In the midst of our demanding schedules, Tiff, Queenie, Katina and I were sadly unable to realize our dream of going hot springing or on a biking trip together this summer. Even though we didn’t get to enjoy this beautiful part of the world in the way that we had hoped, we did manage to snag a Sunday morning with each other for delicious conversation and cooking.
Boiled down sequence of events: We kidnapped Katina after she finished her first-ever half-marathon a whole hour early, I brought out my rusty, slightly fractured knives (scavenged from the streets of Vancouver during various bicycle commutes around the city), and Tiff got very fussy about prepping the food for glamour shots. Remarking upon the undeniable tastiness of the meal didn’t feel so self-congratulatory when there were three other people who could unabashedly share in the glory.
I realize that most of these ingredients are out of season by now, but way back in June we mostly availed ourselves of the organic veggies and fruits grown right in my neighbourhood at the UBC Farm and LFS Orchard Garden.
A brief note about nomenclature: the imperfect tense of the parfait is attributable to the absence of legit parfait glasses in my cupboards. Wine glasses did just fine in a pinch. One of the first renditions that I ever made of the quick wet boy potatoes was for my Dad’s birthday. I like to sing while I’m cooking, and he’s quite fond of a song from one of my favourite artists that contains a reference to a moist young diver.
Granola parfait imparfait
- Roughly 1 pint of seasonal berries. We used UBC Farm raspberries, but blueberries or salal would be very nice at this time of year. Thinly sliced stone fruit would also be scrumptious.
- Edible flower petals (e.g. borage, calendula, nasturtiums, dianthus)
- Nancy’s Organic Soy Yogurt. One of these days, I’ll have to learn how to make my own yogurt. I usually avoid buying it because I feel guilty about the plastic container, but I know how much my internal floral ecosystem would appreciate the acidophilus.
Granola (All measurements are approximate. Provides enough granola for four parfaits with plenty to spare for breaky the next morning)
- 3 cups rolled oats
- 1/2 cup wheat germ
- 1/2 cup unsweetened coconut
- 1/2 cup coarsely chopped walnuts
- 1/2 cup sliced almonds
- 1/4 ground flax seeds
- 1 Tbsp sunflower seeds
- 3 pods cardamom
- 2 tsp cinnamon
- 1/4 cup organic, fair trade brown sugar
- 6 Tbsp olive oil?
- 6 Tbsp water
- 2 tsp vanilla
- 1/3 cup raisins and/or dried cranberries
Preheat oven to 300°F. Combine olive oil, sugar, water in a small saucepan and bring to a boil. Simmer for long enough to thoroughly dissolve the sugar (1-2 min.). Add the vanilla.
Pulverize cardamom pods with a mortar and pestle or coffee grinder. Combine all dry ingredients except dried fruit in a large bowl, and slowly stir in the sugar-oil mixture. Scoop the granola into a shallow, greased pan or cookie sheet and bake for 30-45 min or until it turns golden and forms clusters. Remove from oven and add the raisins or dried cranberries.
Beginning with the granola, alternately layer the yogurt, granola, and yogurt, ending with fruit. Sprinkle with edible flower petals.
Quick wet boy potatoes
Note: If you can coordinate the granola and potato prep so that the two items can cook in the oven at the same time, you’ll save a bit of energy.
- 7-10 medium potatoes, preferably red-skinned
- 3 cloves garlic
- 4 garlic scapes
- 1 Tbsp turmeric powder
- 1 tsp Celtic sea salt
- olive oil
Scrub the potatoes well, and don’t peel them unless you feel you must. Chop into coarse cubes.
Mince the garlic finely, and slice the garlic scapes into small rounds. Combine allium elements with potatoes, turmeric, salt, and a dash of olive oil.
Bake on a greased cookie sheet for ~1 hour or until done.