Cozy Breakfast

My move to Monterey is swiftly becoming settled into the county where fall reigns year round.... or at least the morning time feels like it. We are welcomed by the perpetual AM cozy fog and the chilly damp air that can only be answered with warm cable knit socks, chai lattes, and fire places. And although I (and my renauds) love the heat, I also can't resist the feeling of a great fall.

I am still adjusting to the bizarre-ish hours of the restaurant life, eating either a rather early dinner or being pushed through a rushed plate late into the night sometimes not being hungry at all in the morning and other times tearing the cabinets open. This morning I woke up to the fog rolling in, yearning for something substantial to offset yesterday's time in the sun, greens, fruits, and bike riding with a warm and sturdy meal. Breakfast and cozy weather tells me two things: oatmeal and spices. So who the hell am I to argue?

Yesterday, perusing the Carmel Valley farmers market, I was called to some lovely carrots, just pulled from the ground, with the intention of making either carrot muffins with a strudel topping or a carrot cake loaf accompanied by (of course) cream cheese frosting. But this morning, I decided to forgo the two previous inclinations and fix myself a steaming bowl of carrot cake oatmeal. I always love when you can rationalize dessert for breakfast. Anywho... Spices. Check. Vanilla Soy. Check. Walnuts and Raisins. Double Check. It was my first bowl of the steaming stuff since last winter and it feels good to be back. Peter Rabbit and my childhood are mightily proud.

Carrot Cake Oatmeal

Serves 1 hungry gal

Everyone has their own favorite take on the glorious carrot cake. This oatmeal is made with pretty standard fare, and I don't think it needs a bit extra. It is soooo good. But, if you love your oatmeal with those extras, you will undoubtedly love your carrot cake oatmeal like that as well. Suggestions? Well, I've seen crushed pineapple, coconut, brown sugar wouldn't be a bad call, and maybe you could even mix in some cream cheese for the frosting effect? Might be gross, might be glorious. Let me know how it goes.




handful of rolled oats (I have rather large hands)
1 teaspoon cinnamon
pinch of wheat germ
1/4 cup water
1/4 cup grated carrot
1/4 cup walnuts
1/8 cup raisins
1/2 cup vanilla soymilk
1/2 teaspoon fresh ginger, grated
pinch of salt
honey, to top it off


Start with a small saucepan. Turn the stovetop onto a low setting and place the oats, cinnamon, and wheat germ in the pan to toast them. After about 1 minute you can add the water and carrots. I like to let this cook for about a minute. I dont really know why... I just do it. Then go ahead and add the rest of the ingredients (except the honey) and let cook for about 10 minutes on low, covered. When the oatmeal is finished, wither add more soymilk if you like it runnier or cook the goodness with the lid off and it will become thicker. Top with honey and enjoy!






Music Pairing


I curled up in my chair with cozy socks and oatmeal in tow, so Jose Gonzalez seemed like the right fit the start of my oatmeal and foggy mornings. If I may suggest "Save Your Day" for obvious, oatmeal superhero-esque capabilities.

Cherry Barley Scones, Oh My.

My Apologies. I built up cherry season so much, promising jams, pies, salads, and basically anything one could possibly think of pertaining to cherries (the food that is).... and I just never did post anything. Before you get too mad, please picture a mid 20 something girl, so overwhelmed by the bountiful-ness of cherry season happening in her backyard that the tiny stone fruits are flailing through the air, leaving the grout on the kitchen tile a delightful but equally maddening shade of red, and all this while running around on a sugar high from the foods that were made subsequently from the mass influx of this great fruit.





Ok. I'm exaggerating a bit. But just a bit. Our cherry season went wonderfully and I managed to can some jam (even though I heard my mother say the word botulism 567 times), dry some cherries, make a grain salad with them, and then of course were these delightful scones.

If you've been at the other end of my baking, you know I love cooking with kooky (as it may seem to some) ingredients. I love to try and obtain a depth and interesting flavor that is a little beyond the grasp of white flours and sugar. Not to say they aren't delicious! Please. I would never say that. I do love a wondrous and simple croissant of course. But, more than sometimes a little creativity is worth your pursuits, and I don't think that this recipe with fall short of meeting high expectations. I used barley flour here, which is a tinge sweet with a malty sort of flavor. Indeed, I think its my new fave. I should have a biscotti recipe also using this flour comin at ya very soon as well. But you know me.... maybe that happens.... maybe that doesn't. But until then, please try these...

Cherry Barley Scones

adapted from Good to the Grain

If you love cooking with whole grain flours, Kim Boyce's cookbook Good to the Grain is essential to have. It meets all my criteria for a great book, hitting the high mark in fields of photography, interesting and innovative recipes, and not to mention the pic of the author in the bck is adorable. And she looks happy too. What baker shouldnt look happy? Anywho, tangent, mangent.... Feel free to experiement with different types of jams you have on hand from the season. I would guess that peach, nectarine, and berry work very well also in this recipe.

