Crunchier Granolas

Not long ago I wrote about that hippie staple granola.Lo and behold it was the tic again of an article inTheNewYorkTimesDining section.While my piece was just about the basics,The dining section amped it unto Momofuku high gourmetism. It was given amake over that almost all basic foods go through. The article was written by Times Regular Jeff Gordonoer who takes a new twist on this simple dish. Most granolas are made with rolled oats, almonds and some kind of sweetener such as honey or brown sugar. The new versions are much more colorful with dried papaya,, pickled mango and compressed pineapple. Most mixes are laced with liberal sprinklings of cinnamon and nutmeg. Not these. there is dried sorrel and dried mint even to give it unusual dashes of color and flavor. There's even a savory version too. this mix isn't then soaked in milk. It's usually drenched in a thick creme fraiche,.It could even be added as aside to foie Gras. A Rosemary and pistachio one becomes the crusting for elk at OAK at Fourteenth in Boulder, Colorado. There's a pine nut and citrus one that becomes aside for seared scallops or roasted sweet potatoes,Of course even the fanciest granola is good over a plain vanilla or butter pecan. you can even layer it in a pudding parfait too if you want. granola isn't the usual hippie dip pie food it was.Now it's a mega gourmet dish that can go from breakfast to lunch to dinner. It's an amazing food that you can create for some cool dishes.