January 1, 2016 by Marios

Peanut Butter, Chocolate, and Banana Granola

It’s customary to reflect on the past twelve months this time of year. Best-of-the-year lists are compiled, retrospectives are assembled, Barbara Walters unveils the people that fascinated her, and Oprah tempts us with her favorite things. We look back with sadness at the bad things that happened and with joy at the milestones we accomplished. And as the midnight hour of December 31st approaches, we hope that this arbitrary moment in time, chosen by men centuries ago, will somehow be unique, a marker of change. People make resolutions, to do less of some things and more of others, to be someone other than who they’ve always been, to want less and give more. Some drink and kiss, penned like abused animals in Times Square, others watch fireworks on their TV sets, and some are asleep long before the ball drops. In the end, the new year is always the same, like a bowl of granola: mostly familiar days, one after the other, studded with the occasional sweet surprise or bitter moment.

Happy New Year.

Peanut Butter, Chocolate, and Banana Granola – Adapted from David Lebovitz

Ingredients:

3 cups (300g) rolled oats (not the quick cooking kind)
1 cup (150g) roasted pecans, very coarsely chopped
1/2 cup (70g) sunflower seeds
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup (130g) smooth peanut butter (regular or natural)
1/4 cup (80g) maple syrup
1/4 cup (85g) honey
1/4 cup (60g) packed light brown sugar
2 tablespoons water
4oz (115g) dark chocolate, chopped
1/2 cup (45g) sweetened banana chips, chopped

Directions:

Preheat the oven to 325ºF (165ºC.)

In a large bowl, mix together the oats, chopped pecans, sunflower seeds, cinnamon, and salt.

In a small saucepan, warm the peanut butter, maple syrup, honey, brown sugar, and water over low heat, stirring constantly, until the mixture is smooth.

Scrape the peanut butter mixture into the dry ingredients and mix it in well.

Transfer the granola mixture to a baking sheet and spread it in an even layer. Toast the granola in the oven for 25 to 30 minutes, stirring a few times during baking, until the granola is a golden brown. (It will crisp up as it cools.) Remove from oven and let cool completely. Once cool, mix in chocolate and banana chips.

Storage: Store the granola in an airtight container at room temperature. It will keep for one to two months.

October 3, 2015 by Marios

Yogurt Scones with Roasted Pears and Chocolate Chunks

Dave and Lorie, Steve’s brother and sister-in-law were in New York city last weekend. The flew up from Raleigh, NC to celebrate their 25th wedding anniversary. We met up with them for brunch on Sunday at the Bryant Park Grill, a restaurant right behind the New York Public Library on the edge of Bryant Park. We had just been seated at our table and placed our drink orders when Lorie turned to me and half-whispered: Is that who I think it is, sitting behind you? I turned around and saw a handsome, older man, with perfect hair, wearing a black dress shirt and a dark, orange tan, sitting right next to me. I recognized him immediately. It’s Mitt Romney, I half-whispered back to Lorie. We both smiled and the four of us went back to catching up.

That’s one of the things I love about living in New York city. Not the celebrity sightings per se, but the fact that when you do see someone famous, they are often doing exactly what you are doing: walking the streets (I walked next to Ted Donovan the very next day after the Romney sighting), taking the subway, eating at a restaurant right next to you. The walking-centered life of the city and the sheer density of it means that no matter how famous you are, it’s hard to hide behind a limo’s darkened windows or in private rooms in restaurants. It also means that New Yorkers will see you and go on with their lives (most of the time). You won’t be hassled or stopped for autographs and selfies.

So, the next time you are in New York, or if you live here, and you are standing in line at a coffee shop ordering your half-caf latte and a roasted pear and chocolate chunk scone, look around you. That woman with the long, curly hair standing behind you might just be Sarah Jessica Parker. And if she is, don’t freak out and yell Carrie! in a high-pitched girlie voice. Be cool and act like nothing happened.

Oh who am I kidding! If you do see SJP, you have my permission to go fanboy/fangirl-crazy. But just this once. You’re back to your cool and aloof New Yorker self after that.

