oats n' notes

Food & lifestyle from the the granola factory bakery

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Burrata with Heirloom Tomatoes and Toasted Bread

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Prep Time: 15 minutes

Serves: 2-3

Ingredients

  • 1 ball of burrata
  • 1-2 heirloom tomaotes, 4 oz. each
  • 1/4 cup of capers, rinsed.
  • Extra Virgin Olive Oil
  • Finishing Quality Olive Oil
  • Fresh Basil
  • 1 loaf of rosemary-olive oil ciabatta
  • Balsamic Vinegar
  • 1 clove garlic
  • Crushed Red Pepper Flakes

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Directions

Preheat oven to 350 degrees. Slice tomatoes, lengthwise in 1/3″ thickness. In a meausuring glass, combine garlic, red pepper flakes, olive oil and microwave for 45 seconds. Let it sit for at least five minutes for the flavors to blend.

Arrange sliced tomatoes on a serving plate. Meanwhile, brush the bread with the olive oil and garlic mixture and toast in oven for 5-10 minutes. After toasted, add the bread to the plate, along with the burrata in a small serving bowl. Drizzle the remaining olive oil and garlic mixture over the tomatoes. Add the capers a few drops of balsamic vinegar, basil, parmesan and crushed maldon sea salt. Serve at room temperature.

Spicy Lobster Pasta

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This sauce is fantastic! The richness of the lobster and tomatoes is complemented by the light flavor of the fresh parsley and lemon zest. Once you get the hang of this recipe, it will become a go-to choice for impressing friends and family at a dinner party.

Time: 1 1/4 hours

Serves: 4

Ingredients

  • 2 lobsters, 1 1/2 pounds each
  • 2 tablespoons butter
  • 1 small carrot, chopped
  • 1 celery rib, chopped
  • 3 cups of store-bough seafood stock
  • 1 bay leaf
  • A few thyme sprigs
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • ½ teaspoon hot red pepper flakes (pepperoncino)
  •   Salt and pepper
  • 1 1/2 cups white wine
  • 2 cups San Marzano crushed tomatoes
  • ½ cup heavy cream
  • 1 pound bucatini pasta, or other firm-textured dry pasta
  • 3 tablespoons chopped parsley
  • 1 teaspoon lemon zest
  • 1 teaspoon whole black pepper
  • Parmigiano Reggiano for serving

Special Equipment: Immersion blender or a regular blender.

Directions:

  1. Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
  2. With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 seafood stock and 1/2 cup white wine and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
  3. Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
  4. Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more.
  5. Turn off heat and use immersion blender to puree the sauce. Do this carefully, tilting the pan so that the sauce fully covers the blade of the blender, so that the sauce does not shoot all over the place! (Note: if you don’t have an immersion blender, let the sauce cool slightly and then pour it into a blener to puree) Sauce can be done up to this point several hours in advance of cooking pasta.
  6. Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture and freshly grated Parmigiano Reggiano.

Recipe adapted from David Tanis of The New York Times

Granola Swirl Scones

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By Suzanne Virgilio

Okay Granola Factory followers–those of you who have stayed at our B&B or perhaps visited our retail store when it was in operation are most likely familiar with our scones. Though this is not THE scone recipe (saving that one for the cookbook someday), these are fabulous! I came upon this recipe years ago in an issue of Food &Wine Magazine. It’s a combination of a scone and a cinnamon bun, no yeast required.

Cherry almond was one of our customer’s favorite scones, so I decided to incorporate our ever-popular cherry almond granola into this recipe. I think you’ll love the results! Feel free to experiment with our other varieties of granola. The honey pecan is equally as yummy in this recipe.

While the preparation may be a bit time intensive, take advantage of freezing the unbaked scones for a special breakfast surprise on a morning that warrants a delicious treat.

Recipe:

Bake Time: 15-20 minutes – depending on size

Makes approx. one dozen scones

Ingredients

Granola “Swirl”

  • 2/3 cup Brown Sugar
  • 4 Tablespoons Softened Butter
  • 3/4 cup Granola Factory Cherry Almond Quinoa

Scone Ingredients

  • 3 cups Flour
  • 1/3 cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoons Salt
  • 1/2 cup Cold Butter cut into pieces (1 stick)
  • 1 cup Cold Heavy Cream
  • 1 whole Egg, Slightly Beaten
  • 1 teaspoon Vanilla
  • ½ tsp Pure Almond Extract

Cream Cheese Frosting

  • 4 oz Philadelphia Brand Cream Cheese – room temperature
  • 2 Tbsp. soft butter
  • Confectioners sugar to taste
  • Milk to thin-to-drizzle consistency

Preparation

  1. Preheat oven to 425 F.
  2. For Granola “Swirl,” combine brown sugar, softened butter and Granola Factory Cherry Almond Granola to form soft crumbs; set aside.
  3. In a food processor combine flour, granulated sugar, baking powder and salt; process in all of cold butter until the mixture resembles pea-sized crumbs. Place mixture in large bowl; make a well in the center.
  4. Combine cream, egg and vanilla and almond extract, mix well with a fork; pour into the well and toss with flour mixture until firm dough forms.
  5. Crumble half of the brown sugar/granola mixture into the dough and knead, leaving some streaks.
  6. Lightly dust work surface with flour and turn dough onto it. Knead dough several times, sprinkling more brown sugar crumbs into each layer.
  7. Gently shape dough into 1 -2 inch round. Use a biscuit cutter to cut out scones.
  8. Place scones on a parchment lined sheet and refrigerate for at least 10 minutes. Bake for 15-20 minutes or until golden brown, depending on size of scones. (Baking may take more or less time, use your judgment by color of scones). You may also place the unbaked scones in the freezer and bake as many or few as you like at a time.
  9. For cream cheese, drizzle combined softened cream cheese in medium bowl, blend in softened butter until completely combined. Add confectioner’s sugar to taste. Stir in enough milk to make mixture thin enough to drizzle over hot scones.