| Lib's Book of Culinary Wonders | Bread | Breakfast | Dessert | MainDish | Sauce | Side | Soup | All |
|
Overnight Oatmeal (Breakfast)(permalink) 1 cup steel cut oats 1 cup dried cranberries 1 cup dried figs 4 cups water 1/2 cup half-and-half In a crock-pot, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours. Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning. This recipe is from Alton Brown Steel Cut Oatmeal (Breakfast)(permalink) 1 tablespoon butter 1 cup steel cut oats 3 cups boiling water 1/2 cup whole milk 1/2 cup plus 1 tablespoon low-fat buttermilk 1 tablespoon brown sugar 1/4 teaspoon cinnamon In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring. Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon. This recipe is from Alton Brown Libby's Modifications: Since I usually don't have half'n'half, heavy cream, or buttermilk on hand, I just use 2% for all the milk and it still turns out good. Obviously, using cream is *really* good, but trust me, you won't be disappointed using 2%. I wouldn't use 1% or skim, but if you want to try it, knock yourself out. |
|
|
|
|