You say “to-MAY-to”…I say “to-MAH-to”!! Part Three

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Part Three in the “You say “to-MAY-to”…I say “to-MAH-to” series.  Another great use for those delicious summer cherry or grape tomatoes.  I found this recipe at Smitten Kitchen last year.  I was immediately attracted to the recipe because, well, I love me a Bloody Mary cocktail.  And what could be better than a steak and a Bloody Mary?

It’s funny because SK writes that the recipe was adapted from Bon Appétit which, as you know if you read my “About” page, is where I get most of my recipes…great minds think alike (but how did I miss it in BA?)  The recipe calls for skirt steak.  SK says that she used flank steak and that both cuts are interchangeable.  When I went to the butcher and asked for skirt or flank, they recommended a hanger steak, so that’s what I used.

Skirt Steak with Blood Mary Tomato Salad
INGREDIENTS

Steak
2 1 1/2 pound skirt steaks (or flank or hanger)
Kosher salt
4 teaspoons (packed) brown sugar, light or dark
2 teaspoons paprika
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon freshly ground black pepper
Vegetable oil (for brushing)

Salad
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided (if you don’t have or can’t find Sherry vinegar, use red wine vinegar)
2 pounds cherry or grape tomatoes, halved (from about 3 pints or 10 ounce containers)
1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
1/2 cup chopped brined green olives plus 2 tablespoons olive brine
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

DIRECTIONS

Prepare steaks: Arrange steaks on large rimmed sheet or cutting board. Mix 1 teaspoon Kosher salt, dark brown sugar, paprika, cayenne and freshly ground black pepper together in a dish. Rub all over steaks and let them marinate in this rub for 1 to 3 hours, covered in the refrigerator. Remove steaks from fridge 1 hour before you’re ready to cook them, to bring them to room temperature.

Prepare salad: Pour 1 tablespoon sherry vinegar over onions in the bottom of a large bowl and let them sit for 10 minutes, stirring occasionally. This will temper the onion’s bite. Add tomatoes, celery and olives. Whisk remaining 2 tablespoons vinegar, reserved olive brine, horseradish, Worcestershire, pepper sauce and celery seeds in a medium bowl. Slowly drizzle in oil, whisking constantly until combined. Add to tomato salad and toss to coat. Season with salt and pepper to taste. Set aside until needed, and up to 4 hours in advance, if covered and refrigerated.

Cook steaks: Preheat a charcoal grill to medium-high or a gas grill to the highest heat. Brush grill grates with oil. Grill steaks for about 4 to 5 minutes on each side for medium-rare. Let rest for 10 minutes before slicing into 1/4-inch thick slices, against the grain.

Alternately, cook the steaks inside: Heat a large cast-iron skillet on medium-high to high and coat bottom with oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. Repeat with second steak. If your steaks are too large to cook in one piece, you may halve them to fit. Let rest for 10 minutes before slicing into 1/4-inch thick slices, against the grain.

You say “to-MAY-to”…I say “to-MAH-to”!! Part Two

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Well, tomato season is just about over (in the Bruser backyard anyway…thank goodness we can still buy them at farmer’s markets!)  But back about a month ago, I had so many cherry tomatoes I didn’t know what to do.  I remembered that my stepmother-in-law (yes, you read that right…she’s actually my father-in-law’s wife, not technically a mother-in-law, but I love her just the same.  Really.  I am one of the lucky ones who has not one, but TWO, wonderful mother-in-laws!!)  Okay, where was I?  Oh…I remembered a roasted tomato/olive oil/basil/goat cheese appetizer she had served.

I dug her recipe out of my recipe file and had a hard time deciphering my own writing, so found something similar at Smitten Kitchen and sort of combined the two.  It’s really easy and you can make it with as many tomatoes as you have.  I made a huge batch, just used what I needed that night, poured the extra in a jar, put it in the fridge, and had a second easy-just-pull-it-out-of-the-fridge-spoon-over-goat-cheese appetizer!

