Messy Granola

As most of you know, there hasn't been much time for cooking and baking lately.  So, I've been eating store-bought granola.  Go ahead, guffaw!  As this is a food blog and I'm talking about store-bought granola, I do have a point and don't you worry your pretty heads, you will be getting my homemade granola recipe (again)!

This morning, I had my bowl of granola and heard my little one awake, so I went in and cooed with her and set my bowl of granola on the nightstand and KABLAMO my bowl spilled...sticky, drippy milk and soggy granola everywhere!  On a pre-baby day, this would be no problem to clean up, but now that I'm a mamma, oh my...bambina started to fuss a little and I managed to keep her entertained with my whirling around and blotting up the mess with paper towels.  This held her attention for about two minutes and she soon realized that this whirling around had nothing to do with her, so she let out her little roar for me to pick her up; I gathered her up into my arms and then the next little roar, which translated to "more breakfast please!"  I decided messes can wait until later...as can homemade granola, but if you are up for it and don't have a newborn at home, go for it!  If you have a toddler, they can help!

Buon Appetito!

Dutch Baby

Sneak peek....

MILK

I've had a craving for milk off and on for the last few months and have finally given in.  I was not a kid that liked milk, in fact our family doctor wanted me to drink milk when I was little, I had no intention of drinking it until he said that chocolate milk would do.  Oh my, CHOCOLATE + MILK = HEAVEN!  Yum, I had the best prescription ever!  

The only time as an adult that I really drink milk is in my cappuccino or chai and even at that I'm very selective about the source of my dairy and will often times opt for soy milk...have you noticed that many cafe's don't carry good quality milk?  

We typically have half-and-half in our house, unless of course I'm baking and absolutely need milk (baking never requires the entire quart or even pint) so unfortunately the rest of the milk goes to waste in our fridge, for this reason I refuse to buy it. The last handful of trips to the market, I have found myself standing in the milk aisle gazing longingly at the milk cartons and bottles and even going as far as putting one in my basket just to quickly pull it out and put it back on the shelf...I'd then head over to the yogurt and put one in my cart and be on my merry way...the yogurt worked to curb the craving for awhile, but alas, I gave in and bought a half gallon, for the two of us this is a lot of milk. I'm determined to finish this local, grass-fed, whole milk and not waste a drop.

So, how will I drink it?  I set out to make a grown-up version of chocolate milk....now, I'm not a picky eater, the fact that I didn't like milk on its' own when I was younger or even as an adult isn't that far fetched....but one flavor combination that I have never cared for as an adult, and this baffles many of my coffee drinking friends is chocolate and coffee, oddly enough, I have always loved chocolate desserts paired with a cup of coffee, but for some reason combining the two in a cup created a repugnant metallic flavor.  Now, if we go out for coffee, T is a mocha guy and I'm a vanilla latte or straight up cappuccino girl, well until now....This past summer we went to Hawaii for our honeymoon and Kona coffee is bright and acidic which was awful with vanilla or just sugar, so I took a sip of T's mocha and it was delicious, this time CHOCOLATE + MILK + ESPRESSO = HEAVEN! So, why not try it stateside?  Well it's taken me several months, but with this milk craving, I had to try it. CHOCOLATE + ESPRESSO + GRASS-FED ORGANIC MILK = HEAVEN!

So, as of late I've been annoying my local coffee shop, they carry a lovely coffee but then they ruin it with a non-organic milk, so I've been ordering a double shot with chocolate syrup and then I race home (we live right across the street) and add sustainable milk to it and it is quickly becoming a bad habit.

We still had quite a bit of milk left after having a few mochas, so I made my first batch of homemade yogurt.  The first test was not as tart nor as thick as I'd like it to be, but still delicious with a drizzling of honey and berries.  So, no waste here and in the future I'll just make yogurt if I think I won't drink it in time.  I'll share a proper recipe with you once I have it perfected.  For now, I give you photos.

Champagne + Pears

These blushing beauties are the perfect accompaniment to any meal. 

If you would like to make a batch for your next brunch or dessert, check out my recipe for Champagne Poached Pears at Mother Earth Living.

Bon Appetit!

