Granola Girl

                                 

It's 7:30 am sharp and six stiff-white-apron clad servers gather around a rustic farm table for lineup. A 15 minute briefing on the days menu delivered by the head chef as he informs us of the crepe, cheese, omelette, and soup de jour. After Chef fattens our knowledge of Spanish manchego, he calls out to the back of the house to determine whether or not the spring vegetable soup is vegan. Simultaneously, we pick up our pens and write as the sous chef verbally lists each ingredient in the soup. I circle the letter V and slash a line though it to indicate that the soup is vegan minus the garnish of crisp and buttery house-made brioche croutons.

It's now ten minutes before opening and customers are lining cement ramps leading to entrance doors on either side of the restaurant. They look excited, as if anticipating a ride on a newly unveiled roller coaster at an amusement park. The secret is definitely out that we have the best brunch in town. The 'closed' sign is flipped to read 'open' and the manager unlocks the doors. Instantly, the restaurant is full and the ride begins.

Wow. 

I majorly have work on the brain! So much so that I was inspired to make granola similar to the kind I serve at work. Not only is it delicious and nutritious, I have found that paired with yogurt, it is the most sustaining breakfast to eat before a long brunch shift. Granola also makes me think of my dad, who has been on my mind a lot. He doesn't know this yet but a bag of my homemade granola is in route to him as I write this. The first batch, toasted to the point that some may consider it burnt, had my dad's name written all over it! Dad likes his food toasty!

I call it 'Everyday Granola' because it is not too sweet nor heavy on the oil. It's perfect for breakfast with milk or yogurt or on its own as a snack. I haven't tried it yet, but I imagine it would be amazing over vanilla ice cream for dessert!

Everyday Granola

Ingredients

• 4 cups rolled oats
• 1/2 cup flax seeds
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 3/4 cup cashew pieces-raw
• 1/2 cup currants
• 3/4 cup golden raisins
• 3/4 dried cranberries
• 1/2 cup dried, shredded, unsweetened coconut
• 1/3 cup brown sugar
• 1/2 cup honey
• 1/2 cup coconut oil

Directions

Pre-heat oven to 300 degrees F. Line two large baking sheets with parchment. In a large mixing bowl, combine all ingredients except coconut oil, honey, and brown sugar. Combine oil, honey, and brown sugar in saucepan over medium heat. Heat until coconut oil becomes liquid and brown sugar dissolves, about 5 minutes. Pour mixture over dry ingredients and toss with hands to evenly coat. Spread the mixture out evenly on the baking sheets. Bake in pre-heated oven until crispy and toasted, 40 minutes. Stir once half way through. Cool before storing in an airtight container.

 

I am learning...

...how to live in a new place. ...how to exist away from my family. ...how to make new friends. And... how to make shrimp and grits!



My new place of work is a swanky, artisan foods eatery with strong European influence behind the cuisine. Though located in the heart of Tennessee, I have yet to see any fried chicken or biscuits on the menu.  Crepes de jour, an artisan cheese and salumi plate (I learned that all salami is salumi but not all salumi is salami - long story), and omelettes with braised kale and Gruyere are among the ever changing daily offerings. All mouth watering no doubt, just not very southern, at least by stereotype. Except for Sundays when shrimp and grits is added to the menu. I must admit, being from California, shrimp and grits is as foreign to me as a stroll along the Pacific ocean is to many of my coworkers.

First of all, grits resemble cream-o-wheat. Don't get me wrong, I can most definitely appreciate a bowl of cream-o-wheat. Preferably lumpy, the kind of lumps that when you bite into them they are still slightly grainy in the center. Add a tablespoon of heavy cream and touch of honey and you will find it listed in my personal food dictionary under "comfort". Add shrimp to that?, seems a bit strange...  

True Grit
Grits are of native American origin and consist of coarsely ground corn. Generally used in breakfast, grits - much like polenta, can be served soft and creamy, or molded into a firm block, sliced, and pan fried with oil or butter. Here in the south, shrimp and grits go together like peanut butter and jelly. Having sold over 30 orders this past Sunday before 10am, I no longer questioned the unfamiliar duo. When I proposed the idea of making shrimp and grits for dinner Monday night to Monica, she shouted "Yes!" and I was sold.