 

Slow Roasted Tomato & Herb Goat Cheese Appetizer

INGREDIENTS

Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme, basil or rosemary (optional – I used rosemary)

Goat cheese log

Crackers or sliced baguette

DIRECTIONS

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.  And don’t throw out the roasted garlic cloves!

From here, you have a few options for serving.  You can let them cool a little, spoon them over goat cheese, sprinkle with thinly sliced fresh basil leaves and drizzle with a little olive oil.  Or let them cool, put them in a jar, cover them with some extra olive oil, throw in the roasted garlic cloves and whatever herb you used and keep them in the fridge for the next time!!

Dinner in the Cute Little Cabin in Idyllwild

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This past weekend, Tony and I celebrated our anniversary.  About a month ago, we started thinking about a place to go, not too far from home, not too expensive, and where we could bring Lulu.

I remembered that one of our neighbors had told me about Idyllwild. And, just by coincidence, there was an article in the August issue of Sunset magazine about it. They described it as “hiking, jazz, art – this mountain town has it all…find the alpine magic…in the San Jacinto Mountains, just over the hill from Palm Springs, Idyllwild sits in a forest of mixed pines…offbeat galleries, antique shops…”. Sold.  AND…it’s only a two-hour drive from San Diego.

Tony, the vacation planner (vacation planner/gardener) in the family, started looking for dog-friendly accommodations. He found a cabin called “Starlight Seclusion”.  Sold.  We packed up the car and the dog and hit the road.

“Starlight Seclusion” far exceeded our expectations.  It was rustic and charming, quiet and cozy… secluded in a pine forest with views forever.  A huge redwood deck with BBQ and hot tub.  And a cute little kitchen with an adorable red and tan tiled floor.

Yes, we made dinner the first night in the cute little kitchen.

The menu? Steaks, Double Baked Potatoes with Mushrooms and Cheese and Caesar Salad.  The potatoes are from Bon Appétit, March, 2002 issue.  I’ve made them countless times since then.  I even “once-baked” and filled them at home, and packed them in the cooler to take with us.  I made the Caesar salad dressing ahead of time too.  The salad dressing recipe came from STCG’s mom, Joy, many, many years ago (back when he was just Sam, long before he was STCG, or even thinking of becoming STCG!)

It was a perfect weekend filled with hiking, reading, relaxing, stargazing and (of course) great food.

So, here are the recipes, from the cute little cabin in Idyllwild (and, please, don’t wait for an anniversary weekend to make them!)


Double Baked Potatoes with Mushrooms and Cheese

INGREDIENTS

6 small russet potatoes (about 7 ounces each), scrubbed

5 tablespoons butter, room temperature
12 ounces mushrooms, coarsely chopped
2 large green onions, chopped

3 ounces cream cheese, room temperature (about 1/2 cup)
1/3 cup sour cream
1 1/4 cups coarsely grated white cheddar cheese

DIRECTIONS

Preheat oven to 375°F. Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes. Add green onions; stir until wilted, about 1 minute. Set aside.

Using oven mitts as aid, cut each potato lengthwise in half. Scoop cooked potato flesh into large bowl, leaving skin intact. Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well. Mix in mushroom mixture and 1/2 cup cheddar cheese. Season to taste with salt and pepper. Mound mashed potatoes in potato skins. Sprinkle each half with 1 tablespoon cheese. Place on baking sheet. (Can be made 1 day ahead. Cover and refrigerate.)

Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

Sam’s Mom’s Caesar

 INGREDIENTS

Salad

1 head Romaine lettuce, torn into bite-sized pieces (or one 10-oz bag all-ready cut Romaine)

1 cup good-quality croutons

1/2 cup freshly grated Parmesan cheese

Dressing

2/3 cup olive oil

juice of one lemon (about 3 tablespoons)

3 tablespoons grated Parmesan (like Kraft “100% grated Parmesan” in that green can)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 clove garlic, minced

DIRECTIONS

Combine all dressing ingredients by shaking in a screw-topped jar. Toss with salad ingredients in a large wooden salad bowl.

