Category: Food

Earl Grey Granola, Introduction

The Earl Grey Granola recipe guarantees a delicious meal, just as the name suggests. Some people have such ingrained routines that they eat the same thing every day, poop at the same time, and overall lead orderly lives. I can’t do it, but I appreciate that. After listening to this episode of my favorite podcast, Hidden Brain, I can’t stop expressing that I need foods to “sparkle.” For example, I might eat breakfast tacos one morning, oats the next, then a huge apple fritter the day after.

I’m a granola lover and a wannabe Ann Arbor crunchy hippy. However, because it’s so pricey, I won’t get it from the store. Homemade, of course. Additionally, I adore the way it appears in a jar on my counter as if I were someone who would never put a bag of Fritos on my lips in order to eat the last few crumbs. Although roasting pears is a stylish addition to Justine’s granola recipe, I’m really here for the crispy oats, which are covered in butter scented with Earl Grey that smells like freshly baked cookies. It’s comforting and subdued, like an English grandmother’s embrace. I eat it as a late-night cereal with milk or with yogurt and fruit.

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Earl Grey Granola with Roasted Pears Ingredients

Note: Since I’ve only made it a few times, I’ve discovered that the recipe is rather adaptable, so I do alter it depending on what I have on hand. Here is Justine’s original recipe with my brief italicized additions; feel free to take or leave them.

READ ALSO: Honey-lemon chicken recipe perfected by Stephen Colbert

Eight tablespoons of salted butter
Two tablespoons of loose-leaf tea, ground in a spice grinder, or two Earl Grey teabags
Three midsize Bosc pears, cored and cut in half
Two cups of classic rolled oatmeal
Half a cup of flaxseed meal
Half a cup of pumpkin seeds
Two teaspoons of hemp hearts (I realize that’s not an equal quantity, but it works, okay? I substitute one cup of pecans. I adore nuts.
½ teaspoon of ground cinnamon and kosher diamond salt
Two teaspoons of vanilla extract
⅓ cup maple syrup or honey
One huge egg white
Your preferred milk to serve

How to Make Earl Grey Granola with Pears

1. Preheat the oven to 325°F and place two racks in equal distances.

2. Put the butter in a small pan over medium heat. Tear open the tea bags, add the tea leaves, and swirl to mix after the butter has completely melted. Reduce the heat to low and stir for 2 to 3 minutes, as the mixture will start to bubble a little. Take the pan off of the burner.

3. Lay two pear halves cut side up on a piece of aluminum foil. Making sure the foil is not cut or punctured, sprinkle 1 spoonful of the Earl Grey butter mixture over the cut edges and fold them into a packet. Place them on the oven’s lowest rack and bake for half an hour.

Spicing Up

4. Put the oats, hemp hearts, pumpkin seeds, flaxseed meal, cinnamon, and ½ teaspoon salt in a big bowl. After adding the honey and vanilla to the bowl, thoroughly whisk in the remaining 5 tablespoons of butter mixture. (If the mixture looks rather sloppy, add up to ½ cup more oats and all of the butter if you’re not cooking the pears; you want it covered, not sopping wet.)

5. Whisk the egg white in a bowl until foamy. Add the whisked egg white to the bowl with the granola mix and stir to coat everything evenly.

6. With parchment paper, line a sheet of pan then spread the granola on the sheet. Transfer to the top rack of the oven to bake until golden brown and dry to the touch, 25 to 30 minutes. (Because my oven runs hot and burnt granola is a costly mistake, I mix after 15 minutes and make sure to check on everything at the 25-minute mark.)

7. Top each bowl with half a pear, a generous scoop of granola, and a splash of milk to serve. Any leftover buttery pear juice in the foil can be drizzled over; it will dot on top of the milk, which is quite delightful.

8. You may keep any leftover granola from this recipe for up to a week in a cool, dry location.

Abra Beren’s Tomato Soup Recipe

Abra Beren’s tomato soup recipe is nothing short of brilliant, and my patch makes it even better. I never feels physically smaller than I do when I’m feeling like a tiny bit of nothingness on this earth. On the most recent excursion, I determined that I needed to get a 106-ounce can of Nina whole tomatoes for $6, in addition to a bag of six avocados, fifty pounds of sidewalk salt, and two pounds of garlic.

I wanted something traditional for the tomato soup. The perfect soup is one that tastes better than Campbell’s. Rich in tomato taste and smooth and creamy.

