Muesli with Blueberries and Pistachios

After unceremoniously bombarding you with some time-consuming, labor-intensive yet awfully tasty Romanian desserts, I’ve been delving into the realm of no-cook morning delights.  Yes, now I’m on a no-cook breakfast spree.  So, next on the menu is Muesli with Blueberries and Pistachios. 

Muesli is a big morning thing in Europe.  I was first introduced to it in the summer of 1997 when I spent a month at a tennis academy in Germany and every day, muesli was my go-to breakfast.  Eventually muesli slowly made its way into Romanian stores and dousing it in milk became my favorite morning treat.  That and a toast loaded with Nutella.  Can’t forget about that!

   

So when I happened upon this Muesli with Blueberries and Pistachios recipe, my curiosity was peaked and I had to give it a try.  I was not disappointed at all granted that it was a far cry from what I was used to growing up and there was no milk in sight.  In fact, this recipe is more elaborate, rich in flavors and bold in personality.  To be perfectly honest, the original recipe calls for pomegranate and almonds, which you should definitely fold in if you have them on hand, I did not unfortunately; that being said, pomegranate would add a brightly seasonal touch to this muesli in wintertime, so consider them when in season. 

This Muesli with Blueberries and Pistachios is a deliciously smooth contraption that you’ll demolish in mere minutes and will keep your tummy happy for hours.  In a nutshell, the oats are engulfed in a diluted sea of bright apple juice and water, allowed to soak and plump overnight while still maintaining that distinct grainy texture and clear taste ghostly tinged with a deeper aroma.  It might seem soggy at first, but the overnight preparation elevates it to a fine-looking, respectable concoction.  The mixture is then thickened with creamy, tart yogurt and drizzled with honey for good measure and an extra hint of sweetness.  The blueberries add a meaty sort of dimension and fruity consistency, while the toasted pistachios bring the smoky crunchiness. 

This dreamy dish will whet your appetite at first sight and will be a robust start to your day.  There’s nothing overly fussy about this bowl of goodness, just a plain old hearty breakfast; a thorough mélange of flavors and textures while still showcasing that pristine muesli identity.  Enjoy!    

Muesli with Blueberries and Pistachios

Adapted from Bon Appétit (December 2013)

Makes: 4 servings (bowls)

Ingredients:

·         2 cups old-fashioned oats

·         1 ½ cups apple juice

·         ½ cup water

·         1 teaspoon vanilla extract

·         Heaped ¼ cup raisins

·         2 cups plain Greek yogurt

·         1 cup blueberries (or pomegranate seeds or any other fresh fruit you prefer)

·         ½ cup chopped toasted pistachios (or almonds etc.)

·         Honey or agave nectar or maple syrup

Instructions:

Combine the oats, apple juice, water, vanilla and raisins in a large bowl.  Cover and chill overnight.  Mix the yogurt into the soaked oats.  Divide the mixture among bowls and, dividing evenly, top with blueberries and pistachios.  Drizzle with honey, if desired, and serve.    

Poftă Bună! (Bon Appétit!)

Blueberry-Pistachio Galette

What do you do when you have heaps of blueberries and you don’t know what to do with them before they go old, wrinkly and mushy?  You toss them all into a glorious, summery galette, which is just a fancy French word to describe a free-form crusty cake.

This Blueberry-Pistachio Galette is rustic, unpretentious and slightly sloppy, so don’t worry if the dough breaks while baking and the filling oozes out a bit.  Sometimes I feel that the messier this galette looks the more beautiful it is, not to mention mighty tasty.  You basically have sweet, juicy blueberries encased into a rich, crisp crust.  I only used sugar for the finishing touch before popping the galette in the oven, but if you want to take it a step further, gently press a few sliced almonds into the crust and then sprinkle with sugar for that extra bite and crunch.  

This is by far one of the easiest desserts you’ll ever make and it’s a great stepping stone for novice bakers.  Serve it on its own or with a generous dollop of vanilla ice cream right on top to gently melt into the hot, bubbly blueberries.  So, don’t waste any more time and grab some blueberries, blackberries or even strawberries and start baking.   

