The grand finale to our three-day weekend in New York City was experiencing the gastronomical creations of Chef Daniel Humm at Eleven Madison Park, recently crowned with three Michelin stars to add to their impressive list of accolades including multiple James Beard Foundation awards.
Since my former superior organizational skills and ability to plan in advance have seemingly vacated my frontal cortex, I was on Eleven Madison Park’s wait list for Monday evening and was thrilled when the restaurant called on Saturday afternoon with an 8:00 p.m. opening. EMP is located in the stunning former MetLife building on Madison Avenue in the Flatiron district so I was psyched about landing a coveted reservation, but also because I just happened to be in the area to meet Victoria of Mission: Food for lunch at Boqueria Tapas Bar and Restaurant and could walk by to snap some photos afterward.
We loved the lively atmosphere and the Iberian tapas and sangria at Boqueria and afterwards took a stroll around the Flatiron District and meandered by Madison Square Park, marveled at all the culinary delights found in the enormous market Eataly, checked out the line at the famous Shake Shack and took advantage of the beautiful, crisp day to get a few clicks of the Flatiron Building and Eleven Madison Park.
Shown here are the sangria, Spanish omelet and Tortilla Española, Cojonudo – Fried quail eggs and chorizo on toast and Quesos y Embutidos – Spanish artisanal cured meats and cheese with pain con tomate. If you’re craving more pics and information, please visit Mission: Food for Victoria’s complete review.
But let’s get back to Eleven Madison Park and the recipe for their amazing granola shall we?
Defined by exemplary service and pure market-driven cuisine that is superbly artistic and complex, there is no shortage of gushing reviews of Eleven Madison Park and, especially since the menu changes from season to season, I see no reason to outline every indulgent dish and amuse bouche that was presented to us, plus, the romantic lighting of the spectacular art deco dining room resulted in images that certainly don’t do the food justice.
The star treatment begins when you’re greeted by name as you enter the grandiose doors and ends hours later when you’re given an elegant Ball jar of their extraordinary granola. Yes, a Ball jar has an air of elegance when delivered with a flourish as you come away from a dinner you’re not soon to forget – and, it’s the gift that keeps on giving because I’m sharing the recipe here with you! With coconut, pistachios, and dried cherries (no common raisins here) I was sold with the first bite. It takes 15 minutes to prepare the ingredients and you’ll thank yourself every morning as you munch on the best granola ever 🙂
Eleven Madison Park Granola
With pistachios, dried cherries and coconut flakes, Eleven Madison Park’s granola is as elegant as it’s namesake.
from Eleven Madison Park: The Cookbook
2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut flakes
1/3 cup pepitas (pumpkin seeds)
1 tablespoon salt *
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3⁄4 cup dried sour cherries
Notes: I used organic coconut flakes and Trader Joe’s organic whole grain rolled oats that are gluten free, dairy free, and wheat free.
Preheat oven to 300 degrees Farenheit.
1. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt* (I eliminated the salt due to Don’s sodium restriction) .
2. In a small saucepan set over low heat, warm the sugar, maple syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola in an even layer. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way. (It only took 30 minutes in my oven.)
4. Remove granola from oven, mix in the dried sour cherries. Allow to cool to room temperature before transferring to a storage container.
Makes about 6 cups.
*9/2/12 – After many months, this continues to be our favorite granola – the only changes I’ve made is to increase the amount of oats to 3 cups and decrease the sugar to 1/3 cup, still sweet enough for our taste 🙂