Well it was bound to happen.
To be honest, I expected it weeks ago, with the pie crust.
But no. I wait until the quick bread, one of the (presumably) *easiest* recipes I've encountered in my tenure with TWD to fail with a Dorie recipe.
It's my fault. I took a short cut, and tried to melt the chocolate in the microwave even though I know that method almost always gives me grief. I didn't want to be bothered with the water bath. As happens about 50% of the time, my chocolate started to seize. I *thought* I'd salvaged it.
But when I tried to free my banana bread from the pan it was pretty clear I hadn't. The chocolate sections separated from the pure banana sections so perfectly you'd have thought I *planned* it that way.
Sigh, not a pretty picture, but it made tasty parfaits with a healthy scoop of vanilla ice cream.
Other people fared far better than I did with Dorie's Black and White Banana Bread, this week's pick from Ashlee over at A Year in the Kitchen. Go check them out!
From the archives...
In 2006 I kicked off National Farmers' Market Week announcing a week long field trip to the bay area's best markets.
In 2007 we found comfort in Sicily with Jamie Oliver's Italy.