I adapted this recipe from Bon Appetit's February 2009 issue. I use less sugar and more oats. I also cook it for a much shorter period of time, as I prefer my granola on the not-so-crunchy side. Endless variations are possible depending on what add-ins are in season or handy in your pantry. I enjoy this granola with milk, yogurt, and banana and on its own as a snack. If you don't have walnut oil handy, you can substitute olive oil.
This recipe was adapted from "My Bombay Kitchen" by Niloufer Ichaporia-King. I was looking for a rich, nut-based sauce to serve with the chicken, and this dish with a Circassian style walnut cream gravy was perfect. I served this with a pulao, but pita or other flatbreads would work just as well. I used thighs and legs, but you could substitute that with breasts and adjust the cooking time accordingly. Chicken sold in India is usually lean, but for fatter chicken sold in the US, see my note.
Looking around to use up some previously made mushroom broth for risotto, I modified slightly a deeply flavored garlic soup hailing from Spain - the warmth of the paprika and garlic melded with the egg and the mushroom broth was just the ticket for a cold, rainy night. This is an amazingly simple recipe that comes together very quickly. Beef broth is traditional.
I have had pork cheeks braised in white wine during a trip to Barcelona, and having found this cut at the farmers' market, I jumped at the opportunity to recreate what I had eaten. The only change I made was to use sweet potatoes instead of potatoes. Long braising at a low temperature turns this humble cut into tender, unctuous morsels that are perfect for enjoying with bread and a dry white wine.
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