Last year, I discovered the perfect cereal mix – puffed wheat, raisins, and nuts (such as walnuts or pecans). This works great with yogurt or whole milk. The nuts provide complex notes while the raisins give a bit of tang, and the ensemble is backed up by the fatty heft of whole milk. This has become a breakfast staple (along with my bread, of course).
I recently simplified this combo into an elegant snack – nuts and raisins.
I stumbled into realization when we toasted some unsalted pumpkin seeds. With my family’s history of high blood pressure, I’m careful with salt, but these seeds needed something else. I had some raisins and voila, I had a new snack from the pantry!
You’d think that all the years of store-bought trail mixes would have led me to this pairing much sooner. However, this discovery was only possible because we’ve been on a detox of unhealthy foods since the pandemic started. Aside from the occasional frozen pizza, every meal we’ve had for the past year has been home-cooked. Admittedly, we’ve bought our share of snacks in plastic bags, but even these have been limited because of the cold rationality of shopping online instead of being waylaid on the path to the checkout lane.
It’s impressive that toasted nuts and raisins can result in an elegant combination of tanginess, umami, and fat. It’s all the more satisfying when this magic mix was discovered organically.
After the initial draft of this post, I’ve come up with a second simple “magic mix”. Ground black pepper, garlic, and olive oil can be applied to almost any savory meal to good effect. The label on the pepper container states that it is a product of Vietnam, which invariably makes me marvel at how far we’ve progressed since the age of exploration, kicked off by the Portuguese search for an alternate trading route to break the Italian monopoly on spices. It still amazes me that these mundane kitchen ingredients were worth so much that men would devote years of their life traveling the high seas to obtain these basic goods.