The Meat

Wednesday, April 10, 2019

Good morning, foodie friends.

I started my morning staring down four quickly browning bananas on my counter — I could swear those were perfectly golden with a hint of green yesterday morning. Wait, is that a fruit fly? *Smack*

Because I’m the mom of a fruit-eating machine, my kitchen is always full of fresh fruit (and yes, if you’re wondering, I’ve already considered taking out a second mortgage to fund my son’s blueberry addiction). He loves bananas, and so do I, but no matter what internet hacks I try, there are always a few stragglers every bunch that don’t get eaten fast enough.

What’s a mom to do? Sometimes, I’ll make quick, healthy banana pancakes by mixing up 1 ripe banana, 1 large egg, 1/2 teaspoon cinnamon and 1 tablespoon quick oats. You then plop the mixture onto a hot griddle pancake style, making a kind of hearty breakfast fritter. Or, I’ll unpeel the super ripe bananas, put them in Ziplock bags and freeze them for future smoothies.

When my freezer door starts going bananas, (get it?) I turn to the age-old favorite: banana bread.


Now, listen, we all know there are some really good banana breads and some really, well, blah banana breads. I swear by this recipe that I found on Allrecipes.com more than 10 years ago. Yes, it has a lot of sugar, but this sweet treat is worthy of a proper burial for overripe bananas. Simply mix 1 ¾ cup of flour, 1 ½ cup of sugar, 1 teaspoon of baking soda, ½ teaspoon of salt in a bowl. In another bowl, mix 2 or 3 ripe bananas, 2 eggs, ½ cup vegetable oil, ¼ cup and a tablespoon of buttermilk and 1 teaspoon of vanilla extract. Add the two mixtures together in one bowl and mix. Bake at 325 F for 1 hour and 20 minutes. Sometimes, I’ll add mini chocolate chips to the final mixture — the mini chips are less likely to sink to the bottom.

Enjoy!
Lindsey Hollenbaugh
Managing editor of Features



The Sides

Eggs in spiced tomato sauce is a perfect meal

The classic Tunisian dish shakshuka is a humble yet satisfying one-pot meal, usually consisting of eggs cooked in a long-simmered, spiced tomato and pepper sauce.We wanted to use this as a template … more

This hearty, easy-to-make soup is a staple in kitchens of Portuguese communities

Being raised in the New Jersey suburbs of New York City during the '50s and '60s, I never ate kale. It wasn't that I didn't like it, I simply wasn't aware of its existence. It was only after my … more

Pasta primavera made to taste like spring

You'd never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.The usual reproduction — a random … more


Don't feel like cooking?

Berkshire Palate: A casual vibe with modern flavors

WILLIAMSTOWN — At Berkshire Palate, the restaurant business is truly a family affair. While the Brassard family members who own the restaurant have recently hired additional staff for the … more


Get your fill

Beer fest to donate proceeds to Roots Rising

PITTSFIELD — Hoppy Times Unlimited, the operators of Berktoberfest, a charity beer festival that takes place each October in Pittsfield, are planning to donate the proceeds of this year's event … more

Bits & Bites: Dinners, murder mystery dinner theater on tap

MURDER MYSTERY DINNERThe Comical Mystery Tour ensemble will present an encore performance of "Good Fella, Dead Fella" on Saturday. Doors open at 5 p.m.; program starts and the first course will be … more

We don't just eat ...

'Five Wise Guys' celebrate life's third act

LENOX — "I've got a tumor in my head."Two men are sitting across from each other, making their way through a crossword puzzle, when one of them reveals this troubling news. He has alluded to … more

Bob Dunn | Game On: PAX East: 'The mecca of indie games'

BOSTON — "Let me ask you," said Mederic Ellul, handing me a Playstation 4 controller. "You like Kubrick?"I tell him I do and moments later, I've stepped into a nightmare he helped create out of … more

How are we doing?

We'd love your feedback on the newsletter. Email your thoughts and suggestions to lhollenbaugh@berkshireeagle.com.



The Berkshire Eagle
75 South Church Street Pittsfield, MA 01201

Phone: (413) 447 - 7311
News Room Directory

Email: news@berkshireeagle.com
Fax: (413) 499-3419
Facebook
| Twitter | Location Map