The mole was actually pretty tasty. There was a little too much charred flavor – I suspect from over-cooking the chile pods seeds. The recipe instructed to cook them until they were completely blackened, but perhaps I let it go too far.
I’m pleased with the result, though, and would try it again. It was a nice afternoon activity for a Monday holiday.
Every time I ask S what he’d like for dessert, he always requests “une ile flottante.” If anyone’s ever read a recipe for an ile flottante they know what a ridiculous request that is for a typical week night.
Well, since tomorrow’s Valentine’s Day, that’s what I’m making. As far as ridiculous food requests go, I’d rather make that than a “pot de Schtroumpfs” which is apparently a reference to the classic Smurf civil war tale Schtroumpf Vert et Vert Schtroumpf and a frequent S dinner request. Maybe next year.
When I told my dad what we were making for Superbowl Sunday, his first question was how many people we were having over. Um, the answer is no one. We’re going to have a lot of leftovers!
I’ve been making granola for a some time. The recipe I normally use is from Better Homes and Garden, and while it’s a fine base, I needed a change.
At Wegmans, I used to buy an upstate New York granola that was so delicious – but I can’t find it now. I remember it had these wonderful clusters – almost flour-based instead of oat-based. Maybe remembering this was what prompted my search for a new recipe.
In my search, I stumbled on a New York Times recipe via the Kitchn for olive oil granola. Compared to my normal recipe, it has 50% more seeds and 100% more nuts. It also uses maple syrup, which I refuse to do (way too expensive). I did add in some cinnamon and cardamom seeds (I don’t have it ground).
It certainly doesn’t produce the kind of granola I remember from Wegmans, but the result is a nice change of pace. The sugar, salt, and spices definitely creates a more layered taste, and I like the extra nuts and cooking time.
Here is my version of the recipe:
Olive Oil Granola
3 c rolled oats
1 c seeds (I used sunflower with a touch of flax)
1 1/2 c pecans broken up
3/4 c honey
1/2 c olive oil
1/4 c brown sugar
1/2 ts salt
Sprinkle of cinnamon
4 cardamom seeds
Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
In a mixing bowl, whisk the oil and honey. Add the rest of the ingredients and stir very well. Spread onto the sheet.
Bake for 40 minutes, stirring every 10 minutes. Be sure to stir up the oats on the very bottom so they don’t brown too much.
Remove from oven and let cool on the sheet until completely cold. Break up and mix in 1 c of dried cherries.
We might change which night we use our Groupon. If S stays home due to weather we might be braving the elements tomorrow or Wed to go out.
I stopped putting our breakfasts on the ardoise, due to space constraints. Cinnamon bread and smoothies are up this week, in case you’re curious. Lately I’ve had some success with a new granola recipe that I hope to share later this week.