So I’m planning on doing some hiking soon and I was thinking to myself, “Waterlily, what would be something tasty that you can take on your expeditions?” And that’s when granola popped into my head. It’s something that’s good to eat when you’re on the go, plus you can eat it on its own or on top of stuff like yogurt, ice cream, cobblers, and the like.
I use a simple formula here: 4 cups of stuff + 1/4 cup of vegetable oil + 1/4 cup of honey. That’s just for the mixture that goes into the oven. You can add as much fruit as you like afterwards, like raisins (yuk!), or dried hibiscus flowers, or dried apricots, etc. Just don’t bake the fruit in the oven because it will burn. This recipe is very simple, and I love it when things are simple! Here’s what you need:
- 2 c. old-fashioned oatmeal
- 1 c. peanuts
- 1 c. shredded coconut (I used the unsweetened big shavings)
- 1/4 c. vegetable oil
- 1/4 c. honey
- pinch of salt
- 1 c. dried cranberries
1. Preheat your oven to 350 degrees F. Line a baking sheet with a Silpat or foil. Set aside.
2. In a large bowl, toss the oatmeal, peanuts, coconut, oil, honey, and salt to combine. Pour onto the pan into a single layer and bake in the oven.
3. Bake for about 20 minutes, stirring occasionally while in the oven, until the granola is golden.
4. When done, scrape the pan to loosen the granola and allow to cool in the pan. After it has cooled, mix in the cranberries and store in an air-tight container at room temperature. Should last a month, but I have no clue — a batch usually lasts me a couple of days before it gets eaten up.
Notes — You can mix things up by changing the ingredients. Try different nuts, different fruits, add spices. The possibilities are endless. . . If you are still getting some moisture left over from the oil and honey, try baking at 325 degrees F for about 30 minutes
Here’s something that might be good to make for Memorial Day weekend. I think it’s a great choice for summer picnics and grilling get-togethers because it’s fun and it’s actually cool and refreshing. It helps that this cake is stuffed with whipped cream and raspberries.
I got this recipe from Martha, who got this from chef Michel Roux. The one change that I made is that I replaced the potato flour with coconut flour, mostly because I had the coconut flour. I also didn’t dust the pan with the all-purpose flour but used cocoa instead. Otherwise, everything is the same. Here’s what you need:
- 1 T. plus 1 1/2 t. butter, room temperature, for baking sheet
- 1/4 c. unsweetened cocoa, for dusting
- 3 medium egg yolks
- 1 3/4 c. confectioners’ sugar, plus more for dusting
- 4 medium egg whites
- 1/2 c. unsweetened cocoa
- 1 T. plus 1 1/2 t. coconut flour
- 1 c. heavy cream
- 1 c. raspberry coulis (see note at the end)
- 1 1/4 cups fresh raspberries
1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper; butter the parchment and dust with cocoa. Set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and scant 1 cup confectioners’ sugar in a bowl until ribbons form; set aside. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they reach soft peaks; add a scant 1/2 cup confectioners’ sugar and continue whisking until stiff peaks form.
3. Whisk in one-third of the yolk mixture into the egg white mixture. Fold in remaining yolk mixture using a metal spoon until it is almost fully incorporated. Sift the 1/2 c. cocoa and coconut flour into bowl. Gently fold with a metal spoon until just combined.
4. Using an offset spatula, spread batter on prepared baking sheet to form a 10 1/2-by-12-inch rectangle, about 5/8 inch thick. Transfer to oven and bake until cake springs back when touched, 8 to 10 minutes.
5. Meanwhile, line a large wire rack with a clean dish towel. Turn cake out onto prepared rack and carefully peel off parchment paper. Let stand 5 minutes to cool.
6. Now in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream with remaining 1/4 cup confectioners’ sugar until ribbons form. Set aside.
7. Carefully transfer cake to a large piece of wax paper. Using a pastry brush, brush 1/4 cup coulis over cake. Using a serrated knife, carefully trim edges from all four sides. With an offset spatula, spread whipped cream over cake, leaving a 5/8-inch border all around. Top with raspberries. Starting from one of the long sides, gently roll up cake, using the wax paper to help you. Transfer cake to refrigerator and let chill 2 to 3 hours.
8. Slice roulade crosswise and serve dusted with confectioners’ sugar and drizzled with coulis.
Notes — Whenever I make roulades / jelly rolls, sometimes (like in this case) I end up cracking them. Most of the time it doesn’t matter because you’ll be putting frosting or whipped cream or whatever on the outside. That can help cover up stuff that’s not ideal. This cracked as well, but you serve it up sliced covered with powdered sugar and raspberry sauce and it’s still fabulous. . . As for the a quick and simple Raspberry Coulis, take a cup of simple syrup, 3 cups of raspberries (I used frozen), and the juice of a lemon. Put everything in a blender and pulse until smooth. Run through a sieve to remove seeds. But you can also check what Martha had listed; there is a link to a coulis recipe on her roulade post.
