August 25, 2011

Bringing a Little NYC to NC

Back in March, my friend Ms. VOK who you met here, introduced me to an amazing cafe in her new Soho neighborhood that had wonderful breakfasts - oatmeal so lovely you'd think it came straight from Ireland, perfectly balanced granola, enormous popovers and excellent coffee. And best of all, it was right off the path on my walk to work. It didn't take long for me to start finding reasons to walk down the cafe's street every day and stop in, sometimes just to get coffee.  The cafe was called Local and it was for good reason: the patrons there were obviously all lived in the neighborhood and everyone knew each other. Plus, almost all of the ingredients they used were, of course, local! It was a good thing my commuting buddy Ms. K was up for stopping for breakfast more days than not.
Here in NC I've tried to recreate my absolute favorite breakfast item, pukkolah.  The name so intrigued me that I had to try it one day and I never went back.  At Local, it's served with a hearty mix of dried fruits, rolled oats, coconut and something I've never quite been able to place.  I craved that little bowl of deliciousness and had to limit myself to just one a week while in the city, but here, with a Trader Joe's easily accessible, I can whip up (an incomparable) big batch and eat it all month!  In fact, I think I'll go get my cup out of the fridge right now...

Adapted from Jamie Oliver

4 cups rolled oats
2 ½ cups oat bran
large handful chopped raisins
large handful chopped dried cranberries
large handful chopped dried apricots
1 cup chopped walnuts
½ cup chopped sliced almonds

Mix the ingredients together and store in an air tight container for up to 3 months.  To serve, pour desired amount into a small bowl pour milk to cover the pukkolah. Place in the fridge for at least 20 minutes (you can also do this the night before) top with your favorite fresh fruit, and enjoy!

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