November 20, 2013

THE REAL MEAL

Steel cut Irish Oatmeal with a knob of butter, dried apricots, brown sugar, nutmeg, a little maple syrup, pinch of good salt, and a drizzle of cream. Yes!

Here we have another guest post from my sister, Simone Rubi, who you may remember from her beautiful series from Belize and other delights here in Trail of Crumbs. Enjoy!

The Fall season is always a little tardy in Los Angeles. I've been welcoming it without reservation every morning, in soft clothes, and with a heart-y bowl of steel cut Irish oatmeal. I love the version they have over at Café Stella in the Silverlake neighborhood. They bring the accroutrements in little vessels on a wooden slab. It's cool. Here are two options that I've been into lately (see photos) and the basic oatmeal recipe to start with.

Here's a list of things that go great on oatmeal:

- brown sugar (coconut sugar is delicious and carmel-y too)
- agave or maple syrup
- jam (homemade, from a pal is best!)
- sautéed fruit with brown sugar and butter (apples, bananas, pears...)
- dried fruit like apricots, cherries, cranberries, currants, raisins
- fresh berries
- toasted coconut flakes
- toasted and salted pecans, hazelnuts, or almonds
- walnuts
- dash of nutmeg, cardamom or cinnamon
- a knob of good butter or coconut butter
- fleur de sel (good salt)
- a drizzle of cream (or half and half).

My recipe:
Serves 2
Time 30 min.

Ingredients:

-4 cups water
-1 cup steel cut Irish oats
-2 pinches salt
-any of the above toppings

Bring 4 cups of water to a boil. Stir in 1 cup of oats. Boil for 2 minutes, stirring occasionally.  Bring the heat down to a simmer. Simmer for 20 minutes for chewy oatmeal and 30 minutes for creamier oatmeal. Add more water if it gets too thick. Add 2 pinches salt and a dash of nutmeg (or cinnamon or cardamom)... now add whatever else you like from the list above!

In this version:  Sautéed apples (in butter, brown sugar, cinnamon, and pinch of salt), agave syrup,
more cinnamon, knob of butter, and a drizzle of cream


post and photos: Simone Rubi

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