Long before I went to culinary school, I perfected my Julia Child impression. I took an improv class in junior high and my friend Cassie and I would improvise skits featuring Julia Child and a random celebrity: Robert DeNiro, Holly Hunter, the Queen of England. They all got the chance to cook with Julia. Continue reading
With the wind coming off the lake, it feels like fall around here. I spent the whole weekend in the kitchen, cooking up caramelized onion and tomato jam with farmer’s market heirloom tomatoes and some lemon lavender scones (stay tuned for those recipes later this week!).
And I’ve been in a breakfast funk lately. Waking up late and scrambling to eat something quickly before heading out the door to work. And unfortunately, for my body and my palate, I’ve been eating a lot of Cinnamon Life cereal and Chocolate Marshmallow Mateys. These aren’t typically things we keep in the house, but this summer has been stressful and it’s nice to have a sweet breakfast treat every now and again. But every now and again has somehow become every single day and when I eat a bowl of sugary cereal for breakfast, my stomach is growling again around 10:30.
Enter steel cut oats. A hearty, delicious breakfast perfect for leisurely weekend mornings. And now, weekday mornings too! It’s super easy to reheat steel cut oats in the same amount of time as those sad, instant oatmeal packets.
Steel cut oats are also incredibly versatile. Once you master the basics of cooking them up, you can customize the oats to match your mood or the season. Apples and cinnamon in the fall, fresh berries, and even bacon and caramelized peaches.
So cook up some bacon, then sauté your peaches in bacon grease and brown sugar and actually enjoy Monday morning.
I mean, check out this peachy goodness…
Bacon Peach Steel Cut Oatmeal
4 pieces of thick cut bacon
2 ripe peaches, diced
1/4 cup brown sugar
1 cup steel cut oats
2 cups water
2 cups milk (I used a combination of milk and heavy cream)
1 teaspoon salt
1 tablespoon coconut oil (or butter)
Put water, milk, and salt into a pot and bring to a boil. While waiting to boil, cook bacon over medium heat. Reserve bacon grease and put diced peaches and brown sugar into the bacon pan. Cook until peaches are caramelized and the sugar and bacon fat create a syrupy caramel.
When milk/water is boiling, add steel cut oats and stir. Cover pot and reduce to simmer 10-15 minutes. Stir occasionally to prevent sticking.
Oats are done when tender and creamy. Stir in coconut oil, caramelized peaches and bacon (broken into pieces). Pour into a storage container and cool before putting into the refrigerator.
In the morning, spoon a portion of oats into a microwave safe bowl, add a little water or milk and stir before reheating for 2 minutes. Grab a spoon and enjoy!
(Today’s photos taken on my iPhone 6. My DSLR is temporarily out of commission. I apologize for the picture quality…or lack thereof.)
What do you do when you have 2 pounds of strawberries in the fridge and your gentleman friend keeps reminding you to eat them before they go bad?
Bake a cake, of course!
I’m primarily a wine drinker. Red in the winter. Rosé in the spring. White in the summer. Sparkling all year ’round.
But there’s something about warm weather and patio sitting that screams “cocktail time”. After getting home from work and walking the dog, I’ve been making myself a cocktail and going out to the patio. Sipping a drink in the sunshine has become one of my favorite parts of the day and I look forward to trying out new cocktail recipes. So here we go: Rhubarb gin & tonics, Negroni Radlers, and cucumber margaritas. Continue reading