Yogurt Scones with Roasted Pears and Chocolate Chunks – Adapted from Smitten Kitchen

Ingredients:

2 large (or 3 small) firm pears
1 1/2 cups (190 grams) all-purpose flour
1/4 cup (50 grams) brown sugar
1 1/2 teaspoons (8 grams) baking powder
1/2 teaspoon table salt
3/4 cup (7 oz) Greek yogurt (full fat)
1/4 cup (60 ml) heavy cream
1 large egg
1/4 cup (3 ounces or 85 grams) semisweet or bittersweet chocolate, chopped in chunks
1 large egg and 1 tablespoon water, whisked together
1 tablespoon turbinado sugar

Directions:

Heat oven to 375°F. Peel and core the pears and cut them into 1/2-inch cubes. Line a large baking sheet with parchment paper. Arrange pear pieces on parchment and roast until they feel dry to the touch and start to brown underneath, about 25-30 minutes. Remove from oven but leave oven on. Allow pear pieces to cool while preparing the rest of the recipe.

In a large bowl, whisk flour, baking powder, sugar and salt together. In a separate medium bowl, whisk together yogurt, cream, and 1 egg until combined. Pour yogurt mixture over flour mixture and gently fold it with a spatula until it just comes together. Add cooled pear pieces and chocolate chunks and fold a few more times. Don’t overtax.

Dump dough on a lightly floured surface and pat it into a 6-inch round. Cut into 6 wedges and transfer to baking sheet lined with parchment paper, at least two inches apart. Brush with egg and water mixture and sprinkle with 1 tablespoon of turbinado sugar.

Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack to cool.

September 5, 2015 by Marios

Honey and Fennel Granola

Surprises aren’t always welcome. And I’m not just talking about bad ones (Surprise! Your appendix burst!). Sometimes even good surprises can be unpleasant. When I was in 7th grade, some of my classmates and I organized a surprise birthday party for a boy who was at the time my best friend. We went to his house while he was away and anxiously waited for him to arrive. When his parents (who were working with us for the surprise) brought him in the door, we yelled “Surprise!“, at which point he immediately burst into tears and ran off. It took his parents 3o minutes to calm him down and bring him back to the party, which ended up being a lot of fun.

I never understood why he reacted that way until four years later, my parents announced to my sister and me that we were going out to dinner. When we got to the restaurant and opened the door, about 50 of our friends from school were there yelling “Surprise!” They had organized the party for both of our birthdays (which are four days apart) with the help of our parents. This was such a wonderful thing that our friends and parents did, but my immediate reaction was to want to turn around and run away. It was too much for me, the unexpected obligation to be at this party, to adjust from a quiet dinner out with my family to a night of dancing with my friends. I got over it after a few minutes, but I finally understood why my 7th grade friend had run away like that when we surprised him.

In food, good surprises are always welcome. In fact, I long for them. Bad surprises are never good (Surprise! That was a glass shard you just chewed on!). But an unexpected ingredient or an unknown cooking technique, they make me deliriously happy.

Granola isn’t known for its ability to surprise. But when I made this recipe and we tasted it for the first time, we pursed our lips and nodded in satisfaction. It was unexpected. The fennel and honey combined to make a truly unique flavor, at least for granola. We were surprised. Pleasantly. And we didn’t run away. We dug in for seconds.

Honey and Fennel Granola – From Bon Appétit

Ingredients:

⅓ cup pine nuts
⅓ cup raw sunflower seeds
¼ cup slivered almonds
1 tablespoon sesame seeds
2 teaspoons fennel seeds
½ cup honey
3 tablespoons smooth peanut butter
3 tablespoons vegetable oil
½ teaspoon finely grated orange zest
1 tablespoon fresh orange juice
1 tablespoon vanilla extract
2 cups old-fashioned oats
½ teaspoon kosher salt
½ cup dried apricots, chopped
½ cup sweetened dried cranberries, chopped

Directions:

Preheat oven to 350°. Toast pine nuts, sunflower seeds, almonds, sesame seeds, and fennel seeds on a rimmed baking sheet, tossing occasionally, until lightly golden, 5–7 minutes. Reduce oven temperature to 275°.

Meanwhile, whisk honey, peanut butter, oil, orange zest and juice, and vanilla in a medium bowl until smooth. Toss nuts and seeds, oats, and salt in a large bowl. Pour honey mixture over and gently mix until oat mixture is completely coated.

Spread out on a parchment-lined rimmed baking sheet and bake, stirring halfway through (edges will take on color before center does), until golden brown, 20–25 minutes. Let cool; granola will crisp as it cools. Break up into pieces, then stir in apricots and cranberries.

Do Ahead: Granola can be made 1 week ahead. Store tightly covered at room temperature.

