In my recent post, I was talking about oatmeal. And guess what? The same story is happening today. Sorry about that.
As I said last time, I had been basically eating the same porridge again and again,
since the dawn of time for a few decades. Indeed, they were two kinds of porridge – cooked in milk or in water. Later on, I started adding some cheese in it for a savory version.
‘Where did I pick such a weird idea?’ some of you may ask. Well, have you seen a hilarious sitcom produced in the USA at the end of 1980th – ALF – about Gordon Shumway, a flurry and always gluttonous (and very handsome too) guy from another planet who literally crashed in the garage of the Tanner family and was living with them for quite a time?
Not only was he extremely voracious because of his 8 or 9 stomachs, but also he was such a gourmet (if you’re not familiar with ALF – I’m being quite sarcastic right now). Most of his food preferences sounded really peculiar, but the idea of adding cheese was a great one (sure later I would find out it was quite a famous recipe, but it will always be associated with that cute red haired guy). I remember the Tanners were rather baffled with that choice, but the truth is there is nothing wrong in this savory version. Yes, that was the only one his food habit which didn’t sound any obnoxious to me. Okay, probably the second one was a cat meal. Who doesn’t love cats?:) Don’t you worry guys – just kidding. They’re so
In another recent post, I mentioned my food marathons, and it’s official now – I’ve started my oatmeal marathon called “Fabulous Oatmeal” which will be running throughout this summer. Where are no specific time frames or goals and something like that. There is only one major purpose indeed – to create an illustrated catalogue of different oatmeal ideas and recipes, on the separate blog’s page. Moreover, I would be really happy if you, guys, get involved in this marathon as well. To contribute to it, just share with a recipe (or recipes) published on your blogs, and they will be included in this catalogue, with the links to your blogs. That could be a new or archival recipe, a traditional or baked oatmeal, sweet or savoury. As you see, there are no limits. Okay, there is only one, perhaps – let’s keep granola, bars, snacks, etc for the next marathon.
And there is another intention of this marathon – get inspired with your fabulous ideas!
Creamy and satisfying porridge served with delicious rhubarb compote and sprinkled with pistachios.
- 1/2 cup rolled oats (I usually take oats which need 4-5 minutes cooking)
- 1 cup water
- a pinch of salt
- 1 teaspoon of sweetener (sugar, maple syrup etc), optional
- 1-2 rhubarb stalks, cut in 2-3-inch pieces
- 1 teaspoon orange blossom water (or rose water)
- 1/2 - 1 tablespoons golden sugar
- 1 tablespoon lemon juice
- Pistachios, to garnish
- To make the compote, in a small saucepan put the sugar, lemon juice, orange water, and rhubarb and bring to a boil. Then decrease heat ans simmer for a few minutes (3-5) or desired consistency. I prefer most of rhubarb soft but firm but a few pieces very soft, almost pureed. Check the balance of sweetness and tartness. Set aside.
- In a meanwhile, in a small saucepan bring water with the salt and sweetener to a boil.
- Add the oats and cook and cook, stirring, for a minute at medium heat. Decrease heat and let the oatmeal simmer for 3-5 minutes or until ready - check info on the package.
- Off heat. Let stand for a minute or two.
- Top with the rhubarb compote, sprinkle with the pistachios and serve at once.
It's a large serving which will keep you satisfied for a long time. You can decrease the amount of the ingredients (it's usually recommended 1/3 cup oats and 2/3 cup liquid). Add less/more liquid and cook a few minutes less/more for a desired consistency - I prefer it thicker and a bit al dente. Havocinthekitchen.com