Recipe: Granola bars

Granola bars are just about the perfect food for a hike or emergency camping rations.  This recipe is a good base recipe to make the crispy kind.  I like the satisfying crunch of these and they are inherently drier than chewy ones, which makes them easier to pack and able to withstand a longer journey without refrigeration.  Like a lot of granola recipes, you can freestyle within the boundaries of the oats, seeds and nuts to create your own flavour.

You will need:

1L / 1qt                 oats
175ml / 6fl oz       slivered almonds
30ml / 2Tbs          sesame seeds
325ml / 11fl oz     corn syrup
25ml / 5tsp           water
20ml / 4tsp           vegetable oil
45ml / 3Tbs          brown sugar

Method:

 - set the oven to 280F / 138C
 - mix all the ingredients well
 - spread out on a paper lined baking sheet (two if you want thin bars)
 - pack the mix into the sheet and make it evenly flat
 - with a palette knife "cut" the bars or whatever shapes you choose
 - bake the bars until golden brown (up to an hour)
 - cool on a rack
 - break the bars off along the cuts you made
 - pack for your hike and go

Recipe: Puffed couscous

It has been said that every dish needs something crispy.  It helps keep things interesting.  The next challenge then is to come up with interesting crispy things.  Puffed couscous fits the bill pretty well - it's super crispy, can be seasoned just about any way you want, and can either be scattered around the plate or contained within an element, for example a crispy layer in a crab Napoleon.  Seeing as they looked like miniature Corn-pops, I tossed a batch in cinnamon sugar, then added some milk to make the world's smallest bowl of breakfast cereal - how's that for an unexpected dessert garnish?  This works much in the same way that I did the puffed rice, only using Israeli couscous.  Get the biggest ones you can get for best effect.  You can also flavour the cooking water to get the seasoning right into the couscous.

You will need:

Israeli couscous (250ml /1C is a good start)

water

seasoning

Method:

 - put the couscous in a pan of water and slowly bring to a simmer (not a boil)

 - let simmer about half an hour - you want to basically overcook it

 - strain and rinse in cold water to keep them from sticking together

 - give a paper lined sheet pan a light spray with pan spray

 - spread the couscous out evenly

 - dry completely - at this point the couscous can be stored well in a container

 - fry in a fine mesh strainer in hot oil until they puff

 - drain on paper

 - season as desired

 - use as needed

world's smallest bowl of cereal

Recipe: Granola

Granola has always been tops for me when it comes to breakfast cereals.  My parents were never big on sugar cereals, so at an early age I was well acquainted with a range of whole wheat cereals, oatmeal, Grape-nuts, and granolas, my favorite being the Harvest Crunch with dried apple.  Even better is making your own, picking your own mix of grains, fruits and nuts.  You also have control over what gets added to your mix to make sure it's actually as healthy for you as it's supposed to be.  A shocking number of store bought granolas are really high in sugar content.  Even scarier is that sometimes you need to search hard for a brand that does not use hydrogenated fat.  Not to get into it too much here, but give me full-fat butter and animal fats before that manufactured stuff - your body just does not know what to do with it.  Anyway, get some milk ready and let's make some cereal.

You will need:  

1L / 1qt                oats

1L / 1qt                mixed nuts - almonds

                                               - hazelnuts 

                                               - pecans

                                               - walnuts

                                               - large flake coconut

                                               - etc.

500ml / 2C           mixed dry fruits - cranberries

                                                        - blueberries

                                                        - apples

                                                        - raisins

                                                        - etc.

375ml /1.5C         unsalted butter

375ml / 1.5C        brown sugar or honey

Method:

 - preheat the oven to 300F / 149C

 - if you like, roughly chop the larger nuts

 - melt the butter together with the brown sugar (or honey)

 - mix all the nuts with the oats (leave the fruit out)

 - toss the mix with the sweetened butter

 - spread the mix out on paper lined sheet pans and toast until golden, stirring occasionally

 - remove from the oven and cool completely

 - add the mixed fruit and mix well

 - store in airtight containers 

 - eat at will

Recipe: Amish style baked apple oatmeal

sugar and butter the dish

I tried this for the first time a few weeks ago and it absolutely blew me away.  I like oatmeal in the regular way, but I'll bet this style has the ability to turn some of the most adamant resistors.  It's almost like a cross between a cake and an oatmeal cookie - but it really is a breakfast item.  You may find you want to switch it up next time you need a coffee cake.  Dress it up a little and there's no reason you can't serve it as a healthy alternative dessert.

