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Groatmeal - Cooking with Sean
October 31st, 2009
06:34 pm


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Chow had a feature on oatmeal a while back. The inspiration caught up with me during a stop at PCC on the way home from a beer festival, and I ended up with half a pound of steel-cut oats.

Stealing the soaking idea but not bothering to grind my own groats, I like this process (for 1-2 servings, depending on the toppings):

Soak 1/2 cup of steel-cut oats overnight in 1 cup of water. Pour in a pot and add another cup or so of water. Bring to a boil and reduce to a simmer. It should be bubbling like a tar pit. Add a pinch of salt, a tablespoon of butter, and a half tablespoon of milk. This will produce fabulously creamy outmeal. When it thickens to your liking, stir in toppings.

Once I tried pancetta and a fried egg. This sort of works, but I think I should have mixed more of the pancetta drippings into the oatmeal (instead of using butter) rather than re-using them to fry the egg. Oatmeal doesn't have enough of its own flavor to subsist solely on the things sprinkled on top of it.

Maple syrup and walnuts is an easier combination of oatmeal toppings. The maple syrup is a more complex sweetener than honey or sugar, and the walnuts nicely complement the creaminess of the oatmeal. It helps that I have a lot of walnuts leftover from my former life as someone who gets up early enough to eat a bowl of yogurt at home before leaving for work.

Any more ideas for oatmeal toppings? I would not mind trying honey, tahini, and miso, but like hell I'm spending $10 on miso and tahini just to make fancy oatmeal.

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