whole-grain mornings by megan gordon - recipes

8/14/2019 Whole-Grain Mornings by Megan Gordon - Recipes

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Sources 166

acknowledgments 170

Bibliography 171

about the author 172

Index 173

Beginnings 1

The Pantry 7

Contents

TheBasics24

Springcoasting

47

fallgathering

103

summersettling in

75

Winterlooking ahead

137


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Chapter Title

61


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60 Whole-Grain Mornings

California Barley Bowl withLemony Yogurt Sauce

If you grew up in Northern California in the 1990s, you lived through the trend that wassprouts. From alfalfa sprouts to bean sprouts, they seemed to find their way into every

green salad, sandwich, and omelet. This savory whole-grain breakfast bowl is inspired

by those California days, with chunks of ripe avocado, crumbled Cotija cheese, toasty

almonds, and a citrus-sparked yogurt sauce. While alfalfa sprouts were prevalent when I

was growing up, today I try to branch out, using a tangle of colorful bean sprouts or more

delicate radish or sunflower sprouts. These morning bowls couldnt be easier to prepare,

but the barley does take a while to cook; I put a pot on the stove first thing in the morn-

ing so itll be ready by the time Ive had my coffee and prepped the other ingredients.

Feel free to experiment with other grains, too. Ive tried this with both quinoa and farro,

and its as wonderful with delicate grains as it is with heartier ones. serves 2, heartily

Morning Notes:Cotija cheese is popular in Mexican and Latin dishes. Its a firm, crumbly

cheese made of cows milk and is used so often because its milder than feta or even goat cheese

and softens with heat but doesnt fully melt. You can also use queso fresco if its easier to find.

112cups / 255 g cooked barley,

still warm (see page 23)

1 cup / 55 g bean sprouts, any variety(I like mung bean sprouts)

13cup / 60 g crumbled Cotija cheese

or queso fresco

14cup / 20 g sliced almonds, toasted

(see page 12)

14teaspoon kosher salt1 small ripe avocado, peeled, pitted,

and diced or sliced

Lemony Yogurt Sauce (page 72)

Flaky salt

Freshly ground black pepper

In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together.

Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of

yogurt sauce. Sprinkle with flaky salt and pepper and serve.

Make Ahead: Cooking the barley the night before is a great time-saver. Then these bowls

really only take a few minutes to put together.


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Chapter Title

119


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Buckwheat Crepes withHoneyed Ricotta andSauted Plums

My friend Keena lives less than a mile away and has a plum tree she cant keep up with.In early fall, she makes jam with as many plums as she can and sends me home with a big

grocery bag full of them every time I see her. Im not much of a canner, so I began saut-

ing them and using them as a topping for yogurt and porridge, and as a fi lling for these

simple buckwheat crepes. While buckwheat groats have a pretty distinct flavor and can be

a hard sell for many folks, buckwheat flour is commonly used and adored in both sweet

and savory crepes. For this recipe, use oval-shaped Italian plums (or prune plums) if you

can; theyre nice and firm and lend themselves well to sautingor just plain snacking.

makes about 12 crepes

Morning Notes: The crepe batter needs to rest for at least an hour, so plan accordingly or

make the batter and refrigerate it overnight. If you go that route, the crepes cook best when the

batter is at room temperature, so let it sit out for at least 30 minutes before cooking them.

CREPES12cup / 65 g buckwheat f lour12cup / 60 g unbleached

all-purpose flour1

2teaspoon kosher salt1 cup / 240 ml milk34cup / 180 ml buttermilk

2 tablespoons butter, melted,

plus more for greasing the pan

2 large eggs

1 tablespoons coconut oil or butter

12teaspoon pure vanilla extract

1 tablespoon honey

1 pound / 450 g Italian plums (6 to

7 plums), each sliced into 6 wedges

Honeyed Ricotta (page 131)

Honey, for serving

To make the crepes: Whisk the flours, salt, milk, buttermilk, butter, and eggs together

in a large bowl until very smooth. To save arm power, you can blend the ingredients in ablender instead. Let the batter sit for at least 1 hour at room temperature and up to 1 day in

the refrigerator.

