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Entries in breakfast (2)


The best granola I've ever had......

I like granola, but rarely buy it. To my taste commercially produced granola always tastes too sweet or the fruit has an artificial quality to it.  But cruising around the internet one day I read a piece by Melissa Clark of the New York Times on an olive oil granola she tasted in the city & the recipe she used to replicate it. Wow is it good! Don't even bother to make a single batch.......


 Here's the link to Melissa Clark:

 Here's the recipe with my adaptations:


Olive Oil Granola with Dried Cherries & Pecans

3 cups old-fashioned rolled oats

1 1/2 cups coarsely chopped pecans

1 cup raw pumpkin seeds, hulled

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

3/4 cup chopped sour dried cherries

1/2 cup golden raisins

Mix together everything except the fruit. Bake at 325 for 50 minutes, stirring every 20 minutes. Cool slightly & stir in the dried fruit. Serve with yogurt & fresh berries.

Baking hint:  Line your sheet pan with foil & spray well!



Sunday Morning Potato Cake Contest

What is the very best potato cake?  I've read for years that the latke was the best & folks that make them are certainly opinionated about their recipe! I'm not a big fan of the breakfast potato usually. The are either undercooked, overcooked, too greasy or just plain bland. What's all the fuss??????

Thus.....the Sunday morning potato cake contest. Thanks to Smitten Kitchen ( and Donna Hay for inspiration.


The potato mixtures clockwise from the upper left: latke with onion, sweet potato with russets potatoes, garnet yam & mashed potato cakes with bread crumbs. The cakes were cooked in both a non stick skillet and my favorite cast iron pan in salted European butter. 

The contenders...again clockwise from the upper left - two latkes, three yam cakes, one mashed potato cake & one mixed russet & yam cake. 

The breakfast. One latke, two yam cakes, one egg topped with horseradish cream sauce (thanks Donna Hay) & a chive blossom & parsley compliments of the garden. Don't worry, all the cakes got their fair share of tasting. They just didn't fit on the plate!

.....and the winner is........The Russet & Yam cake! This is a perfect blend of sweet & crisp, holds up well in the oven and is delightful with eggs.

Russet & Yam Cakes

1 large Russet potato

1 medium garnet yam

1 extra large egg

Kosher salt and pepper to taste

(feel free to go nuts here with additional seasonings.....chile powder, rosemary, parsley and so on)

1. Grate the Russet potato, shred & wrap tightly in cheesecloth. 

2. Wring as much water as you can from the potato & set aside in cheese cloth

3. Grate the Garnet yam

4. Mix dried Russet potatoes, grated yam, beaten egg, salt and pepper. 

Melt 1 TBL butter in your favorite skillet (mine is a big, old cast iron pan). Drop a mounded spoon of the mixture into the bubbling butter & press down lightly. When the bottom is nicely browned, flip over and brown the other side. Keep warm in a 200 degree oven while you cook the rest.  Top with a poached egg, fried egg or a bit of applesauce. Feel comforted.