1 cup Barley Flour

1 cup white whole wheat flour

scant 1/4 cup turbinado sugar plus 1 TB honey, or 1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/4 teaspoon salt

4 ounces (1 stick) cold unsalted butter

1/2 cup buttermilk

1 egg

to finish:

1/2 cup Cherry Jam

1 tablespoon unsalted butter, melted

1 tablespoon sugar

Les Directions:

Go ahead and set your oven to 350 degrees F. Rub a baking sheet with butta.

Sift all of your flours, sugars, powders, sodas, and salts into a bowl. Cut up the cold butter into small-ish chunks and add to dry mixture. Then you may either:

1. use your fingers, swiftly, to break butter into smaller pieces, resembling tiny pebbles or large-ish grains of rice. If you have hot hands.... forget about it and...

2. Use a pastry cutter or even a fork. This will buy you more time, not melting the butter while working.

Ok. Back to work. In a separate bowl, wish the egg and the buttermilk together. If you don't have buttermilk don't fret, just combine milk with a tablespoon or so of vinegar or lemon juice. Let it set for a minute et viola... your replacement for buttermilk.

Add the wet mixture to the dry and mix with a wooden spoon until just combined. Don't worry about leaving behind a few crumbleys. The less hands on time, the better the scones. Separate the dough in two. Turn the first of the two doughs onto a lightly floured surface. Flatten out to make a fairly thick round... about 1/2 inch. Do the same with the second dough. Now its time to make the scone sandwich. Spread the jam onto on one of the rounds and place the second on top. Cut into about six triangles and you are there. To finish, spread melted butta on top and sprinkle with some sugar.

Bake for about 20-30 minutes and enjoy!

Music Pairing


"Little Lion Man" by Mumford & Sons
Barley's a lil country and so are these guys.

My Favorite Breakfast

I've converted many a naysayer before, so it comes as no surprise that everyone doesn't share the same affinity for the rice cake as I do. The poor things do get a lot of crap. And if you are talking Quaker, then, yes it is even warranted crap. But next time skip over the styrofoam stuff and pick up a natural foods brand, like Lundburg. Top with some pb, raisins, banana, and cinnamon, and you wont be sorry. Pick up the Sunday Times..... and now thats a morning.

Blueberry Oat Pan-a-cakes

Far from the perfect (looking) pancake. But hell, I think they're charming. The taste, on the other hand, glory god (or whatever they say) is definitely there.

So if you hadn't noticed already I love experimenting with what "normal" people might dub as peculiar ingredients. Teff? Whats that? Ill take it please. Quinoa Flour? Next cake thank you very much. Once you have baked for a while, the white flour/sugar thing becomes a little boring... or at least to me. There are endless amount of kooky concoctions waiting to be found out there... the sweetness of oat flour pairs really nicely with its opponent the sour lemon, buckwheat's nuttiness with strawberry I particularly like, and well, I still have yet to try the quinoa flour.... but I promise to have something for you soon enough. Hanging out in the bookstore yesterday, I came across Good to the Grain by Kimberley Boyce, a great book if you are thinking of expanding your pantry to include more complex flavors when it comes to grains. So many people hastily characterize whole grains as heavy and strange tasting, but when done right they can actually make a more complex and often times lighter and more delicious end result. Et plus, its really fun. Its sort of like experimenting in the science lab.... but you can eat the result without calling poison control.

Anywho, I am always looking for a reason to make something, so this morning I decided to make some pancakes. I originally wanted oatmeal, but then i became bored with my lack of imagination. Plus, its spring, and although I adore oatmeal... please! Lets break out with something new. I still wanted my oats, so I pulsed them in the food processor to make a course oat flour and combined it with some white-whole wheat flour (a milder grain is used to make this flour, but its still 100% whole grain) so I wouldn't loose the flavor of the oats yet still have a partner that is a little more exciting than just your plain white stuff. Blueberries, yogurt, milk, and some other stuff later.... viola! The french would hate me, then love me after when they were caught swiping up the last bit of syrup with their cakes. C'est pas chic but oh so fun.

Blueberry Oat Pan-a-Cakes

inspired by 101 Cookbooks' recette

makes about 9 medium sized pancakes

I have been quite out of pancake practice, so my #1 mistake (in cooking et plus) is always being too impatient. When pouring the dough onto the hot pan, relax a bit until the top bubbles, then flip and let cook until the cake is done entirely through. The more patient... thus only flipping one time (it took me a couple tries to calm down a bit in anticipation) the more fluffy and airy. Happy Flippin.

