Thanks for having me at the studio, it was great fun! I only flubbed a few words :)
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WOW is just how I responded when I saw this blog post! I think what impacted me the most was that I inspired him! And he also "got" me. He got what brought us to Maine, why we love Maine, why we appreciate the Maine lifestyle. And that I LOVE to cook for people! Peter says" I know Dana can teach because, despite how involved and delectable breakfast is around here, The Art of Breakfast: How To Bring B&B Entertaining Home has persuaded me over a couple hours’ reading this evening that I can make most of this stuff at home. (Art’s another passion. Befitting Portland, The Pomegranate Inn is filled with wonderful and whimsical contemporary art. Dana’s next book could be A Breakfast of Art.)" Read the full post. Thank you, Peter. And have fun in the kitchen!     Dana's Gourmet Granola Makes approximately 5 cups ½ cup canola oil ¼ cup honey 1/4 cup light brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract 2 cups thick cut oats (not quick cooking) ¾ cup shredded coconut ¾ cup sliced almonds ½ cup pecans ½ cup pumpkin seeds ½ cranberries ½ cup golden raisins Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper. Combine the oil and honey in small glass mixing cup and microwave for 90 seconds. Add the vanilla and cinnamon and set aside. In a large mixing bowl combine the sugar, oats, coconut, almonds, pecans, pumpkin seeds, cranberries, and raisins and mix well. Add the oil and honey mixture and mix with spatula until very well coated. Spread the granola onto a baking sheet and bake until just lightly browned, about 25 to 30 minutes, stirring halfway through to ensure even cooking. Store in an airtight container in the pantry for up to 1 week. The cooked granola freezes very well and keeps for a couple months.  I'll have 5 minutes to do live, on air cooking demonstrations! I'll have my torch with me to do a caramelized fruit dish, an egg dish and have a couple of other yummy bites with me!    Beyond The Sea in Belfast, Maine, hosted a book signing event during the Belfast Book Festival this weekend. Nanette did such a lovely job with the setup and the food she made from the cookbook. The overall turnout was wonderful! For those of you who missed the live show or have asked me for the file, here's an audio file of my 18 minutes on the Martha Stewart Living Radio show "Morning Living"!       Some snapshots of my 15 minute radio appearance on the "Morning Living" show on Martha Stewart Radio on Sirius/XM! The link to the audio should be up next week on this page of the Martha Stewart Radio website. Thanks to Martha Stewart Radio and Sirius/XM for having me!!!  Great news! If you aren't able to listen to me on the live radio show, you can catch the archived version, the show airs on SiriusXM 110, or you can catch the archived version at www.marthastewart.com/radio/morning-living. Thanks for listening and have fun in the kitchen! Dana  As a follow up post to "a peek into my pantry" some of my friends on Facebook asked what IS in my pantry? So here are the staples I use to cook from The Art of Breakfast and beyond: Dry goods & baking ingredients: flour white sugar light brown sugar dark brown sugar raw (Turbinado) sugar confectioner's sugar malted milk powder baking soda/powder cocoa powder kosher salt peppercorns whole anise cinnamon stick arrow root baking chocolate (dark, milk, white, all Callebaut) melting wafers (dark and white) white chocolate chips semi-sweet chocolate chips butterscotch chips pecans almonds (whole and sliced) walnuts shredded coconut candied ginger ground pecans ground chocolate cookie crumbs dried cranberries golden raisins pepitas (pumpkin seeds) pretzels cashews peanut butter gelatin Nutella honey maple syrup corn syrup red and white potatoes Vidalia onions sweet potatoes corn meal Spices: curry powder mustard powder dill garlic onion powder smoked paprika chives sage vanilla bean paste (from cooksvanilla.com) cinnamon Canned: coconut milk evaporated milk sweetened condensed milk In the fridge at all times: butter heavy cream half and half milk (2%) Dijon asparagus scallions leeks poblano peppers eggs (obviously!) tri-color bell peppers baby spinach Parmesan cream cheese goat cheese sharp cheddar sour cream cottage cheese chives basil Bottled: Dry Sherry Port Wine Cranberry Juice truffle oil (from Fiore) olive oil (from Fiore) garlic olive oil (from Fiore) Fresh Fruit: lemons limes grapefruit pineapple bananas kiwi baby watermelon pears (Bosc) raspberries blackberries blueberries strawberries plums Tools not to be without: a torch (the real kind from the hardware store) Whip-it canister (whipped cream charger) plastic squeeze bottles 10" chef's knife BIG cutting board Silpat mats half sheet pans, heavy duty Kitchen Aid stand mixer (large model) Cuisinart food processor Kitchen Aid blender Zester grapefruit knife parchment paper non-stick foil I THINK this covers it! If I have forgotten anything, I will revise as needed. Have fun in the kitchen and let me know if you have any questions, I'm happy to help :) |
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