Moosewood: Up-To-Date Irish Oatmeal

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* Exported from MasterCook Mac *

 

Up-To-Date Irish Oatmeal

 

Recipe By : Moosewood Restaurant New Classics, page 36

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast and Brunch * checked

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups water or milk (whole or 2%)

2 teaspoons butter or vegetable oil

1 cup Irish oats or thick oats

- or steel- cut oats

1/2 teaspoon salt

---

Date Glaze:

3/4 cup finely chopped dates

1/2 cup water

1/8 teaspoon ground cardamom

1/2 teaspoon pure vanilla extract

 

Here's a stovetop version of oatmeal using real Irish oats. Toasting

the oats in a little oil or butter before cooking them isn't

absolutely necessary, but it does enhance the nutty flavor and chewy

texture. Adding salt near the end of cooking makes a creamier oatmeal

by giving the starch and pentosan gums in the oats first crack at the

water. The date topping can be made as the oatmeal cooks and then

mixed in just before serving. Leftover, this can be a great sweet

snack-just pop it in the microwave and enjoy. For a simpler dish,

omit the date glaze and pass the brown sugar , maple syrup, or honey

at the table.

 

We've made this dish with water, milk, and a combination of both, and

all three ways are delicious. Using milk is the more traditional

Celtic choice-but, hey, this is twenty-first century America, so the

choice is yours! Be sure to stir out to the edges of the pot and,

especially if you decide to use milk, stir frequently to prevent

scorching. We recommend using a wooden spoon or spurtle.

 

Serves 4

Total time: 50 minutes

 

Bring the water or milk to a boil in a saucepan. Meanwhile, in a

small skillet on medium heat, warm the butter or oil. Add the oats

and saute, stirring constantly for 3 minutes, until the oats deepen

slightly in color. Remove from the heat and set aside. When the water

or milk boils, add the toasted oats and cook uncovered on medium heat

for 20 minutes, stirring occasionally.

 

While the oats cook, make the date glaze. Combine the dates, water,

and cardamom in a small saucepan. Bring to a low boil and then simmer

for about 10 minutes, stirring now and then, until the mixture is

reduced to a smooth, gooey glaze. Add a wee bit more water, if

needed. Remove from the heat and stir in the vanilla. Cover and set

aside.

 

When the oats have cooked for 20 minutes, add the salt, lower the

heat to medium-low, and continue to cook for 10 minutes more,

stirring frequently to prevent sticking. Mix in the date glaze until

well blended. Remove from the heat and set aside for about 3 minutes,

uncovered, before serving.

 

PER 9-OUNCE SERVING: 240 CALORIES, 6.1 G PROTEIN, 4.1 G FAT, 47.4 G

CARBOHYDRATES, 1.6 G SATURATED FATTY ACIDS, 5.2 MG CHOLESTEROL, 321.4

MG SODIUM, 6.1 G TOTAL DIETARY FIBER

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 0 Calories; less than one gram

Fat (16% calories from fat); 0g Protein; 0g Carbohydrate; 0mg

Cholesterol; 267mg Sodium

 

 

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