Oatmeal Crème Brûlée, not just for Sundaes | oatmeal creme brûlée

 Food Memoir, Leftovers, nutrient rich  Comments Off on Oatmeal Crème Brûlée, not just for Sundaes | oatmeal creme brûlée
May 282017
 
oatmeal sundae made w/oatmeal creme brûlée
oatmeal sundae and the NYSunday Times

oatmeal sundae

I guess I’ve always had a ‘thing’ for oatmeal’. Certainly not as a kid tho.

For my birthday many moons ago I hosted, an Oatmeal Sundae ™, party at The Pink Pony which unfortunately no longer exists but was truly a very special space. The famed owner Lucien, let me set up my own pots on hot plates and served well over 2 dozen friends in his bowls & silverware in the back, library, screening room area. I had steal cut oatmeal made with water & one batch with milk & many toppings – the usual suspects, yogurt, honey, toasted walnuts, bananas, & berries. I swear, a few of my friends still talk about this to this day and will most likely love seeing that I’ve written about it here.

I made oatmeal the first season of Recipe$ 4 $urvival when it was on MNN. To that porridge I added peanut butter & raisins to the mix. One of the calls I got in response to this episode went something like this, “We were going to have pizza but now we’re having oatmeal in our house instead.” Recipe$ 4 Survival was a huge hit on MNN for a good long while, maintaining an unprecedented prime-time slot. Here’s a link to the youtube compilation I put together of a few greatest hits episodes.

But then, just last weekend when I was pursuing the breakfast menu where my extended family were gathering for one last meal following  my nieces Bat Mitzvah celebration the Oatmeal Creme Brûlée jumped off the page/screen at me.  I texted to my bro that unfortunately I would not make it to breakfast but I’d be making Oatmeal Creme Brûlée in my house. So this is exactly what I did the other night.

I halved the recipe I picked to springboard from.

Ingredients:

Milk, 2 Eggs, Sugar, Cornstarch, Butter & soaked Steel Cut Oatmeal

What I did: 

While I warmed 1 C of milk I mixed the egg white of 1 egg & 1 full egg with 1/4 a C sugar, 1 T of corn starch

The milk is warmed just until you see steam then tempered this into the eggs, sugar & cornstarch mixture. Mix well. I did this with a whisk in about the time you can read this, never mind having to pull out some crazy equipment.

Pour the tempered milk & egg mixture back into a sauce-pot & warm over a minimum flame until thick & bubbling, stir in a pad of butter, I used 1 T.  Mix well until you have crème. Pour into another bowl & cover with plastic wrap directly on the crėme & set aside.

Make the oatmeal:

I brought 1/2C of milk & 1/2C of water to a boil, added cinnamon – because I have it, a dash of salt and 1 cup plus a bit more of steel cut oats I rehydrated the night before. You’ll have oatmeal in under or about 5 minutes.

The recipe I ‘made my own’ called for layering the oatmeal, then berries, then the creme into ramekins & baking them off. I was having none of that. I pour the entire batch of creme right into the warm perfectly cooked steel cut oatmeal. Mixed well and served topped with sliced banana & toasted walnuts.

 

 

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Apr 212016
 

Passovernutloaf

In preparation for Passover I went through my refrigerator & cupboards to search & Dstroy all neglected, forgotten, leftover ingredients taking up space only to realize they would all be perfect to make a nutloaf with.

Here’s what I scavenged: 1 Portabello mushroom which a friend gave me since she signed up for one of those meal delivery plans & can’t stand mushrooms. A red onion that needed to go to good use & I had 1/2 a plastic bag of faro & some cooked off oatmeal that would have gone right down the toilet had I not used it in this dish. I can see this being a stretch for some folk but it really worked. The nut loaf cooked beautifully and was very moist. This goes to show how forgiving this ‘recipe’ is.  I had 1/2 a dozen eggs so using three rather than the called for 5 was a no brainer and I had a heel of smoked gouda that had seen better days.  The only thing(s) I purchased was a 2nd Portabello mushroom & some gorgeous farmers cheese which had I remembered I had the cooked oatmeal I would have forgone this ingredient.

If you have cooked rice, or any grain for that matter, putting a nut loaf together takes almost no time at all. Let’s say 20-30 mins prep & 40 – 50 mins baking time.

Here’s what I did to make this nut loaf.

Preheat the oven to 350°

2 – 3 Cs of a cooked grain –  faro, short grain brown rice, quinoa, cous-cous, oatmeal, …

1/2 large Onion – diced

2 dents of Garlic – minced or diced

2 Portabello Mushroom tops & 1 stem – chopped or pulsed.

sherry – splash – 1/4 cup.

1 C slivered Almonds – toasted

3 eggs – beaten

1 C – farmer’s cheese

1 C or more of cheese – Smoke Gouda, Gruyere, or cheddar – grated

1/2 apple –  grated

I used nuts that are staple ingredients for me and I believe everyone should too. I have 1/2 a bag of  walnuts but I’m going to use them in the beet, apple & orange salad I bring to my cousin’s Sedar.

I cooked off about a cup of the faro which is completely painless. It cooks in boiling water in under 30 minutes.

Then I quickly diced 1/2 of the red onion, pulsed each of the Portabello mushroom tops & stem in my small food processor then cooked them off in a heavy bottomed pan with just enough olive oil to coat the bottom of the pan, 2 good sized dents of garlic roughly chopped  & 1/2 an onion diced.  I added various pinches of dry herbs, primarily thyme & sage which probably equal about a teaspoon each.  When the mushroom liquid evaporated I splashed in some sherry – a staple for me and let that cook off. Turn off the heat & let the mushroom mixture cool in a bowl. The recipe calls for lots of herbs to be added to the sautéd mushrooms.

Next I toasted the nuts, 1 C of  almonds. This takes no time at all, just until you smell the aroma of the nuts by wafting the air over the pan. I tossed those into small food processor and pulsed.

In a large bowl combine the nuts & whatever cooked grain you’re using  IMG_8874

In another bowl beat 3 eggs to which the farmer’s cheese,cottage or pot cheese will be mixed into. If I hadn’t been able to get the freshest most beautiful farmer’s cheese I would have left it out. Season with Salt of D Earth or S & P.

Add sauteed mushrooms to the nut & rice mixture and stir to incorporate well, then the egg & cottage cheese.  This is when I added the smoked Gouda & the grated apple. Mix well. Only because I have flat leaf parsley around from having made anchovy butter toast for my cheese souffle I roughly chopped about 1/4 cup of flat leaf parsley and mixed that in at the very end then poured the mixture into a greased 9″ Pyrex loaf dish IMG_8877 I slid this into the preheated 350° oven and let it cook for 40 minutes, turned the heat off & left the loaf in the oven another good 10 minutes.

Nut loaf is so great on so many levels. It travels well. It’s a great pot luck dish for a party, it’s filling and again, oh so NUTritious. I blanched a handful of string beans and ate 2 almost piping hot slices in a bowl never taking the time to plate the dish and take a snap for a blog entry – GREAT – NOT…

So the following day I cut out of work & came home and served myself the beautiful dish you see uptop, the nut loaf with steamed corn & Ceres pear juice. Now here’s a funny one for ya; I am not a ketchup person but I remembered I picked up a bottle of Rhode Island’s own Cowboy sauce which is more a BBQ sauce than a ketchup and poured that on. Oh My God – again, I ate this so fast I could have choked.

I can’t speak more highly of this dish. A true new specialD!

 

There’s sO much one can do to make this dish their own it’s NUTS.

 

 

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