You say “to-MAY-to”…I say “to-MAH-to”!! Part One in a Series

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Tony is the gardener in the family.  He has grown lettuces, radishes, cucumbers, broccoli, cauliflower, green onions, all kinds of herbs, and TOMATOES!  Every year he plants four to six tomato plants and usually half of those plants are producing at the same time, which leaves us with an overabundance.  Oh, believe me, I’m not complaining, but it can be a challenge to use them all.  I put them in every salad. I slow roast them. I stuff them. I even attempted a homemade sauce last year (it was good, but I wouldn’t do it again!).  And then I take them to work.  Elizabeth’s daughter Skylar particularly like them! She even stuffed as many in her mouth as possible and sent me a picture (not sure about the writing on her face…I know she was coming home from a day at summer camp).

One of our favorite tomato-based salads (particularly when we have some heirlooms in the garden) is this one from Bon Appétit (August, 2003).  It’s so simple, just a few ingredients, and so delicious.  And pretty, too.  So pretty, in fact, that I used it as the cover photo on the Eat.Cook.Blog Facebook page.   And if you aren’t lucky enough to have a gardener like Tony, pick up the tomatoes at your local farmer’s market.

Heirloom Tomato Salad with Blue Cheese

INGREDIENTS

8 1/2-inch-thick slices crusty bread
4 large garlic cloves, halved
3 tablespoons plus 1/3 cup extra-virgin olive oil
1 cup currant or grape tomatoes or halved cherry or pear tomatoes
1/2 cup chopped green onions
4-5 medium heirloom tomatoes of assorted colors, cored, thinly sliced
1 small red onion, sliced paper-thin
3 celery stalks, sliced thin on diagonal
1 1/2 cups coarsely crumbled blue cheese
DIRECTIONS

Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.

Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.

Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.

Bienvenue! Joyeux Anniversaire! BON APPÉTIT!

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Or…Welcome! Happy Birthday! Happy Eating!  This month we celebrate Julia Child’s birthday. Today, August 15, she would have been 100 years old.  Julia is such an icon in the cooking world and I’ve been playing around with and trying to set up this blog for a while now**, so decided that her birthday would be the perfect day to officially launch it.  So, in honor of Julia…Welcome to Eat.Cook.Blog!

I remember watching Julia Child on black & white t.v. as a kid.  I remember her holding up an uncooked chicken by it’s legs an putting it in a big pot with carrots and celery and stuff.  And I remember, of course, her saying, “bon appétit” (which, since the movie Julie and Julia, has been the preferred greeting between myself and my friend Dale, who, btw, is the best baker I know and you’ll definitely hear about her at some later date.)

I admit that up until now, I had never actually made one of Julia’s recipes and am ashamed to say that I don’t even own one of her cookbooks.  Mon dieu!  I do, however, have a Salade Niçoise recipe that I’ve been making forever.  Inspired by the JC100 celebration (all kinds of events, including restaurants across the country featuring Julia’s menus), I looked up Julia’s Niçoise recipe and noticed its not too different from my own.  I do like her vinaigrette better, so I’ve adapted my version a bit to include her recipe.

Salade Niçoise

INGREDIENTS

Salad

1 10-oz bag mixed baby greens

1 cup fresh green beans, trimmed & blanched (I actually like to use haricots verts, which are thin green beans, if I can’t find them fresh I use Trader Joe’s frozen.  Occasionally, if we have them, I’ll use Tony’s homemade pickled asparagus or beans)

3 or 4 ripe red tomatoes, quartered (I used cherry tomatoes because we have a zillion of them in the garden)

2 7-oz cans good quality sold white tuna

6 small red potatoes, boiled until tender, cooled and sliced

4 hard-boiled eggs, quartered lengthwise

2-3 flat anchovy filets in oil (sorry, Julia, I leave these out)

1/2 cup Nicoise olives

1-2 tablespoons capers, plus a little brine

1-2 tablespoons finely chopped fresh parsley

Julia’s Vinaigrette

1/2 tablespoon finely minced shallot

1/2 tablespoon Dijon mustard

1/2 tablespoon freshly squeezed lemon juice

1/2 tablespoon white wine vinegar

1/3 cup extra virgin olive oil

salt & pepper to taste

DIRECTIONS

Salad

Line a large, wide salad bowl or a roomy platter with lettuce.

