In case you missed it on Facebook, here’s the link to our most recent press about the Sugar & Salt books. Peggy Grodinsky is the acclaimed food editor of the Portland Press Herald and was actually my editor for a couple of years until I stopped doing the food column for that paper. It was interesting to talk with her in this interview, as while we worked together for several years, we inherited each other and never actually met face to face. Most of our conversations were via email based exclusively on the text and content of my columns. To have our awareness of each other expand into our larger life realms was fun.
The piece is in the Chop Chop segment and features my recipes for Blizzard Carbonara and Beet, Pear, and Cranberry Salad with Shaved Asiago.
When I was testing waffle recipes for the column, Jon and I had an assembly line going. Me making batter, him cooking the waffles. Click over to the Portland Press Herald to find recipes for Potato Cilantro, Chili Chocolate, Mocha or Coconut Orange Chocolate Waffles.
Peanut Butter Banana Waffles
1 ripe banana, mashed
1/2 cup crunchy peanut butter
2 cups buttermilk
2 cups flour
1/4 cup brown sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs, separated
1/2 cup butter (1 stick), melted
Mash the banana and the peanut butter together and then add 1/2 cup of the buttermilk so that the peanut butter doesn’t stay in big chunks. Add the rest of the buttermilk.
Preheat the waffle iron. In a large mixing bowl, sift all dry ingredients. Mix the egg yolks, butter and buttermilk mixture in a medium bowl. Combine with the dry ingredients. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold into the batter.
Follow the directions for your waffle iron.
Makes 10 to 12 waffles
This stack is of a bunch of the waffles we were testing. You can see that the Lemon Poppy Seed ones are on top.
Stackin’ it up