Sneak Peek: Almond Scones

I'm in the thick of recipe testing....moving into phase three now with my Almond Scones...they are nutty, buttery and super flaky, delicious slathered with strawberry jelly, apple butter or fig jam.  So here is just a sneak peek into my cookbook.  Just in case you haven't guessed, there will be a bit of baking going on!

Homemade Granola

Granola is the perfect homemade gift for the holidays.  Make a large basic batch and sprinkle in your favorite ingredients.  Pack into mason jars, cover the lid with festive fabric, tie with twine and voila!

My classic base is both gluten-free and dairy-free.  Remember if you are planning on gifting granola to any gluten-free bellies out there, definitely purchase "certified gluten-free" oats.  Oats are naturally gluten-free, however they may be grown next to wheat fields and many times are harvested and processed with the same milling equipment as wheat, therefore contain cross-contaminants unless labeled GF.

If you opt to use the vanilla beans I promise you won't be sorry!  The best thing about vanilla beans besides their true flavor is that you get multiple uses out of this precious ingredient.  After you've split each pod open and de-seeded, pop into a jar of sugar for a vanilla kissed version, which you can use for any baking; I like to leave the pods in my sugar for months, but even after a week the sugar will be sufficiently scented.  If you are one to keep simple syrup on hand for desserts or cocktails, add the beans and let cure for a few days before using.

Merry Christmas & Happy New Year!

Broken Bits...Petite Pieces...Chubby Chips

I've been playing with this recipe for some time now and T and I agree that this is the best batch yet!  The shape of the chocolate really makes a difference; I love the odd disc-like shape of a Valrhona callet, but they are better suited for large chocolate chip cookies than for my bread.  On your next baking adventure, I urge you to pick-up one of your favorite chocolate bars and crush it up into small pieces before folding it into your next batch of banana bread!  The broken bits, add moisture, texture and of course flavor.

Here is a sneak peek of my GF Banana Chocolate Chunk Bread, it is a classic that will appear in my cookbook.

Happy Baking!

Cheers!!

Buon Capodanno to you all! Happy New Year!

December disappeared quickly! I hope to have a little more time in front of my stove and behind my lens this year.

This morning Blue (our family's black lab) and I sneezed our way through the preparation of Peppered Potatoes.

Crushed red pepper flakes, coarse black pepper, minced fresh garlic, sliced yellow onions and dried oregano make for a pungent peppery potion.

So a preemptive Salute, Gesundheit, Bless You & Happy Cooking in this New Decade!!

Potato Hash

This is the perfect breakfast for a lazy weekend. Chop up bacon and saute over medium heat until crispy. Toss in a handful of onions and cook until caramelized. Add tiny baby bite-sized potatoes and a few large pinches of sea salt & freshly ground black pepper.
Cook until potatoes are soft through and golden brown, approximately 20-30 minutes. Sprinkle with fresh parsley, grated Parmesan and serve with your favorite style of eggs.

This dish highlights the potato and is simple to create dairy-free and vegan, simply leave out the bacon and the Parmesan, load up with bell peppers or add a few sweet potatoes or winter squash.

Have a fabulous weekend & Buon Appetito!

Salvadorian Coffee Cake

I love when my friend Roxana comes to town. We went to the CCA together, therefore you can gather that she is a fellow food lover! She's always up to explore new restaurants and delights in my home baked goodies.

I've been saving this recipe for her visit: Gourmet Magazine this March has a recipe for a Salvadorian Quesadilla. You'll find no tortillas here, however cheese is a must. This cake is an El Salvadorian sweet, a delicious poundcake that is usually enjoyed for breakfast with coffee. So I suppose I could name it, Salvadorian Coffee Cake. A hint of parmesan, a sprinkling of sesame seeds, creamy creme fraiche (substitute for sour cream) & a buttery crumb set this cake apart from a typical sourcream coffee cake.

Delicious served with a dollop of creme fraiche or fig preserves and of course a steaming cup of coffee.

After taste testing, the cake is lacking a bit of pungency from the cheese. Roxana is from El Salvador, and I listen up when she has critiques or comments on her native dishes.
"Did you use cake flour? It's too crumbly and it definitely needs more cheese."

Overall, a very Americanized version of the classic Salvadorian Quesadilla. Her sister is the baker in the family and has promised me her recipe. I guess the trick is to use rice flour, rather than cake flour and a native Salvadorian cheese as well as Parmesan.