Drain the tuna, flake and in a medium bowl, toss with about a tablespoon of olive oil, the capers and a little caper brine.

Decoratively mound the tuna, the beans, potatoes, tomatoes and olives, separately, on the lettuce on the platter.  Garnish with the hard-boiled egg wedges and then sprinkle chopped parsley over everything.  I usually let the whole thing chill in the fridge while I make the vinaigrette.

Vinaigrette

Shake all of the ingredients together in a screw-topped jar.  Drizzle the vinaigrette over the chilled salad.

So why stop here with my homage to Julia?  Given that we have an over abundance of cherry tomatoes in our garden, I also discovered her Provençal Tomatoes.  I used her original recipe and adapted it for our cherry tomatoes and served them as an appetizer.

Provençal Tomatoes

In the words of Julia (and Dale), BON APPÉTIT!

Provençal Tomatoes

INGREDIENTS

1 pint cherry tomatoes (or 4-5 medium-sized tomatoes)

salt & freshly ground pepper

1 cup bread crumbs (homemade or panko)

2 tablespoons minced shallot

1 teaspoon herbes de Provence

3 tablespoons freshly grated Parmesan cheese

2 to 3 tablespoons chopped parsley

3 to 4 tablespoons olive oil

DIRECTIONS

Preheat the oven to 400 degrees

Cut about 1/2″ off the top of the tomatoes (and, if necessary, a little bit off the bottom, so they stand upright).  With a small spoon or melon baller, gently scoop our the inside of the tomatoes.  Place them in a shallow baking dish, and sprinkle with salt and pepper.

In a bowl, stir together the bread crumbs, shallots, dried herbs, grated cheese and chopped parsley.  Add 2 to 3 tablespoons of the olive oil, tossing well to moisten the crumbs evenly.

Spoon the filling into the tomatoes, pushing it down into the cavities and mounding on top.  Drizzle a scant teaspoon of oil over the top of each half.

Bake the tomatoes for 10-15 minutes, or until the topping has browned and the tomatoes are hot but still keep their shape.  Serve hot in the baking dish, or move them carefully to a clean platter.

**I would be remiss to not thank Deprise Brazel and Leah Singer for all their help in tutoring me in WordPress.  (Truth be told, Leah actually did most of the work in getting it set up!)  Merci.

STCG’s Baked Feta

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I  give full credit for this one to my brother-in-law Sam (aka, “Sam the Cooking Guy“).  Sam & I married into the same family (I’m married to Tony; Sam is married to Tony’s sister Kelly) and we, along with our other two brothers-in-law call ourselves “the Outlaws” (because, well, just because that’s what happens when you marry into this family…LOL).

Long before he was STCG, Sam and I shared a love of cooking (and meatloaf).  And early on in his career, he’d actually call me for recipe ideas.  Not so much any more.  He doesn’t need my suggestions…he has his own show (with a bookshelf full of Emmy’s he’s won), three cookbooks and now, a Livecast.  AND, if that’s not enough, he still finds time to generously donate his time, talent and celebrity to great community causes (in fact, I owe him HUGE thanks because he spent two evenings this past weekend cooking for people who “bought him” at an auction that benefited the nonprofit I work for!!!)

I gotta hand it to Sam.  He is one of those rare people who took his passion and dream and worked very hard to turn it into a reality.  And, yes, he is exactly like he is on t.v.!

