The Perfect Bowl of Oatmeal

When the skies are gray, when the clouds are covering the mountains, and the lake waves are crashing against the shore, I make sure I have a ready supply of my favorite oats in the pantry. 

 

Ireland produces some pretty incredible goods, and in the food category I have three favorites: McCann's Irish Oatmeal, Kerrygold Butter, and Kerrygold Cheese. Considering my love for oats and cheese, I've tried many varieties and nothing compares. Now, I've mentioned McCann's Irish Oats previously and I'm bound to do so time and again, but there's something deliciously simple and satisfying about a bowl of oatmeal in the morning. It's packed with healthy goodness, tastiness, keeps hunger at bay longer and the recipe below will give you a filling and nutritious breakfast for under 200 calories.

When I was in Scotland, the traditional oatmeal I was served had a salty taste, but I prefer a bit of sweet and the natural flavor of the oats, so here is my recipe for a perfect bowl of oatmeal.

Rising Wolf Oatmeal

1/3 cup McCann's Irish Quick Cooking Oats

2 Tbs McCann's Steel Cut Oats

2/3 cup fat-free milk

1 tsp Kerrygold butter (or similar will suffice)

1/2 Tbs dark brown sugar

1/2 Tbs ground flax meal

1/4 cup blueberries (if desired)

1. Warm a small saucepan over med-high heat; once warm, add the butter and steel cut oats.
2. Allow the butter to melt and the oats to cook for a minute; stir a bit so they don't burn.
3. Add the quick cooking oats, stir and let sit for a few seconds. 
4. Reduce the cook temp to medium heat; add the milk, brown sugar and flax.
5. Cook over medium heat for approx 4-5 minutes. Note: if you prefer your oats a bit 'soupier' then slowly add a bit more milk until you reach your desired consistency.
6. Once done, stir in the blueberries and enjoy while it's steaming. 
7. Note: You can skip the blueberries, but keep in mind that 1/4 cup of blueberries has a mere 21 calories and has the highest antioxidant capacity of all fresh fruit.
8. If you've a mind to add cream to the top, don't add too much because it can pack on the calories. 

Allergy Warning: this product contains dairy (in posted version) 

An Inviting Tradition

Photo Credit: Myhouseandgarden.com

From the far East to the coffee houses of Shakespeare’s day, from the Imperial Russian court to America’s Boston Tea Party, tea is the stuff dreams are made of (Stash Tea). Spanning thousands of years and a multitude of cultures, tea is a time honored tradition in many countries, though not as practiced in the United States, much to my dismay. Though no one can be definitively certain of the exact beginnings as a beverage, the origins of tea (as leaves, species, etc) are believed to have originated in the lands of India, Burma, China and Tibet (Wikipedia). Speculation on the origins may continue but the delightful experience of taking tea in the afternoon (or any time of day) is a tradition which lives on and this tea-drinker believes will live on always.

If one is not in a country that boasts a wide range of tea houses, then one must create the atmosphere in one's own backyard, or kitchen. There are no set rules to the location, though during the summer, taking tea and a light repast under the shade of a giant oak or pine as the summer sun peaks through, is quite a delight.

So what makes afternoon tea so very enjoyable and why does our American culture not practice it with as much zeal as so many others? I couldn't really say as to the latter, but one may speculate that it has simply been left behind with each passing generation. As for the enjoyment, it is simply that, a joy. Granted there are health benefits to many tea varietals (even the non-caffeinated blends this author prefers), but more than that it is a journey back to a day of elegance and refinement. The lovely tea service (with an actual tea pot) laid out over a beautiful cloth. An array of delectable treats from cookies and scones, to mini sandwiches and eclairs artfully set upon cake stands and platters.

So is there a perfect blend or brand of tea? Really it depends upon one's preference. I myself enjoy loose leaf blends made from organic leaves and flowers. Mountain Rose Herbs has a wide selection of satisfying teas overflowing with health benefits. Numi brand tea also has excellent quality blends, though in tea bags, and some without caffeine. Just remember, the quality of the tea leaves will make a remarkable difference in the beverage. It is worth buying organic or even growing using herbs and plants from your own garden (just know what you're doing!).

Whether alone or with company, afternoon tea is meant to be enjoyed. A proper tea is not rushed, but savored as one is tempted by morsels and in the company of friends. This day and age does not always allow for daily afternoon tea, so if you find the daily practice too time consuming, set aside one afternoon per week, invite a few friends over and enjoy a couple of hours just to yourselves.

