The Land of Fruits and Nuts....Granola 101

Having lived in California for the better part of my adult life, I'm well acquainted with the Archie Bunker-like term "the land of fruits and nuts".  It's usually lobbed at residents of the Golden State by people who have never set foot in California, fancy themselves quite the comedian, and consider pork rinds the cornerstone of a healthy diet.  As a loud-mouthed, feminist who's made a career for herself in the arts, I suppose over half the country lumps me in that big ol' nutty fruit basket which, truth be told, is just peachy by me.

But getting to the real subject of this post....Granola.  Fruit and nuts, other connotations aside, are healthy, tasty, and packed with nutrients.  Making granola is quite straight-  forward and there isn't a ton of prep.  Even though you bake it, it's not "baking".  I regard granola as a "what's in the larder" recipe where you can pick and choose based on a few basic parameters.  Once you get the hang of it, you can experiment with different combinations of ingredients.

Basic Granola Recipe

4 cups old-fashioned oats (not quick cooking oats)
1 to 1 1/2 cups dried fruit, such as raisins, cranberries, figs, cherries, apricots,
             blueberries, or currants (or a combination of the above)
1 1/2 cups nuts, such as walnut halves, almonds, cashews, or pistachios (or a
             combination of the above)
1 cup shredded, unsweetened, large-flake coconut
1 tsp. cinnamon
grated zest of one orange (optional)
1/2 tsp. kosher salt
1/2 cup liquid sweetener, such as maple syrup, agave, honey, or molasses
1/3 cup butter

Preheat oven to 300 degrees and place the racks in the top and bottom thirds of the oven.  Combine the oats, dried fruit, nuts, coconut, cinnamon, orange zest, and salt in a large mixing bowl.  Heat the butter in a small saucepan over low heat.  When melted, whisk in the liquid sweetener until it is thoroughly combined.  Pour the butter mixture over the dry ingredients and stir until everything is well mixed and the oats look coated.  Divide the mixture between two rimmed baking sheets.  Spread the mixture evenly over the baking sheets in a thin layer.

Bake the granola for 40 to 50 minutes.  With a spatula, turn the granola a couple times during the baking.  I also find it's helpful to turn the baking sheets from front to back as my oven doesn't cook evenly (the back always cooks faster).  You can also rotate the baking sheets from top to bottom for the same reason.  The granola, when finished, should be a deep golden brown.  Take care not to let it get too dark!  Remove the cookie sheets and let cool completely.  The granola will crisp up as it cools.  When it has cooled completely, transfer to an airtight container and store at room temperature.

After you've made it once or twice, you can start to modify the basic recipe.  If you like your granola a little sweeter, up the amount of syrup.  If you don't like the coconut, just omit it.  Same for the butter.  If you like it a little richer and more decadent, increase the amount of butter.  There's no right or wrong....just what you like.

Granola is perfect with a little milk or yogurt for breakfast.  It's great by the handful as a healthy snack right out of the container.  If you're on the go, pop a little in a zip-lock bag and away you go.  And if you're really lucky, someday you might get to eat your granola in the most perfect way possible....as you hike along the beautiful California coast!

   

Some Like It Hot.....

And some like it hotter.  After a winter in Maine some of you might think I'm talking about the climate, but this is about "hot in the pot".  As winter approached, we heard many of the year-round residents talk about how they hibernate and eat soup during winter.  We thought they were exaggerating, but apparently not.  In light of the fact there were many days when we looked outside and didn't see a person, car, or light in a window they were totally serious.  At one point, Dan commented he wouldn't be surprised to see tumbleweed rolling down Main Street.  This post is dedicated to all the year-round soup-eaters in Castine.

My first cookbook was The Nancy Drew Cookbook.  The Case of the Smothered Pork Chops could have been the beginning and end of my culinary adventures if my father hadn't been so kind and complimentary.  In hindsight, I'm thankful his stomach didn't rupture as I failed to understand rice increases with size and if you add more because what the recipe calls for doesn't look like a lot, you have to add more liquid.  Needless to say, the rice was more than a little crunchy.  Live and learn.

As I entered my teens and started dabbling with vegetarianism, I purchased Moosewood Cookbook.  Fast forward thirty-five years to the opposite coast as I was perusing the cookbooks at a bookstore in Pasadena.  There on the shelf was Moosewood Restaurant Cooking For Health.  How could I resist but have a glance inside.  I guess we've all grown up because there wasn't a kugel recipe insight and I wasn't wearing Birkenstocks. 

