Steel cut oats, 3 ways

brown butter chocolate oatmeal

brown butter chocolate oatmeal

Winter is still in full force in Yorkshire, which is totally not what I signed up for when I moved here from Canada. That means oatmeal, made from steel cut oats, continues to be my daily choice for breakfast – it’s not quite time for the refreshing chill of frozen berry smoothies yet.

I switched to steel cut oats years ago. Less processing makes for a lower glycemic index, which means my breakfast truly lasts until lunchtime. They take longer to cook than instant rolled oats, but make 4 servings at a time – just add a splash of water to a portion of the fridge-cold cooked oatmeal, and nuke in the microwave on high for about 2 minutes. They’re called pinhead oats in the UK, which my phone hilariously auto-corrects to ‘pinheaded oafs’.

The first recipe is the one I use the most often:

  • 4 cups water
  • 1 cup steel cut oats
  • 1/2 teaspoon salt

Bring water to a boil in a medium saucepan. As you add the oats, reduce the temperature to low and stir constantly at first, making sure the oats don’t boil over. Add salt after about 5 minutes of cooking. Simmer on low for about 25 minutes, stirring occasionally, until the oatmeal is thick and creamy.

Add your choice of toppings – I usually sprinkle on cinnamon, maple syrup, toasted pecans, banana slices and milk.

But as delicious as this is, I’ve got two other recipes up my sleeve:

If it’s autumn and you’re jumping on the Pumpkin Spice bandwagon, give The Kitchn’s Baked Pumpkin Steel Cut Oatmeal a go. They’ve updated the recipe for slow cookers as well. Flavoured with pumpkin puree, brown sugar, vanilla, and scented with cinnamon, ginger, cloves and nutmeg, it’s everything nice about the advent of falling leaves (and temperatures).

This next recipe steers directly into chocolate land, but manages to stay healthy. With a name like Brown Butter Chocolate Oatmeal you’ll feel like you should save this for a special occasion, but don’t. It perked up my Monday morning in no small way. You’ll need to sign up for NYT Cooking to get the recipe, but it’s worth it. Basically you brown butter in a saucepan, toast your steel cut oats in it for a few minutes, and then stir cocoa powder into the boiling water before adding in the buttery oats and a smidge of salt. I topped mine with a sprinkle of toasted hazelnuts, demerara sugar and a little milk.

 

Advertisements

Lost your cooking mojo? 5 ways to get it back

pIzza fella

if only pizza could be the answer every day

If you usually love to cook, ending up in a slump can be difficult. You might be recovering from an illness or suffering from burnout at work. Maybe the last few recipes you tried didn’t quite do it for you or your family, or perhaps these days you just. don’t. feel. like. cooking.

Unlike other creative pastimes, cooking is also a means to an end, and even though you don’t want to do it, you’ve still got to eat. What’s worse, if part of your identity is wrapped up in being proud of your cooking skills, it’s easy to fall into a bit of a shame-spiral that can make coming back to the kitchen even more difficult.

I’m here to say it’s ok, it’s normal, and it happens to everyone.

Here are 5 ways to get your mojo back:

  1. Can’t someone else do it? Sometimes you just need a break. Is there anyone else in your household who can pick up the slack? Every adult needs to know how to cook simple meals, even if they don’t like to. It’s just part of life. Can you order in? Pick up a ready-made meal? These aren’t long-term solutions, as they will hit you in your wallet, along with filling you up with sodium, fat and hidden sugars. But if you need a night or two off, go easy and give yourself some room to breathe.
  2. Watch or read (the right kind of) food porn. Don’t tune in to shows, cookbooks or websites featuring aspirational, gourmet cooking with tons of ingredients and fussy, time-consuming techniques. It will only make you feel worse about your slump. Instead, stick to simple recipes designed to get food on the table – fast, with short ingredient lists and time-saving suggestions.
    • Some favourites:
      • The Kitchn. This link goes straight to their videos page – I’m much more likely to be entranced by something if I watch a video rather than reading a recipe. At very least I need an awesome photo.
      • Jamie Oliver’s latest Channel 4 series, Jamie’s Quick & Easy Food and tie-in book 5 Ingredients – Quick & Easy Food didn’t just get me out of my recent slump, they inspired this post as well.
      • Buzzfeed Food. I can’t think of a better place to watch cooking videos, find recipes or simply remember that food is supposed to be fun. Also good for silly quizzes, if nothing else grabs you.
  3. Cook in advance on the weekend. Truth time – I absolutely detest cooking from scratch on a weeknight when I work in an office. I’m often tired and cranky when I get home from my commute, so my cooking mojo is always at its lowest ebb. A recipe that may have sounded amazing on Saturday afternoon will probably be too much work for me by the time Tuesday evening rolls around. Thanks to this prized piece of self-knowledge, I do most of my cooking on the weekend – usually big pots of soup, chili or stew for portioning and freezing, roasting a large chicken for lots of leftovers, and roasting trays of vegetables to use throughout the week. And low-key weekends are also ideal for trying new recipes.
  4. Fall back in love with your kitchen. Go through your pantry staples, organise your spice rack, de-clutter your cupboards. Clean out the fridge and freezer. You may rediscover ingredients you bought with the best of intentions. If they are non-perishable, use them as a jumping off point for a future recipe. If they have gone bad, chuck them out and remember to go easy on yourself. This decluttering task can be a bigger job than you think – definitely order pizza that night.
  5. Get some new gear. Once your kitchen is feeling organised and calm, consider rewarding yourself with a new piece of equipment – anything that you’ve always meant to get to make things easier. A mortar & pestle? A new blender? It could be as simple and cheap as replacing a cookie sheet, or as luxurious as a top-of-the-line food processor. Celebrate your new purchase with that recipe you’ve been meaning to make for ages.

Summertime and the livin’ is easy

Chicken, mango and chili salad

The incomparable Nigella’s Chicken, Mango and Chilli salad.

Yorkshire summers can be a bit sporadic compared to the extreme summers of Toronto, but all the same, I’ve collected a few recipes for when temperatures reach the mid 20s and it actually feels like summer. Don’t you dare laugh, Torontonians – we don’t have air conditioning here!

Courgette and Ricotta with Pine Kernels and Basil – Nigel Slater
My go-to summer dinner for the beloved vegetarians in my life. And it doesn’t call for parmesan, unlike a number of classic Italian dishes. Next time I am going to slice the courgettes on a mandolin… using a veggie peeler made the slices too thin, and switching to my chef’s knife was slow, careful work that still produced uneven slices. But when that happens, you call it ‘rustic’ and move on. I’m also going to take Nigel up on his suggestion to add a couple of smashed bits of sticky roasted garlic to the dressing as well.

And unless you have a super-powered exhaust fan crowning your stove, this recipe is better grilled on a barbecue outside than on a cast iron griddle inside.

Chicken, Mango and Chilli Salad – Nigella Lawson
I’m going to pull back The Wizard’s curtain for a moment and freely admit that I’ve actually never made this recipe. Every time we’ve had it, my husband’s been on cooking duty. With lean protein, greens, fruit, a tangy dressing and some chilli kick, it’s everything you want in a light supper. Even though this is definitely on the Thai continuum, Indian garlic-coriander naan suits it just fine, for the carb-lovers in your life.

Pecan Crusted Salmon – The Kitchn
I can’t take credit for this one either – it’s another recipe Jeff reaches for weekly, ever since we’ve decided to add more heart-healthy fish and nuts to our diet. He’s noticed that he uses far fewer pecans than the recipe calls for, so halve the suggested amount.

Classic Chicken Salad – The Kitchn
Although I have been very careful to not buy kitchen wares willy-nilly, I bought a glass bowl specifically for this salad, so it can live good-naturedly in the fridge any time life gets busy and I need lunch, NOW.  I scatter a few dried cranberries in along with toasted walnuts.

Strawberry Shortcake – Serious Eats
I’ve saved the best for last. The shortcake biscuits come together surprisingly quickly – a rare promise fulfilled by a recipe headnote. Gradually adding heavy cream to the flour mixture instead of cutting in chilled chunks of butter means the dough is ready in a matter of minutes, and hand forming the 4 portions takes mere seconds, which is a bonus: no need to roll out the dough and use a pastry cutter. Lots of little crags will appear after baking, perfect for strawberry juice to sink into.

Yes, you can buy an angel food cake, pry it apart into ‘slices’ with two forks and tumble over macerated strawberries and dollop with whipped cream, but using these slightly sweet fluffy biscuits as a base is far superior. This is a glorious dessert – I always forget how damn good it is until I’m eating it. The perfect pudding for your Wimbledon party.

