Food Blog:
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Miss Tenacity.
New Mexico.
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Wednesday, April 13
Eats Fit For an Equine
As per the 1755 Dictionary of the English language, oats are dismissed thusly:
"OATS. n.s. [a_en, Saxon.] A grain, which in England is generally given to
horses, but in Scotland supports the people."
After the oat bran fad of the late 80's (during which it was added to things like cookies, cereals and even meat products, all based on the findings that it was good for your cholesterol numbers), oats reached a critical mass and then started fading off in the morning breakfast landscape. Too bad, as oats are STILL good for you and when prepared with some creativity, damn tasty.
You can take steel cut oats and turn them into a kind of "breakfast risotto", nutty and creamy and just a wee bit chewy.
Or, you can make a more standard porridge, just stirring lots of things together and cooking until creamy. Savory porridges are awesome and just not all that common. The most recognized savory 'porridge' is polenta. Surely you like polenta, especially when Scalo makes it with equal amounts cream and butter.
Our product is going to start out with your choice of porridge-y grains, mixed or not. The instructions should say that they will cook in 5-10 minutes (just be aware of those that say 45 minutes...) Lately I like the 8 Grain mix from Bob's Red Mill, though check those bags before you buy - they are so unfilled with preservatives that I've found critters in at least one batch. One could call an AM non-sweet concoction like this "breakfast sludge", or something a little more user-friendly might be in order:
Perky Pudding (serves 1)
1/4c grain/mix
1 cup water, plus more if needed
1 glug of half & half
dash or 3 of salt
1 hard-boiled egg, finely chopped (or a fresh egg, see below)
Sriracha sauce
Combine the water and grain in a microwaveable bowl or pot and cook for a couple of minutes, stirring as needed. If it thickens too much, add a little more water. When nearly done, add the salt, half&half, and cooked egg. [If using a raw egg, crack it right into the bowl with the hot porridge and continue...] Stir vigorously, heat another minute or so, and taste for seasoning. When serving, season further with the Sriracha sauce.
Using a raw egg will make the end product thicken up a bit more than if you use a HB egg, so just be ready for that. It adds nice flavor and some creaminess to the bowl of perkiness, but if you hate eggs just omit it. I happen to love eggs. And Sriracha sauce.
Time posted: 09:25 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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