Wednesday, September 29, 2010


The weather, that is. Finally.

And this means changes are afoot in the kitchen. A pork loin ringed with carrots and potatoes went into the oven, rather than on the grill, on Sunday, the first roast of the season. Soon it will be nippy enough for beef stew.

This morning, however, it's New York Times' writer, Melissa Clark's granola in the oven, filling the house with the cinnamon tempered by the clean smell of olive oil. I'm smitten with this recipe, even though I usually substitute more cinnamon for the cardamom and occasionally add sunflower seeds(today I had to substitute almonds for pistachios because I was out--drat). The olive oil keeps it crunchy and light, and I'm totally sold on the maple syrup, a slightly more expensive option than honey, but I like the subtle smokiness it imparts. Clark serves the granola with fresh ricotta, which sounds heavenly, but I'm more likely to have Greek yogurt in the fridge and that works well too, tart meeting sweet and salty, creamy contrasting with crunch.

All summer I've been waiting to scratch my baking itch, but it's just been While I don't need snow...yet...I'm more than ready for autumn. Hello Fall!

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