So what's with the hot factor?  The recipe calls for chipotle peppers in adobo sauce.  I had never tried or cooked with chipotles until we were living in L.A.  For anyone who loves cuisine with a kick, you understand there's hot and then there's hot with flavor.  Hot just for the sake of being hot isn't the name of the game.  Chipotles, on the other hand, have a divine smokiness, a sublime flavor, and fabulous heat.  They are the crowning glory in this recipe.  So who in our family likes it "hot" and who likes it "hotter"?  Let's just say I'm all about the burn.

Sweet Potato, Apple, and Chipotle Soup

2 tablespoons vegetable oil
2 1/2 cups chopped onions
4 garlic cloves, minced
1 cup thinly sliced celery
5 large peeled sweet potatoes, thinly sliced
2 cups peeled apples, chopped
1 tablespoon minced canned chipotle peppers in adobo sauce
4 cups vegetable broth
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
water

Warm the oil in a large soup pot on high heat.  Add the onions and garlic and cook, stirring continually, until the onions begin to soften, about 3 minutes.  Add the celery, sweet potatoes, apples, chipotle peppers, vegetable broth, salt, black pepper, and enough water to cover the veggies.  Cover and bring to a boil.  Lower the heat and simmer gently until the sweet potatoes and apples are soft, about 20 minutes.

Puree the soup in a blender in batches until smooth and creamy.  You may need to add a little water if the soup is too thick or if it refuses to puree easily in the blender.  Blend in more chipotle peppers, adobo sauce, and/or black pepper to suit your taste.  I've taken to drizzling the adobo on top of the soup after it's in the bowl as I don't want to burn Dan's taste buds off.

Note:  the above is a slight variation of the original recipe.  I've also discovered (in the depths of winter when the pantry is a little empty) you can substitute water for the vegetable broth. 

The Calm Before the Storm

When the going gets tough, the not-so-tough get baking.  Go figure.  Last night I made a loaf of Rye Soda Bread and I just finished making a batch of mini corn bread loaves.  This morning I am asking myself why on Earth all my friends and family wanted me to move out of California for fear of earthquakes.  As Hurricane Sandy approaches the Northeast, a thirty second earthquake doesn't seem all that forboding. 

I am a control freak.  I think we have already established that in many of my previous posts.  The worst part of this storm is the uncertainty.  At this point, we all know it is going to be bad....especially for those in the Mid-Atlantic states, Manhattan, and Long Island.  I am planning on staying put no matter what, but I do have offers to hunker down with friends who have generators.  Dan and I are rarely apart and this is one of those unusual times.  I am thankful he weathered the storm without much ado in Charleston, but now worry about him returning home amid all the potential damage and power outages.  The plan is for him to stay put until we're sure he has a clear shot home.

I have never been  a corn bread girl, but this is the second time I've made it since arriving in Maine.  There's something warm and cozy about it....whether served with soup, eggs, or just topped with a little butter....it says "home".  So here I sit in my home in my new hometown of Castine with wonderful friends who continue to extend great kindness and comfort during uncertain times. 

Corn Bread

1 cup yellow corm meal
1 cup whole wheat flour
1/4 cup organic cane sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup olive oil
1 cup real buttermilk
1 egg, beaten

Preheat oven to 425˚.  Grease a 9 x 9 x 2 inch pan or six mini loaf muffin tins.  Combine corn meal, whole wheat flour, sugar, baking powder, and salt in a large bowl.  In another bowl, mix the oil, buttermilk, and egg together and add to the dry ingredients mixing just until the batter is combined and uniform.  Pour the batter into the prepared pan or mini loaf tins and bake for 20 to 25 minutes if using the 9 x 9 x 2 inch pan or 15 to 20 minutes if making the mini loaves.  I think it is best eaten when still warm.

To everyone in the path of Hurricane Sandy, please be safe, take cover, and know prayers and positive thoughts are with you.

The Tail End of the Lobster

Dan's impression of Woody Allen in Annie Hall

It may be the last day of the month, but I was bound and determined to get the Lobster Tale Trilogy finished by month's end and got it in just under the wire.  For awhile I pondered doing a lobster linguine to pay homage to my favorite dish at The Pentagoet Inn, but asked myself what on Earth was I thinking trying to replicate such an exquisite entree.  As a result, I decided this was the perfect time to create a Maine-based version of Eggs Benedict.

