Banana Bread By Dominique Ansel? Chefs On Covid-19 Lockdown Give Free IG Recipes

The French-born, New York-based pastry maestro of the cronut fame gives his whimsical signatures a miss and offers some simple-to-replicate treats at home instead. Such as this Banana Bread.

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Rainy day today, and if you’re like me, you probably have a bunch of bananas getting too ripe in your kitchen. So let’s make banana bread. Check out the full video, and here’s the recipe (from my book Everyone Can Bake, out on 4/14). Ingredients: 400g (2 cups) sugar 250g (2 cups) All Purpose flour (plus more for dusting) 3g (3/4 tsp) baking soda 2g (3/4 tsp) ground nutmeg 5g (1 tsp) salt 5g (1 tsp) baking powder 150g (3 large) eggs 400g (2 cups, about 3-4) overripe bananas, peeled & mashed 200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing Equipment: loaf pan mixing bowl spatula 1. Preheat oven to 350°F (175°C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper). 2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated. 3. Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a cake tester or paring knife comes out clean. 4. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm. Storage: The banana bread can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again. #EveryoneCanBake

A post shared by dominiqueansel (@dominiqueansel) on Mar 28, 2020 at 4:24pm PDT

As well as "Easy Crepes For Every Kitchen"

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Here’s the crêpe recipe, and the link to donate to the One Fair Wage Tipped and Service Worker Emergency Support Fund: https://ofwemergencyfund.org/ Show we what you guys end up making! RECIPE: Crêpes with Lemon and Brown Sugar Ingredients: 113g (1 cup) flour 34g (8 1/4 tsp) sugar 2g (1/3 tsp) salt 85g (2 each) eggs 245g (1 cup) milk 20g (1 1/2 tbsp) unsalted butter, melted Brown Sugar for sprinkling 1 lemon Tools: Crêpe pan or nonstick pan Large mixing bowl Whisk Spatula Method: 1) In a mixing bowl, combine flour, sugar, salt with a whisk. 2) Add eggs and whisk until evenly combined. Stir in milk a little at a time so your batter becomes smooth and lump-free. Add melted butter and stir until combined. (TIP: you can also add a splash of rum or light beer to the batter to give it a little added flavor) 3) Melt a knob of butter or add vegetable oil to a crêpe or nonstick pan over medium heat (TIP: you can use a paper towel to spread a thin even coating of butter/oil in the pan, then save the towel to use for each crêpe). Pour in a 1/4 cup of batter, swirling to evenly coat the pan. Cook for 1-2 minutes until the edges start to dry, the center sets, and the bottom is lightly golden (you can use a spatula to gently nudge the edges away from the sides to check on the color). Flip and cook for 30 seconds-1 minute more, then transfer to a plate. Continue with the rest of the batter. 4) To serve: Sprinkle brown sugar onto the crêpe. Squeeze lemon onto the sugar to dissolve it, fold or roll up the crèpe, and enjoy! #PeaceOfMind @wme @1fairwage_official

A post shared by dominiqueansel (@dominiqueansel) on Mar 31, 2020 at 11:45am PDT

Photo: Dominique Ansel/Instagram

Italian-born Singapore PR Antonio is the pizza maestro behind Joo Chiat private diner Casa Nostra. However, he's currently trapped with his Singaporean wife and kids in his hometown of Belluno, in the Veneto region of northern Italy near Venice, where he went earlier this year before the virus hit the area, to work on a short-term IT project (he was an ex-IT architect for Credit Suisse). Italy is the epicentre of the Covid-19 virus pandemic, so Antonio has been holing up at home, cooking for the family (read his story here). Because the house doesn't have a working oven, he can't make pizzas. Instead, he's been whipping up fuss-free but belly-warming pasta dishes like Aglio Olio — and luckily for us, sharing recipe videos of them on Instagram. We've tried his pastas and can confirm that they're as good as his pies.

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Lock down recipe #2 - Garlic, olive oil and chilli sauce with spaghetti #5. Simple yet addictive when done properly!

A post shared by Casa Nostra (@casanostrasg) on Mar 31, 2020 at 9:10am PDT

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Lock down recipe #3 - CACIO & PEPE. Spaghetti with a typical Roman sauce made from PECORINO cheese and black pepper.

