Fun with Breakfast Cereal, Take 2

15 07 2013

Once again, I am way overdue for an update around here. I can explain. About three weeks ago, my life turned upside-down. In a good way. On a very rainy Monday morning, I was fortunate enough to join my friend Meg for a Paris by Mouth pastry tour. After the tour, Meg and I had lunch on the now-sunny terrace of a nondescript café. We talked about how my book was going, and the possibility of me leading some tours, and at some point I think I mentioned that I was starting to miss working in a professional kitchen. (Apparently, six months is about how long I am able to be unemployed before I get antsy.) The rest of the week was fairly uneventful, until Friday morning, when our dear friend Barbra emailed me that Frenchie was hiring a pastry chef for their new To Go restaurant. After checking out their menu, I thought that it could actually be a really good fit: the American-style breakfast pastries and other treats are the kind of thing I probably have the most experience making, and  it’s clearly an enterprise which places high value on food quality and seasonality, two things that are very important to me, too.

So I applied. A few clicks and my resumé zipped into the hands of chef Greg Marchand, who called me that very afternoon to set up an interview for the next day. Tuesday morning at 6:30 am, I was at work. And so far, it’s been great. The team is enthusiastic and professional, the chef is knowledgeable and passionate, and for the first time since I started working in Paris five years and two kitchens ago, I feel like I belong.

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Energy Food Challenge

20 11 2008

Hopie, a fellow American-in-Paris-food-blogger, is hosting an event in an effort to support her mom, who is training for a 109-mile bike ride.  But this isn’t any ordinary bike ride, it’s also a fundraiser for research on blood cancers.  So Hopie has asked the food blogging community to help out by offering up their best energy food recipes.

Energy Food Challenge

I immediately thought of granola, high in energy and fiber, and low in fat (at least the way I make it).  I could have gone the lazy route and reposted this old recipe, but that didn’t really seem to be in the spirit of the event (the laziness, I mean, not the recipe).  Plus, I thought a seasonally appropriate update was in order.  Be warned, however, once you get hooked on homemade granola, you may never go back to the pre-packaged stuff!  Without further ado, here is my dream recipe for Fall granola – most of the ingredients are horrendously expensive here in France, so eat it up, Americans!

Cranberry-Pecan Granola

A great snack or breakfast for fall, you could even use this to top an apple or pear crisp!

500 g/ 1 lb. rolled oats
150 g/ 5 oz. pecan pieces
100 g/ 3½ oz. pepitas (shelled pumpkin seeds)(optional)
1 tsp. ground cinnamon
1 tsp. fresh grated nutmeg (about ½ pod – if all you have is dried nutmeg, leave it out)

300 ml/ 10 oz. apple juice concentrate

200 g/ 7 oz. dried cranberries
60 ml/ 4½ Tbsp. maple syrup (the real stuff, no corn syrup allowed!)

1. Preheat oven to 175 C/ 350 F.
2. Combine the oats, pecans, pepitas, cinnamon, and nutmeg in a large bowl. Drizzle the apple juice concentrate over the oat mixture and toss gently to evenly moisten the oats.
3. Spread the granola mixture on a sheet pan and place in the oven. Bake, stirring every 10 minutes or so until the oats are uniformly toasted to a nice terra cotta shade. This should take 45 minutes to an hour, depending on your oven.
4. During the last 5-10 minutes of toasting, heat up the maple syrup in the microwave. 20-30 seconds will suffice; you just want it to be fluid and easily pourable.
5. Carefully transfer the hot granola to a large bowl and toss with the dried cranberries. Drizzle the warm syrup over the granola and toss gently to coat.
6. Spread the granola back out on the sheet pan to cool. Once cooled, it will keep in an airtight container up to 6 weeks.

Makes approximately 1 kg/ 2 lbs.  (Enough to fuel many, many bike rides.)

Originally published on Croque-Camille.





Granola: an Illustrated Recipe

22 08 2008

Or, It’s Not Just For Hippies Anymore! 

For the monthly Foodie Joust over at Leftover Queen’s, I came up with two very different ideas.  I haven’t decided which one to submit yet, so maybe my most excellent readers will help me decide?  (This means you!)  Last month’s winner chose ginger, citrus, and whole grains for this month’s challenge.  And here we go with my first shot (well, to tell the truth, I made this second, but the recipe was much easier to commit to the page):
With milk and peaches the next morning

Recipe and photos after the jump.
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