Last weekend, Adrian and I had the pleasure to attend a fabulous wedding in our beloved Boston.  And I’d like to dedicate this galette to my best friend Rachel, the gorgeous bride, who loves blueberries, cooking, wine, the pink color, opera, and her husband Andi above all.  I feel so happy and privileged to have been a part of their special day!  It was a truly amazing, sophisticated and unforgettable wedding topped with an elegant layer cake of silky, lemony goodness dotted with bright blueberries, and a smooth, stripy tiramisu deliciousness.  Damn, that cake was good and the wedding was even better!  Casă de piatră!

Blueberry-Pistachio Galette

Adapted from Bon Appétit (July 2015)

Makes: 10 servings

Ingredients for the Dough:

·         ½ cup pistachios, toasted (pecans or almonds also work well)

·         1 cup plus 2 Tablespoons all-purpose flour

·         1 Tablespoon sugar

·         ½ teaspoon kosher salt

·         ¼ teaspoon cinnamon

·         ½ cup (1 stick) chilled unsalted butter, cut into pieces

Ingredients for the Filling and Assembly:

·         12 oz. blueberries (about 2 cups)

·         1 Tablespoon all-purpose flour

·         1 ½ teaspoons fresh lemon juice

·         ¼ cup sugar, plus more for sprinkling

·         All-purpose flour (for the surface)

·         2 Tablespoons milk, half-and-half, or heavy cream

Instructions for the Dough:

If you can’t find the already roasted pistachios, preheat the oven to 350° F.  Toast the pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10-15 minutes; let cool.  

Pulse the pistachios in a food processor until the consistency of coarse meal.  Add the flour, sugar, salt, and cinnamon and pulse just to combine.  Add the butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces remaining.

Transfer to a large bowl; drizzle with 4 Tablespoons of ice water and mix, adding another Tablespoon of water if needed, just until the mixture comes together.  Gently pat the dough into a 6” – diameter disk.  Wrap the dough in plastic and chill for at least 1 hour. 

Do ahead:  the dough can be made 2 days ahead.  Keep chilled, or freeze up to 1 month.

Instructions for the Filling and Assembly:

Preheat the oven to 375° F.  Toss the blueberries, flour, lemon juice, and ¼ cup of sugar in a large bowl. 

Roll out the dough on a lightly floured surface to a 12” round.  Carefully transfer the dough to a parchment-lined baking sheet.  Mound the blueberries in the center of the dough, leaving a 2” border.  Fold the edges over, overlapping slightly.  Brush the dough with milk and sprinkle with sugar.  

Bake the galette until the crust is dark golden-brown and the filling is bubbling, about 45-50 minutes.  Let the galette cool before serving.

Do ahead: the galette can be baked 1 day ahead.  Store the galette tightly wrapped at room temperature.

Poftă Bună! (Bon Appétit!)

Yogurt with Fresh Figs, Honey and Pistachios

Eons ago, I heard Kelly Ripa on her morning show talk about how her breakfast for the past ten years consisted of Greek yogurt, fresh blueberries and pistachios.  To say that I was curious to try it myself is a major understatement.  Even funnier was that soon after, I discovered a recipe in Bon Appétit that was similar to Kelly’s version of the perfect breakfast and casted my beloved fresh figs front and center.  And did I mention that cooking was not a prerequisite?  I mean, you cannot possibly turn down a light yet nourishing morning treat that involves no cooking, but just some plain assembly of fresh ingredients!

This is a very simple yet nutritious breakfast meal, extremely easy to throw together yet complex in flavor.  Bottom line, you need only four ingredients to start your morning the right way.  I love Greek yogurt for its tanginess and nourishment; I adore pistachios for their sharp crunch and nuttiness; I’m into blueberries just like the next person but I’d gladly swap them for fresh, plump, meaty figs especially during the summer when they elevate this pristine breakfast to a definite elegance; and I prefer a little sweetness from the honey to bind all these ingredients together.  

