I have a confession. I’m a member of a group with a certain, um, proclivity. It’s not unique. Everyone has these particular fantasies. We just go one step further and make these fantasies reality. Then we take photos and share it with everyone. Aaahs and ooohs are common. Its not quite “secret” as it is “invitation only.” And its not quite fringe. Its “openly fringe.”
Oh stop. The fantasies I talk about are the ones 99,283,000 American households have. It’s the fringe majority that made the 6 people who created Instagram $1 Billion richer. Skeptic? Check out this lifehacked light box a member made exclusively for food photos. Instagram that.
That’s right. A group that is obsessed with making food dreams come true. Most people like to watch (The Food Network) and look at pictures (in food magazines). We like to do it – whip, truss, beat, massage, you name it. Its fifty shades more interesting than any other group I’ve been part of. We have kimchi experts, baking gods, vegetarians, omnis, writers, photographers, professionals, amateurs, all sharing a love for food. If I have food question, I know exactly where to turn. If I need ideas, they are a click away.
This group keeps me on my toes. Experimentations are rampant. And one such experimentation period led me to this recipe.
Many of you know I am not a fan of sweet breakfasts and I really try to make the most important meal of the day count by making it as nutrient-dense as possible. Smoothies usually do it for me in the summer but as soon as fall hits, I NEED a warm breakfast. I shared one of my favorites last year – some good, comforting, creamy grits made even better with some quinoa and greens. This year, one of my favorite people (and uber talented writer), Sherrie Flick, shared some eye-opening experimentations with savory oatmeal. Face palm. Why didn’t I think of that! Maybe because its hard to think of our tried and true brown sugar-cinnamon favorite in the polar opposite flavor spectrum. My friend Jack has actually texted me photos of his versions last year but I remained doubtful – red peppers and shiitake mushrooms? I made a mental bookmark but never got the courage. Sherrie was posting photos for a while before I finally reached my tipping point. I asked her to share her recipe, suspended disbelief and made it.
And then BAM! POW! Shazzam! Rivers parted. Stairways led to heaven. Angels sang. I almost wept. My breakfast horizons opened. The creamy coconut milk infused oatmeal was PERFECT. With sautéed beet greens, sliced avocadoes, marinated shiitake mushrooms, sliced green onions and drizzled with some tamari and olive oil – each bite was pure pleasure and warmed me deep in my bones. I felt like I could conquer the world after this breakfast. What is it like? Its like risotto but smoother. Like jook but a little sweeter. Like a breakfast bibimpap with endless options for toppings. And truly, you don’t have to make anything special to add on to this wonderful base. I used leftover greens from the night before, some avocadoes I had on hand, sauerkraut I had made and some mushrooms I had marinating in the fridge. I can’t wait to try some with miso, maybe nuts for crunch, sea vegetables – the possibilities are literally endless once you cross the savory line. Sherry tops it with runny eggs and the yolk makes the “porridge” even richer. Sherrie adds, “This type of porridge is addictive once you get into the swing of things. It provides a house-lifting energy boost that can help an eater push through even the most daunting morning to-do list.” She speaks the truth.
Sherrie Flick’s Savory Porridge
Serves 2-3
1 ½ c. coconut milk (I like the So Delicious Culinary Coconut Milk)
1 ½ c. water
1 ½ tsp. sea salt
½ c. rolled oats
½ c. steel-cut oats
Add milk, water, and salt to a pan. Add both kinds of oats. Bring to a boil and then simmer for approximately 20 minutes or until you have the porridge consistency you like. The rolled oats will get creamy, while the steel-cut oats will have a luscious pop to them. Add more water if it gets too gloppy any time along the way. Spoon into a bowl.
Now the fun starts! Lean it savory instead of sweet by adding a sliced hard-boiled egg or a fried egg or a poached egg if you’re feeling fancy; chopped pickles, pickled chard stems, or pickled carrots; a sliced avocado; a dab or two of Siracha hot sauce; salt (if needed) and pepper or, once again if you’re getting fancy, a sprinkling of cumin would be nice; sauté some garlic (1-2 cloves thinly sliced) in some olive oil (1 Tbls) add a bunch of chopped Swiss chard or kale greens and continue sautéing until they wilt (add salt and pepper to them as well, as needed).
If you have leftover base porridge, store in an airtight container in the fridge and reheat with a little added water or milk the next day for more savory experimentation.
If you’re interested in more grain varieties for porridge, Sherry recommends: http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill
Sherrie Flick is a fiction writer and food writer living in Pittsburgh. Her essay on the Tam-o-Shanter bar in Lincoln, Nebraska is included in the just-released anthology Fried Walleye and Cherry Pie: Midwestern Writers on Food (University of Nebraska Press, 2013), edited by Peggy Wolff. www.sherrieflick.com
filed under the Recipes category