A post shared by Casa Nostra (@casanostrasg) on Mar 31, 2020 at 9:16am PDT

Photo: Ealbert Ho/8 Days

French chef Daniel owns DB Bistro Moderne at the Marina Bay Sands in Singapore. In America, he's more popularly known for his three-Michelin-starred eponymous fine-diner in New York, as well as a chain of other more casual eateries. In this perky video, he sings as he whips up some Hollandaise sauce to drape over spears of asparagus. We appreciate the fact that there are proper measurements provided in his recipe.

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it has been a while since i made #saucehollandaise but its my birthday week and give myself a treat . #saturdaycooking #itsmybirthday #countryliving #quarantinekitchen #kidscooking While i have no restaurants to keep my suppliers of fine food busy and in business . i have #fedex @fedex to bring their amazing wild, organic or special ingredients full of freshness and flavors to my door !! You can keep supporting them and get it overnight in your home too anywhere in the US !! Thank you master of the garden #farmerleejones @farmerleejones for all the braising greens, #salad , #roots #edibleflowers #herbs .............. #markusdraxler @solexfinefood for the #seafood #smokedfish #whiteasparagus #wildmushrooms and more ... .......... #rodmitchell @brownetradingco for the freshest seafood from #maine #seascallops #lobster #articchar Sauce Hollandaise for 4 pers : 3 egg yolk / 1/3 lb butter clarified / i tbsp water / 1/4 lemon juice /pinch salt & pepper / energy in the wrist and keep whipping the yolk and water over gentle heat until its foamy like a sabayon , pour gently the warm butter,add lemon juice ,salt pepper et voila #hollandaisesauce !!! #commealyon #cuisineclassique #mothersauce

A post shared by Daniel Boulud (@danielboulud) on Mar 28, 2020 at 2:30pm PDT

Photo: Daniel Boulud/Instagram

The hipster-cool Korean-American chef is as known for his Momofuku group of modern Korean restaurants in NYC as he is for being the host of Ugly Delicious, a too-cool-for-school food travelogue series on Netflix. At home, he cooks a lot more simply, just like regular folks. For instance, his Chapagetti "lunch in the time of Covid-19". According to Wikipedia, Chapagetti is the first instant noodle product to resemble jajangmyeon in South Korea and its moniker is a portmanteau of jajangmyeon and spaghetti. Dave says to skip the packet of oil provided as the sauce is already plenty oily. He also says to add an oozy fried egg — the runny yolk doubles up as a unctuous sauce.

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Lunch in the time of COVID-19: Chapagetti to the rescue I need some damn chopsticks �� Recipe on the package is not right. Here is 5 packages of chapagetti - add noodles to boiling water (Use more water then package suggests). when the noodles are almost done, pour out most of the water. Leave enough water to mix in the jajangmyeon packets, etc. skip the veg oil packet. There is enough oil in the noodles. Do not follow the recipe on the package. It’s not right. Ram-dom doesn’t exist. Add a soft fried egg on top instead. Hugo only eats to bob marley

A post shared by Dave Chang (@davidchang) on Mar 28, 2020 at 11:37am PDT

Dave's one-pot pasta with greens.

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one pot cooking in the time of COVID-19 Orecchiette, old Broccoli Rabe, Turnip tops, Radish tops & sausage. This is not how you cook in a restaurant. Who cares...tasted great I hammered the sausage, olive oil, garlic, sliced onions, chili flake in a microwave. Boil pasta then add leftover greens when pasta is almost done. Strain. Mix it all together. We have no Parmesan, so I seasoned with msg and fish sauce. Just like my Nonna used to make

A post shared by Dave Chang (@davidchang) on Mar 29, 2020 at 6:25am PDT

And pan-fried leftover spaghetti pancake.

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Leftover spaghetti (with chicken boullion) in the time of COVID-19: After eating �� cold for a couple days we needed a change...pan fry and then finish in the oven. I would’ve mixed in eggs and Parmesan before reheating, but we have none. - ��: granddaddy “skateboarding saved me twice”

A post shared by Dave Chang (@davidchang) on Mar 21, 2020 at 6:21pm PDT

Photo: David Chang/Instagram

He was the late Anthony Bourdain's best pal and he has appeared on numerous episodes of the host's food & travel show, No Reservations. He's also the chef-owner of 3-Michelin-starred French seafood restaurant Le Bernardin in New York. The French chef has been cooking up a storm at home, mostly soul-lifting, noob-friendly dishes for the regular Joe to replicate at home, such as a Smoked Salmon Grilled Cheese Sandwich.