While doing some research, I found that the recipes for grits were more consistent than the recipes for shrimp. The grits are most commonly served soft, usually with some combination of  garlic, butter, cream (or milk), and cheese. The shrimp may be served in a variety of ways. Cajun style with peppers, sauteed simply with garlic and lemon, even smothered in red sauce. There is no standard recipe for the shrimp in 'Shrimp and Grits'. At my work, they saute the shrimp with green peppers, garlic, and onions. Having personally witnessed the popularity of this preparation, I decided to go with it. 


Shrimp and Grits
Cajun style with Lia influence

Ingredients

• 3 gloves of garlic
• 2 medium bell peppers - I used 1 red and 1 yellow, I prefer their taste over green bell peppers.
• 1 medium yellow onion
• 2 tablespoons olive oil
• 4 tablespoons butter - divided in half
• 1/4 teaspoon chili flakes - more or less to taste
• dash of Cayenne pepper
• 20 large shrimp - fresh or frozen, raw, cleaned, and deveined. 
• 1 cup quick cooking grits
• 1 teaspoon garlic powder
• 1/3 cup Parmesan cheese
• 1/4 cup cream or milk
• salt and pepper to taste

Directions

Shrimp

If frozen, thaw shrimp in a bath of cold water for 15 minutes and remove tails. Mince garlic and chop onion and peppers. Saute garlic and peppers in olive oil for 5 minutes over medium heat. Add chili flakes and Cayenne pepper. Saute until peppers are soft. Add shrimp to peppers and garlic. Stir in 2 tablespoons of butter. Saute until shrimp are pink and firm. Do not over cook shrimp. Remove from heat.

Grits

Prepare as directed for 4 servings on package. Stir in milk, remaining butter, garlic powder, and Parmesan cheese.  Add salt and pepper to taste. Serve piled with sauteed shrimp and peppers.

Serves 3-4

Monica enjoying shrimp and grits!

A Friendly Biscuit

I look forward to Molly Wizenberg's blog posts like I imagine a military wife would a letter from her husband whom is over seas. They inspire me, always leave me craving more, and encourage me to keep on going-writing and of course cooking. This week, Molly's post about her friends made me want to jump out of bed in the morning, brew a pot of coffee, and make these biscuits...

So that is what I did.

Although the situation may be slightly reversed, as I am the house guest creeping down the stairs to start the coffee and make breakfast, the gratitude I feel towards my friends is equally cherished.

Cream Biscuits
Recipe from Orangette

2 cups all-purpose flour

1 tsp. table salt
1 Tbsp. baking powder
2 tsp. sugar
1 to 1 ½ cups heavy cream
5 Tbsp. unsalted butter, melted

Preheat the oven to 425°F. 

Combine the flour, salt, baking powder, and sugar in a mixing bowl, and stir with a fork to blend. Slowly add 1 cup of the cream, stirring. Gather the dough together gently: when it holds together and feels tender, it’s ready to knead. If it feels shaggy and pieces are dry, slowly add enough cream to make the dough hold together.

Place the dough on a lightly floured board and knead for 1 minute. (You don’t want to overwork it.) Pat the dough into a square about ½ inch thick. Cut into 12 squares. Brush each with melted butter so that all sides are coated. Place the biscuits 2 inches apart on the baking sheet. Bake for about 15 minutes, or until lightly browned. Serve hot.

Yield: 12 biscuits

Enjoy with your friends :)

Got Avocados?

Crazy how they go from ripe to you-better-figure-something-out-quick-otherwise-two-perfectly-good-avocados-are-going-to-end-up-in-the-compost almost overnight. Sure, a simple cheese (like maybe a horseradish cheddar) and avo sandwich is nice. Or, there is always the ripe avocado's best friend, guacamole. Today, however, I decided to go with something a little different, something that would compliment tonight's dinner (leftover slow-cooked shredded chicken with rice and beans), as well as cure my craving for chips and salsa.

Besides a questionably normal love of dogs, Monica and I have discovered that we share a similar affection for food influenced from south of the United States border. Conquering homemade tamales is next on my list!

But for now...

 Avocado Salsa 

Ingredients

• 2 ripe avocados, cut into small chunks
• 1/3 large red onion, diced
• 1/2 yellow bell pepper, diced
• juice from 1/2 of a lime
• 1/2 teaspoon red chili flakes
• 1 tablespoon white vinegar
• 1/3 cup cilantro, chopped 

 

Preparation

Combine all ingredients in a medium size mixing bowl. Avoid over stirring to keep avocado from mashing. Enjoy with tortilla chips or atop grilled chicken, fish, or tofu.