Ancient Grains for Modern Meals - Maria Speck [30]
Buy the best-quality chocolate you can afford, regardless of the percentage of cocoa solids. Depending on my mood, I fluctuate between old-fashioned milk chocolate for childhood comfort and the pitch-dark adult decadence of 70 percent cocoa content. This mixture will last for about 4 weeks, stored in an airtight container at room temperature. MAKES ABOUT 3 CUPS, TO SERVE 6
MUESLI
¼ cup chopped dried dates
1 tablespoon packed light or dark brown sugar
2 cups old-fashioned rolled oats (not quick-cooking)
¼ cup chopped toasted hazelnuts
¼ cup dried blueberries or raisins
2½ ounces chocolate with 70 percent cocoa content, cut into ½-inch pieces
2 tablespoons cocoa powder, preferably Dutch-process
1 teaspoon ground cinnamon Pinch of fine sea salt
TO FINISH
3 cups whole or lowfat milk
1 To prepare the muesli, place the dates and brown sugar in a small bowl and stir to coat the pieces. Combine all the other ingredients in a large bowl, and stir in the sugared dates.
2 MICROWAVE METHOD: For each serving, combine ½ cup milk and ½ cup muesli in a small bowl. Heat on high power for 45 seconds, or until it is warmed through but melted drops of chocolate remain. STOVETOP METHOD: For each serving, heat ½ cup milk in a small heavy saucepan until small bubbles appear around the rim. Turn off the heat; add ½ cup of the muesli, cover, and let sit for not more than 1 minute so that melted drops of chocolate remain.
THE ORIGINS OF MUESLI
Swiss physician Maximilian Bircher-Benner introduced the world to this high-fiber food in the early twentieth century. Muesli literally means “little mush.” Originally, muesli was a mixture of rolled oats, grated apple, and nuts combined with condensed milk and lemon juice. Condensed milk was used instead of fresh milk at the time because of hygiene concerns. Bircher-Benner served this breakfast to patients at his Vital Force (Lebende Kraft) sanatorium in Zurich. Contrary to the general view of his compatriots, the dietary reformer was convinced of the healing properties of raw fruits and vegetables. He was inspired by shepherds in the Alps, who mixed oats with raisins, apples, and sometimes nuts for breakfast.
Creamy Farro with Honey-Roasted Grapes
This supremely comforting breakfast is perfect for a chilly morning in the fall, especially if you can get your hands on freshly picked grapes from a farmer’s market. Red grapes are the most stunning, but a mixture of red and white works as well. This recipe was inspired by a brunch item served at Inoteca restaurant in New York, and published in Gourmet magazine. The original called for grapes, plums, and Bartlett pears. I prefer it with grapes alone, and I scent my farro with anise seeds, which lend an ambrosial quality to this peasant grain (for more on varieties of farro). If you have a strongly flavored Mediterranean honey at hand, such as thyme or chestnut, this is the place to use it. And if you’re feeling lavish, crown your bowl with a dollop of softly whipped cream. SERVES 4
FARRO
2 cups water
1 cup farro
1 teaspoon anise seeds
1 (1-inch) piece cinnamon stick
Pinch of fine sea salt
ROASTED GRAPES, AND TO FINISH
3 cups seedless red grapes (1¼ pounds)
1 teaspoon extra-virgin olive oil
4 tablespoons honey, plus extra for serving
½ cup heavy whipping cream or half-and-half
½ teaspoon vanilla extract
Ground cinnamon, for sprinkling
1 To prepare the farro, bring the water, farro, anise seeds, cinnamon stick, and salt to a boil in a heavy-bottomed 4-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly