This past weekend I made what I would call my best meal ever. Sadly, there was no time for pictures of the feast before Matt and I were gobbling it up. Basically, I made two cornish game hens (we only ate one) with dirty rice and fresh Farmer's Market squash, zucchini, carrots and onions. I used my new roaster oven and it took about an hour and a half to cook.
There was tons of leftovers, I will be eating them up in the next few days!
So I was browsing food blogs this morning and came across Orangette, who posted a lovely entry about Paris and her love affair with the food there. I must admit that the baguettes, cheeses, and crepes in Paris were amazing...and something I would love to experience again. She posted a recipe for French Chocolate Granola, and I must try it! Probably will make this while I have the apartment to myself later on in the week....So anyways here goes if anyone would like to try this with me!
3 cups rolled oats
½ cup raw almonds, chopped
½ cup unsweetened shredded coconut
2 Tbsp. granulated sugar
Pinch of salt
6 Tbsp. mild honey
2 Tbsp. vegetable oil
½ cup, or more, finely chopped bittersweet chocolate (Trader Joe’s bittersweet Pound Plus bar was her recommendation)
Preheat the oven to 300°F.
In a large bowl, combine the oats, almonds, coconut, sugar, and salt. Stir well to blend.
In a small saucepan, warm the honey and oil over low heat, whisking occasionally – watch out! the oil will want to splash - until the honey is loose. Pour over the dry ingredients, and stir to combine well.
Spread the mixture evenly on a rimmed baking sheet. Bake for about 20 minutes, or until golden. Set a timer to go off halfway through the baking time, so that you can give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pan from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and cool completely.
When cool, transfer the granola to a large bowl, storage jar, or zipper-lock plastic bag. Add the chocolate, and stir (or shake, if using a jar or bag) to mix.
Store in an airtight container. Serve with plain milk; soy milk and plain yogurt overwhelm the chocolate flavor.
Yield: about 5 cups