Last weekend Chrissy and I had the opportunity to take a cooking class…on a yacht!
A sunny Sunday afternoon spent on the water, eating and learning, while enjoying bottomless mimosas.
Our lovely host for the day was Carole, or The Floating Chef, and boy did she feed us well. She was so sweet and taught us some great things that we are happy to share with you.
Specifically, this granola recipe!
Our hors d’oeuvre for the morning was Burrata on sliced baguette, drizzled with honey and a sprinkling of truffle salt.
Holy creamy cheese, these were magnificent!
First up, Croissant Bread Pudding.
My favorite lesson of the day was how to use a the water bath to make bread pudding smooth and creamy.
Technically, this water bath is called a Bain-Marie. Pronounced … Beh Marie.
Buttery croissants with a crispy top, creamy egg in the middle then thinly sliced smoked salmon layered in.
Heaven must be missin’ angels!
Next up, Stuffed French Toast.
Freshly baked challah bread stuffed with caramelized bananas.
Stay tuned for this recipe, because we will most definitely be making it in the LYK
soon every weekend.
Carole also let us in on her homemade granola recipe and it was sinfully delicious. Without the sin…
A hearty dose of oats and nuts does the body good!
She also shared some of her prized Chocolate Balsamic Vinegar–bottled in Italy, but bought locally–drizzled into a sweet fruit salad.
We adapted Carole’s granola recipe just a touch and recreated it for our daily dose of Greek yogurt, berries and granola.
Scroll on down for our quick and easy granola recipe recreation!
First, layer dry ingredients into a bowl and go crazy. Feel free to add dried fruit, your favorite nuts, maybe even some wheat germ for good measure.
Then add the honey, brown sugar and canola oil mixture.
The wet mixture requires no heating, one bowl, and just 3 simple ingredients!
Bake until crispy and golden.
The Best Granola
4 cups old-fashioned rolled oats
1 cup sliced raw almonds
1/4 cup ground flaxseed
1/2 cup raw sunflower seeds
1/2 cup raw pepitas
1 cup coarsely chopped raw walnuts
1 1/2 cup unsweetened shredded coconut
3/4 cup canola oil
1/2 cup brown sugar
1/2 cup honey
Combine the first 7 dry ingredients in a large bowl. Then combine the wet ingredients separately.
Pour wet mixture over the dry mixture and thoroughly combine.
Pour onto two baking sheets and spread it out in an even layer.
Bake at 375 degrees for about 45 minutes or until it starts to turn golden brown, stirring half way through cooking time.
Little Yellow Note: It may still feel a tad wet when you pull it out but let it sit for 10 minutes and it will dry out, becoming crisp and delicious!
From the Little Yellow Kitchen,
Lauren & Chrissy