1 TB ground flax seed

3/4 cup white whole wheat flour

1/4 cup roughly ground oats (oat flour works too)

1/8 cup turbinado (cane) sugar*

1/4 tsp baking soda

1/2 tsp baking powder

2 pinches of salt
1/2 cup whole yogurt

3/4 cup reduced fat milk
1 egg

1 TB melted butter (plus more for pan)

Handful of blueberries (fresh or frozen...plus more for topping pancakes)

maple syrup for serving

and if you are feeling really fancy....whipped cream

First prepare the oat flour if you are making the flour from rolled oats. Take a generous 1/4 cup full of rolled oats and pulse them in a food processor until the consistency resembles a slightly clumpy flour. Take the oat flour and mix in with the other dry ingredients... flax seed, white whole wheat flour, sugar, baking soda + powder, and saltiness. In a separate bowl mix the yogurt, milk, butter, and egg. Beat together and then mix with the dry ingredients. Finally, stir in the blueberries verrry carefully. Wouldn't want to upset them.

Take a large cast iron or non-stick pan and turn the heat to medium. Place a bit of butter in the pan and when it has melted and seems a little steamy pour your batter onto the pan in whatever size or shape you want. I only know of two: 1) the circle or 2) the three circles combined to make le Mickey Mouse. When the batter starts getting bubbles (remember be patient!) all over the place, wait a bit more and flip. You get just one flip! Cook until both sides are browned but not burned. It might take a couple to get it just right. Enjoy with maple syrup, more blueberries, and if you love colored sprinkles, then that's okay too.

wait for it mr...... a tad longer...

Music Pairing
"At the beach" by the Avett Brothers
Blueberries and Oats make me whistle and smile. Listen and you'll understand.


*note. If you find it, for some strange reason, unnecessary to buy minimally processed sugar, start out swiping "Sugar in the Raw" from your local cafes and restaurants. Many US establishments have them, and once you have collected enough (I would say around 10 or 15 packets) you can start experimenting in this recipe and you will be won over for sure. Its so much better than its bleached distant cousin. Unless you try a souffle. That's for another time. I'm out... a la prochaine.

Grandola

So, I love sweets. I admit it. More than most foodstuffs. There was even a time in college where I unsuccessfully tried to survive off of this tiny part of the food pyramid.. and nothing else. Yeah, that didn't go over so great. But really, I love grains too.... so the perfect combination and excuse to eat the two as soon as possible in the day is always a great granola recipe. Each batch comes out a bit differently, depending what types of nuts, dried fruits, etc. etc. I have on hand... so have fun altering this recipe as you see fit. I'll give you my most recent success, but I always find granola a good place to utilize a lots of back of the cupboard items that are close to being lost in the black culinary hole. Sometimes it works (cashews, pine nuts, dried pineapple) and sometimes, well, those items are still in the back for a reason (dented can of salmon, Crisco from the 80s, saltines from your last stomach ache). Anywho, let the crispy morning goodness soak for 15 or 20 with some milk or soy milk, accompanying it with yogurt and fruit isn't a bad call either, or sprinkle over some ice cream for added deliciousness.

Grandola

4 cups of old-fashioned oats

1/2 cup of sunflower seeds (other ideas: sunflower seeds, hemp seeds, pine nuts)

1/4 ground flax seed (wheat germ works too)

3/4 cup of mixture of halved cashews and almonds (alternatives: pistachios, Brazil nuts, peanuts, walnuts, pecans, macadamia nuts, the list goes on et on)

Big handful of shredded unsweetened coconut

1 cup dried dates and raisin mixture (dried pineapple, apple, cranberries, figs, cherries, kiwi...)

zest of one orange

3/4 cup honey, agave, or other liquid sweetener

splash of water

1/4 cup unrefined coconut oil

Preheat oven to 350 degrees.

Mix together the oats, flax seed, nuts, pumpkin seeds, coconut, and orange zest in a large bowl and set aside. In a pan over medium heat bring honey, water, and oil to a light simmer on the stove. Mix the dry and liquid mixture together and spread evenly onto 2 baking sheets. Pop in the oven for about 30 minutes, or until golden brown. I stir the mixture about every 10 minutes for even cooking. I like to add the dried fruit in the last five or ten minutes so it isn't rock hard when it cools. You may also add the dried fruit after baking too! Comme vous voulais! (As you wish) When you take the sheets out of the oven to cool, dont mix or touch, because the mixture will set a bit and create that great grandola clumpiness. Enjoy!

Reminder: Every oven requires different cooking times, so hang out in the kitchen with a book and tea as to keep an eye on the goodness.

Recipe/Song Pairing: Mamas and the Papas or the Zombies. I'm pretty sure they were into granola.