I am waiting for summer. Spring is carrying on with rain and chilled evenings. The farmers markets are in full force, but I am still feeling the need to bundle up and eat comfort food. I bought a beautiful artichoke and some lovely little brussel sprouts at the grocery. I roasted the brussel sprouts with eggplant and topped with basil and peanut sauce. (from Mai's in Newport, Oregon) Soon enough I'll be ready for crisp radishes and fresh green salads, but in the meantime...
Last week, my sister's boyfriend made a fantastic chili. He wowed us with stew a few months ago. This rendition had tender chunks of beef, kidney and black beans, multiple veggies, and a nicely spiced tomato base. He cooked it on low for 12 hours. He apologized for using canned beans. I have very few friends that know how (or bother) to soak and cook beans. Bravo.
When I studied in Austria, my host family bought milk directly from the dairy. We drove up to a dispenser, put in some coins, and out poured milk, straight into our canister. Josh lives two blocks from a dairy, but this is no rural operation. No cows in sight. Everything comes and goes in big trucks and tankers. You can't even buy a carton at the facility. However, at the grocery down the road, I bought some of their buttermilk and we made some dandy waffles, topped with glazed bananas and maple syrup.
Belgian Buttermilk Waffles with Glazed Bananas
Gourmet, June 2005
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups well-shaken buttermilk
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
- 2 large eggs
- Vegetable oil for waffle iron
- 2 tablespoons unsalted butter
- 2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
- 1 1/4 cups pure maple syrup