The Perfect Cup of Tea

(by Susannah Blake, author of Afternoon Tea)

1. First, empty the kettle, then fill it with freshly drawn water and bring it almost to a boil. Pour 2-4 inches water into the teapot, then bring the remaining water to a boil. 
2. Swirl the water around the pot to warm it thoroughly, then drain and add the tea leaves (usually a teaspoon per person, plus one for the pot). 
3. Pour over the freshly boiled water. Stir once or twice with a spoon, then place the lid on the teapot and brew for 3-5 minutes until the perfect color and flavor have been achieved. (Do not try to speed up the process by mashing with a spoon-your patience will be rewarded.)
4. Pour the tea into cups using a tea strainer to catch the leaves. Add milk or a thin slice of lemon, or simply enjoy it black. If liked, you may also add sugar to taste. 

Soft and Crunchy Peanut Butter Cookies

There is something deliciously scrumptious about the scent of peanut butter cookies baking on a cool winter day - almost as good as molasses. I enjoy knowing that when I sink my teeth into one of these delightful morsels, I'll enjoy that rich crunchy flavor of natural peanut butter (because the real stuff is the best). The secret to peanut butter cookies is two-fold: one, using only natural peanut butter (I prefer Adam's crunchy PB) and baking for just the right amount of time. With these cookies if you under bake, they lack the balance of soft and crunchy and if you over bake...well, it just wouldn't be worth eating.

Tip: check the cookies about 2-3 minutes before the timer goes off - be sure that only the edges are starting to brown and golden - if you see they are then take them out - the cookies will continue to bake slightly once removed. If you see no browning at the edges, then leave in for another minute or two.

Peanut Butter Cookies

by: Rising Wolf Eats

1 cup unsalted butter, softened (use the vegan buttery sticks for a heart healthier option)

1 cup Earth Balance Vegan Buttery Sticks, softened (may use all butter but do not substitute margarine or shortening)

1 1/2 cups dark brown sugar

1 1/2 cups organic granulated sugar (the organic really makes a difference in taste)

1 3/4 cups Crunchy Peanut Butter, Adam's brand

2 large eggs

2 tsp pure vanilla extract

3 1/2 cups unbleached all-purpose flour

1 tsp baking soda

1/8 tsp sea salt

1/3 cup organic granulated sugar, for coating bowl

1. Cream butters and sugars; add eggs one at a time until well blended.
2. Add peanut butter and vanilla; blend well.
3. Sift together flour, baking soda and sea salt; gradually add to butter mixture.
4. Shape into balls and roll in sugar (for uniformity, use a measuring scoop).
5. Bake approx 11-14 minutes at 350F (time will depend on differences in ovens and cookie size). 

Allergy Warning: This recipe contains eggs, dairy and peanuts. 

Nutritional Facts: Serving size-1 cookie. Calories: 173, Calories from Fat: 45, Total Fat: 8g, Saturated Fat:3g, Carbohydrates: 21g, Protein:4g.

Book Review: In the Royal Manner

This is not some stuffy overly formal reference to out of date etiquette. Paul Burrell  does explain the whats and whys of china, glasses, cutlery and table dressing, but there's much more to this volume. Details about manners while dining, napkin decor and floral arrangements. Then the book is divided into seasons with excellent recipes from Mini Scotch Eggs in the spring to Roast Goose with Baked Apples and Sage in the winter. 

Whether you're well schooled or not in the art of food, manners and etiquette, you just may be surprised to discover something new in this book. 

Below is a recipe from the book under the section, Spring Family Lunch, just to give you a preview. No modifications have been made. 

Crown Roast of Lamb with Leek and Rosemary Stuffing with Mint Sauce

Yield: 6

Prep time: 25 minutes plus standing

Cook time: approx 1 hour 15 minutes

• 2 best ends of neck of lamb, prepared, or a prepared crown
• For the Stuffing: 
• 1 oz butter
• 1 Tbs extra virgin olive oil
• 1 large leek, tripped and shredded
• 2 Tbs freshly chopped rosemary
• 3 oz fresh white breadcrumbs
• salt and ground black pepper
• 1 medium egg yolk
• fresh rosemary and blanched leek strips to garnish
• For the Mint Sauce: 
• one bunch of fresh mint
• 1/4 pt white wine vinegar
• 4 Tbs caster sugar