I had a whole lot of kale to use I was thinking how could I make this without having to make kale chips. When I made this, it was unseasonably hot here in SE Michigan (and 85 degrees F is very hot for that time of year — I think it was in March) and I didn’t want to turn my oven on unless I really really had to. So I saw the title of a post for a Killer Kale Pesto and wanted to give my take a shot. I didn’t want to go to the grocery so I wanted to use what I had already. Lucky for me I had everything I needed. And I was surprised at some of the similarities between what was in the recipe and what I had in my freezer.
Some of you may already know, making things like pesto are very organic and free form for me. I really don’t have specifics here since I go by feel and what the pesto looks like. And with this one, I really like the tarragon in here. It adds a nice subtle twist. And the toasted pecans give a nice butteriness. Here’s what you need:
- 1/2 c. toasted pepitas
- 1 c. toasted pecans
- 1 bunch kale
- 1/2 bunch parsley
- 4-5 sprigs tarragon
- juice of 1 lemon
- 2-3 cloves garlic, chopped
- salt and pepper to taste
- 1 c. olive oil
- 1/4 c. grated parmesan
1. Place the nuts in the food processor and pulse until finely chopped. Cut the stems from the kale and cut the spine out of the leaves. Coarsely chop and place in the food processor. Do the same for the parsley. Strip the leaves from the tarragon and place in the food processor as well.
2. Add the salt, pepper, garlic, lemon juice, and the olive oil. Process until smooth. Fold in the parmesan. Can last about a week in the refrigerator. You can freeze them in an ice cube tray to have quick portions of pesto that you can just add to warm pastas and such.
3. Don’t forget to visit me on Facebook!
Hello again everybody! Sorry for being out of commission for a little bit, but again I’ve been busy trying to keep busy. Although today, I’m feeling somewhat under the weather and flu-ey, plus my back hurts. So you know what that means for me — Cheezits and Rum! But it also means that I won’t be going to the gym (I’m up to lifting 110,425 lbs. now) so I gots me some time to post some fun stuff for y’all!
This is what I made for a little get-together to help celebrate Cinco de Mayo. You’ll need some cayenne pepper, which is said to have been used by the Mayans and the Aztecs (cultural nugget — yay!). It has been some time since I made these and I forgot the heat they impart. I don’t think it’s overwhelming, but it is definitely noticeable. It won’t hit you at first, but after the chocolate melts away is when you get that kick from the cayenne.
This recipe came from chatelaine.com, and they in turn adapted it from the book A Matter of Taste by Lucy Waverman and James Chatto. And if y’all remember my chocolate truffles cake, I prefer a more “natural” truffle — one that actually looks like the truffles you dig out of the ground. That’s why these chocolates are called truffles after all. Here’s what you need:
- 10 oz. (280 g) bittersweet chocolate
- 1/4 c. (50 mL) room temperature butter
- 1/2 c. (125 mL) whipping cream
- 1 T. (15 mL) liquid honey
- 1/2 t. (2 mL) cayenne pepper
- 1/4 c. (50 mL) cocoa powder
1. Finely chop chocolate. Place in a large bowl with the butter. Pour cream into a small saucepan and set over medium heat.
2. As soon as cream boils, remove it from the heat and then pour it over the chocolate and butter. Stir until melted and mixture is smooth. Stir in honey and cayenne.
4. Line a baking sheet with parchment, foil, or silpat. To make truffles, scoop out a small amount of the mixture with a melon baller or a very small ice cream scoop. Use your hands to shape chocolate into 1-2 inch balls. Set each ball on a baking sheet.
5. Place half of cocoa powder in a small bowl. Place one truffle in the bowl and gently roll to coat with cocoa. Shake off excess and return to the baking sheet. Repeat, adding cocoa as needed. When all are coated, place in a container in single layers separated by wax paper. Refrigerate. Will keep for up to 5 days.
Notes — Every time I make truffles I always think that it’s a good idea to always have a bain marie ready. Most recipes I find involve pouring some scalded cream into some chopped chocolate. More often than not, the heat from the scalded cream is not enough to melt the chocolate. That’s where the bain marie comes in to finish the job. . . experiment with different types and amounts of chili and see if there’s anything that you like better. . . Don’t forget to like Jereme’s Kitchen and my bakery Daisy Cakes on Facebook!
With all the hub-bub over my cookbook giveaway, I thought it might be time for another trip over to Frita Batidos. Frita’s is owned by Chef Eve Aronoff (who is the author of my cookbook giveaway, if you’ve not heard) and this is her second venture in the Ann Arbor dining scene after her first restaurant eve. Actually, I believe there is some overlap between the two timelines, if I remember correctly. But that’s all beside the point — I’m here to eat!!!
