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22 comments to “Escabeche + Savory Granola (+ Las Manas Tamales)”

  1. Such an eye-catching dish! Simple at first glance but with so many layers of complexity in the wonderful flavours… love it.

  2. Amber of LMT says:

    May 5th, 2011 at 11:21 am

    Thanks Tim! I love what you wrote. And my mouth is watering for the escabeche right now.

  3. What a brilliant dish – that takes some creativity!

  4. What a creative dish! I can’t get enough pickles lately, but have never tried making them myself. Also, I know puffed millet can be made at home if you can’t find it in a store.

  5. I just stumbled upon your blog and am excited to hear about those tamales; I’m frequently at Green City so I will have to check them out and agree that I am glad to hear that there will be new fun prepared foods to check out. I usually try to stick to raw ingredients for cooking with at home but inevitably, I get hungry while there and a breakfast sandwich or crepe hits the spot.

    And a savory granola. That is the most fantastic thought I’ve ever heard of! It’s one of thos things I wish I had created myself and it sounds fantastic for sprinkling over any kind of vegetables for that added touch.

  6. This dish looks/sounds amazing. Can’t wait to try a tamale at the (now) outdoor GCM!

  7. Savoury granola, I die.

    What an amazing idea, and the execution looks fantastic too! This is gonna be an appetiser for whomever comes to dinner next!

  8. I am all about the dramatic proclamations! And pickles & that savory granola & most especially tamales! Can’t wait to try them at GCM. I need to stop by for some rhubarb anyways ;)

  9. Sandra Holl says:

    May 5th, 2011 at 5:30 pm

    Can’t wait to try Amber’s tamales on Saturday. Love the post!!

  10. This is what I called an inspiring recipe. I am not that into vinegar but I can see this working in so many directions. I’m going to try it over the weekend. Thanks for sharing it!

  11. So excited to try this! My house is full of vinegar freaks, so I’m sure that we’ll all adore it. Also, I’m so into all of the seeds and millet recipes that have been popping up lately–really creative and inspiring. Thanks for sharing!

  12. Oddly enough, I have a pretty large bag of puffed millet in my pantry begging to be used in something unique and fantastic like this sounds. I was about to resort to alterna-rice krisipie treats. You saved me!

  13. haha–the last line cracked me up, Tim. :)

  14. Sounds really delicious. Also a great idea to sell the dishes at a flea market. Very innovative. :-)

  15. Savory granola, I am in love! I’m also a sucker for anything vinegary, especially spicy pickles. What an awesome dish.

  16. Great idea!! Really unique flavour combo.

    Can’t wait to try this.

  17. I am really digging this savory granola! I love the preparation here, but now I am racking my brain with how else one could usea big batch of this.

    My first thought is almost as an alterna-crouton on an arugula salad, or swap out the cilantro for basil and sprinkle it over tomato-basil salad….will you be using this granola for any other dishes?

    amaing pics as always :) I covet your photog skills!

  18. Hello!!! I’m dying to try this. My boyfriend and I are always making escabeche, the really spicy kind!!! I liked you to my blog, because I think it’s so beautiful. I am making your favorite cookies for my friends at work! They are shorbread lovers. Thanks for posting your awesome recipes!

  19. so interesting! I also LOVE vinegar. I used to drink it from a bowl of cucumbers before dinner as a kid. weird.

    i’m sad that i won’t get to try the tamales now that I’ve left Chicago for San Francisco! of course, you can’t go wrong with food here either, though, so i guess it’s still a win for me :).

  20. Brilliant combo. I’ve been seeing savoury granola all over the place these days (and just last night at a great restaurant in Vancouver) and aboard the train a couple days ago we had puffed wild rice on our salads. I asked, and the chef instructed to simply microwave dry wild rice in a bowl covered with parchment. I wonder if the same would work with millet?

  21. This dish is terrific. I made some over the weekend using asparagus, carrots, and cauliflower. Per the original recipe, I used puffed rice in the savory granola, but I’ll get puffed millet asap. I want to use some sugar peas in my next batch. Thanks for the inspiration.

  22. I cannot wait to try this! I’m pretty sure every food would taste better doused in vinegar. And pickled jicama might have to start replacing the pickled green beans in my favorite bloody mary recipe…

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