Dan and I have made a habit of coming up with different takes on our favorite....albeit deadly to one's waistline....breakfasts.  My favorite has always been Eggs Bjornstein which substitutes smoked salmon for the ham.  Dan, on the other hand, still being a carnivore at heart has embraced the Eggs Benedetto.  The Benedetto variation pays tribute to one of our favorite singers, Tony Bennett, and Dan's Italian heritage with prosciutto stepping in for the American oink.

Eggs Emoggin is the newest addition to the roster.  Unless you happen to be from this area of the country, the name probably has you stymied.  Eggemoggin Reach is a body of water that separates the Blue Hill Peninsula from Deer Isle and plays host to the Eggemoggin Reach Regatta.  The Deer Isle Bridge is a suspension bridge completed in 1939 which spans Eggemoggin Reach and provides the only vehicular connection between the mainland and Little Deer Isle.

The Easy Hollandaise Sauce is from The Black Dog: Summer on the Vineyard Cookbook and has never left me down.  While chefs may cringe with this quick take on the classic sauce, it's made my Sunday mornings far more enjoyable.

Eggs Emoggin

4 poached eggs
2 pieces toasted multigrain bread
butter
2 lobster tails, cooked and cut into 1" medallions
1 cup baby spinach
1/2 cup Easy Hollandaise Sauce (recipe below)
2 teaspoons capers
salt
freshly ground pepper

Poach eggs to your liking.  I've always been a runny yolk girl, but Dan has only recently discovered the wonders of the runny yolk.  While the eggs are poaching, lightly toast the bread and butter it if you like.  Place the spinach on the bread and top with the poached eggs.  Top with the lobster and drizzle with the Hollandaise sauce.  Season with salt and freshly ground pepper to taste and garnish with the capers.

Easy Hollandaise Sauce

2 egg yolks
1 tablespoon fresh lemon juice
1 stick butter, melted
splash of Tabasco sauce
dash of cayenne pepper
salt to taste

Combine the egg yolks and lemon juice in a food processor or blender.  Turn on and slowly pour in the melted butter.  The sauce will emulsify.  Season with Tabasco, salt, and cayenne pepper.  Yields 1/2 cup.

A Lobster Tale: Part Deux

Once again, apologies for the delay of this next segment of the Lobster Tale.  My goal is to post the final installment by the end of the month.  Yes, that would be in four days and not terribly likely to occur you may be saying, but if I don't get this moving the third recipe could very well end up being a lobster bisque for Christmas Eve.

Let me start by saying I have way too many cookbooks as anyone who has spent time in our home can tell you.  Sad to say, many are rarely taken out of the hutch and even more embarrassing, some have yet to result in anything edible.  One of those books was Gourmet LA.  It must have been purchased more than a decade ago during my first period of exile in California and is a collection of recipes from the Junior League of Los Angeles. 

Ironically, the cover photo is of what I believe was supposed to be Lobster Dijonnaise, but looks far more like a chopped lobster tail with hollandaise sauce.  Never once during my time in The Golden State did I eat lobster as it really isn't something associated with the region.  This is my way of connecting my past life with my current one where lobster really is an inherent part of the culture.  The below recipe is my variation on the published recipe as I'm still mayo free.

Lobster Dijonnaise

2 lobster tails, cooked and chilled
6 tablespoons plain Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar
1 tablespoon finely minced fresh           Italian parsley
2 teaspoons capers
Salt and pepper
Spinach, arugula, or mixed greens

Remove the lobster tails from their shell and chop the meat into 1/2"-1" chunks and set aside.  Combine the yogurt, Dijon mustard, lemon juice, white wine vinegar, parsley, and capers and blend well.  Add the lobster meat, and mix gently.  Season with salt and pepper and chill.  To plate, place the lobster mixture on a bed of greens.  Serves 2.

A Lobster Tale in Three Parts

Apologies all around for the inordinate amount of time since my last post, but August seemingly flew by and here it is the first day of September.  I have intended to do a series of three lobster recipes.....hence the "lobster tale (tail) in three parts"....ever since the price of lobster dropped below $4.00/lb.  Needless to say, I am only one part into the trilogy. 

