Plantain Bread & The Wonder of Quick Loaves
Plantain Bread & The Wonder of Quick Loaves

For some reason, I especially love recipes that turn old or ugly fruit and vegetables from trash to treasure. It’s almost like getting something for free. Rubbery zucchini? Zucchini Bread! Black, squishy bananas? Banana Bread! Dented Eggplant? Make Baba Ganoush! Bruised apples or strawberries? Perfect for a quick fruit sauce. When we had two soft, black plantains that were surplus to requirements for our Cuban dinner, I assumed they’d be a good addition to a quick bread, and I was more than thrilled with the result.

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Recipes Attack of the Monster Waffle Batter

Just in case you were wondering… yes. The rumors are true. Our Bee Sweet Bake Sale for Earth Day last week was a sweet success (probably one of our biggest in-office bake sales to date) with a menu consisting of such treats as: Honey Raisin Oatmeal Cookies Banana Bread with Honeyed Cream Cheese Chocolate-Honey Mini Cupcakes Spicy Ginger Brownies (honey-free) Honey Peanut Butter Cookies Whole-Wheat Honey Fruit Squares Honeyed Hot Masala Chai

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Recipes Pancakes: The Thick, The Thin & The Hearty

This week brings Shrove Tuesday, known to some as Mardi Gras and known to me as Pancake Day . While I grew up with the thick, pillowy pancakes that appear in diners and truckstops across the nation, J. was raised on a delicate, European-style pancake… something more along the lines of a crepe. I must admit, the discovery that not everyone ate the same kind of pancake was a bit of a shock to me.

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The Most Stylish Meal of the Day

I couldn’t help but notice that Esquire is into breakfast right now. I caught sight of their March issue, which contains a sixteen-page food porn spread of home-and-away brekkie delights chock-full of sexy, oozy breakfast glamour shots… so ya know, that’s kind of a tip-off. And why shouldn’t breakfast be trendy? It’s wintertime, and breakfast is comforting. Breakfast is important for good health. It’s the most important meal of the day.

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Recipes Wild Rice Porridge 2.0

Last January, I posted my personal take on the Mahnomin Porridge that the groovy Minneapolis restaurant Hell’s Kitchen makes for their funky brunch menu. That recipe was pretty rich, and it takes a while to make, so it’s not exactly easy to produce on chilly midweek mornings. Thus, I’ve made a new version that’s more quick and flexible. The secret, as with many things, is planning ahead. If you cook the grains for this porridge in the evening (maybe do it while you’re making dinner), it’s easy to wake up all zombie-like the next day, scoop it into bowls and microwave for a quick and hearty whole-grain brekkie.

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Resolution #5: It’s All In the Timing

What’s even more confusing than the research flip-flopping every decade or so on whether it’s okay to eat buttered toast or not? Recent findings indicate that you also need to pay attention to the time of day to determine what to eat. Yup. One more thing to think about. But the good news is, Resolution #5 is pretty easy to incorporate. You just have to remember two little rules about timing:

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Resolution #4: Keep it Low & Slow

I’ve learned a lot about healthful eating recently from J, who’s interested in the topic for the sake of intellectual curiosity and athletic performance and also my brother Dan, who was diagnosed with diabetes last year. The most interesting thing I’ve learned is that although their goals are different, their methods are almost identical . Even though J wants to maximize his performance and Dan is looking to stay healthy, they’ve both adopted the same philosophy on diet and exercise.

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Food Quote Friday: Paul Reyes

“The crowd swelled and ebbed with regulars dedicated to this brave motherland diet, in a tiny room packed with the odors of hot oil and coffee and sugar and warm bread. And sure, pork skins for breakfast might mean fewer days in the long run, but they added a weird rigor to the morning. If anything, the grease is sentimental.” — Paul Reyes in Harpers , October, 2008

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Kind of Blue: Dad’s Classic Sunday-Morning Blueberry Muffins
Kind of Blue: Dad’s Classic Sunday-Morning Blueberry Muffins

I’ve met people who seem to resent their bodies. Maybe they find their skin and bones limiting or ugly or even bothersome. Truthfully, there is responsibility involved in owning a body. It needs to be fed, walked, watered, bathed and stroked. Some would, understandably, rather just spend time on other projects and pursuits. On the other hand, there here are, among us, those who truly relish living in their bodies. They’re sensualists.

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Recipes Recession-Proof Recipes: A Foraged Quiche

I remember Alton Brown once referred to quiche as “Refrigerator Pie,” and while that phrase gave me the heebie-jeebies, I now see what he was getting at. Quiche may sound a little stuffy or unapproachable, but if you think of a quickie egg custard in a pie shell as a tasty carrier for a world of little tidbits hanging around the fridge… that quiche suddenly goes from stuffy to sensible.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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