Granola

GranolaThere is no more addictive snack than this simple do-it-yourself mix of healthy, hearty foods.  Granola can be so much better than the stuff you buy at the store.  This makes a lovely hostess gift, yogurt-topper, between-meal munchie… the list goes on.  Credit for this recipe goes to the Manhattan restaurant Eleven Madison Park, where chef Daniel Humm sends guests off with a half pound of this granola as a parting gift.  The recipe was published in the May 2012 issue of Food Network Magazine.  I’ve made a couple of minor modifications to my own taste. Continue reading

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Spinach, Onion, and Feta Quiche

OLYMPUS DIGITAL CAMERAIf you really want to impress your guests for Sunday brunch, this is it! I first found this recipe in an NPR article. On September 13, 2009, I had the time and a good excuse to make it. And it was unbelievably fabulous. I’m reprinting the recipe below exactly as it appeared, but with photos of my own result. Instead of the standard Quiche Lorraine, I decided to go for a meatless combination and substituted a mixture inspired by my wife’s family spanakopita recipe: 10 oz. of frozen spinach, thawed and with all water squeezed out; 2 medium-sized onions, chopped finely and sautéed in butter over medium-low heat for 20-30 minutes; a cup (or a little less) of crumbled feta cheese; 3 chopped scallions, and 2 teaspoons of oregano. I used this mixture in place of the bacon-onion combination in the original recipe, layering it inside the pre-baked crust together with the custard mixture and a cup of grated Emmentaler cheese. (The recipe calls for a half cup, but I doubled it because I like cheese.) Also, because I was a bit pressed for time, I didn’t chill it for eight hours after baking as the recipe recommends. But I didn’t notice that the end result was any less scrumptious. Continue reading