STICK-TO-YOUR-RIBS SZN
A ONE-POT DISH THAT IS SURE TO BRING COMFORT & JOY!
Hi friends! It’s officially Stick-to-Your-Ribs Season®, so expect plenty of comfort (and joy) coming your way. This week we’re giving you TWO amazing recipes to make, either for yourself, or to share with loved ones. If you found us by some Christmas miracle, you can subscribe for FREE here!
HOMEMADE GRANOLA PERFECT FOR BREAKFAST, SNACKING, AND GIFTING
EK: If you’ve never made your own granola, this is the perfect time to start. It’s a treat that is also good for you. There’s nothing like homemade granola, and once you start making it, it’s almost impossible to go back to store-bought. And, the big bonus is your house smells so delicious when you bake homemade granola.
Every time I make it, it’s a little different, and that’s the beauty of it. My base of oats stays the same but it’s a great opportunity to use up those little bits of fruit and nuts and even different grains. Today I used some Chia seeds, last time I threw in some hemp seeds, often times I use wheat germ or anything else like that I have around. I like using olive oil in my granola, but coconut oil is also very good, as are untoasted nut oils. The only oils that I don’t like to use are thin vegetable oils. The oil contributes to the flavor, so make it a good one.
Since I’m making this myself, I use my favorite fruits and nuts… I always use pistachio nuts because I think it makes the granola luxurious. I balance the pistachios with pumpkin seeds, and this time I added pecans, since it’s Christmas (to me pecans are synonymous with Christmas). My favorite bite of granola is the bite that I get with crystallized ginger, so I always make sure that crystallized ginger is part of the fruit mixture. My other favorite fruits for unexpected tastes (and looks) are tart dried cherries and whole dried apricots. I add dried cranberries if I have them, dried blueberries; sometimes dried pears! Whatever dried fruit you like, you should add it. I’m not a fan of raisins in my granola, but if you are, substitute raisins for the dried cherries. The ginger and the apricots will need to be cut into a dice or slivers and I find that a pair of good kitchen scissors makes quick work of cutting the fruit.
The nuts and grains are tossed with the spiced sugar, oil, maple syrup, and I always add cinnamon… but you could also use a touch of ground cardamom, nutmeg, etc. Any warm spices would be good—this is your chance to customize and make the granola of your dreams!
Fruit and Nut Granola
Makes approximately 20 cups
Ingredients
8 cups toasted rolled oats (18oz container)
2 cups shelled pistachios (one 8oz bag)
2 cups raw pumpkin seeds (6-8oz)
2 generous cups unsweetened shredded coconut (about 4.5oz)
1 cup packed sweetened dried coconut (about 3.5 oz)
3 tablespoons granulated white sugar, or Sugar in the Raw
3-4 tablespoons chia seeds, flax, hemp seeds, wheat bran, etc., optional
1 tablespoon cinnamon
1/2 teaspoon fine-grain sea salt
1/3 cup real maple syrup
1/2 cup light brown sugar or maple sugar
1/3 cup extra virgin olive oil (or coconut oil)
1 1/2 teaspoons pure vanilla extract
2 cups dried cherries (8oz)
2 cups dried cranberries (8oz), or favorite dried berry/raisin
2 cups candied ginger, cut into slivers
1 cup whole dried apricots, cut into slivers (about 8oz)
1 cup other fruit as desired—some people also love to add chocolate chips
Method:
Preheat the oven to 300°F.
In a large bowl, combine the oats, nuts, coconut, and granulated sugar. Stir well to blend. Add any additional seeds or grains like chia seeds, flax or wheat germ if using.
In a small saucepan, warm the cinnamon, salt, maple syrup, brown sugar, olive oil and vanilla extract over low heat, stirring gently, until the sugar is melted. Stir to combine and pour over the dry ingredients. Stir over-and-over again to combine well.
Spread the mixture evenly on parchment paper (or a Silpat) set into a two rimmed baking sheets.
Place the sheets of granola in the lower and middle racks. The total bake time will be about 35-50 minutes, or until golden. I set a timer at 20 minute intervals and add time as needed.
Set a timer to go off halfway through the baking time, so that you can give the granola a good stir; this helps it to cook evenly. I also rotate the sheet pans so that each tray bakes half the time on the lower rack, and halftime in the middle.
When the granola is the golden brown and very fragrant, remove the pan from the oven, and stir gently—this will keep it from cooling into a hard, solid sheet. Let cool completely.
When cool to the touch, stir dried fruit into the granola. I do this by measuring half the fruit and putting it on top of the cooled sheet pans and mixing carefully. You can also transfer everything into a very large bowl, but why dirty another thing?!
Transfer the granola to jars for gifting, a large storage jar, or resealable plastic bag. Once the lids are on, shake to separate the fruit and to mix well.
Store in an airtight container and enjoy.
Hostess Gift: Bring a Bottle of Booker’s
EK: Instead of the same bottle of wine or champagne, consider bringing a bottle of the limited edition, Booker’s. Booker’s Bourbon is a well-priced ultra-premium bourbon that is uncut and unfiltered and comes packaged in a beautiful wood box that is tailor-made for gift giving. Each year, a small number of bottles are blended and named with some historical significance four times a year.
The third release is “Bardstown” and honors the city that is called the “Bourbon Capital of the World.” It is also the home of its namesake—Booker Noe—who lived there for 50 years as he ran the Jim Beam distillery. The town is still home to the current 7th and 8th generation Master Distillers, Fred Noe and his son, Freddie Noe.