1.  If you haven't got a ready-prepared crown, fold each prepared rack into a semicircle with the bones curving outwards. Press the two racks together and sew up each side using a trussing needle and fine string. Stand in a shallow roasting tin and push into a round crown shape. 
2. Now make the stuffing. Melt the butter with the oil in a frying pan and gently fry the leek, stirring, for 3-4 minutes until just softened. Place all the stuffing ingredients, except the garnish, in a bowl and mix in the cooked leeks. Stir to form a firm stuffing mixture and then pile in the centre of the corwn. Pack down well, and cover the stuffing with foil. 
3. Roast the crown for about 1 hour to 1 hour 15 minutes, removing the foil for the last 10 minutes of cooking, basting occasionally. Remove from the oven, cover completely with foil and stand for 15 minutes. 
4. Meanwhile, wash and finely chop the mint. Place in a jug and add the vinegar and sugar. Stir until the sugar dissolves, and then set aside until ready to serve. 
5. Drain the lamb and place on a large serving platter and garnish with fresh rosemary. Tie leek strips around each bone if liked or cover with cutlet frills. Serve with the mint sauce and accompany with Herb Roast Potatoes (page 53 of the book) and freshly cooked seasonal vegetables.

Pasta the Al Dente Way-Steak and Spinach Fettuccine

Pasta, in no matter what form, is a genuine work of art. Unfortunately life is busy and I rarely, if ever, have time to make pasta from scratch and I see no reason to since coming across Al Dente brand pasta. With a wide variety from which to choose, you're sure to find one of the many delicious flavors to your liking. I prefer the Three Peppercorn and the Spinach Fettuccine. Using as a base for your meal is quick, easy and delicious. I also like that the pasta isn't as heavy as many of it's counterparts and still chock full of flavor. Below is a simple and satisfying recipe using my two favorite Al Dente pastas. This pasta is one of my favorite leftover dishes and it's versatile. Another option is to use baked chicken in place of the marinated flank steak.

Steak and Spinach Fettuccine
by Rising Wolf Eats

Ingredients: 

• 1/2 lb flank steak, marinated (recipe follows)
• 2 Tbs lemon juice
• 1 garlic clove, finely chopped
• 2 cups red wine
• 1 red pepper, finely chopped
• 1 package Spinach or Three Peppercorn Al Dente Fettuccine
• 1/2 red onion, finely chopped and sautéd
• 1 green pepper, finely chopped and sautéd
• 1 yellow pepper, finely chopped and sautéd
• 6 Tbs extra virgin olive oil

1. Score flank steak, making cuts in the surface about 1/4 inch deep diagonally across the grain in a crisscross pattern. In large plastic bag or a medium bowl, combine 2 tablespoons of lemon juice, the garlic, 2 cloves garlic , red wine and 1 red pepper. Pour over steak. Marinate, covered, at least 3 hours in the refrigerator.
2. Preheat broiler. Remove flank steak from marinate and broil until medium rare, about 5 minutes per side (DO NOT OVERCOOK). Remove from broiler and cut into thick diagonal strips, then again until you have bite-sized pieces; allow to cool.
3. Saute onion and peppers in 2 Tbs olive oil and 3 Tbs leftover strained marinade.
4. Prepare pasta per directions on bag - very easy and done in 3 minutes!
5. Drain pasta and combine with onion mix and steak; mix in remaining olive oil. 

Allergy Warning: This recipe contains items that may contain eggs, dairy and gluten.

Brioche Chocolate Rolls

These rolls were a pleasant kitchen accident. I made brioche dough and then decided to experiment a little and I ended up with these yummy brioche-style chocolate rolls. Now, there are certainly other rolls and bun recipes using brioche dough and chocolate, and it wasn't my intention to make them quite like this, however I hate to waste, and these are delicious!

Brioche Chocolate Rolls

By: Rising Wolf Kitchen

1 recipe Brioche Dough (below)

3 cups chopped dark or bittersweet chocolate

1 recipe glaze (below)

1. I used the brioche dough recipe from Baking with Julia, so follow the instructions all the way through from that recipe.
2. Once you've completed the full recipe (chill and all), roll it out in an approx 18"x24" rectangle. Fold over into thirds like a brochure. Wrap in plastic and let cool in the refrigerator for 2 hours. 
3. Remove the dough from the cooler and repeat the process of rolling the dough and folding into thirds (you'll think you're making croissants). Wrap in plastic and let chill for 2 hours. 
4. Remove and roll out again to an 18"x24" rectangle (the dough may be a little tough so let warm up just a bit if necessary). With the long side facing you, cut 3-4" strips all the way across. 
5. Melt the chocolate over med-low heat, stirring constantly. Once melted (do not let it boil or bubble), spread immediately onto each strip, using only enough to lightly coat the dough. 
6. Roll each strip as you would a cinnamon roll. 
7. The rolls are going to be rather thick - cut each in half and lay out on a parchment-lined baking sheet just as you would a cinnamon roll. 
8. Bake at 350 F for approx 30-40 min or until golden brown. 
9. Prepare the glaze by combining all of the glaze ingredients and beating until smooth. Do not let the mixture become too thin.  

Brioche Dough from Baking with Julia

Contributing Baker Nancy Silverton
Written by Dorie Greenspan

The Sponge

1/3 cup warm whole milk (100 to 110 degrees F)
2 1/4 teaspoons active dry yeast
1 large egg
2 cups unbleached all-purpose flour

Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy-duty mixer. Mix the ingredients together with a rubber spatula, missing just until everything is blended. Sprinkle over the remaining cup of flour to cover the sponge.

Rest
Set the sponge aside to rest uncovered for 30 to 40 minutes. After this
resting time, the flour coating will crack, your indication that everything
is moving along properly.

The Dough
1/3 cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten
1 1/2 cups (approximately) unbleached all-purpose flour
1 1/2 sticks (6 ounces) unsalted butter, at room temperature

Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Set the bowl into the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they’re about to come together. Still mixing, sprinkle in 1/2 cup more flour. When the flour is incorporated, in- crease the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed. During this mixing period, the dough should come together, wrap itself around the hook, and slap the sides of the bowl. If, after 7 to 10 minutes, you don’t have a cohesive, slapping dough, add up to 3 tablespoons more flour. Continue to beat, giving the dough a full 15 minutes in the mixer – don’t skimp on the time; this is what will give the brioche its distinctive texture.

Warning
Be warned – your mixer will become extremely hot. Most heavy-duty mixers designed for making bread can handle this long beating, although if you plan to make successive batches of dough, you’ll have to let your machine cool down completely between batches. If you have questions about your mixer’s capacity in this regard, call the manufacturer before you start.

Incorporating the butter
In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough. You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface. When it’s ready, the butter will be smooth, soft, and still cool – not warm, oily or greasy.
 

With the mixer on medium-low, add the butter a few tablespoons at a time. This is the point at which you’ll think you’ve made a huge mistake, because the dough that you worked so hard to make smooth will fall apart – carry on. When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the mixer speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl. Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2 to 3 minutes, add up to 1 tablespoon more flour. When you’re finished, the dough should still feel somewhat cool. It will be soft and sticky and may cling slightly to the sides and bottom of the bowl.

First Rise
Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2 to 2 1/2 hours.

Second Rise and Chilling
Deflate the dough by placing your fingers under it, lifting a section of the dough, and then letting it fall back into the bowl. Work your way around the circumference of the dough, lifting and releasing. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4 to 6 hours, during which time it will continue to rise and may double in size again. After this long chill, the dough is ready to use in any brioche
recipe.

 

Storing
If you are not going to use the dough after the second rise, deflate it, wrap it airtight, and store it in the freezer. The dough can remain frozen for up to 1 month. Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.

Working with Brioche and Other Egg-and-Butter-Rich Doughs

• Mix, mix, and then mix some more. Once all of the ingredients except the butter have been added, the dough must be beaten for a long time – sometimes as long as 25 minutes – to develop its fine texture.
• Listen for the slapping sound: The dough should wrap itself around the dough hook and visually and audibly slap the sides of the bowl. If the dough doesn’t come together, add a few sprinkles of flour and continue to beat.
• Keep the butter smooth and cool. The butter and the dough it goes into should have a similar consistency – soft, smooth, and still cool (never oily). To get the butter to the right consistency, beat it with a rolling pin or smear
  it in pieces across a work surface.
• Add the butter bit by bit. The butter should go into the dough a few tablespoonfuls at a time while you mix at medium-low speed. Don’t
  panic when you beautiful dough breaks up with the first few addi-
  tions of butter – press on. The dough will come together and once
  again make that satisfying slapping sound (music to a baker’s ears).

For the glaze:
1 cup powdered sugar
1 Tbs unsalted butter
1/2 tsp vanilla
1-2 Tbs skim milk


Allergy Warning: This recipe contains dairy and eggs.

Break Time!

I've done a bit of baking, but haven't had the chance to post. I'll be taking a break while I finish my current book and move into edits for a few months, and I'll be back with more deliciousness as soon as I can.