Tuesday, March 3, 2009
One morning Chris decided to make savory oatmeal. Yes, savory - no brown sugar, no cream, no raisins.
He patiently prepared 2 servings of Bob's Red Mill 100% whole grain steel cut oats. Steel cut oats are worlds away from the oatmeal most of us grew up eating. They differ in taste (better), texture (better), and preparation (l o n g e r). Steel cut oats cook for 10-20 minutes over a low heat, nothing like those cute little sweetened pouches of just add hot water instant oatmeal.
Chris topped our savory steel cut oats with diced salametto (Fra'Mani handcrafted salumi from Berkeley) found at Tomales Bay Foods, finely grated Pecorino Romano from Palace Market (the one cheese we forgot to purchase at Cowgirl Creamery - love that place!), a drizzle of McEvoy Ranch extra virgin olive oil (McEvoy is a class act, but Stonehouse is still my favorite), and he completed the dish with coarse ground black pepper.
It was fantastic! I know we will be experimenting with many variations on this theme.