thoroughly washed and patted dry

4 good-size garlic cloves, peeled and chopped

1 cup shelled walnuts

1 cup best-quality olive oil

1 cup freshly grated imported Parmigiano 

1/2 cup freshly grated imported Romano 

salt and freshly ground black pepper, to taste

Combine the basil, garlic and walnuts in the bowl of food processor and blitz. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover with a thin film of olive oil on top, until ready to use; freezes well.

Bring water to a boil in a large pot. Add the salt and when the water starts to boil again, add the pasta. Use a wooden spoon to stir the pasta until all the strands are under the water. Boil rapidly until done to taste. To test, occasionally  lift and bite a strand. Stir 2 tablespoons of the hot pasta water and the heavy cream into 1 cup of the pesto, then drain the pasta into a colander and return it to the hot pan. Stir in the pesto and toss well to combine. Serve immediately into warm pasta bowls, with a sprig of basil and additional cheese on the side if desired. 

Pizza Night: Homemade Pizza with Forno Venetzia

Making homemade wood fired pizza with our new Forno Venetzia pizza oven was thrilling beyond words. Having been spoiled with the gorgeous pizza oven at the villa we rent each year in Umbria, buying one for our garden at home in Toronto was so exciting. The culinary challenge, apart from making delicious pizzas, was to make absolutely perfect dough. Prepared using fresh yeast and allowing the dough to proof for a few days was the key to making the softest crust. The easiest part is choosing a selection of delicious toppings from a classic Margherita Pizza with tomato sauce, fior di latte and fresh basil, a luscious Wild Mushroom Pizza with ricotta, fior di latte, sautéed mushrooms and finished with fresh sage, or a selection of your favourite toppings. Served with a chilled Rosé or robust Tuscan Sangiovese on a balmy summer evening, Pizza Night climbs to new heights of culinary heaven one sensational pizza after another.

Using our new pizza oven for the first time

A classic Margherita Pizza with homemade tomato sauce, fior di latte, anchovies and fresh basil

Cooked at about 600°F for a minute or two...

A gorgeous Margherita was the first pizza we created in our new oven

Wild Mushroom Pizza with ricotta, fior di latte and fresh sage

Cooked in the wood fired pizza oven for a minute or two

The most delicious wild mushroom pizza!

Mediterranean Pizza cooking in oven

Mediterranean with homemade pesto, fior di latte, feta, black olives and fresh basil

Quinoa with Pickled Ginger, Cucumber & Fresh Mint

High in protein, low in fat and full of vitamins, minerals, and other nutrients, Quinoa is an easy, gluten-free alternative to other grain-like seeds. It's also easy to cook and tastes great, especially when combined with a colourful and crunchy selection of diced cucumber, dried cranberries, slivered almonds, fresh mint and some surprising Japanese-inspired flavours: pickled ginger and Wafu Light Sesame Vinaigrette. A smooth and creamy sesame dressing, Wafu Light has 43% less fat than Wafu's Original Sesame dressing, at just 40 calories per tablespoon, contains no colours or artificial flavours, is cholesterol-free, is low in sodium and is also peanut-free. More importantly, it's absolutely delicious!




Quinoa with Pickled Ginger, Cucumber & Dried Cranberries
Serves 6

1 cup red and white quinoa
1/2 english cucumber, finely diced
1 cup slivered almonds
1 cup dried cranberries
1/4 cup pickled ginger, diced
1/8 cup pickled ginger juice
1 tbsp fresh mint, finely chopped
1/2 cup Wafu Sesame Japanese vinaigrette


Add the quinoa and 2 1/2 cups of water to a pot. Bring to the boil and then reduce heat, cover and simmer for 15 minutes. The water will evaporate, much like rice. Let the quinoa cool for 10-15 minutes before scooping into a large bowl. Add the pickled ginger and juice and toss well. Then add the cucumber, almonds, dried cranberries and fresh mint, stirring until well combined. Finally, mix in the Wafu sesame vinaigrette and toss until combined. Adjust seasoning to taste and garnish with a sprig of fresh mint. Serve chilled or at room temperature.

Coriander & Fennel Seed Crusted Grilled Salmon

An aromatic mixture of toasted coriander and fennel seeds become the fragrant foundation for a wonderfully flavourful dry rub for salmon. Coarsely ground with white peppercorns and seasoned with a little kosher salt, the mixture is pressed into the fish, and grilled over medium-high heat for a delicious light and crispy coating, with scents redolent of Indian and Middle Eastern cuisine. A great source of heart healthy omega-3 fatty acids, this Coriander & Fennel Seed Crusted Salmon is sensational served on a bed of grilled asparagus and garnished simply with a slice or orange and drizzle of balsamic fig glaze. 



Coriander & Fennel Seed Crusted Salmon with Grilled Asparagus 
Serves 2

2 tbsp coriander seed
2 tsp fennel seed
1/2 tsp white peppercorns
1/2 tsp kosher salt
2 salmon filets, about 6-8 oz each
1 bunch asparagus, trimmed
Olive oil, for brushing
Fresh thyme, mint and sliced orange, for garnish
Balsamic and fig glaze, for drizzling 


Place the coriander seeds, fennel seeds and white peppercorns in a small pan over medium high heat. Toast the mixture, shaking the pan frequently, until they become fragrant and begin to brown, about 2 minutes. Let the mixture cool a few minutes and then transfer to a spice grinder or small food processor, and coarsley grind. Spread on a small plate with the salt and mix well.

Brush the salmon filets with some olive oil then dip the top side of each filet into the spices, pressing well to adhere. Transfer the fish to a plate, cover with plastic wrap and refrigerate until required. Place the asparagus in a small dish and drizzle with a little olive oil and toss to coat. Season with kosher salt and black pepper to taste, then cover with plastic wrap and refrigerate along with the salmon.

Preheat an outdoor grill to medium-high. Place the salmon, coriander side down for 3-4 minutes, until a nice brown crust forms. Flip the filets and continue cooking for 3-4 minutes, until the fish flakes easily and the center is almost opaque. Just before the salmon is done, add the asparagus and grill, turning frequently until the asparagus is well grill-marked and cooked to your preference. To serve, divide the asparagus between two plates and top with the salmon filets and some sprigs of fresh thyme. Drizzle with the balsamic and fig glaze, and garnish with a slice of orange, mint and chive blossom.