STCG’s Baked Feta

INGREDIENTS

1 (8 ounce) block feta cheese

1 big (or 2 small) cloves garlic, minced

1 tablespoon dried oregano

2 teaspoons red pepper flakes

1-2 tablespoons olive oil

DIRECTIONS

Preheat to oven 350

Place feta in an ovenproof baking dish

Top with crushed garlic, oregano and red pepper – drizzle liberally with olive oil

Bake uncovered until the feta is soft, 15-20 minutes

Remove carefully and serve with something crunchy (like pita crisps, crackers or toasted baguette slices)

Grilled Proscuitto-Wrapped Asparagus with Saffron Aïoli

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Grilled Prosciutto-Wrapped Asparagus with Saffron Aïoli?  ‘Nough said.  I can’t remember when or where I first heard about this, but it seems we were making this appetizer every weekend for a while.  I adapted it from a recipe from Gourmet magazine (June 2008) and a Bobby Flay recipe in Bon Appétit (July 2000).

INGREDIENTS

Aioli

1/4 cup red wine vinegar

1 tablespoon honey

Large pinch of saffron threads (you can buy saffron relatively inexpensively at Trader Joe’s)

1 cup mayonnaise

2 cloves garlic, minced

salt & pepper to taste

 Asparagus

1 pound medium asparagus

1 tablespoon extra-virgin olive oil

12 to 15 slices prosciutto

DIRECTIONS

For aioli:  Whisk vinegar, honey and saffron threads in heavy small saucepan over medium-high heat.  Bring to a boil.  Remove from heat & cool completely.  Mix mayonnaise and garlic in medium bowl to blend.  Mix in cooled vinegar mixture.  Season with salt & pepper.  (Can be made one day ahead.  cover and refrigerate.)

For asparagus:  Prepare a grill (medium-high heat).  Toss asparagus with oil on rimmed baking sheet.  Sprinkle with salt & pepper.  Wrap middle of each asparagus with one slice of prosciutto.  Grill asparagus until crisp-tender and prosciutto is golden brown in spots, turning occasionally, about 5 minutes.  Transfer to platter.

Serve with aioli for dipping.

Gramma Lulu’s Potato Salad

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As mentioned in my “About” page, Gramma Lulu was my first cooking inspiration. Among other things (like baking dozens & dozens of cookies and pies at Thanksgiving), she was the cook for all my grandpa’s Moose and Elk Lodge events.  She’d take my siblings and me down to the lodge, we’d drink Shirley Temples and watch her in the kitchen, making massive amounts of baked beans, fried chicken and potato salad.  Ahhhhhh…the potato salad.  My husband Tony says that’s the reason he married me.  Gramma Lulu’s potato salad.  When Tony and I married nearly 28 years ago (almost exactly, to the date, really, on August 19), my mom and grandma “catered” the reception, which included, of course, vats of potato salad.  Tony still bugs me to make it all the time.  I don’t do it nearly often enough.  And I don’t think the recipe has been written down until now.

So, in memory of Gramma Lulu and in honor of our 28th anniversary…

Gramma Lulu’s Potato Salad

 INGREDIENTS

6 medium potatoes (about 2 lbs.)

1/2 cup chopped dill pickles (MUST be dill pickles!)

1/2 cup chopped green onion

1 cup (or thereabouts) Miracle Whip salad dressing (yes, it MUST be Miracle Whip!)

1 tablespoon dill weed (Gramma always used dill weed.  I sometimes use 1/4 cup fresh dill.)

1 teaspoon seasoned salt (like Lawry’s)

1/2 teaspoon ground pepper

6 hard-boiled eggs, divided (5 of them coarsely chopped and one sliced)

Paprika

DIRECTIONS

In a covered saucepan cook potatoes in boiling water for 20 to 25 minutes or till just tender; drain well,  Cool, peel and cube potatoes.

In a very large bowl combine potatoes, the 5 chopped eggs, pickles, green onion, Miracle Whip, dill, seasoned salt and pepper.  Toss lightly to mix.  Smooth the top a bit and garnish with the sliced egg.  Sprinkle with a little paprika.  Cover and chill at least four hours (the longer the better…can be made the day before).  And then bring some over for Tony.

