Wednesday, June 26, 2013

Baked Oatmeal with Berries

Baked Oatmeal with Berries image by me
I love breakfast and I'm always looking for a new way to use oats.  I found this baked oatmeal recipe on Molly's blog, Orangette.  Molly adapted the recipe from Super Natural Every Day: Well-Loved Recipes From My Natural Foods Kitchen  by Heidi Swanson.  

I eat oats about 4 times a week and I am now obsessed with this addition to the repertoire.  This oatmeal recipe includes milk and an egg along with baking powder but no flour or other grain.  The result is a puffy, custard type of dish.  It is sweetened with maple syrup but not too sweet.  There are nuts and berries and you can certainly choose which of those additions you'd like to use.  I used a combination of blueberries and raspberries along with walnuts.  Pecans would be wonderful and I think adding some coconut would make this heaven.  Blackberries?  Why not.  So you do have to plan ahead a bit as this takes about 35 minutes to bake.  Pop it in the oven, take your shower and get dressed and then sit down to this warm, baked, deliciousness.  If you want a really decadent breakfast, top with a bit of cream.  Did I tell you that leftovers are just fine the next day after a trip to the microwave?

Preheat oven to 375 degrees F
2 cups old fashioned, rolled oats
1/2 cup walnut halves (or nuts of your choice, toasted or not)
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon fine sea salt
3/4 - 1 1/2 cups blueberries (or combo of berries)
2 cups milk (whole is best, I used 2%)
1/3 cup maple syrup
1 large egg
3 tablespoons melted unsalted butter
2 teaspoons vanilla extract

In an 8-inch square baking dish, mix together the oats, the nuts, baking powder, cinnamon, and salt. (This part can be done the night before, if you like, to make things easier in the morning.) Scatter the berries evenly over the oat mixture. 

In another bowl, whisk together the milk, maple syrup, egg, about half of the butter, and vanilla. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of thwacks on the countertop to make sure the liquid moves down through the oats. 

Bake for 35 to 45 minutes, or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes. If the remaining butter has solidified, rewarm it slightly; then drizzle it over the top of the oatmeal. Serve.

Yield: about 6 servings

Thursday, June 20, 2013

Things That Make Me Happy

Strawberry Fool made with crushed strawberries and whipped cream couldn't be an easier dessert.  It is an added bonus to be able to eat outside again as the weather is about perfect here in Michigan.
Shortcake biscuits
Hubby got his favorite strawberry shortcake for Father's Day. 
Homemade apricot jam.  I can't get enough of the stuff.  
The first lettuce and spinach from my garden.  
These little kale plants will need to be thinned and the tiny, tender leaves will make a great salad.

Tuesday, June 11, 2013

Best Pizza Dough Recipe: Mario Batali

I've been making homemade pizza for over 25 years.  It used to be a Sunday night ritual.  
My new favorite dough recipe is from Mario Batali, found in Food & Wine magazine.  The secret is the 1/4 cup of wine used to make the dough.  I use unbleached all-purpose flour but the recipe calls for double zero flour mixed with all purpose flour.  Double zero means that the flour is very finely ground; powder-like.  Regardless, this dough feels like silk after proper kneading and rising.  I love the texture.  I use half the dough to make two pizzas and freeze the remaining dough for another day.  
I bake pizza at 475 degrees F on a pizza stone which give the pizza a chewy texture with a crusty bottom.  Our favorite topping combo is caramelized onion, sauteed mushroom, sausage and Gruyere cheese.  
Here's the recipe for Mario's basic dough recipe

  1. 1/4 cup light red wine or white wine
  2. 3/4 cup warm water
  3. 1 1/2 ounces yeast
  4. 1 tablespoon honey
  5. 1 teaspoon kosher salt
  6. 1 tablespoon extra-virgin olive oil
  7. 2 1/2 cups double zero flour and 1/2 cup all-purpose flour, sifted together
  1. Combine the wine, water and yeast in a large bowl and stir until the yeast is dissolved. Add the honey, salt and olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
  2. Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
  3. Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest for 15 minutes.
  4. To make the pizzas: Dust a clean work surface lightly with flour. Working with one piece of dough at a time, use your fingers and palms to flatten the dough into a 10- to 12-inch round, each about 1/8-inch thick.


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