In Paris, Renovating a Residence, and A Recipe

David Lebovitz has given up.

In his much-loved blog, Living the Sweet Life in Paris, this chef says he’s tried multiple granola bar recipes, and he’s finally thrown in the torchon; he can’t make a good one (see his post of 12/23/12, "And This Time I Mean It”).  Note that his despair may also have something to do with the fact that he’s currently enduring the horror of The French Apartment Renovation From Hell.

Been there, David, with those granola bars (and the renovation too, but that's another story). They come out too dry, or too wet; they stick, hopelessly and relentlessly, to the pan.  Line it with foil and they stick to the foil.  But I've kept trying too, because they’re a great snack, you can fill them with all kinds of healthy things, and because the ones you can buy–both here and in France, they seem to be popular everywhere–are so dismal.

But David, don’t give up!  You’ve inspired me to persevere.  And I think I’ve got a pretty good recipe.  

Here is my secret ingredient, which I’ve borrowed from the Brits:  Weetabix, mixed in with the oatmeal.

Now you may never have encountered Weetabix.  I first found them in my French grocery store, but when I was back in Charleston I noticed they now carry them as well.  Wheetabix is an unsweetened cereal, sort of like shredded wheat, but much more whole grain-esque.  On their own the crunchy ovals taste something like a piece of corrugated cardboard, only drier.  But they are a perfect addition to granola bars, as they are sort of crumbly and toasty, and they absorb the other flavors.  

(Here is an interesting fact about Wheetabix:  It’s nearly impossible to eat them without milk.  In England they sometimes hold contests with a prize for anyone who can polish off a couple of  the dry biscuits at one sitting.  But I digress).

I think these granola bars are pretty tasty.  They don't even stick—my trick is to line the pan with parchment paper.   David, I know you're done with them, but if you’re passing through Burgundy some day, y'all drop by and I’ll make you some. I mean it.

RECIPE:  Pretty Darn Good Granola Bars

• 1 cups old-fashioned oats 
• 2 Wheetabix biscuits, crumbled (about 1 cup)
• ½  cup chopped pecans
• ½ cup sliced almonds 
• ½ cup coconut
• 2 teaspoons ground cinnamon
• ½ cup dried fruit (optional), like raisins, craisins, or diced dried apples
• 2 tablespoons butter
• 3 tablespoons canola oil
• 1 tablespoon peanut butter
• 1/3 cup packed dark brown sugar (Vergeoise, in France)
• 3 tablespoons honey

Preheat oven to 350°F (175C). Line a 9-inch square baking pan (23 cm) with buttered parchment paper.  Mix first seven inredients, through dried fruit.  Combine remaining ingredients in saucepan. Stir over medium heat until mixture is smooth and begins to boil. Pour mixture over dry ingredients and stir until well coated.

Transfer to prepared pan. Press mixture evenly into pan, using a spatula (tip: we have a raisin-averse person in our household.  I put half the mixture in the pan, press it in, add raisins to the rest and then put that in the pan).  Photo:  ready for the oven.

Bake until it just begins to brown, about 30 minutes. Transfer to a rack and let cool completely in the pan (they'll still be soft, but they'll firm up).  When cool, use paper to lift it out of pan onto cutting board; remove paper and cut into bars.

Favorite Reads:  Many of you have mentioned David Lebovitz's books in the past.  If you don't know them, you're in for a sweet treat. Ready for Dessert: My Best Recipes is a good place to start. Or discover David's Paris in The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious – and Perplexing – City .  If you're headed to Paris, load up his latest ebook on your phone or tablet: Paris Pastry Guide, with recommendations and photos too.  And how yummy is this: The Great Book of Chocolate.

In the COMMENTS:  Looks like lots of you will be heading to Charleston to try the two hot restaurants-du-jour.  Clyde went right over to Husk and loved the ‘fried chicken skins’–anyone tackled THAT recipe?  Kristin riffs on the porcine theme with some Bacon vodka, for a sassy Bloody Mary.  Mary, I’m so happy your husband fell in love with you all over again after you made the Gratin Dauphinois of our 10/11 post, “The Best Little Bistro in Burgundy”.  Thanks for all the nice comments.

Our Reader’s Blogs:  I've been completely charmed by readers Tom and Susan Vieth's blog, A Small Village in France.  You must look at Tom's cartoons about the deep freeze we've just had in France, they are a hoot. You'll also get a kick out of their current clever post, "A Parisian View of Nature".  They live in the Dordogne and Tom does fabulous, oh-so-French paintings which you can see at his site.