A few weeks ago Dan went to our favorite lobster shack and returned home with four big boys.  The actual cooking of the lobster falls to Dan as well.  I'm a total wimp when it comes to throwing a living creature into a pot of boiling water or as Dan calls it, "the hot tub".  After they had met their untimely demise, we froze the four tails and decided to use the claw meat for a Lobster Fra Diavolo.

So what might parts two and three bring to the lobster tale?  I'm pondering a Lobster Dijonnaise and a Lobster Linguine, but have yet to determine the final destiny for the four frozen tails currently residing next to the container of Gifford's "Muddy Bean Boots" in the freezer.  The outcome for the "Muddy Bean Boots", however, is very clear....it's safe to say the lobster tails will be all alone tomorrow morning and the empty Gifford's carton will be in the trash.

 Lobster Fra Diavolo

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
5 cups canned Italian plum tomatoes with juice
3 tablespoons tomato paste
3/4 cup dry white wine or lobster stock
2 teaspoons dried oregano
3 cups cooked lobster meat
Salt and freshly ground pepper to taste
12 ounces brown rice fettuccine or linguine

Bring a large pot of salted water to a boil over high heat.  Cook the pasta to desired tenderness.  While the water is coming to a boil and the pasta is cooking, heat the olive oil in a large saute pan over medium heat.  Add the onion and cook until lightly caramelized, about five minutes.  Add the minced garlic to the onions and saute about 30 seconds.  Do not let the garlic burn!  After the garlic is fragrant, add the crushed red pepper flakes and saute briefly before adding the canned tomatoes, tomato paste, wine or stock, and oregano.  Simmer the sauce until it is reduced by approximately half, about fifteen minutes.  Add the lobster meat to the pan and cook for a few minutes to warm through.  Season with salt and freshly ground pepper.  Add the lobster mixture to the drained pasta and plate.

At Last.....

After weeks of boxes stacked in every corner of the kitchen, we've actually made some headway and have gotten back to cooking.  I'm trying to embrace our kitchen here, but it continues to provide numerous challenges....everything from a lack of storage to a workspace that is reversed from every kitchen I've ever had.  By this time you're probably well acquainted with the fact I have a few "issues", but I had no idea that not having any counter space to the left of the sink would throw my routine of prepping and washing dishes into a tailspin.  Metro shelves have solved the storage problem, colorful French posters went up on the walls, the pot rack Dan made me once again resides over the stove, and my go-to cookbooks are back on the counter.

Recently, we were invited for dinner at the home of some new friends.  The evening was an absolutely lovely gathering of seven....three of whom were artists.  We were treated to a tour of our host's stunning vegetable garden, lively conversation on everything from books to beehives, and an exquisite dinner of local fare and freshly grown veggies.  To say I am totally intimidated by the exceptional cooking we have experienced here is an understatement of Julia Child proportion. 

Still working out of boxes, I managed a Cilantro- Lime Shrimp appetizer that was easy and a nice option for a summer evening.  This is one of those dishes I love as it can be made early in the day...or even the day before if need be.  The one thing I would suggest is to buy jumbo shrimp as they do have a tendency to shrink in size.

Cilantro-Lime Shrimp

1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large garlic cloves, finely minced
1/2 cup fresh cilantro leaves (stems removed),
     chopped
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon dried hot red pepper flakes
Salt and freshly ground black pepper to taste
1 pound jumbo shrimp, shelled, deveined, with tail intact

In a small bowl, whisk together the lime juice, marmalade, garlic, cilantro, 3 tablespoons of olive oil, soy sauce, red pepper flakes, salt and pepper.  Reserve 1/3 cup of the mixture for dipping.  Combine the shrimp and remaining mixture in a large zip-lock plastic bag and marinate, turning occasionally to coat the shrimp, for 45 minutes in the refrigerator.  Drain the shrimp and lightly pat dry between paper towels.   In a large non-stick skillet, heat 1/2 tablespoon olive oil over medium high heat until hot.  Saute half of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.  Repeat the cooking process with the remaining olive oil and shrimp.  Plate and serve hot or at room temp- erature with the reserved dipping sauce.

