I had some challenges with this recipe. First, I was unable to locate any (culinary) basil seed, just a packet for planting. Second, a cup of pine nuts cost $10- eek! That's a pricey garnish. The final result was not worth the effort. My granola didn't crisp/dry during baking. I'm guessing too much honey or the wrong brand (?) of puffed rice? Great idea- but it needs a little tweaking. On the plus side, I do have a gorgeous jar of basil oil for my pantry.
Granola
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Credit: Todd Coleman
I have fallen in love with granola, in life and at work. I exercise every morning, and then I have a monstrous day in front of me. Granola gives me energy. It's quick, tasty, and healthy. At Eleven Madison Park, instead of brioche or chocolates, we give our guests a jar of breakfast granola as a gift at the end of a meal. We also make savory granolas. For a tomato salad with mozzarella ice cream, we make a Provençal granola that includes basil, garlic, and Parmesan; I use it on top of beet salad, too. This past spring, we made a lobster dish with carrots in an orange beurre blanc. For texture, we added puffed rice. Then I said, "What if we add lentils?" Then we added tapioca, then vadouvan, a mild French curry made with piment d'espelette. It might seem unusual, but if it has oats and grains, some sugar and salt, and it's crispy, to me, that's a granola. —Daniel Humm, Eleven Madison Park, New York City
Ratings & Reviews (2)
OK I'm a dolt- While putting away my dishes, I realized I used 1/2c of honey instead of the 1/4c listed in the recipe. If I try this recipe again, I will substitute macadamia or other nut/nut mix for the pine nuts and experiment with additional grains. I savory granola is a great concept! Thanks for the inspiration.
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