You will need:

750ml / 3C                  oatmeal

mix the wet

250ml / 1C                  milk

85g / 3oz                     brown sugar

as needed                    white sugar

75g / 2.6oz                  melted unsalted butter (plus extra for the dish)

2                                  eggs

1                                  apple

30ml / 2Tbs                 apple juice

15ml / 1Tbs                 vanilla paste

7.5ml / 1.5tsp              baking powder

5ml / 1tsp                    cinnamon

2.5ml / 1/2tsp              nutmeg

pinch                           kosher salt

chop and soak the apple

Method:

 - take an 8" (20cm) round dish and butter and dust the sides with sugar and tuck in the fridge

 - whisk the two eggs in a bowl

 - whisk in the brown sugar, baking powder, cinnamon, nutmeg, vanilla and salt

 - whisk in the melted butter and milk

 - peel the apple and cut it into a fine dice

 - toss the diced apple with the apple juice (the added vitamin C keeps it from oxidizing)

 - mix in the apple and oatmeal, cover the bowl and tuck in the fridge for 3 hours

mix in the apple and oatmeal

 - preheat the oven to 350F (177C)

 - put the mixture into the buttered and sugared dish

 - bake in the oven for 45 minutes

 - rest briefly in the dish to set up

 - turn it out onto a plate

 - slice and serve warm or cool completely

  

bake it and turn it out

Recipe: Puffed rice (homemade Rice Krispies)

overcook the rice

Puffed rice can be a dramatic addition to an Asian inspired dish.  Why not just use Rice Krispies?  Well, you would then just be using Rice Krispies - no drama there at all.  By making your own, you get a whiter product for a greater visual contrast, and the rice itself has more crispness to it, pure texture.  You also have the satisfaction of knowing exactly everything going into your product and get to choose your own seasoning - togarashi tends to be among the first to come to mind, but you can go any way you want.

Beyond a garnish, a great use for puffed rice is much the same way you might use feuilletine - temper some chocolate, mix in the rice and spread it out in a thin layer as a deliciously crunchy base for a dessert.  As a cereal, why not dig into a bowl? (no togarashi in mine, thanks)  I might be a little more inclined to add it to the mix for the whole grain granola I wrote about back in April.  By the way, this recipe is almost impossible to screw up - over cook the rice, dry it out, then fry it - a snap, a crackle and a big pop.

spread it out to dry

You will need:

250ml / 1C               sushi rice
1250ml / 5C             water (at least)
to taste                      kosher salt
to taste                      seasoning of your choice (togarashi, black sesame, chili, lemon pepper - go nuts)

Method:

 - rinse the rice well under water to get some excess starch out

fully dried

 - add the water to the rice and season lightly
 - bring to a very gentle simmer and let it go for about 20 minutes
 - turn off the heat, cover and let stand for another 20 - 30 minutes
 - drain off any excess water and rinse under cold water so the grains don't stick together
 - spread out on a paper lined sheet pan and dry completely
 - if not using right away, store in a good container (at this stage, the rice keeps a long time)
 - heat some vegetable oil to about 340F / 171C
 - add the rice and fry it until it puffs
 - strain it out, season as desired, and drain on paper towel
 - serve, or store in an airtight container

fried and puffed

Recipe: Whole grain granola

Like making your own granola?  This recipe will really shake things up.  I actually used this once as a plate element on an appetizer, so if it seems a bit savory for breakfast, try thinking of it in other ways - sprinkle some over a nice piece of grilled venison - it's crunchy, delicious, nutritious, full of flavour and wild, just like the meat.  Granola is very much something you can play with, so no need to weigh everything exactly, and don't worry if you don't have one thing on hand, substitute another.  I highly recommend investing in quality honey for this, if only in portion, but regular table honey will do. When frying the rice, have a metal basin and metal strainer handy as the easiest way to get the rice out of the oil is to strain it.

You will need:

1C / 250ml          wild rice
1C / 250ml          quinoa
1C / 250ml          farro
1C / 250ml          hemp hearts
1C / 250ml          pumpkin seeds
1C / 250ml          sunflower seeds
2C / 500ml          fireweed honey
2C / 500ml          butter
2Tbs / 30ml        fennel seed
2Tbs / 30ml        mustard seed
2                         star anise
4                         allspice
4                         cloves
pinch                  kosher salt

Method:

 - toast the star anise, allspice and cloves - add to the honey and butter with a pinch of salt - melt together and let steep
 - toast the fennel seed and mustard seed - keep aside
 - cook quinoa and farro separately, cool and let dry (not completely)
 - put a generous amount of oil in a fry pan and get very hot - almost smoke point - fry the wild rice so it pops and puffs - let drain on paper towel when cooling
 - set the oven to 300F / 149C
 - lightly toast the pumpkin seeds, sunflower seeds and hemp hearts
 - mix all the grains together with the fennel and mustard seed
 - strain the honey and butter mixture
 - mix the spiced honey butter into the grain mix - you don't need to use it all if you don't like
 - spread the granola out on sheet pans and place in the oven
 - stir occasionally while toasting to cook evenly
 - toast until crunchy and delicious - 20 minutes or more depending on your taste
 - let cool on the sheet pans
 - store in an airtight container