Granola a la Polo - Los Angeles Times

DEAR SOS: I recently enjoyed the best granola I’ve ever tasted, at the Polo Lounge at the Beverly Hills Hotel. I was told that the hotel cook makes it. I’d love to know the ingredients.

ALLEN KARDELL Palos Verdes DEAR ALLEN: Here’s the Polo Lounge granola for you and other readers who have requested the recipe. Try well-stocked supermarkets or health food stores for wheat

germ and lecithin. Polo Lounge House-Made Granola Active Work Time: 35 minutes * Total Preparation Time: 1 hour 15 minutes 1/2 cup honey 1/4 cup corn syrup 1/4 cup apple juice 1/2 cup oil 6

cups oatmeal 3/4 cup sunflower seeds 3/4 cup sesame seeds 1 1/2 cups pecan pieces 1 1/2 cups sliced almonds 3/4 cup pine nuts 1 cup shredded coconut 3/4 cup wheat germ 1/2 cup lecithin Salt

1 1/4 cups powdered milk 1/2 cup brown sugar, packed 1/2 teaspoon cinnamon * Combine honey, corn syrup, apple juice and oil in large saucepan. Bring to boil. Remove from heat. * Combine

oatmeal, sunflower seeds, sesame seeds, pecans, almonds, pine nuts, coconut, wheat germ, lecithin, dash salt, powdered milk, brown sugar and cinnamon. Add to hot liquid in saucepan and stir

with wooden spoon until combined. * Spread granola mixture on 2 baking sheets and bake at 300 degrees, stirring with a wooden spoon every 10 minutes, until cereal is lightly browned and

crunchy, about 40 minutes. Cool, then store in airtight containers. 24 (1/2-cup) servings. Each serving: 385 calories; 57 mg sodium; 6 mg cholesterol; 24 grams fat; 38 grams carbohydrates;

11 grams protein; 1.17 grams fiber. Cioppino: Soup or Sauce? DEAR SOS: Far Niente in Glendale serves a cioppino-like dish with clams, mussels and tomato sauce. It’s the best I’ve tasted. Can

you get the recipe? JOHN MAYS Malibu DEAR JOHN: Far Niente was good enough to mention that the dish is not on the menu but is served on special order. This cioppino is thick enough to serve

over pasta, which is exactly how it’s done at Far Niente. You can make a soup of it, if you wish. You may use any combination of seafood you like. Far Niente Cioppino Active Work and Total

Preparation Time: 30 minutes 2 tablespoons olive oil 5 mussels 5 cockles 3 large shrimp, shell on 4 calamari, cleaned and sliced 1/4 cup bay scallops 3 cloves garlic, chopped 2 tablespoons

chopped parsley 1/4 teaspoon dried red pepper flakes 1/4 cup dry white wine 2 cups tomato sauce 1/4 pound spaghetti or other pasta, cooked * Heat oil in 10-inch skillet over high heat until

it smokes. Carefully add mussels, cockles, shrimp, calamari, scallops, garlic, parsley and pepper flakes and saute until all shells are open, 3 minutes, stirring twice. Add wine and cover.

Cook 1 minute. Add tomato sauce. Cover, then shake and stir over medium heat until bubbly and hot, 3 to 5 minutes. If sauce appears too thick, add 2 tablespoons wine. Serve over cooked

pasta. 2 servings. Each serving: 503 calories; 1,902 mg sodium; 167 mg cholesterol; 18 grams fat; 43 grams carbohydrates; 40 grams protein; 1.98 grams fiber. MORE TO READ