Table Talk
Steel Cut Oats
Oatmeal seems to be all over the news lately. It's supposed to be some sort of super-food, able to help people lower their cholesterol and lose weight. I heard an interview with someone last week who was encouraging people to eat fewer animal products and eat oatmeal, sometimes multiple times a day! That is certainly extreme and not very interesting, particularly because what has passed for oatmeal doesn't seem very appetizing: little packets of powdery stuff, with fake flavor additions, or perhaps that gluey mess we all ate as children. A more tempting alternative is Steel Cut Oats or Scottish Oats. They look nothing like the oatmeal that we are used to--either the flat old-fashioned flakes or the powdery instant. Instead, they resemble small brown rice kernels and have a nutty flavor. The biggest drawback to steel-cut oats is that they take a long time to cook, which can be a problem for most people in the mornings. But there are ways to enjoy steel-cut oats without hovering over a hot pan everyday. I like to cook a big batch of oatmeal on the weekend and put the leftovers in the refrigerator. It's a 45 minute project, but once done, we can warm up a serving in the morning in the time it takes to make our toast. Another option is to soak the oats overnight. In the morning, they take only 5 minutes to finish. Add brown sugar, dried fruit, nuts, cinnamon, milk & butter, or whatever appeals to you. It's a delicious way to start the day.
Steel Cut Oatmeal
1 c. steel cut oats
1 T. butter
3 c. boiling water
1 c. milk
pinch of salt
Melt butter in medium saucepan. Add oats, stirring to coat. Cook oats until they get toasty, about 2 minutes. Add boiling water and milk, stirring. Cook over medium low heat about 25 minutes, stirring occasionally. Add salt and continue simmering until mixture thickens. Serve with butter, brown sugar, raisins & cinnamon.