Fried Rice

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Fried rice is best made with cold rice.  Leftover is even better (like after you’ve had Chinese take-out and you have rice left over).  If you’re cooking it fresh, let it cool before using.  Cooked rice freezes really well, too (see note at end of recipe).  This recipe is adapted from a Sunset Magazine “Chinese Cookbook” I’ve had for many years.  Copyright 1979 in fact.

And if I have any other veggies on hand, I’ll add them…chop really small and stir-fry for just a minute or two.

Fried Rice

INGREDIENTS

4 cups cold, cooked long-grain rice

3 eggs

4 tablespoons peanut or vegetable oil

2 whole green onions, thinly sliced

1 cup small cooked shrimp or diced pork or ham or chicken (I often use leftover BBQ ribs)

1/2 cup frozen peas (or peas & carrots)

2 tablespoons soy sauce

1 teaspoon sesame oil

sesame seeds (for garnish)

green onions, diced small (for garnish)

DIRECTIONS

In small bowl, beat eggs.  In a wok or wide frying pan, heat 1 tablespoon of the oil over medium eat.  Add green onion and stir-fry for about 30 seconds.  Add eggs and stir until soft curds form; remove from pan and set aside.

Heat another tablespoon oil in pan.  Add shrimp (or pork, ham or chicken) and frozen peas.  Stir-fry for two minutes to heat through; remove from pan and set aside. Heat the remaining 2 tablespoons oil in pan.  Add rice and stir-fry for two minutes to heat through.  Stir in soy sauce.  Stir in shrimp (or pork, ham or chicken) & pea mixture.  Add eggs and fold in until they are in small pieces.  Serve, garnishing with sesame seeds and diced green onions.

Note:  Freezing Leftover Rice

When preparing rice, make extra. Packaged in heavy-duty resealable plastic bags, cooked rice will keep in the freezer for up to 6 months. To reheat, add 2 tablespoons of liquid for each cup of rice; cut small slit in plastic bag and microwave until heated through (about 2-3 minutes).

Three of My All-Time Favorite Recipes…#3 Everyday Granola

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We can’t get enough of this granola!  Ever since the recipe (adapted from Molly Wizenberg’s Everyday Granola, Bon Appétit, June 2010) was published, I make a batch probably every other weekend.  We eat it five or six days a week.  I have mine with Greek yogurt and strawberries and Tony has his with milk.  It’s so easy.  It makes your kitchen smell so good while it’s cooking and I promise, you’ll discover why Molly called it EVERYday granola!  If you only read this blog once and make only one recipe, it should be this one.

PS…Molly is a regular contributor to Bon Appétit.  This recipe appeared in her column “Cooking Life.”  I hadn’t paid much attention to her prior to this (aaagh…sorry Molly!), but soon after, bought her book, “A Homemade Life” (which I LOVED!) and now follow her blog Orangette.

UPDATED 11/2024 

Homemade Granola to Eat Every Single Day

INGREDIENTS

3 cups old-fashioned oats

1-1/2 cups nuts and seeds (I like pecans, sliced almonds, pepitas, sunflower seeds and sesame seeds)

1/2 cup shredded coconut (sweetened or unsweetened, your preference)

3 tablespoons packed brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup honey

1/4 cup maple syrup

1/4 cup vegetable oil (I use sunflower oil)

1 cup assorted dried fruit 

DIRECTIONS

Preheat oven to 300°F. Line rimmed baking sheet with parchmentor silicone mat. Mix first oats,  nuts & seeds, coconut, brown sugar, cinnamon and salt in large bowl. Stir honey, maple syrup and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake for a total of about 40 minutes. Halfway through (about 20 minutes), remove sheet pan from oven and rotate. Bake for about 20 more minutes, until golden brown. 

When done,  place sheet pan on rack to cool.  When cool, break up granola into large bowl and mix in fruit.  Store in an airtight container.