Mocha Hazelnut Granola Bars

June 22, 2015 by Laura Messersmith in Cooking

My first taste of Nutella came in the mid-1980s when my parents brought back a jar from a trip to Europe. Their travels took them into Northern Italy where I suspect this particular jar of pasta gianduja was procured, and for me it was love at first bite. It made a strong impression on me and I’ve had it many times since then; memorably while visiting my sister in Australia over her study abroad semester when we began most mornings with an English muffin generously spread with a layer of chocolate-hazelnut deliciousness. Vacation breakfast at it's best.

The flavor combination is one of my favorites - deeply, but gently nutty, smooth, sweet, creamy, chocolate-y heaven. Great on fruit, a shortbread cookie, or right off the spoon. Even better with a cup of coffee, which leads me to the other Italian-ish component of this recipe: instant coffee. The mochas on espresso bar menus everywhere and the presence of coffee in chocolate cake recipes have ably proven that coffee and chocolate pair beautifully.

It's a classic combination, but one I haven't seen in pre-made granola bars, and since these three ingredients were just made for each other I had to find a way. The flavors compliment each other, and together are far greater than the sum of their parts. It also doesn’t hurt that these bars mix up quickly and are perfectly portable – a pick-me-up snack if I ever saw one!

Mocha Hazelnut Granola Bars (yield: 8 bars)

Ingredients:
3/4 cup chopped hazelnuts
2/3 cup semi sweet chocolate chips
1 1/4 cups Old-fashioned rolled oats
2 tablespoons whole wheat flour
1/4 cup vanilla whey protein powder
1/2 teaspoon kosher salt
1/4 cup olive oil
1/3 cup cashew or hazelnut butter
1/2 cup wildflower honey
3 teaspoons instant coffee
1/2 teaspoon vanilla extract
Non-stick spray

Instructions:
Pre-heat oven to 350 degrees F.

Spray the interior of an 8x8x2 inch pan or 9 inch pie plate with non-stick spray and line the bottom with parchment paper.

Roughly chop the hazelnuts and stir together with the semi-sweet chocolate chips, rolled oats, whole wheat flour, whey protein powder, and kosher salt in a medium bowl.

In a separate smaller mixing bowl, combine the olive oil, nut butter, honey, instant coffee powder, and vanilla extract until evenly combined. Note: measuring olive oil first will make it easier to remove the cashew butter and honey from the cup.

Pour the nut butter mixture over the dry ingredients and stir until all the chocolate chips, nuts, and oats are evenly coated. The granola mixture will be stiff, but should stick together. Add a touch more honey if the granola is too crumbly.

Spread the batter into the prepared baking pan and use a rubber spatula press the mixture into the pan in an even layer, don’t neglect the corners!

Bake at 350 degrees F for 20-25 minutes until the edges begin to brown and the top turns lightly golden. Cool the bars completely in the pan before turning out onto a cutting board. Slice the baked bars into squares.

Wrap the bars individually in plastic, or store in an airtight container with a piece of parchment paper or waxed paper between the layers.

Small Kitchen Friendly?
Yes, indeed! I used an 8 x 8 x 2 glass baking dish, one medium mixing bowl, one small mixing bowl, a small cutting board, chef’s knife, a rubber spatula, measuring cups and spoons. A sheet of parchment paper will help too.

The Verdict:
Oh Lord. These are crazy addictive, so make them at your own risk…. The coffee flavor comes through clearly and plays off the sweet (but not too sweet) chocolate and rich hazelnut. A smidgen of saltiness keeps it all in check. I made a batch to bring with us on a long trip and it was all I could do to resist finishing them before the end of the flight. We found ourselves pressing the crumbs out of the ziplock bag when the last bar was gone. If you like chocolate, hazelnut, and coffee you’ll loooove these granola bars.

Denver + Reading Material

June 19, 2015 by Laura Messersmith in Reading Material

The Rocky Mountains | Image: Laura Messersmith — **The Rocky Mountains** | Image: *Laura Messersmith*

We’re in Colorado this weekend, coincidentally at the same time that the Food & Wine Classic is happening in Aspen. While it sounds like such a cool event (and I did have a Gail Simmons sighting on our flight out), I’m psyched to have my entire immediate family together and to see a new part of the country.

Hope you have fun plans for the weekend too – and in case you need a little reading material, here’s what caught my eye on the internet this week…

Reading Material:

Ina Garten continues to be a guiding light – both in the kitchen and in Life. Forbes has a great re-cap of her talk at the Third Annual Women’s Summit.

Yes, 2015 is the Year of Pie for me and just in time for all the glorious summer fruit to ripen, the Bon Appétit test kitchen has a step by step guide for how to make a perfectly imperfect pie.

You know I’m all about #smallkitchenfriendly cooking, but even some of these tips from The Kitchn for making it work in a tiny space were new to me.

Town and Country pretty much nailed this list of preppy movies and now I’m dying to watch Lewis and Billy Ray rock those orange juice futures.

