Brown Butter-Pecan Granola
- 1/2 Cup Unsalted butter
- 1/4 Cup dark brown sugar (packed)
- 1/4 Cup honey ( )
- 2 tsp pure vanilla extract
- 1/2 Cup Pecans
- 2 Cup Rolled oats
- 1/2 Cup raw pumpkin seeds ((pepitas))
- 1/2 Cup unsweetened coconut flakes
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 Cup sweetened dried cranberries
- Preheat oven to 275.
Pulse pecans in a food processor until pulverized. In a large bowl, combine pecans, oats, pumpkin seeds, coconut, cinnamon, and salt; set aside.
In a medium saucepan, melt butter over medium heat and cook, stirring often, until butter foams, then browns. Take off the heat and stir in brown sugar, honey and vanilla. Pour over the oat mixture and mix until all the ingredients are well combined.
Spread out on to a rimmed baking sheet and bake, tossing occasionally, until golden brown; 40- 50 minutes. Let granola cool on baking sheet then break into clusters. Stir in cranberries.
Store in airtight container at room temperature.
Basic Focaccia Dough
- 2 3/4 Cup bread flour ((380 grams))
- 1 Cup semolina flour ((192 grams))
- 1 1/2 Cups water ((360 grams))
- 1 1/2 Tsp active dry yeast ((17 grams))
- 1 1/4 tsp kosher salt ((7.5 grams))
- 1/4 Cup olive oil
- In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour and water at low speed until combined, about one minute. Sprinkle yeast on top of dough, and let stand for 10 minutes.
Add salt, and beat at low speed until combined, Increase mixer speed to medium-high, and beat until dough becomes smooth and elastic, 2 – 3 minutes. Reduce mixer speed to low. With mixer running, add oil in a slow, steady stream. Beat until incorporated 1 to 2 minutes.
Lightly grease a large bowl with olive oil. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.
Preheat oven to 400. Line a baking sheet with parchment, and brush lightly with olive oil.
Turn out dough onto prepared pan. Using your fingertips, gently press dough into a 14 x 12″ rectangle. Dimple the dough with your fingertips.
Bake 18 to 20 minutes, until golden brown.
Drizzle with olive oil.
- To make Rosemary Focaccia, add 1/4 C. chopped fresh rosemary with flours and water.
After baking a ham and leek quiche I found myself with extra leeks. What to do?!? I found this wonderful recipe by Alton Brown for Potato Leek Soup that was easy to make and more importantly… deliciously satisfying. I hope you enjoy it too!
Potato Leek Soup
- 1 Lb cleaned leeks (sliced thin)
- 3 T Unsalted butter
- heavy pinch kosher salt
- 14 ounces Yukon Gold potatoes (approximately, 3 )
- 1 quart vegetable broth
- 1 C heavy cream
- 1 C Buttermilk
- 1/2 t white pepper
- 1 T snipped chives
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately.