This last weekend I taught a food styling and photography workshop at the beautiful Elder Hall in Portland, Oregon. I had the great privilege of working alongside Jason French, Chef & Owner of the fantastic Ned Ludd where we worked with 12 individuals both days talking food, the story behind the recipes, layout and composition. Each day we ended with a full lunch served and prepared by Jason, which is a treat all in itself.
The students, some bloggers, others professional photographers, and a good handful of small business owners and public relation teams gathered together each day to talk about anything and everything. From Jason's tips in the kitchen, to my honest thoughts on #hashtags. It was a great weekend, and I look forward to teaming back up with Elder Hall for more creative workshops to come.
And while I had one of those weekends where you realize how lucky you are, when I returned home late Sunday evening I felt tired, exhausted and extremely happy to be sleeping in my bed. So Monday morning I made a large batch of my favorite oatmeal, stayed in my pajamas as long as I could, and caught up on some tv. I always feel like, with a lot of food, oatmeal can be one of those really incredible breakfasts, because you are surprised that oatmeal can be that good, or really awful mush. And no one wants awful mush, in any form. When cooking oats, or even other grains for that matter, like barley, farro, rice, I always like to add them to a hot pan with a bit of oil or butter and toast them up first before adding boiling water. Especially for brown rice, which for me was a mystery to make for years.
This oatmeal is first toasted in a brown butter and then mixed with already boiling water. Mixed in with some milk, nuts, blood oranges and then topped with Orange Blossom Syrup. Note, this orange blossom syrup recipe will make more than you need. Save it for cocktails!
Before I go, I must share with you a little something about this walnut round board and walnut spoon, made by the incredibly talented Brian Christopher. For a limited time, receive 20% off your order using HAVEN20. I have my eyes on these chop boards, these black walnut dishes, and this walnut cooking spoon.
Steel Cut Oats with Blood Oranges, Almonds + Orange Blossom Syrup
makes 4 servings
2 tablespoons unsalted butter (this also works really well with Coconut Oil)
1 cup steel cut oats
3 cups boiling water
2 blood oranges, peeled and chopped
1/2 cup sliced almonds
1/2 cup whole milk plus more for serving
1/2 cup sugar
1/4 cup water
2 teaspoons orange blossom syrup
In a small saucepan, bring sugar and water to a simmer, stirring until the sugar has dissolved. Remove from the heat and add orange blossom syrup. Stir together and set aside to cool.
Bring 3 cups water to a boil in a large saucepan or tea kettle.
In a large saucepan over medium melt the butter, allowing it to begin the browning process. At this point add the steel cut oats, tossing together, toasting the oats until slightly browned and crisp. About 2-4 minutes. Add the boiling water, reduce the heat to simmer. Leave untouched for 20-25 minutes until the liquid is absorbed.
Once the liquid has been absorbed, add the whole milk and 1/4 cup sliced almonds. Stir together and cook for 5 more minutes.
Serve oatmeal in individual bowls with the remaining sliced almonds, more milk if wanted, blood oranges and a good drizzle of orange blossom syrup.