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SMOKE SALMON GRILLED CHEESE SANDWICH 1/place pre sliced Swiss cheese or mild cheddar on top of a piece of whole grain bread(1/3 of an inch thick) 2/cover the cheese with thinly sliced smoke salmon 3/top with another piece of cheese And bread 4/in non stick pan melt 1/2 table spoon of butter 5/place the sandwich and let cook under medium heat until crispy but with a nice color 6/flip to the other side with a (non metallic spatula)and wait until crispy again. 7/ slice the sandwich (with a bread knife)in 4 triangles, Plate and enjoy... The cheese should start to melt but the salmon should be warm and not cooked (when overcooked the fish becomes dry and too salty)... Great for breakfast,snack, with a salad...actually anytime.ENJOY!!

A post shared by Eric Ripert (@ericripert) on Mar 23, 2020 at 4:35am PDT

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BUTTERNUT SQUASH SOUP 1/peel the squash 2/split in 1/2 ,remove seeds and cut in dices 3/add +- 2 quarts of water 4/ grated ginger: 1 tblspoon and 1 tblspoon of turmeric .Salt and pepper 5/boiled until the squash was tender 6/puréed with hand held blender 7/served and ENJOYED (You can also use chicken stock instead of water and use ginger powder.I sometimes make a similar soup with carrots)

A post shared by Eric Ripert (@ericripert) on Mar 27, 2020 at 5:32am PDT

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BANANA FLAMBÉ 1/I placed the bananas in a non stick pan with 2 Tbs of butter and 3tbs of maple syrup and let it caramélise(+-2 minutes)... 2/gave a nice blond color and flipped the bananas ; cooked 2 more minutes.Then I poured generously dark rum and... 3/I very carefully lit the boiling mixture of caramel and rum.We all watch amused by the pyrotechnics 4/when the flame stopped I plated the banana,scooped vanilla ice cream and added the sauce on top. (Be extra cautious when playing with fire or do not create flames for obvious safety reasons) ENJOY!!

A post shared by Eric Ripert (@ericripert) on Mar 31, 2020 at 4:15am PDT

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SUPER EASY CHEESE TORTELLINI MEAT SAUCE 1/ I sautéed 5garlic cloves w a quarter of chopped onion until tender 2/added 1/2 pound of ground Chuck stirring until nicely colored 3/l seasoned with salt,pepper and herbes de Provence 4/cooked the meat fully and using the spatula to avoid big chunks 5/added 1 chopped tomato (starting to be old) 6/added a 1/4 of a jar of tomato sauce and let simmer for 20 minutes 7/cooked the tortellini in salted boiling water following the package instructions for timing etc 8/finally plated the pasta and topped with the sauce 9/sprinkled grated cheese Finally sat and enjoyed !!!

A post shared by Eric Ripert (@ericripert) on Mar 21, 2020 at 5:27am PDT

Red Wine Chicken Stew.

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QUICK CHICKEN-RED WINE STEW: 1/ Sauté in hot pan w a bit of vege oil chicken thighs on both sides skin first 2/remove from pan & cook to tender lardons,onion,carrot,garlic,button mushroom 3/add few pinches of flour 4/add Brandy (optional) & stir 5/Add chicken back into pot, cover completely with 1 bottle of red wine & water..Let simmer ...for +-45 minutes or until the sauce thickens 6/ boil some baby potatoes 7/ when tender, peel potatoes and check chicken for doneness... insert thin blade in meat ... if blade comes out easily, the chicken is cooked 8/taste and adjust seasoning 9/serve and ENJOY!

A post shared by Eric Ripert (@ericripert) on Mar 30, 2020 at 10:46am PDT

Salad Nicoise.

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COMPOSED SALADE “NIÇOISE” Lately I am cooking many vegetables and freezing them in small batches to preserve them and this salad is a good example of how you can integrate many ingredients in small quantities together to make a dish. 1/I boiled in salted water string beans,potatoes separately...Also cooked egg For 10 minutes in boiling water 2/I placed in a plate can tuna ,eggs quartered ,slice tomato,cucumber and potatoes,string beans... 3/sliced 1 romaine salad 1/2 inch pieces 4/in small bowl made a vinaigrette:1teaspoon of mustard,pinch of salt,pepper then added 2 tbspoon of lemon juice ;mixed and incorporated vegetable oil (about 5 table spoons)slowly so it emulsified... 5/drizzled à bit of the vinaigrette on the ingredients and mixed the rest with the salad 6/ plated the salad and topped with all ingredients carefully. ENJOY !! You can make a compose salad w many other raw and cooked vegetables:peppers,olives,brocoli,carrots etc and even make it vegetarian w no eggs nor tuna.

