“This is a brilliant book filled with whole-grain breakfast inspiration, and so much more. Megan is an entrepreneur, a storyteller, a friend, and my kind of cook (and baker!). With this book, she delivers a range of enticing, seasonally minded recipes to start the day, wrapped with her warm, generous, personal narrative. Breakfast Fried Rice, Huckleberry Cornmeal Custard, California Barley Bowl? She does mornings right.”– HEIDI SWANSON, author of Super Natural Every Day
“Flip through Megan Gordon’s ‘Whole-Grain Mornings’ and you’ll want to eat breakfast from sunup to sunset – charm from cover to cover” – THE BOSTON GLOBE
“Whole-Grain Mornings is an honest story of a woman following her dreams, both in love and business… These recipes are smart, methodical and precise – they’re sure to inspire homemade mornings in your own home”– KIM BOYCE, author of Good to the Grain
Why This Book?
I’ve always wanted to write a breakfast book. It’s the meal we all start with, the meal that ushers us into the day. Even more, I wanted to write a book that reflects the way I do breakfast, acknowledging the fact that what we eat in the mornings looks different on a cold, gray morning in February than it does on a sunny morning in June. A busy Wednesday brings about different breakfast options than does a leisurely Sunday… It’s with this that I hope you continue to return back to the book as the months pass, the seasons change, and friends and family trickle in and out to join you at the breakfast table throughout the year.
What’s in the Book?
From busy weekdays to slow Sundays, I hope Whole Grain Mornings will inspire you to look beyond their average bowl of cereal towards healthy and delicious ways to incorporate whole grains into your morning meals. Featuring food and lifestyle photography along with a guide to the most commonly used whole grains and natural sweeteners – it’s my hope that this cookbook is as visually rich as it is refreshingly useful.
Highlights: Cheesy Chive Millet Grits, Smoked Salmon Crème Fraiche Tart with a Cornmeal-Millet Crust, Cherry Hazelnut Quinoa Bars.
Highlights: Peach Breakfast Cobbler with Cornmeal Thyme Biscuits, Zucchini Farro Cakes with Herbed Goat Cheese, Baked Eggs with Fresh Corn, Leek and Millet.
Highlights: Apple Farro Breakfast Bowl with Cranberries and Hazelnuts, Huckleberry Cornmeal Custard, Baked Pumpkin Risotto.
Highlights: Greens and Grains Scramble, Pear Hazelnut Oat Muffins, Banana Walnut Baked Oatmeal.
Writing this cookbook was a big undertaking, involving a dedicated team of editors, a great food stylist & photographer, lots of recipe testers, and many late nights in the kitchen. If you’re interested in learning more about writing cookbooks, I wrote a few blog posts about it (Not Quite What You’d Think, The Makings of a Cookbook Photoshoot, Meet the Cookbook). And if you’d like to learn more about Whole Grain Mornings in particular, we created a book website with a detailed peek into the book itself! There are many spots to purchase the book — at your favorite local book retailer or online (here, here, here, or here, for instance). If you like the approach to the recipes here on the blog and you’re looking for some new breakfast inspiration, I think you’re going to really like this cookbook.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.