Batter Licker

July 28, 2011

easy olallieberry port crumble

Mark Twain might be well-known for his witticisms, but he wasn’t joking when he said that the coldest winter he ever spent was a summer in San Francisco. While the rest of the country is melting, I have been shivering through city streets after sundown. But when the afternoons are confusingly warm and sunny, I still manage to stock up on summer produce; it’s just that a post-dinner dessert of berries with yogurt or ice cream no longer sounds very appealing when I need to bundle up in a blanket just to stay comfortable in my apartment.

After picking up some olallieberries at the farmers market on a deceptively beautiful day, I found myself looking for an easy dessert that would give me an excuse to use my oven and warm up the room that chilly evening. Having not tried olallieberries previously, I found this particular basketful quite tart. Being a bit too exhausted from the work day to fuss with them too much, I did what any reasonable person would have done: (more…)

February 18, 2011

toasted steel-cut oatmeal with dried cherries, apricots and walnuts

Valentine’s Day is supposed to be a day to celebrate love. But showing loved ones you care needn’t mean showering them with chocolate, roses, and other pink and red items. (Not that I’d object to any of those, so long as those chocolate truffles aren’t Walgreens-quality.) And Valentine’s Day shouldn’t be the only day you tell the loved ones in your life – from family to friends to fiancĂ©es – how much you treasure them.

To me, the most meaningful way to show your appreciation is through little gestures or actions throughout each day. A kiss on the forehead of your still-sleeping significant other on your way out the door to work; a phone call to your grandmother when you know winter weather is keeping her unbearably housebound; bringing Blue Bottle coffee to a friend who is stuck at work on a gorgeous Saturday morning. And taking the time to make steel-cut oatmeal for anyone, even just yourself, for breakfast.

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Jay’s uncle Andy first introduced us to steel-cut oatmeal a couple years ago when we visited Chicago for Jay’s cousin’s bar mitzvah. When Andy heated up the pan to prepare the oatmeal, I had no idea that the breakfast in store for me would be nothing like the gloppy, gluey oatmeal I had grown up with. Rather, these oats had a delightful, slightly chewy texture, and were comfortingly warm and filling on that particularly cold, gray and rainy morning. Yes, the steel-cut oats took a longer time to cook, but the wait was entirely worth it.

While I have enjoyed many bowls since then, it wasn’t until last Spring, when I purchased Kim Boyce’s incredible cookbook on whole grain baking, that I ever thought to toast the oats before submerging them in water. I can’t imagine why I never thought to try this, as I’ve toasted everything else from nuts and spices to rice and farro. But I can now say that if you’re taking the time to make steel-cut oatmeal in the first place, you absolutely must take the couple extra minutes to pre-toast the oat grains. Like many other toasted foods, it lends such a wonderfully nutty, condensed flavor to the oatmeal that you might just eat it without adornments.

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