Moving Purgatory

This morning I woke up and decided I'm in "moving purgatory".  I know the end is in sight, but it doesn't feel that way at the moment.  While the bulk of everything is packed, it's those sniggly little stragglers still needing to be popped into boxes that are driving me crazy.  It probably doesn't help that I placed the first round of orders for the store on Friday.  Perhaps that makes everything worse as I really just want to be in Maine getting Lucky Hill up and running.  Speaking of which, you can check out my first blog post for Lucky Hill at luckyhillhome.blogspot.com

I realized I haven't had any cooking posts for quite awhile, as my kitchen is more or less packed.  More by my standards, less by others.  I've been trying to use up a lot of what I have in the larder, but this was one of those days we really needed veggies.  With packing at a height and tying up loose ends, I knew exactly what fit the bill.

The first time I had Israeli cous cous was in Miami in 1998 when I was there for my first freelance design contract.  As with a lot of my freelance contracts, I ended up working in my room most nights and ordering room service.  The first night I ordered the mixed vegetables over Israeli cous cous and a glass of Sauvignon Blanc.  It was wonderful.  The second night I ordered the same.  And the third.  And the forth.  By the fifth night, when room service picked up they knew what I wanted before I ever uttered a word.

Israeli cous cous is now a staple in my pantry.  While this may not be the same dish I had in Miami, it is one Dan and I love.  It's super easy, totally yummy, and you can easily modify it based on the veggies that are in season.

Israeli Cous Cous with Mixed Veggies

4 cloves garlic, finely sliced
1 tablespoon olive oil
3 medium zucchini, sliced
2 medium yellow squash, sliced
1 1/2 cups grape tomatoes, halved
Israeli cous cous, prepared per directions (I use a
      box of Trader Joe's Israeli cous cous)

Warm the olive oil in a large saute pan over medium heat and add the garlic.  Cook the garlic until slightly golden.  Do not overcook the garlic!  With a slotted spoon, transfer the garlic to a small bowl.  Add the zucchini and yellow squash slices to the saute pan and cook, stirring occasionally, over medium heat until tender and beginning to color.  Add the grape tomatoes and cook until the tomatoes soften and start to break down.  Return the garlic to the pan and simmer with the vegetables for five minutes.  To plate, place the cous cous in the bottom of a bowl and top with the vegetables.

Homage to the Artiste

Carolina Polo & Carriage Co.

As most of you know, Dan has been in South Carolina since last Wednesday in the name of his art.  He's sent me a very small sampling of photos of subjects and images that have caught his eye and I'm sure he's very eager to come home and get back in front of his easel.  It will be interesting to see how he captures this new region on canvas.

It's not terribly normal for Dan and me to be apart.  Throughout the course of our marriage, we've worked together or, at the very least, out of the same house more often than not.  Things don't feel quite right when we're not together and this time was no exception.  This is how the first four days went for me....

Charleston balcony

Day 1:  Yippee!  I have the apartment to myself.
Day 2:  Gosh.  I wish he would call more often.
Day 3:  Wow.  It feels like he's been gone forever.
Day 4:  Damn.  I wish he would come home.

That last sentiment ran through my head as I sat eating dry cereal out of the box for dinner.  Dan, on the other hand, probably relished the peace, quiet, and tranquility of not hearing me....or the TV....drone on and on.

Last week I was cleaning out some drawers and came across Dan's stack of recipes from his "pre-me" days. We have known each other for almost twenty years and have been married for almost twelve which makes the fact we have difficulty understanding the other's handwriting quite bizarre.  As I gazed down at the yellowed piece of paper I could make out the first word as "Tuna", but the second word eluded me.  When I handed the paper to Dan, he said, "this is my recipe for Tuna Tremendique".  Say what?

I made a mental note that I had to make this tremendous tuna recipe at some point and tucked it under a book on my dresser.  This morning, as I was tidying up, I discovered the little slip of paper and decided to give it a go for yet another solo dinner tonight.  The recipe below is exactly as it was written by the artiste....who told me he went through numerous iterations to get it just right.


Tuna Tremendique

1 can (12 oz.) light tuna in water (drained and rinsed)
2 tablespoons Dijon mustard
8 Kalamata olives, chopped
1 small handful of cilantro, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh lemon juice
1 tablespoon white wine

Mix all ingredients together.  Place a nice dollop of the tuna mixture on a  piece of 9-grain bread and top with arugula or spinach and then another piece of bread.  Instead of using it in a sandwich, I simply put a few spoonfuls on a bed of baby spinach. 

And to my husband, the artiste....tres magnifique!......Now come home.