Frites et Chocolat

Tired of buying box after box of granola bars at the market, I wondered just how difficult it would be to make them at home myself. Bulk ingredients are cheap — and have a multitude of uses — and I already have the necessary hardware in my kitchen. I decided to whip up a batch of chocolate-covered granola bars for the family. The results were a resounding success.

Ingredients

• 2 cups quick-cooking oats – not ‘instant oatmeal’
• 1 cup finely chopped walnuts
• 1/2 cup ground flax seeds, ground almonds or toasted wheat germ
• 1/2 cup pitted dates, finely minced
• 3 tablespoons unsalted butter
• 1/4 cup rapadura sugar
• 2/3 cup raw honey
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• Chocolate ganache

Method

Set oven to 300F. Line a 9×13 dish with parchment paper. In a large bowl combine oats, walnuts and flax seed and dates.

On the stovetop combine all other ingredients, except ganache, and bring to a boil. Reduce heat and simmer for another 1-2 minutes, until slightly thickened. Mix in oats, walnuts and flax seed mixture.

Pour the mixture into the prepared pan. Spread evenly and press down well. Bake for 25 to 30 minutes, until light golden brown. Remove from oven and let cool slightly; top with chocolate ganache. Cool for at least 2 to 3 hours before cutting into squares. Granola bars will keep in an airtight container for up to one week.

Next to fall, spring is my favorite season. After a cold winter eating root vegetables and more starches than the human body cares to digest, we awaken ready to eat the fresh offerings of warmer weather.

This creamy soup is light and rather than using half-and-half to bulk it up makes use of delicious salty ricotta cheese. Finishing the soup off with a hard, crumbly sheep’s milk cheese and buttery, toasted breadcrumbs gives the new spring vegetables a nice counter-balance.

Ingredients

• 2 bunches asparagus, washed and ends trimmed*
• 2 shallots, diced
• 2 tbsp olive oil
• kosher salt & pepper, to taste
• 1 1/2 to 2 cups vegetable stock
• 2 cups loosely packed baby arugula, washed
• 1/2 cup whole milk ricotta cheese
• hard sheep’s milk cheese
• fresh toasted breadcrumbs
• olive oil

Method

Roughly chop asparagus and combine it in a saucepan with the shallot, olive oil and season with salt and pepper. Cook over medium-low heat for 15-20 minutes or so, until asparagus and shallot have softened. Meanwhile, heat the vegetable stock over medium heat and toast breadcrumbs**.

After the asparagus has cooked down, add the arugula and hot stock and puree with an immersion blender until smooth to your liking — or just blitz in a regular blender. Return to stove and add ricotta cheese. Heat through, whisking to combine well.

Serve topped with crumbled cheese, toasted breadcrumbs, a drizzle of olive oil, and garnish with asparagus tips.

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*You may like to keep some of the nicer looking asparagus tips as garnish.

**Toasted breadcrumbs are as easy as sticking a couple of slices of bread in food processor and pulsing until fine. Toast in a hot pan with a good amount of butter, until golden brown. Extras can be kept in an air-tight jar for a week or so.