She is quick to point out that the food served here is not Cuban food, but rather, it’s what is called “Cuban-inspired” street food. When describing the basis for this inspiration, Chef Aronoff talks about the times she spent growing up in Miami and being exposed to all the different local cultures. Of course, this includes the Cuban and Latino communities, but also numerous influences from other migrant populations like Creole and African. So, Cuban food traditions are just the starting point of where she develops the signature flavors and tastes of Frita Batidos.
Before we get too far along, let’s look at some of the terminology. That’s when the menu gets extra handy offering some explanations. First of all, let’s start with the name of the restaurant. A frita is a type of Cuban burger which is traditionally made with chorizo, but can be made of fish or black beans. It’s usually served on top of a soft bun with a side of shoestring fries. A batido is a tropical milkshake made fresh fruit, crushed ice, and a drop of sweetened milk, with or without rum (yummy Cajeta Batidos!). But there is a wide selection of other menu items that would be at home in any Cuban restaurant like Cuban sandwiches, plantains, conch fritters, and churros — lovely churros. Just look at the picture above to see (or go to the website). What’s also great about the menu is how it’s broken down on the back (it’s also printed on the wall). There are listings for what’s Vegan and Vegetarian; there are categories for Gluten-Free, Dairy-Free, and Garlic-Free items; and there’s a breakdown of flavor profiles. It’s great for those who may need a little direction and guidance in making their selection. But then again, I love categorizing and organizing things so it makes perfect sense to me!
When you first enter the restaurant, one thing that you’ll probably notice is that it is stark white with various metallic accents from the chairs, menus, lighting, etc. The storefront is white, the walls are white, the ceiling is white, the floors are white. The lone pop of color comes from the window-side bar which has a warm wooden tone; there is another bar towards the back. You’d think all this starkness would lean towards a more sterile, clinical feel, but it really doesn’t. The exposed brick and wood are among the various textures help add to a feeling of warmth. Also all the white lets the food really stand out — which is why my everyday plates are simple and all white. There is an air of informality here, which is helped along by the use of the picnic tables instead of regular tables and chairs. You could even start up a game of dominoes with your neighbor if you like, which again is a nice touch that is reflective of the Cuban / Latin American cultures.
Luckily for me, I get there around 11:30 and I beat the lunch rush. I try to keep things simple and just order a Chorizo Frita (you can get a Frita Loco which includes Muenster cheese, cilantro-lime salsa, tropical coleslaw, and an egg sunny-side-up!). I also get a Fresh Ginger Lime Juice to accompany it and make myself comfy at the window-side bar so I can look out on this cold, gloomy Michigan day. Hard to believe it was 85 degrees here a couple of weeks ago!
When I get my Ginger-Lime Juice, I was definitely surprised. This was my first time ordering this and I was taken aback, not just with the flavor but with its presentation. It was served in a simple plastic baggie with a straw. This may seem strange to some, but it definitely stays with the street food theme. If you’ve done any traveling in the Caribbean, or Latin America, or if you’ve watched any travel programs like No Reservations, or even Destination Truth (remember, I’m a nerdy dork) you should be familiar with how this drink is served. It is very typical of what you can find in markets or being sold by street vendors in that part of the world. I am very much appreciative of the effort and thought that went into this drink. The flavor was amazing — just what I needed to brighten this gloomy day! The flavors of the ginger and lime feel so balanced and refreshing. I really could drink this all day long! It reminds me of her Ginger-Lime Martinis, but without the martini part.
It doesn’t take too long for my Frita to be ready. Served on a small sheet pan (these would be handy in my bakery), it’s wrapped in paper sitting on top of a piece of banana leaf. Again, you have a gamut of textures and flavors here — there’s the soft and creamy brioche, the crispiness of the fries, and the spiciness of the chorizo. All the different layers all contribute to the really exceptional experience you get when biting into one of these. The flavors all seem to blend and yet stand out on their own. The quality of the ingredients is definitely apparent — everything was delicious!
Unfortunately, I had to cut my lunch date with myself short because the time ran out on my parking meter. Originally, what I had hoped for was to get a large cohort of folks together so we could all sample a wider array of menu selections and give a better representation of what Frita’s has to offer. But I guess I’ll just have to make another field trip downtown, by myself or what have you. It’s not like I need an excuse to eat some great food. It’s all in the name of research! And I do have to apologize to the nice folks that sat next to me at the bar. Sometimes when I have a task on hand (like doing a restaurant review), I have a tendency to be too focused and not be as friendly as I should. It’s a flaw and I’m working on it 🙂
So, if you ever happen to find yourself in downtown Ann Arbor, stop in to Frita Batidos for a bit. Have a churro and hang out for a while! You won’t regret it.
And don’t forget to like me of Facebook (why do I always forget about self-promotion?)