The Best Granola

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granola1

Hello! I recently migrated my blog from blogspot to wordpress. This site is still a bit under construction and might not be fully up-and-running for several more weeks. I’m hoping, however, to post an entry this Friday and to continue with a once-a-week routine thereafter. I’m looking forward to getting back on track!

Posted on alexandra’s kitchen blogspot blog:

It has come to my attention that my blog can take quite a bit of time to load on various computers. I’m not really sure why this is happening, but I find it very frustrating and I am in the process of doing something about it. Anyway, I just wanted to let you all know that part of the reason I have been such a terrible blogger these past few weeks is because I’m trying to figure out what to do.  I’ll keep you posted, and I apologize for the recent lack of activity on alexandra’s kitchen.

But before I leave you, I just thought I’d remind you all about one of my all-time favorite recipes. It has been over a year since I made this granola and it is just as delectable as I remember. The base recipe has been adapted from the Barefoot Contessa and the candied nut recipe comes from one of the Moosewood cookbooks. With the addition of dried cranberries and blueberries, this granola makes the best breakfast/snack/lunch/dinner ever. Seriously. It most definitely will appear on Olalie’s Menu.

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Candied cashews and almonds:

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Granola and nuts mixed with dried cranberries and blueberries:

granola

Nuts before roasting:

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Granola just out of the oven:

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Also, for those of you who live in the San Diego-Orange County area and have yet to make plans for Valentine’s Day, Cafe Mimosa is offering a four-course prix fixe tasting menu on both Friday and Saturday nights (Feb. 13th and 14th). The menu sounds fantastic!

Grilled Cheese

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I cut the bread too thick. And I didn’t use enough cheese — I thought four ounces of cheese per sandwich seemed a little excessive. But maybe that’s what it takes to make the ultimate grilled cheese.

Saveur says:
“The Secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese, and slathering the bread with butter, which crisps it in the pan. Comté, with its semifirm texture and nutty taste, is great for grilling.”

Saveur’s recipe for “the ultimate grilled cheese sandwich” calls for placing a cast-iron skillet over low heat and cooking the sandwich, flipping once, for 20 minutes. Twenty minutes! Who knew it took so long to make a grilled cheese sandwich? I did in fact cook my grilled cheese for 20 minutes and, thanks to a hefty slathering of butter, my sandwich crisped up nicely in my cast-iron pan. Oh, if only I had cut the bread thinner!       

I think this cooking technique has the potential to produce a really great sandwich and next time around, I hope to find comté cheese, too. French comté is made from the milk of the Montbeliarde cows who graze on wild orchids, daisies and dandelions. Yum. If you can’t find comté, gruyère makes a fine substitute.

Don’t strain your eyes. Find the recipe here.

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gruyere

grated