Last Sunday I enjoyed someone else’s cooking. I went to Central Market for a cooking class and brunch with Gabrielle Hamilton owner and chef of Prune, a 30-seat bistro in lower Manhattan. Gabrielle has also just written a peeled back, honest memoir of how she’s made an 11-year success in the restaurant business in New York ~ and more revealing how she survived getting there. I highly recommend Blood, Bones and Butter, you won’t be able to put it down.
The brunch menu included a number of Prune’s all time favorites. To taste these items you’ll have to take a class from Gabrielle, or better yet visit Prune. She is currently on a 19-city book tour, so you may still have time to see her. I will tantalize you with the class menu, and share my own granola recipe which is similar to what they make at Prune. My recipe is an adaptation of one my oldest sister gave me years ago.
Sunday Brunch Menu
- Bloody Mary Mix (this was virgin & for those who wanted, a beer chaser was offered)
- Butter Crumbled Eggs with spicy chick peas, olive butter & smoked okra – Rick’s Picks smokra (I made this today for me and Patrick!)
- Dutch Apple Pancake
My granola recipe:
- 1/4 cup maple syrup
- 1/4 cup local honey
- 1/4 cup canola oil
- 1/2 cup walnuts, chopped
- 1/2 cup pecans, chopped
- 3 cups organic rolled oats
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 cup unsweetened shredded coconut (this is a Prune inspired addition)
- 1 1/2 cups of dried fruit ( I use dried cranberries and currants)
Preheat oven to 325 F
In a saucepan over medium heat, stir the oil, honey and syrup (Tip ~ measure oil first. This helps the sticky honey and syrup pour out of measuring cup easily.) In a separate bowl toss together the remaining ingredients, and pour warmed syrup mixture over dry ingredients. Mix well until all ingredients are coated. Spread evenly in large baking dish, and bake until a dark golden brown for 35 minutes (stir several times while baking to ensure even browning). Cool, and mix in dried fruit.