Scaled-up Abra Beren’s Tomato Soup Recipe, Phenomenal Vegetable Loving Cook Book

My favorite dish, which is a variation on a recipe for garlic confit, can be found on page 218 of Abra Beren’s amazing cookbook Ruffage, which is dedicated to vegetables. If you weren’t paying attention, you would almost turn the page and miss it. But the straightforward recipe creates a soup that people will remember.

READ ALSO: Easy Tomato Soup Recipe

A healthy quantity of cream balances the heat from the red pepper flakes, which adds a burst of flavor to the tomato. (I believe that in order to counteract the acidity of tomato soup, cream is required. Include a large potato or two if you’re dairy-free! It really adds a creamy texture to puréed soups.) The true secret, however, is the garlic confit. It adds an irresistible sweet garlickyness and a rich, roasted flavor.

How I enjoyed the Tomato Soup

I enjoyed the tomato soup in a variety of ways for a week after I made it, including with grilled cheese for dinner and Cheez-Its for lunch. One day I added avocado, and the next day I added chile crisp. I cut up the wilted spinach I had in the refrigerator and added it to the soup. A spoonful of white beans or a dollop of cottage cheese might be added to boost the protein content. You might think of buttered popcorn as a crouton if you’re a dreamer.

Abra Beren’s Tomato Soup Recipe Scaled Up

I modified Abra’s recipe, scaling it up to 106 ridiculous ounces of tomatoes and adding tomato paste to boost the tomato flavor. (That is over seven of the standard 14.5-ounce cans.) My partner and I are the only ones at home, but after spending a Sunday making soup, I now have a supply of soup in the freezer that is ready for a cold Michigan night, which I’ll have an abundance of.

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Ingredients of Abra Beren’s Tomato Soup Recipe

Fat Rich Version

1 stick of 4 ounces of butter
Red chili flakes, 2 ½ teaspoons
Ten thyme sprigs and two 6-ounce cans of tomato paste
One can (106 oz) of whole tomatoes
Five cups of water
Five heads (around 130 grams) Garlic confit
Two teaspoons of salt and more salt to taste
Two cups of heavy cream, plus extra if necessary to make you happy

Normal Fat Version

55g (2 oz) of butter
Red chili flakes, 1 teaspoon
Five sprigs of thyme
One six-ounce can of tomato paste
Three cans (14.5 oz) of whole tomatoes
Two cups of water
10 cloves of confit garlic (55 g)
One cup of heavy cream

Procedure Of Making Scaled-Up Version of Abra Beren’s Tomato Soup

Prepare the confit of garlic. Set the oven’s temperature to 250°. To make it easier to remove the garlic heads later, trim the tops of the five heads of garlic (keeping the peels on) and place them in a small baking dish. Before immersing in neutral oil (I use avocado; you know where I got it), sprinkle with salt.

For one to two hours, roast the dish covered with a lid or foil. When ready, they should be tender and golden brown. Squeeze the garlic gunk from its slick jackets into a bowl to prepare soup once it has cooled down enough to manage. Save the oil for salad dressing or garlic toast; two weeks is the safe period.

Abra Beren’s Tomato Soup Recipe, The Soup

It’s time for soup. Melt the butter in a big stock pot—I mean big. Add the thyme and chile flakes when it starts to bubble and whisk for one minute. After that, add the tomato paste and stir occasionally for 5 to 8 minutes, or until it is brick red and starting to caramelize.

Add the water, salt, garlic, and tomatoes (I ladled them in to prevent splatter from the crime scene). After bringing it to a boil, simmer it for about 20 minutes, stirring occasionally. Take the soup pot off the burner and go do something while it cools down. I recommend taking a long bath and taking a nap.

The soup should then be pureed in stages (yes, remove the thyme sprigs) and then put back in the saucepan to blend everything together. If necessary, add salt after tasting. Either pour the cream over the soup right away and serve, or put the soup in the refrigerator or freezer and pour the cream over each dish separately.

This honey-lemon chicken recipe perfected by Stephen Colbert with his daughter’s assistance hits differently. Sharing recipes with their three grown children is Stephen Colbert and his wife Evie’s love language. Stephen’s signature spicy honey-lemon chicken has gained particular notoriety within the Colbert family’s cuisine. In addition to sharing it in this week’s PEOPLE Food issue, which he guest edited alongside Evie, the Late Show host discusses it in his new cookbook, Does This Taste Funny?

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