Laurie Colwin writes like a character Nora Ephron might have invented, and therefore seems to be universally beloved by food writers & bloggers - so Food52 organized a themed picnic based on her recipes!

Breakfast Ricotta with Berries & Maple Syrup

June 17, 2015 by Laura Messersmith in Cooking with the Contessa

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Cocktails and Cookies”

The Set-up: Ina and her friends are shaking up cocktails and baking up cookies today.

The Menu: Breakfast Ricotta with Berries & Maple Syrup, Jalapeno Cheddar Crackers, Blood Orange Cosmopolitans, Whole Wheat & Peanut Butter Dog Biscuits

0:44 – We’re chilling with Rob Marshall and John DeLuca again (remember them from this episode?)

1:17 – While the guys are out on the beach walking their dog Gilly, Ina is whipping up some Breakfast Ricotta with Berries & Maple Syrup.

2:23 – Ina prepped the ricotta ahead of time since it needs a little while to strain, but we get a re-cap of the process.

3:08 – She’s really not messing around with this breakfast, the ricotta gets a topping of maple syrup toasted almonds, fresh berries, and a slice of brioche.

4:31 – While Ina plates the ricotta she clues us in on how cool and successful Rob and John are – their movies include Chicago, Nine, and Into the Woods.

5:44 – Breakfast is served while they scheme their plans for the rest of the day – one of which involves a wicker picnic hamper full of boozy cocktail ingredients. Well played, guys.

8:12 – Time for the cookie part of the show and it turns out that the “cookies” are actually special Whole Wheat & Peanut Butter Dog Biscuits for Gilly. One lucky dog to be sure.

9:25 – Aaannd, here’s why I love Ina. Her favorite descriptor for a messy plate is a ‘dog’s breakfast’ and now she jokes they’re “finally making [one].”

10:40 – Ina takes even dog biscuits seriously and these were overwhelmingly selected by dogs the clear winner in a blind taste test vs. boxed cookies. I guess I should make some for Maddie soon…?

11:37 – Uh-oh, the guys’ dough looks better than Ina’s and she’s getting competitive. Do not try to joke her down on her own show!

12:49 – A pause in the action for a moment to clean up, and I suspect they may have taken a nip of the cocktails already because this is an epic mess and they’re giggling like 14 year old girls. Yeah, I’m jealous too.

13:11 – Seriously, they’re sword-fighting with the rolling pins now. Who else thinks a food fight is about to break out?

14:06 Ina is too crafty, she’s cutting the dough out in bone shapes, egg washing them, and sprinkling the tops with oatmeal.

18:22 – Onward to cookies for human beings in the form of Jalapeno Cheddar Crackers and they actually are almost the same process as the biscuits.

19:50 – Ina explains to Rob and John that jalapeño peppers are very hot, especially if you leave in the seeds and ribs/membranes.

20:43 – John reveals an aptitude for rolling dough into logs and it’s jokingly suggested that he may have been a bread baker in an earlier career.

21:15 – A little Knife Skills 101: saw the blade back and forth to let the edge do the work, rather than just pressing straight down.

22:57 – Prepare yourself for the most adorable taste test ever as Gilly gets a first bite of her dog cookies.

23:14 – Now there are treats for the humans as the crackers come out of the oven They really do look crunchy and golden, mmmm.

26:26 – The booze hamper has been unpacked and Step 1 of Blood Orange Cosmopolitans is to “measure 2 cups of vodka, and you’re done!”

27:43 – Followed by another cup of Cointreau, and after that just 2 cups of blood orange juice and 1/2 cup lime juice. Which means someone is going to nap under a table later.

28:35 – Next Rob whips out the most massive cocktail shaker I’ve ever seen, which Ina immediately claims as the perfect size for the number of cocktails she needs. I bet that thing holds 2 liters, easily.

29:49 – The blood orange cosmos are a gorgeous color, like a Lilly Pulitzer pink went clubbing in neon. It’s 5 o’clock somewhere….

Final Thoughts:
Maddie rarely benefits from my cooking efforts, perhaps a little love of the home-baked variety is in order?

I love the idea of making a pitcher of drinks ahead of time just shake with ice and no need to measure them out one at a time. Brilliant!

Don’t try to tell me that there was no off-camera sampling of those cosmos.

Lessons Learned:
I’ve made a savory version of Ina’s homemade ricotta cheese before, but I was intrigued by the idea of having a sweeter Breakfast Ricotta with Berries & Maple Syrup version for a morning meal. I also couldn’t resist the lure of almonds candied with maple syrup, especially maple syrup crafted by Merle Maple Farms (a company that's been run by family members on my mom's side for more than a century) and so here we are.