Rub a small dab of butter ( 12tablespoon or so) onto the bottom of a 9- or 10-inch

nonstick crepe pan or saut pan over medium heat and wait until it melts completely. (Too

much butter will make for a soggy crepe.) Pour 14cup of the batter into the hot pan and tilt

rcontinued

SAUTED PLUMS


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it in a circular motion to ensure the batter spreads out into an even layer. Cook over low

heat until the edges start to pull away from the pan, about 2 minutes. Using a nonstick spat-

ula, carefully flip and cook the other side until golden brown, about 1 minute. Lay the crepeon a large plate and repeat until youve gone through all of the batter (its okay to stack the

crepes on the plate). If the crepe pan starts to get too dry, add another little dab of butter. I

tend to cook these quickly while the plums are sauting and assemble them right then, but

if youre chatting with friends and taking your time, keep the finished, unfilled crepes warm

in a 200F oven until ready to assemble.

To saut the plums: In a medium saucepan over medium heat, melt the coconut oil.

Add the vanilla and honey, swirl the pan so they combine with the coconut oil, and then

add the plums. Saut until juicy and warm, 2 to 3 minutes.

To assemble: For each crepe, gently fold the crepe in fourths (fold in half, then in halfagain) and dollop 1 to 2 tablespoons of the Honeyed Ricotta and a few sauted plums on

top. Finish with a generous drizzle of honey.

Make It Your Own: These crepes work in any season. Swap out the plums for stone fruit in

the summer or pears and cranberries in the winter. For a more decadent brunch, Ive used mas-

carpone thinned with just a little Greek yogurt as a topping instead of the ricotta. Alternatively,

try a spoonful of Dark Chocolate Hazelnut Spread (page 133) or, for a jammy filling, try Apricot

Cherry Compote (page 98) or Strawberry Rhubarb Quick Jam (page 71). For a savory option,

make wraps filled with the Greens and Grains Scramble (page 140).

Make Ahead: You can cook the crepes and store them in the refrigerator, stacked between

pieces of waxed or parchment paper, for up to 3 days. You can also freeze them for up to

3 months by allowing the crepes to cool completely, wrapping them well in plastic wrap, and

placing them in an airtight container. To reheat, place them in a glass baking dish or a pie

plate covered with aluminum foil. Heat in a 250F oven until just warmed through.

Buckwheat Crepes with Honeyed Ricotta and Sauted Plums, continued


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Fall

131

Honeyed RicottaThis may be my favorite accompaniment in the book. Its wonderful on pretty much

everything, especially Buckwheat Crepes (page 118) or Whole-Grain Buttermilk Pancakes

(page 36), or stirred into The Very Best Oatmeal (page 30). Ricotta is traditionally made

from the whey thats left over from the cheese-making process, and its often extremely

mild. This recipe brightens the simple cheese with a combination of honey, vanilla, and

lemon zesttransforming it into a light morning topping that could rival any high-end

yogurt or jam. makes about 2 cups

15 ounces / 425 g part-skim ricotta

2 tablespoons honey

14teaspoon pure vanilla extract14teaspoon grated lemon zest

In a small bowl, use a whisk to whip all the ingredients together until light and creamy,

1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.


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Copyright 2013 by Megan Gordon

Photographs copyright 2013 by Clare Barboza

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,

a division of Random House LLC, New York, a Penguin Random House Company.

www.crownpublishing.comwww.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are

registered trademarks of Random House LLC.

All photographs by Clare Barboza with the exception of photographs on pages

vi, 6, 8, 9, 39, 41, 45, 46, 49, 53, 59 , 66, 69, 70, 74, 77, 85, 99, 100, 102, 105, 108, 115,

125, 127, 135, 136, 139, 142, 165, 168, 171 which are by the author.

Library of Congress Cataloging-in-Publication Data

Gordon, Megan, 1979-

Whole-grain mornings : new breakfast recipes to span the seasons / Megan Gordon.

pages cm

1. Breakfasts 2. Cooking (Cereals) 3. Grain. I. Title.

TX733.G66 2013

641.331dc23

2013015594

Hardcover ISBN: 978-1-60774-500-6

eBook ISBN: 978-1-60774-501-3

Printed in China

Design by Sarah Adelman

Food styling by Julie Hopper

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