A post shared by Eric Ripert (@ericripert) on Mar 26, 2020 at 12:10pm PDT

Photo: Eric Ripert/Instagram

Ah, charming Massimo, who is as gregarious as ever in his "Quarantine Kitchen" series filmed at home, in the Covid-19 epicentre of Italy. He is the chef-owner of Osteria Francescana, a three-Michelin-star restaurant in Modena which snagged the #1 spot on The World's 50 Best Restaurants list twice. At home, Massimo ditches the mod Italian plates for good old comfort grub like this chocolate sauce, often cooked with his family (they mostly provide narration off-camera).

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Hey All, here is a quick video from yesterday’s prep for Charlie’s favorite chocolate sauce! See you tonight at 8 pm CET for a new episode of #kitchenquarantine • Stay Safe and Stay Tuned! • #foodforsoul #villamanodori #osteriafrancescana #franceschetta58 #casamarialuigia #tornosubitodubai #gucciosteria

A post shared by Massimo Bottura (@massimobottura) on Mar 23, 2020 at 7:53am PDT

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Hey All, here is the complete video of us making the Ragu you saw last night live on Kitchen Quarantine! This is NOT a typical recipe, we used leftovers from @franceschetta58 ‘s TakaBun and Tongue dishes. We will see you all TOMORROW Friday April 3rd for a special episode with a Guest Appearance! • Stay Safe and Stay Tuned!! • #kitchenquarantine #osteriafrancescana #franceschetta58 #villamanodori #foodforsoul #family #quarantinelife #workfromhome

A post shared by Massimo Bottura (@massimobottura) on Apr 2, 2020 at 8:50am PDT

And hummus.

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Hey All, here is a video from yesterday’s prep for our hummus, artichoke and pasta fagioli dinner. See you tonight at 8 pm CET for a new episode of #kitchenquarantine • Stay Safe and Stay Tuned!

A post shared by Massimo Bottura (@massimobottura) on Mar 25, 2020 at 6:42am PDT

Photo: Massimo Bottura/Instagram

Larger-than-life chef José Andrés, originally from Spain, now based in America with several small plates restaurants across the country, is a do-gooder. He is the founder of a charity called World Central Kitchen, which provides meals in the wake of natural disasters, and also donate meals to families who can't pay for meals during the coronavirus crisis. Andrés’ team set up a tent at the side of the quarantined Grand Princess cruise ship in Oakland and forklifted fresh meals to both the quarantined passengers and crew. Here, he demonstrates how to cook his version of fried rice with his daughters at home.

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And of course we are listening to Hamilton … during these times we are not throwing away our shots.. or our leftover vegetables! @WCKitchen Fried Rice Get everything cut & ready before you start cooking … because once you turn on the heat, it goes quick!! Mince some ginger if you have it (garlic if you don’t .. or nothing) and chop up all of the vegetables you have in small bite-size pieces – carrots, Chinese cabbage, leeks, scallions, celery, onions, cauliflower, broccoli … you get the idea. Take some peas out of the freezer, some corn in a can, hell .. if it’s a vegetable it’s good! If you have any meat leftover you can cut that up too, because vegetables LOVE a little meat for flavor. Scramble some eggs, or use leftovers from breakfast, and have a bowl of cooked rice from last night ready. Then you cook! Heat up olive oil in a pan and cook the ginger until it smells so so good, then add the vegetables & keep stirring. Add a little salt and taste … ALWAYS taste while you’re cooking to make sure it’s how you want it. When the vegetables are getting a little soft, toss in your eggs, your rice, some soy sauce and saute for like 2-3 more minutes .. .and then you have your Fried Rice! ������‍��

A post shared by Jose Andres (@chefjoseandres) on Mar 28, 2020 at 5:02pm PDT

Photo: Jose Andreas/Instagram

Ludovic "Ludo" Lefebvre is a French chef based in LA. He owns popular restaurants like LudoBites and Trois Mec and has made several appearances on TV food shows like Iron Chef America, Hell's Kitchen and The Taste. Stuck at home, chef Ludo has been rustling up cosy dishes such as Carrot Crème Fraîche Soup.

