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La Belle Cuisine - More Breakfast Recipes

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Coffee and Granola

 

 

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Recipe Source:

The Barefoot Contessa Cookbook
The Barefoot Contessa Cookbook

by Ina Garten, 1999, Random House

The Perfect Cup of Coffee

“Everyone wants to know why the coffee at Barefoot Contessa is so good.
I like to think it has something to do with the atmosphere in the store,
but the truth is, the quality of the coffee beans is outstanding.”

Buy the best quality coffee beans you can afford and have the store grind them for your type of coffeemaker.
Measuring the coffee is the next important step. For each cup of water,
as measure on the coffeemaker, use 1 level tablespoon of ground coffee.
I use a quick-measuring method: figure out how much coffee you need
in cup measures, rather than in tablespoon measures (8 tablespoons equal
a 1/2-cup measure). Therefore, if you make 8 cups of coffee each time,
you can simply use a level 1/2-cup measure of ground coffee each time
you make a pot. Instead of all that measuring while I am still half asleep,
I keep a cup measure with the ground coffee, and it comes out perfectly
every time.
For storing coffee, I find that if I leave ground coffee in the freezer, measure it directly into the coffeemaker, and immediately return it to the freezer, the quality of the coffee is the same from the beginning of the bag to the end. You can also keep it in an airtight container on the counter. The key is that
a minimum amount of air is allowed to come on contact with the ground coffee.
There are lots of varieties of coffee; make a blend that you like for different times of the day. Start with something mild and flavorful, such as Guate-malan or Costa Rican. Then add beans with more body, like French roast.
Experiment and you’ll find a blend that will satisfy you for years.

 

 Homemade Granola

Makes 12 cups

“This is the best granola. It was inspired by the delicious granola in Sarah
Chase’s Open House Cookbook. I started with her recipe and then added
dried apricots, dried figs, dried cherries, dried cranberries, and roasted
cashews. I love it sprinkled over yogurt and berries, but in a bowl with
cold milk, it’s just fine, too.”

4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
1 1/2 cups small-diced dried apricots
1 cup small-diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews

Preheat the oven to 350 degrees [F].
Toss the oats, coconut, and almonds together in a large bowl.
 Whisk together the oil and honey in a small bowl. Pour the liquids over
the oat mixture and stir with a wooden spoon until all the oats and nuts
are coated. Pour onto a 13 x 18-inch baking sheet. Bake, stirring occasion-
ally with a spatula, until the mixture turns a nice, even golden brown, about
45 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.
 

Featured Archive Recipes:
Crazy for Coffee
Nothing bad could ever happen to me in a café...
The Barefoot Contessa's Banana Crunch Muffins


Index - Breakfast Recipe Archives
Yummy Muffin Recipes
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