Your Very Own Granola

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Meal planning is one of the least glamorous sounding phrases on the internet, right along with “dank memes” and “subtweets”. But now that I’m actually home more evenings than not it’s become something that I look forward to. I spend half an hour every week thinking about what I want to eat and making grocery lists, and a few more hours on days off making food. It’s become this enjoyable ritual where I either queue up Stranger Things (I’m still on Season 2, mostly because no one will ever convince me it’s not scary) or soothing videos about minimalism on YouTube while making food for the week. I cook beans, make pots of soup to take to work, mix spices, and bake goods. And if I don’t have a full mason jar of this granola, I make granola.

When I first started cooking granola was one of my responsibilities. We served it for brunch at the restaurant I worked at, and it was easy to forget because it was rarely ordered. And the granola was finicky- mostly because the ovens at work never heated true to temperature and so it burned easily. Still, the granola page in my recipe book is splattered with oil and coated in salt, because I made it so many times.

This is an adaptation of that granola I made dozens of times in a professional kitchen. I’ve done some tinkering to increase the crispness and clumps of the granola and to make it more stable in the oven. It’s a stunner with a dark, rich sweetness from maple syrup, balanced by a healthy pinch of salt. I like to toss in a variety of nuts, seeds, and dried fruit to suit my whims, though it’s still quite nice naked.

When Aaron went on his first-ever business trip I packed a jar for his breakfasts in his carry-on. When we fly out to California later this month I’ll bring some to eat with almond milk and berries. And right now my platonic ideal of a breakfast is this granola with cream topped yogurt, strong black tea, and toast with butter and jam.

 

Your Very Own Granola

The beauty of this recipe is its flexibility. I like to raid our cabinets for whatever dried fruit and nut combination looks good, which makes this granola endlessly customizable and has the added benefit of using up all the odds and ends around. The maple syrup can be swapped for honey if you’re interested, and spices can be adapted- I’m planning on using garam masala in a batch very soon.

Makes about 5 cups

3 cups rolled oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup maple syrup
1/3 cup canola oil
up to 1 1/2 cups add-ins of choice (for this batch I used sunflower seeds, flaked almonds, shredded coconut, and dried cranberries

Preheat the oven to 325.

In a large bowl whisk together the oats, brown sugar, cinnamon, and salt together until well-combined. Set aside.

In a small bowl whisk together the maple syrup and canola oil. Drizzle the oil mixture over the oats and toss well to combine. Turn out onto a sheet tray. Set the small bowl aside.

Bake the granola for half an hour, turning with a rubber spatula every fifteen minutes. While the granola bakes place your add-ins in the small bowl, and toss well to coat with any remaining maple syrup mixture.

After half an hour add your add-ins to the granola, and toss well with the rubber spatula. Return to the oven and bake for fifteen more minutes, until it’s golden in color and crisping up. It will get crisper as it cools, so it’s alright if it’s not perfectly crunchy yet, but you don’t want it to be wet. Let cool. Transfer to pretty jars.

Granola will keep stored in airtight jars for a few weeks.

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Miso Popcorn with Aleppo Pepper

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A few weeks ago Aaron and I went to get a cocktail before dinner at a new restaurant near our apartment. Because we had worked with about half of the front of house staff, that cocktail turned to two, turned to dinner, turned to taking a drunken tour of the kitchen and pinky swearing with the chef. When we got home, I realized I was very intoxicated and needed something to soak up all the booze. And so I drunkenly made miso popcorn- salty, buttery, and addictive- as a midnight snack.

Of course, the story continues with my darling husband taking a video of drunk me and then SENDING IT TO MY BOSS. Highlights of the video include me hitting the phone out of his hands, responding “f*** you” and laughing when he asks me what I’m eating, and telling him I made the popcorn with booze. I’m still getting flack at work for that one. Aaron’s lucky he’s cute.

I’ve been holding onto this recipe for at least a year. I make it often- sometimes once a week- but it’s always been a bit too weird, a bit too approximate to share here. When I make it for other people there’s an even 50/50 split of people who devour it and people who politely take one taste and then not another.

So, you may love this. Or you may not. I think it all depends on how you like your popcorn. If you’re someone who prefers your popcorn dry, sprinkled with only with salt, this isn’t your recipe. (But you should still try this proportion of oil to popcorn while cooking, because it makes the most even and fluffy popcorn that I’ve found.) But if you’re like me and grew up popcorn drenched in butter, this might just be your jam. If you’re into strongly flavored popcorn that’s not airy and crispy, but has soaked up all the buttery flavor, you should make this. While it makes an excellent drunk snack, it’s even better when you’re sober and can taste the nuance- earthy and savory and salty and spicy and just slightly sweet.

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Miso Popcorn

You could play with the toppings here. Sesame seeds would be fantastic, as would any other number of spices. If you can’t find Aleppo pepper (Penzeys has it, as does the spice shop I wish Minneapolis had), I would substitute in chili powder or omit it entirely. My beloved crushed red pepper flakes would do more harm than good here.If you use a dark miso, it will still be delicious, but I would start with less salt and adjust as you desire.

Makes about 6 cups

2 tablespoons olive oil
1/2 cup yellow popcorn kernels
1 1/2 tablespoons light miso
1 tablespoon butter
2 teaspoons nutritional yeast
1 teaspoon Aleppo pepper
1/2 teaspoon salt

In a medium, heavy bottomed pan with a tightly fitting lid warm the olive oil. Drop a few kernels of popcorn into the oil. Once they’ve popped, add the rest of the popcorn and place the lid on the pot. Cook, shaking the pot often, as the popcorn pops quite aggressively. Once the popcorn has expanded to the volume of the pot and the popping slows, turn out into a large bowl. If there are more kernels on the bottom of the pot, return the pot to heat and cover again and let the final kernels pop.

In a small pot add the miso with 1 tablespoon of water. Use a spoon to mix together, making sure that the miso and the water are very well combined. You don’t want any chunks of miso in this- just a smooth paste. Place the pot over low heat and add the butter. Use your spoon to stir constantly as the butter melts- you want this to be well emulsified and smooth. You’re essentially making miso beurre. It will not take long.

Pour the miso beurre over the popcorn. Sprinkle the nutritional yeast, Aleppo, and salt over the beurre. Toss the popcorn well, making sure everything is evenly coated. Eat immediately.

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