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Carrot crème fraîche soup. 1. Sweat carrots with onions and olive 2. Add coriander seeds 3. Add water to cover carrots 4. Bring to boil and simmer for 25 minutes 5. Blend with crème fraîche, salt to taste 6. Optional garnish with fresh coriander (I don’t have any) ENJOY #quarantinechef #simplicity #homecook #simplerecipes #carrotsoup #vegetarian

A post shared by Ludovic Lefebvre (@chefludo) on Mar 30, 2020 at 5:34pm PDT

And this tempting Spiced Crust Cauliflower.

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Spiced crust cauliflower last night for diner, kids ate, I win. RECIPE: Wash whole head of cauliflower with or without dish soap �� Poach in milk with two bay leaves for 10 minutes. In a sauté pan, add some olive oil, garlic salt, cumin, turmeric, curry madras, sumac, ginger powder, onion powder. Bring to boil and toast (constantly moving) for 3-4 minutes. Place cauliflower head in pan, baste to cover entire cauliflower with oil spice mix and roast in oven at 400 for 20 minutes. Baste at least 2x times. Spices can be modified to your taste and pantry. ENJOY. #vegan #veganrecipes #vegetarianrecipes

A post shared by Ludovic Lefebvre (@chefludo) on Mar 29, 2020 at 8:37am PDT

Here's a One-Pot Rice With Vegetable dish inspired by chef Alain Passard.

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Last night’s dinner inspired by @alain_passard - a healthy vegetable heavy rice one pot dish. 1st: sweat onions in olive oil 2nd: add rice & water - half cook rice 3rd: add asparagus, fennel, celery branch and sauté for 5 minutes (add water if becomes too dry) 4th: add spinach and sautéed for 3 minutes or until lightly cooked 5th: add some olive oil (to taste) 6th: add comté cheese (amount is purely your taste) 7th: serve to your children who will appreciate the bowl of vegetables for dinner 8th: dish soap revealed- not approved or tested for anything/anyone other than my family. Wash your vegetables at your own risk. �� PS there will always be butter in my mise en place. Last night I decided not to use. #dinnerfor4 #quarantinechef #healthyeating #eatyourveggies

A post shared by Ludovic Lefebvre (@chefludo) on Mar 28, 2020 at 10:01am PDT

Photo: Ludovic Lefebvre/Instagram

Does the name Dean Brettschneider not ring a bell? Well, he's the man behind Singapore's Baker & Cook chain of bakery-cafes. While Singapore may not be in lockdown mode (yet), the genial chef helpfully shares a simple recipe for Ciabatta-Style Bread Rolls for aspiring home bakers.

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Simple Stay at Home White Bread Rolls..... ���� 5 simple ingredients Bread Flour 500g • Salt 10g • Olive Oil 20g • Dried Yeast 2g • Cold Water 350g Knead for 10 minutes then place into a covered container for 12 - 18 hours at room temperature ..... then tip out, cut into rolls and bake 240C for around 25mins with steam ... Wait until tomorrow for the results ���� #deanbrettschneider #deanbrettschneiderbakes

A post shared by Dean Brettschneider (@deanbrettschneider) on Mar 31, 2020 at 2:08am PDT

The various steps are outlined in the following videos.

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A post shared by Dean Brettschneider (@deanbrettschneider) on Mar 31, 2020 at 6:29pm PDT

Incidentally, we've attended Dean's bread-making class before at his culinary school in Hillcrest Ave, and must say he's a great teacher.

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- best simple white bread rolls, let’s keep things simple

A post shared by Dean Brettschneider (@deanbrettschneider) on Mar 31, 2020 at 7:04pm PDT

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A post shared by Dean Brettschneider (@deanbrettschneider) on Apr 1, 2020 at 2:51am PDT

Photo: Dean Brettschneider/Instagram

Also closer to home is Singaporean cookbook author and culinary instructor Christopher Tan. He's not a restaurateur, but a food celebrity in his own right, having published great cookbooks like Nerd Baker and The Way Of Kueh (check out his phenom Kueh Bingka recipe here). On IG, he shares his recipe for this beautifully indigo-hued Coconut Jelly striated with coconut flesh.

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@hongspices I kept thinking about that coconut meat jelly, so I made it. �� cooling and welcome on a hot day like today. #jelly

A post shared by Christopher Tan Yu Wei (@thewayofkueh) on Mar 31, 2020 at 10:57pm PDT

Photo: Christopher Tan Yu Wei/Instagram