Ice cream, in oatmeal?

Steel Cut Oats, Red Apricots, Vanilla Bean Ice Cream, and Freshly Ground Nutmeg

Yes, ice cream in oatmeal!

The following is excerpted from the comments section of a post about ice cream on david lebovitz living the sweet life in Paris.

By chez danisse on August 14, 2009 3:47 PM

Ice cream in oatmeal? My father used to top our Cream of Wheat with vanilla ice cream and until now I'd never heard anyone reference anything even close. You are the first. We loved it--rich cool sweet cream melting over breakfast...yum. I'm sure your version, caramelized white chocolate ice cream stirred into oatmeal, is superb!

By David on August 15, 2009 4:06 AM

chez danisse: Ice cream, in oatmeal? Even I'm not that crazy : )

I put a big spoonful of the caramelized white chocolate itself in the oatmeal, let it melt a bit, then stir it around slightly. (Not too much, such I like ribbons of it.)

By chez danisse on August 15, 2009 11:57 AM

Oops...looks like I was reading too quickly and seeing what I wanted to see versus what was actually written. That being said, I am crazy enough to try ice cream in oatmeal and plan on giving it a go. It was so good in Cream of Wheat. I'm sure it will be tasty. Maybe you should get a little crazy and try it too ; )

bored with breakfast?

Chris relaxing on the deck (ours for the weekend)

We just spent three beautiful days on the Inverness Ridge. Our climb to the top was pretty intense, so we tried to limit our trips into town for supplies and cooked most of our meals in the house.

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.

Thanks Chris!