Shortcake biscuits

 

Learning more about wine

rose

When in doubt, a cheeky rose.

It’s fading now. I don’t work there anymore (a lingering sadness), and I live in a place where 99% of my friends have no idea what the LCBO is.

It’s the only good thing about no longer working on the publications for Ontario’s largest (and in many parts of Ontario, only) retailer of wine and spirits – nobody’s uncomfortable drinking wine with me. No more do I have to hear the slightly neurotic, self-effacing ‘well, I don’t know much about wine, but…’ preamble to ordering a glass, a half-litre, a bottle. You guys, even in Toronto I wasn’t sitting there, judging you. Sheesh!

How could I?  Why would I?

Moving to England ripped me away from that glorious job less than a year in. Although they started me on the path of developing tasting skills and product knowledge, it was clear from day one that the buyers and writers’ depth and breadth of knowledge was honed by years of experience, study and excellent wine-tasting skills. I especially liked the story meetings, where they would sketch out the wine regions and wines chosen for the feature articles.

I did learn how to daintily spit into a spittoon, however. It will be a handy skill when I resume my formal studies with WSET.

Wine tasting takes skill and practice, but it’s much like learning a new language. And like a language, some pick it up faster than others. But at the end of the day all that matters is how YOU feel about the wine YOU’RE drinking.

In Ontario, it’s simple – go to your local LCBO and pick up a copy of VINTAGES. Or, ask the Product Consultant on duty for advice. Take advantage of the vast amount of training they’ve completed, and the bi-weekly tastings they attend, where they try every single newly arrived wine. Give them your budget, the food you’re pairing it with, and a bit of an idea of what types of wines you like. Don’t be afraid to wander into the Vintages section! There are some excellent value wines there, not just the expensive stuff.

As much as I like being able to buy wine and beer almost anywhere here in the UK, I do miss the LCBO’s huge selection and nearly boundless information. It’s a bit piecemeal here, and I always feel a bit lost when I’m in the grocery store and see bottles I don’t recognize. I do like the convenience though, when they carry exactly what I’m after and I can just plop it into my cart along with my other groceries.

groceries

OK, so it’s whisky but my point still stands

So. Allora.

You can use any or all of these resources, or, you can choose to just drink what you like, and not worry so damn much about what others might think. If you’re drinking something awesome, google it and read the tasting notes. Buy it again. Or don’t. Life’s too short.

I’ve collected a few links, but this is just the edge of the rabbit hole you could tumble down.

Wine | Life and style | The Guardian This is my UK go-to when I need to buy a specific bottle.

The New York Times – Wine School Maybe a bit advanced, but I like how this is set up.

Globe Life | Wine & Spirits Love the ‘Ask a Wine Expert’ column.

The 500 Best-Value Wines in the LCBO  I first grabbed this book off the bargain table at Book City – what a find! Updated yearly. Ontario readers: if tracking down a copy of this book is your only takeaway from this post, you’re still going to build wine confidence and save money.

Wine | Kitchn  This one might throw you off depending on when you click on the link, but their wine section includes everything from recipes that call for wine as one of the ingredients, to posts more like this: Your Happy Hour Formula: Wine + Snack Pairings for $20 or Under.

First We Feast – Drink  You’ll learn just as much about beer and spirits as you will about wine here.

Now if you’ll excuse me, I need to dash off to Aldi for some of that silver medallist winning rosé, The Exquisite Collection Côtes De Provence 2016, for £5.99.

In praise of an in-use kitchen

teacups with lemon

Dirty dishes next to the sink, clean dishes in the drying rack. Jars of cinnamon and toasted, chopped pecans waiting to anoint my daily bowl of oatmeal. Small, red tomatoes ready to be halved and tossed with shredded basil, extra virgin olive oil and a smidge of salt. A pudding basin filled with apples. All the half-drunk bottles of whiskies we’ve been collecting. A new type of cracker meant for my plan to recreate Starbucks’ Cheese & Fruit Bistro Box. Bottles of nutritional supplements that have at least a fighting chance of being taken daily if I can see ’em. Onions, garlic, ginger. A lemon. Salt. Pepper. A potbellied brown teapot I almost never use, despite the fact that everyone who crosses the threshold gets a cup of tea. Two-litre bottles of fizzy mineral water to quaff instead of Diet Coke. Foil, cling film and parchment paper on top of the microwave. A hand blender for smoothies that I never bother to unplug. Pillow-soft rolls just waiting to be packed with homemade chicken salad. A toaster that could be unplugged and put away now that I’ve forsworn Nutella. A row of bone-china mugs filled with steaming hot lemon water ahead of a scrubbing with baking soda to remove tannin stains.