I love the history and I have fond memories of visiting Bardstown, so I brought this bottle to my sister’s house for Thanksgiving and it was a hit. It’s the perfect Winter spirit that’s rich with brown sugar, toasted wood fire, vanilla and spice. It’s uncut, so a cube of ice is a must (unless you like your whiskey neat and really strong). It’s balanced—not too sweet—and it got my Scotch-whisky-drinking brother-in-law to drink Bourbon! Find a store near you, on the Booker's website. [The fourth batch was just released this week, “Noe Strangers Batch,” but Bardstown is still available, so search for it by name]
WHAT’S 4 DINNER?: CASSOULET-ish
AU: This has been on repeat for years in the Underwood-Davis household… It’s the definition of stick-to-your-ribs: porky, garlic-spiked beans hidden under a crispy, buttery crust! The inspiration came from a host of The Chew coming into the studio exclaiming that he had made the best dish over the weekend. This happened often, which I always liked–we shared things our hosts would eat in their everyday lives. So of course, Clinton Kelly and the incredible culinary team went to work to make it perfect for the broadcast. Unfortunately, the official recipe for this has been lost since The Chew went away, but I remember most of it (I think?), and the recipe below is how I’ve been making it ever since.
Try it for a hearty dinner this weekend! It’s such a fun make-ahead party dish. Pair it with a crisp salad, a crispy baguette, and some really good butter (like this Bordier Butter that is my obsession at the moment).
CASSOULET-ish (aka White Bean Stew)
This is what I would call French “Cassoulet-Adjacent.” Instead of confit duck legs, we’re using boneless, skinless chicken thighs… and for that garlicky, porky goodness, use supermarket-accessible Italian sausage. Throw in some kale, because health.
Serves 4-6 as a main
Ingredients
1 lb. boneless, skinless chicken thighs
1 lb. mild Italian sausage, removed from casings
1 large yellow onion, diced
4 cloves garlic, sliced thinly
2 medium carrots, diced
1 tsp. red chili flake
4 (15.5oz) cans white beans, drained and rinsed (Great Northern, Navy, Cannellini)
1 (15.5oz) can diced tomatoes
2-3 cups chicken stock
1 large sprig fresh rosemary
2 sprigs fresh thyme
1 head kale, torn into bite-sized pieces
1 cup panko bread crumbs
1/2 cup grated parmigiano reggiano cheese
6 Tbsp. butter, at room temp
1/3 cup chopped Flat-Leaf Parsley
Olive Oil
Kosher salt & black pepper
Method
Preheat the oven to 375ºF. Pat chicken thighs dry and season with salt and pepper. In a large dutch oven (5.5 quart) over medium-high, heat a tablespoon of olive oil. Brown chicken thighs on one side until they release from the pan without too much resistance, about 6-8 minutes. Flip and brown the other side of chicken for another 5 minutes. Set aside.
There should be a good amount of drippings/fond in the pan from browning the chicken. Add a little more oil, if needed, and brown sausage, breaking it up into small bits. Meanwhile, cube browned chicken thighs. It’s okay if they are not fully-cooked through.
Once sausage has browned (about 6 minutes), add in onion, garlic, carrots, and chili flakes. Sauté, stirring occasionally, until onions become translucent and the carrots soften, another 5 minutes. Use this time to really scrape the bottom of the pot with a wooden spoon and release all of the fond into the dish.
Add white beans, cubed chicken thighs, and diced tomatoes (with juices) to the pot. Stir to incorporate everything. Pour in enough chicken stock for it to just barely reach the surface of the pot’s contents. Tie rosemary and thyme sprigs together with kitchen twine and nestle into the center of the pot. Bring to a boil.
Once boiling, cover the pot and transfer to the oven. Cook gently in the middle of the oven for 30 minutes. This helps the beans stay intact.
After 30 minutes, remove the pot from the oven and give it a good stir. Does the stew seem too brothy? If so, simmer vigorously (not boiling) until it has reached the desired consistency (keep in mind it will thicken some as it cools). Remove the herb bundle and season to taste with salt and pepper.
Stir kale into the stew until it’s evenly distributed and begins to wilt.
Make a bread crumb topping by combining panko, parmesan, 2 tablespoons of chopped parsley, and butter in a medium bowl. It should have a pebbly, wet sand consistency. Scatter the breadcrumbs evenly over the top of the stew and return to the oven. Cook, uncovered, until breadcrumbs are golden brown, about 10 minutes.
Let cool for at least 15 minutes before serving. Garnish each dish with remaining parsley and a drizzle of olive oil.
TUNE IN: WEDNESDAY, DECEMBER 15TH @ 8:00AM
Watch Anthony make the 10-Year Chocolate Chip Cookies LIVE on Good Morning America on Wednesday, December 15th in the 8:00am hour!
AU: That’s it for this week! I’m traveling home to Texas to see the fam, and then to the Big Apple for some morning show fun (and hopefully only a mild panic attack before going on national television). Have a great week, everyone!
EK: Btw, you are going to be great on GMA! After all, YOU are the one who has produced/helped literally hundreds of people do a good job demoing food on TV—including me! I’ve got the 15th earmarked on my calendar and I can’t wait to see you make the PERFECT CCCs!