Ricotta Cooking – This seems intimidating until you’ve done it a time or two. I’d recommend using a larger pot than you think you’ll need. The milk/cream mixture needs room to bubble up, giving it space to do so means it won’t be all over your stove. Second, milk goes from zero to sixty when it’s coming to a boil, so watch like a hawk as soon as you see the first small bubbles form. Third, after the vinegar is added the mixture does look pretty terrifying, but trust the process – it works!

Ricotta Straining – I’d highly recommend setting-up the cheese cloth, sieve, and straining bowl before you start. Again, use a larger set than you think you’ll need – it’s far better to have extra space.

Maple Syrup & Almonds – As with the boiling milk, the almonds bear watching while they’re toasting in the pan. Mine turned golden brown after about 3 minutes. Something else to note: the maple syrup bubbles up quite a bit when it hits the hot pan (I used the Grade A Medium Amber in case you're curious), not to overflowing but more than I expected!

Small Kitchen Friendly?
Yes, especially because this recipe comes together in stages. For the ricotta I used a large sauce pan (4 quart), large fine-mesh sieve, liquid measuring cup, rubber spatula, large bowl, and cheese cloth. To make the toppings and finish seasoning the ricotta I used a small sauté pan, large bowl, measuring spoons, a small cutting board and a paring knife.

The Verdict:
For me, Breakfast Ricotta with Berries & Maple Syrup walks that line between sweet but not too sweet perfectly. The honey and vanilla push the ricotta toward mascarpone in flavor – slightly sweet, but still a hint of mild, creamy cheese – an excellent back drop for bright berries. The true revelation though: those toasty, nutty, rich maple almonds. OMG. Borderline an ice cream topping, but in small doses they’re the perfect note of indulgence. I naturally gravitate toward anything you’d typically put syrup on, but if you’re more of an omelet person like Mike, I’d skip this one.

Strawberry Rhubarb Pecan Crisps

June 15, 2015 by Laura Messersmith in Cooking

It’s suuuummmeeeeerrrr! (Did you hear that in an Oprah voice? Yeah, that’s how it sounded in my head too.) I know it's definitely summer - no backsliding into chilly spring this time - because the berries are out of hand ripe, we hit 90 degrees in New York last week, and my neighborhood ice cream shops are jumping with families out for a post-dinner treat. All the more reason to turn on the oven right? Umm, no. Unless you’re making something with all those delicious berries, like these crisps. Then definitely proceed!

I know I’ve been focusing on pie this year, but that doesn’t mean I’ve changed my tune on crisps and crumbles. All the delicious summer fruit and a la mode possibilities with 85% less effort, and as I discovered when I made blueberry pie the other week things come together a whole heck of a lot faster when there’s no peeling (still love you apples & pears!) and minimal chopping. Meaning: these crisps from Fine Cooking Magazine featuring the classic strawberry-rhubarb combination can be in the oven with only about 25-30 minutes of effort. Meaning: a homemade dessert can be yours tonight! Are you sold yet?

Strawberry Rhubarb Pecan Crisps (yield: 6 crisps)

Ingredients:
1/2 cup all-purpose flour
1/2 cup, plus 2 tablespoons granulated sugar
1/4 cup rolled oats
1/4 cup finely chopped pecans
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 pounds strawberries, hulled and quartered
1/2 pound rhubarb, cut into 1/2-inch dice
3 tablespoons cornstarch

Instructions:
Position a rack in the lower third of the oven and heat the oven to 400°F.

In a small bowl, combine the flour with 1/4 cup of the sugar, and the oats, chopped pecans, and salt. Add the diced butter and rub into the dry ingredients between your fingers until the mixture has mostly pea-size pieces (don’t worry if it’s not uniform). Set aside, in the refrigerator if it’s a warm day.

In a large bowl, toss the sliced strawberries, diced rhubarb, cornstarch, and the remaining 6 tablespoons sugar. Divide the mixture among six 6-oz. ramekins and top with the oat mixture. It’s easiest to hold the ramekins over the bowl as you spoon in the fruit and topping. The ramekins will be very full but the filling will cook down.

Transfer the ramekins to a large foil-lined rimmed baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving, preferably with vanilla ice cream or a bit of whipped cream.

Slightly re-written from Fine Cooking magazine’s Strawberry Rhubarb Pecan Crisps.

Small Kitchen Friendly?
Yes! I used a small bowl, large mixing bowl, medium cutting board, chef’s knife, and large spoon. I also needed measuring cups and spoons, 6 ramekins (if yours are 7 ounces like mine, then add a little more fruit to the mix), a baking sheet, and aluminum foil. Resist the urge to skip the baking sheet & foil – they will save you a ton of clean up time since these crisps are 99% guaranteed to bubble over.

The Verdict:
Rhubarb captured my attention about a year ago and now if I see it on a menu I have to order it. I’ve been waiting semi-patiently for it to arrive in the produce section since about March so that I could cook with it myself. These crisps made the wait well worth it – sweet, tart, just a hint of nutty crunch – delectable with a generous scoop of vanilla ice cream on top. Please make them before rhubarb disappears for the season!