A small table with cookbooks, wedding invitations, poll cards for the upcoming election, a basket of clothespins, and a 10% off card for my next visit to Ham & Friends. Everything shoved out of the way to make room for the laptop. A load of whites quietly swishing in the washing machine. A cat in my lap, now frightened of the jet-like noises emanating from the spin cycle but unwilling to admit it.

I’ve made my peace with the fact that my kitchen will never resemble something in a TV commercial. Oh yes, we make spasmodic attempts at getting the chaos under control, but hey – LIFE is being lived in here. And from doing silly online quizzes I’ve realized that I am visual learner, and ‘out of sight, out of mind’ is my truth.

Sticky pork belly

IMG_4455

With one or both of us rattling around the house more often than we would have done during our harried, hectic corporate life in Toronto, I’ve been able to explore different approaches to cooking. My small fridge and ridiculously tiny freezer mean I’ve given up my old weekend standby of cooking large portions of soups, stews and Bolognese sauce for freezing, but now I have daily access to a couple of good, if very different, local grocery stores.

In my grandest version of myself, I can industriously whip up this marinade for pork belly in the morning before starting work and eat these slow-cooked, succulent slices of heaven soon after logging off for the day.

I recommend counting up the hours necessary for this recipe – if you want to eat by 6:30 pm, start no later than 11:00 am.

4 hour minimum (or overnight) marinade +
2 hours roasting (baste at 1 hour mark) +
20 minutes (approx) to reduce marinade after roasting +
20 minutes blast in a hotter oven after brushing on reduced marinade +
20 minute rest, covered with foil (this is when I steam bok choy and cook rice) = 7 hours

Adapted from BBC Good Food, I’ve halved the amounts for the marinade but feel free to double them if you are cooking for a gang. Eat with steamed bok choy and a scoop of Thai rice for a simple, peaceful supper.

500 grams pork belly
3 tbsp hoisin sauce
1.5 tbsp clear honey
1.5 tbsp rice vinegar
1.5 tbsp soy sauce
2 tbsp ketchup
1 cm piece of ginger, peeled and grated

In a large glass bowl mix together the marinade ingredients, add pork, making sure the marinade is coating it well, cover with cling film and marinate in the fridge for at least 4 hours or overnight. You can also mix your marinade together in a glass measuring jug, place the pork belly slices in a large resealable bag and pour the marinade over before squishing and massaging and placing in the fridge.

Turning your oven to 160°C or 140°C fan (325°F), line a roasting tray with foil and transfer the pork and the marinade to the tray, pouring 50 ml of water over it. Cover with more foil and roast for 2 hours, basting at the 1 hour mark. Take pork out after 2 hours and increase oven temperature by 40°C – the new temperature will be 200°C or 180°C fan (400°F).

Remove pork slices to a plate, and carefully pour the marinade into a small saucepan. Cook the marinade until it becomes thick and syrupy (about 20 minutes). Place the pork back in the foil-lined pan and brush some of the now sticky marinade over it, and roast uncovered at the new high temperature for 20 minutes. The marinade should be caramelised in some spots. Take pork out, cover with foil and let it rest for 20 minutes.

Apple and berry crumble

img_0565

I needed the soothing feeling of crumbling butter into flour today. And with an average indoor temperature of 19°C, it was clear that my packets of frozen strawberries and blueberries were not going to see their way into an ice-cold smoothie anytime soon.

They, partnered with Bramley cooking apples, formed the fruity base of quite a wonderful crumble.

The crumble topping is from the consistently amazing Felicity Cloake’s How to make perfect crumble, in which she also suggests softening the apples by cooking them briefly in a bit of water and sugar.

I spread the frozen strawberries and blueberries on top of the still-hot apples to help them reach room temperature before sprinkling over a bit of granulated sugar mixed with cinnamon and nutmeg, the fridge-cold crumble topping and a handful of rolled oats.

The result is a homey and not-too-sweet panacea for all that is wrong with the world. Serve warm, pour over a little double cream, some custard, or a scoop of vanilla ice cream. C’est-ça.