Upside-Down Banana Cake

Ingredients

3-4 large bananas
3/4 cup sugar
2 T unsalted butter
1 large egg plus 1 egg white
1 t vanilla extract
1 c flour
1 t baking powder
1 t cinnamon
1/4 t salt
1/2 c vegetable oil

Directions

Trim the ends off three bananas to fit sideways in the loaf pan; slice in half and transfer to a plate.

In a large, heavy skillet, bring 1/4 c sugar and 2 T water to a boil without stirring. Cook until the water has evaporated and the mixture starts turning amber. Remove from heat and whisk in the butter. Add the banana pieces, cut-side down, and cook over low heat for 1 minute. Arrange them in the loaf pan sideways, cut side down, and drizzle any leftover caramel on top.

Preheat the oven to 325'.

In a medium bowl, mash the banana ends plus one more banana (enough to make a cup) with the remaining sugar. Beat in the egg, egg white, and vanilla.

In a large bowl, whisk together the dry ingredients. Whisk in the banana mixture and oil until blended. Pour over bananas in the pan and bake for 1 hour. Loosen the sides with a spatula, and invert onto a plate.

Red Wine Risotto with Sausage and Spinach

Ingredients

3 c red wine
2 c chicken stock
2 T olive oil
1 lb sweet Italian sausage
1 small onion, finely chopped
2 large cloves garlic, smushed
1.5 c arborio rice
.5 lb spinach leaves, stemmed and chopped (about 2 cups)
1/8 t ground nutmeg
2 T butter
1/2 c pecorino-romano

Directions

In a large saucepan, combine the wine and stock; keep warm over low heat.

In a dutch oven, heat the oil over medium-high heat. Add the sausage and cook, crumbling, about 2 minutes. Add the onion and garlic and cook another 2 minutes. Stir in the rice and season with salt and pepper. Add the wine-stock a couple of ladlefulls at a time, stirring thoroughly and letting it almost dry out between each addition, for about 18 minutes.

In the last five minutes, stir in the spinach and nutmeg. In the last minute, add the butter and cheese.