May 23, 2015 by Marios

Strawberry Rhubarb Crisp Bars

When I was a kid, strawberries were really exotic. They’d appear briefly in late spring, early summer and they were very expensive. So when my parents would buy some, we’d cherish them, eating them slowly and savoring every juicy bite. Before we knew it, they were gone until the next season. This scarcity of strawberries must still be in the back of my mind because strawberries are the first fruit I gravitate to in a breakfast bar or salad bar. And right after chocolate desserts, strawberry ones always catch my eye on a restaurant menu.

So, when I saw the picture of these strawberry rhubarb crisp bars on the excellent food blog Smitten Kitchen, I was immediately, well, smitten. I’ll admit, rhubarb is still a bit of a mystery to me. Sometimes it really works, adding a grassy acidity and a mildly fibrous texture to desserts. But most of the time I just don’t know what to do with it. Here it works well. It cuts through the richness of the crust and as always, pairs perfectly with the strawberries.Strawberry Rhubarb Crisp Bars – Slightly adapted from Smitten Kitchen

Ingredients:

1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
6 tablespoons (85 grams) unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries

Directions:

Heat oven to 375 degrees F if using metal pan (350 degrees if using glass pan). For easy removal, line bottom of 8-by-8-inch square baking pan with parchment paper leaving overhang on two sides.

Place oats, 3/4 cup flour, brown sugar and salt medium bowl and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 1 or 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

Spread half the fruit over the crust. Sprinkle it evenly with cornstarch (I use a tea strainer to do this), then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for about 40 minutes, until fruit is bubbly and crisp portion is golden.

Let cool in pan. Remove using parchment paper and cut into squares. Alternatively, you can place them in fridge to chill and crisp up, before cutting. These are best eaten the day made. Store leftovers in fridge.

April 4, 2015 by Marios

Lemon Olive Oil Cake

Spring is (sort of) finally here! Temperatures are above freezing and we have actual continuous periods of sunshine. Sure, it’s raining today, but I don’t care. Because Steve and I are taking off for a weeklong trip to Cyprus with three of our friends. We’ll visit my family and drive around the island in search of poppy covered mountainsides, turquoise blue seas, orange blossom scented villages, and lots and lots of good food.

No two ingredients say “Meditteranean!” better than olive oil and lemons. They are at the very core of the soul of the people that have lived for millennia around this beautiful sea, with its temperate climate (though not always as warm or friendly as most people think) and plentiful fish (which are currently endangered from overfishing and pollution).

So, in honor of our Mediterranean adventure, I give you my favorite version of a lemon olive oil cake. You gotta love a cake that has a total of five ingredients. All things you probably have at home right now. With these humble ingredients you can have a cake that is not overly sweet and incredibly tender, making it an equally good option for afternoon tea or breakfast. Top it off with a dollop of lemon curd or sweetened whipped cream and you have a great dessert. This is a cake that in every bite, you can taste what it’s made of: the taste of eggs is right there, cut through by the acidity of the lemons, while everything is smoothed out by the mild grassiness of the olive oil.Lemon Olive Oil Cake – Slightly adapted from Epicurious.com

Ingredients:

3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 lemon (preferably organic/unsprayed)
1 cup cake flour (not self-rising) (see here for instructions on how to make your own cake flour)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 tablespoon sugar

Directions:

Put oven rack in middle position and preheat oven to 350°F. Grease a 9-inch (24-cm) springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough all the lemon zest and whisk it together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 tablespoon sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

September 20, 2014 by Marios

Stone Fruit Cobbler

We’ve done quite a lot of traveling around France over the years. We have always preferred to stay either in a chambres d’hôtes (a bed & breakfast) or, if we are traveling with a group of friends, a gîte (an entire house). Without a doubt, one of our favorite things about staying in a bed & breakfast has always been the breakfast part. The bed part is rarely good. The mattresses are often old and either lumpy and soft or hard as a rock. And the pillows are almost always square. Yes, square. The French use square pillows. Which means that the bottom of the pillow comes under your shoulders. And that makes for a really uncomfortable night of sleep. We’ve actually considered traveling with our own pillows but we don’t want to carry that much luggage.

