Recently I stopped at a large Oriental market and found some ripe sweet mangoes and decided to serve them with sweet sticky rice; one of my favorite simple Thai recipes. How could I make this a breakfast dish with contrasting textures? The answer is granola to supply the crisp texture. Add some fresh in season fruit and top with whipped cream to complete the package. The anchor is the sticky rice, a sweet short grain rice that cooks to a slightly chewy texture and add in coconut milk and sugar for that authentic Thai flavor. I decided to start with muesli and add extra nuts and dried fruit then add honey to create my own granola. For fruit I used local in-season strawberries I got from my local farmer's market and fresh whipped cream to complete my Thai inspired breakfast. Use the freshest fruit available for the best results.
Note: You can use your own favorite granola recipe or in a pinch your favorite
Past Posts (click to select)
This work is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.