Whit’s Picks

Pick of the Moment:  Brown Bananas for Breakfast in “Brown Butter-Banana Barley Porridge”

Banana Barley Porridge from Marczyk's

Brown bananas are one of life’s inevitabilities. We buy too many bananas and watch them slowly wither on the kitchen counter, or whatever the reason, but how many of us end up simply throwing them away when they become overripe?  Well, not only are there tons of uses for ripe bananas (and I’m not just talking about banana bread!) but when incorporated into a dish, they add a rich, ripe sweetness and a creamy consistency.  If you can’t use them right away, just peel the banana, throw it in a plastic bag, and freeze it (they’ll last at least a month or two in the freezer before they start to brown even further).  Here at Marczyk’s, we don’t like to see anything go to waste, so we offer up the overripe fruit at a really great discount.  What’s not to love?

My tribute to the brown banana is this simple, wholesome and delicious breakfast recipe.  This whole-grain porridge is a great thing to make in large quantities on a leisurely Sunday morning, since it takes more time to cook. You can easily double the recipe and have leftovers that make for a lightning-quick, filling and nutritious breakfast throughout the week.  The bananas also act as a natural sweetener for the dish and give the barley a creamy, almost risotto-like texture.  That’s what I call a great way to start the day!

Brown Butter Banana-Barley Porridge
serves 4

1 T vegetable oil
1 T butter
1 1/2 cups banana puree, lightly mashed

1 cup water
2 cups lowfat milk (or milk substitute)
1 cup pearled barley
sea salt, to taste
1/2 cup walnuts halves
maple syrup (optional)

In a large pot over medium heat, add oil and butter. Cook until the oils sizzle and butter begins to brown (you may need to increase the heat level, slightly) and become toasty and fragrant, about 10 minutes. Lower heat to medium and add banana puree. Allow bananas to saute in oil until lightly caramelized, about 5 minutes.

Add water, milk and barley and bring mixture to a boil, mixing often. Reduce to a simmer and cook, occasionally stirring, until barley is cooked and much of the liquid is absorbed, about 30 minutes.

Meanwhile, preheat oven to 400 degrees. Arrange walnut pieces on a baking sheet in a single layer and toast until fragrant, about 5-7 minutes.

Serve the porridge hot, with the walnuts sprinkled on top and a light drizzle of maple syrup, if desired.

Gluten Free in the Land of the Free

Our customers here at Marczyk’s have been asking for GF foods more in the last 6 months than in the last 6 years. We wonder why—especially when one of our favorite customers can eat the bread in Europe, but not here?
Here’s some anecdotal thoughts:
We wonder if the recent spate of gluten intolerance comes from the now widespread use of GMO foodstuffs in the US. GMO stands for genetically modified organism—like Roundup™ (a non-selective herbicide) resistant corn (both Roundup™ and the seeds for corn which is Roundup™ resistant are manufactured by Monsanto). While hybrids are a form of genetic engineering, the essential genome of the plants are not changed as in genetic modification - like the insertion of a fish gene in tomatoes to keep them firmer longer (FLAVR SAVR? Christ, they can’t even use the real words!).
The real issue is unintended cross-pollination. Now this is serious. Currently there is no way for GM pollen and non-GM plants to prevent cross pollination, and GM traits are being found in plants which came from non-GMO seed stock. Really a big deal in soy and rapeseed.
Across the ocean, the EU does not allow GMO crops to be grown or sold. This is a real sticking point with the US, as we cannot export many of our products there. The EU also does not allow for the use of hormones in beef production—which is why we can’t export our beef there either. (The use of six growth-promoting hormones in beef production was prohibited across Europe in the 1980s on the grounds that they posed a significant risk to human health. Imports of meat treated with these hormones were also banned. Canada and the US successfully challenged the import embargo as not being based on an adequate risk assessment as required by the WTO Agreement on Sanitary and Phytosanitary Measures - SPS Agreement). Both countries subsequently imposed retaliatory tariffs on a range of European agricultural exports worth US $116.8 million for the US and C $11.3 million for Canada.
Anyway, I’m sure there are plenty of people out there who know more about Gluten free than I. Let us hear from you! Thanks, Pete.