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Whole-Grain Mornings by Megan Gordon - Recipes
Whole-Grain Mornings by Megan Gordon - Recipes
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Contents
Beginnings 1
The Pantry 7
The Basics
24
Spring
summer
47
75
coasting
settling in
fall
Winter
103
137
gathering
looking ahead
Sources 166
acknowledgments 170
Bibliography 171
about the author 172
Index 173
Chapter Title
61
rr In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together.
Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of
yogurt sauce. Sprinkle with flaky salt and pepper and serve.
Make Ahead: Cooking the barley the night before is a great time-saver. Then these bowls
really only take a few minutes to put together.
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Whole-Grain Mornings
Chapter Title
119
Morning Notes: The crepe batter needs to rest for at least an hour, so plan accordingly or
make the batter and refrigerate it overnight. If you go that route, the crepes cook best when the
batter is at room temperature, so let it sit out for at least 30 minutes before cooking them.
Crepes
1
2 cup / 65 g buckwheat flour
1
2 cup / 60 g unbleached
all-purpose flour
Sauted Plums
1
2 teaspoon pure vanilla extract
1 tablespoon honey
1 pound / 450 g Italian plums (6 to
7 plums), each sliced into 6 wedges
rr To make the crepes: Whisk the flours, salt, milk, buttermilk, butter, and eggs together
in a large bowl until very smooth. To save arm power, you can blend the ingredients in a
blender instead. Let the batter sit for at least 1 hour at room temperature and up to 1 day in
the refrigerator.
rr Rub a small dab of butter ( 12 tablespoon or so) onto the bottom of a 9- or 10-inch
nonstick crepe pan or saut pan over medium heat and wait until it melts completely. (Too
much butter will make for a soggy crepe.) Pour 14 cup of the batter into the hot pan and tilt
118
Whole-Grain Mornings
continued
120
Whole-Grain Mornings
Honeyed Ricotta
This may be my favorite accompaniment in the book. Its wonderful on pretty much
everything, especially Buckwheat Crepes (page 118) or Whole-Grain Buttermilk Pancakes
(page 36), or stirred into The Very Best Oatmeal (page 30). Ricotta is traditionally made
from the whey thats left over from the cheese-making process, and its often extremely
mild. This recipe brightens the simple cheese with a combination of honey, vanilla, and
lemon zesttransforming it into a light morning topping that could rival any high-end
yogurt or jam. makes about 2 cups
15 ounces / 425 g part-skim ricotta
2 tablespoons honey
rr In a small bowl, use a whisk to whip all the ingredients together until light and creamy,
1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.
Fall
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