On my flight last week I watched a CBS segment where chef Bobby Flay made the best-looking oatmeal ever. Since I was on a plane that only served peanuts, I began to immediately anticipate the moment I would make this. That moment arrived today thanks to an ice storm that’s taken over most of the U.S..
When I heard that the storm was coming, I did something I’ve never done before: stocked up. I made sure to have on hand lots of ingredients for soup (instead of just opening a can), lots of tea, baking supplies (warm cookies on a cold day – check!) and of course things for the fabulous oatmeal recipe. There’s only one way to survive the cold; stay warm. And that’s what I’m doing with yet another great hot oatmeal recipe, home made chicken soup and baked goods. Ah, the charms of winter!
Steel Cut Oatmeal with SautÃ©ed Apples & Raisins and Bruleed Crust with Cinnamon Cream Serves 4
1 1/4 cup steel cut Irish Oatmeal (I use Mc Cains in the tin because it’s Gluten-Free and terribly yummy)
Pinch of salt
1 tablespoon finely grated orange zest
1/2 cup whole milk
1/4 cup packed light brown sugar
1. Bring 5 cups of water to a boil in a medium saucepan over high heat.
2. Stir in the oatmeal, salt and zest and cook until the mixture begins to thicken slightly.
3. Reduce the heat to medium and continue cooking, stirring occasionally, until cooked, about 30 minutes. 4. Add the milk and sugar and stir until combined.
SautÃ©ed Apples & Raisins:
2 tablespoons unsalted butter
2 tablespoons light brown sugar
Pinch of salt
2 Granny Smith apples, peeled, cored and cut into medium dice
1/2 cup raisins, soaked in hot water for 15 minutes and drained
1. While the oatmeal is cooking, heat butter in a medium saucepan, add the sugar and cook until melted. Add the apples and raisins and cook until the apples are soft.
3. Set aside until the oatmeal is done.
1/2 cup heavy cream
2 tablespoons crÃ¨me fraiche or sour cream
1 tablespoon orange juice
1/2 teaspoon cinnamon
Whisk together ingredients until combined. Set aside.
1/4 cup turbinado sugar (Sugar in the Raw)
1. Preheat broiler.
2. Place a few tablespoons of the apple/raisin mixture in the bottom of 4 bowls or ramekins. Divide half of the oatmeal on top of the apple mixture. Place the remaining apple mixture on top of the oatmeal then top the apple mixture with the remaining oatmeal.
3. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of the turbinado sugar over the top of each. Place the bowls on a baking sheet and place in the broiler.
4. Broil until the sugar is golden brown and completely melted. Remove from the oven and let rest a few minutes before serving.
5. Crack the top of the sugar crust with a spoon and pour in some of the cinnamon cream. Serve immediately.