You can easily substitute the honey with agave nectar if that’s all you have on hand, and if you’re not a fan of pistachios, try it with pine nuts; walnuts would be beautiful too, and even slivered almonds would nicely do the trick.  Whatever you decide to use, just make sure to toast them a bit before tossing them on top; the extra nutty, toasty crunch will send your taste buds into a delicious frenzy.  The best part about this recipe is that you should definitely play around and tailor it to your own taste or the ingredients you have available.  The possibilities are endless.  Enjoy!

Yogurt with Fresh Figs, Honey and Pistachios

By Simply Romanesco inspired by Bon Appétit (July 2014)

Makes: 1 serving

Ingredients:

·         ½ cup plain Greek yogurt

·         2 fresh figs, halved or quartered (or ¼ cup blueberries or blackberries, etc.)

·         1 heaped Tablespoon pistachios (pine nuts, walnuts or slivered almonds), roasted and unsalted

·         2 teaspoons honey 

Instructions:

If you can’t find roasted and unsalted pistachios at the grocery store, lightly toast them in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4-5 minutes.  Transfer them to a plate.  

In a small bowl, serve the Greek yogurt.  Add the figs, top with pistachios, and drizzle with honey. 

Poftă Bună! (Bon Appétit!)

Spaghetti with Parsley Pesto

With summer finally here, the markets abound with fresh herbs, making this season the perfect time to transform those tender greens from mere garnishes into the stars of your meals.  Therefore, I’d like to introduce you to this vibrant and vegetarian recipe of Spaghetti with Parsley Pesto!    

  

What I really love about this summer dish, besides its sublime simplicity, is its daring versatility.  Although, basil is the main player in the classic pesto, replacing it with the sturdy, more affordable and available year-round parsley makes for a bright and balanced sauce.  Swapping in walnuts (which I always have lingering in my pantry) for almonds also works wonders.  Tossing in some garlic instead of chives will nicely boost the entire mixture.  Lastly, adding white cheddar in lieu of “the king of cheeses” never worked better.  Needless to say, this recipe is wide open to adaptations; personally, I prefer the parsley, flat-leaf or curly, whichever I can get my hands on, but feel free to try it with basil or cilantro for a new dimension and elegant transformation.     

There’s nothing labor-intensive about this meal; in fact, you don’t even have to cook anything but the pasta, yet the flavors and nuances are complex and sophisticated.  The freshness and vivid color of the parsley shine through.  The nuttiness of the almonds adds depth, while the subtle garlicky aroma fades quietly in the background.  The floral olive oil and the mild sharpness of the cheese enhance the herbal notes and make this dish mighty successful.  Enjoy and Happy Fourth of July!  

  

         

Spaghetti with Parsley Pesto

Adapted from Bon Appétit (June 2013)

Makes: 6 servings

Ingredients:

·         1 lb. spaghetti or bucatini

·         Kosher salt

·         ½ cup unsalted, roasted almonds or walnuts

·         4 cups (packed) fresh flat-leaf parsley leaves (curly parsley also works well)

·         1 clove of garlic (the recipe calls for  ¾ cup chopped fresh chives, but I don’t always have them on hand and I found that garlic works very well, too)

·         ¾ cup extra-virgin olive oil

·         ½ cup finely grated white cheddar cheese or Parmesan

·         Freshly ground black pepper

Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente.  Drain, reserving about 2 cups of pasta cooking liquid.    

Meanwhile, pulse the almonds in a food processor until smooth.  Add the parsley, garlic, oil and cheddar cheese, and process until smooth.  Season with salt and pepper.  

Toss the pasta and pesto in a large bowl, adding pasta cooking liquid, ¼ cup at a time, until saucy.  Season with salt and pepper. 

Do ahead: Pesto can be made 5 days ahead.  Cover the surface directly and chill.

Note:  You can also try this recipe with basil or cilantro. 

Poftă Bună! (Bon Appétit!)