Overall Gourmet, your recipe receives a B-. Scrumptious particularly when dipped into hot coffee, albeit a bit crumby and lacking cheese flavor, most of all a B- for breaking with tradition.

Yogurt On-The-Go

Convenience plays a huge role in modern day life. We are accustom to all of the prepackaged foods, drinks and take-out. Cooking has taken a back burner to all of the other important tasks and to-dos in our lives.

I encourage you to get back into your kitchens. Whether it's cooking a few big meals on the weekends so you have home-cooked dinners throughout the week or it's as simple as skipping the take-out and picking up fresh ingredients for a quick stir-fry one night out of the week.

We really do have it so easy now! There is no need to milk our own cows, make our own cheese, slaughter our own pigs, collect our own chicken eggs, sow our own seeds. So it might seem like such an extra effort to actually dust off that stove-top and see what you can create.

I have friends that eat out nearly every meal. If that sounds familiar, then start with a realistic goal. Perhaps once per week you'll pack a lunch and every Tuesday you'll make dinner at home. Start your own routine and give it a go for at least a month and see how you feel.

Buckwheat Buttermilk Hearts

An offering of whole grain buckwheat hearts for Saint Valentino's month of romance. A fitting shape for love and health.

Incorporating whole grains into your diet may take a little adjustment for your taste buds, but you'll notice a constant flow of energy throughout the day. Rather than the peaks and valleys of a refined white flour diet.

Butter & Sweeten up with pure maple syrup, honey or jam.

To a romantic & healthful Valentine's Day!

Buckwheat Buttermilk Heart Pancakes
Makes 6 Large Hearts

3/4 C buckwheat flour
1/4 C wholewheat pastry flour
1/2 t baking powder
1/4 t baking soda
1/2 t sea salt
1 Large egg
1 1/4 C buttermilk

Preheat oven to 200 degrees F and place an oven-proof platter on the center rack.

In a medium bowl whisk together the flours, baking powder, baking soda and sea salt.

In a small bowl, whisk together the buttermilk and the egg. Stir this buttermilk mixture into the flour mixture until smooth.

Pour the batter into a large measuring cup with a spout or bowl with a spout (this makes it easier for pouring free-form hearts).

Heat a medium saute pan with a drizzle of olive oil over medium-low flame.
Pour the batter into the pan forming a heart shape, of course a traditional circle will do!

Tiny bubbles will begin to form, flip over once the tiny bubbles begin to pop, about 1-2 minutes. Cook the other side for a minute or so and then place on the platter in the oven to keep warm before serving.

Serve with pure maple syrup, butter/yogurt & berries!

Oatmeal For Two

We're finally experiencing a bit of winter weather. Drizzle and gray. The perfect weather for old-fashioned steaming bowls of oatmeal.

Plain is hearty, but it's always fun to dress it up a bit!

A dollop of coconut butter for wholesome sweetness.
A Sprinkling of toasted coconut and fresh blueberries. Banana slices, sauteed cinnamon apples, dried cranberries and toasted walnuts. Drizzle in honey or real maple syrup for those sweet tooth's!

The Essentials of Granola

Sunday Crepes

I've recently been addicted to Julia Child's Crepes Fines Sucrees, a recipe from the first volume of Mastering The Art of French Cooking.
Delicate, lacy and light, they are scrumptious rolled with fresh strawberries and creme fraiche. Sprinkled with sugar and a drop or two of lemon juice. Slathered with fig preserves and a dollop of freshly whipped cream. Layered with honey-orange butter. Or simply dusted with confectioner's sugar.

In the past, I've made crepes with milk, flour, sugar, eggs, butter and salt. My method of mixing has always involved a hand-held whisk and of course the quickest of resting times, 30 minutes.

Julia halves the milk and adds water, uses a modern day blender for the whisking and lets her batter rest for no less than 2 hours.

The result is a delicious, light and airy batter. A crepe suitable for breakfast, brunch or dessert. Rolled, stuffed, wrapped, pinched together into a little purse, flambeed, browned, gratineed or plain; enjoy these crepes with friends or for a lazy Sunday with your sweetie.