Anyway, back to the breakfast part. It is always a rather rich affair, with fresh bread, salted butter, homemade jams, fruits or fruit salad, baked goods, cheeses, and whatever else the owners have either prepared or acquired from their local market. I remember one B&B in the Loire valley that had the most amazing homemade jams. I still dream about their peach and rosemary jam. As you may already know, breakfast is very important to Steve and me. We wake up hungry, hungry! One of our friends has a funny photo that she took on our last trip when we were all staying at a B&B in Normandy. Steve and I are at the big dining table that is covered with untouched breakfast food. We are the first ones there, sitting ramrod straight in our chairs, staring straight ahead at the camera, looking incredibly hungry and anxious. It’s obvious we are thinking “why are they not down yet? when are we going to eat? we are so hungry.”

This stone fruit cobbler is the type of dish that would be typical at this kind of breakfast. It’s quick to make and it uses few ingredients and seasonal fruit. It can be made in advance and kept in the fridge, ready to be presented to the two hungry American tourists that are sitting at the table by themselves, looking like they are ready to devour everything.

Stone Fruit Cobbler – Slightly adapted from Bon Appétit

Note: If stone fruit is not in season, you can use other fruits like apples or berries.

Ingredients:

3 pounds peaches, nectarines, or plums, each cut into 6 wedges (or 1″ pieces if using ramekins)
½ cup granulated sugar
2 tablespoons all-purpose flour
¼ teaspoon kosher salt
1 tablespoon kirsch (clear cherry brandy) or other fruit brandy (optional)
½ tablespoon orange flower water (optional)
½ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temperature
3½ oz. almond paste
½ cup granulated sugar
3 large eggs, room temperature
½ cup sliced almonds, toasted in a dry skillet over medium heat until pale golden brown

Directions:

Toss peaches, granulated sugar, flour, salt, kirsch and orange flower water, if using, in a large bowl. Transfer to a 13×9” baking dish or split among 12 ramekins; set aside.

Preheat oven to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each. Mix in dry ingredients.

Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds. Place baking dish or ramekins on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50–60 minutes for13x9 dish or 45-50 minutes for ramekins. Let cobbler sit at least 20 minutes before serving. It will sink as it cools down.

Cobbler can be served slightly warm, at room temperature, or cold, straight out of the fridge. It can be served as dessert but it also makes a wonderful breakfast or brunch addition.

April 6, 2014 by Marios

Toasted Coconut Waffles

Steve and I went to Smorgasburg for lunch yesterday. It’s the outdoor food market that has been operating in Williamsburg, Brooklyn for the last few years. If you like food, it’s paradise. Stand after stand of prepared food from all corners of the world. Not your typical New York city street fair stuff, but quality food, like fried anchovies, fresh lobster rolls, beet sliders, ramen burgers, and little mini filipino spring rolls that burst with flavor.

When the weather is nice, it’s a beautiful scene. The Manhattan skyline in the background frames the smells and people mingling on the concrete plaza of the East River park, creating an urban tableau that attracts tourists from all over the world. But yesterday was the first day of its outdoor operation for this season (it moves to a smaller, indoor location in the winter) and let’s just say the weather wasn’t quite ready.

It was sunny but cold and really windy. Steve and I walked into the park and it was a like a scene for some yet-to-be-produced comedy series lampooning the new Brooklyn. Flannel shirts were fluttering everywhere. People were dodging garbage that kept being swept up by gusts of wind and thrown about. Hipsters were trying to eat their asian hot dogs without quite succeeding at preventing the toppings from flying straight into their unkempt beards. It was pretty funny.

Anyway, this recipe has absolutely nothing to do with Smorgasburg, Brooklyn, or anything else from this story. But these toasted coconut waffles have become our current favorites, especially since we’ve needed a break from the raised waffles we’ve been eating for years now. These are heartier waffles and the taste of toasted coconut is assertive but not overwhelming.

Toasted Coconut Waffles – Sligthly adapted from Bon Appétit

Note: You really need to use virgin, unrefined coconut oil for this, the kind that has a coconut taste and some coconut flakes in it. The refined kind will make these somewhat bland.

Ingredients:

¾ cup unsweetened shredded coconut
1½ cups all-purpose flour
½ cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
1 cup buttermilk
1 cup whole milk
⅔ cup virgin, unrefined coconut oil, melted
¼ cup sugar

Directions:

Preheat oven to 400° F. Toast coconut on a rimmed baking sheet until golden brown, about 5-8 minutes. Let cool.

Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in coconut.

Working in batches, cook waffles in your waffle iron until golden brown. Serve topped with butter, syrup, and fresh fruit.